Ingredients:
2 cups of coconut milk6 thin slices of galangal2 stalks of lemon grass (cut into 1 inch strips and crush with cleaver)5 fresh kaffir lime leaves (torn in half, not cut)250 g of boneless chicken5 tablespoons of fish sauce (naam blaa)2 tablespoons of sugarHalf a cup of lime juice1 teaspoon of black chili paste (nam prik pow)Quarter cup of coriander leaves5 green chili peppers (I will use red chilis)
Method 1:
(1) Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce and sugar.
(2) Simmer for about 4 minutes, or until the chicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.
(3) Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.(4) Garnish with the torn coriander leaves and chili pepers, and serve.
Other recipes I have read don't include the lemon grass. I also saw another one that said add the chili at the same time as the chicken. I will do that. This next version of the same recipe comes from a book called "Simply Thai Cooking". I am thinking I will go for a mixture of the two. However, they say add lemon juice which I don't have!
Method 2:
(1) Slice the chicken into thin strips.
(2) Smash lemon grass with the flat side of a chef's knife once and then cut into 1 inch pieces; slice galangal into thin rounds; tear lime leaves into thirds; cut chilis in half.
(3) Heat coconut milk and water in a saucepan for 2-3 minutes. Don't let it boil. Reduce heat to a medium and add lemon grass, galangal, lime leaves, chilies and cook for another 2 minutes, stirring continuously and not letting it boil.
(4) Add chicken strips and cook for 5 minutes, stirring over medium heat, until the chicken is cooked.
(5) Add 2 tablespoons of lemon juice, 1 tablespoon of fish sauce and quarter tablespoon of sugar. stir, and continue cooking for another minute or two/
(6) Transfer to a soup bowl and serve immediately, garnished with fresh corriander leaves.
Monday, May 11, 2009
Sunday, May 10, 2009
Gai Pad Bai Ga-Prow
Spicy Chicken with Basil
This is a quick and easy dish which is a favorite of the people of downtown Bangkok. Sometimes it is served over rice with a fried egg.
Ingredients:
6 garlic cloves (kratiem), minced 4 shallots, minced12 mixed green and red jarapeno peppers (prik chee fa and prik chee fa daeng), sliced1 teaspoon canned green peppercorns1 tablespoon oil1 lb (500 g) ground/minced chicken 1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)2 tablespoons sugar1 cup hot basil leaves (bai ga-prow)
How to cook:
1. Place the garlic, shallots,peppers and peppercorns in a mortar and mash with a paste until a paste is formed.
2. Heat a large sauté pan to medium-high heat and add the oil. Add the garlic paste and stir for 1 minute, then add the ground chicken, fish sauce and sugar. Continue to cook until the sauce is reduced. Toss in the Basil leaves.
3. As a luncheon dish, serve over rice with a fried egg.
4. As a dinner dish, serve separately with rice and with an accompaniment such as hot and sour shrimp soup (Tom Yam Goong
This is a quick and easy dish which is a favorite of the people of downtown Bangkok. Sometimes it is served over rice with a fried egg.
Ingredients:
6 garlic cloves (kratiem), minced 4 shallots, minced12 mixed green and red jarapeno peppers (prik chee fa and prik chee fa daeng), sliced1 teaspoon canned green peppercorns1 tablespoon oil1 lb (500 g) ground/minced chicken 1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)2 tablespoons sugar1 cup hot basil leaves (bai ga-prow)
How to cook:
1. Place the garlic, shallots,peppers and peppercorns in a mortar and mash with a paste until a paste is formed.
2. Heat a large sauté pan to medium-high heat and add the oil. Add the garlic paste and stir for 1 minute, then add the ground chicken, fish sauce and sugar. Continue to cook until the sauce is reduced. Toss in the Basil leaves.
3. As a luncheon dish, serve over rice with a fried egg.
4. As a dinner dish, serve separately with rice and with an accompaniment such as hot and sour shrimp soup (Tom Yam Goong
Gaeng Keow Wan Gai
Green Curry with Chicken and Thai Eggplant
This curry is always hot, the heat being determined by the amount of green chilies that are used. To make the dish more flavorful, 1/2 cup of fresh green peppercorns can also be added to the curry mixture.
Green Curry Paste:
2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces1 tablespoon sliced galangal (kha)1 teaspoon cumin1/2 cup chopped fresh cilantro/coriander root (raak pak chee)8 garlic cloves (kratiem)10 green Thai chili peppers (prik khee noo)10 green jalapeno peppers (prik chee fa)1 teaspoon shrimp paste (gapi)1 tablespoon chopped shallot1/4 teaspoon minced kaffir lime skin (piew ma-grood)
2 cups (16 fl oz/500 ml) coconut milk1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)3 tablespoons sugar1 cup Thai eggplant (ma-khue puang) or 1 cup canned bamboo shoots1/2 cup (4 fl oz/125 ml) coconut cream6 fresh kaffir lime leaves (bai ma-grood)1/4 cup sweet basil leaves (bai horapa)red jalapeno pepper (prik chee fa daeng), for garnish
How to cook:
1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.
2. Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5 minutes at a slow boil. Add the eggplant and reheat to boiling, simmering for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.
This curry is always hot, the heat being determined by the amount of green chilies that are used. To make the dish more flavorful, 1/2 cup of fresh green peppercorns can also be added to the curry mixture.
Green Curry Paste:
2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces1 tablespoon sliced galangal (kha)1 teaspoon cumin1/2 cup chopped fresh cilantro/coriander root (raak pak chee)8 garlic cloves (kratiem)10 green Thai chili peppers (prik khee noo)10 green jalapeno peppers (prik chee fa)1 teaspoon shrimp paste (gapi)1 tablespoon chopped shallot1/4 teaspoon minced kaffir lime skin (piew ma-grood)
2 cups (16 fl oz/500 ml) coconut milk1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)3 tablespoons sugar1 cup Thai eggplant (ma-khue puang) or 1 cup canned bamboo shoots1/2 cup (4 fl oz/125 ml) coconut cream6 fresh kaffir lime leaves (bai ma-grood)1/4 cup sweet basil leaves (bai horapa)red jalapeno pepper (prik chee fa daeng), for garnish
How to cook:
1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.
2. Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5 minutes at a slow boil. Add the eggplant and reheat to boiling, simmering for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.
Pad Thai
Stir-Fried Thai Noodles
One of Thailand's best known noodle dishes. It is eaten as a light meal at any time of the day or night, and is especially popular at the night markets throughout the country.
Ingredients:
8 oz (250 g) rice noodles (sen lek)3 tablespoons oil3 garlic cloves (kratiem), minced1/4 cup dried shrimp/prawns1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)1/4 cup (2 oz/60 g) sugar2 tablespoons tamarind juice (ma-kaam piag)1 tablespoon paprika1/2 cup fried tofu2 tablespoons dried unsalted turnip, cut into small pieces1 egg, beaten1/4 cup 1-in (2.5-cm) lengths chopped chives1/4 cup (2 oz/60 g) ground roasted peanuts1 cup bean sprouts
Garnish:
1/2 cup bean sprouts1/2 cup chopped chives1/4 small banana blossom, cut into strips1/2 lime, cut into wedges
How to cook:
1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.
2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
3. Add the fish sauce, sugar tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.
4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.
5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.
One of Thailand's best known noodle dishes. It is eaten as a light meal at any time of the day or night, and is especially popular at the night markets throughout the country.
Ingredients:
8 oz (250 g) rice noodles (sen lek)3 tablespoons oil3 garlic cloves (kratiem), minced1/4 cup dried shrimp/prawns1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)1/4 cup (2 oz/60 g) sugar2 tablespoons tamarind juice (ma-kaam piag)1 tablespoon paprika1/2 cup fried tofu2 tablespoons dried unsalted turnip, cut into small pieces1 egg, beaten1/4 cup 1-in (2.5-cm) lengths chopped chives1/4 cup (2 oz/60 g) ground roasted peanuts1 cup bean sprouts
Garnish:
1/2 cup bean sprouts1/2 cup chopped chives1/4 small banana blossom, cut into strips1/2 lime, cut into wedges
How to cook:
1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.
2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
3. Add the fish sauce, sugar tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.
4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.
5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.
Som Tam
This salad is delicious served with steamed sticky rice (khao neow). The papaya must be dark green and firm.
Recipe:
1 medium dark green papaya/pawpaw4 garlic cloves (kratiem)6 green Thai chilies (prik khee noo)2 tomatoes, cut into wedges1/2 cup chopped green beans, in 1-in (2.5-cm) pieces2 tablespoons anchovy sauce1/2 teaspoon sauce1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-kaam piag)
How to cook:
1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.
Recipe:
1 medium dark green papaya/pawpaw4 garlic cloves (kratiem)6 green Thai chilies (prik khee noo)2 tomatoes, cut into wedges1/2 cup chopped green beans, in 1-in (2.5-cm) pieces2 tablespoons anchovy sauce1/2 teaspoon sauce1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-kaam piag)
How to cook:
1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.
Tom Yum Goong
This is my mom's recipe and method of making tom yum goong and it is the best! This is definitely a recipe that you can only balance by taste
Ingredients:
4 cups water ,1 cup shrimp ,5 mushrooms ,1-2 limes ,1 lemon grass ,3 kaffir lime leaves
2 tablespoon fish sauce ,5 sprigs cilantro ,3 chili peppers ,1 tablespoon nam prig pow
Method
Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes. Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl. Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.
