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| TAI COOKING |
| THAI STAPLES |
| I. NAM PLA PRIG - ( See Nuoc Cham in Vietnamese Cooking, for ingredients): II. KOW - ( Rice, long-grain or jasmine): III. GUAY TEOW - [Goo-ay Tee-ow] - ( Rice Noodles): |
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| Flag of Thailand |
| THAI NOODLE DISHES |
| A.) KA NOM JEEN SOUR NAM [ Kah Noom Jeen Sour Nawm]: Pineapple/Fish/Noodles: sole, cod, haddock, or any firm white fish can be used. |
| 2 lbs. fish fillets, cut into bite-sized pieces; 1 lb. fresh or frozen squid, cut into small pieces; 1/2 lb. fresh medium-size shrimp, shelled and deveined; 2 cloves minced fresh garlic; 1 tsp. minced fresh ginger; 1 20oz. can crushed pineapple, drained; 3 tbls. vegetable oil; 1 cup coconut milk; 2 tsps. nuoc mum, ( fish sauce); 1/8 tsp. pepper; 1 tsp. sugar; 1/8 tsp. red pepper; 4 servings cooked rice noodles; fresh mint & cilantro for garnish: |
| 1.) Heat oil in a large wok or frying pan over high heat for 1 min. Add fish, squid, shrimp, garlic, and ginger. Cook. stirring constantly, for 3 mins., or until fish becomes white. 2.) Add pineapple, coconut milk, nuoc mum, pepper, sugar, and red pepper and stir well. Cook, stirring constantly, for 2 mins., or until fish flakes easily. 3.) Serve over rice noodles, garnished with fresh mint and cilantro. Serves 4. |
| B.) GUAY TEOW NUA [ Goo-ay Tee-ow New-ah] Beef Noodles: Thinly sliced pork may be substituted for the beef. |
| 3 shatake mushrooms; 1 1/2 tsps. cornstarch; 1/4 cup chicken broth; 3 tbls. vegetable oil; 1 lb. sirloin tip, sliced thin; 1/2 onion, sliced thin; 2 cloves fresh minced garlic; 2 cups fresh broccoli, chopped (thawed frozen broccoli may be used; 1 tsp. soy sauce; 1 tsp. nuoc mum; 1/8 tsp. pepper; 4 servings of cooked rice noodles: |
| 1.) In a small bowl, soak the mushrooms in hot water for 15 mins. Drain well, discard stems, and shred mushrooms. 2.) In another small bowl, mix together cornstarch and broth. Set aside. 3.) In a wok or large skillet, heat 2 tbls. oil over high heat for 1 min. Add meat and cook, stirring constantly, for 2 - 3 mins., or until beef is tender and nearly brown. Place meat in a bowl and set aside. 4.) Wash the pan and dry thoroughly, then heat 1 tbl. oil over high heat for i min. Add onion and garlic, cook, stirring constantly, for 2 mins. Add broccoli and stir well. Stir corn- starch/broth mixture and add to the vegetables. Cover, reduce heat to low, and simmer for 2 - 3 mins., or unti broccoli is crisp-tender. 5.) Add mushrooms, soy sauce, nuoc mum, pepper, and meat. Cook uncovered, over me- dium heat, stirring frequently, for 1 - 2 mins. Serve hot over rice noodles. Serves 4. |
| THAI SALADS |
| A.) SA-LAT TANG GUA - [ Sah-laht Tang Goo-ah] : |
| CUCUMBER SALAD: |
| 6 cherry tomatoes; 2 green onions, chopped; 2 cucumbers, peeled and chopped; 2 tbls. nuoc mam; 1/4 tsp. crushed red pepper; 2 tbls. lime or lemon juice; 2 tbls. sugar: |
| 1.) Combine all ingredients in a large bowl. Mix well and serve cold or at room temp. Ser- ves 4. |
| B.) SA-LAT PAK SA-PIN-ACH - [Sah-laht Pawk Sah-pin-ach] : |
| SPINACH SALAD: |
| 1 whole chicken breast; 1 1/2 tbls. nuoc mam; 3 tbls. sugar; 3 tbls. lime or lemon juice; 1/8 tsp. red pepper; 3 cups shredded fresh spinach; 1/2 cup chopped roasted peanuts; 1/2 cup shredded carrots: |
| 1.) Rinse chicken breast under cool running water. Place in a large saucepan with enough water to cover, and bring to a boil. Cover, reduce heat to low, and simmer for 30 mins., or until chicken is tender. 2.) Remove chicken from the pan. Place on a plate and allow to cool for 15 mins. When chicken is cool, remove meat from bones and shred into small pieces and place in a large bowl. |
| Now that we have eaten our way through China, Ja- pan, and South Korea, it is now time to head to South- east Asia, where both the climate and the food begin to heat up. Our first stop is Thailand, formerly known as Siam, made famous in the Broadway play and movie; "THE KING AND I", and the book titled: "Anna and the King of Siam". Get ready for hot humid days, warm balmy nights, swaying palm trees, the beautiful green of the country side, and delicious spicy food. |