All Thai'd Up!

Anathema · 07-June-04, 04:32 AM

I received a polite request to do a themed recipe post for today, and I love to please people, so I just couldn’t say no!

The desired theme for today is Thai food, so I am sharing appetizer, soup, and main course recipes today. I hope you will enjoy them!

Appetizer: Thai Cucumber and Radish Salad

Prep Time: 10 Minutes

Yield: 6 Servings

Ingredients:

1/2 cup rice wine vinegar
3 tablespoons sugar
2 tablespoons light oil, such as canola or safflower
1 pound daikon radish, peeled and thinly sliced
1 English or seedless cucumber, thinly sliced
1 red bell pepper, seeded and very thinly sliced
1 teaspoon crushed red pepper flakes
20 fresh basil leaves

In a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve. When ready to serve, tear the basil into pieces and add to the salad. Toss salad to incorporate basil and serve.

Soup: Thai Pork Dumpling Soup

Prep Time: 40 Minutes

Cook Time: 15 Minutes

Yield: 10 Servings

Ingredients:

Cilantro paste:
1/2 bunch fresh cilantro, stems removed
1/2 tablespoon palm sugar or brown sugar
1/2 tablespoon freshly grated ginger
1 teaspoon cracked black pepper
1 teaspoon pureed garlic
1 tablespoon fish sauce
1-ounce cellophane noodles or bean threads
1/4 pound fresh or 2 ounces dried black fungus (wood ear mushrooms)
10 ounces ground pork (or chicken, turkey or shrimp)
1 tablespoon fish sauce
1 teaspoon pureed garlic
1 tablespoon cornstarch
10 cups chicken stock or canned broth
Freshly ground black pepper and fish sauce to taste
1 bunch scallions, white and green parts, thinly sliced
1/2 bunch cilantro, leaves only

To make cilantro paste, puree first six ingredients in a mortar and pestle, or blender, until a fine paste is formed. You can also do this by hand by first chopping all ingredients, except fish sauce, together on a board to form a paste. Then mix with fish sauce in a small bowl. Set aside.

Follow directions on packages for reconstituting cellophane noodles and dried mushrooms, if necessary. Noodles usually need to soak in warm water for about 15 minutes; mushrooms about 30 minutes.

While ingredients are soaking, make dumplings by combining ground pork, fish sauce, garlic, and cornstarch in a bowl. With your hands, form small meatballs, about the size of hazelnuts. Set aside.

When noodles and mushrooms are finished soaking, drain. Remove and discard the tough stems and slice mushrooms into julienne strips. Cut noodles into 2 by 3 inch lengths.

Place all ingredients near stove and bring chicken stock to a boil in a large stockpot. Reduce heat to a simmer and add pork balls, mushrooms, and noodles. Cook, uncovered, until pork is done, about 10 minutes. Stir in paste and adjust seasonings with pepper and fish sauce. Ladle into serving bowls, sprinkle with sliced scallions and cilantro leaves, and serve immediately.

Main Dish: Pad Thai

Prep Time: 45 Minutes

Cook Time: 15 Minutes

Yield: 6 Servings

Ingredients:

3/4 pound dried flat rice noodles* (about 1/4 to 1/2 inch wide)
3 tablespoons naam pla* (fish sauce)
2 tablespoons rice vinegar
1 1/2 tablespoons firmly packed brown sugar
1/4 teaspoon cayenne, or to taste
3 tablespoons vegetable oil
3 large eggs, beaten lightly
8 garlic cloves, minced
4 shallots, minced (about 1/2 cup)
3/4 pound medium shrimp, peeled, deveined, and cut into 1/2-inch pieces
3 cups fresh bean sprouts, rinsed and spun dry
4 scallions, halved lengthwise and cut crosswise into 1-inch pieces
3/4 cup water

Garnish:
1/3 cup crushed roasted peanuts (use a rolling pin)
1/4 teaspoon dried hot red pepper flakes
Small fresh red chilies, if desired
Fresh coriander sprigs, if desired
Lime wedges

*available at Asian markets

In a large bowl soak the noodles in cold water to cover for 30 minutes, or until they are softened, and drain them well. In a small bowl stir together the fish sauce, vinegar, brown sugar, and cayenne.

In a wok or non-stick skillet heat 1 tablespoon of the oil over moderate heat until it is hot but not smoking, add the eggs, and cook them, stirring, until they are scrambled and just cooked through. Transfer the eggs to a bowl and break them into pieces with a spoon.

In the wok or a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it just begins to smoke and in it stir-fry the garlic and the shallots until the mixture is golden. Add the shrimp and stir-fry the mixture 1 to 2 minutes, or until the shrimp are just cooked through. Add the fish sauce mixture, noodles, 2 cups bean sprouts, scallions, and water. Cook the mixture, stirring, for 3 to 5 minutes, or until the noodles are tender and the excess liquid is evaporated. Add the egg, toss the mixture well, and mound it on a platter.

Sprinkle the noodle mixture with the peanuts and red pepper flakes and arrange remaining cup bean sprouts around it. Garnish the dish with the chilies, coriander sprigs, and lime wedges.

This concludes today’s post, Ladies and Gentlemen. Be well, and enjoy!

