All About Thailand

Holiday Fruit Platter

2009-05-24T04:23:00.000-07:00

Holiday Fruit Platter

The Thai delight in bright color and lovely patterns whether in arrangements of fruit for a holiday party, in lengths of shiny silk, or in displays of fresh flowers.You can prepare this buffet
dessert quickly with the help of a friend or family member.

5 or more kinds of fresh and/or canned fruit, including lychees or rambutan, watermelon,
cantaloupe, honeydew melon, bananas, pineapple, and mango (if you use banana, make fairly large slices, cutting on the slant) fresh limes for garnish 1 can frozen limeade concentrate, thawed*

1. Choose a large platter, one that is big enough to hold a generous amount of fruit.

2. In the center of the platter, make a pile of lychees or rambutan.

3. Divide the platter into sections using pieces of peeled and sliced watermelon about 1 inch wide and 3 or 4 inches long to mark the sections. Cut all the remaining fruit into chunks. If you have a melon baller, scoop the flesh of one of the melons into balls for contrast.

4. Fill in the sections using a different fruit in each for a pretty pattern.

5. Cut limes into thin wedges. Fit the lime wedges around the outer edge of the platter to create a ruffle effect.

6. Pour 1/3 c. limeade concentrate into a 1-1/3. measuring cup and stir in 1/3 c. water. Using a pastry brush, brush the limeade mixture over the fruit. It will make the fruit shiny and will keep the banana from turning brown.

Preparation time: 30 to 40 minutes
Serves 8 to 10

* You will have extra limeade concentrate with this recipe. Mix the remaining limeade concentrate with water as directed on the can and serve as a drink.

Tropical Fruit Dessert

2009-05-24T04:21:00.000-07:00

Tropical Fruit Dessert

A refreshing do-ahead dessert nice enough for guests.

20-oz. can rambutan or lychees, in syrup, or 15-oz. can mango slices
1/2 c. coconut milk
2 tbsp. sugar
1 c. canned pineapple chunks, in syrup, chilled cracked ice (optional)

1. Drain fruit, reserving the syrup. If using rambutan or lychees, cut fruit in half. Chill until serving time.

2. In a little bowl, stir together 1 c. of fruit syrup, coconut milk, and sugar. Stir until sugar is dissolved. Cover this sauce and chill it.

3. Cut pineapple chunks in half.

4. At serving time, divide fruit evenly among 4 large or 6 medium dessert dishes. Pour chilled coconut sauce over fruit.*

Preparation time: 10 to 15 minutes (plus chilling time)
Serves 4 to 6

* If the weather or the room is hot, put ice cubes in a plastic bag and break up the ice. Spoon a few pieces of ice over each dish of dessert.

Galloping Horses (Pineapple Snacks with Pork-Peanut Topping)/Ma Hore

2009-05-24T04:19:00.000-07:00

Galloping Horses (Pineapple Snacks with Pork-Peanut Topping)/Ma Hore

Thai cooks are constantly inventing new finger foods. Since finger foods take more time and work
to prepare than most main dishes, they are usually reserved for special occasions. But the work
will go fast if you set up a little assembly line with one person placing the fruit on the plate(s),
the second topping the fruit with the meat mixture, and the third adding the garnish.

1/3 c. dry-roasted peanuts
2 tbsp. vegetable oil
1 tbsp. minced onions
2 cloves garlic, minced
1/2 lb. lean ground pork
1 tbsp. sugar
1 tsp. salt
1/4 tsp. ground red, white, or black pepper
2 tsp. cornstarch combined with
2 tsp. cold water
72 bite-sized pieces of fresh or canned pineapple, about 1/2-inch
thick and 1 inch across (from 12 precut pineapple rings) fresh cilantro leaves for garnish

1. Using electric blender or food processor, chop peanuts very finely and set aside.

2. Using a heavy medium-sized skillet, heat oil over medium heat for 1 minute. Add onions and garlic and stir-fry 3 to 4 minutes, until soft but still golden.

3. Add pork and cook, stirring constantly to break up chunks, until no trace of pink remains. Stir in the peanuts, sugar, salt, and pepper.

4. Stir in the cornstarch mixture. Simmer over low heat, stirring occasionally, for 5 minutes, until
mixture is thick enough to hold its shape.

5. Lay out pineapple pieces on a platter or two. Top each with 1 teaspoon of the pork filling. Garnish each portion with a cilantro leaf.

Preparation time: 25 minutes
Cooking time: 15 to 20 minutes
Serves 36 (2 snacks each)

Thai Fried Noodles/Pad Thai

2009-05-24T04:16:00.000-07:00

Thai Fried Noodles/Pad Thai

This noodle dish is popular in Thai restaurants all over the world. Most Thai families have their
own favorite version. Some cooks cut the noodles in 6- or 8-inch pieces so they will be easier to
fry, but the traditional Thai belief is that long, whole noodles bring long life. Since there are lots
of steps in making pad thai, ask a parent or older brother or sister to help you.

1/2 lb. narrow (? inch) rice noodles
3 to 4 tbsp. fish sauce
6 tbsp. granulated sugar
6 tbsp. white vinegar
1 tbsp. ketchup (optional)
1/2 lb. chicken, pork, or shrimp, or a combination
1/3 c. vegetable oil
2 to 3 cloves garlic, finely chopped
2 eggs
4 green onions, sliced
12 oz. fresh bean sprouts (4 3/4 c.)
3/4 c. ground roasted peanuts red pepper flakes lime wedges

1. Soften noodles by soaking in water, following directions on package. Drain noodles in a colander. They should be bendable and soft.

