@@@@@ Now You're Cooking! Export Format A Jad (Cucumber Pickle) condiment, thai 4 tablespoons rice vinegar 1 teaspoon sugar 3 tablespoons cucumber, very coarsely chopped, or 2 shallots, chopped 3 red and green prik ki nu; (birdseye chilies), ; thinly sliced. Combine the ingredients, and leave to stand overnight. Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselves are normally served "communally". Recipe By: Muoi Khuntilanont - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Ajad (Ladas' Cucumber Salad) salads and salad dressings, thai 3 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon salt 1 dash black pepper 1 8-oz cucumber; peeled 1/2 cup red onion; thinly sliced* 2 tablespoons cilantro; chopped 1 small fresh red chili or serrano chili; sliced * cut slices into thirds or quarters before measuring In a medium-size bowl, stir vinegar, sugar, salt and pepper until sugar and salt are dissolved. quarter cucumber lengthwise. Cut quarters crosswise into 1/8-inch-thick slices. Add cucumber, onion, cilantro and chili to vinegar dressing; toss until combined. Cover and marinate in refrigerator 3 hours, stirring occasionally. NOTES : This spicy relish is served with satay, barbecued chicken and many other Thai dishes. - - - - - - - - - - - - - - - - - - Contributor: Barbara Hansen's "Taste of Southeast Asia", 1987 Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Ajar salads and salad dressings, thai 3 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon salt 1 dash black pepper 1 medium cucumber; peeled 1/2 cup red onion; thinly sliced 2 tablespoons cilantro leaves; chopped 1 small fresh red or green chili In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar & salt are dissolved. Quarter cucumber lengthwise. Remove seeds. Cut quarters crosswise into 1/8" thick slices. Add cucumber, onion, cilantro & chili to vinegar dressing; toss until combined. Cover and marinate in the refrigerator for 3 hours, stirring occasionally. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Baked Garlic Quail poultry dishes, thai 4 quail 4 cloves garlic, crushed 3 tablespoon sambal oelek 2 tablespoon honey 2 tablespoon light soy sauce 2 teaspoon brown sugar 2 tablespoon oil Wish I could show you all the picture of this dish. The quail are a gorgeous deep reddish orange in color. I imagine that this would be a great recipe to use on chicken wings. And they'd definitely be hot++ check out the amount of sambal oelek, the Indonesian condiment made of crushed bird's eye chilies, garlic and vinegar. I'm making this tomorrow with a hacked up chicken and a double recipe of the marinade. I'll start marinating it tonight. It would probably be great with a game hen as well. Stay tuned++a report will follow. 1: Cut quail in half through centres. Combine garlic, sambal oelek, honey, sauce, sugar and oil in bowl, add quail, stir well; cover, refrigerate overnight. 2: Just before serving, place quail on rack over baking dish, bake in moderate oven for 15 minutes, increase temperature to hot, cook further 10 minutes or until quail are crisp and tender. Makes 4 servings. Quail can be prepared 2 days ahead. Storage: Covered, in refrigerator. Freeze: Uncooked quail suitable. Microwave: Not suitable. From "Easy Thai-style Cookery", Edited by Maryanne Blacker, The Australian Women's Weekly Home Library, 1991. ISBN 0-94912833-3 Posted by Stephen Ceideberg; August 9 1993. Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Bean Sprouts With Tomatoes thai 4 tablespoons vegetable oil 4 each garlic cloves 2 tablespoons soy bean paste 1 each yellow onion; quartered 4 cups bean sprouts 1 each red chili pepper; sliced 3 each tomatoes; quartered 4 tablespoons green onions; chopped 4 tablespoons cilantro; chopped Heat the oil in a wok & stir-fry the garlic & bean paste for 1 minute. Add the onion, bean sprouts, chili & tomatoes. Cook for 2 minutes, stirring frequently. Garnish with green onions & cilantro. Serve hot. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Bean Thread Salad (Yum Woon Sen) noodles, salads and salad dressings, thai 1/4 cup large dried shrimp 2 ounces mung bean thread noodles 4 or 5 medium raw prawns, shelled; deveined 3 tablespoons fresh lime juice 2 1/2 tablespoons fish sauce 3/4 teaspoon sugar 1 or 2 medium button mushrooms; thinly sliced 1 celery stalk, thinly sliced; at an angle 1 green onion, sliced into 1-1/2-inch 1 tablespoon coarsely chopped coriander leaves red lettuce, washed and drained This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine. From "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic Books, 1989). Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces. (They should still be in relatively whole pieces.) Set aside. Soak the mung bean thread noodle in water for 1 hour, until soft. Using a strainer to hold the noodles, dip them into boiling for 1 second. Remove and immediately dip into ice water to stop the cooking. Drain well and set aside. Using a strainer to hold the prawns, boil for 6 seconds until they turn pink. Drain well. Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the dried shrimp, noodles, fish sauce, sugar, mushrooms, celery, green onions and coriander leaves. Arrange the salad on a bed of lettuce and serve immediately. PER SERVING: 105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol, 912 carbohydrate, 1 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Bibingkang Malagkit (Baked Sweet Rice) casserole, rice/grains, thai 4 14-ounce cans coconut milk 2 1/2 cups glutinous rice 1/2 cup long grain rice 4 cups granulated sugar 1/2 teaspoon salt 2 cups brown sugar; packed 1 teaspoon vanilla 1/2 cup ground peanuts or pilli nuts; optional 3 eggs beaten While wading through my pile of newspaper clippings I ran across the following gem. I can't help but think that it might be even better if you used palm sugar instead of the brown sugar. Open cans of coconut milk without shaking. Spoon off thick milk that has risen to top and measure 2 cups. Measure 4 cups remaining thinner milk. Freeze any unused coconut milk. Mix glutinous and long-grain rice in a bowl. Cover with hot water and let stand for 5 minutes. Drain rice and turn into a heavy 4-quart saucepan. Mix thin coconut milk, granulated sugar and salt with rice. Bring to boil, reduce heat to very low and cook, covered until rice is tender but not soft, about 30 minutes. Turn rice into well-greased 13- by 9-inch baking pan, flatten rice and smooth top; set aside. Mix thick coconut milk and brown sugar in a saucepan. Add vanilla and nuts. Cook and stir until sugar dissolves and syrup thickens, about 5 minutes. Gradually stir some of the hot mixture into eggs, then return to saucepan and cook, stirring constantly, until slightly thickened, about 1 minute. Pour topping evenly over rice. Bake in a 375F oven for 30 minutes. Remove from oven and cool to room temperature. Cut into squares to serve. Serves 16 to 20. From the San Francisco Chronicle, date unknown. - - - - - - - - - - - - - - - - - - Yield: 16 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Broiled Or Grilled Marinated Chicken (Gai Yang) chicken, thai 3 tablespoons minced cilantro root 3 tablespoons fish sauce 3 tablespoons Chinese light soy sauce 2 tablespoons fresh lime juice 1 tablespoon freshly ground black pepper 1 tablespoon minced garlic; (3 cloves) 2 pounds chicken legs or breasts; skin and fat ; removed A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink. 209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE; 673 MG SODIUM; 96 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Cardamom-Spiced Coffee beverages, thai 3/4 cup ground coffee 2 2/3 cup water 1 ground cardamom 1/2 cup sweetened condensed milk Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend. Typed by Syd Bigger. Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Chicken And Coconut Milk Soup (Gaeng Com Yam Gai) chicken, soups and stews, thai 5 cups "thin" coconut milk 1 small chicken; sectioned and cut bite-sized pieces; (bone-in) 3 stalks lemon grass; bruised cut into 1" lengths 2 teaspoons Laos powder (ginger); (ka) 3 green onions; finely chopped 2 tablespoons coriander leaves; chipped 4 fresh serrano chiles, seeded; up to 6 2 limes; juice of 3 tablespoons fish sauce; (nam pla) Here's another classic "Tom Yam" type chicken soup. The "Laos" powder is dried galangal, powdered. Unlike ginger, dried galangal seems to retain most of it's character. If you use canned coconut milk, the "Thin" milk is the more watery liquid in the can. The thick condensed stuff is coconut "cream" (not to be confused with the syrupy sweet coconut cream used for Pina Coladas). If you shake the can up and combine the two, you have thick coconut milk. A lovely lemony, creamy soup, Dom Yam Gai calls for chicken pieces cut through the bone with a heavy cleaver, Chinese style. If you find gnawing on chicken pieces and delicately trying to remove the bone, vainly searching for a place to deposit it, inhibiting your dinner conversation, you may debone the bird and substitute chicken pieces. In either case, use both dark and light meats for color and nutrition. In a saucepan, bring the "Thin" coconut milk to a boil. Add the chicken pieces, lemon grass and Laos powder. Reduce heat and simmer until the chicken is tender, about 15 minutes. Do not cover as this will tend to curdle coconut milk. When the chicken is tender, add the green onions, coriander leaves and chilies. Bring the heat up just below boiling. Remove the pan from heat, stir in lime juice, fish sauce and serve. NOTE: Beef cut into thin strips or firm white fish pieces may be substituted for chicken. From "The Original Thai Cookbook" by Jennifer Brennan - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Chicken In Coconut Milk Soup chicken, soups and stews, thai 4 cups med coconut milk 1 1/2 cups chicken stock 3 galangal, quarter-sized pieces drie OR ginger 4 stalks fresh lemon grass (or lemon zest); bruised, cut into 2" 1 lg. whole boned chicken; breast, cut up 4 tablespoons fish sauce; nam pla 5 fresh kaffir makrut lime 3 fresh serrano chiles, chopped into - - - - - - - - - - - - - - - - - - Yield: 6 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Chicken Satay - 1 chicken, indonesian, thai 40 each wooden skewers 1 1/2 pounds boneless chicken breasts 6 each shallots 6 each cloves garlic; peeled 1/4 cup coconut milk 2 tablespoons lemon juice 1 tablespoon brown sugar 1 teaspoon coriander leaves 1/2 teaspoon salt 1/4 teaspoon whole cumin seeds 1/4 teaspoon turmeric Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into 3/4 inch pieces. Place in a medium sized bowl. If using variety of meat, place each in a separate bowl. In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumin and turmeric to form a smooth paste. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah sauce. - - - - - - - - - - - - - - - - - - Yield: 12 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Chicken Satay - 2 appetizers, indonesian, peanut sauce, thai ***MARINADE*** 1 tablespoon light brown sugar 1 tablespoon curry powder 2 tablespoons crunchy peanut butter 1/2 cup soy sauce 1/2 cup freshly squeezed lime juice 2 garlic cloves; minced crushed dried chile peppers 6 chicken breast halves; boned, skinned, and cut into 1/2" wide strips ***PEANUT SAUCE*** 2/3 cup crunchy peanut butter 1 1/2 cups coconut milk; unsweetened 1/4 cup freshly squeezed lemon juice 2 tablespoons soy sauce 2 tablespoons molasses; (or brown sugar) 1 teaspoon fresh ginger root; grated 4 garlic cloves; minced 1/4 cup chicken broth 1/4 cup heavy cream 1 pinch cayenne pepper lime zest; grated 6 fresh cilantro sprigs To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. - - - - - - - - - - - - - - - - - - Yield: 9 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Chicken Sate With Peanut Sauce chicken, thai ----MARINADE---- 1 tablespoon light brown sugar 1 tablespoon curry powder 2 tablespoon crunchy peanut butter 1/2 cup soy sauce 1/2 cup freshly squeezed lime juice 2 garlic cloves, minced Crushed dried chile peppers ------- 6 chicken breast halves, 1 =ffboned, skinned, and cut 1 =ffinto 1/2 wide strips ----PEANUT SAUCE---- 2/3 cup crunchy peanut butter 1 1/2 cup coconut milk, unsweetened 1/4 cup freshly squeezed lemon juice 2 tablespoon soy sauce 2 tablespoon molasses (or brown sugar) 1 teaspoon fresh ginger root, grated 4 garlic cloves, minced 1/4 cup chicken broth 1/4 cup heavy cream 1 cayenne pepper 1 grated lime zest 1 fresh cilantro sprigs To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur=82e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Yield: 9 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Chicken Soup With Galangal (Kai Tom Kha) thai 2 stalks lemon grass 1 cup water 4 cup coconut milk 8 chicken thighs or 1 1/3 lb chicken breast, diced 10 slice galangal 2 tablespoon fish sauce 3 small fresh chilies 3 bergamot leaves 2 tablespoon lemon juice ----GARNISH---- 1 spring onions, shredded 1 chilies, shredded This one's a bit more complex and gets into some exotic ingredients. All of them should be available from an Asian grocery. If you have any questions about what the ingredients are or how to use them, just ask. The only thing that can not be substituted for is the fish sauce. You could use ginger instead of galangal, but the soup would lack the perfumed, exotic aroma of the galangal that adds so much to the dish. Lime zest could be used for the bergamot leaves. Cut the lemon grass into 1-inch pieces. Bring the water to the boil with half the coconut milk. Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce. Simmer for about 20 minutes or until the chicken is cooked. Less cooking time will be required for diced chicken breast. Stir in the remaining coconut milk and turn up the heat. As soon as it begins to boil, toss in the whole chilies and bergamot leaves. Stir, and remove from the heat. Serve in individual bowls. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg; February 6 1991. Yield: 1 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Chicken Soup With Lemon And Ginger (Kai Tom Khing) thai 2 tablespoon olive oil 1 clove garlic, chopped 12 oz chicken breast, diced 4 cup water 4 oz straw mushrooms, chopped 2 tablespoon lemon juice 2 small green chilies, sliced in rings 2 spring onions, chipped 1 pinch ground ginger ----GARNISH---- 1 coriander leaves Here's another simple recipe. Straw mushrooms are available canned in the Oriental section of many supermarkets or fresh in Asian groceries. Enoki mushrooms would probably be a good substitute, although I haven't tried that... Heat the oil in a saucepan or wok and fry the garlic until soft but not brown. Add the chicken and stir-fry for 5 minutes. cool a little. Add the water and mushrooms. Bring to the boil and simmer for 10 minutes. Add the lemon juice. Cover, and cook gently for a further 10 minutes. Add the chilies, spring onions and ginger. Remove from the heat. Sprinkle with coriander leaves before serving. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg; February 6 1991. Yield: 1 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Chicken With Lemon Grass And Chiles - Ga Xao Xa Ot chicken, thai 3 pounds chicken 4 cloves garlic 1 large onion 3 tablespoons vegetable oil 1 salt 2 tablespoons minced lemon grass 1 teaspoon ground chilies 4 tablespoons fish sauce; (nuoc nam) 1 tablespoon granulated sugar 1 tablespoon caramel sauce 1 cup water Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion in half lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion is opaque. Add lemon grass and chile. Fry 1 - 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Chili And Tomato Dip (Naam Prik Nuum) chili, sauces, thai 2 medium-sized ripe tomatoes 2 large banana chilies or New Mexican or ; yellow wax hot peppe 1 tablespoon chopped fresh cilantro 2 tablespoons fish sauce 3 large shallots; peeled and halved 1 tablespoon fresh lime juice 5 cloves garlic; peeled Serve as a dip with raw vegetables or as a condiment. If the chilies are very hot, you may want to de-seed them. Dry-frying, a method of roasting, is simply frying without fat. Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally. Add shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 minutes, or until the chili skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes to the skillet and dry-fry for about 5 minutes, turning occasionally, or until the skins are blackened. Let cool. Remove stems from the chilies and cut in half lengthwise. (Do not remove skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife. Transfer the mixture to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.) - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Chilis In Oil (Nam Prik Pow) sauces, thai 4 tablespoon oil 3 tablespoon finely chopped garlic 3 tablespoon finely chopped shallots 3 large dry red chilis; deseeded - coarsely chopp 2 tablespoon sugar 1 teaspoon salt Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias Yield: 1 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Cinnamon-Spiced Tea beverages, thai 8 chinese-style red or black tea bags; or: 1/4 cup regular black tea 4 cup boiling water 1 ground cinnamon 1/2 cup sweetened condensed milk Place tea in a teapot; pour water over tea. Let steep for 5 minutes. Pour into 4 cups. To each serving, add a dash of ground cinnamon and about 2 tablespoons of condensed milk; stir to blend. Typed by Syd Bigger. Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Crab Fried Rice (Khao Pad Poo) rice/grains, thai 2 tablespoons oil 1 chopped garlic clove 1 cup cooked crabmeat 2 beaten eggs 3 cups cooked rice 2 tablespoons Maggi seasoning 2 tablespoons fish sauce; (nam pla) 2 tablespoons sugar 1 chopped green onion/scallion ***SAUCE*** 1/4 cup fish sauce; (nam pla) 5 finely chopped green Thai peppers; (prik kee noo) ***GARNISH*** 1 sliced tomato 1/2 cup sliced cucumber cilantro/coriander leaves 4 lemons; cut in wedges A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste. Heat a large skillet and add the oil. Stir-fry the garlic, crab and eggs together until the egg is cooked. Add the rice, Maggi seasoning, fish sauce and sugar. Continue to stir-fry until the mixture is hot. Add the green onion. Mix together the sauce ingredients. Remove the rice to a serving dish, decorate with the garnish, and serve with the sauce on the side. NOTE: Maggi seasoning is a sauce which is used in many Asian and Southeast Asian dishes, Maggi seasoning is found in Asian food stores. From: Thailand The Beautiful Cookbook. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Curried Shrimp - Goong Pad Pong Garee curry, shellfish, thai 2 tablespoons oil 3 minced garlic cloves 8 ounces shrimp; shelled, deveined 1 teaspoon curry powder 2 tablespoons fish sauce; (nam pla) 1 tablespoon oyster sauce 1 1/2 tablespoons sugar 1/4 cup slivered green bell pepper 1/4 cup slivered red bell pepper 1/4 cup sweet basil leaves 1/4 cup sliced onions The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe. Heat a large skillet and add the oil, garlic and shrimp. Sauté for 1 minute. Add all the other ingredients and cook for 2 minutes. Serve with steamed jasmine rice. From: Thailand The Beautiful Cookbook. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Curry Soup Noodles noodles, soups and stews, thai 1 pound thin Chinese-style fresh wheat nood -- (preferably with egg) 2 tablespoons vegetable oil 3 cloves garlic; chopped 1 tablespoon simple red curry paste; (see recipe) 1/2 cup thick coconut cream 1/2 pound chopped boneless chicken meat; preferably dark 1/2 cup med coconut milk 2 1/2 cups chicken stock 2 teaspoons Indian curry powder 1/4 teaspoon turmeric powder 3 tablespoons Thai fish sauce; (nam pla) 1 teaspoon sugar 1 cup shredded cabbage 1 1/2 teaspoons lemon juice 2 green onions; coarse chopped 2 lemons; cut into wedges This makes a hearty, slurpy bowl of Thai-style noodles. BRING 3 QUARTS of salted water to a boil. Add noodles; stir to separate strands. Bring water to a second boil and cook 30 seconds longer. Pour noodles into a colander. Rinse thoroughly with running cold water. Drain. Shake off excess water. Distribute among 4 small soup bowls. In a saucepan, heat the oil and add the garlic; gently sauté until lightly brown. Add the Simple Red Curry Paste. Lightly sauté for a minute. Increase to medium-high heat and add the thick coconut cream; stir continuously until the cream reduces and becomes oil. Add chicken; sauté lightly and break up the lumps. Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce and sugar. Simmer for 5 minutes. Add the cabbage and cook 30 seconds longer. Just before serving add lemon juice. Pour the soup over the noodles. Top with green onions. Serve hot with a squeeze of lemon juice. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Dancing Prawns seafood and fish, thai 1 tablespoon minced garlic 2 tablespoon minced shallot 1 teaspoon minced fresh galangal or ginger 1 tablespoon minced lemon grass 1 salt 1 tablespoon each, lemon juice, soy sauce 2 tablespoon chinese rice wine or dry sherry 12 large or jumbo shrimp, preferably whole 1/2 orange or apple 1 coriander sprigs, lime wedges for g; arnish I *think* this came from Sunset Magazine. There's nothing hot in the ingredient list, but it would be real easy to put some cayenne or mashed up chili peppers in the marinade. Probably more authentic as well. This attractive Thai presentation looks best with shrimp with their heads still attached. Try it with large tiger prawns or fresh carids. Pound the garlic, shallot, galangal and lemon grass to a paste in a mortar with a pinch of salt. Transfer to a shallow bowl and stir in the lemon juice, soy sauce and wine. Using a small knife or scissors, split the shrimp shells down the back, but leave attached. (If the heads are present, carefully separate the shell where the tail joins the head, then split the tail shell open.) Devein if necessary. Toss in the marinade and let stand for 30 minutes to 3 hours. Thread single shrimp lengthwise on skewers, starting at the tail end and coming out through the head. Push the skewer on through until the pointed end extends at least 3 inches beyond the shrimp. Handling by the pointed ends, grill until the meat is opaque. To serve, place the orange or apple cut side down on a plate and insert the pointed ends of the skewers. Garnish with coriander sprigs and lime wedges. Serves 4 as an appetizer or side dish. Posted by Stephen Ceideberg; March 16 1992. Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Deep-Fried Fish With Nam Prik Num (Hot Chili Sauce) fish and seafood, seafood and fish, thai 1 pound meaty white fish; (swordfish) 3 unpeeled garlic cloves 1 tablespoon nuoc nam; (fish sauce) 5 unpeeled shallots 4 green chili peppers 2 tablespoons nuoc nam 1 long eggplant; halved 2 tablespoons lemon juice 2 firm; ripe tomatoes, halve 1/2 teaspoon sugar Cut swordfish into chunks, 1 in by 2 in. Sprinkle them with a tablespoon of fish sauce, and arrange on cake rack. Set aside in a warm place until the fish chunks are dry. Grill chili peppers, eggplant, tomatoes, garlic, and shallots over charcoal, or under a broiler until they are charred and softened. Split peppers and discard seeds and white membranes. Peel egg- plant and tomato halves. Squeeze garlic and shallots to press out the softened insides; discard the blackened outside. Work all vegetables together in a mortar with a pestle until they form a soft thick paste. Gradually work in 2 tablespoons of fish sauce, lemon juice, and sugar. Heat oil until a small cube of bread dropped into the oil turns golden crisp and brown. Deep-fry the fish until they are crisp and golden. Drain and serve immediately with the chili sauce. - - - - - - - - - - - - - - - - - - Yield: 2 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Deviled Crab In Cucumber Cups appetizers, seafood and fish, thai 3 cups cooked crab meat; flake 2 each hard boiled eggs; chopped 1/4 cup lemon grass; sliced fin 1/4 cup onion; chopped 2 tablespoons nam-prik pao 2 tablespoons fish sauce 3 tablespoons lime juice 1 tablespoon sugar 2 tablespoons scallions; chopped. 