Dinner for 10 in 30 Minutes
Yam Wunsen Sai Mu (Noodle Soup With Pork)
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Title: Yam Wunsen Sai Mu (Noodle Soup with Pork)
Keywords: Soups, Meats, Pork, Noodles, Thai, Colonel
YAM WUNSEN SAI MU (NOODLE SOUP WITH PORK)
=========================================
If ever there was a subject close to my heart (well, my stomach is
close to my heart -- especially when I overeat), it is noodle soups.
I guess that I eat a noodle soup or stir fried noodle dish about 8
times a week, and the repeat cycle is about 3 months. However, they
have a nasty tendency to read rather repetitively: the techniques
and basic principles involved come down to 4 or 5 "signature"
dishes, of which this is one.
When a soup is described as a "yam", it means that everything is
just tossed into the stock as it simmers. This soup is also
sometimes called Kaeng Jued Wunsen (Kaeng Jued implies a rather
bland soup -- by Thai standards!).
This can be made with a variety of ingredients, but the most
interesting are probably pork (as here), beef, chicken, shrimp, meat
balls, fish balls, shrimp balls, or "monkey balls" (a mixed meat
ball - not actually made from monkey meat!), or one of the various
Thai sausages, as well as vegetarian options (for a quick veggie
variation try marinating some tofu in dark sweet soy sauce for about
3 hours and then using that instead of the pork).
MAGGI SAUCE is a dark (nearly black) sauce made by the Maggi
corporation, and widely available...
INGREDIENTS:
FOR THE SOUP:
8 ounces ground pork
1 tablespoon chopped garlic
4 cups soup stock
2 ounces of wunsen (cellophane noodles), soaked in warm water
for about 15 minutes.
1/4 cup fish sauce
1 cup sliced phak bung (swamp cabbage -- ordinary cabbage or
kale will do as a replacement)
2 spring onions (green onions/scallions) thinly sliced,
including the green segment).
1/4 cup phak chi (whole coriander plant - including the root),
chopped
1 teaspoon (approx) Prik Thai (ground black pepper)
FOR THE MARINADE:
1 tablespoon fish sauce
1 tablespoon Maggi sauce
1 tablespoon minced garlic
1 teaspoon prik Thai (ground black pepper)
1 teaspoon rice flour (or cornstarch)
METHOD:
Mix the marinade ingredients, mix with the ground pork, and make the
pork into small meat balls, then set aside and leave to marinate for
3 or 4 hours.
Soak and drain the noodles.
Bring the stock to a boil and add all the ingredients except the
noodles, and continue to boil until the meatballs are cooked
through, when they will float.
Remove from the heat, pour into a serving bowl and add the noodles
(note the immersion in the near boiling soup is enough to cook the
noodles).
Serve with the usual Thai table condiments (nam pla prik [chilies in
fish sauce], prik dong [chilies in vinegar], sugar, prik phom
[ground chilies], and ground peanuts.
From: "Colonel I. F. K. Philpott"
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Penaeng Kai (PenangCurry With Chicken)
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Title: Penaeng Kai (Penang Curry With Chicken)
Keywords: Curries, Meats, Chicken, Thai, Colonel
PENAENG KAI (PENANG CURRY WITH CHICKEN)
=======================================
Penaeng is a dry curry, probably originally "imported" from
Malaysia. It can be prepared with any meat, and many fishes. This
variety uses chicken.
PENAENG CURRY PASTE
You can buy prepared curry pastes in many shops, but for the full
flavour you should seriously consider the little effort involved in
making your own. This was a back breaking chore when the pastes were
prepared in a heavy mortar and pestle, but these days you can come
very close to the same result using a food processor.
You can reduce the number of chillis used if you want a milder
curry, but I don't recomend going to less than 10 chillis.
You need:
25-30 dried red chillis: shake them to discard the excess seeds.
