THE EVERYTHING® THAI COOKBOOK
Page 21
In a wok or large sauté pan, heat the vegetable oil on medium-high.
Add the mushrooms, green onions, garlic, and ginger; stir-fry for 2 to 3 minutes.
Stir together the hoisin sauce, oyster sauce, and curry paste, and 5-spice powder until well combined. Add the mixture to the wok.
Stir in the coconut milk and adjust seasoning to taste with the salt and pepper. Add the shrimp and bring to a simmer. Cook for 1 to 2 minutes until the shrimp are heated through.
Serves 4
This recipe is a mishmash of cultures — Chinese, Thai, and Indian — a bit like Singapore herself. Somehow these flavors work well together, creating a beautiful and exotic meal.
5-Spiced Vegetables
½ cup orange juice
1 tablespoon cornstarch
½ — ¾ teaspoon Chinese 5-spice powder
¼ teaspoon crushed red pepper flakes
2 tablespoons soy sauce
2 teaspoons honey
1 tablespoon vegetable oil
1 pound mushrooms, sliced
1 cup carrot slices
1 small onion, halved and thinly sliced
1–2 cloves garlic, minced
3 cups broccoli florets
In a small bowl, combine the orange juice, cornstarch, 5-spice powder, red pepper flakes, soy sauce, and honey; set aside.
Heat the vegetable oil in a wok or skillet over medium-high heat. Add the mushrooms, carrots, onion, and garlic. Stir-fry for approximately 4 minutes.
Add the broccoli and continue cooking another 2 to 4 minutes.
Stir in the sauce. Cook until the vegetables are done to your liking and the sauce is thick, approximately 2 minutes.
Serve over rice noodles, pasta, or rice.
Serves 4
Here the 5 flavors of Asia — salty, hot, sweet, sour, and bitter — are found in the sauce. Add a little more honey if you prefer a sweeter sauce and fewer red pepper flakes if you don't want as much heat.
Peninsula Sweet Potatoes
1 pound sweet potatoes or yams of varying varieties, peeled and cut into bite-sized pieces
1 bay leaf
1 teaspoon sugar
¼ teaspoon salt
1 (14-ounce) can coconut milk
Place the sweet potato pieces in a large saucepan. Add just enough water to cover them, and bring to a boil. Add the bay leaf and cook until the potatoes are soft. Remove the bay leaf and discard.
Stir in the sugar and salt. After the sugar has dissolved, remove the pan from the heat and stir in the coconut milk. Adjust the seasonings by adding salt and/or sugar if necessary. Adjust the consistency by adding more water and/or coconut milk.
Serves 4
To really give your Thanksgiving guests something to talk about, try serving this version of sweet potatoes.
Beef Cambogee
5 cups Red Curry Cambogee (recipe on page 250)
1 pound sirloin, trimmed, and cut into bite-sized pieces
2–3 medium-sized russet potatoes, peeled and cut into bite-sized pieces
½ cup chopped peanuts
2 cups bean sprouts
In a large saucepan, bring the curry sauce to a simmer.
Add the meat and potatoes and simmer until done to your liking, about 20 to 30 minutes.
Garnish with the peanuts and bean sprouts.
Serves 4–6
Meat and potatoes, Cambodian style. As the meat and potatoes simmer in the curry, they become tender and deeply flavored. The peanuts and bean sprouts add snap.
Hot Noodles with Tofu
½ pound Chinese wheat noodles
Vegetable oil for frying
½ pound firm tofu, cut into 1-inch cubes
½ pound dried tofu, soaked in hot water for 15 minutes and cut into 1-inch cubes
3 tablespoons sesame oil
3 tablespoons minced ginger
½ teaspoon yellow asafetida powder
1 bunch choy sum, chopped into 1-inch pieces
3 tablespoons soy sauce
3 tablespoons sambal oelek
3 tablespoons lemon juice
2 cups mung bean shoots or bean sprouts
Cook the noodles al dente according to package directions. Rinse under cold water and drain; set aside.
Heat about 2 inches of vegetable oil in a wok or large skillet over medium high heat. Add the firm tofu cubes and deep-fry until golden. Using a slotted spoon, remove the tofu cubes to paper towels to drain; set aside.
