The Wonderful Fragrance of Asian Cooking

It's always fun to bring back a menu!  My private group chose the "Takeout Classics" menu from last fall.  The rich spices in the recipes fragranced the kitchen. I taught and prepared Crab Rangoon Dip with Wonton Chips, Thai Shrimp Fried Rice, Chicken Satay, and Cucumber Salad. But, I had a lot of help in the kitchen -- this group loved being hands on!

The first course was my reinvention of the classic Crab Rangoon.  A quick, flavorful dip pairs well with flash-fried Wonton Chips.  Beware: it's addicting!

The Chicken Satay needs to marinate for a little bit so we prepared that while my students enjoyed the dip.  Turmeric gives the chicken a beautiful golden color.  The men helped me whip up a complimentary Peanut Sauce for serving.

Next, we combined peppers, cucumbers, and red onion for a traditional Asian Cucumber Salad. The colors just pop! Pour a vinegar mix over the top and chill until time to serve.

While the Chicken Satay soaked in the rich flavors, we moved to a super quick entree: Thai Shrimp Fried Rice.  This is one of those recipes where you need to have all the ingredients prepped ahead of time.  It moves so quickly!  

It wasn't too cold out so I was excited to grill the final recipe outside!  You know the Chicken Satay is ready to flip when it no longer sticks to the grill.  Serve with the chilled Cucumber Salad and Peanut Sauce.

It was such a pleasure to have you in the Crème kitchen!  Cheers! XOXO Paula