THE EVERYTHING® THAI COOKBOOK (20 page)

1 teaspoon chili powder

2 tablespoons brown sugar

2 tablespoons fish sauce

2 tablespoons sweet soy sauce

1 tablespoon preserved soy beans (optional)

1 pound lean beef, cut into bite-sized pieces

2 cups water

½ of a 7–8-ounce package of rice sticks

1 cup broccoli pieces

Lime wedges (optional)

Hot sauce (optional)

1. Heat the vegetable oil in a wok over medium-high heat. Add the shallot and stir-fry until it begins to soften. Add the chili powder and continue to stir-fry until well combined.
   
2. Add the brown sugar, fish sauce, soy sauce, and soy beans; stir-fry for 30 seconds.
   
3. Add the beef and continue to stir-fry until the beef is almost done, approximately 2 minutes.
   
4. Stir in the water and bring it to a boil. Add the rice sticks, stirring until they start to cook. Reduce the heat to medium, cover, and let cook for 30 seconds. Stir and reduce the heat to medium-low, cover, and let cook for 3 minutes.
   
5. Add the broccoli pieces, cover, and cook for 1 minute. Remove the wok from the heat and adjust seasoning to taste.
   
6. Serve with wedges of lime and hot sauce passed separately at the table.
   

7 small dried chilies

½ teaspoon salt

½ teaspoon shrimp paste

2 tablespoons chopped shallot

1 tablespoon chopped garlic

1 tablespoon vegetable oil

½ pound coarsely chopped lean pork

20 cherry tomatoes, quartered

1 tablespoon fish sauce

1 teaspoon brown sugar

Sticky rice, cooked according to package directions

1. Trim the chilies of their stems and shake out the seeds. Cut them into small pieces, cover them with warm water, and let them soak for 20 minutes to soften; drain.
   
2. Using a food processor or mortar and pestle, grind (or process) the chilies and salt together until a thick paste is formed. Add the shrimp paste, shallot, and garlic. Process until well combined; set aside.
   
3. Heat a wok or heavy-bottomed skillet over low heat. Add the vegetable oil and heat for 1 minute. Add the chili purée and cook for approximately 3 minutes or until the color of the paste deepens.
   
4. Increase the heat to medium and add the pork; stir-fry for 1 minute. Add the tomatoes and continue to cook for 3 to 4 minutes, stirring frequently.
   
5. Stir in the fish sauce and brown sugar; simmer for 2 minutes. Adjust seasoning to taste.
   
6. Serve this beef dish with sticky rice either warm or at room temperature.
   

1½ quarts water

2 tablespoons sugar

2 whole star anise

5 tablespoons soy sauce

1 clove garlic, smashed

2 tablespoons sweet soy sauce

1 (2-inch) piece of cinnamon stick

5 sprigs cilantro

1 celery stalk, sliced

1 pound beef sirloin, trimmed of all fat and cut into 1-inch cubes

1 bay leaf

1. Place the water in a large soup pot and bring to a boil. Reduce heat to low and add the remaining ingredients.
   
2. Simmer, adding more water if necessary, for at least 2 hours or until the beef is completely tender. If possible, let the stewed beef sit in the refrigerator overnight.
   
3. To serve, place noodles or rice in the bottom of 4 soup bowls. Add pieces of beef and then ladle broth over. Sprinkle with chopped cilantro or sliced green onions if you like. Pass a vinegar-chili sauce of your choice as a dip for the beef.
   

Chicken Dishes

2 stalks lemongrass, thinly sliced (tender inner core only)

1 medium onion, chopped

1 clove garlic, minced

1 teaspoon (or to taste) dried red pepper flakes

1 tablespoon fish sauce

1 whole roasting chicken

Salt and pepper to taste

Vegetable oil

1. To prepare the marinade, place the lemongrass, onion, garlic, red pepper, and fish sauce in a food processor. Process until a thick paste is formed. Refrigerate for at least 30 minutes, overnight if possible.
   
