Well Spring

Well Spring
I have a dinner, which goes well with spring rolls?

All I have planned are some vegetable spring rolls, food suggestions to accompany them and appreciated. Thanks!

Chicken Satay with Peanut Sauce Marinade 1 cup plain yogurt 1 teaspoon freshly grated ginger 1 teaspoon minced garlic 1 tablespoon curry powder 1 1 / 2 pounds skinless, boneless chicken breasts cut into 20 strips wooden skewers, soaked in water 30 minutes of vegetable oil, butter grilling fresh lettuce Cilantro Peanut Sauce, recipe follows Combine yogurt, ginger garlic and curry powder in shallow bowl, stir to combine. Place strips chicken in the yogurt marinade and gently toss until well coated. Cover and marinate the chicken in the refrigerator for up to two hours. Transfer the chicken to the skewers soaked skewer work within and outside of the meat, half of the piece, so it stays in place during grilling. Set a grill pan over medium heat and brush with oil to prevent meat paste. Grill the chicken satays for 3 to 5 minutes per side, until well seared and cooked. Serve the satays in trays lined with lettuce leaves and coriander, accompanied by a small bowl of peanut sauce on the side. Peanut Sauce: 1 cup smooth peanut butter 1 / 4 cup soy sauce, low sodium 2 tsp red chile paste, such as sambal 2 tablespoons dark brown sugar 2 lemons, juice 1 / 2 cup Hot Water 1 / 4 cup chopped peanuts, for garnish Combine peanut butter, soy sauce, pasta red pepper, brown sugar and lemon juice in a food processor or blender. Puree to combine. While the motor is running, pour hot water to dilute the sauce, you may not need everything. Pour the sauce into a serving dish and garnish with chopped peanuts. Serve with chicken satay. Yield: three cups – Tyler Florence, __________________________ FoodTV Fried Rice with Ham Serves 4. 3 large eggs, lightly beaten w / 2 tsp. WAER 2 tbsp vegetable oil, divided ½ tsp. toast sesame oil salt to taste 4 green onions, thinly sliced diagonally (both white and green) 4 cloves garlic, minced 5 oz ham, sliced and chopped (can use a cooked chicken, pork and shrimp) 4 cups cold cooked rice 3 tbsp. rice vinegar 1 cup frozen peas, thawed In a nonstick skillet large, heat 1 tablespoon. Oil, turning to coat. Beat the eggs with 2 tsp. water and ½ tsp. coarse salt. Bake in a pan, stirring gently cooked eggs to one side to allow uncooked egg to run in place, about 2 minutes. Transfer to the plate, and when cool enough to handle, cut into strips. In the same pan, heat remaining Tbsp. vegetable oil and sesame oil. Add garlic and scallions heat, and stir until fragrant, about 1 minute. Add ham and rice, season with salt and cook until hot, stirring frequently, about 5 minutes. Add vinegar, peas and eggs and cook until very hot, about 2 minutes. _____________________ Creamy Coconut Rice Pudding with Rum Whipped Cream 2 c. 1 can of milk flavor of coconut milk 1-1/2 c. Thai 1-1/2 cups Water soft taste of raw Thai jasmine rice 2 sticks cinnamon pinch of freshly ground nutmeg 1 c. 2 teaspoons of sugar. pure vanilla extract 5 tabl. shredded coconut Combine all ingredients except pure vanilla extract in a Medium Size pot. Boil the mixture over medium head constantly. Reduce heat to low and cook for about 1 to 1-1/2 hours, until pudding mixture thickens. Remove from heat and add vanilla and coconut. Topping: 1 cream 2 tablespoons fresh paint. Sugar Splash white rum. Place all ingredients in a bowl and mix on high until they form hard peaks. Pour hot coconut in a bowl and top with rum-flavored whipped cream. – Gary Solomon www.RecipeExchange.com