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Neua Pad Bai Gaprao (Beef Stir Fried with Holy Basil) ???????????????? 2007-08-29 02:19:00 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. INGREDIENTS :2 tablespoons chopped garlic2 tablespoons chopped shallots2 tablespoons chopped mixed red and green chiles (prik ki nu)1 teaspoon green peppercorns, whole.¼ cup fish sauce2 tablespoons palm sugar1 cup coarsely chopped holy basil leaves (bai gaprao)1 cup sliced onion (any mixture of 'spanish' onions, red onions, shallots and spring onions can be used).1 pound ground or minced beef.DIRECTIONS :Chops the beef 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 and pestle or a food processor. In a hot wok, with a little cooking oil, briefly stir fry this paste to bring ou ...

Neua Daet Diow (Fried Sun-Dried Beef) ????????????? 2007-08-29 02:17:00 INGREDIENTS :1 pound beef1 garlic bulb1 teaspoon curry powder½ teaspoon pepper1 tablespoon oyster sauce1 tablespoon nam pla3 cilantro roots1 tablespoon sugar2 tablespoons whiskey3 tablespoons chili sauceDIRECTIONS :After washing the beef, cut it into slices about 1/3 inch thick. Pound the garlic, coriander root, and pepper in a mortar. Add the beef slices and work them around in the mixture. Add the fish sauce, oyster sauce, whiskey, sugar, and curry powder, mix well, and allow to marinate for one hour. Arrange the slices of beef on a rack and leave in the sun for one day. Turn occasionally. Fry the sun-dried beef in hot oil and then drain. Serve with sweet chili sauce. ...

Nam Prik Pao (Roasted Chile Paste) ?????????? 2007-08-29 02:15:00 Prik Pao is legendary in Thailand and has been a staple in Thai households for generations. This is a cooked chile paste that is eaten in Thailand in a wide variety of ways. For example, mix one tablespoon with a small bowl of steamed jasmine rice and serve. Use this as a spicy vegetable dip. Add it to soups and noodles, and even use it as a spicy sandwich spread. INGREDIENTS :4 tablespoon oil3 tablespoon chopped garlic3 tablespoon chopped shallots3 tablespoon coarsely chopped dried red chiles1 tablespoon fermented shrimp paste1 tablespoon fish sauce2 teaspoons of sugarDIRECTIONS :Heat the oil, and add the garlic and shallots. Fry briefly, then remove from the oil and set aside. Add the chilies and fry until they start to change colour, then remove them and set them aside.In a mortar and pestle pound the shrimp paste, add the chiles, garlic and shallots, blending each in before adding the next. Then over low heat return all the ingredients to the oil, an ...

Panaeng (A Thick Red Curry) ???? 2007-08-29 02:15:00 Phanaeng is a very thick stir-fry orange-red-colored curry with coconut milk. Consequently, it is simply called 'Phanaeng' rather than 'Kaeng Phanaeng' ('Kaeng' is refered to thinner boiled curries). Phanaeng is less hot than other Thai curries but with tantalizing blended flavors of herbs and spices. Phanaeng is usually cooked with shrimp, chicken, or pork. Preparation of Phanaeng paste requires a long list of ingredients though not too complex to prepare. INGREDIENTS :9 dried deseeded chillies, soaked in water until soft15 small dried hot chillies9 pepper corns½ teaspoon salt1 teaspoon peeled young galangal, thinly sliced1 teaspoon thinly sliced lemmon-grass stalk1 teaspoon thinly sliced kaffir lime rind15 peeled garlic cloves1 peeled sliced shallot1 tablespoon chopped corriander root1/8 teaspoon roasted coriander seed1/8 teaspoon roasted cumin seed2 tablespoon roasted peanuts½ teaspoon shrimp pasteDIRECTIONS :Pound chillies and salt until fine ...

Nam Prik Kapi ??????????? 2007-08-29 02:14:00 This is the staple dipping sauce eaten with almost anything, and almost universally added to the table setting of any but the most casual dinner. It is traditionally the one dish, other than desserts, cooked by the mistress of the house, as opposed to the servants, and is often extremely intricate in its preparation. There are probably as many recipes as there are Thai women, and this is but one example.The eggplants used - makheua phuang are very small - the size of green garden peas, and are often added to curries as a crisp morsel that pops in the mouth. You could substitute the golf ball sized makheua pro, but the best alternative to the real thing is probably to omit them. INGREDIENTS :1 tablespoon kratiem (garlic) chopped1 tablespoon prik ki nu daeng ( red birdseye chilis), chopped1 tablespoon kapi (fermented shrimp paste)3 tablespoons of nam pla (fish sauce)3 tablespoons of nam makrut (kaffir lime juice)1 tablespoon sugar2 tablespoon of makheua ph ...

