Friday, November 10, 2006

Tom Yum Thai Soup


* 5 cups vegetable broth (makes enough soup to serve 4 people)
* 1 stalk lemongrass (for complete instructions on how to cook with lemongrass, see below)
* 3 kaffir lime leaves (fresh, frozen, or dried)
* 6-8 cubes deep fried or firm tofu, cut into small cubes
* 1-2 small green or red chillies (depending on desired spiciness), sliced
* 3 cloves garlic, minced
* 2 bell peppers, red and green
* a handful of fresh shiitake mushrooms, sliced
* 2 Tbsp. vegetarian fish sauce (or substitute with soy sauce or tamari)
* optional: 6 oz. dried wheat, rice, or egg (if non-vegan) noodles (or enough for 4 people)
* 1/3 cup fresh coriander, roughly chopped
* 1 can coconut milk
* optional: additional Thai red chillies (sliced and de-seeded or left whole)


1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. Pour stock into a deep cooking pot.
3. Place lemongrass slices in a food processor and process until finely grated, or pound by hand with a pestle & mortar and add to the broth. Cut the leftover stalk into 2-4 inch sections and lightly score. Add these to the broth as well - this will provide even more lemongrass flavor (but make sure your guests don't try to eat the stalks, as I once did!)
4. Add garlic, chillies (including whole chillies, if using) and lime leaves to broth. Bring to a boil and continue cooking for 5 minutes, or until broth is fragrant.
5. Add the noodles (if using) and stir until broken apart. Turn heat down to medium-high.
6. Add tofu, mushrooms, and bell peppers. Cook for 5-8 minutes, or until noodles are done.
7. Turn down the heat to low and add the coconut milk and fish (or soy) sauce. Test the soup for spice and salt, adding more chillies if not spicy enough. Add more fish (or soy) sauce (instead of salt) as desired.
8. To serve, ladle into bowls with coriander sprinkled over and quarters of fresh lime on the side. Enjoy!

Note: The coconut milk can be omitted to create a lighter soup (if being served as an appetizer, for example).

Lemongrass-Coconut Noodle Soup


* 2 stalks lemongrass (see complete instructions below), OR 4 Tbsp. frozen prepared lemongrass
* 1 package Thai rice noodles
* 1 thumb-size piece galangal OR ginger, thinly sliced into matchstick-like pieces
* 4-6 cups vegetable broth or vegetarian "chicken" broth (6 cups serves 3-4 people)
* 1/2 package firm tofu, cubed, OR wheat gluten or soy chicken (or other meat substitute), cut into bite-size pieces
* 1 head broccoli, chopped into florets including stems
* 1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
* 1-2 carrots, sliced
* 2-3 Tbsp. vegetarian fish sauce (OR substitute soy sauce)
* 2 Tbsp. soy sauce or tamari
* 1/2 can good-quality coconut milk
* roughly 1 cup fresh basil, roughly chopped if leaves are large
* Optional: Thai or Vietnamese chilli sauce


1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. First, place noodles in a pot of boiling water. Cover the pot and turn off the heat. Allow the noodles to soak in the hot water while you prepare the soup.
3. Place broth in a soup pot along with lemongrass (include left-over stalk pieces), galangal or ginger, and tofu or soy/wheat gluten. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the vegetables (about 5 minutes).
4. Add the carrots first, then the broccoli and finally the cabbage. Stir and then allow to simmer 2 more minutes.
5. Add the coconut milk, stirring until dissolved. Reduce heat to minimum.
6. Add the vegetarian fish sauce and/or soy sauce. If you prefer your soup spicy, add 1-2 tsp. chilli sauce (OR simply serve it on the side for those who like it).
7. Do a taste test, adding more fish or soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth is), add 1 to 2 Tbsp. lime juice.
8. Check rice noodles to make sure they are cooked (if still a little hard, boil briefly). Drain the noodles and portion them out into bowls. If you have extra noodles left over, leave them in the colander and rinse with cold water to prevent sticking.
9. Pour several ladles of soup over each bowl of noodles. Sprinkle fresh basil over each bowl. Serve with chilli sauce on the side (if desired), plus more fresh basil, and enjoy this bowl of culinary comfort.

