New Asian Cuisine » Thai

Thai Barbecued Chicken

grace — Thu, 07 Jul 2011 15:53:09 +0000

Thai Barbecued Chicken (Gai yang)

By Wendy Hutton, Southeast Asia’s Best Recipes

Southeast Asia/newasicui-20" s Best Recipes: From Bangkok to Bali
Reprinted with the express permission of Tuttle Publishing
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Years ago, my young son made it his mission to try barbecued chicken in as many places as possible every time we visited Thailand. After a few years of research, he finally declared that the best version was the chicken served on the bridge linking Thailand with Burma at Mae Sai. I must confess that we never get tired of eating this chicken, which is marinated in the Thai trinity of garlic, black pepper and coriander root. Cook it over charcoal for that authentic Thai flavor and serve it with sweet Thai chili sauce.

Serves 4–6
Preparation time: 10 mins + 4 hours marinating
Cooking time: 15–20 mins

21/2 lbs (1.25 kg) chicken pieces (thighs, drumsticks and breasts)
1 tablespoon black peppercorns
6 large cloves garlic, minced
11/2 tablespoons coarsely minced coriander root
11/2 tablespoons coarsely minced coriander stems and leaves (cilantro)
11/2 teaspoons salt
1 tablespoon Thai Mekong whiskey or Chinese rice wine (preferably Shaoxing), (optional)
Oil, for brushing
Sweet Thai chili sauce, to serve

Remove any excess skin and fatty deposits from the chicken and prick the skin all over with a fork to allow the marinade to penetrate.

Pound or process the peppercorns to a coarse powder in a mortar or spice grinder, then add the garlic, coriander root, stems and leaves, and the salt. Process to a smooth paste, adding the whisky or rice wine a little at a time.

Rub the chicken pieces all over with the mixture, then leave to marinate for at least 4 hours, or refrigerate in a covered container up to 24 hours if preferred.

Brush liberally with the oil and cook over hot charcoal, turning several times, until golden brown and cooked through, about 15 minutes. Alternatively, grill or broil until cooked. Serve with sweet Thai chili sauce.

Coconut Roast Chicken with Soy Honey Glaze

grace — Thu, 16 Jun 2011 14:42:48 +0000

Coconut Roast Chicken with Soy Honey Glaze

by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori

Reprinted with the express permission of Tuttle Publishing.

The Asian Barbecue Book: From Teriyaki to Tandoori

This dish is something really special and exotic. The chicken is placed over a fresh coconut—a Southeast Asian variation on “beer can chicken”! The coconut water steams the chicken from the inside while the exterior becomes nice and crispy. The chicken is served with the coconut water as a side dish. This aromatic and slightly sweet chicken dish is best served with stir-fried steamed rice or Japanese Grilled Eggplant.

Serves 4

Preparation time: 50 minutes

Grill time: 1 to 1¹⁄₂ hours

INGREDIENTS

Chicken
1 fresh coconut or 1 can unsweetened coconut water (not coconut milk!) (reserve 3 tablespoons for the marinade)
1 small onion, thinly sliced into rings
2 green onions (scallions)
1 red jalapeno pepper or 2 green jalapeno peppers, deseeded and cut into thin slivers
1 chicken, about 3 to 4 lbs (1.5 to 2 kg)
Salt to taste

Soy Honey Marinade
2 tablespoons Chinese light soy sauce
3 tablespoons honey
1 teaspoon sugar
3 tablespoons coconut water
3 cloves garlic, finely chopped
1 tablespoon peeled and finely chopped fresh ginger
¹⁄₂ teaspoon black pepper
Pinch of curry powder (optional)

Prepare the chicken support. If you’re using a fresh coconut, follow the steps shown below.

If you wish to use fresh coconut water with a chicken sitter or empty beer can, collect the coconut water from the freshly opened coconut and pour into a chicken sitter or an empty beer can with the top cut off. Add the onion rings, green onions and jalapeno pepper slivers to the sitter or can. Place the marinated chicken over the top of the sitter or can.

If you’re using canned coconut water, pour it into a chicken sitter or an empty beer can with the top cut off. Add the onion rings, green onions and jalapeno pepper slivers to the sitter or can. Place the marinated chicken over the top of the sitter or can.

To make the marinade, place the soy sauce, honey and sugar in a saucepan and set over medium heat. When the sugar is dissolved add the coconut water, garlic, ginger, black pepper and curry powder, if using, and simmer for a few minutes. Set aside and let cool.

Rub the chicken inside and outside with the marinade and keep in the refrigerator for 30 minutes.

