Ingredients:
2 tablespoons smashed whole garlic cloves
3 tablespoons oil
3-5 red smashed medium chilies
1 teaspoon salted bean paste
1 tablespoon oyster sauce
20 stems of water spinach
1 tablespoon water
1. Lightly smash the chilies. Smash the garlic and remove the skin. Set aside. Wash the water spinach and shake it dry. Prepare the vegetable by breaking off the leaves at the base, and then breaking the stems with your hands at about 1.5″ intervals. Leave the top last part of stem intact with the top 2 leaves on. See picture to the right for an example.
2. Heat your wok to HIGH HIGH HIGH. If your pan is not hot, the vegetables will die a slow death and taste terrible. If you’re using an electric stove, leave the stove on high for about 3-5 minutes with the pan full of oil sitting on top. This should get it as hot as it’s supposed to be. You want almost smoking oil, where the oil is dancing around in the pan.
3. Throw the garlic in, stir quickly until it just starts to turn light brown. If your pan is hot enough, this should be less than 10 seconds. Then throw the vegetable in with the chilies. It should sizzle like crazy. Flip the vegetables and spread out a few times to make sure they evenly cook. Then add the water, bean sauce & oyster sauce, and stir for maybe 1 more minute, until the vegetable is finished. They’re done when the leaves are dark green and wilted and the stem is medium green. Don’t overcook, or they’ll taste bad.
Showing posts with label Thai. Show all posts
Showing posts with label Thai. Show all posts
Papaya Salad (Som Tum) Thai Style
Ingredients
2 cups shredded fresh green papaya, use a Pro-Slice Thai peeler or Miracle Knife.
3 medium roma tomatoes, or use a few more if you can find cherry tomatoes
A handful of fresh string beans cut into 1 inch pieces
2 tablespoons dried shrimp
4-6 fresh Thai chiles, remove stems
3-4 cloves garlic
2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons fresh lime juice
2 tablespoons juice of pickled mud fish (optional)
Method
Peel fresh green papaya, rinse the white milk off, pat dry, then shred the whole papaya. Sprinkle with a bit of salt then rinse it off and drain. Keep 2 cups shredded papaya out, and put the rest in a sealed container for later use. Slice tomatoes thinly. In a clay Lao-style mortar & pestle, coarsely pound the fresh chiles (whole) and garlic. Add string beans and sliced tomato, and pound it lightly (do not over-crush). Add dried shrimp, fish sauce, palm sugar and lime juice. Add these items spoon-by-spoon, and taste as you go. If you want to add peanuts, add now and lightly pound (optional). If you want to add pickled mud fish (pla ra), add two tablespoons of juice (optional). Add shredded papaya and pound together until mixed well. Serve on a dish with fresh cabbage and string beans on the side. Enjoy!
2 cups shredded fresh green papaya, use a Pro-Slice Thai peeler or Miracle Knife.
3 medium roma tomatoes, or use a few more if you can find cherry tomatoes
A handful of fresh string beans cut into 1 inch pieces
2 tablespoons dried shrimp
4-6 fresh Thai chiles, remove stems
3-4 cloves garlic
2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons fresh lime juice
2 tablespoons juice of pickled mud fish (optional)
Method
Peel fresh green papaya, rinse the white milk off, pat dry, then shred the whole papaya. Sprinkle with a bit of salt then rinse it off and drain. Keep 2 cups shredded papaya out, and put the rest in a sealed container for later use. Slice tomatoes thinly. In a clay Lao-style mortar & pestle, coarsely pound the fresh chiles (whole) and garlic. Add string beans and sliced tomato, and pound it lightly (do not over-crush). Add dried shrimp, fish sauce, palm sugar and lime juice. Add these items spoon-by-spoon, and taste as you go. If you want to add peanuts, add now and lightly pound (optional). If you want to add pickled mud fish (pla ra), add two tablespoons of juice (optional). Add shredded papaya and pound together until mixed well. Serve on a dish with fresh cabbage and string beans on the side. Enjoy!
