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Admin :: Edit

Country of the Food: Thiland | Email to Author               Posted on 21 April 2003 @ 07:00:40

8 oz. small size rice noodles
3 T tomatoe sauce or tamarind paste
2 T veg. oil
1 T pickled radish
3 T sugar
1/3 c water or chicken stock
1 egg
3 T fish sauce
1/2 lb shrimp, cleaned and shelled
1 handful bean sprouts (fresh); chopped once or twice
2 oz green onions, cut into 1/2 inch pieces
2 T finely chopped peanuts

1. Soak the rice noodles in cold tap water about 20 minutes, until they
are "springy". Then drain in a colander until needed.

2. If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as you
can through a seive to remove bits of bark, etc.

3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish,
and sugar. Mix well and let heat up.

4. Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add more
liquid if necessary -- it will cook out. Don't be easy on the noodles
-- chop them with the spatula or spoon some to separate them. It may
help to "toss" the noodles like a salad, to get them coated.

5. Beat the egg and mix with the noodles. Add the fish sauce and
shrimp. Mix everything thoroughly. The noodles will tend to "clump",
so stir or "toss" like a salad to get everything mixed, and to ensure
that the egg and shrimp cook thoroughly. It will help to cover the wok
with a lid for a minute or so, then toss the mixture, then cover again.
You'll know it's done when the shrimp are completely pink. There may be
a little browning of the noodles; stirring will keep them from burning.

6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.



Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 07:01:26

2 tblsp oil
4 Fresh Red Chillies (seeded and sliced)
3 cloves garlic (sliced)
500g chicken breast (sliced)
1 Onion (sliced)
2 tblsp oyster sauce
1 tblsp fish sauce (available from Asain food shops alternatively
use 2 tblsp soy sauce)
1 tblsp tamarind sauce
2 tsp brown sugar (or jaggary if available)
1/2 cup straw mushrooms (or tinned mushrooms if desperate)
1/2 cup bamboo shoots (strips)
juice of 1/2 lime
6 bunches coriander (fresh)

Heat oil in wok, add chillies and garlic and fry until crisp and golden.
Drain onto paper towels (but leave oil in the wok). Fry chicken and
onion in oil until chicken is cooked. Add lime juice and vegetables.
Fry for about 2 minutes. Add sauce.



Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 07:02:08

(Serves 6)

8 oz (1/8 inch wide) rice noodles
1 whole chicken breast, boned, skinned
8 medium-size shrimp, shelled, deveined
1/2 cup water
1/4 cup fish sauce
3 tblsp sugar
1 tblsp lime juice
1 tsp paprika
1/8 tsp red (cayenne) pepper
1/2 lb bean sprouts
3 green onions, white part only, cut into 1 inch shreds
3 tblsp vegetable oil
4 large garlic cloves, finely chopped
1 egg
4 tblsp finely crushed roasted peanuts

Place rice noodles in a large bowl. Cover with water; soak 45 minutes.
Cut chicken into 1 1/2" by 1/3" strips. Cut shrimp in half lengthwise;
set aside. Combine water, fish sauce, sugar, lime juice, paprika, and
red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for
topping; combine remaining bean sprouts and green onions. Drain
noodles. Heat a wok over medium-high heat. Add oil and heat. Add
garlic; fry until garlic starts to brown. Increase heat. Add chicken;
stir-fry until almost cooked, about 2 minutes. Push chicken to one
side. Break egg into wok. Stir quickly to break up yolk and scramble
egg. When egg is set, mix with chicken. Add drained noodles, shrimp,
fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high
heat 2 to 3 minutes or until noodles are soft and most of liquid is
absorbed. Add green-onion mixture; cook, stirring, 1 more minute.
Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then
with remaining peanuts.



Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 07:02:43

3 lbs chicken wing drummettes

1/4 cup coarsely chopped garlic
roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop
for a bunch that still has some roots attached)
1 tsp ground turmeric
1 tsp curry powder
1.5 tsp ground dried chilis (cayenne or equivalent)
1 tbsp sugar
1/4 tsp salt
3 tbsp thai fish sauce (filipino or vietnamese is ok, too)

Basting liquid:
1/2 cup coconut milk (canned is ok)

cilantro sprigs (left over from making marinade)
dipping sauce (see recipe below).

Process all marinade ingredients in a blender until smooth. Marinate
chicken, refrigerated, overnight. Grill over hot coals until done, brushing
frequently with coconut milk. Serve garnished with cilantro sprigs,
accompanied by steamed rice and bowls of dipping sauce.



Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 07:03:21

(Tom ka gai or kai tom ga)

1 12-ounce can coconut milk, such as Chaokoh
1/4 lb chicken breast, cut into small chunks
juice and grated peel of 1 lime
1 4" piece of lemon grass, cut into very thin (1/16") slices on the
3-4 slices of galanga (fresh ginger may be substituted)
Hot chile peppers to taste -- preferably Thai birds, with serranos an
acceptable substitute (though I've used sweet Fresno chiles
in a variation I'll describe below), cut into thin circles
Cilantro for garnish

Pour the lime juice on the chicken and let stand while you prepare the
rest of the soup. In a medium saucepan, place the coconut milk, lemon
grass, grated lime peel, galanga or ginger, and (optionally) chiles.
(The optional part is that if you don't want the whole dish to taste
spicy, add the chiles later; the earlier you add them, the hotter the
resulting dish.) Bring the coconut milk to a simmer.

