The Everything Thai Cookbook Part 3

Yields approx. 4 tablespoons This simple sauce is delicious as a dip for rice b.a.l.l.s. I particularly like the pungency of the fresh ginger.

Mango-Pineapple Salsa 1 cup mango pieces 1 cup diced pineapple 1 cup seeded and chopped tomato cup diced red onion cup snipped chives 3 tablespoons chopped cilantro 1 serrano chili, seeded and chopped 2 tablespoons lime juice 2 tablespoons vegetable oil Salt and pepper to taste Combine all the ingredients in a small bowl. Cover and refrigerate for at least 2 hours before serving.

Yields approx. 4 cups A salsa is a condiment usually composed of roughly chopped fresh ingredients that are meant to enliven whatever they are served with. This salsa is perfect served with grilled shrimp, chicken, or fish.

Mango-Cuc.u.mber Salsa 1 firm, ripe mango, peeled, seeded, and cut into -inch dice 1 medium cuc.u.mber, seeded and cut into -inch dice cup sliced green onion cup orange juice 2 teaspoons lime juice 1 teaspoon vegetable oil Salt and pepper to taste Combine all the ingredients in a small bowl.

Yields approx. 2 cups This salsa can be served alongside grilled fish or used as a small salad.

Banana, Tamarind, and Mint Salsa 4 ripe bananas, peeled and finely diced cup Tamarind Concentrate (see recipe on page 18) 1 roasted red jalapeno, seeded and chopped 1 tablespoon chopped fresh mint 1 teaspoon brown sugar 1 tablespoon lime juice Gently fold all the ingredients together.

Yields approx. 2 cups This unique salsa goes perfectly with roasted or grilled poultry or game.

Spicy Thai Dressing 2 tablespoons soy sauce 1 tablespoon plus 1 teaspoon rice wine vinegar 1 tablespoon sesame oil 3 tablespoons water 1 teaspoon sugar 2 cloves garlic 1 teaspoon grated gingerroot 1 fresh red cayenne pepper or 2 Thai peppers, stemmed, seeded, and cut into pieces Place all the ingredients in a blender and process until smooth.

Yields approx.[image] cup cup Try brus.h.i.+ng this dressing over the top of meats or poultry as they grill to add a nice zing.

Peanut Pesto 1 cup unsalted roasted peanuts cup soy sauce cup honey [image]cup water 23 cloves garlic, minced cup sesame oil teaspoon (or to taste) red pepper flakes Place the peanuts in a food processor fitted with a metal blade; process until fine. While continuing to blend, add the remaining ingredients one at a time through the feed tube until well blended.

Yields approx. 2 cups Serve this pesto tossed with pasta or as a unique spread for veggie or chicken sandwiches. Use it as you would any pesto.

Jalapeno-Lime Vinaigrette 1 jalapeno, seeded and chopped [image]cup lime juice 1 tablespoon sugar Salt and pepper to taste 1 cup vegetable or canola oil Place the jalapeno, lime juice, sugar, and salt and pepper in a food processor; blend for 1 minute. While continuing to blend, slowly add the oil; blend for 30 seconds or until well emulsified.

Yields approx. 1[image] cups cups Serve over grilled fish or vegetables or a fresh salad.

Ginger-Lemongra.s.s Vinaigrette 1 quart rice wine vinegar 2 stalks lemongra.s.s, outer leaves removed and discarded, inner core slightly mashed cup grated fresh gingerroot Combine all the ingredients in a nonreactive pot and simmer over low heat for 30 minutes. Remove from heat and let stand overnight. Strain before serving.

Yields approx. 1 quart This vinaigrette is fantastic as a dressing for salad or as a marinade for crudites.

Mint-Cilantro "Chutney"

[image]cup unsalted peanuts, toasted cup packed mint leaves cup packed cilantro 3 tablespoons sour cream 2 teaspoons honey teaspoon minced honey Salt and pepper to taste Place the peanuts in a food processor and finely grind. Add the remaining ingredients to the processor and blend until well combined.

[image]What's a Chutney?

A chutney is a traditional accompaniment to Indian foods. It is a coa.r.s.e relish or condiment usually made from tropical fruits, ginger, and herbs. Chutneys usually have notes of spicy, sweet, and sour, and can be used as a dipping sauce, a bread spread, or as a glaze.

Yields approx. 2 cups I like to spoon some of this chutney on a plate and top it with roasted cauliflower. The cauliflower acts as a sponge, soaking up every last drop.