Cucumber Salad Thai-American style
Ingredients
1/4 cup rice vinegar
1/4 cup granulated sugar
3 tablespoons water
1/2 teaspoon salt
2 medium cucumbers, halved lengthwise, seeded and thinly sliced
1/2 cup finely chopped white onion
10 fresh mint leaves, chopped
1 tablespoon chopped fresh cilantro
1 fresh Thai chile peppers, seeded and thinly sliced
2 tablespoons chopped dry-roasted peanuts
Method
Combine vinegar, sugar, water and salt in a medium bowl. Whisk until sugar dissolves. Add cucumber, onion, mint, cilantro and chile. Toss until evenly coated. Let sit for 15 minutes. Garnish with peanuts and serve. This goes well as a side dish for massaman chicken or barbeque chicken with sweet chilli sauce.
1/4 cup rice vinegar
1/4 cup granulated sugar
3 tablespoons water
1/2 teaspoon salt
2 medium cucumbers, halved lengthwise, seeded and thinly sliced
1/2 cup finely chopped white onion
10 fresh mint leaves, chopped
1 tablespoon chopped fresh cilantro
1 fresh Thai chile peppers, seeded and thinly sliced
2 tablespoons chopped dry-roasted peanuts
Method
Combine vinegar, sugar, water and salt in a medium bowl. Whisk until sugar dissolves. Add cucumber, onion, mint, cilantro and chile. Toss until evenly coated. Let sit for 15 minutes. Garnish with peanuts and serve. This goes well as a side dish for massaman chicken or barbeque chicken with sweet chilli sauce.
Long Beans in Sweet Soy
Ingredients
3 cloves garlic, chopped
2 shallots, chopped
3 tablespoons vegetable oil
1 lb long beans, cut into 1" pieces
3-5 fresh Thai chile peppers, stemmed and halved lengthwise
3 tablespoons kecap manis (Indonesian sweet soy sauce)
1 fresh tomato, cored and cut into wedges
1 tablespoon fried shallots
Salt
Method
Put garlic, fresh shallots, and 2 tablespoons water into a mortar and pestle and smash into a smooth paste. Set aside.
Heat oil in a wok over medium-low heat. Add paste and cook, stirring, about 8 minutes. Add long beans and chiles, stir to combine. Add kecap manis and 1/4 cup water, stir to coat. Increase heat to medium high and stir-fry until beans are barely fork tender, 6-8 minutes. Add tomatoes and cook until just wilted, about 2 minutes. Season with salt to taste and transfer to a large bowl.
Let beans rest for about 10 minutes before serving, to allow flavors to intensify. Garnish with generous amount of fried shallots, and serve with festive yellow rice. Enjoy!
3 cloves garlic, chopped
2 shallots, chopped
3 tablespoons vegetable oil
1 lb long beans, cut into 1" pieces
3-5 fresh Thai chile peppers, stemmed and halved lengthwise
3 tablespoons kecap manis (Indonesian sweet soy sauce)
1 fresh tomato, cored and cut into wedges
1 tablespoon fried shallots
Salt
Method
Put garlic, fresh shallots, and 2 tablespoons water into a mortar and pestle and smash into a smooth paste. Set aside.
Heat oil in a wok over medium-low heat. Add paste and cook, stirring, about 8 minutes. Add long beans and chiles, stir to combine. Add kecap manis and 1/4 cup water, stir to coat. Increase heat to medium high and stir-fry until beans are barely fork tender, 6-8 minutes. Add tomatoes and cook until just wilted, about 2 minutes. Season with salt to taste and transfer to a large bowl.
Let beans rest for about 10 minutes before serving, to allow flavors to intensify. Garnish with generous amount of fried shallots, and serve with festive yellow rice. Enjoy!
