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arrow right khao sapparot

Khao Pad Sapparot (Stir Fried Rice and Pineapple ? Thai)Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:11 pmThis is an unusual recipe for Thai food because it is essentially a vegetarian dish - they are not common in Thailand, where even nominally vegetarian dishes often have quite a large amount of meat. This one has a little dried shrimp, and the true vegetarian could easily leave that out. It is also unusual in that it is rather a theatrical dish: though the theatricality comes from a Thai habit of frugality, and perhaps a desire to have less dishes to wash! For two people you need a medium size pineapple: choose carefully. It should be sweet and juicy. 1 pineapple 2/3 tablespoon chopped shallots (purple onion) 1/2 tablespoon grated ginger About 4 to 5 red chiles finely julienned The green of 2 spring onions, coarsely chopped About 1 tablespoon chopped coriander/cilantro 2 tablespoons dried shrimp 2/3 tablespoon garlic, coarsely chopped 1 to 2 tablespoons fish sauce 1 teaspoon granulated sugar 2 cups cold, steamed rice and coriander leaves as garnishCut the pineapple in half lengthwise, and scoop out the fruit (my wife uses a curved "grapefruit knife", but any knife will do...) then chop it into bite sized chunks.Put the fruit in a bowl and add the shallots, chili, ginger, scallion and coriander, mix and set aside. Add a pinch of salt to bring out the juice...In a wok, heat about a tablespoon of oil, and stir fry the shrimp until crispy, and the oil is aromatic. Remove the shrimp with a slotted spoon and drain, then set aside.Add a further tablespoon of oil, and stir fry the garlic until golden brown. Add the rice, and stir thoroughly. Add the fish sauce and sugar, and continue stirring. When the rice is heated through, add the pineapple mixture and cooked shrimp, and stir until thoroughly heated through.Pour the mixture into the pineapple shells, garnish and serve.NOTE: if you prefer fried rice to be darkish brown in colour, then replace half the fish sauce with dark sweet soy sauce.Variation: do not cook the fruit mixture. Instead put the fruit mixture and the stir fried rice in the fridge (separately) and chill all the ingredients, then just before serving mix them and put them in the pineapple skins. If you are serving cold then you can also add a few maraschino cherries as garnish. This cold variant makes an excellent counterpoint to hot curries and spicy chile dishes on a hot day (and it gets *hot* here I can assure you, with the shade temperature topping 40 Celsius on many a day) Special thanks to - Muoi Khuntilanont.

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arrow right Pad See You

Pad See You (Thai Soy Sauce Noodles)Posted by WingsFan91 at recipegoldmine.com 6/25/01 6:44:45 amThis is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce - sounds kind of plain, but it is truly delicious.8 ounces meat of your choice (beef, chicken, pork, or seafood)8 ounces noodles of your choice (normally fresh rice noodles are used)1 tablespoon fish sauce1 tablespoon palm sugar (or substitute regular sugar)1 tablespoon oyster sauce3 tablespoons soy sauce1 cup broccoli cutAdditional Ingredients for marinade of meat1 egg2 to 3 cloves garlic, crushed1 tablespoon oyster sauce1 tablespoon cornstarch1 tablespoon rice wine1 tablespoon palm sugar1 tablespoon sesame oil1 teaspoon black pepperSlice the meat into bite-size pieces then marinade it in recipe described above for 1 hour.Prepare your noodles. If they are fresh, you do not need to do anything, but if you are using dry noodles, you will need to soak them in water for 15 or so minutes until they are soft.You will need a medium to large sized skillet. Grease the skillet with the oil of your choice, and then cook the meat until it is almost done. Then add in the rest of the ingredients, and stir-fry for about 2 minutes.

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arrow right Pineapple Fried Rice

Pineapple Fried RicePosted by WingsFan91 at recipegoldmine.com 6/25/01 6:47:24 amThis is an all-around favorite. You will find this dish on almost every Thai restaurant's menu. It is also fun to make, because you can actually serve in the pineapple!1 pineapple, medium size4 ounces sliced chicken3 tablespoons chopped shallots1/2 tablespoon ginger, ground1 tablespoon chopped cilantro2 tablespoons dried shrimp3 tablespoons garlic, coarsely chopped2 tablespoons fish sauce1 teaspoon granulated sugar2 cups steamed riceCut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and/or sliced beets.

