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Ajad (Thai Pickled Cucumber) 4 tbl vinegar 1 tsp sugar 2 tbl sliced cucumber 2 tbl shallots, sliced 1 tsp chopped green chilies Mix, bottle and keep for a few days before using. Top
Bean Sauce 4 tbl fermented yellow bean sauce 4 tbl chicken broth 1 tbl dark sweet soy sauce 1 tbl prik dong 1 tbl minced garlic 1 tsp palm sugar This is mixed and tasted, if required you can add extra sugar, and some of the vinegar used to pickle the jalapenos, for balance. Top
Bpeek Kai Yat Sai Koong (Stuffed Chicken Wings) This recipe was a popular one at the restaurant that my wife was working in, located in Merrimack New Hampshire. The original was available in two strengths "normal" and "five flames" - so you can suit yourself as the heat by simply increasing and decreasing the amount of chilis and curry paste that is added to the stuffing mixture. As for the question "how many does it make" the answer is that it depends on how well you stuff the wings. These little morsels can be eaten as a starter, as a snack, as a side dish with a large Thai dinner. 12 chicken wings Marinade 1 tsp fish sauce ¼ cup takhrai (lemon grass), very finely sliced 2 tbl minced garlic 1 tsp freshly ground prikthai (black pepper) ¼ cup chopped pak chi (cilantro) Stuffing drained nam jim wan (see method) drained khing dong (see method) 1 cup shrimp, pureed or finely chopped 1 tbl prik ki nu daeng (red birdseye chilis), minced 1 tbl prik nam pao (chili paste in oil) 1 tbl red curry paste Chop the chicken wings in half. Combine the marinade ingredients and marinade the wings overnight. Then separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold). Drain about one tbl of the ginger from a bottle of khing dong and 1 tbl of the chili/garlic mixture from a bottle of nam jim wan. Combine all the ingredients of the stuffing to form a fine paste and then stuff the wing portions with it. The mini drumsticks can now be barbecued or deep fried until golden brown. Serve with khing dong and nam jim wan. Footnote: if you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red ... as a warning to the unwary! Top
Bu Ja (Crab And Pork) This is traditionally made from whole fresh crabs. The fresh (read that as alive) crabs are killed by dropping them in boiling water, then the shells are split, and the meat extracted for the recipe. However, you can simply buy crab meat and if you don't have crab shells, you could easily use ramekin dishes (though the shells are nice and showy for party food). The food should be steamed in a bamboo steamer to avoid condensation dripping onto the cooking food. Alternatively if you use a metal steamer cover the food with a paper towel which is not in contact with the food, or simply steam the crab in a microwave on medium or low heat. If you use a microwave, let the dish stand for one minute after each three minutes cooking, and check for "doneness" by probing it with a fork. If you prefer to omit the pork, use extra crabmeat, or chopped shrimp, instead. 1 duck egg (or large hen's egg) 2 tbl chopped garlic 2 tbl chopped coriander (including the root if possible) 4 oz. crabmeat 4 oz. ground pork 2 tbl fish sauce 1 tbl light soy sauce Pinch of sugar Combine all the ingredients in a food processor, and then spoon a quarter of the mixture into each of four crab shells or ramekin dishes, and steam for about 15 minutes until cooked. Garnish with slivered red and green chills and coriander leaves. Note: if you want the dish to be a little more spicy, add a little grated ginger and sliced jalapeno (prik chi fa daeng). Top
Bu Lon (Crab Dip) 1½ cups coconut milk 1 cup crabmeat, shredded 4 tbl hom daeng (shallots), thinly sliced 2 tbl nam makham piak (tamarind juice) 1 tbl prink chi fa daeng (red Thai jalapenas), sliced 1 tsp nam som paep (palm sugar) salt and pepper to taste bai chi (cilantro leaves), for garnish In a saucepan, bring the coconut milk to a simmer, and add the crabmeat, stirring occasionally for about 5 minutes. Add the remaining ingredients except the sugar, salt and pepper, and continue to simmer until it thickens to a sauce-like consistency. Taste and add the sugar, salt and pepper to taste. Serve in individual small bowls, garnished with cilantro leaves. Will keep 2 or 3 days in the refrigerator. Top
Bu Pad Phom Kari (Curried Crab Claws) This is a mild curried dish, usually served as a counterpoint to a more intense curry or garlic dish. It can be prepared with crab claws, or with a cup of crab meat, or a mixture of crab meat and shrimp. Since it is often eaten with chop sticks, you might consider removing the meat from the claws, as this makes it easier for the spice flavours to penetrate and easier to eat the food. Thai curry powder (phom kari) is unlikely to be available outside Thailand. Use a mild Indian curry powder instead. Prik yuak is a sweet green chili, if not available use green bell peppers or canned jalapenos to taste. 2 spring onions (scallions/green onions), sliced thinly 1 cup crab meat 1 tbl garlic, sliced thinly 2 tbl fish stock 1 tsp phom kari 1 tbl light soy sauce 2 tbl fish sauce 2 tbl shallots, sliced thinly 1 tbl julienned prik yuak pinch of sugar Heat some oil in a wok, and stir fry the garlic and onions. Add the fish stock, soy sauce and fish sauce, and stir fry the crab until nearly cooked, then add the remaining ingredients. Line a serving dish with lettuce and pour the crab over it, garnish with coriander leaves, lime leaves, and slices of cucumber. If using crab claws, then steam the crab claws, and combine the remaining ingredients separately, and reduce them to form a dipping sauce. This dish is of course served with the usual Thai table condiments, and personally I like to add quite a bit of prik dong (red chilis in vinegar) to it. As always with this type of tropical seafood dish, you can serve it hot, at room temperature, or chilled. Top
Bu Pad Hom Yai (Crab & Onion) This is a simple stir fry, that shows that not all Thai dishes are laden with spices and chili! In Thailand we buy a large crab and a bag of "baby" crabs - about an inch across), still alive, and take them home to make this dish. Since baby crabs are not common in western supermarkets, and most people have an aversion to killing them by dropping them into a hot wok, this version of the recipe may be preferred. This is a "one plate" dish, served on its own as a light breakfast or luncheon dish, or with other items a part of a Thai dinner. Western celery can be used if Chinese celery (celeriac) is unavailable. Top
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). 1 portion of red curry sauce 1 cup diced chicken 1 cup bamboo shoots, julienned 2 tbl lime leaves Heat the sauce. Add the bamboo shoots and cook for three or four minutes, then add the chicken and lime leaves and cook until the chicken is cooked through. (If you choose to make this with beef instead you will need to cook the meat for longer, so add it first, and cook until it just begins to be tender, then add the bamboo). Top
Gaeng Leung This curry is *hot*, as a complement to it I suggest the Kai Yang Isan recipe. This is a curry that is best if you have an angler in the family. You can probably prepare it with anything that you catch that doesn't eat you before you get it on the plate. I particularly like it done with catfish. If you don't have access to fresh caught fish, you can use any shop bought fish. Mackerel is a good staple. 1 lb. filleted fish (catfish or mackerel) ¼ cup fish sauce ½ cup shallots ½ cup crushed garlic ½ cup prik ki mu 2 tbl kapi (fermented shrimp paste) 5 cups water 2 tbl palm sugar 1/3 cup tamarind juice ½ cup long beans ½ cup bamboo shoots If using mackerel discard the head and tail, cut the fish in half along its belly, discard the backbone. If using catfish just chop it into chunks, and warn the diners about the bones. Briefly fry the kapi to bring out it's flavor. In a blender or food processor, place a cup of water, the fish sauce, shallots, garlic, thinly sliced prik ki nu and fermented shrimp paste. Blend to a coarse paste, and add to 4 cups of water in a saucepan and bring to a boil. Add the fish, palm sugar, tamarind juice, sliced long beans and sliced bamboo shoots. Bring to a boil, reduce the heat until it is just boiling and the fish is cooked (about 5 minutes). Serve over Thai Jasmine rice. Top
Gaeng Massaman Kai (The Curry Paste) The "massaman" indicates that the recipe is of a "musselman" or Islamic origin, and it probably owes something to early Portuguese influences, and is similar in concept to the "sour and hot" Goan style vindaloo dishes. By Thai standards this is usually a fairly mild curry. First you must prepare a massaman curry paste. This can be prepared in advance and stored in the fridge in a preserving jar for several weeks or even months. 10-20 dried red chills 1 tbl ground coriander seed 1 tsp ground cumin 1 tsp ground cinnamon (from fresh bark) 1 tsp ground cloves 1 tsp ground star anise 1 tsp ground cardamom 1 tsp ground white pepper 4 tbl chopped shallots (small red skinned onions) 1 tbl kaffir line skin 1 tbl kapi (preserved shrimp paste) 4-6 tbl chopped garlic 1-2 tsp fish sauce ½" cube galangal root, roughly chopped 2 2" pieces of lemon grass, sliced into thin rounds The galangal is roasted before use. The ground spices should preferably be fresh, in which case you should briefly toast them in a wok without any oil to bring out the flavor before grinding them. The ingredients are blended to a fine paste (traditionally in a heavy granite mortar and pestle, but you can use a food processor just as well, and with far less effort). Note if you can get fresh red chills you can usefully use them instead of the dried ones. Top
Gaeng Massaman Kai (The Curry) 1 lb. chicken (pork or beef), in bite-sized pieces 3 cups coconut milk. 2 tbl roasted peanuts (unsalted of course) 5 peeled, but whole, small onions. 5 small potatoes, peeled and partly boiled. 3 bay leaves 5 roasted cardamom fruits (i.e. the whole pod) 1 small piece of roasted cinnamon bark 3 tbl palm sugar 3 tbl tamarind juice (use white vinegar if you can't get tamarind juice) 3 tbl lime juice 1-3 tbl Massaman curry paste 1-3 tsp crushed garlic. (optional) Allow the coconut milk to separate and you will have about 1 cup of thick "cream" and two cups of thin "milk". In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are using beef you will need another two cups of milk. Simmer the meat until just tender. Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the flavor is brought out and maximized. The coconut oil will separate out and can be skimmed off with a spoon or ladle. (this makes the dish much less trouble for those watching their weight or heart). Add the remaining cream and curry paste to the meat. Add the peanuts. taste and adjust the flavor until it is (just) sweet, sour and salty (by adding sugar, tamarind juice, lime juice and fish sauce). Add the remaining ingredients and cook until cooked. Note: the potatoes we use are a yellow fleshed sweet potato sometimes called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavour. Serve it on a bed of rice, or double the amount of potatoes and serve it alone. Accompany with a dressed green salad, a bowl of pickled cucumbers, and strong lager (Singha is traditional) or robust red wine. The traditional Thai table also offers chills in fish sauce (Phrik nam pla) chilies in vinegar (phrik nam som or phrik dong), powdered chile (phrik phom), sugar, and often MSG. You can add about a tsp. of MSG to the above recipe to bring out the flavor. Top
Gaeng Som Pla (Sour Soup) This is a popular fish soup that is quite common in Thailand, where it is usually prepared using a local fish known as pla chon. However for the purpose of this recipe, I suggest using tinned herrings packed in brine. It can also be prepared just as successfully using chicken and chicken stock (when it is known as gaeng som kai). If you can't find krachai (lesser ginger) then use ordinary ginger. 1 ½ lbs. fish fillets. 4 cup fish stock 3 tbl chopped garlic 3 tbl chopped shallots 3 tbl krachai (lesser ginger), thinly sliced 3 tbl mixed red and green prik chi fa (jalapenos), thinly sliced 1 tsp kapi (shrimp paste) ¼ cup fish sauce ¼ cup tamarind juice 1-2 tbl palm sugar (to taste) 2 cup very coarsely chopped green vegetables Heat the stock to simmering point, and add all the ingredients except the fish and return it to the boil. Add the fish and simmer until the fish is cooked through. This dish can be eaten as a soup course, but as I have remarked before in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Therefore you should use a slotted spoon to remove the fish and serve it in individual bowls to the diners, the soup liquor is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot of fondue cooker to keep it hot if you wish). Top
Gai Pad Khing This is one of a pair of recipes that cause some confusion because of their similar names: gai = chicken; pad = stir-fried; khing = ginger. So this dish is chicken stir- fried in ginger. This is a simple, quick meal that could equally be made with pork or beef, or even shrimp, or for the vegetarians, tofu marinated in a mixture of dark soy and fish sauce for flavor. 2-3 red chilies (prik ki nu), slivered 3 tbl peanut oil 1 tbl chopped garlic 1 cup chicken, cut into bite sized pieces 1 cup mushroom, sliced 3 tbl grated ginger 2 tbl fish sauce 2 tbl dark soy sauce 2 tbl oyster sauce 3 tbl chopped onion 3 tbl scallion/green onion, cut into 1" pieces 1 cup prik chi fa (a variety of jalapeno; optional) A pinch of sugar Ground prik thai (black pepper) Bulbs of 3 to 4 scallions, and cilantro leaves for garnish Mix the fish sauce, soy and oyster sauce ready for use. Bring the oil to the smoking point in an adequately large wok, and add the chicken and garlic, and stir fry until the chicken begins to change color (this is quite quick, so don't overcook). Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked. Serve with steamed rice, and garnish. The recipe for pork is identical, beef if it is used should be marinated in a mixture of 2 tbl of whiskey and the fish sauce, soy sauce and oyster sauce, which should be retained after marinating to be added to the cooking. Top