2 tablespoons chopped shallots (purple onions)
2 tablespoons chopped garlic
2 tablespoons of very finely sliced lemon grass
1 tablespoon grated galangal (use ginger if you can't find
galangal)
1 teaspoon of toasted coriander seeds
2 tablespoons of chopped coriander root
1 tablespoon kapi (shrimp paste)
2 tablespoons of chopped freshly roasted peanuts.
Mix together to a fine paste in a food processor. This paste will
keep under refridgeration. You can also freeze it: I suggest plaing
it in an old ice cube tray to curry paste cubes, for ease of
measurement later.
The prepared paste should be allowed to mature for two or three days
before use to bring out the full flavour.
Note that it is better to make the paste milder than to use less
than about 2 tablespoons in the final recipe
THE CURRY
You need:
1 cup of chicken, cut into bite sized pieces
1/2 cup of cocnut milk
1 tablespoon of chopped garlic
2-3 tablespoons of the curry paste
2 tablespoons of fish sauce
X sugar to taste
2 lime leaves, finely shredded
10-15 holy basil leaves, finely shredded
Place a wok over medium high heat, and warm the coconut milk, but
don't let it boil. Add the curry paste, and stir it until the oil
begins to seperate out and form a thin film, to bring out the
maximum flavour. Add the remaining ingredients except the lime and
basil leaves, and simmer until the sauce is absorbed and thickened,
then add the leaves and stir fry briefly before serving.
Garnish with julienned red chillies, with steamed white rice, and
the usual table condiments.
Note if you particularly like your curries hot, then replace the
fish sauce in the cooking with nam pla prik (chillies marinated in
fish sauce), that has had at least a week to mature.
From: "Colonel I. F. K. Philpott"
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Gaeng Som Pla (Sour Soup)
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Title: Gaeng Som Pla (Sour Soup)
Keywords: Soups, Fish, Thai, Colonel
GAENG SOM PLA (SOUR SOUP)
=========================
This is a popular fish soup that is quite common in Thailand, where
it is usually prepared using a local fish known as pla chon. However
for the purpose of this recipe, I suggest using tinned herrings
packed in brine. It can also be prepared just as succesfully using
chicken and chicken stock (when it is known as gaeng som kai).
If you can't find krachai (lesser ginger) then use ordinary ginger.
INGREDIENTS:
1 1/2 pounds of fish fillets (approx)
4 cups of fish stock
3 tablespoons of chopped garlic
3 tablespoons of chopped shallots
3 tablespoons krachai (lesser ginger), thinly sliced
3 tablespoons of mixed red and green prik chi fa (jalapenos),
thinly sliced
1 teaspoon kapi (shrimp paste)
1/4 cup of fish sauce
1/4 cup of tamarind juice
1-2 tablespoons of palm sugar (to taste)
2 cups of very coarsely chopped green vegetables
METHOD:
If you are using fresh fish then dehead, detail, and gut your fish
and fillet it to produce four fillets of fish.
Heat the stock to simmering point, and add all the ingredients
except the fish and return it to the boil.
Add the fish and simmer until the fish is cooked through.
This dish can be eaten as a soup course, but as I have remarked
before in Thailand soups are normally eaten with the other dishes of
the dinner, rather than before them. Therefore you should use a
slotted spoon to remove the fish and serve it in individual bowls to
the diners, the soup liquor is then placed in a large serving bowl,
from where they can help themselves (you can use a fire pot of
fondue cooker to keep it hot if you wish).
From: "Colonel I. F. K. Philpott"
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Kai Pad Ki Mao (Drunkards Noodles & Chicken)
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Title: Kai Pad Ki Mao (Drunkards Noodles And Chicken)
Keywords: Side Dish, Noodles, Chicken, Thai, Colonel
KAI PAD KI MAO (DRUNKARDS NOODLES AND CHICKEN)
==============================================
There are a number of line of thought about ki mao dishes in
Thailand. They are widely served as bar snacks, in much the same way
that Spanish bars serve tapas (and serve to make you thirsty, when
used for this purpose). Other dishes described in this way are eaten
as a stomach liner before embarking on a serious nights drinking.
