Deserts

##Sweet Rice with mango

4 cups sticky (Sweet) rice
1 cup sugar
1 8 oz. can coconut milk
1/2 teaspoon salt
4 ripe mangoes
mint leaves (optional)


1. Soak the rice for 4 hours.
2. Cook rice with just 4 oz. of water. 
    (Water should not cover rice or it will get too sticky.)
3. Cook for 20 minutes at low heat with cover, stir occasionally.
4. Let sit for 5 minutes.
5. Combine coconut milk, sugar and salt. Mix well.
6. Add rice and stir until well blended.
7. Remove skin and slice mango, set aside 16 slices for garnish. 
   Cut other slices into bite-size pieces, stir into rice.
8. Scoop two heaping tablespoons of rice onto each dessert plate, 
   and garnish with 2 spices of mango and mint leaf.

Serves 8.     


##Thai Coffee       

3 T Instant Coffee
Automatic Drip Coffee
1/2 C. Sugar
Half and Half                      
8 0z Can Sweetened Condensed Milk

Brew a pot of strong dark roast coffee. Pour coffee into a pitcher slightly larger than the coffee pot. Add sugar and instant coffee. Stir until dissolved. 
Add condensed milk. The stronger and sweeter the 
better. Serve either hot or over ice, topped with a splash of half and half.


# Appetizers 

## Chopped Pork on Toast

1/2 pounds ground pork
4 eggs
1 loaf of bread, cut in 1" squares
1 tablespoon sugar
3 green onions, cut in 1/8" pieces
2 tablespoons fish sauce
1 pinch of black pepper
1 dash of garlic powder or gresh garlic

Combine ground pork, eggs, green onion, sugar, fish sauce and garlic; mix well. Put a teaspoon of mixture on a piece of bread, then deep fry.       

## Thai Spring Roll

1 1/2 pounds Pork Butt
3 Black Mushroom
2 cups Chinese Cabbage
2 cups Bean Sprouts
3 Green Onion
3 stems Coriander
1 1/2 tablespoons Cornstarch
4 tablespoons soy sauce
    1 tablespoons fish sauce
1 tablespoons white wine
1 1/2 teaspoon salt
1 package Bean Thread noodle
1 package spring roll skins
2 carrot (shredded)
1 clove garlic
2 cups vegetable oil

1. Clean Pork Butt, slice in thin strips and marinate with salt, 1/2 
teaspoon white wine, 2 teaspoon soy sauce and cornstarch.

2. Soak black mushroom in hot water until soft. Clean and slice into thin 
strips. Soak bean thread.

3. Clean cabbage and cut in long strip.

4. Heat skillet with 5 tablespoons of oil, stir fry pork, mushroom, salt, 
and green onion until pork is done. Then add all of the remaining 
ingredients, except oil. Stir-fry until all ingredients are well mixed.

5. Place one tablespoon of cooled mixture on wrapper (just below center). 
Roll once then fold in sides and finish roll. Seal with egg yolk or 
water and cornstarch mixture. 

6. Heat oil in wok or deep fryer. Cook until golden 
brown

## Erawan Steak Salad

 1 tablespoon fish sauce
 1 tablespoon oil
 1 tablespoon lemon juice
 1 garlic clove, peeled and crushed
 1/2 teaspoon ground ginger
 1 tablespoon brown sugar
 1/2 teaspoon crushed cumin seed
 2 tablespoons chopped cilantro
In a shallow bowl, combine fish sauce, oil, lemon juice, garlic, ginger, brown sugar and cumin. Place beef strips between 2 sheets of waxed paper. Pound to flatten slightly. Add beef to liquid mixture and cover and marinate for 1 to 3 hours in the refrigerator, turning occasionally.

Arrange beef strips in a single layer on a baking sheet and run under hot broiler about 3 minutes. Turn and broil 2 minutes longer until browned on outside but still pink inside.

To serve, arrange beef in circle on platter. Place Almond-Butter Sauce in center. Sprinkle cilantro over entire dish. Serve hot. To eat, dip meat in Almond-Butter Sauce. Serves 2.  ENJOY !  


## Thai Shrimp Salad

6 – 8 medium sized shrimp 
(Cleaned and de-veined)
1 stalk of lemongrass, sliced
juice of 1/2 a lemon
1/4 cup of onion, sliced thin
pinch of sugar
pinch of salt
pinch of MSG
1/2 teaspoon fish sauce
green onion
cilantro
red chili pepper (to taste)
Lettuce

First poach shrimp in boiling water. Mix shrimp, lemon grass, lemon juice, onion slices, sugar, salt, msg, fish sauce and red chili pepper in a large bowl. Top with green onion and cilantro and serve with a wedge of lettuce.