Thai Pumpkin Curry


* 1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
* 1 small or 1/2 large yam or sweet potato, peeled and cubed
* 1-2 medium carrots, cut into thick slices
* 1 yellow bell pepper, cut into bite-size pieces
* 1 cup cherry tomatoes
* 1/2 can chick peas, drained
* 2 Tbsp. grated orange rind
* 3-4 cloves garlic
* 1-2 fresh red chillies (or substitute fresh green chillies, OR 1-2 tsp Thai chilli sauce)
* 1 can coconut milk
* 1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice)
* 2 Tbsp. vegetarian fish sauce (or regular fish sauce if you are non-vegetarian), or substitute 2 Tbsp. soy sauce
* 2 tsp. brown sugar
* juice of 1/2 lime
* juice of 1 medium orange
* 1/2 tsp. tumeric
* 1 Tbsp. rice vinegar (or substitute apple cider vinegar)
* 1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed (preferably all ground in a coffee grinder)
* 1/3 purple onion, sliced
* handful of fresh basil leaves
* optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers)


1. To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside.
2. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon.
Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later).
3. Prepare the rest of the vegetables plus the orange rind.
4. Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well.
5. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened.
6. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
7. Do a taste test for salt and spice. If not salty enough, add a little more [vegetarian] fish sauce (or soy sauce), 1 tsp. at a time. If not spicy enough for your taste, add more fresh chilli (or chilli sauce).
8. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant dish.

Warm Thai Fresh Rolls


* 1 package dried round rice wraps (available at Asian grocers)
* 3 cloves garlic, chopped or minced
* 1 onion, sliced and chopped
* 1 peeled, thumb-size piece galangal (or ginger)
* 1 package of "beef" or "chicken" wheat gluten strips (or substitute approx. 1 1/2 cups beef or chicken strips if non-vegetarian)
* 1 head broccoli, cut into small florets
* 1 Thai eggplant (or 1/2 a Japanese eggplant), chopped into small slices or chunks
* 1 cup fresh basil, roughly chopped


* 1-2 Tbsp. black bean & garlic sauce (available at Asian grocers
* 1/2 tsp. dark soy sauce
* 2 tsp. light soy sauce
* 1 Tbsp. [vegetarian or regular] fish sauce
* 1 Tbsp. rice vinegar
* 3 Tbsp. water

First, place wok or large frying pan over medium-high heat. Add 2 Tbsp. oil (such as canola), then the onion, galangal or ginger, and garlic. Stir-fry 1 minute.

1. Fry onion, galangal (or ginger), and garlic in oil.
2. Add beef or wheat gluten and stir fry.
3. Add vegetables and stir fry.
4. Mix and add black bean sauce.
5. Prepare rice wraps.
6. Spooning on the Filling
7. Continuing to Wrap
8. Finish rolling the wrap.
9. Make an Easy Dipping Sauce and Enjoy!

Nam Prik Oong


7-10 small dried red chilies
1/2 teaspoon of salt
1 piece of fermented soybean sauce cake (Tua'Naw"), lightly toasted, or
1/2 teaspoon of shrimp paste
2 tablespoons of coarsely chopped shallot
1 tablespoon of coarsely chopped garlic
1 tablespoon of vetable oil
1/4 pound of coarsely chopped pork
20 cherry tomatoes, cut lengthwise into eights
1 tablespoon of fish sauce
1 teaspoon of brown sugar
2 small cucumbers, peeled and sliced on the diagonal into thick ovals
7 green beans, trimmed and halved crosswise
2 wedges of green cabbage (about 2 inches wide at widest point)
Some crisp-fried pork skins

Prepare rice, allowing at least 4 hours for soaking and cooking.

Meanwhile, stem the chilies and shake out and discard most of the
seeds. Cut the chilies into small pieces and soak the pieces in warm water
to cover for 20 minutes. Drain the chilies and transfer to a large, heavy
mortar. Add the salt and pound and grind with a pestle until the chillies
are broken down, about 3 minutes. Crumble the soybean cake into the mortar,
then add shallot and garlic. Pound to work the mixture into a paste, about
5 minutes. Pound more judiciously now, keeping the mortar well in front
of you to avoid nasty splashes of chili goo, and using a spoon to scrape
the ingredients together now and then. When you have a coarse, rust-colored
puree, set it aside.

Heat a work or deep, heavy medium skillet over low heat for 1
minute. Add the oil and swirl to coat the surface. Warm the oil for 1 minute.
Add the chili paste and cook for 3 minutes, scraping and turning now and
then, until it is fragrant and the color darkens a little.

Increase the heat to medium and crumble in the pork. Add the tomatoes,
toss a few times, and simmer until the tomatoes wilt and the sauce reddens and
thickens, 3 or 4 minutes. Stir in the fish sauce and sugar and simmer another
2 minutes. Taste and adjust seasoning for a pleasing balance of salty, hot,
sour, and sweet. Remove from the heat and let the sauce cool.

To serve, transfer the sauce to a small bowl and place it
on a platter along with the cucumbers, green beans, cabbage wedges,
and pork skins. Serve warm or at room temperature with the rice.

Serve 4.

Note: You can grind the chili paste in a small blender or food processor.
Combine the chilies, salt, shallots, garlic, and, and soybean cake and
grind until fairly smooth, adding a little water as needed.

For a simple version, sustitute 1 tablespoon prepared red curry
paste for the chilies, salt, shallot, garlic, and soybean cake. And, yes,
you can omit the pork skins.


