Serves 2 as a main course or 4 as an appetizer.
The combination of ingredients in this dish create a curry that is a bit spicy but has definite sweet overtones.
Broccoli Noodles with Garlic and Soy
1 pound broccoli, trimmed into bite-sized florets
16 ounces rice noodles
1–2 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sweet soy sauce
1 tablespoon sugar
Hot sauce
Fish sauce
Lime wedges
Bring a pot of water to boil over high heat. Drop in the broccoli and blanch until tender-crisp or to your liking. Drain and set aside.
Soak the rice noodles in hot water until soft, about 10 minutes.
In a large sauté pan, heat the vegetable oil on medium. Add the garlic and stir-fry until golden. Add the soy sauces and the sugar, stirring until the sugar has completely dissolved.
Add the reserved noodles, tossing until well coated with the sauce. Add the broccoli and toss to coat.
Serve immediately with hot sauce, fish sauce, and lime wedges on the side.
Serves 2–4
Try substituting other sturdy green vegetables such as asparagus, quartered Brussels sprouts, or green beans.
11
Rice Dishes
Basic White Rice
Basic Sticky Rice
Sweet-Spiced Fried Rice
Fried Rice with Pineapple and Shrimp
Vegetarian Fried Rice
Chicken Fried Rice
Far East Fried Rice
Fried Rice with Tomatoes
Fried Rice with Chinese Olives
Ginger Rice
Curried Rice
Lemon Rice
Dill Rice
Fragrant White Rice
Shrimp Rice
Flavorful Steamed Rice
Fragrant Brown Rice
Basic White Rice
1 cup long-grain rice (such as Jasmine)
2 cups water
Place the rice in a colander and run under cool water.*
Place the rice and the water in a medium-sized pot. Stir briefly. Bring to a rolling boil over medium-high heat. Reduce heat to low, cover, and simmer for 18 to 20 minutes.
Remove the rice from the heat, keeping it covered, and let it rest for at least 10 minutes.
Fluff the rice just before serving.
* Washing rice is completely optional. By rinsing the rice, you remove some of the starch. The end result will be slightly whiter rice, but rice with a little less nutritional value.
Can I Use a Cooking Liquid Other Than Water?
Traditionally, Thai meals call for white rice that has been steamed in water. However, rice is terrific when a low-salt stock such as chicken or vegetable is used in place of the water. Another flavorful liquid substitution is a combination of half water and half coconut milk.
Serves 2–4
If you take only one thing away from this book, it should be how to make great rice from scratch. No parboiled, precooked, or dehydrated rice would ever find its way into a true Thai cook's kitchen.
Basic Sticky Rice
1 cup glutinous rice
Water
Place the rice in a bowl, completely cover it with water, and let soak overnight. Drain before using.
Line a steamer basket or colander with moistened cheesecloth. (This prevents the grains of rice from falling through the holes in the colander.)
Spread the rice over the cheesecloth as evenly as you can.
Bring a pan of water with a cover to a rolling boil. Place the basket over the boiling water, making sure that the bottom of it does not touch the water. Cover tightly and let steam for 25 minutes.
Sticky Rice Varieties
Sticky rice comes in white, red, and black varieties. If you choose either red or black, you will need to increase the steaming time to at least 1 hour.
Serves 2–4
Sticky rice takes a little more practice to master (well, at least it did for me), but this, too, is a staple in the Thai kitchen. Take the time to get it right and don't get upset if it takes you a few tries to get it exactly right.
Sweet-Spiced Fried Rice
1½ cups long-grained rice (such as Jasmine)
3 tablespoons vegetable oil ½ onion, sliced into rings
1 (1-inch) cinnamon stick
1 bay leaf
3 cloves
½ teaspoon mace
1 tablespoon brown sugar
Salt
2¼ cups water
Soak the rice in cold water for 20 minutes.
Meanwhile, heat the oil in a medium-sized pot over medium heat. Add the onions and sauté until golden, approximately 10 to 15 minutes.
Add the spices and sauté for an additional 2 minutes. Sprinkle the brown sugar over the onion mixture and caramelize for 1 to 2 minutes, stirring constantly. Add the rice and sautée. for an additional 3 minutes, stirring constantly.
Add the salt and the water to the pot and bring to a boil. Reduce heat, cover, and simmer until the rice is tender, approximately 10 to 15 minutes.
Remove the cinnamon stick and cloves before serving.
Rice Nutrition
Rice's nutritional value is dependent on its processing method, not just its variety. Modern polishing methods, which produce gleaming white kernels, remove most of the minerals and vitamins, leaving only carbohydrates. More traditional polishing methods retain vitamins A, B, C, D, and E and protease inhibitors, which are all cancer retardants.
Makes approx. 4 cups
Although sweet spiced, this is still a savory side dish, great alongside grilled meat or fish.