Prepare the grill for indirect grilling. Place a drip pan in the middle and live coals around the drip pan.

Remove the chicken from the marinade and reserve any leftover marinade. In a saucepan, bring the leftover marinade to a simmer and cook for a few minutes. Set aside for basting.

Set the chicken resting on its support (can, coconut or sitter) on the hot grate above the drip pan or, if you’re using a gas grill, over the low heat zone and grill at medium temperature with the hood closed for about 1 to 1¹⁄₂ hours. During the last
10 to 15 minutes of cooking, regularly baste the chicken with the leftover marinade. Check for doneness by pricking the bird underneath the wings. If the juices run clear, the chicken is done. Check for the meat for seasoning and sprinkle on salt if needed.

Papaya Salad

grace — Tue, 22 Feb 2011 17:47:45 +0000

This tongue-tingly salad will take your taste buds through the roof, leaving you asking for more. The flavors of garlic and chili peppers cascade through each bite. You can make it as mild as you like but I prefer it extra spicy. If you ask me what is my favorite salad I would answer this one. I try to eat every day while I’m in Thailand.

Papaya Salad

By Naam Pruitt, Lemongrass & Limes: Thai Flavors with Naam Pruitt

Lemongrass & Limes: Thai Flavors with Naam Pruitt

Serves 2 to 4

1 small green papaya, grated into long strips (makes approximately 4 cups)
1/2 cup dried shrimp, rinsed clean
1 cup cherry tomatoes, cut in half
1/2 cup unsalted roasted peanuts
4-10 chili peppers or as much you’d like
2 large cloves of garlic
1/2 cup long green beans, cut into 2-inch pieces (optional)
1/2 cup palm sugar
6 tablespoons fish sauce
6 tablespoons lime juice

1. Traditionally the Thai people prepare this dish in a mortar and pestle. Put peppers and garlic in mortar and pound with pestle until coarsely crushed. Depending upon the size of your mortar you may have to prepare this dish in two batches. If you don’t have a mortar and pestle just mince the garlic and peppers and mix the ingredients in a bowl or you can use a food processor.

2. Add dried shrimp and beans if desired; pound lightly. Add palm sugar, fish sauce and lime juice. Stir well and taste to see if flavor is balanced.This is one example in which the palm sugar is crucial to the integrity of the recipe; do not substitute brown sugar.

3. Toss in tomatoes and papaya until well combined. Sprinkle with peanuts and serve.

Note: Pick a firm green papaya with no blemishes and keep refrigerated until ready to use. If it is soft to the touch, it is too ripe. Grate the papaya with a handheld cheese grater. Wait until close to meal time to grate the papaya because grated papaya becomes chewy and bitter when stored in the refrigerator.

Thai Chicken Udon Soup

grace — Mon, 26 Jul 2010 14:13:12 +0000

Thai Chicken Udon Soup

By Linda’s Yummies, Asian Inspired Recipes

Udon soup is a Japanese dish consisting of dashi broth (made with bonito flakes and kombu), soy sauce, mirin, and salt. Udon noodles are thick and contain wheat flour and salt. There are several types of udon soup, but I usually like to order the nabeyaki udon because it comes with tempura, soft boiled egg, and vegetables. My soup is a milder version of the traditional tom yum gai (Thai chicken soup) with shitake mushrooms, spinach, scallions and carrots.

Like many Asian noodle soups, they’re served cold in the warmer months and hot in the winter months. What’s served with the soup depends upon what vegetables or meats are plentiful during that season. Try chilled noodle soup in the summer if you haven’t yet.

serves 4-5

ingredients for soup stock
8 cups water
4 chicken thigh bones
1 chicken breast
6 cloves garlic (bruised or lightly crushed)
1/2 large onion – cut in half
1 medium carrot – cut into thirds
1 celery stick – cut into thirds
1 stalk lemongrass – cut into thirds (inner light parts only)
2 inch piece of galanga
2 plum tomatoes – sliced in half
8-10 dried shitake mushrooms – soak in hot water for 45 mins., discard stems, cut in thirds
2 teaspoons kosher salt
2 tablespoons tamarind concentrate
1 lime – juice only
2 tablespoons fish sauce
1 teaspoon sugar

remaining ingredients
4-5 individual packages of udon noodles
2 medium carrots – cut in half, then in half moon shape, then blanched
12 ounces of fresh spinach – blanched
3 scallions – chopped (garnish)
4-5 teaspoons black and white sesame seeds (garnish)
2-3 teaspoons Thai chili powder – 1/2 tsp. per person (garnish)

1. soup stock (part 1): water, chicken bones, chicken breast, carrots, celery, garlic, onion, lemongrass, galanga, tomatoes, shitake mushrooms, kosher salt
In a large pot on medium high heat, bring water to a boil. Add all ingredients for soup stock except for tamarind, lime juice and fish sauce (add these 3 at end). Wait for water to come back to a boil and cook for 10 mins. Remove chicken breast to cool on plate or cutting board. Turn heat to low. Simmer stock for 20 mins.