Ingredients:
4 cups water ,1 cup shrimp ,5 mushrooms ,1-2 limes ,1 lemon grass ,3 kaffir lime leaves
2 tablespoon fish sauce ,5 sprigs cilantro ,3 chili peppers ,1 tablespoon nam prig pow
Method
Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes. Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl. Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.
Yam Pottage
by Titilayo Ajumobi
Ingredients:
1 medium size smoked fish, 1 cup of fresh or dried shrimps, 2 medium size tomatoes, 2 medium size bell peppers, 2 small peppers, 1 bulb of onion, 2 cooking spoons of palm oil, Seasoning (1 cube of knorr chicken, 2 table spoons each of curry and thyme) Water, salt to taste, 1 medium size yam tuber, A handful of basil leaves
Method
Rinse the smoked fish properly to remove dust, remove the intestine, shred the fish and set aside. Peel the yam tuber, wash thoroughly and cut it into cubes, pour the cut yam into a pot add some water and set aside. Remove the shell of the fresh shrimp, but if you are using dried shrimp there is no need to remove the shell, just rinse and pour it into the pot containing the yam, add one cube of knorr chicken, as well as the two spoons each of curry and thyme and put the pot on fire to boil its content. Slice some onions into the pot and add some salt and cover the pot. Blend the tomatoes, bell peppers, small peppers, onions and pour it into the pot after 5 minutes. When the yam is almost cooked, add the two cooking spoons of palm oil, mash the yam with a wooden spoon. Rinse the basil leaves with salt added to the water and shred. Add the shredded basil leaves to the yam, stir and taste for salt. Remove the pot from fire after 1 minute so as not to denature the basil leaves and serve. This serves 3 people.
About the Author
Titilayo Ajumobi is a system administrator who loves to cook and likes to experiment with different dishes to get the best out of them. For more information on different African dishes visit http://african-dishes.blogspot.com/
Ingredients:
1 medium size smoked fish, 1 cup of fresh or dried shrimps, 2 medium size tomatoes, 2 medium size bell peppers, 2 small peppers, 1 bulb of onion, 2 cooking spoons of palm oil, Seasoning (1 cube of knorr chicken, 2 table spoons each of curry and thyme) Water, salt to taste, 1 medium size yam tuber, A handful of basil leaves
Method
Rinse the smoked fish properly to remove dust, remove the intestine, shred the fish and set aside. Peel the yam tuber, wash thoroughly and cut it into cubes, pour the cut yam into a pot add some water and set aside. Remove the shell of the fresh shrimp, but if you are using dried shrimp there is no need to remove the shell, just rinse and pour it into the pot containing the yam, add one cube of knorr chicken, as well as the two spoons each of curry and thyme and put the pot on fire to boil its content. Slice some onions into the pot and add some salt and cover the pot. Blend the tomatoes, bell peppers, small peppers, onions and pour it into the pot after 5 minutes. When the yam is almost cooked, add the two cooking spoons of palm oil, mash the yam with a wooden spoon. Rinse the basil leaves with salt added to the water and shred. Add the shredded basil leaves to the yam, stir and taste for salt. Remove the pot from fire after 1 minute so as not to denature the basil leaves and serve. This serves 3 people.
About the Author
Titilayo Ajumobi is a system administrator who loves to cook and likes to experiment with different dishes to get the best out of them. For more information on different African dishes visit http://african-dishes.blogspot.com/
Wednesday, May 6, 2009
Homemade Sukiyaki Sauce
Ingredients (medium hot taste of suki sauce)
2 Tablespoon Toasted Sesame Seeds
5 Garlic Cloves
12 Big Red Chillies
2 Tablespoon Brown Salty Soya Sauce
1 Tablespoon Sugar
2 Tablespoons Salt
1 Tablespoon Pickled Garlic Water
1 Head of Pickled Garlic
2 Tablespoons Sweet Chilli Sauce
1 Tablespoon Fish Sauce
1 Teaspoon Vinegar
3 Tablespoons Water
Preparation
1. Place all the ingredients except for the toasted sesame seeds into a blender and blend to a smooth sauce.
2. Mix in the sesame seeds, keeping a few as a garnish for the top.
2 Tablespoon Toasted Sesame Seeds
5 Garlic Cloves
12 Big Red Chillies
2 Tablespoon Brown Salty Soya Sauce
1 Tablespoon Sugar
2 Tablespoons Salt
1 Tablespoon Pickled Garlic Water
1 Head of Pickled Garlic
2 Tablespoons Sweet Chilli Sauce
1 Tablespoon Fish Sauce
1 Teaspoon Vinegar
3 Tablespoons Water
Preparation
1. Place all the ingredients except for the toasted sesame seeds into a blender and blend to a smooth sauce.
2. Mix in the sesame seeds, keeping a few as a garnish for the top.
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