## Silver-Thread Noodle Salad       

 1 cup bean thread noodle
 1/2 cup chopped pork
 1 tablespoon chopped peanut
 2 tablespoons fish sauce
 2 tablespoons lemon juice
 1/4 cup thinly sliced onion
 pinch salt 
     pinch black pepper
  crushed chili pepper (optional)

Soak noodles until soft. Poach or stir-fry pork until done. Mix all ingredients in a large bowl. Adjust with fish sauce and chili peppers. Serve on lettuce leaf.   

## Toam Yum Soup

Ingredients
1 teaspoon Nam Prig Paw [chili paste with bean oil]
1 stalk fresh lemon grass
3 kaffir leaves
1/4 teaspoon salt
or
2 T Toam Yum Soup Paste

1 small onion, chopped
1/2 lemon, squeezed
1 stalk coriander, chopped
1 stalk green onion
dry red chilies
1/4 c. chopped jalapeno rings (optional)
2 cups stock broth
12 oz. cooked  beef, chicken, shrimp or pork
8 fresh mushrooms or 1 can of straw mushrooms
2 tablespoons fish sauce
In a kettle, heat broth. Stir in chili paste (or if using soup paste stir in 2 T toam yum soap paste.)

Add meat along with the mushrooms and chopped onion (For extra flavor add chopped Jalapeno rings. If not using soup paste, also add lemon grass and kaffir leaves.)

Season to taste with salt, chili pepper, fish sauce, freshly squeezed lemon juice. Add coriander and chopped onion stalk.

Serve with cooked rice. Recipe makes 4 servings.


# Curries

## Green Curry Paste

    (KRUNG GAENG KEO WAN)

3   pieces dried Laos (Ka), chopped 
       or teaspoon Laos powder
1   teaspoon dried lesser ginger (Krachai), 
       or 1 teaspoon powdered lesser ginger
1   teaspoon caraway seeds
       or  1 teaspoon ground caraway
12  black peppercorns 
       or 1 1/2 teaspoons ground black pepper
4    whole cloves or 1/4 teaspoon ground cloves
1    whole nutmeg pod or 1 teaspoon ground nutmeg
2    stalks lemon grass, minced
2    tablespoons coriander roots, chopped
2    tablespoons garlic, chopped
2    tablespoons shallots, chopped
1    teaspoon lime zest, mince, 
      or 1/2 teaspoon dried 
      Kaffir lime rind, soak in hot water 
      until soft, then mince
8    whole green Serrano chilies, 
      stemmed, and minced
1    teaspoon shrimp paste (Kapee)
1    teaspoon salt
4    tablespoons vegetable oil

Place the whole, dries spices (Laos, lesser ginger, coriander, caraway, peppercorns, cloves and nutmeg) in a mortar and pound or grind to a smooth, somewhat stringy, powder. (Or if you'd like to use a spice grinder, because of its size this will require repeated steps.) Omit this step  if ground spices are used. Empty the powder into a food processor; if not available, continue with the mortar and pestle. Add the remaining ingredients, including oil, and process or pound to a smooth, even paste.

[The green curries are the hottest in the Thai spectrum of spiciness. To achieve this color and incendiary hotness, there is an extraordinarily large portion of whole, fresh, green chilies (with seeds) included in the paste. Adjust the amounts of chilies to suit your own spice-heat tolerance and that of your guests. The paste will keep for at least 1 month in an airtight container in your refrigerator.]

## GREEN CHICKEN CURRY (GAENG KEO WAN GAI)

    2 1/2 to 3 pounds frying chicken, boned, skinned and 
    cut into small chunks
    2 cups "Thick" coconut milk
    2 tablespoons fish sauce (Nam Pla)
    3 pieces dried Laos (Ka)
    3 tablespoons green curry paste
    2 cups "Thin" coconut milk
    1/2 cup fresh sweet basil leaves 
    (1 tablespoon dried may be substituted)
    6 to 8 young citrus leaves
    1/3 cup green peas (optional)
    6 green Serrano chilies

In a wok, boil together the chicken, "Thick" coconut mile, fish sauce and Laos until the meat is tender. Remove the chicken to a plate with a slotted spoon and continue boiling until the milk thickens and becomes oily. Add the curry paste and continue cooking, stiffing to help mix the paste, for a few more minutes. Return the chicken to the wok when the mixture is smooth and the paste has released its aroma. Pour in the "Thin" coconut milk and return to the boil. Reduce heat and simmer for 5 to 10 minutes. Add the basil and citrus leaves, peas, and chilies. Increase heat and boil again for 5 minutes. Serve over rice.


