Tan Kitchen - Thai Kitchen: December 2008

New Year Eve Menu

Celebrations for New Year begin from New Year's Eve on 31st December. This is the last day of the Gregorian calendar and the day before New Year's Day. The idea behind New Year's Eve celebration is to bid adieu to the year gone by and give a warm welcome to the coming year. Popular way of celebrating New Year's Eve is to party until the moment of the transition of the year at midnight.

And luckily this year I am home and preparing all party set for my family…let’s see what I ready to do…

Pineapple Fired Rice (Khao Pad Sapparot)

Pineapple Fired Rice or Khao Op Sapparot by Thai

INGREDIENTS:

2.5 cups steamed rice
4 large prawns
1/2 cup bite-sized pineapple pieces
6 halved cherry tomatoes
1 tbsp chopped onion
1.5 tsp curry powder
1/2 tsp sugar
1 tbsp fish sauce
2 tbsp butter or margarine

1 pineapple for making a rice container finely sliced red spur chili and coriander sprigs for garnishing

PREPARATION:

Cut a pineapple in half. Take out the flesh to make a rice container with a lid.
Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.
Heat butter in a pan. Fry the onion in the melted butter over medium heat until softened. Add the pineapple and prawns. Fry until they are cooked. Add the curry powder, mix together; then add the steamed rice, fish sauce and sugar Fry and mix together Add the tomatoes and mix again.
Put the fried rice into the pineapple container Cover with the lid and bake at 300° F for 10 minutes. Remove the lid. Garnish with finely sliced red spur chili and coriander sprigs. Serve hot.

Sour and Spicy fresh pork hock soup (Tom Yam Kha Mou)

Sour and Spicy fresh pork hock soup or Thais called "Tom Yam Kha Mou"

INGREDIENTS:

1 kg. Fresh pork hock
3 lemon grass cutt/sliced
1 Galangal cut/sliced
2 tbsp coriander leaves
6 kaffir lime leaves
6 red spur chillies, sliced
5 tbsp lime juice
3 tbsp. fish sauce
5 cups water/ Soup

PREPARATION:

Singe the hock over a fire until skin turns yellow.
Scrape with a knife to remove any hair.
Wash and then cut into diskshaped slices.
Pour the water or pork soup into a pot.
Pounded the lemon grass and galangal, slice into short lengths, and add to the pot.
Tear the kaffir lime leaves into pieces and add to the pot .
Put in the pork and place the pot over low heat.
When the water boils, skim off the fat floating on the surface, simmer slowly until the pork is tender, and then remove from the heat.
Put lime juice and fish sauce in a bowl with sliced spur chillie, pour the hot soup into the bowls, stir gently, taste and season additionally as you like, sprinkle with the coriander leaves and then serve right away.

Sour and Spicy fish roe soup

Sour and Spicy fish roe soup Thai called “Tom Yam Khai Pla” This is another type of Thai Tom Yam in clear soup. And it always favorite for Thai people.

INGREDIENTS:

200 g. fish roe
2 disk-shaped sliced of galangal
2 lemon grass stalks sliced and crushed
3 kaffir lime leaves and torn into pieces
4-5 hot chillies crushed.
¼ cup holy basil leaves
2 tbsp. fish sauce
3-4 tbsp. lime juice
2 cup soup stock

Let's go COOKING:

Wash the roe well and then set aside to drain.
Heat the stock in a pot and put in the galangal, lemon grass and kaffir lime leaves. And when it come to a boil then add the roe.
Season with the fish sauce. Then when the soup return to boiling again and the roe is done. Put in the lime juice, chillies and basil and turn off the heat.
Pour out into a bowl and serve hot.

Cockles Mussels and Clams in Spicy Salad

Cockles, Mussels and Clams in Spicy Salad Thai called “Yam Sam Sao” all are shellfish and famous in Thailand. We cook them not only salad sometime stir fry with red paste or some curry such as a "Mussels curry with pineapple", Fry Mussels with bean sprouts, Stir fry Clams with Roasted Chili Paste etc.

INGREDIENTS:

10 cockles, 15 mussels, 20 clams.
2 tbsp. thinly sliced shallot
2 tbsp. thinly sliced lemon grass
1 tbsp. crushed hot chilli
1 tbsp. roasted chilli paste
¼ cup mint leaves
1 ½ tbsp. fish sauce
2 tbsp. lime juice, ½ tsp. sugar
3 lettuce leaves.

COOKING:

Place the cookles, mussels and clams in fresh water and let them be for a long enough time that they open their shells and expel any sand or mud inside them.
Then was well in plenty of water several times until really clean and then put in a colander to drain.
Lower the colander into a pot and pour in enough boiling water to cover the shells.
After a few minutes, remove from the water, allow to cool, open, reserve the insides, and discard the shells.
Mix the fish sauce, lime juice, sugar, chilli and paste together well, taste to see if the balance of the hot, sour, salty tastes is right.
If not, season accordingly. Then pour in the cookles, mussels, and clams, stir quickly to mix and add the shallot and lemon grass.
Spoon onto a bed of lettuce leaves on a serving plate, sprinkle with the mint and serve immediately.

Savory Liver

Savory Liver this is famous dish from north east Thailand. We are Thai called “Tap Wan”

INGREDIENTS:

200 g. beef liver
1 tbsp. ground parched rice
½ cup mint leaves
9 ground parched dried chillies.
3 shallots, sliced
1 tbsp. fish sauce
1 tbsp. lime juice

COOKING:

Wash the beef liver first and slice into bite-size pieces.
Immerse them in boiling water for a few minute until look slightly done and then place them on a dish.
Mix the liver with the lime juice, fish sauce, shallot, ground chillies, and ground parched rice.
Taste and adjust the seasoning as desired.
Place on a serving dish and sprinkle with mint leaves and serve with fresh vegetables.
Then enjoy..heheheh…

Tips: you can use Fresh vegetables such as Yard-long beans, cabbage, swamp cabbage etc.

Spicy and Sour Steamed eggs

Spicy and Sour Steamed egg in Thai called “Kung Neung Khai Rod Seap”

INGREDIENTS:

200 g. white prawns
2 eggs
1 tsp. chopped chilles.
1 tbsp. coriander leaves
1 tbsp. chopped garlic
2 tbsp. fish sauce
2 tbsp. lime juice

Cooking:

Wash shell and remove the shells and the heads but leave the tail fins in place.
Cut them open along the back and remove the vein.
Put the chillies, garlic, lime juice, fish sauce in a bowl and stir to mix and set aside.
Break the eggs into a mixing bowl and beat just enough to break the yolks.
Divide the beten egg, putting some into each of several small bowls.
After the water in the steamer on medium heat has begun boiling and then put the eggs into the steamer.
When the egg is almost done just put one prawn into each cup. When done remove from the heat.
Pour some of the sauce from step 2 into each cup and sprinkle with the coriander leaves and serve.