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| THAI DISHES WITH SPECIAL SAUCES |
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| A.) SATAY PORK: |
| 1 1/2 lbs. pork loin, thinly sliced, and cut into 1/2" x 2" strips; 2 tsps. sugar; 1 tbl. nuoc mam; 1 1/2 tsp. yellow curry powder or paste; 1/4 tsp. pepper; 1 1/2 cups coconut milk; 4 tbls chunky peanut butter; 2 more tsps. nuoc mam: |
| 1.) In a large mixing bowl, combine the first five ingredients. Mix well, cover, and refriger- for 4 hrs., or overnight. 2.) In adeep saucepan, mix remaining ingredients. Bring to a boil over high heat, stirring constantly until well mixed. Place in a bowl, cover and refrigerate. 3.) Soak 12 small bamboo skewers in water for 1/2 an hr., or until ready for use. 4.) Pre-heat oven to broil. Thread pork onto skewers accordian style. When oven is hot, broil pork for 8 - 10 mins., until done, turning often so all sides are cooked evenly. 5.) Serve hot with bowls of the coconut/peanut butter sauce for dipping. Satay is great with the following cucumbers in sauce. Serves 4. |
| B.) CUCUMBERS IN SAUCE: |
| 1/2 cup of white vinegar; 1 cup sugar; 1 tsp. salt; 1 cup cucumbers, peeled and thinly sliced: |
| 1.) In a medium saucepan, combine vinegar, sugar, and salt. Bring to a boil over high heat. Stir until sugar dissolves. Remove from heat and let cool, uncovered, to room temp. 2.) Pour sauce over cucumbers immediately before serving. Serves 4. |
| C.) THAI PORK MEATBALL DUMPLINGS: |
| I. PASTE: |
| 15 cloves of fresh, minced garlic; 1 tsp. fresh ginger root, minced; 1 tsp. fresh crushed black pepper corns; 1 tbl. palm sugar; 1 - 2 tsp. nuoc mam; 1/2 cup chopped cilantro; PUT ALL OF THE ABOVE INGREDIENTS INTO A FOOD PROCESSOR TO MAKE A PASTE. |
| II. MEATBALLS: |
| 1 lb. grnd. pork; 2 tsps. nuoc mam; 4 cloves minced fresh garlic; 1 tsp. corn- starch: MIX TOGETHER WELL AND FORM INTO BALLS ABOUT 1" IN DIAMETER. |
| III. BROTH: |
| 1 can of chicken broth and an equal amount of water; 1/2 cub of woodear mush- rooms, cut into strips; 1 pkg. bean thread vermichelle, soaked in warm water for 15 mins., then chopped; the pre-made pork meatballs: COMBINE ALL INGREDIENTS IN A SOUP POT, LET SIMMER FOR 10 TO 15 MINS. THEN STIR IN THE PASTE AND MIX WELL AND SERVE. |
| D.) THAI GRILLED PRAWNS: |
| 8 - 10 lrg. fresh water prawns; 1/2 tsp. ea., of salt, pepper, & sugar; 1/4 cup of olive or peanut oil; |
| 1.) Place prawns in a small bowl and lightly sprinkle with the salt, pepper, and sugar mix- ture. Let stand covered for 10 - 15 mins., in the refrigerator. 2.) Put prawns on bamboo skewers -(2 prawns per skewer)-brush lightly with the oil, and grill untill done. Serve on a bed of green papaya salad. |
| E.) THAI GRILLED STEAK: |
| USE ANY TYPE OF STEAK (RIB EYE WORKS BEST) USE ABOUT 3 4 STEAKS. 1/4 cup soy sauce; 1/8 cup of nuoc mam; 1 tbl. brown sugar: |
| 1.) In a large bowl, mix together all of the above ingredients. Place the steaks into the bowl and marinate for 45 mins., to 1 hr., in the refrigerator. Then sear the steaks well on both sides before cooking slowly until done. |
| DIPPING SAUCE FOR THE THAI GRILLED STEAK: |
| 5 dried red chilis; 1 tbl. palm sugar; 1/4 cup fresh lime juice; 2 chopped green onions; 1 tbl. nuoc mam; 1 tbl. soy sauce; 1 tbl. ground roasted raw rice: |
| Mix all of the above ingredients together in a small bowl. Serve the steaks with steamed rice, garnished with green onions, chopped cilantro, and thin sliced lime wedges. |