Flank Steak
Ingredients
1/2 cup dry Sherry
1/3 cup soy sauce
2 tablespoons ketchup (for a bit of added spice we love Thai ketchup)
2 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon sesame oil
1 (1 1/2- to 1 3/4-pound) flank steak
Method
Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally. Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.
1/2 cup dry Sherry
1/3 cup soy sauce
2 tablespoons ketchup (for a bit of added spice we love Thai ketchup)
2 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon sesame oil
1 (1 1/2- to 1 3/4-pound) flank steak
Method
Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally. Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.
Mungbean Pudding (Tao Suan)
Ingredients
1/2 package (6 oz) peeled split mungbean
4 cups water
3/4 cup sugar
1/3 cup tapioca starch
1 cup coconut cream
1/2 teaspoon salt
Method
Soak peeled split mungbean in warm water for 3 hours or more. Rinse, then steam over boiling water for 20-30 minutes or until done. We wrapped the mungbean in a cheesecloth and steamed it in a stacked steamer.
Mix 3 3/4 cup water with the sugar, and stir over medium heat in a saucepan. Heat and stir until sugar dissolves. Leave the heat on.
In a separate bowl, quickly mix tapioca starch with 1/4 water, and stir until dissolves. Add this to the sugar syrup. Stir until the liquid gets clear and thick (a few minutes).
Add the steamed mungbeans to this mixture, and gently stir to mix.
In a small saucepan, mix coconut cream and salt, stir until dissolved. Cook over low heat until it starts to boil. Remove from heat. This is your topping.
Place the mungbean pudding into a small bowl, and top with a tablespoon of coconut cream. Enjoy!
1/2 package (6 oz) peeled split mungbean
4 cups water
3/4 cup sugar
1/3 cup tapioca starch
1 cup coconut cream
1/2 teaspoon salt
Method
Soak peeled split mungbean in warm water for 3 hours or more. Rinse, then steam over boiling water for 20-30 minutes or until done. We wrapped the mungbean in a cheesecloth and steamed it in a stacked steamer.
Mix 3 3/4 cup water with the sugar, and stir over medium heat in a saucepan. Heat and stir until sugar dissolves. Leave the heat on.
In a separate bowl, quickly mix tapioca starch with 1/4 water, and stir until dissolves. Add this to the sugar syrup. Stir until the liquid gets clear and thick (a few minutes).
Add the steamed mungbeans to this mixture, and gently stir to mix.
In a small saucepan, mix coconut cream and salt, stir until dissolved. Cook over low heat until it starts to boil. Remove from heat. This is your topping.
Place the mungbean pudding into a small bowl, and top with a tablespoon of coconut cream. Enjoy!
Bananas in Sticky Rice (Khao Tom Madt)
Ingredients
2 cups Thai sticky rice
1.5 cups coconut milk
1/2 cup sugar
1 teaspoon salt
8 ounces dried black beans
3 ripe bananas, halved
1/2 cup black beans (optional)
8 pieces aluminum foil, 6" x 10"
Method
Soak the sticky rice in water overnight, then drain and set aside. If you want to include the black beans soak them overnight also and boil until soft, or just use canned.
Combine coconut milk, sugar and salt (use a bit less if you prefer) in a separate bowl and stir until ingredients are dissolved. Put this mixture to a large pot or wok, then add the rice. Over medium low heat, stir constantly until the rice becomes tender and all the coconut milk is absorbed (about 15 minutes). Leave to cool.
On a piece of foil, set a few black beans in the middle then cover them with the rice (see pictures below). Place a sliced banana on top of the rice then cover that with rice, to form a small "roll" with the banana hidden in the middle. Add a few more black beans to the top.
Wrap this up in foil (as shown) then place in a stacked steamer (or similar steamer). Steam for 45 minutes (with the lid on). Remove and enjoy.
2 cups Thai sticky rice
1.5 cups coconut milk
1/2 cup sugar
1 teaspoon salt
8 ounces dried black beans
3 ripe bananas, halved
1/2 cup black beans (optional)
8 pieces aluminum foil, 6" x 10"
Method
Soak the sticky rice in water overnight, then drain and set aside. If you want to include the black beans soak them overnight also and boil until soft, or just use canned.
