The Everything Thai Cookbook Part 22

Yields 3 pounds An Asian sauerkraut-no more, no less.

Crazy Coconut Pie stick of b.u.t.ter, melted 4 eggs 2 cups milk cup flour cup sugar 1 teaspoons vanilla 1 cup sweetened shredded coconut 1. Preheat oven to 350 degrees. Grease and flour a 10-inch pie plate.

2. 2. Place all of the ingredients in a blender and blend for 1 minute. Pour the batter into the prepared pan.

3. 3. Bake for 45 minutes or until golden on top.

Yields 1 (10-inch) pie I've had this recipe since I was a kid, yet it remains a favorite. Somehow the batter separates to form a crust, a custard filling, and a golden coconut top. (Yes, I can still eat the whole thing by myself.) Lime b.u.t.ter Cake 3 cups cake flour 3 teaspoons baking powder teaspoon salt 2 sticks unsalted b.u.t.ter 1 cups sugar 4 eggs, lightly beaten 1 cup milk Grated peel of 1 lime 3 tablespoons lime juice Powdered sugar (optional) 1. Preheat oven to 325 degrees.

2. Sift together the cake flour, baking powder, and salt 3 times; set aside.

3. In the bowl of an electric mixer, beat the b.u.t.ter until creamy.

4. Gradually add in the sugar, then beat at medium speed for 5 minutes, sc.r.a.ping down the sides of the bowl every so often.

5. Add the beaten eggs slowly and continue to beat for 5 more minutes. (The mixture will be thick and double in volume.) 6. Using a rubber spatula, gradually fold in of the flour mixture into the batter. Then fold in[image] of the milk. Repeat this process until all of the flour and the milk have been incorporated. (You will add flour last.) of the milk. Repeat this process until all of the flour and the milk have been incorporated. (You will add flour last.) 7. Fold in the lime peel and lime juice.

8. Pour the batter into a greased molded cake pan, smoothing the surface and slightly building up the sides.

9. Bake the cake for 45 to 55 minutes or until the top is golden and the sides are beginning to pull away from the pan.

10. Remove from the oven and let cool for 1 to 2 minutes. Carefully unmold.

11. Let cool to room temperature. Dust with powdered sugar or serve with Ginger Anglaise Sauce (see recipe on page 188).

Yields 1 (12-inch) cake This cake is so moist and flavorful, I simply dust it with powdered sugar. If you want to frost it, go with something light and not too sweet. A cre7:05 PM 8/1/2008me anglaise or vanilla ice cream goes nicely with it, too.

Meringues with Tropical Fruit b.u.t.ter at room temperature to prepare baking dishes 6 egg whites 2 cups superfine sugar 2 cups heavy cream, whipped 2 cups mixed fresh tropical fruit, cut into bite-sized pieces 1. Preheat oven to 200 degrees. b.u.t.ter pieces of parchment paper cut to line 2 baking sheets.

2. Place the egg whites in a cold bowl. Beat until soft peaks form Add the sugar and continue to beat until stiff.

3. 3. Using a pastry bag, pipe 3- to 4 -inch circles of meringue onto the prepared baking sheets.

4. Bake for 90 to 120 minutes or until they are dry, taking care not to let the meringues turn color. If the meringues aren't dry after 2 hours of baking, turn the oven off and let the meringues sit in the oven overnight.

5. Allow the meringues to cool completely. Fill a pastry bag with the whipped heavy cream. Pipe cream into the center of the meringues. Top with tropical fruit and serve.

Yields approx. 24 My friend, Leslie Kowitz, hosted an afternoon tea a while back, which included a plethora of teas and sweets. My favorite was a meringue sh.e.l.l filled with berries. Here it is with a tropical twist.