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arrow right Seua Rong Hai

Seua Rong Hai (Barbecued Beef ? Thai)Posted by WingsFan91 at recipegoldmine.com 11/15/2001 4:46 pm The title of this dish means "tiger's tears" - not because it was originally made from tiger meat, nor from other felines (as it so often does when "tiger" is used in the name of an Oriental dish). In this case the name comes from the noise of the fat dripping from the meat into the barbecue fire. The dish is also called neua yang (which more prosaically means barbecued beef), but as the method is different from kai yang (barbecued chicken), I will keep the colloquial isan (NE Thailand) name. Take a one pound steak, and cut it into strips diagonally across the natural grain, about half an inch wide, then cut the strips into bite sized pieces. Marinade the meat in 3 tablespoons of fish sauce and 3 tablespoons of dark, sweet soy sauce for about an hour. Place the meat on a fine metal mesh (typically a 1 centimeter chicken wire is used here in Thailand) over a barbeque and cook, turning the pieces occasionally, until done to your taste. Dipping Sauce Two sauces are usual - nam prik narok (posted recently), and the following. Note that it calls for powdered dried prik ki nu. Normal chili powder found in bottles in western stores is *much* milder. If you can't find the dried birdseye chiles to pound up yourself, then I suggest using fresh red chiles (the effect is not quite the same, but the heat is retained as intended).1 tablespoon phom prik ki nu (powdered dried red birdseye chiles) 1 tablespoon bai pak chee (coriander/cilantro leaf) 1 tablespoon chopped spring onion (scallion/green onion) 1/4 cup fish sauce 5 tablespoons lime juiceCombine the ingredients the day before required for use.Vegetables: It is usual to serve barbecued dishes of this sort with a platter of vegetables - the Thai equivalent of crudites. A typical mixture would include cucumber slices, basil and mint, swamp cabbage or spinach, and spring onions. However any mixture you have to hand would be fine.Special thanks to Muoi Khuntilanont.

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arrow right Thai Chili-Garlic Basic Sauce

Thai Chili-Garlic Basic SaucePosted by WingsFan91 at recipegoldmine.com 8/27/2001 7:58 amMakes approximately 4 cups of sauce4 to 6 Thai finger peppers8 cloves garlic4 tablespoons fish sauce5 tablespoons soya bean sauce1 tablespoon black bean sauce4 tablespoons sugar3 cups water3 tablespoons canola oil1 ounce sweet basil leaves1 tablespoon cornstarchPound pepper and garlic in a mortar.Heat oil in a wok. Stir-fry pepper and garlic mixture, until it starts to cook. Add fish sauce, soya bean sauce, oyster sauce, black soy sauce, sugar, and water. Continue to stir-fry until it comes to a boil.Add cornstarch to thicken the sauce. Add sweet basil leaves.Serve on top of crispy fish, cooked steak, or add to your favorite meat or vegetables, and eat with cooked jasmine rice.

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arrow right Vietnamese Chicken Salad

Vietnamese Chicken Salad (Goi-Ga)2 pounds boneless skinless chicken breasts3 tablespoons fresh lime juice3 tablespoons fish sauce2 tablespoons rice vinegar1 tablespoon sugar2 serrano chiles, finely chopped3 cloves garlic, finely chopped1 red onion, thinly sliced1 cup bean sprouts2 cups Napa cabbage, shredded2/3 cup cilantro (or basil or mint), shreddedBlack pepper, freshly-groundPoach chicken in lightly salted, simmering water until juices run clear (about 30 minutes). Remove from the liquid and cool. Shred meat.In small bowl, stir together lime juice, fish sauce, rice vinegar, sugar, chile peppers and garlic. Stir in onions. Cover and let steep at room temperature for 30 minutes.Blanch bean sprouts in boiling water. Drain and refresh with cold water.In a large bowl, combine chicken, bean sprouts, cabbage and cilantro. Add sauce and toss to mix well.

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arrow right chile-vinegar sauce

Chile-Vinegar Sauce (Nam-som - Thailand)Serve with stir-fried noodle dishes such as Pad Thai.1/2 cup rice vinegar2 to 3 tablespoons granulated sugar1/2 mild chile (such as Cubanelle, Hungarian wax or banana chile), sliced into ringsPut the vinegar in a small bowl and stir in the sugar until it is completely dissolved. Add the chile rings. Serve with a small spoon so guests can spoon a little onto their noodles.Stored in a sealed container in the refrigerator; this will keep 4 to 5 days.Makes about 1/2 cup sauce.

