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chopped 1 tsp. sugar 1 tbs. red curry paste OR 1 tbs. bottled chili or Tabasco sauce 500 gms cooked peeled prawns, beef, pork, chicken or ham 3 eggs, lightly beaten 880 gms cooked rice, preferably cooked the day before and chilled 2 tbs. fish sauce 1 capsicum, sliced 50 gms green beans, finely sliced 1 tomato, chopped 2 tbs. chopped spring onions Garnish: Cucumber slices, chili flowers, spring onion curls or fresh coriander leaves PREPARATION: Heat oil in a large wok over medium heat. Stir-fry onions and garlic until garlic is golden. Add sugar and stir to dissolve; if using curry paste, add and stir-fry. Stir in prawns and meat pieces. Push to one side. Using a little more oil if necessary, add beaten eggs. Wait a few moments for them to set, then lightly scramble them. Add rice. Stir-fry until heated through. Sprinkle with chili sauce, if using and fish sauce. Add capsicum, beans, tomato and spring onions. Stir-fry briefly to heat through. Don’t over cook. Taste to see if extra fish sauce or a touch of sugar is needed. Remove and serve with garnishes of your choice.
KHAO PAD -
whole fish with ginger sauce INGREDIENTS. vegetable oil 1 clove garlic. Add turmeric. Set fish aside and keep warm. tamarind juice ½ tsp. Heat oil in a wok over medium heat. sugar 1 tbs. capsicum. turmeric powder 250 ml chicken stock 1 tbs. chopped pickled soy bean OR 1 tbs. reduce heat and cook for several minutes until flavours blend well. stock. finely chopped gingerroot 1 tsp. until sauce is smooth. Stir in capsicum. finely chopped 2 spring onions cut into 2 cm pieces 1 tbs. . Taste for balanced flavour. Add fish sauce if using instead of pickled soybeans. Grill. white pepper 1 tbs. spring onions.PLA JIAN . Stir. of cornflour paste. with a hint of sourness. fish sauce 1½ tbs. cut into fine strips 2 tbs. place the fish on a platter. cornflour mixed to a thin paste with cold water 1 tbs. Add garlic. Stir in several tsp. to garnish PREPARATION: Wash and trim fish. Remove from heat. sliced onions 6 sprigs fresh coriander. stirring. The sauce should be sweet. 700 gms whole fish. onion and stir once or twice. Garnish with coriander sprigs. Return to low heat. if necessary. slightly salty. tamarind juice and pepper. pickled soy beans if using and sugar. Pour sauce over fish from head to tail. fry or steam whole. Serve with rice. Using tongs. Remove from heat. Add a little more. snapper or bream 1 tbs. ginger.
Stir-fry quickly for about a minute while vegetables sputter noisily because of their high water content. Stir quickly and cook for about 1 to 2 minutes. water 1 tbs. Add vegetables (except bean sprouts if using). white pepper PREPARATION: Heat oil in a wok over high heat. oyster sauce ½ tsp. lettuce. vegetable oil 3 cloves garlic. carrots. cucumber. Brussel sprouts. stir in just before you finish cooking. green beans. until the vegetables are lightly cooked but crisp. bean sprouts. and spinach) 3 tbs.stir fried mixed vegetables INGREDIENTS: 3 tbs. sugar ½ tsp. finely chopped 400 . Add water. sugar and pepper. If using bean sprouts. broccoli. cabbage. fish and oyster sauces. fish sauce 1 tbs. Remove from heat and serve. . Stir-fry garlic for a few seconds.PAD PAK RUAM .500 gms mixed vegetables such as (Chinese cabbage.
soaked for 5 minutes and drained 2 large dried chilies. Dry fry dried shrimps in a heavy-bottomed pan for several minutes. fish sauce or sugar is needed to balance the flavours of hot. seeds included. Stir in ground shrimps. palm or brown sugar 1 onion. Arrange on a serving plate and set aside. Mix in a small bowl with tamarind juice.fresh whole coriander with spicy tamarind dip INGREDIENTS: 6 whole fresh coriander plants. sweet. If necessary.NAM PLA WAN PAK CHEE . Remove from the pan and grind or pound finely. To eat. onion. garlic and coriander leaves. neatly sliced 2 cloves garlic. Slice chilies finely and dry fry. Stir well. fish sauce and sugar. roots included 3 tbs. simply break off a piece of stem or root and dip in the sauce. . soaked for 10 minutes and drained ½ cup tamarind juice 2 tbs. sour and salty. finely sliced 1 tbs. dried shrimps. add a little water to thin the sauce. chopped fresh coriander leaves PREPARATION: Prepare coriander plants by cleaning thoroughly and removing any broken or yellow leaves (do not remove roots). Taste to see if extra tamarind juice. Serve as a green salad side dish. Place in a bowl accompanied by the plate of whole coriander plants.