2 lbs. chicken
1 can coconut milk (13.5 ozs)
12 slices of young galangal root
8 pieces of lemon grass (cut in 1" long)
1 canned straw mushroom (could be sub. by American mushroom)
3 tablespoon of fish sauce
3 limes
10 green peppers
3 tablespoons of cut cilantro (coriander)

Cut the chicken in slices, about 2"x1"x1/4"; put 1 1/2 cups of water
in the pot and bring it to boil; add galangal and lemon grass; add chicken
and when it is quite cooked add coconut milk; don't overcook it as the
coconut would turn too oily; add mushroom.
Prepare three soup cups; crush the peppers and put in the bowls as
much as needed (could be one to four); cut the limes in wedges; divide the
chicken and its stock in the bowls; add fish sauce and lemon juice to the
taste; top the hot soup with coriander which is semi-finely cut. Serve
it with white steamed rice.....
The taste should be a combination of being salty, sour, and hot.

For laab", I don't have time for it now but basic ingredients are meat (grouded
beef or pork or chicken or fish), lemon juice, grinded roasted rice, red onion,
green onion, coriander, bai-yii"raa- (some call it phak'chii-farang),
and some side dish of fresh vegetable (sting bean, napa, lettuce, coriander,
basil, etc.); casually cook the meat, rinse away the oil, add lemon juice,
fish sauce, and pepper (could be power or fresh green pepper), taste if it
is right (the combination of salty, sour, and hot), add roasted rice powder,
sliced red onion, green onion, and coriander. Eat with sticky rice and
fresh vegetable.


Ingredients (for the combinations):
-shredded coconut (a cup)
-diced red union (half a cup)
-diced lime (half a cup)
-peanuts (half a cup)
-dried shrimps (half a cup)
-"shaploo" leaves (50-70 leaves)
-sliced hot greet pepper (option) (a table spoon)
-sliced lemon grass (option) (half a cup)

-shrimp paste (of famous brand, e.g. The Weighing Scale Brand)
(one third of a cup)
-coconut sugar (two thirds of a cup)
-heat the sugar until it is well melted syrup (sp?) then add
the shrimp paste, stir it while it is boiling or it will be
burned; taste if it tastes right or add some of the sugar
or shrimp if needed. (The right taste should be between
sweet and salty.)

Instruction for the preparing the shredded cocunut:
Buy a whole coconut from any food market (e.g. Jewel). It should not
cost more than $1. Then break its shell and take the while part out.
Wash it thoroughly. Make sure it must be fresh. Then shred it (without
peeling the brown skin that attachs the white part to the shell) into
a 1x1 milimeter shreds. Put the shredded coconut in a hot pan and stir
it until it is all brown (should take about 20 minutes with medium heat)

How to serve?:
Arrange all the ingredients in a compartment dish (if any, otherwise
put each ingredient in cup). Each guest will sit around preparing
his/her own bite. If "Shaploo" leaves are not available, lettuce or
spinarch could be substituted. Each take some of each ingredient and
put them on the leave, drop about half a tea spoon of the sauce on
them; wrap the leave and take it. The combination of the taste and
smell is the rule of the game! One can leave anything out if does
like it but make sure the lemon slice is taken.


1 cup chicken stock
1/2 cup pound coarsely ground pork (beef or chicken)
1/2 cup coarsely chopped shallot (HOOm+DAAng-)
3 tablespoons finely chopped green onion
2 tablespoons coarsely chopped fresh cilantro (Pak'Chii-)
A handful of fresh mint leaves
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 tablespoons roasted rice powder
1 tablespoon coarsely ground dried red chilli (or hot green pepper)
1/2 teaspoon sugar (option)
A few lettuce leaves (or Chinese cabbage)
2 wedges green cabbage
6 green beans, trimmed and halved crosswise

In a small saucepan over high heat, bring the stock to a boil.
Add the meat and cook for 1 to 2 minutes, tossing often with a
large spoon to break up the meat and cook it to fairly evenly.
When the meat is cooked, remove the pan from the heat.

Using a slotted spoon, transfer the meat to a medium bowl,
leaving most the of the liquid behind. Stir in the shallot, green
onion, cilantro, and most of the mint, reserving a few leaves for
a garnish. Add the lime juice, fish sauce, rice powder, chilli,
and sugar (if preferred); stir to combine everything well. Tast and
adjust seasoning as needed for a pleasing balance of sour, saltry,
and hot.

Line a serving platter with lettuce leaves and mound meat
mixture in the center. Garnish with the cabbage, green bean,
and mint. Serve at once.

