Gaeng Phed Kai (Red Chicken Curry)
Kai Yang Isan (Thai BBQ Chicken)
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Title: Kai Yang Isan (Thai Barbequed Chicken)
Keywords: Main Dish, Chicken, Barbecue, Thai, Colonel
KAI YANG ISAN (THAI BARBEQUED CHICKEN)
======================================
Kai Yang is literally "barbequed (or grilled) chicken", and is
peasant food. As such there are as many recipes as there are cooks
in Thailand. There are however two main styles: kai yang khrung thep
("Bangkok Style") which is slightly more elaborate, and the basic
kai yang isan ("North East style"), which this is. Originally the
chicken was cut open along the belly, and opened out, then knocked
flat with a couple of judicious blows from the back of a cleaver,
marinated, pegged in a split stick to hold it and then grilled over
a charcoal brazier.
Faced with the needs of restaurant cooking, my wife adapted the
classic recipe for an industrial rotisserie by adding a stuffing.
You can do this in a broiler oven or rotisserie. If you want a
barbeque version, take two flattened chickens, place them face to
face with the stuffing between them, and hold them in a pair of
barbeque tongues, or one of those wire frame things, and barbeque
the sandwich.
Thai chickens tend to be quite small. You can use a 2 pound bird, or
a couple of cornish game hens, or other small poultry.
MARINADE
~~~~~~~~
1/2 cup of fish sauce
1/2 cup of sweet dark soy sauce
2 tablespoons of crushed garlic
2 tablespoons of freshly ground ginger root
1 tablespoon of freshly ground black pepper.
1. Marinade the poultry overnight.
STUFFING
~~~~~~~~
2. Mix half a cup each of freshly ground ginger, freshly ground
galangal, thinly sliced bruised lemon grass stalk, chopped
coriander [cilantro] (use the whole plant, including the roots,
if you can get it), and fresh mushrooms. Add the marinade left
over from the night before, and heat in a small saucepan to bring
out the flavour if you are doing the mock kai yang (see below).
Stuff the body of the bird[s]
3. Bake or broil until cooked, and the skin is crispy brown.
4. This is served with Thai sticky rice, and nam prik jaew (see
below), you should also put some more fresh ground ginger on the
table and the usual Thai condiments (I particularly like chilis
marinated in sweet dark soy sauce with this one). you can also
serve it with a simple green salad
NAM PRIK JAEW:
1/4 cup yellow bean sauce
1/4 cup lime juice
1/4 cup minced garlic
1/4 cup minced ginger
2 tablespoons of thinly sliced prik ki nu
1/4 cup light soy sauce
1/4 cup palm sugar
MOCK KAI YANG
~~~~~~~~~~~~~
Wondering what to do with the left over turkey? Well its a bit late
now I guess, but next time you have the problem try this:
Shred some pre-cooked poultry, to make about 4 cups of shredded
meat. Add about half a cup of the marinade (above) and mix well, and
leave for the meat to absorb the marinade. Make up about a cup of
stuffing, moistening it with a tablespoon of the marinade mix, and
heat it in a saucepan to bring out the aroma, then mix thoroughly
with the marinaded meat. Serve cold with a salad and the other
ingredients... (If you prefer you can mix the meat in with the
stuffing and heat the whole thing, then eat it hot or cold to suit
yourself).
From: "Colonel I. F. K. Philpott"
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
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Gaeng Lueng (Hot-Yellow Fish Curry)
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Title: Gaeng Lueng (*Hot* Yellow Fish Curry)
Keywords: Sauces, Curries, Fish, Thai, Colonel
GAENG LUENG (*HOT* YELLOW FISH CURRY)
=====================================
NOTE this is part 1 of a two part dinner recipe: this curry is
*hot*, as a complement to it I suggest the Kai Yang Isan recipe that
I will also post.
This is a curry that is best if you have an angler in the family.
You can probably prepare it with anything that you catch that
doesn't eat you before you get it on the plate. I particularly like
it done with catfish. If you don't have access to fresh caught fish,
you can use any shop bought fish. Macherel is a good staple.
