Pak Bung Loy Fa (Stir Fried Greens)
Khaifu Sai Farang Paeng (Omelettes)
-Begin Recipe Export- QBook version 1.00.14
Title: Khaifu Sai Ahahn Farang Paeng (Omelettes)
Keywords: Snacks, Omelettes, Eggs, Thai, Colonel
KHAIFU SAI AHAHN FARANG PAENG (OMELETTES)
=========================================
The title of this snack is my Sister-in-Law's idea of a joke -- in
Thai it means "an omelette made from expensive foreign food" -- the
expensive food in question being Spam and corned beef. These are,
however, grossly expensive in Thailand costing several dollars a can
(this meal would cost a laborer several days wages).
INGREDIENTS:
1 tin of Spam
1 tin of corned beef
1 tablespoon of fish sauce
1 tablespoon of sweet soy
1 tablespoon of prik phom (powdered red chili)
1 tablespoon of garlic
1 tablespoon of ginger
1 tablespoon of shallots
1 teaspoon of red prik chi fa (jalapenas)
1 tablespoon of green prik chi fa
FOR THE OMELETTES:
3 duck eggs
3 teaspoons of fish sauce
METHOD:
Take a medium tin of corned beef and break it up with a fork. Take a
similar sized tin of Spam, and cut it into small dice. Combine.
This should give you about a cup of meat.
Add 1 tablespoon of fish sauce, and 1 tablespoon of dark sweet soy,
and stir in 1 tablespoon of prik phom (ground red chilies).
Leave to marinade for about an hour.
Beat 3 duck eggs, with three teaspoons of fish sauce.
Now in a wok saute 1 tablespoon of garlic, 1 tablespoon of ground
ginger, and 1 tablespoon of shallots (purple onions).
Add the marinated meat, and stir fry until the meat begins to turn
brown. Add 1 tablespoon of chopped red and 1 tablespoon of chopped
green prik chi fa (Thai jalapenos)
Stir the meat mix, to amalgamate the ingredients and if desired, add
freshly cracked black pepper to taste.
In a 10-inch omelette pan, fry half the egg mix. When it is set on
the pan side, spoon half the meat mix neatly into the center in a
rectangular shape, and fold the edges of the omelette over the meat
to form a parcel. Flip it over and fry until sealed and the egg is
cooked through. Similarly cook the other half of the mixture.
Cut each omelette in two, and serve with other snack foods (such as
pad Thai, pad mi Korat, som tam).
From: "Colonel I. F. K. Philpott"
Colonel Ian F. Khuntilanont-Philpott
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Guayteaow Pad Si Iew (Stir Fried Noodles)
-Begin Recipe Export- QBook version 1.00.14
Title: Guayteaow Pad Si Iew (Stir Fried Wide Noodles)
Keywords: Side Dish, Noodles, Thai, Colonel
GUAYTEAOW PAD SI IEW (STIR FRIED WIDE NOODLES)
==============================================
This is essentially a luncheon dish - the Thai equivalent of fast
food.
MARINADE
2-3 cloves of garlic, crushed
1 medium egg (preferably a duck's egg) beaten
1 tablespoon cornstarch
1 tablespoon rice wine
1 tablespoon oyster sauce
1 tablespoon palm sugar
1 tablespoon sesame oil
1 teaspoon freshly ground black pepper.
Combine this and then marinade 8 ounces (250 grammes) of beef,
sliced very thinly, for about an hour.
INGREDIENTS:
X marinaded beef (baove)
8 ounces sen yai (wide rice noodles)
1 tablespoon fish sauce
1 tablespoon palm sugar
1 tablespoon oyster sauce
1 cup broccoli florets
X little thinly sliced carrot (optional)
X little thinly sliced chinese celery (optional)
Boil the sen yai in water until tender.
Stir fry the beef in a medium hot wok until nearly cooked (because
the beef is very thinly sliced this does not take long!) Add the
remaining ingredients, and continue to stir fry until the sauce is
reduced to a consistency you like and the beef is cooked but not
overcooked.
