Featured on Episode 102:
Typhoon! in Beaverton Round
12600 SW Crescent St.
Beaverton, OR 97005
(503) 644-8010
Typhoon! in Bend
550 NW Franklin Ave
Bend, OR 97701
(541) 385-8885
Typhoon! on Broadway
410 SW Broadway
Portland, OR 97205
(503) 224-8285
Typhoon! on Everett St.
2310 NW Everett St.
Portland, OR 97205
(503) 243-7557
Typhoon! Gresham Station
543 NW 12th St.
Gresham, OR 97030
(503) 669-9995
Recipes from Episode 102 | 1-11-09
Chef Bo Kline
Typhoon
Salad Rolls | top
Makes 8 rolls
THE ROLLS
1 package of rice paper, 6 inches in diameter
4 each romaine lettuce leaves
8 each mint leaves
16 each Thai basil leaves
1 small package rice vermicelli
8 prawns, peeled and deveined
1 cup bean sprouts
THE SAUCE
1 cup sugar
2 cup water
1/3 tsp salt
2 tbsp fish sauce
3 tbsp vinegar
1 tsp mashed red chili in vinegar
2 tbsp ground peanuts
1. In a small saucepan over medium-high, heat together sugar, water, salt and vinegar. Wait until the liquid boils, add fish sauce.
2. Lower the heat to simmer for a few minutes. Remove from heat, add red chilies.
3. Add crushed peanut only to the portion that you serve.
TO PREPARE THE RICE PAPER:
1. Heat water in a wok or a medium sauce pot. The water does not have to be boiling hot all the time. Leaving it to simmer while working is sufficient.
2. Arrange a work place by spreading out a damp kitchen towel on a small cutting board, and have one more handy.
3. Rice papers are delicate wrappers to work with. If they have holes, throw them away because they are impossible to work with.
4. Using a strainer with a handle or a slotted spoon, dip a stack of 2-3 pieces of rice paper at a time in the hot water for a bout 30 seconds or until the rice paper is pliable. Drain and put on the damp kitchen towel.
5. Spread the rice paper out. This should be done quickly because the rice papers stick together once they get dry. If that happens, dip them in hot water one more time to separate them.
6. THE TRICK: At the restaurant, if I have too many distractions when I worked with the rolls, I keep a bowl of cold water on the side to put the rice paper in after taking them out from hot water, which is easier because you can pick up the rice paper one at a time from the cold water .Use the second damp towel to absorb water from the rice paper.
7. ANOTHER TRICK: The way to keep salad rolls nice and soft until serving time is to cover the finished rolls with damp towels and cover with plastic wrap. The rolls will keep fresh for a few hours without drying out.
TO MAKE THE ROLLS:
1. Cook prawns, and slice lengthwise.
2. Tear romaine leaves into pieces large enough to roll in the rice paper. DO NOT use any hard part.
3. In a small saucepan, add water to cook the rice vermicelli, bring to a boil. Add dry rice vermicelli to cook for 1 ½ to 2 minutes. Drain well.
4. Arrange on a cookie sheet with lining; prepared romaine lettuce, rice vermicelli, mint, basil, bean sprouts, and cooked prawns.
5. Start with a piece of romaine lettuce in the middle of the cooked paper. Then basil, mint, prawn, rice vermicelli and finally bean sprouts.
6. The way to roll salad roll is to male sure that all ingredients are dry. Roll them from the bottom up to cover the ingredients. Fold in both sides and roll upward to finish the roll.
7. Serve rolls with Light Sweet Peanut sauce.
Massaman Curry with Beef | top
One of Thailand’s most popular dishes – The “Irish Stew” of Thai curries.2 lbs beef for stew
1 medium onion, cut into large dices
1-2 carrots cut into chunks
1 medium-sized potato, cut into chunks
2 tbsp roasted peanuts
Sauce
2 tbsp canola oil
4 tbsp Massaman curry paste
8 tbsp fish sauce
½ lb palm sugar
5 tamarind juice
1 can of coconut milk
2 cups of water
- Cut meat into similar size.
- Cut carrots, onion, and potato into the same size.
- Heat oil in a wok over medium heat. Once hot, add curry paste. Using wire whisk to stir and break the curry paste into thick cream texture, and starts to give out aroma.
- Scoop out about 1 cup of thick coconut milk from the can, and stir in to mix with the curry, 2-3 seconds, add meat to brown.
- Once the meat is browned, add the rest of the sauce ingredients. Let them cook with the meat for about 1 minute, add water. Turn up the heat to high.
- Once the curry boils, add onion, carrot and potato. Let boil again, add coconut milk, and lower the heat to simmer for about 1 hour.
- Let the curry cook until all vegetables are cooked and meat is soft and can be cut with a fork. The sauce should be reduced to about ½. If the curry is still too thin, cook uncovered until the sauce reduced further. Remove from heat.
- Serve curry with hot jasmine rice. Also great with rustic bread.
Simple Stir Fry | top
Ingredients:
• 6 leaves of Napa Cabbage
• 2 Tbls Minced Garlic
• ¼ Cup Cooked Bacon Bits
• 1 ¼ Tbls of Oyster Sauce
• 1 Tbls Canola Oil
• 1Tsp Granulated Sugar
Chop Cabbage into bite size pieces and let soak in room temperature water. Heat oil in Wok to Medium High Heat, add garlic and stir until lightly tan in color, add cabbage and small sprinkle of water. Add oyster sauce, sugar and bacon stir until cabbage is well covered, remove from heat and serve.
Cooking Rice | top
Try Bo’s Sure-Fire Recipe For Perfect Rice Every Time!
Typhoon! serves the best jasmine rice you can find in America for our guests.
We go to this effort and expense because in Thailand, rice is more than a food – it is a treasured commodity. As such, it is treated with great respect. A Thai family, for exam-ple, would never dream of letting a small child have a bowl of rice to “play with,” for this would be disrespectful.
Thais know rice. They tend to be very fussy about it and expect their rice to be cooked perfectly every time.
Cooking perfect rice every time is easy.
The technology
There are wonderful and inexpensive rice cookers in various sizes on the market, avail-able at most department stores, cooking specialty shops and Asian markets. These will cook your rice perfectly and unattended, and keep it warm – but be careful to turn them off when you’re done or the rice will become too dry.
The trick
First, rinse the rice several times to clean it. Then place the amount you would use in a rice cooker, and add water. How much water? Ahhhhh. That’s where more tradition comes in. Add enough water, so if you place the tip of your pinky touching the top of the rice, the water will rise to the nearest pinky joint.
Wait a minute. What if you have a big pinky? Or a small pinky? What if you use just a little rice? Or a lot of rice? Don’t worry. It works. Trust Tradition.