Moules dans une Sauce Pimentée (Délices d'Asie)

 

                On retrouve dans ce plat les authentiques saveurs thaïlandaises du gingembre, de la citronnelle et du baume de mélisse.

                Servir avec des nouilles ou du riz bouilli.

4 portions

• 1 kg moules dans leur coquille
• 1 tige de citronnelle, hachée
• 2,5 cm gingembre frais, pelé et tranché
• 4 feuilles de baume de mélisse, séchées
• Feuilles de basilic frais et fleurs de piment pour décorer

Sauce pimentée

• 3 gros piments rouges, hachés
• 15 ml coriandre fraîche, hachée
• 2 gousses d'ail, hachées
• 30 ml huile de tournesol
• 30 ml sauce de poisson
• 15 ml sucre
• 15 ml basilic frais, haché
• 10 ml fécule de maïs, délayée dans un peu d'eau froide

1. Brosser les moules et enlever la barbe ; jeter les moules dont la coquille est brisée ainsi que celles qui ne se ferment pas lorsqu'on les tape doucement.
2. Dans une casserole ou un wok, amener 300 ml d'eau à ébullition, puis y ajouter la citronnelle, le gingembre et le baume de mélisse.
3. Ajouter les moules, couvrir et faire bouillir de 5 à 6 minutes, ou jusqu'à ce que les moules ouvrent.
4. Égoutter en prenant soin de réserver 150 ml de liquide de cuisson ; jeter toutes les moules qui restent fermées.
5. Commencer à préparer la sauce, à l'aide d'un pilon et d'un mortier, piler les piments, la coriandre et l'ail.
6. Faire chauffer l'huile de tournesol dans un wok et y faire revenir le mélange de piment pendant quelques minutes, puis y incorporer la sauce de poisson, le sucre et le basilic.
7. Ajouter le liquide de cuisson des moules réservé ainsi que la fécule de maïs délayée ; faire cuire jusqu'à ce que la sauce commence à épaissir.
8. Verser la sauce sur les moules.
9. Décorer avec des feuilles de basilic et des fleurs de piment.

BON APPÉTIT

Seafood Noodles (Asian Delights)

                 This dish can be made with any seafood mix and can serve as a main dish or a substantial side dish.

4 servings

• 500 gr mixed seafood, such as shrimp, pieces of fish, squid, clams and mussels
• 3 large green chili peppers, seeded and chopped
• 15 ml chopped fresh coriander
• 2 cloves of garlic, chopped
• 180 gr egg noodles, fresh or dried
• 30 ml oil
• 250 ml snow peas
• 125 gr miniature corn cobs
• ½ red pepper, sliced
• 15 ml fish sauce
• 150 ml fish stock
• 10 ml cornstarch
• 15 ml lime juice

1. Cook the seafood separately in boiling water, then drain and set aside; If using squid, make diamond-shaped incisions on the body before cutting into pieces.
2. Using a pestle and mortar, pound the chili peppers, coriander and garlic.
3. Cook noodles according to package directions, then set aside.
4. Heat the oil in a wok, then sauté the snow peas, baby corn cobs and pepper for 4 minutes; add the chili mixture and fish sauce, then continue cooking for 2 minutes.
5. Stir in the fish stock, then add the noodles and cooked seafood.
6. Dissolve the cornstarch in the lime juice, pour into the wok and cook until the mixture has thickened.

BON APPÉTIT

Nouilles aux Fruits de Mer (Délices d'Asie)

 

                Ce plat peut être préparé avec n'importe quel mélange de fruits de mer et peut constituer un plat principal ou un substantiel plat d'accompagnement.

