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Recipe Name. |
Description of the
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THAI CHICKEN WITH FRESH BASIL
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Thailand
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Posted on 21 April 2003 @ 07:04:28
(Serves 4)
Ingredients: ------------ 3 Tblsp Vegetable Oil 1 lb Chicken breast -- boned 2 Tblsp Garlic -- coarsely chopped 3 Tblsp Nuoc Nam (fish sauce) 3/4 Cup Basil -- thinly sliced 2 Tblsp Sugar 2 Serrano chilies 2 Tblsp Water
Instructions: ------------- Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and stir until golden brown, about 10 seconds. Add 0.5 cup of basil and the chilies and stir-fry just u ntil basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 0.25 cup of basil and stir-fry until just wilted, about 5 seconds. Serve immediately with steamed rice...
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THAI CHICKEN SALAD
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Posted on 21 April 2003 @ 07:03:56
Ingredients: ------------ 3 cups vegetable oil, for frying 20 won ton skins, cut into 1/4 inch strips 8 cups shredded mixed salad greens 4 cups bite-size pieces of barbecued or roast chicken (from a 3 lb bird) 1 cup bean sprouts 1 large yellow bell pepper, cut into thin julienne 1/2 European seedless cucumber (about 8 oz), cut into thin julienne 6 tblsp fresh lime juice 1/4 cup fish sauce (nuoc mam) 1/4 cup (packed) light brown sugar 4 serrano chiles, seeded and minced 1/2 tsp freshly grated nutmeg 1 tblsp finely minced fresh lemon grass (optional) 1 tblsp finely minced fresh ginger 1/4 cup minced fresh mint 3 tblsp minced fresh basil 1/4 cup dry-roasted unsalted peanuts, coarsely chopped
Instructions: ------------- In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well.
In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.
In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.
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THAI CHICKEN AND COCONUT MILK SOUP
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Posted on 21 April 2003 @ 07:03:21
(Tom ka gai or kai tom ga)
Ingredients: ------------ 1 12-ounce can coconut milk, such as Chaokoh 1/4 lb chicken breast, cut into small chunks juice and grated peel of 1 lime 1 4" piece of lemon grass, cut into very thin (1/16") slices on the diagonal 3-4 slices of galanga (fresh ginger may be substituted) Hot chile peppers to taste -- preferably Thai birds, with serranos an acceptable substitute (though I've used sweet Fresno chiles in a variation I'll describe below), cut into thin circles Cilantro for garnish
Instructions: ------------- Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer.
When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.
Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can't find grouper, it'd be good with any tender, delicate white fish -- sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I've had this with shrimp as well. (Grouper, BTW, is a type of fish common in the Caribbean and, if I recall, in other warm-water parts of the world; the flesh is very white, very tender, and quite delicately flavored. I've seen it in one Asian grocery store in the Bay Area, as well as in the Bahamas, so I'd guess that Gulf Coast netters should be able to find it readily.)
Notes: ------ 1. Galanga is similar to ginger, an edible rhizome available in most Asian groceries. If not available fresh, you can usually find it frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin or the New Castro Market, you have to have friends smuggle it in from Bangkok for you... Other parts of the country may vary.)
2. Chile peppers add a lot to the dish; I've had it so hot that I could barely eat it, and I've had it completely smooth, sweet and mild. I like it in the middle.
3. Lemon grass adds a lot to the flavor and aroma, but as near as I can tell it isn't edible unless you puree it. (If there's sufficient demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat around the slices of lemon grass and ginger.
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THAI BBQ CHICKEN APPETIZERS
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Posted on 21 April 2003 @ 07:02:43
3 lbs chicken wing drummettes
Marinade: --------- 1/4 cup coarsely chopped garlic roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop for a bunch that still has some roots attached) 1 tsp ground turmeric 1 tsp curry powder 1.5 tsp ground dried chilis (cayenne or equivalent) 1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce (filipino or vietnamese is ok, too)
Basting liquid: --------------- 1/2 cup coconut milk (canned is ok)
Garnish: -------- cilantro sprigs (left over from making marinade) dipping sauce (see recipe below).