[image]Regional Cuisines

Singapore Sh.e.l.lfish Soup Roasted Duck, Melon, and Mango Salad Spice-Poached Chicken Tea-Smoked Chicken Pork Medallions in a Clay Pot Singapore Shrimp 5-Spiced Vegetables Peninsula Sweet Potatoes Beef Cambogee Hot Noodles with Tofu Singapore Noodles Oyster Mushroom Soup Sweet Cambodian Broth with Pork and Eggs Cambodian-Style Pan-Fried Chicken and Mushrooms Cambodian Beef with Lime Sauce Red Curry Cambogee Lemongra.s.s Curry Sauce Sweet-and-Sour Vegetables Minted Vegetables Shrimp "Pate"

Vietnamese Pork Sticks Happy Pancakes Honeyed Chicken Vietnamese Oxtail Soup Fruit in Sherried Syrup Banana Brown Rice Pudding Vietnamese Bananas Basic Vietnamese Chili Sauce Chilied Coconut Dipping Sauce Tropical Fruits with Cinnamon and Lime Potato Samosas Chapati Mulligatawny Soup Tandoori Chicken Punjab Fish Indian-Scented Cauliflower Cardamom Cookies Almond"Tea"

Cuc.u.mber Raita Tamarind Dipping Sauce Garam Masala Mango Chutney Singapore Sh.e.l.lfish Soup 2 tablespoons vegetable oil, divided 1 pound large raw shrimp, peeled, sh.e.l.ls reserved 1 pound mussels, cleaned and debearded 3 stalks lemongra.s.s, outer layers removed, inner core thinly sliced 3 serrano chilies, seeded and chopped 2 cloves garlic, minced 1 (1-inch) piece ginger, peeled and chopped 4 small shallots, peeled and sliced 1 tablespoon anchovy paste 1 teaspoon turmeric 1 tablespoon ground coriander 1 (14-ounce) can coconut milk 12 tablespoons fish sauce 1 7-ounce package of rice noodles, soaked in hot water until soft 1 tablespoon lime zest 6 large scallops, sliced horizontally into 23 pieces, depending on their size 1 cup bean sprouts cup chopped cilantro Lime wedges

Serves 68 Singapore sits at the southern end of the Malay Peninsula, surrounded by the Strait of Malacca, the South China Sea, and the Java Sea. No wonder seafood is a Singaporean mainstay.

1. In a medium-sized saucepan heat 1 tablespoon of the oil over medium-high heat and fry the shrimp sh.e.l.ls until pink.

2. Add 3 cups of water to the pan and bring to a boil; reduce the heat and simmer for 30 minutes. Strain the sh.e.l.ls from the broth, then boil the broth until it is reduced to 2 cups.

3. In a large skillet, bring cup of water to a boil. Add the mussels, cover, and let steam until opened, about 5 minutes. Discard any mussels that have not opened. Strain the cooking liquid and reserve. Sh.e.l.l all but about[image] of the mussels; set the mussels aside. of the mussels; set the mussels aside.

4. Place the lemongra.s.s, chilies, garlic, ginger, shallots, anchovy paste, and 2 tablespoons of water in a food processor. Process to form a thick paste, adding more water if needed.

5. Heat the remaining vegetable oil in a large soup pot over medium heat. Add the lemongra.s.s paste and fry, stirring continuously, until lightly browned, about 10 minutes. Stir in the turmeric and ground coriander and cook for 1 minute more.

6. Add the shrimp broth and mussel cooking liquid to the pot, stirring to dissolve the paste. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.

7. Add the coconut milk and fish sauce; return to a boil. Add the noodles and lime zest; simmer for 2 minutes. Add the shrimp and simmer for 2 minutes more. Add the scallop slices. After 30 seconds or so, add the sh.e.l.led mussels and bean sprouts. Gently stir to combine.

8. To serve, ladle the soup into deep soup bowls. Garnish with the mussels in their sh.e.l.ls, sprinkle with chopped cilantro and the juice from a lime wedge over the top of each bowl.