Larb Gai

Grounded chicken 2 lbs
Green onion (sliced) 1/2 cup
Red onion cut in thin wedges 1/2 cup
Mint leaves (shreded) 1/2 cup
Fish sauce 4 table spoons
Lemon juice 4 table spoons
Grounded roasted-rice 1 cup
Green pepper (sliced) 1 tea spoon


Stir the chicken in the hot pan until it is quite done. Leave it
cool down.
Mix the chiken with fish sauce and then add lemon juice; add
green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and
add ingredients until it tastes right.
Eat with rice or sticky rice. Look for some crunchy vegetable like
lettuce or napa to eat with.

(Note: To prepare the grounded roasted rice: first of all heated a pan and
put in one cup of rice, stir it back and forth until it is getting brown.
Use the coffee grounder to ground it. Some like it fine while the other may
like it rough. Choose what you like. The rough one could add texture to
your larb. If you cannot find the green pepper, use the dried one but you
have to roast it first and then ground it. The larb should taste to the
combination of sourness, saltyness, and hotness. Don't ever add sugar!)

Som Tom Thai (Som"Tam)

shredded green papaya....about 2 cups
fish sauce...............2 tablespoons
palm sugar...............1 1/2 tablespoons (if not available can substitute
it with regular sugar)
lime juice...............3 tablespoons
tomato (wedged)..........1/2 cups
dried shrimps............1/3 cups
peanuts..................1/4 cups
green chilli.............10 of them
fresh garlic.............5 coves

Use motar and prestle to crush the chilli and garlic, add shrimps, continue
crushing, add sugar, continue beating with the prestle, add the papaya,
beat, beat, beat, add fish sauce, beat, beat, add lime juice, still beat,
beat, beat, add tomato, beat, beat, beat, add peanuts, beat, beat,,...
you may need to add either sugar, fish sauce, or lime. The final taste
on the balance between sweet, (pepper) hot, salty, and sour. Serve with
vegetable (e.g. cabage, sting bean, napa,..) Many northern or northeastern
Thais like to eat it with sticky rice.

Thursday, November 09, 2006

Nue Nam Tok: Grilled Beef With Thai Seasoning

(Serves 6)

3 Serrano chilies
1/4 cup white vinegar
1.5 lb flank steak
1/4 lb (1 cup) red onion, sliced
4 green onions
1/4 cup + 1 tblsp lime juice
2 tblsp fish sauce
1 tsp ground roasted chilies *
2 tblsp ground toasted rice **
Red lettuce leaves
Coriander sprigs
Mint or Basil leaves

1. Remove the stems, but not the seedes, from the chilies. Slice the
chiles crosswise into pieces 1/8" thick. Place the sliced chiles and
vinegar in a small serving bowl. Let it stand for at least 15 minutes.

2. Grill the beef to the desired doneness, preferably over charcoal.
Slice it across the grain into strips 1/8" thick and 1 to 2 inches long.
Put these in a large ceramic bowl.

3. Peel the red onion, remove the root portion, and slice the onion
vertically into thin strips. Slice the green onion diagonally into thin
pieces. Add both types of onion to the beef.

4. Add the lime juice, fish sauce, ground chilies, and ground rice.
Mix well

5. Arrange a single layer of lettuce leaves on a serving platter, and
place th beef mixture on top. Garnish with sprigs of coriander and mint
or basil leaves.

6. Serve at room temperature, the vinegar sauce (from Step 1) and rice.

* Use small hot chilies about 3 to 4 inches long. Roast whole chillie
stems and all, in a dry wok or skillet until the color changes to dark
red or brown depending on the chilies used. Be careful not to let them
burn. When the chilies have cooled, remove the stems and seeds. Place
the chilies in a food processor or blender and grind using short pulses.
Pre-ground chilies are also commercially available, but often lack the
"bite" of home ground ones and may be more expensive.

** Place uncooked rice in a dry wok or skillet and heat over moderate
heat until deep golden brown,s tirring frequently to keep from burning
and to allow it to develop a uniform color. Watch the rice carefully
after it begins to change colorand stir constantly because it can burn
easily at this stage. When it is auniform deep golden color, remove
from heat and allow to cool to room temperature. Grind it to a fine
powder in a blender or a spice grinder. This can be made in advance and
kept in quantity so that there is always a supply on hand, but it is
also easy to make up while preparing the dish.

Nue Gra Pao: Stir-fried Beef with Mint

This is a rich, hearty dish with plenty of typical Thai flavors. Any
kind of beef may be used, but flank steak works particularly well
because it is easy to cut it across the grain, which helps keep the meat
from falling apart during stir-frying and produces a tender result. Be
sure to serve plenty of rice, because it helps moderate the hot chilies
without detracting from the flavor. You may reduce the number of
chilies by up to one half, but traditionally this dish should have a
rich, hot chili flavor.