From: "Colonel I. F. K. Philpott"
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Khai Pad Gaprao (Chicken With Holy Basil)
-Begin Recipe Export- QBook version 1.00.14
Title: Khai Pad Gaprao (Chicken With Holy Basil)
Keywords: Main Dish, Chicken, Thai, Colonel
KHAI PAD GAPRAO (CHICKEN WITH HOLY BASIL)
=========================================
This is a quick and easy dish to make. The holy basil has a "hot
peppery" taste, but if you can't get it then the standard european
basil is a reasonable substitute, though you should add a little
freshly ground black pepper in this case.
Prik chi fa - called the Thai jalapena is the best chili to use, but
if you can't get it standard Mexican jalapenas will do very well as
a substitute. Canned jalapenas are comparatively bland however.
INGREDIENTS:
2 tablespoons chopped garlic
2 tablespoons chopped shallots
2 tablespoons chopped mixed red & green
jalapenas (prik chi fa)
1 teaspoon green peppercorns, whole.
1/4 cup fish sauce
2 tablespoons palm sugar
1 cup coarsely chopped holy basil leaves (bai gaprao)
Optionally you can add a medium "spanish" onion, cut into rings,
quartered and seperated. Or you can use sliced green onions, or a
combination.
1 pound ground or minced chicken
METHOD:
(My wife chops the chicken with a pair of cleavers, and I can't bear
to watch... you can of course use a meat grinder or a food
processor)
The garlic, shallots, peppers and peppercorns are ground together in
a mortar & pestle or a food processor. In a hot wok, with a little
cooking oil, briefly stir fry this paste to bring out the flavour
and aroma. add the remaining ingredients and continue to stir until
the chicken is cooked through.
SERVING:
For luncheon pad bai gaprao can be served over plain rice, or over a
fried egg or egg crepe, placed on the rice. For dinner it goes well
with the hot and sour tom yum soups, as well as curries and other
Thai food.
Add the usual Thai condiments (chilis in fish sauce (prik nam pla),
ground chillis (prik phom) and sugar), as well, perhaps as ground
black pepper.
VARIANTS:
It can be made with chopped pork, or even a chopped beef base,
though of course the flavours are quite different. You can also
experiment with replacing the meat with hard tofu marinated in a
mixture of sweet soy, fish sauce and ground ginger, say, or a
vegetable mix of your choice (I like to mix broccoli and cauliflower
florets, with julienned carrots and wing beans), to make a
vegetarian pad bai-gaprao.
From: "Colonel I. F. K. Philpott"
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Yam Nuea (Tossed Beef)
-Begin Recipe Export- QBook version 1.00.14
Title: Yam Nuea (Tossed Beef Salad)
Keywords: Salads, Meats, Beef, Thai, Colonel
YAM NUEA (TOSSED BEEF SALAD)
============================
Yam Nuea literally means "tossed beef". This is a simple beef
"salad", and can be eaten hot or cold. Consequently it can be made
with left over Sunday roast...
This should be on the hot side of neutral, but really is more spicy
than "hot" per se. However it is normal to add sunstantial amounts
of hot condiments to it to suit yourself (see the section on
condiments below).
INGREDIENTS
1 pound tender beef - barbequed steak is good, but any beef can
be used.
This is cut into eigth inch thick slices, and then into bite sized
pieces. Remember this is probably going to be eaten without utensils, so
Be dainty :-)
SALAD:
1/4 cup sliced onions, separated
2 tomatoes, wedged
1/4 cup sliced (Thai) cucumber
1/4 cup thinly sliced mixed prik ki nu (red and green birseye or
dynamite chilis).
SAUCE:
1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon sweet dark soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander/cilantro (including the roots)
1/4 cup chopped green onions (spring onions)
1/4 cup chopped shallots (purple onions)
1 tablespoons sesame oil
1 tablespoon chili oil
Bar-B-Q the beef, and thinly slice it into bite sized pieces,
combine with the salad ingredients, and mix the sauce and toss the
whole.
SERVING:
Serve with sticky rice, a leafy vegetable (lettice or Chinese
Leaves...), condiments (below) and dipping sauce (below).
CONDIMENTS:
This is one to test the fortitude of the strong - well seriously it
isn't "destroyed" by adding hot extras. The usual condiments apply:
chilis in fish sauce (prik nam pla), chilis in vinegar (prik dong),
ground chilis (prok phom), sugar and the every popular msg. You can
also add fish sauce, dark sweet soy, and hot chili sauce if you
wish.
