Monday, January 4, 2010

Thai Kitchen Recipes Califronia Pizza Kitchen?

Califronia Pizza Kitchen? - thai kitchen recipes

Has anyone a recipe for a salad similar to California Pizza Kitchen Thai Crunch Salad?

Posted by Gabrielle Geib at 2:40 AM

1 comment:

jumpy_mo... said...

California Pizza Kitchen Thai Crunch Salad


For lime-cilantro vinaigrette:
½ cup vegetable oil
¼ cup rice vinegar
½ cup chopped coriander
¼ cup chopped red bell pepper
¼ cup honey
4 c. Tee-Dijon mustard
2 teaspoons sesame oil
2 teaspoons lemon juice
2 garlic cloves
Pinch of salt
A pinch of ground black pepper

For the spicy peanut sauce:
½ cup crunchy peanut butter
6 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon chili sauce (garlic or chili sauce)
1 teaspoon sesame oil
½ c. Tea minced ginger
½ cup water
.
2-3 cups vegetable oil or shortening
8 wonton wrappers
Handful bean threads
Small 4 fillets of skinless chicken breast
1 cup soybeans
1 cup unsalted peanuts
12 cups shredded cabbage
2 cups low-SLIDecember Cabbage
2 cups grated carrots or julienned
1 cup julienned cucumber
4 shallots, green part only, minced



For lime-cilantro vinaigrette:
1 All ingredients in a blender at high speed for 20 seconds or until finely minced cilantro, but not completely pureed. Cover and refrigerate
For the spicy peanut sauce:
1 All ingredients in a small saucepan on medium-low heat. Heat the sauce until hot but not boiling and sugar is dissolved. Enter into a blender and blend for 20 seconds casting. Cover and refrigerate.
2 Flatten chicken breasts by covering with plastic and they beat him with a kitchen hammer. Rub oil on each breast, sprinkle seasoning salt and pepper and grill for 3 to 4 minutes per side, or even cause it to go. Wrap and chill the cooked chicken.
3 Set the hot crispy noodles heating 2 cup vegetable shortening or oil in a medium saucepan to 375 degrees F. Slice a wide from 8 wonton shells 1 / 4 "strip stack. Cut the strips in the middle. FritsOil for 30 seconds or until light brown. Drain on absorbent paper.
4 Fry, a handful of issues of beans in hot oil about 10 seconds or until the surface of the oil. Drain on absorbent paper.
5 Cook the edamame as directed on the package. Soybean pods, seeds and cool them after cooking.
Toast 6 peanuts, which begins by heating in a skillet over medium-low heat for 3 to 4 minutes or until brown. Immediately remove from heat so they do not burn.
For the salad:
1 mix for each serving 3 cups, cabbage, red cabbage, ½ cup, ½ cup carrots, cucumber ¼ ¼ cup cup soy beans, peanuts, roasted ¼ cup ¼ cup crispy wonton, and a few spoonfuls tbsp chopped spring onions in a large bowl. Mince cold chicken breast, cut into small pieces and in the salad. Pour 4 to 5 tablespoons of cilantro-lime dressing over salad and mix well.
2 For the salad gently pour served on a plate. Sprinkle on issues, ½ cup of beans on crisp lettuce.
3 Spospicy peanut sauce in a bottle fountains splash and the sauce in a sweeping motion over the salad. Repeat for the remaining parts of the salad.


Yield: 4 large salad servings

January 8, 2010 at 12:53 PM

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