Yields approx. cup
Don't be afraid to substitute items in this recipe. For example, you can use basil instead of the mint, jalapeño 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
½ cup white vinegar
Combine the 2 ingredients and serve.
Yields approx. ½ 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
½ cup white vinegar
1 cup sugar
½ teaspoon salt
1 heaping tablespoon prepared chili-garlic sauce
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.
Stir in the chili sauce and remove from heat. Let cool to room temperature before serving.
Yields approx. 1½ 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 substitute different brands or types of chili sauce — even Cajun or Jamaican!
Thai-Style Plum Dipping Sauce
cup plum preserves
cup white vinegar
cup water
2 tablespoons honey Tabasco to taste
Place all the ingredients except the Tabasco in a food processor or blender, and process until smooth.
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.
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
½ 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.
Yields approx. 4 tablespoons
This simple sauce is delicious as a dip for rice balls. I particularly like the pungency of the fresh ginger.
Mango-Pineapple Salsa
1 cup mango pieces
1 cup diced pineapple
1 cup seeded and chopped tomato
½ cup diced red onion
¼ cup snipped chives
3 tablespoons chopped cilantro
1 serrano chili, seeded and chopped
2 tablespoons lime juice
2 tablespoons vegetable oil Salt and pepper to taste
Combine all the ingredients in a small bowl. Cover and refrigerate for at least 2 hours before serving.
Yields approx. 4 cups
A salsa is a condiment usually composed of roughly chopped fresh ingredients that are meant to enliven whatever they are served with. This salsa is perfect served with grilled shrimp, chicken, or fish.
Mango-Cucumber Salsa
1 firm, ripe mango, peeled, seeded, and cut into ¼-inch dice
1 medium cucumber, seeded and cut into ¼-inch dice
¼ cup sliced green onion
¼ cup orange juice
2 teaspoons lime juice
1 teaspoon vegetable oil
Salt and pepper to taste
Combine all the ingredients in a small bowl.
Yields approx. 2 cups
This salsa can be served alongside grilled fish or used as a small salad.
Banana, Tamarind, and Mint Salsa
4 ripe bananas, peeled and finely diced
¼ cup Tamarind Concentrate (see recipe on page 18)
1 roasted red jalapeño, seeded and chopped
1 tablespoon chopped fresh mint
1 teaspoon brown sugar
1 tablespoon lime juice
Gently fold all the ingredients together.
Yields approx. 2 cups
This unique salsa goes perfectly with roasted or grilled poultry or game.
Spicy Thai Dressing
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon rice wine vinegar
1 tablespoon sesame oil
3 tablespoons water
1 teaspoon sugar
2 cloves garlic
1 teaspoon grated gingerroot
1 fresh red cayenne pepper or
2 Thai peppers, stemmed, seeded, and cut into pieces
Place all the ingredients in a blender and process until smooth.
Yields approx. cup
Try brushing this dressing over the top of meats or poultry as they grill to add a nice zing.
Peanut Pesto
1 cup unsalted roasted peanuts
½ cup soy sauce
¼ cup honey
cup water
2–3 cloves garlic, minced
½ cup sesame oil
¼ teaspoon (or to taste) red pepper flakes
Place the peanuts in a food processor fitted with a metal blade; process until fine. While continuing to blend, add the remaining ingredients one at a time through the feed tube until well blended.
Yields approx. 2 cups
Serve this pesto tossed with pasta or as a unique spread for veggie or chicken sandwiches. Use it as you would any pesto.
Jalapeño-Lime Vinaigrette
1 jalapeño, seeded and chopped
cup lime juice
1 tablespoon sugar
Salt and pepper to taste
1 cup vegetable or canola oil
Place the jalapeño, lime juice, sugar, and salt and pepper in a food processor; blend for 1 minute. While continuing to blend, slowly add the oil; blend for 30 seconds or until well emulsified.
Yields approx. 1 cups
Serve over grilled fish or vegetables or a fresh salad.
Ginger-Lemongrass Vinaigrette
1 quart rice wine vinegar
2 stalks lemongrass, outer leaves removed and discarded, inner core slightly mashed
¼ cup grated fresh gingerroot
Combine all the ingredients in a nonreactive pot and simmer over low heat for 30 minutes. Remove from heat and let stand overnight. Strain before serving.
Yields approx. 1 quart
This vinaigrette is fantastic as a dressing for salad or as a marinade for crudités.
Mint-Cilantro “Chutney”
cup unsalted peanuts, toasted
¾ cup packed mint leaves
¾ cup packed cilantro
3 tablespoons sour cream
2 teaspoons honey
½ teaspoon minced honey
Salt and pepper to taste
Place the peanuts in a food processor and finely grind. Add the remaining ingredients to the processor and blend until well combined.
What's a Chutney?
