Dusit Thai Cook Book

SOUTHERN THAILAND AND ANDAMAN SEA

SOUTHERN THAILAND AND ANDAMAN SEA

Gai Satay

Chicken Satay with Peanut Sauce and Cucumber Salad

Ingredients (serves 4)

400 gr

Chicken breast

5 gr

Turmeric powder

10 gr

Yellow curry powder

20 gr

Sugar

30 ml

Soya sauce

50 ml

Milk

80 ml

Coconut milk

20 ml

Vegetable oil

Peanut Sauce

10 gr

Red curry paste (see page. xx)

10 gr

Massaman curry paste (see page xx)

30 gr

Peanuts, finely ground

50 gr

Palm sugar

20 ml

Vegetable oil

100 ml

Coconut milk

10 ml

Fish sauce

Cucumber Salad

50 gr

Sugar

30 ml

White vinegar

5 gr

Salt

100 gr

Cucumber, cut into pieces, skin on

10 gr

Shallots, peeled, sliced

5 gr

Red chillies, sliced

Preparation

To prepare the satay, cut the chicken into strips about 2 cm long and 1 cm thick. Set aside.

Place the turmeric, yellow curry powder, sugar, soya sauce and milk in a bowl, and stir until combined. Add the chicken and vegetable oil, marinate for at least 2 hours or overnight in the refrigerator.

Stick 5-6 pieces of the marinated chicken onto each bamboo skewer, and compact them to about 6-7 cm long. Brush with coconut milk and grill over charcoal or under a broiler until golden brown.

For peanut sauce, heat the oil in a saucepan over medium heat, add the red curry and massaman curry paste, and fry until fragrant.

Add the coconut milk and ground peanuts, season to taste with fish sauce and sugar, simmer for 4-5 minutes. Remove from the heat and allow to cool. The sauce should be fairly thick.

For cucumber salad, boil the vinegar, sugar and salt in a small saucepan over low heat, simmer for 10 minutes until reduced to two-thirds. Set aside to cool. Add cucumber, shallots and red chillies.

To Serve

Serve the satay skewers with the peanut sauce and cucumber salad.

Chef's Tips

* Yellow curry powder is a mixture of different spices. Together with turmeric powder, it will give a rich fragrance. So, stick to the proportion stated.* Pork, beef or lamb can be used instead of chicken.

* Soak the bamboo skewers in water for at least an hour before use. The water will prevent the wood from burning.

* Instead of ground peanuts and vegetable oil, you can use 50 gr of peanut butter.

Haw Mok Thalay

Seafood Souffl in Banana Leaf Cup


50 gr

White fish fillet, sliced

50 gr

Squid, cut into 2-inch pieces

50 gr

Shrimps, peeled

50 gr

Mussels, meat only

50 gr

Scallops, meat only

50 gr

Red curry paste (see page xx)

10 gr

Wild ginger (krachai), finely sliced

3 gr

Kaffir lime leaves, thinly sliced

20 gr

Sweet basil leaves

40 gr

White cabbage, shredded

1 pc

Egg

10 ml

Fish sauce

200 ml

Coconut milk

10 gr

Sugar

Banana leaf cups

Coconut Cream Topping

100 ml

Coconut milk

10 gr

Rice flour

Salt to taste

Garnish

10 gr

Red chillies, sliced

1 pc

Fresh coriander leaves

5 gr


Preparation

Cut the banana leaves into 8 x 8 inch squares. Form one cup with each square by joining two adjacent sides together, secured with a toothpick, and folding in the protruding bottom. Repeat with opposite adjacent sides. Set aside.

Pound the red curry paste and wild ginger in a mortar until fine. Then mix it and the coconut milk together in a bowl until the mixture is smooth.Add egg and blend in well, season with fish sauce and sugar. Add fish, squid, shrimps, mussels, scallops and kaffir lime leaves. Mix until smooth.

Line the bottoms of the banana leaf cups with sweet basil leaves and white cabbage, then fill with the seafood mix.

Steam over high heat for 15 minutes or until done. Garnish each souffl with some coconut cream topping, coriander leaves, kaffir lime leaf and sliced chilli.

For coconut cream topping, combine the coconut milk, rice flour and salt in a small saucepan, bring to the boil over low heat until thick.

To ServeServe the souffl in the banana leaf cup with steamed jasmine rice.

Chef's Tips

* If there are no banana leaves available, try baking the souffl in an artichoke or bell pepper. The vegetables should be cut length-wise and the insides removed before use. Alternatively the souffl can be baked in small oven-proof porcelain dishes.

* Ground chicken or pork can be used instead of seafood.

Pla Tord Khamin

Fried Fish with Turmeric


700 gr

Whole sea bass

50 gr

Fresh turmeric

20 gr

Garlic, chopped

10 gr

White peppercorns

20 gr

Salt

10 gr

Sugar

Vegetable oil for deep-frying

Garnish

100 gr

Lettuce leaves

100 gr

Tomatoes, sliced

100 gr

Cucumbers, sliced

Preparation

Scale, clean and wash the fish thoroughly with cold water. Dry with kitchen towels, and set aside.

Pound the garlic, peppercorns and fresh turmeric in a mortar until fine. Marinate the fish in a bowl with the pounded ingredients, plus salt and sugar for 1 hour.

Deep-fry the fish in a wok until very crisp on the outside and well cooked on the inside. Remove from the oil and drain on paper towels. Keep warm.

For topping, fry the left-over marinate ingredients until golden brown and crispy. Drain on paper towels, and set aside.

To Serve

Place the fried fish on a warm plate, garnish with lettuce leaves, cucumber and tomatoes. Top with the fried marinate ingredients, and serve with steamed jasmine rice.

Chef's Tips* Other fish or fish fillets can be used instead of sea bass.

* Turmeric powder can be used if fresh turmeric is not available.

Pla Gao Rad Phrik

Deep-fried Garoupa with Chilli Sauce


1,400 grGaroupa, whole

40 gr

Holy basil leaves, for garnish


Chilli Sauce

40 gr

Small bird chillies

40 gr

Red chillies

50 gr

Red, yellow and green chillies, sliced

50 gr

Sweet basil leaves

50 gr

Thai holy basil leaves50 gr

Garlic, peeled

30 gr

Sugar

100 ml

Vegetable oil

30 ml

Fish sauce

20 ml

Soya sauce

100 ml

Oyster sauce

100 ml

Chicken broth (see page xx )

Preparation

Clean and wash the garoupa in plenty of cold water. Pat dry with paper towels. Fry the fish in a wok over medium heat, until crisp on the outside and well cooked on the inside.

Remove the fish from the oil and place on paper towels to remove excess oil. Keep warm. Deep-fry the holy basil leaves for about 30 seconds until crispy; drain on a paper towel.

To prepare chilli sauce, pound the small chillies, red chillies and garlic in a stone mortar until smooth but not too fine.

Fry the pounded ingredients in a wok over low heat for 4-5 minutes until fragrant. Season with sugar, fish sauce, soya sauce and oyster sauce. Add the chicken broth, and bring to the boil. Simmer over low heat for 5 minutes. Add sliced chillies and sweet basil leaves;

To Serve

Place the fried fish onto a warm serving plate, and pour the chilli sauce over it. Garnish with the deep-fried holy basil leaves.

Chef's Tips

* Deep-fried basil leaves provide a nice decoration, with their crispy, fragile texture.

Gam Poo Phad Pong Karee

Fried Crab Claws with Yellow Curry Powder


400 gr

Crab claws

60 gr

Onions, peeled, sliced

40 gr

Red, green and yellow chillies, sliced

30 gr

Spring onions, cut into 1-inch pieces

30 gr

Celery, sliced

2 pcs

Eggs

20 gr

Yellow curry powder

100 gr

Roasted chilli paste (see page xx)

40 gr

Garlic, chopped

200 ml

Milk

100 ml

Oyster sauce

20 ml

Soya sauce

100 ml

Vegetable oil

Sugar and pepper to taste

Fresh coriander leaves for garnish

Preparation

Crack the claws and remove all shells except for the claw itself and the bone coming from the thumb claw. Stick the meat from the rest of the claws on top of the bone, so it looks like a ball with the two claws emerging from it.

Steam the crab claws for 4 minutes until done. Set aside.

Mix the milk, eggs, roasted chilli paste and yellow curry powder. Set aside.

Saut the garlic in a wok until fragrant. Add onions and fry over medium heat for 2-3 minutes. Add the eggs mixture and stir constantly, until the eggs are completely cooked. Season with oyster sauce, soya sauce, pepper and sugar. Simmer for 2 minutes.

Add the crab claws, chillies, celery and spring onions, and simmer for another 3 minutes.

To Serve

Place the crab claws onto a warm plate and top with the sauce. Garnish with fresh coriander leaves.

Chef's Tips

* Lobster, squid or fish can be used instead or crab.

* Stir continuously to avoid burning the sauce. After the claws have been added, reduce the heat and stop stirring, otherwise the crab will fall apart.

Khao Ob Sapparot

Fried Rice in Pineapple


600 gr

Steamed rice (cold)

20 gr

Carrots, boiled, diced

40 gr

Raisins

20 gr

Green beans, blanched for 2 min.

100 gr

Prawns, peeled, halved lengthwise

100 gr

Squid, cut into 5-cm pieces

100 gr

Chicken breast, sliced

2 pcs

Eggs

40 gr

Cashew nuts, roasted

20 ml

Soya sauce

10 gr

Yellow curry powder

40 gr

Chopped garlic

2 pcs

Fresh pineapple (whole)

100 ml

Vegetable oil

20 ml

Fish sauce

Fresh coriander for garnish

Sugar to taste

PreparationWash and cut the pineapples in half. Remove most of the pulp from inside and cut into small cubes. Reserve 120 gr for use in the dish.

