THAI RECIPES
From: Cooking Club Contributor
Subject: Recipe
STUFFED CHICKEN WINGS
(Thai style)
serves 8 (makes 16-18)
To debone the chicken wing remove
the small drumette part of the chicken wing and save for another use. Remove the two parallel bones from the
center section of the wing by inserting the tip of a small knife between the
two bones at the point where the drumette was severed. Cut between these two bones just at their tips
to free them from each other. Carefully
make a circular cut around the larger of the two bones just about 1/4"
back from the ends to sever the tendons. The smaller bone usually does not need
this done. This will release the meat
from attachment to the bone. Now you
may push the meat and skin down the bones all the way to their attachment at
the joint. Removal of the bones at this
stage is easy: simply rotate the bones one at a time until the point is found
where the bone will not bend in the socket, then bend the bone in that
direction and it will slip out of the socket easily.
STUFFING
1 Cup ground pork (may substitute
veal)
15 - 16 medium shrimp, finely
chopped
1/2 Cup carrots finely shredded
3/4 Cup Bean sprouts (or 1/2 cup
green beans, sliced thin.
2 Cloves garlic finely minced
3 Green onions (white part plus inch
or two of green part)
1 Egg
1 Tablespoon Fish Sauce (Thai
"Nam Pla")
1/4 Cup bread crumbs
1/2 teaspoon dried Cilantro (Chinese
parsley) or 1 teaspoon fresh.
Mix all ingredients together in a small
bowl, if mixture seems too thin add a bit more bread crumbs to make it hold its
shape when made into a small ball. To
adjust the seasoning make a marble sized ball of the meat mixture and microwave
it on high for about 30 seconds (more or less depending on microwave.) This cooks the mixture and makes it suitable
for tasting. If it needs more salt add a bit more Fish Sauce as it is very
salty.
STUFFING THE WINGS
To stuff the filling into the wings
simply hold the deboned part of the wing in your hand like an ice cream cone,
with the flipper part of the wing extending from the bottom. Open the sack formed where the bones were
removed and using your fingers stuff the cavity with the filling. Pack in as much as possible.
Place the stuffed wings in a steamer
and steam for 20 minutes to thoroughly cook the wings. Note: at this point the wings may be placed
on a cookie sheet and frozen for later use. Once frozen they should be placed
in a plastic bag. The final step is to
dip each wing in beaten egg and roll in cracker crumbs, then fry at 375 degrees
until lightly browned. Serve
immediately, or keep warm in the oven for up to one hour if necessary.
Note: if
wings have been previously frozen they should be thawed before frying.
From: Cooking Club Contributor
Subject: Recipe
THAI HOT AND SOUR SOUP
(Toom
Yum Gung)
12 Medium Shrimp
1 Cup fresh button mushrooms
1 stalk Lemon Grass (Crush stalk
with back of heavy knife to break open.)
2 Kaffir Lime leaves (or Makrut
leaves) or substitute a few slices of lime peel.
2 Tablespoons Thai Fish Sauce (Nam
Pla).
2 Tablespoons Lime or Lemon juice.
5 or 6 Thai chili's (about 1/2"
long, like a wild chili) or
substitute Jalapeno chili to taste (should be fairly hot).
8 Sprigs Cilantro
1 Quart water
Peel shrimp except for last bit of
the tail. Bring water to boil and add
lemon grass, and lime leaves or lime peel.
Drop in shrimp and simmer for 3 minutes. Add mushrooms, and simmer a few minutes more until they are
softened. Remove from heat and season
with Fish Sauce, lemon or lime juice, and chili's cut into small pieces. Spoon into serving dishes and sprinkle top
with chopped cilantro.
Notes:
1.
Dried Kaffir or Makrut leaves should be available in Oriental markets.
2.
Fish Sauce, or Nam Pla is a very important ingredient to almost all Thai
food. It is very salty, and may even
have a layer of salt in the bottom of the bottle that will not dissolve. Always add it carefully tasting for
saltyness as you go along.
Don't let the somewhat pungent odor
turn you away, it tastes much better than its aroma would lead you to believe!
3.
The amount of chili's you add is up to your own taste, but the Thai's
love it very hot!
From: Cooking Club Contributor
Subject: Recipe
Thai Muslim Beef Curry
(Kaeng Mussaman)
3 Tablespoons oil
3 cloves garlic, minced
2 lbs. beef, cut into 1" cubes
1 cup chopped onion
3 tablespoons mussaman curry paste
2 cups water or thin coconut milk*
3 bay leaves
1 - 2" cinnamon stick
1/2 teaspoon whole cloves
1 teaspoon fish sauce (nam pla) or
to taste
1 - 2 teaspoons sugar (to taste)
1/2 cup salted peanuts
In a 2 1/2 - 3 quart saucepan heat
oil till hot, add garlic and quickly stir fry until browned, immediately add
chopped onion. Cook until translucent,
add curry paste and fry a minute or two until all lumping is worked out. Add beef cubes and fry until cooked through
about 3 - 5 minutes. Add water or thin
coconut milk, bay leaves, cinnamon and cloves.
Bring to a boil, and simmer slowly, uncovered until beef is tender, and
liquid is reduced to about 3/4 cup in volume.
Remove bay leaves, and cinnamon stick.
Stir in two cups coconut cream (one
14oz. can coconut milk is fine), and salted peanuts. Correct the seasoning with fish sauce and sugar. Heat only to the boiling point. Serve over rice.
Notes: It is common to find cubed potatoes in this dish, although this
recipe does not call for it. If you
choose to use them then add after the meat has been cooking awhile. I think this is one dish that is much more
flavorful the second day, but it smells so wonderful cooking who can make it a
day ahead without eating it?
*
"Thin coconut milk" refers to the second squeezing of the
grated coconut when made from scratch with fresh coconut. Water works just fine if this is not
available.
From: Cooking Club Contributor
Subject: Recipe
STUFFED CUCUMBER SOUP
(Thai style)
Serves 8
1/2 Pound ground pork (or veal)
2 Cloves garlic, finely minced
1/2 Teaspoon freshly grated ginger
root
1 Tablespoon Thai Fish Sauce* (Nam
Pla)
1/2 Teaspoon dried Cilantro or 1 teaspoon
fresh (also called Chinese parsley)
8 Green onions, white part and
2" of green tops
2 small carrots
1 Can of boiled Quail eggs* (drained
and rinsed with fresh tap water)
4 Cucumbers (about 8" long)
2 Quarts chicken stock
* Available in Oriental markets.
Preparing cucumbers:
Select cucumbers which are 7 to 8
inches long, but as small around as you can get. Peel the cucumbers and then slice each across into four equal
pieces. Using a small spoon scoop out the seeds being careful to leave a
"bottom" in each piece.
Preparing the meat stuffing:
Combine the ground pork, garlic,
ginger, Cilantro, 4 of the green onions, and fish sauce. Make a small ball of the mixture and
microwave for about a minute to cook thoroughly. Taste for seasoning, and correct if
needed.
Using your fingers stuff the meat
mixture into the cucumbers (stick a toothpick through the side of the cucumber
and into the meat to hold it in place while it cooks), and place in the hot
stock. Cook about 15 minutes and add the 4 remaining green onions cut in
2" lengths, the two carrots cut into matchsticks and the canned quail
eggs. Cook another 5 minutes and serve
immediately.
Note: If
you can manage to keep the soup just barely below the boil your finished soup
will be very clear. If that doesn't
work out don't worry.....it will taste just as good!
From: Cooking Club Contributor
Subject: Recipe
Thai Stuffed Omelet
(Khai yat sai)
Serves 4 to 6
3 eggs
1/4 teaspoon pepper
1/4 teaspoon salt
Filling:
3 tablespoons onion, minced
1 large garlic clove, finely minced
1/4 cup green peas
1 medium tomato, in 1/2" dice
1/2 cup ground pork
1 teaspoon fish sauce (nam pla)
1 teaspoon sugar
1 teaspoon vinegar
1 1/2 tablespoons catsup
1/4 cup green onion (bulb and stem)
finely minced
FILLING:
In a pan heat oil, add onion and
garlic, frying until lightly browned.
Add pork and fry for 5 minutes, add peas, tomatoes, and remaining
ingredients except the green onion. Stir
and cook for 10 minutes, adding a few teaspoons of water if the mixture becomes
too dry.
In a bowl beat the eggs well, add
pepper and salt. Prepare eggs in omlett
fashion, and place above filling on one side before folding egg over. Garnish top with chopped onion, and serve
Sirhicha hot sauce on the side.
From: Cooking Club Contributor
Subject: Recipe
Thai Basil Chicken
Actually, the recipe for chicken
with mint posted earlier would probably do, just use basil instead of mint, but
here's another one from a cookbook I often use with good results (Pojanee Vatanapan's
Thai Cookbook with Linda Alexander, Harmony Books, New York):
Sauteed Chicken with Oriental Basil
1/2 cup veg oil
5-6 garlic cloves, finely chopped
2 1/2 lbs boneless chicken, cut into
1 inch chunks
1/2 cup chopped Oriental basil
leaves
1/2 tsp coarsely ground black pepper
2 fresh green chili peppers, seeded
(or not, if you like hot),
sliced thinly on diagonal
1 1/2 tbs sugar
1/4 cup fish sauce (start with less,
add to taste)
1 1/2 tbs black soy sauce
heat oil in
wok, stir-fry garlic 'til light brown, add chicken, stir-fry over high heat 6-8
minutes, add the rest (except the basil), reduce heat & simmer 10-15 min,
add basil at the end, serve with rice.
From: Cooking Club Contributor
Subject: Recipe
Thai Chicken Curry
This recipe is BETTER than most Thai
restaurants...
4 Tblsp Vegetable Oil
10 Dried Red Chilies, Crushed
(Adjust heat to your taste...this
amount makes a fairly hot dish)
1 Medium Yellow Onion, Chopped
4 Cloves Garlic, Chopped
1 Tsp. Ground Galangal (Kha)*
1 Stalk Fresh Lemon Grass*, Chopped
Fine
4 Tblsp Fresh Coriander, Chopped
1 Tsp. Ground Nutmeg
6 Kaffir Lime Leaves*
1 Tblsp. Ground Coriander Seed
1 Tblsp. Sugar
2 Tblsp. Fish Sauce*
1 Tsp Ground Cumin
1 Tsp. Salt
2 Whole Chicken Breasts, Skinned,
Boned, Cut Into 1/8" Slices
10 Oz Shredded Bamboo Shoots
16 Oz. Coconut Milk (frozen is
better, but you can substitute
1-14 Oz. Can)
20 Fresh Basil Leaves (dried basil
is not a good substitute)
*Available at good oriental markets
Heat the
oil in a wok and stir-fry the chilies, onion, and garlic until light
brown. Add galangal, lemon grass, fresh
coriander, nutmeg, lime leaves, cumin, ground coriander, sugar, fish sauce, and
salt. Cook for about 2 min. over medium
heat. Add the chicken and stir-fry for
1 minute. Add the bamboo shoots and
coconut milk. Bring to boil, reduce
heat and simmer about 10-15 minutes until checken is tender. Garnish with fresh basil, serve over
rice. This dish is even better if you
refrigerate it overnight and reheat it the next day!
From: Cooking Club Contributor
Subject: Recipe
CHICKEN STIR-FRIED WITH CASHEWS
2 T vegetable oil
15 small dried red chilies
3/4 lb chicken breast, boned, skinned in 1/2 in strips
1 small onion, peeled, cut into thick wedges
1 T fish sauce
1 tsp soy sauce
1/2 tsp sugar
1/2 c dry-roasted, salted cashews
Heat wok over medium heat, add oil.
Add chilies and stir fry 1 minute.
They should blacken but not burn.
Remove with slotted spoon and set
aside.
Inrease the heat to med-high , add
the chicken and stir fry until cook through, about 2 minutes.
Add the onion and stir fry 1 minute.
Add fish sauce, soy sauce and sugar and continue frying 1 minute. Add the
cashews and reserved chilies and stir well.
Transfer to a platter and serve hot
or warm.
From: Cooking Club Contributor
Subject: Recipe
Nam Prik Pow
Here it is. Nam can be loosely translated as paste(it usually
refers to a liquid), prik means chili and pow means roasted or "burnt"
1 cup oil, for frying
4 0z dried jalapenos (or prik chee faa haeng)
1 cup chopped shallots
1 cup chopped garlic
8 0z dried shrimp
2 tablespoons shrimp paste
1/3 cup fish sauce (nam pla)
1/4 cup sugar
Heat the oil in a pan and deep fry the peppers, shallots and
garlic until dark brown. Remove from oil
and add,
with remaining ingredients, to a blender and process until smooth. Pour this
mixture into a small frying pan and cook for about ten minutes. Remove, cool
and place in a jar with a tight lid. It will keep indefinitely; mine has been
in the refrigerator for six months.
P.S. Nam Prik Pow is a common
term in Thai and any Thai student should know it by name.
From: Cooking Club Contributor
Subject: Recipe
Thai Ikan Masak Asam
(Fish and Green Bean Curry)
and is a traditional dish.
2 cups chopped onion
1 minced garlic clove
2 tsp. grated FRESH ginger root
1/2 tsp. dried ground chili peppers
1 tsp. tumeric
2 tsp. salt
1/2 C cooked shrimp diced
4 tbsp. peanut oil
1/2 lb. green beans, fresh, cut into
1 inch pieces
2 cups water
4 tbsp.tamarind OR 3 tbsp. lemon
juice + 2 tbsp. plum jam
4 filets of mackerel or shad
Pound into a paste the onions,
garlic, ginger, chili peppers, tumeric, salt and shrimp.
Heat the oil in the wok.
Saute the mixture for 5 minutes and then stir in the beans.
Saute 2 minutes.
Blend in the water and tamarind (or
lemon juice+plum jam).
Cook over low heat for 5 minutes.
Carefully place the fish filets in
the sauce.
Cover and cook on Low until fish flakes with a fork.
Remove immediately and serve on a
bed of rice.
A good
compliment to any of these curry dishes and pretty to boot..is fresh pineapple
and blueberries mixed with some melon
balls and served on a bed of ice..
From: Cooking Club Contributor
Subject: Recipe
Cashew Chicken
7 oz chicken breasts 1/2 egg white 1t cornstarch
1 1/2 green pepper 3 1/2 oz bamboo shoots (parboiled)
2 oz cashew nuts 1t finely chopped garlic (more if you like
it)
1T rice wine 5 dried (hot) red peppers pinch of salt oil
SAUCE
1T soybean paste 1t soy sauce 2t sugar 1/2T vinegar
1/4t salt
Dice chicken breast into 1/2 inch
pieces and coat with the egg white, cornstarch, and pinch of salt. Make sure pieces are well tossed in this
mixture. Heat 2 to 3 T of oil in a wok
or saute' pan until fairly hot. Add the chicken and fry until it begins to
brown slightly. (This probably won't
take more then a minute or so). Remove
the chicken and drain.
Cut the green peppers in half and
remove the seeds, stem, & pith before cutting them in 1/2" squares (I
personnally don't like this much GP & only use 1) Also cut the bamboo shoots in 1/2" squares. Set aside and mix the sauce ingredients
togetjher in a bowl.
Either fry the cashews in a little
oil or spread them on a baking sheet & put them in a 300 deg oven until
LIGHTLY browned and crunchy.
Heat 2 T
oil in wok and stir-fry garlic until it releases its aroma. DO NOT BURN THE
GARLIC. IT WILL GET BITTER. Add the bamboo shoots and green and red peppers and
stir fry. When done to your liking add
the chicken & cashews, sprinkle with the wine, & pour in the
sauce. Fry all over high heat (add a
pinch of MSG if you like it) until sauce starts to thicken slightly and the
chicken is heated through. Serve with
steamed rice on the side.
From: Cooking Club Contributor
Subject: Recipe
DIPPING SAUCE
Garlic Sauce
(Thailand - Namjim Gratiem)
This is a hot-sweet sauce
particularly well-suited for use with dim sum or as a table condiment to
accompany Asian cuisine. Enjoy.
INGREDIENTS:
1/2 cup water
1/2 cup white vinegar
1/2 cup granulated sugar
1 tsp chinese chili paste with
garlic (adjust to personal taste)
2 tsp (~ 4 cloves) finely chopped
garlic
1/2 tsp salt
COOKING:
1. Combine all the ingredients in a
stainless-steel or enamel saucepan and boil slowly until the mixture is reduced
by about one-half.
2. Let mixture cool.
It will become a little thicker as
it cools. You may make it any
consistency you like. If it gets too
thick, it may be thinned easily by adding warm water. If it is too thin it may be thickened by additional boiling.
Use
immediately, or store for up to 2 months in a closed jar in the
refrigerator. Allow it to come to room
temperature before serving.
From: Cooking Club Contributor
Subject: Recipe
Thailand Ginger Beef...
For this recipe, you start off with a sirloin steak..3 lbs. worth 1/2 inch thck
Cut the steak in 2"x2"
pieces.
Pound together, 1 1/2 C minced onion, 3 minced garlic cloves. 2 tsp.
salt, 1/2 C ground cashews, 2 tsp.
fresh grated ginger and 1 tbsp. grated lemon
zest.
Roll the steak pieces in
the ground mixture until well coated
and set aside.
Melt 4 tbsp. butter in that wok or a
skillet and brown the meat in it.
Add EITHER 4 tbsp. tamarind OR 3 tbsp. lemon juice+2 tbsp. plum
jam to 1cup boiling water.
Cook and stir over low heat for 20 minutes.
Pile the plate with fluffy white
rice...arrange meat atop that and drizzle
with the sauce.
serve
immediately..
From: Cooking Club Contributor
Subject: Recipe
Thai Pad Thai
1/4 lb.Sliced Pork 1 1/2 T.ea: fish
sauce, tamarind juice
1/4 lb.Shelled Shrimp 1 T.sugar
1 lb. wet noodles 1/4 t.paprika
powder
1 t. ea (minced):garlic, chili 1/4 c.shredded ginger
2 eggs. 1/3 lb. bean sprouts
1 T.
crushed peanuts
1. Devein shrimp; rinse & clean.
Heat 1 T.oil then stir-fry noodles until hot.
2. Heat 2 T.oil then stir-fry garlic
& chili until fragrant; add meat & shrimp, then stir-fry until color
changes. Add eggs and stir-fry until slightly dry. Add items 6 thru 8, and noodles then stir-fry
briefly. May sprinkle on lime juice; serve.
3. 1/2 lb dry Sen Lek Noodles soaked
and softened in cold water will double in weight to 1 lb. These noodles may be
substituted with thin rice noodles; add 3 T. water if too dry during
stir-frying.
BON APPETIT!!!
Tamarind Juice: Mix well 2
oz.tamarind (pitted bean or paste) with 1 c.warm water, then filter the
mixture.
Chili: I
always use fresh red peppers. Be carefull ! If you cannot stand the heat, but
like to have the pepper taste, slit the pepper, remove the seeds, putt the
peppers in boiling water for 5 minutes, remove the peppers and throw the water
away. Now use the peppers as indicated.
From: Cooking Club Contributor
Subject: Recipe
Paht Thai
Ingredients
1/4 lb. dried rice stick noodles
2 Tbpns peanut oil
1 Tbspn garlic (chopped)
1/4 lb. shrimp (peeled) or chicken
(cubed)
1 egg (scrambled)
1/2 Tbspn fish sauce
1/2 Tbspn light soy sauce
2 tspn sugar (raw sugar is best)
2 Tbspn chopped, roasted peanuts
1 Cup mung bean sprouts
1 bunch green onions (slice in
1" lengths)
1 lime, quartered
4-10 small dried chillies
Directions
Soak rice noodles 15-20
minutes. When limp and white, drain.
Heat wok, add 1 Tbspn oil. When hot,
add garlic and peppers. Toss until
golden (appx. 30 secs.). Add shrimp and
toss until opaque (appx. 1 min.). Remove from wok and set aside.
Add egg to wok and cook in thin
sheet. When opaque, scramble into small
lumps. Remove from wok and set aside with
shrimp.
Add remaining oil, heat 30 secs.
until hot, and add noodles. Spread
noodles into a thin layer covering surface of wok. Keep moving noodles so that they cook evenly. They will soften and curl into
ringlets. Add sauces and mix to evenly
season noodles. Add sugar and most of
the peanuts, mixing into noodles.
Add green onions and shrimp-egg
mixture. Cook for 1 Min. covered. Remove to serving dish.
Top with handful of bean sprouts and
remaining peanuts.
Squeeze 1/4 lime over top.
From: Cooking Club Contributor
Subject: Recipe
Khao Pad Bai Ga-Prow
(Kow Pad Bi Kra Pow [sic])
(Fired Rice with Basil Leaf)
THAILAND, The Beautiful Cookbook
Clollins Publishers, San Francisco,
1992
Serves 4.
3 Tbsp oil
4 oz pork loin (or other meat)
3 garlic cloves, minced
1/2 C sliced Thail chilis (or
jalapeno peppers)
1/4 C sliced onions
4 C cooked rice (Thai jasmine)
1/3 C fish sauce (nam pla)
2 Tbsp sugar
1 Tbsp sweet soy sauce
1/4 tsp white pepper
1 C hot basil leaves
1 small tomato, cut into wedges
1/2 C sliced cucumber
4 green onions/scallions/spring
onions, cut in 4-in. lengths
1 carrot, thinly sliced
Heat a large skillet until hot and add the oil. Add the meat, garlic, chilis (or peppers)
and onions and cook for 30 seconds. Add
the rice, fish sauce, sugar, soy sauce and white pepper and continue to cook
until the rice is hot.
Toss in the basil leaves and stir to
combine. Remove to a serving plate and
garnish with tomato, cucumber, carrot and green onions.
From: Cooking Club Contributor
Subject: Recipe
Khao Pad Bai Ga-Prow
(Kow Pad Bi Kra Pow [sic])
(Fired Rice with Basil Leaf)
THAILAND, The Beautiful Cookbook
Clollins Publishers, San Francisco,
1992
Serves 4.
3 Tbsp oil
4 oz pork loin (or other meat)
3 garlic cloves, minced
1/2 C sliced Thail chilis (or
jalapeno peppers)
1/4 C sliced onions
4 C cooked rice (Thai jasmine)
1/3 C fish sauce (nam pla)
2 Tbsp sugar
1 Tbsp sweet soy sauce
1/4 tsp white pepper
1 C hot basil leaves
1 small tomato, cut into wedges
1/2 C sliced cucumber
4 green onions/scallions/spring
onions, cut in 4-in. lengths
1 carrot, thinly sliced
Heat a large skillet until hot and add the oil. Add the meat, garlic, chilis (or peppers)
and onions and cook for 30 seconds. Add
the rice, fish sauce, sugar, soy sauce and white pepper and continue to cook
until the rice is hot.
Toss in the basil leaves and stir to
combine. Remove to a serving plate and
garnish with tomato, cucumber, carrot and green onions.
From: Cooking Club Contributor
Subject: Recipe
"yam" is translated as
"salad" but by extension in Thai it can refer to a dry salad (not a
soup) or a soup ( as in the very well known "Tom yams"). The best
known of these if the tom yam gung, or hot shrimp soup. I suspect that what you
are looking for is tom yam pla grob. Follow me through the abc's of Thai: tom
means boiled, yam you already know, pla means fish and grob
( pronounced grawp) means crispy. In
Thailand, you can buy already deep fried crispy fish in the market. At home,
you'll have to deep fry your own filets ( in Thailand, tiny little sardines
about an inch long are often fried). On to the recipe:
3 cups water, 8 oz. fried crispy fish, 4 thin slices galangal (kha), 4
shallots, 4 dried jalapenos (prik chee faa haeng), 4 garlic cloves, 2 stalks
lemon grass (takrai), 1/3 cup fish sauce (nam pla),1/2 cup tamarind juice
(makaam).
Bring the water to the boil. If large, break the fish into 2 inch square
pieces
Place galangal, shallots, peppers, garlic and lemon grass in a skillet
and fry until slightly burned. Cool and crush in a mortar and pestle or
blender.
Add the fish and all other ingredients to
the boiling water and simmer for 20 minutes.
From: Cooking Club Contributor
Subject: Recipe
Kaeng Chud
Coconut Shrimp Soup
1/2 cup minced green onions
3 minced garlic cloves
1 tbsp. anchovy paste
2 tsp. sugar
1 tbsp. soy sauce
1/2 tsp. freshly ground black pepper
1 tsp. salt
4 ground coriander seeds
1/2 tsp. Accent
1/2 tsp. tabasco sauce
4 cups coconut milk
3 cups heavy cream
2 pounds raw shrimp, shelled,
cleaned, and diced
2 tsp. grated lemon rind
Pount or chop into a paste the green
onions, garlic, anchovy paste, sugar, soy sauce, pepper, salt, coriander,
Accent, and tabasco sauce. Blend with coconut and cream, and bring just to
boiling point (DO NOT ALLOW IT TO BOIL). Add shrimp, reduce heat to low and
simmer for 10 minutes, stirring constantly until shrimp is cooked. Add lemon
rind and cook five minutes longer. Serves 8 to 10
From: Cooking Club Contributor
Subject: Recipe
Meat Curry
Kaeng Phed
3/4 tsp. dried ground chili peppers
1/2 tsp. freshly ground black pepper
1 tsp. ground caraway seeds
1 tsp. ground coriander
1 tsp. salt
1/4 cup finely shredded cabbage
2 tbsp. minced green onions
2 cloved of garlic, minced
2 tsp. grated lemon rind
1/4 tsp. basil
3 pounds top sirloin, 1/4"
thick
5 cups coconut cream
2 tsp. shrimp or anchovy paste
Pound or chop together the chili
peppers, black pepper, caraway seeds, coriander, salt, cabbage, shallots,
garlic, lemon rind, and basil. Cut the meat in 1"x4" strips. Bring
half of the coconut cream to a boil, add the meat, cover and cook over low hat
for 20 minutes. Stir in the spice mixutre, shrimp paste, and remaining coconut
cream. Cook 15 minutes longer.
Serve with rice.
From: Cooking Club Contributor
Subject: Recipe
Thai Chicken with Peanut Sauce
(serves 4)
2 lb. Spinach
1/3 cup peanut butter
1/3 cup non-fat yogurt
2 large cloves garlic peeled, minced
& divided
1 tsp grated fresh ginger root
1/2 tsp low sodium soy sauce
1/2 tsp chili oil
1/2 tsp hot curry powder
1/8 tsp cayenne pepper
1/2 cup chicken broth
3 TB peanut oil divided (corn or
safflower is ok too)
1 tsp sesame oil
1 medium onion peeled and thinly
sliced
1/2 med red bell pepper sliced thin
2 whole skinless and boneless
chicken breasts, cut into thin strips
1 TB fresh lime juice
xxx
Remove the heavy stems from the
spinach, wash well and drain well. Set aside.
In a medium bowl, combine the peanut
butter, yogurt, 1 clove of the minced garlic, ginger, soy sauce, chili oil,
curry and cayenne. Bring the chicken broth just to a boil and slowly whisk into
the peanut butter mixture. Set aside.
In a large
skillet or wok, heat 1 TB of the peanut oil with the sesame oil over
medium-high heat. Add the onion and pepper and stir-fry for 2 minutes. Remove
the onions and pepper and add another TB peanut oil. Add the chicken and stir
fry till almost done. Turn heat to medium low. Put onions and peppers back in
with the chicken. Simmer with sauce until thick. Add lime juice. Sautee spinach
with other 1/2 of garlic clove. Serve chicken on the cooked spinach bed.
From: Cooking Club Contributor
Subject: Recipe
Garlic Ginger Sauce
3 T
Oilve Oil
3 T
Onion, red [Spanish], minced
3 T
Garlic, minced
2 T
Ginger, fresh, finely grated or diced
1/2 C
Chicken stock or canned broth
2 T
Soy sauce
2 T
Lemon Juice, fresh
2 T
Red Bell Pepper, finely diced
1 T
Sweet Black Bean Paste, preferably Thai
Heat Oil on
med-hi. Add Onion, Garlic, and Ginger
and saute about 2 minutes. Add
remaining ingredients and cook, stirring, 2-3 minutes. Use as dipping sauce for anything,
especially good with seafood.
From: Cooking Club Contributor
Subject: Recipe
Spring Sauce
1/4 C
Sugar
1/2 C Water
1/2 C
Vinegar, red wine or Rice
1-2 T
Fish Sauce, to taste
1-3 t
Crushed red chili peppers, dried, to taste
1/4 C
Carrot, grated
1/2 C Peanuts or Macadamias, coarsly
chopped
Combine
sugar and water and bring to a boil.
Reduce heat and simmer till sugar is dissolved, about 10 minutes. Remove from heat and add next 3 ingredients. Pour into bowl and chill till serving. To serve, pour in small bowls and top with
grated carrot and nuts.
From: Cooking Club Contributor
Subject: Recipe
Cucumber Sauce
Thai Style
1/4 C
Cucumber, preferably Japanese, grated
5 T
Sugar
1 C
Water, boiling
1/2 C
Vinegar, distilled
1 t
Salt
1-5 Red chili peppers, fresh, sliced VERY
thin,
to taste
3 T
Green onions, thinly sliced, green and white
Cilantro [Chinese parsley]
Place
cucumber in bowl. Dissolve sugar in
water and pour over cucumber. Add
Vinegar, and salt and stir. Add
Chilis and onions. Chill well. To serve, garnish with cilantro.
From: Cooking Club Contributor
Subject: Recipe
Sate Sauce, II
Thai Style
1/4 C
Peanut Oil
2 Cloves
Garlic, Minced
1 Onion, Medium,
Minced
1/2 to 1 t
Chili peppers, dried, ground, to taste
3 Kaffir Lime Leaves*
1/2 t
Curry paste, preferably Panang
1 T
Chopped fresh Lemon Grass**
1 C
Coconut Milk
1/2 C
Milk
1 Cinnamon stick, 2" piece
3 Bay Leaves
2 t Tamarind paste***
1 to 3 T
Fish Sauce... Amount depends on
brand and
personal taste
3 T
Dark Brown Sugar
3 T
Lemon Juice
1 C
Peanut Butter, chunky or smooth
Heat oil in skillet on Med-Hi. Saute next 5 ingredients for 2-3
minutes. Stir in next 10
ingredients. Reduce heat and cook,
stirring frequently, until it thickens, about 30 minutes. BE CAREFUL IT DOESN'T BURN...
FREEZES
GREAT. Freeze in ice cube tray for
smaller servings.
From: Cooking Club Contributor
Subject: Recipe
Sate Sauce, III
Thai-Burmese influence.
3 T
Peanut Oil
1/2 t
Panang Curry Paste
1/2 t
Roasted Chili Paste
1/2 t
Madras Curry Powder
1/2 C
Coconut milk, divided
1/2 C
Peanuts, finely ground
2 T
Chicken stock or canned broth
1-2 T
Fish Sauce
1 t
Lime or Lemon juice, fresh
2 T
Honey
This one is hotter. To reduce heat, omit curry powder or use
regular instead of Madras, and add a little extra coconut milk.
Heat oil on med-hi. Add next 3 ingredients and 2 T of the
coconut milk. Cook, stirring
constantly, for 1 minute. Add remaining
coconut milk and other ingredients.
Bring to a boil and reduce heat.
Simmer, stirring every 2 minutes for about 10 minutes, till
thickened. Remove from heat and cool
to room temp.
FREEZES
GREAT. Freeze in ice cube tray and bag.
From: Cooking Club Contributor
Subject: Recipe
Sate Sauce, IV
Rempah
Indonesian-Malay Style
5 Slices
Galangal, fresh, quarter-size.
SUB 2 1/2
slices DRIED galangal*
5-10 Almonds, whole, blanched, to taste
5 Stalks Lemon Grass, fresh, trimmed and
coarsly
chopped.
10 Shallots, chunked, or 2 lg.
onions, chunked
6 Cloves
Garlic, peeled and sliced
1 t
Tumeric
1 C
Peanut Oil
3 T
Red Chili Paste
1 Can
Coconut Milk, unsweetened, shaken well
5 T
Sugar
1 1/2 t Salt
2 C
Roasted peanuts, finely ground, unsalted..
[SUB: Ground salted cocktail peanuts, and
reduce salt to 1 t.]
*Using dried galangal: Soak in warm water 1 hr, chop, and process..
Place first 6 ingredients in food
processor and process to a smooth paste.
Add 1-2 T water as needed to facilitate.
Heat oil on med-hi and add chili
paste. Reduce heat and fry, stirring
frequently, till oil turns red, about 2
minutes. Add the paste made first and
cook, stirring, till completely combined.
Continue stirring and cooking about 10 minutes. It's done when it thickens and the Oil
separates a little.
FREEZES
GREAT.
From: Cooking Club Contributor
Subject: Recipe
Thai Salad
Thai
Dressing
1/4 C
Olive Oil, virgin
2 T
Fish Sauce
2 T
Lime Juice, Fresh
1 1/2 t
Honey
1 1/2 t
Roasted Garlic Paste
1 t
Garlic, Minced
1 t
Serrano Chili, minced
Combine and toss with mixed greens [
romain, radicchio], 2 T. chopped mint leaves, and 1/3 C. peeled
and seeded julienned cucumber.
Also great with sauteed shrimp mixed
in....
From: Cooking Club Contributor
Subject: Recipe
Basic Sticky Rice
2C Sweet Rice
Water
Rinse in fine colander or strainer
till water runs clear.. Transfer to
bowl and add water to cover.. Let stand
minimum 12 hrs.
Spread rice evenly in a steamer
lined with cheesecloth.. Cook, covered,
OVER boiling water 40-45 minutes, or longer for larger quantities, till tender
and transluscent. Remove from heat and
fluff. Store leftovers in ziplok AFTER
completely cooled.
Yield: Approx 3 cups.
From: Cooking Club Contributor
Subject: Recipe
Mango with Sticky Rice
Thai
3-4 Mangos, ripe, chilled
3 C
Sticky Rice, cooked
1 C
Coconut milk, preferably fresh, but canned is OK
2-4 T Sugar
1/4 t Salt
Combine Rice and Coconut Milk in a
saucepan and cook on medium for 5 minutes, or until thick. Stir in Sugar and Salt. The amount of sugar depends on the
sweetness of the Mangos. Reduce heat to
Low and simmer, covered, for 2 minutes.
Spray 3-cup
mold with cooking spray. Fill with rice
and pack slightly. Unmold immediately
on serving platter. Serve Warm surrounded
by chilled Mango slices.
From: Cooking Club Contributor
Subject: Recipe
Sticky Rice with Banana Packets
Thai
3 C
Sticky Rice, cooked
1 C
Coconut milk, preferably fresh, but canned is OK
3/4 C Palm Sugar
1/8 t Salt
8-10 Banana Leaves, cut in 8" x 8"
squares
3 Apple-Bananas, ripe. Cut into 1" wide strips.
SUB:
Ripe sweet Plantains
Combine 1st 4 ingredients in
saucepan and cook on medium until thick.
Place a 3" x 3" x 1/2" thick layer of rice in the center
of a leaf. Lay a banana strip in the
middle of the rice..
Wrap by
lifting opposite sides of the leaf, folding the rice over the banana. Secure into a packet. Place all packets in a steamer and steam for
25-30 minutes.. Serve hot or cold..
From: Cooking Club Contributor
Subject: Recipe
SOUR FISH CURRY Servings:
1
lb. fish, whole or fillets 1/2 c.
hot water
1 T. + 1 tsp. tamarind pulp (or 2
1/2 T. lemon juice)
1 onion, chopped 1 tsp. ground turmeric
3
cloves garlic 1 tsp. chili powder
1/2 T. fresh ginger, chopped
1/4 c. oil
1
T. ground coriander 4
tsp. vinegar or lemon juice
2
T. ground cumin 1 tsp. salt
Soak tamarind pulp in hot water for 10 minutes. Rub the pulp off the
seeds and dissolve it in water. Strain liquid; discard seeds. In a blender,
puree onion, garlic, ginger and 1
tsp. tamarind liquid. Mix in the ground
spices. Heat oil in a saucepan.
Fry the spice mixture until it thickens
and darkens, stirring
constantly. Add vinegar, salt and the rest
of the
tamarind liquid. When it comes to a boil, add fish. Add boiling water if
necessary to immerse fish. Simmer 8-10 minutes until fish is cooked
through.
Source:
Nancy Kuwabara
From: Cooking Club Contributor
Subject: Recipe
THAI BBQ CHICKEN Servings:
1-3 lbs. chicken, cut
15 cloves garlic, minced
1
T. ground white
pepper 1/2 tsp. Kosher salt
2
tsp. ground turmeric 1
c. thick coconut milk
Mix spices with coconut milk.
Pour this over chicken in a glass pan
and refrigerate it covered for at
least 2 hours, and up to overnight.
Grill
on an outdoor barbeque or in a
preheated broiler for about 30 minutes or
until chicken is cooked through.
Source:
Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
From: Cooking Club Contributor
Subject: Recipe
THAI BEEF SALAD Servings:
Peanut Dressing:
1/2 c. rice wine vinegar
1/3 c. corn oil
1
tsp. salt 1 T. sugar
3/4 tsp. minced garlic
1/2 tsp. crushed red pepper
flakes
1 1/2 tsp. soy sauce
1 1/4 tsp. tabasco
2
T. fresh lime juice
Whisk together until well blended.
1 1/2 lbs. cooked rare beef strips
2 med. cucumbers
1/4 lb. blanched snow peas
1/2 lb. fresh bean sprouts
1 1/2 c. julienned red sweet peppers
2
c. sliced red cabbage 1
c. sliced scallions
1
lb. pasta
Peel, seed, and slice cucumbers into 1/4 inch
crescents. Cook 1 lb.
of rice noodles or some other thin
pasta. Combine all ingredients.
Garnish
with chopped salted peanuts.
From: Cooking Club Contributor
Subject: Recipe
THAI FISH IN TAMARIND SAUCE Servings:
2
lbs. white fish fillets
2
T. oil
3
cloves garlic, minced
3 T. soy sauce
2
T. palm or brown sugar
1
T. fish sauce
1
tsp. tamarind concentrate,
dissolved in 1/3 c. hot water
1 walnut-sized piece of ginger, minced
3 green onions, chopped
Heat oil in large frying pan.
Add garlic and ginger. Cook 1/2
minute.Add all liquids plus sugar, cook 1 minute. Add fish to sauce. Cook
4-5 minutes until fish is done. Serve
on platter garnished with green onions.
Source:
Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
From: Cooking Club Contributor
Subject: Recipe
THAI GREEN CHICKEN CURRY Servings:
1-3lbs. frying chicken
2 c. thick coconut milk
3
T. green curry paste 2
c. thin coconut milk
4 Serrano chilis, stemmed 4 Kaffir lime
leaves
1
c. peas or green Thai
eggplant
2
T. fish sauce 1/4 c. mint, basil or coriander leaves
1
sm. can bamboo shoot strips
Soak lime leaves in warm water for 15 minutes, then drain. Wash and
dry chicken, and cut into
parts. Slice chilis.
Heat wok. Add 1/2 cup thick
coconut milk, trying to take top thickest
cream. Stir constantly, until it thickens and bubbles. Add green curry and
lime leaves, stirring until mixture
is almost dry. Add chicken pieces and
quickly coat with paste. Add rest of ingredients except peas. Bring just
to a boil, reduce heat, and simmer
45-60 minutes until chicken is cooked.
Add peas last 10 minutes of
cooking. Serve with lots of rice.
May be made up to 3 days ahead and refrigerated.
