Highest Rated
- Rich Tea Biscuits
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- Steak Tartare 1 (5 out of 5)
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thai Recipes
(Chronologically Listed)
Stuffed Peppers — Thai Style
Cut the tops off the peppers, seed them & set aside.
Mix together the filling ingredients thoroughly & stuff into the peppers.
Place them in a shallow baking dish & bake them in a preheated oven at 350f for 30 minutes.
Or steam over high heat for 30 minutes.
Before serving, brush the peppers with oil to make them shine & sprinkle with the chili peppers.
Serve hot or at room temperature.
Stuffed Grilled Shrimp, Thai Style
And light 1 hour before grilling, or preheat the broiler to high 500#161#f.
Using a paring knife, remove legs from the shrimp.
Split the shrimp lengthw down the middle of the underside.
Rinse well under cold water.
Dry on paper towels.
In a medium bowl, combine the pineapple, green pepper, scallion, chili powd and salt and pepper.
Fill each shrimp with 1 tablespoon of the stuffing and cook them on the gri or broil for 3 minutes per side, until pale pink.
Serve immediately.
Stock For Cooking Thai Rice
Vegetarians in thailand generally flavour the rice by cooking it in nam sup ~ vegetable stock - rather than plain water.
This imparts a richer flavour.
Method: bring to a rolling boil and boil for ten minutes, then reduce to a simmer and simmer for 50 minutes.
Strain through a fine seive or chinoise, then keep refridgerated in a well stoppered bottle.
Will keep refridgerated for 2-3 days or can be frozen and kept indefinately.
Variation: if you are not a vegetarian you can add a cup of chicken bones to the mix.
The resultant stock gives an excellent flavour to the rice, especially when accompanying simple chicken dishes like khao man kai chicken and rice - a staple hawker food in thailand.
Chile-heads digest v3 #077.
Stir-Fried Prawns And Squid With Mushrooms And Thai Holy Ba
Heat a wok or large deep frying pan until hot.
Add the oil and garlic and fry for a few seconds.
Add the prawns, stir-fry until pink, add the squid and stir-fry for 1-2 minutes.
Add the mushrooms and chillies and stir-fry for a few seconds.
Add the light soy sauce, ketchup manis sweet soy sauce, oyster sauce and fish sauce and turn everything over once or twice.
Add the basil and stock and toss for a few seconds.
Serve on steamed rice, garnished with the cucumber and spring onions.
Stir Fried Rice Noodles With Tofu And Egg (Pad Thai)
Available at some asian markets.
Start this dish by preparing the tamarind sauce recipe follows.
Set it as cool.
Soak the noodles in ample warm water until supple, about 15 minutes, drain set aside.
Place the noodles in boiling water and cook just until the water returns to the boil.
Drain again.
Heat the oil for deep-frying to 375 degre and deep-fry the tofu.
Be sure to pat the tofu dry on a paper towel first s it will not spatter fat on you.
Drain the tofu and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken.
Stir-fry for minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fri tofu.
Toss well and stir-fry for 3 to 4 minutes over medium-high heat.
Add remaining ingredients, except the garnishes, and stir-fry for a few more mi until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part o dish.
Notes: to make your own shrimp powder, grind dried shrimp in a food process blender.
Peanut oil can be reduced by half.
Sticky Rice (Thai Rice Pudding)
Soak rice for several hours in warm water.
Then steam for 25 minutes.
Prepare coconut milk, water and sugar.
Cook liquid until boiling.
Add steamed rice, stir well, and cover.
The rice will absorb the liquid.
Best served warm serve with slices of mango or make custard for topping.
Custard: mix all in blender.
Put in 7″ pie plate and steam, or use steamer tray and pie pan in rice cooker.
Steam about 10 minutes or until set.
Steamed Fish With Tart Thai Sauce
Combine the carrot, lime juice, rice vinegar, soy sauce, water, sugar, chili oil and minced cilantro.
Set aside.
Place the fish on a rack or in a bamboo steamer; lay the cilantro sprigs on top of the fish.
Put over boiling water, cover and steam 12 minutes per inch thickness.
Spoon the sauce over the fish and serve, with rice.
Steamed Halibut Flashed With Thai Bird-Kaffir Lime Oil
Set up a steamer that can hold the 4 fillets.
Mix lime juice, salt, sugar and water.
Add the fish and brine for 20 minutes.
Add the fillets to the steamer should be lined with red leaf or banana leaf, top with the scallions and steam for 8 to 10 minutes until cooked though.
Meanwhile, in a small sauce pan, heat the peanut oil very hot until almost smoking.