Combine coconut milk, sugar and salt (use a bit less if you prefer) in a separate bowl and stir until ingredients are dissolved. Put this mixture to a large pot or wok, then add the rice. Over medium low heat, stir constantly until the rice becomes tender and all the coconut milk is absorbed (about 15 minutes). Leave to cool.
On a piece of foil, set a few black beans in the middle then cover them with the rice (see pictures below). Place a sliced banana on top of the rice then cover that with rice, to form a small "roll" with the banana hidden in the middle. Add a few more black beans to the top.
Wrap this up in foil (as shown) then place in a stacked steamer (or similar steamer). Steam for 45 minutes (with the lid on). Remove and enjoy.
Pork and tomato dip with veggies (Nam Prik Ong)
Ingredients
5 dried chilis, cut and soaked
1 teaspoon salt
1 tablespoon finely sliced galangal
3 tablespoons finely chopped onion
1 teaspoon shrimp paste
5 cloves garlic, left whole
3 ounces ground pork
1 cup sliced tomatoes
2 tablespoons oil
3 cloves garlic, chopped
1 whole cilantro sprig
1/2 cup water
Fresh Vegetables: cucumber, long green beans, carrot, cabbage
Boiled vegetables: long green beans, eggplant, pumpkin, cabbage
Method
Pound the chili, salt and galangal in a mortar and pestle. Add the onion, shrimp paste, whole garlic cloves and pound thoroughly. Add the pork and continue processing. Finally, add the tomatoes and mix well.
Heat the oil in a wok, then gently fry the chopped garlic. When the garlic is fragrant, add pounded mixture and continue frying over low heat, stirring, until the ingredients take on a gloss. Add the water and continue cooking, stirring frequently, until much of the water evaporates and the mixture becomes fairly thick.
Transfer to a bowl, sprinkle with chopped cliantro leaves and serve with fresh vegetables or boiled vegetables or both.
5 dried chilis, cut and soaked
1 teaspoon salt
1 tablespoon finely sliced galangal
3 tablespoons finely chopped onion
1 teaspoon shrimp paste
5 cloves garlic, left whole
3 ounces ground pork
1 cup sliced tomatoes
2 tablespoons oil
3 cloves garlic, chopped
1 whole cilantro sprig
1/2 cup water
Fresh Vegetables: cucumber, long green beans, carrot, cabbage
Boiled vegetables: long green beans, eggplant, pumpkin, cabbage
Method
Pound the chili, salt and galangal in a mortar and pestle. Add the onion, shrimp paste, whole garlic cloves and pound thoroughly. Add the pork and continue processing. Finally, add the tomatoes and mix well.
Heat the oil in a wok, then gently fry the chopped garlic. When the garlic is fragrant, add pounded mixture and continue frying over low heat, stirring, until the ingredients take on a gloss. Add the water and continue cooking, stirring frequently, until much of the water evaporates and the mixture becomes fairly thick.
Transfer to a bowl, sprinkle with chopped cliantro leaves and serve with fresh vegetables or boiled vegetables or both.
Chili Sauce with Shrimp Paste (Nam Prik Kapi)
Ingredients
2 tablespoons shrimp paste
4 cloves garlic
5-6 dried shrimp
5-7 fresh Thai chile peppers
3 tablespoons lime juice
3 tablespoons fish sauce
2-3 tablespoons palm sugar
1 tablespoon tiny Thai eggplant
Method
In a mortar and pestle, pound dried shrimp into a coarse powder, remove from mortar and set aside. Place shrimp paste and garlic in mortar, mash and grind together then add the dried shrimp back into the mortar. Add Thai chile peppers and eggplant (leaving a few eggplant aside for later). Pound the mixture together, adding palm sugar, lime juice and fish sauce to suit your taste.