Saut the garlic in a wok until fragrant. Add chicken, prawns and squid, and fry over high heat for a few minutes until lightly browned.

Add the eggs and fry for 1 minute. Add steamed rice and yellow curry powder; fry for 2 minutes until the eggs are done.

Add raisins, carrots, green beans and pineapple cubes, and stir well. Season with soya sauce, fish sauce and sugar.

To Serve

Spoon the fried rice into the pineapple shell. Garnish with cashew nuts and coriander leaves. Serve hot.

Chef's Tips

* It is better to use cooled steamed rice, because it has less moisture. It will make the dish easier to fry and more delicious.

Massaman Nuea

Beef Curry in Mild Peanut Sauce


600 gr

Beef rump, cut into 2-inch squares

100 gr

Massaman curry paste (see page xx)

1,000 mlCoconut milk

25 ml

Fish sauce

120 ml

Tamarind juice

100 gr

Palm sugar

50 gr

Roasted peanuts

60 gr

Onions, cut into 1-inch squares

300 gr

Potatoes, boiled, peeled, cut into 2-inch squares

50 gr

Cinnamon stick, 1 inch

500 ml

Water

Preparation

Place the beef in a pot, add coconut milk, chicken broth, roast peanuts, the cinnamon stick and water then cover with a lid. Bring to the boil, reduce the heat and simmer over low heat for 1 1/2 - 2 hours. Allow the sauce to reduce and the beef to become tender.

Add the massaman curry paste and cook for 2 minutes. Season with fish sauce, tamarind juice and palm sugar.

Add onions and boiled potatoes, cover and cook for a further 5 minutes. Remove from the heat and keep warm.

To Serve

Spoon into a bowl and serve with steamed jasmine rice, or Indian nan or roti.

Chef's Tips* Blanch potatoes in advance to reduce the cooking time.

* To release more flavour from the cinnamon, grill it before adding to the curry.

BANGKOK & CENTRAL THAILAND

Mee Krob Chao Wang

Sweet and Sour Crispy Rice Vermicelli with Shredded Bean Curd


200 gr

Rice vermicelli

300 gr

Palm sugar

50 gr

Bean curd, diced, fried until crispy

30 gr

Shallots, peeled, sliced, fried until crispy

30 gr

Garlic, sliced, fried until crispy

50 gr

Shrimps, sliced, fried until crispy

50 gr

Chicken, sliced, fried until crispy

5 gr

Kaffir lime rind, finely sliced50 gr

Tomato ketchup

30 ml

Tamarind juice

20 ml

Lime juice

40 ml

Orange juice

Salt to taste


Garnish

10 gr

Pickled garlic, thinly sliced

1 pc

Egg, shredded

Chinese celery, bean sprouts, red chillies and coriander leaves.

Preparation

Break up the bundle of rice vermicelli into 3-4 bunches, dip in water and fry each portion in hot oil in a wok until golden and crisp. Place on paper towels to drain off excess oil. Set aside.

Beat the egg and pour it into the wok through a funnel. Move the funnel round the pan to make a large, thin omelette. Fry until golden and crisp. Drain the oil, shred the egg and set it aside for garnishing the rice vermicelli.

Combine the palm sugar, tomato ketchup, tamarind juice, lime juice, orange juice and salt in a pot. Bring to the boil over low heat for 15 minutes. Stir until thick. Set aside.

Put the crispy rice vermicelli into the wok; add fried shallots, garlic, bean curd, chicken, shrimps and kaffir lime rind. Add the sugar syrup a little at the time; fry until well mixed and beginning to stick together.

To Serve

Spoon onto a serving plate, sprinkle with shredded egg, chopped pickled garlic and red chillies. Garnish with Chinese celery, bean sprouts and coriander leaves.

Chefs Tips

* The finely chopped rind of the kaffir lime is essential addition to this dish because of its invitingly pungent aroma and a piquant flavour of its oil content.

* The vermicelli should be dipped in the water for only a second to prevent it from breaking after frying and make it crispier.

Gung Hom Sabai

Deep-fried Prawns Wrapped in Egg NoodlesIngredients (serves 4)

160 gr

Prawns (8 pieces)

100 gr

Spring roll sheets (16 sheets of 4 x 4 inches)

50 gr

Egg noodles

5 gr

Coriander roots

5 gr

Garlic

10 ml

Soya sauce

10 ml

Oyster sauce

5 gr

Sugar

White pepper to taste


Sweet and sour sauce (see page xx)

Flour paste, to stick spring roll sheets (see page xx)

Preparation

Clean and wash the prawns, peel and de-vein, leaving the tail on. Dry with a kitchen towel and set aside.

Pound the coriander roots, garlic and white pepper in a mortar until fine. Combine the pounded ingredients, soya sauce, oyster sauce and sugar in a bowl, add the prawns and marinate for at least 30 minutes in the refrigerator.

Blanch the egg noodles in boiling water for 3 minutes or until done. Drain and wash under cold water. Cut the noodles into 12-inch lengths. Set aside.

Cut the spring roll sheets into squares, perforated with 4 or 5 holes. Wrap each marinated prawn with 2 pieces of spring roll squares and bind with 3 or 4 lengths of egg noodles. Seal with flour paste.

Fry the wrapped prawns in oil in a wok over medium heat until golden brown and crispy. Use paper towels to remove excess oil.

To Serve

Place the fried wrapped prawns on a plate and serve hot with sweet and sour sauce.

Chefs Tips

* Making holes in the squares of spring roll pastry will prevent oil from accumulating inside the wrapping around the prawn.

Por Pia Savoey

Spring Rolls Stuffed with Pork and Vegetables

Ingredients (Serves 4)

25 gr

Pork, minced

20 gr

Carrots, shredded

10 gr

Cabbage, shredded

5 gr

Celery, chopped

10 gr

Dried ear mushrooms, soaked, chopped

50 gr

Glass noodles, soaked, cut into 1-inch pieces

3 gr

Garlic, peeled, chopped

10 ml

Soya sauce

100 gr

Spring roll sheets (20 sheets of 4 x 4 inches)

3 gr

Sugar

Salt and white pepper to taste

Flour paste to stick spring roll sheets (see page xx)

10 ml

Vegetable oil


Sweet and Sour Sauce

20 gr

Red chillies, finely chopped

10 gr


100 gr

Sugar

5 gr

Salt

60 ml

Vinegar

Preparation

Soak the glass noodles in water for about 10 minutes until soft, drain and cut into 1-inch lengths.

Fry the garlic in a wok until fragrant. Add minced pork and fry over medium heat for 2-3 minutes. Then add the vegetables and glass noodles, fry for 5 minutes until cooked. Season with soya sauce, salt, pepper and sugar. Set the filling aside to cool.

Place a tablespoon of filling in the centre of a spring roll sheet. Reserve 1 inch of empty sheet on each side of the filling and fold this towards the centre to cover the filling. Roll the sheet with the filling into the shape of a cigar, spreading a small amount of flour paste on the last inch of the egg roll sheet and press tightly onto the roll. Deep-fry in plenty of oil over medium heat until crispy and golden brown.

For the sweet and sour sauce, blend vinegar, chilli and garlic together. Add sugar and salt, and simmer over low heat for 15 minutes. Set aside.

To Serve

Arrange on suitable plates with garnish and serve with sweet and sour sauce.

Chef's Tips

* Ground prawns can be also be used instead of pork.

* Spread the filling out on a cool plate to help it cool more quickly.

* When using frozen spring roll sheets, first defrost them, then separate the sheets. Pile them up again and cover with a wet towel to prevent them from drying out. By keeping the sheets moist, they will be easier to fold.

Tod Man Pla Krai

Deep-fried Fish Cake


500 gr

Fresh fillet red snapper, ground

80 gr

Red chilli paste (see page xx)

50 gr

String beans, thinly sliced

1 pc

Egg

20 gr

White sugar

2 gr

Kaffir lime leaves, finely chopped


Dipping Sauce

150 gr

Palm sugar

20 gr

Peanuts, ground

5 gr

Fresh coriander, chopped

100 gr

Cucumber, quartered, sliced crosswise

10 ml

Fish sauce

60 ml

Tamarind juice (see page xx)

Preparation

For dipping sauce, simmer a mixture of palm sugar, fish sauce and tamarind juice. Cook for 10 to 15 minutes until thick and sticky. Let it stand to cool. Spoon into a serving bowl.

Blend the chilli paste, egg and sugar in a food processor with a steel blade until smooth. Add the ground fish, blend for 3-4 minutes until smooth. Add the string beans and kaffir lime leaves, and blend for 1 minute. The mixture should form a very fine paste with no lumps. Spoon the fish into a bowl.

Mould the fish paste into bite-size round patties using a spoon or your fingers, slightly moistened with oil to prevent sticking. Flatten these round patties a little to ensure even cooking.

Deep-fry the patties for 2-3 minutes on each side until golden brown. Remove from the oil and drain excess oil with paper towels.

Add ground peanuts and cucumber to the dipping sauce and sprinkle with fresh coriander.

To Serve

Arrange on a plate, and serve hot with dipping sauce.

Chefs Tips

* Sea bass, sole or cod can be used instead of red snapper.

* Ground prawns can be also be used instead of fish.