2. In a small bowl, mix fish sauce, sugar, vinegar, and ketchup (optional). Set aside.

3. Cut the chicken or pork into pieces about 1/8 -inch thick and 1 to 2 inches long. If using shrimp, cut out the black vein along the back of the shrimp.* Leave the tails on the shrimp.

4. Heat a wok or large skillet. Add the oil. Using both hands and hot pads or mitts, carefully tilt the wok so that the oil covers the inside.

5. Add garlic and stir-fry until golden—be careful, it can burn in no time.

6. Add the chicken or pork and stir-fry briefly until pink color is gone. If using shrimp, stir-fry only until they turn pink.

7. Meanwhile, in a small bowl, beat eggs with a fork. Pour eggs into meat mixture in wok and stir
lightly to scramble.

8. Add fish sauce mixture and continue stirring.

9. Add the softened noodles. Using a spoon in each hand, toss the noodles lightly to mix in the meat, garlic, and eggs. Add the green onions and u of the 10. bean sprouts. Cook, tossing
mixture gently, until sprouts are tender but still crisp. Turn onto a large warmed platter.** Garnish with the rest of the bean sprouts and the ground peanuts. Pass around little bowls of red pepper flakes and lime wedges so that each person can add the amount they like.

Preparation time: 30 to 40 minutes
Cooking time: 8 to 12 minutes
Serves 4 to 6

* If you use fresh shrimp for this recipe, you may be able to have it peeled and deveined at the grocery store. Otherwise, you can do it yourself. Hold the shrimp so that the underside is facing you. Starting at the head, use your fingers to peel off the shell from the head toward
the tail.Then, using a sharp knife, carefully make a shallow cut all the way down the middle of the back. Hold the shrimp under cold running water to rinse out the dark vein.

** To warm the platter, put it in a sink full of warm water. Remove from water and dry the platter just before use.

Bananas in Syrup/Glooy Boud Chee

2009-05-24T04:09:00.000-07:00

Bananas in Syrup/Glooy Boud Chee

1/4 c. sugar
1/2 c. water
4 firm medium bananas, peeled,
halved crosswise, then quartered
1/8 tsp. salt
1 1/2 c. coconut milk

1. In a large saucepan, bring sugar and water to a boil over high heat, stirring constantly. Add bananas and reduce heat to medium. Cook, uncovered, for 8 to 10 minutes, or until bananas are tender.

2. Stir salt into coconut milk. Pour coconut milk over bananas. Serve at room temperature.

Preparation and cooking time: 15 minutes
Serves 4 to 6

Thai Coconut Custard/Sang Ka Ya

2009-05-24T04:07:00.000-07:00

Thai Coconut Custard/Sang Ka Ya

4 eggs
1/4 c. brown sugar
1/4 c. granulated white sugar
1 c. coconut milk
1 c. thinly sliced winter squash,
seeds and rind removed (butternut or buttercup squash or pumpkin can also be used)

1. Preheat oven to 350oF. In a deep bowl, beat eggs well. Add sugars and stir until dissolved. Stir in coconut milk and squash.

2. Pour into a 9 9-inch baking pan or a 9- or 10-inch pie plate.

3. Bake custard 45 to 50 minutes until knife inserted in center comes out clean. Serve at room temperature.

Preparation time: 10 to 15 minutes
Cooking time: 45 to 50 minutes (plus cooling time)
Serves 6

Thai Spring Rolls/Poa Pee

2009-05-24T04:02:00.000-07:00

Thai Spring Rolls/Poa Pee

Crispy spring rolls are served at the New Year and for special occasions. Since spring rolls are deep-fried, you must have an adult help you handle the hot oil, which can be extremely dangerous.

3 dried black mushrooms
3 1/2 oz. cellophane noodles or bean
thread noodles
1 egg
1/2 lb. lean ground pork

1/2 lb. lean ground beef
1 c. peeled and shredded carrots
1 c. fresh bean sprouts, or 1 c. shredded cabbage
1/2 medium-sized onion, finely chopped
1 tbsp. fish sauce
3/4 tsp. ground black pepper
1/2 clove garlic, finely chopped
1 tsp. sugar
12-oz. package 8-inch-diameter dried rice paper spring roll wrappers
vegetable oil for deep-fat frying— enough to have one inch of oil in bottom of skillet or wok
nam pla prig or sweet and sour sauce for dipping

1. To make the filling, soak black mushrooms in hot water in a small bowl for 15 minutes. Drain well in a colander. Slice mushroom caps thinly and discard the stems.

2. Soak noodles in hot water for 4 to minutes. When soft, drain and cut into 2-inch lengths with a sharp knife or scissors.

3. In a large bowl, beat egg well. Add sliced mushrooms, softened noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic, and sugar. Mix well. Set aside.

4. To moisten the spring roll wrappers, heat 2 quarts water in a wide pan until hot but not boiling. Take one of the rice paper sheets, holding it by one edge, and dip it in the water for 1 or 2 seconds. The hot water softens it and makes it pliable. Working quickly, take the moistened edge and dip the part you were holding earlier in the water. Be careful. If the rice paper becomes too wet, it tears easily.