[image]Appetizers

Rice Paper Rolls

Crab Spring Rolls

Pork, Carrot, and Celery Spring Rolls

Omelet "Egg Rolls"

Basil and Shrimp Wedges

Crispy Mussel Pancakes

Chicken, Shrimp, and Beef Satay

Shrimp Toast

Pork Toast Triangles

Mee Krob

Son-in-Law Eggs

Salt-Cured Eggs

3-Flavor Rice Sticks

Thai Fries

Spicy Coconut Bundles

Curried Fish Cakes

Spicy Scallops

Spicy Ground Pork in Basil Leaves

Skewered Thai Pork

Fried Won Tons

Fried Tofu with Dipping Sauces

Cold Sesame Noodles

Chinese-Style Dumplings

Rice Paper Rolls 1 cup thin rice noodles 810 medium to large cooked shrimp, cut in half 4 (8 10) sheets of rice paper 1 cup grated carrot 2 scallions, thinly sliced 1 small cuc.u.mber, shredded 20 mint leaves 1 small bunch cilantro 1. Soak the rice noodles in very hot water until they are soft, usually 10 to 20 minutes; drain. You can leave the noodles whole, or cut them into 2-inch pieces if you prefer.

2. Place a clean kitchen towel on a work surface with a bowl of hot water nearby. Put a sheet of the rice paper in the hot water for approximately 20 seconds, just until soft; lay it out flat on the towel.

3. In the middle of the rice paper, place 2 to 3 pieces of shrimp and of the noodles, carrots, scallions, and cuc.u.mbers. Top with mint and cilantro.

4. Quickly roll up the rice paper, keeping it fairly tight; then roll up the whole thing in plastic wrap, making sure to keep it tight. Refrigerate until ready to serve.

5. To serve, trim the ends off the rolls. Cut the remaining roll into pieces and remove the plastic wrap. Serve with your favorite dipping sauce.

Serves 24 This healthy appetizer is the perfect finger food and is a great introduction to Thai cuisine: There are no scary ingredients, it isnt tongue-numbingly hot, and yet it is definitely not Western in style or flavor.

Crab Spring Rolls 1 pound crabmeat, picked over to remove any sh.e.l.ls, and shredded 1 tablespoon mayonnaise teaspoon grated lime peel 15 spring roll or egg roll wrappers 2 egg yolks, lightly beaten Canola oil for deep frying 15 small, tender Boston lettuce leaves Mint leaves Parsley leaves 1. In a small bowl, mix the crabmeat with the mayonnaise and lime peel.

2. Place 1 tablespoon of the crabmeat mixture in the center of 1 spring roll wrapper. Fold a pointed end of the wrapper over the crabmeat, then fold the opposite point over the top of the folded point. Brush a bit of the egg yolk over the top of the exposed wrapper, then fold the bottom point over the crabmeat and roll to form a tight packet; set aside. Repeat with the remaining crabmeat and wrappers.

3. Heat the oil to 365 degrees in a skillet or deep fryer. Deep-fry the rolls 3 to 4 at a time for 2 minutes or so, until they are a golden brown; drain on paper towels.

4. To serve, wrap each spring roll in a wrapper with a single piece of lettuce, and a sprinkling of mint and parsley. Serve with your favorite dipping sauce.

Yields 15 rolls Don't let the deepfrying steer you away from these light, crunchy rolls. The key to keeping the fat to a minimum is using clean, hot cooking oil and immediately transferring the rolls to papers towels.

Pork, Carrot, and Celery Spring Rolls 2 tablespoons vegetable oil 1 teaspoon minced garlic 1 cup minced or ground pork 2 cups grated carrots 2 cups chopped celery cup fish sauce 2 tablespoons sugar teaspoon white pepper 1 cup bean sprouts 20 spring roll wrappers 2 egg yolks, beaten Vegetable oil for deep frying 1. In a large skillet, heat the 2 tablespoons of vegetable oil over mediumhigh heat. Add the garlic and pork, and saute until the pork is cooked through.

2. Add the carrots, celery, fish sauce, sugar, and white pepper. Increase heat to high and cook for 1 minute.

3. Drain any liquid from the pan and allow the mixture to cool to room temperature, then stir in the bean sprouts.

4. On a clean, dry work surface, place the egg roll wrapper with an end pointing toward you, forming a diamond. Place approximately 2 tablespoons of the filling on the lower portion of the wrapper. Fold up the corner nearest you and roll once, then fold in the sides. Brush the remaining point with the egg yolk and finish rolling to seal. Repeat with the remaining wrappers and filling.

5. Heat 2 to 3 inches of oil to 350 degrees. Deep-fry the spring rolls until golden brown; remove immediately to drain on paper towels.

6. Serve with sweet-and-sour sauce.

Yields 20 rolls Thai recipes often call for ground meat. Make sure to use low-fat meat so that when you combine it with other ingredients, it remains crumbly and doesn't add excess moisture or fat to your dish.

Omelet "Egg Rolls"