Source:
Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
From: Cooking Club Contributor
Subject: Recipe
THAI PUMPKIN
1 9 in.
pumpkin
1 1/4 c. coconut milk
3
eggs, beaten 1/2
c. brown
sugar
1/8 tsp. salt
Cut top off pumpkin, remove seeds and
pith. Mix
coconut milk, eggs,
sugar and salt very well. Pour mixture through a sieve into
prepared
pumpkin shell.
Steam or bake: if steamed, put in a steamer over
gently
boiling water for about 30 minutes or until custard is
firm; if baked,
put in a pan, and put that pan in a
larger pan of boiling hot water, bake
at
325F for 30-40 minutes or until
custard is firm. Chill.
Source:
Nancy
Kuwabara, Tacoma Community College
Gourmet Cooking School
From: Cooking Club Contributor
Subject: Recipe
THAI RED CURRY PASTE Servings: 1/3 cup
5-8 fresh Serrano or jalapeno
chilis 1 stalk lemon grass, bottom 6 inches
2
T.(12 cloves) garlic
3 T. chopped onion
3
T. roughly chppd coriander root
2 pieces Kaffir lime peel
2
pieces kah (galangal,
laos) 1 tsp. shrimp paste
1
tsp. ground coriander 1/2 tsp. Kosher salt
1/2 tsp. ground nutmeg
4 whole cloves
1-3 T. water, oil, or coconut cream for blending
Soak lime peel and kah in warm
water for 15 minutes, then drain.
Combine all in a blender. Blend
to a paste. Add a little water if
necessary to aid blending. Store in a sealed glass jar up to 2 weeks in
refrigerator, or freeze up to 6
months.
For a really hot paste, use Thai green chilis, 4 very small ones equal
one Serrano.
Source:
Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
From: Cooking Club Contributor
Subject: Recipe
THAI SPICY TOFU Servings: 3-4, as
salad or vegetable
8
oz. firm tofu 1/4 c. sliced red onion
1/4 c. mint leaves
2 lbs. raw assorted vegetables
1 1/2 T. fish sauce
(broccoli, cabbage, green beans, etc)
2 1/2 T. lime juice
1/3 tsp. ground chilis
Cut vegetables into bite size pieces.
Cut tofu into 1/4 inch cubes, and
put on paper towels for 15-30
minutes to dry. Heat wok, add tofu (no
oil),
and heat through. Mix all remaining ingredients in a
bowl. Line a serving
platter with lettuce leaves, arrange
vegetables and tofu on top.
Source:
Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
From: Cooking Club Contributor
Subject: Recipe
GALLOPING HORSES (Thai appetizer) Servings: 8-10
1
T. oil 1 lb.
ground pork
4-8 cloves garlic, finely chopped
3 green onions, white part,
chopped
1/3 c. sugar
1/2 tsp. pepper
3/4 c. roasted salted peanuts
1 fresh pineapple, or
lettuce leaves 5
tangerines, or
mint or coriander leaves 4 oranges
chopped chilis
Grind peanuts. Heat oil in a
frying pan, add pork, garlic and onions.
Cook until pink color
disappears. Drain off most of the
fat. Add sugar and
pepper, cook 1-2 minutes. Add peanuts, mix in well, then remove from
heat.
Cool to room temperature.
Prepare
platter, lining with lettuce leaves.
Peel and segment the
citrus fruit if used, cutting each
segment down to the back and fanning
open to form a circle. If using pineapple, cut off top leaves and
outer skin,
as thinly as possible, from top
down. Look at the "eye"
pattern, as it forms
a spiral down the pineapple. Cut the spirals with a sharp knife held at
about a 45 degree angle. Cut off bottom. Cut pineapple into about 5 or 6
wedges and then cut each of those
into 1/4 inch slices. Arrange fruit on
platter.
Mound
meat mixture onto fruit, and decorate with other garnishes. Serve
at room temperature, or chilled.
Source:
Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
From: Cooking Club Contributor
Subject: Recipe
SIKIL-P'AK (Pumpkin Seed Dip) Servings:
1 1/2 c. raw pumpkin seeds
2 T. fresh cilantro,
chopped
15
oz. diced tomatoes,
drained 2 T. fresh chives,
chopped
1
chile serrano, or other fresh small green pepper
salt to taste
Toast pumpkin seeds in a heavy frying pan, stirring constantly until
light brown. (They will pop, so be prepared!). Cool.
Toast
chile over medium high heat in small heavy frying pan, without
oil, until covered with black
blisters. Cool, then peel.
Grind
toasted seeds in a spice grinder. Mix
seeds, salt, tomatoes,
cilantro and chives. Add chile whole for light spice, or chopped
for
heavier picante flavor. Serve at room temperature with tortilla
chips.
From: Cooking Club Contributor
Subject: Recipe
Thai Chicken Satay
3/4 C Coconut Milk (unsweetened)
2 cloves garlic
1 T grated gingeroot
1 T fish sauce
1 teas shredded lemon peel
1/2 teas turmeric
1/4 teas coriander
1/4 teas crushed red pepper
3 large boneless skinless chicken
breasts
PEANUT DIPPING SAUCE
Soak short bamboo skewers in hot
water for 3 hours. Prepare all
ingredients in bowl as marinade. cut
chicken into 1/2 inch by 2 or 3 inch strips and mainate in sauce in frige for
at least 2 hours turning often.
Barbeque on grill,
While chicken is marinating prepare
peanut dipping sauce.
1/3 c chopped onion
1 clove garlic minced
3 T cooking oil
1 teas tamarind paste
1 teas Oriental chili paste
2/3 C creamy peanut butter
1/2 teas shrimp or anchovy paste
1 T sweet soy sauce
In small saucepan cook onion and
garlic in 1 T hot oil until tender. In
a mixing bowl combine other ingredients except peanut butter. Stir well, add peanut butter. Reduce heat to low, cook until smooth and
heated through. Serve warm.
From: Cooking Club Contributor
Subject: Recipe
Thai Shrimp
1 lb shrimp
1 tablespoon cooking oil
1 cup chopped onions
3 large cloves garlic, minced
1 tbsp minced fresh ginger root
1-2 fresh or dried chili peppers, seeded and chopped
2 tbsp ground coriander
2 tsp ground cumin
1 tsp paprika
1 cup coconut milk
1 stalk lemon grass, or grated rind of one lemon
1 tsp brown sugar, or palm sugar if available
2-4 tbsp tamarind juice, or lemon juice
1. Shell shimp, devein if necessary
2. In a wok or skillet, heat oil and
saute onions, garlic, ginger and
peppers until onions are golden.
3. Add spices and cook for 1 minute
4. Add shrimp, and cook over low
heat for 1 minute, stirring frequently.
5. Add coconut milk, lemon grass,
and sugar. Bring to a simmer and cook
gently for 2 minutes. Do not
overcook, or shrimp will toughen. If
mixture seems dry, add a little more coconut milk, or water.
From: Cooking Club Contributor
Subject: Recipe
GREEN PEPPERS AND DEEP-FRIED BEAN
CURD: Ot Ngot Xanh Voi PHu Chien
(Vietnamese
Cooking, Paulette do Van)
Ingredients:
1 tbsp. ground nut or corn oil.
2 thin slices fresh ginger, peeled.
4 large leaves, Chinese cabbage cut
into 1" lengths.
1 large green bell pepper, seeded
and sliced.
salt
oil for deep frying
4 x 1 inch square cakes bean curd,
drained and cut into rectangles, 3 per cake.
drain well.
Sauce: 1 tsp. potato flour
5 tbsp. mushroom water from 4 large
dried Chinese mushrooms, soaked, squeezed
and cutinto thin strips. (save
water)
2 tbsp. oyster sauce
2 tbsp. thick soy sauce
2 tbsp. vegetable oil
1 clove garlic, finely chopped.
2 green onions, cut into 1 inch
sections, white and green parts separated.
Prepare the sauce by mixing together
the potato flour, mushroom water, oyster
sauce and soy sauce. Heat a wok and add 2 tablespoons oil. add
the garlice
then add the white part of the
onion, then mushrooms. stir 30
seconds. Pour
in potato flour mixture, lower heat
and cook until thickens. remove from
heat.
Heat 1 tablespoon oil on high heat.
Add the ginger, then add cabbage and green
pepper. Stir for 30 seconds. season with a little salt, lower heat and
cook
for another 2 minutes. Remove from heat and place in earthenware
pot or
saucepan.
Fill wok with oil, heat to 200
degrees, put bean curd into the oil one at a
time and deep fry for 4 minutes or
until golden brown. Remove and drain.
Lay the bean curd on the cabbage in
the pot and add the green onion. Heat
the
sauce and pour
this over the beat curd. Heat the pot
for 2 minutes and serve.
From: Cooking Club Contributor
Subject: Recipe
Phud Thai (Thai noodles)
Medium width rice sticks (12 oz)
3 Tbs. olive oil, or other vegatable
oil
1 Tb. minced fresh garlic
1 Tb. minced fresh ginger
1/2 lb shrimp or other meat bite
sized and ready for cooking (Optional)
1/4 fish sauce
1/4 cup rice wine vinagar
1/4 cup sugar
2 cups bean sprouts
1/2 cup chopped fresh cilantro
1/2 cup chopped unsalted peanuts
Soak the bean thread noodles in warm
water until soft (1/2 hour or longer).
Heat a large wok or skillet. Add
oil. When it's hot enough, add the
garlic, cook until lightly colored. Add
ginger and shrimp, cooking until shrimp is nearly cooked through (2 minutes
maybe).
Remove from
wok. Add 1 Tb. of oil. When hot add drained rice sticks, fish
sauce, rice vinagar, and sugar and cook until translucent. Add cooked shrimp, stiring for one
minute. Add bean sprouts, cilantro, and
peanuts. Enjoy with rice.
From: Cooking Club Contributor
Subject: Recipe
THAI HOT SAUCE
HERE'S A GREAT HOT SAUCE THAT IS
EASY TO MAKE AND TASTES GREAT AND KEEPS FOREVER.
1 PART RICE WINE VINEGAR
1 PART SHRIMP SAUCE (SOME USE FISH
SAUCE BUT I LIKE THE SHRIMP SAUCE BETTER)
THAI HOT PEPPERS CHOPPED TO TASTE
(OR ANY HOT PEPPER YOU HAVE)
MIX
ALTOGETHER AND USE ON WHAT EVER YOU HAVE IN FRONT OF YOU. I USUALLY MAKE A
BATCH WITH 1 CUP EACH OF THE VINEGAR AND SHRIMP SAUCE AND A HANDFULL OF CHOPPED
PEPPERS. KEEPS IN THE REFRIGERATOR UNTIL YOU FINISH IT(OF COURSE IF YOU ARE
LIKE MY FAMILY, WE CAN'T KEEP ENOUGH OF IT MADE!) ENJOY!
From: Cooking Club Contributor
Subject: Recipe
Hot & sour prawn soup
I have never heard of lemon grass as
a main ingredient for any soup, but sometimes they can contain enough to make
it seem that way. Here is a soup that
should satisfy your lemon grass craving.
Hot & sour prawn soup
4 T. vegetable oil
4 cloves garlic, crushed
1 small red onion, finely chopped
7 cups water
1 T. ground black pepper
1 stalk lemon grass, cut into 2 inch
pieces
1 one inch piece galangal, finely
chopped
2 fresh red and 2 fresh green
chilies, thinly sliced
4 kaffir lime leaves
1 lb. prawns, shelled and deveined
6 T. fish or soy sauce
2 T. lime juice
4 T. fresh cilantro, chopped
Heat the oil in a pot and fry the
onion and garlic until light brown. Add
water, bring to a boil, and add the pepper, lemon grass, galangal, chilies and
lime leaves. Boil for 2 minutes, then
add the prawns, fish or soy sauce and lime juice. Simmer for 3 more minutes, and garnish with cilantro.
Galangal,
if you dont already know, is a variety of ginger, sometimes called thai
ginger. If you can find it fresh, It
will make this soup 10 times better, as will fresh lime leaves as opposed to
dried. Many oriental stores carry these
items.
From: Cooking Club Contributor
Subject: Recipe
SHRIMP IN TAMARIND SAUCE
Categories: Seafood, Indonesian
Yield: 4 servings
1 lb Shrimp, fresh
2 ts Cornstarch
1 ts Sesame oil
1/4 c Tamarind liquid *
1 x Salt; pinch
2 tb Fish sauce
1 tb Sugar
1 tb Lemon juice
2 tb Ginger, fresh; minced
2 ea Thai chile; finely chopped
2 ea Shallot; chopped
1 1/2 c Oil
1 x Coriander leaves;
for
-garnish
* To make tamarind liquid, pour 1/2 cup boiling water over five or six
fresh peeled tamarind pods, and let sit for 30 minutes. Then pour through
a strainer into a bowl, pressing as much of the pulp through as
possible.
Shell the shrimp. Cut them in
half lengthwise, toss them in corn- starch
and sesame oil and refrigerate for at least 30 minutes.
Combine the tamarind liquid, salt, fish sauce, sugar, and lemon juice
and
set aside. Combine ginger, chili peppers, and shallots, and set aside.
Heat the oil in a skillet or wok until hot but not smoking. Add the shrimp
and stir quickly to separate them.
Remove the shrimp when just pink and
drain in a colander.
Remove all but two tablespoons of oil from the skillet, heat the remaining
oil over high heat and add the ginger/chile combination. Stir until
fragrant, then add the tamarind sauce.
When boiling hot, add the shrimp
and stir over high heat for a minute or so, until the sauce is reduced.
Serve garnished with coriander leaves.
From: Cooking Club Contributor
Subject: Recipe
SHRIMP OR CHICKEN CURRY - SANDRA
RAYBURN
Categories: Ethnic, Main dish, Seafood, Chicken
Yield: 4 servings
1/4 c Butter
1/2 c Minced onion
1 tb Curry powder (or more)
1/4 c Flour
1 1/2 ts Salt
1 1/2 ts Sugar
1/4 ts Ginger
2 c Chicken broth
2 c Milk
4 c Cooked chicken or
shrimp
1 ts Lemon juice
Melt butter and sauted onion and curry powder. Blend in flour and
seasonings. Cook over low heat
till smooth and bubbly. Remove from
heat.
Stir in broth and milk. Bring to
boil, stirring constantly, and boil 1
minute. Add chicken or shrimp
and lemon juice. Heat.
Relishes: raisins, almonds, peanuts, pineapple chunks, chopped hardboiled
eggs, crisp bacon bits, sour/sweet pickles, currant jelly, coconut,
chutney, sliced avocado.
From: Rodney Grantham
From: Cooking Club Contributor
Subject: Recipe
IKAN ASAM PADEH (FISH IN SOUR SAUCE)
Categories: Seafood, Indonesian, Main dish
Yield: 4 servings
1 1/2 lb Fish fillet
2 ea Shallot
1 x Ginger, 1"
piece
2 ea Thai chile
1/2 ts Turmeric
1/2 ts Tamarind
2 tb Soy sauce, dark
2 tb Oil
1 x Salt; to taste
1 x Pepper, black; to
taste
Remove all skin from fish fillets, ensure that no bones remain and cut
into
serving-size pieces. Chop very
finely the shallots, ginger, garlic and
chiles, and pound these together with the turmeric powder, tamarind and
soy
sauce (or use a food processor).
Heat the oil in a shallow pan and
stir-fry the spice-paste for four to five minutes, then add the fish,
cover
with approximately one cup of cold water and bring to a boil. Lower
heat,
season to taste with salt and freshly ground black pepper and cook over
a
very low heat until the fish is done. Serve with fresh vegetables and
rice.
Calories per serving:
349 Number of Servings: 4 Fat grams per
serving: 13 Approx. Cook Time:
0:30 Cholesterol per serving:
From: Cooking Club Contributor
Subject: Recipe
CUMI-CUMI ISI (STUFFED SQUID)
Categories: Seafood, Indonesian
Yield: 4 servings
1 lb Squid, fresh
3/4 lb Snapper fillets
1 ea Garlic clove
1 ea Egg white
1/2 ts Salt
1/4 ts Pepper, white
1 x Nutmeg; dash
2 ea Shallot
2 ea Thai chile, fresh
3 ea Candlenut
2 ea Lemon grass, stem
1 x Oil; for frying
1 c Coconut milk
Clean the squid. Wash under
cold running water and dry thoroughly. Remove
the skin from the snapper (ensure no bones remain) and cut the meat into
tiny pieces. Crush the
garlic. Beat the egg whites lightly,
add the
snapper and garlic and season with salt, white pepper and nutmeg. Stir
to
blend thoroughly, then stuff the mixture into the squid. Chop the
shallots,
chiles, candlenuts, and lemon grass, then saute in very hot oil for
three
to four minutes. Add the coconut
milk and bring to the boil, then lower
heat and add the stuffed squid. Allow to simmer until the squid is very
tender, approximately one hour, then transfer to a serving dish and pour
the sauce on top.
From: Cooking Club Contributor
Subject: Recipe
CURRIED COCONUTY SHRIMP
Categories: Indonesian, Seafood, Spicy/hot
Yield: 6 servings
24 Shrimp, shelled and
deveined
2 tb Butter or margarine
4 c Coconut milk
1 c Curry Spice Paste
1 tb Julienned fresh basil
Info: from December 1992
"Chile Pepper Spicy World Cuisine" magazine
posted by Perry Lowell, Mar. '93
This is served as a spicy appetizer by itself or over pasta.
Saute the shrimp in the butter to just done, being careful not to
overcook.
Add the remaining ingredients, bring to a boil, reduce the heat and
simmer
for a couple of minutes.
Serves: 4 Heat Scale: Medium to
Hot
From: Cooking Club Contributor
Subject: Recipe
DARLEY STREET THAI CHUU-CHII (RED
CURRY) OF COFFIN BAY SC
Categories: Thai, Seafood
Yield: 4 servings
Stephen Ceideburg
10 White peppercorns
Mace
1 ts Thai shrimp paste
3 To 5 long red
dried chillies
4 Cloves shallots
1/2 Stalk lemon grass
1 ts Galangal
1/2 ts Kaffir Lime Zest
1 tb Chopped Coriander Root
1/2 ts Salt
250 ml Coconut Cream
2 tb To 3 tb Red Curry Paste
1 tb Fish Sauce
1/2 tb Palm Sugar
24 Coffin Bay Scallops
125 ml Coconut Milk
5 Kaffir Lime
Leaves
1 lg Fresh Red Chilli, Julienned
2 tb Coriander Leaves
Jasmine Rice
A colleague who recently visited the Darley Street Thai at its new
location
in Bayswater Road, Kings Cross, described this dish as
"exquisite". Though
the recipe may seem dauntingly lengthy, most of it is simply a long list
of
ingredients for red curry paste, which can be made in quantity and
stored
in a container in the fridge for 3-4 weeks for further use. Frozen
kaffir
limes can be bought very cheaply in good Asian stores, where the rest of
the ingredients listed should also be avail- able. Grate the limes for
zest
while they are stir frozen.
In a mortar and pestle or spice grinder, grind to a powder 10 white
peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp
paste by zapping it in a microwave oven or putting it on a little piece
of
foil under the grill.
Put the pepper-mace mixture and the shrimp paste in a blender (David
recommends a blender but some of us will have to make do with a food
processor or the mortar and pestle) and add 3- 5 long red dried chillies,
deseeded, washed and chopped, 4 cloves of true shallots, (or substitute
the
same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1
teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1
tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt
and
a little water. Process to a very fine paste. This may take up to 10
minutes. Transfer to a storage jar.
In a medium-size pan, boil 250 mL coconut cream over high heat, stirring
constantly, until the oil separates out, about 3-5 minutes. (If using
canned coconut cream, don't shake the can -use the solid mass of coconut
at
the top of the can, plus as much of the rest as you need to make up
250mL.
If it doesn't separate within 5 minutes, add a tablespoon of oil.) Add
2-3
tablespoons of red curry paste and fry for 5 minutes, stirring, until
fra-
grant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and fry
until
colour deepens. Add 24 Coffin Bay scallops (12 if other dishes will be
served simultaneously) and 125 mL coconut milk. Check for sweet-sour
balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red
chilli,
julienned, and 2 tablespoons of either coriander or basil leaves. Serve
with jasmine rice.
From an article by Meryl Constance in The Sydney Morning Herald,
6/15/93.
Courtesy Mark Herron.
From: Cooking Club Contributor
Subject: Recipe
GARLIC SHRIMP - GOONG GRATIEM
Categories: Thai, Seafood
Yield: 4 servings
3 tb Vegetable Oil
1/2 lb Shrimp, Peeled And Deveined
2 tb Cilantro Pesto (See Recipe)
1 tb Fish Sauce (Nam Pla)
Fresh Cilantro Leaves
Heat a wok or medium skillet over medium-high heat. Add the oil and swirl
to coat the surface. When the
oil is very hot but not smoking, add the
shrimp and stir-fry until they begin to color on all sides, about 1
minute.
Add the pesto and stir-fry until it coats the shrimp and begins to cook,
about 1 minute. Add the fish
sauce and toss the shrimp for another 15
seconds to mix it in. Transfer
the shrimp and sauce to a serving platter.
Sprinkle with cilantro leaves and serve.
From: Cooking Club Contributor
Subject: Recipe
IKAN ASAM PADEH
Categories: Indonesian, Seafood
Yield: 4 servings
1 1/2 lb Fish filets
2 Shallots
Ginger, 1" piece
2 Garlic cloves
2 Chiles, Thai
1/2 ts Turmeric
1/2 ts Tamarind
2 tb Black soy sauce
2 tb Oil
Salt
Pepper
Remove all skin from fillets, ensuring that no bones remain, and cut
into
serving size pieces. Chop the shallots, ginger, garlic, and chilies very
finely, and pound these together with the turmeric, tamarind, and soy
sauce._
Heat the oil in a shallow pan, and stir-fry the paste for 4 to 5
minutes,
then add the fish; cover with approximately 1 cup of cold water and
bring
to a boil. Lower the heat, season to taste with salt and pepper and cook
over a very low heat. Serve with fresh vegetables and rice._
From: Cooking Club Contributor
Subject: Recipe
INDONESIAN CURRIED CRAB
Categories: Indonesian, Seafood
Yield: 4 servings
Stephen Ceideburg
2 Blue crabs
6 Shallots
2 Stalks lemon
grass
2 ts Tamarind
1/2 c Boiling water
1 Handful coriander
leaves
3 Cloves garlic
1 tb Fresh galangal
2 To 3 birdseye
chillies,
-seeded
4 Candlenuts
1 ts Blachan
1 ts Tumeric
Salt and pepper to taste
3 tb Oil
2 c Coconut milk
Cut 4 green blue swimmers into quarters with a cleaver or large knife.
With
a hammer, gently crack the claws and harder sections of shell.
Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons
tamarind
in half a cup of boiling water. Chop a handful of fresh coriander
leaves.
In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh
galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute
8-10
cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1
teaspoon
turmeric and salt and pepper to taste.
Heat 3 tablespoons oil in a large wok or pan, and fry the paste until
fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut
milk.
Simmer for quarter of an hour. Strain the tamarind water and add half to
the sauce. Taste and add more if you wish. Ladle curvy into a serving
dish
and scatter the fresh coriander on top. Serve with plain rice.
From an article by Meryl Constance in The Sydney Morning Herald,
5/18/93.
Courtesy Mark Herron.
From: Cooking Club Contributor
Subject: Recipe
SHRIMP WITH THAI DIPPING SAUCE
Categories: Thai, Seafood
Yield: 8 servings
2/3 c Rice wine vinegar
2 tb Honey
1/2 c Tightly packed fresh mint
-leaves, chopped
2 ts Nuoc mam or nam pla
2 ts Low-sodium soy sauce
1/3 c Low-fat milk
1 ts Dried crushed red pepper
6 lg Garlic cloves, chopped
1/2 ts Imitation cocount extract
3 tb Minced lemongrass -or-
1 1/2 ts Minced lime zest
2 lb Uncooked medium to large
-shrimp, peeled, deveined
Combine first ten ingredients in large bowl. (Can be prepared up to one
day ahead. Cover and
refrigerate.) Bring pot of water to
boil. Add shrimp
and cook two minutes until opaque.
Drain. Refresh under cold water
and
drain. Add shrimp to sauce
mixture and let stand 45 minutes. Chill in
refrigerator one hour. (Can be
prepared up to four hours ahead. Cover.)
Transfer shrimp to platter. Pour
sauce into decorative bowl; place sauce
in center of platter and serve.
130 calories per serving, 2 g fat, 231 mg
sodium, 140 mg cholesterol. From Bon Appetit's Light & Easy Mar '93.
From: Cooking Club Contributor
Subject: Recipe
THAI HOT SAUCE
3 TBSP fish sauce (nam pla)
6
cloves chopped garlic
4
serrano chilies, seeded and finely chopped
1 tsp. chili flakes
3-5 TBSP rice vinegar
1 tsp. honey
1 Tbsp. cilantro leaves chopped
Combine all ingredients in bowl and
serve.
Best if left to marinate overnite.
Note: Please wear gloves while preparing the chilies.
From: Cooking Club Contributor
Subject: Recipe
Spicy Cardamom Chicken
ingred
chicken breast
hot chili oil or peanut oil
garlic
cardamom pods
coriander
fresh chiles
coconut cream (or see below)
roasted salted peanuts
prep
Rinse 1 whole skinned and boned
chicken breast; pat dry and cut in
half. In a large skillet, heat 1-2 tsp. hot chili oil or peanut oil
over medium heat. Add 2 cloves thinly sliced garlic, 6
cardamom pods,
and 1 tsp. coriander. Add chicken and brown lightly on all
sides. Add
1-4 fresh chiles, seeded and finely
chopped, and stir- fry for 12-15
minutes. Stir in 2 tbsp. coconut cream (if stiff paste forms, cut into
chunks first, then add and stir
until melted). Add up to 1/2 C. more
water as needed to thin sauce to the
consistency of cream (this will
depend on the form of coconut cream
used). Heat through and serve hot
with 2 tbsp. roasted salted peanuts
on top.
serves{2}
From: Cooking Club Contributor
Subject: Recipe
Thai Chicken Coconut Soup
3-4 cans coconut milk
3 tbsp. chopped scallions
1 to 3 tsp. lemon grass
cilantro
tofu, cubed into smallish pieces.
chicken, also cubed to bite size.
mushrooms
1 carrot, grated
juice from 8 of limes
serrano chillies
1 tsp. galanga powder
Heat the coconut milk in a pot. Add everything else. As the lemon
grass is inedible, put it in a tea
ball and immerse the ball in the
soup so you can retrieve it
later. Cook until the chicken is done
and
the soup is hot (30 minutes). Taste to see if it needs more limes
(it always does) or more hot peppers
(it's better to start mild and
build up to the desired level of
spiciness).
From: Cooking Club Contributor
Subject: Recipe
Red or Green Thai Curry
Carol Miller-Tutzauer
(riacmt@ubvms)
2 T red or green curry paste
3 T vegetable oil
3/4 lb. boneless chicken meat, cut
into 3/4-inch pieces OR
1 c tofu, sliced into strips about 1/4-inch thick and 1 to 2 inches
long
2 cans (unsweetened) coconut milk
1 c water or chicken broth
1/2 c baby corns
1/2 c straw mushrooms
1/2 c sliced bamboo shoots
5 kaffir lime leaves
1/2 t salt (or to taste)
if green curry, 10 fresh basil
leaves
{if red curry, 1/2 red bell pepper,
cut into matchstick-size strips
Fry curry paste in oil in saucepan
until fragrant. Add chicken (if
using) and saute for about 1 minute
over medium high heat. Add
remaining ingredients except basil
leaves or red bell pepper. Bring
just barely to a boil; reduce heat
and simmer 20-30 minutes. Just
before serving, stir in basil leaves
or red bell pepper. Serve with
cooked Thai Jasmine rice.
From: Cooking Club Contributor
Subject: Recipe
Green Bean Curry
1 lb. fresh green beans
2 T Thai Curry Paste
2 T vegetable oil
Bamboo shoots
6 c chicken broth
Clean and pick green bean tips. In a dutch oven (or equivalent size vessel),
heat oil. Add curry paste and "fry" until fragrant, about 1
minute. Add
broth, green beans, bamboo shoots
(or other vegetable). Bring to a rapid
boil and cook like that for about
15-20 minutes (watching that liquid doesn't
reduce too much; add water as necessary). Reduce heat to a hard simmer and
continue cooking until green beans
are very done and have absorbed the
flavor of the curry broth. Serve in bowls over rice.
From: Cooking Club Contributor
Subject: Recipe
Rosalie Newton's Singapore BBQ
Rosalie is from Singapore and a
great cook. She serves the
following regularly during BBQ
season in Ottawa. It is very easy
to make and simply delicious.
Pork
----
Use boneless pork loin - slice
thinly & pound with cleaver if
required
Mix the following:
1/2 small onion, grated
3 tsp. coriander (rough, seedy)
2 tsp. cumin (rough & grainy)
1/4 tsp. anise (powder)
1/2 tsp. garlic powder
3 Tbsp dark soya sauce
1/4 tsp. cayenne pepper (powder)
3 Tbsp. vegetable oil
1/4 tsp. salt (or to taste)
1 tsp. lemon juice
3 tsp. brown sugar
Add pork slices to mixture ensuring
all surfaces of pork are
coated. Allow to sit for an hour or
two. Fire up the BBQ and grill
the pork until cooked. Serve with optional satay sauce (following)
Satay Sauce
1/2 medium onion, chopped
1 clove garlic, minced
1 dessert spoon (approx 2 tsp.)
coriander
1 tsp. cumin
1/2 tsp. anise
1 tsp. cayenne pepper
1 tsp. sugar
2 tsp. lemon juice
3 Tbsp. peanut butter (crunchy)
salt to taste
Cook in pot. Add water to desired consistency (should be
fairly
thick). When onions are cooked and the sauce is the correct
consistency (not runny), add 1
finely chopped tomato just before
serving.
Slice pork into thin strips, serve
with satay sauce.
Chicken
-------
Marinade chicken pieces (legs, wings
or if you prefer, breasts) in
soya sauce (enough shakes to ensure
it's coated) and crushed garlic
(about 2 cloves per pound) for a
couple of hours. Turn chicken
periodically to recoat chicken from
soya in bottom of bowl/dish.
Grill on BBQ until cooked.
Rosalie serves the pork and chicken
with steamed rice.
From: Cooking Club Contributor
Subject: Recipe
CHICKEN SATAY Serves 8
6 MED CLOVES FINELY
CHOPPED GARLIC
4 tsp. FRESH GROUND CORIANDER
4 tsp. PACKED LIGHT BROWN SUGAR
1 1/2 tea. BLACK (SEE NOTE 2) PEPPER
2 tsp. SALT
2 1/2 LBS. CUBED BONELESS CHICKEN
BREAST
1/2 CUP SOY SAUCE
4 tsp. FINELY CHOPPED GINGER
2 TBL. LIME JUICE 6 TBL. OIL"
1/4 CUP FRESH CHOPPED
CORIANDER
Cut chicken into 1 1/2 to 2 inch cubes.
Combine with garlic, coriander,
brown sugar, salt and pepper. Rub chicken pieces with mixture and place on
tray or large plate to marinade 45
minutes. Combine soy sauce, ginger,
lime and oil in a shallow
non-aluminum pan. Add chicken pieces
and
marinate, covered in the
refirgerator 6 hours or overnight. turn
several
times during marinating process.
PEANUT SAUCE
1
CUP CHUNCKY PEANUT BUTTER
1-2 tsp. HOT CHILI SAUCE SEE NOTE 3
2
MED GARLIC CLOVES -CRUSHED
3
TBL. HONEY
1
tsp. CAYENNE PEPPER
1/4 CUP LIME JUICE
1/4 CUP SOY SAUCE
1/2 CUP WATER SEE NOTE 1 (I USED THIS INSTEAD OF THE OIL
FROM ORIGINAL
RECIPE. (1/2 CUP PEANUT OIL INSTEAD
OF THE WATER WAS USED IN THE ORIGINAL
RECIPE)
To prepare PEANUT SAUCE, place
peanut butter in food processor, 1 tsp. hot
chili oil, garlic, hone, cayanee,
lime juice and soy sauce. Process until
smooth and thick paste is
formed. Add water and oil and process
until
smooth. Taste and add additional hot chili sauce if you want sauce to be
hotter. For thinner sauce add additional 1-2 TBL, Peanut Oil or water.
Sauce can be made ahead. Cover and refrigerate but bring to room temp
before serving. When ready to
cook, Place 4 to 5 pieces of chicken on
each
wooden or metal skewer. (if using wooden skerwe, soak in water 5
minutes
before using.) Place skewered
chicken on grill over hot coals and cook 8 -
10 minutes. Cooking time will vary
depending on intensity of heat and type
of grill. DO NOT OVERCOOK.
To serve, Arrange skerwes on serving
plate. sprinkle with chopped fresh
coriander and serve with Peanut
sauce.
NOTE 1: USED WATER IN PLACE OF
PEANUT OIL IN PEANUT SAUCE.
NOTE 2: ORIGINAL RECIPE CALLED FOR 1
TBL. OF PEPPER. WE FOUND IT TO MAKE
THE CHICKEN VERY HOT."
NOTE 3: I RECOMMEND ONLY 1 tea. OF
CHILI OIL. 2 tea. SEEMS TO OVER POWER THE
SAUCE.
Makes 8 Servings.
Recipe form Betty Rosbottom Los
Angeles Times
From: Cooking Club Contributor
Subject: Recipe
Here is Bruce Cost's recipe for
Peanut Sauce. I think
it is wonderful, and it uses fresh peanuts, not peanut
butter, so you can better control the peanutiness..
1/2 cup peanut oil
1/2 cup raw peanuts
2 fresh jalapeno peppers
1 slice (1/2 inch thick) fresh ginger
4 garlic cloves
1/3 cup unsweetened coconut milk (canned or fresh)
2 t dark soy sauce
4 t fish sauce
1 t sugar
1 T fresh lime juice
pinch salt (add to taste, as fish sauce can be very salty)
1/2 cup finely minced cilantro leaves and stems
Heat the peanut oil to nearly smoking in a saucepan. Turn
off the heat and add the peanuts. The peanuts should cook to
a golden brown in 3-5 minutes. If you burn them, throw them
out and start all over again or your sauce will be bitter.
You may have to turn on the heat again, but stir the peanuts if you do.
Using a slotted spoon, transfer the peanuts to the container of a food
processor or blender, along with 1 T of the peanut oil
(reserve the rest) and blend them to a rough paste. Add the
chiles, ginger, garlic and continue to blend. Add the
remaining ingredients except the cilantro, and blend until
smooth. If it is too thick, add more oil. Stir in cilantro,
and serve with satay.
Satay:
1 pound boneless, skinless, chicken breast (fillet is best) or
butterflied
large shrimp, or beef or lamb strips, or fish fillets strips.
Marinade:
3 cloves garlic, finely minced
2 teaspoons coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
2 T brown sugar
2 T fish sauce (widely available in Asian groceries)
6 T tamarind water (made by soaking a 2 X 2 inch square of tamarind
in about 1/2 cup of water for 30 minutes, and then using the
strained
liquid)
2 T peanut oil
Holding your knife parallel to the chicken breast, cut off wide thin
slices.
Cut these slices approximately 2 X
3/4 inch strips and thread them on the
skewers, leaving a handle of about 4
inches. (The skewered meat should be as
flat and thin as possible)
Mix the marinade ingredients
together. Arrange the skewers in a shallow dish,
handles overlapping, and pour the
marinade over the meat. Allow to stand 30 to
60 minutes, turning from time to
time. (Start your coals now). To grill the
chicken, simply cook about 1 minute
on each side-do not overcook- and serve
with peanut sauce.
Nicole Novak
From: Cooking Club Contributor
Subject: Recipe
COLD SESAME NOODLES WITH CHICKEN AND
BROCCOLI
(Chicken should be marinated 2
hours)
1 bunch broccoli, cut into 1-inch florets
1/2 cup smooth peanut butter, or
tahini
1/2 cup hot water
2 garlic cloves
1/4 cup soy sauce
1/2 to 1 tsp crushed hot red pepper
2 TBSP. red wine viegar
1/2 pound linguine or oriental
noodles
2 TBSP Oriental sesame oil
1 TBSP vegetable oil
2 tsp. sugar
1/2 cup chopped scallions
2 skinless, boneless chicken breast
halves,
poached and shredded into
1/2-inch
pieces
1.
In a large caucepan of boiling water, cook broccoli until bright green
and
crisp-tender, about 3 minutes. Drain
into collander and rinse until
cool;
drain well.
2.
Combine peanut butter (or tahini) amd water in a blender or food
processor
mix
until smooth. Add soy sauce, vinegar,
sesame oil, sugar, garlic,
and
red pepper; blend.
3.
Put cooked chicken in medium bowl, add peanut-sesame sauce and toss to
coat. Cover and let marinate in the refrigerator
up to two hours.
4.
In a large pot of boiling salted water, cook noodles until tender but
still
firm to the bite. Drain and rinse under
cold running water; drain
well.
5. In
a large boil, toss noodles with vegetable oil.
Add chicken with sauce,
broccoli,
and scallions. Toss and serve slightly
chilled or at room
temperature.
From: Cooking Club Contributor
Subject: Recipe
Beef Rendang (Dry Beef Curry)
Keywords: Indonesian, beef, curry
Yield: 6 servings
1/2 c tamarind liquid*
2 T salad oil
2 lb beef, lean boneless chuck
-in 1 1/2" chunks
1 md onion; chopped
4 garlic clove;
minced or
-pressed
1 T Ginger, fresh;
chopped
1 T Ground coriander
1 Cinnamon stick (@
3" long)
1 ts Ground cumin
1 ts Chili Paste or crushed red
-peppers
1/2 ts Pepper
1/2 ts Ground cloves
1/2 ts Shrimp paste or anchovy paste
2 1/2 c Coconut milk
Rice, hot cooked
* In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged tamarind
pulp or 4-5 inch long whole tamarind pod (shell and coarse strings
removed). Let stand for 30
minutes. Knead pulp from seeds: discard
seeds. Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pulp.
Set aside. Heat oil in a wok or 5-quart kettle over medium-high heat:
add meat, a few pieces at a time, and cook until browned on all
sides.
Lift out a onion is soft. Add
coriander, cinnamon stick, cumin, Chili
Paste, pepper, cloves, and shrimp paste (if used). Cook, stirring,
until seasonings are well combined. Return beef to kettle; stir to coat
with spice mixture. Stir in
tamarind liquid and coconut milk. Bring to
a boill then cover, reduce heat to medium-low, and simmer stirring
occaisonally, until meat is very tender when pierced and sauce is very
thick and almost dry (1 1/2 to 2 hours). Remove from heat and discard
cinnamon stick; spoon off and discard fat from sauce. Serve with rice.
From: Cooking Club Contributor
Subject: Recipe
Charcoal beef salad. This one uses
fried or roast
beef, but substituting
charcaol-grilled beef should be easy.
500g fillet beef
Mixed lettuce, cucumber and red
chillies, arranged on a plate
1 cup fish sauce
2 tablespoons soy sauce (preferably
a light one)
4 tablespoons chopped fresh
coriander
2 tablespoons chopped fresh basil or
mint
Juice of two limes
Fry or roast the fillet to 1 below
your preferred degree of doneness.
While that's happening, process most
of the herbs, the lime juice and
the fish and soy sauces together.
Leave some of the herbs for use as a
garnish.
When the meat is cooked, slice it
thinly. Put the herb mix in the pan
and heat through. Add the sliced
meat, and simmer or a few minutes.