The quantities are of course a matter of choice. The quantities of
shallots (purple onions), garlic and sliced prik ki nu are according
to my wife "a handful of each" - this equates to almost exactly half
a cup, so that is what I have put in the details.
Prik ki nu (literally "mousedropping chilis"), also known as
birdseye chilis or dynamite chilis, are small green, and quite
explosive. The usual cautions apply to handling them then rubbing
your eyes... Cook books often suggest throwing away the seeds, but
this is not usually done in Thailand. Instead when you slice them
any seeds that escape from the pile may be discarded, but don't go
to any particular lengths to seperate out the seeds.
Take about a pound of filleted fish. If using mackerel discard the
head and tail, cut the fish in half along its belly, discard the
backbone. If using catfish just chop it into chunks, and warn the
diners about the bones... :-)
In a blender or food processor, place a cup of water, a quarter cup
of fish sauce, half a cup of chopped shallots, half a cup of crush
garlic, and half a cup of thinly sliced prik ki nu, together with
about 2 tablespoons of fermented shrimp paste that has been briefly
fried to bring out the aroma. Blend to a coarse paste, and add to 4
cups of water in a saucepan and bring to a boil. Add the fish, 2
tablespoons of palm sugar, a third of a cup of tamarind juice, half
a cup of sliced long beans (the Thai version is about a metre long,
but the "european" version will do...) and half a cup of sliced
bamboo shoots. Bring to a boil, reduce the heat untill it is just
boiling and cook until the fish is cooked (about 5 minutes).
Serve over Thai Jasmine rice.
FOOTNOTE:
You can add chilis at the table but you can't take them out once the
dish is cooked. Thais regularly offer five standard condiments (prik
phom, or chili powder, sugar, chilis in vinegar, chilis in fish
sauce, and ground peanuts). You also sometimes see chilis in sweet
dark soy sauce, fish sauce, dark soy and oyster sauce on the table.
Feel free to add whatever you fancy to the dish.
This dish is *meant* to be hot, but it isn't meant to eat the glaze
off the plate, so be sensible the first time you try it (I recall a
cooking show in Australia recomending half a birdseye chili per
person: on that basis this dish has enough chilis to kill an average
Aystralian family it would appear (though I don't believe it, so
don't flame me, mail Channel 7))
Thais usually have several dishes, that comlement each other. A good
complement to a hot dish like this is our relatively benign kai yang
isan. (which I will post next).
[email protected]
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
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Thai Nam Jjim Polami (Fruit-Based Dip)
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Title: Thai Nam Jjim Polamai (Fruit Based Dip)
Keywords: Dips, Fruits, Thai, Colonel
THAI NAM JJIM POLAMAI (FRUIT BASED DIP)
=======================================
The following is a recipe for "Nam Jim Polamai" or "fruit dip"
FIRST MAKE THE "DRESSING"
INGREDIENTS:
2 T minced garlic
2 T kapi (shrimp paste)
2 T lime juice
2 T [palm] sugar
2 T fish sauce
Lightly fry the shrimp paste to bring out the aromas, and discard
any oil that is forced out by the heat. Mix the ingredients with
half the fish sauce in a food processor and taste add more fish
sauce until it is just salty enough for you.
VARIATION: Add [up to] 6 finely sliced red chillis.
Once you have your dressings, you are ready to make one of a number
of Thai dips.
1. NAM JIM MAMUANG:
Prepare one cup of shredded green (i.e. unripe) mango, and combine
it with the dressing.
VARIATION: Instead of shredding the mango just julienne it. If you
use the chilli variation of the dressing the result is a Som Dam
Mamuang (an Isan variant - the normal som dam is made with papaya).
2. Use a cup of coarsely chopped pineapple (nam jim sapparot).
3. Try a cup of any chopped fruit.
4. A variation my wife calls Nam Jim Luk Koei (kai luk koei is "son
in law eggs" and is done with fried hard boiled [quails] eggs in
a caramelised onion sauce). Take a cup of mixed "round things" -
mareschino cherries, cherry tomatoes, cocktail olives, hard
boiled quails eggs. Mix with the dressing[s] and serve on
cocktail sticks.
