In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Feb. 4, 2004 /12 Shevat, 5764

Thai made easy

By Ethel G. Hofman

Printer Friendly Version

Email this article

http://www.jewishworldreview.com | Fast foods apart, dining out means more than sustenance. We want excitement — dishes with exotic tastes, complexity and a lively punch.

Thai cuisine in some form has become popular, teasing the palate with hot and spicy flavors. It is based on a harmony of four tastes, often blended together in one dish — sweet, where palm sugar is the traditional sweetener but light brown sugar can be substituted and sour , which comes from lime juice, lemongrass and tamarind.( a pod which when dried yields sour pulp). For Hot, chilies of varying heat are added to suit your taste buds. Salty, in which fish sauce is used but for the kosher kitchen, sour salt or table salt may be substituted. Essential ingredients include coconut milk which is pareve and is used in curries and sauces, lime juice either fresh (my preference) or bottled, lemon grass recognizable by the long ,pale-green blades finely sliced to add flavor to dishes and the long thin red and green chilies. Long grain Basmatirice, literally "queen of fragrance" with a perfumy, nut-like flavor is the rice of choice for soups and as a side dish.

With an emphasis on fresh herbs, spices, vegetables and a starch such as rice , Thai cuisine is healthy. And dishes are amazingly easy to duplicate at home, once you have the ingredients on hand. Everything is available in supermarkets. Each recipe below can be cooked and on the table in less than 45 minutes, perfect for a quick after-work supper or casual evening with friends.

Donate to JWR



Serves 4

  • 4 cups low sodium chicken stock
  • 1 stalk lemon grass, thinly sliced
  • 1 tablespoon finely grated ginger root
  • 1 tablespoon shredded basil leaves
  • 1/4 teaspoon red pepper flakes
  • 8 ounces boneless, skinless chicken breast, thinly sliced
  • 1 cup thinly sliced oyster mushrooms
  • 1 1/2 cups halved cherry tomatoes
  • 3 tablespoons lime juice
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • 1 cup cooked basmati rice
  • 2 tablespoons chopped fresh coriander

Heat the chicken stock in a large pot over medium heat. Bring to simmer. Add the lemon grass, ginger root, basil, red pepper flakes, chicken and mushrooms. Simmer for 10minutes. Stir in the tomatoes, lime juice, coconut milk and heat through. Season to taste with salt and pepper. Spoon into bowls.. Place a scoop of rice in center. Sprinkle with coriander and serve.

Approx. nutrients per serving: calories — 240 protein — 19g carbohydrates — 23g fat — 9g cholesterol — 37mg sodium — 148mg


Serves 4

  • 1 pound salmon fillet
  • 1/4 cup chopped fresh coriander
  • 1 teaspoon fresh ground pepper
  • Juice of two large limes or 1/4 cup bottled
  • 2 teaspoons light brown sugar
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil


  • 1/2 cucumber, unpeeled and coarsely chopped
  • 1/2 cup rice vinegar
  • 2 1/2 tablespoons sugar
  • 1 small red or green chili, seeded and finely chopped
  • 1 shallot, chopped

Soak 12 bamboo skewers in cold water to cover while preparing the salmon and marinade. Cut the salmon into bite size pieces. In a shallow dish, mix the coriander, pepper, lime juice, sugar, garlic and olive oil. Add the salmon, turning to coat all sides. Thread equal amounts on each of the skewers. Set aside. Preheat broiler.

To make the dip: combine the vinegar and sugar in a smallpan over medium high heat. Stir to dissolve the sugar and bring to boil.

Cook for 2-3 minutes or until slightly syrupy. Remove from heat and stir in the chili and cucumber. Cool. Place salmon skewers under preheated broiler and cook for 3-4 minutes each side.

Serve with the dipping sauce and hot cooked basmati rice.

Approx .nutrients per serving: calories — 294 protein — 23g carbohydrates — 8g fat — 19g cholesterol — 75mg sodium — 55mg


Serves 4-6

  • 1 1/4 pounds beef steak, trimmed of fat
  • Garlic powder and fresh ground pepper
  • 1/4 cup lime juice
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 red chili, seeded and thinly sliced
  • 3 tablespoons chopped fresh mint leaves
  • 2 scallions, thinly sliced


  • Bibb lettuce leaves
  • 2 cups bean sprouts
  • 2 cups thinly sliced radishes
  • 1 cup shredded carrots

Preheat grill or broiler. Sprinkle steaks lightly with garlic powder and pepper. Grill or broil 3-4 minutes each side or until medium rare. Slice thinly. Set aside. In a serving bowl, mix the lime juice, salt, sugar, chili, mint leaves and scallions. Add the steak and toss to coat.

In separate bowls, arrange the lettuce, bean sprouts, radishes and carrots. Let everyone help themselves to these and wrap around the beef.

Approx. nutrients per serving: calories — 204 protein — 23g carbohydrates — 4g fat — 10g cholesterol — 58mg sodium — 442mg


Serves 6

  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 2 tablespoons finely chopped ginger root
  • 1 tablespoon curry powder
  • 1/2 cup low sodium vegetable stock
  • 1 teaspoon brown sugar
  • 1 1/4 cups coconut milk
  • 1 package (10 — 12 ounce ) veggie soy ground round, crumbled
  • 1/2 ( 14 ounce ) can hearts of palm, drained and sliced
  • Grated zest and juice of 1 lime
  • 1 1 /2 cups frozen cut green beans, thawed
  • 2 tablespoons each snipped basil and coriander leaves

Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes or until softened. Add the ginger root and Curry powder. Cook 1 minute. Stir in the vegetable stock, sugar, coconut milk, ground round, hearts of palm, zest and juice of lime and green beans. Bring to simmer and cook for 5 minutes. Stir in the basil and coriander. Serve hot over rice noodles.

Approx. nutrients per serving: calories — 199 protein — 15g carbohydrates — 9g fat — 13g cholesterol — 1mg sodium — 438mg


Serves 4

  • 1/4 cup honey, warmed
  • 2 tablespoons light rum
  • 1 tablespoon lime juice
  • 1/4 cup shredded fresh mint
  • 1 papaya, peeled, seeded and diced
  • 4 apricot halves, fresh or canned
  • 2 kiwi fruit, peeled and cut in wedges
  • 1 cup strawberries, quartered
  • 1/4 cup shredded coconut, toasted*

In a serving bowl, combine the honey, rum and lime juice. Add the mint, papaya, apricots, kiwi fruit and strawberries. Toss gently. Sprinkle toasted coconut over to garnish. Serve at room temperature.

*To toast coconut: spread on a small baking sheet. Place under preheated broiler for about 1 minute until just beginning to brown.

Watch carefully to avoid scorching.

Approx. nutrients per serving: calories — 190 protein — 2g carbohydrates — 40g fat — 2g cholesterol — 0 mg sodium — 22mg

Sign up for the daily JWR update. It's free. Just click here.

JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of "Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes". (Click HERE to purchase. Sales help fund JWR.) To comment, please click here.

© 2003, Ethel G. Hofman