Thailand - Waterfall Beef Salad (Nua Yang Nam Tok)

Waterfall Beef Salad 

(Nua Yang Nam Tok)

Makes 1 Serving

Ingredients

-       1 - 10 oz. NY Strip Steak

-       2 tablespoons of ground roasted Sweet Rice

-       1.50 oz. Fresh Lemon Juice

-       fish sauce to taste

-       1 teaspoon Nam Prik Poaw (chili paste)

-       Dry red or fresh chili peppers

-       (season to taste, usually 1-2 chopped chili's or 1/8 teaspoon will do)

-       1/4 cup sliced Red Onion

-       1/8 cup chopped Green Onion

-       1 fresh Tomato (Sliced into wedges)

-       3 - 4 pieces of Leaf Lettuce

Directions

-       Grill the Steak to you liking.

-       Then slice into thin (1/8") pieces

-       Place all ingredients except the rice and lettuce in a large mixing bowl.

-       Toss well.

-       Place the lettuce on a serving bowl.

-       Place the Salad mixture over the lettuce.

-       Sprinkle the sweet rice over the top.

-       Garnish with Tomatoes.

Thailand - Chicken in Coconut Milk (Tom Kha Kai)

Chicken in Coconut Milk 

(Tom Kha Kai)

Ingredients

-       2 Tablespoons Siamese ginger, sliced

-       1 stalk lemon grass, cut into, 1" pieces

-       1 1/2 Tablespoons hot pepper, chopped

-       1/3 cup mint leaves

-       4 cups coconut milk

-       3 - 4 Kaffir lime leaves

-       1 1/2 cups chicken breast, slices

-       3 1/2 Tablespoons fish sauce

-       2 Tablespoons lime juice

-       2 green onions, cut into 1" pieces

Directions

-       Using a medium - sized pot, add coconut milk and place over medium heat.

-       Add Siamese ginger, lemon grass Kaffir lime leaves. Cook 1 - 2 minutes.

-       Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.

-       Pour in fish sauce and green onions.

-       Remove from heat.

-       Stir in chopped hot peppers, lime juice, and mint leaves.

-       Serve hot with steamed Jasmine rice.

Thai - Thai Steamed Mussels

Thai Steamed Mussels

Ingredients

-       500 g/1 lb mussels

-       125 g/4 oz white fish fillets

-       125 g/4 oz raw prawns

-       1/2 teaspoon chopped garlic

-       1/2 teaspoon sugar

-       1/2 teaspoon ground black pepper

-       2 teaspoons finely chopped fresh coriander

-       1/4 teaspoon finely grated kaffir lime rind or lemon rind

-       1 tablespoon finely chopped spring onions (scallions)

-       2 teaspoons fish sauce

-       2 teaspoons cornflour (cornstarch)

-       1 egg white

Directions

-       Scrub mussels and beard them as described above, discarding any which are not tightly closed.

-       Steam in a pan with very little water until they open.

-       Discard any that do not open.

-       Remove the top shells and discard.

-       Finely chop the fish and prawns, either by hand or in a food processor.

-       Crush the garlic with the sugar and combine with all the other ingredients.

-       Mix into the fish, and cover each mussel with a teaspoon of the mixture, moulding it over the mussel.

-       If liked, top each with a slice or two of red chilli.

-       Steam over boiling water for 8-10 minutes or until the fish and prawn paste is cooked.

-       Serve warm or at room temperature.

Thailand - Thai Fish Balls

Thai Fish Balls

Ingredients

-       500g White Fish Fillets

-       2 tsp Red or Green Thai Curry Paste

-       pinch of Salt

-       1 Tblsp Fish Sauce

-       1 Tblsp chopped Coriander Leaves

-       Oil for deep frying

Directions

-       Chop the fish roughly into chunks then process in food processor until it makes a paste.

-       Add the fish sauce, curry paste and salt and blend for another 30 seconds til well mixed.

-       Transfer to a bowl and mix in the coriander.

-       Roll into small balls and chill in the fridge for half an hour or so to set firm.

-       Deep fry for about 2 minutes, drain on kitchen paper, stick a toothpick into each and serve with Sweet Thai Chilli Dipping Sauce.