2 tablespoons coriander leaves; chop cucumber for garnish Mix all ingredients together and fill cucumber cups. To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar with 1/2 cup water, 1 Tbs. salt, and 1/4 cup sugar. Add the cucumber cups and marinate for about 1/2 hour, then drain off and discard liquid. - - - - - - - - - - - - - - - - - - Yield: 6 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Deviled Crab In Tomato appetizers, seafood and fish, thai 2 cups cooked crab meat 1/2 cup shallots; peeled, chopped 1/2 cup lemon grass; sliced thin 1/4 cup nam-prik pao 1/4 cup fish sauce 1/4 cup lime juice 2 tablespoons sugar 1/2 cup mint leaves; chopped fine 1/4 cup scallions; sliced fine 1/4 cup coriander leaves; chopped 1 tablespoon chile peppers; chopped 30 each Italian tomatoes Wash the tomatoes and dry. Cut in half lengthwise, and scoop out seeds and pulps. Mix all remaining ingredients and fill the tomato halves. Arrange on a platter, on a bed of lettuce leaves, and decorate with mint leaves. - - - - - - - - - - - - - - - - - - Yield: 6 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Dried Fish Belly Soup - Kapaw Pla * chicken, soups and stews, thai 4 cup water 1 whole chicken breast 8 oz dried fish belly/fish maw soaked in; hot water until soft 1/3 cup light soy sauce 1 tablespoon sweet soy sauce 1/2 cup bamboo shoot strips 1/4 teaspoon white pepper 4 small hard-cooked eggs, sliced 1/4 cup minced cilantro/coriander Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors. Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Drunkard's Noodles (Gueyteow Pad Ki Mow) italian dishes, thai, vegetarian 2 tablespoon oil 1 garlic clove; finely chopped 2 small fresh red or green chilis - finely; chopped 4 oz sen yai noodles 1 small onion; cut into segments 1 medium tomato; cut into segments 4 kaffir lime leaves - roughly choppe; d 6 sweet basil leaves 1 teaspoon dark soy sauce 2 tablespoon light soy sauce 1/2 teaspoon sugar 1 small sweet red or green pepper - finely; chopped This is a favourite hangover dish - the chilis kick-start the benumbed body while the lime leaf refreshes and clears the jaded palate. In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the noodles, stir, add the remaining ingredients and stir well until the peppers begin to cook but are still al dente. Turn on to a dish. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen Mintzias Yield: 2 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Dumpling Sauce (Naam Jeem Kanom Jeeb) sauces, thai 2 tablespoons light soy sauce; (see aew sai) 2 tablespoons dark sweet soy sauce; (see aew dum) or ; Chinese hoisin sauce 1 tablespoon white vinegar 1/4 teaspoon chopped fresh chilies; (or to taste) 1/4 teaspoon salt Combine all the ingredients and blend well. Serve with Thai (Kanom Jeeb) or Chinese dumplings. Referigerate any remaining portion in a tightly covered glass jar. It will keep for a long time. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Evil Jungle Prince With Chicken (Or Mixed Vegetables) chicken, thai 1/2 lb boneless chicken breast or: 1/2 lb mixed vegetables 4 small red chile peppers 1/2 stalk lemon grass 2 kaffir lime leaves 2 tablespoon oil 1/2 cup coconut milk 2 tablespoon fish sauce 15 basil leaves 1 cup chopped cabbage thinly cut chicken into 2-inch strips. If doing veggie version, cut veggies into thin strips. Grind together red chili peppers, lemon grass, and kaffir lime leaves. Heat oil and saute pepper mixture for three minutes. Stir in coconut milk and cook for two minutes. Add chichen (or vegetables) and cook for five minutes of until cooked. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage. Note: For mixed vegetables, choose from amoung bell peppers, string beands, water chestnuts, tomatoes ( small cherry tomatoes are best), bamboo shoots, nimiature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and stome straw mushrooms or slender (Japanese) eggplant. Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986. Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Fresh Cucumber Pickle (Ajad) appetizers, condiment, thai 4 tablespoons rice vinegar 2 teaspoons sugar 1/2 teaspoon salt 1 ounce cucumber; finely chopped 2 small shallots; finely chopped 1 small carrot; finely chopped 1 small red or green chili; - finely chopped Mix all ingredients in a small bowl, stirring well until thoroughly mixed and serve. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - Yield: 3 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Fried Corn Cakes appetizers, thai 2 cup sweet corn kernels 1 egg 1 tablespoon yellow curry paste 2 to 3 tablespoons rice flour 2 tablespoon light soy sauce 1 teaspoon salt 3 tablespoon wheat flour 2 cup vegetable oil ----SAUCE---- 4 tablespoon vinegar 4 tablespoon water 1/4 cup sugar 1 teaspoon salt 1/2 chili, crushed 1/4 cup peanuts 1/4 cup cucumber, thinly sliced ----YELLOW CURRY PASTE---- 1 teaspoon cumin seeds 1 teaspoon coriander seeds 8 dried chilies 1/2 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon ground cloves 1 tablespoon chopped lemon grass 2 tablespoon chopped shallots 1 tablespoon chopped garlic 1 tablespoon yellow curry powder Mix together the corn, egg, curry paste, rice flour, soy sauce and 1 teaspoon salt. Shape the mixture with your hands to form circular cakes about 1 inch in diameter. Dip the cakes in the wheat flour and then fry immediately in the very hot oil. (Do not fry more than 6 to 8 cakes at a time or they will not cook properly.) To make the sauce, bring to a boil the vinegar, water sugar, salt and chili. Let it cool. Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber. From "Discover Thai Cooking". Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni Times Editions, Singapore, 1987. NOTE: These little guys are tasty! Scoop up some of the sauce on each one and wolf 'em down. I've used plain curry powder instead of the yellow curry paste with good results, but here's the recipe for the paste if you want to go to the effort: Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. From the same book. You can work out your frustrations pounding the spice mix in a mortar and pestle or you can use a food processor if you're feeling particularly harmonious... Make a lot of the paste and save it for use in other curries. Posted by Stephen Ceideburg April 1 1990. Yield: 1 batch NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Fried Rice With Basil (Khao Pad Krapow) rice/grains, thai 1 garlic clove; finely chopped 3 small fresh red or green chiles; finely chopped 1 cup fresh button mushrooms; halved 1 small onion; chopped 2 cups cooked rice 1 small bundle long green beans cut into 1/2" pieces 1 small red or green pepper; diced 1/2 teaspoon sugar 3 tablespoons light soy sauce 15 sweet basil leaves In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chiles and fry until the garlic is golden brown. Add the mushrooms and onions and stir quickly. Add the cooked rice and stir thoroughly. Add the long beans, peppers, sugar and light soy sauce and stir thoroughly. At the last moment quickly stir in the basil leaves and turn on to a serving dish. - - - - - - - - - - - - - - - - - - Yield: 2 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Fruit And Shrimp Salad - (Yam Polamai) salads and salad dressings, shellfish, thai 2 cups assorted fruits sliced: apples; pears, tangerine, grapefruit; pomelo, grapes, mand 2 tablespoons oil 1 shallot; thinly sliced 3 cloves garlic; thinly sliced one lime; juice of 1 teaspoon kosher salt 1 teaspoon sugar; or to taste 1/4 cup cooked shrimp 2 tablespoons toasted peanuts; chopped 1 fresh red chili; seeded, finely chopp 1. Cut fruit into bite-sized pieces. If using pomelo, peel individual sections and break apart into grains about the size of a grape seed. if grapes contain seeds, split and seed them. Toss apple or pear slices in a little citrus juice to keep them from turning brown. 2. In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned. Remove and drain on paper towels. 3. In a medium bowl, combine lime juice, salt, and sugar and stir to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss to coat evenly with dressing. Taste and adjust seasoning if necessary. Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile. Serves 4 with other dishes. Variation: Use cooked and shredded chicken or pork in place of shrimp. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Gaeng Judes Wunn Sen (Vermicelli Soup) noodles, soups and stews, thai 2 tablespoons oil 2 garlic cloves; finely chopped 1 pint chicken stock 1 teaspoon preserved radish 4 ounces ground pork; roughly shaped into ; 10-12 small balls 2 ounces dry weight; clear vermicelli ; soaked for 10 min. i 1 tablespoon fish sauce 1 tablespoon light soy sauce 1/4 teaspoon sugar 5 pieces dried mushroom; soaked for 10 min ; in cold water, drain 1 small onion; finely chopped 1/2 teaspoon ground white pepper 1 spring onion; green part only, ; slivered lengthwise In a small frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Set aside. In a medium saucepan, quickly heat the stock with the preserved radish. When the liquid is simmering, add the balls of minced park and cook for a few seconds. Add the drained noodles and stir thoroughly. Add the fish sauce, soy sauce, sugar mushrooms, onion and white pepper, stirring thoroughly after each addition. By this time the meat should be quite cooked through. Remove from heat and pour into bowl. Pour a little of the fried garlic and oil into each bowl and garnish with the spring onion. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Gaeng Khiao Wan Kai (Green Chicken Curry) - 2 chicken, curry, thai 1 chicken breast 2 chicken thighs 1/2 cup coconut cream 1/4 cup green curry paste 3 cups coconut milk 1 1/2 cups snow peas 2 tablespoons fish sauce 1 tablespoon palm or brown sugar 1/2 teaspoon coriander leaves 1/2 cup basil leaves 3 red chiles 1. Bone and skin the chicken breast and thighs, you should have about 1 lb. of meat. Cut the meat into large, bite sized pieces, and set aside. 2. In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1 to 2 minutes, until the curry paste has a pleasing aroma. 3. Add the chicken pieces and stir fry for 1-2 minutes to coat them evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste. 4. When the chicken is done, and the snow peas are just tender, remove from the heat and transfer to a serving bowl. Scatter basil leaves, chopped chilies and some coriander on the top. Serve. Preparation in advance: Prepare it up to the point where you add the coriander, except *DO NOT* add the snow peas. Cool to room temperature, cover, and refrigerate for up to 24 hours. To serve bring the curry back to a gentle boil over a medium heat. Add the eggplant and carry on with the normal instructions from there. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Gaeng Kiow Wahn Gai (Green Chicken Curry) chicken, thai 1 chicken breast 2 chicken thighs 1/2 cup coconut cream 1/4 cup green curry paste 3 cup coconut milk 1 1/2 cup diced eggplant 2 tablespoon fish sauce 1 tablespoon palm or brown sugar 1/2 teaspoon coriander leaves 1/2 cup basil leaves 3 red chilis 1. Bone and skin the chicken breast and thighs, you should have about 1lb of meat. Cut the meat into large, bite sized pieces, and set aside. 2. In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1 to 2 minutes, until the curry paste has a pleasing aroma. 