DIPS:
A useful "auxiliary dipping sauce" is made by mixing one part dark
soy with one part Worcestershire sauce, one part fish sauce and one
part hot mustard.
Another dipping sauce is the following (known as nam prik narok in
Thai, I've seen it translated as "Hell Fire Sauce" in English.
X oil to deep fry
2 pound of filleted white fleshed freshwater fish
1 cup green prik ki nu
1 cup red prik ki nu
1/2 cup garlic
1/2 cup shallots
3 tablespoons shrimp paste
1/4 cup fish sauce
3-4 tablespoons palm sugar.
Flake the fish and deep fry until the flakes turn golden brown. Chop
the chilis, shallots and garlic, then [charcoil] broil them briefly
and beat the ingredients together in a mortar and pestle or food
processor to form a smooth paste. Place in a small saucepan or wok,
and cook on medium high until the mixture forms a bubbling paste.
The resultant sauce paste may be stored, when cold, in a tight
fitting jar, for several weeks.
VARIANTS:
This can also be made with pork (yum moo), or even with shrimp (yum
khoong). An interesting variant is to use thinly sliced luncheon
meat or even SPAM(tm). I have also made it with the "pressed meat"
sandwich products available in US supermarkets. Vegetarians can
experiment with using a julienned vegatable mix inplace of the meat.
From: [email protected] Colonel I. F. K. Philpott
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Som Tam ISan (Papaya Salad)
-Begin Recipe Export- QBook version 1.00.14
Title: Som Tam Isan (Papaya Salad)
Keywords: Salads, Papaya, Thai, Colonel
SOM TAM ISAN (PAPAYA SALAD)
===========================
This is a typical isan (north east) dish. It can be made with or
without the plara (pickled mud fish). Potential cook are warned:
this ingredient smells foul! but it does taste nice.
Som tam is a basic "salad" style dish, eaten as a snack.
The pickled mud fish is sold in bottled form in asian markets: take
some of the fish, add a little fish sauce, and place it in a muslin
bag and squeeze as much fluid as possible from the fish. (you can
use the fish themselves, but they are raw, albeit pickled, and their
is some risk from parasites. If you use the fish paste itself I
suggest you first microowave it to ensure it is safe to eat! If you
are squeemish then sterilize the liquor also. If really squeemish,
the ingredient is optional ...)
INGREDIENTS:
1 ea papaya (paw-paw) julienned.
X equal quantity of red prik ki nu (birdseye or dynamite
chilis). These are normally de-stalked, cut in four
length-wise then in half cross-wise.
8-10 cloves of garlic, chopped coarsely,
2 tomatoes sliced thinly
1/2 cup of long beans cut into 1" pieces (Thai long beans if
possible)
pn salt
2 teaspoons of fish sauce
1 quart cup of tamarind juice
2 tablespoons of juice from pickled mud-fish
METHOD:
Sprinkle the julienned papaya with salt and let stand for half an
hour or so, then squeeze and discard any fluid. add the chili, and
pound in a mortar and pestle, add the remaining ingredients except
the tomato, and pound until mixed and tender. Add the tomato, and
serve with a bowl of sticky rice.
This is food for chili masochists in extremis: you can increase the
proportion of chilis until this is a bowl of red fire, and it will
still be authentic. On the other hand you can redice the cilis to
just a hint is left and it will also still be authentic. The above
50:50 mix is about typical of the region.
If you wish you can decorate the salad with chopped roast peanuts,
sliced green onions, and mint leaves. You could also include [raw]
bean sprouts and sliced cucumber as side dishes.. Thais generally
eat lettuce or some cabbage related vegetable as a side dish also.
(The normal way to eat it is to rip a piece of lettuce leaf, and
take a mouthful of som tam in the leaf and eat it without knife,
fork or spoon...) If you want to be a bit more western use a
standard salad, or even an exotic such as a Wldorf Salad as a side
dish...
