The Everything Thai Cookbook Part 15

4. Add the chicken, pork, and onion, and saute for 5 to 6 minutes or until the meats are cooked through.

5. Add the white portion of the green onion and the shrimp and sautee for 2 more minutes.

6. Add the green parts of the onions and the remaining sauce, stirring until everything is well coated.

7. To serve, place the noodles on a large platter and top with the meat sautee. Pa.s.s additional hot chili oil separately.

Serves 46 Hot chili oil adds heat, depth of flavor, and a bit of color. If you use it as a condiment, do so sparingly. It packs a punch and, because it is an oil, quickly permeates whatever it's put on.

Spicy Egg Noodles with Sliced Pork 1 small cabbage, shredded 1 cup bean sprouts 1 package fresh angel hair pasta teaspoon vegetable oil 4 tablespoons minced garlic 2 tablespoons fish sauce 2 tablespoons sugar 46 tablespoons rice vinegar 2 teaspoons ground dried red chili pepper (or to taste) 1 small Barbecued Pork Tenderloin (see recipe on page 94), thinly sliced Freshly ground black pepper to taste 2 scallions, trimmed and thinly sliced 2 teaspoons chopped cilantro 1. Bring a large pot of water to a boil over high heat. Add the cabbage and blanch about 30 seconds. Using a slotted spoon, remove the cabbage from the boiling water; set aside.

2. Let the water return to boiling. Add the bean sprouts and blanch for 10 seconds. Using a slotted spoon, remove the sprouts from the water; set aside.

3. Return the water to boiling. Add the fresh angel hair pasta and cook according to package directions. Drain the pasta and place it in a large mixing bowl.

4. In a small saute pan, heat the vegetable oil over medium heat. Add the garlic and saute until golden. Remove from heat. Stir in the fish sauce, sugar, rice vinegar, and dried chili pepper.

5. Pour the sauce over the pasta and toss to coat.

6. To serve, divide the cabbage and the bean sprouts into 2 to 4 portions and place in the center of serving plates. Divide the noodles into 2 to 4 portions and place over the cabbage and sprouts. Divide the pork slices over the noodles. Grind black pepper to taste over the noodles and top with the sliced scallions and chopped cilantro.

Serves 2 as a main course or 4 as an appetizer.

If you don't have leftover pork, but still want to make a quick version of this dish, slice some storebought roast chicken over the top.

Curried Rice Noodles with Tofu and Egg teaspoon ground coriander teaspoon ground c.u.min 1 teaspoon curry powder 1 tablespoon Red Curry Paste (see recipes in Chapter 1) 1 cup coconut milk 23 cups water 2 tablespoons minced shallots 2 tablespoons sugar 2 tablespoons fish sauce of a 7-ounce package rice noodles 1 hard-boiled egg, sliced [image]cup cubed extra-firm tofu [image]cup bean sprouts 1 green onion, trimmed and thinly sliced 2 tablespoons chopped cilantro 1. In a small bowl, thoroughly combine the coriander, c.u.min, curry powder, and curry paste.

2. Pour the coconut milk into a medium-sized saucepan. Stir in the curry paste mixture and place over medium heat. Bring to a simmer and cook for about 5 minutes or until a thin layer of yellow oil begins to form on the surface of the sauce.

3. Stir in 2 cups of the water, the shallots, sugar, and fish sauce. Return the sauce to a simmer and let cook 30 minutes, stirring occasionally and adding additional water if necessary.

4. Meanwhile, soak the noodles in hot water for 10 minutes or until soft.

5. To serve, mound the noodles into serving bowls. Top the noodles with the sliced egg, tofu, and bean sprouts. Ladle some of the curry sauce over top. Sprinkle with green onion slices and chopped cilantro.

Serves 2 as a main course or 4 as an appetizer.

The combination of ingredients in this dish create a curry that is a bit spicy but has definite sweet overtones.

Broccoli Noodles with Garlic and Soy 1 pound broccoli, trimmed into bite-sized florets 16 ounces rice noodles 12 tablespoons vegetable oil 2 cloves garlic, minced 2 tablespoons soy sauce 1 tablespoon sweet soy sauce 1 tablespoon sugar Hot sauce Fish sauce Lime wedges 1. Bring a pot of water to boil over high heat. Drop in the broccoli and blanch until tender-crisp or to your liking. Drain and set aside.

2. Soak the rice noodles in hot water until soft, about 10 minutes.

3. In a large saute pan, heat the vegetable oil on medium. Add the garlic and stir-fry until golden. Add the soy sauces and the sugar, stirring until the sugar has completely dissolved.

4. Add the reserved noodles, tossing until well coated with the sauce. Add the broccoli and toss to coat.

5. Serve immediately with hot sauce, fish sauce, and lime wedges on the side.

Serves 24 Try subst.i.tuting other st.u.r.dy green vegetables such as asparagus, quartered Brussels sprouts, or green beans.

[image]Rice Dishes

Basic White Rice

Basic Sticky Rice

Sweet-Spiced Fried Rice

Fried Rice with Pineapple and Shrimp

Vegetarian Fried Rice

Chicken Fried Rice

Far East Fried Rice

Fried Rice with Tomatoes

Fried Rice with Chinese Olives

Ginger Rice

Curried Rice

Lemon Rice

Dill Rice

Fragrant White Rice

Shrimp Rice

Flavorful Steamed Rice

Fragrant Brown Rice

Basic White Rice 1 cup long-grain rice (such as Jasmine) 2 cups water 1. Place the rice in a colander and run under cool water.*

2. Place the rice and the water in a medium-sized pot. Stir briefly. Bring to a rolling boil over medium-high heat. Reduce heat to low, cover, and simmer for 18 to 20 minutes.