5. To form spring roll, place 1/4 c. of the filling in center of moistened spring-roll wrapper. Fold bottom edges over filling. Fold in the right and left edges so they overlap. Roll up toward top. Place on a plate with top edge under roll. Cover with moist towel until ready to fry. Preparing about six rolls at a time should work well.

6. In a large skillet or wok, heat oil over medium heat until it reaches 350oF on deep-fat thermometer. Carefully place 3 rolls in hot oil. Fry slowly for 4 minutes on one side. Turn and fry other side 3 minutes, or until light golden brown. Drain on paper towels. Fried rolls can be
kept warm in a 200oF oven.

7. Cut each spring roll into bite-sized pieces. Serve hot with individual bowls of nam pla prig or with sweet and sour sauce

Preparation time: 60 minutes
Cooking time: 60 minutes
Makes 24 spring rolls

Cucumber Sauce

2009-05-24T04:00:00.000-07:00

Cucumber Sauce

1 c. peeled and thinly sliced cucumber*
1/2 c. white vinegar
1 c. sugar
1 tsp. salt

1. Place sliced cucumbers in a small bowl.

2. In a medium saucepan, combine vinegar, sugar, and salt and bring to a boil over high heat. Stir until sugar dissolves. Remove from heat and let cool, uncovered, to room temperature.

3. Pour sauce over cucumbers immediately before serving.

Preparation time:15 minutes
Makes 1 1/2 cups

* If you want to remove seeds from the cucumber, slice it in half the long way, then scrape the seeds out with a spoon.

Sweet and Sour Sauce

2009-05-24T03:59:00.000-07:00

Sweet and Sour Sauce

1 c. sugar
1/4 c. white vinegar
1 tsp. salt
1/2 c. water
1 tbsp. ketchup
1/4 tsp. crushed red pepper flakes

1. In a large saucepan, combine all ingredients. Stir constantly over high heat until sugar dissolves.

2. Serve at room temperature.

Preparation time: 15 minutes
Makes 1 1/2 cups

Nam Pla Prig

2009-05-24T03:58:00.000-07:00

Nam Pla Prig

This sauce combines the salty, sweet, and sour tastes that Thai people love. It can be found on every table and is used both as a dip and in place of salt.The Thai sprinkle it on most dishes. Once you discover how good it is, you may want to make a double recipe.

2 cloves garlic, crushed
1 tsp. crushed red pepper flakes
4 tbsp. sugar
2 tbsp. fresh lime or lemon juice, or
4 tbsp. white vinegar
4 tbsp. fish sauce
2 tbsp. water

1. Combine all ingredients in a small bowl. Stir to dissolve sugar. (If sauce is too salty or too strong, add more water, 1 tablespoon at a time, until it is the desired strength.)

2. Serve at room temperature in individual bowls. (Nam pla prig will keep for up to two weeks
refrigerated in a tightly covered glass container.)

Preparation time: 10 minutes
Makes about 1/2 cup

Stir-Fried Vegetables/Pad Pak

2009-05-24T03:55:00.000-07:00

Stir-Fried Vegetables/Pad Pak

The Thai adopted the Chinese technique of stir-frying to preserve the color, fresh flavor, and
texture of each vegetable. Only the best vegetables are selected. Any assortment of vegetables can
be used in this recipe.*

1 tbsp. vegetable oil
1 small onion, peeled and sliced
2 cups bite-sized pieces of mixed fresh vegetables**
1 tbsp. fish sauce
1 1/2 tsp. sugar
1/4 tsp. pepper

1. In a large skillet or wok, heat oil over high heat for 1 minute.

2. Fry onion over high heat, stirring constantly, for 3 minutes, or until tender.

3. Add mixed vegetables. Cook for 2 to 4 minutes, stirring constantly, until thickest vegetable is crisp-tender.

4. Add fish sauce, sugar, and pepper and stir.

5. Serve hot with rice.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves 4

* For a more colorful dish, include vegetables of different colors. For green, white, and yellow, use green beans or broccoli, sliced cabbage or cauliflower or mushrooms, and yellow carrots or squash.

** For a quick version of this recipe, use a 10- or 14-oz. can of mixed stir-fry vegetables, drained, instead of the fresh vegetables. If this isn’t quite 2 cups,
add a bit more from a second can, or add a fresh vegetable or two until you have 2 cups.

Spinach Salad with Chicken/Sa-lat Pak Sa-pin-ach

2009-05-24T03:52:00.000-07:00

Spinach Salad with Chicken/Sa-lat Pak Sa-pin-ach

Collard greens are a common ingredient in Thai cooking and are usually used in this salad. In
the United States, spinach is often easier to find and will make a fine substitute.This party dish
originated in the northeastern region of Thailand and is usually very spicy.

1 whole skinless chicken breast (about 10 oz.)
1 1/2 tbsp. fish sauce
3 tbsp. sugar
3 tbsp. lime or lemon juice
1/8 tsp. cayenne pepper
3 c. chopped fresh spinach
1/2 c. chopped roasted peanuts
1/2 c. peeled and shredded carrots

1. Rinse chicken breast under cool running water. Place in a large saucepan with enough water to
cover, and bring to a boil. Cover, reduce heat to low, and simmer for 30 minutes, or until tender.

2. Remove chicken from pan with tongs. Place on a plate and cool for 15 minutes. When chicken is cool, remove meat from bones and shred into small pieces. Place shredded chicken in a large bowl.

3. In a small bowl, mix fish sauce, sugar, lime juice, and cayenne. Mix until sugar dissolves.

4. Pour juice mixture over chicken and mix well.

5. Place spinach on a serving plate. Spoon chicken over spinach and top with peanuts and carrots. Serve at room temperature.

Preparation time: 15 minutes
Cooking time: 30 minutes (plus 15 minutes cooling time)
Serves 4

Cucumber Salad/Sa-lat Tang Gua

2009-05-24T03:50:00.000-07:00

Cucumber Salad/Sa-lat Tang Gua

This refreshing cucumber salad can be served with a meal or as a snack. It is a popular side dish
with Thai spring rolls.

6 cherry tomatoes, halved, or 2 Roma tomatoes, diced
2 cucumbers, peeled, seeded, and coarsely shredded
2 green onions, finely chopped
2 tbsp. fish sauce
1/4 tsp. crushed red pepper flakes*
2 tbsp. lime or lemon juice
2 tbsp. sugar
fresh cilantro for garnish (optional)

1. Combine all ingredients except cilantro in a large bowl. Lightly crush tomatoes and green onions with a large spoon and mix well.

2. Garnish salad with fresh cilantro.

Serve cold or at room temperature. Drain off any excess liquid just before serving.

Preparation time: 15 minutes
Serves 4 to 6

* When cooking with red pepper flakes or ground red pepper, a little goes a long way. It is easy to add a little more red pepper when you want to and impossible to take it out when there’s too much.Try adding l/8 teaspoon of pepper flakes at a time, then tasting.

Grilled Marinated Chicken / Gai Yaang

2009-05-21T07:19:00.000-07:00

Grilled Marinated Chicken / Gai Yaang

In Thailand, pieces of meat, poultry, fish, and seafood are often grilled or broiled and servedwith a spicy dipping sauce.

3 tsp. sugar
2 tbsp. soy sauce
2 tbsp. fish sauce
1 tsp. pepper
1 clove garlic, finely chopped
1 2 1/2- to 3-lb.chicken, cut into
quarters

1. Mix first 5 ingredients. Pour mixture over chicken in a large bowl. Cover and refrigerate for 4
hours or overnight.

2. With the help of an adult, place chicken on grill over hot coals with skin side up. Cook 10 minutes. Turn every 10 minutes until done, about 40 minutes in all. Chicken is done when juices run clear after flesh is pierced with a fork. If you prefer, broil chicken in preheated broiler 40 to 45 minutes, turning often so that all sides are cooked evenly. To bake chicken, place chicken in a
baking dish in a 400oF oven. Bake 30 to 45 minutes.

3. Serve chicken with nam pla prig or with sweet and sour sauce.

Preparation time: 10 minutes (plus 4 hours for marinating)
Cooking time: 40 to 45 minutes
Serves 4

Satay

2009-05-21T07:14:00.000-07:00

Satay

This party dish is originally from Malaysia.The southern Thai add more curry, making the satay
spicier. In northern Thailand, it is served with sticky rice and stir-fried vegetables.

2 tsp. sugar
1 tbsp. fish sauce
1 1/2 tsp. curry powder
1/4 tsp. pepper
1Y lb. pork loin, thinly sliced and
cut into Y x 2-inch strips
1 1/2 c. coconut milk
4 tbsp. chunky peanut butter
2 tsp. fish sauce

1. In a large mixing bowl, combine the first 4 ingredients and mix well. Cover pork with fish sauce marinade and refrigerate for 4 hours or overnight.

2. In a deep saucepan, mix remaining ingredients. Bring to a boil over high heat, stirring constantly until well mixed. Place this coconut-peanut butter sauce in a bowl,
cover, and refrigerate.

3. Soak 8- or 10-inch bamboo skewers in water for half an hour so they won’t catch fire in the broiler.

4. Preheat oven to broil.

5. Thread pork onto skewers accordion style. When oven is preheated, broil pork for 8 to 10 minutes, or until done, turning often so all sides are cooked evenly.

6. Serve hot with bowls of the coconut-peanut butter sauce for dipping.

Preparation time: 20 to 30 minutes
(plus 4 hours for marinating)
Cooking time: 10 to 15 minutes
Serves 6

Thai Fried Rice/Kow Pad Thai

2009-05-21T07:10:00.000-07:00

Thai Fried Rice/Kow Pad Thai

The original Thai brought this dish from China, and it quickly became a favorite family dish—
with Thai touches, of course. It is good for using up leftovers because a variety of vegetables and
meats or shrimp can be substituted. Although fried rice is often served as a breakfast or lunch
dish, it can become a party dish by adding 2 tbsp. of curry powder.The curry mixture includes
turmeric, which colors food yellow.The Thai consider yellow to be a party or celebration color.

2 eggs
4 tbsp. vegetable oil
1/2 medium onion, peeled and
chopped
1 lb. pork loin, thinly sliced*
1 clove garlic, finely chopped
1 tomato, sliced into 8 wedges
2 green onions, thinly sliced
1 tbsp. fish sauce (or soy sauce)
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. cayenne pepper (optional)
4 c. cold cooked rice

1. In a small bowl, beat eggs well.

2. In a large skillet or wok, heat 1 tbsp. oil over medium heat for 1 minute. Add beaten eggs and
scramble them. Place eggs on a plate and set aside.
3. Clean skillet or wok. Heat 3 tbsp. oil over medium heat for 1 minute. Add onions, pork, and garlic and stir well. Cook, uncovered, for 2 minutes, stirring occasionally.

4. Add tomato and green onions and cook, stirring occasionally, for 2 minutes, or until tomatoes soften.

5. Add fish sauce, sugar, pepper, and cayenne pepper and stir well.

6. Add rice, breaking apart any clumps. Mix well and cook, uncovered, for 6 to 8 minutes, or
until heated through.

7. Add scrambled eggs and mix well.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4

* To turn this recipe into a quick
meatless meal, substitute 1 package

firm tofu for pork. Cut tofu into 1/2 x 1-inch sticks and fry in the hot oil before scrambling the eggs in Step 2. Substitute soy sauce for the fish sauce.

Stir-Fried Meat with Basil / Nua Bye Ga Pon

2009-05-21T07:03:00.000-07:00

Stir-Fried Meat with Basil / Nua Bye Ga Pon

Thai cooks usually use holy basil in this quick and easy dish, which originated hundreds of years
ago. Sweet basil is easier to find in the United States and is a good substitute. Chicken or shrimp
can be used instead of beef.This salad is spicy, with tender meat and crunchy vegetables.

3 tbsp. vegetable oil
1 lb. beef sirloin tip, thinly sliced
1 clove garlic, finely chopped
1/2 medium onion, peeled and sliced
1/2 c. sliced fresh mushrooms, or
1 3-oz. can sliced mushrooms,
drained
2 jalapeno peppers, seeded and cut
into quarters
1 tbsp. fish sauce
1 tsp. sugar
1/2 to 1 cup coarsely chopped fresh
basil leaves*

1. In a large skillet or wok, heat 2 tbsp. oil over high heat for 1 minute. Add meat and cook over
high heat, stirring constantly, until beef begins to turn brown. Place meat in a bowl and set aside.
2. Wash skillet or wok and dry thoroughly.

3. Heat remaining oil in skillet or wok over high heat for 1 minute. Add garlic, onion, mushrooms, and peppers and stir well. Cook, stirring frequently, for 1 minute, or until mushrooms and peppers are soft.

4. Add meat, fish sauce, and sugar and stir well. Cook, stirring constantly,
over medium heat for 2 minutes, or until heated through.

5. Add basil, stir-fry just until leaves wilt (about 10 seconds).

6. Serve hot over rice.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 4

Beef Noodles/Guay Teow Nua

2009-05-17T14:30:00.000-07:00

Beef Noodles/Guay Teow Nua

3 dried black mushrooms
1½ tsp. cornstarch
¼ c. chicken broth or water
3 tbsp. vegetable oil
1 lb. beef sirloin tip, thinly sliced
½ medium onion, peeled and thinly
sliced
1 clove garlic, finely chopped
2 c. fresh broccoli, chopped, or 2 c.
frozen chopped broccoli, thawed
1 tsp. soy sauce
1 tsp. fish sauce
1/8 tsp. pepper
hot rice noodles or egg noodles to serve 4

1. In a small bowl, soak black mushrooms in hot water for 15 minutes. Drain well in a colander and shred, discarding the stems.

2. In another small bowl, stir together cornstarch and broth. Set aside.

3. In a large skillet or wok, heat 2 tbsp. oil over high heat for 1 minute. Add
meat and cook, stirring constantly, for 2 to 3 minutes, or until beef is tender and nearly all brown. Place meat in a bowl and set aside.

4. Wash skillet or wok and dry thoroughly. Heat 1 tbsp. oil in wok over high heat for 1 minute. Add onion and garlic and cook, stirring constantly, for 2 minutes until nearly tender.

5. Add broccoli and stir well. Stir cornstarch-broth mixture and add to vegetables. Cover, reduce heat to low, and simmer for 2 to 3 minutes, or until broccoli is crisp-tender.

6. Add mushrooms, soy sauce, fish sauce, pepper, and meat. Cook, stirring frequently, for 1 to 2 minutes, or until heated through.

7. Serve hot with noodles.

Preparation time: 15 to 20 minutes
Cooking time: 15 minutes
Serves 4

Pineapple-Fish Noodles/Ka Nom Jeen Sour Nam

2009-05-17T14:26:00.000-07:00

Coconut Milk

Coconut milk is a must for curries, sauces, and desserts. Unsweetened coconut is sold at health food stores, food co-ops, and some large supermarkets. If you don’t have time to make your own coconut milk, use canned coconut milk instead.

2 c. unsweetened dried coconut
3 c. boiling water

1. Put coconut into electric blender. Pour boiling water over coconut.
Cover blender. Blend at medium speed for 30 seconds.

2. Place a fine sieve over a medium bowl. Pour coconut mixture into sieve. Press coconut with a large spoon to squeeze out all milk.

3. Chill any leftover coconut milk and use it within three days.

Preparation time: 15 minutes
Makes 2 cups

Pineapple-Fish Noodles/Ka Nom Jeen Sour Nam

Pineapple has been popular in Thailand for hundreds of years.The Thai love its sweet-sour taste and often use it in cooked dishes.

3 tbsp. vegetable oil
2 lb. fish fillets, cut into bite-sized
pieces*
1 clove garlic, finely chopped**
1 tsp. grated fresh ginger
1 20-oz. can crushed pineapple,
drained thoroughly
1 c. coconut milk (recipe on page
36)
2 tsp. fish sauce
1/8 tsp. pepper
1 tsp. sugar
1/8 tsp. cayenne pepper
hot rice noodles (recipe on page 36)
fresh mint and cilantro for garnish
(optional)

1. In a large skillet or wok, heat oil over high heat for 1 minute.

2. Add fish, garlic, and ginger. Cook, stirring constantly, for 3 minutes, or until fish becomes white.

3. Add pineapple, coconut milk, fish sauce, pepper, sugar, and cayenne pepper and stir well. Cook, stirring constantly, for 2 minutes, or until
fish flakes easily.

4. Serve over hot rice noodles. Garnish with fresh mint and cilantro.

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 6 to 8

* For this recipe, orange roughy, whitefish, trout, red snapper, sole, cod, haddock, or any other mild flaky-textured fish can be used.
** When you chop garlic, add a little salt.That way, the garlic doesn’t stick to the knife as much. Since the salt absorbs the garlic juice, no flavor is lost.

Rice Noodles/Guay Teow

2009-05-17T14:19:00.000-07:00

3 c. water
½ package (14 oz. or 16 oz.) rice noodles

1. In a large saucepan, bring water to a boil over high heat. Add rice
noodles and return water to a boil.
2. Reduce heat to medium-high and cook noodles, uncovered, for 4 to 5
minutes, or until soft.
3. Drain noodles and rinse in cold water. Serve immediately.

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 4

METRIC CONVERSIONS

2009-05-17T14:15:00.000-07:00

METRIC CONVERSIONS

Cooks in the United States measure both liquid and solid ingredients using
standard containers based on the 8-ounce cup and the tablespoon. These
measurements are based on volume, while the metric system of measure?
ment is based on both weight (for solids) and volume (for liquids).To con?
vert from U.S. fluid tablespoons, ounces, quarts, and so forth to metric liters
is a straightforward conversion, using the chart below. However, since solids
have different weights—one cup of rice does not weigh the same as one
cup of grated cheese, for example—many cooks who use the metric sys?
tem have kitchen scales to weigh different ingredients.The chart below will
give you a good starting point for basic conversions to the metric system.

MASS (weight)
1 ounce (oz.) = 28.0 grams (g)
8 ounces = 227.0 grams
1 pound (lb.)
or 16 ounces = 0.45 kilograms (kg)
2.2 pounds= 1.0 kilogram

LENGTH
¼ inch (in.) = 0.6 centimeters (cm)
½ inch = 1.25 centimeters
1 inch = 2.5 centimeters

LIQUID VOLUME
1 teaspoon (tsp.) = 5.0 milliliters (ml)
1 tablespoon (tbsp.) = 15.0 milliliters
1 fluid ounce (oz.) = 30.0 milliliters
1 cup (c.) = 240 milliliters
1 pint (pt.) = 480 milliliters
1 quart (qt.) = 0.95 liters (l)
1 gallon (gal.) = 3.80 liters

TEMPERATURE
(boiling point of water)
212°F = 100°C
225°F = 110°C
250°F = 120°C
275°F = 135°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375oF = 190°C
400°F = 200°C
(To convert temperature in Fahrenheit to
Celsius, subtract 32 and multiply by .56)

PAN SIZES
8-inch cake pan = 20 x 4-centimeter cake pan
9-inch cake pan = 23 x 3.5-centimeter cake pan
11 x 7-inch baking pan = 28 x 18-centimeter baking pan
13 x 9-inch baking pan = 32.5 x 23-centimeter baking pan
9 x 5-inch loaf pan = 23 x 13-centimeter loaf pan
2-quart casserole = 2-liter casserole

Healthy and Low-Fat Cooking Tips

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Many modern cooks are concerned about preparing healthy, low-fat meals. Fortunately,Thai cooking is healthy to start with since it calls for lots of fresh vegetables and fruits and smaller amounts of meat and oil.
When adapting recipes, it’s best to make a recipe just the way it’s printed the first time in order to get the flavor and texture right. Then, the next time you make the recipe, try substituting. Throughout the book, you’ll also find specific suggestions for individual recipes—and don’t worry, they’ll still taste delicious!
Coconut milk is quite high in saturated fat. But it is frequently
used in Thai cooking to cool the heat of spices and chilies. Try using
a mixture of 1 cup whole milk or fat-free half-and-half plus ½ tea-spoon imitation coconut extract in place of 1 cup of coconut milk. For recipes calling for beef, chicken, or pork, use a sharp knife to cut off excess fat. Some cooks like to replace ground beef with ground turkey to lower fat. However, since this does change the flavor, you may need to experiment a little bit to decide if you like this substitution. Buying extra lean ground beef is also an easy way to reduce fat. And when directions say that the wok or skillet hould be heated and coated with oil before stir-frying, use a low-fat vegetable
oil spray to coat the pan.
Thai cooking often calls for soy sauce, a seasoning that, like salt, adds a great deal of flavor but is high in sodium. To lower the sodium content in a recipe, try reducing the amount of soy sauce.You can also substitute lite (low-sodium) soy sauce. Be aware that soy sauce labeled “light” is usually only lighter in color than regular soy sauce, not lower in sodium nor as thick or intense in flavor.
There are many ways to prepare meals that are good for you and still taste great. As you become a more experienced cook, try experimenting with recipes and substitutions to find the methods that work for you.

Special Ingredients

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Special Ingredients

basil—A rich and fragrant herb whose leaves are used in cooking. The many varieties include Thai or holy basil, which has purplish stems.

bean sprouts—Sprouts from the mung bean. For best flavor and texture, use fresh sprouts.

black mushrooms—Dried, fragrant mushrooms available at Asian groceries. Black mushrooms are sometimes labeled black fungi.

cayenne pepper—A hot, pungent powder made from dried tropical chili
peppers. Cayenne pepper may also be labeled red pepper.

cellophane noodles—Fine, clear,thin noodles made from mung beans. They are also called mung bean threads or transparent noodles and are sold in bundles.

chilies—Small red or green hot peppers used for seasoning. The smaller the chili pepper, the hotter the taste.

cilantro—Another name for fresh coriander (see definition below) coconut milk—The white, milky liquid extracted from coconut meat, used to give a coconut flavor to foods. Regular and lite (reduced fat) coconut milk are available canned in large supermarkets.

collard greens—A dark green, leafy plant that gives crunchy texture and
valuable vitamins to main dishes, vegetable combinations, and salads

coriander—A leafy herb, also known as cilantro or Chinese parsley. The
leaves have a strong flavor and a distinctive aroma. Ground coriander, made from dried seeds, adds spice to curries.

curry powder—A mixture of up to twenty herbs, seeds, and spices. It is
usually yellow due to the turmeric that is added to the chilies, garlic, pepper, fennel, and other herbs.

extra-long-grain rice—A type of rice with large grains. It is dry and fluffy
when cooked.

fish sauce—A fragrant bottled sauce made of processed fish, water, and salt. It adds a sweet-salty flavor to many Thai dishes and is available at Asian groceries and many supermarkets.

ginger root—A knobby, light brown root, which is grated or sliced to add a peppery, slightly sweet flavor to foods. To prepare fresh ginger root, use the side of a spoon to peel skin off a section and use a grater to grate the amount called for. Freeze the rest of the root for future use. Do not substitute dried ground ginger in a recipe calling for fresh ginger, as the taste is very ifferent.

jalapeno pepper—A two-inch-long dark green chili pepper that makes food hot to very hot. It is available fresh and canned.

lemon grass—A tropical grass that grows in a long, slim bunch. The lower, white part of each stalk is chopped to add a strong lemon flavor to foods. Since lemon grass is very fibrous, it is best to remove chunks of it from food after cooking and before serving. If fresh lemon grass is not available, use chopped or grated lemon peel for desired lemon flavor. Though dried lemon grass is available, its use is not satisfactory.

lychee (or litchi)—A popular fruit with a spiky red shell and sweet, juicy,

creamy-white flesh. The fruit is sold canned and fresh.

mango—A tropical fruit shaped like a kidney with orange gold tart-sweet flesh and yellow skin streaked with red

mint—The leaves of various mint plants are used in cooking and for a garnish. Due to its bright color and distinctive flavor, fresh mint is much preferred to dried.

papaya—A pear-shaped tropical fruit with yellow skin and sweet,
juicy, yellow orange flesh

rambutan—A sweet, white tropical fruit much like the lychee. It is available canned in Asian markets and large supermarkets.

rice noodles—Very thin noodles made from rice. The packages may be labeled rice sticks or Oriental noodles and are available at Asian markets and some supermarkets.

tofu—A processed curd made from soybeans, which are an important protein source in Asia. Sold in blocks labeled soft, silken, or firm, tofu may be labeled soybean curd or bean curd.

Before You Begin , The Careful Cook

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Before You Begin

Cooking any dish, plain or fancy, is easier and more fun if you are familiar with its ingredients. Thai cooking calls for some ingredients that you may not know. Sometimes special cookware is also used, although the recipes in this book can easily be prepared with ordinary utensils and pans.

The most important thing you need to know before you start is how to be a careful cook. On the following page, you’ll find a few rules that will make your cooking experience safe, fun, and easy.

Next, take a look at the “dictionary” of utensils, terms, and special ingredients. You may also want to read the section on preparing healthy, low-fat meals for yourself, your family, and your friends.

Once you’ve picked out a recipe to try, read through it from beginning to end. Then you are ready to shop for ingredients and to organize the cookware you need. When you have assembled everything, you’re ready to begin cooking.

The Careful Cook
Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.

•    Always wash your hands before handling food. Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides. Wash uncooked poultry, fish, and meat under cold water.
•    Use a cutting board when cutting up vegetables and fruits. Don’t cut them up in your hand! And be sure to cut in a direction away from you and your ingers.
•    Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.
•    Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.
•    Always use a pot holder to steady hot pots or to take pans out of the oven. Don’t use a wet cloth on a hot pan because the steam it produces could burn you.
•    Lift the lid of a steaming pot with the opening away from you so that you will not get burned.
•    If you get burned, hold the burn under cold running water. Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in.
•    If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to “off.”

•    Chilies, such as the jalapeno peppers used in Asian cooking, must be handled with care. They contain oils that can burn your eyes and mouth. To be extra cautious, wear rubber gloves while fixing chilies. The way you cut the fresh chili peppers affects their “hotness.” If you take out the seeds, the flavor will be sharp but not fiery. If you leave the seeds in, beware! After working with chilies, be sure not to touch your face until you have washed your hands thoroughly with soap and water.

Cooking Utensils
pastry brush—A small brush used for coating food with liquids skewer—A thin wood or bamboo stick used to hold small pieces of meat or vegetables for broiling or grilling wok—A pot with a rounded bottom and sloping sides, ideally suited for stir-frying dishes. A large skillet is a fine substitute.

Cooking Terms

boil—To heat a liquid over high heat until bubbles form and rise rapidly to the surface

broil—To cook directly under a heat source so that the side of the food facing the heat cooks rapidly

fillet—A boneless piece of fish or meat

grill—To cook over hot charcoal

simmer—To cook over low heat in liquid kept just below its boiling point

stir-fry—To cook bite-sized pieces of food in a small amount of oil over high heat, stirring and frying quickly

Holidays and Festivals

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The Thai people love having fun. The Thai have a word for it: sanuk, the art of having fun. Making merry on holidays and festivals is an important part of life.
The King’s Birthday is a national holiday, and on that day, each town is decorated with strings of colored lights. At night families walk around and try to find the most spectacular decorations. In celebration of the King’s Birthday, the dinner table is filled with traditional dishes and family favorites. A typical meal might be steamed whole chicken with a hot pepper dipping sauce plus sliced roast pig’s head, also served with dipping sauce. Another festive day, also celebrated with strings of lights and favorite foods, is the Queen’s Birthday.
Some Thai celebrate the New Year not once but three times every year. They observe New Year’s Day on the first of January. Thai who have Chinese ancestors enjoy the Chinese New Year, which comes on the first day of the first Chinese lunar month (usually in February).
This is a three-day holiday when businesses close and extended families get together. Many Thai also celebrate the old Thai New Year, called Songkran, in April.
In Thailand the New Year’s table is decorated with exquisite arrange? ments of many kinds of tropical fruit, including bananas, coconuts, pineapples, and papayas. New Year’s is also the time to eat delicious nam pla prig, a flavorful sauce. Serving brown eggs Thai spring rolls with
at New Year’s is a unique tradition in some Thai families. The hard? boiled eggs are cooked in soy sauce, sugar, fish sauce, and five spices.

The eggs symbolize a good life in the coming year. Songkran is a three-day water festival marking the old Thai New Year in mid-April. Since April is the hottest month in Thailand, celebrating this holiday is very refreshing and lots of fun.

People douse each other with water and wash everything thoroughly to

symbolize washing away any sins or bad luck of the past year. Pouring on water is also a way of giving thanks for the rains and asking for good luck in the coming year. Everyone wears light, easy-to-dry clothing, knowing that water may be thrown at them many times during the day. When older people come along, water is poured only over their hands, not their heads, as a sign of respect.

During Songkran, families and friends gather for a huge feast.The meal always includes curries—usually yellow, the holiday color in Pad Thailand. Long noodles that symbolize long life are also served. is a popular dish made by frying the long rice noodles with thai meats and vegetables. A finger food often made during Songkran is ma hore, which means “galloping horses.” Another favorite holiday in Thailand is Loy Krathong, which is celebrated in November. Each year children and adults alike make small bamboo boats and put lighted candles inside them. Then they set the little boats afloat down a river.

The Thai believe that the little boats carry away bad deeds. After the boats have been launched, a large meal is served.It includes grilled chicken, fish, coconut, and egg yolks (another yellow holiday food).
While holidays such as the King’s Birthday and Songkran are celebrated all over Thailand, other festivals and fairs are local or regional. Many town celebrations are organized around religious and agricultural festivals. The Rambutan Fair in August in Surat Thani, not far from Thailand’s border with Malaysia, is typical of these local fairs. The rambutan is a tropical fruit with a spiky bright red outside and juicy white fruit inside. The first trees were planted in Surat Thani in 1926 and grow all over the area. As part of the fair, floats are trimmed with rambutan and other fruits, and trained monkeys demonstrate how they can climb up and harvest the coconuts from coconut palms. A rambutan dessert is served that day.

Another colorful local fair is the Food and Fruits Fair inSeptember in Nakhon Pathom in southwestern Thailand near Bangkok. Fairgoers can learn new food combinations by watching expert cooks preparing Thai and Chinese foods. Many kinds of fruits are on display, including some of the nearly two dozen types of
bananas that grow in Thailand. Residents of Phuket, deep in southern Thailand, who have Chinese ancestors, eat no meat during their annual Phuket Vegetarian Festival. For ten days in the fall, Chinese Thai live on
fruits, vegetables, greens, and grains. They use tofu and wild mushrooms in place of meat. Parades and religious ceremonies honor Chinese immigrants who came to the area in the 1800s.
Thailand’s popular king and queen oversee the Royal Ploughing Ceremony in Bangkok during May.The ceremony celebrates the start of the rice planting season. In a way, the Thai celebrate rice every day of their lives, eating it at nearly every meal. Whatever the special occasion, the Thai celebrate with family and good food!