Gai Pad Prik Khing (Chicken And Veggies) This is the second of my pair of confusing recipes: consider the literal meaning: gai = chicken; pad = stir-fried; prik = chilli; khing = ginger; so it's chicken stir-fried with chillis and ginger, right? Unfortunately, in this case, its wrong. How the name came about I don't know, but the dish is essentially chicken stir fried with veggies. Even more puzzling it doesn't have either ginger or chilis in the ingredient list! Unlike gai pad khing, which is cooked at smoking point, this dish is cooked at medium high - any more heat and the vegetables will be cremated! As with gai pad khing this dish can also be made with pork or beef. This is a good dish for those who don't like really hot food, as it can easily be prepared with less curry paste. Finally, if you can't find Thai red curry paste, you could use a little Indian curry powder, blended in some coconut cream. Though the flavour is undoubtedly different, it is quite acceptable. 3 tbl peanut oil 1 cup chicken, cut into bite sized pieces 1 cup veggies (either swamp cabbage, long beans, or broccoli, or a mixture of beans and broccoli) 3 tbl red curry paste 4 tbl fish sauce 1 tbl sugar Stir fry the curry paste for a short while, until the mixture becomes aromatic, and a little oil is driven out of the paste by the cooking process. Add the chicken and stir fry briefly, until it just begins to turn whitish. Add the remaining ingredients, stir until it is heated through, and taste for flavour balance. Serve with steamed rice, and garnish with lime and basil leaves. Special thanks to - Muoi Khuntilanont. Top
Gratiem Dong (Thai Pickled Garlic Or Shallots) 4 tbl vinegar 1 tsp sugar 4 tbl garlic or shallots Top
Haw Mukh (Fish Custard) Haw mukh is a rarity: a dish intended as an appetizer or snack. It is essentially a custard made from curried steamed fish. A non curried set of ingredients is included as an "afterthought", though to avoid repetition I won't repeat the method - I leave that to the experience and imagination of the lovers of bland food. In Thailand this is steamed in little cups made from banana leaves, pinned together with tooth picks, but you could just as well use ramekin bowls. 2 eggs 1 lb. white fish (cod), cut into small bite sized chunks 5 tbl finely chopped phak bung (swamp cabbage) 6 tbl red curry paste 6 tbl finely chopped, freshly toasted peanuts 3 tbl finely chopped bai makrut (kaffir lime leaf) 6 tbl thick coconut milk 2 tbl fish sauce 2 tbl corn starch 2 tbl prik ki nu daeng (red birdseye chilis) julienned Mix all the ingredients but the peanuts, julienned chilis, phak bung and fish in a food processor. Line the bowls with the phak bung, then put the fish in the bowls. Stir the peanuts and chilis into the sauce mixture and pour over the fish. Leave a little expansion space at the top of the dish. Place the filled bowls in a steamer, and steam for 15 to 20 minutes (until the fish is cooked and the sauce has set into a custard like consistency). Either serve the dishes 'as is' with the usual Thai table condiments, or for a more formal occasion, whip some thick coconut milk, and garnish each bowl with a couple of teaspoons of the whipped coconut milk and a slivered red chili. Top
Haw Mukh (Fish Custard, Non-Chile Version) Haw mukh (fish custard, non-chile version) 4 egg yolks 2 cups coconut milk 2 tbl fish sauce 2 tbl corn starch Follow the instructions for Haw mukh, the normal version. Top
Hoi Tohd (Fried Mussels) Just the thing if you're in a hurry: and a tasty party food, or between meal snack as well. For a light snack, the mussels are eaten alone, using a convenient half shell as a spoon/knife. For a more substantial meal, the mussels are transferred to a platter, and the beans, bean shoots etc to another, then the veggies can be eaten with rice or noodles, accompanying the mussels. In many cases the mussels are eaten with the fingers, as this makes it easier to dip them in the chosen, and usually fierily hot, dipping sauce, such as nam prik kapi, nam prik kiga, or nam prik narok. 1 kilogram mussels 1 cup tua phak yao (long beans), cut into 1" pieces (optional) 1 cup tua ngok (bean sprouts) (optional) ½ cup hom daeng (shallots), thinly sliced 2 tbl kratiem (garlic), minced 1 tbl nam prik pao (toasted chilis in bean oil) 1 tbl prik ki nu daeng (red birdseye chilis), thinly sliced 1 tsp nan tan sai daeng (brown granulated sugar) 1 tsp prikthai (black pepper), freshly ground Clean the mussels, carefully removing the beards. In a wok or skillet over medium heat, sauté the shallots and garlic until aromatic. Add the mussels, stir fry on high heat for 1 minute, add the remaining ingredients (except the beans and bean sprouts) and cover the pan, reducing the heat to medium, for a further 5 minutes. Shake the pan occasionally to move the mussels around and ensure even cooking. Check the cooking: discard any unopened mussels. If you want a substantial meal, add the beans and stir fry until heated through, then remove from the heat and add the bean sprouts, stirring briefly, then transfer to the serving platter. Top
Hot And Sour Fish Soup This is a simple hot and sour soup, made with the fish of your choice. In Thailand the vegetable is generally phak bung (swamp cabbage), but if you don't have that cabbage, kale, or even broccoli can be substituted. For chili paste: 3 tbl sliced prik ki nu daeng (red birdseye or dynamite chilis) 3 tbl finely sliced shallots (purple onions) 3 tbl crushed garlic 1 tbl kapi (fermented shrimp paste) a dash of fish sauce. For the soup: 10 small tomatoes, skinned, seeded, and diced 1 lb. fish, diced 2 lb. vegetables 3 tbl lime juice 3 tbl fish sauce 3 tbl tamarind juice 3 tbl prik chi fa (green jalapenos) thinly sliced 1 tbl a sour hot sauce (such as Tabasco) Combine the ingredients for the chili paste to a fine even consistency. Wash and dice the fish. Place the fish in a bowl, add the lime juice, fish sauce, tamarind juice, Tabasco and chili paste, and leave to marinade for at least an hour. Bring two cups of water to a boil in a medium saucepan or wok, and add the liquid from the marinating fish, then add the vegetables and boil for about two minutes. Adjust the flavour to taste (it should be a little salty and a little sour, and as hot as you desire it at this stage). Add the tomato and bring back to the boil. Add the remaining ingredients, return to the boil, and stir occasionally until the fish is cooked. Top
Hot Thai Meatballs These spicy meatballs may be eaten hot or cold. Tempura-style batter: 1 egg yolk 1 cup cold water (preferably ice cold) 1 cup plain flour 1 tsp prik pon (freshly ground dried chili) 1 tsp mustard powder Meatballs: 6 tbl ground pork 2 tbl chopped onions 1 tbl chopped prik ki nu (birdseye or dynamite chilis) 1 tbl freshly grated root ginger 10 prik ki nu daeng (red chilis), with the stalks attached. Mix the egg yolk and water, then stir the flour to break up any lumps, and then dump the flour in the water and egg and stir to combine: it should be slightly lumpy and floury-looking in appearance. Add and combine the chili powder and mustard. Mix the ingredients for the meatballs, and make 10 meatballs. Into each insert a chili so that just the stalk protrudes, then dust them with flour, coat with batter. Deep fry in medium hot vegetable oil until the batter is a golden brown (about 3 minutes). Drain the excess oil and serve. The protruding stalk makes a convenient method of picking them up and eating them. Top
Iscrem Kathi Sai Khing Wan (Coconut Milk Ice-Cream With Candied Ginger Topping) This I suppose is what everybody wants when most of the web is situated in lands where winter is starting, and there is probably snow on the ground... Still I had to wear winter clothing this morning - the temperature was down to 24C (75F) when I left for work and my teeth were positively chattering. In order to get the correct effect in the ginger it is 'distressed' a little first. We do this by rolling it through a heavy roller designed to tenderize dried squid. However you should be able to get a similar effect with a pasta roller or even a rolling pin. The slices should be of uniform thickness so I suggest a sharp kitchen slicer rather than a hand held knife. For restaurant presentation the slices of ginger are cut to uniform pretty shapes using small confectioners' biscuit cutters, or the type used to cut out cake decorations. Preparation of the candied ginger: 1 cup sliced ginger 2 cup water 1 ½ cup palm sugar baking soda (sodium bicarbonate) lime juice If you are using tender young ginger you may leave the skin on. Older ginger should be peeled. This may be easier after it has been sliced. Slice the ginger into uniform roundels about an eighth of an inch thick, and then roll them until they are half the original thickness. Dust the ginger lightly with the baking soda, and leave to stand for about 10 minutes. Remove the baking soda by vigorously brushing with a stiff bristled brush to produce a slightly matte texture to the surface, and then immerse in lime juice for an hour. This has the effect of heightening the flavor, and also giving the ginger a delicate pink color. Bring the water to a boil, and stirring continuously add the sugar a little at a time until all is dissolved and forms a sticky, syrupy consistency. If necessary add a touch more water to ensure all the sugar is dissolved. Reduce the heat to very low and add the ginger slices and simmer, very gently, for 10 minutes, then turn off the stove and allow the ginger to cool naturally. Remove the ginger from the liquid and drain it (you don't have to be overly enthusiastic about this, but it shouldn't be too wet either), and put it in a sterile preserving jar, and keep in the refrigerator for at least a week before use. Reserve the ginger syrup in another sterilized jar, to pour over the ice cream. Ice Cream: Ice cream is clearly not "authentically Thai" in the sense that it has been served for hundreds of years (Thailand is a tropical country and without modern refrigerators it is very difficult to make ice cream), but it is now widely available and very popular. However two things are uniquely Thai: firstly it isn't made with animal milk, but with coconut milk, and secondly it is not usually flavored with fruit, but rather with savories such as corn, sweet potato, or herbs. 1 pineapple 2 cup coconut milk 1 cup water 1 cup corn kernels, pureed 1 tsp vanilla or rosewater (optional) 2 tbl shredded coconut (see below) ½ to 1 cup sugar. pinch of salt In a dry wok or skillet, over medium heat, toast the coconut 'meat' until golden brown, and set aside to cool. Split the pineapple in half lengthwise, and scoop out the woody heart of the fruit and then place the two halves in the refrigerator to cool. Combine the coconut milk and water, and warm it, then stir in the sugar, and stir until dissolved. In a blender, puree the corn kernels (or use a can of creamed corn), and then stir it into the coconut milk, combining thoroughly. Add the rosewater if you are using it, and a dash of salt and taste for flavor balance. Transfer to a mixing bowl and, with a hand beater, whisk to thoroughly to incorporate air. Pour the mixture into the two hollows in the pineapples and transfer to the ice box, and chill until set. Any extra ice cream can be cooled in ramekin dishes or similar. Slice the pineapple into horizontal slices, and serve to the diners with any excess ice-cream also shared out, decorating each slice with pieces of candied ginger. Fold the fried coconut into the reserved ginger syrup, and pour over the slices of ice cream, decorate with mint and lime leaves. Top
Jao Bong (Anchovy Dip) This is a traditional Isan [North East Thailand] dip for barbecued meals, steamed fish and vegetable dishes. The traditional method of cooking the anchovies is as shown below: if you prefer you can wrap them in aluminum foil and roast them in a medium oven for 15 minutes. You can also remove the heads and backbones first. You can also use tinned anchovies (drain and use - they are already cooked). 5 bai makrut (kaffir lime leaves), shredded ½ lb. anchovies ¼ cup lemon grass ¼ cup shallots, chopped ¼ cup kha (galangal) chopped 3 tbl prik ki nu (green birdseye chilis), sliced ¼ cup tamarind juice (or rice vinegar) 3 tbl garlic, sliced Wrap the anchovies in banana leaves, and place on the embers of a charcoal brazier until the leaf blackens. Remove from the fire and unwrap. Discard the heads and backbones of the fish. Combine all the ingredients in a mortar and pestle or food processor. Will keep for about 3 weeks if refrigerated. Top
