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| Chicken with Cashew Nuts / Gai Pad Med Mamuang |
Ingredients:
500 g (1 lb) chicken fillets -
5 tb oil
100 g (3 1/2 oz) unsalted cashew nuts -
3 spring onions -
2 tomatoes
200 g (6 1/2) mushrooms -
soy sauce -
2 tb oil
2 tb fish sauce -
2 tb oyster sauce -
1 tb sugar
Directions:
Takes 30 minutes
1. Slice chicken and marinade with soy sauce and oil for ten minutes.
2. Heat oil in a wok or a pan, add cashew nuts and roast until golden. Take nuts out of the wok and drain on a paper tissue.
3. Wash spring onions and cut into 2 cm long pieces. Wash tomatoes and mushrooms and dice.
4. Heat oil in a wok or a pan, add chicken and stir-fry for two minutes.
5. Add tomatoes, onions, mushrooms and cashew nuts and stir-fry.
6. Reduce heat and season with fish sauce, oyster sauce and sugar. |
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Ingredients:
6 tb oil -
500 g (1 lb) chicken fillets -
2 tb flour
1 onion -
1 green pepper -
6 tb ketchup
300 g (10 oz) canned pineapple pieces
100 ml (3 1/2 fl oz) chicken soup stock
1 ts sweet soy sauce -
1 ts sugar
Takes 30 minutes plus time to marinade
Directions:
1. Slice chicken and turn in flour.
2. Dice onions and pepper. Drain pineapple pieces.
3. Heat oil in a wok or a pan. Add chicken and stir-fry for five minutes.
4. Take chicken out of the wok and put onions and pepper into the wok. Stir-fry for two minutes.
5. Add ketchup, pineapple, chicken soup stock, soy sauce, sugar and vinegar and stir.
6. Stir in chicken. |
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| Chicken with Babycorn /
Gai Pad Johd |
Ingredients:
500 g (1 lb) chicken fillets -
1 tb fish sauce -
pepper
1 ts oil -
400 g (13 oz) babycorn (fresh or canned)
3 spring onions -
2 cloves garlic -
3 tb oil
2 tb fish sauce -
2 tb oyster sauce -
1 tb sugar
1 ts white vinegar
Directions:
1. Slice chicken and marinade with fish sauce, pepper and oil for ten minutes.
2. Cut babycorn lengthwise into halves. Cut spring onions into 3 cm long pieces.
3. Chop garlic.
4. Heat oil in a wok or a pan and roast garlic until golden. Add chicken and stir-fry until tender.
5. Add babycorn and onion and continue to stir-fry.
6. Add fish sauce, oyster sauce and sugar and taste if extra sugar or fish sauce is needed.
Takes 25 minutes |
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| Thai Egg Roll Recipe / Po-Pia Thot |
Ingredients:
100 grams (3.5 oz) glass noodles (aka mung bean noodles)
500 grams (about 1 lb) egg roll sheets, fresh
100 grams (3.5 oz) bean sprouts -
200 grams (1/2 lb) ground pork or chicken
100 grams (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
Directions: 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, then dip up and 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. |
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| Thai Green Curry Shrimp with Noodles |
Ingredients:
1 cup chopped shallots -
2 stalks fresh lemongrass (remove outer layer, thinly slice lower 6 inches of each stalk)
2 large cloves garlic -
1 tablespoon chopped peeled fresh ginger
1 tablespoon finely chopped fresh cilantro stems -
1-2 tablespoons Thai green curry paste
1 1/2 teaspoons sugar -
3/4 teaspoon salt -
1/2 teaspoon turmeric powder
1/4 cup water -
1/4 cup plus 2 tablespoons vegetable oil
1 13 oz can coconut milk -
1 3/4 cups chicken broth
1 14 oz package wide rice noodles -
1 1/2 lb large shrimp
Directions:
Puree shallots, lemongrass, garlic, ginger and cilantro stems in blender with curry paste, sugar, salt, turmeric powder, and water until as smooth as possible (about 1 minute). Heat oil in a wide heavy pot over moderate heat until not but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot (8 to 10 minutes). Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups (8 to 10 minutes).
While sauce simmers, cook noodles in a pot of boiling salted water, uncovered, stirring occasionally, until tender (4 to 6 minutes). Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.
Add shrimp to sauce and simmer, stirring, until just cooked through. Remove from heat and ladle over noodles. |
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| Chicken Satay / Satay Gai |
Ingredients:
1 teaspoon coriander seed -
1 teaspoon cumin seed -
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger -
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce -
1 tablespoon curry powder -
pinch turmeric powder (as only a colorant, so very little!)
8 tablespoons coconut milk -
3 tablespoons palm sugar
Directions:
The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing
mallet. You can also use a rolling pin.