Laty the meat on the salad, and
spoon the sauce over it. Sprinkle the
remaining herbs and some sliced chillies
on top.
Great with jasmine rice, not bad
with couscous or bread.
Aine
--
Aine McManus, Aine.McManus@maths.anu.edu.au
From: Cooking Club Contributor
Subject: Recipe
This is the Malaysian Satay Recipe:
1.5 Kilo Chicken
1 tsp cumin
1/2 tsp cinnamon powder
8 shallots
1 tsp coriander
2 tsp turmeric powder
1 tsp sugar
1 stalk lemon grass
2 tabl. roasted unsalted peanuts
salt to taste.
Cube the chicken meat and put aside.
Grind coriander, cummin, turmeric,
lemon grass, peanuts, salt and sugar, cinnamon powder, shallots and 1
tablespoon oil. Marinate the chicken
with this mixture for at least 3-4 hours or overnight.
Place chicken cube on a bamboo
skewers or shish-ka-bob sticks.
Grill the chicken over hot coals,
constantly sprinkling mixture of cooking oil with a brush or lemon grass stalk.
Serve with peanut sauce, cucumber,
red onions cubes and pressed rice.
Peanut sauce:
12 ounce peanuts - roasted &
unsalted
1 inch fresh ginger
1 inch galangal roots
3 tbsps pounded chilies
2 stalks lemon grass
1 cup sugar
1 large yellow onion
1/2 cup tamarind juice
salt to taste
Grind peanuts coarsely.
Grind lemon grass, ginger and
galangal until fine.
Slice onion and saute until tender
soft.
Add ground chilies and the other
ground ingredients. Saute until fragrant.
Add in tamarind juice and let it
reach to a boil.
Add peanuts, sugar and salt. Simmer until gravy thickens.
Stir constantly.
From: Cooking Club Contributor
Subject: Recipe
Thai Seafood Curry Custard
An interesting, different dish. A spicy custard spiked with succulent bits
of seafood with a slightly sweet cocunut flavor.
1 1/2 pounds fish, prawns, scallops
or shelled clams (any combo)
4 cups coconut cream
3 tablespoons Fish sauce
1 teaspoon palm sugar (optional)
2
eggs beaten
1 cup Fresh Thai Basil (or regular
basil), coarsely chopped
3
red jalapeno peppers; seeded, slivered
2 tablespoons Red curry paste
Clean the fish and/or shellfish.
Cut into small bite-size pieces.
Drain well and set aside in a large mixing bowl.
Heat a cup of the cream from the cocunut milk in a pot on a medium to high flame until it
begins to separate. Spoon off most of
the oil that has separated. Fry the red
curry paste in the cream until the flavors are well blended and infused. Add the remaining cream, season with the
fish sauce and palm sugar. Simmer until
the mixture is thick, then set aside to cool.
When cooled to room temperature, add the spiced cream mixture to the
seafood a little at a time, stirring thoroughly with a wooden spoon. Add the thai basil and stir well. Beat the eggs and add to the seafod mixture
and stir thoroughly. It is imperative that the mixture be completely cooled
before adding the eggs so that the eggs do not cook upon being added at this
time.
Spoon the mixture into 6 steamer-proof cups about 2/3
full. Decorate each cup with 1-2
tablespoons of cocunut cream in the center and a few slivers of jalapeno. Place in steamer and steam over high heat
for about 15 minutes. Let cool slightly
before serving. Serves 6.
From: Cooking Club Contributor
Subject: Recipe
Burmese Mixed Vegetable Curry
1/2 c. oil
1 yellow onion, chopped
1/2 t. turmeric
1-1/2 t. salt
2 T. ground cumin
1 T. ground coriander
1 T. paprika
2 bay leaves
1-1/2 c. yellow split peas, cooked until
tender
1/2 c. tamarind liquid
2 c. sliced daikon radish
1 lb. eggplant, cubed
3 red potatoes, quartered
4 c. pumpkin squares, or other
winter squash
3 carrots, sliced
1 T. chopped cilantro
4 c. water
Heat oil in a large saucepan on
medium heat. Add onion and saute 3
minutes until it begins to soften. Add
turmeric, salt, cumin, coriander, paprika, bay leaves and split peas. Cover and simmer for 5 minutes, stirring
frequently. Add remaining ingredients,
cover and simmer 30 minutes until the vegetables are tender.
From: Cooking Club Contributor
Subject: Recipe
This recipe comes from a city in
northern Thailand, Chaing Mai, near the Burmese border, so some Burmese influences can be tasted.
Chiang Mai Curry Noodles
4 ounces fresh egg noodles
2 T. oil
2 garlic cloves, finely chopped
1 t. red curry paste
1/2 cup thick coconut milk
1/2 cup deep fried tofu, chopped
1 cup vegetable stock
1 t. curry powder
1/4 t. turmeric
3 T. light soy sauce
1 T. lemon juice
Cook the egg noodles in boiling
water until just cooked, only about a minute, then cool under running water.
Heat the oil in a wok, fry the
garlic until golden. Add the curry
paste, stir for a few seconds, then stir in the coconut milk. Cook until the liquid starts to reduce. Add tofu, stir, then add the remaining
ingredients in turn, stirring after each addition. Cook over high heat for a minute, stirring constantly. Pour over the noodles, garnish with chopped
green onion and coriander leaves, and serve.
Sometimes if the sauce looks too
thin, I thicken it with some
cornstarch, but that isn't always necessary.
I also sometimes double this recipe if we are extra hungry.
From: Cooking Club Contributor
Subject: Recipe
from: hwalker@u.washington.edu
(Henry Walker)
Thai Pasta Salad
A tasty dish that I discovered at my
local Co-op. Economical and easy
to make. ENJOY!!
Serves
3
4 ounces angel hair pasta (rice or wheat)
1 cup coconut milk
1 cup red cabbage, chopped
1/4 cup green onions
1/4 cup roasted peanuts
1 tablespoon soy sauce
1/4 cup lime juice
1/4 teaspoon garlic powder
1/4 teaspoon lemon peel seasoning
1/4 teaspoon ground ginger
1/4 teaspoon red chilli powder
1/4 teaspoon salt, Optional
Cooking time for angel hair pasta is
only about 3 minutes.
In a deep pot bring 2 quarts of
water to a boil. Submerge pasta
and begin timing for tenderness.
Drain but don't rinse. Toss
immediately with the 1 cup of
coconut milk to prevent sticking.
Add the remaining ingredients and
mix thoroughly. Serve either
hot or cold.
From: Cooking Club Contributor
Subject: Recipe
Thai Turkey
Categories: Poultry, Main dish
Yield: 4 servings
3/4 lb Leftover turkey-breast meat,
About 3 cups
3 Green onions
1 Medium-size red
pepper
1 Garlic clove,
minced
2 T Soy sauce
1 T Chopped cilantro
OR
1 t Dried cilantro
leaves
1 T Honey
1 1/2 t Curry powder
1 t Oriental sesame
oil
1/2 t Cornstarch
1/4 t Crushed red pepper
1 T Salad oil
Cilantro sprigs
for garnish,
Optional
Coarsely shred turkey-breast meat. Thinly slice green onions; cut red
pepper into 2-inch-long, matchstick-thin strips. In small bowl, mix
garlic, soy sauce, cilantro, honey, curry powder, sesame oil,
cornstarch, crushed red pepper, and 1/3 cup water until well blended.
In 10-inch skillet over high heat, in hot salad oil, cook green
onions and pepper, stirring frequently, until vegetables are tender
and golden. Stir in liquid mixture and shredded turkey meat and cook,
stirring to coat turkey well, until heated through. Garnish with
cilantro sprigs.
Source: Good Housekeeping magazine, November 1992, page 223
-Natalie Webber
From: Cooking Club Contributor
Subject: Recipe
Spicy Thai Style Ground Chicken with
Basil
Serves 2
obtained from the Chicago Tribune
1.5 T vegetable oil
12 oz ground chicken, turkey, or
beef
3 green onions, chopped
Juice of 1/2 lime
2 cloves garlic, minced
1-2 hot peppers (seeded if prefer
that the dish isn't too hot), minced
1 T fish sauce
1 T chili paste with garlic, or to
taste
1 t sugar
1/2 c fresh basil leaves, chopped
cooked rice
Heat oil in wok on high. Add chicken and stir fry 45 sec. Add garlic and
hot pepper. Cook until the chicken
is no longer pink, ~2-3 min.
Add green onions, lime juice, fish
sauce, chili paste, & sugar.
Stir fry 30 sec. Add basil immediately before removing from heat.
Serve over rice
Helen
From: Cooking Club Contributor
Subject: Recipe
Thai Herbed Chicken & Coconut
Soup
(Tom Kha Gai or Kai Tom Kha)
6 garlic cloves, chopped
7 fresh coriander roots or stems
(cilantro)
2 stalks lemon grass, bottom only,
thinly sliced
3 shallots, sliced
4 Tbsp chopped, peeled galangal
1/2 tsp white pepper
2 cups thick coconut milk (with
cream)
2 cups thin coconut milk
3/4 lb chicken (boneless chicken
breasts, cut into strips 2 x 1/4 in)
4-5 Tbsp fish sauce (num pla)
4-5 Tbsp lime juice
4-6 fresh red chillies, seeded,
chopped (add to taste)
7 Kaffir leaves, finely shredded
2 Tbsp chopped fresh cilantro leaves
Pound and process the garlic,
coriander, lemon grass, shallots galangal
and pepper to a smooth paste. In a
wok, bring 1 cup thick coconut milk
to a boil. Add the chicken and
stir-fry over moderately high heat until it
it is no longer pink. Do not
overcook. Add the remaining coconut milk. Bring the mixture to a boil,
stirring. Reduce the heat to a simmer and cook for 1 minute or until the chicken is cooked and tender. At serving
time, add the fish paste and lime juice
one Tbsp at a time until it suits your taste.
garnish with chiles, Kaffir leaves and coriander. (1/2 tsp fresh lime
zest may be substituted for the Kaffir leaves). Serve hot or at room temp.
From: Cooking Club Contributor
Subject: Recipe
Here is an excellent recipe for Thai
Chicken Salad that I got from Gourmet Magazine, a June 1989 issue. I make it at least once every two weeks
because it is so delicious. I have also
made Thai Chicken pizzas by adapting the recipe a little. I have also heated the peanut sauce and
served it warm over chicken breasts and rice.
If you do not care for the cellophane noodles, substitute rice or
couscous.
Thai Chicken Salad with Cellophane
Noodles
Serves 6
For the Salad:
4 to 5 ounces cellophane noodles
3 pounds chicken
breasts, poached, and shredded
1 cup grated carrot
2 cucumbers, peeled,
seeded, and chopped
For the Dressing:
4 large garlic cloves
1/2 teaspoon salt
1/4 cup soy sauce (I use
Kikkoman's light soy sauce)
1/2 cup fresh lime juice
1 tablespoon sugar
1 1/2 tablespoons peanut butter
1 1/4 teaspoons dried hot red
pepper flakes (eliminate or reduce this
ingredient if you do not like spicy food.)
1/4 cup vegetable oil
In a large heatproof bowl pour
boiling water to cover over the noodles and let them stand for 10 minutes. Drain the noodles and arrange on 6
plates. In a bowl combine the chicken,
the carrot, and the cucumbers.
Make the dressing:
Mince and mash the garlic to a paste
with the salt. Place the garlic paste
in a blender and add soy sauce, lime juice, sugar, peanut butter, and red
pepper flakes. With the blender running
add oil in a stream and blend until it is emulsified.
Pour half the dressing over the
chicken mixture, toss the salad well, and arrange it in the center of the
noodles. (The salad may be made 1 day
in advance and kept covered and chilled.)
Just before serving top the salad
with the peanuts. Serve the remaining
dressing on the side. Serve the salad
at room temperature or chilled.
Maili Halme Brocke
From: Cooking Club Contributor
Subject: Recipe
This is an easy, Americanized
version that, according to my wife, is not as thick as the NY restaurants have
but as tasty nonetheless.
Thai Shrimp and Noodles
Ingredients:
1/2 pound uncooked spaghetti, broken
in half
1-1/2 pounds broccoli flowerets
1 pound raw shrimp, peeled and
deveined
1/3 cup creamy smooth peanut butter
1/3 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon vegetable oil mixed
with a dash of Tabasco sauce
1 teaspoon ground ginger
3 garlic cloves, finely chopped
4 scallions, thinly sliced
Cooking Instructions:
1. In
a large saucepan bring a large amount of water to a boil.
2. Add
pasta and cook for 4 minutes.
3. Add
broccoli to the same saucepan and cook for 2 minutes.
4. Add
shrimp to the same saucepan and cook for 2 to 3 minutes, or until pink.
5. Meanwhile,
in a large bowl, combine the peanut butter and soy sauce.
6. Stir
vinegar, sesame oil, vegetable oil mixture, ginger and garlic into the peanut
butter mixture.
7. Drain
spaghetti mixture and return to the saucepan.
8. Add
peanut butter mixture and scallions. Toss gently to coat.
Makes 3 servings.
Notes: 1) As we refrigerate our
peanut butter, I let it come to room temperature before proceeding.
2) A pound of shrimp seemed like a lot. You can probably
use 1/2 pound with no complaints.
3) Just made this tonight and can't wait to make it
again.
From: Cooking Club Contributor
Subject: Recipe
This is a great garlic chicken
recipe I got from the Thai Village resturaunt in Spokane, WA.
2 servings
2 boned and skinned chicken breasts
1/4 C. sugar
8-10 cloves garlic, minced
1/4 C. Thai seasoning sauce (Gold
Label Seasoning Sauce is best)
Stir-fry the chicken and garlic
until chicken is brown and well cooked.
Add sugar and seasoning sauce until mixed well and serve over Jasmine
rice.
From: Cooking Club Contributor
Subject: Recipe
TOM YUM GOONG
Recipe By :
Serving Size : 2
Preparation Time :0:00
Categories : Soups Seafood
Thai Asian
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
3 1/2 cups Water -- (Bai Magrood)
1/2 cup Canned straw mushrooms -- or
2 tablespoons Lime juice
1 teaspoon Thai red curry paste -- (or to taste);
slice
1 cup Shrimp -- peeled and devained
4 Kaffir lime
leaves
2 Stalks
lemongrass -- *
if
available
3 tablespoons Fish sauce (Nam Pla)
2 teaspoons Red and green chilies
1 tablespoon Cilantro leaves -- chopped
(Thai Hot and Sour Shrimp Soup) * Cut into 1" pieces and smashed. Use
2" from the base only. Discard the leaves.
DIRECTIONS: In a medium saucepan, bring water to a boil over high
heat.
Stir in the curry paste, lime leaves
and lemongrass. Bring to a boil
again and add shrimps and mushrooms.
Cook just until the shrimps are done but not overcooked. Stir in fish sauce and
remove from heat.
Spoon the soup into a serving bowl
and add lime juice, stir to mix well.
Sprinkle chilies and cilantro leaves
before serving. Serve hot with
cooked rice.
NOTE: Boneless chicken pieces may be
used instead of shrimps. Omit sliced chilies if desired. Additional fish sauce
may also be added to the soup at the table.
From: Cooking Club Contributor
Subject: Recipe
Tom Yum Goong (Hot and Sour Shrimp
Soup)
Recipe By :
Serving Size : 1
Preparation Time :0:00
Categories : Thai Soups
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
20 medium Shrimp
4 1/2 cups Water
1 large Stalk lemon grass -- thick part only
5 Kaffir lime leaves -- halved
4 large Slices ginger root
2 1/2 teaspoons Roasted red curry paste
2 1/2 teaspoons Fresh squeezed lime juice
2 tablespoons Fish sauce
1 teaspoon Salt
1 cup Canned straw mushrooms -- (whole mushrooms)
Cilantro sprig
Peel shrimp, leaving on tails.
Devein. Place shells in a large saucepan.
Add water to cover. Bring to a boil.
Simmer 5 minutes. Strain liquid.
Discard shells. Return stock to
saucepan. Add lemon grass, lime leaves,
and ginger slices. Reheat to a
simmer. Stir in roasted red curry paste,
lime juice, fish sauce and salt. Add
mushrooms. Bring to a boil. Drop in
shrimp and cook 3-4 minutes until
pink. Ladle into soup bowls and garnish
with cilantro sprig. Makes 4
servings.
From: Cooking Club Contributor
Subject: Recipe
Tom Yum Koong (Thai Shrimp in Lemongrass Soup
Recipe By :
Serving Size : 4
Preparation Time :0:00
Categories : Soups Seafood
Thai Asian
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
Bracey GRWP92A
1 tablespoon Salad oil
2 Stalks of
lemon grass
2 Garlic cloves;peeled -- minced
1/2 teaspoon Lime zest
1 can Straw mushroom(15oz) -- drained
2 Fresh red
chile -- seeded and
2 tablespoons Coriander leaves -- coarsely
1 pound Medium shrimp with shells
5 cups Chicken stock
1 1/2 tablespoons Coriander stems -- minced
4 Kaffir lime
leaves -- chopped
1/2 teaspoon White pepper
1 tablespoon Fish sauce (Nam Pla) -- or to
1 Lime; juiced
-- or to taste
in
1.5" lengths -- chopped
Peel, wash and devein shrimp,
reserving shells. Cut shrimp into half
lengthwise. Heat oil in saucepan and
fry sheels until they turn pink. Add
chicken stock. Cut off tops of lemon
grass stalks. Bruise with the side
of a cleaver or knife. Add to stock.
Slice remaining bottom 5 inches of
lemon grass into paper thin slices.
In a blender or small processor,
combine sliced lemon grass,
coriander, garlic, chiles, Kaffir Limes
leaves, lime zest and white pepper.
Pound or process to a paste in a
morter or small processor or
blender. Add paste to stock. Stir to combine.
Bring to a boil.
Cover. Reduce heat and simmer for 20
minutes. Strain the mixture through a sieve. Return stock to pan and bring to a
boil. Add the shrimp and mushrooms to the stock and cook 2 to 3 minutes or
until the shrimp are pink and opaque. Reduce heat to a simmer. Season to taste
with fish sauce and lime juice. Stir. Remove from heat. Pour into a tureen and
garnish with red chile and coriander leaves. Serve hot.
From: Cooking Club Contributor
Subject: Recipe
Thai Crab Spring Rolls
by Lon Hall
This recipe comes from Sheila Lukins
and appeared in the LA Times,
12 May 1994.
3 tablespoons plus 1/2 cup peanut
oil
1 cup green cabbage, finely shredded
1 cup snow peas, finely silvered
1/2 cup leeks or green onions,
slivered
1/2 cup mung bean sprouts
Fresh cilantro
2 tablespoons minced garlic
1 tablespoon minced, peeled fresh
ginger
1/2 pound fresh crab meat, picked
over for shell and cartilage
1 teaspoon Thai Fish Sauce (recipe
follows)
1 teaspoon soy sauce
Dash chile oil
1 tablespoon cornstarch
5 spring roll wrappers, 8 inches
square
2 heads Boston lettuce, leaves
separated, rinsed and patted dry
2 cups fresh mint leaves, plus few
mint springs for garnish
3/4 cup Indonesian Soy Sauce (recipe
follows)
Heat tablespoon peanut oil in large
non-stick skillet over medium
heat. Add cabbage and saute 3
minutes, tossing constantly. Remove
cabbage to bowl. Add 1/2 tablespoon
oil to skillet. Add snow peas
and saute 3 minutes. Add snow peas
to cabbage. Vegetables should
be tender-crisp. Add another 1 1/2
tablespoon oil to skillet. Add
leeks, bean sprouts, 2 tablespoons
chopped cilantro, garlic and
ginger. Saute 2 minutes. Stir in
crab meat, fish sauce, soy sauce and
chile oil. Add to cabbage and snow
peas mixture. Toss well. Set aside.
In small bowl mix cornstarch and 1
tablespoon water.
Cut spring roll wrappers diagonally
in half from point to point and
then in half again so that there are
4 triangles from each wrapper.
Place triangle on clean work
surface. Place 1 tablespoon crab
mixture in center, about 1 inch from
edge. Fold ends of long side in
toward center over filling. Brush
opposite tip of wrapper with
cornstarch mixture, then roll spring
roll toward tip and press
lightly to seal. Repeat process
until all filling has been used.
Heat remaining 1/2 cup peanut oil in
non-stick skillet over medium
heat until hot. Fry spring rolls in
small batches about 2 minutes per
side, until golden. Drain on paper
towels.
To serve, arrange lettuce leaves on
side of large serving plate and hot
spring rolls on other. Pile mint and
1/2 cup cilantro in center.
Garnish with whole sprigs of mint
and cilantro. Serve with
Indonesian Soy Sauce for dipping.
Makes about 20 spring rolls.
Thai Fish Sauce
1 (2-ounce) can anchovies, drained
2 cloves garlic, lightly crushed
1/2 teaspoon dark-brown sugar,
packed
1/4 teaspoon salt
1 1/4 cups water
Place anchovies, garlic, brown
sugar, salt and water in small
saucepan. Simmer over medium-low
heat 10 minutes without
stirring.
Remove from heat, cool slightly,
then strain through double layer of
cheesecloth. Store covered in
refrigerator up to 2 weeks. Makes
about 3/4 cup.
Indonesian Soy Sauce
1/3 cup dark-brown sugar, packed
1/3 cup soy sauce
2 tablespoon light molasses
1 teaspoon finely minced, peeled
fresh ginger
1/4 teaspoon ground coriander
1/8 teaspoon freshly ground white
pepper
Place brown sugar and 1/3 cup water
in small saucepan and cook,
stirring over low heat 1 minute to
dissolve sugar. Increase heat to
medium and cook at slow boil until
mixture thickens slightly, about
2 minutes.
Reduce heat to low and stir in soy
sauce, molasses, ginger, coriander
and white pepper. Simmer about 2
minutes, stirring frequently.
Sauce may be stored tightly covered
in refrigerator up to 2 months.
From: Cooking Club Contributor
Subject: Recipe
Gaeng Peht Neua
Green Chicken Curry
1 whole chicken breast
2 chicken thighs
1/2 cup coconut cream
1/4 cup Green Curry Paste
3 cups coconut milk
1 1/2 cups diced eggplant (1-inch
dice)
2 tablespoons fish sauce (Nam Pla)
1 tablespoons palm sugar or brown
sugar
1/2 teaspoon salt
12 fresh wild lime leaves
1/2 cup horapah basil leaves or
other fresh basil leaves
3 fresh red chee fah chilies, sliced
on the diagonal into ovals about 1/2 inch
thick ar 9 long, thin sweet red pepper strips
METHOD
1. Bone and skin the chicken breast
and thighs. You should have about 1
pound of meat. Cut the meat into large,
bite-sized pieces; set aslide.
2. In a medium, heavy-bottomed
saucepan, warm the coconut cream over medium heat until it boils gently. Adjust the heat to maintain a gentle boil
and cook for 6 to 8 minutes, stirring occasionally. The coconut crem will become fragrant as it thickens. When you see tiny pools of oil gistening on
the surface, add the curry paste and stir to dissolve it into the coconut
cream.
Continue cooking for 1 to 2 minutes,
until the curry past has a pleasing aroma.
3. Add the chicken pieces a stir-fry
for 1 to 2 minutes to coat then evenly
with the paste. Cook for about 2 minutes. Increase the heat and add the
coconut milk, eggplant fish sauce
sugar and salt; stir well. Stir in 6 of
the
lime leaves, adjust the heat to
maintain a gentle, active boil and cook for 8
to 10 minutes, stirring
occasionally. Taste and adjust the
seasoning with a little more fish sauce, sugar and curry paste.
4. When the chicken is done and the
eggplant is just tender, remove from the heat and transfer for a serving
bowl. Scatter the basil leave, chilies
and the remaining 6 lime leaves on top and serve hot or warm.
UpLoaded by Ken Kubos
From: Cooking Club Contributor
Subject: Recipe
THAI BEEF SALAD
(Washington Post, 8/23/95)
(4 servings)
The heat can be controlled by the number
of chilies used, as well as by how
many seeds
you include.
1/2 pound cooked, rare-to-medium
roast beef,
cut in slices about 1/2 inch by 2 inches
1 medium cucumber, thinly sliced
1 large tomato, cut in wedges
1 or 2 jalapeno chilies, seeded and
chopped
1 clove crushed garlic
2 tsps. low-sodium soy sauce
1/2 c. fresh lime juice
1 T. sugar
2 c. shredded lettuce
1 lime, cut in wedges, for garnish
Put the cooked beef, cucumber, tomato and
chilies in a bowl. Combine the garlic, soy sauce,
lime juice and sugar in a jar and
shake. Add the
dressing to the meat mixture and mix
well. Cover
and refrigerate at least 2 hours.
Line a platter with the shredded lettuce. Stir
meat and vegeatbles well and put on
top of lettuce
with the dressing. Mix and serve. Squeeze a lime
wedge over each serving.
From: Cooking Club Contributor
Subject: Recipe
Geang Pa Pak Ruam
(Mixed Vegetables Jungle Curry)
2 to 4 tbsp Geang Pa curry paste
(available at Thai grocery
store). The amount used depends on
the desire of hotness of
curry
1/4 cup ground fresh shrimp
1 tsp oil (for frying garlic)
1 tsp minced garlic
1/2 cup fresh shrimps
2 tbsp ground, cooked rice (grind
with the shrimps in
blender)
1/2 tsp sugar
3-1/2 cups water
2 tbsp tamarind extract (or use 1
tsp of Knorr's Tamarind
Soup Base powder. Also called Sabaw
ng Sinigang sa Sampalok
-- a product of the Philippines)
DIRECTIONS:
1. Heat water in a large pot over
high flame. Once the water
starts to boil add the curry paste,
ground shrimp, and gound
rice. Stir briskly with a wire wisk
to prevent the shrimp
from forming into a ball.
2. Bring the curry mixture to a boil
again and add pork and
vegetables. Stir to mix a bit. Cover
and let boil until pork
and vegetables are cooked (add the
vegetables that are
cooked fast during the second half
of the cooking process to
prevent them from becoming mushy).
3. While the curry is boiling, heat
oil in a small fry pan
over low-medium flame. Fry minced
garlic until golden brown.
Remove pan from burner and set
aside.
4. Now add fish sauce, sugar,
tamarind extract, and fresh
shrimps to the curry. Stir breifly
and continue to boil
until shrimps are cooked (this
should take only a few
seconds). Be careful not to overcook
the shrimps. Remove
curry from heat and pour the fried
garlic into the curry.
Stir. Serve with cooked rice. Makes
about 10 servings.
NOTE: Meat can be omitted, but the
ground shrimp (or fish)
should be used to give the curry
more flavor. Also, the
ground shrimp and rice adds some
consistency to the curry
without the use of coconut milk.
Chicken or beef may be used
instead of pork (beef should be
pre-cooked till tender
before adding to the curry).
Enjoy.
Happy (Thai) Cooking!! *:Gaew in Chicago:*
From: Cooking Club Contributor
Subject: Recipe
GAENG KEO WAN GAI - GREEN CHICKEN
CURRY
Categories: Thai, Chicken
Yield: 4 servings
2 1/2 lb Frying chicken; boned
-skinned and cut into small
-chunks
2 c "Thick"
coconut milk
2 tb Fish sauce; (Nam Pla)
3 Pieces dried Laos
(Ka)
3 tb Green curry paste
-(Krung Gaeng Keo Wan)
2 c "Thin"
coconut milk
1/2 c Fresh sweet basil
leaves
-(1 tablespoon dried may
In a wok, boil together the chicken, "Thick" coconut
milk, fish sauce and Laos until the chicken is tender.
Remove the chicken to a plate with a slotted spoon and
continue boiling until the milk thickens and becomes
oily. Add the curry paste and continue cooking,
stirring to help mix the paste, for a few more
minutes. Return the chicken to the wok when the
mixture is smooth and the paste has released its
aroma. Pour in the "Thin" coconut milk and return to
the boil. Reduce heat and simmer
for 5 to 10 minutes.
Add the basil and citrus leaves, pea eggplant, and
chillies. Increase heat and boil again for 5 minutes.
Serve over rice.
From: Cooking Club Contributor
Subject: Recipe
GAENG PA HED
Categories: Main dish, Seafood, Thai, Asian
Yield: 4 servings
8 md Dried chilies; *
1 ts Salt
1 ts Kaempfer; (Grachai); minced
1 ts Garlic; minced
1/2 ts Shrimp paste
3 tb Red onions; chopped
1 ts Ground coriander seeds
1/4 c Powdered dried fish;
**
3 tb Oil
2 1/2 c Water
-sliced
1 ts Kaffir lime leaves; cut
into
-thin strips
1/4 c Basil leaves
((Thai Shrimp and Straw Mushroom Curry)
* Soak the dried chilies (Prik Hang) in warm water
until soft and drain.
** Powdered dried fish (Pla Yang Pone) are available
in jars.
In a blender, combine soften dried chilies, salt,
Kaempfer, garlic, shrimp paste, onions, coriander
seeds, powdered fish and blend until smooth to make
curry paste. Add a little water if necessary.
In a saucepan, cook curry paste in oil over medium
heat until fragrant and add water. Stir and bring to a
boil over high heat. Add mushrooms and fish sauce and
bring to a boil again. Stir in shrimps and cook just
until the shrimps are done. Sprinkle sliced chilies,
Kaffir lime leaves and basils. Stir briefly and remove
from heat. Serve with cooked rice. Makes about 3 cups
of curry. Serves 3-5.
From: Cooking Club Contributor
Subject: Recipe
Koi Chang Island coconut soup
Take a fresh coconut from a tree,
crack open and drain into pot. Cook with ginger slices, chopped chicken on the
bone, Kaffier lime, chilli.
Served by locals on the second
largest Island in Thailand, only about $1.00 US
From: Cooking Club Contributor
Subject: Recipe
The following is a recipe for
"Nam Jim Polamai" or "fruit dip"
First make the "dressing"
Ingredients:
2 T minced garlic
2 T kapi (shrimp paste)
2 T lime juice
2 T [palm] sugar
2 T fish sauce
Lightly fry the shrimp paste to
bring out the aromas, and discard any
oil that is forced out by the heat.
Mix the ingredients with half the
fish sauce in a food processor and
taste add more fish sauce until it is
just salty enough for you.
Variation: add [up to] 6 finely sliced red chillis.
Once you have your dressings, you
are ready to make one of a number of
Thai dips.
1:) Nam Jim Mamuang
prepare one cup of shredded green
(i.e. unripe) mango, and combine it
with the dressing.
Variation instead of shredding the
mango just julienne it. If you use
the chilli variation of the dressing
the result is a Som Dam Mamuang (an
Isan variant - the normal som dam is
made with papaya).
2: Use a cup of coarsely chopped
pineapple (nam jim sapparot).
3: Try a cup of any chopped fruit.
4: A variation my wife calls Nam Jim
Luk Koei (kai luk koei is "son in
law eggs" and is done with
fried hard boiled [quails] eggs in a
caramelised onion sauce). Take a cup
of mixed "round things" -
mareschino cherries, cherry
tomatoes, cocktail olives, hard boiled
quails eggs. Mix with the
dressing[s] and serve on cocktail sticks.
---
A variation my wife calls
"devil's finger food"
take about 2 T of shrimp paste, and
fry it. Mix in about 1 T of sliced
red chillis. Use this mixture to
stuff pitted olives (instead of the
usual bland pimento) and serve it
with a hot version of the chilli
dressing from above.
Regards
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Tom Kha Kai
This is a mild but spicy chicken
soup (it can also be made with shrimp,
pork, beef or mushrooms).
ingredients
-----------
16 fluid ounces soup broth (chicken stock) or water
2 kaffir lime leaves, rolled to crack them to
release the flavour, but otherwise intact
2 inch piece lemon grass, bruised to release
flavor
1 in cube galangal ("kha") sliced thinly.
4 tablespoon fish sauce (or to taste)
2 tablespoons lime juice (or to taste)
4 oz chicken breast cut into smallish
bite sized pieces
5 fluid ounces coconut milk
? small red chilies, slightly crushed.
coriander (cilantro) leaves to
garnish.
Note the number of red chilies is a
personal choice. It can be as few
as half a chili per diner, to as
many as 8-10 per diner, but the dish
should retain a balance of flavours
and not be overwhelmed by the
chilies. Personally I would suggest
about 8-12 chilies for this recipe.
method
------
Heat the stock, add the lime leaves,
lemon grass, galangal, fish sauce,
and lime juice. Stir thoroughly,
bring to a boil, add the chicken and
coconut milk, bring back to the
boil, lower the heat to keep it
simmering and cook for about 2
minutes (until the chicken is cooked
through).
serve
-----
Not really intended to be eaten as a
separate course, you could serve it
with just a serving of steamed white
(jasmine) rice, or together with a
Thai meal. This quantity serves 4
with other food, but is probably only
enough for two if eaten separately.
--
Regards
Colonel Ian F. Khuntilanont-Philpott
From: Cooking Club Contributor
Subject: Recipe
Thai Khai Pad Gaprao (Chicken with
Holy Basil)
This is a quick and easy dish to
make. The holy basil has a "hot
peppery" taste, but if you
can't get it then the standard European basil
is a reasonable substitute, though
you should add a little freshly
ground black pepper in this case.
prik chi fa - called the Thai
jalapena is the best chili to use, but if
you can't get it standard Mexican
jalapenas will do very well as a
substitute. Canned jalapenas are
comparatively bland however.
Ingredients
-----------
2 tablespoons chopped garlic
2 tablespoons chopped shallots
2 tablespoons chopped mixed red
& green jalapenas (prik chi fa)
1 teaspoon green peppercorns, whole.
quarter cup fish sauce
2 tablespoons palm sugar
1 cup coarsely chopped holy basil
leaves (bai gaprao)
Optionally you can add a medium
"Spanish" onion, cut into rings,
quartered and separated. Or you can
use sliced green onions, or a
combination.
1 pound ground or minced chicken
Method
------
(my wife chops the chicken with a
pair of cleavers, and I can't bear to
watch... you can of course use a
meat grinder or a food processor)
The garlic, shallots, peppers and
peppercorns are ground together in a
mortar & pestle or a food
processor. In a hot wok, with a little cooking
oil, briefly stir fry this paste to
bring out the flavour and aroma. add
the remaining ingredients and
continue to stir until the chicken is
cooked through.
Serving
-------
For luncheon pad bai gaprao can be
served over plain rice, or over a
fried egg or egg crepe, placed on
the rice. For dinner it goes well with
the hot and sour tom yum soups, as
well as curries and other Thai food.
Add the usual Thai condiments
(chilis in fish sauce (prik nam pla),
ground chiles (prik phom) and
sugar), as well, perhaps as ground black
pepper.
Variants
--------
It can be made with chopped pork, or
even a chopped beef base, though of
course the flavours are quite
different. You can also experiment with
replacing the meat with hard tofu
marinated in a mixture of sweet soy,
fish sauce and ground ginger, say,
or a vegetable mix of your choice (I
like to mix broccoli and cauliflower
florets, with julienned carrots and
wing beans), to make a vegetarian
pad bai-gaprao.
--
Regards
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
KLUAY TOD (THAI FRIED BANANAS)
Categories: Desserts, Fruits, Thai, Rice
Yield: 6 servings
Author:Gail Shimizu
3 Very ripe
plantains; peeled
And cut into 3 equal pieces
Crosswise, then slice each
Into 3 pieces lengthwise
1/2 c All purpose flour
1/2 c Rice flour
1/4 c Sugar
1/2 ts Salt
1 tb White sesame seeds
1 3/4 c Coconut milk
1/2 c Sweetened coconut
flakes
4 c Oil for frying
(approx.)
Heat oil in a large frypan or a wok over medium heat.
Meanwhile, combine all purpose flour, rice flour,
sugar, salt, sesame seeds, coconut milk and coconut
flakes in a bowl and stir to mix well.
Drop a few pieces of plantains at a time into the bowl
and coat each piece well with a spoon. The batter
should be on the thicker side so it can cling to the
bananas.
When the oil reaches the proper temperature, carefully
drop the plantains pieces in hot oil. Fry until medium
brown on both sides, turning occasionally. Drain on a
cake rack over a cookie sheet. Serve with hot or cold
beverages. Makes 27 pieces.
NOTE: Try to find ripest plantains possible. If using
regular bananas, reduce sugar by 1 tbsp. and cut 4
pieces to a banana only.
Sweet potatoes and/or taro roots, cut french fries
style (large pieces) may also be used with or instead
of bananas.
Some Thai grocery stores carries fresh Thai bananas
called Kluay Nam Wa. That is the best kind to use in
this recipe.
From: Cooking Club Contributor
Subject: Recipe
PUMPKIN CUSTARD
Categories: Thai, Desserts
Yield: 6 servings
-FAK THONG SUNG-KHAYA
1 sm Pumpkin
3 Eggs; well
beaten
1/2 c Brown sugar
pn Salt
1 cn Coconut milk; (14 oz)
Cut off the top of the pumpkin, remove seeds and most
of the soft pulp. In a bowl, mix the beaten eggs,
brown sugar, salt,and coconut milk and stir until
blended.
Pour the mixture into the pumpkin, replace the top of
the pumpkin and cook in a bamboo steamer until the
custard is set, about 40min. Serves 6.
From: Cooking Club Contributor
Subject: Recipe
SANGKAYA MAPRAW (THAI COCONUT
CUSTARD)
Categories: Thai, Desserts
Yield: 6 servings
Author:GAIL SHIMIZU
1 c Coconut milk
3/4 c Palm
1/2 c White sugar
4 lg Eggs
1 ts Vanilla extract
-Glass dessert bowls; or
-acorn squashes; cut 1/2;
-crosswise. Scoop out the
-seeds and some meat
-if too meaty
Blend (DO NOT BEAT); the coconut milk; both types of
sugar, egg and vanilla well. Pour the custard mixture
into cups 3/4 full. Arrange the cups in a large
steamer and cover tightly. steam on highest heat
setting for 35-45 minutes or until cooked. Serve warm
or chilled. Also great when topped with vanilla ice
cream.
You can try cooking them in the microwave too. I did
not timed it when I made this. So just check
occasionally.
From: Cooking Club Contributor
Subject: Recipe
THAI GINGER CANDY
Categories: Thai, Desserts
Yield: 1 servings
Author: GAEW
SHIMIZU
14 oz Young ginger; peeled and
-sliced 1/8" thick pieces
8 1/2 c Sugar
2 c -water
8 ts -salt
2 ts Lime juice
1. Place ginger slices in a pot and pour in enough
water to cover all the pieces. Bring to a gentle boil
and let the boiling continue for several minutes then
drain. Repeat this procedure 3-4 times to get rid of
the spiciness.
2. Poke holes in the gingers with a fork or a bamboo
skewer and blot with paper towels (doing this will
assure proper absorption of syrup). Place in a glass
jar big enough for ginger and syrup.
3. In a pot, combine 1 1/2 cups sugar, 2 cups water, 2
tsp salt, 2 tbsp lime juice and bring to a boil over
medium heat. Remove from the heat and cool. Pour the
syrup into the finger jar and cover tightly. Let stand
overnight.
4. Next day, pour out only the syrup into a pot and
add 2 cups of sugar and 2 tsp salt. Bring to a boil or
until sugar and salt is dissolved. Cool and return the
syrup to the jar. Cover and let stan overnight.
5. Next day, repeat step 4, but with only 1/2 cup
sugar and let stand overnight again.
6. Repeat step 5 once more but let stand 2 nights this
time.