Kaeng Djuut Wunsen Kai (A Chicken Soup) The word kaeng (pronounced 'gang') means two different things: one is a stew like dish, usually a curry or a chili, and the other is a soup. In Thai these are different words, and it is the bane of having to transliterate them into latin characters that reduces them to sameness. Some writers spell the curry word kaeng and the soup-word gaeng, others try to reflect the slightly more aspirated sound of the soup by spelling it 'khaeng'. Whatever: this uses the light semi-transparent vermicelli style noodles known as wunsen in Thai. You should also note that there are two types of soup in Thai cuisine: one type the Toms (tom kha kai, tom yam etc) are designed to be eaten with a meal. The other style, known collectively as kuiteao nam (pronounced roughly "gw-eye-tee-ow nam") or "wet noodle dishes", are a popular form of fast food in Thailand. They form a full meal and are regularly eaten for everything from breakfast to early dinner, costing only about 50 cents for a large helping in stalls and shops across Thailand (perhaps a bit more in Bangkok itself). This kaeng djuut is a kuiteao nam style "luncheon" dish. (In parallel with the kuiteao nam dishes there is a wide range of kuiteao haeng (dry noodles) dishes). The recipe calls for a small amount of tangchi (preserved chinese radish), which can be obtained from Chinese stores. If you can't get it feel free to leave it out entirely. You will also need a chicken stock. In Thailand they eat all of the chicken except the feathers and the beak - and yes they do eat the feet. However the bones are left over, and stock is made from the bones. Take about a kilogram of bones, and break them roughly with a large mallet or the pestle of your mortar and pestle (also widely used by Thai chefs to keep their husband's in line - made of granite it makes a handy weapon :-) To each kilogram of bones add about a tbl garlic, a tbl ginger and a tablespoon of coarsely chopped coriander/cilantro. Cover with water and boil up your stock. Filter well, cool and then skim off any fat that accumulates on the surface if you want a low fat variant. 1 small onion, coarsely chopped 1 tbl coarsely chopped fresh garlic 1 tbl coarsely chopped fresh ginger 1 pint chicken stock (about). 1 tsp coarsely chopped tangchi ¼ lb. chicken cut into bite-sized pieces 2 oz. wunsen (vermicelli) 1-2 tbl fish sauce 1-2 tbl light soy ½ cup mushrooms (shitake is traditional, but western style button mushrooms are fine). 1 tsp freshly ground black pepper 1 tsp chopped coriander leaves as garnish. a couple of green onions sliced lengthwise as garnish palm sugar to taste (about ½ tsp should be sufficient) Soak the wunsen in water at room temperature for about 10 minutes to soften it, then drain it thoroughly. Heat a little oil in a wok and stir fry the onion, garlic and ginger briefly. In a saucepan add the tangchi to a pint of stock and bring it to a gentle boil. Briefly stir fry the chicken to seal it, then transfer the chicken and onion, garlic and ginger to the stock, add the remaining ingredients, except the garnish and the wunsen, and simmer until the chicken is just about cooked through. Increase the heat to bring the pan to a rolling boil, add the noodles, and immediately turn the heat off. Pour the soup into a serving tureen, sprinkle with the garnish, and deliver to the diners. Each diner should have a bowl with some fresh boiled rice. Traditionally each takes a spoon of soup from the communal serving bowl, picks up a little rice and then eats it. You may prefer to ladle portions of soup over the diner's rice bowls. Normal table condiments would be chilis in fish sauce (prik nam pla), chili powder (prik phom) and sugar, you might want to add dark sweet soy as well. Special thanks to - Muoi Khuntilanont. Top
Kaeng Hanglay (Northern Style Beef Curry) This is a curry in the northern style. It could also be made with pork or chicken, in which case the cooking time must be shortened. Since the beef is simmered it is possible to use cheaper (tougher) cuts of meat. If necessary extend the cooking process until the meat is tender. 1 lb. beef, cut into bite sized pieces 2 cups coconut milk The curry paste: 3 tbl very thinly sliced lemon grass 3 tbl palm sugar 2 tbl yellow bean sauce (tao jiao) 2 tbl garlic, minced 2 tbl prik ki nu haeng (dried red birdseye chilis), crumbled 2 tbl shallots, thinly sliced 1 tbl ginger, grated 1 tbl shrimp paste 1 tbl coriander seed 1 tbl cumin seed ¼ cup fish sauce ¼ cup tamarind juice pinch turmeric Simmer the beef in the coconut milk for 30 minutes in a covered saucepan. Toast the coriander and cumin seeds until fragrant, and grate. Combine all the curry paste ingredients and process to a fine paste. After the beef is cooked until tender, add the curry paste, stir to combine, and continue to simmer, covered for 10 minutes. Serve with white (Jasmine) rice, and the usual table condiments. Top
Kaeng Jued Wunsen This can be made with a variety of ingredients, but the most interesting are probably pork (as here), beef, chicken, shrimp, meat balls, fish balls, shrimp balls, or "monkey balls" (a mixed meat ball - not actually made from monkey meat!), or one of the various Thai sausages, as well as vegetarian options (try marinating some tofu in dark sweet soy sauce for about 3 hours and then using that instead of the pork). For the Soup: 2 green onions, thinly sliced, including the green 8 oz. ground pork 1 tbl chopped garlic 4 cup soup stock 2 oz. wunsen (cellophane noodles) ¼ cup fish sauce 1 cup sliced phak bung (swamp cabbage, substitute cabbage or kale) ¼ cup phak chi (cilantro including root), chopped 1 tsp prik Thai (black pepper) For the marinade: 1 tbl fish sauce 1 tbl Maggi sauce 1 tbl minced garlic 1 tsp prik Thai (black pepper) 1 tsp rice flour (or cornstarch) Mix the marinade ingredients, mix with the ground pork, and make the pork into small meat balls, then set aside and leave to rest for 3 or 4 hours. Soak the noodles in warm water for 15 minutes. Drain. Bring the stock to a boil and add all the ingredients except the noodles. Boil until the meatballs are cooked through (when they will float). Remove from the heat, pour into a serving bowl and add the noodles. The immersion in the near boiling soup is enough to cook the noodles). Serve with the usual Thai table condiments: nam pla prik [chilies in fish sauce], prik dong [chilies in vinegar], sugar, prik phom [ground chilies], and ground peanuts. Top
Kaeng Kanun (Jackfruit Curry) According to my sister-in-law, this is a Karen (hill-tribe) recipe. Like many Northern recipes it is generally eaten fiendishly hot, but I have toned it down a little, mainly because the high heat is to mask the strong taste of the local "game", to which the obvious answer is that it is best not to ask! It can be made with pheasant, venison, wild boar or alligator meat (close to one local ingredient). The sweet jackfruit and coconut shoots make this less hot than it might seem, but I still advise caution. The original recipe called for plumping the raisons and sultanas in a local "white spirit" made from fermented rice -substitute Thai whiskey, sake or bourbon to taste. 2 bai makrut (kaffir lime leaves), shredded 1 cup jackfruit or lychees 1 cup coconut or bamboo shoots 1 cup "game" meat, cut into bite sized pieces, ½ cup [blonde] sultanas ½ cup [dark] raisins ½ cup coconut cream (thick milk) 3 tbl red curry paste 3 tbl prik chi fa daeng (red Thai jalapenos), julienned 2 tbl kratiem (garlic), finely chopped. 2 tbl fish sauce 2 tbl bai kaprao (holy basil), finely chopped 1 cup nam sup (chicken stock) Blanch the jackfruit for about a minute in boiling water, then immediately cool, peel, pit, and cut into bite sized pieces. Soak the sultanas and raisins in whiskey for about an hour. The meat is sprinkled with fish sauce and freshly ground black pepper and left to marinade for an hour. The whiskey or sake is then discarded (or drunk). Heat a little oil and sauté the garlic, remove it, and reserve. Sauté the red curry paste until the aroma is brought out, then add the coconut cream and stir to combine and warm until the oil just separates. Skim off any excess oil, then add the meat and stir fry until it just begins to change colour, then stir in all the other ingredients except the jack fruit, cover and simmer for about 5 minutes or until the meat is tender. Remove the lid, stir in the fruit and stir until the fruit is heated through, and the meat and coconut shoots are fully cooked. Top
Kaeng Khua Saparot (Prawn And Pineapple Curry) The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls. 16 prawns about 3" long 3 bai makrut (lime leaves), slivered 15 bai kaprao (holy basil leaves) 1 tbl kratiem (garlic) finely chopped 2 tbl red curry paste 2 tbl chopped tomato 2 cups coconut milk 1 cup pineapple (cubed or pulped) 4 tbl fish sauce 2 tsp palm sugar 1 tsp lime juice 1 tbl prik ki nu daeng (red birdseye chilis) slivered Peel, devein, and behead the shrimp, leaving only the small tail shells on. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tbl of chopped tomatoes. In a little oil in a medium hot wok, briefly sauté the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar, and stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sautéed garlic and basil to the pan. Transfer to a serving dish and serve with steamed jasmine rice. Top
Kaeng Liang (Vegetable Soup] As opposed to tom jabchai, this *is* a vegetarian dish. Though normally included in Thailand, the curry paste and chili beans in oil can be considered optional for those who are looking for something with a little less heat. You can use any vegetables available, but typically in Thailand it would be made from one of the gourds (buap liam (sponge gourd), phak dumleung (gord gourd), phak nam tao (bottle gourd)) or from phak wan (a forest tree, latin name melientha suavis - the leaves and flowers are used, and are slightly sweet) or banana flowers. If one of the gourds is used it is cut into bite sized chunks first. Spice mixture 10 prik Thai (black pepper corns) 10 hom daeng (shallots - purple onions) 1 tbl kapi (fermented shrimp paste) 3 tbl nam pla (fish sauce) ½ cup dried shrimp Other ingredients 5 stems of bai horapha (sweet Thai basil) 1 tbl red curry paste 2 tbl nam prik pao (chilis paste in oil) 1 tbl fish sauce 5 cups vegetables 4 cups vegetable stock In a mortar and pestle or food processor, grind the spice mixture ingredients to a smooth paste. Bring the stock to a boil and add the spice mixture, curry paste, and prik nam pao, and stir until thoroughly mixed. When it is again boiling, and mixed, stir in the fish sauce. add the vegetables and basil, stir until cooked. The vegetables should be minimally cooked - especially gourd, which will become soft and unpalatable if overcooked. Taste and adjust the saltiness by adding more fish sauce if required. Top
Kaeng Paa Kai (Jungle Curry With Chicken) Before you rush out to try this, you need a heavy and very sharp knife and a degree of skill if you are not to have a messy accident - spilling the contents of the coconuts all over the kitchen may well be the least of your problems. You can open the coconuts some other way, and serve the dish in more conventional tableware! For the curry paste ¼ kachai (lesser ginger), peeled and chopped 8 prik chee fa daegn haeng (dried red jalapenos), crushed 2 tbl takrai (lemon grass), bruised, thinly sliced 3 tbl shallots, coarsely chopped 2 tbl kratiem (garlic), chopped 1 tsp green peppercorns 1 tsp kapi (fermented shrimp paste) a dash of fish sauce For the curry 10 bai makrut (kaffir lime leaves), shredded 4 coconuts 4 cups chicken, cut into bite sized pieces. ¼ cup nam pla (fish sauce) 3 cups chicken stock (or water) ½ cup makhua pro (Thai Eggplant), quartered ½ cups prik che fa (green Thai jalapenos), julienned ½ cup bai maenglak Prepare the curry paste by grinding everything to a paste. Pierce the coconuts and reserve the juice. Using a machete chop off the top of each, just above the mid-point. Scoop out the coconut 'meat' with a spoon (or a melon baller). Mix about ½ cup coconut for every 2 cups of juice and refrigerate. Reserve ½ cup of coconut meat. Heat a wok over medium high heat, and then add a little oil and stir fry the curry paste until aromatic. Add the chicken, fry briefly and add the remaining ingredients, except the lime leaves and the chicken stock. Stir fry until the chicken begins to change colour. Add the stock, cover, and simmer until the chicken and the eggplant are cooked. Serve in coconut shell bowls, garnished with the lime leaves, and accompanied by rice in the tops of the coconut shells along with the chilled coconut nectar as a refreshing cool drink. Top
Kaeng Pladuk Chuchi (Dry Curried Catfish) Chuchi is a quick curry style that can be made with more or less whatever is on hand. Certainly this recipe could equally well be prepared with obvious minor variations, with jumbo shrimp or lobster tails. My wife tells me that it can be made with pork or beef, and indeed it can be made with snake meat or crocodile (not to mention frogs and a number of exotica that I won't go into here lest I put people off their food)! 2 lbs. catfish, cut into bite-sized chunks. 1 cup coconut milk 2 tbl red curry paste 1-2 tbl finely sliced prik ki nu daeng (red birdseye chilis) 1 tbl shredded bai makrut (lime leaves) 1 tbl fish sauce palm sugar, to taste In hot oil, stir fry the fish chunks until crispy. Drain and set aside. Heat a little of the coconut milk, but don't allow it to boil, stir in the curry paste, and continue to stir until a thin film of oil forms on the surface of the milk. Skim off, and discard the oil. Add the fish, chili, and lime leaves, and a little more of the milk, and bring to a simmer. Continue to simmer until reduced, and add more of the milk, continuing until all the milk has been added and reduced to a thick sauce. Taste, and add sugar to balance, stir until the sugar is thoroughly dissolved in the sauce, and then turn the heat to high and reduce the sauce until it is almost dry. Serve with steamed white [jasmine] rice, and garnish with bai chi (coriander leaves), lemon and lime wedges, and red chilis cut into thin strips. Add a plate of cucumber slices and tomato wedges, and the usual table condiments (prik phon [powdered red chili], prik nam pla [chilis in fish sauce] and sugar. Top
