Indian Cuisine

It's always OK to have decorate and create an inspired menu - just because. A few weeks ago, some very close friends stayed with us before they left for a four week trip...to end up at their new home - over 2,000 miles away.  To have some fun with the week that they left we had a cuisine inspired from a different part of the world each night. I didn't decorate each night - but there are so many ideas out there so I decided to include them, just in case you want to go all out.

Check out the other nights for some fun ideas:
Mexican Night
Greek Night
Italian Night

Asian Cuisines

I love so many kinds of food - Indian, Singaporean, Chinese, Japanese...you name it. Surprisingly, I have made my kids lovers too - which makes it very easy.  Admittedly, I combine Asian Cuisines...but it makes for a great meal!

I love this tablescape idea with all the beautiful and rich colors - so easily reproduced with all of the abundant flowers available to us locally.

Vases and table linens available at save-on-crafts.com.

Now for the menu. I probably make this vegetable curry at least once a week now...I tame the spice level for the kids and they LOVE it!

Shrimp Curry

2  13.5 oz cans of coconut milk (about 3 1/4 cups)
1/4 cup yellow curry (I have also used green curry and it works great!)
1 cup chicken broth
1 carrot - sliced into rounds
1 small red bell pepper, chopped into 1/4 inch pieces
1 small onion chopped
1 15 oz can of baby corn, drained
5 springs of basil (Thai basil if you can find it)
1 Thai chili (omit if you have kids that don't like spice)
1 1/2 tbs fish sauce
4 oz snap peas
1/4 cup fresh cilantro
1 lb medium shrimp, peeled and deveined

1. In large saucepan, bring the coconut milk and curry paste to a boil over the medium-high heat. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, and fish sauce. bring the mixture to a simmar over mid-lo heat. Cover the pan and cook until the vegetables are tender, about 20 min.

2. Add the shrimp and snap peas.  Add basil and cilantro and then serve over rice.

Singaporean Garlic Noodles

If you are ever in the Bay Area - I recommend Straits - and make sure to order the Garlic Noodles. I've tried to recreate them, there is nothing like having them along with some Roti Prata! I tend to cut back a little on the pepper for kids, but these are always a hit!

• 2 lb egg noodles
• 2 1/2 tbsp butter
• 4 tbsp garlic
• 4 tomatoes cut into quarters
• 2 stems basil (Thai or regular)
• 1/2 lb Shitake mushrooms, sliced
• 1/4 cp oyster or soy sauce
• 3 tbsp sugar
• 2 1/2 tbsp black pepper
• 1 cp bean sprouts (optional)
• Boil egg noodles in hot water for 10 minutes, until tender. I also like to experiment with other fun noodle types. Strain and set aside. Heat up a wok or medium-sized skillet. When warm (2-3 minutes), add butter, followed by garlic, tomatoes, basil, mushrooms, and strained noodles. Saute for 3 minutes, stirring regularly. Add oyster sauce or soy sauce to pan and toss with noodles until fully blended. Sprinkle black pepper and sugar, tossing well.