3. Add the chicken pieces and stir fry for 1-2 minutes to coat them evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste. 4. When the chicken is done, and the eggplant is just tender, remove from the heat and transfer to a serving bowl. Scatter basil leaves, chopped chillis and some coriander on the top. Serve. Preparation in advance: Prepare it up to the point where you add the coriander, except *DO NOT* add the eggplant. Cool to room temperature, cover, and refridgerate for up to 24 hours. To serve bring the curry back to a gentle boil over a medium heat. Add the eggplant and carry on with the normal instructions from there. An alternative to the eggplant is Snow Peas. I personally prefer them, but both work well. Typed for you by Kaz Glover Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Gai Pad Prik Haeng (Chicken Fried With Chili And Nuts) chicken, thai 2 tablespoons oil 1 garlic clove; finely chopped 5 dried long chilies; chopped 4 ounces chicken breast; finely sliced 1 tablespoon fish sauce 2 tablespoons roasted peanuts 6 small thin French beans; cuts in 1" pieces 3 tablespoons stock or broth 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 1/4 teaspoon sugar In a work or frying pan heat the oil until a light haze appears. Fry the garlic until golden brown. Add the chilies and stir. Add the chicken meat, stir and cook until the meat is slightly opaque. Stirring after each addition, and the remaining ingredients, one by one. Cook for a minute or two, making sure the meat is cooked through, and serve. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Gai Pad Prik Khing (Chicken And Vegetables) chicken, thai 3 tablespoons peanut oil 1 cup chicken, cut into bite-sized pieces 1 cup veggies; (cabbage, long ; beans, or broccoli) 3 tablespoons red curry paste 4 tablespoons fish sauce 1 tablespoon sugar This is the second of my pair of confusing recipes: consider the literal meaning gai = chicken pad = stir-fried prik = chile khing = ginger so its chicken stir-fried with chilies and ginger, right? Unfortunately, in this case, its wrong. How the name came about I don't know, but the dish is essentially chicken stir fried with veggies. Even more puzzling it doesn't have either ginger or chilies in the ingredient list! Unlike gai pad khing, which is cooked at smoking point, this dish is cooked at medium high - any more heat and the vegetables will be cremated! As with gai pad khing this dish can also be made with pork or beef. This is a good dish for those who don't like really hot food, as it can easily be prepared with less curry paste. Finally, if you can't find Thai red curry paste, you could use a little Indian curry powder, blended in some coconut cream. Though the flavor is undoubtedly different, it is quite acceptable. ingredients Method: Stir fry the curry paste for a short while, until the mixture becomes aromatic, and a little oil is driven out of the paste by the cooking process. Add the chicken and stir fry briefly, until it just begins to turn whitish. Add the remaining ingredients, stir until it is heated through, and taste for flavor balance. Serve with steamed rice, and garnish with lime and basil leaves. Recipe By: Muoi Khuntilanont - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Gai Thom Kha chicken, soups and stews, thai 2 lemon grass stalk 3 tablespoons Siamese ginger; sliced 4 garlic cloves 3 peppercorns 7 coriander roots 23 shallots 4 cups coconut milk; medium-thick 1 pound chicken; white, sliced 5 red chilies; minced 4 tablespoons nam pla 4 tablespoons lime juice 5 krapau leaf; shredded 3 cilantro sprig; chopped Wash lemon grass and trim root ends and tough layers. Slice bottom 6 inches thinly. Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic, peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to boil and add lemon grass mixture. While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass. Bring to boil, reduce heat, and simmer uncovered until chicken is tender. Season with chilies, fish sauce and lime juice. Decorate servings with lime leaves and coriander sprigs. To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water. Strain through double cheesecloth, pressing out all liquid. This is thick coconut milk. To get hin milk, add warm water to residue from first straining. Let stand 5 minutes, then press as before. For coconut cream, refrigerate first pressing and cream will rise to top. Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream. - - - - - - - - - - - - - - - - - - Yield: 6 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Gai Tom Kha - Chicken And Galanga Soup chicken, soups and stews, thai 1 medium chicken 8 cups coconut milk * 1 cup galanga; sliced thin 1/4 cup fish sauce 3 tablespoons lime juice 1 tablespoon sugar cilantro; chopped Thai hot chile peppers * Either use canned coconut milk or use 2-1/4 pounds of grated coconut (fresh) with 7 cups of hot water to make the required amount of coconut milk. Debone the chicken, and cut up the meat into bite size pieces. Cut up the bones into chunks. Simmer the chicken bone in coconut milk over low to medium heat for approximately 1/2 hour. Remove the bones and add the cut up chicken meat and sliced galanga. Place the lid back on the pot and continue to simmer over low heat for another 20 minutes. Remove from heat and season to tastes with fish sauce, lime juice, and sugar. Serve with chopped cilantro and crushed hot peppers sprinkled on top. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Galloping Horses -- Vegetarian Version appetizers, thai 1 1/2 tablespoons garlic; chopped 1 1/2 teaspoons cilantro root; chopped 1 teaspoon sake 16 each peppercorns; whole or ground 4 tablespoons vegetable oil 10 ounces fresh shiitake mushrooms; - thinly sliced ***SEASONINGS*** 2 tablespoons soy sauce 1 1/2 tablespoons sugar 3/4 cup peanuts; chopped 1 large pineapple; peeled ***GARNISH*** 3 each red chili peppers; seeded & cut into slivers whole fresh cilantro leaves Using a blender or mortar & pestle, blend the garlic, cilantro roots, sake & peppercorns into a paste. Add the vegetable oil to a skillet over medium heat. Add the paste & stir-fry until the aroma is released, a few seconds. Add the shiitake & stir-fry until cooked. Add all the seasonings & fry until the sugar is blended into the mixture. Remove from the heat & let cool. Slice pineapple into 1/2" thick rings & then cut the rings into 1/2" X 1 1/2" chunks. Put a small amount of the cooled stir-fry mixture on each pineapple chunk. Decorate each "horse" with a few slivers of chili & a cilantro leaf. VARIATION: Replace the pineapple with either navel oranges or firm avocado slices. Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" - - - - - - - - - - - - - - - - - - Yield: 6 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Gang Ba (Curry With Mushrooms) curry, thai 10 ounces straw mushrooms 1/4 cup vegetable oil 2 1/2 tablespoons gang ba curry paste; see recipe 2 tablespoons soy sauce 1/2 teaspoon sugar; optional 1/2 cup oriental basil; chopped 2 each kaffir leaves 6 each red chili peppers; cut into 4 or 5 pieces If the mushrooms are very large, cut in half; however it is traditional not to cut them in Thai cooking. Heat the oil in a wok over medium heat. Add the curry paste & stir-fry until it releases its aroma. Add 3 c water, mushrooms, soy sauce & sugar. Bring to a boil, adjust the seasonings if necessary. Add the basil, kaffir & chili peppers. Mix gently & serve hot with rice. NOTE: I make variations of this adding a bunch assorted, cubed vegetables which I stir-fry for a few moments before adding the water. Using the vegetables gives a main dish rather than just a side dish. Good vegetables in this curry are: eggplant, zucchini, corn, cauliflower, bamboo shoots (I'm not sure how Thai this ingredient is though). - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Ginger Sauce dips and spreads, sauces, thai 1 tablespoon garlic; finely chopped 2 tablespoons brown bean paste 1/4 cup ginger; finely chopped 1 each serrano chili; stemmed, finely chop 2 tablespoons white vinegar 1 tablespoon sugar 1 tablespoon soy sauce 3 each cilantro sprigs; chopped Mix all ingredients thoroughly. Use immediately or at least within 6 hours of preparation as the flavors will get stronger the longer the sauce sits. This thick, dark, rich and spicy sauce goes well with as a dipping sauce with bland foods such as tofu. William Crawford & Kamolmal Pootaraksa, "Thai Home-Cooking" - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Glutinous Rice (Khow Neow) rice/grains, thai 1 glutinous rice 1 water 1 cane steaming basket 1 pot to suit Wash rice well. Soak overnight in plenty of water. If in a hurry 3-4 hours will do. Drain rice and place into cane steaming basket and place on pot to suit. Bring water to boil and cover basket with a saucepan lid. Continue until rice is cooked. Transfer rice onto a clean surface and form into a suitable shape. Stored in a cane basket with lid. Traditionally eaten with gai yang, som dum, laap, phat phet, nam prik or a base for Thai sweets. Created by Philip Thornton May 12, 1993 Yield: 1 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Goong Ope Maw Din (Clay Pot Shrimp W/ Bean Thread Noodles) shellfish, thai 8 ounces bean thread noodles 2 tablespoons vegetable oil 1/4 cup cilantro pesto; (see recipe) 1 tablespoon fresh ginger; finely chopped 1 pound shrimp; peeled & deveined 1/3 cup coarsely chopped green onion 1/4 cup chicken stock 2 tablespoons fish sauce; (nam pla) 1 tablespoon oyster sauce 1 tablespoon Chinese rice wine or: dry sherry 1 teaspoon dark soy sauce 1 teaspoon Asian sesame oil 1 teaspoon sugar 1/4 teaspoon salt handful of cilantro leaves ***CILANTRO PESTO*** 1 teaspoon whole white or black peppercorns 2 tablespoons coarsely chopped fresh cilantro roots or leaves and stems 2 tablespoons coarsely chopped garlic CILANTRO PESTO: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about 1/4 cup. For an industrial strength batch use 1 tbsp. peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator. CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute. Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mixture once more. Transfer the shrimp to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the soaked noodles in the clay pot in which you cooked the shrimp mixture. Scrape the shrimp mixture over the noodles and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkle with the cilantro leaves and serve at once. From: Real Thai, The Best Of Thailand's Regional Cooking by Nancie McDermott, 1992 Chronicle Books ISBN 0-8118-0017-2. - - - - - - - - - - - - - - - - - - Yield: 6 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Grat Dook Moo Tod (Deep Fried Spare-Ribs) thai 4 garlic cloves; finely chopped 4 large coriander roots; chopped 2 tablespoons flour 1 egg 2 tablespoons fish sauce 2 tablespoons light soy sauce 1 pound pork spare-ribs, chopped into; 1.5-2" pieces oil for deep frying As well as the substantial 'main' dishes and the balancing soups, an ideal meal should also offer at least one tasty side dish. This one, and the next three recipes, all have very distinctive flavors. Spare-ribs are, of course, now part of 'international' cuisine, but these are happily quite different from the usual barbecue-sauce offerings found elsewhere. Using a pestle and mortar or a blender, pound or blend the garlic and coriander roots together, In a large bowl, mix the flour with garlic and coriander mixture. Mix thoroughly. Add the pork rib pieces and turn them until each piece is covered with the mixture. Leave for at least half an hour. Heat the oil in a deep-fryer until a light haze appears. Fry the pieces of rib for about 6-8 minutes until well-browned. Remove with a slotted spoon, drain and serve. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Gratiem Dong (Pickled Shallots And Garlic) condiment, thai ***PICKLED GARLIC*** 4 tablespoons vinegar 1 teaspoon sugar 4 tablespoons garlic ***PICKLED SHALLOTS*** 4 tablespoons vinegar 1 teaspoon sugar 4 tablespoons sliced shallots For table condiments you can do a pickled garlic and shallots similarly. Just let the garlic and shallot cloves marinate in the pickling sauce for several hours. Recipe By: Muoi Khuntilanont - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Green Bean Curry (Aka Country Curry Or Jungle Curry) thai 1 lb fresh green beans 2 tablespoon thai curry paste 2 tablespoon vegetable oil 1 bamboo shoots (optional) 6 cup chicken broth Clean and pick green bean tips. In a dutch oven (or equivalent size vessel), heat oil. Add curry paste and "fry" until fragrant, about 1 minute. Add broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid boil and cook like that for about 15-20 minutes (watching that liquid doesn't reduce too much; add water as necessary). Reduce heat to a hard simmer and continue cooking until green beans are VERY done and have absorbed the flavor of the curry broth. Serve in bowls over rice. NOTES: If necessary, you may substitute whole frozen green beans for fresh. Thai Curry Paste: "Country Curry" or "Red Curry"; but they are all flavorful. Mae Ploy and Tommy Tang are other good brands. Bamboo shoots: I like to use a large can of bamboo tips because they are tender and I can cut them into 1/4 inch thick round slices. You can also use a couple of the small cans of sliced bamboo shoots, but they will not absorb the flavor as well. I think carrots cut into coins would also be good, if you like those. I tried potatoes once, but they just disintegrated.) From: arielle@taronga.com (Stephanie da Silva) Yield: 6 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Green Curry Paste curry, thai 15 fresh phrik ki nu (birdseye chilies; 30, chopped 10 cloves garlic; chopped 1 teaspoon chopped galangal 1 tablespoon thinly sliced lemon grass 1/2 teaspoon zest of "kaffir" lime; (ordinary lime OK) 1 teaspoon cilantro root, chopped 5 white pepper corns 1 tablespoon roasted coriander seeds 1 teaspoon roasted cumin seeds 1 dash fish sauce 1 teaspoon fermented shrimp paste; (kapi), up to 2 Mix in a mortar and pestle or food processor. Will keep about a month in a fridge. You can buy commercial green curry paste (mae ploy brand is quite good), but as far as I am aware all commercial pastes contain MSG and preservatives. Recipe By: Muoi Khuntilanont - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Green Curry Paste (Nam Prik Kaeng Khiew Wah) curry, thai 1 teaspoon cumin seeds 1 teaspoon coriander seeds 6 fresh green chilies; chopped 1 tablespoon chopped lemon grass 1 teaspoon chopped coriander root 1 tablespoon chopped shallots 1 tablespoon chopped garlic 1 teaspoon chopped galangal 7 peppercorns 1 teaspoon salt 1 teaspoon shrimp paste Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Green Mango Dip (Nam Prik Ma-Muang) thai 8 ounces shredded green mango 1/4 cup fish sauce; (naam plaa) 6 cloves garlic; minced 2 tablespoons lime juice 2 tablespoons shrimp paste 2 tablespoons sugar Place the shredded mango, garlic and shrimp paste in a mortar and gently mash with the pestle so that the mango is bruised but is still in shreds. Add the remaining ingredients and stir to combine. Remove to a serving bowl and use as a dip for grilled meats or fresh vegetables. Makes 2 cups. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Green Papaya Salad (Som Tam) salads and salad dressings, thai, vegetarian 4 oz green papaya 1 garlic clove 3 small red or green chilis 1 tablespoon roast peanuts 1 oz long beans; chopped into 1-inch (2.5 2 tablespoon lemon juice 3 tablespoon light soy sauce 1 teaspoon sugar 1 medium tomato - chopped into segments 2 large chinese cabbage leaves Peel the outer skin from the green papaya and finely shred the flesh on a cheese grater or chop very finely into long thin shreds. Set aside. In a mortar, lightly puond the garlic, add the chilis and lightly pound while occasionally stirring with a spoon to prevent the resulting paste from thickening. Add the long beans and slightly bruise them. Add the shredded papaya, lightly pound and stir until all the ingredients are blended together. Add the lemon juice, soy sauce and sugar and stir into the mixture. Finally add the tomato, stirring once. Arrange the Chinese cabbage leaves on a serving dish and turn the yam on to them. Diners should tear off a section of cabbage leaf to use as a scoop for the yam, the two being eaten together. This dish is especially good with sticky rice. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias Yield: 2 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Gung Kratiem (Prawns With Garlic) seafood and fish, thai 2 tablespoons oil 2 large garlic cloves; finely chopped 6 large raw king prawns; shelled, deveined, 1 tablespoon fish sauce 1 tablespoon light soy sauce 4 tablespoons fish stock or broth 1 pinch ground white pepper lettuce, parsley sprigs and cucumber slices, to garnish Line a serving dish with lettuce, parsley sprigs and a few slices of cucumber. Reserve. In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown . Add the prawns and cook briefly, stirring all the time, until they start to become opaque. Stirring briskly after each addition, add the fish sauce, light soy, dark soy, stock and white pepper. By now the prawns should be cooked through. Turn the heat up to maximum for a few seconds quickly to reduce the liquid to about 3 tbs.. Turn onto the prepared serving dish and serve. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Hanglay Curry Paste curry, spices and pastes, thai 1/4 cup fish sauce 1/4 cup tamarind juice 3 tablespoons very thinly sliced lemon grass 3 tablespoons palm sugar 2 tablespoons yellow bean sauce; (tao jiao) 2 tablespoons garlic; minced 2 tablespoons prik ki nu haeng; (dried red birdseye ; chilis), crumbled 2 tablespoons challots; thinly sliced 1 tablespoon ginger; grated 1 tablespoon shrimp paste 1 tablespoon coriander seed 1 tablespoon cumin seed 1 pinch tumeric Toast the coriander and cumin seeds until fragrant, and grate. Combine allthe curry paste ingredients and process to a fine paste. Shelf life: Will keep 3-4 weeks in a well stoppered container, or may be frozen (I suggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch). - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Hell Dipping Sauce (Nam Prik Na-Rok) sauces, thai 2 cups oil for deep-frying 1/2 cup unpeeled whole shallots 2 pounds freshwater fish fillets 2 tablespoons shrimp paste 1 cup dried green thai chili peppers; (prik kii nuu) 1/4 cup fish sauce; (naam plaa) 3 tablespoons palm sugar 1/2 cup unpeeled garlic cloves Heat the oil in a large skillet to 375øF. Deep-fry the fish fillets until very crispy and golden brown. Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. Remove the garlic and shallot skins. Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use the blender. Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste. Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Hot & Sour Stir-Fried Vegetables thai 4 tablespoons vegetable oil 1 teaspoon ginger; grated 3 each garlic cloves; crushed 1 small red onion; chopped 1 cup carrots; sliced thinly 1 cup green beans; sliced 1/2 cup green cabbage; cubed 1 cup zucchini; thinly sliced 1 teaspoon salt 3 teaspoons sugar 1 tablespoon soy sauce 2 tablespoons lime juice 1 each cayenne pepper; sliced 2 tablespoons green onion; chopped 4 tablespoons cilantro; chopped In a wok, heat the oil & fry the ginger, garlic & onion until soft. Add the carrots & green beans & stir-fry for 2 minutes. Add the cabbage, zucchini, salt, sugar, soy sauce, lime juice & cayenne. Stir-fry for another 2 minutes until all the vegetables are tender, but not overcooked. Garnish with green onion & cilantro. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Hot And Cold Shrimp (Goong Kob Poh) shellfish, thai 1 kilogram medium size fresh shrimp 7 red hot chili 3 cloves garlic 1 tablespoon sugar 1 1/2 teaspoons salt 1/4 cup hot water 2 tablespoons lime juice 1 tablespoon hot sauce * 1 tablespoon chopped coriander * (Sriracha or Sambel Lampung) [Sriracha is a Thai hot sauce, available here, and comes in several varieties++ from mildly warm to blisteringly hot. Some of them are quite similar to a thick Tabasco sauce which is what I would use for a substitute. S.C.] Here is a recipe from my new Thai cookbook that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients. I haven't made this yet, but the dip sounds quite similar to the Vietnamese "Nuoc Cham" (which would be good also.) Peel shrimp, remove the center black line, leave the tail on. Clean and drain, arrange on a plate, chill for 2 hours. Pound the chili and garlic until fine. Place into a small bowl. Mix sugar, salt and hot water and stir until sugar is dissolved. Pour over pounded chili and garlic. Add lime juice and hot sauce, stir and top with chopped coriander. To Serve: Thread the shrimp onto the sticks. Cook over charcoal until done to satisfaction. Dip in prepared sauce to taste. It can be served raw and cold. From "Cooking Thai Food in American Kitchens, Book 2", by Malulee (Kunjara) Pinsuvana. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Hot And Sour Chicken Soup chicken, soups and stews, thai 4 chicken breasts * 4 tablespoon soy sauce 1 tablespoon salad oil 6 cup water 3/4 teaspoon ground white pepper 3 tablespoon white wine vinegar 1/4 lb snow peas 1 red pepper, thin strips 8 oz bamboo shoots, drained 2 chicken bouillon cubes 1 lb firm tofu, cut bite size 1/3 cup cornstarch 2 eggs 1 green onion, thinly sliced * Chicken breasts should be skinned and boned. Yield: 8 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Hot And Sour Mushroom Soup (Tom Yam Het) soups and stews, thai 3 cups vegetable stock 1 teaspoon nam prik pow sauce 1 inch lemon grass; finely chopped 3 kaffir lime leaves; roughly torn 1 teaspoon sugar 2 tablespoons lemon juice 2 ounces oyster mushrooms; coarsely chopped button mushrooms 2 small fresh red or green chiles; (more if desired) crushed to split open ***TO GARNISH*** coriander leaves In a large pan, bring the vegetable stock to the boil and stir in the Nam Prik Pow sauce. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander leaves. - - - - - - - - - - - - - - - - - - Yield: 3 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Hot And Sour Seafood Soup soups and stews, thai 1/2 pound small fresh shrimp shelled; (shells reserved) 2 quarts chicken stock 2 green serrano chilies; seeded and chopped 1 teaspoon salt grated zest of one lime 4 kaffir lime leaves 3 lemon grass stalks; cut into 2" pcs 1/2 pound scallops 2 tablespoons fish sauce 3 limes; juice of 3 tablespoons fresh; cilantro, chopped, 1 red serrano chili; seeded slivered 6 shiitake mushrooms; sliced 2 green onions; sliced Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemongrass stalks in heavy non-aluminum pot. Bring to a boil, reduce heat, cover and simmer for 20 to 20 minutes. Strain. Return liquid to pot and place over medium-high heat and bring to a boil. Add shrimp and scallops and cook for 1 minute. Stir in fish sauce and juice of limes. Add chopped cilantro, slivered red chili and shiitake slices, and green onions. Stir and pour into a tureen or ladle into individual bowls. - - - - - - - - - - - - - - - - - - Yield: 6 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Hot And Sour Shrimp Soup - Tom Yam Goong shellfish, soups and stews, thai 8 ounces shrimp/prawns; shelled and with shells; reserved 3 cups water 2 cloves garlic; minced 5 kaffir lime leaves 3 slices galangal, fresh or dried; (kha) * 1/4 cup fish sauce; (nam pla) 2 stalks lemon grass (lower portion only); cut 1" lengths 2 shallots, sliced 1/2 cup straw mushrooms, sliced 5 green Thai chili peppers; (prik khee noo) 1/4 cup lime juice 1 tablespoon cilantro leaves; chopped 1 teaspoon black chili paste; (nam prik pow) ** * Galangal: A relative of the ginger root, galangal is pale yellow and has a delicate flavor. ** See recipe. A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the most famous of all Thai Soups. Each region has its own particular variation of the recipe. This recipe is from Bangkok and the Central Plains Rinse the shrimp shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves and serve. - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Hot And Sour Soup (Tom Yum Goong) soups and stews, thai 16 large shrimp 5 cups water 2 stems fresh lemongrass, (bottom 1/3 of st 1 1/2" pcs galanga or ginger; sliced 3 small hot red chilies, seeded 2 coriander roots salt to taste 6 small fresh kaffir lime leaves 4 tablespoons nam pla; (fish sauce) 5 tablespoons lemon juice 1 tablespoon lime juice 15 ounces straw mushrooms; drained 2 stems fresh coriander leaves; for garnish Note: Save shells from the shrimp, including heads, if available. This is the quintessential Thai soup aromatic, flavorful, citrus-scented, delicious. If this doesn't hook you on Thai cooking and gardening, nothing will. Serves four. Adapted from Southeast Asian Cookery by Sallie Morris (Grafton Books). Shell and devein shrimp, reserving heads and shells. Place shells and heads in a large saucepan. Add water, lemongrass and Siamese ginger. Using a mortar and pestle, pound two of the chilies with the coriander roots and add to pan. Add the salt and five of the lime leaves, shredded into little pieces. Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain stock into a clean pan. Don't panic if it doesn't taste wonderful at this - - - - - - - - - - - - - - - - - - Yield: 6 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Hot And Sour Stir-Fried Vegetables thai 4 tablespoons vegetable oil 1 teaspoon ginger; grated 3 each garlic cloves; crushed 1 small red onion; chopped 1 cup carrots; sliced thinly 1 cup green beans; sliced 1/2 cup green cabbage; cubed 1 cup zucchini; thinly sliced 1 teaspoon salt 3 teaspoons sugar 1 tablespoon soy sauce 2 tablespoons lime juice 1 each cayenne pepper; sliced 2 tablespoons green onion; chopped 4 tablespoons cilantro; chopped In a wok, heat the oil and fry the ginger, garlic and onion until soft. Add the carrots and green beans and stir-fry for 2 minutes. Add the cabbage, zucchini, salt, sugar, soy sauce, lime juice and cayenne. Stir-fry for another 2 minutes until all the vegetables are tender, but not overcooked. Garnish with green onion and cilantro. Ang Tie Eng, "Delightful Thai Cooking" - - - - - - - - - - - - - - - - - - Yield: 4 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Hot Stuff Dipping Sauce dips and spreads, sauces, thai 1/3 cup pc spicy thai sauce (bangkok 2/3 cup pc szechwan peanut sauce Mix dressings together in small bowl. Serve with chicken fingers or whatever. Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kaeng Djuut Wunsen Kai - A Chicken Soup soups and stews, thai 1 tablespoon fresh garlic, coarsely chopped 1 tablespoon fresh ginger, coarsely chopped 1 pint chicken stock. 1 teaspoon coarsely chopped tangchi 1/4 pound chicken cut into bite-sized pieces 2 ounces wunsen; (vermicelli) 2 tablespoons fish sauce 2 tablespoons light soy 1/2 teaspoon palm sugar to taste ) 1/2 cup mushrooms 1 small onion; coarsely chopped 1 teaspoon freshly ground black pepper 2 each spring onions sliced 1 teaspoon coriander leaves; chopped, as ; garnish. The word kaeng (pronounced 'gang' means two different things: one is a stew like dish, usually a curry or a chili, and the other is a soup. In Thai these are different words, and it is the bane of having to transliterate them into Latin characters that reduces them to sameness. Some writers spell the curry word kaeng and the soup-word gaeng, others try to reflect the slightly more aspirated sound of the soup by spelling it 'khaeng'. Whatever: this uses the light semi-transparent vermicelli style noodles known as wunsen in Thai. You should also note that there are two types of soup in Thai cuisine: one type the Toms (tom kha kai, tom yam etc) are designed to be eaten with a meal. The other style, known collectively as kuiteao nam (pronounced roughly "gw-eye-tee-ow nam") or "wet noodle dishes", are a popular form of fast food in Thailand. They form a full meal and are regularly eaten for everything from breakfast to early dinner, costing only about 50 cents for a large helping in stalls and shops across Thailand (perhaps a bit more in Bangkok itself). This kaeng djuut is a kuiteao nam style "luncheon" dish. (In parallel with the kuiteao nam dishes there is a wide range of kuiteao haeng (dry noodles) dishes) The recipe calls for a small amount of tangchi (preserved Chinese radish), which can be obtained from Chinese stores. If you can't get it feel free to leave it out entirely. You will also need a chicken stock: in Thailand they eat all of the chicken except the feathers and the beak - and yes they do eat the feet. However the bones are left over, and stock is made from the bones. Take about a kilogram of bones, and break them roughly with a large mallet or the pestle of your mortar and pestle (also widely used by Thai chefs to keep their husband's in line - made of granite it makes a handy weapon :-) To each kilogram of bones add about a tablespoon of garlic, a tablespoon of ginger and a tablespoon of coarsely chopped coriander/cilantro. Cover with water and boil up your stock. Filter well, cool and then skim off any fat that accumulates on the surface if you want a low fat variant. Soak the wunsen in water at room temperature for about 10 minutes to soften it, then drain it thoroughly. Heat a little oil in a wok and stir fry the onion, garlic and ginger briefly. In a saucepan add the tangchi to a pint of stock and bring it to a gentle boil. Briefly stir fry the chicken to seal it, then transfer the chicken and onion, garlic and ginger to the stock, add the remaining ingredients, except the garnish and the wunsen, and simmer until the chicken is just about cooked through. Increase the heat to bring the pan to a rolling boil, add the noodles, and immediately turn the heat off. Pour the soup into a serving tureen, sprinkle with the garnish, and deliver to the diners. Each diner should have a bowl with some fresh boiled rice. Traditionally each takes a spoon of soup from the communal serving bowl, picks up a little rice and then eats it. You may prefer to ladle portions of soup over the diner's rice bowls. In my opinion the quantities above make about enough for 4 people for a light lunch. Scale according to the number of diners and how hungry they are. Normal table condiments would be chilies in fish sauce (prik nam pla), chili powder (prik phom) and sugar, you might want to add dark sweet soy as well. Recipe By: Muoi Khuntilanont - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kaeng Paa Kai (Jungle Curry With Chicken) curry, thai 1 curry paste--- 2 tablespoon takrai (lemon grass) -- 1 bruised, and thinly 1 sliced 3 tablespoon shallots -- coarsely 1 chopped 2 tablespoon kratiem (garlic) -- chopped 1 quarter cup kachai (lesser 1 ginger) -- peeled and 1 chopped 8 prik chee fa daegn haeng 1 (dried red thai -- crushed 1 jalapenas) 1 teaspoon green peppercorns 1 teaspoon kapi (fermented shrimp 1 paste) 1 dash of fish sauce Curry---- 4 cup chicken -- cut in 1 pieces 1/4 cup nam pla(fish sauce) 3 cup chicken stock or water 1/2 cup makhua pro(thai eggplant) 1/4 cup prik che fa(thai jalaenas) 1 julienned 1/2 cup bai maenglak(kaffir lime 1 leaves) -- shredded or 1 teaspoon lime zest 4 coconut FOR THE CURRY method First prepare the curry paste by grinding the ingredients to a fine paste in a mortar and pestle or food processor. Pierce the coconuts and drain the juice into a picher. Then using a machete chop off the top of each coconut, just above the mid-point, to leave four serving bowls. Using a spoon scoop out the coconut 'meat' in leaf shaped pieces with a spoon (or use a melon baller). Add about half a cup of coconut to the juice for every two cups of juice, and refrigerate. Reserve half a cup of coconut meat, and reserve the rest to make coconut milk for other recipes. Heat a wok or large sautee pan over medium high heat, and then add a little oil and stir fry the curry paste until aromatic. add the chicken, and stir fry briefly and then add the remaining ingredients, except the lime leaves and the chicken stock, and stir fry until the chicken begins to change colour. Add the stock, and cover, simmering until the chicken and the eggplant is cooked through. Now serve the curry in the four large coconut shell bowls, garnished with the lime leaves, and accompanied by rice in the tops of the coconut shells, bring the chilled coconut nectar to the table as a refreshing cool drink, and don't forget the usual condiments (nam pla prik (chilis in fish sauce), dried ground chilis, and sugar). -- Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand A recent trip to Bangkok resulted in our eating at a nice little restaurant in a back alley near the airport. This dish is quite common, but both my wife and I were taken by the presentation described hear (the rest of the recipe is however my wife's). Of course before you rush out to try this, I have to say that you need a heavy, and very sharp knife - a machete or a survivalist's Bowie might be suitable - and a degree of skill in its use if you are not to have a messy accident - spilling the contents of the coconuts all over the kitchen may well be the least of your problems. So of course I point out that you can open the coconuts some other way, and serve the dish in more conventional tableware! kachai is a relative of ginger, known as Lesser Ginger in some parts of the world (though I am reminded that in other places this appelation is used for galangal). For those of a botanical bent its latin name is Kaempferia Panduratum. The prik chee fa are a mild chili, about 6 centimetres long and 1 cm thick. They are known as Thai jalapenas, and if unavailable the Mexican variety could be substituted. If dried red jalapenas are not available, deseed, and devein fresh jalapenas, and use them instead. Makheua pro are a Thai variety of eggplant, about the size and shape of a green golfball. If unavailable you can use normal aubergine, but will need to adjust the cooking time. bai maenglak is a sweet Thai basil. If unavailable normal european basil may be used. Recipe By : Colonel I.F.K. Philpott Yield: 1 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kaeng Paa Moo (Jungle Curry) ham/pork, thailand 1 stephen ceideburg 1/2 lb pork tenderloin, trimmed 1 teaspoon vegetable oil 1 tablespoon minced garlic (3 cloves) 3 tablespoon jungle curry paste (recipe follows) 2 cup defatted chicken stock 1/2 lb chinese eggplant, coarsely chopped 1/2 lb long beans, trimmed, cut into i inc; h pieces 2 tablespoon fish sauce 1/4 cup thinly sliced fresh krachai or: 2 tablespoon loosely packed dried * 2 fresh kaffir lime leaves or: 4 dried ** 1/2 cup chopped fresh basil * soaked in warm water for 15 minutes, drained and sliced (optional) ** soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts don't grow in the jungles of northern Thailand. The curry paste is hot and full of flavor. Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime Zest. Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside. In a large, nonstick skillet or wok, heat oil over medium-high heat. Add garlic and stir-fry for 2 minutes, or until browned. Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light brown. Add stock and bring to a boil. Add eggplant, beans, fish sauce, krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or until the vegetables are tender. If using lime leaves, discard them. Remove from heat and stir in basil. Serve with sticky rice. Serves 4 as a main dish or 6 in combination with other dishes. 113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kaeng Ped Cai chicken, main dishes, oriental, rice/grains, thai 4 large whole chicken breasts 2 tablespoon peanut oil 1 tablespoon dried hot chiles; crushed 6 cloves garlic; minced 1 teaspoon paprika 1/4 teaspoon lemon rind; grated 1/4 teaspoon shrimp paste or anchovy paste 1/8 teaspoon caraway seed 1/4 teaspoon ground coriander 1/2 teaspoon sugar 2 cup coconut milk 4 green onions; chopped 1 teaspoon fresh coriander; chopped 1 red bell pepper; seeded and cut into thin 1 salt, to taste 1 steamed rice; to accompany Bone chicken breasts, remove skin (reserve for stock or another future use), and cut breasts into strips 1/4" wide and 2" long. In a large wok or skillet, heat oil until it is almost smoking. Add chiles, garlic, paprika, lemon rind, shrimp paste, caraway, ground coriander, and sugar, and stir rapidly for 1 minute. Add chicken breasts and stir-fry until evenly coated with seasonings and hot throughout (about 2 minutes). Pour in coconut milk and bring to a boil, stirring constantly. Stir in green onions, fresh coriander, and bell pepper. Season to taste with salt. Immediately remove from heat. Serve with hot steamed rice. Serves 6. J.APPLEBURY [AppleDebbie] Yield: 6 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kaeng Som Phak Bung Phrik Sod Kab Pla~ Sour F hot, soups, thai 1 chile paste 3 tablespoon red birdeye, dynamite chilis 3 tablespoon finely sliced shallots 3 tablespoon crushed garlic 1 tablespoon kapi, fermented shrimp paste 1 a dash of fish sauce. 