## Massamun Beef Curry

      1/2 pound beef chuck/tenderloin
      2 T  Oil
      1 potato cut into cubes
      1 onion quartered
      1/2 cup roasted peanuts
      1 T massamun curry paste
      1 can (8oz.) coconut milk
      2 T fish sauce
      1 tsp brown sugar
      2 T lemon juice
      3-5 chili peppers, crushed (optional)
      2 kaffir leaves (Thai citrus leaf)
      Hot steamed rice

Cut beef into 1 inch cubes, prepare potato and onion in the same fashion.  In a wok or sauce pan, heat oil and stir the curry paste in the oil with high heat until paste is mixed well and bubbles.  Add coconut milk and beef, stir well until meat is done.  Then, add potato, onion, fish sauce, brown sugar, chili peppers, kaffir leaves, cook well for 5 minutes and simmer for 20-30 minutes.  Sprinkle with roasted peanuts.  Server over steamed rice.  Makes 6 servings.

## RED CURRY PASTE

(KRUNG GAENG DANG)
3      pieces dried Laos (Ka), chopped 
         or  teaspoon Laos powder
1      teaspoon dried lesser ginger (Krachai), 
         or 1 teaspoon powdered lesser ginger
1      teaspoon caraway seeds 
         or 1 teaspoon ground caraway
12     black peppercorns 
        or 1 1/2 teaspoons ground black pepper
4      whole cloves or 1/4 teaspoon ground cloves
1      whole nutmeg pod or 1 teaspoon ground nutmeg
2      stalks lemon grass, minced
2      tablespoons coriander roots, chopped
2      tablespoons garlic, chopped
2      tablespoons shallots, chopped
1      teaspoon lime zest, mince, 
        or 1/2 teaspoon dried Kaffir lime rind, 
        soak in hot water until soft, then mince
8      whole red chilies, soaked, stemmed, and minced
1      teaspoon shrimp paste (Kapee)
1      teaspoon salt
4      tablespoons vegetable oil  

Place the whole, dries spices (Laos, lesser ginger, coriander, caraway, peppercorns, cloves and nutmeg) in a mortar or electric spice grinder and pound or grind to a smooth, somewhat stringy, powder.  (If using a spice grinder, because of its size, this will require repeated steps.)  Omit this exercise if ground spices are used.  Empty the powder into a food processor; if not available, continue with the mortar and pestle.  Add the remaining ingredients, including oil, and process or pound to a smooth, even paste.

[The red curries are hot in the Thai spectrum of spiciness.  To achieve this color and incendiary hotness, there is an extraordinarily large portion of whole, fresh, red chilies (with seeds) included in the paste.  Adjust the amounts of chilies to suit your own spice-heat tolerance and that of your guests.  The paste will keep in an airtight container in your refrigerator.]


## Red Chicken Curry (Gaeng Dang Gai)

1 1/2 pounds chicken, boned, cut into bite sized pieces
2 cups coconut milk, separated
1 T fish sauce
1 1/2 T red curry paste
1/3 cup bamboo shoots
3 fresh chilies, to taste 
Add other vegetables to taste, 
Thai egg plant, carrots, or bell peppers

In wok or deep frying pan, boil together the chicken, 1 cup coconut milk, and fish sauce until meat is tender.  Remove the chciken to plate with a slotted spoon and continue boiling until the milk thickens and becomes oily.  Add the curry paste and continue cooking, stirring to help mix the paste, for a few more minutes.  Return the chicken to the wok when the mixture is smooth and the paste has released its aroma.  Pour in the remaining coconut milk and return to a boil.  Reduce heat and simmer for 5 to 10 minutes.  Add vegetables and chilies.  Increase heat and boil again for 5 minutes.

## Vegetarian Curry

1 - 2 tablespoons oil
2 cups coconut milk
2 tablespoons fish sauce (Nam Pla)
3 tablespoons red curry paste
Assorted vegetables

Heat oil in wok. When hot add the curry paste fry until spice aroma is released. Add coconut milk and fish sauce. Boil and stir until smooth.

Poach vegetables until just tender. Arrange on plate and add sauce.

# Entrees

## Rama Thai Delight

 8 large shrimp, cleaned and de-veined
 1 bunch spinach
 1 tablespoon crushed peanuts
 1 tablespoon red curry paste
 1/4 cup coconut milk
 1 tablespoon fish sauce
 1 tablespoon oil

Heat wok with oil; mix in curry paste and coconut milk, stir until mixture is smooth. Pour in fish sauce and crushed peanuts; stir for another minute. Taste and adjust with chili peppers or other spices. 

