- Asia and Pacific Islands
Thailand
Unlike many of the other cuisines mentioned, Thai cuisine is relatively popular in the U.S. You can find Thai restaurants in most American cities. Thai food balances of five flavors in every dish or meal—hot (spicy), sour, sweet, salty and bitter (optional). Common ingredients include coconut milk, lime juice, lemon grass, fish sauce, and chili sauce. Most dishes are served stir-fry style and eaten with white rice. One of the most popular Thai dishes in America is pad thai, rice noodles pan fried with fish sauce, lime juice, sugar, peanuts and egg combined with chicken, seafood or tofu.
Pineapple Red Curry
Ingredients
- 1 tbsp oil
- 1 ½ teaspoons red curry paste
- 13 fl oz coconut milk
- 10 oz canned pineapple pieces
- 1 head of broccoli, chopped
- 1 carrot sliced
- 1 package tofu, cut in cubes
- 3 Tablespoons fish sauce
- 2 Tablespoons brown sugar
Directions
- Drain pineapple pieces.
- Heat oil in a wok or a pan and stir-fry curry paste.
- Add coconut milk, pineapple, tofu, broccoli and carrots and bring to boil.
- Season with fish sauce and sugar. Serve with rice.
- If you want, you can substitute for the tofu by adding 2 cut-up chicken breasts or 3/4 pounds of shrimp. If you do, make sure meat is cooked all the way through then add the vegetables and fruit. You can also add 1 red pepper or other vegetables on hand. Add them in step 3.
Fiji
Fijian cuisine is a blend of four major influences, European, Chinese, Indian and local Fijian flavors. Common ingredients are root vegetables like yam, cassava, and taro root, and meats such as beef, pork, poultry, and, of course, seafood. Coconut milk and a variety of tropical fruit such as pineapple mango, guava, and bananas are often used in both sweet and savoury dishes. Spices include curries, garlic, ginger and cumin.
Grilled Eggplant with Coconut
Ingredients
- 4 Small (eggplant), sliced
- Vegetable Oil
- 2 tbsp Lemon Juice
- 8 fl.oz. Coconut Cream (lolo)
- 4 Scallion, finely chopped
- 1 Green Chili, very finely chopped
- 2 Tomatoes, finely chopped
- Salt
Directions
- Preheat the grill to very hot.
- Place the eggplant slices on the grill rack, brush with oil then grill on one side for 4-5 minutes.
- Turn the slices, brush with more oil and continue to cook for a further 4-5 minutes.
- Meanwhile, place the lemon juice, coconut cream, onions, tomatoes, chili and salt in a small mixing bowl and blend well.
- To serve – quickly cut the cooked eggplant slices into strips, place in a serving dish and pour the coconut cream mixture over the top. Serve immediately.
