The Everything Thai Cookbook Part 8

2. Stir in the cup of coconut milk and bring the mixture to a simmer. Add the beef strips and poach for 5 minutes.

3. Add the peanuts and continue to poach for an additional 5 minutes.

4. Add the fish sauce and sugar to taste; continue to cook until the mixture is almost dry, then add the sweet pepper and basil and cook for 5 more minutes.

5. Serve with rice.

[image]Chili Varieties The most typical fresh chilies used in Thai cuisine include jalapenos, serranos, Thai bird, and Scotch bonnet. The jalapeno is the mildest of the bunch, adding more flavor than actual heat. Serranos are a bit more searing.

Serves 4 This curry is slightly milder than the green version. The primary flavor difference comes from the bell peppers, which are not as common in Thai recipes as the more intense varieties of peppers.

Hot and Sour Beef 1 tablespoon lime juice 1 tablespoon fish sauce 1 tablespoon dark, sweet soy sauce 3 tablespoons chopped onion 1 teaspoon honey 1 teaspoon dried chili powder 1 green onion, trimmed and thinly sliced 1 teaspoon chopped cilantro 1 pound sirloin steak Salt and pepper to taste 1. Make the sauce by thoroughly combining the first 8 ingredients; set aside.

2. Season the steak with salt and pepper, then grill or broil it to your preferred doneness. Remove the steak from the grill, cover with foil, and let rest for 5 to 10 minutes.

3. Thinly slice the steak, cutting across the grain.

4. Arrange the pieces on a serving platter or on 1 or 2 dinner plates. Spoon the sauce over the top. Serve with rice and a side vegetable.

[image]Adjusting Flavors Don't be afraid to adjust the amount of curry paste you put in a recipe. If you want the end product to be a bit more flavorful, add a bit more; if you are looking for a more delicate taste, reduce the amount a bit

Serves 12 This flavorful dish couldn't be any easier. It's great to serve when you are introducing your guests to Thai flavors, because they can add as little or as much of the sauce as they prefer.

Grilled Ginger Beef 8 cups low-salt beef broth 2 stalks lemongra.s.s 5 cloves garlic 1 (3-inch) piece ginger, cut in half 1 onion, cut in half 1 cinnamon stick 2 dried red chili peppers 1 (2-inch) piece of ginger, minced 1 small package of rice noodles 1 pound green vegetables 2 tablespoons (or to taste) soy sauce 6 (6-ounce) strip steaks Salt and pepper to taste 6 scallions, minced 1. Place the beef broth, lemongra.s.s, and garlic in a large pot; bring to a boil.

2. In the meantime, place the ginger and onion halves, cut-side down, in a dry skillet over high heat and cook until black. Add the onion and ginger to the broth mixture.

3. Place the cinnamon and dried chili peppers in the dry skillet and toast over medium heat for 1 minute; add to the broth mixture.

4. Reduce the heat and simmer the broth for 1 to 2 hours. Cool, strain, and refrigerate overnight.

5. Before you are ready to eat, remove the broth from the refrigerator and skim off any fat that may have acc.u.mulated. Bring the broth to a simmer and add the minced ginger.

6. Soak the rice noodles in hot water for 10 to 20 minutes or until soft; drain.

7. Blanch the vegetables for about a minute. Using a slotted spoon, remove them from the boiling water and shock them in cold water.

8. Season the broth to taste with the soy sauce. Season the steaks with salt and pepper and grill or broil to your liking.

9. To serve, slice the steaks into thin strips (cutting across the grain) and place them in 6 large bowls. Add a portion of noodles and vegetables to the bowls and ladle the broth over the top.

Serves 6 This may be my favorite recipe in this book. Its complex, aromatic overtones will make your taste buds beg for more. It's well worth the effort.

Thai Beef with Rice Noodles pound sirloin, trimmed of all fat, rinsed and patted dry pound dried rice noodles cup soy sauce 2 tablespoons fish sauce 2 tablespoons dark brown sugar Freshly ground black pepper 5 tablespoons vegetable oil, divided 2 tablespoons minced garlic 1 pound greens (such as spinach or bok choy), cleaned and cut into -inch strips 2 eggs, beaten Crushed dried red pepper flakes to taste Rice vinegar to taste 1. Slice the meat into 2-inch-long, inch-wide strips.

