Chicken curry is so common that you will find it at any to-go curry vendors in Thailand. Chicken curry is eaten with rice or 'kanom jeen' noodles. You can see chicken curry's popularity when you go to a temple in Thailand; Thai people frequently bring the classic dishes like chicken curry to feed the monks and other temple patrons.2-4 Servings
3
cups
water
3-5
sprigs
Thai basil
2
tablespoons
fish sauce
1/2
lb
eggplant
1
tablespoon
red curry paste
1
cup
coconut milk
1
chicken breast
I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves. Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful. Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color. Serve hot with rice or rice noodles.
วันศุกร์ที่ 7 มีนาคม พ.ศ. 2551
Baked Shrimp in Clear Noodles
I remember goong ob woonsen from wedding banquets. Many Thai wedding banquets serve Chinese and Chinese influenced dishes like this one. It usually comes in a clay pot. It is always one of my favourites.2 Servings
1
Teaspoon
Sugar
1 1/2
tablespoons
soy sauce
6
shrimp
sesame oil
30
peppercorns
1
onion
1
tablespoon
ginger
1
clove
garlic
1
bundle
clear noodles
5-7
sprigs
cilantro
Tips and substitutionsThe key to this dish is the hotness of the pepper. I use peppercorn rather than ground pepper.
Cilantro roots are actually used in this recipe, but cilantro is rarely sold with roots in the US. If you have some cilantro roots, do use a couple in place of cilantro sprigs. I use 6 large shrimp for this recipe. I don't devein the shrimp or peel the shell off. Whole shrimp with heads and shell give a wonderful presentation. Soak clear noodles in hot water for 5-10 minutes. Snip the noodles into smaller and more manageable lengths so they are easier to serve. Ground garlic, ginger, cilantro, pepper in a mortar or food processor. I like using my mortar because the peppercorns seem to escape the knife. Use a medium size onion. Peel and slice onion thin. Heat up a tablespoon of oil in a wok over low heat. Add the ground ingredients and stir fry for a minute. Add onion and stir until the onion is tender then turn off the heat. Drain and add the clear noodles to the pan. A little water in the noodles is ok since it will keep the noodles soft when baking. Baking tends to take the moisture out of the noodles and the dish loses its taste if it becomes dry when baking. Add soy sauce, sugar,and a few drop of sesame oil. Mix well. Warm up the oven to 400 degrees. Pour the noodle mixture into an oven-proof dish or clay pot. Add shrimp on top and cover. Bake for 20 minutes or until the shrimp is done. Serve hot with rice
1
Teaspoon
Sugar
1 1/2
tablespoons
soy sauce
6
shrimp
sesame oil
30
peppercorns
1
onion
1
tablespoon
ginger
1
clove
garlic
1
bundle
clear noodles
5-7
sprigs
cilantro
Tips and substitutionsThe key to this dish is the hotness of the pepper. I use peppercorn rather than ground pepper.
Cilantro roots are actually used in this recipe, but cilantro is rarely sold with roots in the US. If you have some cilantro roots, do use a couple in place of cilantro sprigs. I use 6 large shrimp for this recipe. I don't devein the shrimp or peel the shell off. Whole shrimp with heads and shell give a wonderful presentation. Soak clear noodles in hot water for 5-10 minutes. Snip the noodles into smaller and more manageable lengths so they are easier to serve. Ground garlic, ginger, cilantro, pepper in a mortar or food processor. I like using my mortar because the peppercorns seem to escape the knife. Use a medium size onion. Peel and slice onion thin. Heat up a tablespoon of oil in a wok over low heat. Add the ground ingredients and stir fry for a minute. Add onion and stir until the onion is tender then turn off the heat. Drain and add the clear noodles to the pan. A little water in the noodles is ok since it will keep the noodles soft when baking. Baking tends to take the moisture out of the noodles and the dish loses its taste if it becomes dry when baking. Add soy sauce, sugar,and a few drop of sesame oil. Mix well. Warm up the oven to 400 degrees. Pour the noodle mixture into an oven-proof dish or clay pot. Add shrimp on top and cover. Bake for 20 minutes or until the shrimp is done. Serve hot with rice
Crispy Fried Okra
I love crispy fried okra and can't wait to munch on them. So I have a few while cooking them. I find that this is the best way to cook okra without getting the slimy juice. I like dipping the okra in chili fish sauce, but my father likes it better with just soy sauce. For all readers from the southern US who may be wondering: yes, this is a Thai dish. My family has eaten okra for as long as I can remember.3-4 Servings
1/2
cup
water
1/2
cup
tapioca flour
1
lb
okra
1/3
cup
all purpose flour
1
teaspoon
baking powder
Tips and substitutionsFor a vegetarian version, dip the okra in soy sauce instead of chili fish sauce. It is best to cook this dish last if you are preparing other dishes to retain the crispiness. When it's time to reheat crispy fried okra (and other fried foods) a toaster oven or oven at low heat will return its crispiness, but a microwave will make it soggy.
Mix all the flours, baking powder and water together. Stir and mix well. Drop the okra in. Heat up a cup of oil in a wok or frying pan over medium heat. Test the oil with a drop of batter; the batter should puff up right away. Coat each piece of okra with the batter and drop it in the pan. Fry until lightly brown. Remove and drain oil. Serve immediately. Serve hot with chili fish sauce (below) and rice
1/2
cup
water
1/2
cup
tapioca flour
1
lb
okra
1/3
cup
all purpose flour
1
teaspoon
baking powder
Tips and substitutionsFor a vegetarian version, dip the okra in soy sauce instead of chili fish sauce. It is best to cook this dish last if you are preparing other dishes to retain the crispiness. When it's time to reheat crispy fried okra (and other fried foods) a toaster oven or oven at low heat will return its crispiness, but a microwave will make it soggy.
Mix all the flours, baking powder and water together. Stir and mix well. Drop the okra in. Heat up a cup of oil in a wok or frying pan over medium heat. Test the oil with a drop of batter; the batter should puff up right away. Coat each piece of okra with the batter and drop it in the pan. Fry until lightly brown. Remove and drain oil. Serve immediately. Serve hot with chili fish sauce (below) and rice
Stir-fried Macaroni with Chicken
Ingredients2 cups macaroni300 g. chicken meat2 tomatoes½ head onion3-4 green onion2 eggs3 Tbsp oyster sauce2 Tbsp thin soy sauce1 Tbsp seasoning soy sauce2 Tbsp sugar3 Tbsp ketchup1 Tbsp vegetable oil Preparation1. Pour 6 cups water in a pot, bring to boil on high heat. Add macaroni, stir regularly, and boil about 15 minutes or until cook.2. Add 2 Tbsp of oil, stir well, then drain and rinse in cold water.3. Peel onion, cut green onion roots, wash dirt with tomatoes, and pat dry. Slice onion, cut green onion into 1” length, and cut tomato into pieces.4. Wash chicken, pat dry and cut into small pieces.5. Heat oil in a wok on medium heat. When oil is hot, add sliced onion and fry until fragrant, then add chicken meat.6. Stir-fry until the chicken is getting cook, season with oyster sauce, thin soy sauce, seasoning soy sauce and sugar, then stir thoroughly until the chicken is cooked.7. Make room for eggs in the middle, scramble with spatula, and spread the egg in a thin layer. When set, turn to the other side and mix well.8. Add cooked macaroni, then add sliced tomatoes and ketchup.9. Stir-fry until all ingredients mix thoroughly, add cut green onion, stir quickly, and then remove from heat.10. Put stir-fried macaroni with chicken on a serving plate and serve immediately.
Fried Prawn Cake
Ingredients400 g. prawns100 g. ground pork½ tsp salt½ tsp ground pepper2 tsp sugar3/4 cup soft finished flakes of bread crumbs1 cup vegetable oil for frying Preparation1. Clean prawns, peel shell, and devein. Put into food processor and blend with ground pork.2. Put the mixture in a large mixing bowl and then season with salt, ground pepper, and sugar.3. Mix all ingredients with hand and knead until sticky.4. Pour soft finished flakes of bread crumbs all over a plate. Spoon prawn mixture about 3 Tbsp, shape into small round piece about 3" in diameter, and cover with bread crumbs.5. Heat oil in a wok on medium heat. When oil is hot, fry each piece of prawn mixture until golden brown, then remove from oil, and drain on paper towel.6. Put the fried prawn cakes on a plate and serve with thinly sliced tomatoes and plum sauce.
Stir-fried Sponge Gourd with Egg & Prawn
Ingredients500 g. sponge gourd (sing gua)200 g. prawns2 eggs3 cloves garlic2 Tbsp oyster sauce1 Tbsp thin soy sauce2 tsp sugar1 Tbsp vegetable oil Preparation1. Peel sponge gourd (sing gua), wash dirt, pat dry and cut into pieces.2. Peel garlic, wash dirt, pat dry and mince. Then, clean prawns, peel shell, and devein.3. Place cut sponge gourd (sing gua) on a plate, cover, and put in microwave for 2 minutes. 4. Heat oil in a wok on medium heat, when oil is hot, add minced garlic, stir-fry until fragrant, and then add prawns.5. Stir-fry until the prawns are getting cook, add cut sponge gourd (sing gua) and then season with oyster sauce, thin soy sauce and sugar.6. Stir-fry until all ingredients mix thoroughly, make room for eggs in the middle, scramble with spatula, and spread egg in a thin layer.7. When set, turn to the other side, wait until the egg is cooked, mix all ingredients together and then remove from heat.8. Place stir-fried sponge gourd with egg & prawn on a plate and serve immediately.
Thai Pumpkin Custard: Sangkaya Fak Thong
Ingredients1 small Japanese pumpkin (kabocha)1 can coconut milk4 eggs1 cup palm sugar½ tsp salt3-4 pandanus leaves Preparation1. Cut out top of the pumpkin and use spoon to remove all seeds inside.2. Beat eggs in a large mixing bowl.3. Add coconut milk and stir well. 4. Add palm sugar, salt and pandanus leaves.5. Squeeze pandanus leaves until palm sugar dissolves and all ingredients mix well. 6. Sift custard mixture into the pumpkin, and steam for 45 minutes or well done.7. Cut pumpkin custard in pieces and serve immediately.
