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Tom Yum Kung This is definitely a
recipe that spicy and sour and famous around the globe. Ingredients :
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. Frie Rice
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. Ingredients :
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. Chicken Or Pork Satay
Satay is a great barbeque food and fun to eat. Cook it right along with your barbeque chicken or hamburger. Ingredients :
Soak bamboo skewers at least half an hour so that the ends do not burn on the grill. Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers. Marinade the pork and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time). For a shorter marinade time, I massage all the seasonings into the sliced pork for a couple minutes. Thread the pork onto the bamboo skewers. When you get the skewers at a restaurant, the meat is normally stretched out flat. While this looks nice, I find that stuffing the skewers gives me a moister, tastier result that is more tender than when it is stretched tight. In Thailand, the satay is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. The charcoal has been burning for a while. It is hot, but not flaming. There should be ashes covering the charcoal so that the satay can be cooked evenly without burning. Grill and serve with peanut sauce and cucumber in vinegar. Peanut Sauce ( Num Jim Stay): Ingredient :
Add the coconut milk to a cold sauce pan and start to heat it up at medium heat. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well. When you see red oil simmering to the top, add the peanut butter and the rest of ingredients. Stir and taste. You should be able to taste the fish sauce, sugar and tamarind flavors. If it becomes too thick, add a few teaspoons of water to thin the paste. Serve
with satay. Place the sauce on a flat plate for easy dip, saucer dish is
the best. |
Kaeng Khiao Wan
This is an extremely popular dish, not only in Thailand, but in Thai restaurants throughout the world. This recipe is for a single serving for those who can't live without this delicious curry. Ingredients :
Prepare green curry paste. heat the coconut cream until bubbling. Add the basic green curry paste and the ground coriander, cumin and turmeric. Cook and "fry" until the curry paste is fragrant. Add the galanga, eggplant, fish sauce and sugar. Cook a couple of minutes. Add the coconut milk, chicken, citrus leaves and purple eggplant, Simmer for five minutes. Pour into an attractive bowl and garnish with the fresh chili and basil leaves. Phad Thai
This is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like. Ingredients :
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes. Julienne tofu and cut into pieces 1 inch long. 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 one but any big pot will do. Use high heat and pour oil in the wok. Fry the cashew nuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to cook a little 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 fried cashews. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts. 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. Tom Kha Gai Many People find this their fovorite Thai dish. The lemon and coconut milk combine to provide a rich and unusual flavor. Don't forget to remind your dinners not to eat the piece of lemon grass. They are added for their lemony flavor, not as something to eat. Ingredients :
In a saucepan heat the coconut milk until almost boiling, then add the galanga, turnmeric powder, lemon grass and shallots or onions. When boiling, reduce the heat and add the chicken. Simmer gently for 15 minutes. Keep stirring the dish so the milk does not curdle. When the chicken is done, add the chilli peppers, and coconut cream. Stir well and bring the heat back up until almost boiling. Remove from the heat and stir in the lime juice and fish sauce. Serve garnished with the coriander leaves.
หน้าต่อไป/next recipes/more thai recipes
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