Mix the kaffir, chile, ginger, garlic and salt and pepper.
First plate the halibut and right before serving, add the mix to the hot oil, mix and immediately flash the halibut.
Serve.
For the tumeric fried rice: it is recommended to use day old rice so that the drier rice can soak up the flavors.
In a wok, add 2 tablespoons of oil and quickly soft scramble the eggs.
Remove the eggs.
In the same wok, coat with oil and stir-fry garlic and ginger.
Add scallions and rice and heat thoroughly.
Add soy sauce, white pepper and scrambled eggs.
Check for seasoning.
For the long bean salad: blanch the long beans in a 350 degree fryer for only 1 minute until wrinkled.
Mix in a bowl the sambal, fish sauce and lime juice.
Add the hot long beans.
Check for seasoning and adjust.
Let sit at room temperature.
For plating: using a 2 1/2-inch o-ring or cut out tuna fish can, fill the bottom half with the fried rice.
Top with the long beans and press down firmly.
Top with the halibut and flash with the oil.
Steamed Dumplings, Thai Style
Sift the cake flour and corn flour together, over a large bowl, until.
Gradually add boiling water, stirring constantly.
Knead into a smooth dough.
Set aside in a bowl and cover with a damp cloth.
Heat oil in a skillet over medium heat.
Saute the onion until transparent.
Add the pork.
Mash with wooden spoon to break up lumps.
Turn the meat constantly while cooking.
Cook until all of the meat turns white.
Add salt, pepper, and sugar.
Stir in peanuts and remove from heat.
With a perforated spoon, remove as much fat as possible while while transferring the mixture to a bowl.
Set aside to cool.
Oil a large plate.
Oil the plams of your hands and pat about 1 t of dough into a 3-inch round.
Make sure the center is thicker than the edge.
Place a tsp.
Of pork mixture in the center of the dough and fold the dough over.
Pinch around the edge to seal.
Place each dumpling on the oiled plate.
Repeat with the remaining ingredients.
Boil water in a steamer.
Lay wet cheesecloth over the upper tray section to prevent dumplings from sticking.
Place the dumplings on the cheesecloth and steam for 15 minutes.
Lay crisp lettuce attractively on a serving platter and place the dumplings over the lettuce in a pleasing configuration remember presentation!
Steak With Thai Peanut Sauce
In blender container, process peanut butter, garlic, water, soy sauce, lime juice, jalapeno pepper, ginger, sugar and cayenne until smooth.
Stir in yogurt.
To serve: heat sauce in medium skillet over low heat, toss in sliced pepper steak until heated through.
Serve over jasmine rice.
Sprinkle with sliced green onions.
Spicy Thai Vinaigrette
Combine first 8 ingredients in a saucepan; bring to a boil, reduce heat and simmer for 15 minutes.
Strain.
Return to saucepan.
Blend in cornstarch mixture, stirring until slightly thickened, 1 to 2 minutes.
Cool completely, then stir in cilantro.
Note: rice wrappers, fish sauce, red chili paste, lemon grass and kaffir lime leaves can be found in asian markets.
Chronicle, 9/30/92.
Spicy Thai Tofu Salad
Prep time: 15 minutes marinating time: 30 minutes.
To make dressing, combine sesame seeds, oil, vinegar, tamari, honey, garlic, cilantro and red pepper flakes in a medium bowl, stirring until well-mixed.
Add tofu, shiitake, red bell pepper, snow peas and green onions.
Toss with dressing until coated.
Let marinate in refrigerator 30 minutes.
Divide spinach between four plates.
Top with marinated tofu and vegetables and serve.
Calories per serving: 145 grams of fat: 5 % fat calories: 31 cholesterol: 0 grams of fiber: 5.
Spicy Thai Slaw
Peel cucumber and cut in half lengthwise; scoop out and discard seeds.
Coarsely chop cucumber; set aside.
Rinse chiles; remove and discard stem ends.
Cut chiles in half lengthwise; remove and discard seeds.
Chop chiles.
Combine cucumber, chiles, cabbage, green onions, peanuts and garlic in a bowl; toss well.
Combine oil and remaining ingredients; stir with a wire whisk until well blended.
Pour dressing over cabbage mixture; toss gently.
Cover and chill at least 3 hours before serving.
From _delicious decisions_ by the junior league of san diego, ca.
In oxmoor house, inc.
, 1989.
Pg.
264.
Isbn 0-8487-0765-6.
Electronic format by cathy harned.
Spicy Thai Shrimps On Skewers
Soak wooden skewers in cold water for at least 1/2 hour.
Pat shrimps dry.