Other such dishes are served by the patient wife of the wandering
husband who cralws back hung over in the middle of the night only to
realise that he has to get up for work before 5 the following
morning!
I hadn't heard of a noodle "ki mao" dish, but when I discussed it
with my wife, she came up with the following. As is often the case
it could equally well be prepared with beef or pork.
INGREDIENTS:
6 ounces of wide rice ribbon noodles (sen yai)
1/4 cup of chopped shrimp
1/2 cup of chopped chicken
1/4 cup of firm tofu, cut into small cubes
1 tablespoon chopped garlic
1 tablespoon chopped shallots (purple onions)
1 tabelspoon yellow bean sauce
1 tablespoon white (rice) vinegar
1 tablespoon fish sauce
4 tablespoons of palm sugar
1 tablespoon lime juice
1 tablespoon prik phom (ground red chillis)
1/4 cup of bean sprouts
1 tablespoon chopped mixed red and green prik chi fa (jalapenos)
1 coriander plant, chopped 1 cup of bai gaprao (holy basil
leaves)
2 bulbs of pickled garlic, thinly sliced (garnish)
3-4 red jalapenos, julienned (garnish)
METHOD:
Soak the noodles in water for about 15 minutes; take about a third
of the sen yai and cut the ribbons into short pices (about 2" long).
The remaining two thirds of the noodles should be plunged into
boiling water, and cooked until "toothy" then removed and placed on
the serving plate.
If desired the tofu can be marinated in some dark soy to which a
couple of sliced chilis are added.
The third of the noodles that have been chopped are fried in hot oil
until crispy.
The remaining ingredients, except the pickled garlic, are stir fried
in a medium hot wok until cooked through (if you want the sauce
thickened add a little rice flour or corn starch) and then poured
over the boiled noodles. The fried noodles and the pickled garlic
are then added as a garnish.
From: "Colonel I. F. K. Philpott"
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Gai Pad Khing (Ginger Chicken)
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Title: Gai Pad Khing (Ginger Chicken)
Keywords: Main Dish, Meats, Chicken, Thai, Colonel
GAI PAD KHING (GINGER CHICKEN)
==============================
This is one of a a pair of recipes that I'll post today that cause
some confusion because of their similar names.
(GAI = chicken) (PAD = stir-fried) (KHING = ginger)
So this dish is chicken stir-fried in ginger. This is a simple,
quick meal that could equally be made with pork or beef, or even
shrimp, or for the vegetarians, tofu marinated in a mixture of dark
soy and fish sauce for flavor.
It is cooked in a hot wok--the peanut oil used for cooking should be
at the smoking point. However, if this makes you a little nervous
it doesn't suffer from being cooked a little cooler. If you do use
a lower temperature, then the garlic should be sauteed in the oil
before the chicken is added to bring out the flavor. At high
temperature, this would result in burnt (and very unpalatable)
garlic flakes in the food, so you add the garlic with the chicken,
not before it.
Because of the high temperatures you will need to move swiftly from
step to step. Therefore, I strongly recommend that you put the
ingredients on plates ready to add them; you won't have time to
measure ingredients once things start to move.
INGREDIENTS:
3 tablespoons of peanut oil
1 tablespoon chopped garlic
1 cup of chicken, cut into bite sized pieces
1 cup of mushroom, sliced
3 tablespoons of grated ginger
2 tablespoons of fish sauce
2 tablespoons of dark soy sauce
2 tablespoons of oyster sauce
X pinch of sugar
3 tablespoons of chopped onion
2-3 red chilies (prik ki nu), slivered
3 tablespoons of scallion/green onion, cut into 1" pieces
X Ground prik thai (black pepper)
3/4 scallions (bulbs of)
X some cilantro/coriander leaves for garnish
OPTIONAL:
1 cup of sweet chilies (prik chi fa in Thai, a variety of
jalapeno)
METHOD:
Mix the fish sauce, soy and oyster sauce ready for use,
Bring the oil to the smoking point in an adequately large wok, and
add the chicken and garlic, and stir fry until the chicken begins to
change color (this is quite quick, so don't overcook).
