|
|
|
Recipes included herein feature some of the most popular Thai dishes
that grace the menus of any Thai restaurant.
|
|
Kai Yang with Khao Niao and Som Tam |
| (Barbecued Chicken with Sticky Rice and Green Papaya Salad)
>>Sticky Rice
Place 4 (2 lb/ 1 kg) cups of sticky (glutinous) rice in a saucepan and add water to cover.
Rub the rice between your hands several times and drain off the milky water; add clean water and repeat until the water is
clear. Soak overnight in water to cover or, to save time, it can be soaked in hot water for 3 hours before steaming.
Drain the rice and place in a cloth lined basket or in a steaming basket. Place the basket over a pot of boiling
water, cover, and steam for approximately 30 minutes
|
Sticky Rice : Ingredients |
| 4 (2 lb / 1 kg) cups |
sticky (glutinous) rice |
| |
water |
>>Barbecued Chicken
Rub the entire chicken with the combined marinade ingredients and allow to marinate for 15 minutes.
Bake at 350 F (180 C) for 45 minutes and then broil/ grill for 10 minutes until done. Cut into smaller pieces before serving.
|
Barbecued Chicken : Ingredients |
| |
chicken, cut in half |
| 1 teaspoon |
salt |
| 4 |
garlic cloves, chopped |
| 1 teaspoon |
white pepper |
| 1 tablespoon |
minced cilantro/ coriander leaves and root |
| 2 tablespoons |
cognac, whisky, or rice wine |
| 2 tablespoons |
coconut milk |
| 1 tablespoon |
fish sauce (nam pla) |
| 1 teaspoon |
chopped fresh ginger |
| 2 tablespoons |
soy sauce |
>>Papaya Salad
Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater.
Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into chunks. Add the papaya
and the remaining ingredients and gently combine all with the pestle and a spoon. Serve cold.
|
Papaya Salad : Ingredients |
| |
medium dark green papaya |
| 4 |
garlic cloves |
| 6 |
green Thai chillies (phrik khi nu) |
| 2 |
tomatoes, cut into wedges |
| 1.2 cups |
green beans, chopped into 1/2 in (2.5 cm) pieces |
| 2 tablespoons |
anchovy sauce |
| 1/2 teaspoon |
salt |
| 1/4 cup (60 ml) |
lime juice or tamarind juice |
|
| Satay |
 Slice the chicken breast finely, width
approximately 1 1/2 inches. Pound together, or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry
powder, galangal, lemon grass, salt and garlic. Pour the blended ingredients into the coconut milk. Add sugar and vegetable
oil and blend again so that all the ingredients are well mixed. Add the chicken slices and marinate for 2 hours. Thread the
chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling. Place the chicken slices over a
charcoal grill (barbecue) and apply the sauce to the chicken while turning . When cooked through, serve with Satay sauce
and cucumber sauce.
|
Satay : Ingredients |
| 1 1/2 lbs. |
chicken breast |
1/2 tablespoon |
finely chopped lemon grass |
| 1/4 teaspoon |
roasted coriander seeds powder |
1 tablespoon |
salt |
| 1/4 teaspoon |
roasted cumin seeds powder |
5 |
garlic cloves |
| 1/4 teaspoon |
pepper |
1 cup |
coconut milk |
| 1/4 teaspoon |
turmeric (roots) powder |
2 tablespoons |
vegetable oil |
| 1/2 teaspoon |
curry powder |
2 tablespoons |
sugar |
| 3 slices |
galangal |
|
small wooden skewers |
|
|
Kaeng Khiao Wan Nuea |
(Green Curry with beef)
 Place all the green curry paste ingredients
in an electric blender and process until smooth, or pound in a mortar. Pour the coconut milk and green curry paste into
a large saucepan and heat till boiled. Add the beef, fish sauce, and sugar. Cool at a slow boil for 5 minutes. Add the
eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kefir lime leaves and basil leaves.
Remove the contents into a serving bowl and garnish with red pepper.
|
Kaeng Khiao Wan Nuea : Ingredients |
| 2 stalks |
lemon grass/citronella, bottom part only, cut into 1/2-in(1-cm) pieces |
| 1 tablespoon |
sliced galangal (kha) or fresh ginger |
| 1 teaspoon |
cumin |
| 1/2 cup |
fresh cilantro/coriander root (rak phak chi) |
| 8 |
garlic cloves |
| 10 |
green Thai chilli peppers (phrik khi nu) |
| 10 |
jalapeno peppers (phrik chi fa) |
| 1 teaspoon |
shrimp paste (kapi) |
| 1/4 teaspoon |
minced kaffir lime skin (phio ma krut) |
| 2 cups (16 fl oz/500 ml) |
coconut milk |
| 1 lb(450g) |
beef, cut into 1-cm x 2.5-cm |
| 1/4 cup (2 fl oz/60ml) |
fish sauce (nam pla) |
| 1 tablespoon |
chopped shallot |
| 3 tablespoons |
sugar |
| 1 cup |
Thai eggplant (ma-khuea phuang) or tinned bamboo shoots |
| 1/2 cup (4 fl oz/125 ml) |
coconut cream |
| 6 |
fresh kaffir lime leaves (bai ma-krut) |
| 1/4 |
sweet basil leaves (bai horapha) |
| |
red jalapeno pepper (phrik chi fa daeng) for garnish |
|
|
Stir Fried Mixed Vegetables |
 Fly the garlic for a little while in the oil
and add the cabbage, broccoli, snow peas, carrot, asparagus, mushroom, chillies, baby corn, and ear mushrooms and sauté'. Add
dark Soya sauce, light Soya sauce and bean sprouts and stir fry until mixed well. Spoon up onto platter and sprinkle with
ground pepper.
|
Stir Fried Mixed Vegetables :
Ingredients |
| 1 1/2 cup |
cabbage cut bite size |
1/4 cup |
ear mushroom thinly sliced |
| 6 |
broccoli, cut bite size |
1/2 cup |
bean sprouts, clipped both ends |
| 10 |
snow pea, ends clipped |
2 teaspoons |
chopped garlic |
| 10 |
carrot, sliced across |
4 tablespoons |
cooking oil |
| 2 |
asparagus, cut to 1-in lengths |
1 tablespoon |
dark Soya sauce |
| 3 |
mushroom, halved |
2 tablespoons |
light Soya sauce |
| 1/2 cup |
green and red bell chilli, slices lengthways |
1 pinch |
ground pepper |
| 4 |
baby corn, medium size |
|
|
|
|
Next Page >> |
| |
|
|
|