Roasted Duck, Melon, and Mango Salad 1 teaspoon soy sauce 2 teaspoons fine sugar 1 teaspoon oyster sauce 1 tablespoon plus 2 teaspoons vegetable oil roast duck, meat removed and shredded 3 tablespoons water teaspoon granulated salt 1 teaspoon sugar teaspoon sesame oil 1 teaspoon ketchup 1 teaspoon bottled chili sauce 1 teaspoons cornstarch 1 teaspoons apricot jam 1 cup cubed honeydew melon 1 cup cubed cantaloupe large cuc.u.mber, seeded and sliced 1 cup cubed jicama 1 mango, cut into bite-sized pieces 1 pear, cut into bite-sized pieces 3 tablespoons ground peanuts 2 tablespoons toasted sesame seeds 1. In a medium-sized mixing bowl, combine the soy sauce, fine sugar, oyster sauce, and 1 tablespoon of the vegetable oil. Add the shredded duck to the bowl and toss to coat; set aside.

2. In a small bowl, whisk together the 3 tablespoons of water, salt, 1 teaspoon of sugar, sesame oil, ketchup, chili sauce, and cornstarch; set aside.

3. In a small saucepan, heat the remaining vegetable oil over medium heat. Add the sauce mixture to the pan and cook until it thickens. Stir in the apricot jam and remove the pan from the heat. Cool the sauce in the refrigerator. Stir before using.

4. Mound the duck in the center of a large serving platter. Arrange the fruits and vegetables around the duck. Spoon the sauce over the duck, fruits, and vegetables. Sprinkle the salad with chopped peanuts and sesame seeds. Serve at once.

[image]Duck Confit Duck confit is a lusciously moist and intensely flavored treat. The duck is cured in spices and then slowly braised in its own fat. It is delicious and surprisingly not greasy!

Serves 46 You can roast the duck yourself, or order either roast duck or duck confit from a gourmet shop. You can also subst.i.tute chicken if you prefer. Feel free to try other fruits in this salad, too.

Spice-Poached Chicken 1 whole star anise teaspoon whole black peppercorns teaspoon whole cloves 1 (2-inch) cinnamon stick 1 cardamom pod teaspoon dried tangerine peel (dried orange peel can be subst.i.tuted) 5 cups water cup light soy sauce 2 tablespoons sugar 46 boneless, skinless chicken b.r.e.a.s.t.s 1. Place the star anise, peppercorns, cloves, cinnamon stick, cardamom pod, tangerine peel, and water in a stew pot. Bring the mixture to a boil over high heat. Let boil until the poaching liquid is reduced to 4 cups.

2. Stir in the soy sauce and the sugar. Return the liquid to a boil.

3. Add the chicken b.r.e.a.s.t.s and reduce to a simmer. Poach the b.r.e.a.s.t.s until done, about 20 minutes.

[image]Tangerines and Mandarin Oranges Tangerines and mardarin oranges are the same thing! The name just tells you where they were grown. If they are from the United States, they are tangerines. If not, they're called mandarins.

Serves 46 I like to use this chicken as a base for chicken salad. The subtle spices impart a terrific flavor that turns a standby into a standup! Serve the chicken salad on a whole-grain roll with lettuce and apple slices.

Tea-Smoked Chicken 68 boneless, skinless chicken b.r.e.a.s.t.s teaspoon salt 2 teaspoons rice wine cup green tea leaves cup brown sugar cup cooked rice 1 teaspoon sesame oil 1. Quickly rinse the chicken b.r.e.a.s.t.s under cold water and pat dry. Sprinkle with the salt and rice wine. Set aside in the refrigerator for 30 minutes.

2. Meanwhile, prepare the wok: Line the bottom with a sheet of aluminum foil. Place the tea leaves, brown sugar, and rice in the bottom of the wok and toss to combine. Put a wire grill rack on the wok.