Kaeng Sai Mai Rong Hai (Curry [Or Stew Or Soup] WITHOUT TEARS) If we have some prik kaeng (chili paste), and some basic ingredients, then we can make curries, stews and soups easily and with a wide variety of foods from the market. The common thread of all these is to prepare a sauce base. Similar sauces can be made from any Thai curry paste: the basic method is simple: the paste is fried, dissolved in coconut milk, and a colorant, taste extender and flavor element are added. 1 tbl fried garlic in oil 1 tbl fried shallots in oil 4 tbl red prik kaeng (chili paste) 1 cup coconut milk 2 tbl prik chi fa daeng (red jalapenos), sliced fine 2 tbl 'ginger' 2 tbl fish sauce a pinch of sugar In a wok heat (or cook) the garlic and shallots, and add the prik kaeng, and stir until combined and aromatic. In a wok push it up the side of pan away from the heat. If you are using a saucepan remove and set aside. Heat the coconut milk until nearly boiling and lower the heat. Add the chili paste, a quarter at a time, and stir until dissolved. Now add the remaining ingredients, and stir until heated through. You can increase or reduce the shallots/garlic and chili paste together by a factor of two. Similarly the jalapenos, ginger and fish sauce can be adjusted by up to a factor of two to give the flavor balance you want. Gingerroot gives the dish and afterburn. You can use any mixture of khing (common green ginger), kha (galangal), or kachai (lesser ginger) you wish. Top
Kaeng Som Kai Wan (Sweet & Sour Chicken Soup) Note that this can also be prepared as a stir fry still dish (whence it becomes pad som kai wan) by simply omitting the chicken stock. (If it is a little dry, then add a couple of tbl of stock to the wok). This is a variant of kaeng som, which is a popular fish soup that is quite common in Thailand. Kaeng som is quite sour, and this dish has been given a degree of sweetness in keeping with making it from chicken. This dish can be eaten as a soup course, but as I have remarked before in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Use a slotted spoon to remove the chicken and serve it in individual bowls to the diners, the soup liquor is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot or fondue cooker to keep it hot if you wish). If you can't find krachai (lesser ginger) then use ordinary ginger. 1 ½ lbs. chicken, cut into bite sized pieces. 4 cups chicken stock 3 tbl sesame oil 1 tbl ginger, freshly ground 3 tbl chopped garlic 3 tbl chopped shallots 3 tbl krachai (lesser ginger), thinly sliced 3 tbl mixed red/green prik chi fa (jalapenos), sliced 1 tsp kapi (shrimp paste) ¼ cup fish sauce ¼ cup tamarind juice 1-2 tbl palm sugar (to taste) 2 cups very coarsely chopped green vegetables 1 cup pineapple chunks (preferably fresh) Prepare the chicken and then add three tbl of sesame oil and one tablespoon of freshly ground ginger, mix, and leave to marinade for one hour. Heat a wok, and then stir fry the chicken in the marinade until it just starts to change colour. Heat the stock to simmering point, and add all the ingredients except the chicken and pineapple, and return it to the boil. Add the chicken, and the marinade and simmer until the chicken is cooked through. Add the pineapple, bring to the boil and then serve. Top
Kaeng Som Phak Bung Phrik Sod Kab Pla (Sour Fish Soup) This is a simple hot and sour soup, made with the fish of your choice. In Thailand the vegetable is generally phak bung (swamp cabbage), but if you don't have that cabbage, kale, or even broccoli can be substituted For chili paste: 3 tbl finely sliced prik ki nu daeng (red birdseye or dynamite chilis) 3 tbl finely sliced shallots (purple onions) 3 tbl crushed garlic 1 tbl kapi (fermented shrimp paste) a dash of fish sauce. For the soup: 10 small tomatoes, skinned, seeded, and diced 1 lb. fish, diced 2 lbs. vegetables 3 tbl lime juice 3 tbl fish sauce 3 tbl tamarind juice or rice vinegar 3 tbl prik chi fa (green jalapenos) thinly sliced 1 tbl sour hot sauce (such as Tabasco) Combine the ingredients for the chili paste to a fine even consistency. Wash and dice the fish. Place the fish in a bowl, add the lime juice, fish sauce, tamarind juice, Tabasco and chili paste, and leave to marinade for at least an hour. Bring two cups of water to a boil in a medium saucepan or wok, and add the liquid from the marinating fish, then add the vegetables and boil for about two minutes. Adjust the flavour to taste (it should be a little salty and a little sour, and as hot as you desire it at this stage). Add the tomato and bring back to the boil. Add the remaining ingredients, return to the boil, and stir occasionally until the fish is cooked. Top
Kai Hanglay Ob (Spicy Chicken) Yesterday was my wife's day off (it's a public holiday in Thailand - okh pansa: the end of Thai Lent). We were sitting watching TV, and as a 5 minute filler rhe local cable station transmitted a recipe for "spicy chicken", demonstrated by a chef from one of Bangkok's restaurants (this series isn't usually of interest to us as the dishes are usually pastiches of european food). This time it was a Thai dish. It was amusing to watch the demonstration and listen to the commentary - the chef put a large scoop of curry sauce in the wok (probably half a cup), and the commentator said "put a tablespoon of curry paste..." similarly the chef added a splash of nam sup, splash of coconut milk - perhaps 2-3 tbl of each, and a good shake of the fish sauce bottle and the commentator said "add a quarter of a cup..." There is no doubt that if you followed the commentary and the listed ingredients you'd get a rather wet, bland result. My wife watched in fascination - she knew the chef as they'd trained together, and after the show she rummaged through our files and found her college notes and found the same recipe. This curry is cooked partially in the wok, and then, in Thailand, completed by packing it in a bamboo stem, plugging the ends with bamboo leaves or sticky rice, and roasting it over a charcoal brazier. This allows the residual water to be driven off to yield a dry result. As lengths of bamboo stem aren't that easy to acquire in the west the method below is equivalent. 1 cup chicken, cut into ½" cubes 3 tbl coconut milk 3 tbl nam sup (chicken stock) 3 tbl hanglay (or red) curry paste 2 tbl nam pla (fish sauce) 2 tbl bai kaprao (holy basil leaves), shredded 2 tbl bai manglak (sweet basil leaves), shredded 1 tbl bai makrut (kaffir lime leaves), shredded 1 tbl palm sugar Warm a little cooking oil in a medium hot wok, and gently fry the curry paste until aromatic. Add the chicken and stir fry until it just starts to chage colour, then add the remaining ingredients (except the leaves), and stir, continuing until the liquid is mostly evaporated. Transfer to an oven proof dish, and add the shredded leaves, mixing thoroughly, then cover with aluminum foil, and pierce a few times to allow steam to evaporate. Transfer to a medium oven and bake for about 15 minutes (until the liquid is evaporated). Serve with steamed long grain (jasmine) rice, and the usual table condiments. Top
Kai Kaeng (Chicken Casserole) This is a "Thai-ised" version of a recipe from Delia Smith's cooking course, called Chicken with Whole Spice, which is a mild pastiche on Indian food. This version is set up for a slow-crock cooker, but it could be prepared as a conventional casserole by simmering it on the stove top for about 30 minutes or in an oven at about 180 C for 30 minutes or so. In either case check occasionally for "doneness" as I have lost my notes on oven cooking of this dish (not owning an oven it is of little interest to us...) 4 cups chicken, cut into bite sized pieces. The marinade: 1 tbl garlic, crushed 1 tbl fresh root ginger, grated 1 tbl shallots, thinly sliced 1 tbl peanut oil a pinch of turmeric, and salt & pepper to taste The sauce 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp cardamom pods 1 tbl fermented shrimp paste 1 cup shallots, finely sliced (or use red onions) 1 tbl prik ki nu (green birdseye chilis), thinly sliced 1 tbl prik ki nu daeng (red birdseye chilis), sliced 1 cup coconut milk Mix the ingredients of the marinade, and marinade the chicken in a cool place for about 3 hours. Toast the cumin, coriander, and cardamom in a dry heavy skillet or wok, until aromatic, and grind to a fine powder. Blend the ingredients of the sauce together. Transfer the chicken and marinade to a wok or sauté pan and stir fry until the chicken just starts to change colour. Transfer to a slow-crock cooker, and add the sauce, and then simmer, covered on low heat for one to one and a half hours (until the chicken is tender and the pieces fall apart at the pressure of a chopstick.) Serve with steamed white rice. Top
Kai Pad Ki Mao There are a number of lines of thought about ki mao dishes in Thailand. They are widely served as bar snacks, in much the same way that Spanish bars serve tapas. Other dishes described in this way are eaten as a stomach liner before embarking on a serious nights drinking or by the patient wife of the wandering husband who crawls back hung over in the middle of the night only to realize that he has to get up for work before 5 the following morning! I hadn't heard of a noodle "ki mao" dish, but when I discussed it with my wife, she came up with the following. As is often the case it could equally well be prepared with beef or pork. 1 coriander plant, chopped 2 bulbs pickled garlic, thinly sliced (garnish) 3-4 red jalapenos, julienned (garnish) 6 oz. wide rice ribbon noodles (sen yai) ¼ cup chopped shrimp ½ cups chopped chicken ¼ cup firm tofu, cut into small cubes 1 tbl chopped garlic 1 tbl chopped shallots (purple onions) 1 tbl yellow bean sauce 1 tbl white (rice) vinegar 1 tbl fish sauce 4 tbl palm sugar 1 tbl lime juice 1 tbl prik phom (ground red chills) ¼ cup bean sprouts 1 tbl chopped red and green prik chi fa (jalapenos) 1 cup bai gaprao (holy basil leaves) Soak the noodles in water for about 15 minutes; then cut 1/3 into short pieces (about 2" long). Cook the remaining in boiling water until "toothy". Remove and set the serving plate. If desired the tofu can be marinated in some dark soy to which a couple of sliced chills are added. Fry the remaining noodles crispy in hot oil. The remaining ingredients, except the pickled garlic, are stir fried in a medium hot wok until cooked through (if you want the sauce thickened add a little rice flour or corn starch) and then poured over the boiled noodles. The fried noodles and the pickled garlic are then added as a garnish. Top
Kai Pad Med Mamuang Himaphan (Cashew Chicken) There is a little confusion in the name of the dish: mamuang is mango, but in the full formal Thai language mamuang himaphan is a cashew nut; the logic is as follows: himaphan refers to the Brahministic equivalent of the Garden of Eden, and the bean in which the cashew nut grows is similar to a small mango, hence the cashew is the "mango of paradise". However this leads to one of those delightful double recipes, which is a sort of culinary pun, which the Thais seem to be particularly fond of. To add an element of piqancy to the dish you can include a small amount of shredded mango - it is however quite optional if you prefer to leave it out. The sauce includes honey as a sweetener, again the connotation is of the land of the dawn paradise - but if you prefer you could use sugar (preferably palm sugar), though the sauce won't have quite the same flavour. Further the sauce is flavoured with "sweet soy", which is freely available in Thailand, and is effectively a dark soy to which a little sweetness has been added. However you can easily substitute Maggi's Seasoning Sauce if you cannot find Thai sweet soy. Finally there is the matter of the cashews themselves. You have a variety of strategies available for cooking these: you could simply buy roasted cashew nuts (unsalted of course), or you could prepare your own. Their is no doubt in my mind that the flavour of freshly prepared cashews is far better than any pre- cooked nuts bought in the supermarket. If you choose to cook them yourself you may simply fry them in a wok or skillet over medium heat. This however tends to lead to localised burning and neven cooking unless you keep them constantly on the move. You could deep fry them (and some people choose to add a few dried red chillies to the oil for flavour), but this in my opinion makes them a little too oily for the balance of the dish. Better then to cook them as indicated below. 1 lb. chicken, cut into thin slices, and into bite sized pieces. 1 tbl kratiem (garlic), thinly sliced 1 tbl prik ki nu daeng (red bird's-eye chillies), thinly sliced 1 tbl nam pla (fish sauce) 1 tbl si-ew wan (sweet soy), or Maggi's Seasoning Sauce 2 tbl oyster sauce 1 tbl honey 1 tbl nam prik pao (chilli paste) 1 tsp prik thai (black pepper), freshly cracked 3 tbl nam sup (stock) 2 tbl rice wine ½ cup cashew nuts 2 tbl mango, shredded 3 tbl ton hom (green onions) 3 tbl prik yuet (sweet Thai chillies), or green bell pepper, julienned Mango, green onions, chiles, and cilantro shredded for garnish First roast the cashews: this is best done in a convection oven at 300 C until golden brown. In a wok, over medium heat, saute the garlic and prik ki nu, until the garlic is golden and the whole is aromatic, then remove and reserve the chillies and garlic. Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook. Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside. Add the rice wine, and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon arrowroot powder, dissolved in a little tepid water). Return the chicken, chillies and garlic to the sauce, and add the cashews. Make sure they are heated through. Garnish and serve with steamed white rice. Top