1 pound flank steak
14 (2 ounces) finely chopped Serrano chilies
1/4 cup (2 ounces) finely chopped garlic
1/2 cup (2 ounces) finely chopped yellow onion
1/4 cup + 2 tblsp vegetable oil
3 tblsp fish sauce
1 tblsp granulated sugar
1/2 cup water (more if needed in Step 5)
1/2 cup loosely packed mint or basil leaves
Green lettuce leaves

1. Slice the beef across the grain into strips 1/4 inch thick and 2 to
3 inches long. Set aside.

2. Pound or grind the chilies, garlic, and onion to a coarse paste in a
mortar or blender. If you use a blender you may need to add the oil to
aid in grinding.

3. Heat a wok, add the oil, and swirl it over the surface of the pan.
(Do not add more oil if you have ground the chilies, onion, and garlic
in oil.) Add the paste from Step 2 and stir-fry until it is light

4. Add the beef and stir-fry until it is a uniform tan color, but do
not overcook it.

5. Add the fish sauce, sugar, water, and mint (or basil) leaves. More
water may be added if the sauce is too dry. There should be about 1/2
to 3/4 cup sauce, depending on how much water you added.

Ahead of time note: The dish may be prepared a day in advance to this
point. To do so, proceed through Step 5, omitting the mint or basil
leaves. When you are ready to serve, heat the mixture and add the
leaves. If the meat has absorbed the liquid, add just enough warm water
to bring it back to the original consistency.

6. Arrange a single layer of lettuce leaves in a serving bowl and put
the beef mixture over them. Serve the beef immediately or keep it warm
while preparing other dishes.

7. Serve with rice.

Mee Krob

1 2-in piece of tamarind pulp
Peanut or corn oil (for deep-frying)
1/4 lb Dried rice stick noodles
6 oz Med shrimp, shelled and deveined
1 Whole boned chicken breast, cut into slices
4 Shallots; minced
1 tblsp Minced garlic
2 small Serrano chiles, finely minced
1 Lime (zest only)
3 1/2 tblsp Tomato paste
4 tblsp Sugar
1/4 c Thai fish sauce (nam pla)
3 tblsp Fresh lime juice
4 Green onions; trimmed, cut into 1-in lengths, blanched
3 tblsp Fresh coriander leaves
1/2 lb Bean sprouts; tails removed (for garnish)

Crispy Egg Lace
Oi l for deep-frying
1/4 tsp Salt
2 Eggs; lightly beaten

COVER TAMARIND WITH 3/4 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 1/2 cup tamarind liquid. Pour oil into a
wok or deep saucepan to a depth of about 2-inches. Heat oil to 375F.
In a large paper bag pull rice stick noodles apart into small batches.
Add 1 batch to the oil. If the temperature is correct, noodles should
puff up within seconds. Remove with a slotted spoon or strainer and
drain on paper towel. Repeat with remaining noodles. If you are making
the Crispy Egg Lace, prepare it at this time (See below). When the rice
stick noodles and egg lace are done, pour off all but 2 tablespoons of
oil from wok. Reheat wok and oil over medium-high heat. When hot, add
shrimp and chicken; stir-fry for 1 minute or until shrimp are bright
orange and chicken is white. Remove and set aside. Add shallots,
garlic, minced chiles and half the lime zest to the hot wok; stir-fry
until soft, but not browned (about 1 minute). Add tomato paste and
sugar. Cook, stirring constantly, until sugar becomes a dark crimson
red with a sticky consistency. It should pull away from the wok into a
thick mass. This is just short of the caramelized state (about 3 to 4
minutes). Be careful not to burn the mixture. Immediately add the
reserved tamarind liquid and fish sauce, reduce to low heat and simmer
together for 1 minute. Add lime juice, reserved chicken-shrimp mixture,
green onion and remaining lime zest; toss just enough to heat through.
Remove from heat. Add 1/3 of fried rice stick noodles to the sauce.
Gently crush noodles and toss with sauce to coat. Repeat with another
third of noodles. Add last third of noodles only if there is enough
sauce to coat. Toss in the coriander leaves. Mound noodles on a
platter, Crispy Egg Lace (broken into smaller pieces) and bean sprouts.

CRISPY EGG LACE: After frying noodles, skim leftover bits from wok.
Keep oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a
medium-fine-mesh skimmer over oil; gently pour half the eggs through.
Let eggs drip into oil in circular fashion. Deep-fry for 30 seconds or
until lightly brown and crisp. Turn over to brown. It should have an
irregular lacy shape. Remove and drain on paper towels. Keep in a warm
oven. Break into smaller pieces. Makes 2 crispy egg laces.

Kwitiaow Pad Thai

1/2 cup peanut or corn oil
1 oz raw prawns, shelled
4 oz firm bean curd (tofu), diced
3 tblsp preserved sweet white radish, chopped
3 tblsp sliced shallots
4 eggs
11 oz rice or cellophane noodles (sen kel or woon sen),
soaked in cold water for 7-10 minutes, if dried
1/4 cup chicken stock
3 tblsp dried shrimps, chopped
1/3 cup unsalted peanuts, chopped
4 spring onions, sliced
15 oz bean sprouts

1 cup water
1/2 cup tamarind juice
1/3 cup palm sugar
1 tblsp white soya sauce

Mix all the sauce ingredients together in a pan and boil until reduced
to about 2/3 cup. Set aside to cool.

