Thai recipes
misschili asked for the recipes for the Thai meal I blogged about a couple of days ago. So here goes:
Salad of green mango and shrimps
1 green mango peeled and cut into thin slices
100g of shrimps; peeled and blanched
4 red shallots peeled and sliced thinly
small handful mint leaves chopped
ditto coriander leaves
Dressing:
4-12 "rat shit" chillis - topped
generous pinch granulated sugar
lime juice
fish sauce
Crush chillis with sugar in a mortar and pestle. Add some fish sauce and lime juice (maybe 15ml of each). Mix ingredients and toss with dressing. Add more fish sauce and lime juice to taste. Should be hot, sour and slightly salty.
Note: This is a very versatile recipe. One could replace the green mango with ripe mango or pomelo and the shrimp with blanched squid or cooked chicken. I've even combined Chinese BBQ pork and lychees. Crushed, roasted peanuts can also be added or used as a garnish.
Pork stirfried with longbeans and roasted chilli paste
200g lean pork cut into bite size thin slices
200g longbeans cut into 3cm lengths
25ml roasted chilli paste (found in jars at Asian markets)
lime juice
fish sauce
12 Thai basil leaves
4 shredded kaffir lime leaves
oil for stirfrying
Brown the pork in a wok over high heat. Drop heat to medium and stir in the paste and the beans. Stirfry until beans are almost done. Add lime juice and fish sauce to taste. Should be sweet, salty, slightly sour and a touch hot. Stir in basil and lime leaves.
Nam prik kapi
30ml Thai shrimp paste - should be roasted but can be used raw
6 cloves garlic
4 shallots, peeled and coarsely chopped
15ml palm sugar
5 - 20 "rat shit" chillis - topped
30ml dried shrimp
lime juice
fish sauce
Puree everything in a blender or food processor. Adjust seasoning with lime juice and fish sauce. Add a little water if necessary to get the ingredients to puree. Final product should be dipping sauce consistency and hot, pungent, salty and slightly sweet and sour.
Serve with a plate of raw and/or pickled and/or plainly cooked veggies. We had carrot sticks, some mint leaves and pickled garlic the other night but virtually anything goes here.
Choo chee curry
Paste:
5-8 long red chillis. Classically these should be dried but I like to use fresh for better colour. If dried soak. In either case remove seeds.
large pinch salt
5 slices galangal
45ml chopped lemongrass
60ml chopped garlic
45ml chopped shallot
15ml scraped and chopped coriander root
10 white peppercorns
10ml shrimp paste (preferably roasted)
500ml coconut cream
15ml palm sugar
30ml fish sauce
250ml coconut milk or stock
4 shredded kaffir lime leaves
250g firm tofu
a little red chilli - julinned (optional)
a little chopped coriander leaf
First make the paste. Grind the pepper than puree all the ingredients in a mortar and pestle or food processor. If you have to add water, add as little as possible.
In a wok, crack the cocunut cream over medium heat (ie cook it until it separates and is oily). Add 50ml of the paste (the remainder will keep for a while in the fridge) and cook until fragrant (at least 5 mins). Add coconut milk and cook until thick, oily and a bit separated. This can be messy. It will tend to spit so one of those fat splash shield things is a good idea. Add tofu and kaffir lime leaves and cook for a couple of minutes. Check seasoning. It should be salty, a little hot and just slightly sour. Garnish with julienned chilli and coriander leaves.
This is another versatile recipe. Mussels or scallops or fish fillets could replace the tofu. You could also deepfry a whole fish such as a bream or tilapia until crisp and then pour the sauce over it.
Gai lan with oyster sauce
Wash and trim the gai lan. Cut off the stalks and cut into bite size pieces. Coarsely slice the leafy bits. Steam the stalks for about five minutes, add the leaves and cook for another two minutes. Drain.
Meanwhile combine 45ml oyster sauce, 100ml stock and 15ml light soy sauce in a pan and heat. Thiken with a ittle corn starch mixed with cold water
Place gai lan on serving dish and pour the sauce over the top.
Serve all the dishes at the same time with steamed Thai rice.
This entry was originally posted at http://chickenfeet.dreamwidth.org/971192.html. You can comment here or there as you choose.