This can be served in a wide variety of ways. Spoon over fresh steamed jasmine rice, or use as a dipping sauce for fresh or boiled vegetables such as cucumber, string bean, cabbage or bamboo shoot. It's also a wonderful accompaniment to Lao style vegetable curry. In Thailand this is very popular to eat with fried mackerel fish (pla tu).
2 tablespoons shrimp paste
4 cloves garlic
5-6 dried shrimp
5-7 fresh Thai chile peppers
3 tablespoons lime juice
3 tablespoons fish sauce
2-3 tablespoons palm sugar
1 tablespoon tiny Thai eggplant
Method
In a mortar and pestle, pound dried shrimp into a coarse powder, remove from mortar and set aside. Place shrimp paste and garlic in mortar, mash and grind together then add the dried shrimp back into the mortar. Add Thai chile peppers and eggplant (leaving a few eggplant aside for later). Pound the mixture together, adding palm sugar, lime juice and fish sauce to suit your taste.
This can be served in a wide variety of ways. Spoon over fresh steamed jasmine rice, or use as a dipping sauce for fresh or boiled vegetables such as cucumber, string bean, cabbage or bamboo shoot. It's also a wonderful accompaniment to Lao style vegetable curry. In Thailand this is very popular to eat with fried mackerel fish (pla tu).
Sambal Sweet Chile Sauce from Martha Stewart
Ingredients
1/2 cup sambal oelek
2 tablespoons rice-wine vinegar
1 tablespoon thin soy sauce
1 tablespoon honey
(optional: for an interesting twist, add a tiny amount of shrimp paste)
Method
Mix all ingredients in a small saucepan over medium heat, stirring until honey dissolves (about 3 minutes). Chile sauce will keep, covered and refrigerated, for up to 3 days.
1/2 cup sambal oelek
2 tablespoons rice-wine vinegar
1 tablespoon thin soy sauce
1 tablespoon honey
(optional: for an interesting twist, add a tiny amount of shrimp paste)
Method
Mix all ingredients in a small saucepan over medium heat, stirring until honey dissolves (about 3 minutes). Chile sauce will keep, covered and refrigerated, for up to 3 days.
Peanut Sauce Thai-style (Nam jim satay)
Ingredients:
4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped
1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste).
2-3 teaspoons palm sugar.
First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.
A fine accompaniment to any Thai dish served with peanut sauce is "A jad", an authentic Thai cucumber sauce.
A Jad
4 tablespoons rice vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots chopped
3-4 Thai chile peppers, thinly sliced.
Combine the ingredients, and leave to stand overnight.
4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped
1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste).
2-3 teaspoons palm sugar.
First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.
A fine accompaniment to any Thai dish served with peanut sauce is "A jad", an authentic Thai cucumber sauce.
A Jad
4 tablespoons rice vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots chopped
3-4 Thai chile peppers, thinly sliced.
Combine the ingredients, and leave to stand overnight.
Thai Table Condiments
Nam pla prik
Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.
Prik dong
Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar. We aso offer a ready-made prik dong.
Prik si-iew wan
Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.
Kratiem dong
Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recomended) and topped up with white rice vinegar. We do offer a ready-made kratiem dong.
Khing ki mao
Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.
Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.
Prik dong
Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar. We aso offer a ready-made prik dong.
Prik si-iew wan
Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.
Kratiem dong
Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recomended) and topped up with white rice vinegar. We do offer a ready-made kratiem dong.
Khing ki mao
Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.
Sweet & Sour Thai Sauce (Nam Jim Priao Wan)
Ingredients
1 cup pineapple juice
1 cup coconut “nectar” (try to use the watery liquid not the thicker cream)
1/4 cup tamarind concentrate mixed with 2/3 cup water
1/2 cup lime juice
3 tablespoons coconut cream
1 tablespoon red curry paste
1 teaspoon ginger, grated
Method
Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid. In a wok or skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the surface. Stir the curry mix into the juices, and then cool.