* Knead the fish mix with your fingers until the mixture is smooth and shiny.

Khanom Pang Na Moo

Deep-fried Toasted Bread Topped with Minced Pork


5 pcs

Sliced bread (remove crusts)

150 gr

Pork, minced

1 pc

Egg (beaten)

50 gr

Onion, peeled, chopped

2 gr

Coriander roots, finely chopped

2 gr

Garlic, chopped

2 gr

Red chillies, finely sliced

2 gr

Coriander leaves

15 ml

Soya sauce

15 ml

Oyster sauce

5 gr

Sugar

White pepper, to taste


Cucumber Relish

50 gr

White sugar

30 ml

White vinegar

50 gr

Cucumber, sliced

5 gr

Shallots, sliced

5 gr

Red pepper, sliced

5 gr

Salt

Preparation

For cucumber relish, combine the white sugar, white vinegar and salt in a small saucepan, bring to the boil and simmer over low heat for 15 minutes. Set aside to cool. Pour the mixture over sliced cucumber, shallots and red peppers.

Blend the minced pork with half of the egg, soya sauce, oyster sauce and sugar. Set aside.

Pound the coriander root, garlic and pepper in a mortar until fine. Add to the minced pork mixture and knead until well mixed. Set aside.

Cut the slices of bread into quarters. Dry in an oven at low heat for 2 minutes. Spread 1 tablespoon of pork mix smoothly on each square of bread right to the edges (one side only).

Smear the coated bread squares with the remaining beaten egg and garnish with sliced red chilli and coriander leaves. Fry the bread spread side down in a wok at medium heat until golden brown, drain and serve hot.

To Serve

Place on a warm plate and serve with cucumber relish.

Chefs Tips

* Minced prawns can be used instead of minced pork.

* When deep-frying the bread, make sure each slice can float freely. If you put too much bread in at once, the temperature of the oil will drop and the bread will absorb oil instead of getting crispy.

Khao Tang Na Tang

Crispy Rice Crackers with Peanut Sauce


50 gr

Pork, minced

50 gr

Prawns, minced

20 gr

Shallots, peeled and sliced

20 gr

Peanuts, ground

20 gr

Garlic, sliced

100 gr

Rice crackers (about 1.5 inches diameter)

5 gr

Coriander root and pepper

150 ml

Coconut milk

50 gr

Palm sugar

Salt to taste


PreparationPound the coriander root, garlic and pepper in a mortar until fine. Combine minced pork, minced prawns, shallots, the pounded ingredients, coconut milk, sugar and salt in a saucepan.

Bring to the boil and simmer over low heat for 10-15 minutes. Add the ground peanuts, remove from the heat and set aside.

Deep-fry the rice crackers over low heat until golden brown on both sides. Remove excess oil with paper towels. Set aside.

To Serve

Place the crispy rice crackers on a plate, and serve with the peanut sauce.

Chefs Tips

* To make your own ground peanuts, choose nuts that are fresh and dry. Pan-roast them on low heat until pungent, then grind in a mortar or blender.

Yam Nuea Yang

Grilled Beef Salad


320 gr

Beef tenderloin

100 gr

Onions, peeled, sliced

100 gr

Tomatoes, sliced

40 gr

Celery, sliced

20 gr


20 gr

Small red chillies, chopped

60 ml

Lime juice

60 gr

Palm sugar

30 gr

Spring onions

20 gr

Green lettuce

5 gr

Fresh coriander leaves

70 ml

Fish sauce

PreparationGrill the beef tenderloin until medium rare, and set aside.

Combine the garlic, chopped chillies, fish sauce, lime juice and palm sugar, and stir well.

Slice the beef and add into the mixture. Add chopped celery, onions and tomatoes, and mix well.

To Serve

Line a serving plate with lettuce leaves. Place the beef salad in the centre and garnish with fresh coriander leaves and spring onions.

Chef's Tips

* Pork can be used instead of beef.

* When grilling the beef, brush some oyster sauce on the top side each time you turn it over. This will give the beef a more intense flavour.

Tom Yam Gung

Spicy Prawn Soup with Lime, Lemongrass and Chilli


200 gr

White prawns, peeled, halved lengthwise (30 pcs/kg)

30 gr

Prawn roe

80 gr

Lemongrass, cut into 1-inch lengths

40 gr

Galangal, sliced

2 pcs

Kaffir lime leaves, shredded

60 ml

Fish sauce

60 ml

Lime juice

40 gr

Roasted chilli paste (see page xx )

700 ml

Chicken broth (see page xx)

100 gr

Straw mushrooms, halved

10 gr

Small bird chilies, lightly pounded

2 gr

Dried chili, fried

5 gr

Coriander leaves

Sugar to taste

Preparation

Bring the chicken broth to the boil. Add galangal, lemongrass, kaffir lime leaves and straw mushrooms and simmer gently for 2 minutes.

Add the prawns, prawn roe and small chillies, and simmer for another 2 minutes. Season to taste with sugar, fish sauce, lime juice, and roasted chilli paste.

To Serve

Serve hot in heated soup bowls, garnished with fresh coriander leaves and fried dried chilli.

Chef's Tips

* Tom yam soup should be spicy with a light acidic flavour. Reduce the amount of bird chillies for a milder, less spicy taste.

* Fish or chicken can be used instead of prawns.

* Tom Yam Gung has a delicate flavour. When seasoning, add the lime juice a little at the time just before serving. Check the taste after adding some lime juice to make it is to your liking.

Tom Kha Gai

Chicken in Coconut Soup


300 gr

Chicken breast, cut into 1-2 cm cubes

160 gr

White cabbage, cut into 1-inch cubes

600 ml

Coconut milk

300 ml


80 gr

Lemongrass, crushed, cut into 1-inch lengths

60 gr

Galangal, peeled, finely sliced

5 gr


60 ml

Lime juice

10 gr

Small bird chillies, lightly pounded

5 gr

Fresh coriander, chopped

5 gr

Dried chillies, fried

60 ml

Fish sauce

Sugar to taste

Preparation

Combine chicken broth and coconut milk in a pot. Add sliced galangal, lemongrass, and kaffir lime leaves. Bring to the boil for 3 minutes.

Add chicken breast and white cabbage, and boil until the chicken is just cooked. The chicken will become tough if over-cooked.

Season the soup with fish sauce, sugar, small chillies and lime juice. Remove from the heat.

To ServeServe in a pre-heated bowl, sprinkle with fried dried chillies and coriander leaves, and serve hot. This soup is best when eaten with steamed jasmine rice.

Chefs Tips

* Seafood can be used instead of chicken.

* Dont boil the coconut milk for too long to prevent the oil from separating.

Choo Chee Gung Nang

River Prawns with Sweet Red Curry Sauce


300 gr

River prawns, peeled, halved lengthwise

100 gr


50 ml

Vegetable oil

300 ml

Coconut milk

10 ml

Fish sauce

20 gr

Palm sugar

5 gr

Kaffir lime leaves, shredded5 gr

Red chillies, shredded

Preparation

Heat the vegetable oil in a wok until hot. Add the red curry paste and fry for 3-4 minutes over medium heat, stirring constantly. Add a little coconut milk to loosen the lumps and fry until fragrant.

Add the rest of coconut milk to the curry paste. Stir well, and bring to the boil.

Add river prawns and simmer for 3-4 minutes until the prawns are just done. Season with palm sugar and fish sauce.

To Serve

Place the prawns on a hot plate, top with curry sauce, shredded red chillies and kaffir lime leaves. This dish is best when eaten with steamed jasmine rice.

Chefs Tips

* Salmon fillets can be used instead of prawns.

* Add the coconut milk a little at a time to prevent the curry from separating and to enhance its fragrance and texture.

Gaeng Khieo Wan Gai

Green Chicken Curry


250 gr

Chicken breast, sliced

100 gr

Green curry paste (see page xx)

500 ml

Coconut milk

40 gr

Small green Thai eggplant

50 gr

Palm sugar

20 ml

Fish sauce

25 gr

Sweet basil leaves

2 pcs

Kaffir lime leaves

20 gr

Red and green chillies, sliced

60 ml

Vegetable oil

Preparation

Fry the green curry paste in vegetable oil in a wok over medium heat for 3 to 4 minutes until fragrant. Stir constantly to achieve a smooth paste, adding a little coconut milk to soften it.

Add two-thirds of the coconut milk, bring to the boil, and simmer for 3 minutes.

Add sliced chicken breast, eggplant and kaffir lime leaves, stir well, and simmer the chicken until done.

Add the rest of the coconut milk, bring to the boil and season with fish sauce and palm sugar.

To Serve

Before serving add sweet basil leaves, and garnish with red and green chillies. This dish is best when eaten with steamed jasmine rice.

Chef's Tips

* Prawns or beef can be used instead of chicken.

* Diced purple eggplant can be used instead of small eggplants.

Phanaeng Gai

Chicken in Phanaeng Curry Sauce with Crushed Peanuts


500 gr

Chicken breast

300 ml

Coconut milk

100 gr

Palm sugar

5 gr


Sweet basil leaves

30 gr

Chillies, sliced diagonally

100 gr

Phanaeng curry paste (see page xx)

30 gr

Peanuts, crushed

20 ml

Fish sauce

60 ml

Vegetable oil

PreparationCut the chicken breast into thick slices, and set aside.

Add phanaeng curry paste to vegetable oil in a wok over medium heat, stirring constantly. If the paste becomes lumpy and difficult to spread, add a little coconut milk. Cook the paste for 5 minutes over low heat. Add coconut milk and crushed peanuts, and bring to the boil.