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arrow right Vietnamese Rice Cake in Banana Leaf

Vietnamese Rice Cake in Banana Leaf (Banh Chung)2 cups sticky (glutinous) rice, preferably long-grain1 drop green food coloring (optional)1/4 cup dried split mung beans2 tablespoons chopped shallots1 1/2 tablespoons fish sauce1/2 teaspoon ground black pepper6 ounces pork shoulder or butt or chicken thighs, cut into 1/4-inch thick chunks1/4 teaspoon salt1 1/2 tablespoons vegetable oil2 (15 x 17-inch) sheets plastic wrap plus extra1 (15 x 17-inch sheet aluminum foil2 (15-inch square) pieces banana leafKitchen stringPlace the sticky rice in a large bowl and cover with 3 inches of water. Stir in the food coloring, if using, and let the rice soak overnight. You should have about 4 cups of rice after soaking.In a separate bowl, soak the mung beans for at least 4 hours.Combine the shallots, fish sauce, black pepper and pork pieces and let marinate for 30 minutes.Just before cooking, drain the rice and the beans and leave them in separate bowls. Add the salt to the rice and stir to blend.Heat the oil in a frying pan over moderate heat. Add the pork pieces and all the marinade and stir just until the meat is brown around the edges, about 3 to 4 minutes. Remove the pan from the heat and set aside.Using a steamer basket, steam the mung beans over simmering water until they're soft, about 10 minutes. Remove from the heat and set aside.To make the packet, neatly lay down the wrappers in this order: one sheet of plastic wrap, the aluminum foil and two sheets of banana leaves (one perpendicular to the other). Place 1 cup of rice in the center of the banana leaf, spreading it over a 5-inch-square area. Place half of the mung beans on top then add the pork pieces. Cover again with the remaining mung beans and place 1 cup of rice on top.Bring the narrow sides of the wrappers together. Fold the gathered edges over twice, then flatten against the packet. (You now have two open ends.) Fold one end over and hold the packet upright. Add half of the remaining rice, tapping it and pushing it down so the packet will be an even square. Fold the ends (like wrapping a gift box) and repeat on the other side.Place the packet with the folded sides down in the center of the remaining plastic sheet. Wrap tightly so water will not seep into the packet during cooking. Tightly tie the packet with two parallel strings in both directions (as in a tic-tac-toe pattern).Fill a large stockpot with water. Add the packet and bring to a boil. Reduce the heat to a low simmer. Place a colander or something heavy to keep the packet submerged in the water. Cook, uncovered, for 4 hours, adding more water as necessary. Remove from the heat and set aside to cool for 1 hour.To serve, cut the packet (without unwrapping) into 1/2-inch slices. Remove the wrapping and arrange the slices on a serving plate. Serve warm or at room temperature. If wrapped in plastic and refrigerated, the cake will keep for 1 week.Makes 1 large packet, or 4 servings.PER SERVING: 450 calories, 18 g protein, 77 g carbohydrate, 12 g fat (3 g saturated), 34 mg cholesterol, 698 mg sodium, 6 g fiber

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arrow right Thai Stuffed Omelets

Thai Stuffed Omelets1/2 cup ground pork2 tablespoons chopped green beans1 tablespoon chopped onion1 tablespoon diced cooked carrots1 teaspoon garlic salt1 teaspoon granulated sugar2 to 3 drops Maggi sauce4 eggs1 teaspoon milk1/2 cup vegetable oil1/4 teaspoon MSG (Accent)PepperIn wok or saucepan, heat 2 tablespoons oil. Add pork, garlic salt and msg. Stir-fry 3 minutes. Add green beans, onions and carrots, tossing lightly. Add sugar, Maggi sauce and dash of pepper. Remove from heat and pour into a bowl.Pour enough oil into skillet to cover bottom. Lightly beat eggs with milk. Pour in 1/2 the egg mixture and spread evenly. Add 1/2 of pork mixture. Fold over 1/2 of the omelet to cover the pork mixture.Makes 2 omelets.

