|
|
1
|
| 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 |
|
|
1
|
| yield: | 8 Servings |
| directions: | Date: Sat, 11 May 1996 10:12:06 -0700
From: "Colonel I. F. K. Philpott" <colonel[at]korat1.vu-korat.ac.th> This is sometimes called "Chinese" vegetable stew in Thailand, because the chosen vegetables are usually of Chinese origin. You can make substitutions, and some recipes for this stew call for as many as 10 different vegetables. You do need at least 4 to get the veriety of tastes and textures required, but if the produce market yields more on the day, then you can indeed use more (keep the overall quantity about the same.)
Though called a vegetable stew, this is by no means a *vegetarian* dish. It contains a substantial amount of meat. The essential flavor of the dish comes from the belly pork. If you prefer you can use a pound of belly pork and omit the poultry, but you shouldn't omit the pork altogether.
This is a "one plate" meal - a single dish forming the entire meal (as opposed to the more usual dining style in Thailand with several contrasting dishes).
Method: Bring the stock to a boil and add the pork, poultry, fish sauce, soy sauce, and Maggi sauce, boil uncovered until the meats are just cooked. Add the vegetables, bean curd, and noodles. In a wok, heat some oil, and fry the soybean paste until fragrant. Saute the garlic and ginger. Add the soybean paste, garlic and ginger to the soup. Taste, and adjust the fish sauce and pepper to suit the chef's preferences. Remove from the heat and serve when the vegetables are done.
CHILE-HEADS DIGEST V2 #317
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
|
|
1
|
| yield: | 4 Servings |
| directions: | Date: Tue, 20 Feb 1996 18:04:28 -0500
From: The Meades <kmeade[at]ids2.idsonline.com> (by way of
Combine the ingredients, and leave to stand overnight. 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. |
|
|
1
|
| 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. |
|
|
1
|
| yield: | 4 Servings |
| directions: | Date: Tue, 20 Feb 1996 18:14:38 -0500
From: The Meades <kmeade[at]ids2.idsonline.com>
Mix, bottle and keep for 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. |
|
|
1
|
| yield: | 6 Servings |
| directions: | Date: Tue, 18 Jun 1996 13:46:41 -0700
From: "Colonel I. F. K. Philpott" <colonel[at]korat1.vu-korat.ac.th>
neua pad prik (beef and chilis - a hamburger variant)
Some years ago, my wife and I were living near Oxford in England. One day she went to the asian market to buy the groceries, and disaster struck: no Thai chilis.
She managed, with poor grace, to buy some jalapenas and some 'Scotch Bonnet' peppers, and the dish that follows is what we had for dinner that night.
We have since converted it back to Thai ingredients and methods. The following notes are relavant:
sweet chilis: in Thailand these are prik chi fa. Otherwise jalapenas hot chilis: in Thailand prik ki nu, otherwise Scotch Bonnets or Habaneros syrup: in Thailand, boil some water, dissolve sugar in it until no more will dissolce, and then reduce to form a syrup. otherwise Tate & Lyle brand golden syrup, or something similar, will do.
In Thailand we use shallots (purple onions). These are cheap and plentiful. In the west, where they are often expensive and hard to find, ordinary yellow or red onions will suffice.
We cook it by wrapping it in banana leaves and placing it on the ashes of a charcoal brazier for 30 minutes. Otherwise you can wrap it in aluminum foil and grill it until cooked to the desired doneness.
You can slice and pound the beef as in a conventional neua pad prik recipe, or you can follow this technique for burgers. You could buy prepared hamburger (ground beef), but it is usually low grade meat and high in fat. Better, we feel to make it as indicated.
The seasoned fish sauce is the fish sauce from nam pla prik, found on any table in Thailand. If you don't have any then take 4 tablespoons of fish sauce, add a tablespoon of green prik ki nu ('birdseye chilis'), sliced thinly, store in a stoppered jar for a week in the refrigerator, then it is ready to use. The excess can be used as a condiment for this dish.
