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