Once boiling, add the chicken breast and kaffir lime leaves. Season with fish sauce and palm sugar. Simmer for 5 minutes or until the chicken is well done, then add chillies and sweet basil leaves. The curry should be thick and creamy.

To ServeSpoon the curry onto a warm plate. This dish is best when eaten with steamed jasmine rice.

Chef's Tips* Pork or beef can be used instead of chicken.

* This is a relatively dry curry. When heating, stir continuously to prevent the curry - and the crushed peanuts - from burning.Gaeng Phed Pet Yang

Red Curry with Roast Duck


1 pcs

Whole duck, entrails removed

100 gr


500 ml

Coconut milk

100 ml

Fresh pineapple juice

30 gr

Pineapple, cut into cubes

20 gr

Cherry tomatoes (whole)

10 gr

Small eggplants

2 gr


Grapes (preferably white), seeds removed

20 gr

Red and green chillies, sliced

40 gr

Sweet basil leaves

30 ml

Fish sauce

60 ml

Vegetable oil

40 gr

Palm sugar

Sugar to taste

Duck Seasoning

5 gr

Salt

5 gr

Pepper

5 gr

Sugar

2 pcs

Star anise

Water for Boiling Duck

100 gr

Glucose

400 gr

Vinegar

3 lt

Water

Orange colouring

Preparation

Prepare the duck first by washing the whole duck, remove any excess fat and pat dry with paper towels. Put all duck seasoning ingredients inside the duck by rubbing to distribute evenly on all sides. Close the opening with a wooden skewer pierced through the skin.

Fill a large pot with water, and boil. Add glucose, vinegar and orange colouring. Tie a length of string around the neck of the duck and, holding the string, immerse the whole duck in the boiling water for 2 minutes. Remove from the pot and hang in an airy place to dry for 3 hours.

Pre-heat the oven to 230C. Remove the string and place the duck in a pan, breast side up. Roast in the oven for 15 minutes. Reduce the heat to 180C, and continue to roast for 40-50 minutes until the skin is brown. De-bone the duck and slice the meat into 1-inch strips. Set aside.

For the red curry, fry red chilli paste in vegetable oil in a wok over medium heat for 3 to 4 minutes until fragrant. Add the sliced roast duck and fry for 2 minutes.

Add coconut milk, fresh pineapple juice, pineapple cubes, tomatoes, small eggplants (whole), grapes and kaffir lime leaves. Bring to the boil and simmer over low heat for 15 minutes, stirring occasionally. Season with palm sugar, sugar and fish sauce.

To Serve

Place the duck curry in a serving bowl and garnish with sweet basil leaves and sliced chillies. This dish is best when eaten with steamed jasmine rice.

Chefs Tips

* Instead of buying a whole duck, buy 300 grams of duck meat strips. The meat of the drumsticks is best-suited for this dish.

Gai Phad Bai Kraprao

Fried Chicken with Holy Basil


500 gr

Chicken breast, skinless, ground or sliced

50 gr

Holy basil leaves30 gr

Green and red chillies, sliced

20 ml

Light soya sauce

80 ml

Oyster sauce

20 ml

Fish sauce

20 ml

Dark soya sauce

100 ml

Vegetable oil

100 ml


Sugar to taste

Chilli Paste

10 gr

Yellow chillies

10 gr

Red chillies

40 gr

Garlic, peeled

20 gr

Small bird chillies

Preparation

Prepare chilli paste by pounding all ingredients in a mortar until smooth, but not too fine. Set aside.

Heat vegetable oil in a wok over very high heat. Add the chilli paste and stir quickly until brown. Be careful not to over-cook.

Add the chicken and saut for one minute, stirring continuously. Add the chicken stock and simmer for 2 minutes.

Add dark soya sauce, fish sauce, light soya sauce, oyster sauce and sugar. Continue to simmer another minute or until the chicken is done, then add the holy basil leaves and toss until evenly mixed with the meat.

To Serve

Place the fried chicken onto a warm plate. This dish is best when eaten with steamed jasmine rice.

Chefs Tips

* Holy basil leaves do not have a very strong flavour and should be used in large amounts to release the taste.

* Pork, beef or seafood can be used instead of chicken.

Gai Phad Med Mamuang Himmapan

Fried Chicken with Cashew Nuts


500 gr

Chicken breast

150 gr

Cashew nuts

10 gr

Dried spur chillies, cut into 1/2-inch pieces

80 gr

Bell pepper, cut in cubes

40 gr

Onions, peeled, cut into squares

40 gr

Spring onions, cut into 1-inch lengths

60 ml


40 ml

Soya sauce

100 ml

Oyster sauce

40 gr


80 ml

Vegetable oil

20 gr

Corn flour


Preparation

Toast the cashew nuts in a dry wok or in the oven for 10 minutes at 140C until light golden brown. Set aside.

Using a little oil, fry the dried chillies in a wok over low heat until brown. Set aside.

Cut the chicken breast into small cubes. Add salt and pepper, dust in flour and deep-fry in hot oil until light brown. Set aside.

Fry garlic until fragrant. Add onions, bell peppers and chicken broth, and fry over high heat for 2 minutes.

Season with soya sauce, oyster sauce and sugar. Add the fried chicken, dried chillies, cashew nuts and spring onions, and toss well.

To Serve

Place the fried chicken on a warm plate. This dish is best when eaten with steamed jasmine rice.

Chef's Tips

* Prawns can be used instead of chicken.

* To improve the texture of the dish you can add some deep-fried sweet basil leaves at the last minute

Khai Jieo Moo Sab

Thai Omelette with Minced Pork


6 pcs

Eggs

100 gr

Pork, minced

10 ml

Fish sauce

20 ml

Soya sauce

160 ml

Vegetable oil

White pepper

PreparationBeat the eggs in a mixing bowl. Add fish sauce, soya sauce and ground white pepper. Add minced pork and stir well until the pork is well incorporated into the beaten eggs.

Heat oil in a wok until almost smoking. Pour the egg mixture into the wok and reduce the heat, tilting the wok to spread the mixture evenly over the bottom. Fry the egg mix until golden brown, then turn over to cook the other side.

The fat from the ground pork will seep out from the omelette to give the egg a golden brown colour. Cook this omelette longer than normal to ensure the pork is thoroughly done.

To ServeServe immediately. The dish can be eaten alone or served with Sri Racha Thai chilli sauce. It is best eaten with steamed jasmine rice.

Chefs Tips

* Duck eggs may be used instead of chicken eggs and will give a more meaty texture to the dish.

* Add a few drops of lime juice while beating the eggs. This will make the omelette rise a bit, make it more airy and more fragrant.

Phad Benjarong

Assorted Fried Meat and Seafood with Vegetables in Oyster Sauce


80 gr

Squid, cut into 5-cm pieces

120 gr

White prawns, peeled, halved lengthwise

100 gr

Chicken breast, sliced.

60 gr

Baby corn, halved lengthwise

60 gr

Asparagus, hard ends removed and cut into 2-inch lengths

40 gr

Carrots, peeled, sliced across

60 gr

Snow peas

80 gr

Dried white mushrooms, soaked in water and sliced

100 ml

Oyster sauce

30 ml

Soya sauce

30 gr

Garlic, peeled and chopped

200 ml


100 ml

Vegetable oil

Sugar to taste

PreparationBlanch the vegetables in boiling water for 2-3 minutes, drain and cool with ice. Set aside.

Saut the garlic in vegetable oil in a wok until fragrant. Add the chicken breast, prawns and squid, and stir-fry over medium heat until done. Add all the vegetables and chicken broth, fry for 2 minutes. Season with soya sauce, oyster sauce and sugar.

To Serve

Place the fried vegetables and meat on a warm plate. This dish is best eaten with steamed jasmine rice.

Chef's Tips

* As with other stir-fried Thai dishes, it is important to use garlic to lift the flavour of the vegetables.

Phad Thai Gung Sod

Fried Rice Noodles with River Prawns


250 gr

Rice noodles

200 gr

Shrimps, peeled, halved lengthwise

60 gr

Bean curd, diced small

20 gr

Chinese radish, chopped

20 gr

Dried shrimp

20 gr

Dried shrimp, ground

40 gr

Shallots, sliced

20 gr

Garlic, chopped

200 gr

Bean sprouts

40 gr

Chinese celery

40 gr

Peanuts, ground

4 pcs

Eggs

100 ml

Vegetable oil

Sauce

120 gr

Palm sugar

60 gr

White sugar

40 ml


30 ml

Fish sauce

60 ml

Vinegar

GarnishBean sprouts, Chinese chives, banana blossom, lime wedge

PreparationPut the tamarind juice, white sugar, palm sugar, fish sauce and vinegar in a saucepan over low heat. Boil for about 15 minutes until the mixture is thick and syrupy. Set aside.

Soak the rice noodles in water to make pliable, but not soggy. Drain and set aside. De-vein the shrimps. Set aside.

Stir-fry the rice noodles in vegetable oil in a wok, adding a little water, until the noodles are soft. Set aside.

Fry the shallots and garlic with oil over a medium heat until fragrant. Add shrimps, Chinese radish, whole dried shrimp, ground dried shrimp and bean curd, and stir-fry for 3 minutes.

Add the noodles, and season with the sauce. The liquid from the shrimps combined with the sauce will soften the noodles. Add the eggs, keep stirring and saut long enough for the eggs to be well cooked. Add the bean sprouts, Chinese celery and ground peanuts, and toss to mix well.

