Quick & cold Oriental-style meal

A heat wave hit the Alps, with the effect that I literally can't take the heat in the kitchen. Yesterday we had a BBQ, so technically I was away from the cooker. A few left over porkchops gave me the idea for tonight's dinner. These are quick adaptations of recipes from different Asian countries for when you have leftovers & don't feel like cooking ( or have friends show up unannounced-a frequent situation chez nous).

The porkchops were marinated in an Oriental type sauce, then expertly BBQd by hubby (he has his culinary contributions, greatly encouraged & appreciated!). The marinade is simple: soy sauce, sesame oil, rice vinegar, rice wine, sugar, tamarind (optional-can't always find it).

Thai style cold satay noodles
7 oz wide rice noodles
chives or green onions
fresh coriander
sesame seeds or peanuts
lime or lemon slices

Satay sauce: cocunut milk, peanut paste, sesame paste (tahini), soy sauce, vinegar & sugar

Put water to boil & prepre ingredients for all the salads. All the sauces can be made ahead of time & stored in the refrigerator.
Cook noodles, rincse, drain, sprinkle with oil & set aside to cool.
Add satay & garnish.
Refrigerate until ready to serve.

Cold pork salad with bamboo shoots
3 leftover chops
1 cup bamboo shoots
3 red chilis
fresh mint
fresh chives
Sauce: rice vinegar, soy sauce, sugar

Debone pork. Slice as thinly as possible. Add other ingredients. Mix together. Refrigerate until ready to serve.


Mushrooms & waterchestnuts (hot or cold)
2 oz dried mushrooms (any kind)
2 oz waterchestnuts
1 carrot
chives
Same sauce as above.

Bring water to boil. Place mushrooms in a bowl, cover with boiling water. Cover & let sit.
When mushrooms absorb water (about 20 min), let cool.
Add sliced waterchestnuts.
Peel carrot and shave onto mushrooms.
Add other ingredients.
Put aside until ready to eat.

Cucumber salad
Slice cucumber thinly. Sprinkle on the same sauce. Add sesame seeds & thin slivers of ginger. Refrigerate until ready to serve.