7. Pour ginger/syrup into a strainer and discard the
syrup. Spread ginger pieces in a single layer on a
foil-lined cookie sheet and dry in the sun or in an
oven (lowest heat) until the gingers become glazed or
glisten and dried. Place in a large bowl or zip lock
bag and coat with the remaining sugar (measured at the
beginning of this recipe). Store in an airtight
container. Keeps up to 4 months. Serve with
unsweetened tea or other hot beverages.
From: Cooking Club Contributor
Subject: Recipe
THAI COCONUT MILK CUSTARD
Categories: Thai, Desserts
Yield: 4 servings
5 lg Eggs
1/2 c Sugar, brown
1 c Coconut milk
Preheat oven to 325 degrees. Place rack in center of
oven.
Beat eggs, sugar, and coconut milk until frothy. Pour
mixture into 8" by 8" baking dish or individual c.
Place in larger pan filled with hot water. Water
should be halfway up the sides of baking dish.
Bake 30-45 minutes or until knife inserted in center
comes out clean. Be careful not to overbake.
If serving hot, spoon into dishes; if serving cold,
allow mixture to cool before cutting into squares.
VARIATION Add 1/2 c cooked rice to make rice pudding
From "A Taste of Thai" advertising booklet
From: Cooking Club Contributor
Subject: Recipe
Thai Pad Thai
2 c. rice noodles (medium size)
2 T. vegetable oil
1 T. sugar
1 T. oyster sauce
1 T. vinegar
1/2 tsp. paprika
1 T. chopped roasted peanuts
1 egg
1/4 lb. bean sprouts
1/2 c. thinly sliced chicken breast
1/2 c. shrimp, shelled and deveined
1 clove garlic
4 stalks green onion cut into
1" lengths
Soak the rice noodles in warm water
for 30 minutes and drain. Heat the oil
in a wok over high heat. Add the garlic
and cook until light brown. Add the
chicken, shrimp and egg. Stir fry for 5
minutes. Add the noodles and stir fry
for an additional 2 minutes. Add the
remaining ingredients (except green onions and beansprouts). Stir fry for another 3 minutes. Turn off the heat, add the green onions and
beansprouts. Mix well and sprinkle with
extra chopped peanuts, if desired.
Serve hot. 2 servings.
This comes from Say's Thai Cuisine
in Boca Raton. Enjoy!
From: Cooking Club Contributor
Subject: Recipe
Lab Kai (Spicy Ground Chicken)
Lab is an easy, quick to make
"spicy" dish (it can be, and often is
fiery hot). I have seen it on Thai
restaurant menus in America and
Britain described as "chicken
salad Thai style", which might be the best
description for this dish.
It can be made with beef (lab nuea)
or pork (lab muu) instead of
chicken, and it can be made with
precooked left-over poultry or meat
instead. It can even be made with
chopped up luncheon meat. I leave it
to your imagination. However in the
part of Thailand I live in it is
almost always a chicken recipe.
Ingredients:
2-3 tablespoons of lime juice
2-3 tablespoons of chicken stock
2-3 tablespoons of fish sauce (nam
pla)
4-6 teaspoons of prik phom (ground
dried red chilis - not "chilli
powder" as sold in western supermarkets!)
1 tablespoon khao koor (ground
toasted rice)
3-4 shallots (purple onions) chopped
Half a stalk of lemon grass, very
thinly sliced
1 [kaffir] lime leaf shredded, or 1
teaspoon lime zest
1-2 spring onions (scallions),
thinly sliced
1 teaspoon powdered galangal (kha
phom - available in most oriental
supermarkets)
4 ounces of chicken
garnish
lettuce, parsley, sliced radish and
mooli, coriander leaves.
Method:
Line a serving dish with the lettuce
leaves.
Chop the chicken (in a food
processor, or with two cleavers, or get the
butcher to do it for you.)
In a fairly high wok, with a very
small amount of oil, stir fry the
chicken until it just starts to turn
whitish, then add all the remaining
ingredients (if using precooked
meat, simply add everything to a hot wok
together), and stir until heated
through and the chicken is cooked.
Serve on the bed of lettuce leaves
and garnish to taste. Serve with
steamed sticky rice (if you prefer
you can use jasmine rice) and a dish
of mixed [raw] fresh vegetables, and
the usual Thai table condiments
(prik nam pla, prik dong, prik phom
and sugar).
The usual way to eat this is to take
a small ball of sticky rice in the
fingers and use it to pick up a
little lab, then eat it with the raw
veggies. You can also use a fork and
spoon as a lot of Thais do.
Regards
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Gai Pad Khing (Ginger Chicken)
gai = chicken
pad = stir-fried
khing = ginger
So this dish is chicken stir-fried
in ginger. This is a simple, quick
meal that could equally be made with
pork or beef, or even shrimp, or
for the vegetarians, tofu marinated
in a mixture of dark soy and fish
sauce for flavor.
It is cooked in a hot wok--the
peanut oil used for cooking should be at
the smoking point. However, if this makes you a little nervous
it doesn't
suffer from being cooked a little
cooler. If you do use a lower
temperature, then the garlic should
be sauteed in the oil before the
chicken is added to bring out the
flavor. At high temperature, this
would result in burnt (and very
unpalatable) garlic flakes in the food,
so you add the garlic with the
chicken, not before it.
Because of the high temperatures you
will need to move swiftly from step
to step. Therefore, I strongly recommend that you put the ingredients on
plates ready to add them; you won't
have time to measure ingredients
once things start to move.
Ingredients
3 tablespoons of peanut oil
1 tablespoon chopped garlic
1 cup of chicken, cut into bite
sized pieces
1 cup of mushroom, sliced
3 tablespoons of grated ginger
2 tablespoons of fish sauce
2 tablespoons of dark soy sauce
2 tablespoons of oyster sauce
A pinch of sugar
3 tablespoons of chopped onion
2-3 red chilies (prik ki nu),
slivered
3 tablespoons of scallion/green
onion, cut into 1" pieces
Ground prik thai (black pepper)
Optionally you can add a cup of
sweet chilies (prik chi fa in Thai,
a variety of jalapeno)
The bulbs of 3/4 scallions, and some
cilantro/coriander leaves for
garnish
Method:
Mix the fish sauce, soy and oyster
sauce ready for use,
Bring the oil to the smoking point
in an adequately large wok, and add
the chicken and garlic, and stir fry
until the chicken begins to change
color (this is quite quick, so don't
overcook).
Add the sauce and stir until it
returns to a bubbling consistency, then
add the remaining ingredients, and
stir until the chicken is cooked.
Serve with steamed rice, and
garnish.
The recipe for pork is identical,
beef if it is used should be marinated
in a mixture of 2 tablespoons of
whiskey and the fish sauce, soy sauce
and oyster sauce, which should be
retained after marinating to be added
to the cooking.
Regards
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Gai Pad Prik Khing (Chicken and
Veggies)
Ingredients
3 tablespoons of peanut oil
3 tablespoons of red curry paste
1 cup of chicken, cut into bite
sized pieces
1 cup of veggies (either swamp
cabbage, long beans, or broccoli, or a
mixture of beans and broccoli)
4 tablespoons of fish sauce
1 tablespoon sugar
Method
Stir fry the curry paste for a short
while, until the mixture becomes
aromatic, and a little oil is driven
out of the paste by the cooking
process.
Add the chicken and stir fry
briefly, until it just begins to turn
whitish.
Add the remaining ingredients, stir
until it is heated through, and
taste for flavor balance.
Serve with steamed rice, and garnish
with lime and basil leaves.
Regards
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Kraphong Khao Priao Wan (Sweet and
Sour Fish)
This is prepared from steaks of
kraphong khao (sea bass), but you could
easily use another fish (it works
very well with shark steaks).
You can cook the fish in a electric
deep frier if you wish (high heat is
not required).
The sweet pepper (prik wan) is a
Thai equivalent of the bell pepper, but
is slightly less bitter. If you can't get rice wine, use a drinkable
dry sherry.
You require 4, half-inch-thick fish
steaks.
Prepare a marinade consisting of:
2 tablespoons of rice wine
2 tablespoons of light soy sauce
2 tablespoons of wheat flour
2 tablespoons of rice flour
Dredge the fish in it, and leave to
stand for about an hour so that
the fish is infused with the
flavour.
Heat oil for deep frying in a deep
skillet or large wok over medium
heat, and when it is hot, add the
fish, turning once, until cooked
through. Remove the fish, drain the excess oil, and place on the
serving platter.
Sauce
1 onion, chopped,
1 sweet pepper, chopped
1/3 cup of sugar
2/3 cup of tomato catsup
1/4 cup of rice vinegar (or other
white vinegar)
4 tablespoons rice wine
1/2 cup fish stock (or water)
1/2 cup pineapple pieces
In a small pan, saute the onion and
sweet pepper; add the remaining
ingredients, except the pineapple,
and simmer until slightly reduced.
Add about 1 tablespoon of cornstarch
or rice flour to thicken the sauce,
then add the pineapple and heat
through.
Pour over the fish, and serve with
steamed jasmine rice.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Pla Nung Khing Sai Het (Steamed Fish
with Ginger)
Traditionally this is prepared with
the fish known in the West as a
pomfret, but any similar (flat) fish
will do.
This is steamed, and as such is best
done in a bamboo steamer, because
in a metal steamer condensation on
the lid drips onto the food, and
marks it, spoiling the appearance,
and also possibly affecting the
cooking process (fish is best
steamed in "dry" steam). If
you use a
metal steamer, you should cover the
fish with a paper towel which is not
in contact with the fish.
Alternatively you can cook this dish in a
microwave, using low to medium
power.
Clean the fish and score the sides
with several cuts to allow the
marinade to penetrate.
The traditional recipe calls for
phak kaat dong (pickled Chinese
cabbage). In the highly likely event that you don't have this on
hand, the best substitute is
probably pickled red cabbage.
Marinade Ingredients
1 large field mushroom, thinly
sliced,
2 tablespoons grated ginger
2 tablespoons phak kaat dong, thinly
sliced (see above)
1 tablespoon prik chi fa daeng,
sliced (red jalapeno)
2 scallions/spring onions/green
onions, finely sliced
2 tablespoons fish sauce
1 tablespoon light soy sauce
1 tablespoon kapi (shrimp paste)
1 teaspoon prik thai (ground black
pepper)
1 tablespoon whiskey (optional, but
if omitted, add 1 tablespoon
fish stock)
Method
Mix the marinade ingredients and rub
them into the fish, leaving it
to marinate for about an hour in a
cool place.
Transfer the fish and the marinade
on a dish large enough to hold it
to a bamboo steamer (see note
above), and steam for about 20-25 minutes.
If microwaving, cook until the flesh
adjacent to the bones is cooked,
allowing it to rest for 1 minute
after each 3 minutes cooking before
testing.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Kao Soi (Chiang Mai Curry Noodles)
This is a noodle dish, prepared in a
creamy curry sauce, that is
traditional in Northern Thailand.
Ba mee is a medium yellow egg
noodle. If you are using dried noodles,
then 2 ounces of dried noodles
should be soaked for about 15 minutes in
room-temperature water before being
drained for use. This dish can
also be prepared quite effectively
using Italian spaghetti.
Phom kari is a yellowish orange
curry powder, but if you can't get it
you could use a reasonable moderate
Indian curry powder such as Madras.
Ingredients
4 ounces of fresh ba mee
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup of coconut milk
4 ounces ground pork
1 cup of stock
1 tablespoon phom kari
Pinch of turmeric powder
2 tablespoons fish sauce
Pinch of sugar
1 teaspoon lime juice
Method
Bring a pan of water to a rolling
boil, then place the ba mee in a wire
basket or strainer and dip the
noodles in the water for a few seconds
(no more), and then drain them and
transfer them to the serving plate.
In a wok, heat the coconut milk and
then stir in the curry paste until
the aroma is brought out and a thin
film of oil separates out, then add
the garlic and stir fry for about 30
seconds. Add the remaining
ingredients except the pork, and
stir until the sauce thickens slightly.
Add the pork and continue to stir
until the meat is cooked through.
Pour the sauce over the noodles.
Garnish with spring onions, sliced
shallots, pickled cabbage (phak kaat
dong) and lime wedges.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Bu Ja (Steamed Crab)
This is traditionally made from
whole fresh crabs. The fresh (read that
as alive) crabs are killed by
dropping them in boiling water, then the
shells are split, and the meat
extracted for the recipe.
However, you can simply buy crab meat
and if you don't have crab
shells, you could easily use ramekin
dishes (though the shells are nice
and showy for party food).
The food should be steamed in a
bamboo steamer to avoid condensation
dripping onto the cooking food. Alternatively if you use a metal
steamer cover the food with a paper
towel which is not in contact with
the food, or simply steam the crab
in a microwave on medium or low heat.
If you use a microwave, let the dish
stand for one minute after each
three minutes cooking, and check for
"doneness" by probing it with a
fork.
If you prefer to omit the pork, use
extra crabmeat, or chopped shrimp,
instead.
Ingredients:
2 tablespoons of chopped garlic
2 tablespoons of chopped coriander
(including the root if possible)
4 ounces of crabmeat
4 ounces ground pork
1 duck egg (or large hen's egg)
2 tablespoons of fish sauce
1 tablespoon of light soy sauce
Pinch of sugar
Note: if you want the dish to be a
little more spicy, add a little
grated ginger and sliced jalapeno
(prik chi fa daeng)
Method:
Combine all the ingredients in a
food processor, and then spoon a
quarter of the mixture into each of
four crab shells or ramekin dishes,
and steam for about 15 minutes until
cooked.
Garnish with slivered red and green
chillies and coriander leaves.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Khao Mu Daeng (Red Pork with Rice)
Mu daeng is a complement to khao man
kai. Indeed in Thailand vendors
that sell one very often sell the
other, but nothing else. Like khao
man kai a good lunch time meal can
be had for half a dollar or so. An
interesting style for two people is
to buy a portion of khao man kai and
a portion of khao mu daeng and to
share the meals.
Traditionally the pork was marinated
in a highly complex mixture of
herbs and berries to turn it sweet
and red. Today the marinade at most
street vendors stalls is water to
which a little artificial red food dye
and a dash of sugar is added. What follows is my sister-in-law's
recipe, and she got it from her
father. Father-in-law used a very
traditional recipe, but this version
is somewhat simplified.
In Thailand the food is cooked by
placing it on a grating in an iron
bowl hanging from a tripod over a
charcoal brazier, the whole being
covered with a large metal drum,
such as a 55 gallon oil drum, to trap
the smoke and enhance the flavour of
the meat.
If you have a domestic food smoker,
or can improvise one with a
barbecue, then go ahead, otherwise,
add a little "Liquid Smoke" and cook
the dish as follows.
Again this will feed two hungry
people or four with moderate appetites.
You need about a pound of pork loin,
pork steak, or pork chops.
The marinade is made by mixing:
1/4 cup of chopped tomato from which
the seeds and skin have
been discarded
4 tablespoons of fish sauce
4 tablespoons of honey
2 preserved chinese plums, chopped
This is mixed in a blender, and the
meat thoroughly painted with it and
left to stand for several
hours. If you cannot cook in a suitably
smoky
atmosphere, add a little Liquid
Smoke to the marinade. If you want it a
little redder, use cochineal food
colorant.
Method:
Place the meat, and the marinade, in
a casserole, and add about a cup of
water or pork stock. Bring it to a boil on the stove top, then
reduce to
low heat and cover, and continue to
cook slowly until just about cooked.
The meat is then removed from the
liquor in which it has cooked, and
drained, then placed under a grill
or broiler on high heat and browned.
Allow it to cool and then slice it
into strips and the strips into bite
sized pieces.
Bring the cooking liquor back to the
boil, and add 2 tablespoons of
dark sweet soy, 2 tablespoons of
honey, and 2 tablespoons of rice
vinegar. Reduce to a thick sauce like consistency adding a little
cornstarch or rice flour if
necessary to thicken it.
Serve the pork on a bed of rice,
garnished with coriander leaves, with a
supply of cucumber slices and place
the gravy in a small bowl so the
diner may take as much as they
choose.
Note that the meat and sauce may be
served cold.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Kaeng Pladuk Chuchi (Dry Curried
Catfish)
Chuchi is a quick curry style dish
that can be made with more or less
whatever is on hand. Certainly this recipe could equally well be
prepared with obvious minor
variations with jumbo shrimp or lobster
tails. My wife tells me that it can be made with pork or beef, and
indeed it can be made with snake
meat or crocodile (not to mention frogs
and a number of exotica that I won't
go into here lest I put people off
their food)!
Ingredients:
About 2 pounds of catfish, cut into
bite-sized chunks.
2 tablespoons of red curry paste
1-2 tablespoon finely sliced prik ki
nu daeng (red birdseye chilies)
1 tablespoon shredded bai makrut
(lime leaves)
1 cup coconut milk
1 tablespoon fish sauce
Palm sugar, to taste
Method:
In hot oil, stir fry the fish chunks
until crispy. Drain and set aside.
Heat a little of the coconut milk,
but don't allow it to boil, stir in
the curry paste, and continue to
stir until a thin film of oil forms on
the surface of the milk.
Add the fish, chili, and lime
leaves, and a little more of the milk, and
bring to a simmer.
Continue to simmer until reduced and
add more of the milk continuing
until all the milk has been added
and reduced to a thick sauce.
Taste, add sugar to balance, stir
until the sugar is thoroughly
dissolved in the sauce, and then
turn the heat to high and reduce the
sauce until it is almost dry.
Serve with steamed white jasmine
rice, and garnish with bai chi
(coriander leaves), lemon and lime
wedges, and red chilies cut into thin
strips. Add a plate of cucumber slices and tomato wedges, and the usual
table condiments, prik phom,
(powdered red chili), prik nam pla (chilies
in fish sauce) and sugar.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Phat Wun Sen (Mixed Fried
Vermicelli)
Serving Size : 1
Preparation Time :0:00
Categories : Thai Pasta
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
8 ounces Rice vermicelli
10 Dried
Chinese Mushrooms
6 ounces Pork Fillet
8 ounces Raw Shrimp
2 Leeks or 6
green onions
1 can Bamboo shoots
2 Tender
carrots
3 large Cloves of garlic
2 Frsh red
chilies (optional)
2 tablespoons Peanut oil
2 tablespoons Fish sauce
1 tablespoon White vinegar
2 teaspoons Sugar
1/2 teaspoon Black pepper
Fried onion flakes (optionl)
3 tablespoons Chopped fresh cilantro
Soak vermicelli in hot, not boiling
water for 10 minutes,
then drain in a colander. Soak mushrooms in hot water for
20 min., squeeze out water, slice
mushroom caps thinly and
discard stems. Cut the pork in to
very thin shreds. Shell
and devein the shrimp and cut in to pieces
if large. Wash
leeks well making sure there is no
sand left among leaves.
Use the white portion and about 2
inches of the green
leaves. Slice very finely. If green
onions are used, cut in
to chort lengths. Cut bamboo shoot
and carrots in to
julienne strips. Chop garlic finely
and slice the chillies
diagonally, flipping out the seeds
with the point of a
knife.
Heat oil in a wok or large frying
pan and fry the garlic
and chillies on gentle heat until
soft. Move to the side
of the pan, raise heat to medium and
add the pork. Stir fry
for 3-4 min., until cooked. Add
shrimp, leeks, bamboo
shoots and carrots and stir fry for
a further 3 min. Add
all the seasonings mixed together
and simmer for 1 minute,
then add the vermicelli and toss
until well mixed and
heated through. Serve on a long dish
and garnish with
finely chopped cilantro leaves and
if liked, crisp fried
onion flakes.
From: Cooking Club Contributor
Subject: Recipe
Yam Wunsen Sai Mu (Noodle Soup with
Pork)
If ever there was a subject close to
my heart (well, my stomach is close
to my heart -- especially when I
overeat), it is noodle soups. I guess
that I eat a noodle soup or stir
fried noodle dish about 8 times a week,
and the repeat cycle is about 3
months. However, they have a nasty
tendency to read rather
repetitively: the techniques and basic
principles involved come down to 4
or 5 "signature" dishes, of which
this is one.
When a soup is described as a
"yam", it means that everything is just
tossed into the stock as it
simmers. This soup is also sometimes
called Kaeng Jued Wunsen (Kaeng Jued
implies a rather bland soup -- by
Thai standards!).
This can be made with a variety of
ingredients, but the most interesting
are probably pork (as here), beef,
chicken, shrimp, meat balls, fish
balls, shrimp balls, or "monkey
balls" (a mixed meat ball - not actually
made from monkey meat!), or one of
the various Thai sausages, as well as
vegetarian options (for a quick
veggie variation try marinating some
tofu in dark sweet soy sauce for
about 3 hours and then using that
instead of the pork).
Maggi sauce is a dark (nearly black)
sauce made by the Maggi
corporation, and widely available...
Ingredients:
For the Soup:
8 ounces ground pork
1 tablespoon chopped garlic
4 cups soup stock
2 ounces of wunsen (cellophane
noodles), soaked in warm water for about
15 minutes.
1/4 cup fish sauce
1 cup sliced phak bung (swamp
cabbage -- ordinary cabbage or kale will
do as a replacement)
2 spring onions (green
onions/scallions) thinly sliced, including the
green segment).
1/4 cup phak chi (whole coriander
plant - including the root),
chopped
About 1 teaspoon prik Thai (ground
black pepper)
For the marinade:
1 tablespoon fish sauce
1 tablespoon Maggi sauce
1 tablespoon minced garlic
1 teaspoon prik Thai (ground black
pepper)
1 teaspoon rice flour (or
cornstarch)
Method:
Mix the marinade ingredients, mix
with the ground pork, and make the
pork into small meat balls, then set
aside and leave to marinate for 3
or 4 hours.
Soak and drain the noodles.
Bring the stock to a boil and add
all the ingredients except the noodles,
and continue to boil until the
meatballs are cooked through, when
they will float.
Remove from the heat, pour into a
serving bowl and add the noodles (note
the immersion in the near boiling
soup is enough to cook the noodles).
Serve with the usual Thai table
condiments (nam pla prik [chilies in fish
sauce], prik dong [chilies in
vinegar], sugar, prik phom [ground chilies],
and ground peanuts.
--
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Thai Neua Yang (charcoal broiled
beef in a hot/sweet sauce)
Thai Neua Yang (charcoal broiled
beef in a hot/sweet sauce)
Yang dishes are the Thai equivalent
of barbecue food. The most common is
undoubtedly kai yang (chicken) where
a chicken is split open, beaten
flat, and gripped in a cleft stick
to grill over the brazier.
This version -- neua yang or
barbecued beef -- has a more assertive
sauce to go with the stronger flavor
of the beef. It is best accompanied
with a bottle of strong beer,
especially when eaten as lunch during a
break from working in the paddy
fields... At dinner a good Italian red
wine is I think the best choice...
And of course if you don't have a
charcoal brazier, or the weather is
shade cooler than here (its 38
Celsius [100 Fahrenheit] outside as I
type this...) then you could just as
easily prepare this dish on a
griddle or broil it in the oven (but
it *does* taste best if it can
absorb the flavor of the charcoal
smoke).
For an evening meal I would suggest
serving it with a salad such as the
yam polamai (that I will post next),
and a soup such as tam kha kai
(chicken soup with a coconut milk
stock).
--
First prepare a serving platter,
lined with lettuce leaves, and
decorated with sliced cucumber.
--
sauce ingredients
--
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon dark sweet soy sauce
3 tablespoons of shallots (purple
onions) sliced very thinly
half a tablespoon of palm sugar (or
honey)
half a tablespoon of prik phom
(powdered dried red chilis)
1 tablespoon of sliced spring
onion/scallion/green onion, incl. tops
1 teaspoon bai chi
(coriander/cilantro leaf) chopped.
Combine the ingredients to make the
sauce. taste and if required add
extra sugar/honey, lime juice and/or
prik phom.
Note you can substitute sauteed
onion for the shallots if they are
unavailable.
Also, remember when using prik phom
(and sugar) in sauce preparation
that the diners can always add more
at the table, but they can't remove
it if you put too much in!
--
barbecue half a pound of steak to
whatever "doneness" you prefer, then
slice into slices an eighth of an
inch thick, and then cut the slices
into bite sized pieces. Place on the
lettuce, and pour the sauce over
the steak.
--
Served as a one-plate dinner, this
serves one fairly hungry diner, but
with the soup and salad should be
adequate for four people.
Accompany with the usual Thai table
condiments (prik phom, sugar, and
prik dong [red chilis in vinegar])
Regards
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Gai phad Kaprau
600 g Chicken breast
4 bunches hot Basil (Bai Kaprau)
3 small onions
4 garlic cloves
1/2 red pepper
4 red and green Thai chilies
4 to 6 tablespoons oil
2 to 3 tablespoons fish sauce (Nam
plaa)
1 teaspoon sugar
1 small cup water
2 Thai eggplants or 1/2 bamboo shoot
1.) Slice the chicken breast .
2.) wash and dry the basil leaves
and shred them by hand. Chop
onions, garlic cloves, red pepper
and chilis.
3.) heat the wok, add the oil and
swirl to coat the surface. Roast 1
to 2 minutes at medium heat the
chopped ingredients.
4.) add the sliced chicken breast
and roast turning often.
5.) add fish sauce and sugar and
while stiring pour the water.
6.) add the basil. Serve.
From: Cooking Club Contributor
Subject: Recipe
Guythiau Pad Thai (Roasted Rice
Noodles with Vegetables) for four
persons
250 g rice noodls
200 g bean curd
200 g soja beans
100 g peanuts
4 eggs
4 cloves garlic
5 to 7 tablespoons oil (sunflower)
2 tablespoons white wine vinegar
3 to 4 tablespoons fish sauce
1 teaspoon sugar
freshly ground white pepper
juice of a half lime
2 tablespoons freshly chopped
coriander
2 green onions sliced in 1 inch peaces
1.) Soak the noodles in lukewarm
water 10 to 15 minutes, drain and
cut the noodls into peaces of 4 inches
2.) Cut the bean curd into 1 inch
cubes. Prepare all the other
ingrediants.
3.) Crush the garlic cloves with a
knife and cut into pieces. Beat
the eggs lightly in a bowl. Heat the
wok , add the oil and swirl to
coat the surface. When the oil is
very hot, add the garlic and the
eggs to scramble (should be soft).
4.) Add the bean curd cubes, steer
one minute, add the noodles and
steer another 2 minutes. Vinaiger,
fish sauce, sugar and pepper have
to be added before the soja sprouts,
the green onions and the grated
peanuts are put into the wok. Roast
another minute, turning often.
5.) Transfer the dish to a serving
platter, add the juice of the lime
and garnish with the chopped
coriander leafs.
I hope my translation is understandable.
The recipe is from Mrs.
Nataya Wittmann the best Thai cook
in germany. Bon appetite.
From: Cooking Club Contributor
Subject: Recipe
Khaifu Sai Ahahn Farang Paeng
(Omelettes)
The title of this snack is my
Sister-in-Law's idea of a joke -- in Thai
it means "an omelette made from
expensive foreign food" -- the expensive
food in question being Spam and
corned beef. These are, however,
grossly
expensive in Thailand costing
several dollars a can (this meal would cost
a laborer several days wages.
Ingredients:
1 tin of Spam
1 tin of corned beef
1 tablespoon of fish sauce
1 tablespoon of sweet soy
1 tablespoon of prik phom (powdered
red chili)
1 tablespoon of garlic
1 tablespoon of ginger
1 tablespoon of shallots
1espoon of red prik chi fa
(jalapenas)
1 tablespoon of green prik chi fa
For the omelettes:
3 duck eggs
3 teaspoons of fish sauce
Method:
Take a medium tin of corned beef and
break it up with a fork. Take a
similar sized tin of Spam, and cut
it into small dice. Combine.
This should give you about a cup of
meat.
Add 1 tablespoon of fish sauce, and
1 tablespoon of dark sweet soy, and
stir in 1 tablespoon of prik phom
(ground red chilies).
Leave to marinade for about an hour.
Beat 3 duck eggs, with three
teaspoons of fish sauce.
Now in a wok saute 1 tablespoon of
garlic, 1 tablespoon of ground
ginger, and 1 tablespoon of shallots
(purple onions).
Add the marinated meat, and stir fry
until the meat begins to turn
brown. Add 1 tablespoon of chopped red and 1 tablespoon of chopped
green prik chi fa (Thai jalapenos)
Stir the meat mix, to amalgamate the
ingredients and if desired, add
freshly cracked black pepper to
taste.
In a 10-inch omelette pan, fry half
the egg mix. When it is set on the
pan side, spoon half the meat mix
neatly into the center in a rectangular
shape, and fold the edges of the
omelette over the meat to form a
parcel. Flip it over and fry until sealed and the egg is cooked through.
Similarly cook the other half of the
mixture.
Cut each omelette in two, and serve
with other snack foods (such
as pad Thai, pad mi Korat, som tam).
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Thai Style Risotto
This is a simple vegetarian style
dish that in this case is cooked in
an electric rice steamer.
You need
2 cups of Thai style jasmine rice
1 tablespoon of sliced garlic
1 tablespoon of ground ginger
1 tablespoon of chopped shallots
(purple onions)
1 tablespoon of red prik ki nu
(birdseye or dynamite chilis) sliced
1 tablespoon of green prik ki nu,
sliced
A quantity of good chicken stock
equal to the volume of water specified
by the rice cooker to cook two cups
of rice plus two tablespoons.
Method:
Place the rice in the cooker. Stir fry the other ingredients (except
the stock of course :-) Add the ingredients to the cooker, and
switch
on.
When the cooking time is finished, the dish is ready to serve.
If you wish you can add a pinch of
saffron or turmeric to colour the
rice yellow.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Nam Pueng (Honey-Sauce) Recipe from
Nataya Wittmann
1 great red bell pepper
4 red pepperonies
3 thai chilli
1 fresh garlic clove
2 pickled garlic cloves
1(thumblike) piece galgant (galgant=thai ginger root)
200 g acacian hony
200 ml vinegar
2 tablespoon sugar
1 teaspoon salt
2 tablespoon vegetarian oil (my
favorite is peanut oil)
4 tablespoon light sojasouce (light
colored)
1 tablespoon dark sojasauce
1.) Wash and dry the bell pepper,
pepperonies and chillies. Remove
the stems?, stalks? and the
seedcorns. Chop the pepper, pepperonies
and chillies. Peel the fresh garlic.
2.) Put the chopped pepper,
pepperonies, thai chillies, the fresh and
the pickled garlic cloves with some
liquid of the pickled garlic into
the mixer and mix well.
3.) Peel the galgant, cut into
pieces and crush until it smells
intensively.
4.) Put all ingredients together in
a pot and cook until the sauce
became gelatinous. After cooling
down the sauce should be sweet, hot
and thick.
Pay attention during cooking, you
have to stir all the time ( 15 to
20 minutes) otherwise you will get a
dark, foul-smelling paste.
Convert g into oz 1g =35 oz or
32tr.oz
ml into
US.qt 100 ml= 0,106 US.qt
From: Cooking Club Contributor
Subject: Recipe
Kaeng Som Phak Bung Phrik Sod Kab
Pla (Sour Fish Soup)
This is a simple hot and sour soup,
made with the fish of your choice.
In Thailand the vegetable is
generally phak bung (swamp cabbage), but if
you don't have that cabbage, kale,
or even broccoli can be substituted.
Ingredients:
For chili paste:
3 tablespoons of finely sliced prik
ki nu daeng (red birdseye or dynamite
chilies)
3 tablespoons of finely sliced
shallots (purple onions)
3 tablespoons crushed garlic
1 tablespoon of kapi (fermented
shrimp paste)
A dash of fish sauce.
For soup:
1 pound of fish, diced
2 pounds of vegetables
10 small tomatoes, skinned, seeded,
and diced
3 tablespoons of lime juice
3 tablespoons of fish sauce
3 tablespoons of tamarind juice (or
rice vinegar if unavailable)
3 tablespoons of prik chi fa (green
jalapenos) thinly sliced
1 tablespoon of a sour hot sauce
(such as Tabasco)
Method:
Combine the ingredients for the
chili paste to a fine even consistency.
Wash and dice the fish.
Place the fish in a bowl, add the
lime juice, fish sauce, tamarind
juice, Tabasco and chili paste, and
leave to marinade for at least an
hour.
Bring two cups of water to a boil in
a medium saucepan or wok, and add
the liquid from the marinading fish,
then add the vegetables and boil
for about two minutes. Adjust the
flavour to taste (it should be a
little salty and a little sour, and
as hot as you desire it at this
stage).
Add the tomato and bring back to the
boil
Add the remaining ingredients,
return to the boil, and stir occasionally
until the fish is cooked.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Nam Prik Kapi
2 Tbsp. dried shrimps
1 tsp. dried shrimp paste (kapi)
4 cloves garlic
2 tsp. ground chillies (sambal ulek)
or 2 fresh red chillies
2 tsp. palm sugar or substitute
2 Tbsp. lemon juice
1 1/2 Tbsp. soy sauce
3 Tbsp. water
Wash shrimps and soak in hot water
20 minutes. Rinse the shrimps
thoroughly. Wrap dried shrimp paste in aluminium foil
and put under a
hot grill for 3 minutes on each
side. Put drained shrimps and dried
shrimp paste in a blender container
with garlic, chillies, sugar, lemon
juice, soy sauce and water. Cover and blend until smooth. Pour into a
bowl and serve with other
ingredients arranged around sauce. If
blender
is not available, use a mortar and
pestle to pound the shrimps and
garlic. Use sambal ulek instead of chillies. After grilling shrimp
paste, dissolve in the liquid
ingredients, then combine everthing.
Serve as a dip for raw or lightly
cooked vegetables, cooked shrimp or
prawns, fried fish pieces, wedges of
hard boiled eggs. Use white rice to
provide a neutral background to the
pungency of the sauce.
Note: substitutes for palm
sugar--you can use black sugar
(found at health food stores) or
plain old dark brown sugar found at your
local grocery store!
From: Cooking Club Contributor
Subject: Recipe
Yum Woon Sen
7 dried Morels
200 g rice noodles
3 shallots (Thai Shallots)
1 tomato
3 spring onions
1 celery stalk
3 koriander stalks
100 g cooked chicken breast
2 green thai chillies
2 red thai chillies
100 g shrimps
3 to 4 tablespoons lime juice
3 tablespoons fish sauce
salt
1. wash thoroughly the morels and
soften 10 minutes in warm water.
put the rice noodles 5 minutes in
plentiful warm water then pour.
2. peel off the shallots, wash the
tomato and cut into slices. Clean
the spring onions and the celery
stalk and cut into mouthlike pieces.
Cut the chickenbreast in mouthlike
pieces, wash and dry the koriander
stalks and pick the leafs off. Cut
the chillies into two pieces,
remove the seeds and chop into very
thin stripes.
3. Put the rice noodles verx shortly
into boiling water, let drip.
4. Mix thoroughly all ingredients in a bowl, season salty and
sourish.
will be served as an appetizer in a
complete Thai dinner.
This is the recipe of nytaya,
Germanys best Thai cook. I didn't find
the Translation for Koriander
(chinese parsley ???, may be)in my
dictionary. I hope my translation is
understandable. Enjoy the dish,
it's really fantastic.
Regards Heinz Bobek
From: Cooking Club Contributor
Subject: Recipe
AJAD: Spicy pepperoni and cucumber
sauce.
Ingredients for four persons.
1/2 cucumber
3 shallots
1 red pepperoni
4 tablespoons lime juice
1 teaspoon salt
1 teaspoon sugar
1.) Peel the cucumber and cut into
small pieces.
2.) Peel the shallotsr and cut into
small cubes.
3.) wash the pepperoni, dry and cut
in small rings.
4.) Put all the ingredients into a bowl and mix well.
Regards Heinz
From: Cooking Club Contributor
Subject: Recipe
Saku Sai Mu (Tapioca Pork Balls)
In Thai the word for tapioca is saku
(sago).
Ingredients:
1 1/2 cups tapioca pellets
3 tablespoons lard
1 tablespoon minced garlic
1 teaspoon coriander (cilantro)
root, finely chopped
1 cup finely chopped pork
3 tablespoon palm sugar
1 teaspoon freshly ground black
pepper
3 tablespoon fish sauce
1 cup chopped shallots (purple
onion)
1/2 cup freshly toasted peanuts,
crushed
3 tablespoon crispy fried garlic
2 to 3 red chilies, slivered
2 to 3 green chilies, slivered
Method:
Clean the tapioca pellets, add a
little hot water and knead until soft.
Then soak for about an hour.
Heat the lard in a wok over medium
heat, and saute the garlic until
aromatic. Stir fry the coriander root in the lard, add the pork and fry
until cooked through, adding the
sugar, freshly ground black pepper, and
fish sauce, tasting for a flavor
balance. Add the shallots, then
continue
cooking until the mixture is
dry. Add the peanuts and slivered
chilies,
stir till warmed through, then remove
from the wok.
Flatten the tapioca balls into a
thin sheet, place the filling, a teaspoon
at a time on the sheet, and wrap
with the tapioca sheet. Line a steamer
with banana leaves and brush with
oil (you can use parchment paper if you
don't have banana leaves), place the
balls on the sheet, keeping them
separate, and steam for about 15
minutes.
Place the cooked balls on a serving
platter, garnish with the crispy
garlic, slivered red and green
chilies, and accompany with a platter of
fresh vegetables.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Nam Jim Muoi (Muoi's Hamburger
Relish)
Hamburgers have become popular in
Thailand, but the relishes available,
mainly imported products, are bland
and sweet and not to local tastes
(they are, however, sometimes eaten
like jam).
This is my wife's recipe for a spicy
relish. It consists of four
components and the first, the
mayonnaise, can be used on its own as a
salad dressing or crudity dip.
To mellow the flavor, and get a more
interesting variety of flavors, the
chilies used are from the normal
table condiments of prik dong (red
birdseye chilies in rice wine
vinegar) and nam pla prik (green birdseye
chilies in fish sauce), drained
before use. The liquor can of course be
recycled to make more prik dong and
nam pla prik. If you don't have
these items on hand, you should
prepare some about a week in advance to
give the flavors a chance to
develop.
Similarly the "three
gingers" - khing (green root ginger), kha
(galangal), and kachai (lesser
ginger), are sauteed in a little oil.
They can be kept in a jar with
enough oil to cover the ginger, and if
they don't dry out, will keep almost
indefinitely. Again if you do have
the prepared sauteed gingers, then
simply drain the amount you need. If
not, then peel and cut the ginger
into slices about an 1/8 of an inch
thick, saute the slices in peanut
oil over medium heat, then julienne
and chop the slices.
Component 1: Mayonnaise
Ingredients:
1 tablespoon chopped garlic
1 tablespoon mustard powder
1 tablespoon drained prik kin nu
daeng (red chilies - see note)
1 cup extra virgin olive oil
2 large egg yolks (we use duck eggs)
Method:
Put the garlic, mustard powder,
drained pickled chilies, and a dash of
olive oil in a blender and
puree. Add the egg yolks, and then
drizzle in the remainder of the oil
as you whisk the mixture.
Component 2: Gingers and Chilies
Ingredients:
6 tablespoons drained prik ki nu
(green chilies - see note)
6 tablespoons drained prik ki nu
daeng (red chilies - see note)
2 tablespoons sauteed khing (ginger
- see note)
2 tablespoons sauteed kha (galangal
- see note)
2 tablespoons sauteed kachai (lesser
ginger - see note)
Method:
Drain the vinegar and fish sauce
from the thinly sliced chilies, and toss
the ingredients together.