Kai Pu Khao ("Volcano Chicken") This was a request from a correspondent, and my wife was somewhat surprised to discover that this is still offered in restaurants. "Rather complex" was the family opinion. This for once isn't one of my wife's recipes: My mother-in-law was kind enough to demonstrate this one to us. 1 chicken, about 2 lb.s or a little more. 1 cup whiskey The marinade: 2 tbl kratiem (garlic), minced ½ tsp prik thai (black pepper), freshly ground ¼ cup fish sauce ¼ cup whiskey ¼ cup honey ¼ cup coconut milk 1 tbl red curry paste 2 tbl nam prik pao (black chili paste in oil) Mix the marinade ingredients, then clean and prepare the chicken, and thoroughly coat with the marinade, and leave to stand in a wok for 12 hours. Remove the chicken from the wok, allowing to drain thoroughly, then over medium heat reduce the marinade to form a thick sauce. The chicken should be stood upright on an ovenproof plate (in Thailand a metal disk with a vertical peg attached is used) and cooked in a medium oven until the skin just begins to change colour. Remove the chicken and place it on a flame proof but table-ready plate and bring to the table. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then ignite and allow the whiskey to burn itself out. Carve the chicken, and serve with khao suay (steamed white [jasmine] rice), and stir fried green vegetables, and the usual Thai condiments and the reduced sauce. Top
Kai Sai Takrai (Chicken And Lemon Grass) This dish has a nice poetic name, as the three words of the name rhyme. Those who don't like chili can always leave it out. 1 bai makroot (kaffir lime leaf), shredded 1 cup chicken, cut into bite sized pieces. 2 tbl lime juice 2 tbl fish sauce 2 tbl chicken stock 1-2 tsp prik phom (freshly ground dried red chilis) 1 tbl thinly sliced prik ki nu daeng (red birdseye chilis) 1 tsp sugar 1 tbl sliced shallot (purple onions) 1 tbl thinly sliced garlic. 2 tbl sliced lemon grass 2 tbl diced 'spanish' onion 1 tbl spring onion (scallion/green onion), thinly sliced Mix the lime juice and fish sauce, and marinade the chicken for about an hour. Pound the lemon grass with a mallet and then very thinly slice it. Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, prik phom and lemon grass, and stir fry until aromatic. Add the chicken and marinade and stir fry until it starts to change color. Add the remaining ingredients and stir fry until the chicken is fully cooked. Serve with steamed [jasmine] rice. This dish can also be made with shrimp (kung sai takrai). Top
Kai Tam (Simple Chicken Soup) This is the chicken soup my wife calls "mother's all-purpose sickness cure" - I guess mothers the world over are the same, and figure that sending a sick child to bed with a bowl of chicken soup cures most things - well at least it cures "plumbum pendulensis academica" (being sick of school). It is made with a small chicken. Alternatively you could make it from a couple of chicken wings and a couple of drumsticks. 1 small chicken (about 2 lbs.) 4 cups stock 1 cup sapparot (pineapple), cut into chunks 1 cup phak thong (pumpkin), cut into chunks 1 tbl hom daeng (shallots), thinly sliced 2 tbl nam manao (lime juice) 2 tbl nam makham piag (tamarind juice) 1 tbl prik ki nu daeng haeng (dried red chilis), crumbled 1 tbl kratiem (garlic), crushed Prepare the chicken: wash it carefully, then cut off the drumsticks and the wings, and then with a sharp knife cut down either side of the centre line, and remove the two breasts. The wings are reserved for other dishes, and the bones are set aside to make more stock later. Bring the stock to a boil and add everything except the chicken, and simmer, covered, for about 10 minutes. Add the chicken breasts and legs, bring the mixture back to the boil, then remove from the heat, and allow to stand, covered, for 30 minutes. Remove the chicken and place it on a serving platter. Put the soup in a tureen and serve with a selection of dipping sauces, (and with white rice if more sustenance is required). Garnish the soup with coriander leaves. Top
Kai Tam Mamuang (Chicken And Mango Soup) Another simple, chili-less soup. 4 cups stock 1 cup mamuang (mango), diced small 3 tbl nam pla (fish sauce) 2 tbl khing (ginger), julienned finely 1 tbl nam tan paep (palm sugar) 1 tbl hom daeng (shallots), chopped 1 tbl phak chi (cilantro), chopped [including the stems and roots] 1 tsp prikthai (black pepper), freshly ground 1 tsp kapi (fermented fish paste) bai chi (cilantro leaves), for garnish ton hom (spring onion), sliced thinly, for garnish Bring the stock to a boil, and add the fish sauce and sugar. Add the chicken, half the ginger, the shallots and the pepper, and simmer for 3 minutes, covered (or until the chicken is tender). Add the remaining ingredients, simmer for a further 10 minutes. Garnish with the coriander leaves and spring onions. Top
Kai Yang Isan Kai yang is literally "barbecued (or grilled) chicken", and is peasant food. As such there are as many recipes as there are cooks in Thailand. There are however two main styles: kai yang khrung thep (Bangkok Style) which is slightly more elaborate, and the basic kai yang isan (North East style), which this is. Originally the chicken was cut open along the belly, and opened out, then knocked flat with a couple of judicious blows from the back of a cleaver, marinated, pegged in a split stick to hold it and then grilled over a charcoal brazier. Faced with the needs of restaurant cooking, my wife adapted the classic recipe for an industrial rotisserie by adding a stuffing. You can do this in a broiler oven or rotisserie. If you want a barbecue version, take two flattened chickens, place them face to face with the stuffing between them, and hold them in a pair of barbecue tongs, or one of those wire frame things, and barbecue the sandwich. Thai chickens tend to be quite small. You can use a 2 pound bird, or a couple of Cornish game hens, or other small poultry. Marinade the bird overnight in: ½ cup fish sauce ½ cup sweet dark soy sauce 2 tbl crushed garlic 2 tbl freshly ground ginger root 1 tbl freshly ground black pepper Stuffing: ½ cup@grated gingerroot and galangal, thinly sliced lemon grass, cilantro (including the roots, if you can get it), mushrooms. Add the marinade left over from the night before, and heat in a small saucepan to bring out the flavour if you are doing the mock kai yang (see below). Stuff the body of the bird[s] Bake or broil until cooked, and the skin is crispy brown. This is served with Thai sticky rice, and nam prik jaew (see below), some more fresh ground gingerroot and the usual Thai condiment. You can also serve it with a simple green salad Top
Kanom Muoi - Thai Style Starters This started life, long ago and far away (oops, sorry, that's another genre!) as two traditional Thai starters - a toast and topper called kanom paeng mu and an equally traditional Thai version of shrimp tempura. The name of the toast item is interesting: kanom paeng (bread) literally translates as "expensive cakes" which shows what the Thais think of bread! However over the years my wife has developed these canapés, and this is the current version. Here in Thailand we can't get maple syrup, so we use honey. This works just as well, but we prefer the taste of the maple syrup, so feel free to experiment. The only bread available here in Thailand is white bread, but again we find this tastes best with a stone ground whole-wheat bread. If you want to avoid the moderate chilis suggested, you could use bell peppers, but frankly we find they taste a bit bitter, and anyway they are a bit large for canapés! 6 slices of bread 1 egg yolk 3 tbl fresh grated ginger, 3 tbl chopped garlic 3 tbl prik phom (ground red chilis) 3 tbl crushed toasted peanuts 3 tbl khao koor (ground toasted rice) 2 med. duck eggs ½ cup cooked crab meat, cooked & chopped pork, minced mushrooms 3-4 dozen prik chi fa (or jalapenos) 2 tbl powdered peanuts 1 tbl khao koor 1 tbl prik phom 1 cup flour 1 tsp prik phom 1t. black pepper Rice flour Maple syrup Melon Mango Pineapple Oil for deep frying Ice water First toast 6 slices of bread. Cut off the crusts and cut the pieces of bread into four parts. Grind the crusts into dry very dry crumbs. Make a paste of the ginger, garlic, chiles, peanuts and khao koor. Sauté, discarding most of the oil, and combine with the eggs. Divide this mixture in three, and combine each portion with one of the half cups of mushrooms, crab or pork, to form three topping pastes. Put about two teaspoons of paste on each of the toast pieces, and then take 2 dozen prik chi fa (a chili about finger length and as thick as your finger, that is the Thai equivalent of a jalapeno - you can use jalapenos instead if you wish), Cut off the tops of the chilis and discard the seeds. Put about two teaspoons of the paste mixture in each chili. With a melon-baller prepare 16 balls of melon, 16 balls of mango, and 16 balls of fresh pineapple. [if you are using jalapenos, slice the fruit and use a sharp knife to cut plugs for the tops of the chilis). Place a ball of fruit on each piece of toast and secure by piercing it through with a tooth-pick. Plug each of the chilis with a fruit ball, and secure by piercing through the sides of the chili and the fruit ball with another tooth pick. Prepare another batch of fruit balls, and wash 16 prik ki nu (birdseye chilis), and pat them dry. Mix the powdered peanuts, khao koor, prik phom, and a little rice flour (or cornstarch), to make a dusting powder. Dip each of the pieces of toast, each of the stuffed chilies, each of the fruit balls, and each of the birdseye chilis in maple syrup, and then dredge them in the dusting powder. Prepare a thin batter from the egg yolk ice water and flour. Add the prik phom and black pepper. Dip the canapés in the batter a few at a time, and deep fry until crisp. Serve on a platter with the dipping sauces used for satay, and some uncooked fruit balls, and cucumber slices. Footnote: Thais eat the tempura prik ki nu with considerable gusto, but farangs should probably be warned that these are almost literally diabolical! (Of course if you are taking food to a bachelor party you might omit to warn the groom-to-be! :-) Top
Kao Soi - Chiang Mai Curry Noodles This is a noodle dish, prepared in a creamy curry sauce, that is traditional in Northern Thailand. Ba mee are a medium yellow egg noodle. If you are using dried noodles then 2 ounces of dried noodles should be soaked for about 15 minutes in room-temperature water before being drained for use. This dish can also be prepared quite effectively using Italian spaghetti. Phom kari is a yellowish orange curry powder, but if you can't get it you could use a reasonable moderate Indian curry powder such as Madras. 4 oz. ground pork 4 oz. fresh ba mee 1 tbl chopped garlic 1 tbl red curry paste ½ cup coconut milk 1 cup stock 1 tbl phom kari 2 tbl fish sauce 1 tsp lime juice a pinch of turmeric powder a pinch of sugar Bring a pan of water to a rolling boil, then place the ba mee in a wire basket or strainer and dip the noodles in the water for a few seconds (no more), and then drain them and transfer them to the serving plate. In a wok, heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil separates out, then add the garlic and stir fry for about 30 seconds. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly. Add the pork and continue to stir until the meat is cooked through. Pour the sauce over the noodles. Garnish with spring onions, sliced shallots, pickled cabbage (phak kaat dong) and lime wedges. Top
Kha Mu (Pork Hocks With Galangal) This is a popular "snack", but it can form a course in Thai style dinner. It could be made from any fairly fatty cut of pork, but is normally made from the hocks and shanks of pork. 2 lbs. pork hock 4-5 tbl chopped garlic 4-5 tbl kha (galangal), julienned 4-5 tbl pak phak chi (the stems and roots of cilantro, chopped) sweet soy sauce 1-2 tbl palm sugar soy sauce to taste 2-3 pieces of star anise Cut the hocks into chunks the size of a small fist. Grill or barbecue or braise them to seal the meat and crisp the outsides. Finely chop the garlic, galangal, and other ingredients (except the star anise and soy sauces) in a mortar and pestle or food processor, so they are easily integrated into the gravy. Put the other ingredients in a large pot, add the pork, then add enough pork stock to cover the meat, and then add enough dark soy to produce a rich coloration. Bring to a boil, and boil for 15 minutes, then reduce the heat to a light simmer, cover, and simmer for 15 minutes. Taste and add sugar or light soy to adjust the flavor. Continue to simmer until the meat is tender enough to fall apart when probed with a chop stick (about 45 minutes). Add additional stock if the pot begins to dry out, but allow the sauce to reduce to a thickish gravy. Stir occasionally to prevent sticking. Transfer to a large serving dish and serve with rice (warn the unwary not to eat the star anise!) Note: the pot should be large enough that when the ingredients and stock are assembled at the start of boiling the pot is about half full to prevent it boiling over. Top