2. Spread the marinade throughout the chicken cavity and then sprinkle the cavity with salt and pepper. Rub the outside of the bird with a bit of vegetable oil (or butter if you prefer) and season with salt and pepper. Place the bird in a roasting pan, and cover it with plastic wrap. Refrigerate for a few hours to marinate, if possible. Remove the chicken from the refrigerator approximately 30 minutes before roasting.
   
3. Preheat the oven to 500 degrees. Remove the plastic wrap and place the bird in the oven, legs first, and roast for 50 to 60 minutes or until the juices run clear.
   

Using Pan Drippings

Pan drippings from any roasted poultry or meat make a great “sauce” for pouring over potatoes or noodles. After you have removed the roast from the pan, pour off any fat. Place the roasting pan on a burner over medium-high heat. Add approximately ½ cup of liquid — water, stock, wine — and bring to a boil. Scrape up the browned bits off the bottom of the roaster. Cook until the liquid is reduced by about half. Remove from heat and check seasonings; adjust if necessary.

2 tablespoons vegetable oil

1–2 whole boneless, skinless chicken breasts, cut into bite-sized cubes

Salt and freshly ground black pepper

1 teaspoon sugar

4 ounces domestic mushrooms, sliced

½ cup sliced onions

1 clove garlic, minced

2 tablespoons Tamarind Concentrate (see recipe on page 18)

2 tablespoons water

1 cup bean sprouts

1 small jalapeño, seeded and minced

¼ cup chopped basil

1. Heat the vegetable oil in a large sauté pan or wok over high heat. Season the chicken with the salt, pepper, and sugar.
   
2. Add the chicken to the pan and stir-fry for 2 minutes. Add the mushrooms, onions, and garlic; continue to cook for an additional 2 to 3 minutes. Add the tamarind and water; stir.
   
3. Add the remaining ingredients. Adjust seasonings to taste and serve.
   

3 tablespoons Tamarind Concentrate (see recipe on page 18)

Pinch of turmeric

½ teaspoon ground coriander

1½ teaspoons salt, divided

½ teaspoon white pepper

3 pounds chicken pieces, rinsed and patted dry

2 tablespoons vegetable oil

8 large red chilies, seeded and chopped

2 small onions, thinly sliced

Vegetable oil for deep-frying

1. In a small bowl combine the tamarind, turmeric, coriander, 1 teaspoon of the salt, and the pepper.
   
2. Place the chicken pieces in a large Ziplock bag. Pour the tamarind mixture over the chicken, seal the bag, and marinate at least 2 hours or overnight in the refrigerator.
   
3. In a small sauté pan, heat 2 tablespoons of vegetable oil over medium heat. Add the red chilies, onions, and the remaining salt; sauté for 5 minutes. Set aside to cool slightly.
   
4. Transfer the chili mixture to a food processor and pulse briefly to form a coarse sauce.
   
5. Drain the chicken and discard the marinade. Deep-fry the chicken pieces in hot oil until the skin is golden and the bones are crispy. Remove the cooked chicken to paper towels to drain.
   
6. Place the cooked chicken in a large mixing bowl. Pour the chili sauce over the chicken and toss until each piece is evenly coated.
   

¼ cup vegetable oil

3 whole boneless, skinless chicken breasts, cut into bite-sized pieces

¼ cup Green Curry Paste (see recipes in Chapter 1)

2 cups coconut milk

3 tablespoons fish sauce

¼ cup (or to taste) chopped cilantro leaves

Steamed white rice

1. Heat 2 tablespoons of vegetable oil in a large sauté pan or wok over medium heat. Add the chicken and sauté until lightly browned on all sizes. Remove the chicken and set aside.
   
2. Add the remaining vegetable oil to the sauté pan. Stir in the curry paste and cook for 2 to 3 minutes. Add the coconut milk and continue to cook for 5 minutes. Add the reserved chicken and fish sauce. Reduce heat and simmer until chicken is tender, 15 to 20 minutes. Stir in the cilantro.
   
3. Serve with steamed white rice.