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1
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| yield: | 4 Servings |
| directions: | In the days when travel through various parts of Thailand required journeying through areas of jungle, the people had to make do with what was available there. This recipe is so named because the ingredients and cooking method made it a suitable dish for the jungle. Best eaten in the presence of monkeys, tigers and snakes to keep it more authentic. ~------------------------------------------------------ ~----------------- Combine all the ingredients for the curry paste, using a mortar and pestle or a blender.
Heat a large saucepan and add the oil and curry paste. Stir-fry for 1 minute on medium-high heat.
Add the fish, fish sauce, water and eggplant and heat to boiling. Cook, stirring, for 3 minutes. Add the remaining ingredients and remove from the heat. Serve.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 4 Servings |
| directions: | The aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces. ~------------------------------------------------------------------------- Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin.
Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor.
Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip |
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1
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| yield: | 4 Servings |
| directions: | The lobster in the southern part of Thailand is considered a large shrimp and is therefore called goong mang-gorn - dragon shrimp. ~--------------------------------------------------------------------- ~-- Scrub the lobster clean and separate into large 2-inch pieces. Cut the tail into individual sections.
Heat a large skillet on high and add the oil. Add all the remaining ingredients except the lobster and stir-fry for 30 seconds. Add the lobster pieces to the skillet, cover, and steam on medium-high heat for 2 more minutes. Remove to a platter and serve.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip |
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1
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| yield: | 1 Servings |
| directions: | Date: Thu, 21 Mar 1996 13:42:48 +0700
From: Chris Kridakorn - Odbratt <chrisko[at]mozart.inet.co.th>
Subject: Dipping Sauce from Hell, Part II
Just mix it, excellent drizzled over plain rice.
Here is a very popular dip (for raw vegetables) coming from the North- Eastern part of Thailand. Before the good Colonel in Korat (North-Eastern Thailand) says that this is definitely not the real thing, I have to admit it's been adapted to western kitchens (I doubt you can find the real fish, fermented guramies).
CHILE-HEADS DIGEST V2 #272
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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1
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| yield: | 4 Servings |
| directions: | Northern Thailand has many recipes for freshwater fish and one of the most popular cooking methods is steaming, which retains the flavor and moistness of the fish. ~------------------------------------------------------ ~----------------- Clean the fish and then make three slashes on each side with a sharp knife.
Place on a steaming plate. Sprinkle the remaining ingredients over the fish.
Place in a steamer and steam on high heat for 20 minutes. Present on a serving dish or a banana leaf.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 4 Servings |
| directions: | The abundance of freshwater fish in Thailand has led to the development of many ways in which to cook them. This recipe is a favorite and catfish is a popular choice although other types of freshwater fish can also be used. Both whole fish and fillets are suitable. ~------------------------------------------------------ ~----------------- Heat a large skillet and add the oil. Wait for 1 minute for the oil to heat then add all the ingredients. Stir thoroughly then cover and cook for 3 minutes on high heat. Remove to a serving dish.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 servings |
| directions: | Indonesian recipe of course!
This is a way of cooking vegetables, often used in the Indonesian kitchen. Most of the time women use leftovers to fix it. Best is to use vegatables, which don't cook too sloppy. I just found out that taugé in English is: beans sprouts. They are often used in the Indonesian kitchen. My daughter loves to make sajoer lodeh with green beans. They are good in it.
Fry the onion and the pepper. Put the beans in a pan, add water till it is covered, add the tomatoes (in parts) and the stock cubes. Don't forget to add some salam and djeroek leaves. about 2 of each kind. Makes the flavor. (Don't eat them tho!). And the ginger. Not too much. Just to taste it a little bit. Ginger root is best. (Don't eat that too! It will make you run to your dentist). Let it cook till the green beans are well cooked. add the coconutmilk. after one minute add the beans sprouts and stir it all.
This is great with the chicken livers and the white rice. When you fix this together, you have a real Indonesian dinner. You can eat it with kroepoek (that is a kind of chips, you can use that instead). Fried pieces of tofu with a bit of soysauce (sweet). peanuts. and a spoon of pickles with it is great too.
Here in the Netherlands we are not dependend of having a coconut. We can buy an instant bloc of the stuff in the stores, and simply cut a slice of it. You can use grinded coconut too. It is easy to make milk of that: pour water on it and squeeze over a pan. Oops..bad English, I suppose! I hope you all do understand what I mean. Pretend that your granny wrings out the laundry!
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer" <hanmauwer[at]wxs.nl> on Oct 25, 1998, . |
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1
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| yield: | 1 Batch |
| directions: | *I use 17 oz. bottles of China Lily (a Canadian Brand) **Laos is also called Gallingal and can be found at Asian food/spice stores.
Here's the recipe for Indonesian Soy Sauce, which I THINK is called Kecap Manis. And even if it's not you might find some use for it... ;-}
Put all the ingredients in a large pot and cook on medium till onions are limp. Add sugar and bring to a boil to dissolve sugar. Strain and pour into bottles. I keep it in the fridge but I don't know if you have to.
It's a very sweet Soy Sauce that may take a little getting used to but you will probably find that you can use it for things and not worry about a "salty" taste.