From: [email protected]
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Khai Hoh Bai Toey (Chicken In Pandan)
-Begin Recipe Export- QBook version 1.00.14
Title: Khai Hoh Bai Toey (Chicken In Pandan)
Keywords: Main Dish, Chicken, Thai, Colonel
KHAI HOH BAI TOEY (CHICKEN IN PANDAN)
=====================================
You should be able to get fresh pandan leaves from an asian market.
They are used both as a flavorant here and also as a bio-degradeable
packaging - much better for the planet than styrofoam...
MARINADE:
2 tablespoons oyster sauce
2 tablespoons coconut milk
1 tablespoon fish sauce
1 tablespoon sesame oil
2 tablespoons chopped garlic
1 tablespoon chopped ginger
X large pinch of freshly ground black pepper
2 tablespoons rice flour (if not available use cornstarch)
1 fresh pandan leaf, chopped small.
DIRECTIONS:
Mix the sauce ingredients, and cut about half a pund of chicken
breast meat into largish bite sized pieces, and marinade in the
sauce for about 2-3 hours.
The pieces of chicken are then wrapped in pandan leaves: this can be
done in several "elegant" ways, but the simplest is to form a square
of leaf, put the chicken in the centre, pick up the corners and
secure with a wooden toothpick (if you want to be real basic, but
highly authentic, use a stapler to secure the ends - but don't
forget to warn your guests to remove the staples!)
SAUCE:
The sauce is a variation on the popular prik dong (pickled chilis):
mix two tablespoons of sugar in 5 tablespoons of white vinegar (rice
vinegar if you can get it), and in a small saucepan reduce this to
about half its volume. Add a pinch of salt and a couple of
tablespoons of finely sliced mixed red and green prik ki nu
(dynamite or birdseye chilis). Transfer to a suitable serving bowl
and allow to cool.
The wrapped chicken is steamed (in any available steamer) for about
10 minutes, after which time the leaves should be soft, and then
deep fried in hot oil until the chicken is fully cooked (takes a
couple of minutes).
SERVING:
This is essentially Thai finger food: you can eat it by holding the
pandan leaf and taking the piece in your mouth, or use the toothpick
to pick it up, or of course use chopsticks or western style table
utensils.
You can if you prefer keep the steamed parcels in the fridge till
you want them and then heat them on the table in a small deep fryer
or fondue pot.
From: [email protected] Colonel I. F. K. Philpott
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Pak Bung Loy Fa (Stir Fried Greens)
-Begin Recipe Export- QBook version 1.00.14
Title: Pak Bung Loy Fa (Stir Fried Greens)
Keywords: Main Dish, Cabbage, Meats, Thai, Colonel
PAK BUNG LOY FA (STIR FRIED GREENS)
===================================
Following a number of postings asking for tips on how to prevent
stir frying oil from smoking, I offer this as a counterpoise.
*** THIS IS A RECIPE FOR INCIPIENT PYROMANIACS ***
Pak Bung is a common green leafy vegetable in Thailand that has the
unlovely western name of "swamp cabbage" (botannically it is ipomoea
aquatica). You can however substitute other vegetables (see variants
below).
This dish is cooked over *very* high heat in Thailand, and usually
catches fire at some point in the proceedings - indeed it is meant
to. The Thai chef then casually removes the wok from the fire, and
tosses the contents in the air, in a manner similar to a western
chef tossing a crepe. This extinguishes the flames, and the wok is
returned to the fire, to repeat the process. The story goes that in
Phitsannaluk (a small town in Thailand) two brothers opened
strretside restaurants on opposite sides of a street and found the
cooking of this traditional food attracted crowds if they threw the
dish extra high. They developed this until they started tossing the
dish from one side of the street to the other. When the greens had
completed two passes over the street they were cooked and served to
the customers.
The flaming of the dish is important, and it combines stir frying
with flame broiling. This dish can be cooked as a pure vegetarian
dish, or as here with some meat to make it a complete "plate meal" -
that is to say that unlike normal Thai dishes that are served in a
serving bowl with a bowl of rice for the diner to help themselves,
this one is served over the rice on a dinner plate.
WARNING!!!
==========
And now, since this USENET spool is read in America and American
civil law claims a universal application, and I don't want to be
sued, a legal disclaimer.
This recipe is presented as an example of Thai cuisine and culture.
