Shameless Foodie Fights! Promotion

Battle Raspberry/Cauliflower is open to voting. Please check out all entries and vote for your favorite dish. My favorite blogger ever, Loving Rice, is one of the participants!

[start Jedi Mind Trick]

You will vote for Dok Kha Lam with raspberry/ginger dipping sauce.

[end Jedi Mind Trick]

Dinner Snapshot - Curried Potato Dumplings

These green curry potato dumplings sustained us for at least five straight days. I had made a bit more than the recipe called for so we spent the days after wrapping, cooking, dunking, and eating dumpling after dumpling. They were so good, we'd happily do it all over again.

The main recipe is courtesy of Loving Rice and can be found halfway down the page here. The dumplings require green curry paste, recipe here.

Green Curry Paste Instructions:

Ingredients:

3 tbs coriander seeds
2 tsp cumin seeds
2-4 Thai unripened red peppers (cut down on the amount of peppers depending on how spicy you like your curry)
6 large shallots, chopped
4 garlic cloves, chopped

1 green bell peppers, de-stemmed, de-seeded and chopped.

1 tsp shrimp paste
1/2 stalk lemongrass, cut in half then roughly chopped (remove the rough outer leaves, chop the small root bottom off, and discard the upper green portions)

5 tbs chopped cilantro leaves

2 tsp chopped coriander stems 1/2 inch piece of galangal, finely chopped (if using dry galangal, be sure to soak in hot water for several hours prior to chopping)
4 tbs tamarind water (either dilute tamarind paste in water or prepare the water yourself by soaking the fruit in water and then squeezing the pulp about)

2 tbs peanut oil

1 tsp kosher salt

Directions:
1. In a small skillet over medium heat, toast the cumin and coriander seeds until fragrant and light brown. Do not let them burn. Remove from heat and cool.
2. In the bowl of a food processor, grind the seeds until broken up. Add the rest of the ingredients, along with 5 tbs water, and process until smooth. If you can see the seeds, you need to process longer!
3. Heat a saucepan over a medium flame. When warmed, add the paste. Cook for five minutes, stirring frequently.
4. Add 1 cup water, reduce heat, cover the pan and simmer for 45-50 minutes. Stir occasionally, scraping the paste off of the bottom as you stir.
5. The paste is complete. Freeze any that you are not using immediately in ice cube trays.

Dessert Snapshot - Lime Coconut Cake

With loads of leftover fresh coconut leftover from making coconut milk, I set out for something to do with all that coconut meat. Fortunately, my favorite blogger had recently posted an excellent option, lime coconut cake. As it is a very dense, rich cake, I suggest serving small slices much unlike the one pictured here.

The recipe can be found halfway down this page on Loving Rice.