Tan Kitchen - Thai Kitchen: October 2009

Roasted Chili Paste (Num Prik Pow) Pure Version

Here are Roasted Chili Paste or Nam Prik Pow are very important ingredients for many Thai dishes. Always use for cooking STIR-FRY and SOUP menu. It’s a popular thai cuisine. Thai Chili Paste (nam prik pow) is often added to Tom Yum Soup. It is also great with steamed jasmine rice or as a dip for raw or steamed vegetables, pork crackling or crispy rice.

INGREDIENTS :

5 dried red spur chilies, roasted
8 roasted shallots
6 cloves roasted garlic
2 cup vegetable oil
1 tbsp palm sugar
1 ½ tbsp tamarind juice
¼ tsp salt
3 tbsp fish sauce
1 tsp shrimp paste

PREPARATIONS

Pound roasted chilies with salt to a fine paste.
Add roasted shallots and garlic, and continue to pound until smooth paste
Add shrimp paste, pound lightly to combine.
Transfer the mixture to a pan, saute in oil until fragrant. Season and taste with fish sauce, sugar and tamarind juice, stirring well.

Hanglay Curry (Kaeng Hang Lay)

Hanglay Curry or Kaeng Hanglay in Thai. This Kaeng Hanglay recipe was traditionally served at various festivals in northern Thailand and especially when young teenage boys become novices. The Kaeng Hang Lay curry was served to the Monks first and later cooked potato was added to stretch the dish for the rest of the community.

INGREDIENTS:

500 g pork neck, cut into 1 inch cubes
7 g hang lay powder
50 g pre-prepared red curry paste
50 g roasted peanuts
50 g pickled local garlic (small and roundish)
100 g fresh garlic
100 g shallots
200 g onions, sliced
50 g ginger, shredded
50 g tamarind juice
50 g palm sugar
20 g light soy sauce
10 g dark soy sauce
2-3 potatos

PREPARATIONS:

Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.
Marinade for one hour.
Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender.
Add the pickled garlic and reduce the heat to very low.
Add potato and Simmer, stirring occasionally, for another 30 minutes.
Garnish with the remainder of the ginger before serving with steamed rice.

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Thai ginger chicken stir fry (Khai Pad Khing)

This delicious Thai ginger chicken stir fry recipe also call in Thai Khai Pad Khing is quick and easy to make, plus it's super healthy, aromatic, and flavorful. Ginger and chicken pair extremely well, making for a superb stir fry recipe that's extra good-for-you. You needn't cook vegetables on the side simply serve with rice. This Thai ginger chicken stir fry also makes for great leftovers, including hot lunches.

INGREDIENTS:

400 g chicken, cut into well pieces
1 tbsp minced garlic
1 cup black mushrooms, sliced
½ cup red peppers, cut diagnally
3 tbsp finly sliced ginger
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp oyster Sauce
¼ cup chopped onion
2 spring onions, cut into 1" long
coriander leaves (for garnishing)
cooking oil

PREPARATIONS:

Heat oil in a wok. Add garlic and stir fry until golden.
Add chicken and stir fry until nearly cooked, then add fish sauce, soy sauce and oyster sauce and stir until it begins to bubble.
Add the rest of the ingredients and stir fry until the chicken is done.
Transfer to a serving dish and garnish with coriander leaves.
Serve immediately with hot steamed rice.

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Pla meuk pad kai kem

This Pla meuk pad kai kem or Stir-Fried Squid with Salted Eggs Yolk it’s something familiar with Stir-Fried Squid With Roasted Chili Paste or Pla Meuk Pad Nam Prik Paw. But this Thai roasted chili paste recipe is less spicy! The taste are more smoot make it different by salted eggs yolk. But if you still like more spicy just check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer less spicy dishes, adding more chili if you like more spicy. Roasted Chili Paste always makes for excellent Thai chili paste. read more..

Thot Man Khao Phot (V)

Thot Man Khao Phot or Spicy Fried Corn Patties is a small spicy appetizer. There's something very comforting about using fresh corn. This vegetarian recipe uses plenty of corn as a spicy fried corn patties and healthy, as well as very low in fat.

INGREDIENTS:

2 cups corn kernels (about 4 large ears)
1 egg
¼ cup thinly sliced yard-long bean
1 tbsp red curry paste (for kaeng-khua)
2-3 tbsp rice flour
2 tbsp light soy sauce
1 tsp salt
2 cups vegetable oil (for frying the patties)
3 tbsp wheat flour (for flouring the patties)

PREPARATION:

Blend all ingredients with soy sauce and salt together and knead to a uniform texture.
Form the dough into 1-inch balls, flatten slightly, flour with the wheat flour and fry in hot oil.
Fry 8-10 patties at a time. If too many patties does not become crisp.
Serve with relish.

INGREDIENTS for Relish

¼ cup vinegar
¼ cup water
¼ cup sugar
1 tsp salt
1 red spur chilli, well pounded
5 cucumbers, thinly sliced
¼ cup roasted peanuts

PREPARATION for Relish

Bring the vinegar, water, sugar, salt and chilli to a boil and then allow to cool.
Pound the peanuts well in a mortar and then mix with the syrup and add the cucumbers.
Then ready for serve

Note:

Instead of kaeng-khua chilli paste 1 tbsp of well pounded coriander roots and garlic may be used.

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