4 portions

• 500 gr mélange de fruits de mer, tels que crevettes, morceaux de poisson, calmars, palourdes et moules
• 3 gros piments verts, épépinés et hachés
• 15 ml coriandre fraiche hachée
• 2 gousses d'ail, hachées
• 180 gr nouilles aux oeufs, fraîches ou sèches
• 30 ml huile
• 250 ml pois mange-tout
• 125 gr épis de maïs miniatures
• ½ poivron rouge, tranché
• 15 ml sauce de poisson
• 150 ml bouillon de poisson
• 10 ml fécule de maïs
• 15 ml jus de lime

1. Faire cuire les fruits de mer séparément dans de l'eau bouillante, puis égoutter et réserver ; si des calmars sont utilisés, faire des incisions en forme de losange sur le corps avant de les couper en morceaux.
2. À l'aide d'un pilon et d'un mortier, piler les piments, la coriandre et l'ail.
3. Faire cuire les nouilles selon les directives sur l'emballage, puis réserver.
4. Faire chauffer l'huile dans un wok, puis y faire sauter les pois mange-tout, les épis de maïs miniatures et le poivron pendant 4 minutes ; ajouter le mélange aux piments et la sauce de poisson, puis poursuivre la cuisson 2 minutes.
5. Incorporer le bouillon de poisson, puis ajouter les nouilles et les fruits de mer cuits.
6. Délayer la fécule de maïs dans le jus de lime, verser dans le wok et faire cuire jusqu'à ce que le mélange ait épaissi.

BON APPÉTIT

Nouilles Cellophanes Sautées au Poulet (Délices d'Asie)

 

                Ce plat peut être servi lors d'un repas thaïlandais, ou peut constituer à lui seul un dîner léger ou un goûter.

4 portions

• 1 poitrine de poulet, sans peau et désossée, coupée en fines lanières
• 30 ml sauce d'huîtres
• 30 ml sauce de poisson
• 15 ml sauce soya
• 5 ml sucre de palme
• ½ gros piment rouge, épépiné et haché
• 2 ml gingembre frais, râpé
• 180 gr nouilles cellophanes
• 30 ml huile
• 2 gousses d'ail, hachées
• 1 oignon rouge, tranché
• Feuilles de coriandre, pour décorer

1. Dans un bol peu profond, combiner la sauce d'huîtres, la sauce de poisson, la sauce soya, le sucre de palme, le piment et le gingembre ; ajouter le poulet et bien mélanger, laisser mariner pendant 20 minutes.
2. Faire tremper les nouilles dans de l'eau bouillante pendant 5 minutes, ou jusqu'à ce qu'elles aient ramolli ; égoutter et réserver.
3. Faire chauffer l'huile dans un wok et y faire revenir l'ail et l'oignon jusqu'à ce qu'ils soient tendres.
4. Ajouter le poulet et la marinade et faire sauter pendant environ 10 minutes, ou jusqu'à ce que le poulet soit cuit.
5. Ajouter les nouilles dans le wok et remuer à feu doux jusqu'à ce que le tout soit bien chaud.
6. Verser dans un plat de service et décorer avec des feuilles de coriandre.

Pour varier : Remplacer le poulet par du porc.

BON APPÉTIT

Nouilles Thaïlandaises (Pad Thai)(Délices d'Asie)

 

                Il s'agit d'un plat thaïlandais très connu dont il existe autant de variantes que de chefs thaïlandais.

4 portions

• 180 gr vermicelles de riz
• 60 ml huile
• 250 gr tofu, coupé en cubes
• 3 gousses d'ail, hachées
• 60 gr crevettes séchées
• 45 ml navet mariné, haché
• 60 ml sauce de poisson
• 30 ml sucre de palme
• 15 ml sauce soya
• 30 ml us de tamarin
• 2 oeufs, battus
• 15 ml ciboulette, ciselée
• 60 gr arachides grillées, hachées
• 500 ml fèves germées
• Lanières de piment, pour décorer

1. Faire tremper les vermicelles de riz dans de l'eau bouillante de 10 à 15 minutes, ou jusqu'à ce qu'elles aient ramolli ; égoutter et réserver.
2. Faire chauffer l'huile dans un wok et y faire revenir les cubes de tofu jusqu'à ce qu'ils soient dorés de tous les côtés ; retirer à l'aide d'une écumoire et réserver.
3. Ajouter l'ail et les crevettes séchées dans le wok et faire sauter 2 minutes ; réduire le feu et ajouter les vermicelles.
4. Faire cuire pendant 5 minutes en remuant souvent ; ajouter le navet mariné, la sauce de poisson, le sucre de palme, la sauce soya et le jus de tamarin, puis poursuivre la cuisson pendant 2 minutes.
5. Aouter les oeufs battus et faire cuire en remuant jusqu'à ce que les oeufs soient cuits ; incorporer le tofu, la ciboulette, les arachides et les fèves germées.
6. Décorer avec des lamelles de piment et servir immédiatement.

