Category Archives: Thailand

Thai Beef Salad

This quickly became a family favorite after my Thai friend, Paunnee, had us over for a cooking lesson and then our family’s enjoyed the meal together. It’s so so so easy! I’ve looked at other recipes out there and they all look so much more involved than the one I make but my Thai friend taught me and she should know right? Plus, I’m all about easy!! I didn’t write down exactly what we did so I’ve adapted a few things on my own but the ingredients are the same.

Thai Beef Salad

*Good fresh, crispy lettuce or Chinese cabbage

*Quality boneless steak (get a lot, the meat will go fast!)
Sprinkle with sea salt and lime juice, broil and slice very thin. Drizzle the juice from the beef back on top of the beef after cooking.

*Chopped Coriander (Cilantro). If you can find it, use Thai/Vietnamese Coriander. Image is below.

*Purple onions (sliced thin and gently massage with sea salt in a ziploc)
*Chopped spring onions
*Sliced cucumbers
*Limes (You’ll need a lot of limes for this dish. In Singapore I could find seedless limes and that was nice but I haven’t seen them in Texas.)

Build your salad with the lettuce on a large plate (or individual plates if you prefer), then sliced beef, then top with cucumbers, chili’s, coriander, spring onions and lime juice.

Optional ingredients:
Tomatoes
Chopped red chili’s (I put these on the side for those who would like to add heat)
Mint (I don’t use mint but a lot of recipes do)

Thai/Vietnamese Coriander

Thai/Vietnamese Coriander

February 2011 072

Share and enjoy!!

Tom Kha Gai

Tom Kha Gai (chicken and coconut soup)

submitted by: Andrea Stunz from Jenny M.

I got this Thai recipe from a friend from South Africa who I met in Singapore who lives in Vietnam. How’s that for breaking cultural barriers? šŸ™‚ It’s “zero spicy” as they say in Singapore, if you don’t add the chilies, that is.

It’s really easy and has the Thai flavor that I love so much without the heat. You just HAVE to try it!

3-4″ peeledĀ fresh ginger (cut into Ā pieces large enough to remove before serving or eat around). Can use ginger powder in a pinch. If you use ground ginger, start with 1/2 tsp and taste as you go. Ginger powder is not consistent in flavor and pungency.

4-5 fresh kaffir lime leaves. Because I love the flavor of these, I use a whole jar of the dried leaves (.09 ounce Thai Kitchen) that I buy from on Amazon.com. Fresh were so easy to find in Singapore but I can’t find themĀ here. The dried leaves don’t have as much flavor as the fresh so it will take more.

2 cansĀ of good coconut milk. I prefer Arroy D brand and Thai Kitchen because they have a little of the cream on top and it doesn’t have chemicals or preservatives in it. But there are several good brands out there. Just check the ingredients before you buy.

2 cups of chicken stock (I use organic, free range, hormone free, etc.)

3 large (or 4 if you want it more meaty) boneless, skinless chicken breasts cut into chunks or thin slices. (I usually cook up extra chicken when I’m cooking chicken and slice it up and freeze it.)

1 cup sliced white button mushrooms (if desired)

1-2 tsp finely chopped red chilies (if desired). Another option for heat seekers is to have these or dried red chilies on the side.

2-4 TbspĀ fish sauceĀ Start with 2 and add more to taste. Too much of this will ruin your whole pot.

2 tsp brown sugar, coconut palm sugar or rock sugar

1-2 tsp sea salt (to taste)

2 stalks lemongrassĀ Cut into 3-4″ pieces and pound with the butt of your knife to release the juices. The soup will work ok without this if you can’t find it. I now buy a lot of it when I go to the Asian market and cut it up and freeze it.

3-4 Tbsp lime juice (juice of about 3 of the limes)

choppedĀ cilantroĀ for garnish

chopped green onion for garnish

Time saving tip from my Thai friend: Chop up a lot of cilantro and green onion and mix together and freeze it.

1. Combine ginger, lemongrass, kaffir lime leaves, coconut milk and stock in a pan, bring slowly to the boil and simmer uncovered over low heat for 10 minutes, stirring occasionally.

2. Ā Add chicken pieces, mushrooms and chilies and simmer until chicken is done, about 20 minutes.

3. Ā Stir in fish sauce, brown sugar, and lime juice.

