I'm going through that phase again - where I spend hours reading entire cookbooks. *so* fascinating! Of course, it doesn't help that I often end up hungry at the end of it - all those fabulous pictures and descriptions!
A couple of nights ago, I picked up one of my favourite veggie cookbooks - New Vegetarian by Celia Brooks Brown - a collection of truly innovative recipes. This is the same book that has the fabulous fajitas recipe that I'm always drooling over.
As I was flipping through the pages of this book, these vegetable skewers pretty much jumped out of the book at me - they looked quite delicious and I had most of the makings - which gave me room for reworking the recipe :)
Thai spices are *so* delightful - spicy, sweet, tangy, a successful olio of flavours. And such a pleasure to work with, there was a time when I was indulging in a lot of thai cooking, but it has been a while now. But these skewers and the fabulous red curry that Jai & Bee just posted about has gotten me jumpstarted on thai dishes once again.
Sweet, spicy, tangy goodness
Servings: 4 skewers
1 red bell pepper - cut into about 12 pieces
1 yellow squash - cut into 12 pieces
1 carrot - cut into 1" pieces
1 lemon - sliced
1/2 red onion - cut into wedges
3 thai chillies (you can go with serrano for a milder flavour, or even skip these)
Thai Barbeque Sauce
3 T coconut milk powder - mixed with 2-3 T of water
1/4 cup dark soy sauce
1 T brown sugar
1 T rice vinegar
3 kaffir lime leaves - chopped
1 stalk lemongrass - finely sliced
1 bird's eye chillies - sliced
1 large garlic clove - chopped
1/2 T sesame oil
Put the barbeque sauce ingredients in a blender and puree till smooth.
Thread the skewers with the vegetables, starting and ending with a lemon slice.
Brush the sauce generously over the loaded skewers and marinate in the refrigerator for atleast 30 minutes.
(Reserve the remaining sauce).
Put the skewers under a preheater broiler and cook, turning occasionally and basting with the remaining sauce, until tender and lightly charred.
(An alternative would be to cook on an outdoor grill or a stove-top grill pan).
How was it?
*drool*! I might just say that these are the best veggie skewers *ever* :)