Nam Jim Kiga (Chili Sauce or Dip for Barbeque-style Foods) 2007-08-29 02:13:00 The dip in the picture above is a Nam Jim, but it isn't ground into a paste in the mortar. I had it served with fried pla nin (tilpia). Aroy-mak-mak! (very delicious!). INGREDIENTS :6 tablespoons prik ki nu (green birdshit chili), sliced thinly6 tablespoons prik ki nu daeng (red birdshit chili), sliced thinly4 tablespoons hom daeng (shallots), sliced thinly3 tablespoons phak chi (coriander plant including root), chopped2 tablespoons kratiem (garlic), sliced thinly1 tablespoon nam manao (lime juice)1 tablespoon nam pla (fish sauce)DIRECTIONS :Sauté the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor of mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator. ...

Mee Grob (Fried Noodles in Sweet and Sour Sauce) ???????? 2007-08-29 02:11:00 INGREDIENTS :2-inch piece of tamarind pulppeanut or corn oil for deep-frying¼ pound dried rice stick noodles6 ounces medum shrimp, shelled and deveined1 whole boned chicken breast, cut into slices4 shallots, minced1 tablespoon minced garlic2 sm serrano chiles, finely minced1 lime, zest only3 ½ tablespoon tomato paste4 tablespoon sugar¼ cup nam pla3 tablespoon fresh lime juice4 green onions, trimmed, cut into 1-in lengths, and blanched3 tablespoon fresh cilantro leaves½ pound bean sprouts, tails removed for garnishFor Crispy Egg Lace:oil for deep-frying2 eggs, lightly beaten¼ teaspoon saltDIRECTIONS :Cover tamarind with ¾ cup hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and press it through. Collect ½ cup tamarind liquid. Pour oil into a wok or deep saucepan to a depth of about 2-inches. Heat oil to 375°F. In a large paper bag pull rice stick noodles apart into small batches. Add ...

Naem Sod (Sour Spicy Issan-style Pork) ?????? 2007-08-29 02:10:00 INGREDIENTS :1 cup finely chopped pork½ cup finely sliced boiled pig skin2 teaspoon salt1 teaspoon sliced garlic3 to 4 teaspoons lime juice1/3 cup finely sliced young ginger root¼ cup sliced onions¼ cup coriander and green onions½ cup roasted peanutslettuce leaves1 to 2 tablespoons prik ki nuDIRECTIONS :Mix salt with pork then fry over low heat until done, breaking the meat into small fragments. Remove from heat, allow to cool, and mix in pig skin thoroughly. Gently blend in garlic, lemon juice, ginger and onion and season to taste. Spoon meat onto a bed of lettuce. Sprinkle with coriander and onion. Serve with peanut, hot chiles, lettuce and other vegetables.Note:Another popular spicy sausage is naem maw, which is uncooked. Instead, ground pork, pork rind and sticky rice are mixed with salt garlic and chilli and left to ferment for exactly three days. The fermenting effects of the garlic and chilli 'cook' the mixture into a sour tasting sausage. ...

Look Choop (Imitation Miniture Fruits) ?????? 2007-08-29 02:09:00 Preparing Thai desserts can be a daunting task for the unmotivated as it is a surprisingly labour intensive and time consuming process. This is why in days of old Thai desserts were only made for special occasions, such as religious celebrations and the visits of important guests.Small and delicate in form, Thai desserts are often regarded as the "duty" of highly respected Thai ladies. Usually, the sweet delights are prepared with only natural ingredients, even when it comes to colouring. Flowers and plants are pressed into service for the wide variety of hues and scents that are present in most Thai desserts. Pandan leaves, saffron, burnt crushed coconut shell and turmeric are used to gain green, red, black and yellow respectively. Jasmine and roses provide the aroma..Thai desserts have been greatly influenced by such distant neighbours as the Portuguese and, of course, the Chinese. The most influential person in the Thai dessert history was actually a Portuguese lady, Marie Keemar, w ...

Laab Gai (Ground Chicken Salad) ?????? 2007-08-29 02:07:00 INGREDIENTS :1 pound ground chicken breast2 green onions, white part only1 ounce (¼ cup sliced) red onion3 pieces kah (galangal)2 tablespoon fish sauce (nam pla)¼ cup lime juice1 ½ teaspoons ground roasted chiles 1 tablespoon ground toasted rice¼ cup loosely packed mint leaves red lettuce leaves fresh red chile "flowers"2 pounds assorted raw veggies (broccoli, green beans, eggplant, zucchini, etc.), cut into serving size pieces DIRECTIONS :Heat a wok and add the chicken without oil. Stir-fry until the pink color is gone. Set aside. Slice the green onion, crosswise into pieces about 1/8 inch thick and add to the chicken. Peel the red onion and remove the root portion. Slice vertically into paper thin strips and add to chicken.Heat a small skillet and roast the kah without oil until it's light go ...