Khai Hoh Bai Toey - Chicken In Pandan Leaves You should be able to get fresh pandan leaves from an Asian market. They are used both as a flavorant here and also as a bio-degradeable packaging - much better for the planet than styrofoam. ½ lb. chicken breast, cut into pieces Marinade: 1 fresh pandan leaf, chopped small. 2 tbl oyster sauce 2 tbl coconut milk 1 tbl fish sauce 1 tbl sesame oil 2 tbl chopped garlic 1 tbl chopped ginger 2 tbl rice flour (if not available use cornstarch) a large pinch of freshly ground black pepper Marinade in the sauce for about 2-3 hours. The pieces of chicken are then wrapped in pandan leaves: this can be done in several "elegant" ways, but the simplest is to form a square of leaf, put the chicken in the center, pick up the corners and secure with a wooden toothpick (if you want to be real basic, but highly authentic, use a stapler to secure the ends - but don't forget to warn your guests to remove the staples!). The wrapped chicken is steamed (in any available steamer) for about 10 minutes, after which time the leaves should be soft, and then deep fried in hot oil until the chicken is fully cooked (takes a couple of minutes). Sauce The sauce is a variation on the popular prik dong (pickled chilis): mix 2 tbl of sugar in 5 tbl of rice vinegar and in a small saucepan reduce this to about half its volume. Add a pinch of salt and a couple of tbl of finely sliced mixed red and green prik ki nu (dynamite or birdseye chilis). Transfer to a serving bowl and allow to cool. This is essentially Thai finger food: you can eat it by holding the pandan leaf and taking the piece in your mouth, or use the toothpick to pick it up, or of course use chopsticks or western style table utensils. You can if you prefer keep the steamed parcels in the fridge till you want them and then heat them on the table in a small deep fryer or fondue pot. Top
Khai Luk Koei (Son-In-Law's Eggs) This dish is traditionally made from quail's eggs, and the name is literalistic euphemism. The story goes that if a young man is being less than kind to his wife, then on a regular visit to his mother-in-law, she will give him a salutary reminder that his behavior has been noted by serving this dish. The message is plain, straighten up and fly right, or his wedding tackle will take the place of the similarly sized eggs in a dish of khai luk koei. Mrs. Bobbit was not an original. Thai wives with errant husbands have for centuries taken a singular solution to their woes; the husband returns home with too much alcohol in his belly and lipstick on his collar to be pacified with a blow from the granite sakh (pestle) and relieved of his offending glands which are typically fed to the pigs or geese so they cannot be restored -- a step Mrs. Bobbit omitted. :-) Seriously though, this dish is delicious and easy to make. If you don't have quail's eggs, then use 8 hen's eggs. You can also use the sauce to go with fried eggs or simple omelets. The recipe serves 4. 24 quail's eggs 4 tbl shallots, (purple onions), thinly sliced 3 tbl fish sauce 1 tbl dark sweet soy sauce 2 tbl honey ½ tsp prik phom (ground red chills) The eggs are hard boiled then shelled. If you are using hen's eggs, cut them in half. They are then stir fried in a little oil on medium heat until they are beginning to crisp and then removed from the pan and placed on the serving platter. Add the shallots to the pan and sauté until they are beginning to crisp. Remove about half of the shallots and set aside. Combine the remaining ingredients of the sauce, and add them to the wok or skillet and stir until the sauce thickens. Pour the sauce over the eggs; then sprinkle the reserved shallot flakes on top. Top
Khai Pad Gaprao - Chicken With Holy Basil This is a quick and easy dish to make. The holy basil has a "hot peppery" taste, but if you can't get it then the standard european basil is a reasonable substitute, though you should add a little freshly ground black pepper in this case. Prik chi fa - called the Thai jalapeno is the best chili to use, but if you can't get it standard Mexican jalapenos will do very well as a substitute. Canned jalapenos are comparatively bland however. 2 tbl chopped garlic 2 tbl chopped shallots 2 tbl chopped mixed red & green jalapenos (prik chi fa) 1 tsp green peppercorns, whole. ¼ cup fish sauce 2 tbl palm sugar 1 cup coarsely chopped holy basil leaves (bai gaprao) 1 med. onion, quartered and sliced (optional) 1 lb. ground or minced chicken The garlic, shallots, peppers and peppercorns are ground together in a mortar & pestle or a food processor. In a hot wok, with a little cooking oil, briefly stir fry this paste to bring out the flavour and aroma. Add the remaining ingredients and continue to stir until the chicken is cooked through. For luncheon pad bai gaprao can be served over plain rice, or over a fried egg or egg crepe, placed on the rice. For dinner it goes well with the hot and sour tom yum soups, as well as curries and other Thai food. Add the usual Thai condiments (chilis in fish sauce (prik nam pla), ground chillis (prik phom) and sugar), as well, perhaps as ground black pepper. Variants It can be made with chopped pork, or even a chopped beef base, though of course the flavours arequite different. You can also experiment with replacing the meat with hard tofu marinated in a mixture of sweet soy, fish sauce and ground ginger, say, or a vegetable mix of your choice (I like to mix broccoli and cauliflower florets, with julienned carrots and wing beans), to make a vegetarian pad bai-gaprao. Top
Khaifu Sai Ahahn Farang Paeng The title of this snack is my Sister-in-Law's idea of a joke -- in Thai it means "an omelet made from expensive foreign food" -- the expensive food in question being Hormel brand Spam and Fray Bentos brand corned beef. -- these are however grossly expensive in Thailand, costing several dollars a can (this meal would cost a laborer several days wages. 3 duck eggs 1 tin Spam 1 tin Corned Beef 1 tbl fish sauce 1 tbl sweet soy 1 tbl prik phom (powdered red chili) 1 tbl garlic 1 tbl gingerroot 1 tbl shallots 1 tbl red prik chi fa (jalapenos) 1 tbl green prik chi fa 3 tsp fish sauce Take a tin of corned beef and break it up with a fork. Take a similar sized tin of Spam, and cut it into small dice. Combine. Add a tbl fish sauce, dark sweet soy, and prik phom (ground red chilis). Leave to marinade for about an hour. Beat 3 duck eggs, with three teaspoons of fish sauce. In a wok sauté garlic, gingerroot, and shallots. Add the marinated meat, and stir fry until the meat begins to turn brown. Add chopped red and green prik chi fa (Thai jalapenos) Stir the meat mix, and add freshly cracked black pepper to taste. In a 10" omelet pan, fry half the egg mix. When it is set on the pan side, spoon half the meat mix neatly into the center in a rectangular shape, and fold the edges of the omelet over the meat to form a parcel. Flip it over and fry until sealed and the egg is cooked through. Similarly cook the other half of the mixture. Cut each omelet in two, and serve with other snack/lunch foods (such as pad Thai, pad mi Korat, som tam...) Top
Khanom Pad Ka (White Radish Cake) This is a "collected" recipe, that we picked up from an elderly aunt. The "white radish" in question, known in Thai as phak ka hua or sometimes as hua chai thao, is also known as mooli, or Chinese Radish, and resembles nothing quite so much as an albino carrot! The resultant snacklets can be eaten on their own, or used as a base for prawn or pork 'spread' and fried to form a canapé served with prik nam som or other Thai dipping sauce. 2 lbs. white radish 1 ½ cups rice flour 2 tbl 'strong' wheat flour 2 tbl water Trim, peel, and dice the radish, then in a food processor reduce it to a fine puree (you may well have to do this in batches). Combine with the flour and water, and mix thoroughly. Turn into a shallow baking tray or heat proof dish, at least 8 inches square to form a thin layer. Place in a steamer, and steam for about 30 minutes. It is cooked when a knife slipped into the mixture comes out clean. Allow to cool completely, and then cut into 1" squares. Top
Khao Krok Kapi (Shrimp Paste Rice) This is a dish made from cooked rice. It is one of the many ways in which 'left over' rice is utilised in Thailand. Also, since the essential point is that this is a dish eaten whilst a group of friends talk, or carry on with other tasks (preparing the ingredients for the main meal of the day, for example), it is usually presented with the various ingredients in separate serving bowls. The diners then take whatever takes their fancy as the meal progresses. 4 cups cooked long grain rice 2 eggs (preferably duck eggs), beaten ½ cup small dried shrimp ½ cup mango, shredded ¼ cup ribbon noodles 3 tbl hom daeng (shallots), thinly sliced 3 tbl kratiem (garlic), thinly sliced 3 tbl kapi (fermented shrimp paste) 3 tbl nam pla (fish sauce) Shred the mango, or finely slice it, and place it in a serving bowl. Place a wok over medium heat and warm enough oil for deep frying. Briefly saute the shallots and garlic until golden. remove with a slotted spoon and place in a serving bowl. Deep fry the shrimp briefly (about 30 seconds), then remove from the oil and place in a serving bowl. Cut the noodles into short pieces, and stir fry until crispy. Remove and place in a serving bowl. Remove nearly all the oil and then, combine the shrimp paste with the cooked rice (it is the process of mixing in with the fingers that is implied by the Thai word krok) and then stir fry it until heated through. Remove and place in a serving bowl. Finally the egg is cooked. The Thai technique is to drizzle it into the hot wok whilst making a chopping motion with the spatula to break the cooked egg into fine ribbons and pieces. You may find it easier to make a thin crepe, then roll it and slice it into half inch wide ribbons. Arrange the bowls on the table, and give each diner a plate, and a slice of lime. The dish is finally seasoned to the diner's taste from the usual table condiments. Top
Khao Man Kai - Chicken And Rice Anybody who has spent any length of time in Thailand -- indeed who has progressed beyond the International airport transfer lounge, will be aware that Thailand is awash with streetside vendors who serve everything from snacks and desserts to wholesome, nutritious meals. These basically fall into three groups: 1) khao gaeng (literally curry and rice) stalls, sell a wide variety of "single plate" meals; 2) kuaitiao (pronounced "gw-eye-tea- ow", and meaning "noodles") sell a variety of noodle soups and stir fried noodle dishes; 3) khao man kai and mu daeng stalls, which sell chicken and rice and "red pork" and rice (some stalls specialize in only one of these meals). To watch a khao man kai chef at work is often to be dazzled by the virtuoso performance -- and nothing goes to waste. The chef takes a steamed chicken and quickly cuts of the head and neck, then trims off the wings, which are set aside to be deep fried (wings in a tempura style batter sell for 1 baht each or perhaps 2 for 3 baht - 4 to six cents American each - throughout Thailand), and the legs are chopped off and set aside (Thais in general don't relish dark meat, but you can request a drumstick if you want - otherwise they'll also be deep fried and sold for 5 baht each - 20 cents). The chicken is quickly slit down the breast bone and the two breasts are removed, and the carcass and neck tossed in the stock pan. The breast is placed on a cutting board, smacked with the flat of the cleaver blade and quickly sliced into bite sized pieces, served on a bed of rice that has been steamed in chicken broth, and delivered to the customer with a cupful of chicken and pumpkin soup, and a couple of little bags containing bean source and fresh ginger. A local stall sells this meal for 15 baht a plate (60 cents), and 20 baht (80 cents) for a "jumbo" portion. Once a week, when we are feeling lazy, my wife and I buy two jumbo portions and two deep fried chicken breasts, for a total of 60 baht ($2.40). So the process is continuous: bones are boiled to make stock, the stock is used to cook the chickens and rice, and to make soup, and the bones from the chickens are used to make more stock, and so the cycle continues. Since I am sure most of my readers are not contemplating continuous production, you have two options: you can make it with water the first time and then store stock in the fridge for future use, or you can buy some bones and make some stock. Please do not use commercial stock or stock cubes, as it almost all has rather a lot of salt, and often MSG, in it, and the cooking of the rice will certainly concentrate this to the point that it will be unpleasant to eat. Finally in this preamble, let me say that the commercial sellers nearly all sell simple yellow bean sauce, bought commercially, and Thai purchasers may either eat it like that, or trick it up themselves at home. 1 large chicken 8 cup unsalted chicken stock or water 1 cup winter squash (phak thong), sliced 1 ½ cup ric Coriander, cucumber, and grated ginger for garnish Place the chicken in a large casserole, and cover with the stock. Add the squash to the pot, and simmer or poach over a low heat until the chicken is thoroughly cooked and tender. Remove and drain the chicken, then when it is cool enough to handle, cut off the wings and legs and reserve them for other dishes, remove the two chicken breasts, and smack them with a cleaver to dislodge the skin, which may be discarded if you are watching you weight. Cut the breasts into strips about half an inch wide, and cut the strips into bite sized piece. Place the rice in a saucepan, and add 2 ½ cups of the chicken broth from cooking the chicken. Cook over moderate heat until the liquor is absorbed, and the rice is cooked (the finished rice should be slightly moist). Serve the chicken on a bed of the steamed rice, garnished with coriander leaves, and accompanied by a good supply of sliced cucumber, grated ginger and bean sauce. Put the broth in a cup with a few pieces of squash as an accompanying soup, garnished with coriander leaves. Top
