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Start with a stove to create heat and a pan on it. Crush some fresh garlic, (the amount depends on the number of vampires in your house and if you have an important business meeting the next day) and sautee it together with a handful of chicken chunks until cooked. You will then need some fresh young ginger (I usually take about a quarter the amount of chicken, but be careful, sometimes ginger can be hot and spicy). Peel it and slice it into little chops. Also you need some black fungus that also needs to be converted into little sliced. Mushrooms can be used instead of the fungus.
So, the chicken and garlic is good, now you add the ginger and fungus, sautee some more and add just a little sugar (I know sugar is not good, so you can put something else sweet in it, like honey, or at least take brown sugar), and a bit of fish- and oyster-sauce and cook a bit more. Just before you turn off the heat add a small amount of green onions and (optional) some fresh green chili (for the fire on the tongue).
Serve all this over steamed rice (brown rice is recommended).
Ingredients like fungus, fish sauce, oyster sauce and ginger you can get at
the Thai market. If you live in Thailand you are lucky - you can get everything you need.
Ingredients:
Grounded chicken 2 lbs
Green onion (sliced) 1/2 cup
Red onion cut in thin wedges 1/2 cup
Mint leaves (shreded) 1/2 cup
Fish sauce to taste
Lemon juice 4 table spoons
Grounded roasted-rice 1 cup
Green pepper (sliced) 1 tea spoon
Procedures:
Stir the chicken in the hot pan until it is quite done. Leave it
cool down.
Mix the chiken with fish sauce and then add lemon juice; add
green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and
add ingredients until it tastes right.
Eat with rice or sticky rice. Look for some crunchy vegetable like
lettuce or napa to eat it with.
(Note: To prepare the grounded roasted rice: first of all heated a pan and
put in one cup of rice, stir it back and forth until it is getting brown.
Use a coffee grounder to grind it. Some like it fine while others may
like it rough. The rough one could add texture to
your laab. If you cannot find green pepper, use the dried one but you
have to roast it first and then grind it. The laab should have a
combination of sourness, saltyness, and hotness. Don't ever add sugar!)
Makes 1 Serving
Ingredients
Technique
Heat and season your wok. Add the chicken first. Cook for 30 Seconds. Next, add the Vegetables along with the Thai Basil, cook for another 45 seconds. Season with the Chili Sauce and Fish Sauce. De-glaze the wok with 3 oz. of stock and serve.
Recipe from Keo's Thai Cuisine by Keo Sananikone. Wonderful Thai chicken dish with lots of basil. Or substitute the chicken with mixed vegetables- choose from among bell peppers, string beans, water chestnuts,tomatoes, bamboo shoots, miniature corn, asparagus, cucumbers, zucchini,Japanese eggplant, and mushrooms.
700g (1.5lb) chicken breast (washed and dried)
1 Tablespoon green paste
1 Tablespoon (Mea Kong) whiskey
500ml (2 cups) coconut milk
2 Tablespoons evaporated unsweetened milk
2 Tablespoons of sugar
1 Teaspoon salt
4 pandamus leaves (must have been exposed to the sun) braised and torn
lots of other pandamus leaves to wrap the chicken in.
Mix everything up and let it marinate for 2 hours.
Tie a wad of the mixture in a pandamus leaf (aluminum foil will presumably do), and deep fry for 2 minutes.
1lb large bean sprouts
1lb sliced cabbage
1lb glass noodles
2lb wrapper
1lb trees ears
1/2lb ground pork
1/2lb crab meat
2 Tablespoons of Green Paste
10 cloves of garlic (chopped)
Stir fry
the garlic briefly, then add the pork & green paste. Then the crab. Then the veggies. Add 2 teaspoons sugar, 2 tablespoons oyster sauce, 2 tablespoons soy. Remove from heat.
Put a dolup onto a wrapper, and roll it up. Seal with scrambled (uncooked) egg.
Deep fry at medium heat until yellow. Allow to drain.
