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Haw Mok Talay (Steamed Seafood Custard) 2007-08-29 01:37:00 INGREDIENTS :2 tablespoons red curry paste (from can or plastic tub is fine or better yet make your own)1 tablespoon of oil2 cups coconut cream1 tablespoon of rice flour1 pound filet of a firm fish, ½ ground in food processor, ½ in coarse cubes1 pound mixed shellfish-peeled shrimps, scallops, and mussels, if desired2 large eggs, beaten5 to 6 bai makrut (kaffir lime leaves), very finely julienned2 green onions, chopped3 tablespoons nam pla1 cup fresh basil leaves, reserve some for garnish1 dozen cilantro roots, pound into a paste, optional2 to 3 cups bok choy or Napa Cabbage cut into 1 inch pieces and lightly steamed in fish sauce and water, squeeze all the liquid out3 older banana leaves from outside of plant, split lengthwise with rib removed, or 1 package frozen leaves2 prik ki nu or serrano chile peppers, thinly julienned for garnishDIRECTIONS :Fry the curry paste in the oil until fragrant. Add the kaffir lime leaves, green onions, half the basil t ...

Guiatiao Pad Si-Iew Gai (Stir Fried Ribbon Noodles with Chicken) 2007-08-29 01:32:00 INGREDIENTS :3-5 cloves of garlic minced1 medium duck egg, beaten (use chicken eggs if you can't get duck eggs)1 tablespoon cornstarch/cornflour1 tablespoon rice wine1 tablespoon fish sauce3 tablespoons sweet dark soy sauce2 tablespoons oyster sauce1 tablespoon palm sugar1 teaspoon sesame oil1 teaspoon freshly ground black pepper1 tablespoon freshly ground ginger1 tablespoon chopped green onions1 tablespoon chopped shallots1 tablespoon thinly sliced red prik ki nu (birdsey chilis - optional).DIRECTIONS :Take about 8 ounces (250 grammes) of chicken and slice it paper thin (if you don't fancy this try and persuade you butcher to put it through the bacon slicer...) and marinade the chicken in the marinade for about an hour.Marinaded chicken (above)8 ounces sen yai (wide rice noodles)1 tablespoon fish sauce1 tablespoon palm sugar2 tablespoons oyster suace2 tablespoons sweet dark soy sauce1 cup broccoli floretsHalf a cup of coconut milk (optional)Cook the ...

Grapaow Pla (Dried Fish Maw Soup) 2007-08-29 01:24:00 Grapaow pla, ??????????, is the air bladder of a fish. It is fried to preserve it, and it is soaked in water to reconstitute it.I ordered this soup from one of the food vendors at Wat Thai Los Angeles where I study Thai language every Saturday and Sunday. The food vendor's sign (see below) indicated it was "Chicken Soup". I guess she didn't want to scare the farangs (Westerners) away with a big sign for "Fish Maw Soup"!The soup I ordered was wonderful. It was piping hot with chunks of tender chicken meat, slightly sour strips of bamboo shoots, gelatinous pieces of the fish maw, slices of mushrooms, and a whole hard-boiled eggs. It was topped with freshly chopped cilantro and two teaspoons of a vinegary chili sauce.The soup is similar to a Chinese Hot and Sour soup. The liquid is thick, and it is almost "stew-like". It is so good! INGREDIENTS :4 cups water1 whole chicken breast, about 1 pound8 ounces dried fish belly/fish maw (grap ...

Goong Chae Nam Pla (Raw White Prawns with Chiles in Fish Sauce) 2007-08-29 01:23:00 INGREDIENTS :1 pound prawns15 prik ki nu1 tablespoon chopped garlic10 peeled cloves of garlic1 teaspoon palm sugar1 teaspoon chopped cilantro root2 tablespoons nam pla1 ½ tablespoon lime juice4 to 5 sprigs of mintshredded cabbageDIRECTIONS :To prepare the prawns, shell, vein, remove the head, but leave the tail attached.Chop the chiles finely and mix with the cilantro root and chopped garlic. Add the nam pla, sugar, and lime juice so that a sour taste predominates.Place a bed of shredded cabbage on a serving plate, and arrange the prawns on the cabbage. Place the peeled garlic cloves next to the prawns. Just before serving, pour the sauce over the prawns and sprinkle with mint leaves. ...

