THE EVERYTHING® THAI COOKBOOK (7 page)
3 shallots
1 cup canned coconut milk
½ cup smooth peanut butter
2 teaspoons light brown sugar
1 teaspoon Tabasco
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon fresh lemon juice
2 tablespoons fresh lime juice
- Roast the shallots in an oven preheated to 325 degrees for about 5 minutes or until soft. Let them cool to roughly room temperature.
- Place all ingredients in a blender or food processor and blend until smooth.
This quick peanut sauce is a delicious dip for fish, shrimp, or chicken satays. It can also be used as a base for a variety of Thai dishes — or simply toss it with rice noodles for a quick snack.
¼ cup chopped mint leaves
1 serrano chili, seeded and diced
2 cloves garlic, minced
1 tablespoon grated lime zest
¼ cup lime juice
2 tablespoons fish sauce
Place all the ingredients in a blender and process until smooth. Serve with a variety of grilled, skewered meats and raw or blanched vegetables.
cupDon't be afraid to substitute items in this recipe. For example, you can use basil instead of the mint, jalapeño instead of the serrano, lemon instead of lime, and soy instead of fish sauce.
1 heaping tablespoon prepared chili-garlic sauce
½ cup white vinegar
Combine the 2 ingredients and serve.
This sauce is an ideal dip for any type of meat. I always have a jar of chili-garlic sauce in the pantry. You can find it in almost any grocery store these days, either in the Asian department or in specialty foods.
½ cup white vinegar
1 cup sugar
½ teaspoon salt
1 heaping tablespoon prepared chili-garlic sauce
- Combine the vinegar, sugar, and salt in a small saucepan over medium-high heat; bring to a boil, reduce to a simmer, and cook for 8 to 10 minutes, stirring occasionally.
- Stir in the chili sauce and remove from heat. Let cool to room temperature before serving.
You can vary the sweet and sour of this recipe by playing with the amount of sugar and/or chili sauce. Or you can substitute different brands or types of chili sauce — even Cajun or Jamaican!
cup plum preserves
cup white vinegar
cup water
2 tablespoons honey Tabasco to taste
- Place all the ingredients except the Tabasco in a food processor or blender, and process until smooth.
- Transfer the mixture to a small saucepan and bring to a boil over medium heat; reduce heat and simmer until thick, about 12 to 15 minutes.
- Allow to cool to room temperature, then stir in the Tabasco.
Traditionally used in Chinese cooking — think Moo Shu — plum sauce has a sweetand-sour taste that is a perfect complement to poultry.
1 teaspoon sugar
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon minced fresh ginger
½ teaspoon dried red pepper flakes
In a small bowl, dissolve the sugar in 1 tablespoon of water. Stir in the remaining ingredients; adjust seasonings if necessary. Serve at room temperature.
This simple sauce is delicious as a dip for rice balls. I particularly like the pungency of the fresh ginger.
1 cup mango pieces
1 cup diced pineapple
1 cup seeded and chopped tomato
½ cup diced red onion
¼ 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.
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.
1 firm, ripe mango, peeled, seeded, and cut into ¼-inch dice
1 medium cucumber, seeded and cut into ¼-inch dice
¼ cup sliced green onion
¼ cup orange juice
2 teaspoons lime juice
1 teaspoon vegetable oil
Salt and pepper to taste
Combine all the ingredients in a small bowl.
This salsa can be served alongside grilled fish or used as a small salad.
4 ripe bananas, peeled and finely diced
¼ cup Tamarind Concentrate (see recipe on page 18)
1 roasted red jalapeño, seeded and chopped
1 tablespoon chopped fresh mint
1 teaspoon brown sugar
1 tablespoon lime juice
Gently fold all the ingredients together.
This unique salsa goes perfectly with roasted or grilled poultry or game.
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.
cupTry brushing this dressing over the top of meats or poultry as they grill to add a nice zing.
1 cup unsalted roasted peanuts
½ cup soy sauce
¼ cup honey
cup water
