EATING IN: All that Thai -DAWN - The Review; May 01, 2008

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May 01, 2008
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EATING IN: All that Thai Shireen Anwer gives us some tempting Thai recipes that are sure to delight

Spicy Thai soup
Ingredients: 6 cups stock 2 tbsp flour 1 tbsp butter 1 tsp each of salt, white pepper and Chinese salt 2 tbsp coriander leaves 2 tbsp lemon juice 2 tbsp coconut milk powder 1 tbsp chilli oil

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EATING IN: All that Thai -DAWN - The Review; May 01, 2008

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3–4 mushrooms, sliced 1 kashmiri chilli, soaked and ground ½ cup tomato cubes, seeded and cut into square pieces Method: Heat butter in a deep pan and saute the flour. Add the ground chilli and fry, then add the stock with all the seasonings and lemon juice. Dissolve the coconut milk powder in some of the stock and add. Let it simmer until thick. Lastly, add in chilli oil, tomato cubes, mushroom slices and coriander stalks. Serves four.

Dry chicken chilli
Ingredients: 4 boneless chicken breasts, cut into slices, marinated with ½ tsp each of salt, white pepper, Chinese salt ¼ cup oil 1 tbsp crushed garlic 1 tsp levelled crushed red pepper 4 small fried chillies, sliced 1 tbsp ginger, sliced Mushrooms sliced 1 tbsp Soya sauce 1 tbsp vinegar 1 tbsp oyster sauce ½ tsp salt ½ tsp Chinese salt 2-3 tbsp spring onion leaves, chopped 1 tbsp fish sauce Method:

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EATING IN: All that Thai -DAWN - The Review; May 01, 2008

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Marinate thinly sliced chicken breast for ½ an hour. Heat oil in a wok and fry crushed garlic. When slightly golden, add the marinated chicken and stir fry for three minutes. Add all the seasoning and vegetables, cook for 5-8 minutes or until done and remove. Serve hot with rice.

Thai fried rice
Ingredients: ½ kg rice, boiled ¼ cup oil ½ cup onion, finely chopped 1 heaped tsp garlic, crushed 1 tsp sugar 1 tbsp chilli garlic sauce 1 cup prawns, boiled 1 chicken breast, boiled and shredded 2 eggs, lightly beaten 2 tbsp fish sauce 1 capsicum, sliced 1 carrot, sliced 1 tomato, remove seeds and cut in small cubes ½ cup spring onion leaves, chopped 1 tsp each of salt, white pepper, Chinese salt Method: Heat oil and stir fry onion and garlic till golden. Add sugar, all the seasonings and boiled chicken and prawns. Add a little more oil if required. Now add in the beaten eggs and stir quickly to scramble them. Now add rice with all the vegetables, stir fry and remove. Serves four.

Green chicken
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EATING IN: All that Thai -DAWN - The Review; May 01, 2008

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curry
Ingredients: 2 cups large boneless pieces of chicken cut in 2 inch cubes To marinate the chicken: 2 tbsp fresh coconut 2–3 tbsp coriander leaves 4 green chillies ½ tsp garlic ½ tsp cumin seeds, roasted 3–4 tbsp curd 2 tbsp lemon juice 1 tsp crushed coriander seeds ¾ tsp salt 8–10 whole black pepper Blend all these together to make a fine paste and marinate the chicken cubes in it for half an hour. Other ingredients: ¼ cup oil 2 tbsp coriander leaves, chopped ½ tsp garlic, crushed 2 tbsp coconut milk powder dissolved in ¼ cup water 10–15 curry leaves 1 spring onion cut in 2-inch diagonal pieces Method: Heat oil and fry crushed garlic, then add the marinated chicken. Cover and simmer till the oil rises to the top. Add in coconut milk and cook until thick.

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EATING IN: All that Thai -DAWN - The Review; May 01, 2008

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Before removing from heat, add the spring onion and coarsely chopped coriander leaves. Serve with garlic rice.

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