Join Our Mailing List
Find out where Chef Anne will be by sending us your e-mail address. She’ll send you not-too-frequent updates.
1 ½ c warm water
1 package yeast, or 2 ¼ tsp
1 Tbsp salt
1 Tbsp sugar
8 oz coconut milk
7 c all purpose flour
Add yeast and 1 tsp sugar to water and let sit until foamy (5 to 10 mins). Beat in eggs and coconut milk. Add 4 cups of flour. Mix until combined. Gradually add 3 more cups and remaining salt sugar. Knead just until the dough is workable and not tacky. Put in a airtight container with room to expand and refrigerate for at least 4 hours, preferably overnight.
1 lb shrimp peeled and deveined
1 ½ tsp kaffir lime leaf, finely chopped
1 Tbsp fresh galangal, finely chopped
1 Tbsp fresh turmeric, finely chopped
1 Tbsp lemongrass, finely chopped
1 Tbsp garlic, finely chopped
1-2 Thai bird (or similar) chili peppers, finely chopped
1 tsp salt
1 or more tsp fish sauce
Pulse seafood in a food processor with salt and fish sauce. Move to a bowl. Add remaining ingredients. Test for seasoning by frying a small amount in a pan. Adjust seasoning as necessary.
1 c peanut butter
2 garlic cloves or more!
1 tsp Sambal Olek
¼ Bragg’s Liquid Aminos or Soy Sauce
2 Tbsp lime juice
1 to 2 cups water
1-2 t ginger
2 Tbsp Palm sugar
Hot chili, or hot sauce or Sambal Olek to taste
Combine all ingredients except 1 cup of water in blender. Pureé. Add water to desired consistency. Adjust spice/salt/tart to desired taste.
Napa Cabbage Slaw
2 c Finely sliced Napa cabbage
Fresh herbs such as mint, basil, cilantro
Mild vinegar to taste, salt, pepper, (fish sauce, optional)
Toss ingredients with a small amount of vinegar right before serving
To Cook the Beignets
Heat oil to 360 F. Roll out dough. Spread seafood mixture on half of the dough. Fold over as a calzone. Press down lightly. Roll over lightly with a rolling pin. Cut into squares. Fry until golden brown. Allow to sit for a few minutes to make sure the seafood cooks through. Serve with slaw and peanut sauce.
Bon appetit y’all!