Gluay Tod (Fried Bananas) 2007-08-29 01:19:00 INGREDIENTS :1 pound bananas about, 6 small Asian bananas1 cup rice flour1 cup all purpose flour1 teaspoon baking soda1 cup water½ cup coconut milk½ teaspoon salt¼ cup sesame seeds3 tablespoons sugar¾ cup shredded coconut4 cups oil for deep fryingDIRECTIONS :Peel and slice each banana lengthwise into four slices. Combine all the batter ingredients and stir just to mix together. Heat the oil in a wok to 375°F. Dip each piece of banana into the batter and deep fry until golden brown. Remove from oil and drain. Serve with Thai ice cream. ...

Geow Nam (Wonton Soup) 2007-08-29 01:16:00 INGREDIENTS :20 pieces soft wonton skins6 ounces chopped chicken6 ounces spinach4 ounces nam pla¼ teaspoon roasted garlic1/8 teaspoon black pepper1 ounce chopped mushroom26 ounces waterDIRECTIONS :First mix the chicken, black pepper and mushroom in a bowl. Next place a dime size portion of the chicken mixture in the center of a wonton skin. Pinch the end together so it looks like a tear drop.Start heating the water. Add the wonton. Bring to a boil. Boil the soup for 3 ½ minutes. In your serving bowl add the nam pla. Do not add this to the boiling soup! When the wonton are cooked, place the soup in the serving bowl over the spinach and nam pla. Garnish with the roasted garlic and a sprinkle of black pepper. ...

Gaeng Ped Ped Yang (Roast Duck Curry) 2007-08-29 01:11:00 INGREDIENTS :1 roasted duck, deboned and cut into 1-inch squares2 ½ cups coconut milk1 ½ tablespoon vegetable oil3 tablespoon red curry paste2 medium tomatoes, halved or 10 cherry tomatoes½ cup sweet basil leaves (horapha)4 kaffir lime leaves, halved½ teaspoon salt2 tablespoon fish sauce1 teaspoon sugar½ cup water (or chicken stock) DIRECTIONS :Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add ¾ cups coconut milk and stir to mix thoroughly. Add the duck and stir well. Next, add the remaining coconut milk, water, tomatoes, kaffir lime leaves, sugar, salt, fish sauce and sweet basil.Cook for about 10 minutes or until duck absorbs curry flavor. ...

Gaeng Keow Waan Gai (Green Chicken Curry) 2007-08-29 01:09:00 INGREDIENTS :2 cups (500ml) coconut milk2 tablespoon oil1 onion, chopped2 tablespoon green curry paste1 pound (500g) chicken thigh fillets, cut into strips4 kaffir lime leaves1 tablespoon fish sauce1 tablespoon lime juice1 teaspoon lime rind, finely grated1 tablespoon soft brown sugar DIRECTIONS :In a small pan, bring coconut milk to the boil, and cover over high heat for about 10 minutes or until bubles of oil begin to crack the surface of the milk.Heat oil in a wok. Add onion and curry paste and cook over medium heat for 3 minutes, or until fragrant. Add chicken and stir fry for another 5 minutes. Pour in coconut milk, lime leaves and ¼ cup of water and bring to boil, stirring occasionally.Reduce heat, simmer curry for 10 minutes or until chicken is tender.Stir in fish sauce, lime juice, lime rind and brown sugar.Serve immediately with steamed white rice on the side.Note:If you want to add vegetables to this curry, sti ...