2. Cover the noodles with warm water for 5 minutes, then drain.

3. In a small bowl, combine the soy sauce, fish sauce, brown sugar, and black pepper; set aside.

4. Heat a wok or heavy skillet over high heat. Add approximately 2 tablespoons of the vegetable oil. When the oil is hot, but not smoking, add the garlic. After stirring for 5 seconds, add the greens and stir-fry for approximately 2 minutes; set aside.

5. Add 2 more tablespoons of oil to the wok. Add the beef and stir-fry until browned on all sides, about 2 minutes; set aside.

6. Heat 1 tablespoon of oil in the wok and add the noodles. Toss until warmed through, approximately 2 minutes; set aside.

7. Heat the oil remaining in the wok. Add the eggs and cook, without stirring until they are set, about 30 seconds. Break up the eggs slightly and stir in the reserved noodles, beef, and greens, and the red pepper flakes. Stir the reserved soy mixture, then add it to the wok. Toss to coat and heat through. Serve immediately with rice vinegar to sprinkle over the top.

Serves 24 I like to use a bag of organic baby spinach leaves for the greens in this recipe because they are prewashed and small enough that you can skip the process of cutting them into strips.

Minty Stir-Fried Beef 714 (to taste) serrano chilies, seeded and coa.r.s.ely chopped cup chopped garlic cup chopped yellow or white onion cup vegetable oil 1 pound flank steak, sliced across the grain into thin strips 3 tablespoons fish sauce 1 tablespoon sugar cup water cup chopped mint leaves 1. Using a mortar and pestle or a food processor, grind together the chilies, garlic, and onion.

2. Heat the oil over medium-high heat in a wok or large skillet. Add the ground chili mixture to the oil and stir-fry for 1 to 2 minutes.

3. Add the beef and stir-fry until it just begins to brown.

4. Add the remaining ingredients, adjusting the amount of water depending on how thick you want the sauce.

5. Serve with plenty of Jasmine rice.

[image]Peeling Garlic To peel garlic, place the clove on a cutting board and smash it with the back or side of a knife, which will split the skin.

Serves 46 If the mint in this recipe is too pungent for your tastes, you can easily subst.i.tute cilantro, but I suggest being adventuresome and giving this a try. The beef in this recipe also makes great fajitas!

Chilied Beef 3 serrano chilies, stems removed and sliced cup white vinegar 1 pound flank steak 1 large red onion, sliced 4 scallions, trimmed and thinly sliced Juice of 1 large lime 2 tablespoons fish sauce 1 teaspoon dried red pepper flakes Bibb or romaine lettuce leaves 1. Place the sliced chilies in a small bowl with the vinegar; let stand for at least 15 minutes.

2. Grill or broil the flank steak to your desired doneness. Remove from the grill, cover with foil, and let stand 10 minutes. Thinly slice the streak across the grain.

3. Place the beef slices in a large bowl. Add the red onion, scallions, lime juice, and red pepper flakes; toss all of the ingredients together. Cover the dish, place in the refrigerator, and let marinate for at least 1 hour.

4. Before serving, let the beef return to room temperature. Mound the beef on top of lettuce leaves and serve with white rice. Pa.s.s the serrano/vinegar sauce separately.

[image]Grill Safety Be careful around a grill. Do not add lighter fluid to a fire or hot coals. Keep your grill clean of excess grease to guard against fires. Don't forget to turn off the gas after you are finished cooking. Don't throw water on a fire to douse a flame. Instead, move the food away from the fire and let the fire burn itself out.

Serves 46 This one is a zinger! Between the serranos and the dried pepper flakes, it really packs a punch. Luckily the lime juice helps to quench the fire, as does a cold beer or even a margarita!

Pork and Eggplant Stir-Fry 3 tablespoons vegetable oil 510 cloves garlic, mashed pound ground pork teaspoon freshly ground pepper 1 tablespoon fish sauce 1 tablespoon Yellow Bean Sauce (see recipe on page 9) 1 pound j.a.panese eggplant, cut into -inch slices cup chicken stock 2 tablespoons (or to taste) sugar 1. Heat the oil in a wok or large skillet over medium-high heat. When the oil is hot, add the garlic and stir-fry until fragrant, about 30 seconds.

