The Everything Thai Cookbook Part 2

[image]The Elements of a Marinade Most marinades will include three specific elements: an acid, such as a citrus juice or vinegar, acts as a softening agent; an oil, which adds flavor and moisture; and the spices, which impart aroma and flavor to your dish.

Yields approx. 3 cups The rice wine in this marinade packs a terrific flavor surprise. Try it with beef or pork.

Lemongra.s.s Marinade 1 cup extra-virgin olive oil 2 stalks lemongra.s.s, trimmed and smashed 2 cloves garlic, minced tablespoon soy sauce 1 tablespoon fish sauce 2 tablespoons lime juice 1 jalapeno chili pepper, seeded and chopped 2 tablespoons chopped cilantro 1. Pour the olive oil into a pan and heat until warm. Add the lemongra.s.s and garlic, and cook for 1 minute. Remove from heat and let cool to room temperature.

2. Stir in the remaining ingredients.

[image]Toasted Coconut Toasted coconut is a nice item to have on hand - and not only as an ingredient for Thai recipes. Try sprinkling some over the top of a frosted cake or over a fruit salad, or stir some into your favorite tuna salad. Place 1 cup of dried, unsweetened coconut flakes in a heavy skillet over low heat, stirring frequently for 8 to 10 minutes, until golden brown.

Yields approx. 1[image] cups cups What is more Thai than lemongra.s.s? If you are a lemongra.s.s fan, this marinade is for you. I think it works well with poultry, beef, and pork, especially if you plan to grill.

Shredded Fresh Coconut 1 heavy coconut, with liquid 1. Preheat the oven to 400 degrees.

2. Pierce the eye of the coconut with a metal skewer or screwdriver and drain the coconut water (reserve it for later use if you like).

3. Bake the coconut for 15 minutes, then remove and let cool.

4. When the coconut is cool enough to handle, use a hammer to break the sh.e.l.l. Using the tip of a knife, carefully pull the flesh from the sh.e.l.l. Remove any remaining brown membrane with a vegetable peeler.

5. Shred the coconut using a 4-sided grater. Fresh coconut will keep in the refrigerator for up to 1 week.

Yields approx. 1 cup This is a good activity for anger management. Take out your aggressions on a coconut - it's amazing how satisfying it can be!

Lemon Chili Vinegar 1 quart white wine vinegar Peel of 4 limes 810 serrano chilies 1. Combine all the ingredients in a medium-sized saucepan and bring to a simmer over medium heat.

2. Reduce heat and simmer for 10 minutes.

3. Cool to room temperature, then strain.

Yields approx. 1 quart Try using this tasty vinegar as a subst.i.tute for white vinegar - use it to make salad dressing, in mayonnaise, or to liven up soup.

Chili Vinegar cup white vinegar 2 teaspoons fish sauce 3 serrano chilies, seeded and finely sliced Place all of the ingredients in a bowl. Let sit at least 20 minutes to allow the flavors to develop.

Yields approx. cup Because vinegars are acids, they have quite a long shelf life, almost an indefinite one. Store your infused vinegars in a wellsealed jar in the refrigerator. Just be warned that the flavors will intensify as they sit!

Tamarind Concentrate 2 ounces seedless tamarind pulp (sold in Asian markets) 1 cup warm water 1. Place the tamarind pulp and water in a small bowl for 20 minutes or until the pulp is soft.

2. Break the pulp apart with the back of a spoon and stir to combine.

3. Pour the mixture through a fine-mesh sieve, pus.h.i.+ng the soft pulp through the strainer. Discard any fibrous pulp remaining in the strainer.

Makes approx. 1 cup Another Thai flavoring staple, Tamarind Concentrate is a necessity for a wellstocked Thai kitchen. Although homemade is always best, tamarind concentrate (or paste) is available in Asian specialty markets.

Thai Grilling Rub 4 teaspoons salt 1 teaspoon ground ginger 1 teaspoon dried lime peel 1 teaspoon freshly ground black pepper 1. Combine all the ingredients and mix thoroughly. Store in an airtight container.

2. To use, rinse the meat of your choice under cool water and pat dry; sprinkle the meat with the spice mixture (to taste) and rub it in along with some olive oil, then grill or broil to your liking.

[image]Spice Rubs There is a virtually infinite number of spice rub combos and variations. One helpful hint for creating your own spice rub: Check out some of the seasonings used in your favorite sauces, then mix together roughly equal parts of these ingredients to use as a rub for the meat, poultry, fish, or vegetable that was also involved in that recipe. You should also feel free to experiment!

Yields approx.

7 teaspoons I love spice rubs. They may be the easiest way to add flavor quickly to anything you put on the grill (or under the broiler). This rub is ideal for pork or chicken.

