[Loonerisav]

delawang, why don't you try this link and check the recipes section. Be sure to report on the success (or failures) when trying out the recipes. heh heh....

Thai Recipes

[Mboxmaja]

Quote[/b] ]I suspect the problem is a defective huat, or maybe it is because huats only work in Thailand and do not function well in North America.

And on that note, you might be right! I had an old teacher try to send me a few of them and when I told her that they didn't work very well, she said that they might have been cursed or something!

Jonny

[doctorzlo]

When I returned from my last visit to Thailand, I promised that if I meet a Thai person in my city I will provide him my maximum in hospitality. Now, a few days ago I happened to meet someone who is posted in a software corporation in my city - Bangalore. So, I have been all over trying to fill him with useful information. Now, this saturday I treated him to a $50 dinner at a beautiful Thai restaurant. That is big money for me here. WE had:
Som tum + Plaa lad prik + Gang daeng gai ( Did I get it right?)
& some more side dishes.

Now, in return he invites me to his place where he cooks and teaches me some Thai recipe. And obviously to learn some more thai. So, I let you know some recipe then. Ok?

[Loonerisav]

Quote[/b] ]burned the bamboo

Yum, burnt bamboo...heh heh...just kidding So happy that your Satay was a success, but disappointed I couldn't get a taste. Maybe you could post pictures of your creations in future?

Quote[/b] ] The way they sell chicken here you can buy either thigh or breast. Which one do you think I should get?

Definitely the thigh, I don't like chicken breast as much because it is drier and the thighs are definitely juicier and will taste better in the Gai Pad Met Ma-Muang Himmaphan.

Chok Dee

[asivisepo]

Quote[/b] ]but I don’t understand the part about putting the chicken into a ball before I soak it. How do you do that? Is it like making a snowball?

55555! LOL! please excuse my English.... I can do wonders with words. I meant bowl not ball.... 5555! I can't believe I did it! silly me!
So now you can soak it alright!

Quote[/b] ]Also, do you think it is ok to use fish sauce (¹Óé»ÅÒ) instead of soi sauce?

Well, I'm not a big chef, but I don't think you can do that. I mean, you can add 1-2 tablespoons to the vegetables, but you still need the soy.
However, you can change the style of the dish:
fry the chicken in mustard powder/garlic powder or cornflour. Don't add too much sugar, and add more fish sauce to the vegetables. I haven't tried it before, but I would have.
That won't be a sweet dish...

Maybe better if you get that soy sauce after all?

[asivisepo]

Quote[/b] ]Telu, thanks for the offer! Can you post the green curry recipe? I used to be a vegetarian too and I am still trying to figure this meat thing out. A little difficult, I think.

Quote[/b] ]Now I just have to figure out what to do with the rest of this chicken….

5555! I will post that recipe for you, but I'm not at home right now, so it's gonna take at least 12 hours until I do.

Until then, if you don't wanna keep your chicken waiting...
you can do something a bit "farangi" with it. I have done it a few times before, and my Thai boyfriend didn't have any complaints :

Which part of the chicken is it?
If it's the chest,
just slice the chicken into small pieces, put it in a ball and immerse it with enough soy sauce, so it gets brown enough.
Keep it refrigerated for an hour.
Then take two frying pans: One for the chicken and one for some sliced vegetables (cabbage, green or red peppers, carrots, sprouts, onions/spring onion, fresh mushrooms cut into quarters, and keep some slices of
ginger and fresh chili to add in the end).
Start frying the vegetables with smashed garlic, and then add the rest of it, starting with the peppers, the cabbage and the carrots. The spring onion and mushrooms will be added later.
Add to the vegetables some soy sauce and some brown sugar (depends how sweet you like it)
In the other pan fry the chicken as it is.
It will be brown and salty from the outside, but it'll get sweeter later.
When it's well done, add it to the vegetables mixture.

This will be a bit of a slow cooking. Of course if you have a big wok and can fry outside it could be a lot faster, and you wouldn’t have to separate the chicken and the vegetables....

That's about it. Follow your own intuition and taste.

[asivisepo]

Quote[/b] ]Thanks so much for posting this

And I have to thank you too, delawang!
After posting that recipe I got eager to cook!
in fact I cooked this dish this afternoon, together with plain rice.
Everybody seemed to like it, and nobody needed any medical treatment after it (yet).

I had to make the curry paste myself, and I used tofu instead of chicken.
I doubled the amounts in the recipe, and used soy milk instead of coconut milk.

(1) I used half of a big "farangish" eggplant. I chose to skin it, but it's only optional. You can use it as it is after cutting the stem.

(2+3) the amount of eggplant was almost similar to the tofu.
Every time I cut an eggplant I start from the stem to the bottom. this time I cut it into half, and cut one half into little blocks (also the tofu), so that they wouldn't "drown" in the curry soup. But in my case, the eggplant was the main element of the dish. If you use chicken, you can use less eggplant and cut it any way you like.