Heat the oil in a wok or pan until very hot, then add the prawns and
bean curd and stir-fry lightly for 1 minute. Add the preserved radish
and shallot, fry for 1 minute, and break in the eggs. Stir-fry for a
minute, then add the noodles and chicken stock. When the noodles are
soft (about 2 minutes), add the dried shrimps, peanuts, spring onions
and bean sprouts. Add the sauce, fry for a couple of minutes and serve.

Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime
wedges, spring onions, and fresh bean sprouts, all in small containers.

Hot and Sour Shrimp Soup

1 lb. medium shrimp
2 sticks fresh or 2 tablespoon. dried lemongrass
4 fresh or dried kaffir lime leaves
or 1 tblsp finely grated lemon zest
1 1/2 qt chicken stock
1 tblsp fish sauce or salt to taste
3 tblsp fresh lime juice or to taste
1 tsp Thai chili paste(nam prik pow) or
substitute 1/4 tsp cayenne, 1/4 tsp sugar, 1/2 tsp oil
15 oz. can straw mushrooms or 12 med. fresh mushrooms
3 fresh hot green chilies
3 tblsp cilantro

Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat
dry, cover and refrigerate. If using fresh lemongrass, cut each stick
into three 2 inch pieces--starting from rounded bottom end. Discard
straw-like top. Lightly crush the 6 pieces.

In a pan, combine lemongrass, lime leaves, stock, and shrimp shells.
Bring to boil. Lower heat and simmer gently for 20 minutes. Strain
stock, then add fish sauce, lime juice, and chili paste. Adjust fish
sauce and lime juice to taste. *Add more chili paste for more heat.

Drain straw mushrooms and add to stock. (If using fresh mushrooms,
quarter them and drop in lightly salted boiling water. Boil 1 minute.
Drain and add to stock.) **The soup can be prepared to this point
several hours ahead of time and stored in the refrigerator.**

Prepare garnish shortly before serving. Cut green chilies into fine
rounds. Wash and dry cilantro. Just before serving, heat the soup,
when it begins to boil, drop in peeled shrimp. Cook on medium heat for
2 minutes or just until shrimp turn opaque. Garnish with chilies and
cilantro leaves. Serve hot.

Galloping Horses (Thai Appetizer)

1 t. oil
1 lb. ground pork
4-8 cloves garlic, finely chopped
3 green onions, white part, chopped
3/4 c. roasted salted peanuts
1 fresh pineapple, or
5 tangerines, or
4 oranges
1/3 c. sugar
1/2 tsp. pepper
lettuce leaves
mint or coriander leaves
chopped chilis

Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions.
Cook until pink color disappears. Drain off most of the fat. Add sugar
and pepper, cook 1-2 minutes. Add peanuts, mix in well, then remove
from heat. Cool to room temperature.

Prepare platter, lining with lettuce leaves. Peel and segment the
citrus fruit if used, cutting each segment down to the back and fanning
open to form a circle. If using pineapple, cut off top leaves and outer
skin, as thinly as possible, from top down. Look at the "eye" pattern,
as it forms a spiral down the pineapple. Cut the spirals with a sharp
knife held at about a 45 degree angle. Cut off bottom. Cut pineapple
into about 5 or 6 wedges and then cut each of those into 1/4 inch
slices. Arrange fruit on platter.

Mound meat mixture onto fruit, and decorate with other garnishes. Serve
at room temperature, or chilled.

Tom Kha Gai

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 Tbs 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 Chicken and Coconut Milk Soup

1 12-ounce can coconut milk
1/4 pound chicken breast, cut into small chunks
The juice and grated peel of 1 lime
1 4" piece of lemon grass, cut into very thin (1/16") slices on the
3 or 4 slices of galanga (fresh ginger may be substituted)
Hot chile peppers to taste -- preferably Thai birds, with serranos
an acceptable substitute, 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. 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.

Green Bean Curry

1 lb fresh green beans [if necessary, you may substitute whole frozen ones]
2 T Thai Curry Paste (I like to use the "Key" brand packets of either
"Country Curry" or "Red Curry"; but they are all flavorful.
Mae Ploy and Tommy Tang are other good brands.
2 T vegetable oil
Bamboo shoots (optional; 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.)
6 c 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.

Red or Green Thai Curry

You can add other things (holy basil, fish sauce,
chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.).

