Valentine's Day

Happy Valentine's Day(2008)
From 101lifeStyle.com

Valentine's Day Recipes:

Valentine's Day Dinner Recipes:

Valentine’s Day Menus:

Thai:
Menu 2 (Non- Vegetarian):
1.Thai Shrimp Rolls(4 Servings):
Ingredients:
For Sauce:
3 tablespoons rice vinegar; 1 tablespoon honey; 1 teaspoon fish sauce; 1/8 teaspoon Thai red curry paste;
For Rolls:
1 ounce uncooked rice noodles; 4 medium romaine lettuce leaves; 4 sheets round rice paper (8-inch); 8 large fresh basil leaves; 8 medium shrimp, peeled,steamed,and halved lengthwise (about 4 ounces); 20 slices cucumbers, seeded,peeled and julienne cut (2-inch); 20 slices green onion tops, julienne cut (2-inch); 20 slices carrots, julienne cut (2-inch); 12 medium fresh mint leaves;
Method:
To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stir well and set aside. To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water. Drain well. Trim fibrous ribs from lettuce leaves to flatten leaves. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place sheet on a flat surface. Arrange 1 lettuce leaf over sheet. Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves. Fold sides of sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal. Place roll seam side down on a serving platter (cover to prevent dryin). Repeat procedure with remaining rice sheets. Serve with the sauce.

2.Tom Kha Gai - Thai Chicken And Coconut Soup(4 servings):
Ingredients:
1 whole chicken breast; 2 chicken thighs; 1/2 pound of cleaned shrimp (optional); 4 stalks fresh lemongrass; 4 1/2 cups coconut milk (NOT coconut cream); 1 1/2 cups basic chicken stock; 20 quarter-sized slices fresh galangal (fresh ginger makes a fine substitute); 10 whole black peppercorns; 12 fresh wild lime leaves (available at Asian markets; if unavailable, substitute the grated peel of 1 lime); 1 cup well-drained, whole canned straw mushrooms, halved lengthwise (sliced fresh button mushrooms work fine too); 2 tablespoons fish sauce; 2 tablespoons freshly squeezed lime juice;
Method:
Bone and skin the chicken. Chop the meat into bite-sized pieces and set aside. Chop off the grassy tops of the lemongrass stalks, leaving about 6 inches of the bottom of the stalks. Cut away the hard root end. Peel away the tough outer leaves. Using the blunt edge of a heavy knife or a meat tenderizer, bruise the stalks on all sides. Cut each stalk crosswise into 4 pieces; set aside. In a large saucepan, combine the coconut milk and chicken stock and bring to a gentle boil over medium-high heat. Add the lemongrass, chicken, shrimp, galanga, peppercorns, and 1/2 of the lime zest or leaves. Reduce heat to a simmer and cook until the chicken is opaque, about 10 to15 minutes. Once the chicken is cooked, add the mushrooms and remove from the heat. Add the fish sauce and lime juice to taste. Transfer to a serving bowl and serve hot.

3.Thai Green Beef Curry(serves 4):
Ingredients:
1 lb beef - sliced; 4 tbs fish sauce; 3 tbs sugar; 2 cups coconut milk; 6 fresh kaffir lime leaves; 1/4 sweet basil leaves;
For Green Curry Paste:
1 cup Thai eggplant or tinned bamboo shoots; 2 stalks lemon grass/citronella, bottom part only - sliced; 1 tbs sliced galangal or fresh ginger; 1 tsp cumin; 1/2 cup fresh cilantro or coriander root; 8 garlic cloves; 10 green Thai chilli pepppers; 10 jalapeno peppers; 1 tsp chopped shallot; 1/4 tsp minced kaffir lime skin; 1/4 cup chopped garlic;
Method:
Blend the ingredienst for the green curry paste in electric blender till smooth. Pour coconut milk and green curry paste into a large saucepan and heat to boiling. Add beef, fish sauce, and sugar. Cool at a slow boil for 5 minutes. Add kaffir lime leaves and basil leaves. Remove the contents to a serving bowl and garnish with the red pepper.

4.Thai Vegetable Noodles(serves 4):
Ingredients:
10 oz phad Thai noodles; 1/4 cup olive oil; 2 tbs garlic - minced; 1 cup broccoli florets; 3/4 cup onions - sliced; 2/3 cup snow peas - sliced; 1/2 cup celery - diced; 1/4 cup julienned carrots; 1/4 cup red bell pepper - diced; 1/4 cup mushrooms - diced; 3 tbs unsalted peanuts - crushed; 2 tbs Thai fish sauce; 2 tbs Thai sweet black bean sauce; 1 tbs rice vinegar; 2 tsp soy sauce; 1 tsp white pepper; 2 tbs chopped mint leaves, plus 1 sprig mint; 1 cup fresh bean sprouts; 2 tbs leeks - thinly sliced;
Method:
Soak noodles in 8 cups cold water for 45 minutes. Drain in a colander and set aside. Heat olive oil in a wok over high heat. Add garlic and saute, stirring, until lightly browned for about 1 minute. Add broccoli, onions, snow peas, celery, carrots, bell pepper & mushrooms, and stirfry for 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper & noodles, and cook, stirring continuously, until heated through and well mixed, about 2 minutes. Stir in chopped mint. Transfer to a platter, sprinkle with bean sprout & leeks and garnish with mint sprig.

5.Mango Ice Cream With Passion Fruit(serves 4):
Ingredients:
2 1/2 cups ready-made custard (follow package instruction); 2/3 cup whipping cream (lightly whipped); 2 ripe mangoes (flesh removed & pureed); sugar to taste; passion fruit to serve;
Method:
In a bowl, mix the custard, cream and mango puree together. Taste for sweetness, add to taste. Transfer the mango mixture to a large freezerproof container. Cover and freeze for 2 to 3 hours or till just frozen. Spoon into bowl and mash with fork or whisk to break down any ice crystals. Return mixture to container and freeze for 2 more hours. Mash once, then freeze for another 2 to 3 hours till firm. Transfer ice cream from freezer to refrigerator 20 to 30 mins before serving. Serve with passion fruit pulp When adding sugar, you should remember that as the mixture freezes, it will taste less sweet so add a little more.

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