Pumpkin in Coconut Milk
In Thailand, pumpkins are available year round where in the US you can only enjoy them in fall. This will make a nice warm dessert in the fall. Many Thai desserts involve cooking rice, sticky rice or flour in sugar and coconut milk. However, pumpkin in coconut milk belongs to a class of dessert called 'gang buad', which refers to cooking vegetables, legumes or fruits in coconut milk with sugar.4 Servings
1
cup
water
1/2
teaspoon
salt
2
cups
pumpkin
1/3
cup
palm sugar
1/2
cup
coconut milk
Tips and substitutionsI recommend using acorn squash, moschata squash or any other yellow meat squash or cooking pumpkin.
Skin the pumpkin, remove the seeds and julienne into pieces of 2" x ½" x ½". Add water and coconut milk to a pot and heat over low heat. Add salt. I would recommend adding half of the sugar and tasting before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar. Add the pumpkin. Let it boil and let the pumpkin cook. Serve hot, warm or room temperature. The key to this dish is using thin coconut milk. The top layer of coconut milk or cream will curdle when boiled. If your coconut milk is creamy, dilute it with water.
1
cup
water
1/2
teaspoon
salt
2
cups
pumpkin
1/3
cup
palm sugar
1/2
cup
coconut milk
Tips and substitutionsI recommend using acorn squash, moschata squash or any other yellow meat squash or cooking pumpkin.
Skin the pumpkin, remove the seeds and julienne into pieces of 2" x ½" x ½". Add water and coconut milk to a pot and heat over low heat. Add salt. I would recommend adding half of the sugar and tasting before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar. Add the pumpkin. Let it boil and let the pumpkin cook. Serve hot, warm or room temperature. The key to this dish is using thin coconut milk. The top layer of coconut milk or cream will curdle when boiled. If your coconut milk is creamy, dilute it with water.
Chicken Wingette Red Stewed Sauce
Ingredients500 g. chicken wingettes1 large tomato¼ head onion2 Tbsp thin soy sauce2 Tbsp oyster sauce2 Tbsp sugar¼ cup ketchup2 Tbsp chili sauce3 Tbsp tempura flour¼ cup vegetable oil for deep-frying1 cup water
Preparation1. Wash chicken wingettes, pat dry, and put in a mixing bowl. Season the wingettes with 1 Tbsp thin soy sauce, 1 Tbsp sugar, and oyster sauce. Mix all ingredients thoroughly and allow to marinate for 1 hour.2. Peel onion, wash along with tomato, and pat dry. Then cut onion and tomato into bit size pieces.3. After marinated time, add tempura flour to the wingettes and stir thoroughly.4. Heat oil in a wok on medium heat. When oil is hot, add marinated chicken wingettes in the wok. Deep-fry each side until golden brown and crisp, remove from oil.5. Boil water in a pot on medium heat. When water is getting hot, add cut onion and tomato, stir well until the vegetable is getting cook, season with ketchup, chili sauce, thin soy sauce and sugar.6. Stir to mix well, taste for your flavour, simmer until the sauce is getting boil, and then add fried chicken wingettes.7. Stir thoroughly, reduce to low heat and simmer until the sauce is getting thick, and then remove from heat.8. Put chicken wingettes red stewed sauce in a plate and serve immediately.
Preparation1. Wash chicken wingettes, pat dry, and put in a mixing bowl. Season the wingettes with 1 Tbsp thin soy sauce, 1 Tbsp sugar, and oyster sauce. Mix all ingredients thoroughly and allow to marinate for 1 hour.2. Peel onion, wash along with tomato, and pat dry. Then cut onion and tomato into bit size pieces.3. After marinated time, add tempura flour to the wingettes and stir thoroughly.4. Heat oil in a wok on medium heat. When oil is hot, add marinated chicken wingettes in the wok. Deep-fry each side until golden brown and crisp, remove from oil.5. Boil water in a pot on medium heat. When water is getting hot, add cut onion and tomato, stir well until the vegetable is getting cook, season with ketchup, chili sauce, thin soy sauce and sugar.6. Stir to mix well, taste for your flavour, simmer until the sauce is getting boil, and then add fried chicken wingettes.7. Stir thoroughly, reduce to low heat and simmer until the sauce is getting thick, and then remove from heat.8. Put chicken wingettes red stewed sauce in a plate and serve immediately.
Fried Fish with Tamarind Sauce -
From the pictures, pla rad prig looks fancy and perhaps intimidating, but it is one of the easiest, tastiest dishes you'll find. There are two steps: frying the fish and making the sauce. When the sauce is done, pour it over the fish. Voila, you have a beautiful presentation.2 Servings
1
tablespoon
tamarind
2 1/2
tablespoons
sugar
1
shallot
2
cloves
garlic
2
tablespoons
fish sauce
1
fish
2-4
chili peppers
3
sprigs
cilantro
Optional
In Thailand, we use pla gow for this dish, but I have never seen it here. Any meaty white fish can be used for this recipe. When I picked the fish for the pictures, the grouper looked so good. The fish was about one pound and it is good for 2 people. My market cleans and guts the fish for customers, so I don't have to. The Fish: Score the fish at an angle all the way to the bones on both sides to help it cook faster and crispier. Add oil to a wok or pan, about half a cup or at least to the side of the fish. Fry the fish on low heat if you like it very crispy, which I do. It should take about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up and you end up with not so pretty fish. When the first side is cooked, flip the fish to fry the other side. It should take about 5 minutes on this side. Remove and set it on a plate. You can increase the crispiness of the fish by putting it in the oven on 350 until the sauce is ready. The Sauce: While waiting for the fish to cook, peel garlic and shallot. Remove seeds and stem from the chili peppers. In Thailand, we use yellow and red peppers that are not available here. So I go for the color and use habanero (orange ones) and santa fe (yellow ones). Even with the seeds and white fluff removed, the heat can be on the top threshold of what I can handle. I recommend using one or two hot peppers. If you're not a big fan of very hot food, I would recommend red and yellow bell peppers. Chop garlic, shallot and pepper or just put them in a food processor (coarsely chopped). Add a teaspoon of oil to a wok or pan over medium heat. Add the chopped mixture and stir to release the fragrance. If you are using hot peppers, make sure you have proper ventilation because the fumes can irritate your eyes, nose and throat. Add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. Taste and see if you need more sugar, tamarind, fish sauce or just water. The sauce should be sweet, spicy and sour. When done, pour the sauce over the fish and garnish with cilantro leaves if you like. Sever hot with rice
1
tablespoon
tamarind
2 1/2
tablespoons
sugar
1
shallot
2
cloves
garlic
2
tablespoons
fish sauce
1
fish
2-4
chili peppers
3
sprigs
cilantro
Optional
In Thailand, we use pla gow for this dish, but I have never seen it here. Any meaty white fish can be used for this recipe. When I picked the fish for the pictures, the grouper looked so good. The fish was about one pound and it is good for 2 people. My market cleans and guts the fish for customers, so I don't have to. The Fish: Score the fish at an angle all the way to the bones on both sides to help it cook faster and crispier. Add oil to a wok or pan, about half a cup or at least to the side of the fish. Fry the fish on low heat if you like it very crispy, which I do. It should take about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up and you end up with not so pretty fish. When the first side is cooked, flip the fish to fry the other side. It should take about 5 minutes on this side. Remove and set it on a plate. You can increase the crispiness of the fish by putting it in the oven on 350 until the sauce is ready. The Sauce: While waiting for the fish to cook, peel garlic and shallot. Remove seeds and stem from the chili peppers. In Thailand, we use yellow and red peppers that are not available here. So I go for the color and use habanero (orange ones) and santa fe (yellow ones). Even with the seeds and white fluff removed, the heat can be on the top threshold of what I can handle. I recommend using one or two hot peppers. If you're not a big fan of very hot food, I would recommend red and yellow bell peppers. Chop garlic, shallot and pepper or just put them in a food processor (coarsely chopped). Add a teaspoon of oil to a wok or pan over medium heat. Add the chopped mixture and stir to release the fragrance. If you are using hot peppers, make sure you have proper ventilation because the fumes can irritate your eyes, nose and throat. Add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. Taste and see if you need more sugar, tamarind, fish sauce or just water. The sauce should be sweet, spicy and sour. When done, pour the sauce over the fish and garnish with cilantro leaves if you like. Sever hot with rice
Stinky Beans and Shrimp
Stinky beans and shrimp is a southern dish. Stinky bean trees grow wild in southern part of Thailand. The long coast lines of both the Andaman Sea and Gulf of Thailand provide fresh seafood. If you have a chance to go to southern part of Thailand, try this dish and other stinky bean dishes.2 Servings
1
tablespoon
vegetable oil
2
teaspoons
sugar
1
package
Stinky Bean
1/2
cup
shrimp
1
tablespoon
fish sauce
1
tablespoon
red curry paste
Stinky beans are available in the frozen food section at many Oriental markets. I use one package (4oz –almost one cup) for this recipe. The stinky beans may look like they are freezer burnt, but will reconstitute after soaking in water for a few minutes. Split the beans apart (they will split like peanuts). Peel and devein the shrimp. Add a tablespoon of oil to a wok or pan over medium heat. Drop the curry paste in and try to break up the paste and stir it around to let the oil bring out the aroma and flavors in the curry paste. Drain the stinky beans and add them to the pan. Stir to coat the beans with curry paste for a minute. Add shrimp and stir until the shrimp are nearly cooked through. Add fish sauce and sugar. Stir again to mix in the fish sauce and sugar and turn off the heat. Be careful not to overcook the shrimp. Serve hot with rice.
1
tablespoon
vegetable oil
2
teaspoons
sugar
1
package
Stinky Bean
1/2
cup
shrimp
1
tablespoon
fish sauce
1
tablespoon
red curry paste
Stinky beans are available in the frozen food section at many Oriental markets. I use one package (4oz –almost one cup) for this recipe. The stinky beans may look like they are freezer burnt, but will reconstitute after soaking in water for a few minutes. Split the beans apart (they will split like peanuts). Peel and devein the shrimp. Add a tablespoon of oil to a wok or pan over medium heat. Drop the curry paste in and try to break up the paste and stir it around to let the oil bring out the aroma and flavors in the curry paste. Drain the stinky beans and add them to the pan. Stir to coat the beans with curry paste for a minute. Add shrimp and stir until the shrimp are nearly cooked through. Add fish sauce and sugar. Stir again to mix in the fish sauce and sugar and turn off the heat. Be careful not to overcook the shrimp. Serve hot with rice.