Serving & Storage
Will keep for 2-3 weeks in a refrigerator.
1 cup pineapple juice
1 cup coconut “nectar” (try to use the watery liquid not the thicker cream)
1/4 cup tamarind concentrate mixed with 2/3 cup water
1/2 cup lime juice
3 tablespoons coconut cream
1 tablespoon red curry paste
1 teaspoon ginger, grated
Method
Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid. In a wok or skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the surface. Stir the curry mix into the juices, and then cool.
Serving & Storage
Will keep for 2-3 weeks in a refrigerator.
Dipping Sauce From Hell (Nam Prik Narok)
Ingredients
2-3 pound of catfish pieces
1 pound dried Thai chile peppers
1/2 cup garlic, chopped (including the skins)
1/2 cup shallots, chopped (including the skins)
2 tablespoons shrimp paste
1/4 cup fish sauce
3 tablespoons palm sugar.
Method
The shallots and garlic are broiled/grilled until the skins blacken, and then peeled and chopped. The dried chilis are also broiled until they just begin to blacken. This is very critical--overdo it and the vapor given off is highly irritating to the nose and eyes! (If nervous, follow the suggestion above about cooking on a cookie sheet, but do it outdoors). Deep fry the fish until crispy, then tease off the flesh, discarding the bones. You need 2 pounds of shredded cooked fish. Combine all the ingredients by mashing and mixing in a Thai mortar and pestle, until consistent paste.
Can be kept in a well stoppered jar, or refrigerated.
2-3 pound of catfish pieces
1 pound dried Thai chile peppers
1/2 cup garlic, chopped (including the skins)
1/2 cup shallots, chopped (including the skins)
2 tablespoons shrimp paste
1/4 cup fish sauce
3 tablespoons palm sugar.
Method
The shallots and garlic are broiled/grilled until the skins blacken, and then peeled and chopped. The dried chilis are also broiled until they just begin to blacken. This is very critical--overdo it and the vapor given off is highly irritating to the nose and eyes! (If nervous, follow the suggestion above about cooking on a cookie sheet, but do it outdoors). Deep fry the fish until crispy, then tease off the flesh, discarding the bones. You need 2 pounds of shredded cooked fish. Combine all the ingredients by mashing and mixing in a Thai mortar and pestle, until consistent paste.
Can be kept in a well stoppered jar, or refrigerated.
Chili Sauce Thai Style (Nam Prik Kiga)
Ingredients
12 tablespoons Thai chile peppers, sliced thinly
4 tablespoons shallots, sliced thinly
2 tablespoons garlic, sliced thinly
3 tablespoons coriander plant including root, chopped
1 tablespoon lime juice
1 tablespoon fish sauce
Method
Sautee the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor or mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.
12 tablespoons Thai chile peppers, sliced thinly
4 tablespoons shallots, sliced thinly
2 tablespoons garlic, sliced thinly
3 tablespoons coriander plant including root, chopped
1 tablespoon lime juice
1 tablespoon fish sauce
Method
Sautee the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor or mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.
Dipping Sauce for Grilled Meat (Nam Jim Jeaw)
Ingredients
1/4 cup fish sauce
2 tablespoons tamarind concentrate
1 teaspoon salt
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon ground Thai chile pepper
1 tablespoon fresh Thai chile peppers
1 tablespoon fresh shallots
2 spring onion, chopped
1 teaspoon khao koor (see below)
Method
In a small saucepan, heat fish sauce, tamarind concentrate, salt and sugar over medium low heat. Keep stirring to dissolve salt and sugar. Bring to a boil and remove from heat, let cool.
Khao Koor: get a medium sized wok or skillet fairly hot, and add a couple of tablespoons of uncooked jasmine rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture")
When the sauce is completely cool, add the rest of the ingredients. Mix well, and put a bit of fresh cilantro on the top.