Add the sauce and stir until it returns to a bubbling consistency,
then add the remaining ingredients, and stir until the chicken is
cooked.
Serve with steamed rice, and garnish.
The recipe for pork is identical, beef if it is used should be
marinated in a mixture of 2 tablespoons of whiskey and the fish
sauce, soy sauce and oyster sauce, which should be retained after
marinating to be added to the cooking.
From: "Colonel I. F. K. Philpott"
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Gai Prad Prik Khing (Chicken & Veggies)
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Title: Gai Pad Prik Khing (Chicken and Veggies)
Keywords: Main Dish, Meats, Chicken, Vegetables, Thai, Colonel
GAI PAD PRIK KHING (CHICKEN AND VEGGIES)
========================================
This is the second of my pair of confusing recipes: consider the
literal meaning:
(gai = chicken) (pad = stir-fried) (prik = chili) (khing = ginger)
So its chicken stir-fried with chilies and ginger, right?
Unfortunately, in this case, its wrong. How the name came about I
don't know, but the dish is essentially chicken stir fried with
veggies. Even more puzzling it doesn't have either ginger or
chilies in the ingredient list!
Unlike Gai Pad Khing, which is cooked at smoking point, this dish is
cooked at medium high; any more heat and the vegetables will be
cremated!
As with Gai Pad Khing, this dish can also be made with pork or beef.
This is a good dish for those who don't like really hot food, as it
can easily be prepared with less curry paste.
Finally, if you can't find Thai red curry paste, you could use a
little Indian curry powder, blended in some coconut cream. Though
the flavor is undoubtedly different, it is quite acceptable.
INGREDIENTS:
3 tablespoons of peanut oil
3 tablespoons of red curry paste
1 cup of chicken, cut into bite sized pieces
1 cup of veggies (either swamp cabbage, long beans, or broccoli,
or a mixture of beans and broccoli)
4 tablespoons of fish sauce
1 tablespoon sugar
METHOD:
Stir fry the curry paste for a short while, until the mixture
becomes aromatic, and a little oil is driven out of the paste by the
cooking process.
Add the chicken and stir fry briefly, until it just begins to turn
whitish.
Add the remaining ingredients, stir until it is heated through, and
taste for flavor balance.
Serve with steamed rice, and garnish with lime and basil leaves.
From:
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
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Thai Neua Yang (Charcoal Broiled Beef)
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Title: Thai Neua Yang (Charcoal Broiled Beef In Hot/Sweet Sauce)
Keywords: Main Dish, Beef, Sauces, Thai, Colonel
THAI NEUA YANG (CHARCOAL BROILED BEEF IN A HOT/SWEET SAUCE)
===========================================================
Yang dishes are the Thai equivalent of barbecue food. The most
common is undoubtedly kai yang (chicken) where a chicken is split
open, beaten flat, and gripped in a cleft stick to grill over the
brazier.
This version -- neua yang or barbecued beef -- has a more assertive
sauce to go with the stronger flavor of the beef. It is best
accompanied with a bottle of strong beer, especially when eaten as
lunch during a break from working in the paddy fields... At dinner a
good Italian red wine is I think the best choice...
And of course if you don't have a charcoal brazier, or the weather
is shade cooler than here (its 38 Celsius [100 Fahrenheit] outside
as I type this...) then you could just as easily prepare this dish
on a griddle or broil it in the oven (but it *does* taste best if it
can absorb the flavor of the charcoal smoke).
For an evening meal I would suggest serving it with a salad such as
the yam polamai (that I will post next), and a soup such as tam kha
kai (chicken soup with a coconut milk stock).
- - - - - - - - - - - -
First prepare a serving platter, lined with lettuce leaves, and
decorated with sliced cucumber.