Mango on Sticky Rice
Mango on sticky rice is a traditional summer dessert because mangoes are in season during the summer months of April and May. When I think of mango on sticky rice, I think of the days when school is out--the carefree summer.
2 Servings
1
mango, peeled
Make the coconut milk and sticky rice below. Peel and slice ripe mango. Place sticky rice on a small plate and top with mango. Spoon the coconut milk on top of the mango and sticy rice.
Learn more about this and other similarly prepared Sweets and Desserts (Kanom) recipes
Coconut Milk Sticky Rice - Kow Neuw Moon
Sticky Rice is a core ingredient of thai desserts and northeastern thai food. Here's how you make it easily.
2
tablespoons
sugar
1
cup
sticky rice
2
pinches
salt
1
cup
coconut milk
The Traditional Method Using a Steamer: Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done. The Microwave Method: I learned this method from my friend who has mastered microwave cooking to such a high level of proficiency that she has earned the title 'the microwave queen'. Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. I have tried this method without soaking the rice first and it was disastrous. The rice was undercooked and inedible. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I recommend using a non-plastic container because you may melt the plastic in the microwave. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion. Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave. Putting it together: Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time
2 Servings
1
mango, peeled
Make the coconut milk and sticky rice below. Peel and slice ripe mango. Place sticky rice on a small plate and top with mango. Spoon the coconut milk on top of the mango and sticy rice.
Learn more about this and other similarly prepared Sweets and Desserts (Kanom) recipes
Coconut Milk Sticky Rice - Kow Neuw Moon
Sticky Rice is a core ingredient of thai desserts and northeastern thai food. Here's how you make it easily.
2
tablespoons
sugar
1
cup
sticky rice
2
pinches
salt
1
cup
coconut milk
The Traditional Method Using a Steamer: Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done. The Microwave Method: I learned this method from my friend who has mastered microwave cooking to such a high level of proficiency that she has earned the title 'the microwave queen'. Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. I have tried this method without soaking the rice first and it was disastrous. The rice was undercooked and inedible. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I recommend using a non-plastic container because you may melt the plastic in the microwave. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion. Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave. Putting it together: Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time
Pad See Ew
Pad see ew is a standard lunch fare among Thais and is very popular here in the US. My sister's favorite too. It is not difficult to make and tastes great.As kids, we loved pad see ew. It is a comfort food; nice and warm. Normally people make it spicier at the table (not in the wok) by adding red pepper sauce.2 Servings
1
tablespoon
sugar
1/2
cup
pork, thinly sliced
2
tablespoons
light soy sauce
2
cloves
garlic, chopped
1
lb
fresh flat rice noodles
1
egg
1
tablespoon
dark soy sauce
1
lb
Chinese broccoli
Tips and substitutionsFor a vegetarian version, skip the pork. Add firm tofu if you like. I often enjoy pad see ew with just the egg. Dark soy sauce gives the noodles the color while light soy sauce seasons the dish. If Chinese broccoli is tough to find where you live, try kale or regular broccoli.
If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time. Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar. Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat. Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper. I usually like mine with ground chili peppers and vinegar. Pad see ew that you find in Thailand is little sweeter than mine because many street vendors add more sugar than I prefer.
1
tablespoon
sugar
1/2
cup
pork, thinly sliced
2
tablespoons
light soy sauce
2
cloves
garlic, chopped
1
lb
fresh flat rice noodles
1
egg
1
tablespoon
dark soy sauce
1
lb
Chinese broccoli
Tips and substitutionsFor a vegetarian version, skip the pork. Add firm tofu if you like. I often enjoy pad see ew with just the egg. Dark soy sauce gives the noodles the color while light soy sauce seasons the dish. If Chinese broccoli is tough to find where you live, try kale or regular broccoli.
If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time. Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar. Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat. Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper. I usually like mine with ground chili peppers and vinegar. Pad see ew that you find in Thailand is little sweeter than mine because many street vendors add more sugar than I prefer.
Laab
Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food. There are variations of laab, duck laab, chicken laab. Some people like my brother love to include a few pieces of liver in laab.1-2 Servings
1
tablespoon
toasted rice
1/4
shallot, thinly sliced
1-2
limes
1/2
lbs
ground pork
1/4
tablespoon
ground dried chili pepper
3
tablespoons
fish sauce
5
sprigs
cilantro, sliced
3
sprigs
spearmint
Optional
1
green onion, sliced
Optional
Tips and substitutionsSubstitute any ground meat for ground pork. Substitute red onion or just onion for shallot if you like. The spearmint adds zing to the laab.
Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it. For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly. Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons. Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process. Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil
1
tablespoon
toasted rice
1/4
shallot, thinly sliced
1-2
limes
1/2
lbs
ground pork
1/4
tablespoon
ground dried chili pepper
3
tablespoons
fish sauce
5
sprigs
cilantro, sliced
3
sprigs
spearmint
Optional
1
green onion, sliced
Optional
Tips and substitutionsSubstitute any ground meat for ground pork. Substitute red onion or just onion for shallot if you like. The spearmint adds zing to the laab.
Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it. For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly. Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons. Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process. Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil
Pad Thai
Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it. Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. I've never actually seen the red, oily pad thai in Thailand that is common in many western Thai restaurants. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients. Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.2-3 Servings
1/2
lime
1
egg
4
teaspoons
fish sauce
3
cloves
garlic, minced
1/2
teaspoon
ground dried chili pepper
ground pepper
1
shallot, minced
2
tablespoon
sugar
2
tablespoon
tamarind
1/2
package
Thai rice noodles
2
tablespoon
vegetable oil
1/2-1/4
lb
shrimp
Optional
1/2
banana flower
Optional
1/3
cup
tofu - extra firm
Optional
1-1/2
cup
Chinese chives - green
Optional
2
tablespoons
peanuts
Optional
1-1/3
cup
bean sprouts
Optional
1
tablespoon
preserved turnip
Optional
Tips and substitutionsBy far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out. Shrimp can be substituted or omitted. In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the gound dried chilli pepper. Tamarind adds some flavor and acidity, but you can substitute white vinegar. The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like. If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark. The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts because of its link to cancer.
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together. Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled. Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top. As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
1/2
lime
1
egg
4
teaspoons
fish sauce
3
cloves
garlic, minced
1/2
teaspoon
ground dried chili pepper
ground pepper
1
shallot, minced
2
tablespoon
sugar
2
tablespoon
tamarind
1/2
package
Thai rice noodles
2
tablespoon
vegetable oil
1/2-1/4
lb
shrimp
Optional
1/2
banana flower
Optional
1/3
cup
tofu - extra firm
Optional
1-1/2
cup
Chinese chives - green
Optional
2
tablespoons
peanuts
Optional
1-1/3
cup
bean sprouts
Optional
1
tablespoon
preserved turnip
Optional
Tips and substitutionsBy far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out. Shrimp can be substituted or omitted. In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the gound dried chilli pepper. Tamarind adds some flavor and acidity, but you can substitute white vinegar. The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like. If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark. The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts because of its link to cancer.
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together. Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled. Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top. As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
Fried Rice
There are a few varieties of Fried Rice across Asia; Thai fried rice starts goes in a much different direction than most. In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime. The most popular fried rice is crab fried rice. But for me, fried rice is a good way to clean the refrigerator since most any vegetables and meats you have in your fridge will do. For meats, I use everything - bacon, canned crab, ham, tofu hot dogs - your name it. Any vegetables will do too. Have fun! Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime. The cilantro and a dusting of pre-ground white pepper gives the flavors a clean, rounded finish.2 Servings
3
tablespoon
vegetable oil
1
tomato, thinly sliced
2
teaspoons
soy sauce - mushroom
pinch
ground pepper
1
teaspoons
fish sauce
1
cup
cooked rice
3
Thai chili pepper
Optional
1/3
cup
pork
Optional
1/2
onion, chopped
Optional
1
lime
Optional
1
green onion
Optional
2
cloves
garlic, minced
Optional
2
eggs
Optional
Tips and substitutionsMaking great fried rice requires a number of tricks: - A wok - it is the best tool for fried rice. If you don't, it can be tricky but still manageable. - High heat - you want your pan as hot as possible. That's why it frequently tastes so much better at a restaurant. - Dry rice - Making your rice a little drier than normal or using day-old rice keeps the rice from clumping together and turning into wok-concrete. - Ground black or white pepper and lime - You'll be surprised how much flavor the ground pepper and lime can bring to fried rice.
When the pan is extremely hot (smoking hot), pour in the oil and follow with meat. Stir quickly. It can get real smoky. If you see that there is juice coming out from your meat and pooling on the bottom and not evaporating, your pan is not hot enough. When the meat is cooked, set it aside or just put it on the side of the pan if you can. Add the egg and scramble the egg until the egg is all cooked. Put the egg aside or just push it aside and make some room on the bottom of the wok. Add the fish sauce and soy sauce and stir. Keep stirring and mixing the rice with ingredients. Add all vegetables. Stir for 1 or 2 more minutes. Sprinkle ground pepper. Some people like to add a fried egg on top of the fried rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy. Put the egg on top of fried rice. Serve hot with a 1/4 wedge of lime and whole green onion
3
tablespoon
vegetable oil
1
tomato, thinly sliced
2
teaspoons
soy sauce - mushroom
pinch
ground pepper
1
teaspoons
fish sauce
1
cup
cooked rice
3
Thai chili pepper
Optional
1/3
cup
pork
Optional
1/2
onion, chopped
Optional
1
lime
Optional
1
green onion
Optional
2
cloves
garlic, minced
Optional
2
eggs
Optional
Tips and substitutionsMaking great fried rice requires a number of tricks: - A wok - it is the best tool for fried rice. If you don't, it can be tricky but still manageable. - High heat - you want your pan as hot as possible. That's why it frequently tastes so much better at a restaurant. - Dry rice - Making your rice a little drier than normal or using day-old rice keeps the rice from clumping together and turning into wok-concrete. - Ground black or white pepper and lime - You'll be surprised how much flavor the ground pepper and lime can bring to fried rice.