Fried Rice with Pineapple and Shrimp
1 ripe whole pineapple
4 tablespoons vegetable oil
cup finely chopped onion
2 garlic cloves, finely minced 10 ounces peeled shrimp, deveined and cut into ½-inch pieces
½ teaspoon turmeric
½ teaspoon curry powder
½ teaspoon shrimp paste
2¼ cups day-old, cooked Jasmine or other long grained rice
Salt to taste
Sugar to taste
To prepare the pineapple, cut it in half lengthwise, leaving the leaves intact on 1 side. Scoop out the pineapple flesh of both halves, leaving a ½-inch edge on the half with the leaves. Reserve the hollowed-out half to use as a serving bowl. Dice the pineapple fruit and set aside.
Preheat the oven to 350 degrees.
In a wok or heavy sauté pan, heat the oil on medium. Add the onion and garlic, and sauté until the onion is translucent. Using a slotted spoon, remove the onions and garlic from the wok and set aside.
Add the shrimp and sauté approximately 1 minute; remove and set aside.
Add the turmeric, curry powder, and shrimp paste to the wok; stir-fry briefly. Add the rice and stir-fry for 2 to 3 minutes. Add the pineapple and continue to cook. Add the reserved shrimp, onions, and garlic. Season to taste with salt and sugar.
Mound the fried rice into the pineapple “serving bowl.” Place the pineapple on a baking sheet and bake for approximately 10 minutes. Serve immediately.
Serves 2–4
This dish makes a great presentation and the fruit and spices complements the shrimp perfectly. Make some extra — this dish reheats in a microwave perfectly, as do almost all fried rice dishes.
Vegetarian Fried Rice
3 tablespoons vegetable oil, divided
3 cups day-old long-grained rice
½ cup finely diced onion
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh gingerroot
2 red chili peppers, seeded, veined, and thinly sliced
4 scallions, sliced
7 ounces green beans, trimmed and cut into 1-inch pieces
2 medium carrots, peeled and julienned into 1-inch pieces
2 stalks of celery, slice
d
½ cup vegetable stock
9 ounces tomatoes, peeled, seeded, and diced
2 tablespoons vegetarian “oyster” sauce
3 tablespoons soy sauce
½ teaspoon ground turmeric
Salt and freshly ground pepper to taste
Grated zest and juice of ½ of a lime
½ teaspoon brown sugar
In a wok or large sauté pan, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the rice and stir-fry for 2 to 3 minutes. Remove the rice from the wok and set aside.
Add the remaining tablespoon of oil to the wok. Add the onion, garlic, and ginger; sauté for 1 minute.
Add the chilies, scallions, green beans, carrots, and celery; stir-fry for 3 minutes.
Add the stock and bring to a boil; reduce heat and simmer for 5 minutes.
Add the tomatoes and simmer for an additional 2 minutes.
Add the “oyster” and soy sauces and turmeric. Season to taste with salt and pepper.
Stir in the lime zest, lime juice, brown sugar, and rice. Mix until combined.
Serves 4–6
Yes, this fried rice is vegetarian, but it's certainly not boring. It's chock full of flavorful veggies and gets a flavor boost from both lime juice and brown sugar, ingredients not too common in fried rice.
Chicken Fried Rice
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium onion, sliced
½ medium head Chinese cabbage, coarsely chopped
3 cups cooked long-grain white rice
¼ cup fish sauce
¼ cup dry sherry
¼ cup chicken stock
1 cup snow peas, trimmed and cut into bite-sized pieces
1 cup shredded, cooked chicken
2 eggs, beaten
In a large skillet or wok, heat the oil over medium-low heat. Add the garlic, ginger, and onion, and stir-fry for 5 minutes or until the onion becomes translucent.
Add the cabbage, increase the heat to medium, and stir-fry for 10 minutes.
Add the rice and stir-fry for 2 minutes.
Combine the fish sauce, sherry, and stock in a small bowl; add to the wok and stir to combine.
Add the snow peas and chicken; stir-fry for 2 minutes more.
Move the rice to the sides of the wok, forming a hole in the middle. Pour the eggs into the hole and cook for about 1 minute, stirring the eggs with a fork. Fold the cooked eggs into the fried rice.
Serving Rice
In Southeast Asia, baskets are lined with banana leaves or lettuce and used as serving dishes for rice.
Serves 4–6
Chicken and rice, comfort foods the world over, are combined here in a great tasting entréee. Cabbage and snow peas give the dish a little crunch and the aromatic garlic, ginger, and onion embolden the flavor.
Far East Fried Rice
2 tablespoons fish sauce
1½ tablespoons rice vinegar
2 tablespoons sugar
2½ tablespoons vegetable oil
2 eggs, beaten
1 bunch green onions, trimmed and thinly sliced
2 tablespoons minced garlic
1 teaspoon dried red chili pepper flakes
2 large carrots, peeled and coarsely shredded
2 cups bean sprouts, trimmed if necessary
5 cups day-old long-grain white rice, clumps broken up
¼ cup chopped mint or cilantro leaves
¼ cup roasted peanuts, chopped
Combine the fish sauce, rice vinegar, and sugar in a small bowl; set aside.
In a wok or large skillet, heat the oil over medium-high heat. Add the eggs and stir-fry until scrambled.
Add the green onions, garlic, and pepper flakes and continue to stir-fry for 15 seconds or until fragrant.
