Light Lunch Thailand by Ruth Paget

Light Lunch Thailand by Ruth Paget 

I first time I tried Thai cuisine was at Thai 55th in the Hyde Park neighborhood of Chicago when I was a student at the University of Chicago. I absolutely loved satay chicken kebabs with spicy curry dips, stir-fried noodle dishes, and red or green curries over rice. The food was exotically tropical with sleet falling outside and my feet warming up in my snow boots inside. 

The following 5 dishes are a great introduction to Thai cuisine. You can now buy green and red curry paste online, which makes many of the book’s recipes a cinch to make.

p.18 – Satay Chicken Skewers 

-For marinated chicken: 

-chicken strips 

-coriander 

-turmeric 

-cumin 

-coconut cream 

 -dipping sauce 

 -red curry paste 

-peanuts 

-coconut milk 

-tamarind sauce 

p.64 – Hakka-style Fried Noodles 

-pork fillet 

-reconstituted dried squid 

-egg noodles 

-light soy sauce 

-dark soy sauce 

-garlic chives 

-bean sprouts 

p.68 – Stir-Fried Minced Pork with Chilies and Basil 

-Thai chilies 

-basil 

-garlic 

-minced pork 

-oyster sauce 

-light soy sauce 

-eggs 

p.236 – Deep-Fried Fish with Turmeric 

-white fish 

-garlic 

-turmeric 

-coriander roots 

p.244 – Chicken Braised in Rice with Turmeric and Spices 

-chicken legs 

-curry powder 

-turmeric 

-coriander 

-cumin -cinnamon 

-evaporated milk 

-jasmine rice 

-shallots 

In addition to these recipes from Thailand: From the Source published by Lonely Planet, youtube has many videos about Thai food by Mark Wiens. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Light Lunch Japan by Ruth Paget

Light Lunch Japan by Ruth Paget 

Reading through Japan: From the Source published by Lonely Planet brought back memories to me of being an exchange student in Japan, working with Japanese clients in Chicago and Paris (France), presenting Japanese culture programs for teens as part of summer reading in Monterey County California, and reviewing Asian restaurants for the Monterey County Weekly newspaper. 

I like the following recipes as introductions to Japanese cuisine: 

p.183 – Okanomiyaki (Savory Pancakes)  

-flour 

-shredded cabbage 

-bean sprouts 

-pork belly (bacon) 

-egg 

I first ate this at the Gion Matsuri (Gion Festival) in Kyoto after walking between huge floats with taiko drummers playing. My host family took me to a restaurant where these pancakes were prepared on a tabletop grill. The salty soy sauce syrup tasted great in the sultry heat. 

p.14 – Iga-Menchi (Squid Croquettes) - Shrimp could be a substitute for squid 

-chopped squid 

-cabbage 

-onions 

-carrot 

-egg 

-flour 

-sake 

-oil for frying 

p.106 – Tonkatsu (Deep-fried Breaded Pork) 

-flour 

-egg 

-pork loin 

-bread crumbs 

-cabbage and tomato to serve 

p.206 – Torinabe (Chicken and Vegetable Hotpot) 

-chicken 

-soy 

-mirin wine 

-Chinese cabbage 

-daikon (white radish) 

-chicken 

-shitake mushrooms 

-tofu 

-white rice 

-egg 

p.198 Kamata Udon (Wheat Noodles with Egg) 

 -udon noodles 

-eggs 

-light soy sauce 

-chives 

If you want to try making Japanese food that is not sushi, Japan: From the Source published by Lonely Planet might interest you. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Light Lunch Spain by Ruth Paget

Light Lunch Spain by Ruth Paget 

I have visited northern Spain 9 different times and grew to like Spanish food based on the great experiences I had in the following places: 

-Barcelona – 2 visits 

-Figueres – Dali’s hometown with his museum 

-Pamplona – without bull running 

-Roncevalles – Read the Horn of Roland before going 

-San Sebastian – home of the conch shell-shaped beach 

-Puigçerda – train station town 

-Saillagouse – for Catalan dances 

-Mont San Marsan – they do bull running, too 

I found some of the dishes I ate in Spain: From the Source published by Lonely Planet. The following 5 dishes are relatively easy to prepare and give a flavor of Spain: 

p.236 – Tortillitas de Camarones (Shrimp Fritters) 

-chopped shrimp 

-flour 

-scallions 

-parsley 

-olive oil 

p.202 – Vieras al Gallega (Galician-style Scallops) 

-chopped scallops 

-onions 

-olive oil 

-paprika 

-white wine 

This recipe uses more onion than scallop, which stretches expensive yet flavorful scallops. 

p.122 – Revuelto de Setas (Scrambled Eggs with Wild Mushrooms)  

-olive oil 

-leeks 

-mushrooms 

-eggs 

-ham 

-cheese 

-truffle oil 

p.46 – Pollo al Chilindrón (Chicken with Peppers and Tomatoes)  

-olive oil and garlic 

-chicken 

-onion 

-tomatoes 

-peppers 

-white wine 

-chopped, boiled ham 

p.16 Escalivada (Chargrilled Vegetable Salad) 

-red peppers 

-tomatoes 

-eggplants 

-onions 

-olive oil and salt  

If you are interested in an introduction to Spanish cuisine, Spain: From the Source published by Lonely Planet might interest you. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books