When the pan is extremely hot (smoking hot), pour in the oil and follow with meat. Stir quickly. It can get real smoky. If you see that there is juice coming out from your meat and pooling on the bottom and not evaporating, your pan is not hot enough. When the meat is cooked, set it aside or just put it on the side of the pan if you can. Add the egg and scramble the egg until the egg is all cooked. Put the egg aside or just push it aside and make some room on the bottom of the wok. Add the fish sauce and soy sauce and stir. Keep stirring and mixing the rice with ingredients. Add all vegetables. Stir for 1 or 2 more minutes. Sprinkle ground pepper. Some people like to add a fried egg on top of the fried rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy. Put the egg on top of fried rice. Serve hot with a 1/4 wedge of lime and whole green onion
Tom Yum Goong
This is my mom's recipe and method of making tom yum goong and it is the best! This is definitely a recipe that you can only balance by taste -- tom yum goong should never be bland, but hot and sour.
2 Servings
4
cups
water
1
cup
shrimp
5
mushrooms
1-2
limes
1
lemon grass
3
kaffir lime leaves
2
tablespoon
fish sauce
5
sprigs
cilantro
3
chili peppers
1
tablespoon
nam prig pow
Optional
Tips and substitutionsUnfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients. I serve this soup directoy into individual bowls for each person. If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.
Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes. Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl. Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.
2 Servings
4
cups
water
1
cup
shrimp
5
mushrooms
1-2
limes
1
lemon grass
3
kaffir lime leaves
2
tablespoon
fish sauce
5
sprigs
cilantro
3
chili peppers
1
tablespoon
nam prig pow
Optional
Tips and substitutionsUnfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients. I serve this soup directoy into individual bowls for each person. If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.
Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes. Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl. Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.
Ho Mok Tale (Steamed Seafood Custard)
Click on picture to enlarge (© Photograph by Clay Irving) Haw mok 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 include d 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. In Thailand this is steamed in little cups made from banana leaves, pinned together with tooth picks, but you could just as well use ramekin bowls.
2 tablespoons red curry paste (from can or plastic tub is fine or better yet make your own)1 tablespoon of oil2 cups coconut cream1 tablespoon of rice flour1 pound filet of a firm fish, ½ ground in food processor, ½ in coarse cubes1 pound mixed shellfish-peeled shrimps, scallops, and mussels, if desired2 large eggs, beaten5 to 6 bai makrut (kaffir lime leaves), very finely julienned2 green onions, chopped3 tablespoons nam pla1 cup fresh basil leaves, reserve some for garnish1 dozen cilantro roots, pound into a paste, optional2 to 3 cups bok choy or Napa Cabbage cut into 1 inch pieces and lightly steamed in fish sauce and water, squeeze all the liquid out3 older banana leaves from outside of plant, split lengthwise with rib removed, or 1 package frozen leaves2 prik ki nu or serrano chile peppers, thinly julienned for garnish
Fry the curry paste in the oil until fragrant. Add the kaffir lime leaves, green onions, half the basil that has been chopped, and cilantro roots and continue frying for another minute or so. Mix the rice flour with the liquid part of the can of coconut milk (about 1 cup). Pour this rice flour and coconut milk mixture into the curry paste, stirring to incorporate. Simmer for a few minutes to thicken. Add fish sauce and stir. Take off the stove and add the rest of the coconut milk. Stir, and allow to cool. When cool add the ground fish and stir again.
Place fish chunks and shrimps, scallops and mussels in a large bowl. Pour beaten eggs over them. Mix to coat evenly.
When coconut milk curry mixture is cool, add a little to the seafood mixture in the bowl and stir. Add a little more at a time and stir thoroughly after each addition. This stirring is very important as it draws the moisture out of the fish and shellfish into the custard mixture.
Mix steamed and well drained (squeeze out excess liquid) bok choy or Napa Cabbage with basil leaves and distribute evenly in bottoms of banana leaf cups. Place scallops, shrimps, chunks of fish and mussels if using into the cups. Spoon the custard mixture into the banana leaf cups until nearly full and place in covered steamer for 20 to 25 minutes. A few minutes before they are finished steaming, remove steamer cover and garnish tops with a little coconut cream and two or three strips of red chile pepper to suit your taste.
Serve with hot, steamed Jasmine rice.
Banana Leaf Cups
Wash leaves well.
Stack 3 banana leaf sections on one another and, with a pair of scissors, cut a series of 5 ½ inch circles. Take a pinch-fold in four or five places and secure with short bamboo picks or toothpicks to form a round cup two layers thick, with 1 inch sides. Add toothpicks or staple as necessary to maintain shape.
2 tablespoons red curry paste (from can or plastic tub is fine or better yet make your own)1 tablespoon of oil2 cups coconut cream1 tablespoon of rice flour1 pound filet of a firm fish, ½ ground in food processor, ½ in coarse cubes1 pound mixed shellfish-peeled shrimps, scallops, and mussels, if desired2 large eggs, beaten5 to 6 bai makrut (kaffir lime leaves), very finely julienned2 green onions, chopped3 tablespoons nam pla1 cup fresh basil leaves, reserve some for garnish1 dozen cilantro roots, pound into a paste, optional2 to 3 cups bok choy or Napa Cabbage cut into 1 inch pieces and lightly steamed in fish sauce and water, squeeze all the liquid out3 older banana leaves from outside of plant, split lengthwise with rib removed, or 1 package frozen leaves2 prik ki nu or serrano chile peppers, thinly julienned for garnish
Fry the curry paste in the oil until fragrant. Add the kaffir lime leaves, green onions, half the basil that has been chopped, and cilantro roots and continue frying for another minute or so. Mix the rice flour with the liquid part of the can of coconut milk (about 1 cup). Pour this rice flour and coconut milk mixture into the curry paste, stirring to incorporate. Simmer for a few minutes to thicken. Add fish sauce and stir. Take off the stove and add the rest of the coconut milk. Stir, and allow to cool. When cool add the ground fish and stir again.
Place fish chunks and shrimps, scallops and mussels in a large bowl. Pour beaten eggs over them. Mix to coat evenly.
When coconut milk curry mixture is cool, add a little to the seafood mixture in the bowl and stir. Add a little more at a time and stir thoroughly after each addition. This stirring is very important as it draws the moisture out of the fish and shellfish into the custard mixture.
Mix steamed and well drained (squeeze out excess liquid) bok choy or Napa Cabbage with basil leaves and distribute evenly in bottoms of banana leaf cups. Place scallops, shrimps, chunks of fish and mussels if using into the cups. Spoon the custard mixture into the banana leaf cups until nearly full and place in covered steamer for 20 to 25 minutes. A few minutes before they are finished steaming, remove steamer cover and garnish tops with a little coconut cream and two or three strips of red chile pepper to suit your taste.
Serve with hot, steamed Jasmine rice.
Banana Leaf Cups
Wash leaves well.
Stack 3 banana leaf sections on one another and, with a pair of scissors, cut a series of 5 ½ inch circles. Take a pinch-fold in four or five places and secure with short bamboo picks or toothpicks to form a round cup two layers thick, with 1 inch sides. Add toothpicks or staple as necessary to maintain shape.
Ho Mok Pla (Steamed Curry Fish Custard)
Click on picture to enlarge (© Photograph by Clay Irving) Haw mok 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. In Thailand this is steamed in little cups made from banana leaves, pinned together with tooth picks, but you could just as well use ramekin bowls.
2 eggs1 pound white fish (cod), cut into small bite sized chunks5 tablespoon finely chopped phak bung (swamp cabbage)6 tablespoon red curry paste6 tablespoon finely chopped, freshly toasted peanuts3 tablespoon finely chopped bai makrut (kaffir lime leaves)6 tablespoon thick coconut milk2 tablespoon fish sauce2 tablespoon corn starch2 tablespoon prik ki nu daeng (red birdseye chilis) julienned
Mix all the ingredients but the peanuts, julienned chilis, 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 chilis 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).
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.
Haw Mok (Fish Custard, Non-Chile Version)
4 egg yolks2 cups coconut milk2 tablespoon fish sauce2 tablespoon corn starch
Follow the instructions for haw mok, the normal version.
2 eggs1 pound white fish (cod), cut into small bite sized chunks5 tablespoon finely chopped phak bung (swamp cabbage)6 tablespoon red curry paste6 tablespoon finely chopped, freshly toasted peanuts3 tablespoon finely chopped bai makrut (kaffir lime leaves)6 tablespoon thick coconut milk2 tablespoon fish sauce2 tablespoon corn starch2 tablespoon prik ki nu daeng (red birdseye chilis) julienned
Mix all the ingredients but the peanuts, julienned chilis, 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 chilis 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).
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.
Haw Mok (Fish Custard, Non-Chile Version)
4 egg yolks2 cups coconut milk2 tablespoon fish sauce2 tablespoon corn starch
Follow the instructions for haw mok, the normal version.
Tom Yam Pla Krop - crispy fish soup
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.
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Ingredients
one 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 jalapenas) 4 kratiem (cloves of garlic - with skins) 2-3 stalks of takrai (lemon grass or citronella), cut in 2" pieces
half a cup of nam pla (fish sauce) half a cup of 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 barbeque, grill the galangal, ginger, shallots, jalapenas, garlic and lemon grass until slightly charred.
discard the skins, and 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.
Special thanks to - Muoi Khuntilanont.
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.
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Ingredients
one 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 jalapenas) 4 kratiem (cloves of garlic - with skins) 2-3 stalks of takrai (lemon grass or citronella), cut in 2" pieces
half a cup of nam pla (fish sauce) half a cup of 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 barbeque, grill the galangal, ginger, shallots, jalapenas, garlic and lemon grass until slightly charred.
discard the skins, and 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.
Special thanks to - Muoi Khuntilanont.
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 to 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.
ingerdients
4 fish balls 4 large shrimp (about 10 to the pound in size), shelled and deveined 4 crab claws 4 'bite size' calamari rings.