BON APPÉTIT

Khao Neow Mamuang (Mango with sticky rice pudding)

 

                This dish is usually served at room temperature and is often varied by using differet exotic fruits uch as rambutans, longans or lychees.

                Choose the ripest fruit you can find. The sweetness of the mango is complemented by the slightly salty coconut cream sauce.

Serves 4

• 315 gr sticky (glutinous) rice
• 750 ml water
• 60 ml palm sugar or brown sugar
• 2 large ripe mangoes
• 250 ml coconut cream
• 2 ml salt

1. Rinse the sticky rice twice, then drain well in a colander.
2. Place the rice in a medium-sized saucepan with the water ; heat to boiling, then cook, uncovered, until the rice is soft, about 20 minutes.
3. Stir in the sugar, and cook for an additional 5 to 10 minutes, or until the sugar is dissolved ; remove from heat and allow to cool.
4. Peel the mangoes and slice the flesh.
5. To serve, spoon the rice onto a serving dish ; whisk together the coconut cream and salt and spoon over the prepared rice.
6. Arrange the mango slices with the rice.

BON APPÉTIT

Gaeng Moo (Pork curry)

 

                Swamp cabbage is a leggy creeper-type vegetable with small green leaves. It is often available fresh in Asian grocery stores, but, if unobtainable, spinach leaves may be used instead. If using dried faffir lime leaves, soak them in hot water for 5 minutes.

Serves 4 

• 500 ml coconut milk
• 30 ml Red curry paste (click here for recipe)
• 5 ml salt
• 500 gr lean pork, diced
• 30 ml fish sauce
• 15 ml palm sugar or brown sugar
• 30 ml tamarind water (soak 15 ml tamarind pulp in 125 ml hot water for 15 minutes, then squeeze and strain the liquid)
• 3 fresh or dried kaffir lime leaves, shredded
• 500 ml coarsely shredded swamp cabbage

1. Blend half the coconut milk together with the curry paste and salt and cook in a saucepan over medium heat for 2 minutes, stirring continuously.
2. Add the pork and simmer until tender, about 40 minutes (depending on the tenderness of the meat).
3. Add the remaining ingredients, including the rest of the coconut milk, and bring slowly to a simmer ; cook 3 minutes, stirring occasionally.
4. Transfer to a serving dish.

BON APPÉTIT

Gai Pad Bai Grapao kab Khao Neow (Chicken with basil and Steamed sticky rice)

 

                If desired a little stirred coconut cream may be spooned over the chicken before serving. If hot basil leaves are not available, sweet basil or Vietnamese mint may be used instead.

Serves 6

• 45 ml vegetable oil
• 6 red chilies, seeded and finely sliced
• 4 garlic cloves, finely chopped
• 4 chicken breasts, skinned and cut into bite-sized pieces
• 45 ml hot basil leaves
• 30 ml fish sauce
• 2 ml palm sugar or brown sugar

1. Heat the oil in a large pan over medium heat and stir-fry the chilies and garlic ; do not allow garlic to burn as this creates an unpleasant flavor.
2. Add the chicken pieces and stir-fry until cooked, about 5 minutes ; add the pther ingredients and stir-fry for 1 minute.
3. Spoon into a serving dish and serve hot with Steamed sticky rice (recipe below).

Steamed Sticky Rice

                There is no real substitute for this variety of rice, which is sometimes known as glutinous rice because of its consistency when cooked. It should be available at Asian grocery stores. However, if sticky rice is not available, try serving steamed jasmine rice instead.

Serves 6

• 630 gr sticky (glutinous) rice
• Water

1. Tip the rice into a bowl and pour in enough water to barely cover ; stir lightly and strain.
2. Continue to follow this procedure until the water that strains off is no longer cloudy.
3. Cover the rice with cold water again and leave overnight.
4. The next day, strain the rice and tip it into the top half of a steamer ; place over boiling water, cover tightly and steam for 25 to 35 minutes or until the rice is quite glutinous.
5. Serve at once.

