My inspiration for today’s lunch menu comes from my sister-in-law who is from Thailand. I love the way she combines the flavors of ginger, mint, basil and red onions to create aromatic dishes rich in texture and flavor. Today’s menu includes:
- Thai Lettuce Rollups
- Sliced Mangoes
- Thai Cucumbers
- Ginger Iced Tea
- Thai Toasted Peanuts (Recipe from Everyday with Rachel Ray)
Thai Lettuce Rollups
Makes 4 servings of 2 rolls each
- 8 large lettuce leaves
- 1/2 c. ground peanuts
- 1/8 tsp cayenne pepper
- 1 Tbl sp brown sugar
- 1 tsp grape seed oil
- 3/4 lb ground pork
- juice of 4 limes
- 1/4 c. plus 2 Tbl sp. Thai fish sauce
- 2 scallions, diced
- 1/4 inch minced ginger
- 2 stalks of fresh lemongrass, finely minced (only lower three inches of stalk)
- 1 bunch of fresh Thai basil, finely shredded
- 1 bunch fresh mint, finely shredded
- 1 large sweet potato, peeled, diced and steamed until tender (let cool)
- 1/2 medium, white onion, diced
- 3 Tbl sp. Thai fried red onions (can substitute shallots)
- Combine grape seed oil, 1 Tbl sp of lime juice and 1/4 c. of Thai fish sauce and pour into large frying pan. Add ground pork and cook over medium heat until brown.
- Combine the following ingredients with the ground pork and mix until thoroughly incorporated: scallions, ginger, lemongrass, basil, mint, sweet potato, white onions and red onions.
- To make the dressing, mix together the following ingredients until thoroughly dissolved: remaining lime juice, cayenne pepper, brown sugar and remaining fish sauce.
- Add the dressing to the pork mixture, stirring well. Let sit up to 1 hour.
- Lay lettuce leaves flat on plate and spoon mixture onto the individual leaves. Sprinkle 1 Tbl sp of crushed peanuts on top. Roll the leaves up burrito-style and pack in container with lid.
Makes 4 servings
Everyone seems to have their favorite version of this dish. This recipe is our family’s favorite.
- 1 cucumber, sliced in half and seeded then sliced into crescent moons
- 1/2 white, sweet onion ( Wallawalla or Vidalia onions would be good choices) sliced into thin crescent moons
- 6 Tbl sp rice wine vinegar
- 2 Tbl sp water
- 1 Tbl sp orange blossom honey
- 1/2 tsp sea salt
- Mix together the vinegar, water, honey and salt in medium size bowl.
- Add cucumbers and onions into dressing and mix thoroughly.
- Refrigerate for at least 30 minutes before packing into lunch.