1/4 cup fish sauce
2 tablespoons tamarind concentrate
1 teaspoon salt
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon ground Thai chile pepper
1 tablespoon fresh Thai chile peppers
1 tablespoon fresh shallots
2 spring onion, chopped
1 teaspoon khao koor (see below)
Method
In a small saucepan, heat fish sauce, tamarind concentrate, salt and sugar over medium low heat. Keep stirring to dissolve salt and sugar. Bring to a boil and remove from heat, let cool.
Khao Koor: get a medium sized wok or skillet fairly hot, and add a couple of tablespoons of uncooked jasmine rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture")
When the sauce is completely cool, add the rest of the ingredients. Mix well, and put a bit of fresh cilantro on the top.
Larb Chicken
Ingredients:
1 lb ground chicken
2 tablespoons sliced shallot
2 tablespoons finely chopped spring onion
1/4 cup chopped mint leaves
3 tablespoons roasted rice powder
2 tablespoons ground Thai Pepper
3 tablespoons lime juice
2-3 tablespoons fish sauce
Garnish:
Serve with fresh cabbage, yard long green beans, sliced radish, cucumber, & coriander leaves if you like.
Method:
Cook the chicken with 2 tablespoons lime juice in a pan over moderate heat. Stir until done. Transfer cooked chicken into medium mixing bowl. Add the remaining ingredients, and mix well. Taste and season as desired. You might want more or less ground chile and/or fish sauce, etc. Serve with fresh vegetables and warm, freshly-steamed sticky rice (or if you prefer you can use Thai jasmine rice). Note: if you like chicken giblets, cut them up into small pieces and cook in boiling water. Drain then add to cooked ground chicken before you add the other ingredients.
1 lb ground chicken
2 tablespoons sliced shallot
2 tablespoons finely chopped spring onion
1/4 cup chopped mint leaves
3 tablespoons roasted rice powder
2 tablespoons ground Thai Pepper
3 tablespoons lime juice
2-3 tablespoons fish sauce
Garnish:
Serve with fresh cabbage, yard long green beans, sliced radish, cucumber, & coriander leaves if you like.
Method:
Cook the chicken with 2 tablespoons lime juice in a pan over moderate heat. Stir until done. Transfer cooked chicken into medium mixing bowl. Add the remaining ingredients, and mix well. Taste and season as desired. You might want more or less ground chile and/or fish sauce, etc. Serve with fresh vegetables and warm, freshly-steamed sticky rice (or if you prefer you can use Thai jasmine rice). Note: if you like chicken giblets, cut them up into small pieces and cook in boiling water. Drain then add to cooked ground chicken before you add the other ingredients.
Eggroll Thai Style (Po-Pia Thot)
This Egg Roll recipe is Thai-style with a filling of either pork or chicken and crab. Add shredded carrots, cabbage, bean sprouts, and black tree ear mushrooms (also known as black jelly fungus) for texture and balance. Season the mixture with Thai soy sauce, black pepper, sea salt and fresh garlic. Roll up in fresh egg roll wrappers,
Ingredients:
3.5 oz glass noodles (aka mung bean noodles)
thawed egg roll sheets
3.5 oz bean sprouts
1/2 lb ground pork or chicken
1/4 lb crab meat (frozen, canned or fresh)
1 egg
1/2 cup shredded cabbage
1/2 cup shredded carrot
1/3 cup (5-6) dried tree ear mushrooms, chopped (presoaked in hot water)
1/2 tbsp black pepper
1 tbsp light (thin) Thai soy sauce (Healthy Boy brand is preferred)
2 tsp sea salt
1 tbsp chopped garlic
3 cups cooking oil
Preparation
1. Soak the noodles until soft, then cut into short lengths.
2. Mix pork, crab meat, egg, cabbage, carrot, mushroom, pepper, salt, and light soy sauce together and then add the noodles and mix well.
