Aromatic Broth With Vegetable Slivers
1. Cut lemon grass in 2-inch pieces; bruise lightly.
Combine with stock, cilantro stems, chili, and lime
zest in sauce pan. Simmer, covered, 15 minutes
(halfway through, tas... Read More
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Aubergine Fritters (Makhua Chub Khai Thord)
Mix the eggs, salt and milk together to make a batter. Dip the
aubergine slices into the batter and deep-fry the coated aubergine
slices in the oil over moderate heat until evenly b... Read More
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Aubergine With Pork & Prawns (Makhua Phao Song Kruang)
Cook the aubergines whole in a hot oven (230 degrees C/450 degrees
F/Gas Mark 8) or barbecue them directly over strong heat until the
skins are burnt.
Toss the aube... Read More
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Baked Garlic Quail
Wish I could show you all the picture of this dish. The quail are a
gorgeous deep reddish orange in color. I imagine that this would be a
great recipe to use on chicken wings. An... Read More
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Baked Prawns And Mungbean Noodles- Kung Op Wun Sen
Place the oil in a wok, heat and stir fry the coriander root, ginger,
pepper and onion. When fragrant, remove from the wok and place in a mixing
bowl.
Add the noodl... Read More
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Bar-b-q Secret Thai Shrimp
Commercial Thai Sauce preparations are available such
as "President's Choice - Spicy Thai Dressing" (in
Canada). In a stainless steel or ceramic bowl,
marinate the Shell-on ... Read More
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Barbecued Chicken Wings - Peak Gai Yang
This is a favorite barbecue recipe. The enticing aroma of the sizzling
meat on the grill makes it very popular with the street vendors' clientele.
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Combine all the mari... Read More
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Barbecued Squid
Serve this with a Thai sweet/hot chili sauce. Had it like that in
Bangkok and it was one of the best meals I had there.
This recipe sounds too easy to be true. It isn't. ... Read More
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Basil Dipping Sauce
In a non-aluminum saucepan, combine the vinegars, corn syrup, fish sauce
along with four tablespoons of water. Bring to a boil and stir. Remove from
heat and let mixture cool to ro... Read More
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Bean Thread Salad (Yum Woon Sen)
This salad is very easy to make, and combines the sour, sweet and salty
flavors typical of Thai cuisine. From "Thai Cooking From the Siam Cuisine
Restaurant" (North Atlantic Books, ... Read More
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Charcoaled Squid- Pla Muk Yang
The aroma of charcoal broiling squid to perfection attracts customers to
the street stalls of many of the cities and small towns in the southern
region of Thailand. The flavor woul... Read More
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Chicken and Coconut Milk Soup (Gaeng Com Yam Gai)
Juice of 2 limes
3 tablespoons Fish sauce (Nam Pla)
Here's another classic "Tom Yam" type chicken soup. The "Laos" powder is dried galangal, powd... Read More
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Chicken Curry#2
In a large saucepan, combine coconut milk with curry base over medium heat
until oil appears on top. Add chicken, seasoning sauce, lemon juice and
simmer for 5 minutes, stirring oc... Read More
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Chicken In Coconut Milk Soup
In Thai, this is called Gai Tom Kha. Be sure to use
unsweetened coconut milk, which is available in Asian
markets. IN A SAUCEPAN, bring the coconut milk,
chicken stock, gala... Read More
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Chicken In Green Curry (Gang Keao Wan Gai)
In a large saucepan, heat 1/4 cup of coconut milk with the green curry
paste. Stir until it is well blended and a thin coat of oil appears on the
surface. Add the chicken and cont... Read More
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Chicken Soup With Galangal (Kai Tom Kha)
This one's a bit more complex and gets into some exotic ingredients.
All of them should be available from an Asian grocery. If you have
any questions about what the ingredients are... Read More
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Chilis In Oil (Nam Prik Pow)
Heat the oil, fry the garlic until golden brown, removve with a slotted
spoon and set aside. In the same oil fry the shallots until crispy, remove
and set aside. Fry the chilis un... Read More
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Clay Pot Shrimp With Bean Thread Noodles- Go
CILANTRO PESTO: Using a mortor and pestle or a spice
grinder, crush or grind the peppercorns to a fine
powder. Combine the pepper, cilantro roots and
garlic; work the thre... Read More
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Coconut Chicken Soup
A very simple one...
Heat stock and add galangal, chili, whipping cream and coconut milk.
Cut chicken up into bite size pieces. As soon as the mixture begins
to bo... Read More
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Coconut Custard
I thought I detested coconut until I discovered coconut milk and
cream and all the goodies made with it. I still think the texture of
the dried stuff we get in stores is pretty abo... Read More
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Coconut Rice Noodles
Preparation: Cut the tofu into 1-inch cubes. Crumble
the creamed coconut. Grate the onion. Finely slice the
chillies. Crush the garlic cloves. Thinly slice the
spring onions... Read More
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Cold Noodles With Pineapple
Boil the noodles for 2 or 3 minutes in water until *al
dente*. Plunge into cold water & then drain. Spread
noodles on a large platter & sprinkle with the chopped
pineapple... Read More
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Crab Fried Rice- Khao Pad Poo
A delicious accompaniment for any dish. Vary the number of chili peppers
in the sauce according to personal taste.
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Heat a large skillet and add the oil. Stir-fry... Read More
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Crispy Fried Noodles
Heat the oil to very hot. Drop a handful of uncooked
noodles into the hot oil. They will immediately puff
up to several times their size. Turn them over &
quickly fry the... Read More
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Curried Shrimp - Goong Pad Pong Garee *
The subtle flavor of the curry compliments the fresh flavor of the shrimp
very well in this quick and easy recipe.
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Heat a large skillet and add the oil, garlic and shri... Read More
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Curry Paste (Thailand)
Source:Pacific and Southeast Asian Cooking - Time/Life
*DIRECTIONS* Under cold running water, wash the chilies and remove
their stems. Brush out any seeds that cling to the... Read More
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Curry Without Tears
you can of course make the curry with any meat, poultry, fish or
vegetables you wish. This is for a simple kaeng phet kai (chicken
curry). method
Heat the sauce. Ad... Read More
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Deep-Fried Tofu With Peanut Sauce
Cut the tofu into cubes 1" X 1" X 1 1/2". Set aside.
Make a paste of the garlic, cilantro root, chili
peppers & salt. Add the vinegar & mix.
Dissolve the... Read More
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Deep-Fried Tofu With Peanut Sauce (Blacker)
This is one of my favorites. Deep fried tofu with a
peanut sauce for dipping. This one calls for pressing
the tofu first. It makes it denser.
1: Wrap tofu in 3 ... Read More
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Deep-Fried Yellow Bean Paste (Baa Yir)
In a mortar pound the drained moong beans to form a
paste. Add the other ingredients in turn, stirring
well. Pluck a small piece of the paste and form into
a ball the size... Read More
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Asian & Pacific Island 