The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are then
combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then
threaded on the 12" satay sticks, loosely folding them in half and piercing through the folded meat to form
a loose gather.
The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over
charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.
Cooking should take between 5 and 10 minutes depending on the heat of your cooker. |
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| Lime Pork / Moo Manao |
Ingredients:
1/2 lb pork -
3 stalks Chinese kale or a head of cabbage
1 lime, cut into thin slices -
3 tablespoons fish sauce
3 tablespoons lime juice -
1 tablespoon fresh garlic, finely chopped (use more if desired)
1 tablespoon fresh Thai chile peppers, finely chopped
1 tablespoon parsely root, finely chopped -
1 teaspoon sugar
Directions:
Grill the pork over medium-high heat until done, then cut the pork into thin slices. Transfer pork to a serving plate. Remove leaves from the Chinese kale or cabbage, and cut the stems into 1 inch pieces, then chill for garnish. Prepare lime slices and set aside. Thoroughly mix remaining ingredients, and pour the mixture over the pork. Garnish with kale and lime slices. |
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| Sauces |
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Peanut Sauce from scratch (below) or buy Satay Seasoning Mix (Peanut Sauce Mix).
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.
Directions:
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. |
Ingredients:
4 tablespoons white vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots (or any variety of purple onion) chopped
3-4 Thai chile peppers, thinly sliced.
Combine the ingredients, and leave to stand overnight.
Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselves
are normally served "communally". We like to eat steamed jasmine rice that has a few spoonfulls of the
Peanut Sauce on top. |
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| Drunken Chicken Wings |
Ingredients:
1.5 pounds chicken wings
Marinade:
1 tablespoon fish sauce -
quarter cup thinly sliced lemongrass
10-15 cloves garlic, crushed -
1 tablespoon freshly milled black pepper
1 tablespoon chopped Thai chile peppers -
1/4 cup chopped coriander/cilantro (including roots if possible)
1/4 cup tomato ketchup (or Thai ketchup) -
1/4 cup whisky (preferably bourbon or Mekong whiskey)
Directions:
Mix the marinade, stir the wings until thoroughly coated and leave to marinade for 12-24 hours in the fridge.
Barbeque or grill the wings over fairly high heat until cooked through.
Serve with a dipping sauce that consists of 4 parts mayonnaise, 4 parts tomato ketchup to one part sriracha sauce. |
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| Volcano Chicken / Gai Pu Khao and Please Becareful !! |
Ingredients:
1 whole chicken, about 5 pounds or a little more.
Marinade:
1 whole head of garlic, minced -
1 tablespoon fresh ginger, minced
1 teaspoon corriander seed -
1 teaspoon Thai pepper powder
1/2 teaspoon salt -
1 tablespoon fresh lemongrass, minced
1/4 cup of coconut milk -
1/4 cup of fish sauce
1/4 cup of honey -
2 tablespoons oyster sauce
1 tablespoon red curry paste -
2 tablespoons Thai chili in oil
1/4 cup whiskey ( Wild Turkey works great)
For flambeing : Additional 2 oz to 8 oz. whiskey
Directions:
In a mortar and pestle, pound the first 5 ingredients into a paste. Then mix this paste with the remaining ingredients. Marinade the chicken for three hours in this mixture, in the fridge.
Heat oven to 400 degrees. Remove chicken from marinade, set aside marinade, and place the chicken over a soda can which is 1/2 full of water or soup stock. This stabilizes your chicken as shown in picture below. Put the chicken in a roasting pan or skillet suitable for catching the drippings, then place the chicken in the oven. Lower the heat to 350 degrees. To prevent your chicken from getting dark on the outside, you can cover with a foil tent.
While the chicken is cooking, put the marinade into a small saucepan over medium heat, cook until it thickens.
Every 20 minutes or so baste the chicken with marinade, and turn chicken to ensure it gets brown on all sides. The chicken should cook for about 90 minutes, or more. The internal temperature should reach 165 degrees.
After the chicken is fully cooked, remove from oven and set for 10 minutes to cool down a bit. In an area free of curtains or napkins or anything else directly nearby, pour 1-2 oz whiskey over the top of the chicken. Promptly set it alight with a match or lighter, it will burn for 30 seconds or so.
Remove soda can from chicken and carve. Serve with sweet chile sauce and jasmine rice or, as we prefer, sticky rice.
Notes on Flambeing (be careful, you are playing with fire after all!)
Heat liquor until warm, or at least room temperature. Do not overheat or alcohol will evaporate. Never pour liquor directly from a bottle into a hot pan or an already flaming dish as the flames may travel to the bottle. To make the flames of a dessert last longer, soak a sugar cube with whiskey and place it on the food before igniting. |
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