2 tablespoons of lime juice 1 tablespoon of prik phom (freshly crushed dried red chilis) 2 tablespoons of fish stock 1 teaspoon of sugar 2 tablespoons of fish sauce 2 bai makroot (kaffir lime leaves), thinly sliced 1 tablespoon chopped shallots (purple onions) 2 tablespoons of 'spanish' onion, chopped 1 tablespoon of phak chi (coriander leaf), chopped
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 lettuse, and garnish with shredded lettuce, coriander leaves, and slices of cucumber.
(serves four as an appetiser).
Special thanks to - Muoi Khuntilanont.
This variation of yam talay could of course be made with any combination of seafood you have to 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.
ingerdients
4 fish balls 4 large shrimp (about 10 to the pound in size), shelled and deveined 4 crab claws 4 'bite size' calamari rings.
2 tablespoons of lime juice 1 tablespoon of prik phom (freshly crushed dried red chilis) 2 tablespoons of fish stock 1 teaspoon of sugar 2 tablespoons of fish sauce 2 bai makroot (kaffir lime leaves), thinly sliced 1 tablespoon chopped shallots (purple onions) 2 tablespoons of 'spanish' onion, chopped 1 tablespoon of phak chi (coriander leaf), chopped
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 lettuse, and garnish with shredded lettuce, coriander leaves, and slices of cucumber.
(serves four as an appetiser).
Special thanks to - Muoi Khuntilanont.
Nam Prik Dah-daeng (Red-Eye Nam Prik)
¼ of a block of tamarind soaked in ½ cup water, or ½ cup tamarind sauce1/3 cup dried shrimp, crushed4 tablespoon each of chopped red onion and garlic microwaved for 2 minutes1 tablespoon kapi (shrimp paste)2 tablespoon vegetable oil1 tablespoon red chile powder2 tablespoon palm sugar1 tablespoon nam pla
When tamarind chunk starts to soften, knead it for about 2 minutes, removing seeds and fibers to make tamarind sauce. Put the onion and garlic in a mortar and pound until fine, or blend in a food processor, then add the shrimp paste and dried shrimp. Set aside.
Heat oil in a saucepan, then and add chile powder, stir in the paste from the mortar and season with palm sugar, fish sauce and the tamarind sauce.
When tamarind chunk starts to soften, knead it for about 2 minutes, removing seeds and fibers to make tamarind sauce. Put the onion and garlic in a mortar and pound until fine, or blend in a food processor, then add the shrimp paste and dried shrimp. Set aside.
Heat oil in a saucepan, then and add chile powder, stir in the paste from the mortar and season with palm sugar, fish sauce and the tamarind sauce.
Nam Prik Kung Siap (Shrimp Nam Prik)
Nam Prik Kung Siap (Shrimp Nam Prik)
4 to 6 magrut (or kaffir) lime leaves, deveined and cut into ¼ inch stripsvegetable oil for deep frying1 to 1 ½ cup dried shrimp2 tablespoon red curry paste2 tablespoon nam pla2 tablespoon palm sugar
Heat oil in a wok or skillet, add shrimp and fry until they float (about 1 minute). Remove with a slotted spoon and drain on paper towels. Add lime leaves to oil and fry until crisp (about 30 seconds), remove to paper towels to drain. Pour off oil in wok, leaving about 2 tablespoons, add red curry paste and stir fry until aromatic, season with fish sauce and palm sugar, stir to dissolve, add fried shrimp and stir fry until sauce begins to cling, then add lime leaves and stir fry. Transfer to a serving dish. Serve hot or cold
4 to 6 magrut (or kaffir) lime leaves, deveined and cut into ¼ inch stripsvegetable oil for deep frying1 to 1 ½ cup dried shrimp2 tablespoon red curry paste2 tablespoon nam pla2 tablespoon palm sugar
Heat oil in a wok or skillet, add shrimp and fry until they float (about 1 minute). Remove with a slotted spoon and drain on paper towels. Add lime leaves to oil and fry until crisp (about 30 seconds), remove to paper towels to drain. Pour off oil in wok, leaving about 2 tablespoons, add red curry paste and stir fry until aromatic, season with fish sauce and palm sugar, stir to dissolve, add fried shrimp and stir fry until sauce begins to cling, then add lime leaves and stir fry. Transfer to a serving dish. Serve hot or cold
Bu Lon (Crab Dip)
Bu Lon (Crab Dip) ปูหลน
Recipe from: Colonel Ian F. Khuntilanont-Philpott
1 ½ cups coconut milk1 cup crabmeat, shredded4 tablespoon hom daeng (shallots), thinly sliced2 tablespoon nam makham piak (tamarind juice)1 tablespoon prink chi fa daeng (red Thai jalapenas), sliced1 teaspoon nam som paep (palm sugar)salt and pepper to tastebai chi (cilantro leaves), for garnish
In a saucepan, bring the coconut milk to a simmer, and add the crabmeat, stirring occasionally for about 5 minutes. Add the remaining ingredients except the sugar, salt and pepper, and continue to simmer until it thickens to a sauce-like consistency. Taste and add the sugar, salt and pepper to taste.
Serve in individual small bowls, garnished with cilantro leaves. Will keep 2 or 3 days in the refrigerator.
Recipe from: Colonel Ian F. Khuntilanont-Philpott
1 ½ cups coconut milk1 cup crabmeat, shredded4 tablespoon hom daeng (shallots), thinly sliced2 tablespoon nam makham piak (tamarind juice)1 tablespoon prink chi fa daeng (red Thai jalapenas), sliced1 teaspoon nam som paep (palm sugar)salt and pepper to tastebai chi (cilantro leaves), for garnish
In a saucepan, bring the coconut milk to a simmer, and add the crabmeat, stirring occasionally for about 5 minutes. Add the remaining ingredients except the sugar, salt and pepper, and continue to simmer until it thickens to a sauce-like consistency. Taste and add the sugar, salt and pepper to taste.
Serve in individual small bowls, garnished with cilantro leaves. Will keep 2 or 3 days in the refrigerator.
Gaeng Jued Tang-gwa (Stuffed Cucumber Soup) แกงจืดแตงกวา
Gaeng Jued Tang-gwa (Stuffed Cucumber Soup) แกงจืดแตงกวา
Servings: 4 to 6
3 cucumbers, peeled and cut into 1 ½ inch lengths1 ½ cups minced pork or chicken or shrimp1 egg, lightly beaten3 /12 ounces bean thread noodles1 tablespoon fish sauce½ teaspoon salt¼ teaspoon freshly ground white pepper1 sprig fresh cilantro, roughly chopped6 cups chicken stock
Scoop out the center of the cucumber pieces, taking care not to cut through the skin. Set the cucumbers aside. Mix the minced meat with the remaining ingredients, except the chicken stock (reserve some of the cilantro for garnish). Stuff the cucumbers with the meat mixture, then steam over high heat for about 20 minutes. Heat the chicken stock in a saucepan over medium heat. Add the steamed cucumber sections and cook until heated through. Garnish with the cilantro and serve hot.
Servings: 4 to 6
3 cucumbers, peeled and cut into 1 ½ inch lengths1 ½ cups minced pork or chicken or shrimp1 egg, lightly beaten3 /12 ounces bean thread noodles1 tablespoon fish sauce½ teaspoon salt¼ teaspoon freshly ground white pepper1 sprig fresh cilantro, roughly chopped6 cups chicken stock
Scoop out the center of the cucumber pieces, taking care not to cut through the skin. Set the cucumbers aside. Mix the minced meat with the remaining ingredients, except the chicken stock (reserve some of the cilantro for garnish). Stuff the cucumbers with the meat mixture, then steam over high heat for about 20 minutes. Heat the chicken stock in a saucepan over medium heat. Add the steamed cucumber sections and cook until heated through. Garnish with the cilantro and serve hot.
Kaeng Hanglay - Northern style beef curry
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 (Lea & Perrins) 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
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 chilis), crumbled 2 tablespoons of challots, thinly sliced 1 tablespoon ginger, grated 1 tablespoon shrimp paste 1 tablespoon coriander seed 1 tablespoon cumin seed pinch turneric
quarter cup fish sauce quarter 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 necesary extend the cooking process until the meat is tender.
Serve with white (Jasmine) rice, and the usual table condiments.
Special thanks to - Muoi Khuntilanont.
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 (Lea & Perrins) 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
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 chilis), crumbled 2 tablespoons of challots, thinly sliced 1 tablespoon ginger, grated 1 tablespoon shrimp paste 1 tablespoon coriander seed 1 tablespoon cumin seed pinch turneric
quarter cup fish sauce quarter 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 necesary extend the cooking process until the meat is tender.
Serve with white (Jasmine) rice, and the usual table condiments.
Special thanks to - Muoi Khuntilanont.
Kao soi - Chiang Mai Curry noodles
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 are 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 half a cup of coconut milk 4 ounces of ground pork one cup of stock 1 tablespoon phom kari a pinch of turmeric powder 2 tablespoons of fish sauce a pinch of sugar a 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 seperates 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.
Special thanks to - Muoi Khuntilanont.
This is a noodle dish, prepared in a creamy curry sauce, that is traditional in Northern Thailand.
ba mee are 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 half a cup of coconut milk 4 ounces of ground pork one cup of stock 1 tablespoon phom kari a pinch of turmeric powder 2 tablespoons of fish sauce a pinch of sugar a 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 seperates 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.
Special thanks to - Muoi Khuntilanont.
Gaeng som pla - sour soup
Gaeng som pla - sour soup
This is a popular fish soup that is quite common in Thailand, where it is usually prepared using a local fish known as pla chon. However for the purpose of this recipe, I suggest using tinned herrings packed in brine. It can also be prepared just as succesfully using chicken and chicken stock (when it is known as gaeng som kai).
If you can't find krachai (lesser ginger) then use ordinary ginger.
--ingredients--
about one and a half pounds of fish fillets.
4 cups of fish stock
3 tablespoons of chopped garlic 3 tablespoons of chopped shallots 3 tablespoons krachai (lesser ginger), thinly sliced 3 tablespoons of mixed red and green prik chi fa (jalapenos), thinly sliced 1 teaspoon kapi (shrimp paste) a quarter of a cup of fish sauce a quarter of a cup of tamarind juice 1-2 tablespoons of palm sugar (to taste) 2 cups of very coarsely chopped green vegetables
method
If you are using fresh fish then dehead, detail, and gut your fish and fillet it to produce four fillets of fish.
