Tales from Asia - Spicy Glass Noodle Salad!

Incredible fusion of Asian flavours, European Colours and Indian craving! ;-)

When my taste buds tingle, I look no further than Asian food. This simple salad brings together the beauty of salad with the zing of asia! The salad is a great palate cleaner and a delicious meal in itself. Try it!
Ingredients:

2 cups of boiled Glass Noodles / Rice Noodles (any thin noodles)
1 Cup Bean Sprouts
2 Cups of Assorted Veggies you love (I've used cherry tomatoes, cucumbers, lettuce, cabbage, onions)
1/2 cup of Peanuts - roasted & crushed
1 Lemon - juiced
1 Green Chilly - minced (a must)
Coriander & Garlic Chives - to taste / garnish
1 spoon-full of soy sauce
Salt & Pepper to taste.

My precious, my delicious and my super-healthy ingredients!

Preparation:

• Pull out a nice knife and chop your veggies asian style thin
• Assemble your salad by putting together the veggies, followed by the noodles, dressing and seasoning
• Toss gently to ensure even distribution of noodles / veggies / herbs (glass noodles are a little pain to deal with :p)
• Garnish with garlic chives, peanuts, coriander. Drool. Eat!

As usual, Enjoy!

Spicy Thai Red Vegetable Curry!

I made Thai Red Curry Paste and then I made Thai Red Curry with all the exotic vegetables I had on board - plus to add to fun, Jasmine Rice! Here comes the family favourite:

Fragrant, Spicy, Hearty - Spicy Thai Red Vegetable Curry!

Ingredients (serves 3-4):

4 Heaped Spoons of Thai Red Curry Paste (or more, if you like it HOT!).
3 Cups of Thick Coconut Milk
2-3 Cups of Assorted Vegetables - I used peppers, broccoli, carrots, zucchini, baby corn.
1/2 Cup Diced Tofu.
4-5 Kaffir Lime Leaves
4-5 Thai Basil Leaves
1 Stalk of Thai Lemongrass - chopped
4 Table Spoons of Oil (preferably coconut or sesame oil - gives a nice flavour)
Salt to taste.

It's all worth the effort!

Preparation:

• Heat oil in a deep pan. Add Thai Red Curry Paste and fry the paste well.
• Stir in Half Cup of Water and Coconut Milk.
• Add all the herbs - lemongrass, basil and kaffir lime. Stir gently. Let the flavours blend.
• Add the veggies, tofu and let them cook - stirring occassionally for 4-5 minutes max until you have nice thick consistency of curry.
• Season with salt and serve with hot steamed rice!

Buddha's Feast from Siam!

Tip: For Jasmine Rice - I simply boiled my rice with flakes of Jasmine Tea and removed them once done. I used regular rice -- still worked for me!