Note: the chilis should preferably be a variety of colours
Dice the beef, and combine with the remaining burger ingredients, except the egg and leave to marinade for about three hours. If desired the meat can be ground in a food processor first.
Beat and add the egg. Form the mixture into 12 patties.
In a wok heat about 3 tablespoons of peanut oil, and then sautee the garlic, onions, ginger and chilis until aromatic. Remove from the heat, add the remaining ingredients, and process to a coarse chop.
Take 6 pieces of banana leaf (or aluminum foil), and on the first, place 2 tablespoons of the sauce mixture, and spread it into a disc the size of the meat patties. Add a pattie, add two tablespoons of relish, add a second pattie, and then add two more spoons of relish. Seal the package by folding it and clipping it with a toothpick or small wooden skewer. Repeat for the remaining patties to form 6 packages.
Place these on the ashes of a brazier (or on a medium hot barbeque) and cook until they reach the desired doneness.
To Serve: Open the packages, add a couple of tablespoon of cooked rice, and a fried egg.
This has the advantage that when the diners have eaten the plates do not need to be washed!
CHILE-HEADS DIGEST V3 #017
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
|
|
1
|
| yield: | 1 Servings |
| directions: | This is a simple, Thai-style, sweet and sour sauce. Note, that it isn't pink!
This is promarily a salad dressing, but, since salads in Thailand are often cooked, even made from meats, the uses are somewhat wider than a simple dressing. And with "turkey season" being imminent in the West, you might want to note the suggestion below for a simple stir fry.
Method: Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid.
In a wok or skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the surface.
Stir the curry mix into the juices, and then cool.
Serving & Storage
Will keep for 2-3 weeks in a refrigerator.
yam phak (salad)
Thai salads typically have 5, 7 or 9 vegetable ingredients (because of the association of '8' with wealth and fortune, salads served at weddings often have 8 ingredients). I would suggest the following, but any selection will do.
phak kat khao (chinese cabbage) ton hom (spring onion) het (mushrooms) bai horapha (sweet basil) thua ngoh (bean sprouts)
yam polamai (fruit salad)
Again, a simple suggestion would be:
phak kat khao (chinese cabbage) khing (grated ginger) mamuang (mango) sapparot (pineapple) kluay (banana)
Note that the banana is usually fried or barbequed in Thailand.
Stir fry
This is a suggestion for a stir fry that is made with pre-cooked (even left over) poultry, and cooked white rice.
2 cups of sweet and sour sauce 1 cup cooked poultry, shredded 1 cup raw mixed vegetables 1 cup cooked white rice
In a wok or skillet over medium heat, warm the poultry meat, and then add the vegetables, stirring to mix with the meat, and warm through (cook to taste, typically in Thailand the vegetables are left virtually uncooked).
Pour in the sweet & sour sauce, and bring to a boil, then add the cooked rice, and continue to heat until the food is all heated through.
(serves 4)
Posted to CHILE-HEADS DIGEST V3 #152
Date: Thu, 07 Nov 1996 11:32:14 -0700
From: "Colonel I.F.K. Philpott" <colonel[at]korat1.vu-korat.ac.th> |
|
|
1
|
| yield: | 4 Servings |
| directions: | From: "Colonel I.F.K. Philpott" <colonel[at]korat1.vu-korat.ac.th>
Date: Sun, 21 Jul 1996 16:19:05 -0700 khao tom is a staple in Thailand, being widely eaten as a breakfast dish, as well as an accompaniment to lunch and dinner.
It can be cooked plain (without the shrimp), or as here with shrimp. It can also be made by simple substitution with chicken, pork, or any combination of seafood that you have to hand.
It can be made with cooked left over chicken/shrimp etc, or as here with fresh ingredients. It is however almost always made from pre-cooked rice (though not always left-overs: the cook will often simply ladle enough rice from the electric rice pot to make the soup shortly before serving dinner.)
Made with chicken it is a popular meal for recovering patients who still feel a little queasy.
