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 1 (Vegetarian):
1.Thai Spring Rolls:
Ingredients:
Spring roll wrappers; 1/2 cup bean sprouts; 1/3 head of green cabbage, chopped; 5 green onions, chopped; 1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles); 1/4 cup fresh herbs (use cilantro, basil or mint, your choice); 1/4 cup carrots, grated or julienned; 1 tbsp lime juice; 1 tbsp soy sauce; 1/2 tsp fresh ginger, grated (optional);
Dipping Sauce:
1/4 cup soy sauce; 1/4 cup water; 2 tbsp corn starch; 2 tbsp rice vinegar; 2 cloves garlic, minced and crushed; 2 tbsp sugar;
Method:
To Make Dipping Sauce: Combine all ingredients in small saucepan and simmer for 3-5 minutes, stirring, until sugar dissolves and corn starch is well mixed. Cool before serving.
For Spring Rolls: Toss together all ingredients together except wrappers in large bowl. Submerge wrappers in hot water until pliable, about 15 seconds. Place about 2 tablespoons of mix on wrapper and wrap your spring rolls. Serve with dipping sauce.

2.Tom Kha Hed - Mushroom Coconut Soup:
Ingredients:
1 cup rice straw mushrooms; 1 cup angel mushrooms; 2 cups cabbage; 1 tomato; 3 lemon grass stems cut into 1 cm parts; 1/2 cup of galangal slices; 4 kaffir lime leaves; 1 tbsp. sugar; 2 tbsp. salt; 3 tbsp. lime juice; 2 tbsp. light soy sauce; 1 bush chopped coriander; 9 bird chilies; 6 cups of coconut milk;
Method:
Clean and wash the mushrooms and cut in half. Wash cabbage and tomato and cut into bite sized chunks. Place the coconut milk in a pot over medium heat and bring to a boil, while stirring constantly. Add the galangal, lemon grass, torn kaffir leaves and boil for a minute. Add cabbage, mushrooms and tomato, and use salt, sugar and the chilli to season to taste. Before serving hot, sprinkle with coriander. Add the crisp fried chillies or crushed fresh chilies and sprinkle with chopped spring onion. Serve hot.

3.Masaman Tofu Curry:
Ingredients:
For the curry paste:
2 shreds of mace; 6 fenugreek seeds (or finely diced garlic); 1 tablespoon of Coriander powder; 2 teaspoons of Cumin powder; 8 black peppercorn (whole); 3 red chili pepper (soaked in water for 20 minutes); cayenne pepper to taste; 1/4 teaspoon of tumeric;
For the tofu:
1 carton of tofu - slice 1/8 - 1/4 " thick;
Other Ingredients
Soy sauce; salt; coconut milk; lemon juice or amchoor powder (powder green mangoes);
Method:
Gather all the spices and put into frying pan. Turn flame to low and dry-roast the spices without burning them for a few seconds (use a fork to stir them around), the color may darken a bit. Turn off the flame and remove frying pan. Put a 2 teaspoons of lemon juice into spices and turn flame on low again. The lemon juice should evaporate fairly quickly. Remove pan from flame and add one tablespoon of oil to the spices. Put pan on flame again and stir. One should have a wet sticky curry. Add two tablespoons of soy sauce. Let some of the soy sauce get absorbed and then turn flame on medium. Add 2/3 can of coconut milk gradually. Taste the sauce and add salt as desired. When the coconut milk starts to bubble, add the slices of tofu in layers into the pan making sure the sauce covers the tofu. If the sauce doesn't cover all the slices, shift pan side to side until all slices have been covered. Simmer dish until done.

4.Thai Fried Rice With Pineapple(serves 4):
Ingredients:
3 cups cooked Jasmine rice; 1/4 cup diced baby corn; 1/2 cup diced pineapple; 1/4 cup diced tomato; 1/2 cup of peeled diced onions; 1/2 cup boiled red kidney beans; 1 tbsp. coarsely chopped garlic; 1/4 cup diced yard long beans; 1 tbsp. light soy sauce; 3 tbsp. vegetable oil; 1/2 tsp. salt; 1 tsp. palm sugar; 6 chillies sliced into pieces;
Method:
Heat the oil in a wok, and when hot, fry the garlic until fragrant. Add the kidney beans, baby corn, onions, yard long beans and the jasmine rice and stir fry until thoroughly mixed. Add the tomato and pineapple and season to taste with soy sauce, salt and green chillies. Serve the Khao Phat Sapparot with spring onions and sliced cucumber.

5.Gluay Khai Chuam - Baby Bananas In Syrup:
Ingredients:
6 baby bananas; 1 cup sugar; 1 ½ cup water; 3 pandanus leaves; ½ cup coconut cream; ½ tsp salt; 2 tsp rice flour;
Method:
Pour sugar and water in a pan, bring to boil on medium-low heat, stir frequently until the sugar is dissolved. Wash pandanus leaves, ties a knot and add in syrup, stir frequently until the syrup is quite thick. Cut both end of baby banana, cut skin at long side and peel. Add peeled baby bananas in the syrup, simmer until the bananas change to dark yellow. Pour coconut cream in a pot, bring to boil on medium heat, then add salt and rice flour, stir frequently until the mixture is thick, remove from heat and set aside for topping. Place baby bananas in syrup on a plate, top with coconut cream and serve immediately.

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