1 for soup 1 lb fish, diced 2 lb vegetables 10 small tomatoes 1 /skinned/seeded/diced 3 tablespoon lime juice 3 tablespoon fish sauce 3 tablespoon tamarind juice 1 (or rice vinegar) 3 tablespoon green jalapenos, 1 thinly sliced 1 tablespoon sour hot sauce 1 (such as tabasco) This is a simple hot and sour soup, made with the fish of your choice. In Thailand the vegetable is generally phak bung (swamp cabbage), but if you don't have that cabbage, kale, or even broccoli can be substituted method combine the ingredients for the chili paste to a fine even consistency. Wash and dice the fish. Place the fish in a bowl, add the lime juice, fish sauce, tamarind juice, Tabasco and chili paste, and leave to marinade for at least an hour. Bring two cups of water to a boil in a medium saucepan or wok, and add the liquid from the marinading fish, then add the vegetables and boil for about two minutes. Adjust the flavour to taste (it should be a little salty and a little sour, and as hot as you desire it at this stage). Add the tomato and bring back to the boil Add the remaining ingredients, return to the boil, and stir occasionally until the fish is cooked. Yield: 10 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kai Kaeng - Chicken Casserole casserole, chicken, thai ***MARINADE*** 1 tablespoon garlic; crushed 1 tablespoon fresh root ginger; grated 1 tablespoon shallots; thinly sliced 1 tablespoon peanut oil 1 pinch turmeric salt and pepper, tom taste; to taste. ***SAUCE*** 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon cardamom pods ***OTHER INGREDIENTS*** 4 cups chicken; filleted and cut ; into bite sized ; pieces. 1 tablespoon fermented shrimp paste 1 cup shallots; finely sliced (or ; use red onions) 1 tablespoon prik ki nu; (green birdseye ; chilies), thinly ; sliced 1 tablespoon prik ki nu daeng; (red birdseye ; chilies), thinly ; sliced 1 cup coconut milk This is a "Thai-ised" version of a recipe from Delia Smith's cooking course, called Chicken with Whole Spice, which is a mild pastiche on Indian food. This version is set up for a slow-crock cooker, but it could be prepared as a conventional casserole by simmering it on the stove top for about 30 minutes or in an oven at about 180 C for 30 minutes or so. In either case check occasionally for "doneness" as I have lost my notes on oven cooking of this dish (not owning an oven it is of little interest to us.) Method Mix the ingredients of the marinade, and marinade the chicken in a cool place for about 3 hours. Toast the cumin, coriander, and cardamom in a dry heavy skillet or wok, until aromatic, and grind to a fine powder. Blend the ingredients of the sauce together. Transfer the chicken and marinade to a wok or saut‚ pan and stir fry until the chicken just starts to change color. Transfer to a slow-crock cooker, and add the sauce, and then simmer, on low heat for one to one and a half hours (until the chicken is cooked, tender, and the pieces fall apart at the pressure of a chopstick.) Serve with steamed white rice. Recipe By: Muoi Khuntilanont - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kai Kem (Salty Eggs) eggs, thai 4 cup water 1 cup salt 9 duck eggs or chicken eggs Info: from "Real Thai" by Nancy McDermott posted by Perry Lowell This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them. In a medium saucepan, combine the water and salt and stir well with a large spoon to dissolve some of the salt. Place over medium heat and bring to a boil, stirring frequently. After mixture boils rigorously for about 1 minute, remove from the heat, stir once more, and cool to room temperature. Gently arrange the eggs in a crock or large jar. Pour the cooled brine over the eggs, making sure they are completely submerged. Cover and keep in a cool place for 1 month. When you're ready to use the eggs, place the number of eggs you want in a small pan and add cold water to cover. Bring to a boil over medium-high heat. When the water reaches a rolling boil, reduce the heat to low and simmer for 10 minutes. Remove from heat and cool to room temperature. Peel and serve. Note: Salty or Salted Eggs are sold uncooked in Asian markets. Often they are covered with 1/4-inch layer of charcoal colored ash. Rinse off the ash and cook as above. Yield: 9 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kai Look Koei (Son-In-Law Eggs) condiment, thai 6 eggs oil for deep-frying 1 small onion; finely sliced 4 tablespoons fish sauce 2 tablespoons sugar 1/2 teaspoon chili powder Hard-boil/cook the eggs for 6-8 minutes. Rinse n cold water and shell. Heat the oil in the deep-fryer or work until a light haze appears. Using a slotted spoon, lower the eggs into the oil and fry gently, turning carefully, until they are a light golden brown. Remove from the oil, drain, halve lengthwise and arrange on a serving dish. Set aside. In a small frying pan, heat the remaining oil until a light haze appears. Fry the sliced onion until crisp and deep brown. Remove from the pan with a slotted spoon, drain and set aside. There should be a film of oil left in the pan. Turn the heat down low and add the fish sauce, sugar and chili. Cook slowly, stirring, until the sugar has dissolved. Continue to cook for about a minute until the mixture thickens, then add the reserved onions and stir for a few seconds to mix. Remove immediately from the heat, pour over the eggs and serve. This dish is famous in Thailand as much for its name as its taste. 'Eggs', needless to say, is a euphemism! - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kai Sai Takrai - Chicken And Lemon Grass chicken, thai 1 cup chicken, cut into bite sized pices 2 tablespoons lime juice 2 tablespoons fish sauce 2 tablespoons chicken stock 1 teaspoon prik phom (dried red chilies); freshly ground 1 tablespoon prik ki nu daeng (red birdseye chil; thinly sliced 1 teaspoon sugar 1 bai makroot (kaffir lime leaf); shredded 1 tablespoon shallot, sliced OR; (purple onions) 1 tablespoon garlic, thinly sliced 2 tablespoons lemon grass, sliced 2 tablespoons Spanish onion; diced 1 tablespoon spring onion, thinly sliced This dish has a nice poetic name, as the three words of the name rhyme. Those who don't like chili can always leave it out. Method. Mix the lime juice and fish sauce, and marinade the chicken for about an hour. Pound the lemon grass with a mallet or meat tenderizer, and then very thinly slice it. Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, prik phom and lemon grass, and stir fry until aromatic. Add the chicken and marinade and stir fry until it starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked. Serve with steamed [jasmine] rice. This dish can also be made with shrimp (kung sai takrai). Recipe By: Muoi Khuntilanont - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kai Sai Takrai (Chicken & Lemon Grass) chicken, chiles, poultry, thai 1 cup chicken, cut into bite sized pieces; . 2 tablespoon lime juice 2 tablespoon fish sauce 2 tablespoon sliced lemon grass 1 tablespoon sliced shallot (purple onions) 2 tablespoon diced 'spanish' onion 1 tablespoon scallion/green onion thinly sliced 1 tablespoon thinly sliced garlic 1 teaspoon prik phom (freshly 1 ground dried red chilis) 2 tablespoon chicken stock 1 tablespoon thinly sliced prik ki 1 nu daeng (red birdseye chilis) 1 teaspoon sugar 1 bai makroot (kaffir lime leaf), shr; edded This dish has a nice poetic name, as the three words of the name rhyme. Those who don't like chili can always leave it out. Method: Mix the lime juice and fish sauce, and marinate the chicken for about an hour. Pound the lemon grass with a mallet or meat tenderizer and then very thinly slice it. Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, prik phom and lemon grass, and stir fry until aromatic. Add the chicken and marinade and stir fry until it starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked. Serve with steamed [jasmine] rice. This dish can also be made with shrimp (kung sai takrai). Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kai Tom Khing (Chicken Soup With Lemon & Ging soups/stews, thailand 2 tablespoon olive oil 1 clove garlic, chopped 12 oz chicken breast, diced 4 cup water 4 oz straw mushrooms, chopped 2 tablespoon lemon juice 2 small green chilies, sliced in rings 2 spring onions, chipped 1 pinch ground ginger ----GARNISH---- 1 coriander leaves Here's another simple recipe. Straw mushrooms are available canned in the Oriental section of many supermarkets or fresh in Asian groceries. Enoki mushrooms would probably be a good substitute, although I haven't tried that... Heat the oil in a saucepan or wok and fry the garlic until soft but not brown. Add the chicken and stir-fry for 5 minutes. cool a little. Add the water and mushrooms. Bring to the boil and simmer for 10 minutes. Add the lemon juice. Cover, and cook gently for a further 10 minutes. Add the chilies, spring onions and ginger. Remove from the heat. Sprinkle with coriander leaves before serving. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg; February 6 1991. Yield: 1 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kai Toom (Steamed Egg) cheese and eggs, thai 3 large eggs 2 ounces ground pork 1 spring onion, trimmed; finely chopped 1 shallot; finely chopped 3 tablespoons fish sauce 1 teaspoon ground white pepper 1 teaspoon water 1 teaspoon finely chopped coriander leaf Break the eggs into a deep bowl which can be easily removed from your steamer or pan. Add the pork, chopped spring onion and shallot, fish sauce, white pepper and water. Lightly beat together. Add the chopped coriander and stir. Place the bowl in the steamer or pan and steam for 12-15 minutes until the egg is set-test it with the tines of a fork; they should come out clean with no liquid on them. If you don't have a steamer, use a large lidded pan instead. Upturn a bowl in the bottom of the pan, add water to come about half-way up the upturned bowl and place the dish of eggs on top. Cover the pan and steam. Make sure the pan is large enough for you to remove the dish of cooked eggs easily. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kai Yang (Garlic Chicken) chicken, thai 2 lb chicken breasts 6 cloves garlic, crushed 2 teaspoon salt 2 tablespoon black peppercorns, coarsely ground 4 whole plants fresh coriander, inclu; ding roots 2 tablespoon lemon juice Cut breasts in halves. Crush garlic with salt. Wash and finely chop the fresh coriander, including roots, stems, and leaves. Mix garlic, salt, peppercorns, coriander and lemon juice and rub into the chicken breasts. Cover and stand for at least one hour or overnight in refrigerator. Put under a hot grill about 6 inches from heat. Cook, turning every 5 minutes until chicken is tender and skin crisp. Serves 4. NOTE: Especially good cooked on the barbecue. CHAO-PRAYA THAI RESTAURANT and LOUNGE - Commerce City, CO. Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kanom Mokang Muang Petch (Coconut Custard) thailand 1 can coconut milk (14oz) 4 eggs; well-beaten 1/2 cup sugar, granulated 1/4 cup milk, evaporated Preheat oven to 350F. Combine coconut milk, eggs, sugar and evaporated milk. Pour into a pot and cook over medium heat for 10 minutes until it becomes a smooth sauce. Pour slowly into a 9x9 pan and bake about 30 minutes at 350F. Yield: 6 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Kapaw Pla (Dried Fish Belly Soup) chicken, soups/stews, thailand 4 cup water 1 whole chicken breast 8 oz dried fish belly/fish maw soaked in; hot water until soft 1/3 cup light soy sauce 1 tablespoon sweet soy sauce 1/2 cup bamboo shoot strips 1/4 teaspoon white pepper 4 small hard-cooked eggs, sliced 1/4 cup minced cilantro/coriander Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors. Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Khai Pad Gaprao - Chicken With Holy Basil chicken, thai 1 pound ground or minced chicken 2 tablespoons chopped garlic 2 tablespoons chopped shallots 2 tablespoons chopped mixed red & green jalapenos; (prik chi fa) 1 teaspoon green peppercorns; whole. 1/4 cup fish sauce 2 tablespoons palm sugar 1 cup coarsely chopped holy basil leaves; (bai gaprao) Optionally you can add a medium "Spanish" onion, cut into rings, quartered and separated. Or you can use sliced green onions, or a combination. Method: My wife chops the chicken with a pair of cleavers, and I can't bear to watch. You can of course use a meat grinder or a food processor). The garlic, shallots, peppers and peppercorns are ground together in a mortar & pestle or a food processor. In a hot wok, with a little cooking oil, briefly stir fry this paste to bring out the flavor and aroma. add the remaining ingredients and continue to stir until the chicken is cooked through. Serving: For luncheon pad bai gaprao can be served over plain rice, or over a fried egg or egg crepe, placed on the rice. For dinner it goes well with the hot and sour tom yum soups, as well as curries and other Thai food. Add the usual Thai condiments (chilies in fish sauce (prik nam pla), ground chilies (prik phom) and sugar), as well, perhaps as ground black pepper. Variants: It can be made with chopped pork, or even a chopped beef base, though of course the flavors are quite different. You can also experiment with replacing the meat with hard tofu marinated in a mixture of sweet soy, fish sauce and ground ginger, say, or a vegetable mix of your choice (I like to mix broccoli and cauliflower florets, with julienned carrots and wing beans), to make a vegetarian pad bai-gaprao. Serve with rice and the usual Thai table condiments (prik dong [chilies in vinegar], prik pom [ground red chilies] and sugar). This is a quick and easy dish to make. The holy basil has a "hot peppery" taste, but if you can't get it then the standard European basil is a reasonable substitute, though you should add a little freshly ground black pepper in this case. Prik chi fa - called the Thai jalapeno is the best chili to use, but if you can't get it standard Mexican jalapenos will do very well as a substitute. Canned jalapenos are comparatively bland however. Recipe By: Muoi Khuntilanont - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Khanom Mho-Gaeng Puak - Taro Custard thai 4 cups coconut milk 3 cups palm sugar 12 eggs - beaten 3 cups cooked taro - mashed 1 cup shallots - thinly sliced 1 1/2 cups oil In a bowl, dissolve palm sugar in the coconut milk and mix well. Strain through cheese cloth or fine sieve to remove all solids. Add mashed taro, eggs, and mix well. Heat a frying pan, and add oil when it's hot. Add thinly sliced shallots and sauté until they are crisp and golden brown. Remove shallots from the oil, drain and put aside. Put the hot oil into a large sauce pan and reheat. Add the coconut milk/egg/taro mixture and stir constantly with large wooden spoon over moderate heat until the mixture starts to boil lightly and thickened. Remove from heat and pour the mixture into a deep tray (large Pyrex tray or rectangular sheet cake pan, for example) and bake in 350F oven until it's cooked through, and the surface is nicely browned. Remove from the oven, and spread the fried shallot pieces all over the top. Cut into 2 inch squares, when cooled, and use a spatula to remove from the pan onto a serving platter. NOTE: This is a variation of the original "Khanom Mho-Gaeng" which uses mashed, cooked, split peas in place of the taro ("puak"). - - - - - - - - - - - - - - - - - - Yield: 8 servings Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Khao Cua (Ground Toasted Rice) thailand 2 cup rice, short grain; uncooked Place rice, 1/2 cup at a time, in dry wok and heat over moderate heat, stirring frequently to keep it from burning, and to allow it to develop a uniform, deep golden color - 2 to 3 minutes. Then remove it from heat and cool to room temperature. Grind to a fine power in blender, spice or coffee grinder. GEnie R.WEISSGERBE "Delightful Thai Cooking" p. 18 Yield: 1 cup NYC Nutrilink: N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Khao Mu Daeng - Red Pork With Rice thai @@@@@ Now You're Cooking! Export Format Khao Nah Gai (Fried Chicken With Bamboo Shoots On Rice) chicken, thai 2 cups cooked rice 2 tablespoons oil 2 garlic clovers; finely chopped 4 ounces boneless chicken; finely sliced 2 ounces bamboo shoots; sliced 2 ounces straw mushrooms; halved 1 tablespoon light soy sauce 2 tablespoons fish sauce 1 teaspoon sugar 1 tablespoon dark soy sauce 3 tablespoons chicken stock 1 tablespoon flour mixed with 2 tbs. water 1 pinch ground white pepper 1 spring onion/scallion; coarsely chopped This dish is a meal in itself, served on rice rather than as one of several dishes making up a full meal. Most of its ingredients can be found in cans so it makes a useful emergency meal. Put the cooked rice on a serving dish and keep warm. In a wok or frying pan heat the oil until a light haze appears. Add the garlic and cook until golden brown. Add the chitin and stir-fry for a few seconds. Add the bamboo shoots and straw mushrooms and stir. String quickly after each addition, add the light soy, fish sauce, sugar, dark soy and stock (or water). Add more stock if the mixture becomes dry. Add 1 Tbs. of the flour and water mixture and stir until thoroughly blended to make a lightly thickened sauce, adding a little more stock or flour/water mixture if necessary. Add the pepper and chopped spring onions, stir quickly and serve immediately over the cooked rice. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Khao Pad Muo Bau Ga-Prow ham/pork, thailand 3 tablespoon oil 4 oz pork loin (or other meat) 3 each garlic cloves, minced 1/2 cup sliced thail chilis (or jalapeno pe; ppers) 1/4 cup sliced onions 4 cup cooked rice (thai jasmine) 1/3 cup fish sauce (nam pla) 2 tablespoon sugar 1 tablespoon sweet soy sauce 1/4 teaspoon white pepper 1 cup hot basil leaves 1 small tomato, cut into wedges 1/2 cup sliced cucumber 4 each green onions/scallions/spring onion; s, cut in 4-in. lengths 1 each carrot, thinly sliced Heat a large skillet until hot and add the oil. Add the meat, garlic, chilis (or peppers) and onions and cook for 30 seconds. Add the rice, fish sauce, sugar, soy sauce and white pepper and continue to cook until the rice is hot. Toss in the basil leaves and stir to combine. Remove to a serving plate and garnish with tomato, cucumber, carrot and green onions. Subj: Khao Pad Moo Bai Ga-Prow 93-10-31 15:13:56 EDT Yield: 1 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Khao Pad Prik Gung (Fried Rice With Prawn And Chilies) rice/grains, seafood and fish, thai 2 tablespoons oil 2 garlic cloves; finely chopped 2 small red chilies; finely chopped 4 ounces peeled prawns 1 tablespoon fish sauce 1/4 teaspoon sugar 1 tablespoon light soy sauce 2 cups cooked rice 1/2 small onion; slivered 1/2 red or green sweet pepper; slivered 1/2 teaspoon ground white pepper 1 spring onion, green part only; slivered into 1" coriander leaves; to garnish In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the chilies and the prawns and stir quickly. Add the fish sauce, sugar and soy sauce; stir and cook for a few seconds until the prawns are cooked through. Add the cooked rice and stir thoroughly. Add the onion, sweet pepper, white pepper and spring onion and stir quickly to mix. Turn onto a serving dish and garnish with the coriander leaves. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Khao Pad Sapparot - Stir Fried Rice And Pineapple fruits/nuts, rice/grains, thai 1 pineapple 2/3 tablespoon shallots, chopped 1/2 tablespoon grated ginger 1 red chilies, finely julienned 2 spring onions, green only; coarsely chopped 1 tablespoon cilantro; chopped 2 tablespoons dried shrimp 2/3 tablespoon garlic; coarsely chopped 1 tablespoon fish sauce 1 teaspoon sugar This is an unusual recipe for Thai food because it is essentially a vegetarian dish - they are not common in Thailand, where even nominally vegetarian dishes often have quite a large amount of meat. This one has a little dried shrimp, and the true vegetarian could easily leave that out. It is also unusual in that it is rather a theatrical dish: though the theatricality comes from a Thai habit of frugality, and perhaps a desire to have less dishes to wash! For two people you need a medium sized pineapple: choose carefully it should be sweet and juicy. You also need two cups of cold, steamed rice and coriander leaves as garnish. Method Cut the pineapple in half lengthwise, and scoop out the fruit (my wife uses a curved "grapefruit knife", but any knife will do...) then chop it into bite sized chunks. Put the fruit in a bowl and add the shallots, chili, ginger, scallion and coriander, mix and set aside. Add a pinch of salt to bring out the juice. In a wok, heat about a tablespoon of oil, and stir fry the shrimp until crispy, and the oil is aromatic. Remove the shrimp with a slotted spoon and drain, then set aside. Add a further tablespoon of oil, and stir fry the garlic until golden brown. Add the rice, and stir thoroughly. Add the fish sauce and sugar, and continue stirring. When the rice is heated through, add the pineapple mixture and cooked shrimp, and stir until thoroughly heated through. Pour the mixture into the pineapple shells, garnish and serve. Note: if you prefer fried rice to be darkish brown in color, then replace half the fish sauce with dark sweet soy sauce. Variation: do not cook the fruit mixture. Instead put the fruit mixture and the stir fried rice in the fridge (separately) and chill all the ingredients, then just before serving mix them and put them in the pineapple skins. If you are serving cold then you can also add a few maraschino cherries as garnish. This cold variant makes an excellent counterpoint to hot curries and spicy chile dishes on a hot day (and it gets *hot* here I can assure you, with the shade temperature topping 40 Celsius on many a day.) Recipe By: Muoi Khuntilanont - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Khao Pad Supparot (Pineapple-Fried Rice) fruits/nuts, rice/grains, thai 1 pineapple 3 shallots; coarsely chopped 1 large red chili; finely slivered 1 spring onion green part only; coarsely chopped 1 spring of coriander; coarsely chopped 2 tablespoons oil 2 tablespoons dried shrimp 2 garlic cloves; finely chopped 2 cups cooked rice 1 tablespoon fish sauce 1 tablespoon light soy sauce 1 teaspoon sugar coriander leaves; to garnish Using the whole, fresh pineapple as the serving dish looks marvelous and is really very easy. It is important to choose the pineapple carefully; it should be ripe, sweet and juicy. Cut the pineapple in half lengthwise. If the fruit is large, set one half aside to eat as dessert. Hollow the flesh out or both halves, chopping it into 1/2" cubes. Put the pineapple flesh in a bowl, and add the shallots chili scallion and coriander; mix and set aside. In a work or frying pan/skillet, heat 1 Tbs. oil, add the dried shrimp and fry until crispy. With a slotted spoon, remove the shrimp, drain and set aside. Add the remaining 1 tbsp. oil heat, add the garlic and fry until golden brown. Add the cooked rice, stir thoroughly. Add the fish sauce, soy sauce and sugar. Stir and mix thoroughly. Make sure the rice is heated through, then add the pineapple mixture and the crispy shrimp. Mix all thoroughly and heat through. Fill the pineapple shell(s) with the mixture, garnish with a little more coriander and serve. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.47 ** @@@@@ Now You're Cooking! Export Format Khao Suay (Rice) rice/grains, thai 1 pound rice 1 pint water A Thai cook will know from experience whether rice is young or old; young rice needs to be cooked in less water than old, as it still contains some n