I didn't use kaffir lime leaf, and had my "own version" of palm sugar. but still - it was quite a success.

Quote[/b] ]Eggplant is rather advanced, but I am looking forward to trying this recipe.

eggplants are easy! I don't know what type of eggplants you use, but I use the BIG purple ones in my country (the small Thai ones are not available).
I just choose the least heavy one, that has the greenest stem.

Cut of the stem, wash the eggplant, and a whole new world of recipes is before you.

chok-dee/Good-Luck, and tell me how it turned out.

[asivisepo]

Now here it is: Green Curry with Chicken

Now, this recipe needs only one tablespoon of green curry paste (depends on how spicy you like it), thererfore it is better if you can buy the paste already done.
however, if you'd like to make the paste on your own, tell me and I'll post the recipe for that one too.
The amounts here are for 1-2 persons.

Ingredients
1 cup coconut milk, separated into half cup of thik and half cup of thin
(now, if you don't have it, you can use soy milk, or fresh milk)

1/3 cup chicken breast, thickly sliced (that's about a whole breast)
1 tablespoon green curry paste
1 medium eggplant, stem removed, and cut into 12 pieces
(but hey, who's counting?)
5 small eggplants, stem removed (that would be the Thai eggplants)
1 tablespoon palm sugar
1/4 teaspoon brown sugar
10 leaves of sweet basil
kaffir lime leaf
1 large red chili, cut into thin strips (will be used to garnish)
1 tablespoon fish souce


Preparation:
1. Mix the curry paste, sugar, and fish souce together and set aside.

2. place the thick coconut milk into a sauce pan turn and cook over medium heat for 3-5 minutes, stirring occasionally until the coconut oil starts to separate out.
(if you're using soy milk, then heat just oil, the milk will be add in step 5)

3. Add the curry paste, sugar, and fish sauce, continuing to stir until you can smell the aroma of the heating curry paste.

4. Add the chicken breast and stir until the outside of the chicken pieces turn white, then add the thin coconut milk (or the soy milk).

5. bring the mixture to boil, and add the eggplant and kaffir lime leaf. Cook for about 2-3 minutes until the chicken is cooked through.

6. Add the basil leaves, and stir to combine.

7. Remove from heat and served garnished with a large red chili and basil leaves.


Good-Luck na!

[Jesslovers]

One of my great adventures when visiting Thailand, was taking a Thai cooking course.
the chef was teaching us some basics about Thai cooking:
we were taken to the market to get to know the ingredients:
besides the "regulars", we learnt the importance of kaffir lime, lemongrass, Ginza and chili (of course, chili),
the souce (fish souce, soy, oyster souce) and of course - brown sugar.

When I cook farang food, there is always salt and pepper by my side. In Thai cooking it's not the case.
Also, almost every fried dish is strating with crushed garlic...

At this point of my life I preffeer cooking vegetarian food, so I use tofu over beef and chicken. I have bought a cooking book in Thailand with vegetarian recipes.
though I am sure there are many recipes available on the internet, if you'd like some basic ones, I could send it to you,
like:
"Stir-fried mixed vegetables"
"Green/red curry with chicken"
""Stir-fried noodles (phad-thai)"
"chicken in coconut milk soup"
"papaya Salad"

Unfortunately, to get the best results, you should be looking for ingredients imported from Thailand, which are not always easy to find. And... if you don't want to burn your kitchen, some of the frying styles are better to be done outside...



gin yue yhe, na!

[Loonerisav]

I wish I could try some of your Satay! I love Satay!
Glad you found the link useful. Wish you every success in your kitchen endearvours...

[asivisepo]

Quote[/b] ]The curry turned out just great!

I'm so happy to read that!

Now, got ant ideas for Thai deserts? sweet and easy to make?

TNX.

[haittiweerved]

Quote[/b] ]I ended up with a big ball of crunchy khao neio.

Hehe Delawang, that's kinda funny actually. But don't lose heart - sticky rice is *ridiculously* easy to make!

Alls you gotta do is soak the sticky rice in cold water for at least four hours, and preferably overnight; it just lets some water enter into the grains and remove excess starches, resulting in a product that cooks quickly and isn't overly starchy.

Then you drain off the excess water and wrap the soaked mess of rice in a big cloth - like a length of cheesecloth, or even a *really really clean t-shirt. Then, just put it into a steamer (not a rice cooker!) and cover it. It'll take between 20 and 40 minutes to cook, depending on your altitude. On average, it's 30 minutes for nice, hot, sticky rice.

Jonny

*Once, I thought it was freshly washed....but no, it was just used as a workout shirt. So you can probably imagine what it smelled like!