SAUCE INGREDIENTS:
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon dark sweet soy sauce
3 tablespoons of shallots (purple onions) sliced very thinly
1/2 tablespoon of palm sugar (or honey)
1/2 tablespoon of prik phom (powdered dried red chilis)
1 tablespoon of sliced spring onion/scallion/green onion, incl.
tops
1 teaspoon bai chi (coriander/cilantro leaf) chopped.
Combine the ingredients to make the sauce. taste and if required add
extra sugar/honey, lime juice and/or prik phom.
Note you can substitute sauteed onion for the shallots if they are
unavailable.
Also, remember when using prik phom (and sugar) in sauce preparation
that the diners can always add more at the table, but they can't
remove it if you put too much in!
Barbecue half a pound of steak to whatever "doneness" you prefer,
then slice into slices an eighth of an inch thick, and then cut the
slices into bite sized pieces. Place on the lettuce, and pour the
sauce over the steak.
Served as a one-plate dinner, this serves one fairly hungry diner,
but with the soup and salad should be adequate for four people.
Accompany with the usual Thai table condiments (prik phom, sugar,
and prik dong [red chilis in vinegar])
Colonel Ian F. Khuntilanont-Philpott
From: "Colonel I. F. K. Philpott"
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
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Thai Style Risotto
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Title: Thai Style Risotto
Keywords: Vegetarian, Pastas, Thai, Colonel
THAI STYLE RISOTTO
==================
This is a simple vegetarian style dish that in this case is cooked
in an electric rice steamer.
YOU NEED:
2 cups of Thai style jasmine rice
1 tablespoon of sliced garlic
1 tablespoon of ground ginger
1 tablespoon of chopped shallots (purple onions)
1 tablespoon of red prik ki nu (birdseye or dynamite chilis) sliced
1 tablespoon of green prik ki nu, sliced
A quantity of good chicken stock equal to the volume of water
specified by the rice cooker to cook two cups of rice plus two
tablespoons.
METHOD:
Place the rice in the cooker. Stir fry the other ingredients
(except the stock of course :-) Add the ingredients to the cooker,
and switch on. When the cooking time is finished, the dish is ready
to serve.
If you wish you can add a pinch of saffron or turmeric to colour the
rice yellow.
Colonel Ian F. Khuntilanont-Philpott Systems Engineering,
Vongchavalitkul University, Korat 30000, Thailand
From: "Colonel I. F. K. Philpott"
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Dinner For 10 In 30 Minutes
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Title: Dinner for 10 in 30 Minutes
Keywords: Dinners, Thai, Colonel
DINNER FOR 10 IN 30 MINUTES
===========================
Inspired by a cooking show on the Discovery Channel and an
unexpected visit.
I was enjoying a day off, sitting watching the Discovery Channel
with my wife, when a remark on Caprial's Cafe somehow stuck in my
mind: Chef Pence said something like "imagine you've forgotten that
guests are coming to dinner, and when you remember you have only an
hour."
This was still ticking in my mind waiting to prompt an idea for a
posting of a recipe, when two of my wife's sisters "dropped in" with
their husbands and children, so completely unexpectedly we had 6
adults and 5 children ranging from 3 to 12 years old to feed.
Unlike Chef Caprial, we don't have a multired cooking hub and a
double oven, but nonetheless we forgot the simple meal we had
intended to have that evening and put plan B into effect. The menu
would be
Steamed Rice
MUOI'S SALAD TALAY (A SEAFOOD SALAD)
TOM YUM KOONG SUKI (that is to say a Tom Yum Shrimp Soup cooked in a
suki pot)
CHICKEN STEW (well it has a Thai name and is quite traditional, but
this makes more sense).
YUM MOO (a spicy pork dish)
PAD NUEA NAM MAN HOY (SPICY STIR FRIED BEEF)
Now I've posted a Yum Nuea (beef) version of the yum dish, but this
variation was made in a hurry, and is different. Also I've dealt
with a tom yum before, but this version is essentially done as a
tabletop quickly. A suki pot is the Thai version of the device I've
seen referred to in America as a Mongolian Hot Pot or fire pot: a
copper vessel with a central chimney that can be heated on the table
top. Traditional Thai pots use charcoal, but modern ones use solid
fuel or gas (ours is a butane model).