A VARIATION MY WIFE CALLS "DEVIL'S FINGER FOOD"
Take about 2 T of shrimp paste, and fry it. Mix in about 1 T of
sliced red chillis. Use this mixture to stuff pitted olives (instead
of the usual bland pimento) and serve it with a hot version of the
chilli dressing from above.
Caveat: Even I find this a little hot..
From: "Colonel I. F. K. Philpott"
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
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Thai Tom Yum (Hot & Sour Soup)
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Title: Thai Tom Yum (Hot & Sour Soup)
Keywords: Soups, Thai, Colonel
THAI TOM YUM (HOT & SOUR SOUP)
==============================
Tom Yum can be made with a number of ingredients. The version given
here is for a simple tom yum het (mushroom soup), but it can also be
tom yum kai (chicken), tom yum moo (pork), tom yum neua (beef), or
tom yum khoong (shrimp), by simply substituting the mushrooms for
another flavor ingredient. You can also mix and match to suit
yourself...
NOTE: the Thais serve the soup with the rest of the meal, usually in
a large soup tureen, and each diner serves themselves, and uses it
to wash out the mouth between selections from the other foods on
offer.
INGREDIENTS:
2 pounds fresh mushrooms (or other ingredient) cut into
convenient spoonable size pieces...
2 stalks of lemon grass, bruised (this isn't eaten, but is an
essential flavorant)
2 "kaffir" lime leaves (use lime zest if you can't get it)
2 coriander [cilantro] plants, chopped.
10-15 prik ki nu (birdseye chilis) thinly sliced.
2-5 dried red chilis.
X the juice of 3 or 4 limes
2-3 tablespoons of sliced bamboo shoots or coconut shoots
2-3 tablespoons of fish sauce.
1-2 tablespoons "chilis in oil"
The "chilis in oil" or nam prik pao can be bought in small glass
bottles from oriental specialty stores. You can also make your own:
NAM PRIK PAO
~~~~~~~~~~~~
4 tablespoon oil
3 tablespoon chopped garlic
3 tablespoon chopped shallots
3 tablespoon coarsely chopped dried red chiles
1 tablespoon fermented shrimp paste
1 tablespoon fish sauce
2 teaspoons of sugar
Heat the oil: add the garlic and shallots and fry briefly, remove
from the oil and set aside. Add the chilies and fry until they start
to change colour, then remove them and set them aside.
In a mortar and pestle pound the shrimp paste, add the chiles,
garlic and shallots, blending each in before adding the next. Then
over low heat return all the ingredients to the oil, and fold into a
uniform paste.
The resulting thick, slightly oily red/black sauce will keep almost
indefinitely. If you wish you can add more fish sauce and/or sugar
to get the flavour you want.
NOTE: The fresh chiles should be bruised in a mortar and pestle. The
dried chilies should be heated first, then crumbled into the fresh
chilies. Beat the lemon grass with the grinder of the mortar and
pestle (it's called a 'sa' in Thai, I'm never sure whether it is the
mortar or the pestle in English...) or the back of a cleaver.
Heat about 3 cups of water to boiling point, add all the
ingredients, and stir constantly until cooked (it doesn't take long
for mushrooms, longer for chicken or shrimp, and longest for beef).
VARIATION: Use three cups of thin coconut milk instead of water, the
result is tom kha, rather than tom yum...
From: "Colonel I. F. K. Philpott"
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
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Thai Kratiem Dong (Pickled Garlic)
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Title: Thai Kratiem Dong (Pickled Garlic)
Keywords: Condiment, Appetizers, Garlic, Thai, Colonel
THAI KRATIEM DONG (PICKLED GARLIC)
==================================
Take two or three bulbs of garlic, and seperate them into cloves and
peel. Place in a preserving/pickling jar.
To three quarters of a pint of rice vinegar add 2 teaspoons of sugar
and two teaspoons of table salt. Heat and stir until the powder
dissolves.
Pour over the garlic when cold. Seal, and keep for at least a week
before using.