Add the dried tofu pieces and deep-fry them until they blister. Remove and drain on paper towels; set aside.
In another wok or skillet heat the sesame oil over high heat. Add the ginger and stir-fry 1 minute.
Add the asafetida and choy sum, and stir-fry until soft.
Stir in the soy sauce, sambal oelek, and lemon juice. Add the noodles and tofu pieces. Stir-fry until hot, about 2 minutes more.
Serves 4
To serve this dish, mound the noodles on the center of four plates. Generously top with fresh shoots or sprouts.
Singapore Noodles
2 tablespoons vegetable oil
4 cloves garlic, minced
2 tablespoons minced ginger
2 cups cooked meat or shrimp in bite-sized pieces
2 green onions, trimmed and thinly sliced
1–2 teaspoons red pepper flakes
¼ cup oyster sauce
3 tablespoons curry powder
2 teaspoons soy sauce
1 package rice sticks, soaked in hot water until soft and drained
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and the ginger. Stir-fry until soft.
Add the cooked meat or shrimp, green onion, and red pepper flakes to the wok; stir-fry until hot.
Stir in the oyster sauce, curry powder, and soy sauce. Add the rice noodles and toss. Serve immediately.
Serves 2–3
Do you have 5 minutes and some leftover chicken, beef, pork, shrimp, or a combination thereof? If so, this is the meal for you. It's satisfying, it's easy, and it's foolproof!
Oyster Mushroom Soup
4 cups vegetable broth
1 tablespoon Tabasco
2–3 serrano chilies
½ stalk lemongrass, outer leaves removed, inner core finely chopped
3 (2-inch-long, ½-inch wide) pieces lime zest
1 teaspoon sugar
2 tablespoons lemon juice
½ pound oyster mushrooms, cleaned and separated if large
In a large saucepan, bring the vegetable broth and the Tabasco to a boil. Meanwhile, crush the chilies with a mallet to break them slightly open: A good whack will do it.
Add all of the remaining ingredients to the boiling broth, reduce the heat, and simmer until the mushrooms are cooked to your liking. Remove the chilies before serving.
Serves 4
Oyster mushrooms are fan-shaped mushrooms with a mild flavor and a tender bite. In this Cambodian-style soup they add texture to a complex, yet simple-to-make broth.
Sweet Cambodian Broth with Pork and Eggs
4 cups water
5 tablespoons soy sauce
½ teaspoon freshly ground black pepper
½ teaspoon salt
1 cup sugar
1 cup fish sauce
6–8 hard-boiled eggs
1 large pork tenderloin, cut into bite-sized cubes
1 cup thinly sliced bamboo shoots
Rice, cooked according to package directions
Bring the water to a boil in a large saucepan. Add the soy sauce, black pepper, salt, sugar, fish sauce, and hard-boiled eggs; simmer for 15 minutes.
Add the cubed pork and the bamboo shoots and simmer for an additional 30 minutes.
Reduce the heat to low, cover, and let simmer for 2 to 3 hours. Adjust seasonings to taste.
To serve, mound some rice in the bottom of soup bowls. Ladle soup over the rice.
Serves 4–6
When I say sweet, I mean sweet. As the sugar
cooks, it gives a syrupy consistency to this very traditional dish. Luckily the sweetness is counteracted somewhat by a good amount of salty ingredients.
Cambodian-Style Pan-Fried Chicken and Mushrooms
6 ounces dried Chinese mushrooms
2 tablespoons vegetable oil
4 cloves garlic, crushed
½ teaspoon grated ginger
1½ pounds chicken breasts and legs
1 cup water
2 teaspoons sugar
Place the dried mushrooms in a bowl, cover with boiling water, and let soak for 30 minutes. Drain the mushrooms and rinse under cold water; drain again and squeeze dry. Remove any tough stems. Cut the mushrooms into bite-sized pieces; set aside.
Place the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and the ginger and stir-fry briefly.
Add the chicken and fry until the skin turns golden.
Stir in the water and the sugar. Add the mushrooms.