Component 3: Tomatoes
Drop ripe red tomatoes in boiling
water for a few seconds to loosen the
skin, then peel and core them, and
then quarter them and discard the
seed pulp (the skins and seeds can
be reserved for stock making).
Coarsely chop the tomato segments:
you want 1 cup of chopped tomato
Component 4: Onions
Cut and dice a cup of onions: in
Thailand we use hom daeng (shallots, or
purple onions), which are plentiful
and cheap. I understand they are
less cheap in other countries, so
you could easily use ordinary
"spanish" onions.
Then saute the onions briefly in a
little olive oil or butter to soften
them and moderate the taste.
Finally combine the four ingredients
to form the relish.
This gives about 4 cups. The ingredients other than the mayonnaise
will
keep in the fridge for a couple of
weeks, but containing uncooked eggs
the mayonnaise has limited keeping
capacity. You might prefer to make
mayonnaise fresh and combine it with
the other ingredients as required.
You might also prefer to put the
four ingredients in small bowls, and
let the diners mix the relish to
suit themselves.
***** And I would
suggest warning small children *****
***** and the
chili intolerant that this might *****
***** look like
bottled relish, but has a little *****
***** more bite
to it :-) *****
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Tom Kha Pladuk (Catfish Soup)
Tom Kha Pladuk
There are two staple soups in Thai
cuisine: tom yam is a hot spicy clear
soup with elements of sweet and sour
flavors added. Tom kha is a milder
soup with coconut milk and galangal
(kha) dominating rather than the
fiery prik (chili) of the tom yam.
Because it is milder, tom khas are
often made with chicken or pork, but
most common in Thailand are
varieties using seafood (especially shrimp,
squid, or fish such as red snapper
or catfish) or vegetables (especially
medleys of mushrooms, tom kha hed)
The catfish can be
"crisped" by quickly, and briefly, deep frying it in
very hot oil, but this variation is
based on simply poaching the fish in
the soup.
In Thailand the fish is cleaned, and
then poached whole (with the head),
then removed from the soup, and cut
into bite sized pieces which are
returned to the soup for
serving. The method here is a little
simpler,
in that it doesn't involve handling
the hot fish.
Thais eat the galangal, which is cut
into thin matchstick pieces.
However, I have noticed that many
western diners prefer to discard the
galangal and so it may be wiser to
leave the galangal in thin slices.
Similarly the lemon grass is eaten,
but you may prefer to cut it into 2"
lengths, and crush them with a
mallet. These may then be discarded by
the diner.
Ingredients:
1 cat fish (1/2 pound prepared
weight)
2 cups of fish stock
1 tablespoon of kha (galangal),
julienned
1 tablespoon of takhrai (lemon
grass), thinly sliced
1 tablespoon bai phak chi
(coriander/cilantro leaves)
1 tablespoon of prik ki nu daeng
(red birdseye chilies), thinly sliced
4 tablespoons of fish sauce
4 tablespoons of lime juice
1 cup of coconut milk
Method:
Bring the stock to a simmer.
Add the galangal, lemon grass,
coriander, chilies, fish sauce, and lime
juice, and bring back to the simmer.
Clean the fish and cut it into
1" steaks, then divide them, removing the
bones.
Add the fish to the soup, and the coconut
milk and bring back to a very
gentle simmer, and poach the fish
for 3-4 minutes (until just cooked).
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Kha Mu (Pork Hocks with Galangal)
This is a popular "snack",
but it can form a course in a Thai style
dinner. It could be made from any fairly fatty cut of pork, but is
normally made from the hocks and shanks
of pork.
Ingredients:
2 pounds of pork hock
4-5 tablespoons chopped garlic
4-5 tablespoons kha (galangal),
julienned
4-5 tablespoons rak phak chi (the
stems and roots of coriander/cilantro,
chopped)
Pork stock (enough to cover meat
while cooking)
Sweet soy sauce (see method)
1-2 tablespoons palm sugar
Light soy sauce to taste
2-3 pieces star anise
Method:
Cut the hocks into chunks the size
of a small fist.
Grill, barbecue, or braise them to
seal the meat and crisp the
outsides.
Finely chop the garlic, galangal,
and other ingredients (except the star
anise, soy sauces, and pork stock)
in a mortar and pestle or food
processor, so they are easily
integrated into the gravy.
Put the other ingredients in a large
pot, add the pork, add enough pork
stock to cover the meat, and then
add enough dark soy to produce a rich
coloration.
Bring to a boil, and boil for 15
minutes, then reduce the heat to a
light simmer, cover, and simmer for
15 minutes.
Taste and add sugar or light soy to
adjust the flavor. Continue to
simmer until the meat is tender
enough to fall apart when probed with a
chop stick (about 45 minutes). Add
additional stock if the pot begins to
dry out, but allow the sauce to
reduce to a thickish gravy. Stir
occasionally to prevent sticking.
Transfer to a large serving dish and
serve with rice (warn the unwary
not to eat the star anise!).
Note: the pot should be large enough
that when the ingredients and stock
are assembled at the start of
boiling the pot is about half full to
prevent it boiling over.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Kaeng Liang [Vegetable Soup]
As opposed to Tom Jabchai, this *is*
a vegetarian dish.
The curry paste and chili beans in
oil can be considered optional for
those who are looking for something
with a little less heat.
You can use any vegetables
available, but typically in Thailand it would
be made from one of the gourds buap
liam (sponge gourd), phak dumleung
(gord gourd), phak nam tao (bottle
gourd) or from phak wan (a forest
tree, latin name melientha
suavis--the leaves and flowers are used, and
are slightly sweet) or banana
flowers.
If one of the gourds is used it is
cut into bite sized chunks first.
Ingredients:
Spice Mixture
10 prik Thai (black peppercorns)
1 tablespoon kapi (fermented shrimp
paste)
3 tablespoons nam pla (fish sauce)
10 hom daeng (shallots/purple
onions)
1/2 cup dried shrimp
Other Ingredients:
4 cups vegetable stock
1 tablespoon red curry paste
2 tablespoons nam prik pao (chili
paste in oil)
1 tablespoon fish sauce
5 cups vegetables
5 stems bai horapha (sweet Thai
basil)
Method:
In a mortar and pestle or food
processor, grind the spice mixture
ingredients to a smooth paste.
Bring the stock to a boil and add
the spice mixture, curry paste, and
prik nam pao, and stir until
thoroughly mixed.
When it is again boiling, and mixed,
stir in the fish sauce.
Add the vegetables and basil, stir
until cooked.
The vegetables should be minimally
cooked, especially gourd, which will
become soft and unpalatable if
overcooked.
Taste and adjust the saltiness by
adding more fish sauce if required.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Seua Rong Hai (Barbequed Beef)
The title of this dish means
"tiger's tears" - not because it was
originally made from tiger meat, nor
from other felines (as it so often
does when "tiger" is used
in the name of an oriental dish).
In this case the name comes from the
noise of the fat dripping from the
meat into the barbecue fire. The dish is also called neua yang (which
more prosaically means barbecued
beef), but as the method is different
from kai yang (barbecued chicken), I
will keep the colloquial isan (NE
Thailand) name.
Ingredients and method:
Take a one pound steak, and cut it
into strips diagonally across the
natural grain, about 1/2-inch wide,
then cut the strips into bite
sized pieces.
Marinate the meat in 3 tablespoons
of fish sauce and 3 tablespoons of
dark, sweet soy sauce for about an
hour.
Place the meat on a fine metal mesh
(typically a 1 centimeter chicken
wire is used here in Thailand) over
a barbecue and cook, turning the
pieces occasionally, until done to
your taste.
Dipping Sauce:
Two sauces are usual - nam prik
narok (posted recently), and the
following. Note that it calls for powdered dried prik ki nu. Normal
chili powder found in bottles in
western stores is *much* milder. If
you can't find the dried birdseye
chilies to pound up yourself, then
I suggest using fresh red chilies
(the effect is not quite the same, but
the heat is retained as intended).
Ingredients:
1 tablespoon phom prik ki nu
(powdered dried red birdseye chilies)
1 tablespoon bai pak chee
(coriander/cilantro leaf)
1 tablespoon chopped spring onion
(scallion/green onion)
1/4 cup fish sauce
5 tablespoons lime juice
Method:
Combine the ingredients the day
before required for use.
Vegetables:
It is usual to serve barbecued
dishes of this sort with a platter of
vegetables - the Thai equivalent of
crudities.
A typical mixture would include
cucumber slices, basil and mint, swamp
cabbage or spinach, and spring
onions. However any mixture you have on
hand would be fine.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Haw Mukh (Fish Custard)
Haw mukh is a rarity: a dish
intended as an appetizer or snack. It
is essentially a custard made from curried steamed fish. A non-curried set
of ingredients is included as an
"afterthought," though to avoid
repetition I won't repeat the
method--I leave that to the experience and
imagination of the lovers of bland
food.
Ingredients:
6 tablespoons red curry paste
3 tablespoons finely chopped bai
makrut (kaffir lime leaf or lime
zest)
2 eggs
6 tablespoons thick coconut milk
2 tablespoons fish sauce
2 tablespoons cornstarch
5 tablespoons finely chopped phak
bung (swamp cabbage (or spinach)
1 pound of white fish (cod), cut
into small bite sized chunks
6 tablespoons finely chopped,
freshly toasted peanuts
2 tablespoons prik ki nu daeng (red
birdseye chilies) julienned
Method:
In Thailand this is steamed in
little cups made from banana leaves,
pinned together with toothpicks, but
you could just as well use ramekin
bowls.
Mix all the ingredients but the
peanuts, julienned chilies, phak bung, and
fish in a food processor.
Line the bowls with the phak bung,
then put the fish in the bowls. Stir
the peanuts and chilies into the
sauce mixture and pour over the fish.
Leave a little expansion space at
the top of the dish.
Place the filled bowls in a steamer,
and steam for 15 to 20 minutes
(until the fish is cooked and the
sauce has set into a custard like
consistency).
To serve
Either serve the dishes "as is"
with the usual Thai table condiments, or
for a more formal occasion, whip
some thick coconut milk, and garnish
each bowl with a couple of teaspoons
of the whipped coconut milk and a
slivered red chili.
Non-chili version:
Sauce Ingredients:
2 cups coconut milk
4 egg yolks
2 tablespoons fish sauce
2 tablespoons cornstarch
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Tom Jabchai [Vegetable Stew]
This is sometimes called
"Chinese" vegetable stew in Thailand, because
the chosen vegetables are usually of
Chinese origin. You can make
substitutions, and some recipes for
this stew call for as many as 10
different vegetables. You do need at least 4 to get the variety of
tastes and textures required, but if
the produce market yields more on
the day, then you can indeed use
more (keep the overall quantity about
the same.)
Though called a vegetable stew, this
is by no means a *vegetarian* dish.
It contains a substantial amount of
meat. The essential flavor of the
dish comes from the belly pork. If you prefer you can use a pound of
belly pork and omit the poultry, but
you shouldn't omit the pork
altogether.
This is a "one plate"
meal--a single dish forming the entire meal (as
opposed to the more usual dining
style in Thailand with several
contrasting dishes).
Ingredients:
8 cups pork stock
1/2 lb belly pork, cut into half-inch
cubes.
Half a chicken or duck, cut into
bite sized pieces.
3 tablespoons fish sauce
2 tablespoons dark soy sauce
1 tablespoon Maggi sauce
4 cups of mooli (Chinese white
radish) cut into 1" slices, and
quartered
1 Chinese cabbage, cut into moderate
sized chunks
1 [Western] cabbage, quartered,
cored, and cut into 1" cubes
1 cup of leek, in 1" rings
2 cups of [Chinese] celery, in
1" pieces
4 cups of kale, stems crushed, and
very roughly chopped
10 medium Chinese mushrooms, soaked
in water, and the stems discarded
5 cakes of hard soybean curd,
quartered, and the pieces cut in half
diagonally
3 cups of mung bean noodles, soaked,
and cut into short lengths
1/2 cup of bai phak chi
(coriander/cilantro leaf), chopped
6 tablespoons soybean paste
3 tablespoons chopped garlic
1 tablespoon minced ginger
2 tablespoons [palm] sugar
Black pepper to taste
Method:
Bring the stock to a boil and add
the pork, poultry, fish sauce, soy
sauce, and Maggi sauce, boil
uncovered until the meats are just cooked.
Add the vegetables, bean curd, and
noodles
In a wok, heat some oil, and fry the
soybean paste until fragrant
Saute the garlic and ginger.
Add the soybean paste, garlic,
ginger, and sugar to the soup.
Taste, and adjust the fish sauce and
pepper to suit the chef's
preferences.
Remove from the heat and serve when
the vegetables are done.
--
Regards
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Tom Yam Pla Krop (Crispy Fish Soup)
This isn't a crispy soup, it's a
soup made with crispy fish.
Specifically pla krop
(pronounced 'plah grob' with the 'o' in
krop
being something between a short o
sound an a 'au' sound (a bit like
saying 'crab' when you have a very
nasal cold)) is deep fried catfish.
The catfish is fried whole in very
hot oil (smoking peanut oil), so the
usual cautions and caveats
apply. Also for the proper flavor it
should
be fried with the head on - in
Thailand it is fried before it is cleaned
and trimmed for the second stage of
cooking. You may of course clean and
fillet the fish first.
The very hot oil ensures that only
the outside of the fish is
crunchy-crisp, and the inside is not
reduced to concrete hardness!
If you prefer this dish can be made
with salmon, trout, or sea
bass.
Ingredients:
1 catfish, to yield about half a
pound of catfish pieces.
6 thin slices of kha (galangal)
6 thin slices of khing (ginger)
4 hom daeng (shallots - purple
onions)
6-8 prik chi fa haeng (dried red
Thai jalapenos)
4 kratiem (cloves of garlic - with
skins)
2-3 stalks of takrai (lemon grass or
citronella), cut in 2" pieces
1/2 cup nam pla (fish sauce)
1/2 cup nam som makham (tamarind
juice)
Method:
1) Deep fry the catfish whole in
very hot oil until the skin is very
crisp. Remove and drain.
When cool enough to handle, remove
the head and the tail (don't waste
it--it can be added to your fish
stock pot, or fed to the cat), then break
the rest into large bite sized
pieces, discarding the major bones.
2) On a grill or barbecue, grill the
galangal, ginger, shallots,
jalapenos, garlic and lemon grass
until slightly charred. Discard the
skins, chop, then pound to a paste
in a mortar and pestle or a food
processor.
3) Bring about 3 cups of water to a
rolling boil, and add the ingredients,
after one minute lower the heat to a
simmer, cover and simmer for about
20 minutes.
Taste and adjust the seasoning.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Jao Bong (Anchovy Dip)
This is a traditional Isan [North
East Thailand] dip for barbecued meals,
steamed fish, and vegetable dishes.
The traditional method of cooking
the anchovies is as shown below. If
you prefer, you can wrap them in
aluminum foil and roast them in a medium
oven for 15 minutes. You can also remove the heads and backbones
first.
You can also use tinned anchovies
(drain and use - they are already
cooked).
Ingredients:
1/2 lb anchovies
1/4 cup lemon grass
1/4 cup shallots, chopped
1/4 cup kha (galangal) chopped
3 tablespoons prik ki nu (green
birdseye chilies), sliced
1/4 cup tamarind juice (or rice
vinegar)
5 bai makrut (kaffir lime leaves),
shredded
3 tablespoons garlic, sliced
Method:
Wrap the anchovies in banana leaves,
and place on the embers of a
charcoal brazier until the leaf
blackens. Remove from the fire and
unwrap. Discard the heads and backbones of the fish.
Combine all the ingredients in a
mortar and pestle or food processor.
Will keep for about 3 weeks if
refrigerated.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Nam Prik Narok (Dipping Sauce from
Hell)
This recipe is normally made from
sun dried chilies. Dried red chilies
are fairly readily available in
America and Europe, but dried green
chilies are unusual.
You could dry or smoke fresh chilies
either in a hot oven or in a
sealed container on a barbecue, or
with a home desiccator, but if all
else fails, chop fresh chilies and
spread them on a cookie tray and put
them under the broiler until fairly
dry.
This sauce keeps well and is popular
as "traveler's fare" in Thailand
being used as an accompaniment to
various dried meats and sliced
vegetables.
Ingredients:
2-3 pound catfish pieces
1 lb dried prik ki nu haeng (dried
greed birdseye chilies)
1/2 cup garlic, chopped (including
the skins)
1/2 cup shallots, chopped (including
the skins)
2 tablespoons kapi (fermented shrimp
paste)
1/4 cup fish sauce
3 tablespoons sugar (preferably palm
sugar).
Method:
The shallots and garlic are
broiled/grilled until the skins blacken and
then peeled and chopped.
The dried chilies are also broiled
until they just (!) begin to blacken.
This is very critical - overdo it
and the vapor given off is HIGHLY
irritating to the nose and
eyes! (If nervous, follow the
suggestion
above about cooking on a cookie
sheet, but do it outdoors.)
Deep fry the fish until crispy, then
tease off the flesh, discarding the
bones. You need 2 pounds of shredded cooked fish.
Combine all the ingredients in a
blender or food processor.
Can be kept in a well stopped jar or
refrigerated.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Plamuk Pat Phet (Curried Squid)
This dish is supposed to be
hot. However, as always, you can reduce
the
heat in cooking it (diners can
always add more chili later, but they
can't take it out!).
Bai kaprao (holy basil) is a Thai
variety. If not available, substitute
ordinary European basil.
Thai eggplants (makheua pro) are a
yellowish green fruit the size of a
golfball. If you can't get them, then you could substitute common purple
aubergine (eggplant).
Ingredients:
2 tablespoons chopped garlic
2 tablespoons of red curry paste
1 cup calamari rings, cleaned.
1 cup makheua pro (thai eggplants),
quartered.
2 tablespoons fish sauce
1 tablespoon light soy sauce
Pinch of sugar
1 tablespoon julienned prik ki nu
daeng (red birdseye chilies)
2-3 bai makrut (kaffir lime leaves),
shredded
2 tablespoons chopped bai kaprao
(holy basil)
Method:
Heat a little oil in a wok and stir
fry the garlic, then add the curry
paste, and stir until aromatic.
Add the squid, and stir fry briefly.
This cooks very quickly and becomes
rubbery if overcooked. You may
prefer to lift the wok from the
stove to stir in the squid.
Add the remaining ingredients, and
stir until the flavors are combined.
As soon as the squid is cooked
transfer to a serving dish.
Note: Because the squid cooks so
quickly, you might prefer to steam the
squid, and to combine and reduce the
other ingredients to form a dipping
sauce. In either case serve with prik dong (pickled red chilies), nam
pla
prik (green chilies in fish sauce),
prik phom (chili powder), sugar, and
fresh ground ginger.
If you are serving it "dip
style", then you could also add a mild satay
sauce as a contrasting dip. Those who prefer a hotter dip might also use
nam prik narok (literally "the
dipping sauce from Hell")
Also please note if you are using
the common purple variety eggplant, you
should add it before cooking the
squid to allow it to cook through.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Yam Talay (Seafood Salad)
Yam Talay (Seafood Salad)
This variation of yam talay could,
of course, be made with any combination
of seafood you have on hand. It is a
popular "pre-drink" food in Thai
bars - I leave it to the reader to
guess why!
Fish and shrimp balls are sold in
Asian supermarkets. If you can't find
them, use a little extra shrimp and
crab.
Ingredients:
2 tablespoons lime juice
1 tablespoon prik phom (freshly
crushed dried red chilies)
2 tablespoons fish stock
1 teaspoon sugar
2 tablespoons fish sauce
2 bai makroot (kaffir lime leaves),
thinly sliced
1 tablespoon chopped shallots
(purple onions)
2 tablespoons 'spanish' onion,
chopped
1 tablespoon phak chi (coriander
leaf), chopped
4 fish balls
4 large shrimp (about 10 to the
pound in size), shelled and deveined
4 crab claws
4 'bite size' calamari rings.
Method:
Line a serving bowl with lettuce or
kale leaves.
Mix the non-seafood ingredients in a
saucepan, and bring to a gentle
simmer. Add the seafood and stir occasionally until the seafood is just
cooked. Pour onto the bed of lettuce and garnish with shredded lettuce,
coriander leaves, and slices of
cucumber.
(Serves four as an appetizer).
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Bu Pad Phom Kari (Curried Crab
Claws)
Bu Pad Phom Kari (Curried Crab
Claws)
This is a mild curried dish, usually
served as a counterpoint to a more
intense curry or garlic dish.
It can be prepared with crab claws,
or with a cup of crab meat, or a
mixture of crab meat and shrimp.
Since it is often eaten with chop
sticks, you might consider removing
the meat from the claws, as this
makes it easier for the spice flavours
to penetrate and easier to eat the
food.
Thai curry powder (phom kari) is
unlikely to be available outside
Thailand. Use a mild Indian curry powder instead.
Prik yuak is a sweet green chili, if
not available use green bell
peppers or canned jalapenos to
taste.
Ingredients
1 tablespoon garlic, sliced thinly
2 tablespoons shallots, sliced
thinly
2 spring onions (scallions/green
onions), sliced thinly
2 tablespoons fish stock
1 tablespoon light soy sauce
2 tablespoons fish sauce
1 cup crab meat
1 teaspoon phom kari (Thai curry
powder)
Pinch of sugar
1 tablespoon julienned prik yuak
(sweet green chili)
Method:
Heat some oil in a wok, and stir fry
the garlic and onions. Add the fish
stock, soy sauce and fish sauce, and
stir fry the crab until nearly
cooked, then add the remaining
ingredients.
Line a serving dish with lettuce and
pour the crab over it, garnish with
coriander leaves, lime leaves, and
slices of cucumber.
If using crab claws, then steam the
crab claws, and combine the
remaining ingredients separately,
and reduce them to form a dipping
sauce.
This dish is of course served with
the usual Thai table condiments, and
personally I like to add quite a bit
of prik dong (red chilies in
vinegar) to it.
As always with this type of tropical
seafood dish, you can serve it hot,
at room temperature, or chilled.
Regards
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Kai Sai Takrai (Chicken and Lemon
Grass)
This dish has a nice poetic name, as
the three words of the name rhyme.
Those who don't like chili can
always leave it out.
Ingredients:
1 cup chicken, cut into bite sized
pieces.
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sliced lemon grass
1 tablespoon sliced shallot (purple
onions)
2 tablespoons diced 'spanish' onion
1 tablespoon spring onion
(scallion/green onion), thinly sliced
1 tablespoon thinly sliced garlic
1-2 teaspoon prik phom (freshly
ground dried red chilies)
2 tablespoons chicken stock
1 tablespoon thinly sliced prik ki
nu daeng (red birdseye chilies)
1 teaspoon sugar
1 bai makroot (kaffir lime leaf),
shredded
Method:
Mix the lime juice and fish sauce,
and marinate the chicken for about an
hour.
Pound the lemon grass with a mallet
or meat tenderizer and then very
thinly slice it.
Heat a little oil in a wok or
skillet to medium high heat, add the
shallots, onions, garlic, prik phom
and lemon grass, and stir fry until
aromatic.
Add the chicken and marinade and
stir fry until it starts to change
color. Add the remaining ingredients and stir fry until heated through
and the chicken is fully cooked.
Serve with steamed [jasmine] rice.
This dish can also be made with
shrimp (kung sai takrai).
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Coconut Shrimp ; Thai Dipping Sauce
Really delicious shrimp. Once you
put them down on the table you'll have to
be knocking people back to get your
fair share. Better yet eat lots of them
in the kitchen, BEFORE you bring
them out!
Ingredients
Coconut Shrimp
1 lb medium to large shrimp, peeled
with the tail left on, and deveined
1 1/2 cups flour
1/2 cup flour, for dredging
1 pint of beer
1 package (200g) sweetened shredded
coconut
4 cups vegetable oil ( you can
always try Canola if you want to live past 60
Thai Dipping sauce
1 tsp. fresh chopped basil
2 cloves garlic, minced
1 tsp jalapeno pepper, minced
1/4 cup brown sugar
1/2 tsp. red pepper flakes
1 tbsp. soya sauce
2 tbsp. lemon juice
1 tbsp. vinegar
1/2 cup water
1/3 cup Thai fish sauce
Preparation
Combine the basil, garlic, jalapeno,
sugar, chili flakes, soya sauce, lemon
juice, vinegar, water and fish
sauce; set aside.
In a large bowl, combine the flour
and beer, mix to make a smooth batter.
Place the flour for dredging in a
small bowl and spread the coconut on a
plate. Take each shrimp, dredge in
flour, dip in batter and roll in coconut
to coat evenly; set aside on a plate
Heat oil in a deep fryer or wok
until quite hot (325 to 350 F.). Fry the
shrimp in small batches for about 2
to 4 minutes, until nicely brown. Drain
on paper towels and serve
immeadiately with the dipping sauce.
Gorge:
Serves 4 as an appetizer, or 2 as a main course
From: Cooking Club Contributor
Subject: Recipe
Phraram Long Song (Meat in a Peanut
Sauce)
There are a number of possible
translations of the title of this dish,
which is from the milder "Royal
Thai" tradition. Phraram is the name
given in Thai to the God Rama, or
the title of the King. The title can
be translated by those of a poetic
nature to mean food so good it makes
the king cry.
Because this is a mild, Royal Thai,
dish, I give two methods, which
differ slightly in that one is mild
and has complex flavors, the other
is more in line with the country
tradition of not throwing away anything
that can be eaten, and is a little
more potent, as suits the provincial
palate.
This dish can be made with pork,
beef, chicken or shrimp. Shrimp require
less cooking and beef rather
more. This version is made with pork
Ingredients:
1 cup pork, cut into small bite
sized pieces
1 cup phak bung (swamp cabbage),
shredded
Note that phak bung is very common -
almost a weed - in Thailand. In the
West where it is probably
unobtainable, use spinach or kale.
To flavor the oil:
Garlic, ginger, prik ki nu daeng
(red birdseye chilies), and phom kari
(mild curry powder). According to
the method. If Thai curry powder isn't
available, use a mild Indian curry.
For the sauce:
1 tablespoon garlic, very finely
chopped
1 tablespoon massaman curry paste
1 cup coconut milk
1 cup pork stock
1 tablespoon sugar
Pinch of salt
1 tablespoon lime juice
1/2 cup raw peanuts, crushed
Method:
Heat a wok, and add three
tablespoons of peanut oil, add one teaspoon of
slivered garlic, and saute until the
garlic is just changing color.
Remove and discard the garlic. Add 4 'coins' of ginger, 1" in
diameter,
an eighth of an inch thick, and saute
for 1 minute, remove and discard.
Take 4 red chilies and destalk them,
cut them in half and tap them on the
counter to remove loose seeds, saute
for 1 minute, remove and discard.
Now add 1 teaspoon of curry powder
and stir until absorbed into the
flavored oil.
For the provincial version, to the
hot oil add 1 tablespoon of slivered
garlic, 1 tablespoon of slivered
ginger, and 1 tablespoon of very thinly
sliced chilies, including the seeds,
then remove the flavoring, add
1 tablespoon of curry powder, and
blend into the oil. The garlic, ginger,
and chili is then blended to a fine
paste and retained to be added later.
Now stir fry the meat for about 1
minute, and remove it from the oil
while you prepare the sauce.
Fry the peanuts for about 5 minutes
in the oil, then remove them and
blend them to a fine paste, and
return the paste to the oil, adding the
curry paste and stirring until
aromatic (if you can't find curry paste
use a further tablespoon of curry
powder), now slowly add the coconut
milk, stirring constantly to blend,
and then add the remaining sauce
ingredients, then bring to a gentle
simmer.
If preparing the provincial version,
return the oil flavoring to the
mix at this time.
Add the meat, and return to the
simmer, cover and simmer, stirring
occasionally for about 20 minutes,
until the meat is tender.
Add the vegetables, turn the heat up
and boil vigorously for 1 minute.
Serve with jasmine rice.
We cooked this to check the recipe
in a 16" wok that is 6" deep - if
your wok is smaller or shallower you
may not wish to have this much
sauce in a wok, and of course you
can complete the recipe in a medium
saucepan.
--
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Neua Pad Prik (Beef and Chilies - A
Hamburger Variant)
With BBQ season upon that part of
the Internet in the northern
hemisphere, here is an old standby
from our recipe book.
Neua Pad Prik (Beef with Chilies)
Some years ago, my wife and I were
living near Oxford in England. One day
she went to the asian market to buy
the groceries, and disaster struck: no
Thai chilies.
She managed, with poor grace, to buy
some jalapenos and some 'Scotch
Bonnet' peppers, and the dish that
follows is what we had for dinner that
night.
We have since converted it back to
Thai ingredients and methods. The
following notes are relevant:
Sweet chilies: in Thailand these are
prik chi fa, otherwise jalapenos.
Hot chilies: in Thailand prik ki nu,
otherwise Scotch Bonnets or
habaneros.
Syrup: in Thailand, boil some water,
dissolve sugar in it until no more
will dissolve, and then reduce to
form a syrup, otherwise Tate & Lyle
brand golden syrup, or something
similar, will do.
In Thailand we use shallots (purple
onions). These are cheap and
plentiful. In the west, where they are often expensive and hard to find,
ordinary yellow or red onions will
suffice.
We cook it by wrapping it in banana
leaves and placing it on the ashes
of a charcoal brazier for 30
minutes. Otherwise you can wrap it in
aluminum foil and grill it until
cooked to the desired doneness.
You can slice and pound the beef as
in a conventional neua pad prik
recipe, or you can follow this
technique for burgers. You could buy
prepared hamburger (ground beef),
but it is usually low grade meat and
high in fat. Better, we feel to make it as indicated.
The seasoned fish sauce is the fish
sauce from nam pla prik, found on
any table in Thailand. If you don't have any then take 4
tablespoons
of fish sauce, add a tablespoon of
green prik ki nu (birdseye chilies),
sliced thinly, store in a stopped
jar for a week in the refrigerator,
then it is ready to use. The excess can be used as a condiment for
this
dish.
Ingredients
For the burgers:
2 pounds beef
1 cup diced shallots
2 tablespoon seasoned fish sauce
2 tablespoon cornstarch
1 teaspoon freshly ground black
pepper
1 egg
Sauce/Relish:
2 tablespoons garlic, chopped
1/2 cup shallots (purple onions),
finely sliced
1/2 cup sweet chilies, sliced
1/2 cup hot chilies, sliced
1/4 cup ginger, grated
1/4 cup fish sauce
1/4 cup dark sweet soy sauce
1/4 cup sugar syrup
Note: the chilies should preferably
be a variety of colours.
Method:
Dice the beef, and combine with the
remaining burger ingredients, except
the egg, and leave to marinate for
about three hours. If desired the
meat can be ground in a food
processor first.
Beat and add the egg. Form the mixture into 12 patties.
In a wok, heat about 3 tablespoons
of peanut oil and then saute the
garlic, onions, ginger, and chilies
until aromatic. Remove from the heat,
add the remaining ingredients, and
process to a coarse chop.
Take 6 pieces of banana leaf (or
aluminum foil) and on the first, place
2 tablespoons of the sauce mixture,
and spread it into a disc the size of
the meat patties. Add a pattie, add two tablespoons of relish,
add a
second pattie, and then add two more
spoons of relish. Seal the package
by folding it and clipping it with a
toothpick or small wooden skewer.
Repeat for the remaining patties to
form 6 packages.
Place these on the ashes of a
brazier (or on a medium hot barbecue) and
cook until they reach the desired
doneness.
To Serve:
Open the packages, add a couple of
tablespoon of cooked rice, and a fried
egg.
This has the advantage that when the
diners have eaten, the plates do not
need to be washed!
--
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Pla Rad Prik (Fish in Chili)
This can be made with any fish. Personal choices would be catfish, sea
bass, or salmon.
Thai preference would be to gut and
clean the fish, but leave the head
on.
You may of course prefer to remove the head, even to use fish
fillets.
Ingredients:
1 fish, about 1 lb
White wine (preferably rice wine)
Plain flour
Oil for deep frying
Sauce:
3 tablespoons of kratiem (garlic),
finely slivered
1/4 cup prik chi fa (Thai
jalapenos), thinly sliced
1/4 cup prik chi fa daeng (red
jalapenos), thinly sliced
1/4 cup hom daeng (shallots, or
other onions), thinly sliced
1/4 cup bai phak chi
(coriander/cilantro leaves), chopped
1/4 cup nam pla (fish sauce)
1 tablespoons palm sugar
1/4 cup bai horapa (sweet basil
leaves), chopped
Method:
Cut three or four slashes in the
sides of the cleaned fish, and sprinkle
with the rice wine. Dust liberally with the flour, and deep fry
in hot
oil until crispy.
Meanwhile, in a saucepan, or second
wok, add a little oil to the hot
pan, and stir fry the garlic,
chilies and onions until fragrant. Add
the fish sauce and bring to a gentle
boil. Stir in the sugar and continue
stirring until the sugar is
dissolved. Add the coriander leaves,
and
stir occasionally until the sauce is
slightly reduced (about 5 minutes).
Remove from the heat, and transfer
to a sauce jug. Add the basil leaves
when cool.
The fish, on a serving platter,
accompanied with a basket of khao niao
(sticky rice), and the jug of sauce
is presented to the diners, with the
usual Thai table condiments (notably
nam pla prik - chilies in fish
sauce).
Normally diners break off small
pieces of the fish with chopsticks and
transfer them to their plate, make
the morsel into a ball with a little
sticky rice and dip it into the
sauce before transferring it to the mouth
with the right hand... left handed
diners and those feeling more
comfortable could of course use a
fork and spoon...
--
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Kaeng Hanglay [Northern Style Beef
Curry]
This is a curry in the northern
style. It could also be made with pork
or chicken in which case the cooking
time must be shortened.
Note that traditional Worcestershire
sauce is a matured mixture of fish
sauce and tamarind juice, and as
such is a very good substitute for the
fish sauce and tamarind juice in
this recipe.
Ingredients:
1 pound of beef, cut into bite sized
pieces
2 cups of coconut milk
For the Curry Paste:
1 tablespoon coriander seed
1 tablespoon cumin seed
3 tablespoons of very thinly sliced
lemon grass
3 tablespoons of palm sugar
2 tablespoons of yellow bean sauce
(tao jiao)
2 tablespoons of garlic, minced
2 tablespoons prik ki nu haeng
(dried red birdseye chilies), crumbled
2 tablespoons of shallots, thinly
sliced
1 tablespoon ginger, grated
1 tablespoon shrimp paste
Pinch turmeric
1/4 cup fish sauce
1/4 cup tamarind juice
Method:
Simmer the beef in the coconut milk
for 30 minutes in a covered
saucepan.
Toast the coriander and cumin seeds
until fragrant and grate. Combine
all the curry paste ingredients and
process to a fine paste.
After the beef is cooked until
tender, add the curry paste, stir to
combine, and continue to simmer,
covered for 10 minutes.
Since the beef is simmered it is
possible to use cheaper (tougher) cuts
of meat. If necessary extend the cooking process until the meat is
tender.
Serve with white (Jasmine) rice and
the usual table condiments.
--
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Thai Beef Salad (Yum Nua)
Beef 500 g Big Cucumber 1 or more
Fresh Lime
Juice 3 tbs Fish sauce
1 tbs
Tomato 100 g
Big onion 1
Crush red pepper
(much as you want) Soy sauce
and white pepper for marinade
Let's start ....... Marinade beef in light soy sauce and white peper for
15-20 mins. Brown
the beef without oil in the pan. Slice the beef
cut cucumber , onion ,and tomato. Toss all of them in the big bowl.
Taste with fish sauce ,fresh lime juice and crushed red
pepper. Mix them
together . These seasoning can be less or more as prefered
. served
cold.
This is real Thai recipe . Cause I'm Thai. Got to try it..
From: Cooking Club Contributor
Subject: Recipe
Kaeng Som Kai Wan (Sweet & Sour
Chicken Soup)
This dish can be eaten as a soup
course; but as I have remarked before,
in Thailand soups are normally eaten
with the other dishes of the
dinner, rather than before
them. Therefore, you should use a
slotted
spoon to remove the chicken and
serve it in individual bowls to the
diners, the soup liquor is then
placed in a large serving bowl, from
where they can help themselves (you
can use a fire pot or fondue cooker
to keep it hot if you wish).
Keang Som Kai Wan (Sweet & Sour
Chicken Soup)
This is a variant of Kaeng Som,
which is a popular fish soup that is
quite common in Thailand. Keang Som is quite sour, and this dish has
been given a degree of sweetness in
keeping with making it from chicken.
If you can't find krachai (lesser
ginger) then use ordinary ginger.
Ingredients:
About 1-1/2 lb chicken, skinned,
filleted, and cut into bite
sized pieces.
4 cups of chicken stock
3 tablespoons of sesame oil
1 tablespoon ginger, freshly ground
3 tablespoons chopped garlic
3 tablespoons chopped shallots
3 tablespoons krachai (lesser
ginger), thinly sliced
3 tablespoons mixed red and green
prik chi fa (jalapenos), thinly
sliced or julienned
1 teaspoon kapi (shrimp paste)
1/4 cup of fish sauce
1/4 cup of tamarind juice
1-2 tablespoons palm sugar (to taste)
2 cups very coarsely chopped green
vegetables
1 cup pineapple chunks (preferably
fresh, not tinned)
Method:
Prepare the chicken and then add
three tablespoons of sesame oil and one
tablespoon of freshly ground ginger,
mix, and leave to marinate for one
hour.
Heat a wok, and then stir fry the
chicken in the marinade until it just
starts to change colour.
Heat the stock to simmering point,
add all the ingredients except the
chicken and pineapple, and return it
to the boil.
Add the chicken and the marinade and
simmer until the chicken is cooked
through. Add the pineapple, bring to the boil, and then serve.
Note: This can also be prepared as a
stir fry dish (whence it becomes
Pad Som Kai Wan) by simply omitting
the chicken stock. (If it is a
little dry, then add a couple of
tablespoons of stock to the wok).
--
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Pad Mi Korat Phet (Hot Noodles,
Korat Style)
From: Colonel I. F. K. Philpott
The route to this recipe started
with a couple of requests for a hot
version of pad Thai.
Unfortunately for those that asked,
while you can add anything you like
to pad Thai, including chilies, the
result is not authentic. It
simply isn't done (which is not to
say that Thais don't load their
plates of pad Thai with prik phom
and chilies in fish sauce or vinegar
according to taste).
Pad Thai is quite an elaborate dish. The style usually found in Thai
restaurants outside Thailand is
particularly elaborate, being referred
to somewhat insultingly by Thai
housewives as Pad Thai Krungthep --
the implication being that rich
people in the capital do it that way to
show off.
Ignoring the countryside versus
capital debate, there is a local very
simple variant of the dish known as
Pad Mi Korat. Made with the round
egg noodles known as sen mi, rather
than the narrow rice ribbon noodles,
and with a recipe that consists of
partly cooking a cup of noodles, then
stir frying them with a cup of
sliced and shredded pak bung (swamp
cabbage), adding a little tamarind
juice for flavor, and drizzling a
beaten egg over it to complete it.
However my wife prepares a more
elaborate version of Pad Mi Korat, which
is also fairly hot. This version I will call Pad Mi Korat Phet
(Hot Stir
Fried Noodles in the Korat Style).
Before I get into the details, I
would like to make two comments.
The original of this dish is made
with sen mi (Thai egg noodles), but if
you can't find them I find it works
very well with spaghetti or
similar (the little shell shapes are
good).