3. Fry the garlic in 3 tbsp. oil and then add the pork-and-noodle mixture. Fry until fairly dry. Set aside to cool.
4. Place a tablespoon of the filling on an egg roll sheet, fold the sheet over the filling, fold about half a turn, fold in the ends to close them; then, rollup tightly, sealing the sheet closed with the paste (see below).
5. Deep fry in plenty of oil over low heat until crisp and golden brown.
6. Serve with egg roll sauce, sliced cucumber, and Thai sweet basil leaves.
Yield about 150 pieces. 6-8 servings
Notes on advance preparation: You may prepare in advance as egg rolls freeze excellently. Thaw out in the refrigerator overnight before deep frying in hot cooking oil (fry in light flavored oils like safflower, peanut, but please do not use olive oil).
Ingredients:
3.5 oz glass noodles (aka mung bean noodles)
thawed egg roll sheets
3.5 oz bean sprouts
1/2 lb ground pork or chicken
1/4 lb crab meat (frozen, canned or fresh)
1 egg
1/2 cup shredded cabbage
1/2 cup shredded carrot
1/3 cup (5-6) dried tree ear mushrooms, chopped (presoaked in hot water)
1/2 tbsp black pepper
1 tbsp light (thin) Thai soy sauce (Healthy Boy brand is preferred)
2 tsp sea salt
1 tbsp chopped garlic
3 cups cooking oil
Preparation
1. Soak the noodles until soft, then cut into short lengths.
2. Mix pork, crab meat, egg, cabbage, carrot, mushroom, pepper, salt, and light soy sauce together and then add the noodles and mix well.
3. Fry the garlic in 3 tbsp. oil and then add the pork-and-noodle mixture. Fry until fairly dry. Set aside to cool.
4. Place a tablespoon of the filling on an egg roll sheet, fold the sheet over the filling, fold about half a turn, fold in the ends to close them; then, rollup tightly, sealing the sheet closed with the paste (see below).
5. Deep fry in plenty of oil over low heat until crisp and golden brown.
6. Serve with egg roll sauce, sliced cucumber, and Thai sweet basil leaves.
Yield about 150 pieces. 6-8 servings
Notes on advance preparation: You may prepare in advance as egg rolls freeze excellently. Thaw out in the refrigerator overnight before deep frying in hot cooking oil (fry in light flavored oils like safflower, peanut, but please do not use olive oil).
Spicy Dipping Sauce for Meats
Classic Thai / Lao Hot Sauce
1 garlic clove
1 -5 red or green Thai Pepper
1 tablespoon Squeezed Lime
1 tablespoon Fish Sauce
Crush the garlic and chilies until they are in small pieces. Add squeezed lime and fish sauce and mix.
Delicious with grilled meats.
1 garlic clove
1 -5 red or green Thai Pepper
1 tablespoon Squeezed Lime
1 tablespoon Fish Sauce
Crush the garlic and chilies until they are in small pieces. Add squeezed lime and fish sauce and mix.
Delicious with grilled meats.
Scramble Eggs Lao Style per Thoubie
Lao Style Eggs. Delicious with sticky rice.
Heat nonstick pan on low to medium heat. Add enough equal part butter and equal part oil to cover the bottom of the pan. In a separate bowl, add a pinch of salt, garlic powder, and black pepper to eggs and whip. Then add whipped eggs to hot pan. Do not let the eggs sit, keep pushing the edges of eggs to the center of the pan and scramble. Keep moving eggs around and take the eggs out before they are dry. In other words, remove eggs from pan while they are slightly wet and let it sit in bowl before serving.
Heat nonstick pan on low to medium heat. Add enough equal part butter and equal part oil to cover the bottom of the pan. In a separate bowl, add a pinch of salt, garlic powder, and black pepper to eggs and whip. Then add whipped eggs to hot pan. Do not let the eggs sit, keep pushing the edges of eggs to the center of the pan and scramble. Keep moving eggs around and take the eggs out before they are dry. In other words, remove eggs from pan while they are slightly wet and let it sit in bowl before serving.
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