4. Taste. If it needs a little something, add a little bit more fish sauce or maybe more lime. Thatā€™ll probably do the trick.

4.Ā  Remove lemongrass, kaffir leaves and ginger if desired. You can tell your guests to eat around them – that’s what they do in Thailand. šŸ™‚

5. Ā Sprinkle with cilantro and green onion.

Serve immediately, with steamed jasmineĀ rice (wash 3 times before steaming the rice)

Thai Cashew Chicken

This recipe is a combo of several different recipes I found so I guess I don’t really have to give credit to any one person. But I did take the original recipe from my friend Jennifer and then changed and added ingredients in it to make it like one that I like to eat out in Singapore. Often, when you order cashew chicken, the chicken is breaded. This one is not and I like it better that way. Makes it easier and healthier too!

The picture above was my first attempt. I used raw cashews and even with the wok roasting, they turned out too soft. I also would have added bell peppers and sauce so I included them in the recipe below. Just imagine they’re in there.

Here is a picture of a laterĀ version with the bell peppers in it. They weren’t completely cooked yet so they will lose a little bit of the vibrant colors once it’s finished cooking. This pictures shows about a triple-sized recipe. I was making some for us and some to take to friends.

IMG_4118

Thai Cashew Chicken – submitted by Andrea Stunz (and friends)

All of the ingredients are easy to find at most Singapore grocery stores but I bought most of mine at The Golden Mile Complex. In the US, you can find the ingredients in most stores as well.

Note: If you want more of any ingredient then customize it to your taste. I like more cashews and chicken and I usually add a little more sesame oil for flavor. If you add more meat, nuts and veggies, you’ll probably need to add a bit more of the sauces as well.

1/3 cupĀ vegetable oil (I use coconut oil with a little bit of sesame oil)

1/2 cup roasted unsalted cashews (raw cashews tend to turn out too soft)

1 tbsp chopped garlic

2 diced large chicken breasts (5-6 chicken tenders)

2 TBSP soy sauce (I use gluten free coconut aminos or Tamari)

2 TBSP fish sauce

2 TBSP oyster sauce (I use Thai Kitchen brand gluten free)

4 diced dried red chili peppers (or less if you donā€™t want it spicy)

2 tsp sugar

1/2 bunch green onions, diced

3 bell peppers, red, green, yellow, sliced (not too small)

Whole purple onion chopped in quarters

Add fresh diced red chili peppers on top for more heat. I add just a little bit for flavor but not heat. Those who want it spicy can add more to their own plate.

In a wok, Ā heat oil and add diced garlic and onions. Ā Saute’ for a few minutes and then add chicken. When chicken is cooked, add soy sauce, oyster sauce, fish sauce, sugar, and chili peppers.Ā  Add roasted cashews, bell peppers and green onions.Ā  Taste.Ā  You might want to add a bit more sugar and/or soy sauce if the fish sauce taste is too much for you.Ā  This recipe doesn’t make it very saucy so if you want more sauce, add a little chicken broth, water and corn starch if you want to thicken it up. Taste it again to make sure you don’t need more soy, fish or oyster sauce.

Feeds about 4-5 people.

Serve it with steamed Thai Fragrant Rice Ā or Sticky Rice (not sweet) and Thai Sweet Chili Sauce.

As I was typing up this recipe, my friend, Jennifer, that I mentioned above emailed me this link. She just made it and said she didn’t change a thing. It is really alot like what I have above but in a much neater package with better pictures. šŸ™‚

Make a little extra sticky rice and cook up some coconut cream/sugar syrup for dessert with maybe a little roasted coconut on top. Yum!! Or just some sliced mango

Tom Yum Soup

After My Thai Cooking Lesson, I pretty much failed at the Green Curry Chicken but I tried the Tom Yum Soup and it worked out pretty well. With the pre-made Tom Yum paste my friend PaunneeĀ uses, it’s really pretty easy to put together. I’ll put the photos of the ingredients at the end of the post.

You can use this same basic recipe adding chicken instead of prawn for Tom Yum or you can use chicken and coconut milk and eliminate the Tom Yum paste to make Tom Khaa. I did use chicken this time that I made it because I didn’t have the time to go find fresh prawn. I liked the chicken but I think prawn or a good white meat fish would be better. Tom Yum is more of a seafood flavored soup.