BON APPÉTIT

Haw Mok (Steamed fish in Banana Leaf)

 

                Banana leaves have been used in Southeast Asia for centuries to wrap food for steaming. They ensure the succulence of the cooked food by retaining its moisture, and at the same time they impart their own subtle flavor to the dish.

                This dish has a fragrance that wafts through the room as each banana leaf is opened, filling the diners with anticipatory pleasure. The packages may be prepared up to 4 hours in advance and chilled until cooking time.

Serves 6 

• 180 ml Yellow curry paste (click here for recipe)
• 500 ml coconut milk
• 45 ml fish sauce
• 30 ml cornflour (cornstarch)
• 750 gr firm white fish fillets, diced
• 15 ml lime juice
• 15 ml palm sugar or brown sugar
• Banana leaves, cut into 6 pieces, each 9 in x 9 in (23 cm x 23cm)
• 3 lettuce leaves, shredded
• 250 ml coconut cream
• 250 ml sweet basil leaves
• 2 jalapeno chilies, seeded and sliced
• 80 ml cilantro leaves

1. In a bowl, mix together the curry paste, coconut milk, fish sauce and cornstarch ; whisk until well blended.
2. Add the fish cubes, lime juice and palm sugar, and marinate in the refrigerator for about 30 minutes.
3. Carefully wipe each banana leaf with a damp cloth.
4. Spoon a portion of the shredded lettuce into the center of each banana leaf square, then top with a portion of the marinated fish cubes.
5. Stir the coconut cream thoroughly and spoon over the fish cubes ; sprinkle with the basil leaves, sliced chilies and cilantro leaves.
6. Wrap each banana leaf to form a parcel nd secure with a toothpick or small satay stick.
7. Arrange the packages in the top half of a steamer and steam over boiling water for 15 to 20 minutes.
8. Serve with a bowl of steamed rice.

BON APPÉTIT

Massaman Neua (Massaman beef curry)

 

                This rich, mild curry originated in the far south of Thailand. It is the mildest of Thai curries. The choice of spices, the inclusion of potatoes and the lengthy cooking time all reflect the influence of Indian migrants.

                Chicken may be substituted for the beef if prefered ; in that case, simply reduce the initial simmering time from 2 hours to 50 to 60 minutes.

Serves 4

• 60 ml vegetable oil
• 750 gr round or buttock steak, diced
• 1 liter coconut milk
• 45 ml Massaman curry paste (see recipe below)
• 4 small potatoes, peeled and cut into chunks
• 2 onions, sliced
• 125 ml roasted peanuts, coarsely chopped
• 45 ml fish sauce
• 30 ml palm sugar or brown sugar

1. Heat the oil in a large pan over medium heat ; stir fry the meat for about 5 minutes, then add the coconut milk and heat to boiling.
2. Reduce heat, cover and allow the meat to simmer for about 2 hours, or until tender.
3. In another small pan, over medium heat, fry the curry paste with 125 ml of the cooking liquid ; mix well.
4. Stir the paste mixture into the meat ; add the remaining ingredients and simmer for 20 minutes.
5. Pour into a serving bowl and sevre steamed rice.

Massaman Curry paste

                Refrigerated, this will keep for 12 months.

Makes about 80 ml

• 10 large dried red chilies
• 8 garlic cloves, finely chopped
• 6 French shallots, finely chopped
• 5 ml finely chopped galangal
• 5 ml caraway seeds
• One-third small lemon grass stalk, finely chopped
• 6 cloves
• 5 ml ground cinnamon
• 5 ml salt
• 2 ml ground nutmeg
• 30 ml vegetable oil
• 6 cardamom pods
• 4 bay leaves
• 5 ml shrimp paste

1. Prepare the chilies by soaking in hot water for 20 minutes ; seed them, then mince or chop finely.
2. Brown the garlic and shallots in a dry pan over low heat for about 3 minutes ; add the seeded and chopped chilies and stir fry over low heat for about 3 minutes, being careful not to allow ingredients to burn.
3. Transfer to a mortar and pestle or a food processor, add all ingredients except the last four, and grind them together to form a paste.
4. Heat the oil over low heat, then add the cardamom pods, bay leaves and shrimp paste, and cook for 2 minutes ; add the prepared paste and cook for 1 minute, stirring well.
5. Store in the refrigerator in a tightly sealed container ; remove the cardamom pods and bay leaves before using.