2. chicken breast
When chicken breast is cool enough to handle, shred chicken to bite size pieces with your hands or fork. The chicken will be not be fully cooked but that’s ok. We will be adding the pieces back into the stock before serving.

3. soup stock (part 2)
Except for shitake mushrooms, remove and discard all ingredients from stock pot by using a hand held strainer or if you prefer a clearer stock use a cheese cloth while straining.

4. tamarind, lime juice, fish sauce, sugar, chicken breast
On medium high heat, bring the soup stock back to a boil and add tamarind, lime juice, fish sauce, and sugar. Taste for balance. If stock needs more tartness from tamarind, more saltiness from fish sauce, or a touch more sugar. Then add chicken breast and cook for 2-3 minutes. Turn off and get ready to serve.

5. final steps
Divide noodles evenly amongst 4-5 bowls. Add blanced carrots and spinach to each bowl. Add broth evenly to each bowl. Let each person decide which garnish he/she prefers to add. Enjoy!

Pad Thai

grace — Thu, 24 Jun 2010 20:29:32 +0000

I have not yet met a person that doesn’t like Pad Thai. This noodle dish has multiple versions. There is the pink version from the street vendor in the market, the brown version like my mom’s seasoned with black soy sauce, and this restaurant version which seems to please all. Buy the skinniest rice noodles you can find; it will double in size once cooked. If served alone, this dish will only feed two hungry adults.

Pad Thai

By Naam Pruitt, Author, Lemongrass & Limes: Thai Flavors with Naam Pruitt

Lemongrass & Limes: Thai Flavors with Naam Pruitt

1 cup sliced pork, marinated in 1 teaspoon of light soy sauce
1 cup shrimp, shelled and deveined
¼ cup cubed tofu (extra firm preferred), optional
3 eggs
2 large shallots, chopped
¼ cup sweetened, dried radish (chopped)
½ 14 ounce package medium sized rice noodles
3 cups bean sprouts, washed
½ cup garlic chives, sliced 2-inches long
¼ cup fish sauce
¼ cup palm sugar or granulated sugar
2 tablespoons water
¼ cup canola oil

Condiments
lime slices
granulated Sugar
dried chili flakes
roasted peanuts, chopped
fish sauce
extra bean sprouts

1. Soak rice noodles in warm water for 20 minutes. Drain and set aside.

2. Heat wok over medium high heat and add oil. Add shallots and fry until golden. Add turnips, pork, and tofu and stir-fry until cooked. Add noodles, sugar, and fish sauce; cook until noodles are soft. Push noodles to the side of wok and add shrimp; cook until lightly pink. Push shrimp to the side by the noodles and then add eggs; scramble until eggs are cooked. Stir in bean sprouts and chives and turn off heat.

For authentic Thai style, prepare five separate bowls to serve lime slices, chili flakes, fish sauce, sugar, and peanuts. Top each serving of noodles with each condiment in the same ratio. For example, add one teaspoon of fish sauce for each teaspoon of sugar. The chili flakes are optional but add a great spiciness to the dish. Squeeze the lime over the noodles and discard the rind. Once you have added all the desired condiments mix together well and enjoy! Since this is a noodle dish, Thai people eat this with chopsticks.

Thai Jasmine Rice

grace — Sun, 24 Jan 2010 19:23:00 +0000

Thai Jasmine Rice - 10 lb bag

Jasmine rice is a soft-textured long-grain variety of rice that has a nutty aroma and subtle flavor. This rice should be rinsed before cooking to wash off extra starch. The grains will cling when cooked, but is less sticky than other rices . It is available as both brown and white rice.

Rice Noodles

grace — Fri, 22 Jan 2010 18:56:46 +0000

Rice noodles are made from rice flour, water, and salt. They can be thick or very thin. The classic Asian dish, Pad Thai, usually uses rice noodles. Rice noodles are most commonly used in the cuisines of Southeast Asia and are available fresh, frozen, or dried, in various shapes and thicknesses.