07-June-04, 04:32 AM		#1 (permalink)
Anathema Apex Tech Demi-God	All Thai'd Up! I received a polite request to do a themed recipe post for today, and I love to please people, so I just couldn’t say no! The desired theme for today is Thai food, so I am sharing appetizer, soup, and main course recipes today. I hope you will enjoy them! Appetizer: Thai Cucumber and Radish Salad Prep Time: 10 Minutes Yield: 6 Servings Ingredients: 1/2 cup rice wine vinegar 3 tablespoons sugar 2 tablespoons light oil, such as canola or safflower 1 pound daikon radish, peeled and thinly sliced 1 English or seedless cucumber, thinly sliced 1 red bell pepper, seeded and very thinly sliced 1 teaspoon crushed red pepper flakes 20 fresh basil leaves In a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve. When ready to serve, tear the basil into pieces and add to the salad. Toss salad to incorporate basil and serve. Soup: Thai Pork Dumpling Soup Prep Time: 40 Minutes Cook Time: 15 Minutes Yield: 10 Servings Ingredients: Cilantro paste: 1/2 bunch fresh cilantro, stems removed 1/2 tablespoon palm sugar or brown sugar 1/2 tablespoon freshly grated ginger 1 teaspoon cracked black pepper 1 teaspoon pureed garlic 1 tablespoon fish sauce 1-ounce cellophane noodles or bean threads 1/4 pound fresh or 2 ounces dried black fungus (wood ear mushrooms) 10 ounces ground pork (or chicken, turkey or shrimp) 1 tablespoon fish sauce 1 teaspoon pureed garlic 1 tablespoon cornstarch 10 cups chicken stock or canned broth Freshly ground black pepper and fish sauce to taste 1 bunch scallions, white and green parts, thinly sliced 1/2 bunch cilantro, leaves only To make cilantro paste, puree first six ingredients in a mortar and pestle, or blender, until a fine paste is formed. You can also do this by hand by first chopping all ingredients, except fish sauce, together on a board to form a paste. Then mix with fish sauce in a small bowl. Set aside. Follow directions on packages for reconstituting cellophane noodles and dried mushrooms, if necessary. Noodles usually need to soak in warm water for about 15 minutes; mushrooms about 30 minutes. While ingredients are soaking, make dumplings by combining ground pork, fish sauce, garlic, and cornstarch in a bowl. With your hands, form small meatballs, about the size of hazelnuts. Set aside. When noodles and mushrooms are finished soaking, drain. Remove and discard the tough stems and slice mushrooms into julienne strips. Cut noodles into 2 by 3 inch lengths. Place all ingredients near stove and bring chicken stock to a boil in a large stockpot. Reduce heat to a simmer and add pork balls, mushrooms, and noodles. Cook, uncovered, until pork is done, about 10 minutes. Stir in paste and adjust seasonings with pepper and fish sauce. Ladle into serving bowls, sprinkle with sliced scallions and cilantro leaves, and serve immediately. Main Dish: Pad Thai Prep Time: 45 Minutes Cook Time: 15 Minutes Yield: 6 Servings Ingredients: 3/4 pound dried flat rice noodles* (about 1/4 to 1/2 inch wide) 3 tablespoons naam pla* (fish sauce) 2 tablespoons rice vinegar 1 1/2 tablespoons firmly packed brown sugar 1/4 teaspoon cayenne, or to taste 3 tablespoons vegetable oil 3 large eggs, beaten lightly 8 garlic cloves, minced 4 shallots, minced (about 1/2 cup) 3/4 pound medium shrimp, peeled, deveined, and cut into 1/2-inch pieces 3 cups fresh bean sprouts, rinsed and spun dry 4 scallions, halved lengthwise and cut crosswise into 1-inch pieces 3/4 cup water Garnish: 1/3 cup crushed roasted peanuts (use a rolling pin) 1/4 teaspoon dried hot red pepper flakes Small fresh red chilies, if desired Fresh coriander sprigs, if desired Lime wedges *available at Asian markets In a large bowl soak the noodles in cold water to cover for 30 minutes, or until they are softened, and drain them well. In a small bowl stir together the fish sauce, vinegar, brown sugar, and cayenne. In a wok or non-stick skillet heat 1 tablespoon of the oil over moderate heat until it is hot but not smoking, add the eggs, and cook them, stirring, until they are scrambled and just cooked through. Transfer the eggs to a bowl and break them into pieces with a spoon. In the wok or a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it just begins to smoke and in it stir-fry the garlic and the shallots until the mixture is golden. Add the shrimp and stir-fry the mixture 1 to 2 minutes, or until the shrimp are just cooked through. Add the fish sauce mixture, noodles, 2 cups bean sprouts, scallions, and water. Cook the mixture, stirring, for 3 to 5 minutes, or until the noodles are tender and the excess liquid is evaporated. Add the egg, toss the mixture well, and mound it on a platter. Sprinkle the noodle mixture with the peanuts and red pepper flakes and arrange remaining cup bean sprouts around it. Garnish the dish with the chilies, coriander sprigs, and lime wedges. This concludes today’s post, Ladies and Gentlemen. Be well, and enjoy!

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