Tom Yum Soup
submitted by AndreaĀ and Paunnee

Ingredients:
10-15 Jumbo Shrimp (Prawn) peeled and de-veined
AboutĀ 5-6 Kaffir Lime Leaves
1-2 stalks of lemon grass (wash and cut in 3-4″ pieces)
3 cloves of minced garlic
About 1 ” of peeled and sliced Galangal root
2-3 washed Coriander roots (root from Cilantro) Save the coriander leaves for garnish.
Generous handful of Shitake or Oyster mushrooms (washed and cut up)
2-3 TBSP of Tom Yum Paste (start with a little and add until taste and spice is like you like it)
2 tbsp Fish Sauce
1-2 tsp sea salt
2 tsp sugar
2 seedless limes (garnish)

Note: You won’t eat the lime leaves, lemongrass or galangal root.

To Cook:
In a large stock pot, add 4-5 cups of water, limeĀ leaves, lemongrass stalks, garlic, root slices and sit (no heat) for an hour or two for flavors to combine.

About an hour before you’re ready to serve, prepare the prawn. If you’re cooking with chicken, you’ll need to start the chicken early to make sure it has time to cook. Cut the chicken in decent sized chunks. If using prawn, they will go in right at the end since they don’t take much time at all to cook.

So you’ll heat up your water with all the good smelling/tasting stuff inside and then begin adding the paste a little at a time. Get the heat and the flavor like you prefer and just before serving, add the prawn. Don’t stir it too much at this point, just sort of turn the prawn a little so they don’t fall apart.

Serve with steamed Thai Fragrant Rice and you have a wonderful meal. I also madeĀ a vegetable stir fry to go with it.Ā I’ll get that recipe up soon.

Mango Sticky Rice

I posted recently on our family blog about how a sweet friend from Thailand had me over and taught me how to cook some of our favoriteĀ local Thai dishes. Among those dishes was Mango Sticky Rice. She didn’t really use a recipe so I’m going to give you one that I came up with after I made it on my own.

For the sauce, you really should use the head milk from freshly grated coconut (Tekka Market for $5/kilo) for the sauceĀ but after my Green Curry Chicken first attempt fiasco I didn’t have any left so I used a coconut cream from the grocery store and it was still really delicious. I’ll post photos of the supplies andĀ ingredients at the end of the post.

So here it is.Ā When you try it out, let me know if it works for you or if something in the recipe should be altered or written more clearly.

Mango Sticky Rice
submitted by Andrea Stunz via Paunnee

Supplies you’ll need:
Glutinous Rice cooking set (About $8 SGD at the Golden Mile Complex)
Ā 
Ingredients:
2-3 cups uncooked Glutinous Rice
2-3 really sweet mango’s
200ml (or 7-8 oz) Coconut milk (the head) or processed coconut cream
Caster/Granulated sugar (start with 1/4 cups and keep adding until it’s as sweet as you like it.)
1 tsp Sea Salt

Cooking the rice:
Soak the rice overnight or for at least 3 hours. Do not skip this part. When you’re ready to cook it, wash the rice 3 times. Bring the water to boil in the lower pan and place the drained rice in the cooking basket above. Put a lidĀ from one your cooking pots over the rice and allow it toĀ steam completely untouched for 30 minutes. While the rice is cooking you can make the sauce.

After 30 minutes place the rice in your serving bowl and begin to pour the sauce over it a little atĀ a time. Cut in the sauce rather than stirring so the rice does not become too damaged. The rice will start to soak in the sauce and become really glossy. Reserve some of the sauce to pour over your rice and mango just before serving.

Cooking the sauce:
Put the coconut milk or cream in a small saucepan, add sugar and salt and bring to a low boil. Stir it occasionally until it thickens up a little, maybe about 7-10 minutes. The sauce should be very sweet. It absorbs into the unsweet rice so it needs to be very sweet. Set it aside until you’re rice is finished cooking. It does need to be hot when pouring in over the rice, though. Cut in the sauceĀ a little at a time so it absorbs into the rice. Save a little bit of the sauce out to pour over when serving.

Keep the finished sticky rice covered until you’re ready to serve it. It will continue to get a little more of a glossy look.

You can sprinkle a few roasted sesame seeds over the top if you like.

Enjoy!! It is super delicious and really very easy. Your family and/or guests will think you slaved for hours. šŸ™‚

This is a pretty good post that I used when I was making mine for the first time. I used more sugar than she did. šŸ™‚