3. Heat the wok over medium-high heat. Put the chicken on the rack and cover with a tight-fitting lid. Turn off the heat after smoke begins to emit from the wok, but leave it on the burner for 10 minutes or until the chicken is cooked through.

4. Brush the chicken with the sesame oil. Serve at once.

[image]Thai Asian Fusion Blending Chinese ingredients with local spices creates a type of fusion cooking that is unique to Singapore, called Nonya. These dishes are a specialty of "Hawker Centers," open-air centers with fast-food street stalls selling everything from satay to stir-fried noodles to spicy crab. Don't miss them if you travel to Singapore.

Serves 68 Make sure your stove's ventilation hood works before you start this recipe. The smoke stays mostly in the wok while the chicken is cooking, but it comes out in a big poof when you remove the lid.

Pork Medallions in a Clay Pot 2 tablespoons oyster sauce 2 tablespoons light soy sauce 2 tablespoons sweet (dark) soy sauce 1 tablespoon Black Bean Paste (see recipe on page 10) 1 teaspoon sesame oil 1 teaspoon rice wine teaspoon ground black pepper 1 clove garlic, minced 1 tablespoon cornstarch 2 pork tenderloins, trimmed and cut into -inch slices 2 tablespoons vegetable oil 1 tablespoon Tamarind Concentrate (see recipe on page 18) 1 cup water 1. Prepare the marinade by combining the oyster sauce, light and dark soy sauces, Black Bean Paste, sesame oil, rice wine, black pepper, garlic, and cornstarch in a medium bowl.

2. Add the pork slices to the bowl of marinade and toss to coat thoroughly. Cover the pork and let marinate at room temperature for 30 minutes.

3. Heat the vegetable oil in a wok over medium-high heat. Add the marinated pork and stir-fry for 3 to 4 minutes.

4. Transfer the pork to a clay pot or other ovenproof braising vessel.

5. Stir together the tamarind and water; pour over the pork.

6. Bake the pork in a 350-degree oven for 1 hours, until very tender.

Serves 4 Soy sauce, black bean paste, sesame oil, and rice wine are all traditional Chinese ingredients. The Chinese use clay pots over an open heat source as a type of oven, an appliance still not used much in Asia.

Singapore Shrimp 2 tablespoons vegetable oil 1 cup sliced domestic mushrooms cup green onion slices 1 clove garlic, minced 1 teaspoon minced ginger 2 teaspoons hoisin sauce 2 teaspoons oyster sauce 2 teaspoons Red Curry Paste (see recipes in Chapter 1) teaspoon Chinese 5-spice powder 1 can coconut milk Salt and pepper to taste 1 pounds cooked shrimp 1. In a wok or large saute pan, heat the vegetable oil on medium-high.

2. Add the mushrooms, green onions, garlic, and ginger; stir-fry for 2 to 3 minutes.

3. Stir together the hoisin sauce, oyster sauce, and curry paste, and 5-spice powder until well combined. Add the mixture to the wok.

4. Stir in the coconut milk and adjust seasoning to taste with the salt and pepper. Add the shrimp and bring to a simmer. Cook for 1 to 2 minutes until the shrimp are heated through.

Serves 4 This recipe is a mishmash of cultures - Chinese, Thai, and Indian - a bit like Singapore herself. Somehow these flavors work well together, creating a beautiful and exotic meal.

5-Spiced Vegetables cup orange juice 1 tablespoon cornstarch - teaspoon Chinese 5-spice powder teaspoon crushed red pepper flakes 2 tablespoons soy sauce 2 teaspoons honey 1 tablespoon vegetable oil 1 pound mushrooms, sliced 1 cup carrot slices 1 small onion, halved and thinly sliced 12 cloves garlic, minced 3 cups broccoli florets 1. In a small bowl, combine the orange juice, cornstarch, 5-spice powder, red pepper flakes, soy sauce, and honey; set aside.

2. Heat the vegetable oil in a wok or skillet over medium-high heat. Add the mushrooms, carrots, onion, and garlic. Stir-fry for approximately 4 minutes.