To Serve

Place the fried noodles on a warm plate. Garnish with fresh bean sprouts, Chinese chives, banana blossom and a lime wedge.

Chefs Tips

* Stir-fry the noodles over medium heat, otherwise they may become hard. Add a little water to prevent the noodles from burning.

Guay Tieo Phad Khee Mao

Fried Noodles with Assorted Seafood in Hot and Spicy Sauce


600 gr

Rice noodles

120 gr

Fillet of sea bass, cut into 1-inch pieces

120 gr


120 gr

Prawns, halved lengthwise

120 gr

Mussels, meat only

40 gr

Holy basil leaves

40 gr

Sweet basil leaves

50 gr

Red chillies

8 pcs

Kaffir lime leaves

100 gr

Straw mushrooms, halved

100 gr

Baby corn, halved

60 gr

Carrots, peeled, sliced

40 gr

Green peppercorns

100 ml

Oyster sauce

40 ml

Soya sauce

20 gr

Sugar

20 ml

Fish sauce

100 ml

Vegetable oil


Hot and Spicy Sauce

20 gr

Green big chillies

20 gr

Small bird chillies

20 gr

Garlic, peeled

20 gr

Shallots, peeled

5 gr

Galangal, sliced

15 gr

Lemongrass, sliced

3 gr

Kaffir lime rindPreparation

Pound all ingredients for the hot and spicy sauce in a mortar until fine. Set aside.

Deep-fry all the seafood for 1 minute. Drain excess oil, and set aside.

Fry the pounded ingredients for 2 to 3 minutes in vegetable oil in a wok over medium heat until fragrant. Add the sliced carrots, baby corn, straw mushrooms, kaffir lime leaves and green pepper, and saut for one minute. Add the noodles and stir-fry for another 2-3 minutes.

Add all the deep-fried seafood and season with oyster sauce, soya sauce, fish sauce and sugar. Stir well to make sure all the seafood is coated with the sauce and well combined with the vegetables.

To Serve

Add the holy basil leaves, sweet basil leaves and red chillies, toss and mix well. Serve immediately.

Chef's Tips

* Ground pork, chicken or beef can be used instead of seafood.

* Pasta such as spaghetti or linguini can be used instead of rice noodles.

* When using dry noodles, soak them in cold water for 5 minutes and drain.

Guay Tieo Rad Na Moo

Fried Rice Noodles in Oyster Sauce with Pork


500 gr

Rice noodles

300 gr

Pork, sliced

200 gr

Kale, sliced

100 gr

Broccoli, sliced

20 gr

Carrots, peeled, thinly sliced.

150 gr

Straw mushrooms, cleaned, halved

600 ml


100 ml

Oyster sauce

60 ml

Soya sauce

20 ml

Dark soya sauce

20 ml

Sesame oil

30 gr

Corn starch

100 ml

Vegetable oil


Water

Preparation

Using a little oil, fry the noodles in a wok over medium heat until slightly browned. Add half of the dark soya sauce, fry for 1 minute, and set aside.

Cut the pork into small finger-sized pieces and stir-fry in oil for 2 minutes. Add all the vegetables, oyster sauce, chicken broth, and sesame oil. Bring to the boil, and simmer for 3 minutes. Season with soya sauce, the remaining dark soya sauce, sugar and pepper to taste.

Combine the corn starch with a small amount of water and stir until the starch is dissolved. Pour the starch mixture into the stewed pork and vegetable mixture and bring to the boil.

To Serve

Place the noodles in the centre of a hot plate, then pour the pork and vegetable stew sauce on top of the fried noodles. Serve immediately.

Chefs Tips* Egg noodles can be used instead of rice noodles.

* Chicken, seafood or beef can be used instead of pork.

* If using dry noodles, soak them in cold water for 5 minutes and drain.

* To tenderize the pork, marinate it for at least 2 hours in the refrigerator with a mixture of soy sauce, sugar and pepper.

DESSERTS

Khao Nieo Mamuang

Sticky Rice with Ripe Mango


200 gr

Sticky rice

100 ml

Coconut milk

75 gr

Sugar

5 gr

Salt

4 pcs

Ripe mangoes, peeled, sliced


40 ml

Coconut milk

10 gr

Sugar

3 gr

Salt

1 gr

Rice flour

Preparation

Wash the sticky rice in several changes of cold water. Then soak in cold water for 5 hours or overnight.

Steam the sticky rice (ideally in a bamboo steamer) for about 25-30 minutes. The rice should be gluey in texture. Remove from the heat and set aside.

Gently simmer the coconut milk, sugar and salt over low heat, and stir until a thick sweet cream.

Put the steamed sticky rice into a bowl, then pour the coconut cream over it. Toss and turn until well combined, cover and stand for 30 minutes or until the rice has absorbed all the cream.

For coconut cream topping, combine the ingredients for the cream topping in a small saucepan, and cook over low heat until the mixture thickens. Set aside.

To Serve

Serve the sticky rice on a plate at room temperature with the mango slices, and spoon over the coconut cream topping.

Chef's Tips

* Selection of a good ripe mango is important. It should be yellow or orange, and the smell of the flesh should be prominent.

Bua Loy

Taro, Pumpkin and Rice Flour Balls in Coconut Milk


40 gr

Taro

40 gr

Pumpkin

120 gr

Glutinous rice flour

15 gr

Tapioca flour

350 ml

Coconut milk

20 gr

Sugar

80 gr

Palm sugar

5 gr

Salt

30 ml

Pandanus juice and leaves (omit if not available)

Hot water for dough


80 ml

Coconut milk

5 gr

Salt to taste

Preparation

Peel the taro and pumpkin, cut into small pieces, wash and steam or boil them until done. Mash the boiled taro and pumpkin separately in a kitchen blender to a fine paste.

Mix the mashed taro with 40 gr of glutinous rice flour, add water a little at a time and knead into dough. Cover with a kitchen towel, and set aside.

Mix the mashed pumpkin with 40 gr of glutinous rice flour and 5 gr of tapioca flour, and knead into dough. Cover with a kitchen towel, and set aside.

Mix 40 gr of glutinous rice flour and 5 gr of tapioca flour with 30 ml pandanus juice. Knead into dough.

Mould each dough into ball-shaped dumplings, about 1 cm in diameter. Place the dumplings in boiling water; remove when they float to the top. Place into cold water until slightly cool, remove and drain.

Boil the coconut milk with sugar, palm sugar, pandanus leaves and a little salt for 7 minutes. Add the dumplings to the coconut milk mixture, and boil for another 30 seconds.

For coconut cream topping, mix the coconut milk and salt in a small pot, bring to the boil, stirring regularly to prevent lumps from forming. Remove from the heat, and set aside.

To Serve

Put the dumplings and coconut milk mix into a bowl, add coconut cream topping, and serve immediately.

Chefs Tips

* Food colouring may be use instead of pandanus juice to give Bua Loy its green colour.

* Add additional water to the dough if it appears too dry. The amount of water to use depends on the amount of moisture in the pumpkin and taro.

Gluay Khai Chueam

Whole Banana in Syrup with Coconut Cream


8 pcs

Small bananas, whole, nearly ripe, peeled

300 ml

Clear water mixed with 10 ml of lime juice

Syrup

400 gr

Sugar

400 ml

Water


100 ml

Coconut milk

3 gr

Rice flour

Salt to taste

Preparation

Peel the bananas, and soak in lime water for 2 minutes. Rinse in cold water, drain and set aside.

Mix the sugar and water in a brass wok, bring to the boil, and simmer until the sugar has dissolved to make syrup. Remove from the heat and strain through a fine mesh sieve.

Return to the boil over medium-low heat until the syrup becomes thick enough to coat a wooden paddle. Add the bananas and boil over medium heat. Simmer until done and glossy, turning occasionally.

For coconut cream topping, mix the coconut milk, rice flour and salt in a small saucepan, bring to the boil over low heat until thick. Remove from the heat, and set aside.

To Serve

Place the bananas on a serving dish, and spoon the coconut cream topping over.

Chef's Tips

* The bananas should be yellow and firm. If they are overripe, they will fall apart when cooked.

* Taro, sweet potato or pumpkin can be used instead of bananas.

GULF OF THAILAND RESORTS

Pla Nueng Manao

Steamed Seabass in Lime, Chilli and Garlic Dressing


800 gr

Sea bass, whole or fillet (400 gr)

20 gr

Garlic, chopped

20 gr

Small green chillies, chopped

30 gr

Palm sugar

50 ml

Lime juice

50 ml

Fish sauce

Fresh coriander leaves, for garnish

Preparation

Clean the fish and wash thoroughly with cold water. Dry with kitchen towels. Place the fish into a steamer, cover and steam for 12-15 minutes or until done.

To prepare the chilli and garlic sauce; combine lime juice, garlic, small chillies, fish sauce and sugar. Stir until well mixed.

To Serve

Lift the fish from the steamer onto the serving plate, pour the chilli and garlic sauce over the fish, garnish with fresh coriander leaves and serve hot. This dish is also best eaten with steamed jasmine rice.

Chefs Tips

* Other whole white-fleshed fish can be used instead of sea bass.

* If steamer is not available, place the fish in an oven-proof dish, pour 100 ml water over it, cover with aluminium foil, and bake for 20 minutes at 200C.

* Do not open the pan to check if the fish is done. This will interrupt the steaming process and the fish will not smell as fresh anymore.