When the soup is simmering, add the lime-soaked chicken pieces and stir
to distribute them. Reduce the heat so the soup stays just below a boil
and cook for 12 to 15 minutes, or till the chicken pieces are finished
cooking. Remove from heat and serve immediately with fresh cilantro
leaves for garnish.

Now, the *best* way I ever had this soup was with pieces of fresh
grouper instead of chicken. I also added slices of kumquats instead of
the ginger, and used the sweet Fresno chiles instead of Thai birds. We
also served it over Vietnamese rice noodles. Was it southeast Asian or
Caribbean? Who cares, it was wonderful. If you can't find grouper,
it'd be good with any tender, delicate white fish -- sole, maybe, or a
very fresh sea bass, or maybe little chunks of monkfish. I believe I've
had this with shrimp as well. (Grouper, BTW, is a type of fish common
in the Caribbean and, if I recall, in other warm-water parts of the
world; the flesh is very white, very tender, and quite delicately
flavored. I've seen it in one Asian grocery store in the Bay Area, as
well as in the Bahamas, so I'd guess that Gulf Coast netters should be
able to find it readily.)

1. Galanga is similar to ginger, an edible rhizome available in most
Asian groceries. If not available fresh, you can usually find it
frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin
or the New Castro Market, you have to have friends smuggle it in from
Bangkok for you... Other parts of the country may vary.)

2. Chile peppers add a lot to the dish; I've had it so hot that I could
barely eat it, and I've had it completely smooth, sweet and mild. I
like it in the middle.

3. Lemon grass adds a lot to the flavor and aroma, but as near as I can
tell it isn't edible unless you puree it. (If there's sufficient
demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat
around the slices of lemon grass and ginger.



Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 07:03:56

3 cups vegetable oil, for frying
20 won ton skins, cut into 1/4 inch strips
8 cups shredded mixed salad greens
4 cups bite-size pieces of barbecued or roast chicken (from a 3 lb bird)
1 cup bean sprouts
1 large yellow bell pepper, cut into thin julienne
1/2 European seedless cucumber (about 8 oz), cut into thin julienne
6 tblsp fresh lime juice
1/4 cup fish sauce (nuoc mam)
1/4 cup (packed) light brown sugar
4 serrano chiles, seeded and minced
1/2 tsp freshly grated nutmeg
1 tblsp finely minced fresh lemon grass (optional)
1 tblsp finely minced fresh ginger
1/4 cup minced fresh mint
3 tblsp minced fresh basil
1/4 cup dry-roasted unsalted peanuts, coarsely chopped

In a large skillet, heat the oil over moderately high heat until a strip
of won ton bounces across the surface. Add the won ton strips in
batches and fry, turning, until crisp and golden, about 1 minute.
Transfer to paper towels; drain well.

In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow
pepper and cucumber.

In a medium bowl, whisk together the lime juice, fish sauce, brown
sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the
dressing to the salad and toss well. Gently fold in the crisp won ton
strips. Turn out onto a serving platter and sprinkle with the peanuts.



Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 07:04:28

(Serves 4)

3 Tblsp Vegetable Oil
1 lb Chicken breast -- boned
2 Tblsp Garlic -- coarsely chopped
3 Tblsp Nuoc Nam (fish sauce)
3/4 Cup Basil -- thinly sliced
2 Tblsp Sugar
2 Serrano chilies
2 Tblsp Water

Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies
and cut lengthwise into thin strips (discard the seeds). Heat oil in
wok or large skillet over high heat. Add garlic and stir until golden
brown, about 10 seconds. Add 0.5 cup of basil and the chilies and
stir-fry just u ntil basil wilts, about 1 minute. Add chicken and
stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry
until sauce bubbles and thickens slightly, about 2 minutes. Add
remaining 0.25 cup of basil and stir-fry until just wilted, about 5
seconds. Serve immediately with steamed rice...



Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 07:05:16

(serves 2)

2 4-5oz salmon fillets
4 sheets filo pastry
1 oz butter
1 tsp grated ginger
1 clove garlic (pressed)
1 spring onion (finely chopped)
1 Tblsp fresh coriander (finely chopped)
zest & juice of 1 lime
salt & pepper

Mix together lime zest and juice, garlic, spring onion, ginger and

Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay
second sheet on top, brush with more butter. Lay a salmon fillet about
2-3 inches from short side of pastry, season to taste and put half of
lime mixture on top. Fold short end of pastry over salmon, then fold in
the 2 long sides. Fold the salmon over twice more, and cut off the
remaining pastry. Do the same with the other fillet.

Put the parcels on a well-greased baking sheet, and just before baking
brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until
brown and crispy.



Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 07:05:47

2-3 stalks of lemon grass
~2 lbs of tiger shrimps or boneless chicken meat
5-6 lime leaves (sorry, I don't know what they are called;
maybe you have seen them--small shiny green leaves)
some lemon juice & fish sauce
2-3 small red/green chili peppers
1 can of straw mushrooms
1.5 tblsp of Thai chili paste with soya beans oil (dark redish-brown
color), which comes in a jar that can be bought at any Thai
cilantro/parsley for garnishing and the nice smell

Boil some water (half of the pot) in a 1.5qt sauce pan. Put in lemon
grass, and the chili paste. Put in the shrimps and the mushrooms. Let
it boil for 10 minutes. Put in the "lime" leaves and sliced chili
peppers (1 min). It's done!!

Now you can mix it in a serving bowl with some lemon juice and fish
sauce. Garnish with cilantro and serve hot with Thai Jasmine rice.



Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 07:06:46

Generic Chicken Broth (We're making a stock here -- this one is worth
keeping in it's own right as a stock stock recipe.)
2 tblsp Olive Oil
1 tsp Sesame Oil
3 whole cloves (like in the cigarettes, not garlic--don't use
the cigs...)
2 bay leaves
1 decent sized sprig of fresh thyme (ad libbed with about 1 tsp
or 1 tblsp of powdered thyme)
1 medium sized onion cut into pieces
2 largish carrots cut into pieces
1 chicken cut into pieces. (Some boneless skinless chicken pieces,
plus some thighs with the bones bashed once with the back of a
knife would be ok too -- the point being to get the flavor from
the marrow out.)
6 cups of water

Everything else:
As many mushrooms as you want, cut any way you want, of any kind you
Likewise with shrimp if you want (I hate shrimp, so can't help you
1 stalk lemongrass cut into 2 inch pieces. (I read this to mean one
whole stalk, ie, several leaves worth)
2 slices galanga root (more if you like chewing on them.)
4 Kaffir lime leaves (Tastes like eucalyptus to me.)
As much cilantro leaves as you like.
1 tsp chili sauce (this is the red sauce found at the tableside
of vietnamese restaurants. I used more because it glops out
like ketchup... Somewhat hot)
2 tblsp Fish sauce (nuoc nam or something of that ilk--it's made of
some kind anchovies usually.
1 1/2 tblsp lemon juice
Optional: sliced hot peppers--enough for 2 or 3 slices per serving.

Use a large covered stockpot. Heat olive and sesame oil on high heat.
Add cloves, bay leaves, thyme, (these should be pounded a bit first to
crack the fibers and release more flavor) and onion, carrots. Cover 2
minutes, stir if you want.

Add chicken on top, and pour ONE cup of water over the tops of the
chicken. Cover. Cook 5 minutes on high.

Add remainder of water, cover, continue heating till it starts to boil,
then turn heat down and simmer covered 30 minutes. Skim off foam
occasionally Remove chicken, debone, and cut into bite sized pieces.
Strain soup, avoid getting the sediment at the bottom. (What you do
with the leftover veggies after making a stock is up to you. I think
they end up in Minnesotan hot dishes....)

Take 4 cups of the stock, heat until it begins to boil, turn down the
heat till it is just simmering. Add galanga, lemongrass, Kaffir lime
leaves (bash them a bit to break the fibers--it allows them to release
more flavor). Add mushrooms, chicken, (shrimp if you must). Stir in
the fish sauce, chili paste. Cover, cook for another 5 minutes. Serve.

Add lemon juice (just have slices of lemon or lime that you can squeeze)
cilantro, and thinly sliced jalepenos or other hot peppers at the table.
Fresh liquorice basil also adds a nice touch.

We cheated and used Swansons reduced salt chicken stock for the water in
the beginning because we used boneless skinless chicken. Can't tell if
it hurt or helped.

Also had 4 shiitake mushrooms which had been soaking for several days,
so they were cut up, and the soaking juice was added along with the
chicken and mushrooms. About one cup of this. Big win.



Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 07:07:18

2 boneless chicken breast - cut up bit sized
2-3 stalks of lemon grass - cut up into 2" pieces and separated
6 pieces of dried galangal
1 can coconut milk
2 Tblsp sugar
2 tsp salt
1 tsp dried crushed red chilis (optional)
7 cups water

Place the chicken, lemon grass and galangal in a soup pot. Add the
water and cook over medium for about 30 minutes. Add the remaining
ingredients and simmer for 20 minutes. You may need to adjust the salt,
sugar and water as I find the taste varies with the brand of coconut
milk used. Serve with extra chilis and white rice.


Thai Basil Chicken

Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 07:07:51

1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 TBS peanut or olive oil
4 tiny green or red Asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 TBS fish sauce

Put chicken breasts in freezer until firm but not frozen solid. Cut
chicken into tiny slivers. Heat up wok, add oil, and stirfry garlic and
green onions until tender but not brown, about 1-2 minutes. Add chili
peppers and cook, stirring, about 1 minute more. Add chicken and stirfry
until cooked through. Stir in basil and fish sauce, mixing thoroughly.
Serve over rice, if desired.


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