Clean spinach and blanche in boiling water until soft; drain and place on plate. Poach for 2 minutes in boiling water; drain and arrange on spinach. 

Pour sauce over shrimp and serve with white rice.


## Spicy Squid            

 1 - 1 1/2 cups cleaned squid
 1/2 tbsp. oil
 1 medium onion, sliced
 3/4 cup fresh mushrooms, quartered
 1 sweet green pepper, sliced
 crushed hot chili peppers to taste
     pinch of salt
 pinch of sugar
 pinch of garlic powder (optional)
 pinch of MSG (optional)

Clean and grade squid in a diagonal pattern then slice in pieces. Prepare all ingredients and put aside.

Heat wok to high heat with oil. Stir in the garlic and the squid. Stir-fry for one minute, then add all the other ingredients. Stir until well mixed. Serve with cooked white rice.

## Pad Thai

4 eggs
1 bag Thai rice stick noodles
2 cups bean sprouts
4 tablespoons of soy oil
(or vegetable oil)
crushed peanuts
lemon (optional)

Items underlined are included in Sawatdee Pad Thai Grocery Bag.
    crushed dry red chili pepper
T Vinegar
2 T Fish Sauce
3 T Sugar

Soak the noodles in cold water in a shallow pan for 20 minutes. Keep noodles and bean sprouts at 40 degrees until used.

Prepare meat or tofu by slicing into bite sized pieces and cook until 165 deg F.  Heat wok to over 250 degrees F and put oil into wok.  Crack eggs into the oil and stir until egg is well done. Next, add the meat or tofu.  (stir approx. 4 minutes)

Add drained noodles, fish sauce, vinegar, and sugar and stir until they are well mixed and the noodles soften.  Add bean sprouts, cook until temperature is over 165 degrees F. (approx. 2 minutes)

Serve with crushed peanuts and lemon wedge on the side and enjoy!


## Holy Basil Supreme

.2 tablespoon oil 
 1 whole chicken breast, skinned and boned 
 1 garlic clove, crushed 
 3 tablespoon fresh basil leaves 
1 tablespoon water 
 4 ounces fresh mushrooms, sliced 
 3 jalapeno or green peppers, sliced 
 1 small onion, sliced 
 1 tablespoon fish sauce 
     1 teaspoon sugar dash salt 
  Red Chilies to taste

Heat oil in wok over high heat. Stir-fry garlic with chicken until done. Add water, mushrooms, peppers, onion, fish sauce, sugar, salt and basil leaves. Continue cooking until all spices mix well. Serve with cooked white rice. Makes 2 servings.

## Pad See Eiew

             Chinese Broccoli
             Rice Noodle
      1      egg
      1      pinch salt
      1      tablespoon fish sauce
      1      tablespoon sugar
      2      tablespoons vegetable oil
      1      clove crushed garlic
      1      tablespoon black soy sauce
             Chicken, beef, pork, or shrimp
             Red Chilies (optional)

1.    Cut Chinese broccoli in 1 inch pieces
2.    Soak 8oz. of the rice noodle in warm water until soft.
3.    Heat wok with oil, add crushed garlic and egg.  Stir quickly. 
       Put in Chicken (or other protein) and stir fry until almost done. 
4.    Add broccoli and rice noodle then stir fry until soft. 
5.    Add fish sauce, sugar, soy sauce and chilies mix well.  

Serves 2

## Tropical Fried Rice

2 tablespoons oil
1 egg
1 whole chicken breast, cut into this slices
2 cups cooked rice
2 (8oz) cans chunk pineapple
1 tablespoon sugar
1 1/2 tablespoon fish sauce*
1-2 tablespoon black soy sauce*
2 tablespoon green onions (cut)
sliced cucumber 
sliced tomato

Heat wok with oil, fry egg until well done. Add chicken; cook until done. Add cooked rice, pineapple, sugar, fish sauce, and soy sauce; stir fry until well mixed. Add green onions. Serve rice decorated with cucumber and tomato.

## Thai Spicy Noodles

2 cups of rice noodles
fresh basil leaves (handful)
1 teaspoon of black soy sauce
green onion and yellow onion (cut length-wise)
1 tomato
crushed dry red chilli
secret spices*  probably sugar and garlic? 

Cut up tomato and onion, soak the rice noodle till it is soft. then in a wok or frying pan, heat two tablespoons of oil, mix the garlic in the oil, till brown, then add noodles, put black soy and stir for a couple minutes till the noodles soft, then add spices and tomato and onion and basil, sprinkle with the crunch chilli pepper.