2 inches of galanga root
5 stalks (the bottom 6 inches) of lemon grass
5 loation leaves (these smell like celantro and look like dandelions)
5 kaffir (lime) leaves (try lemon balm?)
some small green chilis
2 cups of angle (look like oyster) mushrooms
4 cups of coconut milk
1lb chicken breasts (in mouth sized pieces)
Boil the milk in a pan until the oil starts to separate, add the greens, then the chicken, some fish sauce, and the juice of one lime.
garnish with celantro leaves.
one 800g (1 3/4lb) fish
clean it and squeeze it to get rid of water. Sprinkle with 3 finger pinches of ground pepper, some sugar
Add 1 tablespoon of oyster sauce, some glugs of soy sauce.
Spread the marinade over the fish.
Microwave (yes, that's what they did) for 3 minutes at 100% strength.
Deep fry until crispy (medium heat).
Makes 2 servings
Ingredients
Technique
In a hot wok, grill the Shrimp. When almost done add the Lime leaves, Mint Leaves and Hot Sauce. Next, add the Fish sauce and Lemon juice. On a serving plate, place the spinach. Place the Shrimp over the spinach. Garnish and serve.
Makes 1 Serving
Ingredients
Technique
Grill the Steak to you liking. Then slice into thin (1/8") pieces Place all ingredients except the rice and lettuce in a large mixing bowl. Toss well.Place the lettuce on a serving bowl. Place the Salad mixture over the lettuce. Sprinkle the sweet rice over the top. Garnish with Tomatoes.
Makes 2 servings
Ingredients
Technique
Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft yet firm.
Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted. Add the Fish Sauce, Oyster Sauce and vinegar. Follow with the Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything in mixed together. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock.
Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.
1/2 lb boneless chicken breast (or 1/2 lb mixed vegetables, see note below)
2 to 6 small red chile peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 T oil
1/2 c coconut milk
1/2 teaspoon salt
fish sauce to taste (soy sauce for veggie version)
10 to 15 basil leaves
1 c chopped cabbage
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.
Makes 3 to 4 servings.
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.
Makes 4 servings
Ingredients
Technique
Start heating the water. Add Galanga Ginger, Nam Prik Pao and Lemon Grass. Add the Shrimp. Bring to a boil. After the soup has boiled for 2 minutes, add the White Onions, Tomatoes and Mushrooms. In your serving bowl add the Lime Juice and Fish Sauce. Do not add this to the boiling soup! When the Shrimp in cooked, place the soup in the serving bowl with the sauces. Garnish with the Green Onions, spice to taste with red chili and serve.
Ingredients
1 lb Chicken breasts 1/2" x 1/2" strips
1/4 cup Green onions chop coarse
2 tbsp Curry powder (Thai Red)
1 tbsp Garlic chop fine
1 tbsp Ginger chop fine
1 tbsp Lemon grass chop fine
1 tbsp Galangal chop fine
1 tsp Chili paste
Peanut oil
1 cup Coconut milk
2 tbsp Peanut butter
2 tbsp Roasted peanuts crushed
1 tbsp Fish sauce
1/2 tbsp Palm sugar
2 cups Snow peas or Brocolli florets
Directions
Cut chicken into strips
Mix green onions, garlic, ginger, lemon grass, galangal,
curry powder and chili paste. Add chicken and toss to
coat. Set aside for 20 minutes.
If using brocolli, blanch 2 minutes.
Heat wok. Add peanut oil, chicken mixture. Stir fry 3 minutes until chicken loses pink color.
Add coconut milk, peanut butter, crushed peanuts, fish sauce and palm sugar. Cook 3 minutes until sauce begins to thicken.
If using snow peas, add and simmer until color changes.
If using brocolli, add and simmer until heated through.
Serve over rice.
Yield - 4 cups
Ingredients:
2 lb Chicken parts
2 cups Coconut milk
3 tbsp Galangal chop fine
3 tbsp Garlic chop fine
1 tbsp Lemon grass chop fine
3 tbsp Golden mountain sauce
3 tbsp Oyster sauce
1 tbsp Curry powder (Thai Yellow)
1 tbsp Sesame oil
1 tbsp Palm sugar
1/2 tsp White pepper ground
Directions
Mix coconut milk, galangal, garlic, lemon grass, golden mountain sauce, oyster sauce, curry powder, sesame oil, palm sugar and pepper.
Pour over chikcen parts, mix to coat, marinate overnight.
Preheat oven to 500F.
Place chicken on rack over drip pan in oven, reduce heat to 350F, bake 1 to 1-1/2 hours, until golden brown.
Yield - 12 pieces approximately
This recipe is traditionally made in a clay pot, but any pot may be used.