Reduce the heat to low, cover, and cook until the chicken is tender, about 30 minutes.
Serves 4–6
Spoon the seasoned mushrooms and a bit of the pan drippings over the chicken. Serve noodles on the side.
Cambodian Beef with Lime Sauce
1 tablespoon sugar
2 teaspoons freshly ground black pepper, divided
2 tablespoons soy sauce
5–7 cloves garlic, crushed
1½ pounds sirloin, trimmed and cut into bite-sized cubes
2 tablespoons lime juice
1 teaspoon water
2 tablespoons vegetable oil
In a bowl large enough to hold the beef, combine the sugar, 1 teaspoon of black pepper, soy sauce, and garlic. Add the beef and toss to coat. Cover and let marinate for 30 minutes.
In a small serving dish, combine the remaining black pepper, the lime juice, and the water; set aside.
In a large sauté pan, heat the vegetable oil over medium-high heat. Add the beef cubes and sauté for 4 minutes for medium-rare.
This dish may be served either as an appetizer or a main dish. For the appetizer, mound the beef on a plate lined with lettuce leaves with the lime sauce on the side. Use toothpicks or small forks to dip the beef into the lime sauce. For a main dish, toss the beef with the lime sauce to taste. Serve with Jasmine rice.
Serves 4
This simple marinade is so good that even though the lime sauce is a breeze, the meat is equally good without it. If you don't have any beef on hand, use pork tenderloin instead.
Red Curry Cambogee
4 dried Thai bird chilies, stemmed and seeded
1 cup boiling water
4 tablespoons sweet paprika
2 tablespoons vegetable oil
4 cups Lemongrass Curry Sauce (recipe follows)
Break the dried chilies into pieces and place them in a small bowl. Cover with the boiling water and let sit until soft, about 15 minutes.
Place the chilies, their steeping water, and the paprika in a blender. Process to form a thin paste.
Heat the vegetable oil over medium-high heat in a wok. Add the chili paste and stir-fry until it begins to darken. Remove from heat and set aside.
Place the Lemongrass Curry Sauce in a medium-sized saucepan. Stir in half of the chili paste and bring to a boil. Reduce the heat and let simmer for 5 to 10 minutes. Check the flavor of the sauce, adding more chili paste if needed.
Yields approx. 4½ cups
This Cambodian sauce is a hotter version of the Lemongrass Curry Sauce. It makes a great base for beef dishes.
Lemongrass Curry Sauce
cup chopped lemongrass, inner core only
4–5 cloves garlic, chopped
1 teaspoon minced ginger
1 teaspoon turmeric
1 jalapeño chili, stemmed and seeded
3 small shallots, coarsely chopped
3 (14-ounce) cans coconut milk
3 (2-inch-long, ½-inch wide) pieces lime peel
¼ teaspoon salt
Place the lemongrass, garlic, ginger, turmeric, chili, and shallots in a food processor; process to form a paste.
Bring the coconut milk to a boil and add the lemongrass paste, lime peel, and salt. Reduce heat and let simmer for 30 to 45 minutes. Remove the lime peel.
Yields approx. 4 cups
Thailand's influence on Cambodian cuisine is evident in this sauce. Try it over fish or chicken with a side of Jasmine rice.
Sweet-and-Sour Vegetables
1 cup sliced carrots
1 large green pepper, seeded and cut into bite-sized pieces
1 onion, sliced
2 cloves garlic, crushed
1 teaspoon grated ginger
1 cup water, divided
4 cups broccoli
6 green onions, trimmed and cut into 1-inch lengths
1 cup unsweetened pineapple juice
¼ cup rice vinegar
2 tablespoons soy sauce
cup brown sugar
2 tablespoons cornstarch
1 cup fresh pineapple chunks
Place the carrots, onion, green pepper, garlic, and ginger in a large saucepan with ½ cup of the water. Bring the water to a boil and let cook for 5 minutes, stirring frequently.
Add the broccoli, green onions, and the remaining ½ cup of water. Bring the water to a boil; reduce the heat, cover, and let simmer for 5 minutes.
Meanwhile, in a small bowl, thoroughly combine the pineapple juice, rice vinegar, soy sauce, brown sugar, and cornstarch.