Gung Ob Woon Sen

Baked Prawns Casserole


200 gr

Prawns

300 gr

Glass noodles, soaked, drained

80 gr

Pork fat, sliced

50 gr

Ginger, sliced

40 gr

Garlic, cracked

5 gr

Coriander roots

20 gr


100 ml

Oyster sauce

40 ml

Soya sauce

10 ml

Dark soya sauce

10 ml

Fish sauce

20 ml

Sesame oil

120 ml


20 gr

Sugar

2 gr

Black peppercorns, cracked

Garnish

20 gr

Celery, cut into 1-inch pieces

1 pc

Coriander leaves

5 gr

Garlic, fried

Preparation

Clean and wash the prawns in plenty of cold water. Pat dry with paper towels and set aside.

Place the pork fat, ginger, garlic, spring onions and coriander roots into a casserole or oven-proof porcelain dish and spread evenly. Add prawns and season with oyster sauce, soya sauce, fish sauce, dark soya sauce, sesame oil, sugar, cracked black pepper and chicken broth. Cover with a lid.

Put on the stove and bring to the boil, reduce the heat and cook over low heat for 5-7 minutes until done. Add the glass noodles, cook for another 3-4 minutes until the glass noodles are soft. Remove from the heat.

To Serve

Place the casserole on a plate, garnish with celery, coriander leaves and fried garlic. This dish is best eaten alone or served hot with steamed jasmine rice.

Chef's Tips

* Crab or lobster can be used instead of prawns.

* It is important to circulate the flavours from the bottom layer (pork fat and tastemakers) through the whole dish. To do this, let the juices run out of the pot. Keep the pot above a bowl and let all the juices run into it. Then put the juices back into the casserole, so they will flavour the prawns. Repeat this 4 times to optimize the flavour of the prawns. Add the glass noodles after the second time.Gung Tord Krathiem Phrik Thai

Stir-fried Shrimps with Garlic and Pepper


800 gr

Fresh shrimps, peeled, halved lengthwise

50 gr

Garlic, chopped

10 gr

Coriander roots, chopped

5 gr

White pepper, ground

10 ml

Fish sauce

40 ml

Oyster sauce

10 gr

Sugar

200 ml

Vegetable oil

Garnish

20 gr

Garlic, fried until crispy

1 pc

Fresh coriander leaf

Preparation

Pound the garlic, pepper and coriander roots in a mortar (or use a food blender) until fine.

Marinate the shrimps in a bowl with the pounded ingredients, sugar, fish sauce and oyster sauce for around 10 minutes.

Heat the oil in a wok over high heat. Add the marinated shrimps and saut under high heat for 2 minutes until done.

To Serve

Remove to a serving plate and garnish with fried garlic and coriander leaf. Serve hot with steamed jasmine rice.

Chef's Tips

* Chicken, pork or squid can be used instead of shrimps.

* To make a balanced meal you can eat this dish with stir-fried spinach, Chinese cabbage or PakChoi combined with oyster sauce and garlic.

Gung Prieo Wan

Sweet and Sour Prawns


300 gr

Prawns, peeled, halved lengthwise

60 gr

Onions, peeled, cut into bite-size pieces

100 gr

Tomato, cut into wedges

100 gr

Green and red bell peppers, cut into bite-size pieces

100 gr

Pineapple, cut into 1/2-inch cubes

100 gr

Cucumber, peeled, cut into bite-size pieces

80 gr

Spring onions, cut into 1-inch lengths

20 gr

Garlic, chopped

100 ml

Vegetable oil

Sweet and Sour Sauce

120 gr

Sugar

60 ml

White vinegar

160 gr

Tomato ketchup

60 ml

Pineapple juice

10 gr

Salt

10 ml

Maggi sauce (bottled)

10 gr

Corn starch

Water

Preparation

For the sweet and sour sauce, combine sugar, white vinegar, tomato ketchup, pineapple juice, salt and Maggi sauce in a casserole. Bring to the boil and simmer for 3 minutes.

Add enough water to the corn starch for it to become liquid and pour it into the sauce, stirring constantly to avoid lumps. Bring to the boil and keep warm.

Peel and cut the prawns into half lengthwise. Season lightly, dust with corn flour and deep-fry until crispy. Set aside and keep warm.

Saut the onions and garlic with oil in a wok over high heat. Add the green and red peppers and cucumbers, and saut for one minute. Add the tomatoes, pineapple pieces and spring onions, and saut for another minute. Remove from the heat and keep warm.

To Serve

Combine the deep-fried prawns with the sauce and sauted vegetables, and toss well. Arrange on a plate and garnish with spring onions. This dish is best eaten with steamed jasmine rice.

Chef's Tips

* It is important to use fresh pineapple to give the dish a hint of sourness that balances the sweet sauce.

Phad Poe Taek

Fried Seafood with Thai Herbs, Chilli and Holy Basil


150 gr


200 gr

Shrimps, tailed, shelled and cleaned

150 gr

Scallops, meat only

150 gr

Mussels, whole, cleaned

200 gr

Fish fillet (snapper or sea bass), cut into 1-inch pieces

50 gr

Red, green and yellow spur chillies, sliced

50 gr

Green peppercorns

50 gr

Holy basil leaves

150 ml


30 ml

Fish sauce

20 ml

Soya sauce

100 ml

Vegetable oil

100 ml

Oyster sauce

Sugar to taste

Chilli Paste

20 gr

Red spur chillies

20 gr

Yellow spur chillies

30 gr

Small red chillies

50 gr

Garlic, peeled

Preparation

For chilli paste, pound the red, yellow spur, small red chillies and garlic in a mortar until fine. Set aside.

Fry the seafood in oil in a wok over high heat for 1 minute. Drain and set aside.

Add the pounded chilli paste in the wok and fry over medium heat until fragrant. Add the fried seafood, fry for 2 minutes, and add chicken broth. Season with fish sauce, soya sauce, oyster sauce and sugar, and fry for another 2 minutes.

Add the green peppercorns, red, green, yellow spur chillies and holy basil leaves. Toss until evenly mixed with the meat.

To Serve

Place the fried seafood on a plate, and serve immediately with steamed jasmine rice.

Chef's Tips

* Use fewer chillies for less spicy impact.

* The seafood is fast fried separately from the other ingredients to seal the juices in and prevent them from mixing with the sauce.

Hoi Lai Phad Nam Phrik Phao

Fried Clams with Chilli Sauce


1,000 grClams with shell

100 gr

Roasted chilli paste (see page xx)

30 ml

Fish sauce

100 ml

Oyster sauce

50 gr

Green spur chillies, sliced

50 gr

Red spur chillies, sliced

50 gr

Sweet basil leaves

50 gr

Garlic, chopped

100 ml

Vegetable oil

160 ml


50 ml

Fresh cream

Sugar to taste

Preparation

Wash the clams under plenty of cold water. Reject any that are cracked.Saut the garlic in oil in a wok for 1 minute. Add the roasted chilli paste, and fry until fragrant.

Add the clams, stir-fry over high heat for 2-3 minutes. Add fresh cream, chicken broth, chillies, fish sauce, oyster sauce, sugar and sweet basil leaves. Stir well for 2 minutes or until the clams are done and open.

To Serve

Place the fried clams on a warm plate and garnish with sweet basil leaves. Serve hot with other main dishes, and steamed jasmine rice.

Chef's Tips:

* Roasted chilli paste is sweeter than raw chilli paste, providing a balance between spicy and sweet flavours.

Khao Phad Gung

Fried Rice with Shrimps


700 gr

Steamed rice (cold)

200 gr

Shrimps, peeled, halved lengthwise

4 pcs

Eggs, beaten

100 gr

Onions, sliced

60 gr

Tomatoes, seeded, cut in strips

20 gr

Spring onions, chopped

20 gr

Garlic, chopped

40 ml

Soya sauce

20 gr

Sugar

40 ml

Fish sauce

5 ml

Maggi sauce

50 ml

Vegetable oil

Pepper to taste

Garnish

20 gr

Tomatoes, sliced

20 gr

Cucumber, sliced

4 pcs

Lime wedges

10 gr

Spring onions, cut in 3-inch lengths

Coriander leaves

Preparation

Saut the garlic and onions in oil in a wok until fragrant. Add the shrimps and fry until almost golden over high heat.

Add the eggs and fry to a soft scramble by stirring constantly. Add cold rice and stir-fry to spread the shrimp and scrambled eggs evenly through the rice.

Once the rice is hot, add chopped spring onions, and toss well. Season with soya sauce, Maggi sauce, fish sauce, sugar and pepper to taste.

To Serve

Place the fried rice on a serving plate and garnish with sliced cucumber, sliced tomatoes, cut spring onions, coriander leaves and lime wedges.

Chef's Tips

* When buying shrimps, always look for fresh ones with shiny, thick shells and head intact.

* Chicken, pork, crab meat or beef can be used instead of shrimps.

* Avoid using hot, freshly steamed rice as it has high moisture content which will make the dish too sticky.

Phlaa Gung

Blanched Prawn Salad with Thai Herbal Sauce


300 gr

Prawns, shelled, de-veined

100 gr

Lemongrass, sliced

100 gr

Shallots, sliced

10 gr

Mint leaves, sliced

5 gr

Kaffir lime leaves, sliced

20 gr

Chillies, chopped

20 gr

Garlic, chopped

100 ml

Fish sauce

70 gr

Palm sugar

100 ml

Lime juice

Garnish

20 gr

Lettuce leaves

5 gr

Whole mint leaves for garnish

Preparation

Peel the prawns, clean well and de-vein. Blanch the prawns in boiling water until they go pink and soak them in cool water to stop them from over-cooking. Drain and set aside.