2. Add the pork and continue to stir-fry until the pork loses its color, about 1 minute.

3. Add the pepper, fish sauce, bean sauce, and eggplant; cook for 1 minute.

4. Add the chicken stock. Continue to stir-fry for 2 minutes.

5. Stir in the sugar to taste and cook until the eggplant is cooked through, about 2 more minutes.

Meat Grades Meats are graded prime, choice, and select. For dishes that cook quickly, like stir-fries, choose prime or choice. For slow-cooked dishes, like a braise, select meat will be just fine.

Serves 24 If you love garlic, this is the dish for you! This pungent dish could be the official dish of Gilroy, California - the selfproclaimed garlic capital of the world.

Pork with Garlic and Crushed Black Pepper 1020 garlic cloves, mashed 22 teaspoons black peppercorns, coa.r.s.ely ground 4 tablespoons vegetable oil 1 pork tenderloin, trimmed of all fat and cut into medallions about -inch thick cup sweet black soy sauce 2 tablespoons brown sugar 2 tablespoons fish sauce 1. Place the garlic and the black pepper in a small food processor and process briefly to form a coa.r.s.e paste; set aside.

2. Heat the oil in a wok or large skillet over medium-high heat. When the oil is hot, add the garlic-pepper paste and stir-fry until the garlic turns gold.

3. Raise the heat to high and add the pork medallions; stir-fry for 30 seconds.

4. Add the soy sauce and brown sugar, stirring until the sugar is dissolved.

5. Add the fish sauce and continue to cook until the pork is cooked through, about another 1 to 2 minutes.

[image]Slicing Meat Paper Thin To make thinly slicing meat easier, wrap the meat in plastic wrap and place it in the freezer until it's very cold, but not frozen. Always use the sharpest knife possible.

Serves 2 Be sure to use the freshest, highest quality pepper you can find. I like the rich Tellicherry peppercorns from India. Also, make sure it is freshly ground in order to achieve its maximum flavor potential.

Bangkok-Style Roasted Pork Tenderloin 1 teaspoon salt teaspoon ground ginger teaspoon ground cardamom teaspoon freshly ground black pepper 2 (1-pound) pork tenderloins, trimmed Olive oil cup chicken, pork, or vegetable stock, or water 1. Place rack on bottom third of the oven, then preheat the oven to 500 degrees.

2. Combine the spices in a small bowl.

3. Rub each of the tenderloins with half of the spice mixture and a bit of olive oil. Place the tenderloins in a roasting pan and cook for 10 minutes.

4. Turn the tenderloins over and roast for 10 more minutes or until done to your liking.

5. Transfer the pork to a serving platter, cover with foil, and let rest.

6. Pour off any fat that has acc.u.mulated in the roasting pan. Place the pan on the stovetop over high heat and add the stock (or water). Bring to a boil, sc.r.a.ping the bottom of the pan to loosen any cookedon bits. Season with salt and pepper to taste.

7. To serve, slice the tenderloins into thin slices. Pour a bit of the sauce on top, pa.s.sing more separately at the table.

Serves 4 When I'm in a hurry, but still want a satisfying meal, this is it. While the tenderloins are roasting, I prepare a salad, some vegetables, and some rice or cous cous. The whole dinner is ready in less than 30 minutes!

Chiang Mai Beef 3 cups water 2 cups uncooked long-grained rice 1 pound lean ground beef 34 tablespoons soy sauce 1 tablespoon vegetable oil 1 tablespoon chopped garlic 1 tablespoon small dried chilies 2 green onions, trimmed and sliced Fish sauce 1. In a large saucepan, bring the water to a boil, then stir in the rice. Cover, reduce heat to low, and cook until the water is absorbed, about 20 minutes.

2. Put the cooked rice in a large mixing bowl and let cool to room temperature.

3. Add the ground beef and soy sauce to the rice, mixing thoroughly. (I find using my hands works best.) 4. Divide the rice-beef mixture into 8 to 12 equal portions, depending on the size you prefer, and form them into loose b.a.l.l.s. Wrap each ball in foil, making sure to seal them well.

5. Steam the rice b.a.l.l.s for 25 to 30 minutes or until cooked through.

6. While the rice is steaming, heat the vegetable oil in a small skillet. Add the garlic and the dried chilies and saute until the garlic is golden. Transfer the garlic and the chilies to a paper towel to drain.

