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Thai meal , what nibbles to start with?

Other than the obvious crudite, olives , chips and dips etc??? Wanted to do something a bit more Thai in feel. Everyone is Kosher except us, but were doing it for them!!

The rest of the meal is this :

Crispy chicken salad
Thai fish cakes
sweet sour cucumber relish

Red thai curry (beef)
Stir fry chicken
French beans
Sticky rice

Coconut ice cream
Chocolate tarte with strawberries (not very thai at all, but yum from wholefoods!!!)

Not sure if this is the section to post this is in?

Thank you in advance for ideas.

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  1. Well, not Thai per se, but if you want to stay "Asian"-themed in the broadest sense of the term, how about wasabi nuts? Or sesame crackers?

    Btw, your dinner sounds lovely!

    1 Reply
    1. re: linguafood

      ahhh now I did see wasabi nuts at Wholefoods yesterday , but husband made a face!

      oooh I forgot I bought some rice cracker , really big ones! Although I suppose its more Japanese.

      Lets say my meals asian influence as you say! Its really hard as there arent any really authentic nibbles. None Ive had anyway in Thailand that I can remember.

      Will save some for you!!!

    2. melsy, look at this lovely little appetizer (ma haw, or thai minced pork and shrimp relish -- on pineapple bites), from the rasa malaysia website (i discovered this via going to foodgawker.com and then searching for "thai"): http://rasamalaysia.com/ma-haw-thai-m...

      10 Replies
      1. re: alkapal

        oh my they look delish alkapal, alas I cant serve for these friends due to them being kosher , but have saved them for another time.

        Wil definately have a look at foodgawker too.

        1. re: melsy

          sorry about missing the "kosher" detail in your post. what about a beef satay with a spicy peanut dipping sauce? or how about some portabello mushrooms chopped and substituted in that appetizer recipe? or minced marinated tofu, which has been grilled?

          edit: here is a thread on beef satay. frankly, i'd go for hannaone's korean fusion recipe for ribbon beef strips. yummy! http://chowhound.chow.com/topics/420299

          1. re: alkapal

            Thank you care11 and alkapal, we've now re jigged the menu as follows , as we had bought all the kosher ingredients yesterday. So we re adapted what were using them for .

            The thighs bought for the chicken stri fry are now for the satay & have been deboned & skinned and cut into mouth size pieces and are marinating in fridge with peanut sauce for our metal skewers later. Shhhhh don't tell, it was a jar of something we had already. Were cheating a bit today!
            Thai fish cakes now sitting in fridge setting ready to be fried later
            Instead of minced chicken salad , its now just a green papaya salad
            The rest of the menu is the same, except the chicken stir fry dish will be with mince and not pieces of chicken. Quite authentic think.

            I haven't got pineapple , but Ive got a watermelon and am having a think how I could cube that with something yummy and savoury to dollop on top as something unusual. Were trying not to go out to the supermarket now so we can continue preparing , as I have 2 little girls to prepare for baths and bed in 2hrs also!!

            It doesn't really matter about authenticism as such, just that we get the flavours more as they should be for each certain dish. Its a trip around Japan, Indonesia, Malaysia and Thailand!!

            Not sure I can post about it after with all our cheating! I will put it on my blog eventually also!

            1. re: melsy

              there is a great watermelon thread, and i'll find it for you. it would definitely have plenty of ideas for you.

              edit: here http://chowhound.chow.com/topics/539218
              also: http://www.watermelon.org/recipeAppet...

              idea: what about a watermelon - mint "gazpacho" shooter? <with a little chile in it, too -- maybe some rice wine vinegar or -- better-- lime juice!>

              1. re: alkapal

                Now that is a FAB idea alkapal. Wondering if Ive got long enough to puree and then re seive and let it drip through for more concentrated flavour.

                1. re: melsy

                  puree ahead of time, put in a sieve, and let 'er drip! (in the fridge.)

                  1. re: alkapal

                    husband not impressed with this for our guests as he doesn't think they will appreciate it!I I know one of the guests (husbands old University friend), is a bit of a jock, hes the kind to make a snidey joke !

                    Will save it for my more refined palates!

                    I am however dying to try and make it!

          2. re: melsy

            Sorry for the late reply, but I happened across this post just recently. The ma haw DO look amazing, and you can pretty much "kosherize" the recipe. I've found you can readily substitute ground veal for ground pork. For the shrimp, mince any firm fleshed white fish (not as close a match as ground veal for ground pork, but it's not the primary flavor of the recipe).

          3. re: alkapal

            Again...maybe not totally authentic but what about some kind of satay skewers? Great this time of year and usually a crowd pleaser. (Aparaugus ones might be good if you don't want to use meat in your appetizer)

            1. re: alkapal

              NOW that is a new one to me! How beautiful and delicious that looks.

            2. Miang Kam is a terrific appetizer and you could adapt the ingredients to be kosher or to suit what you have on hand:
              http://www.thaifoodandtravel.com/reci...
              Many fruits (tropical ones, melons, apples etc) are delicious tossed in fresh lime juice with a little salt and dried chili flakes (or something similar). Not exactly Thai but same flavor profile.

              9 Replies
              1. re: chilibaby

                chilibaby, that looks good, but has the typical dried shrimp!

                note, the papaya salad usually has dried shrimp, too. are you just leaving that out, melsy?

                1. re: alkapal

                  Definitely leaving it out! Just adding some more saltyness -Nam pla- to make up for it.

                  1. re: melsy

                    maybe don't add more nam pla, but a little mashed anchovy, to get more depth, without all the extra sodium.

                    1. re: alkapal

                      Now why didnt I think of that!!! Good tip & sub.

                      1. re: melsy

                        i also thought of sri lankan "maldive fish" if it is available. i'm not sure, but miso may also give a similar "umami".

                  2. re: alkapal

                    By "adapt" to make it kosher, I meant leaving out the shrimp. It wouldn't really be any problem for the miang kam itself (we've made it even when out of shrimp). For the sauce, it would just be a matter of making up for the saltiness. I believe there are alternate miang kam dipping sauces that do not have shrimp in them.

                    1. re: chilibaby

                      gotcha! i'd like to make that dish!

                  3. re: chilibaby

                    I'd come across that site for the Miang Kam. I want to fix it; have you? Did you like the sauce?

                    1. re: c oliver

                      Just made it again recently. Lots of strong flavors all in one bite - delicious! The sauce is great but a little does go a long way.

                  4. Your meal sounds perfect as is; and Thai melas don't start with nibbles anyway.

                    1. If your guests don't have delicate tummies, a shredded green papaya salad (tom sum) would be tasty as part of that meal.

                      2 Replies
                      1. re: Cinnamon

                        melsy added a som tum in her re-jig.