3. Add the broccoli and continue cooking another 2 to 4 minutes.

4. Stir in the sauce. Cook until the vegetables are done to your liking and the sauce is thick, approximately 2 minutes.

5. Serve over rice noodles, pasta, or rice.

Serves 4 Here the 5 flavors of Asia - salty, hot, sweet, sour, and bitter - are found in the sauce. Add a little more honey if you prefer a sweeter sauce and fewer red pepper flakes if you don't want as much heat.

Peninsula Sweet Potatoes 1 pound sweet potatoes or yams of varying varieties, peeled and cut into bite-sized pieces 1 bay leaf 1 teaspoon sugar teaspoon salt 1 (14-ounce) can coconut milk 1. Place the sweet potato pieces in a large saucepan. Add just enough water to cover them, and bring to a boil. Add the bay leaf and cook until the potatoes are soft. Remove the bay leaf and discard.

2. Stir in the sugar and salt. After the sugar has dissolved, remove the pan from the heat and stir in the coconut milk. Adjust the seasonings by adding salt and/or sugar if necessary. Adjust the consistency by adding more water and/or coconut milk.

Serves 4 To really give your Thanksgiving guests something to talk about, try serving this version of sweet potatoes.

Beef Cambogee 5 cups Red Curry Cambogee (recipe on page 250) 1 pound sirloin, trimmed, and cut into bite-sized pieces 23 medium-sized russet potatoes, peeled and cut into bite-sized pieces cup chopped peanuts 2 cups bean sprouts 1. In a large saucepan, bring the curry sauce to a simmer.

2. Add the meat and potatoes and simmer until done to your liking, about 20 to 30 minutes.

3. Garnish with the peanuts and bean sprouts.

Serves 46 Meat and potatoes, Cambodian style. As the meat and potatoes simmer in the curry, they become tender and deeply flavored. The peanuts and bean sprouts add snap.

Hot Noodles with Tofu pound Chinese wheat noodles Vegetable oil for frying pound firm tofu, cut into 1-inch cubes pound dried tofu, soaked in hot water for 15 minutes and cut into 1-inch cubes 3 tablespoons sesame oil 3 tablespoons minced ginger teaspoon yellow asafetida powder 1 bunch choy sum, chopped into 1-inch pieces 3 tablespoons soy sauce 3 tablespoons sambal oelek 3 tablespoons lemon juice 2 cups mung bean shoots or bean sprouts 1. Cook the noodles al dente according to package directions. Rinse under cold water and drain; set aside.

2. Heat about 2 inches of vegetable oil in a wok or large skillet over medium high heat. Add the firm tofu cubes and deep-fry until golden. Using a slotted spoon, remove the tofu cubes to paper towels to drain; set aside.

3. Add the dried tofu pieces and deep-fry them until they blister. Remove and drain on paper towels; set aside.

4. In another wok or skillet heat the sesame oil over high heat. Add the ginger and stir-fry 1 minute.

5. Add the asafetida and choy sum, and stir-fry until soft.

6. Stir in the soy sauce, sambal oelek, and lemon juice. Add the noodles and tofu pieces. Stir-fry until hot, about 2 minutes more.

Serves 4 To serve this dish, mound the noodles on the center of four plates. Generously top with fresh shoots or sprouts.

Singapore Noodles 2 tablespoons vegetable oil 4 cloves garlic, minced 2 tablespoons minced ginger 2 cups cooked meat or shrimp in bite-sized pieces 2 green onions, trimmed and thinly sliced 12 teaspoons red pepper flakes cup oyster sauce 3 tablespoons curry powder 2 teaspoons soy sauce 1 package rice sticks, soaked in hot water until soft and drained 1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and the ginger. Stir-fry until soft.

2. Add the cooked meat or shrimp, green onion, and red pepper flakes to the wok; stir-fry until hot.