7. To serve, remove the rice packets from the foil, slightly smash them, and put on serving plates. Pa.s.s the garlic-chili mixture, the green onions, and the fish sauce separately to be used as condiments at the table.

Serves 46 Chiang Mai is the princ.i.p.al city in Northern Thailand, known for its mountain scenery, fertile valleys, and handicrafts. This is one of the main starting points for tourists interested in jungle treks and elephant rides.

Barbecued Pork on Rice 1 pork tenderloin, trimmed of excess fat 2 tablespoons sugar 2 tablespoons soy sauce 1 teaspoon Chinese 5-spice powder 1 hard-boiled egg, peeled 2 tablespoons flour 1 cups water 2 tablespoons rice vinegar 1 tablespoon sesame seeds, toasted Jasmine rice, cooked according to package directions 1 cuc.u.mber, thinly sliced 1 green onion, trimmed and thinly sliced 1. Slice the tenderloin into medallions approximately -inch thick. Place the medallions in a mixing bowl.

2. Combine the sugar, soy sauce, and 5-spice powder in a small bowl.

3. Pour the soy mixture over pork strips and toss the strips until thoroughly coated. Let marinate at least 30 minutes, but preferably overnight.

4. Preheat the oven to 350 degrees. Place the pork pieces in a single layer on a baking sheet lined with foil. Reserve any leftover marinade.

5. Bake the pork for approximately 1 hour. The pork with be firm and rather dry, but not burned. It will also have a reddish color.

6. Place the reserved marinade in a small saucepan and heat to boiling. Turn off the heat and add the peeled egg, rolling it in the sauce to color it. Remove the egg and set it aside. When cool enough to handle, slice it into thin pieces.

7. Combine the flour and water, and add it to the marinade. Bring to a boil to thicken, then remove from heat.

8. Add the vinegar and the sesame seeds. Adjust seasoning by adding additional sugar and/or soy sauce.

9. To serve, place some Jasmine rice in the center of each plate. Fan a few pieces of the pork around 1 side of the rice. Fan some cuc.u.mber slices and sliced hard-boiled egg around the other side. Spoon some of the sauce over the pork and sprinkle with the green onion slices.

Serves 23 This is not a typical barbecue. Nevertheless, I think you will find yourself asking for more once you've tried this Asian version of what we Americans think of as an indigenous cuisine.

Lemongra.s.s Pork cup brown sugar cup fish sauce cup dark soy sauce cup chopped lemongra.s.s stalks (inner white portion only) cup whiskey cup chopped shallots cup minced garlic cup coconut milk 3 tablespoons sesame oil 1 teaspoon cayenne pepper 1 pound lean pork, cut into bite-sized pieces 1. In a medium-sized saucepan, combine the brown sugar, fish sauce, soy sauce, lemongra.s.s, whiskey, shallots, and garlic. Over medium heat, bring to a boil and cook until the mixture is reduced by half. Remove the marinade from the heat and allow it to cool to room temperature. Stir in the coconut milk, sesame oil, and cayenne pepper.

2. Place the pork and the marinade in a large Ziplock bag. Marinate the pork in the refrigerator for at least 3 hours, or overnight.

3. Drain the meat, reserving the marinade. Thread the meat onto metal skewers (or soaked bamboo skewers), and grill or broil to your liking.

4. Place the reserved marinade in a small saucepan and bring it to a boil over medium-high heat. Reduce the heat and simmer the marinade for 2 to 3 minutes. Use the marinade as a dipping sauce for the pork.

Serves 2 You don't run across many Asian recipes that call for liquor. The whiskey complements the lemongra.s.s in this dish incredibly well, while adding a complexity that only a fermented beverage can.

Pork and Spinach Curry 1 cup coconut milk, divided 1 tablespoon Red Curry Paste (see recipes in Chapter 1) cup lean pork strips 2 cups water lime 34 kaffir lime leaves, crumbled 4 tablespoons fish sauce 2 tablespoons sugar pound baby spinach Rice, cooked according to package directions 1. In a medium-sized saucepan, heat cup of the coconut milk and the curry paste over medium-low heat, stirring to combine thoroughly. Cook for 5 minutes, stirring constantly, so that the sauce does not burn.