Heat the stock to simmering point, and add all the ingredients except the fish and return it to the boil.
Add the fish and simmer until the fish is cooked through.
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 fish 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 of fondue cooker to keep it hot if you wish).
Special thanks to - Muoi Khuntilanont.
This is a popular fish soup that is quite common in Thailand, where it is usually prepared using a local fish known as pla chon. However for the purpose of this recipe, I suggest using tinned herrings packed in brine. It can also be prepared just as succesfully using chicken and chicken stock (when it is known as gaeng som kai).
If you can't find krachai (lesser ginger) then use ordinary ginger.
--ingredients--
about one and a half pounds of fish fillets.
4 cups of fish stock
3 tablespoons of chopped garlic 3 tablespoons of chopped shallots 3 tablespoons krachai (lesser ginger), thinly sliced 3 tablespoons of mixed red and green prik chi fa (jalapenos), thinly sliced 1 teaspoon kapi (shrimp paste) a quarter of a cup of fish sauce a quarter of a cup of tamarind juice 1-2 tablespoons of palm sugar (to taste) 2 cups of very coarsely chopped green vegetables
method
If you are using fresh fish then dehead, detail, and gut your fish and fillet it to produce four fillets of fish.
Heat the stock to simmering point, and add all the ingredients except the fish and return it to the boil.
Add the fish and simmer until the fish is cooked through.
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 fish 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 of fondue cooker to keep it hot if you wish).
Special thanks to - Muoi Khuntilanont.
gai pad khing (ginger chicken)
gai pad khing (ginger chicken)
This is one of a a pair of recipes that I'll post today that cause some confusion because of their similar names.
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 flavour. 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 recomend 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 chillis (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 chillis (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 colour (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 suace, soy sauce and oyster suace, which should be retained after marination to be added to the cooking.
Special thanks to - Muoi Khuntilanont.
This is one of a a pair of recipes that I'll post today that cause some confusion because of their similar names.
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 flavour. 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 recomend 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 chillis (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 chillis (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 colour (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 suace, soy sauce and oyster suace, which should be retained after marination to be added to the cooking.
Special thanks to - Muoi Khuntilanont.
Gaeng som pla - sour soup
Gaeng som pla - sour soup
This is a popular fish soup that is quite common in Thailand, where it is usually prepared using a local fish known as pla chon. However for the purpose of this recipe, I suggest using tinned herrings packed in brine. It can also be prepared just as succesfully using chicken and chicken stock (when it is known as gaeng som kai).
If you can't find krachai (lesser ginger) then use ordinary ginger.
--ingredients--
about one and a half pounds of fish fillets.
4 cups of fish stock
3 tablespoons of chopped garlic 3 tablespoons of chopped shallots 3 tablespoons krachai (lesser ginger), thinly sliced 3 tablespoons of mixed red and green prik chi fa (jalapenos), thinly sliced 1 teaspoon kapi (shrimp paste) a quarter of a cup of fish sauce a quarter of a cup of tamarind juice 1-2 tablespoons of palm sugar (to taste) 2 cups of very coarsely chopped green vegetables
method
If you are using fresh fish then dehead, detail, and gut your fish and fillet it to produce four fillets of fish.
Heat the stock to simmering point, and add all the ingredients except the fish and return it to the boil.
Add the fish and simmer until the fish is cooked through.
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 fish 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 of fondue cooker to keep it hot if you wish).
Special thanks to - Muoi Khuntilanont.
This is a popular fish soup that is quite common in Thailand, where it is usually prepared using a local fish known as pla chon. However for the purpose of this recipe, I suggest using tinned herrings packed in brine. It can also be prepared just as succesfully using chicken and chicken stock (when it is known as gaeng som kai).
If you can't find krachai (lesser ginger) then use ordinary ginger.
--ingredients--
about one and a half pounds of fish fillets.
4 cups of fish stock
3 tablespoons of chopped garlic 3 tablespoons of chopped shallots 3 tablespoons krachai (lesser ginger), thinly sliced 3 tablespoons of mixed red and green prik chi fa (jalapenos), thinly sliced 1 teaspoon kapi (shrimp paste) a quarter of a cup of fish sauce a quarter of a cup of tamarind juice 1-2 tablespoons of palm sugar (to taste) 2 cups of very coarsely chopped green vegetables
method
If you are using fresh fish then dehead, detail, and gut your fish and fillet it to produce four fillets of fish.
Heat the stock to simmering point, and add all the ingredients except the fish and return it to the boil.
Add the fish and simmer until the fish is cooked through.
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 fish 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 of fondue cooker to keep it hot if you wish).
Special thanks to - Muoi Khuntilanont.
lab kai (spicy ground chicken)
lab kai (spicy ground chicken)
Lab is an easy, quick to make "spicy" dish (it can be, and often is fierily 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 or something like SPAM (tm) ... 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, parlsey, sliced raddish 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...
Special thanks to - Muoi Khuntilanont.
Lab is an easy, quick to make "spicy" dish (it can be, and often is fierily 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 or something like SPAM (tm) ... 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, parlsey, sliced raddish 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...
Special thanks to - Muoi Khuntilanont.
Bu Pad Hom Yai
Bu Pad Hom Yai (Crab and Onion) ปูผัดหอมใหญ
Recipe from: Colonel Ian F. Khuntilanont-Philpott
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.
1 cup crabmeat, a large crab, broken up, or "loose" crabmeat2 eggs, preferably duck½ cup hom yai (white onion), diced½ cup khuen chai (Chinese celery)½ cup ton hom (spring onion), sliced thi2 tablespoon kratiem (garlic), chopped1 teaspoon nam pla
Whisk the eggs with the fish sauce.
Place a wok or skillet over medium low heat and sauté 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.
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.
Recipe from: Colonel Ian F. Khuntilanont-Philpott
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.
1 cup crabmeat, a large crab, broken up, or "loose" crabmeat2 eggs, preferably duck½ cup hom yai (white onion), diced½ cup khuen chai (Chinese celery)½ cup ton hom (spring onion), sliced thi2 tablespoon kratiem (garlic), chopped1 teaspoon nam pla
Whisk the eggs with the fish sauce.
Place a wok or skillet over medium low heat and sauté 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.
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.
Kai Phat Yot Khao Pot
Servings: 4
500 grams (1 pound) chicken fillets1 tablespoon fish saucepepper1 teaspoon oil400 grams (13 ounce) babycorn, fresh or canned3 spring onions2 cloves garlic3 tablespoon oil2 tablespoon fish sauce2 tablespoon oyster sauce1 tablespoon sugar
Slice chicken and marinade with fish sauce, pepper and oil for ten minutes. Cut babycorn lengthwise into halves. Cut spring onions into 3 cm (a little over an inch) long pieces. Chop garlic. Heat oil in a wok or a pan and roast garlic until golden. Add chicken and stir-fry until tender. Add babycorn and onion and continue to stir-fry. Add fish sauce, oyster sauce and sugar and taste if extra sugar or fish sauce is needed.
500 grams (1 pound) chicken fillets1 tablespoon fish saucepepper1 teaspoon oil400 grams (13 ounce) babycorn, fresh or canned3 spring onions2 cloves garlic3 tablespoon oil2 tablespoon fish sauce2 tablespoon oyster sauce1 tablespoon sugar
Slice chicken and marinade with fish sauce, pepper and oil for ten minutes. Cut babycorn lengthwise into halves. Cut spring onions into 3 cm (a little over an inch) long pieces. Chop garlic. Heat oil in a wok or a pan and roast garlic until golden. Add chicken and stir-fry until tender. Add babycorn and onion and continue to stir-fry. Add fish sauce, oyster sauce and sugar and taste if extra sugar or fish sauce is needed.
Kaeng Leuang
Kaeng Leuang (Hot Yellow Fish Curry) แกงเหลือง
Recipe from: Colonel Ian F. Khuntilanont-Philpott
This curry is hot, as a complement to it I suggest the Kai Yang Isan recipe. This is a curry that is best if you have an angler in the family. You can probably prepare it with anything that you catch that doesn't eat you before you get it on the plate. I particularly like it done with catfish. If you don't have access to fresh caught fish, you can use any shop bought fish. Mackerel is a good staple.
1 pound filleted fish (catfish or mackerel)¼ cup fish sauce½ cup shallots½ cup crushed garlic/12 cup prik ki mu2 tablespoon kapi (fermented shrimp paste)5 cups water2 tablespoon palm sugar1/3 cup tamarind juice½ cup long beans½ cup bamboo shoots
If using mackerel discard the head and tail, cut the fish in half along its belly, discard the backbone. If using catfish just chop it into chunks, and warn the diners about the bones. Briefly fry the kapi to bring out it's flavor. In a blender or food processor, place a cup of water, the fish sauce, shallots, garlic, thinly sliced prik ki nu and fermented shrimp paste. Blend to a coarse paste, and add to 4 cups of water in a saucepan and bring to a boil. Add the fish, palm sugar, tamarind juice, sliced long beans and sliced bamboo shoots. Bring to a boil, reduce the heat until it is just boiling and the fish is cooked (about 5 minutes).
Recipe from: Colonel Ian F. Khuntilanont-Philpott
This curry is hot, as a complement to it I suggest the Kai Yang Isan recipe. This is a curry that is best if you have an angler in the family. You can probably prepare it with anything that you catch that doesn't eat you before you get it on the plate. I particularly like it done with catfish. If you don't have access to fresh caught fish, you can use any shop bought fish. Mackerel is a good staple.
1 pound filleted fish (catfish or mackerel)¼ cup fish sauce½ cup shallots½ cup crushed garlic/12 cup prik ki mu2 tablespoon kapi (fermented shrimp paste)5 cups water2 tablespoon palm sugar1/3 cup tamarind juice½ cup long beans½ cup bamboo shoots
If using mackerel discard the head and tail, cut the fish in half along its belly, discard the backbone. If using catfish just chop it into chunks, and warn the diners about the bones. Briefly fry the kapi to bring out it's flavor. In a blender or food processor, place a cup of water, the fish sauce, shallots, garlic, thinly sliced prik ki nu and fermented shrimp paste. Blend to a coarse paste, and add to 4 cups of water in a saucepan and bring to a boil. Add the fish, palm sugar, tamarind juice, sliced long beans and sliced bamboo shoots. Bring to a boil, reduce the heat until it is just boiling and the fish is cooked (about 5 minutes).