Spicy Shrimp Soup (Tom Yum Goong)

grace — Fri, 22 Jan 2010 04:30:45 +0000

Not for the faint hearted. The Thai people love this soup, the hotter the better. It’s not a soothing, comforting kind of soup but it’s addictive. The more you eat, the more you want. The sourness combined with spiciness can really clear up your sinus problems! Be sure to keep a box of Kleenex around!

Spicy Shrimp Soup (Tom Yum Goong)

By Naam Pruitt, Author, Lemongrass & Limes: Thai Flavors with Naam Pruitt

Lemongrass & Limes: Thai Flavors with Naam Pruitt

1 pound shrimp, peeled and deveined but with tail intact
1 (15 ounce) can of whole straw mushrooms
1 tablespoon Thai chili peppers, chopped (more peppers may be added)
8 kaffir lime leaves
2 stalks lemon grass, sliced to 2-inch pieces
3 tablespoons roasted chili paste
1/4 cup fish sauce
3 tablespoons lime juice
1/4 cup cilantro, chopped
6 cups shrimp stock (see note below)

1. Bring stock, lime leaves, and lemon grass to boil. Stir in shrimp, mushrooms, roasted chili paste, fish sauce, and lime juice. Cook for five minutes until shrimp is done (should be pink in color). Remove from heat. Add chili peppers, lime juice and cilantro. Ladle into bowls and garnish with additional cilantro if desired.

To Make the Shrimp Stock:
In a medium saucepan combine 7 cups of water and your reserved shells and bring it to a boil over medium heat. Turn down heat and simmer for 10 minutes; drain off and discard the shells. You may keep the stock, covered, in the refrigerator for 2 to 3 days.

Note: Do not eat the kaffir lime and lemongrass. They are too fibrous. But it’s more interesting to serve this soup to your guest with those herbs.

Jumbo Prawn Lemongrass Soup

grace — Thu, 21 Jan 2010 17:47:45 +0000

Jumbo Prawn Lemongrass Soup

By David Bank, Land Thai Kitchen

Serves 5

20 pieces jumbo prawn
10 cups water
1 pound fresh oyster mushrooms, sliced
3 stalks lemon grass, bruised with back of knife
2 cups lemon juice
10 pieces kaffir lime leaves, bruised in hand
½ cup fish sauce
½ cup regular milk
1 small piece galangal root, finely minced or grated
5 sprigs cilantro, leaves plucked and reserved, stems reserved
1 bottle or 8 ounces sweet and sour Tom Yum paste
10-15 pieces Thai bird chili, minced with seeds, adjust spiciness to taste

Wash the prawns and shell them without removing the tails. Pour the water into a pan. Add lemon grass, kaffir lime leaves and galangal root. Boil for 5 minutes. Add mushrooms, fish sauce, lime juice, milk, Tom Yum paste and simmer for 2 minutes or until mushrooms are tender. Add prawns and cook until they turn pink. Finish by adding Thai bird chilies to taste and garnish with fresh cilantro leaves.

Red Thai Curry Shrimp with Golden Pineapple and Steamed Jasmine Rice

grace — Mon, 18 Jan 2010 17:47:45 +0000

Red Thai Curry Shrimp with Golden Pineapple and Steamed Jasmine Rice

By Cliff Wharton, Ten Penh

Serves 10

Curry Paste
1/3 cup red chilies
1 cup lemon grass, chopped
¼ cup galangal
1 ½ cup garlic, chopped
1 ½ cup onions, chopped
½ tablespoon shrimp paste
½ cup olive oil
¼ tablespoons coriander seeds, toasted

Sauce
2 cups curry paste
four 10 ounce cans coconut milk
½ cup palm sugar
1/3 cup fish sauce

Shrimp
100 shrimp (26-30 shrimp per pound)
1 tablespoon olive oil
10 tablespoons fresh pineapple (1 tablespoon per person)

40 ounces cooked Jasmine rice
10 julienned kaffir lime leaves to garnish

Curry Paste: Purée all ingredients in a blender and pour into a shallow saucepan. Simmer until thick and aromatic. Be careful not to burn. Sauce: Combine all ingredients over low heat in a medium saucepan. Simmer for 45 minutes. Reserve. Shrimp: Peel and devein shrimp. Chop pineapple into ½ inch cubes. Heat 1 tablespoon olive oil in a saucepan. Sauté the shrimp over medium heat until they are almost pink. Quickly add the sauce and the pineapple cubes. Cook for about 5 minutes. Place 4 ounces of Jasmine rice in the center of each plate. Pour shrimp curry (approximately 10 shrimp per person) over rice. Garnish with julienned kaffir lime leaves.