Khao Mu Daeng - Red Pork With Rice Mu daeng is a complement to khao man kai. Indeed in Thailand vendors that sell one very often sell the other, but nothing else. Like khao man kai a good lunch time meal can be had for half a dollar or so. An interesting style for two people is to buy a portion of khao man kai and a portion of khao mu daeng, and to share the meals. Traditionally the pork was marinated in a highly complex mixture of herbs and berries to turn it sweet and red. Today the marinade at most street vendors stalls is water to which a little artificial red food die and a dash of sugar is added. What follows is my sister-in-law's recipe, and she got it from her father. Father-in-law used a very traditional recipe, but this version is somewhat simplified. In Thailand the food is cooked by placing it on a grating in an iron bowl hanging from a tripod over a charcoal brazier, the whole being covered with a large metal drum, such as a 55 gallon oil drum, to trap the smoke and enhance the flavour of the meat. If you have a domestic food smoker, or can improvise one with a barbecue, then go ahead, otherwise, add a little "Liquid Smoke" and cook the dish as follows. 1 lb. pork loin or chops Marinade: 2 preserved chinese plums, chopped ¼ cup chopped tomato, peeled & seeded 4 tbl fish sauce 4 tbl honey Sauce: 1 cup water 2 tbl honey 2 tbl dark sweet soy 2 tbl rice vinegar Cornstarch Mix the marinade in a blender, and thoroughly paint the meat with it. Let stand for several hours. If you cannot cook in a suitably smoky atmosphere, add a little Liquid Smoke to the marinade. If you want it a little redder use cochineal food colorant. Place the meat, and the marinade, in a casserole, and add about a cup of water or pork stock. Bring it to a boil on the stove top, then reduce to low heat and cover, and continue to cook slowly until just about cooked. The meat is then removed from the liquor in which it has cooked, and drained, then placed under a grill or broiler on high heat and browned. Allow it to cool and then slice it into strips, and the strips into bite sized pieces. Bring the cooking liquor back to the boil, and add two tbl of dark sweet soy, and 2 tbl of honey and two tablespoons of rice vinegar, and reduce to a thick sauce like consistency, adding a little cornstarch or rice flour if necessary to thicken it. Serve the pork on a bed of rice, garnished with coriander leaves, with a supply of cucumber slices, and place the gravy in a small bowl, so the diner may take as much as they choose. Note that the meat and sauce may be served cold. Top
Khao Pad Phak (Fried Rice And Vegetables) This is a recipe from a vegan restaurant that has (re)opened near my home in Korat. The monks from one of the local wats run it, and they are so careful with their ingredients that they even press their own soy beans to make oil. This recipe relies on the fact that a wok doesn't need much oil (but you could just as easily use a non-stick skillet), and that both the yellow bean sauce (sometimes called fermented soy beans in oil), and the nam prik pao (roasted chilis in oil) are oil based. 2 cup cooked rice ¾ cup cauliflower ¾ cup baby corn ¾ cup mushrooms, sliced ¼ cup shallots (purple onions) 3 tbl yellow bean sauce 1 tbl nam prik pao (roasted chili paste in oil) 1 tbl garlic You can use leftover steamed rice, but the restaurant makes it from rice that has been steamed in a broth consisting of three parts vegetable stock, and one part pineapple juice. Whichever is used the rice should be left to dry in an uncovered bowl for 24 hours. Remove the florets from the cauliflower, and then slice the stalks thinly. Slice the baby corn lengthwise into four. Slice the shallots and garlic finely . In a wok or skillet over medium heat, warm the yellow bean sauce and chili paste, and then use it to sauté the shallots and garlic for 1-2 minutes, taking care not to burn them. Stir in the corn, and cook for a further 1-2 minutes, then add the remaining vegetables and stir until warmed through and coated with the sauce. Add the rice and stir to mix until the whole is warmed through. The vegetables should retain a crispness, pieces of the cauliflower stalk snapping when bent in the hand. Taste for seasoning, and if you prefer it a little hotter add a little more nam prik pao. Salt can be added in the form of soy sauce at this stage if desired. Top
Khao Pad Sapparot (Stir Fried Rice And Pineapple) This is an unusual recipe for Thai food because it is essentially a vegetarian dish - they are not common in Thailand, where even nominally vegetarian dishes often have quite a large amount of meat. This one has a little dried shrimp, and the true vegetarian could easily leave that out. It is also unusual in that it is rather a theatrical dish: though the theatricality comes from a Thai habit of frugality, and perhaps a desire to have less dishes to wash! For two people you need a medium sized pineapple: choose carefully it should be sweet and juicy. 1 pineapple 2/3 tbl chopped shallots (purple onion) ½ tbl grated ginger 4-5 red chilis, finely julienned. 1 tbl chopped cilantro 2 tbl dried shrimp 2/3 tbl garlic, coarsely chopped 1-2 tbl fish sauce (or ½ dark soy/ ½ fish sauce) 1 tsp sugar 2 cups cold cooked rice the green of 2 spring onions, coarsely chopped Cilantro for garnish Cut the pineapple in half lengthwise, and scoop out the fruit (my wife uses a curved "grapefruit knife", but any knife will do.) then chop it into bite sized chunks. Put the fruit in a bowl and add the shallots, chili, ginger, scallion and coriander, mix and set aside. Add a pinch of salt to bring out the juice. In a wok, heat about a tablespoon of oil, and stir fry the shrimp until crispy, and the oil is aromatic. Remove the shrimp with a slotted spoon and drain, then set aside. Add a further tbl oil, and stir fry the garlic until golden brown. Add the rice, and stir thoroughly. Add the fish sauce and sugar, and continue stirring. When the rice is heated through, add the pineapple mixture and cooked shrimp, and stir until thoroughly heated through. Pour the mixture into the pineapple shells, garnish and serve. Variation: Do not cook the fruit mixture. Instead put the fruit mixture and the stir fried rice in the fridge (separately) and chill all the ingredients, then just before serving mix them and put them in the pineapple skins. If you are serving cold then you can also add a few maraschino cherries as garnish. This cold variant makes an excellent counterpoint to hot curries and spicy chilli dishes on a hot day (and it gets *hot* here I can assure you, with the shade temperature topping 40 celsius on many a day.) Top
Khao Tom Koong (Rice Soup With Shrimp) Khao tom is a staple in Thailand, being widely eaten as a breakfast dish, as well as an accompaniment to lunch and dinner. It can be cooked plain (without the shrimp), or as here with shrimp. It can also be made by simple substitution with chicken, pork, or any combination of seafood that you have to hand, fresh or leftovers. It is almost always made from pre-cooked rice. Made with chicken it is a popular meal for recovering patients who still feel a little queasy. Cooks in Thailand make this in a wok - but I'm not convinced that it is entirely safe to balance this much fluid in a round bottom wok on a skimpy western stove-hob. So perhaps for safety you should use a large saucepan. I make no apologies for also posting this to the chile heads mailing list: it is one of the best cures I know for the fire of an over hot chili dish! 2 cups water 1 cup cooked white rice 1 cup thinly sliced Chinese celery (including the leaves) 2 tbl fish sauce 1 tbl Maggi seasoning 1 tbl garlic, thinly sliced 1 tsp black pepper, freshly ground (or to taste) ½ lb. shelled, deveined and butterflied shrimp In a very small amount of oil sauté the garlic until golden brown and beginning to crisp up, then pour in the water, and bring to the boil, next add the celery, Maggi sauce, and fish sauce and pepper, and stir until it boils again. Now add the rice and return to the boil, continuing to simmer, stirring occasionally, until the rice begins to "fall" and the water turns a milky white. Now add the shrimp, and cook until they turn pink. Transfer to a serving dish, and garnish with chopped coriander/cilantro leaves. Top
Khing Dong (Pickled Ginger) This is a simple pickling recipe for ginger. The resultant pickle can beaten with meats and poultry. It is also eaten on its own as a snack, and even on ice cream (!) 2 lbs fresh ginger 2 cup water 2 cup vinegar (preferably rice vinegar) 1 ½ cup sugar ¼ cup salt ½ tsp baking soda (sodium bicarbonate) Peel the ginger and then slice it thinly, cutting larger slices into smallish pieces. Rub with the baking soda and allow to stand whilst preparing the pickling liquor. Boil the water, and stir in and fully dissolve the sugar. Next dissolve in the salt, allow to cool, and add the vinegar, stirring thoroughly. Place the ginger in a one quart preserving jar, and fill with the liquor, seal and keep in a cool place for at least two weeks before using. Top
Kraphong Khao Priao Wan - Sweet And Sour Fish This is prepared from steaks of kraphong khao (sea bass), but you could easily use another fish (it works very well with shark steaks). You can cook the fish in a electric deep fryer if you wish (high heat is not required). The sweet pepper (prik wan) is a Thai equivalent of the bell pepper, but is slightly less bitter. If you can't get rice wine, use a drinkable dry sherry. 4 ½" thick fish steaks Marinade: 2 tbl rice wine 2 tbl light soy sauce 2 tbl wheat flour 2 tbl rice flour Sauce: 1 onion, chopped, 1 sweet pepper, chopped 1/3 cup sugar 2/3 cup tomato catsup ¼ cup rice vinegar (or other white vinegar) 4 tbl rice wine ½ cup fish stock (or water) ½ cup pineapple pieces Oil for deep frying Dredge the fish in the marinated, and leave to stand for about an hour so that it is infused with the flavour. Heat oil for deep frying in a deep skillet or large wok over medium heat, and when it is hot, add the fish, turning once, until cooked through. Remove the fish, drain the excess oil, and place on the serving platter. In a small pan sauté the onion and sweet pepper, add the remaining ingredients, except the pineapple, and simmer until slightly reduced. Add about a tbl cornstarch or rice flour to thicken the sauce, then add the pineapple and heat through. Pour over the fish, and serve with steamed jasmine rice. Top
Kuaitiao Neua (Beef Noodle Soup) This soup is a popular light meal in Thailand, and often sold by "stop me and buy one" hawkers who pedal tricycles around the streets. The traditional form is made from beef offal, and contains cow's blood. However the dish can be made quite satisfactorily from any cut of beef, and the blood can be omitted, or replaced by red wine. The noodles can be cut into handleable pieces The Thais don't bother and eat soup with chop sticks (not used for any other type of food). 2 coriander roots, chopped 2 onions, with skin, quartered 4 bai makrut (kaffir lime leaves), shredded 10 cups water 4 cups beef bones 1 tbl ginger, grated. 1 cup red wine (Bull's Blood or similar) 2 cups beef (any cut), cubed. 1 cup celery (preferably Chinese celery), sliced 1 cup mushrooms (any variety) ½ cup shallots, sliced 1 tbl prik ki nu daeng (red birdseye chilis), sliced 2 tbl fish sauce 2 tbl dark sweet soy sauce 1 tbl light soy sauce 1 cup ribbon noodles, soaked Break the bones with a hammer, and roast them for 15 minutes in a hot oven. Bring the water to the boil, and add the vegetables, and the bones to the pot, Boil gently for an hour. Boil vigorously to reduce to about half the volume you started with. Allow to cool, skim off the fat, filter through a fine sieve. Soak the noodles for 15 minutes, and then chop them into 2-3" long pieces for ease of eating. Heat the stock to a gentle simmer, and add the wine, and all the other ingredients except the beef, mushrooms and noodles. When the stock is again boiling add the beef and simmer until the beef is tender. Add the mushrooms and noodles, and cook for a further one-two minutes. Garnish with a few coriander leaves and serve with the nam jim. Top
Kuaitiao Pad Kai (Chicken And Noodle Stir Fry) This dish can be made either with or without the sauce. Without, it makes a good contrast dish to hotter curries and dishes such as laab. With, and possibly accompanied by a bowl of sticky rice (formed into balls to sop up any excess sauce), it makes a most satisfying one plate meal for lunch or dinner. Any hot chili sauce could be used, but avoid vinegar based sauces if possible. If using Italian noodles (pasta shells are very suitable) instead of rice noodles, it should first be boiled until half cooked. For the sauce: 1 cup chopped tomato, peeled and seeded 1 cup nam sup (chicken stock) 1 tbl Maggi Seasoning 1 tbl hot chili sauce 1 tsp prikthai (black pepper), freshly ground pinch of sugar For the stir fry 1 duck egg (or large chicken egg) 1 cup chicken, cut into fine slices 1 tbl kratiem (garlic), sliced 1 tbl khing (ginger), julienned 1 tbl red curry paste 1 tsp tang chi (preserved radish) 8 oz. sen lek (narrow ribbon rice noodles), soaked 1 tbl Maggi Seasoning 1 tbl nam pla (fish sauce) 1 tsp prikthai (black pepper), ground Bring the stock to a boil, and add all the sauce ingredients, simmer until reduced slightly. Season to taste. Chill the chicken, slice thinly and pound with a meat-pounder to further thin them. Sauté the garlic, ginger and curry paste until aromatic. Add the chicken and stir fry until it starts to become opaque. Add the egg and whisk vigorously with a to-and-fro action to break into long strands. Add all the remaining ingredients, and continue cooking until the egg and the chicken are done. If served without sauce, transfer to a serving platter lined with lettuce leaves garnished with slivered spring onions and cilantro leaves. If serving with the sauce, transfer to a serving bowl and ladle half the sauce over the dish, reserving the remainder to be added at the table. Top
