Add a Splash of Fla­vor to Your Sum­mer Asian-in­spired small plates for the en­tire fam­ily

Riverbank News - - NEIGHBORHOOD VALUES - FAM­ILY FEA­TURES

T he sea­son of warm sum­mer nights and bright sunny days calls for equally vi­brant meals. As the sea­son of en­ter­tain­ing con­tin­ues, many at-home chefs are search­ing for ex­cit­ing and fla­vor­ful meals to feed their fam­ily and friends. Ac­cord­ing to Min­tel’s 2018 US Fla­vor Trends Re­port, con­sumers con­tin­u­ally seek to be more ad­ven­tur­ous with their palates by try­ing eth­nic fla­vors, such as those found in Asian cook­ing. When the hot­ter sum­mer weather calls for light, fresh snack­able fare, give Asian small plates a try.

Have a go at a va­ri­ety of fla­vor­ful ap­pe­tiz­ers like dip­pable Chi­nese Shrimp Pot­stick­ers, which pair per­fectly with a sa­vory Thai Chicken Sa­tay and Light Cu­cum­ber Salad. Round out your meal with a sat­is­fy­ing Korean Beef Bul­gogi and Kim­chi over Sticky Rice, fea­tur­ing ir­re­sistible and ex­otic fla­vors that can have your guests com­ing back for more.

To cre­ate im­pres­sive meals with a va­ri­ety of in­gre­di­ents, in­cor­po­rate an op­tion such as Nakano clean-la­beled rice vine­gars, which are avail­able in seven va­ri­eties and fea­ture easy-to-read la­bels show­ing no more than six real, rec­og­niz­able in­gre­di­ents to help en­hance the fla­vors of sum­mer­time dishes.

For more fresh and fla­vor­ful sum­mer dishes, visit NakanoOr­ganic.com.

Thai Chicken Sa­tay with Light Cu­cum­ber Salad

Prep time: 25 min­utes, plus mar­i­nat­ing Cook time: 5 min­utes Serv­ings: 4 (about 4 skew­ers per serv­ing)

Cu­cum­ber Salad:

1/3 cup Nakano Roasted Gar­lic Rice

Vinegar

2 ta­ble­spoons sugar

1/2 tea­spoon toasted se­same oil

1/4 tea­spoon red pep­per flakes

1/2 tea­spoon salt

1/2 thinly sliced

English cu­cum­ber

1 thinly sliced car­rot

1 thinly sliced scal­lion

1/4 cup chopped peanuts, for gar­nish

Chicken Sa­tay:

15 bam­boo skew­ers

2 ta­ble­spoons soy sauce

1 ta­ble­spoon peanut oil

1 tea­spoon toasted se­same oil

2 ta­ble­spoons

Nakano Or­ganic

Orig­i­nal Sea­soned Rice Vinegar

1 tea­spoon minced fresh ginger

1/2 tea­spoon ground co­rian­der

2 tea­spoons ground turmeric

1 pound thinly sliced chicken breast fresh cilantro, for gar­nish

Peanut Sauce:

1/4 cup scal­lions, chopped

2 ta­ble­spoons chopped cilantro

1 tea­spoon minced jalapeno

1 tea­spoon minced gar­lic

1/2 tea­spoon minced ginger

3/4 cup smooth peanut but­ter

1 ta­ble­spoon toasted se­same oil

3 ta­ble­spoons

Nakano Roasted

Gar­lic Rice

Vinegar

2 tea­spoons lime juice

3/4 cup co­conut milk

2 ta­ble­spoons hoisin sauce

2 ta­ble­spoons honey chopped peanuts, for gar­nish

To make Cu­cum­ber Salad: In large bowl, com­bine roasted gar­lic rice vinegar, sugar, toasted se­same oil, red pep­per flakes and salt. Add cu­cum­bers, car­rots and scal­lions. Cover bowl and mar­i­nate 15 min­utes. Gar­nish with chopped peanuts.

To make Chicken Sa­tay: In dish, soak bam­boo skew­ers. In large bowl, com­bine soy sauce, peanut oil, toasted se­same oil, sea­soned rice vinegar, ginger, co­rian­der, turmeric and thinly sliced chicken breast. Cover bowl and mar­i­nate 2 hours.

To make Peanut Sauce: In food pro­ces­sor, process scal­lions, cilantro, jalapeno, gar­lic, ginger, peanut but­ter, toasted se­same oil, roasted gar­lic rice vinegar, lime juice, co­conut milk, hoisin sauce and honey un­til smooth. Gar­nish with chopped peanuts.

After 2 hours of mar­i­nat­ing, skewer chicken. Heat grill or grill pan to medium heat and cook 2 min­utes on each side. Gar­nish with cilantro and serve with Peanut Sauce and Cu­cum­ber Salad.

Korean Beef Bul­gogi and Kim­chi over Sticky Rice

Thai Chicken Sa­tay with Light Cu­cum­ber Salad

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