Thailand - Deep-Fried Beancurd Stuffed with Minced Pork (Tao Hu Thod Sod Sai Moo)

Deep-Fried Beancurd Stuffed with Minced Pork (Tao Hu Thod Sod Sai Moo)

Makes 10 servings

Ingredients

-       20 pcs : firm beancurd

-       1kg : pork, minced

-       60g : garlic, peeled, chopped

-       10g : white peppercorns, freshly grounded

-       40g : Chicken Bouillon

-       1 ltr : Corn Oil , for frying

-       Garnish

-       700ml : Chicken Dipping Sauce

-       200g : peanuts, roasted, grounded

-       50g : coriander leaves (Chinese parsley), chopped

Directions

-       Cut the beancurd diagonally into half and slit the longer side for stuffing.

-       Mix the minced pork with chopped garlic, white pepper and Chicken Bouillon and mix well.

-       Stuff a tablespoon of the mixture into the beancurd.

-       Heat Corn Oil in a pot or deep-fryer at 180C.

-       Add the stuffed beancurd into the pre-heated oil and deep-fry until golden brown.

-       Remove and place on paper towels. Keep warm.

Serve

-       Combine the Chicken Dipping Sauce with grounded peanuts and chopped coriander leaves.

-       Pour it on serving saucers and serve it with the deep-fried stuffed beancurd.

-       Serve hot.

Thailand - Stuffed Crabs (Poo Cha)

Stuffed Crabs 

(Poo Cha)

This recipe is usually made with fresh crabs; the crabs are cooked, the meat is removed and mixed with the other ingredients, the mixture stuffed back into thecleaned crab shells, and then fried. If you would like to make the recipe withcanned crab meat, you can stuff the mixture into crab shells if you can find them, or any other type of seafood shells, or you can simply form the crab mixture into cakes without any shell.

Ingredients

-       Fish sauce to taste

-       3 tbsp Lime juice

-       1 tbsp Garlic chop fine

-       1 tbsp Palm sugar

-       1 tbsp Chili paste

-       6 Crabs, small OR

-       1/2 lb Crab meat

-       1/2 lb Ground pork

-       1/2 lb Shrimp or Prawns chop fine

-       1/4 cup Green onions chop fine

-       1 tbsp Coriander leaves chop fine

-       1 tbsp Garlic chop fine

-       1 tbsp Fish sauce

-       1 tbsp Corn starch

-       1 tsp Soya sauce

-       1/2 tsp Black pepper ground

-       1/2 tsp Salt

-       1/2 tsp Chili paste

-       1 Egg

-       Peanut oil for deep frying

Directions

-       Combine fish sauce, lime juice, garlic, palm sugar and chili paste in a bowl and mix to dissolve sugar.

-       Set aside.

-       If using fresh crabs, steam for 30 minutes or until cooked.

-       Remove crab meat from shell, being careful not to destroy the shells.

-       Mix crab meat, ground pork, shrimp or prawns, green onion, coriander leaves, garlic, fish sauce, corn starch, soya sauce, black pepper, salt, chili paste and egg.

-       If using crab shells, stuff shells with mixture.

-       If not, form mixture into 6 cakes about 3/4 inch thick.

-       Heat oil to 350F and deep fry shells / cakes for 8-10 minutes until golden brown.

-       Drain on paper towels and serve with sauce on the side.

Yield - 6 shells / cakes

Thailand - Spicy Chicken with Thai Basil

Spicy Chicken with Thai Basil

Makes 1 Serving

Ingredients

-       8 oz. thinly Sliced Chicken

-       2 oz. fresh chopped Thai Basil leaves

-       fish sauce tot taste

-       3 oz. sliced white onions

-       3 oz. sliced bell peppers

-       1.5 oz. Chili Sauce

Directions

-       Heat and season your wok.

-       Add the chicken first.

-       Cook for 30 Seconds.

-       Next, add the Vegetables along with the Thai Basil, cook for another 45 seconds.

-       Season with the Chili Sauce and Fish Sauce.

-       De-glaze the wok with 3 oz. of stock and serve.

Wonderful Thai chicken dish with lots of basil Or substitute the chicken with mixed vegetables- choose from among bell peppers, string beans, water chestnuts,tomatoes, bamboo shoots, miniature corn, asparagus, cucumbers, zucchini,Japanese eggplant, and mushrooms.

Serves 2-3.