Preparation: ------------ Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
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STIR-FRIED RICE NOODLES THAI STYLE
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Posted on 21 April 2003 @ 07:02:08
(Serves 6)
Ingredients: ------------ 8 oz (1/8 inch wide) rice noodles 1 whole chicken breast, boned, skinned 8 medium-size shrimp, shelled, deveined 1/2 cup water 1/4 cup fish sauce 3 tblsp sugar 1 tblsp lime juice 1 tsp paprika 1/8 tsp red (cayenne) pepper 1/2 lb bean sprouts 3 green onions, white part only, cut into 1 inch shreds 3 tblsp vegetable oil 4 large garlic cloves, finely chopped 1 egg 4 tblsp finely crushed roasted peanuts
Instructions: ------------- Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut chicken into 1 1/2" by 1/3" strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions. Drain noodles. Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until garlic starts to brown. Increase heat. Add chicken; stir-fry until almost cooked, about 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed. Add green-onion mixture; cook, stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.
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SPECIAL THAI CHICKEN WITH CHILLIES (mild)
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Posted on 21 April 2003 @ 07:01:26
Ingredients: ------------ 2 tblsp oil 4 Fresh Red Chillies (seeded and sliced) 3 cloves garlic (sliced) 500g chicken breast (sliced) 1 Onion (sliced) 2 tblsp oyster sauce 1 tblsp fish sauce (available from Asain food shops alternatively use 2 tblsp soy sauce) 1 tblsp tamarind sauce 2 tsp brown sugar (or jaggary if available) 1/2 cup straw mushrooms (or tinned mushrooms if desperate) 1/2 cup bamboo shoots (strips) juice of 1/2 lime 6 bunches coriander (fresh)
Instructions: ------------- Heat oil in wok, add chillies and garlic and fry until crisp and golden. Drain onto paper towels (but leave oil in the wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice and vegetables. Fry for about 2 minutes. Add sauce.
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PAD THAI WITH SHRIMP
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Thiland
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Posted on 21 April 2003 @ 07:00:40
Ingredients: ------------ 8 oz. small size rice noodles 3 T tomatoe sauce or tamarind paste 2 T veg. oil 1 T pickled radish 3 T sugar 1/3 c water or chicken stock 1 egg 3 T fish sauce 1/2 lb shrimp, cleaned and shelled 1 handful bean sprouts (fresh); chopped once or twice 2 oz green onions, cut into 1/2 inch pieces 2 T finely chopped peanuts
Instructions: ------------- 1. Soak the rice noodles in cold tap water about 20 minutes, until they are "springy". Then drain in a colander until needed.
2. If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. Force as much of the mixture as you can through a seive to remove bits of bark, etc.
3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up.
4. Add the noodles, small portions at a time, and and that water/stock. Mix well until all the noodles are coated with the mixture. Add more liquid if necessary -- it will cook out. Don't be easy on the noodles -- chop them with the spatula or spoon some to separate them. It may help to "toss" the noodles like a salad, to get them coated.
5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly. It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again. You'll know it's done when the shrimp are completely pink. There may be a little browning of the noodles; stirring will keep them from burning.
6. Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn off the heat and let stand a minute or so. Serve.
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SAUTEED RICE NOODLES
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Posted on 21 April 2003 @ 07:00:08
Ingredients: ------------ 1 pkg (16 oz) rice noodles 1/2 cup vegetable oil 5 or 6 garlic cloves, finely chopped 1 lb medium shrimp, shelled and deveined 2 firm-style bean curd squares, cut into 1/2 inch cubes 1/4 cup coarsely chopped pickled turnips 1/2 cup white vinegar 1/5 cup fish sauce 1 tblsp paprika 1/4 cup sugar 2 eggs, beaten 1/4 lb mung bean sprouts 3 scallions, cut into 1/2 inch pieces 1/2 cup ground unsalted peanuts 1 fresh red chili pepper, seeded and coarsely chopped 1 lemon, cut into wedges coriander leaves for garnish 1/4 cup crushed red pepper (optional)
Instructions: ------------- In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours. Drain and cover with a damp towel to retain moisture.
In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown. Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the noodles. When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle. Add the beaten eggs. As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly. Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper. Toss several times to mix well.
Serve on a large platter with lemon wedges. Top with the remaining bean sprouts and garnish with coriander leaves. Serve the crushed red pepper on the side, for those who like it extra-spicy.