A chutney is a traditional accompaniment to Indian foods. It is a coarse relish or condiment usually made from tropical fruits, ginger, and herbs. Chutneys usually have notes of spicy, sweet, and sour, and can be used as a dipping sauce, a bread spread, or as a glaze.
Yields approx. 2 cups
I like to spoon some of this chutney on a plate and top it with roasted cauliflower. The cauliflower acts as a sponge, soaking up every last drop.
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Appetizers
Rice Paper Rolls
Crab Spring Rolls
Pork, Carrot, and Celery Spring Rolls
Omelet “Egg Rolls”
Basil and Shrimp Wedges
Crispy Mussel Pancakes
Chicken, Shrimp, and Beef Satay
Shrimp Toast
Pork Toast Triangles
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Mee Krob
Son-in-Law Eggs
Salt-Cured Eggs
3-Flavor Rice Sticks
Thai Fries
Spicy Coconut Bundles
Curried Fish Cakes
Spicy Scallops
Spicy Ground Pork in Basil Leaves
Skewered Thai Pork
Fried Won Tons
Fried Tofu with Dipping Sauces
Cold Sesame Noodles
Chinese-Style Dumplings
Rice Paper Rolls
1 cup thin rice noodles
8–10 medium to large cooked shrimp, cut in half
4 (8″ × 10″) sheets of rice paper
1 cup grated carrot
2 scallions, thinly sliced
1 small cucumber, shredded 20 mint leaves
1 small bunch cilantro
Soak the rice noodles in very hot water until they are soft, usually 10 to 20 minutes; drain. You can leave the noodles whole, or cut them into 2-inch pieces if you prefer.
Place a clean kitchen towel on a work surface with a bowl of hot water nearby. Put a sheet of the rice paper in the hot water for approximately 20 seconds, just until soft; lay it out flat on the towel.
In the middle of the rice paper, place 2 to 3 pieces of shrimp and ¼ of the noodles, carrots, scallions, and cucumbers. Top with mint and cilantro.
Quickly roll up the rice paper, keeping it fairly tight; then roll up the whole thing in plastic wrap, making sure to keep it tight. Refrigerate until ready to serve.
To serve, trim the ends off the rolls. Cut the remaining roll into pieces and remove the plastic wrap. Serve with your favorite dipping sauce.
Serves 2–4
This healthy appetizer is the perfect finger food and is a great introduction to Thai cuisine: There are no scary ingredients, it isn×t tongue-numbingly hot, and yet it is definitely not Western in style or flavor.
Crab Spring Rolls
1 pound crabmeat, picked over to remove any shells, and shredded
1 tablespoon mayonnaise
¼–½ teaspoon grated lime peel
15 spring roll or egg roll wrappers
2 egg yolks, lightly beaten
Canola oil for deep frying
15 small, tender Boston lettuce leaves
Mint leaves
Parsley leaves
In a small bowl, mix the crabmeat with the mayonnaise and lime peel.
Place 1 tablespoon of the crabmeat mixture in the center of 1 spring roll wrapper. Fold a pointed end of the wrapper over the crabmeat, then fold the opposite point over the top of the folded point. Brush a bit of the egg yolk over the top of the exposed wrapper, then fold the bottom point over the crabmeat and roll to form a tight packet; set aside. Repeat with the remaining crabmeat and wrappers.
Heat the oil to 365 degrees in a skillet or deep fryer. Deep-fry the rolls 3 to 4 at a time for 2 minutes or so, until they are a golden brown; drain on paper towels.
To serve, wrap each spring roll in a wrapper with a single piece of lettuce, and a sprinkling of mint and parsley. Serve with your favorite dipping sauce.
Yields 15 rolls
Don't let the deepfrying steer you away from these light, crunchy rolls. The key to keeping the fat to a minimum is using clean, hot cooking oil and immediately transferring the rolls to papers towels.
Pork, Carrot, and Celery Spring Rolls
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 cup minced or ground pork
2 cups grated carrots
2 cups chopped celery
¼ cup fish sauce
2 tablespoons sugar
¼ teaspoon white pepper
1 cup bean sprouts
20 spring roll wrappers
2 egg yolks, beaten
Vegetable oil for deep frying
In a large skillet, heat the 2 tablespoons of vegetable oil over mediumhigh heat. Add the garlic and pork, and sauté until the pork is cooked through.
Add the carrots, celery, fish sauce, sugar, and white pepper. Increase heat to high and cook for 1 minute.
Drain any liquid from the pan and allow the mixture to cool to room temperature, then stir in the bean sprouts.
On a clean, dry work surface, place the egg roll wrapper with an end pointing toward you, forming a diamond. Place approximately 2 tablespoons of the filling on the lower portion of the wrapper. Fold up the corner nearest you and roll once, then fold in the sides. Brush the remaining point with the egg yolk and finish rolling to seal. Repeat with the remaining wrappers and filling.