2 T red or green curry paste (use more for hotter curry; Mae Ploy brand
is excellent
3 T vegetable oil
3/4 lb boneless chicken meat, cut into 3/4-inch pieces
2 cans (unsweetened) coconut milk (approx. 3 c in all)
1 c water or chicken broth
1/2 c baby corns
1/2 c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in packages
on the bottom -- usually dusty -- shelf of the Asian market; they
look like dried, curled-up leaves)
1/2 t salt (more or less to taste)
if green curry, 10 fresh basil leaves
if red curry, 1/2 red bell pepper, cut into matchstick-size strips

Fry curry paste in oil in saucepan until fragrant. Add chicken (if
using) and saute for about 1 minute over medium high heat. Add
remaining ingredients except basil leaves or red bell pepper. Bring
just barely to a boil; reduce heat and simmer 20-30 minutes. Just
before serving, stir in basil leaves or red bell pepper. Serve with
cooked Thai Jasmine rice.

Thai Chicken Coconut Soup

3-4 cans coconut milk (make sure it's the unsweetened kind)
3 tbsp chopped scallions
1 to 3 tsp lemon grass
cilantro (preferably fresh. I sometimes leave this out. Niels says
that's defeating the whole point, but I think it still comes out
tofu, cubed into smallish pieces.
chicken, also cubed to bite size.
1 carrot, grated
juice from loads of limes (8? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp galanga powder

Heat the coconut milk in a pot. Add everything else. As the lemon grass is
inedible, put it in a tea ball and immerse the ball in the soup so you can
retrieve it later. Cook until the chicken is done and the soup is hot (30
minutes?). Taste to see if it needs more limes (it always does) or more hot
peppers (it's better to start mild and build up to the desired level of

Eggplant With Tofu Soup

3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 T oil
2 to 3 cloves garlic, crushed
1 to 5 red chili peppers, seeded and chopped
10 to 15 sweet basil leaves
1 to 3 T yellow bean sauce (yellow bean sauce from Thailand is
saltier than sauce from Hong Kong or China, so season to

Slice unpeeled eggplant crosswise into slices 1/8-inch thick.
Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and
stir-fry until light brown (don't burn!). Add eggplant and tofu
and cook for 5 to 7 minutes. Add remaining ingredients; mix
gently. Serve immediately, since eggplant and basil turn dark
if dish sits after cooking. Makes 3 to 4 servings.

Pad Thai

1/2 pound dried rice noodles 1/8 inch wide
Warm Water
1/2 pound shrimp, chicken, pork or combination
1/4 cup fish sauce
1/4 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons white vinegar
1 teaspoon paprika
4 green onions
1/2 cup vegetable oil (more if needed for step six)
1 teaspoon chopped garlic
2 eggs
3/4 pound bean sprouts
ground roasted chiles (see note at bottom)
ground unsalted roasted peanuts
Lime wedges

1. Soak noodles for 20-25 minutes in enough warm water to cover them.
They should be flexible and soft, but not so soft that they can be mashed
easily with the fingers. Later cooking in liquid will soften them more.
Drain them throughly in a colander while preparing the other ingredients.
Traditionally they are left in full-length strands, but you may cut them
into 8 inch lengths if you find it easier to stir-fry then that way.

2. Peel and devein the shrimp leaving the tails intact(or remove if preferred)
Slice chicken, pork into 1/8 inch strips 1-2 inches long.

3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until
the sugar dissolves. Set aside. Slice green onions both the green and white
parts, diagonally into 1-1/2 inch long pieces. Set aside.

4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir
fry until light golden. Add the meat and stir-fry until shrimp is pink. If
using chicken or pork stir-fry until pink disappears. Add the noodles and
toss lightly to coat with oil and the distribute meat and garlic( I often
do this in a larger pot since things tend to come out of the wok).

5. Add the liquid from step 3 and bring it to a boil rapidly, gently
folding the noodles without breaking them. Reduce heat to medium and
boil the mixture, folding frequently until the noodles have absorbed the
liquid (I find a pasta server works great for this step).

6. Lift the noodles gently from one side of the wok. Pour a little oil
along the side of the wok, then break the egg ad slip it into the oil.
Break the yolk and cover the egg with the noodles immediately. Repeat
this on the opposite side with the other egg. Allow eggs to cook
undisturbed, over moderate heat until they are set and almost dry.
Additional oil may by added if the eggs or the noodles begin to stick to the

7. When the eggs are set and almost dry, fold them gently but rapidly into
the noodles. Try not to break the noodles, which will be soft and fragile
at this point. An effective way is to insert the scoop under the eggs, lift
it through, and fold the mixtureover. Continue the lifting and folding
motion until the eggs are broken up and well distributed.

8. Add the green onions (and bean sprouts if you prefer them mixed in)
and toss the entire mixture quickly and gently, stll avoiding breaking
the noodles. Cook for about 2 minutes or until onions are tender.

9. Take a large platter spread with bean sprouts(if you left them out
above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see
note) and ground peanuts over the top and squeeze lime over the top.
Or serve toppings seperatly for each diner to add according to taste.