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arrow right String Cheese

1 lb Mozzarella curd Mahleb (Middle Eastern -spice) Black caraway seeds Salt | Place cheese in a Teflon saucepan and add a dash of mahleb and salt and a sprinkling of black seeds. Heat on low until cheese is melted thoroughly. Remove from heat and drain excess water. Pick up hot cheese in a lump, and make a hole in the center to resemble a doughnut. With both hands, stretch and turn the cheese to form a large loop. Double the strand of cheese, making two strands of cheese of even length. Repeat, stretching and looping; the more you stretch the stringier the cheese becomes. Repeat stretching several times. Twist ends in opposite directions and intertwine rope into a braid. Place one end through the loop of the other to lock it. Set cheese aside to dry thoroughly. Wrap in plastic wrap and refrigerate or freeze. To serve, open braid, cut one loop and pull cheese apart into thin strands. Serve with pocket bread. NOTE: Mahleb can be found at specialty food shops that sell Middle Eastern ingredients.

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arrow right Chili With Beans

1 pk Pinto beans 2 lb Chili meat OR 4 lb Lean beef sirloin, chopped In 1/2 inch cubes 1 lb Low-fat turkey sausage 1 c Onions, chopped 1 tb Garlic powder 1 tb Red cayenne pepper 2 cn Tomato sauce 3 tb New Mexico (or other hot) Chili powder 1 t Dried oregano 2 tb Ground cumin 1 tb Vegetable oil 1 t Louisiana (or Tobasco) Hot Sauce 1 cn Jalapenos, chopped 1/2 tb Salt|Contributed to the echo by: Michael Gallagher Bob, here is my variation of a chili recipe with beans in it. If the people here don't like beans with their chili, I'll give a substitution. DON'T change anything, for this is the way you should make authentic Texas chili--not the cheap imitation stuff. Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions. Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste.

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arrow right Danish Meat Balls

1 lb Hamburger 1/3 c Catsup 2 ts Worcestershire sauce 1/2 ts Salt 1/8 ts Pepper 3-4 dashes tabasco 1/2 Green pepper (minced fine) -----SAUCE----- 3/4 c Catsup 1/2 c Water 1/4 c Cider vinegar 3 tb Brown sugar 1 1/2 ts Salt 1 t Pepper 3-4 dashes tabasco 2 ts Soy sauce 2 ts Sugar|Mix well & form into balls the size of walnuts. Cook over low heat until done but not brown. Danish meat ball sauce: Simmer approximately 20 minutes.Pour over meat balls.

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arrow right Cajun Chicken Wings

12 Chicken wings, tips removed 5 Bay leaves, crumbled into -small bits 3/4 t Caraway seeds 1/2 To 3/4 tsp. cayenne pepper 3/4 t Ground cumin 3/4 t Ground coriander 4 Garlic cloves, finely -chopped 1 1/2 t Dry mustard 2 t Paprika, preferably -hungarian 3/4 t Dried thyme leaves 1/2 t Salt 2 T Brandy 2 T Fresh lemon or lime juice |Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.

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arrow right Rice With Chicken

3 pounds chicken breast 1/2 envelope dry onion soup mix 1 can cream of mushroom soup 1/2 can water 2 tablespoons pimientos -- chopped 3 cups cooked rice 1/2 cup grated cheese -- American|Cook chicken until tender. Remove meat from bones, cut into bite size pieces. Combine soup mix and pimientos. Alternate layers of rice, chicken and soup mixture. sprinkle with cheese. Bake at 375 degrees until cheese is melted and golden brown.

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arrow right Ab Fab Artichoke Dip/Sandwich Filling

1 pk Frozen artichoke hearts x Italian herbs x Balsamic vinegar x 1 t olive oil 1 Onion, chopped fine 3 Garlic cloves Peeled and Squinched up into little Pieces 1 lg Package of mushrooms, Sliced 1/2 c Or so f/f parmesan cheese 2 Spoonsfuls of f/f mayo and F/f sour cream. 1 ds Worcestershireshshchestshire | Marinate artichoke hearts with italian herbs and some balsamic vinegar. I myself add a teaspoon or so of olive oil (someone will be coming to measure me now, I'm sure). Stir artichoke hearts and rest of ingredients together. DON'T put in so much white stuff that it is too moist because the mushrooms will release moisture and then it will get gross. Bake at 350 for about 30 minutes in a French White Corning Ware casserole. If you put it in anything else it will explode. This is great as a dip, or in a pita sandwich. I hope you like it, and I promise not to post too often until I actually learn to measure and write :-)

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