Add the pineapple juice mixture and the pineapple chunks to the wok. Increase the heat to medium and cook, stirring constantly, until the sauce thickens.
Serves 6
A medley of vegetables, this dish is heavily influenced by Cambodia's northern neighbor, China. You can serve these as an accompaniment or as a main dish over rice.
Minted Vegetables
2 teaspoons vegetable oil, divided
4 medium carrots, peeled and cut into thin slices
1 medium onion, cut into 1-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
3 cups broccoli pieces
3 cups thinly sliced red cabbage
½ cup vegetable broth
Salt and pepper to taste
3–4 tablespoons chopped mint
In a large skillet, heat 1 teaspoon of vegetable oil over medium-high heat. Add the carrot slices, onion, and bell pepper; sauté for 5 minutes.
Add the remaining teaspoon of oil, the broccoli, the cabbage, and the vegetable broth. Continue to sauté until the vegetables are done to your liking, about 10 minutes for tender-crisp.
Season to taste with salt and pepper. Stir in the chopped mint.
Serves 6
Nothing fancy, just a burst of minty freshness with each bite.
Shrimp “Pâté”
1¼ cups minced shrimp
½ teaspoon salt
1 teaspoon sugar
¼ teaspoon white pepper
1 red chili, seeded and finely minced (optional)
2 tablespoons vegetable oil
8 (4-inch) pieces sugarcane Sweet-and-sour or other favorite dipping sauce
Preheat oven to 375 degrees.
Place the shrimp, salt, sugar, white pepper, and chili in a food processor; process until smooth.
Drizzle in 1 to 2 tablespoons of the vegetable oil. Process the shrimp mixture until it reaches the consistency necessary to make a meatball, using more or less oil.
Divide the shrimp mixture into 4 equal parts.
Using your hands, mold a “shrimp ball” around the center of each of the sugarcane pieces.
Place the “skewers” on a baking sheet and roast for approximately 20 minutes. If you prefer them a bit more browned, broil them (after they are done baking) until the desired color is reached.
To serve, spoon some of the sweet-and-sour sauce into the middle of 4 plates. Place the sugarcane “skewer” on top of the sauce.
Serves 4
Although not really a pâté in the traditional sense, you can still see the French influences in this dish. The ground shrimp is made into an almost mousse-like concoction that is slow-roasted—perfect with a glass of Chablis.
Vietnamese Pork Sticks
For the pork:
1 pound lean ground pork
6 large water chestnuts, minced
1 clove garlic, minced
1 green onion, trimmed and minced
1 tablespoon soy sauce
2 teaspoons vegetable oil
1¼ teaspoons lemon juice
1 (½-inch) piece ginger, peeled and minced
¼ teaspoon sugar
¼ teaspoon Chinese hot chili oil
teaspoon salt
12 bamboo skewers, soaked in water
12 Boston or leaf lettuce leaves
½ cup chopped cilantro
½ cup chopped mint
½ cup chopped basil
For the dipping sauce:
½ cup soy sauce
5 tablespoons lemon juice
3 tablespoons water
2 garlic cloves, minced
1 (1-inch) piece ginger, minced
2 teaspoons sugar
1 teaspoon oyster sauce
Pinch of cayenne pepper
To prepare the pork: In a large bowl, use your hands to thoroughly combine the ground pork, water chestnuts, garlic, green onion, soy sauce, vegetable oil, lemon juice, ginger, sugar, chili oil, and salt.
Divide the mixture into 12 portions. Shape each portion into a cylinder about 3 inches by 1 inch. Carefully insert a bamboo skewer through each cylinder lengthwise. Set aside.
Place the lettuce leaves, cilantro, mint, and basil in 4 separate serving bowls. Refrigerate until ready to serve.
To prepare the dipping sauce: In a small saucepan combine all the sauce ingredients. Bring the mixture to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove the sauce from the heat and let cool.
Prepare a charcoal or gas grill. Place the skewers in a grill basket, making sure they are firmly held but not squashed. Grill the skewers until the pork is cooked through and the outside is crispy, about 10 to 15 minutes, turning the basket frequently.