BON APPÉTIT

Pad Po Taek (Seafood combination with lemon grass)

 

                The predominant flavors are typically Thai : refreshing lemon grass blends with the seafood ; the hot chilies are tempered by creamy coconut ; and the whole dish is perfumed with basil.

                The striped shrimp of Thailand are particularly large and succulent, but any fresh shrimp work well in this recipe.

Serves 4

• 30 ml vegetable oil
• 8 shrimp (prawns), shelled and deveined
• 8 mussels, cleaned
• 125 gr scallops
• 125 gr firm white fish fillets, sliced
• 60 ml green curry paste (click here for recipe)
• 90 ml coconut milk
• 60 ml fish sauce
• 15 ml palm sugar or brown sugar
• 2 lemon grass stalks, cut into 1 in (2.5 cm) lengths and lightly crushed
• 80 ml sweet basil leaves

1. Heat the oil in a heavy pan ; add the seafood and stir fry for 2 minutes over high heat, until the fish becomes opaque.
2. Stir in the combined curry paste, coconut milk, fish sauce and sugar and cook gently 2 to 3 minutes ; add the lemon grass and basil and toss gently.
3. Cover the pan and cook for an additional 7 minutes.
4. Spoon onto a serving platter and serve at once with steamed rice.

BON APPÉTIT

Curry paste

 

                Traditionally curry paste were made with a pestle and mortar. The heat factor in Thai curry paste ranges from green at the hot end, down through red, yellow and Massaman, which is the mildest.

Red Curry paste

                This will keep in the refrigerator for 12 months.

Makes about 80 ml 

• 14 large dried red chilies
• 5 ml cilantro seeds
• 10 ml caraway seeds
• 5 ml salt
• 30 ml finely chopped cilantro roots
• 2 ml dried kaffir lime leaves, crumbled
• 15 ml finely chopped galangal
• 4 French shallots, finely chopped
• 5 garlic cloves, finely chopped
• 30 ml chopped lemon grass
• 6 black peppercorns, crushed
• 15 ml shrimp paste
• 60 ml vegetable oil

1. Soak the dried chilies in hot water for 20 minutes, then seed.
2. While the chilies are soaking, dry fry the cilantro and caraway seeds in a small pan, over low heat for about 5 minutes.
3. Combine the chilies and salt in a mortar and pestle or food processor and grind to a puree ; add the caraway and cilantro seeds and grind.
4. Add the remaining ingredients except the shrimp paste and oil, and puree ; stir in the shrimp paste and oil to make a smooth paste.
5. Store in the refrigerator in a tightly sealed container.

Green Curry paste

                The seeds are the hottest part of the chili. Handle both fresh and dried carefully and wash your hands after touching them. This curry paste will keep in the refrigerator for up to 12 months.

Makes about 125 ml

• 10 fresh green chilies, with seeds
• 6 garlic cloves, finely chopped
• 30 ml finely chopped lemon grass
• 30 ml chopped cilantro roots
• 5 ml ground cilantro seeds
• 5 ml finely chopped galangal
• 5 ml caraway seeds, crushed
• 5 ml salt
• 6 black peppercorns, crushed
• 30 ml finely chopped French shallots
• 5 ml shrimp paste
• 60 ml vegetable oil

1. Dry fry all the ingredients except the shrimp paste and oil over low heat until brown, about 5 minutes.
2. Then place the mixture in a mortar and pestle or food processor and grind to a puree ; add the shrimp paste and oil and mix to a smooth paste.
3. Store in the refrigerator in a tightly sealed container.

Yellow Curry paste

                This will keep in the refrigerator for 12 months.

