Crispy fried tofu is another healthy, low calorie appetizer. The spicy Asian dipping sauce is based on ssam jaang, a Korean dipping sauce. In addition to Thai chili bird peppers, I’ve omitted rice wine vinegar and soy bean paste (both used when making ssam jaang – as I understand). I love meat – all meat. Even raw meat…and yet, I still enjoy this quick and easy to make dish! Hope you enjoy as well. Don’t forget to leave a comment below – thanks!
I first tried bourbon chicken wings a decade ago in South Carolina. Because of two contradicting stories, I’m unsure where the actual birth place of bourbon chicken marinade originated. First, I’ve heard bourbon in the U.S. is mainly manufactured in Kentucky. Second, I’ve also seen references online to Bourbon Street in New Orleans, Louisiana. In my recipe, I used Maker’s Mark, but you can also try any other American whiskey available (Jim Beam, Buffalo Trace, Knob, McKenna, Wild Turkey, Woodford, etc.). Check out Wikipedia’s site for further more information on bourbon.
For best result, marinade the chicken wings in the refrigerator overnight or for a minimum of 2-3 hours.
This marinade is one of the top requested recipes from family and friends. Its layers of flavors include garlic, coriander, ginger, honey, chili peppers and a slight hint of sake. If you’re out of chicken, you can substitute it with pork, beef ribs, chuck, flank, or ribeye steak. For best result, I would recommend marinading the chicken wings in the refrigerator overnight. The marinade will have time to penetrate the meat giving it more flavor. If time is of the essence, marinade for a minimum of 2-3 hours.
This spicy chicken salad, also known as Laap Gai, is made with lime, chilies, fresh herbs, vegetables, and roasted ground rice. Traditionally prepared with minced chicken, my take on this classic dish is made with long bite-size chicken strips. The longer strips allow you to easily grasp the chicken with chopsticks or a fork. Serve with rice and a side of fresh herbs and vegetables.
Ingredients for Thai chicken salad – Laap Gai
This is the most popular soup served mostly as an appetizer in U.S. Thai restaurants. It has a very distinct hot and sour flavor made with fresh ingredients such as lemongrass, kaffir lime leaves, and cilantro. For those that prefer seafood, replace the chicken with shrimp.
A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers, Thai basil, and cilantro. The sauce contains lime juice, fish sauce and palm sugar. This salad is great to have as an appetizer or entree. You can substitute the shrimp with shredded chicken, beef or tofu.