Ingredients
2 cups Fish or chicken stock
1/4 cup Shallots slice thin
Fish sauce to taste
2 tbsp Lime juice
1 tbsp Garlic slice thin
1 tbsp Lemon grass slice thin diagonally
1 tsp Chili paste
2 Lime leaves
6 oz. Rock cod or any firm white fish
cut into 6 pieces
6 Mussels cleaned and debearded
6 Prawns shelled and de-veined
6 Scallops
2 Squid cleaned
2 Snow crab legs
1/2 cup Coriander leaves
Directions
Slice the squid tubes into 1 inch rings. Chop crab legs into 3 pieces each.
Bring stock, shallots, fish sauce, lime juice, garlic, lemon grass, chili paste and lime leaves to a boil.
Add cod pieces and mussels. Cover and boil over medium heat for three minutes, or until mussels open and meat starts to pull away from the shell.
Add the scallops and crab legs. cover and boil for another 30 seconds.
Add the prawns and squid. Remove from heat and stir to mix.
Serve garnished with coriander leaves.
Yield - 6 pieces of each type of seafood
Ingredients
2 lb Firm white fish - whole, fillets, cutlets or steaks
1 tsp Salt
1 tsp Turmeric ground
1/2 tsp Black pepper ground
Peanut oil for shallow frying
1/2 tbsp Garlic chop fine
1/4 cup Tamarind liquid Soya sauce or Fish sauce to taste 1 tbsp Palm sugar 1/2 tsp Chili paste
3 tbsp Green onions sliced thin
2 tbsp Coriander leaves whole
Directions
Rub fish with the salt, turmeric and pepper.
Heat the oil and fry the fish over medium heat until golden brown on both sides. Drain on paper towels.
Pour all but 1 tbsp of the oil from the wok and add the garlic. Stir fry until the garlic is slightly browned.
Add tamarind liquid, soya sauce, fish sauce, palm sugar and chili paste, and bring to a boil.
Add the fish and simmer until sauce thickens slightly, spooning it over the fish as it cooks.
Add green onions and simmer 1 minute.
Serve garnished with coriander leaves.
Yield - 2 lb
Fish sauce to taste 3 tbsp Lime juice 1 tbsp Garlic chop fine 1 tbsp Palm sugar 1 tbsp Chili paste
6 Crabs, small OR 1/2 lb Crab meat
1/2 lb Ground pork 1/2 lb Shrimp or Prawns chop fine 1/4 cup Green onions chop fine 1 tbsp Coriander leaves chop fine 1 tbsp Garlic chop fine 1 tbsp Fish sauce 1 tbsp Corn starch 1 tsp Soya sauce 1/2 tsp Black pepper ground 1/2 tsp Salt 1/2 tsp Chili paste 1 Egg
Peanut oil for deep frying
Directions
Combine fish sauce, lime juice, garlic, palm sugar and chili paste in a bowl and mix to dissolve sugar. Set aside.
If using fresh crabs, steam for 30 minutes or until cooked. Remove crab meat from shell, being careful not to destroy the shells.
Mix crab meat, ground pork, shrimp or prawns, green onion, coriander leaves, garlic, fish sauce, corn starch, soya sauce, black pepper, salt, chili paste and egg.
If using crab shells, stuff shells with mixture. If not, form mixture into 6 cakes about 3/4 inch thick.
Heat oil to 350F and deep fry shells / cakes for 8-10 minutes until golden brown.
Drain on paper towels and serve with sauce on the side.
Yield - 6 shells / cakes
If you have sausage casing you can of course make this in conventional sausage form, however as this is a messy job you can also do as we do and form the sausage meat into patties the size of small hamburgers and eat them that way.
Thai sausages use rice as the filler/binder to extend the meat.
Quarter cup each of:
freshly roasted peanuts
ginger, sliced very thinly
shallots, sliced very thinly
lemon grass, bruised and sliced very thinly
prik ki nu (green birdseye chilis), julienned
If you have formed sausages, they should be sliced on the diagonal into quarter inch thick slices.
Arrange on a platter with the accompaniments, and serve with your favorite dips such as nam jim satay and nam prik narok perhaps).
If you've made patties of the sausage meat, then serve as "Thai hamburgers" and add your favorite relish.
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