The last three dishes can all be made with beef, but together they
should each be made around a different meat for contrast. The stew
is relatively bland, by Thai standards, the yum is hot, the stir
fried beef in oyster sauce is spicy, rather than hot.
The salad is only a traditional Thai dish in the sense that it is my
wife's invention, and she's Thai. :-)
This meal took 30 minutes from start to finish to prepare; however,
the veggies were all ready cleaned and ready to use. We took the
meat out of the freezer when the guests arrived and used a microwave
to make sure they were defrosted.
RICE:
OK: I'm not really going to tell you how to steam rice: 10 cups of
washed Thai Jasmine rice was placed in an automatic rice steamer
with the appropriate amount of water and placed on the dining table.
Fifteen minutes later somebody stirred the rice to fluff it and
after thirty minutes it was ready for us to eat.
MUOI'S SALAD TALAY:
Talay means seafood, and salad is the Thai word for, well, salad,
actually. :-)
You need two cups of mixed salad veggies, to which you add a cup of
fresh bean sprouts, and a cup of chopped onion (we use
scallions/green onions, but whatever takes your fancy).
Steam enough clams, mussels, and other shellfish to yield 2 cups of
cooked fish.
2 cups of parboiled potato. (Using Thai sweet potatoes, I split two
large potatoes in half lengthwise, and place them in the microwave
for 5 minutes on high, then peel them. The surface of the potato
exposed to the air turns white, and is cut off and discarded. The
potato is then cut into bite sized chunks). The potato is then deep
fried in an electric frier for a couple of minutes (Thai potato
floats when it is cooked, and you scoop it out and place it on paper
towels to drain the oil).
Toss the veggies, potato and the shellfish together in a salad bowl
and salt and pepper to taste.
The dressing consists of one cup of mayonnaise, half a cup of tomato
ketchup, two tablespoons of oyster sauce, one tablespoon of
Worcestershire sauce and two tablespoons of hot Thai Chili Sauce.
If you can't get the Thai chili sauce you could use Tabasco, but it
isn't as hot, and is somewhat more salty, so be careful). You then
add enough of the dressing to the salad to coat it thoroughly when
tossed. The remaining dressing is placed on the table as a dipping
sauce, together with a few plates of raw sliced veggies (cucumbers,
carrots, etc).
TOM YUM KOONG
Place about a liter (or a quart) of fish stock in the hot pot (if
you haven't got one, you could use a small "deep fryer" or a fondue
pot as a replacement).
Bring it to a boil and add:
2 stalks of lemon grass, bruised (this isn't eaten, but is an
essential flavor)
2-3 "kaffir" lime leaves (use lime zest if you can't get it)
2 coriander [cilantro] plants, chopped.
1 tablespoon fresh ground ginger
X Ground chili powder (prok phom) to taste
4 tablespoons red chilies in vinegar (prik dong)
4 tablespoons green chilies in fish sauce (prik nam pla)
3-4 limes (juice of)
2-3 tablespoons of sliced bamboo shoots or coconut shoots
2-3 tablespoons "chilies in oil" (prik nam pao)
Raw shrimp (about 15 to the pound in size) are placed on the table
(in Thailand we don't bother cleaning them - you might want to
remove the heads, legs and shells, and devein them), together with
fresh mushrooms. The guests then cook these by placing them in small
bronze-wire baskets and dipping them in the suki pot. If you are
using fondue forks, you might want to add the mushrooms to the soup
liquor just before everyone starts to dine.
CHICKEN STEW:
It occasionally gets cold in Thailand (the temperature recently has
been below 30 at midday, and has even gone as low as 16 celsius at
night and this dish is traditional in the Isan region
NOTE: If done with beef, the meat is simmered slowly, for several
hours. Quite unusual in Thai food. However, chicken cooks
quite quickly and is tender. Remember my slogan "you cook it
until it is cooked!"
From: "Colonel I. F. K. Philpott"
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