THAI FISH CAKES (TOD MAN PLAA)
1kg redfish fillets (processed to a paste)
4tbsp red curry paste
1/2cup finely chopped cilantro (roots, stems %26amp; leaves)
4 kaffir lime leaves (sliced finely)
150g snake beans (sliced thinly into rounds)
1 egg (beaten)
2tbsp sugar
1tbsp salt
Combine all ingredients and mix well. Shallow fry in hot oil until a golden brown colour (about 1-2 minutes on each side).
It鈥檚 really up to you how salty or sweet you want the fish cakes to be. What I normally do is fry a couple, taste them and if more salt or sugar is needed, I just add it to the remaining mixture.
Serve with sweet chilli sauce
OR
CHICKEN PAD THAI NOODLE
1 pack noodle (soaked in warm water)
4 cups sliced choices of meat recommend chicken, pork or shrimp
4 tablespoons por kwan pad thai sauce
2 eggs
1/3 cups tofu cut into small cubes
1 tablespoon pickled white radish
2 tablespoon dried shrimp
1/2 cup vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped onion
1 tablespoon ground dry red chili
4 tablespoons plam sugar
4 tablespoons fish sauce
2 tablespoons tamarind juice
陆 cup bean sprout
1/3 cup green onion
1 lime (garnishing)
2 tablespoons roasted peanut
Heat the oil in the wok, fry the chopped garlic and until turned yellow.
Add meat and fry until cooked.
Pour in the dry shrimp picked white radish and tofu. Add eggs to the wok and scramble.
Add palm sugar, fish sauce, tamarind juice and stir well. Add the noodles; stir fry until all the ingredients are mixed well and add green onion.
OR
THAI LEMONGRASS SOUP
8 c. chicken stock
1/2 - 1 bunch cilantro
1 can straw mushroom
16 large shrimps, peeled, deveined
1 c. snow peas
1/3 c. shredded carrots (just for color)
juice of 1 lime
1/2 - 1 tsp. crushed red pepper
1 chili pepper, cut into rings
4 tbsp. nam plah (you can find at Oriental food stores)
a few stalks of lemongrass (use about 6)
Bring the broth to a simmer. Add cruched red pepper and shrimp. simmer for 5 min. Add lemongrass and simmer for another 5 min. Add the rest of the ingredients and simmer a few minutes more. Be careful not to over cook or the vegitables will lose their color and will get limp.
OR
PHAD THAI (THAI FRIED NOODLES WITH
SHRIMP)
1 lb. thin Thai rice stick noodles
10 med. size shrimps, shelled and cleaned
2 eggs, lightly beaten
1 c. bean sprouts (preferably fresh)
1 tbsp. nampla (fish sauce)
1/4 c. sugar
1 tbsp. ketchup
1 tbsp. minced garlic
1/2 c. vegetable oil
GARNISH:
1 tbsp. chopped spring onion
1 tbsp. chopped fresh coriander leaves
2 lemon wedges
1 tbsp. coarsely ground peanuts
Additional raw bean sprouts
Dash of chili powder or red pepper
Soak noodles in warm water for 15-20 minutes, drain. Place bean sprouts in cold water. In a large frying pan or wok, heat oil and saute garlic over medium to high heat until light brown. Add shrimp and stir-fry until well done. Add sugar, nampla, ketchup to wok, stirring together. Add eggs, then noodles, and stir-fry mixture until noodles turn orange. Drain bean sprouts and add to wok. Stir-fry another 2-3 minutes. Put on serving plate with raw bean sprouts arranged on side. Sprinkle top with ground peanuts, spring onion, coriander, chili powder and garnish with lemon wedges. Serve hot.
AND
MAUI MAI THAI
Equal parts:
FRESH lime juice
Amber rum
Orgeat syrup
White rum
MYERS dark rum
Orange curacao
For one drink, use 1 ounce of each. For 4 people (2 drinks each) use 8 ounces of each ingredient. Mix all the ingredients together in a pitcher. Put a pineapple spear in each glass. Fill glass with ice. Pour in Mai Thai mixture, serve and enjoy.