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PAD THAI PSEUDO-VEGETARIAN STYLE
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Posted on 21 April 2003 @ 06:59:40
Ingredients: ------------ 1/4 cup thai fish sauce 1/4 cup + 2 T white vinegar 2-4 T sugar 1 t paprika 8 oz thai rice noodles about 1/4" thick 8 oz tofu 1-2 T dried shrimp (optional) 3 T oil 2-3 cloves garlic 2 eggs 3/4 lb bean sprouts 3 green onions, sliced on the diagonal, including white part 3/4 C ground peanuts 1+ T roasted red chili peppers. [Take some dried reds and cook them in an ungreased wok over low stirring constantly until they start to brown. Grind in a coffee grinder or spice mill.]
Instructions: ------------- Combine first four ingredients and let sit until sugar dissolves. Soak rice noodles/sticks in warm water until they are soft but don't disintegrate when pressed, about 40 minutes. Drain. Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes, about 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in water and drain. Put oil in wok, heat to medium, put in crushed garlic. Swirl around for about a minute. Add noodles and mix around for a minute or two. Add the tofu and shrimp then immediately add the liquid. Keep stirring until the liquid has all been absorbed into the noodles, about a couple of minutes. Lower heat to low or medium-low. Push some of the stuff aside at one end of wok, and break an egg in. Immediately cover with noodles. Do the same at the other end of wok. Let the eggs cook *undisturbed* until the yolks are practically cooked, about three minutes. (*Carefully* peak if unsure.) Slip a slotted spoon under each egg in turn, and bring upward, through the noodles, shaking as you go. The idea is to break up the cooked egg into the rest of the mixture into tiny bits. Mix in sprouts and green onions. Let cook for another two minutes. Turn off heat. Add crushed peanuts and enough roasted red chilies to your desired hotness.
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NUE NAM TOK: GRILLED BEEF WITH THAI SEASONING
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Posted on 21 April 2003 @ 06:58:37
(Serves 6)
Ingredients: ------------ 3 Serrano chilies 1/4 cup white vinegar 1.5 lb flank steak 1/4 lb (1 cup) red onion, sliced 4 green onions 1/4 cup + 1 tblsp lime juice 2 tblsp fish sauce 1 tsp ground roasted chilies * 2 tblsp ground toasted rice ** Red lettuce leaves Coriander sprigs Mint or Basil leaves
Instructions: ------------- 1. Remove the stems, but not the seedes, from the chilies. Slice the chiles crosswise into pieces 1/8" thick. Place the sliced chiles and vinegar in a small serving bowl. Let it stand for at least 15 minutes.
2. Grill the beef to the desired doneness, preferably over charcoal. Slice it across the grain into strips 1/8" thick and 1 to 2 inches long. Put these in a large ceramic bowl.
3. Peel the red onion, remove the root portion, and slice the onion vertically into thin strips. Slice the green onion diagonally into thin pieces. Add both types of onion to the beef.
4. Add the lime juice, fish sauce, ground chilies, and ground rice. Mix well
5. Arrange a single layer of lettuce leaves on a serving platter, and place th beef mixture on top. Garnish with sprigs of coriander and mint or basil leaves.
6. Serve at room temperature, the vinegar sauce (from Step 1) and rice.
* Use small hot chilies about 3 to 4 inches long. Roast whole chillie stems and all, in a dry wok or skillet until the color changes to dark red or brown depending on the chilies used. Be careful not to let them burn. When the chilies have cooled, remove the stems and seeds. Place the chilies in a food processor or blender and grind using short pulses. Pre-ground chilies are also commercially available, but often lack the "bite" of home ground ones and may be more expensive.
** Place uncooked rice in a dry wok or skillet and heat over moderate heat until deep golden brown,s tirring frequently to keep from burning and to allow it to develop a uniform color. Watch the rice carefully after it begins to change colorand stir constantly because it can burn easily at this stage. When it is auniform deep golden color, remove from heat and allow to cool to room temperature. Grind it to a fine powder in a blender or a spice grinder. This can be made in advance and kept in quantity so that there is always a supply on hand, but it is also easy to make up while preparing the dish.
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