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Thai / Asian Ingredients Substitute List
(Phat Gai King) |
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.
(Laab Gai) |
Ingredients
Grounded roasted-rice 1 cup
Directions
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!)
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Ingredients
Makes 1 Serving
Ingredients
- 8 oz. thinly Sliced Chicken
- 2 oz. fresh chopped Thai Basil leaves
- fish sauce tot taste
- 3 oz. sliced white onions
- 3 oz. sliced bell peppers
- 1.5 oz. Chili Sauce
Directions
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.Serves 2-3.