Makes about 60 ml

• 7 large dried red chilies
• 15 ml cilantro seeds
• 5 ml caraway seeds
• 5 ml salt
• 15 ml finely chopped lemon grass
• 5 French shallots or 1 white onion, finely chopped
• 3 garlic cloves, finely chopped
• 5 ml grated ginger root
• 5 ml finely chopped galangal
• 15 ml curry powder
• 5 ml dried mustard
• 15 ml shrimp paste
• 60 ml vegetable oil

1. Soak the chilies in hot water for 20 minutes, then seed.
2. While the chilies are soaking, brown the cilantro and caraway seeds in a dry pan for about 5 minutes.
3. Combine the seeded chilies and salt in a mortar and pestle or food processor and grind ; add cilantro and caraway seeds and grind to a powder.
4. Add remaining ingredients, except the shrimp paste and oil, and mix together well ; add the shrimp paste and oil and mix to a smooth paste.
5. Store in the refrigerator in a tightly sealed container.

BON APPÉTIT

Laab (Thai ground beef salad)

 

                This dish, originally from the northeast of Thailand, is today served all over the country and is also very popular in the West. Beef is the meat most commonly used, but pork or chicken are also popular choices.

                To prepared roasted ground rice, tip a tin layer of sticky or other rice grains over the base of a heavy pan and cook over medium-high heat until golden brown. Allow the grains to cool, then grind them with a mortar and pestle or in food processor.

Serves 4 

• 250 gr ground lean beef
• 3 garlic cloves, finely chopped
• 2 small white onions, finely chopped
• 2 spring onions, chopped
• 15 ml finely chopped red chilies
• 15 ml finely chopped cilantro
• 45 ml finely chopped mint leaves
• 60 ml lime juice
• 45 ml fish sauce
• 30 ml roasted ground rice
• 5 ml salt
• 12 lettuce leaves, washed and patted dry
• Mint leaves, for garnish

1. Using a nonstick pan, brown the ground beef and garlic over medium heat ; transfer the mixture to a bowl and allow to cool.
2. Thoroughly mix in the onions, spring onions,chilies, cilantro, mint, lime juice, fish sauce, ground rice and salt.
3. To serve, spoon the meat mixture onto a lettuce leaf and top with the fresh mint leaves ; wrap the lettuce around the meat and eat with your fingers.

BON APPÉTIT

Pad Thai (Stir-fried Thai noodles)

 

                This dish is sevred everywhere in Thailand : in restaurants, in homes, and at all hours from the multitude of street stalls, particularly in Bangkok. Like most noodle dishes in Thailand, it is more likely to be eaten for lunch or a light meal than as part of a dinner. In keeping with their Chinese origins, noodles are the only Thai food that is eaten with chopsticks. Most Thai dishes today are eaten with a spoon and fork.

                To make s chili "flower", choose a smooth, well-shaped, small red chili. Using a very sharp knife or scissors, make two or three cuts fron the tip to the base of the chili. Then place the chili in iced water for about 30 minutes, or until the "petals" curl.

Serves 4

• 250 gr dried rice noodles (about ¼ in / 0.5 cm wide)
• 45 ml vegetable oil
• 2 garlic cloves, minced
• 8 shrimp (prawns), shelled and deveined
• 125 ml tofu, cut into ¼ in (0.5 cm) cubes
• 2 large eggs
• 10 small dried shrimp (prawns), very finely chopped
• 30 ml tamarind water (soak 15 ml tamarind pulp in 125 ml hot water for 15 minutes, then squeeze and strain the liquid)
• 45 ml fish sauce
• 30 ml palm sugar or brown sugar
• 10 ml sweet paprika
• 2 spring onions, cut into 2 in (5 cm) pieces
• 500 ml bean sprouts
• 125 ml roasted peanuts, chopped
• Spring onions, red chili "flower" and cilantro leaves, for garnish

