Yum Hoi Mang-pu - Thai Mussel Salad.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
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1 c Mussels, Raw, Shelled, Clean
2 tb Frsh Lemongrass, Sliced Fine
1/4 c Shallots, Sliced.
10 Hot Fresh Thai Chili Peppers
Fresh Mint Leaves.
2 tb Fish Sauce.
2 tb Lime/Lemon Juice.
1 Large Mild Red Chili
Pepper.
1 Leaf Lettuce.
Select only good quality, plump, fresh mussels, shelled and debearded. Put
the raw mussels into a strainer and drain well.
Wash the lemongrass stalk, trim off the leaves and woody top portion and
discard. Slice the stalks into fine rings till you have the required
quantity. If possible, use only the tender lower portions of the stalk.
Peel the shallots, and also slice fine. Wash the mint leaves, and use the
leaves whole.
Wash the hot fresh Thai chili peppers (substitute milder chili if desired),
and lightly crush with a heavy object or the flat of a knife.
Bring a pot of water to a boil and blanch the mussels, using the strainer,
quickly in the boiling water. Put the mussels into a bowl, let cool then
add lime/lemon juice and fish sauce and mix well. Add the sliced
lemongrass, sliced shallots, crushed chili peppers, mixed together. Add
mint leaves, and lightly toss together.
Serve on a platter lined with leaves from the lettuce, and garnish with
some extra mint leaves and slices of the mild red chili pepper. Serve the
remaining lettuce leaves on the side as an accompaniment.
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HOT AND SOUR SHRIMP SOUP - TOM YAM GOONG *
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Shrimp/Prawns, Shelled and
-Deveined, With Shells
-Reserved
3 c Water
2 Cloves Garlic, Minced
5 Kaffir Lime Leaves
3 Thin Slices Fresh Or Dried
-Galangal (Kha) *
1/4 c Fish Sauce (Nam Pla)
2 Stalks Lemon Grass, Lower
-1/3 Portion Only, Cut Into
-1鈥?Lengths
2 Sliced Shallots
1/2 c Sliced Straw Mushrooms
5 Green Thai Chili Peppers
-(Prik Khee Noo) Optional
1/4 c Lime Juice
1 tb Chopped Cilantro Leaves
1 t Black Chili Paste,
-(Nam Prik Pow) **
* Galangal: A relative of the ginger root, galangal is pale yellow
and has a delicate flavor. ** See recipe.
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- A subtle blend of hot and sour with citrus overtones, Tom Yam
Goong is the most famous of all Thai Soups. Each region has its own
particular variation of the recipe. This recipe is from Bangkok and
the Central Plains
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Rinse the shrimp shells and place them in a large pot with the
water. Heat to boiling, strain the broth and discard the shells.
Add the garlic, lime leaves, galangal, fish sauce, lemon grass and
shallots to the stock, then the mushrooms and chili peppers, if
using. Cook gently for 2 minutes.
Add the shrimp to the soup, and reheat to boiling. When the shrimp
are cooked, place the lime juice and black chili paste in a serving
bowl. Pour the soup into the bowl, stir, garnish with the cilantro
leaves and serve.
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-(Nam Prik Pow) Recipe
4 tablespoon oil
3 tablespoon chopped garlic
3 tablespoon chopped shallots
3 tablespoon coarsely chopped dried red chiles
1 tablespoon fermented shrimp paste
1 tablespoon fish sauce
2 teaspoons of sugar
heat the oil: add the garlic and shallots and fry briefly, remove from
the oil and set aside. Add the chilies and fry until they start to
change colour, then remove them and set them aside.
In a mortar and pestle pound the shrimp paste, add the chiles, garlic
and shallots, blending each in before adding the next. Then over low
heat return all the ingredients to the oil, and fold into a uniform
paste.
The resulting thick, slightly oily red/black sauce will keep almost
indefinitely. If you wish you can add more fish sauce and/or sugar to get the flavour you want.
xxxxxxxxxxxxxxxxxxxxxxAnyone know of recipes that use hot Thai peppers?
Thai-Talian Hot Sauce Recipe
1 Cup distilled water
3 level Tbsp crushed roasted Thai chilies
5 Tsp Red wine vinegar
1 Tsp Balsamic vinegar
1/2 Tsp Dark sesame oil
2 Tsp Extra virgin olive oil
1 Tbsp Soy sauce
2 Tsp Fish sauce
3-4 Large cloves garlic
1/2 Tsp Onion powder
1/2 Tsp Sea salt
DIRECTIONS:
Add the ingredients to a blender and blend on medium until smooth. Stop the blender occasionally and push down the chili sauce that has been splashed onto the side of the blender carafe with a spatula. This will probably take about 5-10 minutes. When fully blended, remove the carafe and hold it between your hands. Swirl the contents against the side of the container to remove all the bubbles. That's all there is to it!
Put this into one of those 10 ounce bottles of store bought pepper sauce such as Tapatio hot sauce. It has a plastic stoppered mouth with a small shaker hole that is a great way to apply this sauce to your food. Just pour the store bought swill down the drain and wash the bottle out. You can reuse the same bottle for years. You should have some room left in the bottle, top it off with more distilled water. If the sauce is too thick once chilled, add more distilled water when there is room. Once mixed, keep the bottle of sauce refrigerated between uses. Shake before using.
NOTE:
This is much more than your typical thin vinegary hot sauce you buy off the store shelf. This sauce was developed over the period of 5 years using careful trial and error, keeping the promising changes and discarding the others. It wasn't until I combined my love of Italian and Thai flavors that I finally hit on a unique and full flavored sauce that is as hot as it is tasty. Pay a little extra and use a fine Balsamic vinegar, it will reward you for your diligence.Anyone know of recipes that use hot Thai peppers?
When I pick up alot of either the red or green type I make a curry pastes, or preserve them in oil, chopped so you can add them to stir fry's, salads and marinades, just be careful, they are very hot, and once you pierce the skin and expose the seeds and veins were the heat is your in for some spicy results, I also make pad thai, thai curry's, green papaya salad, i fish or chicken marinades for stir fry's or in broths for Tom Yung or or thai soups.
There are thousands types of chili peppers from all over the world. A hot pepper is just a hot pepper, it doesn't make the main ingredient for any dish. You like chili hot food? then just use it anywhere: stir fry, soups, stews, curries, hotpots and so on. Of course you can make a chili sauce or paste and keep it in the fridge to use it as above.
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