3. Remove the rice from the heat, keeping it covered, and let it rest for at least 10 minutes.

4. Fluff the rice just before serving.

* Was.h.i.+ng rice is completely optional. By rinsing the rice, you remove some of the starch. The end result will be slightly whiter rice, but rice with a little less nutritional value.

[image]Can I Use a Cooking Liquid Other Than Water?

Traditionally, Thai meals call for white rice that has been steamed in water. However, rice is terrific when a low-salt stock such as chicken or vegetable is used in place of the water. Another flavorful liquid subst.i.tution is a combination of half water and half coconut milk.

Serves 24 If you take only one thing away from this book, it should be how to make great rice from scratch. No parboiled, precooked, or dehydrated rice would ever find its way into a true Thai cook's kitchen.

Basic Sticky Rice 1 cup glutinous rice Water 1. Place the rice in a bowl, completely cover it with water, and let soak overnight. Drain before using.

2. Line a steamer basket or colander with moistened cheesecloth. (This prevents the grains of rice from falling through the holes in the colander.) 3. Spread the rice over the cheesecloth as evenly as you can.

4. Bring a pan of water with a cover to a rolling boil. Place the basket over the boiling water, making sure that the bottom of it does not touch the water. Cover tightly and let steam for 25 minutes.

[image]Sticky Rice Varieties Sticky rice comes in white, red, and black varieties. If you choose either red or black, you will need to increase the steaming time to at least 1 hour.

Serves 24 Sticky rice takes a little more practice to master (well, at least it did for me), but this, too, is a staple in the Thai kitchen. Take the time to get it right and don't get upset if it takes you a few tries to get it exactly right.

Sweet-Spiced Fried Rice 1 cups long-grained rice (such as Jasmine) 3 tablespoons vegetable oil onion, sliced into rings 1 (1-inch) cinnamon stick 1 bay leaf 3 cloves teaspoon mace 1 tablespoon brown sugar Salt 2 cups water 1. Soak the rice in cold water for 20 minutes.

2. Meanwhile, heat the oil in a medium-sized pot over medium heat. Add the onions and saute until golden, approximately 10 to 15 minutes.

3. Add the spices and saute for an additional 2 minutes. Sprinkle the brown sugar over the onion mixture and caramelize for 1 to 2 minutes, stirring constantly. Add the rice and sautee. for an additional 3 minutes, stirring constantly.

4. Add the salt and the water to the pot and bring to a boil. Reduce heat, cover, and simmer until the rice is tender, approximately 10 to 15 minutes.

5. Remove the cinnamon stick and cloves before serving.

[image]Rice Nutrition Rice's nutritional value is dependent on its processing method, not just its variety. Modern polis.h.i.+ng methods, which produce gleaming white kernels, remove most of the minerals and vitamins, leaving only carbohydrates. More traditional polis.h.i.+ng methods retain vitamins A, B, C, D, and E and protease inhibitors, which are all cancer r.e.t.a.r.dants.

Makes approx. 4 cups Although sweet spiced, this is still a savory side dish, great alongside grilled meat or fish.

Fried Rice with Pineapple and Shrimp 1 ripe whole pineapple 4 tablespoons vegetable oil [image]cup finely chopped onion 2 garlic cloves, finely minced 10 ounces peeled shrimp, deveined and cut into -inch pieces teaspoon turmeric teaspoon curry powder teaspoon shrimp paste 2 cups day-old, cooked Jasmine or other long grained rice Salt to taste Sugar to taste 1. To prepare the pineapple, cut it in half lengthwise, leaving the leaves intact on 1 side. Scoop out the pineapple flesh of both halves, leaving a -inch edge on the half with the leaves. Reserve the hollowed-out half to use as a serving bowl. Dice the pineapple fruit and set aside.

2. Preheat the oven to 350 degrees.

3. In a wok or heavy saute pan, heat the oil on medium. Add the onion and garlic, and saute until the onion is translucent. Using a slotted spoon, remove the onions and garlic from the wok and set aside.

4. Add the shrimp and saute approximately 1 minute; remove and set aside.

5. Add the turmeric, curry powder, and shrimp paste to the wok; stir-fry briefly. Add the rice and stir-fry for 2 to 3 minutes. Add the pineapple and continue to cook. Add the reserved shrimp, onions, and garlic. Season to taste with salt and sugar.

6. Mound the fried rice into the pineapple "serving bowl." Place the pineapple on a baking sheet and bake for approximately 10 minutes. Serve immediately.

Serves 24 This dish makes a great presentation and the fruit and spices complements the shrimp perfectly. Make some extra - this dish reheats in a microwave perfectly, as do almost all fried rice dishes.

Vegetarian Fried Rice 3 tablespoons vegetable oil, divided 3 cups day-old long-grained rice cup finely diced onion 2 garlic cloves, finely chopped 1 tablespoon finely chopped fresh gingerroot 2 red chili peppers, seeded, veined, and thinly sliced 4 scallions, sliced 7 ounces green beans, trimmed and cut into 1-inch pieces 2 medium carrots, peeled and julienned into 1-inch pieces 2 stalks of celery, sliced cup vegetable stock 9 ounces tomatoes, peeled, seeded, and diced 2 tablespoons vegetarian "oyster" sauce 3 tablespoons soy sauce teaspoon ground turmeric Salt and freshly ground pepper to taste Grated zest and juice of of a lime teaspoon brown sugar 1. In a wok or large saute pan, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the rice and stir-fry for 2 to 3 minutes. Remove the rice from the wok and set aside.

2. Add the remaining tablespoon of oil to the wok. Add the onion, garlic, and ginger; saute for 1 minute.