From: "Colonel I. F. K. Philpott"
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
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Tom Kha Kai (Chicken Soup w/Coconut Milk)
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Title: Tom Kha Kai (Chicken Soup With Coconut Milk)
Keywords: Soups, Chicken, Coconut, Thai, Colonel
TOM KHA KAI (CHICKEN SOUP WITH COCONUT MILK)
============================================
This is a mild but spicy chicken soup (it can also be made with
shrimp, pork, beef or mushrooms).
INGREDIENTS:
16 fluid ounces soup broth (chicken stock) or water
2 kaffir lime leaves, rolled to crack them to release the
flavour, but otherwise intact
2 inch piece lemon grass, bruised to release flavor
1 in cube galangal ("kha") sliced thinly.
4 tablespoon fish sauce (or to taste)
2 tablespoons lime juice (or to taste)
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
X small red chillies, slightly crushed.
X coriander (cilantro) leaves to garnish.
Note the number of red chillies is a personal choice. It can be as
few as half a chilli per diner, to as many as 8-10 per diner, but
the dish should retain a balance of flavours and not be overwhelmend
by the chilies. Personally I would suggest about 8-12 chillies for
this recipe.
METHOD:
Heat the stock, add the lime leaves, lemon grass, galangal, fish
sauce, and lime juice. Stir thoroughly, bring to a boil, add the
chicken and coconut milk, bring back to the boil, lower the heat to
keep it simmering and cook for about 2 minutes (unitl the chicken is
cooked through).
SERVE:
Not really intended to be eaten as a separate course, you could
serve it with just a serving of steamed white (jasmine) rice, or
together with a Thai meal. This quantity serves 4 with other food,
but is probably only enough for two if eaten separately.
From: "Colonel I. F. K. Philpott"
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
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Pet Palo (Steamed Duck)
-Begin Recipe Export- QBook version 1.00.14
Title: Pet Palo (Steamed Duck)
Keywords: Main Dish, Meats, Duck, Thai, Chinese, Colonel
PET PALO (STEAMED DUCK) [THAI WITH CHINESE INFLUENCES]
======================================================
This recipe is to steam a 4 pound duck. As described here it is best
cooked in one of the combination electric steamer/pans popular in
Thailand: these have a largish pan that can be used as a frying
pan/skillet or as a sauce-pan, and on this a steamer large enough
for the duck sits. The whole is plugged into the mains electricity
and is elegant enough to place on the table. I leave it to the
ingenuity of the reader to work out how to do this in other
equiment.
Maggi Sauce (a thick black sauce made by the Swiss company Maggi) is
now a traditional ingredient in many Thai dishes.
BASE SAUCE:
Mix equal parts of Maggi seasoning suace, mushroom soy sauce, Oyster
sauce, and dark sweet soy sauce, varying the quantities slightly
according to taste, to make up three cups of base sauce.
SAUCE: (Additional Ingredients)
6 cups water
8-12 cloves garlic, crushed or minced
1/4 cup chopped cilantro/coriander (including the roots if poss)
1-2 teaspoon freshly ground black pepper
1 teaspoon fish sauce (this is the "salty" flavor - to taste
3 cups base sauce (above)
1/2 cup palm sugar.
METHOD:
Place the water in the base of the steamer and bring to a boil. Add
the other ingredients, and stir until it is boiling then reduce heat
to simmering point. Put the duck in the top container and steam for
35-40 minutes. At which point the duck should be nearly cooked. Turn
off the heat, and allow the duck to cool until you can handle it
(professional chefs with asbestos hands probably don't need to let
it cool at all), remove the legs and wings, then fillet the duck.
Place all the meat, the wings and the legs in the sauce, and keep
the bones to make soup stock.
Place the base pan on the table with the lid in place, and about 15
minutes before you want to eat switch it back on. This will complete
the cooking and allow the meat to absorb the flavor of the sauce.
Provide a pair of chopsticks so the diners can serve themselves. You
will also need a small ladle to serve the sauce.
Serve with chillis marinated in dark sweet soy and fresh ground
ginger as condiments, and either steamed jasmine rice or sticky
rice.
FOOTNOTE:
This is how we serve it to an adult table -- when children are
present we serve the meat to each diner and decant the sauce into a
sauceboat: it prevents fights over the legs!
