|
Recipes included herein feature some of the most popular Thai
dishes
that grace the menus of any Thai restaurant.
|
|
Khao Phat |
|
 (Fried
Rice)
Heat the oil wok or pan, add the
chicken and garlic, and mix well over the heat for 1
minute. Add the onion and cook for 1 minute, break in the eggs,
mix very well, and then stir in the rice and the rest of the
ingredients. Stir well. Cook for 2 minutes and serve immediately
with cucumber slices and whole spring onions.
|
Kho Phat
: Ingredients |
| 3 tablespoons |
peanut or corn oil |
1 |
spring onion
(scallion), chopped |
| 7 oz / 200 g |
boneless skinned
chicken breasts,
cut lengthways into 1/2 in /1 cm
thick slices |
2 teaspoons |
white soya sauce |
| 1 tablespoon |
chopped garlic |
1/2 teaspoon |
pepper corn |
| 1 |
medium size onion,
sliced |
1 teaspoons |
fish sauce |
| 2 |
eggs |
1 teaspoons |
sugar |
| 4 cups/ 750 g |
cooked rice |
1 teaspoons |
ground white pepper |
| 1 |
tomato, cut into 8
wedges |
|
|
|
|
Thot Man Pla |
|
 (Curried
Fish Cakes)
Pound or grind together the
shallots, garlic, lemon grass, coriander root, galanga root,
krachai root, peppercorns, grated kaffir-lime rind, shredded
dried chillies, salt, and shrimp paste to a fine paste. Put the
minced fish in an electric blender, and blend in the curry
mixture. Add the beaten egg. Pour the curried fish mixture into
a large bowl. Mix in the chopped beans. Make flat, round fish
cakes. Use about 1 spoonful of the fish mixture at a time.
Heat the oil in a frying pan, and deep-fry the fish cakes
until golden brown. Serve with cucumber dressing.
|
Thot Man
Pla :
Ingredients |
| 1/2 kg |
boneless fish steak
,minced |
1 tablespoon |
chopped krachai
root |
| 1/4 kg |
winged beans or
French beans,
finely chopped |
1/2 teaspoon |
peppercorns |
| 1 |
egg, beaten |
1/2 teaspoon |
grated kaffir-lime
rind |
| 1/4 cup |
chopped shallots |
1 tablespoon |
shrimp paste |
| 1/4
cup |
chopped garlic |
5-10 |
dried chillies,
seeded,
soaked, and shredded |
| 1/4 cup |
chopped lemon grass |
1/2 tablespoon |
salt |
| 1/2 tablespoon |
chopped coriander
root |
1 cup |
vegetable oil |
| 1/2 tablespoon |
chopped galanga
root |
|
|
|
|
Mi Krop |
|
 (Crispy
Noodles)
In a wok or deep fryer, heat the
oil to 375 F (190C) and fry the rice vermicelli until puffed.
Remove and set aside. Combine the sauce ingredients in a
large skillet and cook over medium heat for 4 minutes
until of a syrupy consistency. If desired, fry the beaten
eggs in a small pan. When cooked, remove and slice into strips.
Set aside. Add the noodles to the sauce and mix quickly so
that they are evenly coated. Place on a serving dish, sprinkle
with garnish, and lay the egg strips on the top. Serve
immediately.
|
Mi Krop :
Ingredients |
| |
oil |
Garnish |
|
| 6 oz (200g) |
rice vermicelli |
2 |
eggs, beaten (optional) |
|
Sauce |
|
1/4 cup |
chopped green onions |
|
1/2 cup (125 ml) |
vinegar |
1/4 cup |
chopped red bell pepper |
|
1/2 cup (125 ml) |
sugar |
1/8 cup |
chopped chives |
|
1 teaspoon |
salt |
4 oz (125g) |
fried tofu, diced |
|
1 teaspoon |
tomato paste |
1 tablespoon |
chopped cilantro/coriander
leaves ( bai phak chi) |
|
3 tablespoons |
garlic pickle (krathiam
dong) |
|
|
|
|
Tom Kha Kai |
|
 (Chicken
Coconut Soup)
Combine half the coconut milk
with the galangal, lemon grass, and lime leaves in a large
saucepan and heat till boiled. Add the chicken, fish sauce, and
sugar. Simmer for about 4 minutes, or until the chicken is
cooked, and then add the remaining coconut milk. Heat just to
boiling. Place the lime juice and chilli paste in a serving bowl
and pour the soup over them. Garnish with cilantro leaves and
crushed chilli peppers.
|
Tom Kha
Kai :
Ingredients |
| 2 cup (16 fl
oz/500ml) |
coconut milk |
| 6 thin slices |
young galangal
(kha on) |
| 2 stalks |
lemon grass
(ta-khrai), lower portion, cut into 1 inch (2.5-cm.)
lengths and crushed |
| 5 leaves |
fresh kaffir
lime leaves(bai-ma-krut), torn in half |
| 8 oz.(250 g) |
boned chicken
breast, sliced |
|
5 tblsp. |
fish sauce
(nam pla) |
|
2 tblsp. |
sugar |
| 1/2 cup (4 fl
oz/125 ml) |
lime juice |
| 1 teaspoon |
black chilli
paste(nam phrik pao) |
| 1/4 cup |
cilantro /
coriander leaves (bai phak chi) |
| 5 |
green thai
chilli peppers (phrik khi nu), crushed |
|
|
<< Previous Page |
Next Page >> |
|