Kanom Chan ??????? 2007-08-29 02:04:00 INGREDIENTS :1 ½ cup mung bean starch (paang tao)½ cup rice flour3 cups paang mun (similar to corn starch)4 ½ cups thick coconut milk2 ½ cups thin coconut milk4 ½ cups white sugar¼ cups pandan extractDIRECTIONS :Cook sugar in thin coconut milk over medium heat until sugar dissolved set aside to cool.Mix all 3 types of flour together. Knead flour with thick coconut milk by adding coconut milk in a small quantity at a time, then added the dissolved sugar in thin coconut milk.Divide the mixture into two equal parts then add pandan extract to one part of mixture.Heat pan in steamer until hot then add flour mixture (about ¼ inch) cook the first layer until done, about 5 to 7 minutes. Continue the same process for the rest of the mixture. Cool and cut into small pieces. ...

Kanom Jeeb (Siu Mai Dumplings) ?????? 2007-08-29 02:03:00 Siu Mai (Shumai) dumplings are called kanom jeeb in Thailand. "kanom" is a generic term for sweet dainties, candied foods, puddings, and pastries. "jeeb" means to pleat or gather together in folds. So, "kanom jeeb is a pleated dumpling. INGREDIENTS :3 dried Chinese black or Shiitake mushrooms6 ounces peeled deveined large shrimp1 green onion1 teaspoon minced ginger¾ cup ground pork1 tablespoon oyster sauce1 teaspoon Chinese rice wine or dry sherry1 teaspoon sesame oil½ teaspoon granulated sugarabout 20 gyoza wrappers (or won ton wrappers cut into circles).DIRECTIONS :Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion.Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 te ...

Kanom Krok (Coconut-Rice Pancakes) ?????? 2007-08-29 02:02:00 INGREDIENTS :3 14 ounce cans coconut milk, or 1 ¾ cups coconut cream with 3 ½ cups lighter coconut milk¼ cup plus 1 tablespoon sugar2 ½ tablespoon tapioca or arrowroot flour3 tablespoon uncooked white rice1/3 cup finely shredded fresh coconut, or ¼ cup dried, unsweetened shredded coconut2 cups rice flour2 teaspoon sea salt2 to 3 tablespoon peanut or corn oiloptional filling ingredients:¼ cup green onions, cut in thin rounds¼ cup fresh corn kernels2 tablespoon cilantro leavesDIRECTIONS :If using canned coconut milk, spoon into a small saucepan 1 ¾ cup of the creamiest part from the top of three cans of coconut milk. Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 2 ½ tablespoon. of tapioca or arrowroot flour. Stir until smooth. Set aside.Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.Grind th ...

Kai Yat Sai (Omelet) 2007-08-29 02:01:00 INGREDIENTS :3 eggs¼ teaspoon pepper¼ teaspoon saltFor the filling:3 tablespoon onion, minced1 large garlic clove, finely minced¼ cup green peas1 medium tomato, in ½ dice½ cup ground pork1 teaspoon nam pla1 teaspoon sugar1 teaspoon rice vinegar1 ½ tablespoon catsup¼ c green onion, bulb and stem, finely mincedDIRECTIONS :In a pan heat oil, add onion and garlic, frying until lightly browned. Add pork and fry for 5 minutes, add peas, tomatoes, and remaining ingredients except the green onion. Stir and cook for 10 minutes, adding a few teaspoons of water if the mixture becomes too dry. In a bowl beat the eggs well, add pepper and salt. Prepare eggs in omlett fashion, and place above filling on one side before folding egg over. Garnish top with chopped onion, and serve sriracha hot sauce on the side. ...

Kai Jeow Moo Sab (Pork Omelet) 2007-08-29 02:00:00 INGREDIENTS :2 eggs2 tablespoons nam pla1 teaspoon Maggi seasoning¼ cup chopped green onions and red peppers8 ounces ground pork½ cup oilDIRECTIONS :Combine the eggs with the fish sauce, Maggi seasoning, green onions and red peppers. Beat the mixture well and add the ground pork. Continue to stir until the ground pork is evenly dispersed. Heat an 8 inch skillet and add a quarter of the oil. Wait for the pan to get hot, then pour in a quarter of the egg mixture. Turn down the temperature to medium-high and fry the mixture for 2 minutes, or until cooked. Turn the omelet on to a plate and continue the cook the remaining mixture in the extra oil until all four omelets are cooked. ...