Gaeng Hang Lay (Hang Lay Curry) 2007-08-29 00:40:00 Photograph from the Bangkok Post INGREDIENTS :500 grams pork neck, cut into 1 inch cubes7 grams hang lay powder50 grams pre-prepared hang lay curry paste50 grams roasted peanuts50 grams pickled local garlic (small and roundish)100 grams fresh garlic100 grams shallots200 grams onions, sliced50 grams ginger, shredded50 grams tamarind juice50 grams palm sugar20 grams light soy sauce10 grams dark soy sauceDIRECTIONS :Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce. Marinade for one hour.Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender. Add the pickled garlic and reduce the heat to very low. Simmer, stirring occasionally, for another 30 minutes.Garnish with the remainder of the ginger before serving with steamed rice. ...

Smoky Mountain Chipotle Chicken 2007-08-29 00:12:00 INGREDIENTS : 1 teaspoon olive oil 4 cloves garlic, minced 1/2 onion, grated 1/2 cup bourbon 1/4 cup cider vinegar 2 cups ketchup 1/4 cup Worcestershire sauce 1 tablespoon liquid smoke flavoring 1 chipotle pepper in adobo sauce, minced 1 teaspoon adobo sauce from canned chipotle peppers 1/4 cup brown sugar 4 (6 ounce) skinless, boneless chicken breast halves 2 tablespoons grill sea ...

Mexican Casserole 2007-08-29 00:12:00 INGREDIENTS : oil for frying 3/4 pound cubed skinless, boneless chicken breast meat 1/2 (1.25 ounce) package taco seasoning mix 1 (15 ounce) can black beans, rinsed and drained 1 (8.75 ounce) can sweet corn, drained 1/4 cup salsa water as needed 1 cup shredded Mexican-style cheese 1 1/2 cups crushed plain tortilla chips DIRECTIONS : In a large skil ...

Funky Enchilada Casserole 2007-08-29 00:09:00 INGREDIENTS : 1 tablespoon olive oil 1 pound skinless, boneless chicken breast meat - cubed 1 tablespoon ground cumin, or to taste 1 tablespoon dry Mexican or taco seasoning 1 pinch cayenne pepper 1 medium onion, chopped 5 cloves garlic, chopped 1 red bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 1 orange bell pepper, seeded and chopped 1 (15.5 ounce) can black beans, rinsed and drained 1 (1 ...

Cajun Style Pasta 2007-08-25 02:39:00 Ingredients :12 ounces linguine1 teaspoon butter or olive oil2 garlic cloves, minced8?12 medium size shrimp, peeled and deveined1/2 pound chicken breast meat, diced2 1/2 tablespoons all?purpose flour2 cups of 1% milk2 tablespoons sherry1/4 cup grated Parmesan cheese1/4 teaspoon cayenne4 plum tomatoes, seeded and chopped1/2 cup frozen peasSalt and black pepper to tastePreparation:Drain and keep warm until ready to serve.Melt the butter in the center of a large non?stick skillet overmedium?high heat. Add the garlic and cook for 1 minute. Add theshrimp and chicken. Pan?fry until the chicken is cooked through,3?4 minutes. Whisk the flour, milk, sherry, and Parmesan cheesetogether. Pour into the skillet and bring to a boil while stirring.Reduce heat to medium and continue to cook for about 5 minutesuntil the mixture has thickened, stirring occasionally. Add thecayenne and fold in the tomatoes and peas. Cook until heatedthrough. Season to taste with salt and pepper. Arrange theli ...

Crock Pot Baked Chicken Breasts 2007-08-25 02:27:00 Ingredients : 4 - 6 chicken breast halves2 Tablespoons butter or margarine1 can cream of chicken soup1/2 cup dry sherry1 teaspoon tarragon or rosemary1/4 teaspoons garlic powder1 small can sliced mushrooms, drainedPreparation: 1. Rince chicken breasts and pat dry; place in crockpot. 2. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 5 to 7 hours. Yields 4-6 servings. ...

Strawberry Soup 2007-08-25 02:22:00 Serves 6-8Ingredients : 2 quarts ripe strawberries juice of 1 lemon 3 cups water 1 cup sugar 2 Tablespoons minute tapioca 1 cup sweet white winePreparation: Clean and crush the strawberries.Add the lemon juice, water, tapioca, and sugar.Bring to a boil and simmer gently for 15 minutesRemove from the heat and add the white wine.Chill thoroughly and serve cold. ...