The original uses swamp cabbage, but
any greens will do. If I fancy
splashing out, we make this with a
mixture of broccoli and asparagus.
To simplify the dish I should point
out that it is actually made using
table condiments, thus the
ingredients are not as complicated as they
look. I will first include recipes for the table condiments you need.
In Thailand these would probably be
on every housewife's table, but if
you don't have them you should make
them about a week before you intend
to cook the dish.
We make them in vast quantities for
the restaurant (in 5 gallon
containers), but for home use we use
1 pint spring top preserving jars.
These have the advantage of fitting
in the door shelves of our fridge.
--
nam pla prik
Put two thirds of a cup of prik ki
nu (finely sliced green birdseye or
dynamite chilies) in a 1 pint jar,
and fill with fish sauce. Seal and
keep for a week before using.
--
prik dong
Put two thirds of a cup of prik ki
nu daeng (finely sliced red birdseye
or dynamite chilies) in a 1 pint
jar, and fill with rice vinegar (any
white vinegar will do, as will cider
vinegar, if rice vinegar is
unavailable).
--
prik siyu wan
Put two thirds of a cup of prik chi
fa (sliced red or green Thai
jalapenos) in a 1 pint jar, and fill
with sweet dark soy sauce.
--
kratiem dong
Peel and slice two thirds of a cup
of garlic, place it in the 1 pint
jar, add 1 teaspoon of palm sugar,
and one teaspoon of salt and half a
teaspoon of MSG (optional but
recommended).
--
khing ki mao
Julienne two thirds of a cup of
fresh ginger (into match stick sized
pieces). Place in the 1 pint jar.
Add half a cup of Mekong whiskey
(Mekong is a whiskey made from Rice.
If you can't find it or prefer
something else, any spirits, even
sherry, will do). Add half a cup of
rice vinegar, and fill up the jar
with fish sauce.
Now we'll progress to the pad mi
itself.
For this you will need a cup of
noodles, half a cup of green veggies,
half a cup of mild peppers such as
prik chi fa (Thai jalapenos). If you
want to try this but at a lower heat
level, use the Thai chili called
prik yiek, or a bell pepper. You
also need one large egg (preferably a
duck egg), some tamarind juice and
sugar, and chilies, bai chi
(coriander leaves) and a sliced
cucumber for garnish.
Method:
Place the noodles in water to soak
for about 15 minutes.
Place two tablespoons of the liquor
from each of the five condiments
listed above, together with two
tablespoons of tamarind juice, in a
small saucepan and simmer to reduce
it to half its volume. When this is
done, heat a wok and stir a teaspoon
of the fish sauce from the nam pla
prik into the egg and beat it
lightly. Drain one tablespoon of the
pickle from each of the five
condiments.
If you are using Italian pasta, boil
it for half the normal cooking
time.
Add all the ingredients except the
egg and the reduced sauce to the wok
and stir fry until the noodles are
just "toothy" in texture.
Add the
sauce, turn the heat to as high as
possible, and when the sauce has come
to a vigorous boil, gently drizzle
the egg into the mix, which will cook
it.
Serve immediately, with the listed
condiments, together with sugar and
prik phom (powdered red chili), and
decorate with the garnishes.
Regards,
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Curried Fruit Salad
SALAD
1 small honeydew melon
1 fresh pineapple
1/2 orange bell pepper, seeded and
diced
DRESSING
1/3 cup fresh orange juice
1 teaspoon honey
1 teaspoon grainy mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon curry powder
Salt and freshly ground pepper
Cut the honeydew melon in half and
remove the seeds. Slice into eighths and cut off the rind. Cut the melon into
small, bite-size chunks. Using a
stainless steel knife, remove the top and bottom of the pineapple, then stand
it upright and cut away the outer rind.
Cut the pineapple into quarters from top to bottom, and remove the
core. Cut the pineapple into small,
bite-size chunks.
In a serving bowl, toss the fruit
and orange pepper together. Keep
covered and chilled until ready to serve.
In a small bowl, whisk together the
orange juice, honey, mustard, horseradish, curry powder, and salt and pepper to
taste. When ready to serve, pour the
dressing over the fruit and toss well.
From: Cooking Club Contributor
Subject: Recipe
Chicken in Pandan leaves ( THAI: Kai
Hoh Bai Toei)
You should be able to get fresh
pandan leaves from an Asian market.
They are used both as a flavorant
here and also as a bio-degradeable
packaging - much better for the
planet than styrofoam...
Marinade
--------
2 tablespoons oyster sauce
2 tablespoons coconut milk
1 tablespoon fish sauce
1 tablespoon sesame oil
2 tablespoons chopped garlic
1 tablespoon chopped ginger
a large pinch of freshly ground
black pepper
2 tablespoons rice flour (if not
available use cornstarch)
1 fresh pandan leaf, chopped small.
Mix the sauce ingredients, and cut
about half a pound of chicken breast
meat into largish bite sized pieces,
and marinade in the sauce for about
2-3 hours.
The pieces of chicken are then
wrapped in pandan leaves: this can be
done in several "elegant"
ways, but the simplest is to form a square of
leaf, put the chicken in the centre,
pick up the corners and secure with
a wooden toothpick (if you want to
be real basic, but highly authentic,
use a stapler to secure the ends -
but don't forget to warn your guests
to remove the staples!)
Sauce
-----
The sauce is a variation on the
popular prik dong (pickled chiles): mix
two tablespoons of sugar in 5
tablespoons of white vinegar (rice vinegar
if you can get it), and in a small
saucepan reduce this to about half
its volume. Add a pinch of salt and
a couple of tablespoons of finely
sliced mixed red and green prik ki
nu (dynamite or birdseye chiles).
Transfer to a suitable serving bowl
and allow to cool.
The wrapped chicken is steamed (in
any available steamer) for about 10
minutes, after which time the leaves
should be soft, and then deep fried
in hot oil until the chicken is
fully cooked (takes a couple of
minutes).
Serving
-------
This is essentially Thai finger
food: you can eat it by holding the
pandan leaf and taking the piece in
your mouth, or use the toothpick to
pick it up, or of course use
chopsticks or western style table utensils.
You can if you prefer keep the
steamed parcels in the fridge till you
want them and then heat them on the
table in a small deep fryer or
fondue pot.
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
THAI CRAB CURRY
2 lb. cooked King crab
1/4 cup oil
2 tsp. yellow curry paste (or to
taste)
2 cups coconut milk (optional)
2 to 4 tbl. fish sauce
2 tsp. brown sugar or honey
1 to 5 fresh yellow chili peppers, chopped (optional)
3 green onions, cut into 2 inch
lengths
Hot steamed rice
First cut the King crab
into serving size pieces, leaving the shell on, but crack the shell on each
piece. In a saucepan large enough to
hold all of the crab, heat oil and yellow curry paste on high,
until curry paste bubbles. Add crab,
coconut milk, fish sauce, brown sugar and yellow chili
peppers. Stir well while bringing to
a boil, lower heat to medium, and cook for 7
minutes, until
crab is heated through. Stir in the
green onions. Serve immediately. Accompany with hot
steamed rice. Makes 6 servings
Adapted from Keo's Thai Cuisine by
Keo Sananikone
From: Cooking Club Contributor
Subject: Recipe
THAI BASIL BEEF
Recipe By :
Serving Size : 2
Preparation Time :0:00
Categories : Thai Beef
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
2 teaspoons Oyster sauce *
2 teaspoons Light soy sauce
2 teaspoons Fish sauce (nam pla) *
2 teaspoons Garlic chili sauce *
1 teaspoon Sugar
1 teaspoon Minced jalapeno chili
1 teaspoon Minced garlic
2 tablespoons Vegetable oil
3/4 pound Beef flank steak -- cut into
thin diagonal slices
1/4 cup Canned low-salt chicken -- broth
30 Fresh basil
leaves (left -- whole)
Freshly cooked white rice
Mix first 7 ingredients in small
bowl. Heat oil in wok or
heavy large skillet over high heat. Add
beef and stir-fry
until medium-rare, about 3 minutes.
Using slotted spoon,
transfer to bowl.
Pour off all but 1 tablespoon oil
from wok. Add sauce
mixture to wok and bring to boil.
Add chicken broth and boil
until sauce thickens slightly, about
2 minutes. Return beef
to sauce in wok; add basil leaves
and stir just until beef
is cooked through, about 1 minute.
Serve over rice.
* Available at Asian markets and in the Asian section of
many supermarkets.
From: NANCY BERRY
Source: Bon Appetit
Magazine - September, 1994
From: Cooking Club Contributor
Subject: Recipe
THAI FRIED BEEF WITH RED CURRY
Recipe By :
Serving Size : 4
Preparation Time :0:00
Categories : Main Dish Beef
Thai Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
2 cups Beef sirloin -- thinly sliced
1 tablespoon THAI RED CURRY PASTE
1/4 teaspoon MSG (opt)
4 tablespoons To 5 Tbs. veg oil
1 small White onion -- cut in eigths
1/4 cup Thick coconut milk
1 Fresh green
chili -- sliced
1/2 teaspoon Sugar
1/2 cup Fresh basil leaves
Fish sauce (Nam Pla) -- to taste
Hot cooked rice
Cook beef in hot oil over high heat
2-3 minutes. Add curry
paste, sugar, MSG, onions, chilis
and basil leaves. Stir
constantly 1-2 minutes. Reduce heat,
add coconut milk and
simmer 3-4 minutes longer. Add fish
sauce before serving.
Serve hot over cooked rice.
From: NANCY BERRY
From: Cooking Club Contributor
Subject: Recipe
THAI BEEF SALAD - YUM NUA
Recipe By :
Serving Size : 2
Preparation Time :0:00
Categories : Thai Beef
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Top round beef
1/4 cup Cucumber; cut in half -- lengthwise
then thin
crosswise.
1/4 Red or yellow
onion -- cut
the
cucumber
1 1/2 tablespoons FRESH lime juice
1 1/2 tablespoons Fish sauce (Nam Pla)
1 teaspoon Sugar
1 To 2 tsp.
Chili pepper
-finely chopped-to taste
1/4 cup Tomato -- diced
2 tablespoons Cilantro leaves -- chopped
Charcoal grill beef over medium-high
heat for 2-3 mins on
each side or until medium rare.
Slice beef thinly, across
the grain, into bite size pieces.
Add the rest of the
ingredients and mix well. Garnish
with chopped cilantro
leaves. Serve on fresh iceberg or
romaine lettuce bed with
or without steamed sticky rice.
From: NANCY BERRY
From: Cooking Club Contributor
Subject: Recipe
Thai Ribbons
Recipe By :
Serving Size : 24
Preparation Time :0:00
Categories : Beef Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
1 1/2 Pounds flank steak
3/4 Cup teriyaki sauce
6 Tablespoons vegetable oil
3 Ounces fresh ginger -- finely chopped
1/3 Cup garlic -- minced
1 1/2 Teaspoons red chili peppers -- crushed
1. Prepare basting mixture by mixing teriyaki sauce,
vegetable oil, ginger, garlic and
crushed red chili peppers.
Cover and refrigerate. 2. Cut beef diagonally, against the
grain, into 1/4 inch slices. 3. Thread each slice onto a
bamboo skewer. * Cover and
chill. 4. For each serving:
Brush 2 beef ribbons generously with
basting mixture. Broil
or grill to desired doneness,
basting once or twice. * If
using bamboo skewers, soak in water
before threading beef so
skewers will not burn A taste of the Orient for your patio
parties Yield 24 servings ( 2
ribbons/serving) Total
calories: 126 Beef calories 69 (1oz)
From: NANCY BERRY
From: Cooking Club Contributor
Subject: Recipe
neua sawan ("Heavenly
Beef")
"Heavenly Beef" (sometimes
also known as neua wan, or "sweet beef"), is
a northern specialty, that in
Thailand is sun dried between stages, but
in more moderate climes, can be prepared
as described below.
ingredients
One pound of good quality steak.
3 tablespoons of fish sauce
1 tablespoon of dark sweet soy sauce
3 tablespoons honey
1 tablespoon of coriander seeds
method
In a hot skillet or wok, dry fry the
coriander seeds until they start to
"pop" and become aromatic.
Allow to cool and grind to a fine powder.
Place the steak in a freezer for
about an hour to stiffen it, then slice
it very thinly diagonally to the
natural grain of the meat.
Combine the sauces, honey and
coriander powder, and marinade the meat
for about 10 minutes, then in a
medium hot wok, quickly stir fry the
mixture until the marinade thickens
slightly, then place the meat on a
wire rack to cool and dry.
In a wok or suitable pan (or
electric deep fryer), deep fry the
marinaded and "tacky"
slices of beef, until slightly crisp.
Serve with sticky rice.
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
kuaitiao radna (Wide Noodles in a
Creamy Sauce)
This dish is traditionally made in
Thailand from phak khana, which is
variously translated in English as
"Chinese Broccoli" and "Chinese
Kale". This is a brassica with
the botanical name Brassica oleracea. In
the past my wife and I have found
this hard to find in the West, and so
this recipe uses conventional
Broccoli, This is widely available now in
Thailand (albeit rather expensive).
However the variety available here
has rather a lot of stalk and leaves
when you buy it, and the Thais are
not inclined to waste food, so this
is the conventional preperation here
(if phak khana is available, then,
of course, use it.)
The noodles are the broad rice
ribbon noodles, known in Thailand as sen
yai (about 2 cm wide). Of course if
these are not available then any
noodles can be substituted, and the
Italian fettucini styles are as good
a substitute as any.
The bai magkroot and bai kaprao
(lime and basil leaves), can be
considered optional.
The prik yuet is a mild sweet chili
often called the Thai bell pepper,
and if it isn't available then bell
peppers may be substituted.
The thickening agent used is
arrowroot, but you could easily use
cornstarch or rice starch instead.
The MSG is of course optional.
Maggi Seasoning is a dark (almost
black) sauce derived from soy sauce,
and widely used as a seasoning in
the orient. It is freely available in
specialty and oriental groceries in
the West (not surprising as Maggi,
part of the Nestle group is a Swiss
company).
Finally let me say that kuaitiao
dishes are common 'hawker' food in
Thailand and are usually prepared
fairly blandly. The bowl of noodles is
then seasoned to taste from the
seasonings on the table. As a rough
guide I include my wife's final
preparation at the end of the method.
Ingredients
1 cup of pork loin, thinly sliced,
and cut into bite sized pieces
1 cup of sen yai, soaked until soft
in warm water (10 minutes).
one and a half cups of broccoli
quarter of a cup of bai magkroot
(kaffir lime leaves), shredded
quarter of a cup of bai kaprao (holy
basil leaves), shredded
quarter cup of mushrooms
1 cup of water or pork stock
3 tablespoons of fish sauce
2 tablespoons of dark sweet soy
sauce
2 tablespoons of Maggi seasoning
2 tablespoons of sugar
2 tablespoons of arrowroot powder,
mixed in a little water
1 tablespoon of garlic, thinly
sliced
1 teaspoon of MSG
1 teaspoon freshly milled black pepper
Method.
Combine the Maggi sauce, fish sauce
and soy sauce, and add the pepper
and MSG, and marinade the meat for
about one hour, before draining,
reserving the marinade.
While the noodles are soaking to
soften them, prepare the broccoli, by
cutting up three quarters of a cup
of florets, and peeling then slicing
the stems, and chopping the leaves,
to form three quarters of a cup of
thinly sliced stems and leaves.
Shred the basil and lime leaves.
In a large skillet or wok, over
medium heat, saute the garlic in a
little oil, and then stir fry the
noodles until they begin to turn
brown. (Stir continuously, as they
are likely to stick in a glutinous
mass if you are lax at this point).
Remove them, and turn the heat to
high, and briefly stir fry the pork to
seal it.
In a large saucepan, heat the water
or stock, stir in and boil briefly,
the marinade, and add the arrowroot
to thicken, then add the meat, and
other ingredients except the
noodles, and stir occasionally until the
meat and vegetables are nearly
cooked to your taste. Add the noodles and
continue to cook for about 3-4
minutes to complete the dish.
Serve in individual bowls.
At this stage the chef's
contribution is effectively done. The following
however is my wife's procedure at
this stage:
Add 1 tablespoon of prik phom
(powdered prik ki nu daeng - red birdseye
chilis), and a tablespoon of prik
dong - red chilis marinaded in rice
vinegar, and a little more sugar.
Then taste, and if necessary add
fish sauce, sweet soy, and additional
red chilis and pickled chilis. If
available you might also add a little
pickled ginger and pickled garlic.
The obvious cautions apply to following
this last stage blindly: at this
point the clear sauce has turned
fiery red and the heat of the chilis is
accentuated by the vinegar... The
general method however is
appropriate, but you might care to
proceed more cautiously!
---
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Kaeng Kanun, (Jackfruit Curry)
THAI Kaeng Kanun, (Jackfruit Curry)
This took a bit of research and
violates a primary rule of mine: This
recipe was dictated over the phone
by my wife's sister who lives in
Lampang in Northern Thailand. Unfortunately jackfruit is not in season
at the moment so I couldn't make it
to try it, therefore please use this
as a guide.
According to my sister-in-law, who
has this on her menu when in season,
it is a Karen (hill-tribe)
recipe. Like many Northern recipes it
is
generally eaten fiendishly hot, but
I have toned it down a little
mainly because the high heat is to
mask the strong taste of the local
ingredients.
It is made with "game", to
which the answer to the obvious question is
probably that it is best not to
ask! However in western terms it should
be reasonable to make it with
pheasant, venison, or wild boar. If you
have access to alligator meat, then
that is close to one of the local
ingredients!
The recipe calls for coconut shoots:
these are softer, whiter, and a
little sweeter than the more usual
bamboo shoots, but may well be
unobtainable in the west, in which
case please substitute bamboo shoots.
The original recipe called for
plumping the raisins and sultanas in a
local "white spirit" made
from fermented rice - this is not bottled
commercially and so I would suggest
substituting Thai whiskey if
available, or sake, or bourbon to
taste.
As always bear in mind that you can
add heat at the table, but can't
remove it. The sweet jackfruit and coconut shoots make this less hot
than it might seem, but I still
advise caution if you are unsure of the
heat.
If using tinned coconut milk, allow
it to stand and separate then decant
off a little of the thin 'milk' to
leave the thicker 'cream'
Ingredients:
1 cup jackfruit
1 cup coconut shoots
1 cup "game" meat, cut
into bite sized pieces,
1/2 cup [blonde] sultanas
1/2 cup [dark] raisins
1/2 cup coconut cream
3 tablespoons red curry paste
3 tablespoons prik chi fa daeng (red
Thai jalapenos), julienned
2 tablespoons kratiem (garlic),
finely chopped.
2 tablespoons fish sauce
2 tablespoons bai kaprao (holy
basil), finely chopped
1 cup nam sup (chicken stock)
2 bai makrut (kaffir lime leaves),
shredded or
1/2 teaspoon lime zest
Method:
The jackfruit is blanched for about
a minute in boiling water, then
dropped into ice water to stop the
cooking process, peeled and pitted,
and cut into bite sized pieces.
The sultanas and raisins are covered
with liquor and left to plump for
about an hour.
The meat is sprinkled with fish
sauce and freshly ground black pepper
and left to marinate for an hour.
The whiskey or sake is then
discarded (in the best Keith Floyd
"chugalug" tradition I
actually drink it, but to each their own).
Heat a little oil in a wok, and
saute the garlic, then remove it with a
slotted spoon and reserve. Saute the red curry paste until the aroma is
brought out, then add the coconut
cream and stir to combine and warm
until the oil just separates. Skim off any excess oil, then add the meat
and stir fry until it just begins to
change colour and cook. Then stir
in all the other ingredients except
the jack fruit and cover and simmer
for about 5 minutes (longer if the
meat is unusually tough).
Remove the lid, stir in the fruit,
and stir until the fruit is heated
through and the meat and coconut
shoots are fully cooked.
Serves 4.
Note : If jackfruit is not available, this can be prepared with other
fruit such as lyches or rambutan.
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Pra Nuea (Beef 'Salad')
This dish is similar to the common
laab dishes, except that the meat is
not cooked (or only very lightly
cooked). It originated in Laos (hence
the alternative name of laab lao),
and is the common form found in rural
parts of the Isan (North East
Thailand). Today, because of concerns
of
the sanitary conditions in Thai
slaughterhouses, the official government
line is that the meat should be
cooked, and it certainly doesn't make a
great difference to the flavour of
the dish if it is lightly cooked.
It could also be made with pork or
chicken, and I have successfully made
it with [jumbo] shrimp, crayfish,
crab and lobster. Khao koor is roughly
ground toasted rice: you can make it
by toasting a couple of tablespoons
of uncooked white long grain rice in
a skillet, then grinding, or you
could substitute toasted bread
crumbs.
Ingredients:
1/2 lb ground beef (or other, see
comments above)
Lime juice (see method)
2 tablespoons fish sauce
2-3 tablespoons freshly ground prik
pon (ground dried red chilies)
1-2 teaspoons prikthai (freshly
ground black pepper)
1/2 cup shallots, very thinly sliced
1 tablespoon lemon grass, bruised
and sliced paper thin
3 bai magrut (kaffir lime leaves),
torn, or 1 teaspoon lime zest
1 tablespoon khao koor
Chopped spring onions and
coriander/cilantro leaves as garnish
1 lettuce leaf for the serving plate
A selection of sliced vegetable
crudities to accompany.
Method:
Place the ground meat in a mixing
bowl, thoroughly mix with fresh lime
juice, and leave to marinate for an
hour. Take the marinated meat and
knead it, much as you would if
making pizza dough, squeezing thoroughly
to drive out as much blood and other
juice as possible, either in a
muslin bag or a very fine sieve such
as a chinois. Drain thoroughly, and
return to the mixing bowl, marinate
again in fresh lime juice.
Repeat this process 3 or 4 times,
then set aside, covered in a cool
place to marinate a final time (it
is not kneaded after the final
marination - to underline the point
it should be kneaded and drained 3
or 4 times, then marinated once
more).
At this stage you may, if you wish,
stir fry the meat very briefly (it
should still be very rare).
Finally combine the meat with the
other ingredients: it should be hot
and spicy, but not inedible so add
the chili powder in stages, tasting
as you go.
Allow to stand for an hour before
serving. To serve turn it onto a
lettuce leaf on a serving platter.
This dish goes best with sticky
rice, which can be used as an eating
utensil: form a ball of rice and use
it to pick up a little of the
spiced meat. The rice and vegetable crudities will
ameliorate the heat.
Note that in the Isan diners usually
add additional prik pon and nam
pla prik (chilies in fish sauce) or
prik dong (pickled chilies) to make
the dish even hotter!
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Kuaitiao Pad Kai (Chicken and Noodle
Stir Fry)
This dish can be made either with or
without the accompanying sauce.
Without the sauce it makes a good
contrast dish to hotter curries and
dishes such as laab. With the sauce and possibly accompanied by a
bowl of
sticky rice (formed into balls and
used to sop up any excess sauce), it
makes a most satisfying one plate
meal for lunch or dinner.
Maggi Seasoning (also known as Maggi
Sauce), is a product of the Maggi
Corporation, a subsidiary of Nestle,
and is widely used in Asian cooking
as a flavoring. It is derived from soy sauce, and cheaper
clones are
generally known as sweet soy. It is almost black and not as salty as
either light or dark soy. If unavailable, you could substitute a
mushroom soy.
Any brand of hot chili sauce could
be used, but try and avoid vinegar
based sauces if possible.
The basic dish cooks very quickly,
and speed is of the essence, especially
if you don't want to reduce the dish
to a variety of omelette!
Preserved radish is available,
usually in vacuum pack, from Chinese and
Oriental grocers.
If using Italian noodles (pasta
shells are very suitable) instead of rice
noodles, it should first be boiled
until half cooked.
Ingredients:
For the Sauce:
1 cup chopped tomatoes
1 cup nam sup (chicken stock)
1 tablespoon Maggi Seasoning
1 tablespoon hot chili sauce
1 teaspoon prikthai (black pepper),
freshly ground
Pinch of sugar
For the Stir Fry:
1 cup chicken, cut into fine slices
1 tablespoon kratiem (garlic),
sliced
1 tablespoon khing (ginger),
julienned
1 tablespoon red curry paste
1 duck egg (or large chicken egg)
1 teaspoon tang chi (preserved
radish)
8 ounces sen lek (narrow ribbon rice
noodles), soaked
1 tablespoon Maggi Seasoning
1 tablespoon nam pla (fish sauce)
1 teaspoon prikthai (black pepper),
ground
Method:
For the Sauce:
Place tomatoes in boiling water for
1 minute then transfer to cold water
to stop the cooking process. Skin and quarter them, discard the seed
pulp, then chop the remaining fruit,
to form 1 cup of chopped tomatoes.
Bring the stock to a boil and add
all the rest of the ingredients,
continuing to simmer uncovered until
reduced slightly. Taste and adjust
the seasoning.
For the stir fry:
Soak the noodles in tepid water for
ten minutes then drain thoroughly.
Chill the chicken, then slice it
thinly, spreading the slices on a sheet
of plastic wrap, and covering with
another, then pound with a meat-pounder
or the sahk (mortar) of a mortar and
pestle to further thin them.
Saute the garlic, ginger, and curry
paste until aromatic. Add the sliced
chicken and stir fry until it starts
to become opaque.
Add the egg and whisk vigorously
with a to-and-fro action to break the
cooked egg into long strands. Add all the remaining ingredients and
continue cooking until the egg and
the chicken are cooked through.
Serving:
If not using the sauce, then
transfer the cooked stir fry to a serving
platter lined with lettuce leaves
and garnish with slivered spring onions
and cilantro leaves.
If serving with the sauce, transfer
to a serving bowl and ladle half the
sauce over the dish reserving the
remainder of the sauce in a sauce boat
to be added at the diner's
discretion.
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Nam Jim Pae (My Father's Dip)
This is a recipe for a hot and spicy
dip for fried fish and meats.
At a family party yesterday, my wife
prepared this saying it was her
father's recipe. At the subsequent dinner I was only offered
some when
I specifically asked for it.
I found out why--this turned my lips
to fire. But oh what a feeling!
Ingredients:
1/4 cup garlic, chopped
1 tablespoon khing (root ginger),
chopped
1 tablespoon horseradish, chopped
3/4 cup prik ki nu daeng (red
birdseye chilies), chopped
1/4 cup prik ki nu (green birdseye
chilies), chopped
1/4 cup lime juice
2 tablespoons fish sauce
1 tablespoon palm sugar
Method:
Grind the garlic, ginger and
horseradish to a fine paste in a mortar and
pestle. Add 3/4 cup red chilies, and 1/4 cup green chilies, and pound
until thoroughly integrated.
Add the lime juice, fish sauce, and
sugar and continue to pound until
fully combined into a slightly
liquid consistency. If not sufficiently
liquid, add more lime juice and fish
sauce keeping the proportions the
same.
Allow to stand for 1 hour before
serving.
This will keep for two or three days
in a well stopped container in the
refrigerator, but does not lend
itself to freezing.
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
The secret of great tom kha gai,
Thai Chicken Soup in Coconut Broth, is
FRESH, AUTHENTIC ingredients. For instance, the Thai use galangal
instead of ginger, which is one of the most important ingredients. If you must
substitute ginger for the galangal, it is not the same. Please try to find the
galangal. If you can't then use the ginger.
1/4 cup finely chopped peeled fresh
or frozen galangal (if unavailable, substitute 2 tablespoons finely chopped
fresh ginger)
1/4 cup chopped cilantro roots
and/or stems
2 serrano chiles, seeded, stemmed
and chopped
1/2 teaspoon freshly ground white
pepper
3/ stalks fresh lemongrass (3 inches
of lower stalks with tough outer leaves discarded), chopped
2 tablespoons chopped garlic
2 tablespoons chopped red onion
4 cups canned unsweetened coconut
milk (do not shake can before opening)
2 cups chicken stock
8 ounces skinless, boneless chicken
breast, cut into strips
5 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
(called "nam pla")
2 cayenne or serrano chiles,
stemmed, seeded and sliced
5 kaffir lime leaves, if available,
shredded
Salt to taste
1/4 cup fresh cilantro leaves for
garnish
1/4 cup red bell pepper strips for
garnish
1. In a food processor, combine the
galangal, cilantro roots, chiles, pepper, lemongrass, garlic and onion and
process to a paste, adding a little water to assist blending. Scrape into a
small bowl.
2. Combine half the galangal paste
with 3 cups of the coconut milk in a medium-sized saucepan and bring to a boil
over medium heat. Cook for 10 minutes. Strain through a fine strainer into a
large, heavy pot, pressing on the solids with the back of a spoon to extract as
much liquid as possible.
3. Return the soup to the heat, add
the remaining coconut milk and the stock and bring to a simmer over low heat.
Add the remaining galangal paste and the chicken, and simmer until the chicken
is cooked, about 7 minutes.
4. Stir in the lime juice fish
sauce, chiles and kaffir leaves. Season with salt, if necessary. Heat for 1
minute. Serve garnished with cilantro leaves and bell pepper strips. serves 6.
From: Cooking Club Contributor
Subject: Recipe
Moo maw fai Pork Hot Pot
------------
This is a hot a spicy soup, part of
a tradition of what might be called
"poacher's food" if they
originated in the British countryside, though the
term might be misunderstood here in
Thailand: specifically a hearty simple
production using "game"
style animals, such as wild pig or venison, as well
as fish, and "free range"
poultry, as well as game birds such as pheasant.
This dish is made from pork. Recent
monsoonal floods had made some wild pigs
a nuisance on a friends farm, and
the result was three "suckling pigs" as
well as an adult boar and sow,
neatly dressed out and looking for a recipe.
This then is my wife's version of
moo maw fai, or pork hotpot.
It is prepared using a
"Mongolian Fire Pot" - the sort of soup heater with a
central funnel that traditionally
sits on charcoal, but today is often gas
fired. You could also use a European
style fondue set.
The pork is precooked, but diners
may drop pieces into the hot liquor to
warm them, as well as absorbing the
flavour of the stock, and usually
ingredients are either simply thrown
into the pot and then scooped out when
cooked, or placed in small
bronze-wire baskets and dipped in the steaming stock.
The eggplants should be either the
pea sized makheua phuang or the golf ball
sized makheua pro, which are usually
quartered. If Thai egg plants are not
available then use a purple
aubergine, and carve ball shaped pieces from it
with a melon baller.
This traditional preparation uses
pig fat as the cooking oil for the meat.
If you prefer you can omit the belly
pork, increasing the amount of
tenderloin, and frying it in
vegetable oil or groundnut oil. However this
traditional variant gives a fuller
and richer flavour.
Ingredients:
meat:
1 small pig's liver
2 small pig's kidneys
1 small pork tenderloin
1 pound of belly pork or "streaky" bacon, with
the rind (skin) on.
Soup Liquor:
10 cups of nam sup (basic soup stock)
4 Tablespoons of nam pla (fish sauce)
3 tablespoons of nam prik pao (chili paste in bean oil)
3 tablespoons of red curry paste
6 pieces of lemon grass, 2" long, bruised
2 Tablespoons kha (galangal), ground
1 teaspoon kapi (fermented shrimp paste)
1 teaspoon prikthai (black pepper), freshly ground
1 teaspoon palm sugar
1 teaspoon prik pon (powdered red chilis)
1 Tablespoon oyster sauce
1 tablespoon dark soy sauce
Other ingredients
3 Tablespoons of hom daeng (shallots), thinly sliced
1 Tablespoon of kratiem (garlic), thinly sliced
1 cup mint leaves
1 cup bai kaprao (holy basil leaves)
2 cups of Chinese cabbage (or lettuce, cabbage or kale)
half a cup of bai chi (coriander/cilantro leaves)
1 cup of Thai eggplants
1 cup of (mixed) mushrooms
Method:
trim the liver, kidneys, and
tenderloin to bite sized pieces, discarding the
hard core of the kidneys. Carefully
slice of the outer layer of fat and skin
from the belly pork, and dice it,
then dice the remaining belly pork.
In a wok, over medium heat, stir fry
the pieces of belly pork skin with fat
attached, until the fat begins to
render freely to form a pool of oil in the
bottom of the wok. Now add the rest
of the belly pork and stir fry with the
heat as high as possible (bearing in
mind that pig fat smokes at a low
temperature, so be careful), to make
the meat and skin well cooked, and
crispy, then using a slotted spoon
or wok strainer, remove the meat and
skin, and place it on kitchen towels
to drain.
Saute the shallots and garlic, until
golden and crispy. Remove, drain and
reserve.
Turn the heat down to medium-low
(when the temperature settles, a clean
chopstick, placed in the oil, should
just form a coating of small bubbles).
Now gently stir fry the liver,
kidneys, and tenderloin, until just cooked
through. Remove and reserve it for
later.
In a saucepan, bring the stock to a gentle
boil and add the other
ingredients for the liquor, stirring
to combine and then tasting and if
necessary adjusting the flavor
balance (by adding extra curry paste, fish
sauce, or sugar). You may also
optionally add a tablespoon of lime juice at
this stage.
When the liquor is to your taste,
transfer it to a heated Fire Pot or fondue
pot (or an electric "slow
crock" can be used).
The mint, basil, Chinese cabbage,
and cilantro leaves, together with the
cooked shallots and garlic and the
crispy belly pork (and optionally the
skin), are tossed to form a salad.
Place the eggplants and mushrooms in two
small bowls next to the Fire Pot.
Serving
Basically diners place some of the
salad in a soup bowl, heat up a selection
of pork, eggplant and mushrooms, and
add them, together with a helping of
the soup liquor to the bowl, season
liberally (usually with prik dong
(pickled chilis), prik pon (chili
powder), and sugar, though dark soy,
Worcestershire sauce, and ground
pepper may also be added.
This dish, together with a plate of
vegetable crudites and a suitable nam
prik (dipping sauce), would be a
natural accompaniment for a dinner with,
say, a curry, fried fish in sweet
& sour sauce, and maybe a steamed chicken
in ginger and chili sauce, for 8-10
diners.
It could also, on its own form a
hearty luncheon for 5-6 diners.
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Nam Jim Viet ('Vietnam' Sauce)
------------------------------------------------------------------------
Description:
This is a popular dipping sauce in
Thailand, though exactly why it is
called 'Vietnamese' nobody seems
able to tell me.
The sauce may be thickened with
gelatine or any of the typical vegetable
gelling agents sold for preserve
making: simply use them to thicken the
sugar syrup as if it were water.
Some commercial versions of this
sauce puree the chilies but home made
versions are usually made from paper
thin slices of chili.
A tablespoon of vinegar can be
substituted for the tamarind paste.
-----------------------------------------------------------------------
Ingredients:
1-1/2 cups water
1/2 cup white granulated sugar
1/4 cup kratiem (garlic), chopped
very fine
1/4 cup prik chi fa (Thai
jalapenos), sliced paper thin
1 tablespoon tamarind paste
1 tablespoon nam manao (lime juice)
1 teaspoon fish sauce
Gelling agent (optional)
------------------------------------------------------------------------
Method:
Warm the water and soak the tamarind
paste in it for an hour, then
squeeze it thoroughly to extract as
much juice as possible, and then
pass it through a chinois or other
very fine sieve to remove the pulp.
Bring the water to a gentle boil,
and stir in the sugar, dissolving each
addition thoroughly, and continuing
until all has been added, then
continue to simmer, uncovered,
stirring occasionally, to thicken it, by
reducing the mixture to about 1 cup.
Slice the chilies and chop the
garlic. Then when the sugar syrup is
reduced, add the lime juice, and
fish sauce (and the gelling agent if
you are using it), and allow to
cool.
When the mixture is down to a warm
room temperature, stir in the
chilies and garlic, and leave to
stand for about 30 minutes, before
tasting and if necessary adding a
little more lime juice or fish sauce
to taste.
Store in a well sealed preserving
jar. It will keep 6-8 weeks in a
refrigerator.
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
A Jad - Cucumber Pickle
Thangkwa Priaowan - Sweet and Sour
Cucumber Relish
A Jad - Cucumber Pickle
This pickle is often confused with
the similar-in-concept, but
functionally quite different,
thangkwa kiaowan, a sweet and sour cooked
relish.
1/2 cup rice vinegar
5 tablespoons thangkwa (cucumber)
2 tablespoons hom daeng (shallot),
finely sliced
1 tablespoon nam som paep (palm
sugar)
1 tablespoon haeo (water chestnut),
finely sliced
1 tablespoon prik chi fa daeng (red
Thai jalapenos), sliced
Slice the cucumber in four
lengthwise, then slice the pieces to segments
about an eighth of an inch thick.
Slice the tops of the chilies (green
ones can be used if red are not
available, but Thais like the color
contrast), tap out any loose
seeds and discard, then slice the
chilies across into thin rounds. Slice
the shallots and water chestnuts.
Combine and serve.
This will keep 2 or 3 weeks in a
refrigerator. It is a traditional
accompaniment to snacks such as
spring rolls, or to barbecued foods.
Thangkwa Priaowan - Sweet and Sour
Cucumber Relish
This relish is often confused with
the simple cucumber pickle, a jad.
1 cup nam som paep (palm sugar)
1/2 cup rice vinegar
1/4 cup water
5 tablespoons thangkwa (cucumber)
2 tablespoons hom daeng (shallots),
thinly sliced
1 tablespoon haeo (water chestnut),
thinly sliced
Pinch salt
Bai chi (coriander/cilantro leaves)
to garnish
Boil the vinegar, water and sugar to
form a thin syrup.
Cut the cucumber in four lengthwise,
and cut the pieces into segments
about an eighth of an inch thick.
Combine the vegetables in a small
bowl, pour the syrup over them, and
taste for balance.
This will keep for about 3 weeks in
the refrigerator.
To serve, pour into a small bowl and
garnish with bai chi. Note that
Thais usually add drained prik dong
(pickled chilies) to the bowl to
their own personal taste.
This is an accompaniment to sate,
fish cakes, and similar snacks and
starters.
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Nam Prik Num (Hot Sauce)
This sauce is originally from the
Northern region of Thailand, and is
traditionally made from
"young" or unripened, pale green chilies.
However, you can easily make it from
the ripened ones sold in Western
stores, losing only slightly the
subtleness of flavor. The ingredients
are first grilled or barbecued. In Thailand this is done by placing them
on an iron sheet over a charcoal
fire, but you could do it just as well
with careful use of a handheld
handyman's propane torch. The eggplants
used are the golf-ball sized Thai
egg plants; but if these are
unavailable, cut a normal purple
aubergine (eggplant) up with a melon
baller.
Ingredients:
1/2 cup kratiem (garlic cloves),
whole and unpeeled
1/4 cup hom daeng (shallots), whole
and unpeeled
6 (unripe) prik chi fa (Thai
jalapenos)
4 medium tomatoes
1/4 cup makhuea pro (Thai eggplants)
2 tablespoons nam manao (lime juice)
2 tablespoons nam pla (fish sauce)
1 tablespoon palm sugar
1 tablespoon hom daeng (shallots),
finely chopped
1 tablespoon bai chi
(coriander/cilantro leaf), chopped
Method:
Grill, barbecue, or char the garlic,
whole shallots, chilies, and tomatoes
until the skins just start to turn
black. Skin and quarter the tomatoes
and discard the seed pulp. Put the eggplant in a small saucepan, cover
with water and simmer until barely
cooked (they should still be firm).
Place all the ingredients in a
mortar and pestle or food processor and
process to a coarse paste. Taste for balance: the sauce should be hot
and
sharp. If too hot add a little more sugar and lime juice (and possibly a
little more fish sauce). This will keep 3-4 weeks in a refrigerator.