Heat 2 to 3 inches of oil to 350 degrees. Deep-fry the spring rolls until golden brown; remove immediately to drain on paper towels.
Serve with sweet-and-sour sauce.
Yields 20 rolls
Thai recipes often call for ground meat. Make sure to use low-fat meat so that when you combine it with other ingredients, it remains crumbly and doesn't add excess moisture or fat to your dish.
Omelet “Egg Rolls”
For the filling:
1 teaspoon vegetable oil
½ pound ground pork or chicken
2 green onions, trimmed and thinly sliced
1 cup shredded Chinese cabbage
½ teaspoon sugar
1 tablespoon fish sauce
1 tablespoon minced cilantro
For the omelets:
8 eggs
6 tablespoons water
1 tablespoon soy or fish sauce
1 teaspoon vegetable oil
Bibb lettuce
Soy sauce, fish sauce, and/or hot sauce
Garnish of your choice
To make the filling: In a medium-sized skillet, warm the vegetable oil over medium heat. Add the ground meat and sauté until it is no longer pink. Add the green onions and cabbage and cook until soft. Add the sugar, fish sauce, and cilantro; cook for 1 more minute. Set the filling aside, keeping it warm.
To make the omelets: Combine the eggs, water, and soy sauce in a medium-sized bowl. Place an omelet pan over medium heat for 1 minute. Add approximately ¼ teaspoon of vegetable oil, swirling it to coat the pan evenly. Pour approximately ¼ of the egg mixture into the pan, then let it rest for approximately 30 seconds. When the bottom is firm, flip the omelet and cook until done. Remove to a plate and cover with foil to keep warm. Repeat to make 3 more omelets.
To fill the “Egg Rolls,” place 1 omelet in the center of a plate. Place ¼ of the filling slightly off-center and then roll up. Trim the ends and cut the rolls into bite-sized pieces.
To serve, use Bibb lettuce leaves to pick up the rolls. Dip in additional soy sauce, fish sauce, hot sauce, or other favorite dipping sauce, and add the garnish of your choice.
Yields 16–20 pieces
Using omelets in place of the usual egg roll wrapper is a fun twist on a classic favorite. These rolls use traditional filling ingredients and dipping sauces.
Basil and Shrimp Wedges
1½ teaspoons vegetable oil, divided
½ pound cooked salad shrimp
1 green onion, trimmed and thinly sliced
½ cup julienned basil
1 teaspoon fish sauce
4 eggs
2 tablespoons water
Salt and pepper to taste
Place 1 teaspoon of the vegetable oil in a sauté pan over medium heat. Add the shrimp and green onion, and sauté until the shrimp are warmed through, approximately 2 minutes. Add the basil and fish sauce and cook for 1 more minute. Set aside.
In a large bowl, whisk together the eggs, water, and salt and pepper, then stir in the shrimp mixture.
Place the remaining ½ teaspoon of vegetable oil in an omelet pan over medium heat. Add the egg mixture and cook until the omelet begins to brown. Flip over the omelet and continue to cook until set.
To serve, slide the omelet onto a serving plate and cut it into wedges. Serve it with your favorite Thai dipping sauce.
Serves 4–6 as an appetizer or 2 as a brunch item
When
is basil not just plain old basil? When it's Horapa, Ga-prow, or Manglug. Don't be afraid to experiment with different basils. They all taste great!
Crispy Mussel Pancakes
1 cup shelled mussels (about 1 pound before shelling)
½ cup tapioca flour
¼ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
¾ cup water
2 cups bean sprouts
2 tablespoons chopped cilantro, plus extra for garnish
Salt and ground pepper to taste
To prepare the mussels, rinse them quickly under cold running water. Debeard the mussels by pulling out the brown membrane that is sometimes still attached. Discard any mussels that are already open. Fill a large skillet with ½ to 1 inch of water. Bring the water to a boil, then add the mussels, cover, and let steam about 4 minutes or until the mussels have opened, shaking the pan every so often. Drain the mussels through a colander. Let cool to room temperature and then use a small fork to pull the meat from the shell; set aside on paper towels.
In a medium-sized mixing bowl, stir together the flours, the salt, and the baking powder. Whisk in the water to form a thin batter.
Preheat the oven to 200 degrees. In a large, heavy-bottomed skillet, heat the vegetable oil over medium-high heat. Pour half of the batter into the skillet and top with half of the mussels. Cook until the batter has set and turned golden, about 2 minutes. Carefully flip the pancake over and continue cooking until golden. Remove the pancake to a baking sheet lined with some foil and place it in the oven to keep warm. Repeat to make a second pancake with the remaining batter and mussels.
THE EVERYTHING® THAI COOKBOOK Page 4