Thailand - Sesame-Crusted Chicken Strips With Sweet And Sour Lemon Dipping Sauce

Sesame-Crusted Chicken Strips With Sweet And Sour Lemon Dipping Sauce

Makes: 4 servings

Ingredients:

Marinade

-       1 tablespoon cornstarch

-       1 tablespoon fresh lemon juice

-       1 teaspoon soy sauce

-       1 pound chicken tenders or boneless skinless breasts

Sauce

-       1/3 cup water

-       1/3 cup fresh lemon juice

-       2 teaspoons packed brown sugar

-       1 teaspoon honey

-       1/2 teaspoon soy sauce

-       1/4 teaspoon white vinegar

-       1/4 teaspoon freshly grated ginger

-       Zest from 1 lemon

-       1 cup panko (Japanese-style bread crumbs)

-       3 tablespoons untoasted sesame seeds

-       1 egg, lightly beaten

-       Vegetable oil for deep-frying

-       1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

Directions:

-       Combine marinade ingredients in a bowl. If using chicken breast, cut crosswise into 1-inch strips.

-       Add chicken and stir to coat. Let stand for 15 minutes.

-       Combine sauce ingredients in a small saucepan.

-       Set aside.

-       In a 2-quart saucepan, heat oil for deep-frying to 350 degrees F.

-       Mix panko and sesame seeds in a shallow bowl.

-       One at a time, dip chicken strips into egg, drain briefly, then coat with panko mixture.

-       As the chicken strips are coated, deep-fry chicken, a few strips at a time, turning once until golden brown, 2 to 3 minutes per side.

-       Remove with a slotted spoon and drain on paper towels.

-       Place sauce over medium-high heat and bring to a boil; cook until sugar dissolves, about 2 minutes.

-       Add cornstarch solution and cook, stirring, until sauce boils and thickens.

-       Pour sauce into a bowl for dipping and serve with chicken.

Thailand - Seafood Clay Pot (Bot Daek)

Seafood Clay Pot 

(Bot Daek)

This recipe is traditionally made in a clay pot, but any pot may be used.

Ingredients

-       2 cups Fish or chicken stock

-       1/4 cup Shallots slice thin

-       Fish sauce to taste

-       2 tbsp Lime juice

-       1 tbsp Garlic slice thin

-       1 tbsp Lemon grass slice thin diagonally

-       1 tsp Chili paste

-       2 Lime leaves (Kaffir)

-       6 oz. Rock cod or any firm white fish cut into 6 pieces

-       6 Mussels cleaned and debearded

-       6 Prawns shelled and de-veined

-       6 Scallops

-       2 Squid cleaned

-       2 Snow crab legs

-       1/2 cup Coriander leaves

Directions

-       Slice the squid tubes into 1 inch rings. Chop crab legs into 3 pieces each.

-       Bring stock, shallots, fish sauce, lime juice, garlic, lemon grass, chili paste and lime leaves to a boil.

-       Add cod pieces and mussels. Cover and boil over medium heat for three minutes, or until mussels open and meat starts to pull away from the shell.

-       Add the scallops and crab legs. cover and boil for another 30 seconds.

-       Add the prawns and squid. Remove from heat and stir to mix.

-       Serve garnished with coriander leaves.

Yield - 6 pieces of each type of seafood

Thailand - Sea Scallops In Sweet Chili Sauce

Sea Scallops In Sweet Chili Sauce

Only marinate for 10 minutes, any longer will cause the limejuice to "cook" the raw scallops and the flesh will become mushy when cooked. This recipe can also be made with peeled and deveined jumbo prawns or a filet of fish, such as black bass or red snapper.

Makes: 4 servings

Ingredients:

-       Marinade

-       2 tablespoons fresh lime juice

-       1 teaspoon grated lime zest

-       1-tablespoon fish sauce

-       1 teaspoon grated ginger

-       1 1/2 pounds sea scallops

-       2 tablespoons vegetable oil

-       1/4 cup sweet chili sauce

-       2 tablespoons chicken broth

-       2 teaspoons fish sauce

-       Hot steamed rice

-       1/4 cup coarsely chopped cilantro

Directions:

-       Combine marinade ingredients in a medium bowl.

-       Add scallops and stir to coat. Let stand for 10 minutes.

-       Drain scallops and pat dry with paper towels.

-       Heat a wide nonstick frying pan over medium-high heat until hot.

-       Add oil, swirling to coat the bottom.

-       When oil is hot, add scallops, and pan-fry, turning once, until golden brown, about 2 minutes on each side.

-       Combine sweet chili sauce, broth, and fish sauce in a small saucepan; heat to simmering.

-       Simmer until sauce thickens slightly, about 2 minutes.

-       Serve scallops with rice, drizzle with sauce, and garnish with cilantro.