I make no apolgies for also posting this to the chile heads mailing list: it is one of the best cures I know for the fire of an over hot chili dish!
In Thailand the rice is almost always cooked until it starts to "fall" and the liquor turns milky. When my wife worked as the chef at the Bangkok Oriental Cuisine in Merrimack, New Hampshire, they found that the customers preferred it with the rice less cooked. If you also want the rice to stay "intact", then limit the heating before adding the shrimp to 2 or 3 minutes, which is enough to ensure that it is heated through ready to eat.
Maggi seasoning, also known as Maggi sauce, is a dark - almost black - seasoning sauce, made by the Maggi company of Switzerland, and widely used in Asian cooking. It should be available from asian supermarkets in case of difficulty. If it can't be found at all, then mix a little Worcestershire sauce with an equal volume of dark soy sauce. The taste isn't quite the same, but it will do.
The celery used in Thailand is Chinese Celery (the plant of which celeriac is the root ball). If this isn't available you can use "western" celery.
Cooks in Thailand make this in a wok - but I'm not convinced that it is entirely safe to balance this much fluid in a round bottom wok on a skimpy western stove-hob. So perhaps for safety you should use a large saucepan.
Method: In a very small amount of oil sautee the garlic until golden brown and beginning to crisp up, then pour in the water, and bring to the boil, next add the celery, Maggi sauce, and fish sauce and pepper, and stir until it boils again. Now add the rice and return to the boil, continuing to simmer, stirring occasionally, until the rice begins to "fall" and the water turns a milky white (note comment above).
Now add the shrimp, and cook until they turn pink.
Transfer to a serving dish, and garnish with chopped coriander/cilantro leaves.
CHILE-HEADS DIGEST V3 #051
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
|
|
1
|
| yield: | 4 Servings |
| directions: | Date: Sat, 11 May 1996 10:29:43 -0700
From: "Colonel I. F. K. Philpott" <colonel[at]korat1.vu-korat.ac.th> as opposed to tom jabchai, this *is* a vegetarian dish.
Though normally included in Thailand, the curry paste and chili beans in oil can be considered optional for those who are looking for something with a little less heat.
You can use any vegtables available, but typically in Thailand it would be made from one of the gourds (buap liam (sponge gourd), phak dumleung (gord gourd), phak nam tao (bottle gourd)) or from phak wan (a forest tree, latin name melientha suavis - the leaves and flowers are used, and are slightly sweet) or banana flowers.
If one of the gourds is used it is cut into bite sized chunks first.
Method: in a mortar and pestle or food processor, grind the spice mixture ingredients to a smooth paste. Bring the stock to a boil and add the spice mixture, curry paste, and prik nam pao, and stire until thoroughly mixed. When it is again boiling, and mixed, stir in the fish sauce. add the vegetables and basil, stir until cooked.
The vegetables should be minimally cooked - especially gourd, which will become soft and unpallatable if overcooked.
Taste and adjust the saltiness by adding more fish sauce if required.
CHILE-HEADS DIGEST V2 #316
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
|
|
1
|
| yield: | 1 Servings |
| directions: | "A few years ago, the Chinese restaurant in the Amarin Hotel served this dish which I copied. The Amarin Hotel was a small hotel with personalized services and very popular with many regular guests. I worked for a short time at the dress shop there. The Amarin Hotel is no more, there is a big modern shopping plaza in its place now. The shopping plaza has the first Macdonald Hamburger outlet in Thailand situated there. It is doing very well. I still miss the Amarin."
Marinate beef with salt and nam pla for 1 hour. Heat frying pan and cook the salted beef (without oil) for 5 minutes. Remove and drain on paper towel. Heat the oil in a wok over high heat to fry the salted beef strips until crisp. Drain oh paper towel. Heat the remaining oil.
