Nam tok

Ingredients

• 1 pound skirt steak or boneless pork chops
• fresh lime juice from 3-4 limes
• 1 tbsp. toasted rice powder
• (Optional: 2 tsp.-1 tbsp. Thai roasted chili powder, depending on spice preference)
• 1.5 tbsp. fish sauce
• 1 tsp. Brown sugar
• 1/2 c. water
• 1 c. green onion, sliced to 1/4 in.
• 1 c. fresh cilantro or basil, leaves coarsely chopped, and stems minced
• 2-3 shallots, thinly sliced or 2 tsp garlic, minced
• 1 c. fresh mint leaves, coarsely chopped
• 
  

Instructions

1. Salt and pepper your meat. Grill the meat to your preferred doneness. Or if you are like me and have no grill, get a cast-iron pan steaming hot, and then put in the meat. If using steak, I cook each side for 2-3 minutes for medium-well, and I always set my timer, so I don't forget about flipping it. After it's cooked, let it sit for about 10 minutes. Then thinly slice it. Keep the juices from the meat in the pan, or on the plate.
2. Turn the burner to medium, add the sliced meat back into the pan along with water, lime juice, fish sauce, toasted rice powder and chili powder. Mix and taste until preferred flavor. I like the lime in the lead, with the toasted rice powder, saltiness and chili following.
3. Once the sauce has thickened a bit, turn off the heat and add the shallots. Mix until shallots have softened some. Then add in green onion, cilantro leaves and stems and mint.
4. Serve over rice

http://thai-foodie.com/thaifood/nam-tok-recipe-thai-steak-salad-%e0%b9%80%e0%b8%99%e0%b8%b7%e0%b9%89%e0%b8%ad%e0%b8%99%e0%b9%89%e0%b8%b3%e0%b8%95%e0%b8%81/

Cream of asparagus soup

http://www.saveur.com/article/Recipes/Asparagus-Soup

Sambar

http://www.manjulaskitchen.com/2011/07/19/sambar-spicy-lentil-soup/

Harissa

http://www.thekitchn.com/how-to-make-harissa-cooking-lessons-from-the-kitchn-190188

Cholar Dal

cholar dhal

Print

prep time

10 mins

cook time

10 mins

total time

20 mins

author: holycowvegan.net

recipe type: indian

cuisine: vegan

serves: 4

ingredients

• 1 cup channa dal
• ¼ tsp ground turmeric
• 2 bay leaves
• 1 tsp vegetable oil (I used rice bran oil as it has a high smoke point)
• 1 tsp mustard seeds
• 3 green cardamom pods
• 3 cloves
• 1-inch stick cinnamon
• 1 tbsp grated ginger
• ¼ cup golden raisins (i used dried cranberries which worked well)
• ¼ cup thick coconut milk
• 2 tbsp grated jaggery (substitute with brown sugar if you can't find this)
• 3-4 slivers of fresh coconut (optional).
• Salt to taste
• ¼ cup fresh coriander leaves, chopped

instructions

1. In a pressure cooker or in a saucepan, combine the dhal with bay leaves and turmeric.
   1a. If using a saucepan: cover the lentils with an inch of water, bring to a boil, and let the lentils cook at a simmer, covered. Check frequently to ensure they don't dry up and add more water if needed. Cook the lentils until they are really soft and tender.
   1 b. If using a pressure cooker: add 3 cups of water to the 1 cup of dhal, bring to high pressure, and cook for 6 minutes.
2. In another saucepan, heat the oil.
3. Add the mustard seeds and, when they sputter, add the cloves, cardamom and cinnamon.
4. Saute a minute until the cardamom looks puffy, then add the slivers of coconut, if using, and saute until they get lightly golden brown.
5. Add the raisins and ginger, saute for 30 seconds, then add the cooked dhal. Stir well to mix.
6. Add some water if the dhal is too dry. You want it to have a thicker consistency than most dhals do, but not so thick that it's dry.
7. Add the jaggery (i used brown sugar) and coconut milk and heat the dhal through.
8. Garnish with coriander leaves and serve hot.

From:

http://www.quincesandkale.net/tag/beans-and-lentils/page/3/

Curtido

http://low-cholesterol.food.com/recipe/curtido-de-repollo-el-salvadorean-cabbage-salad-207798?ic1=obnetwork

Pupusas

http://www.food.com/recipe/pupusas-220460