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Thai Style Chicken with Basil Leaves
To cook a delicious dish of Thai
Style Chicken with Basil Leaves for
4 people try this authentic Thai
recipe as supplied by an expert Thai
chef:
Ingriedents:
4 skinned and sliced chicken beasts
5 fresh crushed chillies
1 large onion
3 cloves of chopped garlic
1 handful of basil leaves
2 tablespoons of oyster sauce
1 tablespoon of Thai fish sauce
1/4 cup of chicken stock
1 teaspoon of sugar
4 tablespoons of cooking oil
Method
1. Put the cooking oil in a deep
frying pan or wok. Heat the oil
until hot. Place garlic and chillies
into the oil and sir fry.
2. Place the sliced chicken into the
wok and sir fry with the garlic
and chillies.
3.When the chicken is well
cooked, add the onion, chicken stock,
oyster sauce, fish sauce, sugar and
stir fry.
4.Taste test to ensure it is not too
hot!
5. Add the basil leaves and stir fry
for a few minutes.
Enjoy a taste experience!
From: Cooking Club Contributor
Subject: Recipe
Nam Prik Makham Piag (Tamarind Dip)
Description:
This dip is made from mature, or
brown, sour tamarind. This should be
peeled before use and the fibrous
strands within the pod and the seeds
of the fruit discarded. You may also buy tamarind in a compressed
block,
and this is equally suitable.
This recipe is an example of Thai
unwillingness to let anything go to
waste: tamarind water is used as an
ingredient of many dishes, and is
prepared as shown below. Yet this dip is something to use the
tamarind
paste that otherwise might be
discarded. In general, we make tamarind
juice (nam makham piag) when we need
to use it. All that is required is
to store the paste in a jar until
you have enough to make the dip.
However, don't make the mistake we
did once of using a Tupperware
container to store the paste--the
tamarind stained it and we were never
able to get it clean. Use a glass preserving jar and keep it in
the
refrigerator.
Ingredients:
* 1 cup makham piag (sour tamarind)
paste
* 1/4 cup kung haeng (dried shrimp)
* 1/4 cup hom daeng (shallots),
chopped
* 2 tablespoons kratiem (garlic),
chopped
* 2 tablespoons nam pla (fish sauce)
* 1 tablespoon prik ki nu haeng
daeng (dried red chilies)
* 1 teaspoon kapi (fermented shrimp
paste)
* 1 teaspoon nam tan paep (palm
sugar)
Method:
Place 2 tablespoons of tamarind
paste (3 if the seeds are still in
place) in a jug, and pour 1 cup of
boiling water over it. Leave to steep
for 15 minutes, then mash
thoroughly, and leave to steep for a further 15
minutes.
Pour the mixture through a muslin
bag and squeeze thoroughly to extract
as much juice as possible. The juice is nam makham piag (tamarind
juice) and may be used in other
recipes. Ensure that you discard any
remaining seeds or fibrous material
from the pulp and reserve it. You
need 1 cup of "exhausted"
tamarind pulp for this recipe.
Pound the shrimp in a mortar and
pestle.
Dry fry the chilies until aromatic
and then crush.
Place the shallots and garlic,
unskinned, under the grill or broiler,
and toast until aromatic and the
skins begin to discolor, then peel and
chop. After preparation you should have the quantities listed.
Fry the shrimp paste in a very small
amount of oil until aromatic.
Combine the ingredients and grind to
a smooth paste in a mortar and
pestle (or food processor), then
fold in the tamarind paste.
Serving and Storage:
Accompanies fish dishes or vegetable
crudities.
Will keep 2-3 weeks in a
refrigerator.
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Kai Tam (Simple Chicken Soup)
Description:
This is the chicken soup my wife
calls "mothers all-purpose sickness
cure." I guess mothers the world over are the same
and figure that
sending a sick child to bed with a
bowl of chicken soup cures most
things - well at least it cures
"plumbum pendulensis academica" (being
sick of school).
It is made with a small
chicken. Alternatively you could make
it from a
couple of chicken legs and a couple
of drumsticks.
Ingredients:
1 small chicken (about 2 pounds)
4 cups stock
1 cup sapparot (pineapple), cut into
chunks
1 cup phak thong (pumpkin), cut into
chunks
3 tablespoons hom daeng (shallots),
thinly sliced
2 tablespoons nam manao (lime juice)
2 tablespoons nam makham piag
(tamarind juice)
1 tablespoon prik ki nu daeng haeng
(dried red chilies), crumbled
1 tablespoon kratiem (garlic),
crushed
Method:
Prepare the chicken: wash it
carefully, then cut off the drumsticks and
the wings, and then with a sharp
knife cut down either side of the
centre line, and remove the two
breasts. The wings are reserved for
other dishes, and the bones are set
aside to make more stock later.
Bring the stock to a boil and add
everything except the chicken, and
simmer, covered, for about 10
minutes.
Add the chicken breasts and legs,
bring the mixture back to the boil,
then remove from the heat, and allow
to stand, covered, for 30 minutes.
Serving & Storage:
Remove the chicken and place it on a
serving platter. Put the soup in
a tureen and serve with a selection
of dipping sauces, (and with white
rice if more sustenance is
required). Garnish the soup with
coriander
leaves.
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Kai Pad Prik Haeng (Chicken with
Chili & Nuts)
Description:
One of the cookbooks I cross checked
this recipe with described it as
"chili hot," which seems a
fair description, though their version was a
little milder than this one. As always remember that you can reduce the
chili if you wish.
This dish offers an excellent
example of texture, contrast with the
crunchy nuts and the softer meat.
Ingredients:
1 cup chicken meat, finely sliced
1/2 cup tua fak yao (long beans),
cut into 1" pieces
1/4 cup prik haeng (dried red
chilies), crumbled
1/4 cup of peanuts
1/4 cup nam sup (stock)
1 tablespoon kratiem (garlic),
thinly sliced
1 tablespoon nam pla (fish sauce)
1 tablespoon si-iew khao (light soy)
1 tablespoon si-iew dhum (dark soy)
1/4 teaspoon nam tan paep (palm
sugar)
Method:
Place a wok or skillet on medium
heat and carefully toast the uncooked
peanuts until they begin to turn
golden, and are just cooked through (test
by biting one). In a mortar and
pestle or food processor, briefly pound
the peanuts to produce a broken
consistency (not peanut butter!).
Heat the wok or skillet over high
heat, and add a little peanut oil, and
when it is hot, saute the garlic
until it is golden brown and slightly
crispy, then remove it and drain on
a kitchen towel.
Saute the chilies briefly, then add
the chicken and continue stirring
until it begins to change
color. Working quickly add the
remaining
ingredients in turn, stirring to mix,
adding the soy sauces and fish
sauce, then finally the stock after
the dry ingredients, as this will cool
the mixture to allow the cooking to
finish. Return the garlic to the pan,
and cover, leaving for about a
minute to complete cooking. Check that
the
meat is cooked, and taste for
seasoning balance.
Serving & Storage:
Serve with white steamed rice, and
the usual table condiments.
From: Cooking Club Contributor
Subject: Recipe
Khao Tam Kung (Prawn and Rice Soup)
Description:
This is the answer to the question
"if Thais eat so much hot and spicy
food, what do they eat for
breakfast?" (But they also eat som tam and
curries.)
Khao tam is a fairly bland and
innocuous soup, that is always considered a
meal in itself (never served with
other foods). While it can be made with
almost any meat, it is most commonly
made with seafood combinations or
just plain khao tam.
Ingredients:
2 cups nam sup (stock)
1 cup shrimp (about 10 to the pound
size)
1 cup cooked rice
1/2 cup kheun chai (chinese celery -
celeriac), chopped
2 tablespoons nam pla (fish sauce)
1 tablespoon kratiem (garlic),
crushed
1 teaspoon si-iew khao (light soy
sauce)
1/2 teaspoon prikthai (black
pepper), freshly ground
Bai chi (coriander/cilantro leaves),
to garnish
Method:
Saute the garlic and reserve as a
garnish.
In a saucepan, boil the stock, add
the celery, soy sauce, pepper and rice,
and bring back to a boil.
Add the shrimp and cook until it
turns pink.
Serve immediately, garnished with
the sauteed garlic and coriander leaves.
Servings & Storage:
Serves 4
From: Cooking Club Contributor
Subject: Recipe
Hoi Tohd (Fried Mussels)
Description:
Just the thing if you're in a hurry:
a tasty party food or between
meal snack as well.
Ingredients:
1 kilogram mussels
1 cup tua phak yao (long beans), cut
into 1-inch pieces (optional)
1 cup tua ngok (bean sprouts)
(optional)
1/2 cup hom daeng (shallots), thinly
sliced
2 tablespoons kratiem (garlic),
minced
1 tablespoon nam prik pao (toasted
chilies in bean oil)
1 tablespoon prik ki nu daeng (red
birdseye chilies), thinly sliced
1 teaspoon nan tan sai daeng (brown
granulated sugar)
1 teaspoon prikthai (black pepper),
freshly ground
Method:
Clean the mussels carefully removing
the beards.
In a wok or skillet over medium
heat, saute the shallots and garlic until
aromatic.
Add the mussels, stir fry on high
heat for 1 minute, add the remaining
ingredients (except the beans and
bean sprouts) and cover the pan,
reducing the heat to medium, for a
further 5 minutes. Shake the pan
occasionally to move the mussels
around and ensure even cooking.
Check the cooking: discard any
unopened mussels.
If you want a substantial meal, add
the beans and stir fry until heated
through, then remove from the heat
and add the bean sprouts, stirring
briefly, then transfer to the serving
platter.
Serving & Storage:
For a light snack, the mussels are
eaten alone, using a convenient half
shell as a spoon/knife. For a more substantial meal, the mussels are
transferred to a platter, and the
beans, bean shoots etc to another, then
the veggies can be eaten with rice
or noodles, accompanying the mussels.
In many cases the mussels are eaten
with the fingers, as this makes it
easier to dip them in the chosen,
and usually fiery hot, dipping sauce,
such as nam prik kapi, nam prik
kiga, or nam prik narok.
From: Cooking Club Contributor
Subject: Recipe
Bu Pad Hom Yai (Crab & Onion)
Description:
This is a simple stir fry, that
shows that not all Thai dishes are laden
with spices and chili!
In Thailand we buy a large crab and
a bag of "baby" crabs - about an inch
across), still alive, and take them
home to make this dish. Since baby
crabs are not common in western
supermarkets, and most people have an
aversion to killing them by dropping
them into a hot wok, this version of
the recipe may be preferred.
Western celery can be used if
Chinese celery (celeriac) is unavailable.
Ingredients:
1 cup crabmeat (a large crab, broken
up, or "loose" crabmeat)
2 [duck] eggs
1/2 cup hom yai (white onion), diced
1/2 cup khuen chai (Chinese celery)
1/2 cup ton hom (spring onion),
sliced thinly
2 tablespoon kratiem (garlic),
chopped
1 tablespoon nam pla (fish sauce)
Method:
Whisk the eggs with the fish sauce.
Place a wok or skillet over medium
low heat and saute the onion and
garlic in a little oil until golden
and translucent. Add the crabmeat,
and stir fry until nearly cooked
through.
Drizzle in the eggs, using the
spatula in a brisk chopping motion to break
up the cooked eggs into filaments,
then add the remaining ingredients.
Alternatively cook the eggs to form
a thin omelette, and then roll it up
and slice it, adding the slices of
egg to the cooking crabmeat when nearly
cooked.
Serving & Storage:
This is a "one plate" dish
served on its own as a light breakfast, or
luncheon dish, or with other items
as part of a Thai dinner.
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Kai Tam Mamuang (Chicken and Mango
Soup)
Description:
Another simple, chili-less soup.
Ingredients:
4 cups stock
3 tablespoons nam pla (fish sauce)
1 tablespoon nam tan paep (palm
sugar)
2 tablespoons khing (ginger),
julienned finely
1 tablespoon hom daeng (shallots),
chopped
1 teaspoon prikthai (black pepper),
freshly ground
1 teaspoon kapi (fermented fish
paste)
1 tablespoon phak chi
(coriander/cilantro), chopped [including the stems
and roots]
1 cup mamuang (mango), diced small
Bai chi (coriander/cilantro leaves),
for garnish
Ton hom (spring onion), sliced
thinly, for garnish
Method:
Bring the stock to a boil, and add
the fish sauce, and sugar. Add the
chicken, half the ginger, the
shallots, and the pepper, and simmer for 3
minutes, covered (or until the
chicken is tender)
Add the remaining ingredients and
simmer for a further 10 minutes.
Serving & Storage:
Garnish with the coriander leaves
and spring onions.
Serves 4
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
Neua Pad Kimao (Beef Flambe)
Description:
This is perhaps one for the
adventurous - or the outdoor chef? For
not
only is the meal cooked in very hot
oil, but it is deliberately flamed at
the end! Because of this, I recommend you use a wok (not a skillet) at
least 16 inches in diameter by 6
inches deep or a saute pan at least
16 inch in diameter by 4" deep.
Maekhong is the generic name for
Thai whiskeys derived from rice liquor.
It is also the name of one of the
popular (and relatively cheap) brands.
However if you prefer, or simply
can't get Thai whiskey, you can use any
whiskey, whisky, brandy or rum you
choose!
Ingredients:
1 cup beef, sliced thinly,
diagonally across the grain
1 cup of maekhong (whiskey), warmed,
for flambe
3 tablespoons prik ki nu daeng (red
birdseye chilies), thinly sliced
1 tablespoon kratiem (garlic),
thinly sliced
1 tablespoon kha (galangal), thinly
sliced
1 tablespoon hom daeng (shallots),
thinly sliced
1 tablespoon nam pla (fish sauce)
1 tablespoon nam makham piag
(tamarind juice)
3 bai makrut (kaffir lime leaves),
torn, or 1 teaspoon lime zest
1 teaspoon nam tan paep (palm sugar)
Method:
Place a wok over very high heat and
stir fry the ingredients quickly,
stirring or shaking the wok
vigorously to prevent the meat burning.
Add 1 cup of warmed maekhong (rice
whiskey) to the wok and tip it to
cause it to ignite. After about 30 seconds if it is still
burning,
place the lid on the wok to kill the
flames.
Serving & Storage:
Serve with the usual table
condiments and white rice.
On a cold night the best
"wine" to go with this is whiskey (good sippin'
whiskey), warmed in the style of
sake. On a hot summer night, accompany
it with a robust, and well chilled beer,
such as Singha or Beer Chang (a
Thai product of the Carlsberg
breweries that is 9% by volume alcohol!)
--
Colonel Ian F. Khuntilanont-Philpott
<colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul
University,
Korat 30000, Thailand
From: Cooking Club Contributor
Subject: Recipe
som tom thai
First of all, som tom (or
som"tam- as written in the SCT transcription
system) is quite a popular salad
dish in Thailand. We may simply call it
som"tam-. Nonetheless, folks in
the northeastern areas may call it som"tam-
thai- to distinguish it from the
som"tam- in which plaa-raa^ (preserved
fish..some kind of anchovies...but
Thai style) is a gredient. Central Thai
som"tam- often has dried
shrimps and peanuts. som"tam-ii-saan+ or sometimes
known as som"tam-laaw- may not
need shrimps and definitely no peanuts.
ii-saan+ som"tam- (northern
style) tastes more sour and salty while the
"Thai" som"tam- more
sweet. Both should be hot.
Let assume you are talking about
central Thai som"tam-. Here is the
recipe:
shredded green papaya....about 2
cups
fish sauce...............2
tablespoons
palm sugar...............1 1/2
tablespoons (if not available can substitute
it with regular sugar)
lime juice...............3
tablespoons
tomato (wedged)..........1/2 cups
dried shrimps............1/3 cups
peanuts..................1/4 cups
green chilli.............10 of them
fresh garlic.............5 coves
Use motar and prestle to crush the
chilli and garlic, add shrimps, continue
crushing, add sugar, continue
beating with the prestle, add the papaya,
beat, beat, beat, add fish sauce,
beat, beat, add lime juice, still beat,
beat, beat, add tomato, beat, beat,
beat, add peanuts, beat, beat,,...
you may need to add either sugar,
fish sauce, or lime. The final taste
on the balance between sweet,
(pepper) hot, salty, and sour. Serve with
vegetable (e.g. cabage, sting bean,
napa,..) Many northern or northeastern
Thais like to eat it with sticky
rice.
From: Cooking Club Contributor
Subject: Recipe
phak tom kati (vegetables in a
coconut sauce)
The name literally means 'vegetables
boiled in cocnut milk'.
makheua phuang are very small Thai
eggplants, that resemble crunchy garden
peas. If (as I expect) they are not
available near you, then I suggest you
use tender garden peas, raw. If you
can only get frozen peas, then drop
them in hot, not boiling water,
until defrosted, then transfer to ice water
to stop the cooking and then strain
thoroughly.
If swamp cabbvage is not available
substitute spinach.
Thai long beans (sometimes called
yard beans or yak's tails), can be
replaced with ordinary western long
beans.
Green peppercorns are sold in
Thailand on the stem, making them easy to
discard before serving, but I
suggest that if you can only get loose
peppercorns, that you put them in a
small muslin bag or 'spice ball'
Ingredients
1 cup coconut milk
half a cup makheua phuang (Thai
eggplant)
half a cup tua phak yao (long
beans), broken into 2" peices
half a cup of mushrooms, sliced
half a cup phak bung (swamp
cabbage), shredded
half a cup phakat khao (Chinese
cabbage)
2 tablespoons hom daeng
(shallots/purple onions), sliced finely
1 tablespoon light soy sauce
1 tablespoon [palm] sugar
1 tablespoon prik ki nu daeng (red
birdseye chilis), finely sliced
1 tablespoon prikthai ong (green
peppercorns)
1 teaspoon bai makrut (kaffir lime
leaves) shredded, or half a teaspoon of
lime zest
Method
In a saucepan bring the coconut milk
to a gentle simmer and mix in the
sugar and soy sauce, and stir in the
lime leaves. Add the shallots and
pepper, and gently simmer for 1-2
minutes until aromatic. Taste for the
balance of sugar and salt, and
adjust if necesary.
Add the vegetables, and return to
the boil. Simmer gently until just cooked
(If using garden peas, do not add
them until the other ingredients are
almost cooked, and then serve as
soon as they are warmed through).
Serve with either rice or noodles
serves 4
-------------------------------------------------------
Colonel I.F. Khuntilanont-Philpott
(mailto:colonel@korat1.vu-korat.ac.th)
Systems & Networks Engineering
Vongchavalitkul University
From: Cooking Club Contributor
Subject: Recipe
ad Phak Ruam Mitr (Stir Fried
Vegetables)
Ruam mitr means "everything in
together" and literally this refers both
to the cooking style, where all the
ingredients to be cooked are added
together, and the selection of
ingredients which most typically consists
of selecting a little of all the
veggies in your store cupboard.
Ingredients:
1 cup chinese leaves, sliced
1 cup broccoli florets
1/2 cup carrots, sliced
1/2 cup cauliflower florets
1/2 cup prik chi fa (Thai
jalapenos), mixed red and green, julienned
1/4 cup snow peas
1/4 cup mushrooms, sliced
1/4 cup shallots, sliced
2 tablespoons lime juice
1 tablespoon light soy sauce
1 tablespoon palm sugar
1 tablespoon nam prik pao (roasted
chili paste in soy bean oil)
1 cup bean sprouts
Method:
Heat a little peanut oil in a wok or
skillet over medium heat and stir in
the nam prik pao and soy sauce. When mixed and aromatic, add all the
other ingredients except the sugar
and bean sprouts.
Stir fry until just cooked (the
vegetables should still be crispy),
tasting for balance. Add sugar to taste. If the mixture becomes too dry,
add a little water. If it remains too wet, add a little
arrowroot powder
to thicken the sauce.
Remove from the heat, stir in the
bean sprouts, and serve with steamed
white rice
Serves 4
Colonel I.F. Khuntilanont-Philpott
(mail to:
colonel@korat1.vu-korat.ac.th)
Systems & Networks Engineering
Vongchavalitkul University
From: Cooking Club Contributor
Subject: Recipe
COLLECTION (4) Vegetarian Curry Plus
Accompaniments
Kaeng Phak (Vegetable Curry)
Nam Prik Kaeng Khiaowan (Green Curry
Paste)
Khao Hom (Aromatic Brown Rice)
Nam Jim Kaeng Khiaowan (Green Curry
Sauce)
Kaeng Phak (Vegetable Curry)
I have remarked before that truly
vegetarian or vegan Thai recipes are
rare (at least in Thailand). There are a number of reasons for this, not
least the fact that most people find
it convenient to buy food from
roadside vendors and hawkers rather
than cook it themselves, and very
little of such food is
vegetarian. There are added problems:
not only are
fish sauce and shrimp paste
signature ingredients of much Thai food, they
are also present in such key
ingredients as curry pastes. Thus a
dedicated vegetarian must not only
cook for themselves, but nearly always
cook from scratch, which is at the
very least a time consuming process.
Nor is it always a simple matter of
taking an existing recipe containing
meat and making simple substitutions. A curry for example is generally
cooked by preparing a sauce and then
'stir-stewing' the main ingredient
in the sauce. While meats and fish absorb the flavor
readily by this
technique, vegetables do not, and so
the result is often an unsatisfactory
dish lacking the complexity and
maturity of the regular meat based dishes.
Also while in North America or
Europe I can visit a supermarket to find a
display of vegetables that varies
little 365 days of the year, in Thailand
I will buy fresh ingredients and often
find that what was on sale last
week is no longer available today.
Despite all of these problems it is
possible to produce a vegetarian dish,
but as can be expected, the
preparation is more complex than for a simple
meat based curry.
The vegetables suggested here are
those that we purchased from the market
on Tuesday last to make this dish to
check out the method. You could of
course substitute any other
vegetables, fungus, or even soy or TVP to your
taste. The technique does not however work well with broad leafed
vegetables, which tend to 'fall'
during cooking.
As an alternative to the approach
given here, you could thin the sauce
with 2 cups of water or vegetable
stock, and then simmer the vegetables in
the sauce. To my palate, however, this seems to produce a bland result
that is often reminiscent of the
luncheons I used to detest at school.
I generally recommend that you
purchase a good brand of Thai curry paste
if you don't want to make it from
scratch, generally recommending Mae Ploy
brand. However *all* commercially available curry pastes (including
those
sold in Thailand from 'cottage
industry' makers) contain shrimp paste and
fish sauce. If you want a strictly vegetarian product,
you will have to
make the paste from scratch. Though the recipe given here produces a
thinner sauce, rather than a paste,
it does allow the flavors to mature
and infuse before use which is the
essential reason for doing this.
Maggi seasoning sauce (made by the
Maggi division of Nestle) is a commonly
used flavorant in oriental
cooking. It is a soy derivative.
The serving as separate items is
typical of modern Thai restaurant
practice, but in the home the dish
would normally be served as a "one
dish" meal over the rice.
Nam Prik Kaeng Khiaowan (Green Curry
Paste)
15-30 fresh phrik ki nu (green
birdseye chilies)
10 cloves kratiem (garlic), chopped
1 tablespoon takhrai (lemon grass),
very thinly sliced
1 tablespoon roasted coriander
seeds, ground
1-2 tablespoon coconut milk
1 teaspoon kha (galangal), chopped
1 teaspoon roasted cumin seeds,
ground
1 teaspoon chopped coriander
(cilantro) root (if you can't find the
roots use the white lower stem)
1/2 teaspoon zest of
"kaffir" lime (ordinary lime will do)
5 white pepper corns, toasted and
ground
A dash light soy sauce
Combine to a fine sauce consistency
in a food processor or
liquidizer/blender, and store in a
well stopped container in a cool
place for at least 3 days before
use.
Next we must prepare the rice. For this recipe I suggest a brown rice,
prepared as the aromatic rice, known
as khao hom.
Khao Hom (Aromatic Brown Rice)
2 cups unpolished (brown) rice
2 cups stock
2 cups water
2 tablespoons peanut oil
8 teaspoons hom daeng
(shallots/purple onions), thinly sliced
4 teaspoons prik chi fa daeng (red
Thai jalapenos), finely sliced
4 teaspoons khing (ginger), freshly
grated
If preparing the rice in an
automatic rice cooker:
"Winnow" the rice to blow
away any dust (see note at bottom of recipe),
and check that there are no stones
present. Place the rice in the cooking
container of a 10 cup rice cooker
(or larger).
In a wok, heat the oil, and then
briefly saute the chili, onions and
ginger until aromatic.
Stir the oil and aromatics into the
rice, stirring vigorously so that all
the rice is coated with the
mixture. Add the stock and water, and
cook to
completion.
If preparing the rice on the stove
top:
Winnow the rice and check for
stones.
In a wok, saute the aromatics, then
add the rice to the wok, remove it
from the heat, stir until coated
with oil, then add the stock and water,
and return to the heat. Once it boils, lower the heat to a gentle
simmer,
cover and leave undisturbed for 20
minutes.
NOTE:
Winnowing: the essential point is
that as you intend coating the rice
with aromatic oil, it is important
at this stage that it isn't wet. The
simplest way to make sure that the
rice is free of excessive dust is to
place it in a mesh bottomed flour
sieve (or indeed in a wicker basket,
as we do in Thailand), and then in a
light breeze or draft toss it into
the air (this takes a flick of the
wrist and perhaps a little practice).
The heavy rice will drop back into
the sieve, and the dust will blow away.
After that make a brief check that
there aren't any pieces of grit from
the mill stone in the rice, and then
proceed with the cooking.
While the rice is cooking, we can
prepare the curry:
First we convert the basic curry
paste into a curry sauce.
Nam Jim Kaeng Khiaowan (Green Curry
Sauce).
Ingredients:
Curry paste (from above)
1 cup coconut milk
2 tablespoons Maggi sauce
1 tablespoon palm sugar
1 tablespoon kratiem (garlic),
minced
1 tablespoon prik ki nu (green Thai
'birdseye' chilies), finely sliced
1 tablespoon kha (galangal), grated
1 tablespoon bai chi
(coriander/cilantro), finely chopped
1 tablespoon nam manao (lime juice)
1 tablespoon bai manglaek (sweet
basil), finely chopped
1 tablespoon prikthai ong (green
peppercorns)
1 tablespoon nam prik pao (roasted
chilies in soy bean oil)
2 bai makrut (kaffir lime leaves),
shredded, or 1/2 teaspoon lime zest
Freshly ground prikthai (black
pepper) to taste
In a saucepan over medium heat
combine the ingredients and simmer for 5
minutes, stirring occasionally. Taste for flavor balance and adjust as
necessary. Transfer to a sauce boat or small bowl.
To complete the dish you need half a
cup each of various vegetables to
make a total of 3 cups. I suggest cauliflower (separate the florets,
and
slice the stalk thinly), asparagus,
baby corn (cut lengthwise in half),
bamboo shoots, Thai eggplants (or
standard aubergine, cut into balls with
a melon baller), and snow peas.
Place these in a bamboo steamer and
steam until barely cooked (they should
still be firm and snap when bent).
Place the vegetables in separate
serving bowls. Each diner then helps
themselves to rice, a selection of
vegetables, and the curry sauce. For
flavor contrast, the vegetables can
also be eaten with any of the standard
Thai dipping sauces (adjusted if
necessary to vegetarian/vegan
requirements).
Serves 4
--
Colonel I.F. Khuntilanont-Philpott
(mailto:colonel@korat1.vu-korat.ac.th)
From: Cooking Club Contributor
Subject: Recipe
khao krok kapi (shrimp paste rice)
Description
This is a dish made from cooked
rice. It is one of the many ways in which
'left over' rice is utilized in
Thailand. Also, since the essential point
is that this is a dish eaten whilst
a group of friends talk, or carry on
with other tasks (preparing the
ingredients for the main meal of the day,
for example), it is usually
presented with the various ingredients in
separate serving bowls. The diners
then take whatever takes their fancy as
the meal progresses.
Ingredients
4 cups cooked long grain rice
2 eggs (preferably duck eggs),
beaten
half cup of small dried shrimp
half cup of mango, shredded
quarter cup of ribbon noodles
3 tablespoons hom daeng
(shallots/purple onions), thinly sliced
3 tablespoons kratiem (garlic),
thinly sliced
3 tablespoons kapi (fermented shrimp
paste)
3 tablespoons nam pla (fish sauce)
Method
Shred the mango, or finely slice it,
and place it in a serving bowl.
Place a wok over medium heat and
warm enough oil for deep frying. Briefly
saute the shallots and garlic until
golden. remove with a slotted spoon and
place in a serving bowl.
Deep fry the shrimp briefly (about
30 seconds), then remove from the oil
and place in a serving bowl. Cut the
noodles into short pieces, and stir
fry until crispy. Remove and place
in a serving bowl.
Remove nearly all the oil and then,
combine the shrimp paste with the
cooked rice (it is the process of
mixing in with the fingers that is
implied by the Thai word krok) and
then stir fry it until heated through.
Remove and place in a serving bowl.
Finally the egg is cooked. The Thai
technique is to drizzle it into the hot
wok whilst making a 'chopping'
motion with the spatula to break the cooked
egg into fine ribbons and pieces.
You may find it easier to make a thin
crepe, then roll it and slice it
into half inch wide ribbons.
Serving & Storage
Arrange the bowls on the table, and
give each diner a plate, and a slice of
lime. The dish is finally seasoned
to the diner's taste from the usual
table condiments.
Colonel I.F. Khuntilanont-Philpott
(mailto:colonel@korat1.vu-korat.ac.th)
From: Cooking Club Contributor
Subject: Recipe
Tam Lao (Papaya Salad)
Description:
There is a joke to the effect that
the dish called som tam is hot, but tam
som is hotter, and tam lao the
hottest of all. (These being the name of
the dish in Bangkok and the Isan
respectively, and a variant common to
rural people in the Isan).
Be that as it may, this is the
version common in the countryside of the
Isan. Virtually everything about the variants of som tam is 'optional',
except for the papaya. I would also point out that in the Isan the
mud
fish and the crab are typically raw,
which leads to common warnings from
the Thai government about hepatitis
(from the crab), and intestinal
parasites (from the mudfish). In line with this the following
preparation is designed to avoid
that problem.
The number of chilies to include in
the dish is the first order of
business when ordering the meal -
foreigners being well advised to say
'none' since the mortar and pestle
aren't washed out between
preparations, and there is generally
enough chili juice left in the
bottom for foreign tastes. Locals may sometimes order up to 30 chilies
in a single portion, which renders
the tam lao blood red, and has an
affect in the mouth similar to
fire! If making it at home, I would
suggest you start by trying 2 or 3
chilies.
When not actually preparing the
dish, vendors advertise their services by
sitting julienning the papaya: they
hold it in one hand while 'whacking'
it with a cleaver in the other,
pausing occasionally to shave off a layer
of julienned fruit. This technique is even more remarkable when
you see
them carrying on a conversation with
a neighbouring stall holder and not
looking at the papaya as the razor
sharp cleaver reduces it to a nubbin
in their hand! I suggest that in the interests of safety
you do not try
to emulate this technique: slice off
a thin piece of papaya, then cut it
into matchstick sized pieces in a
more normal fashion! The papaya should
be crispy and firm in texture.
The crabs used in Thailand are small
river crabs, about an inch across the
body. If these are not available you can use any form of crabmeat.
Plara is available (packed in mud)
in small jars from Asian grocers.
Ingredients:
Small river crabs or crabmeat
Vinegar
Cracked black pepper
1 cup papaya, julienned
1 tablespoon nam pla (fish sauce)
1 tablespoon nam tan paep (palm
sugar)
1 tablespoon plara (pickled mudfish)
2 tablespoons nam manao (lime juice)
3-4 cherry tomatoes
1-2 makheua pro (Thai eggplants - or
aubergine, cut in small balls)
1 tablespoon kratiem (garlic),
roughly chopped
Up to 30 prik ki nu daeng (red
bird's-eye chilies), sliced.
NOTE : All ingredients except papaya
amounts are to taste
(above as guide only).
Method:
Stir fry the crab, and then break it
up and sprinkle liberally with
vinegar, and season with freshly
cracked black pepper. Allow to stand
for
about 1 hour before using.
Next julienne the papaya, and place
it in a mortar and pestle.
Boil the mudfish in a quarter cup of
water for 2-3 minutes, then transfer
to a muslin bag and squeeze out as
much juice as possible. (You may also
include the fish, but this is not
recommended, see warning above).
Finally quarter the tomatoes and the
eggplant, and put all the ingredients
in a mortar and pestle and pound to
soften and bring out the juices.
Serving:
Serve with a selection of fresh raw
vegetables.
From: Cooking Club Contributor
Subject: Recipe
Another recipe for red curry paste,
suitable for vegetarians because of the omission of the shrimp paste, but just
as delicious.
Red Curry Paste
7 dried red chilies, about 2-3
inches long
2 T. finely chopped garlic
2 T. finely chopped shallots
1 T. finely chopped lime zest
2 t. finely chopped fresh lemon
grass
2 t. finely chopped fresh galangal
(Thai ginger)
2 t. ground coriander seeds
1 t. salt
Put all the ingredients in a food
processor and blend until it is as chopped as it will get. Then pound the ingredients in a mortar until
a thick paste is formed. You can pound
it in several batches to make it a little easier. Refrigerate in a sealed container.
From: Cooking Club Contributor
Subject: Recipe
Here's a delicious recipe that uses
red curry paste, which I just posted the recipe for. The long beans are just becoming available in Asian markets this
time of year. String beans can be
substituted if you wish. The lime
leaves can be found fresh in many Asian markets. If you can't find them fresh, you can substitute dried leaves
ground to a powder in a coffee grinder, or use chopped lime zest.
Spicy Quick-Fried Long Beans
1 block of tofu, cut into 1-inch
cubes and deep-fried until golden
2 T. oil
1 t. finely chopped garlic
1 T. red curry paste
1/2 lb. long beans, or string beans,
cut into 1-inch pieces
2 T. soy sauce
1/4 cup vegetable stock
1 T. ground roasted peanuts
2 kaffir lime leaves, very finely
chopped
First fry the tofu, or use
ready-fried tofu which is available in many Asian markets. Heat the oil in a wok, fry the garlic until
golden, then stir in the curry paste.
Now add all the remaining ingredients in order, ending with the fried
tofu. Stir briefly and serve. This can be a meal by itself when served
with rice, or it would make a nice main dish as a part of a larger Thai meal
along with an appetizer, soup, curry, noodles, and rice.
From: Cooking Club Contributor
Subject: Recipe
Two Thai Hot Sauces.
This basic recipe is used to make
two table "pouring" sauces of the type
you might use to flavor an omelet or
other relatively bland dish.
If you make it with the chilies
known in Thailand as prik chi fa daeng and
sometimes called the Thai jalapeno
(daeng simply means the red variety), the
result is a mild sweet sauce. If you cannot find the finger sized Thai
peppers, you could easily substitute
Mexican jalapenos.
If you make it with prik ki nu
(mouse-dropping chilies, or 'Thai hots'),
then the sauce will have a hot bite
to it. In this form I prefer it made
with green chilies, but on aesthetic
grounds you could easily use red
chilies. If Thai chilies aren't available, then you could substitute
habaneros or Scotch Bonnet chilies.
These sauces are made commercially
by a small factory near our home, and
these recipes are simple enough to
keep the prices down and minimize the
need for labor or expensive
equipment.
Pickled garlic can be purchased in
most Asian grocers, or you can make your
own using the simple method
explained here. Using pickled garlic
and
chilies mellows the flavors. Also in this case the sauce is thinned with
the
pickling liquor used for pickling
the chilies, and this gives it an extended
shelf life. However, if you intend to consume it
rapidly, then you could
substitute tamarind juice, which has
a slightly more complex flavor.
Method:
A week before you intend to make the
sauce you must prepare the pickled
ingredients. If you are making the sweet sauce, then
de-stem your chilies
(prik chi fa daeng), and split them
in half lengthwise, and discard the
seeds; chop coarsely until you have
a cup of chopped chili; lace it in a
1-pint preserving jar; and fill the
jar with rice vinegar. Cap and keep for
at least a week.
If you are making the hot variety,
you will find it too tedious to dispose
of the seeds, so simply de-stem,
chop the chilies, and pickle in the same
way.
Next prepare your kratiem dong
(pickled garlic). You make up a
pickling
liquor consisting of 2 cups of rice
vinegar, 1 teaspoon of salt, 1 teaspoon
of palm sugar, and half a teaspoon
of MSG (this latter is optional but
recommended). Peel your garlic, slice it, then three
quarters fill a
preserving jar, and fill it up with
the pickling liquor. Keep in a cool
place for a week.
The sauce is then made with the
following ingredients:
10 parts drained pickled chili
5 parts palm sugar
3 parts vinegar (use the liquor that
pickled the chilies)
2 parts drained pickled garlic
These are placed in a liquidiser
(blender) or food processor and processed
to a sauce-consistency.
Bottle in a well sealed
container. It will keep for about 6
weeks.
If you make it using tamarind juice
instead of vinegar at the final stage,
then consume within a week and keep
refrigerated.
Colonel Ian F Khuntilanont-Philpott
From: Cooking Club Contributor
Subject: Recipe
pad si-iew
stir fried ribbon noodles
si-iew (pronounce approximately
"see yew") is the name for sweet dark
soy sauce in the dominant local
Chinese dialect. pad si-iew is a
favorite lunch dish, a Thai version
of fast food (and if you are on a
diet and omit the coconut milk, not
as fattening as a beefburger!)
marinade
--------
3-5 cloves of garlic minced
1 medium duck egg, beaten (use
chicken eggs if you can't get duck eggs)
1 tablespoon cornstarch/cornflour
1 tablespoon rice wine
1 tablespoon fish sauce
3 tablespoons sweet dark soy sauce
2 tablespoons oyster sauce
1 tablespoon palm sugar
1 teaspoon sesame oil
1 teaspoon freshly ground black
pepper
1 tablespoon freshly ground ginger
1 tablespoon chopped green onions
1 tablespoon chopped shallots
1 tablespoon thinly sliced red prik
ki nu (birdsey chilis - optional).
Take about 8 ounces (250 grammes) of
beef and slice it paper thin (if
you don't fancy this try and
persuade you butcher to put it through the
bacon slicer...) and marinade the
beef in the marinade for about an
hour.
Ingredients
-----------
marinaded beef (above)
8 ounces sen yai (wide rice noodles)
1 tablespoon fish sauce
1 tablespoon palm sugar
2 tablespoons oyster suace
2 tablespoons sweet dark soy sauce
1 cup broccoli florets
half a cup of coconut milk
(optional)
cook the noodles until tender
(andante I believe is the appropriate
Italian word), in plain water, then
put in cold water to halt the
cooking process.
Heat a wok and using a little oil
stir fry the marinaded beef until it
just begins to cook (because it is
cut very thin, this is quite quick,
so be careful not to overcook). Add
the noodles and the remaining
ingredients, and stir until blended
and heated through. Taste the sauce
for balance of flavours (it should
be just on the sweet side with a
salty tang).
Serve with rice and the usual Thai
table condiments (prik dong [chilis
in vinegar], prik pom [ground red
chilis] and sugar)
From: Cooking Club Contributor
Subject: Recipe
Chicken and Shrimp with Crispy
Noodles
4 boneless, skinless chichen breast
1/2 lb shrimp
2 dried wood ears
12 oz mushrooms
1 large onion cut into match sticks
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon fish sauce
2 tables spoon peanut oil
1/3 cup peanut oil
2 teaspoons soy sauce
1-2 tablespoons sambal oleck
1/4 of a 7.75oz of bean thread
noodle (sai fun)
Cut chicken into thin strips...Cut
shrimp into butterfiles soak woodear in
warm water for 10 minutes and cut
into match sticks.