From: "Colonel I. F. K. Philpott"
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Pla Kapong Kimao (With Garlic Sauce)
-Begin Recipe Export- QBook version 1.00.14
Title: Pla Kapong Kimao (With Garlic Sauce)
Keywords: Side Dish, Seafood, Fish, Thai, Colonel
PLA KAPONG KIMAO (WITH GARLIC SAUCE)
====================================
In Thai "kimao" means drunk. However unlike the Chinese "drunken"
dishes, which are marinated in alcohol, Thai "kimao" dishes are
eaten by drunks - i.e. they are traditional bar food. Sometimes,
like this one, they are believed to "put a lining on your stomach"
to allow you to drink more.
Whatever the origin this is an interesting treatment for a whole
fish. You can use any sort of fish. You want one weighing about a
pound. Thais leave the head on.
The chillis used in this are a large chilli called prik chi fa in
Thai. Jalapenos are probably the nearest equivalent if you can't get
the Thai chillis.
The fish is cleaned, the sides slashed and the fish is either
dredged in flour or coated with a light batter, and then deep fried
in fairly hot oil for about five minutes each side. The fish is then
removed to a large plate or serving platter.
SAUCE INGREDIENTS:
8 cloves garlic chopped finely
1/4 cup coarsely chopped green prik chi fa
1/4 cup coarsely chopped red prik chi fa
1/4 cup thinly cliced green onions (scallions/spring onions)
1/4 cup chopped coriander [cilantro] including the roots if poss
1/3 cup fish sauce
3 tablespoons palm sugar
3 tablespoons lime juice
1 teaspoon freshly ground black pepper
6 each "kaffir" lime leaves, torm (or about a teaspoon of lime
zest)
1/4 cup chopped sweet basil leaves.
3 tablespoons (approx.) of cooking oil.
SAUCE METHOD:
In a medium skillet on medium heat, heat the oil, then add the
blended ingredients, stir continuously for about 3 minutes. add the
lime leaves and the basil, and cook for a further 2 minutes.
Pour the sauce over the fish to serve.
From: "Colonel I. F. K. Philpott"
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Gaeng Phed Kai (Red Chicken Curry)
-Begin Recipe Export- QBook version 1.00.14
Title: Gaeng Phed Kai (Red Chicken Curry)
Keywords: Sauces, Curries, Thai, Colonel
GAENG PHED KAI (RED CHICKEN CURRY)
==================================
The Thai name of this dish literally means "hot chicken curry".
There is a very similar recipe for a green curry (Gaeng Khiao Wan
Kai) which I shall also post.
As always, the quantities are up to you.
CURRY PASTE:
5-10 dried red chillies
10 cloves garlic, chopped
1 teaspoon chopped galangal
1 tablespoon thinly sliced lemon grass
1/2 teaspoon zest of "kaffir" lime (ordinary lime will do)
1 teaspoon chopped coriander (cilantro) root
5 black pepper corns
1 tablespoon roasted coriander seeds
1 teaspoon roasted cumin seeds
X dash fish sauce
1-2 teaspoon fermented shrimp paste (kapi)
Mix in a moratar and pestle or food processor. Will keep about a
month in a fridge. You can buy commercial red curry paste (Mae Ploy
brand is quite good), but as far as I am aware all commercial pastes
contain MSG and preservatives.
THE CURRY:
6 ounces chicken (in smallish bite sized pieces)
1/2 cup of coconut milk
4 ounces Thai eggplant (these are small round eggplants)
2 kaffir lime leaves (or a little lime zest)
1 tablespoon sweet basil
2 tablespoon fish sauce
1 tablespoon palm sugar
X oil for cooking
1-3 tablespoons of the red curry paste
METHOD:
Cut the chicken up, then briefly fry the curry paste until fragrant,
reduce the heat, add the coconut milk slowly, and continue to stir
whilst cooking until a thin film of oil apppears on the surface.
Add the chicken and other ingredients except the eggplant. Bring to
a boil and cook until the chicken begins to change colour. Adjust
the flavors to suit yourself. When it is at a boil again add the
eggplant and continue till the chicken is cooked through.
Serve over rice, or in a serving bowl with other Thai dishes.
From: "Colonel I. F. K. Philpott"
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