[image]Dipping Sauces, Salsas, and Vinaigrettes

Peanut Dipping Sauce - 1

Peanut Dipping Sauce - 2

Peanut Dipping Sauce - 3

Minty Dipping Sauce

Quick Hot Dipping Sauce

Sweet-and-Sour Dipping Sauce

Thai-Style Plum Dipping Sauce

5-Minute Dipping Sauce

Mango-Pineapple Salsa

Mango-Cuc.u.mber Salsa

Banana, Tamarind, and Mint Salsa

Spicy Thai Dressing

Peanut Pesto

Jalapeno-Lime Vinaigrette

Ginger-Lemongra.s.s Vinaigrette

Mint-Cilantro "Chutney"

Peanut Dipping Sauce - 1 [image]cup crunchy peanut b.u.t.ter 1 cups coconut milk cup lemon juice 2 tablespoons soy sauce 2 tablespoons brown sugar 1 teaspoon grated gingerroot 4 cloves garlic, pressed 34 dashes (or to taste) Tabasco cup chicken or vegetable stock cup heavy cream 1. Combine the peanut b.u.t.ter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic, and Tabasco in a small saucepan over medium heat. Cook, stirring constantly, until the sauce has the consistency of heavy cream, about 15 minutes.

2. Transfer the mixture to a blender and puree briefly.

3. Add the stock and cream, and blend until smooth.

[image]Allergy Alert There are a fair number of people who are allergic to peanuts. Before inviting guests over for a Thai dinner, you should ask - just in case.

Yields approx. 2 cups Many people's first contact with Thai cooking is with skewered, grilled meat (usually chicken, beef, or shrimp), called "satays." These terrific appetizers are dipped in peanut sauce.

Peanut Dipping Sauce - 2 [image]cup crunchy peanut b.u.t.ter 1 cups unsweetened canned coconut milk cup fresh lime juice 2 tablespoons soy sauce 2 tablespoons brown sugar 1 teaspoon grated gingerroot 2 teaspoons minced garlic Ground cayenne or crushed red pepper flakes to taste cup low-sodium beef broth cup half-and-half or heavy cream 1. In a medium-sized saucepan, combine the peanut b.u.t.ter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and cayenne.

2. Stirring constantly, cook over medium heat until the sauce thickens, about 15 minutes.

3. Remove the sauce from the heat and add the beef broth and cream. Using a hand mixer, blend until smooth. Heat briefly just prior to serving.

Yields approx. 2 cups This peanut sauce can be used as a dip for any type of meat, but, because it is made with beef broth, it goes best with beef, lamb, or chicken.

Peanut Dipping Sauce - 3 3 shallots 1 cup canned coconut milk cup smooth peanut b.u.t.ter 2 teaspoons light brown sugar 1 teaspoon Tabasco 1 tablespoon fish sauce 2 teaspoons soy sauce 1 teaspoon fresh lemon juice 2 tablespoons fresh lime juice 1. Roast the shallots in an oven preheated to 325 degrees for about 5 minutes or until soft. Let them cool to roughly room temperature.

2. Place all ingredients in a blender or food processor and blend until smooth.

Yields approx. 2 cups This quick peanut sauce is a delicious dip for fish, shrimp, or chicken satays. It can also be used as a base for a variety of Thai dishes - or simply toss it with rice noodles for a quick snack.

Minty Dipping Sauce cup chopped mint leaves 1 serrano chili, seeded and diced 2 cloves garlic, minced 1 tablespoon grated lime zest cup lime juice 2 tablespoons fish sauce Place all the ingredients in a blender and process until smooth. Serve with a variety of grilled, skewered meats and raw or blanched vegetables.

Yields approx.[image] cup cup Don't be afraid to subst.i.tute items in this recipe. For example, you can use basil instead of the mint, jalapeno instead of the serrano, lemon instead of lime, and soy instead of fish sauce.

Quick Hot Dipping Sauce 1 heaping tablespoon prepared chili-garlic sauce cup white vinegar Combine the 2 ingredients and serve.

Yields approx. cup This sauce is an ideal dip for any type of meat. I always have a jar of chili-garlic sauce in the pantry. You can find it in almost any grocery store these days, either in the Asian department or in specialty foods.

Sweet-and-Sour Dipping Sauce cup white vinegar 1 cup sugar teaspoon salt 1 heaping tablespoon prepared chili-garlic sauce 1. Combine the vinegar, sugar, and salt in a small saucepan over medium-high heat; bring to a boil, reduce to a simmer, and cook for 8 to 10 minutes, stirring occasionally.

2. Stir in the chili sauce and remove from heat. Let cool to room temperature before serving.

Yields approx. 1 cups You can vary the sweet and sour of this recipe by playing with the amount of sugar and/or chili sauce. Or you can subst.i.tute different brands or types of chili sauce - even Cajun or Jamaican!

Thai-Style Plum Dipping Sauce [image]cup plum preserves [image]cup white vinegar [image]cup water 2 tablespoons honey Tabasco to taste 1. Place all the ingredients except the Tabasco in a food processor or blender, and process until smooth.

2. Transfer the mixture to a small saucepan and bring to a boil over medium heat; reduce heat and simmer until thick, about 12 to 15 minutes.

3. Allow to cool to room temperature, then stir in the Tabasco.

Yields approx. 2 cups Traditionally used in Chinese cooking - think Moo Shu - plum sauce has a sweetand-sour taste that is a perfect complement to poultry.

5-Minute Dipping Sauce 1 teaspoon sugar 1 tablespoon lime juice 1 tablespoon fish sauce 1 teaspoon minced fresh ginger teaspoon dried red pepper flakes In a small bowl, dissolve the sugar in 1 tablespoon of water. Stir in the remaining ingredients; adjust seasonings if necessary. Serve at room temperature.