Swimming Rama Recipes

"SWIMMING RAMA" THAI PEANUT SAUCE W/ SPINACH & PORK พระรามลงสรง

Steps:

• In a bowl, toss the pork or chicken with fish sauce, water and oil. Add cornstarch and toss well to mix; let marinate for at least 20 minutes or until all the water has been absorbed into the meat.
• Reduce ½ cup coconut milk in a pot over medium heat until very thick.
• Add curry paste and stir to break it apart. If you have a hard time getting the curry paste clumps to loosen, you can add a splash of coconut milk to help it along. Keep stirring until coconut oil starts separating away from the paste and the paste is sizzling.
• Add the remaining coconut milk, fish sauce, palm sugar and tamarind and bring it to a simmer.
• Meanwhile, place the peanuts and sesame seeds into a food processor and blitz until they turn into a coarse meal. You can also pound them in a mortar and pestle.
• Stir the peanut mixture into the sauce and let it simmer gently for 20 minutes to allow the flavours to fully develop.
• Once the sauce is done simmering, you can add more water if the sauce is too thick. It should be rich but can still pour easily without being gloppy. Taste and adjust seasoning as needed.

SWIMMING ANGELS

Steps:

• Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.
• In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.
• Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.
• To serve, place spinach and tofu over white rice and smother in peanut sauce.

SWIMMING RAMA WITH PEANUT SAUCE

Steps:

• Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.
• Bring water to a boil over high heat. Layer about1/4 of the spinach in basket; cover and steam 15 seconds. QUickly turn leaves over with tongs. Cover and steam 15 seconds more (or until leaves are bright green and barely wilted).
• Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.
• Bring 6 cups of water to a boil in a large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center.
• Prepare Peanut Sauce.
• Peanut Sauce:.
• Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
• Reduce heat to medium. Add peanut butter, fish sauce, paprika, cayenne and red pepper flakes; stir until smooth. Slowly stir in coconut milk until well blended. (at this point, cause may be cooled, covered and refrigerated up to 2 days in advance).
• Stir sauce constantly over mdium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1- to 2 minutes or until sauce is thickened. Stir in lime juice.
• Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.

SWIMMING RAMA

Steps:

• Whisk peanut butter, honey, lime juice, fish sauce, and coconut milk in a small bowl.
• Heat oil over high heat and brown chicken. Reduce heat to medium and add shallot and garlic. Cook until the chicken has cooked through and the shallot is soft.
• Add peanut sauce and chili-garlic sauce and cook for another minute or two to allow the flavors to come together.
• Serve over a handful of spinach and with a side of rice.

SWIMMING RAMA CHICKEN ON FRESH SPINACH RECIPE

Steps:

• Peanut Sauce Preparation: Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes, or until tender. Reduce heat to medium. Add peanut butter, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. (At this point, the sauce may be cooled, covered and refrigerated up to 2 days in advance.) Stir sauce constantly over medium heat until bubbling gently. Stir in lime juice. Chicken Preparation: Thinly cut chicken into 2 inch strips. Grind together red chili peppers, lemon grass and kaffir lime leaves in a food processor. Heat oil to medium-high and saute pepper mixture for 3 minutes. Add chicken and cook for 5 minutes or until cooked. Reduce heat to medium low. Add peanut sauce. Serve on bed of fresh spinach with coconut rice.