1. Cover the dried noodles with warm water and soak for 45 minutes, or until softened ; drain and discard the water.
2. Heat the oil in a pan until hot, add the garlic and stir-fry for 20 seconds or until just golden ; add the fresh shrimp and stir-fry for 2 to 3 minutes or until pink.
3. Add the tofu and cook, stirring constantly, for about 3 minutes ; push the shrimp and tofu mixture to one side and add 1 egg, stirring constantly for about 1 minute ; pushthe egg to the side, add the second egg and repeat the process.
4. Add the noodles, chopped dried shrimp, tamarind water, fish sauce, palm sugar and paprika and stir-fry gently for about 2 minutes, until well-mixed and heated.
5. Add the spring onions and bean sprouts and stir-fry gently for 2 to 3 minutes.
6. Spoon mixture onto a serving platter and sprinkle with the peanuts.
7. Garnish with the spring onions, red chili "flower" and cilantro leaves.

BON APPÉTIT

Yam Kai Dow (Crisp fried egg salad)

 

                The dressing may be served separately or spooned over the salad.

Serves 4

Dressing

• 1 small onion, finely chopped
• 6 garlic cloves, finely chopped
• 30 ml cilantro leaves
• 3 small green Thai chilies or 5 small jalapeno chilies, finely chopped
• 90 ml fish sauce
• 90 ml fresh lime juice
• 30 ml palm sugar or brown sugar

1. Combine all the dressing ingredients, mix well and set aide until required.

• Lettuce leaves
• 2 small carrots, peeled and thinly sliced
• 2 small tomatoes, quartered or cut into eights
• ½ green bell pepper, seeded and cut into strips
• 2 small white onions, thinly sliced
• 90 ml vegetable oil
• 4 eggs

1. Place the lettuce leaves on a serving platter and arrange the vegetables on top.
2. Heat the oil in a small saucepan and fry the eggs one by one at a time until well crisped around the edges of the white, and puffy and golden ; cook until the yolk is set.
3. Drain the eggs on paper towels, cut into pieces and pile on top of the vegetables and serve.

BON APPÉTIT

Tom Yam Kung (Hot and sour shrimp soup)

 

                Though shrimp are traditionally used, chicken or fish chunks may be substituted.

Serves 4

• 4 lemon grass stalks, cut into 2 in (5 cm) pieces and crushed
• 1.25 liters water
• 4 small red chilies, seeded and thinly sliced
• 60 ml fresh lime juice
• 2 ml salt
• 30 ml fish sauce
• 2 kaffir lime leaves
• 6 thin slices fresh galangal
• 250 ml straw mushrooms
• 500 gr shrimps (prawns), shelled and deveined
• 30 ml cilantro leaves, for garnish

1. Place the lemon grass and the water in a saucepan and simmer until the lemon grass turns yellow ; add the remaining ingredients except the shrimps and cilantro leaves, and stir for about 5 minutes.
2. Add the shrimp and cook for only 2 to 3 minutes, or until the flesh turns pink.
3. Laddle into individual bowls and garnish with the cilantro leaves.

BON APPÉTIT

Tom Kha Gai (Chicken and coconut milk soup)

 

                Soup is an important component of a Thai meal. It is usually served at the same time as a number of other dishes, rather than as a separate course in the Western way. Diners eat it from individual bowls or spoon it over the rice on their plate, as they wish, either way is acceptable. Coconut milk adds a delicate creaminess to this aromatic soup from Bangkok and the surrounding central plains.

Serves 4 

• 750 ml coconut milk
• 500 ml water
• 4 lemon grass stalks, cut into 2 in (5 cm) lengths and crushed
• 3 large chicken breasts, boned and cut into bite-sized portions
• 4 small red chilies, seeded and thinly sliced
• 60 ml lime juice
• 2 ml fish sauce
• 15 ml thinly sliced galangal
• 2 kaffir lime leaves, torn into pieces
• Extra lime juice, optional
• 4 kaffir lime leaves, for garnish

1. In a large saucepan mix together the coconut milk and water, then add the lemon grass ; heat to boiling, reduce heat and add the remaining ingredients, except the lime leaves for garnish.
2. Simmer over medium heat for 15 to 20 minutes, or until the chicken is cooked ; taste to check the flavor, add a little extra lime juice if a tarter flavor is prefered.
3. Laddle into individual bowls and garnish with the kaffir lime leaves.

BON APPÉTIT