JM
PAD THAI
8 oz Rice stick noodles, about 1/8 inch wide
录 lb Shrimp, peeled and deveined
录 lb Chicken, cubed
4 Tbsp Fish sauce (found in most markets)
6 Tbsp White vinegar
6 Tbsp Sugar
1 Tbsp Ketchup
3 Tbsp Oil
8 cloves Garlic, peeled and mashed or very finely chopped
2 Eggs, beaten
4 Scallions, cut in 1 inch pieces
1 陆 cups Bean sprouts
1/3 cup Peanuts, roasted, unsalted, chopped finely
Condiments
2 cups Bean sprouts
陆 cup Peanuts, roasted, unsalted, chopped finely
1 Lime, cut into wedges (or more if desired)
Chilies in vinegar (or any really hot sauce, paste)
1. Soak rice noodles in warm water for 15 minutes until softened
2. In a small bowl mix fish sauce, vinegar, sugar and ketchup until sugar dissolves
3. Drain the noodles and leave ready in colander
4. In wok over medium high heat add oil and swirl to coat up the sides of the wok
5. Add garlic and quickly stir fry
6. Add shrimp and chicken, stir fry 1 minute or until they lose their raw color
7. Add the sauce and bring to a boil
8. Add noodles and lift them in the sauce to coat well
9. Stir fry until noodles absorb sauce, about 2 minutes
10. Pour eggs over noodles, lift to coat noodles and cook without stirring 15 seconds, stir fry until well blended
11. Add the scallions and stir fry 1-2 minutes
12. Remove from heat and stir in bean sprouts and peanuts
13. Serve immediately with condiments
You can adjust the amounts of meats and vegetables to your taste. Everyone鈥檚 Pad Thai is slightly different. Some add dried shrimps, cubed tofu, shredded salted radish, Thai chili peppers or cayenne, or use pork instead of chicken. I like mine meaty so I use much more shrimp and chicken than in this recipe.Anyone with thai food recipes?
* 2 lbs of beef, pork or chicken or tofu (sliced into bite sized pieces)
* 2 garlic cloves - 2 inches fresh ginger (mashed into paste)
* 1/2 cup of water
* 1 medium onion (sliced)
* 1 (13.5oz) can of coconut milk
* 2 - 3 Tblsp of Panang curry paste (or to taste)
* 2 Tblsp of fish sauce
* 1 -2 carrots (peeled and sliced)
* 2 Tblsp of chunky peanut butter or grinded unsalted peanuts
* 1 Tblsp of white, brown or palm sugar (or to taste)
* 1 red or green bell pepper (seeded and sliced) or both
* 5 fresh Thai or sweet basil leaves (torn)
* Salt to taste
Directions
1. In a large saut茅 pan add 陆 can of the coconut milk and heat over medium heat until it just starts bubbling.
2. Stir in Panang curry paste and dissolve, add the fish sauce.
3. Now add the meat and stir to make sure it is well coated with the curry sauce.
4. Add the peanut butter, grinded peanuts (if using) and the sugar.
5. Add the water and the remaining coconut milk.
6. Add the carrots and the rest of the vegetables.
7. Cover and simmer until the carrots are tender.
8. Stir and turn the heat off.
9. Serve with white Jasmine rice or tossed with egg noodles.
http://www.thai-food-recipes.com/recipes鈥?/a>
http://www.easy-thaifood.com/Anyone with thai food recipes?
ummm...chicken satay padthai softshell crab
Thai Basil Chicken
Serve with white sticky rice.
Servings: 6
鈥?1 pound skinless boneless chicken breast
鈥?1 tablespoon vegetable oil
鈥?3 garlic cloves, chopped fine
鈥?2 small fresh red or green Thai Bird chilies or small Serrano peppers*
鈥?1/4 cup fat-free chicken broth or water
鈥?2 teaspoons Asian fish sauce (naam pla)
鈥?2 teaspoons sugar
鈥?2 teaspoons light soy sauce
鈥?1/4 teaspoon freshly ground black pepper
鈥?1 1/2 cups loosely packed fresh holy basil leaves or Asian basil leaves, washed well and patted dry
鈥?2 tablespoons fresh lime juice or to taste
Freeze chicken, wrapped in plastic wrap, 30 minutes to make slicing easier. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2 inch pieces.
Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
Serve chicken with white rice.
*Remember to wear rubber gloves.
Per Serving: 163 Calories; 4g Fat (21.4% calories from fat); 1g Saturated Fat; 21g Protein; 14g Carbohydrate; 7g Dietary Fiber; 44mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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