Posted by Stephen Ceideburg November 27 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip |
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1
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| yield: | 4 Servings |
| directions: | Cut cucumber halves into 2" long sections. Cut each section into 1/4" thick strips. Place in a bowl. Add the lime juice, sugar & soy sauce. Toss gently until well combined. Add onions, chilis & tomatoes & toss gently until well combined. Garnish with the whole chilies & cilantro sprigs.
Grace Young, "The Best of Thailand: A Cookbook"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip |
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1
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| yield: | 4 Servings |
| directions: | Date: Tue, 20 Feb 1996 18:14:38 -0500
From: The Meades <kmeade[at]ids2.idsonline.com>
Mix all ingredients; bottle and let stand a few days before using. Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand
CHILE-HEADS DIGEST V2 #246
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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1
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| yield: | 1 Servings |
| directions: | Method
Bring the stock to a simmer.
Add the galangal, lemon grass, coriander, chilis, fish sauce and lime juice, and bring back to the simmer.
Clean the fish and cut it into 1" steaks, then divide them, removing the bones.
Add the fish to the soup, and the coconut milk and bring back to a very gentle simmer, and poach the fish for 3-4 minutes (until just cooked).
NOTES: There are two staple soups in Thai cuisine: tom yam is a hot spicy clear soup with elements of sweet and sour flavors added. Tom kha is a milder soup with coconut milk and galangal (kha) dominating rather than the fiery prik (chili) of the tom yam.
Because it is milder tom khas are often made with chicken or pork, but most common in Thailand are varieties using seafood (especially shrimp, squid, or fish such as red snapper or catfish) or vegetables (especially medleys of mushrooms, tom kha hed).
The catfish can be "crisped" by quickly, and briefly, deep frying it in very hot oil, but this variation is based on simply poaching the fish in the soup.
In Thailand the fish is cleaned, and then poached whole (with the head), then removed from the soup, and cut into bite sized pieces which are returned to the soup for serving. The method here is a little simpler, in that it doesn't involve handling the hot fish.
Thais eat the galangal, which is cut into thin matchstick pieces. However I have noticed that many western diners prefer to discard the galangal and so it may be wiser to leave the galangal in thin slices.
Similarly the lemon grass is eaten, but you may prefer to cut it into 2" lengths, and crush them with a mallet. These may then be discarded by the diner. Posted to recipelu-digest Volume 01 Number 660 by "Diane Geary." <diane[at]keyway.net> on Jan 31, 1998 |
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1
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| yield: | 4 Servings |
| directions: | I have remarked before that truly vegetarian or vegan Thai recipes are rare (at least in Thailand). There are a number of reasons for this, not least the fact that most people find it convenient to buy food from roadside vendors and hawkers rather than cook it themselves, and very little of such food is vegetarian. There are added problems: not only are fish sauce and shrimp paste signature ingredients of much Thai food, they are also present in such key ingredients as curry pastes. Thus a dedicated vegetarian must not only cook for themselves, but nearly always cook from scratch, which is at the very least a time consuming process.
Nor is it always a simple matter of taking an existing recipe containing meat, and making simple substitutions. A curry for example is generally cooked by preparing a sauce and then 'stir-stewing' the main ingredient in the sauce. Whilst meats and fish absorb the flavor readily by this technique, vegetables do not, and so the result is often an unsatisfactory dish, lacking the complexity and maturity of the regular meat based dishes.
Also, whilst in North America or Europe I can visit a supermarket to find a display of vegetables that varies little 365 days of the year, in Thailand I will buy fresh ingredients, and often find that what was on sale last week is no longer available today.
Despite all of these problems it is possible to produce a vegetarian dish, but, as can be expected, the preparation is more complex than for a simple meat based curry.
The vegetables suggested here are those that we purchased from the market on Tuesday last to make this dish to check out the method. You could of course substitute any other vegetables, fungus, or even soy or TVP to your taste. The technique does not however work well with broad leafed vegetables, which tend to 'fall' during cooking.
continued in part 2 |
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1
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| yield: | 4 Servings |
| directions: | boil slowly until the mixture is reduced by about one-half. 2. Let mixture cool. It will become a little thicker as it cools. You may make it any consistency you like. If it gets too thick, it may be thinned easily by adding warm water. If it is too thin it may be thickened by additional boiling. Use immediately, or store for up to 2 months in a closed jar in the refrigerator. Allow it to come to room temperature before serving. (Thailand - Namjim Gratiem)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip |
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1
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| yield: | 4 Servings |
| directions: | The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe. ~------------------------------------------------------------------------- Heat a large skillet and add the oil, garlic and shrimp. Saute for 1 minute. Add all the other ingredients and cook for 2 minutes.
Serve with steamed jasmine rice.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip |
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1
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| yield: | 4 Servings |
| directions: | The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe. ~------------------------------------------------------ ~----------------- Heat a large skillet and add the oil, garlic and shrimp. Saute for 1 minute. Add all the other ingredients and cook for 2 minutes.
Serve with steamed jasmine rice.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 Servings |
| directions: | Method:
Fry chicken in oil until brown.
Use leftover oil in the frying pan to fry the curry over low heat for 2 minutes.
Add coconut milk. Stir together.
Add peanut butter, sugar, fish sauce and chicken. Cook for 5 minutes (or until the meat is done). Place in serving dish. Sprinkle top with sweet basil or mint leaves.
Recipe by: A friend from Thailand
Posted to TNT Recipes Digest by Karla Sterrett <karlas[at]jps.net> on Apr 09, 1998 |
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