Kanom Krok
Recipe from: It Rains Fishes: Legends, Traditions and the Joys of Thai Cooking by Kasma Loha-Unchit
3 14 ounce cans coconut milk, or 1 ¾ cups coconut cream with 3 ½ cups lighter coconut milk¼ cup plus 1 tablespoon sugar2 ½ tablespoon tapioca or arrowroot flour3 tablespoon uncooked white rice1/3 cup finely shredded fresh coconut, or ¼ cup dried, unsweetened shredded coconut2 cups rice flour2 teaspoon sea salt2 to 3 tablespoon peanut or corn oil
optional filling ingredients:
¼ cup green onions, cut in thin rounds¼ cup fresh corn kernels2 tablespoon cilantro leaves
If using canned coconut milk, spoon into a small saucepan 1 ¾ cup of the creamiest part from the top of three cans of coconut milk. Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 2 ½ tablespoon. of tapioca or arrowroot flour. Stir until smooth. Set aside.
Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.
Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible. Do the same with the shredded coconut. Combine the two with the rice flour, salt and coconut milk. Stir and mix until well blended and smooth.
Heat a well-seasoned kanom krok griddle (or substitute with an Ebelskiver pancake griddle) on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals. When the griddle is hot, brush the surface indentations with peanut or corn oil. Wait a few seconds before spooning the salty rice mixture into each indentation to about two-thirds full. The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)
Before the batter sets, add a dab of the sweet coconut cream mixture over the top to fill and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain. Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom. Remove gently with a rounded spoon. Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle. Serve warm.
3 14 ounce cans coconut milk, or 1 ¾ cups coconut cream with 3 ½ cups lighter coconut milk¼ cup plus 1 tablespoon sugar2 ½ tablespoon tapioca or arrowroot flour3 tablespoon uncooked white rice1/3 cup finely shredded fresh coconut, or ¼ cup dried, unsweetened shredded coconut2 cups rice flour2 teaspoon sea salt2 to 3 tablespoon peanut or corn oil
optional filling ingredients:
¼ cup green onions, cut in thin rounds¼ cup fresh corn kernels2 tablespoon cilantro leaves
If using canned coconut milk, spoon into a small saucepan 1 ¾ cup of the creamiest part from the top of three cans of coconut milk. Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 2 ½ tablespoon. of tapioca or arrowroot flour. Stir until smooth. Set aside.
Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.
Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible. Do the same with the shredded coconut. Combine the two with the rice flour, salt and coconut milk. Stir and mix until well blended and smooth.
Heat a well-seasoned kanom krok griddle (or substitute with an Ebelskiver pancake griddle) on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals. When the griddle is hot, brush the surface indentations with peanut or corn oil. Wait a few seconds before spooning the salty rice mixture into each indentation to about two-thirds full. The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)
Before the batter sets, add a dab of the sweet coconut cream mixture over the top to fill and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain. Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom. Remove gently with a rounded spoon. Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle. Serve warm.
Kai Ho Bai Toei (Chicken wrapped in Pandanus Leaf) ไก่ห่อใบเตย
pandanus leaves act as both a wrapping and flavoring in this dish. Leaving a long tail on the parcels will make them prettier and easier to handle so don't trim the leaves. To eat, carefully unwrap the parcels and dip the chicken into the sauce.
5 cilantro roots, cleaned and roughly chopped4 to 5 garlic cloves1 teaspoon ground white pepper¼ teaspoon salt1 pound, 5 ounces skinless chicken breast fillet, cut into 25 cubes2 tablespoons oyster sauce1 ½ tablespoons sesame oil1 tablespoon plain, all-purpose flour25 pandanus leaves, cleaned and driedvegetable oil for deep-fryingplum sauce or a chilli sauce, to serve
Using a motar and pestle or a small blender, pound or blend the cilantro roots, garlic, white pepper, and salt into a paste. In a bowl, combine the paste with the chicken, oyster sauce, sesame oil, and flour. Cover with plastic wrap and marinade in the refrigerator for at least 3 hours, or overnight.
Fold one of the pandanus leaves, bringing the base up in front of the tip, making a cup. Put a piece of chicken in the fold and, moving the bottom of the leaf, wrap it around the chicken to create a tie and enclose the chicken. Repeat until you have used all the chicken.
Heat oil in a wok or deep frying pan over medium heat. When the oil seems hot, drop a small piece of leaf into it. If it sizzles immediately, the oil is ready. Lower some parcels into the oil and deep-fry for 7 to 10 minutes, or until the parcels feel firm. Lift out with a slotted spoon and drain on paper towels. Keep the cooked ones warm while deep-frying the rest. Transfer to a serving plate, and serve with plum sauce or a chilli sauce.
5 cilantro roots, cleaned and roughly chopped4 to 5 garlic cloves1 teaspoon ground white pepper¼ teaspoon salt1 pound, 5 ounces skinless chicken breast fillet, cut into 25 cubes2 tablespoons oyster sauce1 ½ tablespoons sesame oil1 tablespoon plain, all-purpose flour25 pandanus leaves, cleaned and driedvegetable oil for deep-fryingplum sauce or a chilli sauce, to serve
Using a motar and pestle or a small blender, pound or blend the cilantro roots, garlic, white pepper, and salt into a paste. In a bowl, combine the paste with the chicken, oyster sauce, sesame oil, and flour. Cover with plastic wrap and marinade in the refrigerator for at least 3 hours, or overnight.
Fold one of the pandanus leaves, bringing the base up in front of the tip, making a cup. Put a piece of chicken in the fold and, moving the bottom of the leaf, wrap it around the chicken to create a tie and enclose the chicken. Repeat until you have used all the chicken.
Heat oil in a wok or deep frying pan over medium heat. When the oil seems hot, drop a small piece of leaf into it. If it sizzles immediately, the oil is ready. Lower some parcels into the oil and deep-fry for 7 to 10 minutes, or until the parcels feel firm. Lift out with a slotted spoon and drain on paper towels. Keep the cooked ones warm while deep-frying the rest. Transfer to a serving plate, and serve with plum sauce or a chilli sauce.
Miang Kum
Miang Kum is an appetizer of sorts. It is commonly enjoyed as a snack, or as a complement to beer. (Any beverage will do). Miang Kum is normally served on a large platter, with several items, all separated. Basically, one would start with a leaf of spinach or other leafy vegetable, pinch it so that it forms into a small spoon-like shape. Then you would add it shredded dry coconut, red onion, diced lime, peanuts, dry shrimp and maybe a pick kee noo or two. (Pick Kee Noo are those amazing spicy little Thai chilies.) Finally, add in a dollop of sweet sauce and voila! Enjoy.
Ingredients:1 coconut1/2 cup diced red onion1/2 cup diced lime (with the rind on)1/2 cup peanuts1/2 cup dry shrimpAbout 50 leaves of spinach10 sliced Thai chilies1/2 cup sliced lemongrass1/3 cup of shrimp paste2/3 cup of coconut sugar
Preparation:Let's start with the coconut.Break open the coconut, and remove the meat (it's the white part- duh!). Then shred it into small thin pieces. Take the shreds and stir them in a hot pan until golden brown. (On medium heat this should take about 20 or so minutes).
Now for the sauce.Using a small or medium sized pot, heat the sugar until melted. It should form the consistency of syrup. Then add in the shrimp paste. Be sure to add in the shrimp paste when the sugar syrup is boiling, and that to only cook it for a few minutes or else it will burn.
That's all the cooking. Now here's how to serve it...Use several small condiment containers or small saucers. Place each individual ingredient into a saucer of its own. Then using a large platter, place the spinach leaves in the middle, and arrange the saucers around the spinach in a manner that suits your individual aesthetic taste.
How to eat...Grab a leaf. Fill it with a small portion of each ingredient. Eat. Enjoy. Drink some beer
Ingredients:1 coconut1/2 cup diced red onion1/2 cup diced lime (with the rind on)1/2 cup peanuts1/2 cup dry shrimpAbout 50 leaves of spinach10 sliced Thai chilies1/2 cup sliced lemongrass1/3 cup of shrimp paste2/3 cup of coconut sugar
Preparation:Let's start with the coconut.Break open the coconut, and remove the meat (it's the white part- duh!). Then shred it into small thin pieces. Take the shreds and stir them in a hot pan until golden brown. (On medium heat this should take about 20 or so minutes).
Now for the sauce.Using a small or medium sized pot, heat the sugar until melted. It should form the consistency of syrup. Then add in the shrimp paste. Be sure to add in the shrimp paste when the sugar syrup is boiling, and that to only cook it for a few minutes or else it will burn.
That's all the cooking. Now here's how to serve it...Use several small condiment containers or small saucers. Place each individual ingredient into a saucer of its own. Then using a large platter, place the spinach leaves in the middle, and arrange the saucers around the spinach in a manner that suits your individual aesthetic taste.
How to eat...Grab a leaf. Fill it with a small portion of each ingredient. Eat. Enjoy. Drink some beer
World Food News
WELLINGTON (AFP) - Scientists in New Zealand and Japan have created a "tear-free" onion using biotechnology to switch off the gene behind the enzyme that makes us cry, one of the leading researchers said Friday.
The discovery could signal an end to one of cooking's eternal puzzles: why does cutting up a simple onion sting the eyes and trigger teardrops?
The research institute in New Zealand, Crop and Food, used gene-silencing technology to make the breakthrough which it hopes could lead to a prototype onion hitting the market in a decade's time.
Colin Eady, the institute's senior scientist, said the project started in 2002 after Japanese scientists located the gene responsible for producing the agent behind the tears.
"We previously thought the tearing agent was produced spontaneously by cutting onions, but they proved it was controlled by an enzyme," he told AFP from his home outside Christchurch.
"Here in New Zealand we had the ability to insert DNA into onions, using gene-silencing technology developed by Australian scientists.
