ROUSES_JulyAug2019_Magazine

Thai Pineapple Fried Rice (Makes 4 servings) WHAT YOU WILL NEED:

Pour in the cashews and stir lightly. Add the rice to the wok using a fork to break up any lumps as you go. Stir-fry until the rice mixture is hot and lightly browned. Add the sauce to the wok and stir-fry until the sauce is almost completely absorbed, around 2

¼ cup soy sauce or tamari 1 tablespoon hoisin sauce 1 tablespoon rice vinegar

3 tablespoons coconut or canola oil 1 small carrot, sliced on the diagonal cup chopped onion 1 small head Napa cabbage, shredded 3 green onions, white parts minced and green parts sliced 1 tablespoon minced fresh ginger teaspoon minced garlic 1 serrano chile, seeded and minced cup raw cashews 4 cups cold cooked jasmine rice or other long-grain white rice ¼ cup cilantro leaves cup small chunks fresh pineapple Lime wedges, for garnish Chopped cilantro leaves, for garnish HOW TO PREP: In a small bowl, whisk together the soy sauce, hoisin and vinegar; set aside. Heat a wok or large skillet. Add the canola oil and heat until the oil is smoking. Add the carrots, onion and cabbage, and cook over high heat, stirring, until fork tender, around 5 minutes. Add the minced whites of the green onion, ginger, garlic and chile, and cook until fragrant, around 1 minute.

minutes. Stir in the sliced green onions, cilantro and pineapple. Transfer the

fried rice to bowls and serve garnished with lime wedges and a light sprinkle of chopped cilantro.

Som Tum ( Papaya Salad) (Makes 4 servings)

WHAT YOU WILL NEED: cup roasted cashews, plus extra for garnish 2 small cloves garlic, peeled ¼ teaspoon salt 2 fresh Serrano chiles, sliced teaspoon raw or white sugar 2 tablespoons fresh lime juice 1 to 2 tablespoons fish sauce (nam pla), to taste 8 grape tomatoes, halved 2 medium carrots, peeled and cut on the diagonal pound green beans, cooked 1 small to medium strawberry papaya HOW TO PREP: Preheat oven to 350 degrees. Spread the cashews in an even layer on a baking sheet. Place sheet pan in oven and roast cashews for 5 minutes.

In a blender, mix the garlic, salt, roasted cashews, chiles and sugar together until a paste forms. Transfer the paste to a large bowl, and add the lime juice and fish sauce, stirring to incorporate into paste mixture. Add the tomatoes, carrots and green beans to the bowl and toss lightly. Peel and coarsely grate or shred the papaya, discarding the seeds and inner membrane. Add papaya to the bowl and lightly but thoroughly toss all ingredients together. Taste and add seasoning if needed. Sprinkle with extra roasted cashews and serve.

photos by Romney Caruso

73

ROUSES

WWW.ROUSES.COM