Add the carrots and bean sprouts; stir-fry until the carrots begin to soften, about 2 minutes.
Add the rice and cook for 2 to 3 minutes or until heated through.
Stir in the fish sauce mixture and add the fried rice, tossing until evenly coated.
To serve, garnish the rice with chopped mint, or cilantro, and chopped peanuts.
Serves 4–6
This fried rice dish uses fish sauce, rice vinegar, and red pepper flakes to add spark. The recipe does not call for any meat, but if you have any left over by all means use it here!
Fried Rice with Tomatoes
3 tablespoons vegetable oil
1 whole boneless, skinless chicken breast, cut into bitesized pieces
1 clove garlic, minced
1 medium onion, slivered
2 eggs
4 cups cooked rice
1 tomato, cut into 8–10 wedges
1 green onion, trimmed and sliced
2 teaspoons soy sauce
1 teaspoon fish sauce
1 teaspoon sugar
1 teaspoon ground white pepper
In a large skillet or wok, heat the vegetable oil on medium-high. Add the chicken pieces and the garlic, and stir-fry 1 minute.
Add the onion and continue to stir-fry for an additional minute.
Break in the eggs, mixing well.
Stir in all the remaining ingredients; stir-fry for 2 more minutes.
Serve immediately.
Storing Cooked Rice
Cooked rice is very susceptible to spoilage. It should not be left at room temperature longer than it needs to be for serving, and should not be stored in the fridge for more than 3 days (in an airtight container). Rice can also be frozen in an airtight container for up to 6 months.
Serves 2–4
You don't see tomatoes used very often in Thai cooking, so they are definitely a surprise in this fried rice recipe. I like the color and the flavor they add to an otherwise basic dish.
Fried Rice with Chinese Olives
3 tablespoons vegetable oil
3 cloves garlic, minced
½ cup ground pork or chicken
10 Chinese olives, pitted and chopped
3 cups day-old cooked rice Fish sauce (optional)
Cucumber slices
Lime wedges
Chopped cilantro
Hot sauce
Heat the oil in a wok or large skillet on medium. Add the garlic and stir-fry briefly. Add the pork and olives. Stir-fry until the pork is cooked through and any juices that have accumulated have cooked off.
Add the rice, breaking up any clumps, and stir-fry until the rice is hot. Adjust the saltiness with a bit of fish sauce if necessary.
Serve accompanied by cucumber slices, lime wedges, chopped cilantro, and hot sauce.
Cilantro
It is a proven fact that some people cannot stand the taste of cilantro—it is like an allergy of the tastebuds! If you or someone you're cooking for falls into this category, fresh parsley makes an acceptableo—if not dullo—substitute.
Serves 2–3
Here's another ingredient you probably don't associate with Asian food — olives. Chinese olives are rather small and quite salty. They aren't the easiest thing to find: check a local Asian market.
Ginger Rice
2 tablespoons vegetable oil
1 (½-inch) piece of gingerroot, peeled and thinly sliced
1 stalk lemongrass, sliced into rings (tender inner portion only)
2—3 green onions, sliced into rings
1 red chili pepper, seeded and minced
1½ cups long-grained rice
Pinch of brown sugar
Pinch of salt
Juice of ½ lime
2¾ cups water
In a medium-sized pot, heat the oil over medium heat. Add the gingerroot, lemongrass, green onions, and chili pepper; sautée. for 2 to 3 minutes.
Add the rice, brown sugar, salt, and lime juice, and continue to sautée. for an additional 2 minutes. Add the water to the pot and bring to a boil.
Reduce the heat, cover with a tight-fitting lid, and simmer for 15 to 20
minutes, until the liquid is absorbed.
Do Not Disturb
As a general rule, do not stir simmering rice — as it causes the grains to break, resulting in a gummy end product.
Serves 4–6
It may take a few extra minutes to prep the flavoring agents in this rice side dish, but it's well worth the effort. I like it so much that sometimes I eat the leftovers for lunch without anything else
Curried Rice
2 tablespoons vegetable oil
½ cup finely chopped onion
1½ cups long-grained rice
1 teaspoon curry powder
2¾ cups vegetable stock
Salt to taste
¼ cup golden raisins (regular raisins can be substituted)
2 teaspoons Mango Chutney (see recipe on page 274)
In a medium-sized pot, heat the oil over medium heat. Add the onions and sautée. for 2 minutes, until the onions are soft but not browned.
Add the rice and continue to sautée. for an additional 2 minutes. Add the curry powder and sauté for 1 more minute.
Pour in the vegetable stock and season with salt. Bring to a boil, then reduce heat and cover. Simmer the rice for 15 to 20 minutes, stirring occasionally.
Add the raisins and the chutney. Continue to simmer for an additional 5 minutes or until tender.
Chutney Convenience
Chutneys are one of those few blessings that are almost better in preserved jar form. However, a good jarred chutney can be pricey, and it isn't so hard to make!
Serves 4–6
This rice dish shines with the flavors of India. Curry powder, golden raisins, and mango chutney give the rice a slightly sweet, slightly spicy taste that works really well with grilled chicken.
THE EVERYTHING® THAI COOKBOOK Page 15