Users who attempt to follow this recipe do so at their own risk, and
the author accepts no responsibility for loss, damage or injury to
the users real estate, cooking equipment, person or other property.
Now back to the story...
This dish is usually cooked on a charcoal braziere with a forced
draft (bellows) in the open air, because of the high flames
associated with it.
Because of the high heat required, this dish should be prepared in a
round bottom wok. Since using a small wok increases the risk of
spills, I suggest a 16" wok as the minimum size - if you can beg,
borrow or steal a 20" or 24" restaurant wok that is better. The high
heat suggests that you use a barbeque. Arrange to support the wok on
a wok stand or ring. The ring should be at least half the diameter
of the wok (ie 8" for a 16" wok), and you should ensure that the wok
doesn't tip or slide when you stir fry in it. You also need a second
wok stand away from the fire, and a lid to fit the wok.
The high heat will seriously discolour stainless steel, possibly
distort aluminium, and possibly damage the surface of a non-stick
wok - in any case the high heat precludes the use of plastic or
wooden spatulas. Use a basic iron or steel wok.
Unless you live in a baronial mansion with 20 foot high ceilings
made of granite blocks, do as the Thais do, and cook this outdoors.
We are not talking about western style flambe in which alcohol is
ignited at relatively low temperature and quickly burns itself out:
this recipe calls for boiling oil at about 450-500 celsius to be
ignited. It burns solidly, and very hot. It can do a lot of damage
if you have an accident.
Unless you are an expert professional juggler or have an emergency
medical team and the town fire brigade on hand, don't try to juggle
burning oil and food in the Thai style!
SAFETY:
There is a possibility of spitting or splashing oil. You could also
accidentally spill oil when moving the burning wok. Consequently I
strongly advise that you wear eye protection: my wife wears safety
goggles, I suggest you do too. Cover your hair. Do *not* use a nylon
hair net - nylon melts and the result will be painful. My wife wears
a leather baseball cap, and I suggest you do the same. Do not wear
nylon - either a shirt or stockings, as nylon melts and the
resulting burns are very painful, and hard to treat, often requiring
plastic surgery. I suggest you wear a denim work shirt, a pair of
jeans, and cover them with a cotton lab coat or long chefs apron or
butchers apron. Wear safety shoes (something like Dr. Martens).
Finally like most Thai chefs my wife's hands are covered with little
scars caused by spashing oil or particles of hot food. To avaoid
this (and the possibility of dropping the wok in pain) wear flame
and heat resistant gloves.
As a last resort have a fire blanket and a first aid kit ready...
OK we've got the warnings and caveats out of the way...
INGREDIENTS:
12 ounces pak bung
1/2 pound of steak, cut into thin strips, then into bite size
pieces
5-6 cloves of garlic roughly chopped
5-6 chopped chillis (prik ki nu - birdseye or dynamite chilis)
1 table spoon chopped fresh ginger
1 tablespoon oyster sauce
2 tablespoons crushed yellow bean sauce
You also need about half a cup of vegetable oil and two tablespoons
of stock.
METHOD:
First arrange the cooker, place the lid of the wok on the side of
the second wok stand away from the fire.
Prepare the meat, and clean and dry the vegetables. Mix everything,
except the oil and stock in a small bowl ready. Don protective
clothing.
PUT THE WOK OVER VERY HIGH HEAT: If using gas the flames should
overlap the edges of the wok and rise 3-4 inches above it, a
charcoal burner should be very hot (white hot). Add the stock and
bring it to the boil. Add the remaining ingredients except the oil
and stir fry until the mixture is almost dry.
Add the oil and bring it to smoking point, stir frying vigorously,
then ignite the oil (if it doesn't ignite on its own, I suggest you
use a small butane blow torch).
Without hurrying transfer the wok to the second wok stand and cover
with the lid. This will extinguish the flames.
Return the wok to the barbeque and reheat to smoking point, ignite
and extinguish as above.
The dish is now ready to serve. It can be served with rice, or as a
component in a Thai or oriental style buffet...
VARIANTS:
If you can't get pak bung you can use cabbage, spring greens, or
kale.
Alternatively you can use broccoli florets or cauliflower florets or
a mixture of the two. In this case cut the florets small, and slice
the stalks diagonally into fairly thin slices.
From: Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)