|
200 Thai RecipesSamples:
Thai Rice Noodles
Categories: Thai, Pasta
Yield: 4 servings
4 oz Dried rice noodles 2 Beaten eggs
-- medium size 2 tb Tamarind sauce
1/4 c Vegetable oil 1/4 c Bean sprouts
2 Garlic cloves; finely minced 1 Scallion; sliced
3 tb Chopped raw shrimp 1 tb Salty preserved radish
3 tb Lean ground pork 2 tb Coarsely ground peanuts
1 ts Sugar - (salted or unsalted)
1 tb Fish sauce 2 tb Sliced green onions
1 ts Soy sauce 2 Lemon wedges
2 ts Hot chili sauce 1 Cucumber
1. Soak noodles in hot water for 20 minutes, or until soft. Drain.
2. Heat oil in a wok or large skillet and saute garlic until golden. Add
the shrimp and ground pork and stir-fry until lightly browned. Add the
sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar
dissolves. Pour in the beaten eggs, let them set slightly, then stir to
scramble.
3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of
wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the
bean sprouts, scallions, radish, and stir-fry until bean sprouts are
slightly cooked, about 1 minute. Stir noodles down into tamarind mixture
and stir-fry until well-mixed.
4. Pile noodles on a serving dish and sprinkle with peanuts and scallions.
Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber
wedges on side of plate.
Thai Salmon Parcels
Categories: Thai, Fish
Yield: 2 servings
2 4-5oz salmon fillets 1 Spring onion; finely chopped
4 Sheets filo pastry 1 tb Fresh coriander
1 oz Butter -- (finely chopped)
1 ts Grated ginger 1 Lime; zest & juice
1 Garlic clove; pressed Salt & pepper
Mix together lime zest and juice, garlic, spring onion, ginger and
coriander.
Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay second
sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches
from short side of pastry, season to taste and put half of lime mixture on
top. Fold short end of pastry over salmon, then fold in the 2 long sides.
Fold the salmon over twice more, and cut off the remaining pastry. Do the
same with the other fillet.
Put the parcels on a well-greased baking sheet, and just before baking
brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until
brown and crispy.
Thai Tomyum Gung (Shrimp) / Gai (Chicken)
Categories: Thai, Chicken, Shellfish
Yield: 1 servings
2 -to Lemon juice & fish sauce
3 Stalks of lemon grass 2 -to
2 lb Tiger shrimps 3 sm Red/green chili peppers
-OR- boneless chicken meat 1 cn Straw mushrooms
5 -to 1 1/2 tb Thai chili paste *
6 Lime leaves (kaffir) Cilantro/parsley
* with soya beans oil (dark redish-brown color), which comes in a jar that
can be bought at any Thai grocery
Instructions: ============= Boil some water (half of the pot) in a 1.5qt
sauce pan. Put in lemon grass, and the chili paste. Put in the shrimps and
the mushrooms. Let it boil for 10 minutes. Put in the "lime" leaves and
sliced chili peppers (1 min). It's done!!
Now you can mix it in a serving bowl with some lemon juice and fish sauce.
Garnish with cilantro and serve hot with Thai Jasmine rice.
(160 kB)
|
and eLibrary present:
