I've frequented a thai restaurant now for a few years, and they serve the best pad thai around. I would like to know if anyone has a recipe for very spicy Pad Thai sauce.What makes Thai food so spicy?
Thai Pepper
http://en.wikipedia.org/wiki/Thai_pepper
Phad Thai isn't meant to be spicy at the cooking stage. It's quite a sweet sauce although you can sprinkle chili powder on it at the table to taste.
(Obviously) what makes the Spicy Thai food Spicy are chillies (in various forms). The very small ones (around a centimeter) seem to be head-blowing-off hot!What makes Thai food so spicy?
I had Pad Thai for the first time ever in a trip to Thailand in September 2007. I looked everywhere for the PERFECT recipe and although i can never get it to taste as good as they make it over there, i have found one recipe that is pretty darn close!!
http://thaifood.about.com/od/oodlesofnoo鈥?/a>
it really is the result of a spicy thai pepper
at thai restaurants you can ask for anything to made more or less spicy
i am including a link to a wiki article about the specific peppers commonly used in thai cooking.What makes Thai food so spicy?
Mostly, Thai chilli powder makes pad thai and other kinds of Thai food spicy.
Pad thai sauce recipe, add more chilli powder if you like more spicy :
http://chezpim.typepad.com/blogs/2007/01鈥?/a>
Certain sort of herb, plants and meat give these aroma's that the human tongue seem it to be the taste of spicy. The most common things may be black pepper, coriander, soy, mint and Chilli peppers.
I dont have a recipe but you can find a great one on vegweb.com~ the Thai chili is what makes it sooo freakin hot, they are the small green chiles or you can crush your own red chiles. yumm! good luck
I don't have a recipe, but I know some grocery stores sell pad thai sauce in bottled form.
you could also ask the restaurant although they may not give it to you
Chili peppers.
curry...
Sunday, February 26, 2012
THAI PAD SAUCE: I need a good recipe for this sauce?
Please don't make me go to Thailand!THAI PAD SAUCE: I need a good recipe for this sauce?
Ingredients for Sauce
1 cup of tamarind juice (or 3/4 cup of white vinegar)
1 cup of fish sauce
2-3 tablespoons of coconut palm sugar (or 1 1/2 tablespoons of granulated white sugar and 1 陆 cups of corn syrup)
*See http://www.thaifoodtonight.com/thaifoodt鈥?/a> for remainder of recipe (IE: cooking noodles)THAI PAD SAUCE: I need a good recipe for this sauce?
Shrimp Pad Thai
Tofu is a common addition to pad Thai. Cut 1/4 lb. tofu into small cubes and cook them along with the shrimp. Or, for a vegetarian version of this recipe, omit the shrimp and Asian fish sauce and add up to 1/2 lb. tofu. Add the tofu to the wok as directed for the shrimp.
10 oz. medium rice noodles
2 cups bean sprouts
1/3 cup ketchup
1 scant Tbs. black bean sauce
1 tsp. Sriracha chili sauce
3 Tbs. Asian fish sauce
1 Tbs. peanut or canola oil
3 green onions, white parts minced and green
tops thinly sliced
1 Tbs. minced fresh ginger
1/3 lb. shrimp, peeled, deveined and halved
lengthwise
1 egg, lightly beaten
2 Tbs. chopped dry-roasted peanuts
1 lime, cut into wedges
Cook the noodles and sprouts
Bring a large saucepan of water to a boil over high heat. Add the noodles, turn off the heat and let stand, stirring occasionally, until soft, about 10 minutes. When the noodles are nearly soft, stir in the bean sprouts. Drain the noodles and sprouts.
Stir-fry the shrimp and tofu
Meanwhile, in a small bowl, combine the ketchup, black bean sauce, Sriracha sauce and fish sauce.
In a wok or deep fry pan over medium heat, warm the oil. Add the minced green onions and ginger and stir-fry until fragrant, about 30 seconds. Add the shrimp and stir-fry until opaque throughout, 1 to 2 minutes.
Make the sauce
Add the ketchup mixture to the wok and bring to a boil. Pour the egg into the middle of the sauce and stir just until scrambled. Immediately add the noodles and sprouts, toss to coat evenly with the sauce and cook until heated through, about 2 minutes. Taste and adjust the seasonings with ketchup or Sriracha.
Transfer to a serving platter, arranging the shrimp on top of the noodles. Garnish with the sliced green onions and the peanuts and serve immediately. Pass the lime wedges at the table to squeeze over the noodles. Serves 4.THAI PAD SAUCE: I need a good recipe for this sauce?
Pad Thai Ingredients
1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese)
3 Tbs. fish sauce, to taste
3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste
2 Tbs. palm or coconut sugar, to taste
4 Tbs. peanut oil
1/3 lb. fresh shrimp, shelled, deveined and butterflied
3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
4-5 cloves garlic, finely chopped
3 shallots, thinly sliced (or substitute with half a medium onion)
1/4 cup small dried shrimp
1/4 cup chopped sweetened salted radish
2-3 tsp. ground dried red chillies, to desired hotness
3 eggs
3 cups fresh bean sprouts
1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)
Pad Thai Garnish
2/3 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
A few short cilantro sprigs
4 green onions - trim off root tip and half of green leaves and place in a glass with white end in cold water to crisp (optional)
Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.
When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.
Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.
When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.
Serves 4 as a one-dish lunch. Squeeze lime juice over each portion before eating.
where i am they call it pad thai sauce- i hope thats the same thing.
Sukhothai Pad Thai
INGREDIENTS
1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups ground peanuts
1 1/2 teaspoons ground, dried oriental radish
1/2 cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges
DIRECTIONS
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
Serve with lime and bean sprouts on the side.pf changs locations
Ingredients for Sauce
1 cup of tamarind juice (or 3/4 cup of white vinegar)
1 cup of fish sauce
2-3 tablespoons of coconut palm sugar (or 1 1/2 tablespoons of granulated white sugar and 1 陆 cups of corn syrup)
*See http://www.thaifoodtonight.com/thaifoodt鈥?/a> for remainder of recipe (IE: cooking noodles)THAI PAD SAUCE: I need a good recipe for this sauce?
Shrimp Pad Thai
Tofu is a common addition to pad Thai. Cut 1/4 lb. tofu into small cubes and cook them along with the shrimp. Or, for a vegetarian version of this recipe, omit the shrimp and Asian fish sauce and add up to 1/2 lb. tofu. Add the tofu to the wok as directed for the shrimp.
10 oz. medium rice noodles
2 cups bean sprouts
1/3 cup ketchup
1 scant Tbs. black bean sauce
1 tsp. Sriracha chili sauce
3 Tbs. Asian fish sauce
1 Tbs. peanut or canola oil
3 green onions, white parts minced and green
tops thinly sliced
1 Tbs. minced fresh ginger
1/3 lb. shrimp, peeled, deveined and halved
lengthwise
1 egg, lightly beaten
2 Tbs. chopped dry-roasted peanuts
1 lime, cut into wedges
Cook the noodles and sprouts
Bring a large saucepan of water to a boil over high heat. Add the noodles, turn off the heat and let stand, stirring occasionally, until soft, about 10 minutes. When the noodles are nearly soft, stir in the bean sprouts. Drain the noodles and sprouts.
Stir-fry the shrimp and tofu
Meanwhile, in a small bowl, combine the ketchup, black bean sauce, Sriracha sauce and fish sauce.
In a wok or deep fry pan over medium heat, warm the oil. Add the minced green onions and ginger and stir-fry until fragrant, about 30 seconds. Add the shrimp and stir-fry until opaque throughout, 1 to 2 minutes.
Make the sauce
Add the ketchup mixture to the wok and bring to a boil. Pour the egg into the middle of the sauce and stir just until scrambled. Immediately add the noodles and sprouts, toss to coat evenly with the sauce and cook until heated through, about 2 minutes. Taste and adjust the seasonings with ketchup or Sriracha.
Transfer to a serving platter, arranging the shrimp on top of the noodles. Garnish with the sliced green onions and the peanuts and serve immediately. Pass the lime wedges at the table to squeeze over the noodles. Serves 4.THAI PAD SAUCE: I need a good recipe for this sauce?
Pad Thai Ingredients
1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese)
3 Tbs. fish sauce, to taste
3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste
2 Tbs. palm or coconut sugar, to taste
4 Tbs. peanut oil
1/3 lb. fresh shrimp, shelled, deveined and butterflied
3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
4-5 cloves garlic, finely chopped
3 shallots, thinly sliced (or substitute with half a medium onion)
1/4 cup small dried shrimp
1/4 cup chopped sweetened salted radish
2-3 tsp. ground dried red chillies, to desired hotness
3 eggs
3 cups fresh bean sprouts
1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)
Pad Thai Garnish
2/3 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
A few short cilantro sprigs
4 green onions - trim off root tip and half of green leaves and place in a glass with white end in cold water to crisp (optional)
Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.
When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.
Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.
When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.
Serves 4 as a one-dish lunch. Squeeze lime juice over each portion before eating.
where i am they call it pad thai sauce- i hope thats the same thing.
Sukhothai Pad Thai
INGREDIENTS
1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups ground peanuts
1 1/2 teaspoons ground, dried oriental radish
1/2 cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges
DIRECTIONS
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
Serve with lime and bean sprouts on the side.
A recipe for Thai hot and sour soup?
I would like an easy and tasty recipe. Can it be done in a crock pot? FYI I am a single bachelor and would probably take a week to eat it all...A recipe for Thai hot and sour soup?
The hardest part of making this soup is getting the ingredients. It's not a soup that requires long cooking times, so I wouldn't cook it in a crock pot. This makes 4 servings, so you'll only be eating it for half the week.
Hot and Sour Thai Soup: Tom Yum Goong
Yield - 4 servings
Prep - 20 min Inactive Prep-- Cook30 min Total:50 min
Ingredients
2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped
Directions
Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. The lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
The hardest part of making this soup is getting the ingredients. It's not a soup that requires long cooking times, so I wouldn't cook it in a crock pot. This makes 4 servings, so you'll only be eating it for half the week.
Hot and Sour Thai Soup: Tom Yum Goong
Yield - 4 servings
Prep - 20 min Inactive Prep-- Cook30 min Total:50 min
Ingredients
2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped
Directions
Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. The lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
Where can I find a recipe for the Sesame Seed Balls(dessert/snack) that are often sold in Thai grocery stores?
If you're looking for the ones that are deep fried and have the bean paste inside:
http://www.dininginthailand.com/recipe-008-chinese-sesame-seed-balls.htmWhere can I find a recipe for the Sesame Seed Balls(dessert/snack) that are often sold in Thai grocery stores?
http://www.asianonlinerecipes.com/online鈥?/a>
http://www.dininginthailand.com/recipe-008-chinese-sesame-seed-balls.htmWhere can I find a recipe for the Sesame Seed Balls(dessert/snack) that are often sold in Thai grocery stores?
http://www.asianonlinerecipes.com/online鈥?/a>
Recipe for Thai food- Evil Jungle Shrimp?
There is a Thai restaurant near my house in Streamwood, IL called Siri Thai. It makes this dish called Evil Jungle Shrimp that is the best thing I have ever eaten in my life. My father and I love to make replica recipes of our favorite dishes, but for some reason we have never been able to make a good copy of this dish. It consists of Shrimp (or Chicken, which we usually ask for as a substitute since my mom does not care for seafood), and a reddish/brownish sauce that tastes of peanut and coconut. The only veggies it has are bamboo shoots and baby corns, sometimes jalapenos when ordered spicy. I think it is red curry based as well. Does anyone have a recipe similar to the dish I have described? I am away at college and would love to make it for my boyfriend! Thanks :)Recipe for Thai food- Evil Jungle Shrimp?
Evil Jungle Prince with Chicken (Or With Mixed Vegetables)
Ingredients
* 1/2 lb Boneless chicken breast (or
* 2 sm Red chile peppers (up to 6)
* 1/2 Stalk fresh lemon grass
* 2 Kaffir lime leaves
* 2 tb Oil
* 1/2 c Coconut milk
* 1/2 ts Salt
* 1 tb Fish sauce, based on
* 10 Basil leaves (up to 15)
* 1 c Chopped cabbage
Preparation
Source: Keos Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.
Cuisine: Thai Main Ingredient: Chicken
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Evil Jungle Prince with Chicken (Or With Mixed Vegetables)
Ingredients
* 1/2 lb Boneless chicken breast (or
* 2 sm Red chile peppers (up to 6)
* 1/2 Stalk fresh lemon grass
* 2 Kaffir lime leaves
* 2 tb Oil
* 1/2 c Coconut milk
* 1/2 ts Salt
* 1 tb Fish sauce, based on
* 10 Basil leaves (up to 15)
* 1 c Chopped cabbage
Preparation
Source: Keos Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.
Cuisine: Thai Main Ingredient: Chicken
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I have moved and can't find my CONTROLLING YOUR FAT TOOTH recipe book. I'm looking for the Thai Chicken recipe?
try the links:
http://www.bbcgoodfood.com/recipes/1788/鈥?/a>
http://uktv.co.uk/food/recipe/aid/534069
http://allrecipes.com/Recipe/Thai-Style-鈥?/a>
http://www.grouprecipes.com/s/thai-chick鈥?/a>
http://www.bbcgoodfood.com/recipes/1788/鈥?/a>
http://uktv.co.uk/food/recipe/aid/534069
http://allrecipes.com/Recipe/Thai-Style-鈥?/a>
http://www.grouprecipes.com/s/thai-chick鈥?/a>
What is the recipe and method in making "Thai Ice Tea" as served inThai restaurants?
as in type of tea and cream used,etc.How are the ingredients added?What is the recipe and method in making "Thai Ice Tea" as served inThai restaurants?
Thai Iced Tea
Thai Iced Tea
Thai iced tea is one of the first things people fall in love with when
dining at a typical Thai restaurant. It is a native-grown red-leafed tea
which is spiced with star anise seed. It is usually brewed strong and then
blended with a rich swirl of evaporated milk. Delicious!
6 cups water
1 cup Thai tea (cha Thai)
1 cup sugar
1 can evaporated milk
Bring the water to a boil in a large saucepan. Add the tea and remove the
pan from heat. Stir to submerge all the tea leaves in the water. Steep for
about 5 minutes. Pour the brew through a coffee filter or a fine-mesh
strainer into a large pitcher. Add the sugar to the hot tea and stir to
dissolve. Cool to room temperature. Cover and refrigerate until ready to
serve.
To serve: Fill tall glasses with crushed ice. Add enough of the tea to
fill the glasses to within 1 inch from the top. Then float 3 to 4
tablespoons of evaporated milk over the ice in each glass.What is the recipe and method in making "Thai Ice Tea" as served inThai restaurants?
or you can get the instant thai tea mix from www.buyboba.com
Searched for Thai Iced Tea : Found 18 recipes
Here's one:
Thai Iced Tea
Thailand Asian Oriental
Ingredients :
3 tbl Thai tea (cha Thai)
6 oz Boiling water
Sugar or sweetened condensed milk to taste
Milk or half-and-half
Method :
1. Place tea in a coffee filter in a drip cone. Preheat carafe with boiling water; discard water. Pour 6 ounces boiling water per serving into cone and let it drip through. Transfer brew to another container, then pour back through filter. Repeat until tea is deep red in color, a total of 4 to 6 times.
2. Sweeten tea to taste with sugar or condensed milk. Fill tall glasses with ice cubes and add tea to fill glasses halfway. Add milk or half-and-half and stir.
Variation: The tea may be brewed in a teapot, but it will still need to be filtered through a paper filter or a very fine nylon strainer. Preheat pot with boiling water and allow to steep 6 to 8 minutes before straining.vocelli
Thai Iced Tea
Thai Iced Tea
Thai iced tea is one of the first things people fall in love with when
dining at a typical Thai restaurant. It is a native-grown red-leafed tea
which is spiced with star anise seed. It is usually brewed strong and then
blended with a rich swirl of evaporated milk. Delicious!
6 cups water
1 cup Thai tea (cha Thai)
1 cup sugar
1 can evaporated milk
Bring the water to a boil in a large saucepan. Add the tea and remove the
pan from heat. Stir to submerge all the tea leaves in the water. Steep for
about 5 minutes. Pour the brew through a coffee filter or a fine-mesh
strainer into a large pitcher. Add the sugar to the hot tea and stir to
dissolve. Cool to room temperature. Cover and refrigerate until ready to
serve.
To serve: Fill tall glasses with crushed ice. Add enough of the tea to
fill the glasses to within 1 inch from the top. Then float 3 to 4
tablespoons of evaporated milk over the ice in each glass.What is the recipe and method in making "Thai Ice Tea" as served inThai restaurants?
or you can get the instant thai tea mix from www.buyboba.com
Report Abuse
What is the recipe and method in making "Thai Ice Tea" as served inThai restaurants?Searched for Thai Iced Tea : Found 18 recipes
Here's one:
Thai Iced Tea
Thailand Asian Oriental
Ingredients :
3 tbl Thai tea (cha Thai)
6 oz Boiling water
Sugar or sweetened condensed milk to taste
Milk or half-and-half
Method :
1. Place tea in a coffee filter in a drip cone. Preheat carafe with boiling water; discard water. Pour 6 ounces boiling water per serving into cone and let it drip through. Transfer brew to another container, then pour back through filter. Repeat until tea is deep red in color, a total of 4 to 6 times.
2. Sweeten tea to taste with sugar or condensed milk. Fill tall glasses with ice cubes and add tea to fill glasses halfway. Add milk or half-and-half and stir.
Variation: The tea may be brewed in a teapot, but it will still need to be filtered through a paper filter or a very fine nylon strainer. Preheat pot with boiling water and allow to steep 6 to 8 minutes before straining.
How Do You Make Thai Ginger Sauce?
I always go to this really good thai restaraunt nearby and my favorite dish is chicken and vegetables with Ginger sauce with garlic. Its a very light (little to no oil or cornstarch) sauce but tastes excellent.
Does anyone have a quick and easy recipe for something like this without lots of oil and fat?
ThanksHow Do You Make Thai Ginger Sauce?
chopped fermented soybeans (or red miso, if you could not find whole soybeans)
chopped ginger
chopped garlic
chopped chili
vinegar or lime juice
sugar
Mix them together and taste (sorry, I never measure them) and dilute it with water.How Do You Make Thai Ginger Sauce?
THAI GINGER-PEANUT SAUCE
Take a quantity, say a can or two, of chicken soup broth. Heat, and stir in non-hydrogenated peanut butter until a thicker consistency is attained. Add in as much chopped ginger as you think you can. Add one or the other until the flavors balance. If the stock is too thin, add some cornstarch, but go light on it. Allow to cool. It helps to add soy or tamari sauce, and if you can handle it, nuoc mam sauce. Herbs like tarragon or chives, or even lemon balm, will give it a graceful quality quite unlike any American food. Serve over oriental style stir-fried vegetables, or rice.
JMHow Do You Make Thai Ginger Sauce?
if you want to quick make the sauce:
10 md Dried Chinese mushrooms
1 c Hot water
1/4 c Rice vinegar or sherry
1/4 c Palm or granulated sugar
3 tb Dark soy sauce
2 tb Grated ginger
1 sm Garlic clove; chopped, and
Crushed into a fine paste
Juice of one lime
1/2 ts Dark sesame oil; preferably
step 1
you get the ginger and garlic sauce
step 2
mix the ginger and garlic sauce together
step 3
take a **** on a plate and mix it all together
and there you go thai gingersauce :)
Does anyone have a quick and easy recipe for something like this without lots of oil and fat?
ThanksHow Do You Make Thai Ginger Sauce?
chopped fermented soybeans (or red miso, if you could not find whole soybeans)
chopped ginger
chopped garlic
chopped chili
vinegar or lime juice
sugar
Mix them together and taste (sorry, I never measure them) and dilute it with water.How Do You Make Thai Ginger Sauce?
THAI GINGER-PEANUT SAUCE
Take a quantity, say a can or two, of chicken soup broth. Heat, and stir in non-hydrogenated peanut butter until a thicker consistency is attained. Add in as much chopped ginger as you think you can. Add one or the other until the flavors balance. If the stock is too thin, add some cornstarch, but go light on it. Allow to cool. It helps to add soy or tamari sauce, and if you can handle it, nuoc mam sauce. Herbs like tarragon or chives, or even lemon balm, will give it a graceful quality quite unlike any American food. Serve over oriental style stir-fried vegetables, or rice.
JMHow Do You Make Thai Ginger Sauce?
if you want to quick make the sauce:
10 md Dried Chinese mushrooms
1 c Hot water
1/4 c Rice vinegar or sherry
1/4 c Palm or granulated sugar
3 tb Dark soy sauce
2 tb Grated ginger
1 sm Garlic clove; chopped, and
Crushed into a fine paste
Juice of one lime
1/2 ts Dark sesame oil; preferably
step 1
you get the ginger and garlic sauce
step 2
mix the ginger and garlic sauce together
step 3
take a **** on a plate and mix it all together
and there you go thai gingersauce :)
Recipes? Help needed!!?
Does anyone have any great recipes for hokkein or egg noodles other than stir fries?
And does anyone have a really good recipe for pad thai?
And also any good recipes for tofu??
Sorry that's a lot, but thanks !Recipes? Help needed!!?
I didn't like this the first time because I used noodles I didn't care for - and sauce I didn't like - I think with proper noodles %26amp; sauce - this might be a turkey leftover dish for us for Thanksgiving!
Enjoy!
(hate tofu)
Turkey Pad Thai
8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
1/4 cup salted peanuts, finely chopped
1/2 teaspoon grated lime peel
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons packed brown sugar
4-1/2 teaspoons rice vinegar
1 tablespoon Asian chile sauce with garlic
3 tablespoons cooking oil
1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
1 tablespoon finely chopped garlic
1 egg, lightly beaten
1 cup fresh bean sprouts
1/3 cup sliced green onion
Directions
1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantroRecipes? Help needed!!?
Nope.Recipes? Help needed!!?
great site, allrecipes.com
TOFYBERRY SMOOTHIE
INGREDIENTS (Nutrition)
1/4 cup diced silken tofu
2 tablespoons soy milk
1/4 cup fruit yogurt
1/2 cup raspberries
1/4 banana
2 cups orange juice
Add to Recipe Box
DIRECTIONS
Place tofu, soy milk, yogurt, raspberries, banana, and orange juice in a blender. Blend until smooth. Pour in glasses over ice or vanilla ice cream.
And does anyone have a really good recipe for pad thai?
And also any good recipes for tofu??
Sorry that's a lot, but thanks !Recipes? Help needed!!?
I didn't like this the first time because I used noodles I didn't care for - and sauce I didn't like - I think with proper noodles %26amp; sauce - this might be a turkey leftover dish for us for Thanksgiving!
Enjoy!
(hate tofu)
Turkey Pad Thai
8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
1/4 cup salted peanuts, finely chopped
1/2 teaspoon grated lime peel
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons packed brown sugar
4-1/2 teaspoons rice vinegar
1 tablespoon Asian chile sauce with garlic
3 tablespoons cooking oil
1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
1 tablespoon finely chopped garlic
1 egg, lightly beaten
1 cup fresh bean sprouts
1/3 cup sliced green onion
Directions
1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantroRecipes? Help needed!!?
Nope.Recipes? Help needed!!?
great site, allrecipes.com
TOFYBERRY SMOOTHIE
INGREDIENTS (Nutrition)
1/4 cup diced silken tofu
2 tablespoons soy milk
1/4 cup fruit yogurt
1/2 cup raspberries
1/4 banana
2 cups orange juice
Add to Recipe Box
DIRECTIONS
Place tofu, soy milk, yogurt, raspberries, banana, and orange juice in a blender. Blend until smooth. Pour in glasses over ice or vanilla ice cream.
Does anyone have a recipe for "Thai chicken pizza"?
There was a restaurant chain in NW Indiana, (at least), called Schlotzky's. They sold a personal sized pizza called "Thai Chicken pizza". It was a combination of spicy hot, and slightly sweet... I don't know any of the ingredients except for the chicken, and possibly some sort of peanuty oil? I don't really need the recipe for the crust unless it is a contributing factor to the overall taste. Thanks! DonDoes anyone have a recipe for "Thai chicken pizza"?
Add jam.Does anyone have a recipe for "Thai chicken pizza"?
Hmmimm I think the other answer was better... Whatever though!
I have no idea if this is even close. Also, check out the other options to your left. http://allrecipes.com/Recipe/Thai-Chicke鈥?/a>
Add jam.Does anyone have a recipe for "Thai chicken pizza"?
Hmmimm I think the other answer was better... Whatever though!
Report Abuse
Does anyone have a recipe for "Thai chicken pizza"?I have no idea if this is even close. Also, check out the other options to your left. http://allrecipes.com/Recipe/Thai-Chicke鈥?/a>
Vegan Thai Super Hot chili dipping sauce recipe?
I recently went to a local Thai restaurant that served "only per request" a "super hot" chili dipping sauce that was supposed to melt the stomach linings of even the toughest hot sauce eaters. Well..it didnt melt my stomach but it was absolutely delish. We used it on spring rolls as well as fried rice.
When I asked the owner for the recipe, I was denied. Being told it was a secret.
HELP!!!! I WANT A SUPER HOT CHILI THAT DIPPING SAUCE RECIPE!!!! I've looked all over the web with no luk.Vegan Thai Super Hot chili dipping sauce recipe?
Here is the basic recipe for what you're looking for. Below is a link to a choice of peppers, choose your weapon and remember the butter fat in milk will help put the fire out.
Sweet Chili Thai Sauce
Ingredients:
1 cup water
1 cup rice vinegar
1 cup sugar
2 teaspoons fresh ginger root, minced
1 teaspoon garlic, minced
4 teaspoons hot chile pepper, minced %26lt;%26lt;%26lt; see below
2 teaspoons ketchup
2 teaspoons cornstarch
Prep:
Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 10 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
****************
http://www.foodsubs.com/Chilefre.htmlVegan Thai Super Hot chili dipping sauce recipe?
You could use Sriracha Chili Sauce and add chopped habaneros to it, this sauce is very garlicky but good. Or if you were looking for something on the sweeter side try Mae Ploy sweet chili sauce and add habaneros. I think you can get both of these from Amazon grocery. Good luck.
When I asked the owner for the recipe, I was denied. Being told it was a secret.
HELP!!!! I WANT A SUPER HOT CHILI THAT DIPPING SAUCE RECIPE!!!! I've looked all over the web with no luk.Vegan Thai Super Hot chili dipping sauce recipe?
Here is the basic recipe for what you're looking for. Below is a link to a choice of peppers, choose your weapon and remember the butter fat in milk will help put the fire out.
Sweet Chili Thai Sauce
Ingredients:
1 cup water
1 cup rice vinegar
1 cup sugar
2 teaspoons fresh ginger root, minced
1 teaspoon garlic, minced
4 teaspoons hot chile pepper, minced %26lt;%26lt;%26lt; see below
2 teaspoons ketchup
2 teaspoons cornstarch
Prep:
Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 10 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
****************
http://www.foodsubs.com/Chilefre.htmlVegan Thai Super Hot chili dipping sauce recipe?
You could use Sriracha Chili Sauce and add chopped habaneros to it, this sauce is very garlicky but good. Or if you were looking for something on the sweeter side try Mae Ploy sweet chili sauce and add habaneros. I think you can get both of these from Amazon grocery. Good luck.
I have never tasted thai food before,but i really really want to..?
so could give me some thai food recipes,and name some thai food for me.and possibly thai restraunts...OH AND MOROCCAN FOODI have never tasted thai food before,but i really really want to..?
Thai food is my favorite food. There are too many dishes to name but in general, most of my favorites are stir fries or noodle dishes.
Pad Thai is the most common Thai dish and is my favorite. Sauteed rice noodles with a tamerind based sauce with peanuts, shrimp, tofu.
I also like the curries. Different than indian curries in that they tend to use curry pastes. There are coconut curries, green curries, red curries and yellow curries. Each with their own unique flavor.
If you go out for Thai, I recommend starting with a spicy chicken soup with a coconut curry base and then pad thai for your entree. Perhaps a spring roll as well.I have never tasted thai food before,but i really really want to..?
go to seasaltwithfood, there you will find Thai and Malay.sea doo
Thai food is my favorite food. There are too many dishes to name but in general, most of my favorites are stir fries or noodle dishes.
Pad Thai is the most common Thai dish and is my favorite. Sauteed rice noodles with a tamerind based sauce with peanuts, shrimp, tofu.
I also like the curries. Different than indian curries in that they tend to use curry pastes. There are coconut curries, green curries, red curries and yellow curries. Each with their own unique flavor.
If you go out for Thai, I recommend starting with a spicy chicken soup with a coconut curry base and then pad thai for your entree. Perhaps a spring roll as well.I have never tasted thai food before,but i really really want to..?
go to seasaltwithfood, there you will find Thai and Malay.
Sweet sticky rice cambodian / thai recipe?
so I'm looking for a recipe and i cant find it anywhere so this is what i know a bout it... its sweet sticky rice with banana or plantain in the middle and then its steamed or grilled in an banana leaf i know they also use steamed pork with some sort of beans but i really want the banana recipe.i love eating it but don't know how to make itSweet sticky rice cambodian / thai recipe?
I know exactly what you are talking about. It's called khao dom madt and they are delicious and I make them often. This recipe is close to how my mom taught me, it shows them being steamed in foil but I prefer to go authentic and use banana leaves. http://importfood.com/recipes/khaotommad… Hope this helps!
Edit: for further clarification, you MUST use Thai sticky (aka sweet or glutinous) rice for this recipe. Regular white or jasmine rice will not work.Sweet sticky rice cambodian / thai recipe?
http://www.thailandlife.com/r_mango.htmSweet sticky rice cambodian / thai recipe?
What you've described sounds identical to a Chinese Sticky rice dumpling (not to be confused with other dumplings -they're totally different). These are also eaten in Thailand, but I don't know about the origins of the food.
粽子 Zong Zi
They come in a variety of flavours, wrapped in leaves and are eaten during mid-autumn festival. I found a Chinese recipe and a Thai recipe for you. :-) I'm going to try it myself!
http://en.wikipedia.org/wiki/Zongzi
http://thaifood.about.com/od/thairecipes…
http://www.knowingfood.com/rice/ricezong…
I know exactly what you are talking about. It's called khao dom madt and they are delicious and I make them often. This recipe is close to how my mom taught me, it shows them being steamed in foil but I prefer to go authentic and use banana leaves. http://importfood.com/recipes/khaotommad… Hope this helps!
Edit: for further clarification, you MUST use Thai sticky (aka sweet or glutinous) rice for this recipe. Regular white or jasmine rice will not work.Sweet sticky rice cambodian / thai recipe?
http://www.thailandlife.com/r_mango.htmSweet sticky rice cambodian / thai recipe?
What you've described sounds identical to a Chinese Sticky rice dumpling (not to be confused with other dumplings -they're totally different). These are also eaten in Thailand, but I don't know about the origins of the food.
粽子 Zong Zi
They come in a variety of flavours, wrapped in leaves and are eaten during mid-autumn festival. I found a Chinese recipe and a Thai recipe for you. :-) I'm going to try it myself!
http://en.wikipedia.org/wiki/Zongzi
http://thaifood.about.com/od/thairecipes…
http://www.knowingfood.com/rice/ricezong…
Does anyone have a good recipe for Thai Iced Tea and Thai Iced Coffee?
HomeSearch: 207,000 recipes 鈥?70,000 photos 鈥?14,000 cookbooks
RecipesCookbooksIngredientsMembers Thai Iced Tea
Recipe #339102 ratings
There are almost as many ways of making Thai tea as there are Thai restaurants. I love the richness the cardomom, cloves and cinnamon add. You can also skip the sugar and use sweetened condensed milk in place of the half-and-half. No other tea will substitute for Thai tea--you can find Thai tea in Asian markets, or if you are really lucky, in the Asian section of your grocery store. Prep time does not include chill time.
by Sharlene~W | Edit...My Notes
Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
6 servings 7 cups 20 min 10 min prep
Change to: cups US Metric
6 cups water
1 cup thai tea leaves
4 cardamom pods, crushed
1 whole clove, crushed
1/4 teaspoon cinnamon
1 cup sugar
1 cup half-and-half
Not the one? See other Thai Iced Tea Recipes
%26lt; 30 mins Beverages
Thai Beverages
Historical/Traditional Beverages
Bring 6 cups of water to a boil.
Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
Cover.
Remove mixture from heat and let steep 5 minutes.
Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves (caution--don't pour hot tea into a glass pitcher as it may break).
Add sugar, stirring until dissolved; cool.
Cover and chill 2 hours.
Serve in a glass over crushed ice.
Top with 3 to 4 tablespoons half-and-half.
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Question about this recipe?
Ask the Chef or Ask the Community
Menus using this recipe:
Thai Night
Enjoy a delicious evening of Thai Cuisine!
Thai Treat Dinner
People who like this recipe also like:
Cucumber-Papaya Salad
by Sharlene~W
Chilled Cream Of Celery Root Soup
by Dancer^
Orange Ginger Dressing
by meow!
Grilled Salmon with Strawberry Salsa
by Dee514
Raspberry Sauce
by MizzNezz
What to serve with this recipe?
Find: Appetizer Beverage Soup Salad Main Dish Vegetable Side Dish Pasta Side Dish Rice Side Dish Potato Side Dish Dessert
Browse similar recipes by category:
Course %26gt; Beverages
Cuisine %26gt; Asian %26gt; Southeastern %26gt; Thai
Preparation %26gt; Time to Make %26gt; %26lt; 30 mins
Preparation %26gt; Equipment %26gt; Stove Top
Occasion %26gt; Holiday/Event %26gt; Historical/Traditional
Find a typo or error?
"Thai Iced Tea" Recipe #33910
Posted:
photo by Sharlene~W 3 photos
My Rating:
Didn't like it OK Liked it Loved it Outstanding! No rating, just comments Comments: (optional)
Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.
To update rating, click new star rating, or just edit your comments
Mira99 Jul 19, 2005
6 found this helpful
Wow, thanks for this exotic and refreshing recipe. The Thai tea leaves were so hard to find. Our Chinatown in Montreal only had one shop that carried them (to my surprise and delight it was the green tea variety) and they told me to put it through a coffee maker to filter it. Well, I did and it worked out great as soon as I got my measurements correct. So I made basic Thai Tea without the cinnamon, cardamom and clove- two rounded teaspoons of tea for every cup of water in the coffee maker. Then I added two teaspoons of sugar for every cup of tea, sweet enough for my taste,and chilled it. When it was time to serve-poured it over some ice and half 'n half to top it off. Next time though I'm going to try to top it off with the sweet condensed milk as "shimmerchk" suggested.
Was this helpful?
shimmerchk Apr 9, 2004
6 found this helpful
Just a little note, intead of adding sugar and half and half, a lot of Thai cooks (including my mom) just top this with sweetened condensed milk. I don't add cinnamon to my recipe, but otherwise it is the same as this one and is really DELICIOUS!
Was this helpful?
HeatherFeather Aug 19, 2002
4 found this helpful
Wonderful! This exactly the same tea I have been served in Thai recipes and have tried to duplicate for some time. Really delicious and unique. The color is gorgeous - the orangey color of the tea topped with the creamy half n half makes a striking presentation in a clear glass. Note: Only Thai tea leaves will produce the unique color and taste. I found mine in an Asian market in a giant bag, but have also seen them for sale in online asian markets.
Was this helpful?
Read all 2 reviews...
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Nutrition Facts
Calculated for 1 serving (310g)
Recipe makes 6 servings
The following items or measurements are not included below:
tea leaves
4 cardamom pods
1 cloves
Calories 181
Calories from Fat 41 (22%)
Amount Per Serving %DV
Total Fat 4.6g 7%
Saturated Fat 2.9g 14%
Polyunsat. Fat 0.2g
Monounsat. Fat 1.3g
Trans Fat 0.0g
Cholesterol 14mg 4%
Sodium 21mg 0%
Potassium 53mg 1%
Total Carbohydrate 35.1g 11%
Dietary Fiber 0.1g 0%
Sugars 33.4g
Protein 1.2g 2%
Vitamin A 143mcg 2%
Vitamin B6 0.0mg 0%
Vitamin B12 0.1mcg 2%
Vitamin C 0mg 0%
Vitamin E 0mcg 0%
Calcium 48mg 4%
Magnesium 6mg 1%
Iron 0mg 0%
Alcohol 0.0g Caffeine 0.0mg
detailed view...
how is this calculated?
Get instant nutritional analysis of your favorite recipes with Premium Membership.
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漏 2007 RecipezaarDoes anyone have a good recipe for Thai Iced Tea and Thai Iced Coffee?
1 1/2 c water
2 tbsp Thai tea
1/4 c sweetened condensed milk
Place 2 tablespoons of tea powder in a muslin bag, and arrange over the neck of a jug. Pour in 12 ounces of boiling water, and allow to steep. Transfer the bag to a second jug and pour the water into the bag again. Repeat this process several times then vigorously squeeze the bag to remove as much liquor as possible. Add a quarter of a cup of sweetened condensed milk, stir to incorporate, and allow to cool. Serve over shaved ice. Makes 2 cups.
Search online for recipes theres tons of different ways to make it. I searched months ago and found they were all basicly the same but some added honey, some sugar, etc.Does anyone have a good recipe for Thai Iced Tea and Thai Iced Coffee?
here is a lesson on wikihow for the thai tea
http://www.wikihow.com/Brew-a-Perfect-Gl鈥?/a>
here are some links to thai coffee recipes
http://www.kraftfoods.com/recipes/Bevera鈥?/a>
http://coffeetea.about.com/od/icedcoffee鈥?/a>
http://www.templeofthai.com/recipes/iced鈥?/a>
RecipesCookbooksIngredientsMembers Thai Iced Tea
Recipe #339102 ratings
There are almost as many ways of making Thai tea as there are Thai restaurants. I love the richness the cardomom, cloves and cinnamon add. You can also skip the sugar and use sweetened condensed milk in place of the half-and-half. No other tea will substitute for Thai tea--you can find Thai tea in Asian markets, or if you are really lucky, in the Asian section of your grocery store. Prep time does not include chill time.
by Sharlene~W | Edit...My Notes
Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
6 servings 7 cups 20 min 10 min prep
Change to: cups US Metric
6 cups water
1 cup thai tea leaves
4 cardamom pods, crushed
1 whole clove, crushed
1/4 teaspoon cinnamon
1 cup sugar
1 cup half-and-half
Not the one? See other Thai Iced Tea Recipes
%26lt; 30 mins Beverages
Thai Beverages
Historical/Traditional Beverages
Bring 6 cups of water to a boil.
Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
Cover.
Remove mixture from heat and let steep 5 minutes.
Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves (caution--don't pour hot tea into a glass pitcher as it may break).
Add sugar, stirring until dissolved; cool.
Cover and chill 2 hours.
Serve in a glass over crushed ice.
Top with 3 to 4 tablespoons half-and-half.
ADVERTISEMENT
Question about this recipe?
Ask the Chef or Ask the Community
Menus using this recipe:
Thai Night
Enjoy a delicious evening of Thai Cuisine!
Thai Treat Dinner
People who like this recipe also like:
Cucumber-Papaya Salad
by Sharlene~W
Chilled Cream Of Celery Root Soup
by Dancer^
Orange Ginger Dressing
by meow!
Grilled Salmon with Strawberry Salsa
by Dee514
Raspberry Sauce
by MizzNezz
What to serve with this recipe?
Find: Appetizer Beverage Soup Salad Main Dish Vegetable Side Dish Pasta Side Dish Rice Side Dish Potato Side Dish Dessert
Browse similar recipes by category:
Course %26gt; Beverages
Cuisine %26gt; Asian %26gt; Southeastern %26gt; Thai
Preparation %26gt; Time to Make %26gt; %26lt; 30 mins
Preparation %26gt; Equipment %26gt; Stove Top
Occasion %26gt; Holiday/Event %26gt; Historical/Traditional
Find a typo or error?
"Thai Iced Tea" Recipe #33910
Posted:
photo by Sharlene~W 3 photos
My Rating:
Didn't like it OK Liked it Loved it Outstanding! No rating, just comments Comments: (optional)
Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.
To update rating, click new star rating, or just edit your comments
Mira99 Jul 19, 2005
6 found this helpful
Wow, thanks for this exotic and refreshing recipe. The Thai tea leaves were so hard to find. Our Chinatown in Montreal only had one shop that carried them (to my surprise and delight it was the green tea variety) and they told me to put it through a coffee maker to filter it. Well, I did and it worked out great as soon as I got my measurements correct. So I made basic Thai Tea without the cinnamon, cardamom and clove- two rounded teaspoons of tea for every cup of water in the coffee maker. Then I added two teaspoons of sugar for every cup of tea, sweet enough for my taste,and chilled it. When it was time to serve-poured it over some ice and half 'n half to top it off. Next time though I'm going to try to top it off with the sweet condensed milk as "shimmerchk" suggested.
Was this helpful?
shimmerchk Apr 9, 2004
6 found this helpful
Just a little note, intead of adding sugar and half and half, a lot of Thai cooks (including my mom) just top this with sweetened condensed milk. I don't add cinnamon to my recipe, but otherwise it is the same as this one and is really DELICIOUS!
Was this helpful?
HeatherFeather Aug 19, 2002
4 found this helpful
Wonderful! This exactly the same tea I have been served in Thai recipes and have tried to duplicate for some time. Really delicious and unique. The color is gorgeous - the orangey color of the tea topped with the creamy half n half makes a striking presentation in a clear glass. Note: Only Thai tea leaves will produce the unique color and taste. I found mine in an Asian market in a giant bag, but have also seen them for sale in online asian markets.
Was this helpful?
Read all 2 reviews...
ADVERTISEMENT
Remove ads with Premium
Subscribe to Eater's Digest, our free weekly newsletter:
Your e-mail is safe Privacy Policy
Steamed Cake
Hard
Fried Noodles
Lemon Chicken Pasta Lemon Chicken Pasta
Onion
Add to Shopping List
Add to Meal Plan
Add a Private Note
Email this Recipe
Send to Cell Phone
Post a Photo
Nutrition Facts
Calculated for 1 serving (310g)
Recipe makes 6 servings
The following items or measurements are not included below:
tea leaves
4 cardamom pods
1 cloves
Calories 181
Calories from Fat 41 (22%)
Amount Per Serving %DV
Total Fat 4.6g 7%
Saturated Fat 2.9g 14%
Polyunsat. Fat 0.2g
Monounsat. Fat 1.3g
Trans Fat 0.0g
Cholesterol 14mg 4%
Sodium 21mg 0%
Potassium 53mg 1%
Total Carbohydrate 35.1g 11%
Dietary Fiber 0.1g 0%
Sugars 33.4g
Protein 1.2g 2%
Vitamin A 143mcg 2%
Vitamin B6 0.0mg 0%
Vitamin B12 0.1mcg 2%
Vitamin C 0mg 0%
Vitamin E 0mcg 0%
Calcium 48mg 4%
Magnesium 6mg 1%
Iron 0mg 0%
Alcohol 0.0g Caffeine 0.0mg
detailed view...
how is this calculated?
Get instant nutritional analysis of your favorite recipes with Premium Membership.
Home | E-mail this Page Search:
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My Account
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漏 2007 RecipezaarDoes anyone have a good recipe for Thai Iced Tea and Thai Iced Coffee?
1 1/2 c water
2 tbsp Thai tea
1/4 c sweetened condensed milk
Place 2 tablespoons of tea powder in a muslin bag, and arrange over the neck of a jug. Pour in 12 ounces of boiling water, and allow to steep. Transfer the bag to a second jug and pour the water into the bag again. Repeat this process several times then vigorously squeeze the bag to remove as much liquor as possible. Add a quarter of a cup of sweetened condensed milk, stir to incorporate, and allow to cool. Serve over shaved ice. Makes 2 cups.
Search online for recipes theres tons of different ways to make it. I searched months ago and found they were all basicly the same but some added honey, some sugar, etc.Does anyone have a good recipe for Thai Iced Tea and Thai Iced Coffee?
here is a lesson on wikihow for the thai tea
http://www.wikihow.com/Brew-a-Perfect-Gl鈥?/a>
here are some links to thai coffee recipes
http://www.kraftfoods.com/recipes/Bevera鈥?/a>
http://coffeetea.about.com/od/icedcoffee鈥?/a>
http://www.templeofthai.com/recipes/iced鈥?/a>
Thai Style Sweet and Sour Fish Recipe?
10 points fof the best recipe.Thai Style Sweet and Sour Fish Recipe?
i don't know much but like to help...
This fish recipe with sweet and sour sauce and vegetables is incredibly delicious, plus easy to make. An authentic Thai dish that is quickly put together and simmered on the stove, filling your kitchen with the fragrance and alluring scents of Thai cooking. Add sweet bell peppers and fresh coriander, and you have a gourmet Thai dish that's super healthy, yummy, and quick to make. As a bonus, any type of fish can be used for this recipe, from salmon to cod to snapper (fresh or frozen)!
INGREDIENTS:
* 3-4 fillets of your choice of fish, such as salmon, cod, snapper, etc... (pictured here: wild sockeye salmon)
* 1 red bell pepper, de-seeded and sliced
* 1 green bell pepper, de-seeded and sliced
* 1 small-medium cooking onion, chopped
* 3 cloves garlic, minced
* 1 stalk lemongrass, minced, OR 2 Tbsp. frozen prepared lemongrass (For more on lemongrass, see below)
* (optional: 1/2 cup fresh or canned pineapple chunks or tidbits)
* handful fresh coriander and/or fresh basil (for garnish)
* 2 heaping tsp. cornstarch dissolved in 2-3 Tbsp. water
* SWEET AND SOUR SAUCE:
* 6 Tbsp. ketchup
* 2 Tbsp. fish sauce
* 3 Tbsp. soy sauce
* 1+1/2 cups water
* 1-3 tsp. chilli sauce (OR 1-3 fresh chillies, minced; OR 1-3 tsp. dried chilli flakes) - 1=mild, 2=medium,3=hot
* 1 Tbsp. rice vinegar (OR other vinegar such as white, apple cider, etc...)
* 3 Tbsp. brown sugar
PREPARATION:
1. Rinse the fish under cold water and pat dry. Using a sharp knife, cut the fillets into halves or thirds (so you have smaller chunks of fish). Set aside.
2. Pour 2-3 Tbsp. canola or other good-quality oil into a wok or large frying pan. Set over medium-high heat. Add the onion, garlic, and lemongrass*. Stir-fry until fragrant (about 1 minute).
3. Add all the sweet and sour sauce ingredients. Stir well to incorporate.
4. Now add the fish pieces plus the bell pepper slices to the wok. Stir well. When sauce begins to bubble (nearing a boil), turn heat down to medium.
5. Cover and allow to simmer for 5-6 minutes.
6. Remove cover and stir well. Return cover and continue to simmer for another 5-6 minutes.
7. Check fish by inserting a fork into the center of one of the thicker fillets. Gently pull apart the flesh - if it's still translucent, the fish isn't cooked yet. If the flesh is opaque, it's done.
8. If fish needs more time, return cover and allow to simmer 2-3 more minutes.
9. When fish is done, taste-test the sauce. You should taste a balance between sweet, sour, and spicy, veering more on the sweet side. If not sweet enough, add 1-2 more Tbsp. brown sugar. If too sweet, add a little more vingear (1-2 tsp.). If not salty enough, add 1-2 Tbsp. more fish sauce.
10. To thicken the sauce, add the cornstarch (along with the water it's dissolved in). Stir well over medium heat, until the sauce has reached desired thickness.
11. To serve, scoop fish, vegetables, and sauce into a serving bowl. Top with fresh coriander and/or basil, and enjoy with plenty of Thai jasmine rice (white or brown). If desired, pair this dish with a cold lager or your favorite white wine. Enjoy!
12) please cook with a lot of sweet smile ......hi hi ...Thai Style Sweet and Sour Fish Recipe?
i found this delish sweet and sour fish thai soup
1 cup uncooked long-grain rice
4 shallots, peeled and coarsely chopped
1 garlic clove, minced
1/2 cup chopped cilantro, plus 1/4 cup cilantro leaves
1 tablespoon grated fresh ginger
1 tablespoon tamarind paste, softened with 2 tablespoons water, (use 1 tablespoon lime juice if tamarind paste is not available)
1 anchovy fillet
2 teaspoons brown sugar
1/8 teaspoon cayenne
1 teaspoon fish sauce
3 cups clam juice
1 to 2 pounds white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces
2 cups shredded iceberg lettuce
6 radishes, thinly sliced
1 cup snow peas
2 scallions, sliced
1/2 small cucumber, peeled, trimmed, seeded, and cut into thin julienne strips
In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.Thai Style Sweet and Sour Fish Recipe?
Thai Sweet And Sour Fish, "Kraphong Khao Priao Wan"
This is prepared from steaks of kraphong khao (sea bass), but you could easily use another fish (it works very well with shark steaks). You can cook the fish in a electric deep frier if you wish (high heat is not required).
Requires 4 half inch thick fish steaks.
Prepare a marinade consisting of:--
2 tablespoons rice wine
2 tablespoons light soy sauce
2 tablespoons wheat flour
2 tablespoons rice flour
Dredge the fish in the marinade, and leave to stand for about an hour so that the fish is infused with the flavor.
Heat oil for deep frying in a deep skillet or large wok over medium heat, and when it is hot, add the fish, turning once, until cooked through. Remove the fish, drain the excess oil, and place on the serving platter.
Sauce
1 onion, chopped,
1 green bell pepper, chopped
1/3 cup sugar
2/3 cup tomato ketchup (or Thai ketchup)
1/4 white rice vinegar
4 tablespoons rice wine
1/2 cup fish stock (or water)
1/2 cup pineapple pieces
In a small pan saute the onion and sweet pepper, add the remaining ingredients, except the pineapple, and simmer until slightly reduced. Add about a tablespoon of rice flour to thicken the sauce, then add the pineapple and heat through.
Try this :-http://thaifood.about.com/od/thaiseafood鈥?/a>
i don't know much but like to help...
This fish recipe with sweet and sour sauce and vegetables is incredibly delicious, plus easy to make. An authentic Thai dish that is quickly put together and simmered on the stove, filling your kitchen with the fragrance and alluring scents of Thai cooking. Add sweet bell peppers and fresh coriander, and you have a gourmet Thai dish that's super healthy, yummy, and quick to make. As a bonus, any type of fish can be used for this recipe, from salmon to cod to snapper (fresh or frozen)!
INGREDIENTS:
* 3-4 fillets of your choice of fish, such as salmon, cod, snapper, etc... (pictured here: wild sockeye salmon)
* 1 red bell pepper, de-seeded and sliced
* 1 green bell pepper, de-seeded and sliced
* 1 small-medium cooking onion, chopped
* 3 cloves garlic, minced
* 1 stalk lemongrass, minced, OR 2 Tbsp. frozen prepared lemongrass (For more on lemongrass, see below)
* (optional: 1/2 cup fresh or canned pineapple chunks or tidbits)
* handful fresh coriander and/or fresh basil (for garnish)
* 2 heaping tsp. cornstarch dissolved in 2-3 Tbsp. water
* SWEET AND SOUR SAUCE:
* 6 Tbsp. ketchup
* 2 Tbsp. fish sauce
* 3 Tbsp. soy sauce
* 1+1/2 cups water
* 1-3 tsp. chilli sauce (OR 1-3 fresh chillies, minced; OR 1-3 tsp. dried chilli flakes) - 1=mild, 2=medium,3=hot
* 1 Tbsp. rice vinegar (OR other vinegar such as white, apple cider, etc...)
* 3 Tbsp. brown sugar
PREPARATION:
1. Rinse the fish under cold water and pat dry. Using a sharp knife, cut the fillets into halves or thirds (so you have smaller chunks of fish). Set aside.
2. Pour 2-3 Tbsp. canola or other good-quality oil into a wok or large frying pan. Set over medium-high heat. Add the onion, garlic, and lemongrass*. Stir-fry until fragrant (about 1 minute).
3. Add all the sweet and sour sauce ingredients. Stir well to incorporate.
4. Now add the fish pieces plus the bell pepper slices to the wok. Stir well. When sauce begins to bubble (nearing a boil), turn heat down to medium.
5. Cover and allow to simmer for 5-6 minutes.
6. Remove cover and stir well. Return cover and continue to simmer for another 5-6 minutes.
7. Check fish by inserting a fork into the center of one of the thicker fillets. Gently pull apart the flesh - if it's still translucent, the fish isn't cooked yet. If the flesh is opaque, it's done.
8. If fish needs more time, return cover and allow to simmer 2-3 more minutes.
9. When fish is done, taste-test the sauce. You should taste a balance between sweet, sour, and spicy, veering more on the sweet side. If not sweet enough, add 1-2 more Tbsp. brown sugar. If too sweet, add a little more vingear (1-2 tsp.). If not salty enough, add 1-2 Tbsp. more fish sauce.
10. To thicken the sauce, add the cornstarch (along with the water it's dissolved in). Stir well over medium heat, until the sauce has reached desired thickness.
11. To serve, scoop fish, vegetables, and sauce into a serving bowl. Top with fresh coriander and/or basil, and enjoy with plenty of Thai jasmine rice (white or brown). If desired, pair this dish with a cold lager or your favorite white wine. Enjoy!
12) please cook with a lot of sweet smile ......hi hi ...Thai Style Sweet and Sour Fish Recipe?
i found this delish sweet and sour fish thai soup
1 cup uncooked long-grain rice
4 shallots, peeled and coarsely chopped
1 garlic clove, minced
1/2 cup chopped cilantro, plus 1/4 cup cilantro leaves
1 tablespoon grated fresh ginger
1 tablespoon tamarind paste, softened with 2 tablespoons water, (use 1 tablespoon lime juice if tamarind paste is not available)
1 anchovy fillet
2 teaspoons brown sugar
1/8 teaspoon cayenne
1 teaspoon fish sauce
3 cups clam juice
1 to 2 pounds white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces
2 cups shredded iceberg lettuce
6 radishes, thinly sliced
1 cup snow peas
2 scallions, sliced
1/2 small cucumber, peeled, trimmed, seeded, and cut into thin julienne strips
In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.Thai Style Sweet and Sour Fish Recipe?
Thai Sweet And Sour Fish, "Kraphong Khao Priao Wan"
This is prepared from steaks of kraphong khao (sea bass), but you could easily use another fish (it works very well with shark steaks). You can cook the fish in a electric deep frier if you wish (high heat is not required).
Requires 4 half inch thick fish steaks.
Prepare a marinade consisting of:--
2 tablespoons rice wine
2 tablespoons light soy sauce
2 tablespoons wheat flour
2 tablespoons rice flour
Dredge the fish in the marinade, and leave to stand for about an hour so that the fish is infused with the flavor.
Heat oil for deep frying in a deep skillet or large wok over medium heat, and when it is hot, add the fish, turning once, until cooked through. Remove the fish, drain the excess oil, and place on the serving platter.
Sauce
1 onion, chopped,
1 green bell pepper, chopped
1/3 cup sugar
2/3 cup tomato ketchup (or Thai ketchup)
1/4 white rice vinegar
4 tablespoons rice wine
1/2 cup fish stock (or water)
1/2 cup pineapple pieces
In a small pan saute the onion and sweet pepper, add the remaining ingredients, except the pineapple, and simmer until slightly reduced. Add about a tablespoon of rice flour to thicken the sauce, then add the pineapple and heat through.
Try this :-http://thaifood.about.com/od/thaiseafood鈥?/a>
How do I cook Thai/Vietnames/Japaneese or any Asian Food?
Any recipes, I love all these types of food incluing pho soup, spin rolls, stir fry vegetable. How do I cook this stuff?How do I cook Thai/Vietnames/Japaneese or any Asian Food?
i have a few very easy dishes you can make on my website
sushi: http://doreenskitchen.com/SushiRolls.htm鈥?/a>
egg rolls: http://doreenskitchen.com/EggRolls.html
chop suey: http://doreenskitchen.com/GroundBeefChop鈥?/a>
gyoza (pot stickers): http://doreenskitchen.com/Gyoza.html
you could also go to the book store like barnes, they have a lot of picture books on how to cook these cuisines
if there's something in particular you want to cook, i'd google it and read up on the recipes
some ingredients can be found in regular grocery stores, others, you'd have to go to an asian grocery store. these are generally much cheaper than ordering things on line.
most oriental foods use fresh veggies (usually diced very fine) including but not limited to:
carrots
celery
bok choy
cabbage
water chestnuts
onions
bean sprouts
edamame beans
peppers
wasabi (green horseradish sauce; very hot)
ginger (fresh or already slice in the bottle)
sticky rice (see my sushi recipe above for how to make)
cornstarch (to thicken and make brown sauce)
soy sauce
to name a few.
the asian store i go to, they don't really speak too much english, so i pretty much have to know what it is i am looking for.
so....research what you want to cook, make a list and have fun with it
i know i did
(there's a lot of prep time involved in oriental cooking, so make time. i think you'll like it)How do I cook Thai/Vietnames/Japaneese or any Asian Food?
Try this link for about 15 japanese recipes
http://retete-culinare-diverse.ro/en/sea鈥?/a>How do I cook Thai/Vietnames/Japaneese or any Asian Food?
I use my wok to cook chicken and veggies with soy sauce instead of oil to cook it in. Then I put this over white rice and call it chinese. Thats about as good as it gets
I am mixed Asian but, i don't know how to cook my food.but what you can do is search recipe on Google.
i have a few very easy dishes you can make on my website
sushi: http://doreenskitchen.com/SushiRolls.htm鈥?/a>
egg rolls: http://doreenskitchen.com/EggRolls.html
chop suey: http://doreenskitchen.com/GroundBeefChop鈥?/a>
gyoza (pot stickers): http://doreenskitchen.com/Gyoza.html
you could also go to the book store like barnes, they have a lot of picture books on how to cook these cuisines
if there's something in particular you want to cook, i'd google it and read up on the recipes
some ingredients can be found in regular grocery stores, others, you'd have to go to an asian grocery store. these are generally much cheaper than ordering things on line.
most oriental foods use fresh veggies (usually diced very fine) including but not limited to:
carrots
celery
bok choy
cabbage
water chestnuts
onions
bean sprouts
edamame beans
peppers
wasabi (green horseradish sauce; very hot)
ginger (fresh or already slice in the bottle)
sticky rice (see my sushi recipe above for how to make)
cornstarch (to thicken and make brown sauce)
soy sauce
to name a few.
the asian store i go to, they don't really speak too much english, so i pretty much have to know what it is i am looking for.
so....research what you want to cook, make a list and have fun with it
i know i did
(there's a lot of prep time involved in oriental cooking, so make time. i think you'll like it)How do I cook Thai/Vietnames/Japaneese or any Asian Food?
Try this link for about 15 japanese recipes
http://retete-culinare-diverse.ro/en/sea鈥?/a>How do I cook Thai/Vietnames/Japaneese or any Asian Food?
I use my wok to cook chicken and veggies with soy sauce instead of oil to cook it in. Then I put this over white rice and call it chinese. Thats about as good as it gets
I am mixed Asian but, i don't know how to cook my food.but what you can do is search recipe on Google.
Can u give me a recipe of tom yum soup? its a thai food recipe...?
i want hot spicy and sour one....thanksCan u give me a recipe of tom yum soup? its a thai food recipe...?
THAI SHRIMP HOT AND SOUR SOUP (TOM
YUM)
3 c. unseasoned chicken stock
1 c. shrimps shelled and clean
1/2 c. fresh or canned button mushrooms
5 inch. long fresh lemon grass crushed and cut into half
2 to 3 fresh hot chilies crushed
3 tbsp. fresh lemon juice
1 tbsp. fish sauce (available in Asian food store)
1 spring onion cut into small pieces
2 coriander cut up
Shell and clean the shrimps and set aside. In the soup pot boil the stock, add lemon grass and shrimps, mushrooms. Cook for 3 to 4 minutes. Add lemon juice, chilies, fish sauce, spring onion and coriander. Serve immediately.Can u give me a recipe of tom yum soup? its a thai food recipe...?
I think there is a recipe on food network site. Tylor Florence did one on food 911.Can u give me a recipe of tom yum soup? its a thai food recipe...?
Ingredients:
1 litre/2 pints chicken stock
300ml/11fl oz water
6 sticks lemongrass, lightly crushed
4 fresh coriander roots, crushed
110g/4oz fresh galangal, peeled and sliced
8 tomatoes, cut into quarters, seeds removed
6 kaffir lime leaves
1-2 limes, juice only
75ml/3fl oz tamarind water (Ready made or home made)
3 red chillies, thinly sliced
75ml/3fl oz fish sauce (nam pla), or to taste
75g/3oz palm sugar or brown sugar if unavailable
12 raw tiger prawns, shelled, gutted and split in half
2 boneless skinless chicken breasts, cut into chunks
Garnish:
1 small bunch fresh coriander, leaves
1 small bunch fresh Thai basil, leaves
4 lime wedges
Method:
1. Place the stock and water into a large pan over a high heat and bring to the boil.
2. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.
3. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.
4. Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.
5. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.
Hope you like it and please enjoyplanet hollywood
THAI SHRIMP HOT AND SOUR SOUP (TOM
YUM)
3 c. unseasoned chicken stock
1 c. shrimps shelled and clean
1/2 c. fresh or canned button mushrooms
5 inch. long fresh lemon grass crushed and cut into half
2 to 3 fresh hot chilies crushed
3 tbsp. fresh lemon juice
1 tbsp. fish sauce (available in Asian food store)
1 spring onion cut into small pieces
2 coriander cut up
Shell and clean the shrimps and set aside. In the soup pot boil the stock, add lemon grass and shrimps, mushrooms. Cook for 3 to 4 minutes. Add lemon juice, chilies, fish sauce, spring onion and coriander. Serve immediately.Can u give me a recipe of tom yum soup? its a thai food recipe...?
I think there is a recipe on food network site. Tylor Florence did one on food 911.Can u give me a recipe of tom yum soup? its a thai food recipe...?
Ingredients:
1 litre/2 pints chicken stock
300ml/11fl oz water
6 sticks lemongrass, lightly crushed
4 fresh coriander roots, crushed
110g/4oz fresh galangal, peeled and sliced
8 tomatoes, cut into quarters, seeds removed
6 kaffir lime leaves
1-2 limes, juice only
75ml/3fl oz tamarind water (Ready made or home made)
3 red chillies, thinly sliced
75ml/3fl oz fish sauce (nam pla), or to taste
75g/3oz palm sugar or brown sugar if unavailable
12 raw tiger prawns, shelled, gutted and split in half
2 boneless skinless chicken breasts, cut into chunks
Garnish:
1 small bunch fresh coriander, leaves
1 small bunch fresh Thai basil, leaves
4 lime wedges
Method:
1. Place the stock and water into a large pan over a high heat and bring to the boil.
2. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.
3. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.
4. Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.
5. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.
Hope you like it and please enjoy
How do I make Thai Coconut Tofu soup, as bought in Thai restaurants?
I've become obsessed with it, but it gets expensive. I've tried a few recipes but they never come out as well. Is there any pre-made mix I can use? Where would I buy it?How do I make Thai Coconut Tofu soup, as bought in Thai restaurants?
http://www.cooks.com/How do I make Thai Coconut Tofu soup, as bought in Thai restaurants?
mmmm sounds delicious!! try the Taste of Thai stuff at your grocery store (mine is Wegman's). look for asian style foods or mixes and seasonings.How do I make Thai Coconut Tofu soup, as bought in Thai restaurants?
Thai Coconut Tofu soup?
do you have the name in thai? I can't think of that kind of menu
Well, I don't know much about food,
but it might be the special menu only serve in the restaurant
http://www.cooks.com/How do I make Thai Coconut Tofu soup, as bought in Thai restaurants?
mmmm sounds delicious!! try the Taste of Thai stuff at your grocery store (mine is Wegman's). look for asian style foods or mixes and seasonings.How do I make Thai Coconut Tofu soup, as bought in Thai restaurants?
Thai Coconut Tofu soup?
do you have the name in thai? I can't think of that kind of menu
Well, I don't know much about food,
but it might be the special menu only serve in the restaurant
Recipe for Thai Deep Fried Spare-Rib pieces "Gra Doak Moo Taud"?
Hope this is of help sounds great!
Grat Dook Moo Tod
Deep Fried spare-ribs
4 garlic cloves, finely chopped
4 large coriander roots, chopped
2 tbs/30ml flour
1 egg
2 tbs/30ml fish sauce
2 tbs/3ml light soy sauce
1 lb/450g pork spare-ribs, chopped into 1.5-2in/4-5cm pieces (ask your butcher to do this for you)
oil for deep-frying
Using a pestle and mortar or a blender, pound or blend the garlic and coriander roots together, In a large bowl, mix the flour with garlic and coriander mixture. Mix thoroughly. Add the pork rib pieces and turn them until each piece is covered with the mixture. Leave for at least half an hour.
Heat the oil in a deep fryer until a light haze appears. Fry the pieces of rib for about 6-8 minutes until well browned. Remove with a slotted spoon, drain and serve.Recipe for Thai Deep Fried Spare-Rib pieces "Gra Doak Moo Taud"?
Here you are ...... = )
Thai Deep Fried Spare Ribs
1 Kg. Pork Ribs
1 Large bulb garlic (chopped)
4 Coriander roots finely chopped (or stems)
3 tbs Seasoning sauce
2 tbs Fish sauce
陆 tbs Black pepper
3-4 Cups sunflower oil
Wash and chop up the coriander roots very finely, if you can't get the roots it's okay to use stems or even the leaves (they will still help the marinade but the leaves tend to burn off in the cooking so you'll lose the texture)
Rough chop the garlic
Mix everything in a bowl and leave for 2 hrs or more 24 is even better (except the oil, that's for cooking later)
Heat oil in a wok or deep pan at medium/high put in marinated pork and garlic, fry until dark golden brown before you remove and drain using a sieve
If the oil is too hot, they will darken and/or burn before they're cooked properly.
When the ribs are done serve up with the garlic sprinkled on topRecipe for Thai Deep Fried Spare-Rib pieces "Gra Doak Moo Taud"?
like the guy saids but when i do it i add 1 table spoon of sugar and 1 table spoon of oystersauce in it too :)
Grat Dook Moo Tod
Deep Fried spare-ribs
4 garlic cloves, finely chopped
4 large coriander roots, chopped
2 tbs/30ml flour
1 egg
2 tbs/30ml fish sauce
2 tbs/3ml light soy sauce
1 lb/450g pork spare-ribs, chopped into 1.5-2in/4-5cm pieces (ask your butcher to do this for you)
oil for deep-frying
Using a pestle and mortar or a blender, pound or blend the garlic and coriander roots together, In a large bowl, mix the flour with garlic and coriander mixture. Mix thoroughly. Add the pork rib pieces and turn them until each piece is covered with the mixture. Leave for at least half an hour.
Heat the oil in a deep fryer until a light haze appears. Fry the pieces of rib for about 6-8 minutes until well browned. Remove with a slotted spoon, drain and serve.Recipe for Thai Deep Fried Spare-Rib pieces "Gra Doak Moo Taud"?
Here you are ...... = )
Thai Deep Fried Spare Ribs
1 Kg. Pork Ribs
1 Large bulb garlic (chopped)
4 Coriander roots finely chopped (or stems)
3 tbs Seasoning sauce
2 tbs Fish sauce
陆 tbs Black pepper
3-4 Cups sunflower oil
Wash and chop up the coriander roots very finely, if you can't get the roots it's okay to use stems or even the leaves (they will still help the marinade but the leaves tend to burn off in the cooking so you'll lose the texture)
Rough chop the garlic
Mix everything in a bowl and leave for 2 hrs or more 24 is even better (except the oil, that's for cooking later)
Heat oil in a wok or deep pan at medium/high put in marinated pork and garlic, fry until dark golden brown before you remove and drain using a sieve
If the oil is too hot, they will darken and/or burn before they're cooked properly.
When the ribs are done serve up with the garlic sprinkled on topRecipe for Thai Deep Fried Spare-Rib pieces "Gra Doak Moo Taud"?
like the guy saids but when i do it i add 1 table spoon of sugar and 1 table spoon of oystersauce in it too :)
Has anyone ever heard of a thai dish called pad prig?
There is this awesome thai restaurant in san antonio, tx that makes this dish and I haven't been able to find it anywhere else. It has bamboo shoots, your choice of meat, onions and this awesome sauce. Not sure what kind of sauce it is, maybe a fish sauce....?
Anyone ever heard of it or know of a recipe?Has anyone ever heard of a thai dish called pad prig?
I have come across this.
Hoy Pad Prig
Clams in Hot Basil
1 tablespoon vegetable oil
1 bunch Thai basil, picked
2 teaspoons sugar
1 tablespoon nam prig pow
2 pounds Manila clams
2 cloves garlic
3 teaspoons fish sauce
2 chili peppers, crushed
Slice the chili pepper lengthwise into thin strips. You can also substitute red bell pepper, if you don't like it hot. Rinse and scrub the clams if needed; let them drain. Add a tablespoon of oil to a wok over high heat. Add garlic and chili pepper. Immediately add clams and stir. The clam juice will start to come out. Stir until all the clams open. Add fish sauce, nam prig pow and sugar and stir to mix the seasonings in. Add Thai basil. Stir and quickly remove from heat. Serve hot. 2 to 3 servings.Has anyone ever heard of a thai dish called pad prig?
pad prig is the sauce part, which can go with anything. For example:
Fried Squid with Hot Sauce (Pla Mung Pad Prig) Ingredients
1 1/2 lb Fresh Squid, Cleaned 1 tb Oyster Sauce
4 tb Vegetable Oil 2 tb Rice Wine
1 lg Yellow Onion, Finely Chopped 1 ts Salt
4 lg Cloves Garlic, Crushed 1 ts Brown Sugar
2 lg Fresh Red Chilies, Thinly 1 ts Ground White Pepper
1 ts Fresh Ginger, Thinly Sliced 4 tb Fresh Coriander, Chopped
1 tb Fish Sauce (Nam Pla)
Anyone ever heard of it or know of a recipe?Has anyone ever heard of a thai dish called pad prig?
I have come across this.
Hoy Pad Prig
Clams in Hot Basil
1 tablespoon vegetable oil
1 bunch Thai basil, picked
2 teaspoons sugar
1 tablespoon nam prig pow
2 pounds Manila clams
2 cloves garlic
3 teaspoons fish sauce
2 chili peppers, crushed
Slice the chili pepper lengthwise into thin strips. You can also substitute red bell pepper, if you don't like it hot. Rinse and scrub the clams if needed; let them drain. Add a tablespoon of oil to a wok over high heat. Add garlic and chili pepper. Immediately add clams and stir. The clam juice will start to come out. Stir until all the clams open. Add fish sauce, nam prig pow and sugar and stir to mix the seasonings in. Add Thai basil. Stir and quickly remove from heat. Serve hot. 2 to 3 servings.Has anyone ever heard of a thai dish called pad prig?
pad prig is the sauce part, which can go with anything. For example:
Fried Squid with Hot Sauce (Pla Mung Pad Prig) Ingredients
1 1/2 lb Fresh Squid, Cleaned 1 tb Oyster Sauce
4 tb Vegetable Oil 2 tb Rice Wine
1 lg Yellow Onion, Finely Chopped 1 ts Salt
4 lg Cloves Garlic, Crushed 1 ts Brown Sugar
2 lg Fresh Red Chilies, Thinly 1 ts Ground White Pepper
1 ts Fresh Ginger, Thinly Sliced 4 tb Fresh Coriander, Chopped
1 tb Fish Sauce (Nam Pla)
I am single and have trouble making things for myself. Does anyone have any tips or recipes?
I like thai, vietnamese or korean foods especially and ethinic foods are my favorite or any Indian Good dishes
10 . point for the best answerI am single and have trouble making things for myself. Does anyone have any tips or recipes?
I'm not single but, I cook alot for my family. I love to cook stir-fry and rice. They are both simple. Actually both are from differnt contients. I'm Brazilian and so is the rice.
Rice-
For each cup of rice put two cups of water. 1 cup of rice can feed my 5 person family (including my step father and little brother meraculiously). Put the cup of rice into a good 6 inch pot when its hot. Add the enough olive or vegtable oil on the rice just to cover each grain. Stir for a couple of minutes and allow the rice to warm. After a couple of minutes add the two cups of water and a little salt to taste. You can even add onioun or bell peper ( I enjoy the orange ones with rice ). Put the rice and water together and leave it on high until the water is boiling which should be 10 minutes. then turn the heat down to low and let it rest for about 20 minutes or whenever the rice grains soaked up all the water.
Stir-fry-
Get a bunch of healthy vegatables. Aim for squash though like zucinnii and yellow squash. ( those are my favoraite in this dish ). Brocolii is like a staple in stir-frys so i must say its a must but, you can do without it. Bell pepers too. I love red, orange, and yellow. They add a bit of sweetness to the dish not to mention color :) An oinioun is important to the dish also. I love to add chicken
Cooking prossce for the stir-fry:
I use a walk (i know im spelling it inorrectly but look at the picture I found-which took forever me i cnt spell the name of the darn pot-but its the very large one in the upmost left coner. you cant miss it-it's hudge.) but u can use a regular satuee pan too. Any how get it hot and rest your hand over it after five minutes. if you can hold your hand there for about 7 seconds w/o it hurting is great. and some olive oil maybe a nickle size and add the brocolii carefully bc the oil will be hot also bc the pan is hot. let the ends brown just a tad bit. then add the oninoun and let it carmilze with the brocolii. you know you've gone too far when the ends of the brocolii are dark brown. if you wanna add any meat, put some oil into the pan and let the meat cook like you would in any other pan (allow it to brown and watch the middle of it. midum heat is the best)Add the rest of the veggies. then for the sauce:
-soy sause as much as u cna to cover the ti[ of your veggies and meat if u added meat.
-peanut oil ( a little bit bc its very strong. i use for shakes )
-salt and peper to your likings.
-fresh ginger is great to make it more asian but ground ginger is ok too.
Taste it and see if you like how much soy sacue and what not to add in. I just simply look at my spices and see what sounds and smells good. lol. the dish is easy but, only seems hard bc i blabbered on. it takes 30 minutes tops.
buy a cook bookI am single and have trouble making things for myself. Does anyone have any tips or recipes?
sesame seed chicken- buy boneless chicken tenderloins or breasts and cut up into chunks-then batter it. To do this have a plate with flour a bowl with egg and cracker crumbs or cornflakes.dip it in the flour then egg then crumbs.Heat peanut oil in a pan on medium high. throw the chunks in-an fry-then maqke the sauce -a cup each of sugar,water,toasted sesame seeds and soy sauce in a sauce pan heat till the sugar dissolves keep it on medium heat so it doesnt boil.let cool and toss it with the sauce-actually make sauce first then chicken
Ask your Mum.
I mean really you should have paid attention when you were a kid. It is not effeminate for a male to learn how to cook.
Look up Anthony Bourdain for world wide cuisine.
Or just get a tin of food at the market.I am single and have trouble making things for myself. Does anyone have any tips or recipes?
Korean food can be very involved, depending on what you want to make. (Kimchis need to be fermented forever, for example.) Other things can be quite simple.
As for Thai, there are a lot of products out there to make things easier: curry paste, pre-made sauces in jars, etc. I'd start with those and then "graduate" to some cookbooks. Assuming you don't have any serious dietary restrictions, I suggest starting with a simple curry. I make mine vegetarian, but chicken is probably the easiest meat to use if you want meat. This is a quasi-Thai recipe. (Thai-inspired?)
Slice half an onion into crescents.
Peel a carrot or two and cut them on the diagonal.
Dice a sweet potato and a potato.
Halve a zucchini lengthwise and slice it on the diagonal.
Cut some broccoli into florets.
Grab some frozen peas. Heat them in a saucepan with a bit of soy sauce.
Etc.
Cut up some chicken breast, if you want it.
Dice some tofu, if you want it.
Basically, heat some olive oil (on the low end of medium) in a big pot and add the onions. When the onion starts to get translucent, add the meat. When it's mostly cooked, toss in the veggies (start with the ones that take longer to cook) and stir. The peas don't go in until the last moment. Once things have started to cook a bit (they shouldn't be browning), add a scoop of curry paste, or a good dose of curry powder. Pour in a can of coconut milk (or two, if you're making a lot). Let everything simmer until the veggies are done the way you like them. Taste to check for seasonings. Serve over steamed rice.
Easy and more brag-worthy than takeout.
I have a few tips...write down a few meals that you would like to make...know how to make...that are easy to make...go to the store and buy all the products for those meals...make them all up in one day when you are truly in the mood and have time to cook...and then put them in air tight containers and store them in the freezer and everyday take one out...whatever you are in the mood for....that way...just one day of trouble but a week or so of good meals that you only have to defrost and heat a bit....
Not what you are looking for, but I love mongolian barbecue. I work from home, so when my husband is at work and kids at school, I keep things on hand to whip up a quick stir fry/mongolian barbecue.
I make up a batch of asian noodles or spaghetti and keep it in the fridge in a ziplock bag so I can just pull some out to throw in the wok. I also found those frozen Philly cheesesteaks, but it's just the steak, they are sliced really thin and one is the perfect size for a single stir fry meal.
I make a mixture of watered down soy sauce with a little bit of salt and sugar mixed in, then I heat up the wok and throw in some sesame oil, lemon juice, a spoonful of minced garlic, add one of those steaks, slice up an entire zucchini (because I love zucchini), throw in frozen veggies like broccoli and carrots, slice up a mushroom or 2, some peppers and onions, then add the noodles and then pour a bit of the water down soy sauce mixture and cook til the veggies and steak are done. The steak will break up into thinly sliced pieces. I'm done in about 10-15 minutes.
I like fresh veggies, but you can get most any veggies frozen and ready to throw into a quick stir fry.
Well if you aren't very good at cooking then you should stick to simple. I recommend frozen spring rolls or something like that.
If you aren't a good cook but you think you can learn easily enough, just buy a cookbook or try online recipe websites. Here is one I found for you: http://www.vietnamese-recipes.com.
If you grew up eating vietnamese/korean foods and that's why you like them so much then you should just ask your mom (or whoever cooked dinner) for some recipes.
lololol!!
here ya eejit
try this site
http://www.anglo-thai.co.uk/
luv u long time
Watch the Food Network's cooking shows
Lucky,
The hardest thing to do in the culinary world is to cook a meal for one person. It is mighty damned difficult.
My suggestion is to purchase either a vacuum sealer and use standard recipes, freezing the leftovers using your vacuum sealer, or purchase some good freezer safe containers for the same purpose. This way, you can make a good meal, freeze the leftovers, and make another meal the following week.
I can't suggest any specific recipes since I don't care for Vietnamese or Korean Cuisine.
Doc
BUY A COOKBOOK! and grow up!
Make simple rice: One cup of rice grains, washed and dried. Keep two cups of water to boil. Add a little salt and add the washed rice grains to it. Cover the pot with lid and cook the rice on low flame. It takes nearly 20 -25 minutes. This is basic recipe of rice. You may add vegetables and spices as per your own taste to it.
Sandwitch is the another simple recipe you may try. Apply butter to the bread slice, tomato sauce then tomato and cucumber slices and cover this with another slice. Sandwitch is ready.
Each person who eats food should start learning cooking right from the childhood starting with simple recipes. This helps you to develop your skills in various fields. Cooking involves a lot of science and at the same time it is a wonderful art that every human being should at least try to learn.
INDIAN RECIPE - PRAWN VARUVAL (South Indian Spicy feast)
Ingredients
* Prawns - 12-16 medium sized
* Ginger - 1 inch piece
* Garlic - 8 cloves
* Cumin powder - 1 tbsp
* Tamarind pulp - 1 tbsp
* Red chilli powder - 2 tbsps
* Turmeric powder - half tbsp
* Salt - to taste
* Rice flour - 2 tbsp
* oil - quarter cup
* Lemon juice - 1 tbsp
Directions
1. Shell, devein, wash and pat dry prawns with a clean kitchen towel.
2. Peel, wash ginger and garlic and grind to fine paste.
3. Mix ginger-garlic paste with cumin powder, tamarind pulp, red chilli powder, turmeric powder, salt and rice flour and blend two tbsps of oil into this mixture.
4. Marinate prawns in this mixture and keep aside for atleast two hours, preferably in refrigerator.
5. Heat oil in a pan, add marinated prawns and cook for a minute on high heat. Turn over prawns and cook for another minute on high heat.
6. Reduce heat and cook for two or three minutes turning prawns occassionally for uniform cooking.
7. Remove, drain onto an absorbent kitchen towel or paper, sprinkle lemon juice and serve hot.
KOREAN RECIPE - KOREAN SLOPPY JOES
Ingredients
* 1 lbs. Ground Pork or Beef
* Lots of Black Pepper
* Onion, sliced
* Carrots, slivered
* 3 cloves Garlic, sliced
* Any Hearty Vegetables you have (Zucchini, Potatoes) cut into matchsticks
* 2 tbsp Gochujang (pepper paste)
* Salt
* Soy Sauce
* Corn Syrup
* Mirim (rice cooking wine, aka Mirin)
* Rice or Toasted Bread
Directions
1. Brown the pork in a pan with a heap of black pepper, along with onions, carrots, garlic, and whatever vegetables you have.
2. Add two tablespoons of gochujang.
3. Add a dash of salt, some soy sauce, some corn syrup, and some mirim. Taste often to balance the flavors to your liking.
4. Serve on rice or toasted bread.
here are some easy Indian recipes for bachelors and some more if you willing to try
first if ur still single that means ur werth wait ing 4 second the wimen that dumpt u r dum because they ether want to be friends or they want to go do some one elts and thin thell come back but dont take them back say to her that she had her chans and it was her los and that ur 2 good 4 her oh ya call me hitch
10 . point for the best answerI am single and have trouble making things for myself. Does anyone have any tips or recipes?
I'm not single but, I cook alot for my family. I love to cook stir-fry and rice. They are both simple. Actually both are from differnt contients. I'm Brazilian and so is the rice.
Rice-
For each cup of rice put two cups of water. 1 cup of rice can feed my 5 person family (including my step father and little brother meraculiously). Put the cup of rice into a good 6 inch pot when its hot. Add the enough olive or vegtable oil on the rice just to cover each grain. Stir for a couple of minutes and allow the rice to warm. After a couple of minutes add the two cups of water and a little salt to taste. You can even add onioun or bell peper ( I enjoy the orange ones with rice ). Put the rice and water together and leave it on high until the water is boiling which should be 10 minutes. then turn the heat down to low and let it rest for about 20 minutes or whenever the rice grains soaked up all the water.
Stir-fry-
Get a bunch of healthy vegatables. Aim for squash though like zucinnii and yellow squash. ( those are my favoraite in this dish ). Brocolii is like a staple in stir-frys so i must say its a must but, you can do without it. Bell pepers too. I love red, orange, and yellow. They add a bit of sweetness to the dish not to mention color :) An oinioun is important to the dish also. I love to add chicken
Cooking prossce for the stir-fry:
I use a walk (i know im spelling it inorrectly but look at the picture I found-which took forever me i cnt spell the name of the darn pot-but its the very large one in the upmost left coner. you cant miss it-it's hudge.) but u can use a regular satuee pan too. Any how get it hot and rest your hand over it after five minutes. if you can hold your hand there for about 7 seconds w/o it hurting is great. and some olive oil maybe a nickle size and add the brocolii carefully bc the oil will be hot also bc the pan is hot. let the ends brown just a tad bit. then add the oninoun and let it carmilze with the brocolii. you know you've gone too far when the ends of the brocolii are dark brown. if you wanna add any meat, put some oil into the pan and let the meat cook like you would in any other pan (allow it to brown and watch the middle of it. midum heat is the best)Add the rest of the veggies. then for the sauce:
-soy sause as much as u cna to cover the ti[ of your veggies and meat if u added meat.
-peanut oil ( a little bit bc its very strong. i use for shakes )
-salt and peper to your likings.
-fresh ginger is great to make it more asian but ground ginger is ok too.
Taste it and see if you like how much soy sacue and what not to add in. I just simply look at my spices and see what sounds and smells good. lol. the dish is easy but, only seems hard bc i blabbered on. it takes 30 minutes tops.
buy a cook bookI am single and have trouble making things for myself. Does anyone have any tips or recipes?
sesame seed chicken- buy boneless chicken tenderloins or breasts and cut up into chunks-then batter it. To do this have a plate with flour a bowl with egg and cracker crumbs or cornflakes.dip it in the flour then egg then crumbs.Heat peanut oil in a pan on medium high. throw the chunks in-an fry-then maqke the sauce -a cup each of sugar,water,toasted sesame seeds and soy sauce in a sauce pan heat till the sugar dissolves keep it on medium heat so it doesnt boil.let cool and toss it with the sauce-actually make sauce first then chicken
Ask your Mum.
I mean really you should have paid attention when you were a kid. It is not effeminate for a male to learn how to cook.
Look up Anthony Bourdain for world wide cuisine.
Or just get a tin of food at the market.I am single and have trouble making things for myself. Does anyone have any tips or recipes?
Korean food can be very involved, depending on what you want to make. (Kimchis need to be fermented forever, for example.) Other things can be quite simple.
As for Thai, there are a lot of products out there to make things easier: curry paste, pre-made sauces in jars, etc. I'd start with those and then "graduate" to some cookbooks. Assuming you don't have any serious dietary restrictions, I suggest starting with a simple curry. I make mine vegetarian, but chicken is probably the easiest meat to use if you want meat. This is a quasi-Thai recipe. (Thai-inspired?)
Slice half an onion into crescents.
Peel a carrot or two and cut them on the diagonal.
Dice a sweet potato and a potato.
Halve a zucchini lengthwise and slice it on the diagonal.
Cut some broccoli into florets.
Grab some frozen peas. Heat them in a saucepan with a bit of soy sauce.
Etc.
Cut up some chicken breast, if you want it.
Dice some tofu, if you want it.
Basically, heat some olive oil (on the low end of medium) in a big pot and add the onions. When the onion starts to get translucent, add the meat. When it's mostly cooked, toss in the veggies (start with the ones that take longer to cook) and stir. The peas don't go in until the last moment. Once things have started to cook a bit (they shouldn't be browning), add a scoop of curry paste, or a good dose of curry powder. Pour in a can of coconut milk (or two, if you're making a lot). Let everything simmer until the veggies are done the way you like them. Taste to check for seasonings. Serve over steamed rice.
Easy and more brag-worthy than takeout.
I have a few tips...write down a few meals that you would like to make...know how to make...that are easy to make...go to the store and buy all the products for those meals...make them all up in one day when you are truly in the mood and have time to cook...and then put them in air tight containers and store them in the freezer and everyday take one out...whatever you are in the mood for....that way...just one day of trouble but a week or so of good meals that you only have to defrost and heat a bit....
Not what you are looking for, but I love mongolian barbecue. I work from home, so when my husband is at work and kids at school, I keep things on hand to whip up a quick stir fry/mongolian barbecue.
I make up a batch of asian noodles or spaghetti and keep it in the fridge in a ziplock bag so I can just pull some out to throw in the wok. I also found those frozen Philly cheesesteaks, but it's just the steak, they are sliced really thin and one is the perfect size for a single stir fry meal.
I make a mixture of watered down soy sauce with a little bit of salt and sugar mixed in, then I heat up the wok and throw in some sesame oil, lemon juice, a spoonful of minced garlic, add one of those steaks, slice up an entire zucchini (because I love zucchini), throw in frozen veggies like broccoli and carrots, slice up a mushroom or 2, some peppers and onions, then add the noodles and then pour a bit of the water down soy sauce mixture and cook til the veggies and steak are done. The steak will break up into thinly sliced pieces. I'm done in about 10-15 minutes.
I like fresh veggies, but you can get most any veggies frozen and ready to throw into a quick stir fry.
Well if you aren't very good at cooking then you should stick to simple. I recommend frozen spring rolls or something like that.
If you aren't a good cook but you think you can learn easily enough, just buy a cookbook or try online recipe websites. Here is one I found for you: http://www.vietnamese-recipes.com.
If you grew up eating vietnamese/korean foods and that's why you like them so much then you should just ask your mom (or whoever cooked dinner) for some recipes.
lololol!!
here ya eejit
try this site
http://www.anglo-thai.co.uk/
luv u long time
Watch the Food Network's cooking shows
Lucky,
The hardest thing to do in the culinary world is to cook a meal for one person. It is mighty damned difficult.
My suggestion is to purchase either a vacuum sealer and use standard recipes, freezing the leftovers using your vacuum sealer, or purchase some good freezer safe containers for the same purpose. This way, you can make a good meal, freeze the leftovers, and make another meal the following week.
I can't suggest any specific recipes since I don't care for Vietnamese or Korean Cuisine.
Doc
BUY A COOKBOOK! and grow up!
Make simple rice: One cup of rice grains, washed and dried. Keep two cups of water to boil. Add a little salt and add the washed rice grains to it. Cover the pot with lid and cook the rice on low flame. It takes nearly 20 -25 minutes. This is basic recipe of rice. You may add vegetables and spices as per your own taste to it.
Sandwitch is the another simple recipe you may try. Apply butter to the bread slice, tomato sauce then tomato and cucumber slices and cover this with another slice. Sandwitch is ready.
Each person who eats food should start learning cooking right from the childhood starting with simple recipes. This helps you to develop your skills in various fields. Cooking involves a lot of science and at the same time it is a wonderful art that every human being should at least try to learn.
INDIAN RECIPE - PRAWN VARUVAL (South Indian Spicy feast)
Ingredients
* Prawns - 12-16 medium sized
* Ginger - 1 inch piece
* Garlic - 8 cloves
* Cumin powder - 1 tbsp
* Tamarind pulp - 1 tbsp
* Red chilli powder - 2 tbsps
* Turmeric powder - half tbsp
* Salt - to taste
* Rice flour - 2 tbsp
* oil - quarter cup
* Lemon juice - 1 tbsp
Directions
1. Shell, devein, wash and pat dry prawns with a clean kitchen towel.
2. Peel, wash ginger and garlic and grind to fine paste.
3. Mix ginger-garlic paste with cumin powder, tamarind pulp, red chilli powder, turmeric powder, salt and rice flour and blend two tbsps of oil into this mixture.
4. Marinate prawns in this mixture and keep aside for atleast two hours, preferably in refrigerator.
5. Heat oil in a pan, add marinated prawns and cook for a minute on high heat. Turn over prawns and cook for another minute on high heat.
6. Reduce heat and cook for two or three minutes turning prawns occassionally for uniform cooking.
7. Remove, drain onto an absorbent kitchen towel or paper, sprinkle lemon juice and serve hot.
KOREAN RECIPE - KOREAN SLOPPY JOES
Ingredients
* 1 lbs. Ground Pork or Beef
* Lots of Black Pepper
* Onion, sliced
* Carrots, slivered
* 3 cloves Garlic, sliced
* Any Hearty Vegetables you have (Zucchini, Potatoes) cut into matchsticks
* 2 tbsp Gochujang (pepper paste)
* Salt
* Soy Sauce
* Corn Syrup
* Mirim (rice cooking wine, aka Mirin)
* Rice or Toasted Bread
Directions
1. Brown the pork in a pan with a heap of black pepper, along with onions, carrots, garlic, and whatever vegetables you have.
2. Add two tablespoons of gochujang.
3. Add a dash of salt, some soy sauce, some corn syrup, and some mirim. Taste often to balance the flavors to your liking.
4. Serve on rice or toasted bread.
here are some easy Indian recipes for bachelors and some more if you willing to try
first if ur still single that means ur werth wait ing 4 second the wimen that dumpt u r dum because they ether want to be friends or they want to go do some one elts and thin thell come back but dont take them back say to her that she had her chans and it was her los and that ur 2 good 4 her oh ya call me hitch
Anyone have a good recipe for chicken curry "Thai style"? And spicy?
Yellow Curry Paste Ingredients
12 dried thai chilis
2 tsp sea salt (or coarse salt)
2 shallots, peeled
4 cloves garlic, peeled
1 thick slice fresh galangal (or dried galangal soaked in water until softened)
1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)
1 thick slice peeled ginger root
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsp curry powder
1 tsp shrimp paste (kapee)
Preparation
Dry roast corinder seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. (See a more detailed explanation of dry roasting spices).
Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chiles, sea salt, shallots, garlic, galangal, lemon grass, and gingerroot. Process or pound until smooth but some small pieces can still be seen.
Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processer.
Yellow Curry with Chicken (Gaeng Ka-Ri Gai) Ingredients
3 tbsp yellow curry paste (either from the recipe above or from a can like MaeSri brand)
1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
2-3 small red potatoes, scrubbed and cut into 2 inch pieces
1/2 tsp sea salt
1/2 can (16oz) coconut milk, shake before opening to mix seperated milk
2 tbsp fried shallots (available ready-made in a plastic jar), optional
1 tsp fish sauce, to taste (Golden Boy brand is recommended)
Preparation
In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.
At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots (available ready made in a plastic container), if desired. Serve with Thai jasmine rice.Anyone have a good recipe for chicken curry "Thai style"? And spicy?
10-20 dried red chillies
1 T ground corriander seed
1 t ground cumin
1 t ground cinnamon (from fresh bark)
1 t gound cloves
1 t ground star anise
1 t ground cardamom
1 t ground white pepper
4 T chopped shallots (i.e. the small red skinned onions)
4-6 T chopped garlic
2 2" pieces of lemon grass stalk, sliced into thin rounds
a cube about half an inch on a side of galangal root, roughly chopped
1 T "kaffir" line skin (ordinary lime skin will do if you can't get it)
1 T "kapi" (preserved shrimp paste - note this smells awful until after
you cook it, but it is quite essential to the flavor)
To this you add a little salt: preferably about 1-2 t of fish sauce.
The galangal is roasted before use. The ground spices should preferably
be fresh, in which case you should briefly toast them in a wok without
any oil to bring out the flavor before grinding them.
The ingredients are blended to a fine paste (traditionally in a heavy
granite mortar and pestle, but you can use a food processor just as
well, and with far less effort). Note if you can get fresh red chillies
you can usefully use them instead of the dried ones.
The curry
---------
about 1 pound of shicken (you can also use pork or beef), cut into the
usual "bite sized pieces"
3 cups of coconut milk.
2 T roasted peanuts (unsalted of course)
5 peeled, but whole, small onions.
5 small potatoes, peeled and partly boiled.
3 bay leaves,
5 roasted cardomom fruits (i.e. the whole pod)
a small piece of roasted cinnamon bark
3 T palm sugar (you can use a light brown sugar instead if you can't get
palm sugar)
3 T tamarind juice (this is the "sour" ingredient - you can use white
vinegar instead if you can't get tamarind juice. The juice is made by
soaking tamarind paste in a little water then squeezing it out, and
running it through a seize to extract the juice from the pulp).
3 T lime juice
1-3 T of the curry paste (above).
about 1-3 t crushed garlic. (optional)
Allow the coconut milk to separate and you will have about 1 cup of
thick "cream" and two cups of thin "milk". In a small saucepan bring the
milk to a simmer and add the chicken or pork. If you are using beef you
will need another two cups of milk. simmer the meat until it is
beginning to become tender (beef takes longer, hence the additional
milk).
Put the coconut cream in a wok and bring to a boil, add the massaman
paste and "stir fry" until the flavor is brought out and maximised. The
coconut oil will seperate out and can be skimmed off with a spoon or
ladle. (this removes much of the vegetable cholesterol or whatever it is
called, and makes the dish much less trouble for those watching their
weight or heart).
Add the remaining cream and curry paste to the meat.
Add teh peanuts. taste and adjust the flavor until it is (just) sweet
(by adding sugar), sour and salty (by adding tamarind juice, lime juice
and fish sauce).
Add the remaining ingredients and cook until cooked.
Note : the potatoes we use are a yellow fleshed sweet potatoe of the
type sometimes called a yam in the US. Western style potatoes can be
used, but absorb less of the sauce and flavour. The potatoes act as a
"moderator" to reduce the heat of the curry, and should not be left out.
You can either serve it on a bed of rice, or double the amount of
potatoe and serve it alone.
Accompany it with a dressed green salad and a bowl of pickled cucumbers.
The traditional Thai table also offers chillies in fish sauce (Phrik nam
pla) cillies in vinegar (phrik nam som or phrik dong), powdered chilli
(phrik phom - not to be confused with the powedered chilli mix sold as
chilli powder in the US - it only contains chillis), sugar, and often
MSG. You can if you wish add about a teaspoon of MSG to the above recipe
to bring out the flavors, but I personally don't think it is necesary.
And finally a word of warning to those who burn their tongues on the
chillies: chilli/curry cooked this way is oily - drinking water does not
alleviate the burn, it spreads it around your mouth and throat. You
should use a sweet effervescent beverage such as Coke, Pepsi or 7 UP to
wash the burn away as quickly as possible. If you do not suffer the
burn, I suggest you accompany the meal with a beer Singha is
traditional, but any strong flavored lager stype beer will do), or a
robust red wine.
Enjoy...vegan diet
12 dried thai chilis
2 tsp sea salt (or coarse salt)
2 shallots, peeled
4 cloves garlic, peeled
1 thick slice fresh galangal (or dried galangal soaked in water until softened)
1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)
1 thick slice peeled ginger root
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsp curry powder
1 tsp shrimp paste (kapee)
Preparation
Dry roast corinder seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. (See a more detailed explanation of dry roasting spices).
Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chiles, sea salt, shallots, garlic, galangal, lemon grass, and gingerroot. Process or pound until smooth but some small pieces can still be seen.
Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processer.
Yellow Curry with Chicken (Gaeng Ka-Ri Gai) Ingredients
3 tbsp yellow curry paste (either from the recipe above or from a can like MaeSri brand)
1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
2-3 small red potatoes, scrubbed and cut into 2 inch pieces
1/2 tsp sea salt
1/2 can (16oz) coconut milk, shake before opening to mix seperated milk
2 tbsp fried shallots (available ready-made in a plastic jar), optional
1 tsp fish sauce, to taste (Golden Boy brand is recommended)
Preparation
In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.
At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots (available ready made in a plastic container), if desired. Serve with Thai jasmine rice.Anyone have a good recipe for chicken curry "Thai style"? And spicy?
10-20 dried red chillies
1 T ground corriander seed
1 t ground cumin
1 t ground cinnamon (from fresh bark)
1 t gound cloves
1 t ground star anise
1 t ground cardamom
1 t ground white pepper
4 T chopped shallots (i.e. the small red skinned onions)
4-6 T chopped garlic
2 2" pieces of lemon grass stalk, sliced into thin rounds
a cube about half an inch on a side of galangal root, roughly chopped
1 T "kaffir" line skin (ordinary lime skin will do if you can't get it)
1 T "kapi" (preserved shrimp paste - note this smells awful until after
you cook it, but it is quite essential to the flavor)
To this you add a little salt: preferably about 1-2 t of fish sauce.
The galangal is roasted before use. The ground spices should preferably
be fresh, in which case you should briefly toast them in a wok without
any oil to bring out the flavor before grinding them.
The ingredients are blended to a fine paste (traditionally in a heavy
granite mortar and pestle, but you can use a food processor just as
well, and with far less effort). Note if you can get fresh red chillies
you can usefully use them instead of the dried ones.
The curry
---------
about 1 pound of shicken (you can also use pork or beef), cut into the
usual "bite sized pieces"
3 cups of coconut milk.
2 T roasted peanuts (unsalted of course)
5 peeled, but whole, small onions.
5 small potatoes, peeled and partly boiled.
3 bay leaves,
5 roasted cardomom fruits (i.e. the whole pod)
a small piece of roasted cinnamon bark
3 T palm sugar (you can use a light brown sugar instead if you can't get
palm sugar)
3 T tamarind juice (this is the "sour" ingredient - you can use white
vinegar instead if you can't get tamarind juice. The juice is made by
soaking tamarind paste in a little water then squeezing it out, and
running it through a seize to extract the juice from the pulp).
3 T lime juice
1-3 T of the curry paste (above).
about 1-3 t crushed garlic. (optional)
Allow the coconut milk to separate and you will have about 1 cup of
thick "cream" and two cups of thin "milk". In a small saucepan bring the
milk to a simmer and add the chicken or pork. If you are using beef you
will need another two cups of milk. simmer the meat until it is
beginning to become tender (beef takes longer, hence the additional
milk).
Put the coconut cream in a wok and bring to a boil, add the massaman
paste and "stir fry" until the flavor is brought out and maximised. The
coconut oil will seperate out and can be skimmed off with a spoon or
ladle. (this removes much of the vegetable cholesterol or whatever it is
called, and makes the dish much less trouble for those watching their
weight or heart).
Add the remaining cream and curry paste to the meat.
Add teh peanuts. taste and adjust the flavor until it is (just) sweet
(by adding sugar), sour and salty (by adding tamarind juice, lime juice
and fish sauce).
Add the remaining ingredients and cook until cooked.
Note : the potatoes we use are a yellow fleshed sweet potatoe of the
type sometimes called a yam in the US. Western style potatoes can be
used, but absorb less of the sauce and flavour. The potatoes act as a
"moderator" to reduce the heat of the curry, and should not be left out.
You can either serve it on a bed of rice, or double the amount of
potatoe and serve it alone.
Accompany it with a dressed green salad and a bowl of pickled cucumbers.
The traditional Thai table also offers chillies in fish sauce (Phrik nam
pla) cillies in vinegar (phrik nam som or phrik dong), powdered chilli
(phrik phom - not to be confused with the powedered chilli mix sold as
chilli powder in the US - it only contains chillis), sugar, and often
MSG. You can if you wish add about a teaspoon of MSG to the above recipe
to bring out the flavors, but I personally don't think it is necesary.
And finally a word of warning to those who burn their tongues on the
chillies: chilli/curry cooked this way is oily - drinking water does not
alleviate the burn, it spreads it around your mouth and throat. You
should use a sweet effervescent beverage such as Coke, Pepsi or 7 UP to
wash the burn away as quickly as possible. If you do not suffer the
burn, I suggest you accompany the meal with a beer Singha is
traditional, but any strong flavored lager stype beer will do), or a
robust red wine.
Enjoy...
Alright I need a real recipe for how to cook tofu like I get it in a Thai Restaraunt!?
It taste a little like egg! Come on my oriental friends share. Iam going nuts.Alright I need a real recipe for how to cook tofu like I get it in a Thai Restaraunt!?
Here are some of it
Thai Toufu
--------------
INGREDIENTS
1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
1/3 cup chopped green onion
1 1/2 teaspoons olive oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
1/4 cup chunky peanut butter
3 tablespoons flaked coconut
sesame seeds
DIRECTIONS
Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
http://allrecipes.com/Recipe/Amazing-Sim鈥?/a>
Baked Thai Toufu
------------------------
2 lb firm tofu - cut in 12 flat rectangles
MARINADE
1 cup vegetable stock
2 tbl soy sauce
1 tbl chile paste
Cooking spray
CUCUMBER RELISH
1/4 cup rice wine vinegar
1/4 cup sugar
1/4 cup water
10 x cilantro stems
2 x cloves garlic, minced
Salt, to taste
1 x cucumber
cut in half lengthwise
seeds removed, thinly sliced
1 tsp minced ginger root
1/4 tsp chile paste
2 tbl coarsely chopped cilantro leaves, (optional)
Method :
Makes 6 servings
Most Thai recipes include the instructions "brung tam chop jai," or season to taste. " In older recipes, no quantities were given. Thais believe each cook tends to favor one of the four basic seasonings (hot. sweet, sour, or salty) and will season to his or her own preference.
1. Arrange tofu slices in a large shallow dish. Mix together marinade ingredients, pour over tofu, cover, and refrigerate overnight.
2. Preheat oven to 400g. Spray a baking sheet with cooking spray. Drain tofu and gently place slices on sheet. Spray lightly with cooking spray.
Bake about one hour, turning occasionally, until lightly browned.
3. While tofu is baking, prepare Cucumber Relish. In a medium pan, combine vinegar, sugar, water, cilantro stems, garlic, and salt. Bring to a boil; stir until sugar dissolves. Strain and cool.
4. In a medium bowl, mix together cucumber, ginger, chile paste, and chopped cilantro, if desired. Pour vinegar mixture over, and let stand, uncovered, while tofu bakes. Serve tofu with relish.
http://fooddownunder.com/cgi-bin/recipe.鈥?/a>Alright I need a real recipe for how to cook tofu like I get it in a Thai Restaraunt!?
I am not Asian and I don't have a complete recipe to give you but if you marinate tofu with chopped up lemon grass (and liquid) it will acidulate the tofu making it very succulent. After it is cooked the lemon grass flavor will cook away.
Here are some of it
Thai Toufu
--------------
INGREDIENTS
1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
1/3 cup chopped green onion
1 1/2 teaspoons olive oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
1/4 cup chunky peanut butter
3 tablespoons flaked coconut
sesame seeds
DIRECTIONS
Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
http://allrecipes.com/Recipe/Amazing-Sim鈥?/a>
Baked Thai Toufu
------------------------
2 lb firm tofu - cut in 12 flat rectangles
MARINADE
1 cup vegetable stock
2 tbl soy sauce
1 tbl chile paste
Cooking spray
CUCUMBER RELISH
1/4 cup rice wine vinegar
1/4 cup sugar
1/4 cup water
10 x cilantro stems
2 x cloves garlic, minced
Salt, to taste
1 x cucumber
cut in half lengthwise
seeds removed, thinly sliced
1 tsp minced ginger root
1/4 tsp chile paste
2 tbl coarsely chopped cilantro leaves, (optional)
Method :
Makes 6 servings
Most Thai recipes include the instructions "brung tam chop jai," or season to taste. " In older recipes, no quantities were given. Thais believe each cook tends to favor one of the four basic seasonings (hot. sweet, sour, or salty) and will season to his or her own preference.
1. Arrange tofu slices in a large shallow dish. Mix together marinade ingredients, pour over tofu, cover, and refrigerate overnight.
2. Preheat oven to 400g. Spray a baking sheet with cooking spray. Drain tofu and gently place slices on sheet. Spray lightly with cooking spray.
Bake about one hour, turning occasionally, until lightly browned.
3. While tofu is baking, prepare Cucumber Relish. In a medium pan, combine vinegar, sugar, water, cilantro stems, garlic, and salt. Bring to a boil; stir until sugar dissolves. Strain and cool.
4. In a medium bowl, mix together cucumber, ginger, chile paste, and chopped cilantro, if desired. Pour vinegar mixture over, and let stand, uncovered, while tofu bakes. Serve tofu with relish.
http://fooddownunder.com/cgi-bin/recipe.鈥?/a>Alright I need a real recipe for how to cook tofu like I get it in a Thai Restaraunt!?
I am not Asian and I don't have a complete recipe to give you but if you marinate tofu with chopped up lemon grass (and liquid) it will acidulate the tofu making it very succulent. After it is cooked the lemon grass flavor will cook away.
Thai Tea Recipe?
I am trying to find a recipe for Thai Tea. I love this drink and want to know how to make it.
Can you please give me a good recipe, and if there is any odd ingredients please let me know where to get them or what I can subsitute.
Thanks!!Thai Tea Recipe?
I love Thai Tea! It's so great... and it cools down my mouth after I've eating all that yummy Thai food.
Thai red tea leaves are blended with star anise, cinnamon, and vanilla. The steeped tea then is flavored with sugar, and after being cooled is mixed with cream and often condensed milk for a refreshing creamy drink
6 cups water
1 cup Thai tea
3/4 cup sugar
6 tablespoons cream
6 tablespoons condensed milk
In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.
Serve with iced-tea spoon so guests can swirl the mixture themselvesThai Tea Recipe?
Don't forget to 'froth' it too! In parts of SE Asia that I've been in, I've seen the chai-wallah guy pour the drink from one glass to the other rapidly back and forth until it gets a little frothy. And dont' skimp on the condensed milk! It's fattening, but soooo yummy.
Can you please give me a good recipe, and if there is any odd ingredients please let me know where to get them or what I can subsitute.
Thanks!!Thai Tea Recipe?
I love Thai Tea! It's so great... and it cools down my mouth after I've eating all that yummy Thai food.
Thai red tea leaves are blended with star anise, cinnamon, and vanilla. The steeped tea then is flavored with sugar, and after being cooled is mixed with cream and often condensed milk for a refreshing creamy drink
6 cups water
1 cup Thai tea
3/4 cup sugar
6 tablespoons cream
6 tablespoons condensed milk
In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.
Serve with iced-tea spoon so guests can swirl the mixture themselvesThai Tea Recipe?
Don't forget to 'froth' it too! In parts of SE Asia that I've been in, I've seen the chai-wallah guy pour the drink from one glass to the other rapidly back and forth until it gets a little frothy. And dont' skimp on the condensed milk! It's fattening, but soooo yummy.
Does someone have any really good curry recipes?
Thai/Indian? I like kinds with coconut milk.Does someone have any really good curry recipes?
Tangy Shrimp in Coconut Curry
Yield: 4 servings
Ingredients:
2 tbsp of canola or vegetable oil
陆 tsp of chili powder (add to taste)
陆 tsp of turmeric
陆 tsp of cumin powder (seeds should be lightly toasted %26amp; finely ground)
1 tsp of coriander powder (seeds should be lightly toasted %26amp; finely ground)
1 tbsp of fresh ginger (finely minced)
1 tbsp of garlic (finely minced)
1 tbsp of green chilies (finely minced)
12 fresh curry leaves
1 cup of shallots (finely sliced)
1 cup of coconut milk (light variety may be used)
Juice of 1medium lime
1陆 pound of large shrimps (tail on, peeled and de-veined)
Salt and freshly ground black pepper to taste
4 tbsp fresh cilantro leaves (finely chopped for garnish)
Method:
Heat the oil in a large skillet or saute pan over medium-high heat until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then add the ginger, garlic, green chilies and curry leaves; continue to saute for an additional 2-3 minutes. Add the shrimp and stir-fry until they lose their pink color. Stir in the coconut milk and reduce the heat to medium-low. Cook until the sauce is heated through and turn off the heat. Season with lime juice, salt and pepper. Garnish with fresh cilantro and serve with fragrant jeera rice or saffron pulao.
**************************************鈥?br>
Black-Eyed Peas with Spinach and Coconut Curry
Yield: 6 servings
Ingredients:
1陆 cups of dried black-eyed peas or 2 cans of black-eyed beans (drained and rinsed)
4 cups water
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 piece of ginger, peeled and finely chopped
2 small green chilies, finely minced
1 large tomato, finely chopped
10 ozs. of fresh baby spinach leaves or 10 ozs. of frozen spinach (thawed and drained)
salt and pepper to taste
陆 tsp garam masala
陆 tsp turmeric
陆 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 can of coconut milk (can use the light variety)
4 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
Method:
If you are using dried black-eyed peas:
Wash them well in cold water. In a large mixing bowl, cover the black-eyed peas by at least 2 inches of water, cover the bowl and soak overnight on your countertop. When you are ready to use the black-eyed peas, place them in a pressure cooker along with their soaking liquid and use as directed. You may need to add more water if necessary. I recommend cooking the black-eyed peas in a vessel within the pressure cooker. They usually cook in 12-15 minutes (this may vary among pressure cookers) after pressure has been reached. They should be soft and creamy but not mushy.
In a large pot on medium high heat, add the oil. Then add the onions, when they have softened, add the green chilies, ginger and garlic. Stir to combine and add the spices (salt, pepper, garam masala, turmeric, chili powder, ground coriander and the ground cumin). Stir for 2-3 minutes until the mixture is fragrant, and add the tomatoes. Add the black-eyed peas and their cooking liquid (if you used the pressure cooker method)or the canned black-eyed peas. Stir and add salt and pepper to taste. Add the coconut milk, cover, reduce the heat to low and simmer gently for 20-30 minutes. Add the fresh or frozen spinach leaves (roughly chopped). Stir and cook for an additional 5-6 minutes and check your seasonings. Make any necessary adjustments. Garnish with freshly chopped cilantro leaves and serve.
**************************************鈥?br>
Kerala Chicken Curry
This flavorful curry is authentic, delicious %26amp; easy to make.
Ingredients
Chicken : 4-5 thighs, 4-5 drumstick
Tomato : 2
Onion : 1 Big
Green chillie : 5-6 no
Cloves : 2-3
Cinnamon Stick : 1/2 stick
Ginger : A small piece
Garlic : 2-3 pods
Aniseed (Saunph) : a pinch
Coconut Milk : 1 can
Curry leaves : 5-6
Chicken masala : 2 table spoons
How to make :
Clean all the chicken pieces (A combination of thighs and Drum sticks) will do good.
Cut a big onion in to thin slices and keep aside.(A combination of pearl onion and big onion will be excellent)
Heat a pan and put oil in to it. Add sliced onion and fry it till golden brown. Add a 1/2 spoon of chillie powder, a pinch of turmeric, a spoon of coriander powder (If you have chicken masala which is available in all Indian stores you can add instead of chillie and coriander) and roast it along with onion.
Add all the ground paste and fry it till oil leaves out from the pan.
Add the cleaned chicken pieces in to this and mix it well. Add sufficient water to it and close the lid and allow to cook. Once the chicken became soft and cooked add 4-5 curry leaves.
Finally after switching off the burner add 1/2 can of coconut milk (available in all stores in cans ) .Make sure you don't boil the curry after adding coconut milk. Garnish with fresh cilantro leaves and serve with fragrant basmati rice.
hi you are in luck AM from Trinidad and curry is one of our main dish this is my best dish
get one duck cut up and clean set aside
1 chive 1 onion 3 clove garlic black pepper lime and salt to taste
5tbsp curry
5tbsp saffron
4tbsp black Marsala
method
cut chive onion garlic and salt and black pepper mix with duck and set aside
hot some oil in pot when oil is hot put the mixture of the curry saffron and black Marsala in the oil let it cook for about 2 Min's put about 1/4 cup water to mixture when curry cook add the duck and let simmer under low heat add your coconut milk and just let it cook add salt to taste and hot pepper ,hope that i was some help to you.Does someone have any really good curry recipes?
Spicy Shrimp Curry with Coconut Milk and Apple
1 large unpeeled tart apple, such as Granny Smith
2 tablespoons finely chopped fresh ginger
1 medium onion, coarsely chopped
4 cloves garlic, finely chopped
3 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
4 medium tomatoes, chopped
1 cup frozen peas
1 13 陆-ounce can unsweetened coconut milk
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped fresh cilantro
Quarter, core, and slice the apple into 录-inch-thick pieces; set aside. Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender and golden, 7 to 8 minutes. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes. Add the tomatoes, apple, and 1 cup water and bring to a boil over high heat. Reduce heat to medium and cook about 5 minutes. Add the peas and coconut milk and cook for 5 to 8 minutes. Add the shrimp and cook for 2 to 3 minutes or just until the shrimp are cooked. Stir in the cilantro. Serve with hot cooked rice.
Enjoy!!
hello--first, glad to know you're interested in curries..trust me, they are the best food ever!
for good curry recipes:here's one:
Ingredients
800g boneless chicken thighs, skin removed
1 ripe tomato, cut into pieces
1/2 tsp salt
1/2 tsp ground black pepper
3 tbsp carotino oil
(A):
1 tbsp mustard seeds
1/4 tsp fenugreek
2 sprigs curry leaves (use leaves only)
100g Bombay onions, halved and sliced thinly
1 tbsp grated ginger
2 red chillies, seeded and sliced
2 green chillies, seeded and sliced
(B):
1 tbsp ground coriander (ketumbar) powder
3 tbsp paste
1 tbsp meat curry powder
1/2 tsp ground turmeric
200g long beans, cut into 4-5cm lengths
2 cups coconut milk
Seasoning:
1/2 tsp salt or to taste
1/4 tsp sugar or to taste
1 tsp chicken stock granules
Juice of 1 lime
Method
Marinate chicken with salt, ground black pepper and tomato. Set aside for an hour.
Heat oil in a pot, fry ingredients (A) until fragrant and onions are lightly browned.
Mix in ingredients (B) and continue to stir until well blended. Add chicken and coconut milk. Cook covered at a gentle boil for 25-30 minutes.
Take off the lid of the pot and put in the long beans. Continue to simmer until beans are just cooked. Add seasoning to taste and dish out to serve.
for somemore curry recipes : do check out www.kuali.com
its a great site for all kinds of food--malaysian especially!Does someone have any really good curry recipes?
Thai Beef Panang - Panang Nua
Beef Panang is great with rice. I also found out that left over beef panang tastes great in a sandwich with toasted bread.
2 Servings
2 tablespoons sugar
4 kaffir lime leaves, thinly sliced
2 tablespoons fish sauce
1 1/2 tablespoon red curry paste
1 cup coconut milk
1 lb beef, sliced
Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and break it up to mix it with coconut milk. Keep stiring to prevent bottom from sticking. Lower the heat to simmer if necessary. Simmer until red oil appears. Add the beef and stir to coat the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat. Add water if your beef is still tough and let the liquid reduce.
Sprinkle the sliced kaffir lime leaves on top. Serve hot
Chicken Curry - Gang Gai
Chicken curry is so common that you will find it at any to-go curry vendors in Thailand. Chicken curry is eaten with rice or 'kanom jeen' noodles.
You can see chicken curry's popularity when you go to a temple in Thailand; Thai people frequently bring the classic dishes like chicken curry to feed the monks and other temple patrons.
2-4 Servings
3 cups water
3-5 sprigs Thai basil
2 tablespoons fish sauce
1/2 lb eggplant
1 tablespoon red curry paste
1 cup coconut milk
1 chicken breast
I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves.
Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful.
Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.
Serve hot with rice or rice noodles
Indian Chicken Curry:
35 min 15 min prep
4 servings
600 g chickens (various parts of choice)
2 large potatoes, quartered
4 teaspoons chicken curry powder
1 cup coconut milk
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon grated ginger
1 small cinnamon stick
2 large green chilies, slit and hit lightly
salt
1. Process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender.
2. Mix the paste with curry powder and a tablespoon of water.
3. In a saucepan over medium heat, fry mixture until fragrant.
4. Add chicken and coconut milk, and bring to a low boil.
5. Add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked.
6. Serve the curry hot with steam polished rice or dip with white bread.
ok the first one is reg curry but the next 2 are different ones with coconut milk
Tangy Shrimp in Coconut Curry
Yield: 4 servings
Ingredients:
2 tbsp of canola or vegetable oil
陆 tsp of chili powder (add to taste)
陆 tsp of turmeric
陆 tsp of cumin powder (seeds should be lightly toasted %26amp; finely ground)
1 tsp of coriander powder (seeds should be lightly toasted %26amp; finely ground)
1 tbsp of fresh ginger (finely minced)
1 tbsp of garlic (finely minced)
1 tbsp of green chilies (finely minced)
12 fresh curry leaves
1 cup of shallots (finely sliced)
1 cup of coconut milk (light variety may be used)
Juice of 1medium lime
1陆 pound of large shrimps (tail on, peeled and de-veined)
Salt and freshly ground black pepper to taste
4 tbsp fresh cilantro leaves (finely chopped for garnish)
Method:
Heat the oil in a large skillet or saute pan over medium-high heat until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then add the ginger, garlic, green chilies and curry leaves; continue to saute for an additional 2-3 minutes. Add the shrimp and stir-fry until they lose their pink color. Stir in the coconut milk and reduce the heat to medium-low. Cook until the sauce is heated through and turn off the heat. Season with lime juice, salt and pepper. Garnish with fresh cilantro and serve with fragrant jeera rice or saffron pulao.
**************************************鈥?br>
Black-Eyed Peas with Spinach and Coconut Curry
Yield: 6 servings
Ingredients:
1陆 cups of dried black-eyed peas or 2 cans of black-eyed beans (drained and rinsed)
4 cups water
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 piece of ginger, peeled and finely chopped
2 small green chilies, finely minced
1 large tomato, finely chopped
10 ozs. of fresh baby spinach leaves or 10 ozs. of frozen spinach (thawed and drained)
salt and pepper to taste
陆 tsp garam masala
陆 tsp turmeric
陆 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 can of coconut milk (can use the light variety)
4 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
Method:
If you are using dried black-eyed peas:
Wash them well in cold water. In a large mixing bowl, cover the black-eyed peas by at least 2 inches of water, cover the bowl and soak overnight on your countertop. When you are ready to use the black-eyed peas, place them in a pressure cooker along with their soaking liquid and use as directed. You may need to add more water if necessary. I recommend cooking the black-eyed peas in a vessel within the pressure cooker. They usually cook in 12-15 minutes (this may vary among pressure cookers) after pressure has been reached. They should be soft and creamy but not mushy.
In a large pot on medium high heat, add the oil. Then add the onions, when they have softened, add the green chilies, ginger and garlic. Stir to combine and add the spices (salt, pepper, garam masala, turmeric, chili powder, ground coriander and the ground cumin). Stir for 2-3 minutes until the mixture is fragrant, and add the tomatoes. Add the black-eyed peas and their cooking liquid (if you used the pressure cooker method)or the canned black-eyed peas. Stir and add salt and pepper to taste. Add the coconut milk, cover, reduce the heat to low and simmer gently for 20-30 minutes. Add the fresh or frozen spinach leaves (roughly chopped). Stir and cook for an additional 5-6 minutes and check your seasonings. Make any necessary adjustments. Garnish with freshly chopped cilantro leaves and serve.
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Kerala Chicken Curry
This flavorful curry is authentic, delicious %26amp; easy to make.
Ingredients
Chicken : 4-5 thighs, 4-5 drumstick
Tomato : 2
Onion : 1 Big
Green chillie : 5-6 no
Cloves : 2-3
Cinnamon Stick : 1/2 stick
Ginger : A small piece
Garlic : 2-3 pods
Aniseed (Saunph) : a pinch
Coconut Milk : 1 can
Curry leaves : 5-6
Chicken masala : 2 table spoons
How to make :
Clean all the chicken pieces (A combination of thighs and Drum sticks) will do good.
Cut a big onion in to thin slices and keep aside.(A combination of pearl onion and big onion will be excellent)
Heat a pan and put oil in to it. Add sliced onion and fry it till golden brown. Add a 1/2 spoon of chillie powder, a pinch of turmeric, a spoon of coriander powder (If you have chicken masala which is available in all Indian stores you can add instead of chillie and coriander) and roast it along with onion.
Add all the ground paste and fry it till oil leaves out from the pan.
Add the cleaned chicken pieces in to this and mix it well. Add sufficient water to it and close the lid and allow to cook. Once the chicken became soft and cooked add 4-5 curry leaves.
Finally after switching off the burner add 1/2 can of coconut milk (available in all stores in cans ) .Make sure you don't boil the curry after adding coconut milk. Garnish with fresh cilantro leaves and serve with fragrant basmati rice.
hi you are in luck AM from Trinidad and curry is one of our main dish this is my best dish
get one duck cut up and clean set aside
1 chive 1 onion 3 clove garlic black pepper lime and salt to taste
5tbsp curry
5tbsp saffron
4tbsp black Marsala
method
cut chive onion garlic and salt and black pepper mix with duck and set aside
hot some oil in pot when oil is hot put the mixture of the curry saffron and black Marsala in the oil let it cook for about 2 Min's put about 1/4 cup water to mixture when curry cook add the duck and let simmer under low heat add your coconut milk and just let it cook add salt to taste and hot pepper ,hope that i was some help to you.Does someone have any really good curry recipes?
Spicy Shrimp Curry with Coconut Milk and Apple
1 large unpeeled tart apple, such as Granny Smith
2 tablespoons finely chopped fresh ginger
1 medium onion, coarsely chopped
4 cloves garlic, finely chopped
3 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
4 medium tomatoes, chopped
1 cup frozen peas
1 13 陆-ounce can unsweetened coconut milk
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped fresh cilantro
Quarter, core, and slice the apple into 录-inch-thick pieces; set aside. Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender and golden, 7 to 8 minutes. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes. Add the tomatoes, apple, and 1 cup water and bring to a boil over high heat. Reduce heat to medium and cook about 5 minutes. Add the peas and coconut milk and cook for 5 to 8 minutes. Add the shrimp and cook for 2 to 3 minutes or just until the shrimp are cooked. Stir in the cilantro. Serve with hot cooked rice.
Enjoy!!
hello--first, glad to know you're interested in curries..trust me, they are the best food ever!
for good curry recipes:here's one:
Ingredients
800g boneless chicken thighs, skin removed
1 ripe tomato, cut into pieces
1/2 tsp salt
1/2 tsp ground black pepper
3 tbsp carotino oil
(A):
1 tbsp mustard seeds
1/4 tsp fenugreek
2 sprigs curry leaves (use leaves only)
100g Bombay onions, halved and sliced thinly
1 tbsp grated ginger
2 red chillies, seeded and sliced
2 green chillies, seeded and sliced
(B):
1 tbsp ground coriander (ketumbar) powder
3 tbsp paste
1 tbsp meat curry powder
1/2 tsp ground turmeric
200g long beans, cut into 4-5cm lengths
2 cups coconut milk
Seasoning:
1/2 tsp salt or to taste
1/4 tsp sugar or to taste
1 tsp chicken stock granules
Juice of 1 lime
Method
Marinate chicken with salt, ground black pepper and tomato. Set aside for an hour.
Heat oil in a pot, fry ingredients (A) until fragrant and onions are lightly browned.
Mix in ingredients (B) and continue to stir until well blended. Add chicken and coconut milk. Cook covered at a gentle boil for 25-30 minutes.
Take off the lid of the pot and put in the long beans. Continue to simmer until beans are just cooked. Add seasoning to taste and dish out to serve.
for somemore curry recipes : do check out www.kuali.com
its a great site for all kinds of food--malaysian especially!Does someone have any really good curry recipes?
Thai Beef Panang - Panang Nua
Beef Panang is great with rice. I also found out that left over beef panang tastes great in a sandwich with toasted bread.
2 Servings
2 tablespoons sugar
4 kaffir lime leaves, thinly sliced
2 tablespoons fish sauce
1 1/2 tablespoon red curry paste
1 cup coconut milk
1 lb beef, sliced
Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and break it up to mix it with coconut milk. Keep stiring to prevent bottom from sticking. Lower the heat to simmer if necessary. Simmer until red oil appears. Add the beef and stir to coat the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat. Add water if your beef is still tough and let the liquid reduce.
Sprinkle the sliced kaffir lime leaves on top. Serve hot
Chicken Curry - Gang Gai
Chicken curry is so common that you will find it at any to-go curry vendors in Thailand. Chicken curry is eaten with rice or 'kanom jeen' noodles.
You can see chicken curry's popularity when you go to a temple in Thailand; Thai people frequently bring the classic dishes like chicken curry to feed the monks and other temple patrons.
2-4 Servings
3 cups water
3-5 sprigs Thai basil
2 tablespoons fish sauce
1/2 lb eggplant
1 tablespoon red curry paste
1 cup coconut milk
1 chicken breast
I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves.
Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful.
Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.
Serve hot with rice or rice noodles
Indian Chicken Curry:
35 min 15 min prep
4 servings
600 g chickens (various parts of choice)
2 large potatoes, quartered
4 teaspoons chicken curry powder
1 cup coconut milk
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon grated ginger
1 small cinnamon stick
2 large green chilies, slit and hit lightly
salt
1. Process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender.
2. Mix the paste with curry powder and a tablespoon of water.
3. In a saucepan over medium heat, fry mixture until fragrant.
4. Add chicken and coconut milk, and bring to a low boil.
5. Add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked.
6. Serve the curry hot with steam polished rice or dip with white bread.
ok the first one is reg curry but the next 2 are different ones with coconut milk
Does anyone have a recipe for a Thai dessert that combines hot sweet rice pudding with ice cream and tapioca?
It's not really a recipe, just how we make it:
Mix hot coconut milk with tapioca, layer on hot pudding in a single-serving dessert bowl or cup, top with (vanilla) ice cream and serve.
Or add slices of banana sauteed in a tiny bit of butter, then top with ice cream.
Or mango slices, and top with ice cream.
To be very fancy, stick it in a puff pastry "bowl" --not authentic Thai but more fusion, especially with a dark chocolate drizzle.
Mix hot coconut milk with tapioca, layer on hot pudding in a single-serving dessert bowl or cup, top with (vanilla) ice cream and serve.
Or add slices of banana sauteed in a tiny bit of butter, then top with ice cream.
Or mango slices, and top with ice cream.
To be very fancy, stick it in a puff pastry "bowl" --not authentic Thai but more fusion, especially with a dark chocolate drizzle.
What's an EASY and delicious rice pudding recipe? Even that brown sugar and coconut cream Thai style one?
u know different culture might make a v/different rice pudding. the one i know of w/thai coconut cream %26amp; brown sugar is using "sweet rice" - buy them from oriental markets, usually in 5lb paper bags, soaked them overnight.
steam for 30 min. w/water above the rice level, remove cover, fluff up a bit, if rice still bit hard, add bit more water, dash of salt, %26amp; con't steaming for 10 min./ until rice is smooth/tender.
slice some papayas, mangos, durian, chilled. pour some warm coconut cream ie. savoy, chaokoh over the ready rice, prinkle some brown sugar, there u have it, very creamy fruity sweet rice pudding. enjoy :)What's an EASY and delicious rice pudding recipe? Even that brown sugar and coconut cream Thai style one?
1. Make rice.
2. Make instant pudding.
3. Slice fruit.
4. Mix.What's an EASY and delicious rice pudding recipe? Even that brown sugar and coconut cream Thai style one?
INGREDIENTS:
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
Note:
This recipe may also be made using Splenda庐 instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.What's an EASY and delicious rice pudding recipe? Even that brown sugar and coconut cream Thai style one?
Pre heat oven 325 degrees
have ready 2 cups cooked rice
combine, beat well and add:
1 1/2 cups milk
1/8 teaspoon salt
4 to 6 tablespoons sugar
1/2 brown sugar
1 tablespoon soft butter
1teaspoon vanilla
2 to 4 eggs
Add:
1/2grated lemon rind
1 teaspoon lemon juice
1/2 cup raisins or dates
Combine these ingredients lightly with a fork.
Grease a baking dish.
Cover bottom and side with"
cake or cookies crumbs
Put rice mixture in dish and cover with more crumbs.
Bake the pudding until set, about 50 minutes.
Serve hot or cold,
Makes 6 to 8 servingsmap of united states with cities
steam for 30 min. w/water above the rice level, remove cover, fluff up a bit, if rice still bit hard, add bit more water, dash of salt, %26amp; con't steaming for 10 min./ until rice is smooth/tender.
slice some papayas, mangos, durian, chilled. pour some warm coconut cream ie. savoy, chaokoh over the ready rice, prinkle some brown sugar, there u have it, very creamy fruity sweet rice pudding. enjoy :)What's an EASY and delicious rice pudding recipe? Even that brown sugar and coconut cream Thai style one?
1. Make rice.
2. Make instant pudding.
3. Slice fruit.
4. Mix.What's an EASY and delicious rice pudding recipe? Even that brown sugar and coconut cream Thai style one?
INGREDIENTS:
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
Note:
This recipe may also be made using Splenda庐 instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.What's an EASY and delicious rice pudding recipe? Even that brown sugar and coconut cream Thai style one?
Pre heat oven 325 degrees
have ready 2 cups cooked rice
combine, beat well and add:
1 1/2 cups milk
1/8 teaspoon salt
4 to 6 tablespoons sugar
1/2 brown sugar
1 tablespoon soft butter
1teaspoon vanilla
2 to 4 eggs
Add:
1/2grated lemon rind
1 teaspoon lemon juice
1/2 cup raisins or dates
Combine these ingredients lightly with a fork.
Grease a baking dish.
Cover bottom and side with"
cake or cookies crumbs
Put rice mixture in dish and cover with more crumbs.
Bake the pudding until set, about 50 minutes.
Serve hot or cold,
Makes 6 to 8 servings
Does anyone have a recipe for a Thai appetizer called Golden Lotus?
I found an appetizer called Lotus Flower...could this be it? (I also couldn't find anything called Golden Lotus.)
Lotus Flower
1 lb raw shrimp
6 ounces water chestnuts
2 scallions
1 teaspoon rice wine (or dry sherry)
1/2 teaspoon fresh ginger, finely grated
salt %26amp; freshly ground black pepper
1 egg white
1 teaspoon cornstarch
oil (for deep frying)
Peel, devein and finely chop the shrimp.
Finely chop water chestnuts and scallions.
Mix together the shrimp, water chestnuts, scallions, rice wine, ginger and salt and pepper.
Beat the egg white until stiff.
Fold the egg white and the cornstarch into the shrimp mixture.
Roll into balls the size of walnuts (wet hands will make this easier).
Heat the oil in a wok (if you are using a fryer, heat to 350掳F) and fry the balls a few at a time until golden brown, about 2 to 3 minutes.
Drain on a paper towel covered rack and serve immediately.Does anyone have a recipe for a Thai appetizer called Golden Lotus?
I couldn't find the recipe or for that matter any link to a dish known as golden lotus. I did find the following lotus recipes though. Is this known as Golden lotus?
Mandarin Pancakes/Lotus Pad:
These pancakes may be served with "Moo Shu Pork" ("Stir-fried pork and eggs") or with Peking Duck, green onions and hoisin sauce. Or if you have left-over roast chicken, it's also good.
Dough:
2 1/2 C plain flour
3/4 C. boiling water
1 egg or 1/4 C. cold water
1 T. sesame oil
Dough: in a bowl, add boiling water to flour and mix. Add egg or old water; mix again until smooth. Set aside for 20 min. Remove the dough and knead it on a lightly oiled surface until smooth and elastic. Roll the dough to form a long roll and cu it into 20 pieces. Flatten each piece of dough with the palm of the hand into 4 inch round pieces; spread lightly with sesame oil. Place 2 pieces of the dough on top of each other. Press the round dough pieces together. Roll them out to a 6-inch, thin round dough. Repeat this for the rest of the dough. Heat the pan until med. hot; fry the pieces of dough over low heat for about 20 sec. or until small, golden bubbles appear on fried side. While frying, constantly rotate pancakes in a clockwise direction to fry evenly. Turn pancakes over and repeat procedure. Remove and separate the pancakes; fold them into quarters and arrange them on a serving plate. Cover with a damp cloth to keep them warm and moist.To reheat the pancakes, steam for 15 sec. and cover with a warm cloth to keep them moist.
Lotus Flower
1 lb raw shrimp
6 ounces water chestnuts
2 scallions
1 teaspoon rice wine (or dry sherry)
1/2 teaspoon fresh ginger, finely grated
salt %26amp; freshly ground black pepper
1 egg white
1 teaspoon cornstarch
oil (for deep frying)
Peel, devein and finely chop the shrimp.
Finely chop water chestnuts and scallions.
Mix together the shrimp, water chestnuts, scallions, rice wine, ginger and salt and pepper.
Beat the egg white until stiff.
Fold the egg white and the cornstarch into the shrimp mixture.
Roll into balls the size of walnuts (wet hands will make this easier).
Heat the oil in a wok (if you are using a fryer, heat to 350掳F) and fry the balls a few at a time until golden brown, about 2 to 3 minutes.
Drain on a paper towel covered rack and serve immediately.Does anyone have a recipe for a Thai appetizer called Golden Lotus?
I couldn't find the recipe or for that matter any link to a dish known as golden lotus. I did find the following lotus recipes though. Is this known as Golden lotus?
Mandarin Pancakes/Lotus Pad:
These pancakes may be served with "Moo Shu Pork" ("Stir-fried pork and eggs") or with Peking Duck, green onions and hoisin sauce. Or if you have left-over roast chicken, it's also good.
Dough:
2 1/2 C plain flour
3/4 C. boiling water
1 egg or 1/4 C. cold water
1 T. sesame oil
Dough: in a bowl, add boiling water to flour and mix. Add egg or old water; mix again until smooth. Set aside for 20 min. Remove the dough and knead it on a lightly oiled surface until smooth and elastic. Roll the dough to form a long roll and cu it into 20 pieces. Flatten each piece of dough with the palm of the hand into 4 inch round pieces; spread lightly with sesame oil. Place 2 pieces of the dough on top of each other. Press the round dough pieces together. Roll them out to a 6-inch, thin round dough. Repeat this for the rest of the dough. Heat the pan until med. hot; fry the pieces of dough over low heat for about 20 sec. or until small, golden bubbles appear on fried side. While frying, constantly rotate pancakes in a clockwise direction to fry evenly. Turn pancakes over and repeat procedure. Remove and separate the pancakes; fold them into quarters and arrange them on a serving plate. Cover with a damp cloth to keep them warm and moist.To reheat the pancakes, steam for 15 sec. and cover with a warm cloth to keep them moist.
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