In a food processor or blender, place garlic, ginger, chile, cilantro roots and stems or leaves and blend to a paste.
Blend in hoisin sauce, fish sauce, lime juice, honey, rice vinegar and sesame oil.
Place shrimps and marinade in a bowl and allow to marinate at least 1/2 hour.
Remove skewers from water and and thread shrimps on skewers from their head to tail so that shrimps are relatively straight.
Have the head of the shrimp almost to the end of the pointed side of the skewer.
The shrimps can be grilled or broiled ahead and served at room temperature or warmed up.
To cook, grill on a barbecue, under the broiler or in a grill pan for a total of 5 to 6 minutes or until shrimps are pink, opaque and cooked through.
Be careful that the skewers do not burn too much.
Arrange with skewers pointed out around the dip.
Notes: yields 40 shrimp on skewers.
Spicy Thai Salad
Cook pasta according to package directions, rinse and drain.
Chop pasta coarsely, if desired.
Add vegetables and sesame seeds.
Prepare dressing.
Pour into salad.
Mix well.
Serve chilled.
Prep time.
Spicy Thai Pork And Carrot Stir Fry
In a large deep skillet, over high heat, heat oil until nearly smoking.
Place pork in hot pan and let brown, without stirring, about 30 seconds; stir and cook 30 seconds longer.
Add carrots, onion, hot peppers and gingerroot to pan, stirring occasionally over highest heat about 6 to 8 minutes, until carrots are crisp tender and onion begins to caramelize.
Add 1/3 cup water to pan and scrape loose drippings from bottom.
Add fish sauce and stir well until everything is completely coated.
Serve over hot noodles or rice.
Note: if serving with noodles, prepare noodles before starting stir fry.
Cook according to package directions; drain.
Drizzle with a little peanut oil; transfer to a large ovenproof platter.
Cover with foil and keep in oven on lowest setting until stir fry is done.
Spicy Thai Pizza
Combine rice, 1 cup cheese, 1/4 cup peanut butter and egg in large bowl.
Press firmly into 12-inch pizza pan or 10-inch pie pan coated with cooking spray.
Bake at 400 degrees fahrenheit for 8 minutes.
Mix remaining 3/4 cup peanut butter, water, cilantro, soy sauce, 2 tablespoons sesame oil and red pepper in small bowl; set aside.
Stir-fry broccoli, onion and carrots in remaining 1 tablespoon sesame oil in large skillet over medium-high heat until tender-crisp.
Spread sauce over crust; top with vegetable mixture.
Sprinkle with remaining 1 cup cheese.
Bake at 400 degrees fahrenheit for 10 to 12 minutes.
Let stand 5 minutes before serving.
Spicy Thai Noodles
Place noodles in large bowl; cover with hot water.
Let stand 20 minutes or until softened.
Drain well.
Heat oil in large skillet or wok over medium high heat.
Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through.
Add egg; let set slightly then stir to scramble.
Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes.
Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl.
Add to noodles; stir fry until well coated.
Garnish with onions.
Spicy Thai Meatballs With Crispy Noodles
Vegetable oil fresh cilantro or parsley sprigs, optional.
Pour oil into 3 quart Saucepan to depth of 1″; heat over medium-high heat to 375 degrees.
Meanwhile, in large bowl, combine pork, egg, ground peanuts, chopped cilantro and salt.
Using hands or wooden spoon, blend well.
Shape mixture into 1″ balls.
In 12″ skillet over medium-high heat, heat 2 tbsp oil; add meatballs.
Cook about 12 minutes, turning frequently until well browned on all sides.
Add 1 cup water, stirring to loosen brown bits from bottom of skillet; bring to boil.
Reduce heat to low.
Simmer, covered, 5 to 10 minutes until meatballs are cooked through.
Meanwhile, add noodles, a small amount at a time, to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size.
Using a slotted spoon, remove noodles to paper towel to drain.
When meatballs are cooked, stir in peanut butter, grated lemon peel and ground red pepper; cook about 1 minute longer until heated through.
Arrange fried noodles on serving platter.
Spoon meatballs over noodles; arrange cucumbers and carrots decoratively around edge.
Garnish with cilantro sprigs, if desired.
Note: cellophane noodles are sometimes called bean thread noodles and can be found in the oriental sections of supermarkets.
Spicy Thai Ground Meat With Basil
Heat oil in a wok on high heat.
Add chicken and stir fry 45 seconds.
Add garlic and hot pepper.
Cook until the chicken is no longer pink, 2 or 3 minutes.
Add green onion, lime juice, fish sauce, chili paste, and sugar.
Stir fry 30 seconds.
Add basil immediately before removing from heat.
Serve over rice.