Wait for bubbles to appear on the surface. baking soda. Serve with a bowl of sweet chili dipping sauce. salt 1 tsp. salt. carrot. sugar. zucchini. Add more water if necessary to achieve a thin batter. sugar 1 tsp. baking soda ½ cup vegetable oil ½ cup tepid water 3 . capsicum. Skim any burnt pieces of batter from the surface of the oil and take care the oil doesn’t get too hot and smoke or burn. . Chill for 30 minutes. for deep frying PREPARATION: BATTER: Place cornflour.4 cups variety of mixed vegetables cut in uniform size (broccoli. green beans) 500 ml vegetable oil. cauliflower. oil and some of the water in a bowl. Deep fry in very hot oil until golden.PAK TOD .crisp deep fried vegetables INGREDIENTS: BATTER: 125 gms cornflour ½ tsp. Remove and drain on absorbent paper. celery. Beat lightly with a fork. Lightly coat vegetable pieces with batter.
salt or vinegar is needed. Serve with Thai snacks. Note: pickled plums sometimes called salted plums. to garnish PREPARATION: Boil pickled plums in water for several minutes. Pour into a saucepan. Set aside. The flavour should be slightly sweeter than sour or salty. . Drain the blend with a little plum juice for a few seconds in a food processor. Garnish with chopped coriander leaves. tamarind juice (optional) 3 tbs. Roughly blend chilies and garlic. Taste to see if extra sugar. if using. particularly crisp fried foods. to maintain the consistency you require. Add water to sauce while cooking. water Chopped fresh coriander leaves. Simmer mixture for about 10 minutes. salt and vinegar and tamarind juice. This sauce will keep in sterilized jars for several weeks in the refrigerator. Add to plum puree with sugar. taking care not to let it burn or stick to the bottom of the saucepan.NAM JIM WAN . salt ½ cup vinegar 1 tsp.sweet chillie dipping sauce INGREDIENTS: 100 gms pickled plums 4 large fresh red chilies 3 cloves garlic 125 gms sugar 1 tsp.
add a little water or more coconut milk. 2 tbs. When chicken is cooked and sauce is of desired consistency. 1 onion chopped. If it becomes too thick. Add coconut milk. basil leaves. leaving a few for garnishing. ground coriander. add peas and optional zucchini or eggplants. fish sauce and sugar. When coconut milk begins to bubble. where it will last for several weeks. finely sliced 4 Kaffir lime leaves.GAENG KWOW WAN GAI . Store in a clean jar in the refrigerator. add chicken and bamboo shoots if using. 10 black peppercorns. roughly chopped lemon grass. chili and lime leaves. chopped garlic. vegetable oil 1 ½ tbs. lime or lemon zest. 15 fresh chilies. vegetable oil. Serve with rice. Remove from heat. Blend or process all the ingredients together. sliced zucchini or eggplants 30 gms green peas 1 tbs. 1 tbs. Makes 1 cup. 1 tbs. fresh galangal (or if dried. GREEN CURRY SAUCE: 4 tbs. sliced 3 cups coconut milk 1 tbs. soaked for 30 minutes in hot water). . using extra oil if necessary to achieve a smooth paste. 2 tbs. 3 bayleaves. 3 cloves.green sweet chicken curry INGREDIENTS: 2 tbs. cracked. green curry paste (recipe below) 1 fresh green chili. cut into bite sized pieces 30 gms drained canned bamboo shoots. 2 tbs. ground cumin. sugar 500 gms raw chicken meat. mint or young citrus leaves PRERARATION: Heat oil in a large saucepan over medium heat. fish sauce 2 tbs. Turn down heat and simmer to reduce sauce. Stir in basil leaves. cooking briefly to retain their firmness. shrimp paste. salt. 2 tbs. 2 whole coriander plants chopped (including roots and stem). Briefly stir-fry curry paste. 1 tbs. 2 tbs.
PAD WOON SEN . Set aside. celery. sugar and pepper. oyster sauce 1 tbs. vegetable oil 1 clove garlic. Toss. Stir gently. cabbage. water or stock ½ stalk small celery. Add noodles. Stir-fry garlic until golden. . so that the ingredients combine well and noodles heat through. sliced 50 gms Chinese cabbage. Add carrot and stir-fry for 1 minute. shredded 1 tbs. fish sauce 1 tsp. sugar A pinch pepper PREPARATION: Soak noodles in warm water for 5 minutes. Drain well. Serve immediately. Heat oil in a wok. sauces. Add water.stirfried glass noodles with vegetables INGREDIENTS: 150 gms cellophane noodles (dried weight not cooked) 3 tbs. finely chopped 1 carrot. thinly sliced 3 tbs. Cook for 1 to 2 minutes.
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