Kuaitiao Radna (Wide Noodles In A Creamy Sauce) This dish is traditionally made in Thailand from phak khana, variously translated in English as "Chinese Broccoli" and "Chinese Kale" (botanical name Brassica oleracea).This is hard to find in the West, and so this recipe uses conventional broccoli. This is widely available now in Thailand (albeit rather expensive). However the variety available here has rather a lot of stalk and leaves when you buy it, and the Thais are not inclined to waste food, so this is the conventional preparation here. The bai magkroot and bai kaprao can be considered optional. The prik yuet is a mild sweet chili often called the Thai bell pepper, and if it isn't available then bell peppers may be substituted. The thickening agent used is arrowroot, but you could easily use cornstarch or rice starch instead. Finally let me say that kuaitiao dishes are common 'hawker' food in Thailand and are usually prepared fairly blandly. The bowl of noodles is then seasoned to taste from the seasonings on the table. As a rough guide I include my wife's final preparation at the end of the method. 1 cup pork loin, thinly sliced, and cut into bite sized pieces 1 cup sen yai, softened in warm water (10 minutes). 1 ½ cup broccoli ¼ cup bai magkroot (kaffir lime leaves), shredded ¼ cup bai kaprao (holy basil leaves), shredded ¼ cup mushrooms 1 cup water or pork stock 3 tbl fish sauce 2 tbl dark sweet soy sauce 2 tbl Maggi seasoning 2 tbl sugar 2 tbl arrowroot powder, mixed in a little water 1 tbl garlic, thinly sliced 1 tsp MSG (optional) 1 tsp freshly milled black pepper Combine the Maggi sauce, fish sauce and soy sauce, and add the pepper and MSG, and marinade the meat for about one hour, before draining, reserving the marinade. While the noodles are soaking to soften them, prepare the broccoli, by cutting up 3/4 of a cup of florets, and peeling then slicing the stems, and chopping the leaves, to form 3/4 of a cup of thinly sliced stems and leaves. Shred the basil and lime leaves. In a large skillet or wok, over medium heat, sauté the garlic in a little oil, and then stir fry the noodles until they begin to turn brown. (Stir continuously, as they are likely to stick in a glutinous mass if you are lax at this point). Remove them, and turn the heat to high, and briefly stir fry the pork to seal it. In a large saucepan, heat the water or stock, stir in and boil briefly, the marinade, and add the arrowroot to thicken, then add the meat, and other ingredients except the noodles, and stir occasionally until the meat and vegetables are nearly cooked to your taste. Add the noodles and continue to cook for about 3-4 minutes to complete the dish. Serve in individual bowls. At this stage the chef's contribution is effectively done. The following however is my wife's procedure at this stage: Add 1 tbl prik phom (powdered prik ki nu daeng - red birdseye chilis), and a tbl prik dong - red chilis marinated in rice vinegar, and a little more sugar. Then taste, and if necessary add fish sauce, sweet soy, and additional red chilis and pickled chilis. If available you might also add a little pickled ginger and pickled garlic. The obvious cautions apply to following this last stage blindly: at this point the clear sauce has turned fiery red and the heat of the chilis is accentuated by the vinegar... The general method however is appropriate, but you might care to proceed more cautiously! Top
Laab Ped (Spicy Ground Duck) I am very fond of laab in all its forms, and duck seems to especially lend itself to this style of cooking, which can be both simple and elegant. I recently watched a neighbor cook this and I am strongly tempted to start with an explanation of how you make the dish "from scratch", but decided that I didn't care to be accused of putting people off their food. Suffice it to say that the duck for this dish should be exceedingly fresh. Note that traditionally laab is a very hot dish. You can virtually add as much powdered chili, and sliced fresh chilis as your palate can stand. Do bear in mind however that it is easier to add spice at the table than remove it, so please prepare the dish to a reasonable degree of heat and rely on the diners adding spice as desired. 1 cup minced duck meat 2 tbl lime juice 2 tbl fish sauce 3 tbl duck stock 1 tsp prik phom (powdered red chili) 2 tbl shallots, very finely sliced 2 tbl lemon grass, bruised, and very finely sliced 1 tbl bai magkroot (kaffir lime leaves), shredded 2 tbl spring onion/green onion, thinly sliced 1 tbl prik ki nu (green birdseye chilis), thinly sliced 1 tbl prik ki nu daeng (red birdseye chilis), thinly sliced. In a dry wok or skillet, carefully toast 2 or 3 tbl long grained (uncooked) rice, until light brown, then allow it to cool and grind to a coarse powder. Chop the duck meat to a fairly fine consistency (you can use a food processor but this tends to reduce it to a paste). Put the minced duck in a small bowl and allow to marinade in the lime juice and fish sauce for about an hour. In a hot wok or skillet, briefly stir fry the meat until it is just cooked, then remove to a mixing bowl, and combine with the other ingredients, using about one tbl the toasted rice. Taste and if necessary adjust the seasonings. Serve on a bed of lettuce leaves, garnishing with mint and lime leaves, and putting cucumber slices, water chestnuts and radishes (or slices of fresh white radish [mooli]) around the plate. Add small dishes of sliced red and green chilis, and the usual Thai table condiments. Top
Lab Kai (Spicy Ground Chicken) Lab is an easy, quick to make "spicy" dish (it can be, and often is fierily hot). I have seen it on Thai restaurant menus in America and Britain described as "chicken salad Thai style", which might be the best description for this dish. It can be made with beef (lab nuea) or pork (lab muu) instead of chicken, and it can be made with precooked left-over poultry or meat instead. It can even be made with chopped up luncheon meat or something like SPAM (tm). I leave it to your imagination. However in the part of Thailand I live in it is almost always a chicken recipe. 1 [kaffir] lime leaf shredded, or 1 tsp lime zest 3-4 shallots (purple onions) chopped 1-2 scallions, thinly sliced 2-3 tbl lime juice 2-3 tbl chicken stock 2-3 tbl fish sauce (nam pla) 4-6 tsp prik phom (ground dried red chilis) 1 tbl khao koor (ground toasted rice) ½ stalk lemon grass very thinly sliced 1 tsp powdered galangal (kha phom - available in most oriental supermarkets) 4 oz. chicken lettuce, parsley, sliced radish and mooli, coriander leaves for garnish Line a serving dish with the lettuce leaves. Chop the chicken (in a food processor, or with two cleavers, or get the butcher to do it for you.) In a fairly high wok, with a very small amount of oil, stir fry the chicken until it just starts to turn whitish, then add all the remaining ingredients (if using precooked meat, simply add everything to a hot wok together), and stir until heated through and the chicken is cooked. Serve on the bed of lettuce leaves and garnish to taste. Serve with steamed sticky rice (if you prefer you can use jasmine rice) and a dish of mixed [raw] fresh vegetables, and the usual Thai table condiments (prik nam pla, prik dong, prik phom and sugar). The usual way to eat this is to take a small ball of sticky rice in the fingers and use it to pick up a little lab, then eat it with the raw veggies. You can also use a fork and spoon as a lot of Thais do. Top
Mee Krob (Crispy Stir Fried Noodles) Mee krob is an easy dish that makes a pleasant snack, or a useful accompaniment to hotter foods. The tangy sweet & sour sauce is optional though certainly normal, and hardened vegetarians could easily leave out the pork and shrimp. 2 eggs, beaten 6 oz. sen mee (rice vermicelli noodles) 3 tbl kratiem dong (pickled garlic), thinly sliced 3 tbl shallots (purple onions), sliced thinly 4 oz. belly pork, cut into small dice 4 oz. medium shrimp, shelled and deveined The sauce: 1 tomato 2 tbl tamarind juice 2 tbl lime juice 2 tbl palm sugar 1 tbl citrus zest (preferably kaffir lime) 1 tbl fish sauce Garnishes: thinly sliced green onions, and red and green chilis julienned. ½ cup hard tofu, cubed Heat about 3 cups of peanut oil until very hot (preferably smoking), then whilst it is heating, crush the noodles in a large plastic bag. Drop the noodles, a small quantity at a time, into the hot oil. They immediately puff up and turn golden brown. Remove at once with a slotted spoon. When all the noodles have been cooked and set aside to drain on kitchen paper, drizzle the egg into the oil to form a ribbon of cooked egg, then take it from the oil and chop it up. Finally deep fry the pieces of tofu until golden brown and set aside. Now pour off all but a little of the oil, and stir fry the garlic pickle and shallots. Next stir fry the pork until the fat is firm and the meat cooked. Stir fry the shrimp briefly until they turn pink. Mix the cooked ingredients, except the tofu, and transfer to a serving platter. Combine the ingredients of the sauce, and place it in a small bowl so the diners may ladle it over the food as required. Garnish the mee krob with the green onions, chilis and cooked tofu. Top
Mock Kai Yang. Wondering what to do with the left over turkey? well its a bit late now I guess, but next time you have the problem try this: Shred some pre-cooked poultry, to make about 4 cups of shredded meat. Add about half a cup of kai yang marinade (above) and mix well, and leave for the meat to absorb the marinade. Make up about a cup of kai yang stuffing, moistening it with a tablespoon of the marinade mix, and heat it in a saucepan to bring out the aroma, then mix thoroughly with the marinated meat. Serve cold with a salad and the other ingredients. (If you prefer you can mix the meat in with the stuffing and heat the whole thing, then eat it hot or cold to suit yourself). Top
Moo Maw Fai (Pork Hot Pot) This is a hot a spicy soup, part of a tradition of what might be called "poacher's food," specifically a hearty simple production using "game" style animals. Recent monsoon floods had made some wild pigs a nuisance on a friends farm, and the result was three "suckling pigs" as well as an adult boar and sow, neatly dressed out and looking for a recipe. The pork is pre-cooked, but diners may drop pieces into the soup to warm them, as well as absorbing the flavour of the stock. Usually ingredients are simply thrown into the pot and then scooped out when cooked, or placed in small bronze-wire baskets and dipped in the steaming stock. This traditional preparation uses pig fat as the cooking oil for the meat, however you can omit the belly pork, increase the amount of tenderloin, and fry it in vegetable oil. However the traditional way gives a fuller and richer flavour. Top
Mu Yang Takrai (Bbq Pork With Lemon Grass) This is essentially a hawker food: meat (usually pork) is threaded on skewers or satay sticks and cooked over a charcoal brazier, and then served along with a dipping sauce in a small plastic bag. It makes an easy recipe for a summer afternoon's barbecue. Alternatively you can make it with pork chops or even with spareribs or chicken pieces... it even makes a barbecue sauce for hamburgers and hot dogs... 1 lb. of pork cut into bite sized pieces The marinade 10 tbl palm sugar 10 tbl nam pla (fish sauce) 10 tbl dark soy sauce 10 tbl takrai (lemon grass), sliced very thinly 5 tbl whiskey 5 tbl hom daeng (shallots), sliced very thinly 5 tbl kratiem (garlic), minced 5 tbl coconut milk 3 tbl sesame oil 1 tbl prikthai (black pepper), freshly ground Mix the marinade ingredients, except the coconut milk and in a saucepan or wok, simmer until reduced to about half the original volume. Allow to cool, and add the coconut milk, stirring until combined. Marinade the meat for 1-3 hours in a cool place, then drain well, and thread onto skewers. Barbecue the meat until cooked. Heat the marinade until simmering, stirring for 1-2 minutes and serve as a dipping sauce for the meat. Top
Muoi's Salad Talay Talay means seafood, and salad is the Thai word for, well, salad, actually. 2 cup mixed salad greens 1 cup bean sprouts, green onions 2 cup steamed shellfish 2 cup parboiled yams or sweet potato The Dressing: 1 cup mayonnaise ½ cup ketchup 2 tbl oyster sauce 1 tbl Worcestershire sauce 2 tbl sirracha sauce Cut the potato into bite sized chunks, then deep fried in an electric fryer for a couple of minutes (Thai potato floats when it is cooked, and you scoop it out and place it on paper towels to drain the oil). Toss the veggies, potato and the shellfish together in a salad bowl and salt and pepper to taste. Mix the dressing. Add enough of the dressing to the salad to coat it thoroughly when tossed. The remaining dressing is placed on the table as a dipping sauce, together with a few plates of raw sliced veggies (cucumbers, carrots, etc). Top
Nam Jim Muoi (Muoi's Hamburger Relish) Hamburgers have become popular in Thailand, but the relishes available - mainly imported products - are bland, and sweet, and not to local tastes (they are however sometimes eaten like jam...) This is my wife's recipe for a spicy relish. It consists of four components, and the first - the mayonnaise - can be used on its own as a salad dressing or crudite dip. To mellow the flavor, and get a more interesting variety of flavors, the chilis used are from the normal table condiments of prik dong (red birdseye chilis in rice wine vinegar) and nam pla prik (green birdseye chilis in fish sauce), drained bef