In a bowl, mix rice vinegar, sugar,
fish sauce, soy sauce, and 1-2 tablespoons
of sambal oleck to taste.
put oil into hot wok..stir fry
onions for 2 minutes, add chicken and stir fry
2-3 minutes...remove for wok...stir
fry shrimp 2 minutes...remove...stir fry
mushrooms and woodear for 3-4
minutes...add liquid mixture and stir...
remove from wok. add 1/3 cup oil to wok...when hot add
noodles ( they should
explode). If they don't the wok is
to cold. Turn noodles to explode top
side.
remove from wok. Put chicken,shrimp, etc. back into wok and
heat. add half
of the noodles to the wok and stir
gently. Divide remaining crispy noodle
to each plate. Spoon wok mixture over crisp noodles.
From: Cooking Club Contributor
Subject: Recipe
thai ground turkey
In a wok add about 1 to 2 tbls. of
seseme oil, 2tsps. minced garlic. when
garlic is roasted add ground turkey(1lb), when almost cooked, add one medium
onion, holy basil with chille paste(about 3tbls.), oyster sauce, stir fry it,
and then in the end add some green bell peppers(sliced or chopped). thats it,
serve it with rice. My husband and I
love this recipe.
From: Cooking Club Contributor
Subject: Recipe
Kai Pad Med Mamuang Himaphan (Cashew
Chicken)
Description
There is a little confusion in the
name of the dish: mamuang is mango, but
in the full formal Thai language
mamuang himaphan is a cashew nut; the
logic is as follows: himaphan refers
to the Brahministic equivalent of the
Garden of Eden, and the bean in
which the cashew nut grows is similar to a
small mango--hence the cashew is the
"mango of paradise". However
this
leads to one of those delightful double
recipes, which is a sort of
culinary pun, which the Thais seem
to be particularly fond of. To add an
element of piquancy to the dish you
can include a small amount of shredded
mango--it is however quite optional
if you prefer to leave it out.
The sauce includes honey as a
sweetener, again the connotation is of the
land of the dawn paradise, but if
you prefer you could use sugar
(preferably palm sugar), though the
sauce won't have quite the same
flavor. Further the sauce is flavored with "sweet soy", which
is freely
available in Thailand and is
effectively a dark soy to which a little
sweetness has been added. However, you can easily substitute Maggi's
Seasoning Sauce if you cannot find
Thai sweet soy.
Finally there is the matter of the
cashews themselves. You have a
variety of strategies available for
cooking these: you could simply buy
roasted cashew nuts (unsalted of
course), or you could prepare your own.
Their is no doubt in my mind that the
flavor of freshly prepared cashews
is far better than any precooked
nuts bought in the supermarket.
If you choose to cook them yourself
you may simply 'dry fry' them in a wok
or skillet over medium heat. This, however, tends to lead to localized
burning and uneven cooking unless
you keep them constantly on the move.
You could deep fry them (and some
people choose to add a few dried red
chilies to the oil for flavor), but
this in my opinion makes them a little
too oily for the balance of the
dish. Better to cook them as indicated
below.
Ingredients:
1 lb chicken, cut into thin slices,
then into bite sized pieces.
1 tablespoon kratiem (garlic),
thinly sliced
1 tablespoon prik ki nu daeng (red
bird's-eye chilies), thinly sliced
1 tablespoon nam pla (fish sauce)
1 tablespoon si-ew wan (sweet soy)
or Maggi's Seasoning Sauce
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon nam prik pao (chili
paste)
1 teaspoon prikthai (black pepper),
freshly cracked
3 tablespoons nam sup (stock)
2 tablespoons rice wine
1/2 cup cashew nuts
Garnish:
2 tablespoons mango, shredded
3 tablespoons ton hom (spring
onions/green onions)
3 tablespoons prik yuet (sweet Thai
chilies) or green bell pepper,
julienned
Method:
First roast the cashews: this is
best done in a turbo-oven (a glass or
steel container with a hot air
heater/fan in the lid that produces very
hot, dry cooking conditions), at 300
C until golden brown.
In a wok, over medium heat, saute
the garlic and prik ki nu until the
garlic is golden and the whole is
aromatic, then remove and reserve the
chilies and garlic.
Add the chicken and all the
ingredients except the cashews, stock and wine
to the pan and stir fry until the
chicken just begins to cook. Add the
stock and continue over low heat
until the chicken is cooked, then using a
slotted spoon remove the chicken
from the sauce and set aside.
Add the rice wine and reduce the
sauce until a slight glaze appears (if
necessary add 1 teaspoon of
arrowroot powder, dissolved in a little tepid
water).
Return the chicken, chilies and
garlic to the sauce, and add the cashews.
Make sure they are heated through.
Serving & Storage:
Serve with steamed white rice.
Tease 2 tablespoons of mango into
shreds with the tines of a fork (or
julienne finely), cut the whites
from 4/5 spring onions, and thinly slice
about 3 tablespoons of the green
tops. Julienne the sweet chilies or
bell
peppers and garnish the dish with
the mango, onions bulbs, sliced tops,
and the chilies.
Serves 4
From: Cooking Club Contributor
Subject: Recipe
Thai fried noodles
ingredient1pd. rice noodle
10 shrimps medium, shelled and
cleaned
2 eggs 1cup bean sprout
1tb. coarsely ground peanuts
1tb . pounded dry shrimp
1tb. sugar
1tb. fish sauce
1tb. ketchup
1tsp. mince garlic
1/2 cup veg. oil
1tb. chopped scallion, coriander
leaves, some crushes pepper, some additional bean sprouts and 2pieces of lime
or lemon
Method
If dry noodle is used, soak them in
warm water for 15 mins,drain,
In the large frying pan , prefer non
stick, put all the oil, brown the garlic add shrimps,cook until pink color,add
sugar,fish sauce ,ketchup stir together
add eggs break in the yolk, then add
the noodle and stir fry until eggs all mixed in the noodle
add bean sprout,cook until the
sprout are crunchy not to over cook,
put
on the serving plate serve with raw bean sprout on the side.Sprinkle
dried shimp on top and ground peanut
and crushes pepper. Top with green scanllion and coriander and 2 pieces
of lime
serve hot
From: Cooking Club Contributor
Subject: Recipe
Masman Beef Curry
2 pd. stew beef
3 cup coconut milk
5-7 red potatoe cut in 3/4 "
cube
2 onions cut in 4 pieces
3 tb. of Masman curry chili paste (Asian grocery store) from
Thailand
1tsp. lemon juice
3 tb. fish sauce
1tb. sugar
1/2 cup shelled peanuts
1/2 cup veg. oil
Option 1/2 cup of pineapple or red
apple or green apple sliced
Method
In the sauce pan ,heat the oil brown
the beef 5 mins . Add the coconut milk and simmer 2hrs in the low heat until
meat tender.
Remove the sauce from the meat and put in fring pan,add the masman paste
and fried for 2 mins.
Add the chili paste to the meat
mixture also add fish sauce, sugar, onion, potatoes, and peanuts
Cover and cook 20 mins on low heat.
Add the pineapple or apple as you
prefer or none
From: Cooking Club Contributor
Subject: Recipe
Thai Tofu Stif-Fry
Categories: Tofu, Stirfry, Thai, Vegetarian
Yield: 4 Servings
1 pk Firm tofu; drained and cut
-into 1-inch cubes (16 oz)
1 tb Curry powder
1 tb Gingerroot; grated, peeled
1 tb Soy sauce
1 tb Asian fish sauce
- (See Note Below)
6 ts Vegetable oil
1 md Head bok choy; sliced
- crosswise into one inch
- slices (about 1 pound)
1 md Zucchini; cut into bite-size
- pieces (about 12 ounces)
3 Green onions; cut
into
- 2-inch pieces
1 Container
mushrooms; cut
- into 1/4-inch-thick
- slices (8 oz)
1 md Size red pepper; sliced
3/4 c Chicken broth
1 1/2 ts Cornstarch
1/2 c Packed fresh basil leaves;
- chopped
1. In medium bowl, gently toss tofu cubes with curry
powder, gingerroot, soy sauce, and fish sauce.
2. In nonstick 12-inch skillet over medium-high heat,
heat 2 teaspoons vegetable oil. Add bok choy,
zucchini, and green onions and cook until vegetables
are tender-crisp, about 8 minutes. Remove vegetables
to large bowl.
3. With slotted spoon, remove tofu from curry mixture;
reserve curry mixture.
4. In same skillet, heat 2 more teaspoons vegetable
oil. Add tofu and cook until lightly browned, about 5
minutes, gently stirring occasionally. Remove tofu to
bowl with bok-choy mixture.
5. In same skillet, heat 2 more teaspoons vegetable
oil. Add mushrooms and red pepper and cook until
pepper is tender-crisp, about 8 minutes.
6. Into curry mixture in bowl, stir chicken broth and
cornstarch; stir into skillet with mushroom mixture.
Heat to boiling; boil 1 minute until sauce thickens
slightly. Return bok-choy mixture to skillet. Add
basil; heat through. Serves: 4,
Work Time: 30
minutes, Total Time: 55 minutes.
Each serving: 295 calories, 24 g soy protein, 17 g
carbohydrate, 18 g total fat (2 g saturated), 2 mg
cholesterol, 745 mg sodium.
Note: Asian fish sauce is a thin, translucent, salty
brown liquid extracted from salted, fermented fish.
This condiment is used predominantly in Thai and
Vietnamese cooking.
From: Cooking Club Contributor
Subject: Recipe
Thai Curried Chicken Coconut Soup
This recipe is a hybrid of just
about every recipe for this type of soup which I've come across. It's delicious -- enjoy!!
Ingredients:
2 T fresh ginger, minced
2 garlic cloves, minced
2 T vegetable oil
4 T curry powder
3 c chicken broth
2-14 oz. cans unsweetened coconut
milk
1 c water
2 stalks lemongrass (trim ends,
discard outer leaves, and mince the last 4-5 inches of the lower stalks)
1 tsp fresh ground black pepper
6 T lime juice
6 T nuoc mam (a Vietnamese
condiment, also known as "fish sauce")
1/3 c chopped fresh coriander (also
known as cilantro)
Asian chili oil (to taste - usually
a 1/4 tsp will suffice)
Red pepper flakes to taste
salt to taste
1 lb blanched chicken - cut into
bite-size pieces (slice raw chicken thinly as in Chinese cookery, heat 1-2 c
oil in wok until very hot, immerse chicken in oil for a minute or so until
cooked but not brown, then remove w/chan or slotted spoon and drain)
Preparation:
1. In a large pot, heat 2 T. veg
oil at medium heat.
2. Saute garlic and ginger until
fragrant, but not browned, then add curry powder and cook while stirring for about 30 seconds.
3. Stir in chicken broth,
coconut milk, water, lemongrass, and pepper.
Bring mixture to a boil.
4. Add cooked chicken, lime
juice, nuoc mam, Asian chili oil, and red pepper flakes.
5.
Dinner's
ready! Bon apetit!
From: Cooking Club Contributor
Subject: Recipe
Tom Ka Goong
1 tbs. of extra virgin olive oil
4 or 5 diced scallions
4 2/3 c. water &
1 tbs of Better Than Bullion- chicken or
2/3 c. water &
32 oz chicken broth
1/2 tbs lemon grass powder
5 lemon grass bulbs sliced in 1/4 sections
1/3 c.sliced galangal
1 tbs fish sauce
3/4 tbs chili paste for med hot
1-1 1/2 med lime(s)
2-3 c. mushrooms regular or fresh straw
12-20 deveined med. shrimp
14 oz. can of coconut milk
1/2 c. chopped cilantro
Saute scallions in olive
oil until wilted. Add water and bullion
or water and broth. Add lemon grass,
lemon grass powder, galangal, fish sauce, chili paste. Stir until lemon grass
powder and paste are dissolved. Add
juice of 1 lime. Add mushrooms and cook
at low boil until tender, about 5 min.
Add shrimp and cook until tender.
Mix in coconut milk. turn heat to warm or off and add cilantro. When cilantro wilts a bit it ready. Add more lime
juice if needed.
From: Cooking Club Contributor
Subject: Recipe
Green Curry Beef (Easy)
1 can (13.5 oz) coconut milk
1 to 2 Tbsp green curry paste
Nam pla (Fish Sauce) to taste
1 lb lean beef (cut into thin strips)
Approx 2 cups frozen peas and
carrots
Open can of UNSHAKEN coconut milk
and scoop out the top layer of thick cream into skillet. It should equal about
1/2 the can. Reserve the rest. Heat over med hi heat. When it begins to warm
stir in the green curry paste ( if you've never had it start out with about 1
Tbsp). Stirring frequently heat to high simmer. Make sure to keep it moving or
it may scorch. Cook until a thin layer of oil forms and the liquid thickens.
Then add your meat .
Cook until no longer pink. Add the
rest of the coconut milk and frozen peas and carrots.
Cook until slightly thickened. Serve
over steamed jasmine rice.
All of the unusual ingredients can
be found at an oriental food store. The
green curry paste comes in a small 4 oz can. Also if you want to be more
authentic you may purchase the small round green eggplants that are used
instead of the frozen vegetables.These are also found at the oriental food
stores and are about the size of cherry tomatoes. I would not suggest using
purple eggplant found at grocery stores since it seems to make the curry
watery.
From: Cooking Club Contributor
Subject: Recipe
Rad Na Thai Chicken
Recipe By: Philly News
RAD NA THAI CHICKEN
6 tablespoons blended oil
1/2 pound boneless, skinless chicken breasts, cut into thin strips
2 eggs, lightly beaten
1 pound rad na noodles (see note below) teaspoon crushed red
pepper flakes
Rad Na Sauce (see recipe below)
1 bunch scallions, cut into thin strips
1/2 pound fresh bean sprouts
1 cup roasted peanuts, rinsed under cold water to remove salt
1 head romaine, outer leaves removed, cut into 1-inch squares
Heat a skillet or wok till smoking.
Add the oil and heat again till
smoking. Add the chicken strips and stir. When the chicken is half-cooked
(about 3 minutes), add the eggs.
Stir vigorously to break up the egg as it
cooks. Add the noodles, crushed pepper and Rad Na Sauce. Stir to combine
and coat noodles. When noodles are
hot and coated with the sauce, add most
of the scallions, most of the
sprouts and most of the peanuts. Stir well
and remove from heat. Divide the lettuce among 4 bowls. Top with
the hot
noodle mixture and garnish with the
remaining scallions, bean sprouts and
peanuts. Serve immediately.
RAD NA SAUCE
6 tablespoons oyster sauce (purchased)
3 tablespoons fish sauce (purchased)
3 tablespoons sugar
3 tablespoons white vinegar
Combine all ingredients in a small
pot and bring to a boil. Reduce heat
and simmer 5 minutes. Cool before
storing in the refrigerator for up to 1
week.
Note: Rad na or chow fun are fresh
rice noodles, sold in wide strips at
room temperature. The noodles may need to be cut into
-inch-wide strips
before proceeding with the recipe.
While rad na are preferable, you may
substitute dried rice noodles,
soaked in cold water for 2 hours, then
drained before using.
From: tamale@primenet.com
From: Cooking Club Contributor
Subject: Recipe
Spicy Tamarind Tiger Prawns
(Gkung Yai Pad Som Makahm Bpiak)
1 lb. medium-size tiger prawns
1 tsp. sea salt
1/2 cup water
1/4 cup peanut oil
2 large shallots, halved lengthwise
and sliced crosswise 1/8-inch thick
8 cloves garlic, chopped
4 large dried red chillies, each cut
into 2-3 pieces
1/4 cup chopped onion
2 chopped jalapeno or serrano
peppers (do not remove seeds)
1 Tbs. Sriracha hot chilli sauce
1 Tbs. soy sauce
1 Tbs. palm or coconut sugar
1/3 - 1/2 cup tamarind juice the
thickness of fruit concentrate, to taste
1 1/2 to 2 Tbs. fish sauce, to taste
Lettuce to line serving platter
1 green onion, white part only, cut
into 1 1/2-inch lengths, then split into thin matchstick-size slivers
A few cilantro sprigs
Shell, devein and butterfly the
prawns. Place in a bowl and add 1 tsp. of salt and 1/2 cup of water. Mix well
to dissolve salt and set aside for 10 minutes. Then drain off the grey water
and rinse several times to remove all the salt. Drain well and let sit to warm
to room temperature before stir-frying.
Heat the oil in a small skillet for
2-3 minutes. Add the sliced shallots and fry over low to medium heat, stirring
occasionally until the pieces are evenly browned and crisped (may take 10-15
minutes). Drain from oil with a fine wire-mesh strainer. Return oil to skillet
and fry the garlic over high heat until golden brown. Drain likewise, reserving
the oil for stir-frying.
Heat a wok over high heat until its
entire surface is hot and smoking. Swirl in 2 Tbs. of the reserved oil to coat
the wok surface. Wait a few seconds for it to heat. Then add the dried chilli
pieces and fry quickly until they begin to darken. Toss in the chopped onion
and fresh peppers and stir-fry until softened and aromatic. Add the Sriracha
chilli sauce, soy sauce and palm sugar and season to the desired sourness and
saltiness with tamarind and
fish sauce. Stir well to blend, heat
to a sizzling boil and reduce a minute or two to thicken.
Add the prawns and with frequent
stirring, cook over high heat until the sauce is thick and the prawns are
cooked to your liking (2-4 minutes). Turn off heat and add the fried shallots
and garlic. Toss well.
Transfer to a lettuce-lined serving
platter. Garnish top with slivered green onion and cilantro sprigs. Serves 6
with other dishes and rice in a shared family-style meal.
This recipe was originally printed
in the San Jose Mercury News
Author:
Kasma Loha-unchit
PO Box 21165
Oakland, California 94620
Email: kasma@lanminds.com
From: Cooking Club Contributor
Subject: Recipe
KASMA LOHA-UNCHIT'S GARLIC NOODLES
(BAMEE HAENG)
Kasma Loha-Unchit, an Oakland
cooking teacher and cookbook author, often takes these cool noodles to
potlucks.
INGREDIENTS:
-- 1/2 cup peanut oil
-- 1 large head garlic, peeled and
chopped
-- 1 pound thin, fresh Chinese-
style egg noodles
-- 4 cups fresh bean sprouts
-- 8 green onions, thinly sliced
(white and most of the green part)
-- 1/4 cup chopped and firmly packed
preserved Tianjin vegetable (see note)
-- 2 to 3 tablespoons Asian fish
sauce, or to taste
-- 2 to 3 teaspoons sugar (optional)
-- Hot red pepper flakes to taste
-- 12 to 15 leaves of romaine or
leaf lettuce, in bite-sized pieces
-- Short leaf and stem pieces from 1
small bunch cilantro
-- 1/2 cup coarsely chopped dry-
roasted unsalted peanuts
-- 1 pound Chinese-style barbecued
pork, roast duck, sauteed shrimp, cooked crabmeat, tofu or other topping
CONDIMENTS:
-- Hot red pepper flakes
-- Pickled hot peppers
-- Crushed chili sauce
-- Chopped peanuts
-- Pickled garlic
-- Asian fish sauce
-- Sugar
INSTRUCTIONS: Heat the oil in a wok
or skillet over moderately low heat. Add the garlic and cook, stirring
frequently, until golden brown. Set aside.
Bring a large pot of water to a boil
over high heat. Add the noodles and cook until done to your taste. Drain well.
Transfer them to a large bowl and add the garlic and oil, the bean sprouts,
green onions, preserved vegetables, fish sauce, sugar (if using) and hot pepper
flakes. Toss well to wilt the bean sprouts and green onions. Taste and adjust
seasoning. Add the lettuce and most of the cilantro, reserving a few sprigs for
garnish. Toss well.
Transfer to a serving platter.
Sprinkle with chopped peanuts and top with barbecued pork or other topping.
Garnish the center with reserved cilantro sprigs.
Serve warm or at room temperature
with side dishes of condiments for each diner to add to taste.
Serves 6.
Note: Look for preserved Tianjin
vegetable (salted cabbage) in a small crock in Asian markets.
PER SERVING: 635 calories, 28 g
protein, 57 g carbohydrate, 33 g fat (7 g saturated), 132 mg cholesterol, 764
mg sodium, 6 g fiber.
San Francisco Chronicle
Wednesday, February 12, 1997
From: Cooking Club Contributor
Subject: Recipe
Green Papaya Salad
(Som Dtam)
4 cups julienned green papaya (unripe papaya)
2 cups cut long beans 1 1/2-inch
segments
1 julienned carrot (optional)
2 small tomatoes, cut in wedges; or
12 cherry tomatoes, cut
in half
10-15 Thai chillies, each cut into
3-4 segments
8-10 cloves garlic, skinned and cut
each into 2-3 pieces
2 Tbs. small dried shrimp; or 1
small salted crab, chopped
into 4 pieces
1/4 cup tamarind water the thickness
of fruit nectar
Juice of 2-3 limes
3-4 Tbs. fish sauce (nam bplah), to
taste
2 Tbs. palm sugar, melted with 1
Tbs. water into a thick
syrup use as needed
1/4 cup chopped unsalted roasted
peanuts
Vegetables to eat along with salad:
cabbage wedges
water spinach or morning glory
Prepare the ingredients as indicated
and divide into four
batches.
Make each of the four batches
as follows: Using a clay
mortar with a wooden pestle, pound
the garlic and Thai
chillies together to a paste. Add
the dried shrimp or
salted crab and pound lightly to
bruise. Follow with
tamarind water and some of the lime
juice, fish sauce and
palm sugar syrup. Stir to mix, then
toss in the julienned
green papaya , long beans and
carrot. Pounding with one
hand and stirring with the other,
bruise the vegetables and
mix them with the flavorings and
seasonings. Taste and
adjust flavors as desired with more
fish sauce, lime juice
or palm sugar. Add the tomato pieces
at the end, stir and
bruise lightly to blend in with the rest of the salad.
Transfer to a serving plate and
sprinkle with peanuts.
Green papaya salad is commonly
served with plain steamed
sticky rice and barbequed chicken
staple foods of Thai
Northeasterners.
* * * * *
--
Michael Babcock
From: Cooking Club Contributor
Subject: Recipe
Saigkawk Na'am
Northern Thai/ Lao Rice and Pork
Sausage
6 lb. / 2.45 Kg. Coarse ground Pork
Butt (3:1 lean/fat)
2 lb. / 900 gr. cooked Jasmine or glutinous rice
3.5 oz./100 gr. fresh garlic cloves
2.5 oz. / 70 gr. kosher salt
big pinch / 1 gr. sodium nitrate
Grind the chilled pork butt with a
3/8 or 1/2" plate (depending on your texture
preference). Pound the garlic to a
paste in a mortar and pestle. Combine salt
with powdered sodium nitrate and
sprinkle over the ground pork. Add garlic and
chilled cooked rice and fold
together until homogeneous. Stuff into 35-38 mm hog
casings and make palm width links.
Curing: This is an indigenous sour
sausage made in Bronze Age (and I'm being
generous here) conditions.
In-country this is cured in an earthenware crock
secure with a weighted top if there
are no plastic bags to be found. It is left
to ferment for 3 days at normal
tropical temperatures. Here in civilization,
you can double bag the batch in
clean shopping bags, or in a tub sealed with
plastic wrap. Leave it at room
temperature for 3-4 days or, if you're squeamish,
under refrigeration for 1-2 weeks
until it develops a tangy, sour taste not too
unlike Lebanon Bologna. Prepare by
grilling, broiling, or baking uncut links in
a coil, or to be really authentic
and food stall ready, grill separated links
individually on bamboo skewers.
Enjoy with sliced raw cabbage, sliced fresh
ginger root, and a very cold bottle
of Asian beer.
From: Cooking Club Contributor
Subject: Recipe
Grilled Thai Sirloin with
Tangy Lime Sauce
Recipe By : GE News
Serving Size : 4
Preparation Time :0:20
Categories : Beef Thai
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds well-trimmed boneless beef top
sirloin steak cut 1" thick
lime slices
cilantro sprigs
Marinade:
3 Tablespoons soy sauce
2 Tablespoons olive oil
1/2 teaspoon hot chili oil
2 tablespoons garlic powder or crushed fresh
garlic
1/4 teaspoon pepper
1/3 cup fresh cilantro -- finely
chopped
Sauce:
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1/2 teaspoon packed brown sugar
1/4 teaspoon pepper
In small bowl, combine soy
sauce, olive oil and hot chili
oil; whisk until blended. In
second small bowl, combine
garlic and 1/4 teasp.
pepper. Place beef steak in large
shallow dish. Pour one half
of soy sauce mixture over one
side of steak; sprinkle with
one half of garlic mixture and
one half of chopped
cilantro. Rub mixture firmly into beef.
Turn steak over and repeat
on second side. Cover and
marinate in refrigerator for
20 minutes.
Place steak on grid over
medium, ash-covered coals. Grill,
uncovered, 17 to 21 minutes
for medium rare to medium
doneness, turning once. When
steak is almost done, in small
saucepan, combine sauce
ingredients. Place on grid near edge
of grill to heat until
hot.
Carve steak crosswise into
thin slices, arrange on heated
platter. Spoon sauce over
beef; garnish with lime slices and
cilantro sprigs. Serve
immediately.
- - - - - - - - - - - - - - - - - -
Betty Franke - Glen Ellyn,
Il.
From: Cooking Club Contributor
Subject: Recipe
Fiery Thai Salsa
Recipe By : July 1993 issue of Bon Appetit
Serving Size : 4
Preparation Time :0:00
Categories : Salsa Thai
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups cucumbers -- chopped seeded peele
1 Cup green onion -- chopped
3/4 Cup radishes -- chopped
1/4 Cup fresh mint -- chopped
3 Tablespoons fresh ginger -- minced & peeled
3 Tablespoons fresh lime juice 2 Tablespoons sugar
1 Tablespoon minced garlic 1 teaspoon minced garlic
1 1/2 teaspoons sesame chili oil
Combine all ingredients in
large bowl. Season with salt. Cover and
refrigerate until juicy,
about 1 hour. Stir before serving cold.
From: Cooking Club Contributor
Subject: Recipe
Thai Carrot Soup
Recipe By : Los Angeles Times
Serving Size : 6
Preparation Time :0:00
Categories : Soups Thai
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Oil
1 Whole Onions,Spanish -- Thinly sliced
2 Whole Garlic,Clove,Raw -- Minced
1
Ginger root cube (1")
1 3/4 Pounds Carrots,Peeled -- Thinly sliced
4 Cups Chicken Broth,Canned,Prepared
1/4 Cup Cilantro,Fresh,Chopped
Pepper,Red,Crushed
Heat oil in 3-quart saucepan
over medium-high heat. Add onion,
garlic,
ginger, and carrots. Cook, stirring frequently, until hot and
fragrant --
about 4 minutes. Add 3
cups stock. Simmer, covered, until
carrots are
tender -- about 25
minutes.
Drain liquid from
solids. Reserve liquid. Puree solids with cilantro in
blender or processor until
smooth. Add as much liquid as container
can
hold. Puree untel even smoother. Transfer to 3-quart bowl. Add
remaining liquid, if any,
and remainin 1 cup of stock. Season to
taste
with salt and crushed red
pepper. Serve chilled or hot.
NOTE: can be made 2 days ahead and refrigerated,
or frozen up to 3
months. Adjust seasonings to taste before
serving.
Each serving contains about:
115 calories, 614 mg sodium, 1 mg cholesterol, 4 g fat, 17 g
carbohydrates, 5 g protein, 1.55 g fiber.
From: Cooking Club Contributor
Subject: Recipe
Tofu Soup
Categories: Soups, Thai, Appetizers, Tofu
Yield: 4 servings
5 cup Vegetable broth
2 Tablespoon Vegetable oil
1/2 pound Tofu
1/4 teaspoon Pepper
2 ea Scallions, chopped
2 ea Cilantro sprigs, chopped
3 Tablespoon Soy sauce, or more to taste
Salt, if necessary
In a medium sized soup pot,
bring the broth to a simmer. In a
skillet, heat the oil. While it is heating, slice the tofu into
strips. When the oil is hot,
fry the tofu. Add the pepper, scallions
and cilantro stems. Let cool
slightly. Drop the tofu mixture into
the
broth. Stir in the soy sauce
and simmer for 3 or 4 minutes and serve.
Adapted from Pojanee
Vatanapan's "Thai Cookbook"
From: "Fred Towner"
townerf@cyberlink.bc.ca
From: Cooking Club Contributor
Subject: Recipe
Plain Fried Rice
Categories: Side dish, Thai, Rice, Tofu, Vegetarian
Yield: 6 servings
3 Tablespoon Vegetable oil
2 Tablespoon Onion, chopped
1 Tablespoon Garlic, chopped
5 cup Cooked long-grain
rice
1 cup Tofu, diced
3 Tablespoon Soy sauce
1/2 teaspoon White pepper
MMMMM--------------------------GARNISH
1 Tablespoon Cilantro leaves, chopped
1 cup Cucumber, sliced
2 Tablespoon Red and green chilies, chopped
3 ea Green onions, chopped
1 ea Lime, cut into wedges
Heat the oil in a wok over
medium-high heat. Add the onion and
stir-fry for 3 minutes. Add the garlic and stir-fry until both are
golden. Add the rice and the
tofu and stir-fry for 3 minutes.
Sprinkle
with soy sauce and white
pepper. Remove from heat and place in a serving
dish surrounded with
garnishes.
Adapted from Puangkram C.
Schmitz and Michael J. Worman, "Practical Thai
Cooking"
From: "Fred
Towner" townerf@cyberlink.bc.ca
From: Cooking Club Contributor
Subject: Recipe
Thai Style Fried Noodles
Categories: Side dish, Thai, Vegetarian
Yield: 6 servings
8 ounce Flat Thai noodles (gwit dio)
4 Tablespoon Vegetable oil
2 Tablespoon Garlic, chopped
MMMMM-------------------------SEASONINGS
1/2 cup Peanuts, crushed
2 Tablespoon Chopped sweet pickled radish
1/4 pound Tofu, diced
2 Tablespoon Soy sauce
2 teaspoon Sugar
1 teaspoon Red pepper flakes
Juice of 1/2 lime
3 ea Green onions, chopped
MMMMM-------------------------CONDIMENTS
1 cup Bean sprouts
3 Tablespoon Soy sauce
2 Tablespoon Red and green chili peppers,
-- slivered
Sugar, optional
Lime wedges
Boil noodles in ample
lightly salted water for about 7 minutes, or
until *al dente*. Drain.
Heat the oil in a wok over
medium heat. Add the garlic and
stir-fry
until the colour
changes. Add the noodles and stir
well. Add all the
SEASONINGS and stir-fry for
5 to 7 minutes, being careful not to break
the noodles. Transfer to a
serving dish and serve the CONDIMENTS in
small dishes on the
side. You might want to sprinkle some
extra
sugar on the noodles.
Adapted from Puangkram C.
Schmitz and Michael J. Worman, "Practical Thai
Cooking".
From: "Fred
Towner" townerf@cyberlink.bc.ca
From: Cooking Club Contributor
Subject: Recipe
Thai Fried Bananas
Recipe By :
Serving Size : 2
Preparation Time :0:00
Categories : Fruit Thai
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2
banana -- firm
1 tablespoon palm sugar (brown will do if you can't
find palm)
1 tablespoon butter
1 lime
-- juiced
Peel bananas; slice
lengthwise, then in half. Fry in butter
until soft and
golden. Add sugar and stir until syrup
thickens. Sprinkle with lime juice and
serve.
From: Cooking Club Contributor
Subject: Recipe
Thai Pineapple Fried Rice
By: Unknown
fruits, side dish
1 tablespoon garlic; chopped
1/2 cup oil
1/2 cup pork,
thinly sliced
1/2 cup chicken,
thinly sliced
2/3 lb shrimps,
peeled and devained
4 large eggs
12 cup cooked
rice, cooled
1 1/4 cup diced
pineapple
2 tablespoon sugar
6 tablespoon fish sauce; (nam
pla)
1 cup green
onions, cut 1 pieces
6 fresh
pickles; or
2 cucumbers,
sliced
1 tablespoon chili peppers;
or to taste
1/2 cup cilantro;
chopped
2 teaspoon ground white
peppers
Fry garlic in oil until golden brown over medium heat.
Increase heat to medium high and add chicken, pork and shrimps.
Cook
until meats are almost done, add eggs
and scramble. Cook half way through, add rice and pineapple and
mix
quickly. Sprinkle sugar, white peppers, fish sauce, green onions
and
mix well, cook about 2 minutes longer,stirring constantly, then
remove from heat. Serve hot with sliced pickles and chili peppers
with chopped cilantro sprinkled on top. Makes 12 servings.
NOTE: cook rice with a little less water than you normally would
because rice will absorb juice from the meats, therefore, it won't
be
soggy. Formatted by Elaine Radis ; October, 1993
Yield: 1 servings
Prep Time: 00:00
From: "Don
McWhirter" mcwhirte@lcc.net
From: Cooking Club Contributor
Subject: Recipe
Laab Ped (Spicy Ground Duck)
1 cup minced duck meat
2 tablespoons of lime juice
2 tablespoons of fish sauce
3 tablespoons of duck stock
1 teaspoon of prik phom
(powdered red chili)
2 tablespoons shallots, very
finely sliced
2 tablespoons lemon grass,
bruised, and very finely sliced
1 tablespoon of bai magkroot
(kaffir lime leaves), shredded
2 tablespoons of spring
onion/green onion, thinly sliced
1 tablespoon of prik ki nu
(green birdseye chilis), thinly sliced
1 tablespoon of prik ki nu
daeng (red birdseye chilis), thinly sliced.
I am very fond of laab in
all its forms, and duck seems to escpecially lend itself to
this style of cooking, which
can be both simple and elegant.
I recently watched a
neighbor cook this and I am strongly tempted to start with an
explanation of how you make
the dish "from scratch", but decided that I didn't care
to be accused of putting
people off their food. Suffice it to say that the duck for
this dish should be
exceedingly fresh.
How fresh? Well ideally it
should have been walking around a couple of hours ago.
Take your duck, and cut it
into portions, reserving the meatier portions for this
dish and then bone the
carcass out and use the bones to make good strong stock.
Though you only need a
little stock, you can use the rest to make soup... a nice
mildy seasoned vegetable
soup makes an excellent adjunct to the laab incidentally.
Method
In a dry wok or skillet,
carefully toast 2 or 3 tablespoons of long grained
(uncooked) rice, until light
brown, then allow it to cool and grind to a coarse
powder.
Take the duck meat and
chop/mince it to a fairly fine consistency (you can use a food
processor or meat grinder,
but this tends to reduce it to a paste - it is better if
you can manage it to cut it
very fine. Thais chop with two cleavers at once, but a
single very sharp knife will
do.)
Put the minced duck in a
small bowl and allow to marinade in the lime juice and fish
sauce for about an hour.
In a hot wok or skillet,
briefly stir fry the meat until it is just cooked, then
remove to a mixing bowl, and
combine with the other ingredients, using about one
tablespoon of the toasted
rice. Taste and if necesary adjust the seasonings.
Serve on a bed of lettuce
leaves, garnishing with mint and lime leaves, and putting
cucumber slices, water
chestnuts and radishes (or slices of fresh white radish
[mouli]) around the plate.
Add small dishes of sliced red and green chilis, and the
usual Thai table condiments.
Note that traditionally laab
is a very hot dish. You can virtually add as much
powdered chili, and sliced
fresh chilis as your palatte can stand. Do bear in mind
however that it is easier to
add spice at the table than remove it, so please prepare
the dish to a reasonable
degree of heat and rely on the diners adding spice as
desired.
Recipe by Ian
Khutilanont-Philpott
From: Cooking Club Contributor
Subject: Recipe
Tom Yum Koong (Spicy Shrimp
Soup)
Step I
1/3 lb. shelled shrimp with
tail
8 mushrooms, cut in half
12 canned straw mushrooms
Step 2
2 c. stock
1/2 lemon grass, cut 1"
long
4 slices ea: kaffir leaves, galanga
4-6 chilies
Step 3
2 T. fish sauce
2 T lime juice
1/2 t. ea: sugar, chili
paste with soya bean oil
cilantro as desired
--------
1) Devein shrimp; rinse and
drain.
2) Bring (Step 2) to boil;
add (Step 1) and (step 3); cook until shrimp change color. Sprinkle with cilantro; serve.
From: Cooking Club Contributor
Subject: Recipe
Thai Red or Green Curry
1 lb. meat of your choice,
small thin sliced
1 can unsweetened coconut
milk
1/2 can (3 Tbs.) Thai red or
green curry paste (can be adjusted by the spiciness desired)
1/3 cup vegetable oil
1 can bambooshoot, sliced or
stripped (or any other kind of hard vegetbles such as green beans, carrot,
snowpeas, broccoli, squash, etc.)
4 Tbs. fish sauce (can be
adjusted by the saltiness desired)
1 tsp. sugar
1 cup green and red pepper
strips (if you like it really spicy use hot pepper chili)
1 cup fresh basil leaves
7-8 Kaffir lime leaves
1. Stir curry paste in oil on high heat until smooth. Add coconut milk, meat and Kaffir
lime leaves. When meat
is cooked, add vegetables, fish sauce and sugar.
2. Adjust the flavor with additional fish sauce if needed, then add
pepper strips.
3. Sprinkle fresh basil on before turning the heat off. Let set for 5 mins.
Serves 4. Served over rice or noodles.
From: Cooking Club Contributor
Subject: Recipe
Thai Salad Rolls
8 oz. Rice Noodles (Rice vermicelli)
2/3 c. Cucumber, matchstick
5 eggs
½ c. bean sprouts
6 c. Mint Leaves
¼ c. lettuce, thinly sliced
¼ c. cilantro, chopped
¼ c. carrot, shredded
Dried rice paper or spring
roll wrappers (square works well)
Deep fried tofu or age,
thinly sliced
Cook noodles in boiling
water 4-6 minutes, Drain and rinse under cold water. Set aside. Beat eggs and season with ½ t. salt. Heat 1 T. vegetable oil in non-stick skillet
on medium high. After pan is hot, pour
in eggs. Let cook through and flip to
other side. Cook thoroughly. Remove
from heat, let cool and cut in thin strips.
Mix cucumber, lettuce,
cilantro, carrot, bean sprouts in large bowl.
Bring water to boil, pour in
large frying pan. Soak rice paper one
at a time in hot water until soft. Remove and lay on dry cloth on a flat
surface. Wait a couple of seconds til paper becomes dry and place a small amount
of vegetables, rice noodles, egg and tofu into the wrap. Roll about half way up and fold in the edges
of wrap. Continue rolling until the
rest of the wrap is secure. Serve
within three hours with Sweet Sauce.
Sweet Sauce for Salad Rolls
2 c. granulated sugar
1 ½ T. salt
2 c. water
2 T. rice vinegar
2 T. lime juice
1 t. ground fresh chili paste
½ carrot, shredded
¼ c. roasted Peanuts
In a small sauce pan,
combine sugar, salt, and water; bring to boil. Reduce heat to medium and simmer
about 5 minutes until sugar is dissolved.
Remove from heat. Set aside to cool.
Stir in rice vinegar and
lime juice. Pour sauce into serving bowl. Chill. At last minute stir in chili paste, carrots, and peanuts.