Guest guest Posted July 6, 2007 Report Share Posted July 6, 2007 Thai cuisne is one of my favourites. I love the blend of flavours that is so distinctively Thai. The original recipe called for fish sauce. I have used Soy sauce in place, although this isn't quite teh same. Can any-one suggest another alternative? Thai style steamed vegetables Ingredients 1 stalk lemon grass 4 ears baby corn 3 baby marrows 8 small asparagus spears 6 small carrots, peeled chives DIPPING SAUCE 75 ml Soy sauce 60 ml brown sugar 2 hot red chillies, sliced (and seeded, if you wish) 2 cloves garlic, sliced Method: Cut lemon grass, corn, baby marrows and carrots into medium-sized strips. Gather vegetables, including asparagus, into bundles and secure with a chive. String will do just as well if you can't master the art of chive tying. Place in a steamer and cook until al dente. DIPPING SAUCE: Mix all ingredients and serve steamed vegetables at room temperature with sauce. Be a better Globetrotter. Get better travel answers from someone who knows. Answers - Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2007 Report Share Posted July 6, 2007 Wizard vegetarian worcestershire sauce is one alternative. My favorite, though, it to take seaweed (any one, or a blend) and steep it in hot water, like tea. You get a salty, sea-like taste. If you need a thicker sauce, add some cornstarch to cold seaweed water, then add to your recipe. Douglas Anderson <djandersonza wrote: Thai cuisne is one of my favourites. I love the blend of flavours that is so distinctively Thai. The original recipe called for fish sauce. I have used Soy sauce in place, although this isn't quite teh same. Can any-one suggest another alternative? Thai style steamed vegetables Ingredients 1 stalk lemon grass 4 ears baby corn 3 baby marrows 8 small asparagus spears 6 small carrots, peeled chives DIPPING SAUCE 75 ml Soy sauce 60 ml brown sugar 2 hot red chillies, sliced (and seeded, if you wish) 2 cloves garlic, sliced Method: Cut lemon grass, corn, baby marrows and carrots into medium-sized strips. Gather vegetables, including asparagus, into bundles and secure with a chive. String will do just as well if you can't master the art of chive tying. Place in a steamer and cook until al dente. DIPPING SAUCE: Mix all ingredients and serve steamed vegetables at room temperature with sauce. Be a better Globetrotter. Get better travel answers from someone who knows. Answers - Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2007 Report Share Posted July 6, 2007 What a great idea, Robyn. I usually use some combination of tamari, chile sauce and water, but steeped seaweed sounds *much* better!! Thank you!! Peace, Maureen Robyn Schrager wrote: > Wizard vegetarian worcestershire sauce is one alternative. My favorite, though, it to take seaweed (any one, or a blend) and steep it in hot water, like tea. You get a salty, sea-like taste. If you need a thicker sauce, add some cornstarch to cold seaweed water, then add to your recipe. > > > Quote Link to comment Share on other sites More sharing options...
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