Combine all the remaining ingredients (except for the whole mint leaves), add the prawns and toss well.

To Serve

Spoon the salad onto a plate lined with fresh lettuce leaves, and garnish with mint leaves.

Chef's Tips

* Adjust the amount of chillies for a milder taste.

* Try grilling the prawns on a barbecue to release more flavour. Then peel and use the meat in the salad, as described in the recipe.

Yam Ruam Mit Talay

Spicy Seafood Salad


200 gr

Prawns, peeled, de-veined

100 gr

Snapper fillet, cut into finger-size pieces

100 g

Squid, cut into 2-inch pieces.

100 gr

Mussels, meat only

100 gr

Tomatoes, seeded and sliced

50 gr

Celery, thinly sliced

50 gr


100 gr

Onions, peeled, thinly sliced

20 gr

Small red chillies, thinly sliced

80 gr

Palm sugar

120 ml

Lime juice

120 ml

Fish sauce

20 gr

Garlic, chopped

Garnish

30 gr

Green lettuce leaves

1 pc

Coriander leaf

Preparation

Poach the seafood items separately, and set aside.

Combine the chillies, garlic, fish sauce, lime juice and palm sugar in a bowl, stir gently until well mixed.

Add the cooked seafood, sliced tomatoes, celery, onions, and spring onions. Toss well.

To Serve

Line a serving plate with lettuce leaves and place the seafood salad on top. Garnish with a coriander leaf.

Chefs Tips

* Serve the dish immediately after the preparation or the water in the ingredients will seep out and spoil the taste and texture.

* Do not overcook the seafood. Allow 1 minute for the snapper and 30 seconds for the other seafood. Cool after poaching, otherwise cooking may continue even after removing the seafood from the water.

Yam Woon Sen

Glass Noodle Salad with Pork and Shrimp


200 gr

Glass noodles, soaked, cut into 2 1/2-inch pieces

100 gr

Pork, cut into 1/2-cm slices

100 gr

Shrimps, peeled and de-veined

50 gr

Ear mushrooms, boiled, sliced into small pieces

80 gr

Shallots, sliced

20 gr

Carrots, sliced

50 gr

Spring onions, cut into 1/2-cm lengths

50 gr

Celery, thinly sliced

20 gr

Garlic, chopped

20 gr

Red and green spur chillies

120 ml

Fish sauce

120 ml

Lime juice

80 gr

Palm sugar

50 gr

Dried shrimp, fried

100 gr

Peanuts, roasted

30 gr

Lettuce, for plate lining

5 ml

Cooking oil

Preparation

Boil the glass noodles briefly. Remove from the heat, and refresh in cold water. Set aside.

Peel and de-vein the shrimps. Poach in water and set aside.

Heat the oil in a saut pan and saut the sliced pork until done, avoiding any colouration. Set aside.

Cook the ear mushrooms in boiling water for 1 minute. Drain and slice into small pieces. Set aside.

Mix the garlic, red and green chillies, fish sauce, lime juice, and sugar in a bowl, stir gently until well mixed. Add the cooked shrimps and pork, stir.

Add the glass noodles, ear mushrooms, shallots, carrots, spring onions and celery, and toss well but briefly.

To Serve

Place the glass noodle salad on a serving plate and garnish with roasted peanuts and fried dried shrimps.

Chef's Tips* Do not overcook the glass noodles. They should be tender but not soggy. One minute is usually enough. Serve this dish immediately, otherwise the noodles will become dry and less tasty.

Hoi Malaeng Phu Ob

Steamed Mussels with Thai Herbs and Seafood Chilli Sauce


500 gr

Fresh mussels

80 gr

Lemongrass, cut in 3-inch pieces

50 gr

Sweet basil leaves

10 gr


50 ml


Seafood Chilli Sauce

20 gr

Small bird chillies

20 gr

Garlic, peeled

5 pcs

Coriander root

70 gr

Sugar

120 ml

Fish sauce

120 ml

Lime juice

PreparationWash the mussels under plenty of cold water, discarding any mussels that are open. Pull out the tough fibrous beards if any protrude from between the closed shells.

Put half of the mussels into a pan, add lemongrass, sweet basil and kaffir lime leaves. Then add the rest of the mussels on top of the herbs, and the chicken broth.

Cover and boil over high heat for 5-8 minutes, or until all mussels have opened.

For seafood chilli sauce, pound the chillies, garlic and coriander root in a mortar (or use food blender) until fine. Season with fish sauce, lime juice and sugar.

To Serve

Spoon the mussels into warmed deep bowls serve with seafood chilli sauce in a separate bowl.

Chef's Tips

* When steaming mussels, use a very large pot. If the pan is too full, the mussels at the bottom will over-cook before the heat can reach those at the top. Never more than half-fill the pot.

Pla Jaramet Sam Rot

Fried Whole Pomfret topped with Sweet and Sour Chilli Sauce


800 gr

Pomfret, whole (2 pcs)


Chilli Sauce

40 gr

Yellow chillies

60 gr

Red chillies

60 gr

Garlic, peeled

60 gr

Shallots, peeled

160 gr

Palm sugar

120 ml


60 ml

Fish sauce

100 ml


100 ml

Vegetable oil

Preparation

For chilli sauce, combine the yellow and red chillies, garlic and shallots in a stone mortar and pound until smooth.

Heat the oil in a small saucepan, add the pounded ingredients, and fry over low heat for 4-5 minutes until fragrant.

Add the tamarind juice, and cook until the sauce gains a thick consistency. Season with fish sauce, sugar and continue cooking gently. If the sauce is too thick, add a little chicken broth.

Clean and wash the pomfret in plenty of cold water and pat dry with paper towels. Heat the oil for deep-frying in a wok over medium heat, then fry the fish until very crisp on the outside and well cooked on the inside. Remove the fish from the oil and place on paper towels to remove excess oil. Keep warm.

To Serve

Place the fried fish in the centre of a serving plate, and pour the sauce over the fish. Garnish with fresh coriander leaves.

Chef's Tips

* Other whole fish or fish fillets can be used instead of pomfret.

* To avoid hot oil from spattering out of the wok, make sure the fish is padded dry when placed in the oil.

Maphrao Maw Gaeng

Golden Brown Coconut Custard in the Shell


4 pcs

Eggs

150 gr

Palm sugar

100 gr

Taro, steamed, mashed

10 gr

Shallots, peeled, finely sliced

250 ml

Coconut milk (pasteurized)

2 pcs

Young coconuts, halved

30 ml

Vegetable oil

Preparation

Peel and cut the taro into 1/2-cm cubes, and steam or boil for about 15 minutes or until done. Mash the boiled taro with a fork or blender. Set aside.

Fry the sliced shallots in oil in a wok until golden brown and crisp. Set aside.

Mix the coconut milk and palm sugar in a bowl until smooth. Set aside.

Beat the eggs in a separate bowl, add the mashed taro, and mix until smooth.

Pour the coconut milk and taro mixture into a pot and simmer over medium heat for 5 minutes. Remove from the heat.

Pour this mixture into the halved young coconuts, and bake in an oven at 180C for about 20-30 minutes or until the custard is golden brown on top.

To Serve

Scoop the custard onto warm dessert bowls or plates, or serve in the coconut shell. Garnish with crispy fried shallots.

Chef's Tips

* You can use a mature coconut instead of a young coconut even though the meat is harder. Remove the outer husk and cut the coconut in half. Pour out the juice and fill the half shells with the custard. Alternatively, the custard can be baked in oven-proof porcelain dish.

NORTH & NORTHEASTERN THAILAND

Khao Soi Gai

Egg Noodles with Chicken Curry


300 gr

Chicken thigh meat, cut into 2-cm slices

400 gr

Egg noodles

20 gr

Ginger root, sliced

10 gr

Curry powder

200 ml


40 ml

Fish sauce

600 ml

Coconut milk

50 ml

Palm sugar

100 ml

Vegetable oil


Curry Paste

20 grLarge dried red chillies, halved lengthwise,

seeded, soaked in water

10 gr

Lemongrass, finely sliced

10 gr

Shallots, peeled, finely sliced

5 gr

Cumin, ground

5 gr

Shrimp paste

10 gr

Garlic, finely sliced

Side Dish

80 gr

Shallots, peeled, cut into 1-cm cubes

100 gr

Pickled Chinese cabbage, cut into 1-cm cubes

4 pcs

Lime wedges

60 gr

Chilli powder, roasted, mixed with 20 ml of vegetable oil

20 gr

Spring onions, coarsely chopped

Preparation

Prepare the curry paste by pounding the red chillies, lemongrass, shallots, garlic and ground cumin until fine. Add shrimp paste, and pound for another 2 minutes.

Fry the curry paste and curry powder in oil in a wok over medium heat for 3 to 4 minutes until fragrant.

Add sliced chicken, coconut milk and chicken broth, bring the mixture to the boil and simmer over medium heat for 10 minutes. Season with fish sauce, palm sugar and sliced ginger. Remove from the heat and keep warm.

Deep-fry 50 gr of egg noodles until light golden brown. Drain and set aside.

Blanch the remaining egg noodles in boiling water for 1 minute and drain.

To Serve

Place equal amounts of boiled egg noodles in individual serving dishes, top with chicken curry and garnish with deep-fried egg noodles. Serve hot with a side dish of pickled Chinese cabbage, shallots, spring onions, lime wedges, and chilli powder in oil.

Chef's Tips

* Beef can be used instead of chicken.