Note on chilies: Buy whole dried chiles and grind since pre-ground often
lack the "bite" of whole ones. Thai chilies may be used (_VERY_ hot),
or milder American chiles may be used. The Thai chilies are know as
Prig hang. They may also be found in Mexican food sections under the
name "Chiles Arbol". Use sparing if you aren't used to them they
are quite potent.

Pad Thai 2

1/2C. vegetable oil
6 cloves garlic, finely chopped
1C. small cooked shrimp
1T. sugar
3T. fish sauce
1 1/2T. ketchup
2 eggs, beaten
3/4lb. rice vermicelli, soaked in hot water for 15 mins. and drained
1C. bean sprouts


1T. dried shrimp powder
2T. peanuts, coarsely ground
1/2t. dried red chili flakes
2 green onions, finely chopped
2T. coriander leaves, chopped
2 limes, sliced into rings

Heat oil in a wok and fry garlic until golden. Quickly add the shrimp and stir
fry until heated through. Add the sugar, fish sauce and ketchup and stir until
sugar dissolves. Add the beaten eggs, letting them set slightly, then stir to
scramble. Add the noodles and toss and stir for about 2 mins. Reserving about
4 Tbls. of bean sprouts, add the remainder to the wok. Stir over heat until
the bean sprouts are barely cooked. Turn the Pad Thai onto a platter, placing
the reserved, raw bean sprouts on one side.


Sprinkle the noodles with the garnish ingredients in the following order:
shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring
the platter with the lime slices and serve.

Pad Thai 3

noodles - vermicelli or rice noodles ~ 6 oz.
2 T. peanut butter
5 T. soy sauce or tamari
1 T. brown sugar
2 scrambled eggs
6 diced scallions
5 cloves pressed garlic
1/3 cup vinegar
quartered lime

Cook, rinse and refrigerate the noodles ahead of time.
In a bowl mix the PB, soy, and sugar.

In the wok, sautee the scallions and garlic. You can add bean sprouts
at this point too. After a few minutes, add the noodles, and stir-fry them
for about 5 minutes. Then add the stuff in the bowl, and the vinegar.
Cook this for a couple more minutes. Last, add the eggs and peanuts, and
heat until hot. Serve with the lime wedges on the side.

Pad Thai 4

1 Pkg (10-16 oz. (.3-.5 kg) rice stick noodles
2Tbl oil (30 ml)
3 or more cloves garlic, crushed or minced
8oz. (250g) Shrimp, peeled (optional)
8oz. (250g) Chicken, Pork or more Shrimp, cut into dice or matchsticks
2 or 3 eggs
1 Cup (250ml) bean sprouts
1/4 Cup (60ml) chopped/ground peanuts
1 red chile, finely chopped, or 1 tsp (5ml) red pepper flakes (optional)
1 Cup (250ml) sliced cabbage
Cilantro leaves
Lime wedges

1/4 Cup (60ml) Thai Fish Sauce
1/4 Cup (60ml) White Vinegar
2 Tbl (30 ml) white sugar
3 Tbl (90 ml) Paprika

Soak the rice noodles in cold water at least two hours before cooking.

In a large wok, heat oil and stir-fry garlic for 30 seconds. Add shrimp
and other meat if used.

Add the noodles, and stir-fry until al dente. Add sauce ingredients,
cook to allow most of this to be absorbed (2 minutes or so).

Spread the noodles, etc. out to the sides, and add eggs. Some will crack
the eggs directly into the wok, others will pre-scramble. If cracked
into the pan, start stirring them up when partially cooked, so you get
'streaky' yellow and white eggs. As they cook, fold the noodle mixture
back in.

Add 1/2 the bean sprouts, peanuts, red pepper, folded into the mixture.

Serve hot, garnished with the rest of the bean sprouts, chopped cabbage,
cilantro. Serve with lime wedges to be squeezed into the noodles.

In my house, we have doctored this with thai hot chile sauce, sweet and
sour sauce, or sate-style peanut sauce. It takes to any of these very
well, depending on your tastes.

Pad Thai With Shrimp

Pad Thai with Shrimp

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

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.

Lemongrass Soup

8 C. chicken stock
1/2 - 1 bunch cilantro
1 can straw mushroom
16 large shrimps, peeled, deveined
1 C. snow peas
1/3 C. shredded carrots (just for color)
juice of 1 lime
1/2 - 1 tsp. crushed red pepper
1 chili pepper, cut into rings
4 Tbsp. nam plah (you can find at Oriental food stores)
a few stalks of lemongrass (I would use about 6)

Bring the broth to a simmer. Add cruched red pepper and shrimp.
simmer for 5 min. Add lemongrass and simmer for another 5 min.
Add the rest of the ingredients and simmer a few minutes more.
Be careful not to over cook or the vegitables will lose their
color and will get limp.
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