Stir-fry hot chili, shredded celery and green onion for 1 minute. Add fired crispy beef. Season with Maggi sauce. Pour onto serving plate. From "Cooking Thai Food in American Kitchens..Book 2 with ASEAN Recipes", by Malulee (Kunjara) Pinsuvana. Copyright pend- ing in U.S.A.. Printed in Bangkok, Thailand by Thai Watana Panich Co. LTD., 1986.
Posted by Stephen Ceideberg; February 17 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip |
|
|
1
|
| yield: | 1 servings |
| directions: | Fry the garlic in the oil until golden and add the prawns. Stir well and add the vegetables. Turn well and add the rest of the ingredients.
Turn over a high heat until the prawns are uniformly pink. Turn out, garnish and serve with steamed rice. |
|
|
1
|
| yield: | 4 Servings |
| directions: | Heat oil and lightly saute onion and garlic. Add garlic, turmeric, cummin and lemon grass. Stir and add sambal oelek, shrimp paste and salt. Stir again.
Add coconut milk and bring to a boil. Lower heat and add prawns. Simmer uncovered for 15-20 mins.
Serve with rice.
Source: Cook Indonesian-Agnes Brackman
Compiled by Imran C. Gold Coast....'Oz
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc[at]onthenet.com.au> on Jul 6, 1997 |
|
|
1
|
| yield: | about 1-1/2 cups. |
| directions: | 1. Combine all ingredients in a 2-quart glass casserole. Cover with waxed paper.
2. Cook in microwave oven 3 minutes at High, or until hot; stir once.
SOURCE: Adventures in microwave cooking; 1 dash of garlic powder and 1 cup of chopped onion edited out of ingredients. From: Dave Sacerdote Date: 12-01-97 (10:49) The Once And Future Legend (1) Cooking
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles[at]usa.net> on Feb 03, 99 |
|
|
1
|
| yield: | 4 Servings |
| directions: | Season chicken with salt and pepper.
Place chicken in baking dish (12x7 1/2x2 inch).
Combine pineapple juice, Heinz 57 Sauce and honey. Pour over chicken.
Bake in 350 degrees oven, 1 hour or until tender; baste occasionally.
Arrange pineapple slices over chicken during last 5 - 10 minutes of baking.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98 Posted to MC-Recipe Digest by Barb at PK <abprice[at]wf.net> on Apr 21, 1998 |
|
|
1
|
| yield: | 4 servings |
| directions: | Trim the loose skin from the chicken thighs.
Peel and mash the bananas with a fork, adding the coconut cream, chilli powder, lime juice and zest, salt and pepper.
In a frying pan, heat the oil and fry the onion and pepper until soft. Add the chicken, skin side down, and fry until golden. Arrange the chicken and vegetables in a baking dish. Add the rum or water to the frying pan and stir to combine the juices and any sediment. Pour the liquid over the meat and add the banana and coconut sauce.
Cover with foil and bake in a preheated oven at 180øC, 350øF, gas mark 4 for 75 minutes or until thoroughly cooked. Remove the foil for the last 30 minutes.
NOTES : Tangy chunks of chicken baked in a rich banana, lime and coconut sauce, best served with rice. Choose bananas that are ripe but not discoloured. |
|
|
1
|
| yield: | 4 Servings |
| directions: | Mix flour with salt and pepper. Coat chicken. Mix milk with egg. Dip chicken in milk then roll in bread crumbs. Place chicken in oiled pan skin side up. Dot with butter. Bake at 350 for 45 minutes. Drain fat. Pour wine over chicken. Cover and bake five to ten minutes more.
NOTES : This comes out almost as crispy as fried chicken. The splash of Marsala wine is a nice touch. Posted to TNT Recipes Digest by "Barbara Zack" <bzack[at]leading.net> on May 8, 1998 |
|
| |
|
| |
more populars: << earlier next (75) >> next (90) >> next (105) >> next (120) >> next (135) >> next (150) >> next (165) >> next (180) >> next (195) >> next (210) >> |
|
|
login, register
baked barbecue bbq breast chicken drink duck indian indonesian kentucky noodle pizza sandwich sauce test
|