* Pour the curry sauce over the noodles as soon as they are ready to avoid them going soggy.

Yam Samoon Phrai

Spicy Prawn Salad with Herbs


100 gr

River prawns

50 gr

Pork, minced

20 gr

Dried shrimps, roasted

50 gr

Cashew nuts, fried

80 gr

Lemongrass

50 gr

Shallots, peeled

5 gr


30 gr

Ginger, peeled, cut into 1-cm cubes

10 gr

Small bird chillies, crushed

5 gr

Mint leaves

40 ml

Lime juice

40 ml

Fish sauce

5 ml

Cooking oil

Sugar to taste

Preparation

Poach the river prawns in boiling water until done. Peel, de-vein and cut into 1-inch pieces. Set aside.

Heat the oil in a saut pan and saut the minced pork over low heat avoiding any coloration. Set aside.

Cut the lemongrass, shallots and ginger into small dices.

Combine the river prawns, minced pork, lemongrass, shallots, ginger, kaffir lime leaves, and chillies in a small bowl. Season with fish sauce, sugar and lime juice. Toss well.

To Serve

Place on a serving plate, and garnish with roasted cashew nuts, roasted dried shrimps and mint leaves.

Chefs Tips

* The lemongrass should be chopped very finely. Lemongrass has a very hard texture and fine cutting will make it much more enjoyable to eat.

Phad Pak Anamai

Fried Spinach with Minced Pork and Shrimp in Oyster Sauce


200 gr

Fresh spinach

50 gr

Pork, minced

50 gr

Shrimp, minced

20 gr


10 ml

Soya sauce

10 ml

Fish sauce

50 ml

Oyster sauce

100 ml


50 ml

Vegetable oil


Preparation

Fry the garlic in oil in a wok until fragrant. Add minced pork and shrimp, and fry over medium heat for about 2 to 3 minutes until done.

Add spinach, season with soy sauce, fish sauce, oyster sauce, pepper and sugar. Stir well for 2 minutes. Remove from the heat and serve immediately.

To Serve

Place the fried spinach onto a warm plate. This dish is best eaten with steamed jasmine rice.

Chefs Tips

* Spinach is a very delicate vegetable and should be cooked for a minute only to preserve all its vitamins and minerals.

Khao Nieo, Gai Yang, Som Tam

Steamed Sticky Rice, Grilled Chicken and Spicy Papaya SaladIngredients (Serves 4)

Khao Nieo (Steamed Sticky Rice)

300 gr

Sticky rice

Preparation

Wash the sticky rice in several changes of cold water and soak for 5 hours or overnight. Steam the sticky rice (ideally in a bamboo steamer) for about 25-30 minutes, and keep warm.

Gai Yang (Grilled Chicken with Sweet Chilli Sauce)

800 gr

Chicken legs and breast

40 gr

Lemongrass, finely sliced

20 gr

Garlic, peeled

10 gr

White pepper, crushed

100 ml

Fish sauce

5 ml

Dark soya sauce

10 gr

Sugar

Sweet Chilli Sauce

30 gr

Red chillies, seeded

160 gr

Sugar

20 gr

Garlic, peeled

5 gr

Salt

100 ml

White vinegarPreparation

Wash the chicken pieces in cold water and pat dry with paper towels.

Lightly pound lemongrass and garlic in a mortar. Add fish sauce, dark soya sauce, pepper and sugar to form a smooth paste. Rub the chicken in the mixture and marinate for at least 1 hour in the refrigerator.

Grill the chicken over charcoal until cooked and golden brown. You may also roast the chicken in an oven, skin side up, at 220C for 30-40 minutes. Make sure the chicken is well cooked. The meat touching the bones should be white.

For the sweet chilli sauce, pound the chillies and garlic in a mortar until fine. Combine the sugar, vinegar and salt in a small saucepan. Bring to the boil over low heat until the liquid is reduced to a thick consistency. Add garlic and chillies, and simmer for 3-4 minutes. Remove from the heat, and set aside.

Som Tam (Spicy Papaya Salad)

250 gr

Raw (unripe) papaya, peeled, shredded

20 gr

Garlic, crushed

60 gr

String beans, crushed

5 pcs

Fresh bird chillies, crushed

50 gr

Palm sugar

30 gr

Peanuts, roasted, coarsely chopped

30 gr

Dry shrimps, ground

100 gr

Cherry tomatoes

50 ml

Lime juice

50 ml

Fish sauce

Garnish

30 gr

White cabbage leaves

30 gr

String beans

Preparation

Combine the garlic, fresh bird chillies, fish sauce, palm sugar and lime juice in a mortar and pound all ingredients for 2 minutes. Add the shredded raw papaya, string beans, tomatoes, roasted peanuts and dry shrimps, and toss thoroughly.

To Serve

Chop the chicken into pieces and place on a warm plate. Serve with sweet chilli sauce and steamed sticky rice. Place the spicy papaya salad onto a plate and serve with white cabbage, string beans and sticky rice.

Chef's Tips

* You should use fingers to eat sticky rice. First knead the rice into a small ball, then pop it into the mouth.

* When buying a raw papaya, make sure that it is completely green and hard.

* Green mango, carrots, cabbage or turnips can be used instead of raw papaya.

* For convenience, make a large amount of chilli sauce. Any unused sauce can be kept in a glass jar in the refrigerator for at least 3 weeks. It can also be served with spring rolls, barbecued meat or seafood.

Larb Gai

Spicy Minced Chicken Salad


500 gr

Chicken breast, minced

100 gr

Shallots, peeled, thinly sliced

20 gr

Spring onions, thinly sliced

10 gr

Coriander leaves

10 gr

Mint leaves

20 gr

Rice, roasted and ground60 ml

Fish sauce

60 ml

Lime juice

15 gr

Sugar

10 gr

Small dry red chillies, fried until crispy

10 gr

Chillies, ground

5 ml

Cooking oil

Garnish

30 gr

Lettuce leaves

30 gr

String beans

30 gr

Sweet basil leaves

30 gr

Cucumber, sliced

30 gr


Preparation

Heat the cooking oil in a saut pan and saut the minced chicken for 3 to 4 minutes until done, without imparting any colour. Remove from the stove.

Season the minced chicken with fish sauce, lime juice, ground chillies, sugar and roasted ground rice. Add spring onions, shallots, coriander leaves, and mint leaves. Toss gently until well mixed, and adjust the seasoning to your taste.To Serve

Line a serving plate with lettuce leaves, place the chicken salad onto the lettuce, garnish with fried small red chillies and mint leaves. Serve with fresh vegetables, white cabbage, string beans, cucumber, sweet basil leaves. This dish is best eaten with steamed sticky rice.

Chef's Tips

* Ground pork or beef can be used instead of chicken.

* Make your own ground roast rice by first roasting uncooked rice in a dry frying pan over low heat until golden brown. After cooling, grind it finely in a mortar.

Nuea Nam Tok

Savoury Beef Salad


600 gr

Beef sirloin

200 gr

Shallots, thinly sliced

20 gr

Spring onions, chopped

20 gr

Coriander leaves, chopped

50 gr

Rice, roasted and ground20 gr

Dried chilli, ground

10 gr

Mint leaves

10 gr

Small dried red chillies, fried until crispy

80 ml


60 ml

Fish sauce

60 ml

Lime juice

10 gr

Sugar

Garnish

100 gr

Cucumber, sliced

40 gr


40 gr

Sweet basil leaves

40 gr

String beans

Preparation

Grill the beef sirloin until medium rare, and cut into thin 1/2-inch strips. Set aside.

Saut the beef in a medium-sized saucepan. Add fish sauce, lime juice, sugar and chicken broth, and simmer for 2-3 minutes until the beef is well done.

Season the beef with ground roasted rice, ground chillies, shallots, spring onions, coriander leaves and mint leaves. Toss well and adjust the seasoning to your taste.

To Serve

Line a plate with lettuce leaves, place the beef salad onto the lettuce, garnish with mint leaves and fried small red chillies. Serve with fresh vegetables, cucumber, white cabbage leaves, string beans and sweet basil leaves. This dish is best eaten with steamed sticky rice.

Chef's Tips

* Pork can be used instead of beef.

* When mixing the salad, you can add some very finely chopped kaffir lime leaves to absorb the smell of the beef.

Nuea Daed Diew

Deep-fried Sun-dried Beef


500 gr

Beef tenderloin

3 gr

Cumin powder

3 gr

Coriander powder

3 gr

Peppercorns

10 gr

Sugar

100 ml

Oyster sauce

20 ml

Soya sauce

10 gr

Kaffir lime leaves, sliced, fried until crispy


Preparation

Cut the beef tenderloin into strips of 5-cm length.

Pound the garlic, coriander powder, cumin powder and peppercorns in a mortar until fine. Add the beef and toss well in the mixture.

Add the dark soya sauce, oyster sauce and sugar, mix well, and allow to marinate for 1 hour.

Arrange the beef on a rack and leave in the sun for 6 hours. Alternatively, dry the beef in an oven for 3 hours at 40C. Keep the oven door half open if using this method. Turn the beef occasionally.

Deep-fry the beef in a wok over medium heat until done. Remove and drain oil with paper towels.

To Serve

Serve the deep-fried beef as an appetiser or an accompaniment to curry dishes. It is also best eaten with steamed sticky rice.

Chef's Tips

* Veal or pork can be used instead of beef.

* To save more time, you can marinate the beef for one hour and then deep-fry it at low heat for about 30 minutes.

Documents

Dusit Thai Cook Book