"The technology creates a sequence that switches off the tear-inducing gene in the onion so it doesn't produce the enzyme. So when you slice the vegetable, it doesn't produce tears."
Eady said that by stopping sulphur compounds from being converted to the tearing agent and redirecting them into compounds responsible for flavour and health, the process could even improve the taste of the onion.
"We anticipate that the health and flavour profiles will actually be enhanced by what we've done," he said.
"What we're hoping is that we'll essentially have a lot of the nice, sweet aromas associated with onions without that associated bitter, pungent, tear-producing factor."
The breakthrough has caused ripples overseas, following an international symposium in the Netherlands and after the trade journal Onion World featured Eady's work on the front cover of its December issue.
Eady, who has several model onion plants at the institute, said despite the excitement about the prospect of "no tears" onions in every home, it would be 10 to 15 years before this happened.
"This is an exciting project because it's consumer orientated and everyone sees this as a good biotechnology story," he said.
"I'm more interested in sustainable production and the onions we are working on must be capable of being grown in an efficient manner.
"We have a burgeoning population to feed, and with climate change and other challenges, available resources are being reduced.
"The gene silencing system can also be used to combat virus diseases, and biotechnology in general can help us produce more robust crops."
The discovery could signal an end to one of cooking's eternal puzzles: why does cutting up a simple onion sting the eyes and trigger teardrops?
The research institute in New Zealand, Crop and Food, used gene-silencing technology to make the breakthrough which it hopes could lead to a prototype onion hitting the market in a decade's time.
Colin Eady, the institute's senior scientist, said the project started in 2002 after Japanese scientists located the gene responsible for producing the agent behind the tears.
"We previously thought the tearing agent was produced spontaneously by cutting onions, but they proved it was controlled by an enzyme," he told AFP from his home outside Christchurch.
"Here in New Zealand we had the ability to insert DNA into onions, using gene-silencing technology developed by Australian scientists.
"The technology creates a sequence that switches off the tear-inducing gene in the onion so it doesn't produce the enzyme. So when you slice the vegetable, it doesn't produce tears."
Eady said that by stopping sulphur compounds from being converted to the tearing agent and redirecting them into compounds responsible for flavour and health, the process could even improve the taste of the onion.
"We anticipate that the health and flavour profiles will actually be enhanced by what we've done," he said.
"What we're hoping is that we'll essentially have a lot of the nice, sweet aromas associated with onions without that associated bitter, pungent, tear-producing factor."
The breakthrough has caused ripples overseas, following an international symposium in the Netherlands and after the trade journal Onion World featured Eady's work on the front cover of its December issue.
Eady, who has several model onion plants at the institute, said despite the excitement about the prospect of "no tears" onions in every home, it would be 10 to 15 years before this happened.
"This is an exciting project because it's consumer orientated and everyone sees this as a good biotechnology story," he said.
"I'm more interested in sustainable production and the onions we are working on must be capable of being grown in an efficient manner.
"We have a burgeoning population to feed, and with climate change and other challenges, available resources are being reduced.
"The gene silencing system can also be used to combat virus diseases, and biotechnology in general can help us produce more robust crops."
Kaeng Kua Sapparot
Kaeng Kua Sapparot (Prawn and Pineapple Curry) แกงคั่วสับปะรด
Recipe from: Colonel Ian F. Khuntilanont-PhilpottServings: 6
1 tablespoon kratiem (garlic), finely chopped2 tablespoon red curry paste2 tablespoon chopped tomato2 c coconut milk1 c pineapple, (cubed or pulped)4 tablespoon fish sauce2 teaspoon palm sugar1 teaspoon lime juice16 prawns about 3 inches long3 bai makrut (lime leaves),slivered (or 1 tablespoon lime zest)1 tablespoon prik ki nu daeng (red birds-eye chilis), slivered15 bai kaprao (holy basil leaves).
The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that i an attractive complement to the shrimp.
If you want to be a little fancy you can serve it in pineapple skin bowls. method
Peel, devein, and behead the shrimp, leaving only the small tail shells on.
Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes.
In a little oil in a medium hot wok, briefly sauté the garlic and basil, removing it and reserving it when the aroma is fully developed.
Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar, and stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque.
Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sautéd garlic and basil to the pan.
Transfer to a serving dish and serve with steamed jasmine rice.
Recipe from: Colonel Ian F. Khuntilanont-PhilpottServings: 6
1 tablespoon kratiem (garlic), finely chopped2 tablespoon red curry paste2 tablespoon chopped tomato2 c coconut milk1 c pineapple, (cubed or pulped)4 tablespoon fish sauce2 teaspoon palm sugar1 teaspoon lime juice16 prawns about 3 inches long3 bai makrut (lime leaves),slivered (or 1 tablespoon lime zest)1 tablespoon prik ki nu daeng (red birds-eye chilis), slivered15 bai kaprao (holy basil leaves).
The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that i an attractive complement to the shrimp.
If you want to be a little fancy you can serve it in pineapple skin bowls. method
Peel, devein, and behead the shrimp, leaving only the small tail shells on.
Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes.
In a little oil in a medium hot wok, briefly sauté the garlic and basil, removing it and reserving it when the aroma is fully developed.
Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar, and stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque.
Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sautéd garlic and basil to the pan.
Transfer to a serving dish and serve with steamed jasmine rice.
Stir Fried Mixed Vegetables
Ingredients for Spice Mixture :
8 eggs
2 tablespoon oil
2 tablespoons soft brown sugar or palm sugaror
1 tablespooon fish sauce
2 tablespoons tamarind puree
1 teaspoon chopped red chillies optional
1/2 cup fresh coriander leaves chopped
Place the eggs in a pan of cold water.Bring the water boil and cook the eggs for 7 minutes.Drain and run under cold water until cool Remove the shell
Heat the oil in a work or frying pan Add the eggs to the work in batches and turn frequently over medium heat. When they are golden brown and blistered,remove the eggs from the work and keep warm.
Remove excess oil from pan; add brown sugar,fish sauce, tamarind and chillies.Bring to boil;boil rapidly for 2 minutes or until mixture resembles a syrup.Serve eggs with syrup poured over,sprinkled with coriander leaves
With permission from : Ting, E.Thai Cooking Step by Step.Bangkok : Asia Book.
8 eggs
2 tablespoon oil
2 tablespoons soft brown sugar or palm sugaror
1 tablespooon fish sauce
2 tablespoons tamarind puree
1 teaspoon chopped red chillies optional
1/2 cup fresh coriander leaves chopped
Place the eggs in a pan of cold water.Bring the water boil and cook the eggs for 7 minutes.Drain and run under cold water until cool Remove the shell
Heat the oil in a work or frying pan Add the eggs to the work in batches and turn frequently over medium heat. When they are golden brown and blistered,remove the eggs from the work and keep warm.
Remove excess oil from pan; add brown sugar,fish sauce, tamarind and chillies.Bring to boil;boil rapidly for 2 minutes or until mixture resembles a syrup.Serve eggs with syrup poured over,sprinkled with coriander leaves
With permission from : Ting, E.Thai Cooking Step by Step.Bangkok : Asia Book.
Massaman Beef
Massaman Beef Ingredients
1. 400 grams beef, cut into well pieces
2. 1/2 cup coconut milk
3. 2 tablespoons sugar
4. 1/2 tablespoon salt
5. 1 cup potato, peel and cut into big chunks
6. 1 tablespoon masaman curry paste
7. 1 tablespoon tamarind
8. 1 cinnamon stick l
9. 1/4 cup cashew
10. 2 pinches cardamom
11. 2 leaves bay leaf
Massaman Beef Preparations
1. Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes),
2.. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.
3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.
4. Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.
1. 400 grams beef, cut into well pieces
2. 1/2 cup coconut milk
3. 2 tablespoons sugar
4. 1/2 tablespoon salt
5. 1 cup potato, peel and cut into big chunks
6. 1 tablespoon masaman curry paste
7. 1 tablespoon tamarind
8. 1 cinnamon stick l
9. 1/4 cup cashew
10. 2 pinches cardamom
11. 2 leaves bay leaf
Massaman Beef Preparations
1. Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes),
2.. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.
3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.
4. Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.
Beef Panang
Beef Panang Ingredients
1. 400 grams beef tenderloin, sliced
2. 2 tablespoons panang curry paste
3. 2 tablespoons vegetable cooking oil
4. 150 gms coconut milk
5. 2 tablespoons palm sugar
6. 2 tablespoons fish sauce
7. 10 basil leaves
8. 1 red chilli, sliced
9. 3 kaffir lime leaves
Beef Panang Preparations
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add beef and season with palm sugar and fish sauce.
3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.
1. 400 grams beef tenderloin, sliced
2. 2 tablespoons panang curry paste
3. 2 tablespoons vegetable cooking oil
4. 150 gms coconut milk
5. 2 tablespoons palm sugar
6. 2 tablespoons fish sauce
7. 10 basil leaves
8. 1 red chilli, sliced
9. 3 kaffir lime leaves
Beef Panang Preparations
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add beef and season with palm sugar and fish sauce.
3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.
Thai Soup
Fried Egg in Clear Soup Ingredients
1. 200 grams ground pork
2. 100 grams vermicelli noodle (optional)
3. 6 eggs, beaten 1 cup oil
4. 1 tablespoon. crispy fried chopped garlic (for topping)
5. 1 cup thin sliced onions
6. 6 cups chicken stock or water
7. 1/ 3 cup fish sauce
8. 1/8 teaspoon white pepper
9. 300 grams chinese cabbage, cut into well pieces
10. 2 spring onions cut into 1 inch long pieces
Fried Egg in Clear Soup Preparations
1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.
2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.
3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.
4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.
1. 200 grams ground pork
2. 100 grams vermicelli noodle (optional)
3. 6 eggs, beaten 1 cup oil
4. 1 tablespoon. crispy fried chopped garlic (for topping)
5. 1 cup thin sliced onions
6. 6 cups chicken stock or water
7. 1/ 3 cup fish sauce
8. 1/8 teaspoon white pepper
9. 300 grams chinese cabbage, cut into well pieces
10. 2 spring onions cut into 1 inch long pieces
Fried Egg in Clear Soup Preparations
1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.
2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.
3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.
4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.
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