Spicy Prawn Soup with Lemongrass

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Spicy Prawn Soup with Lemongrass
(Tom Yum Goong)


One of the best known Thai dishes abroad, this flavorful but spicy soup is hot, sour and fragrant, an ideal accompaniment to other Thai dishes and rice. The kaffir lime leaves, galangal and lemon grass are what give this soup its tangy flavor, but are not meant to be eaten, so tell your guests to avoid them while eating the broth, prawns and mushrooms.
Ingregients (serves 4 )
4 cups (1 litters) Thai Chicken Stock
3 kaffir lime leaves
2 in (5 cm) fresh galangal root, sliced
3-4 coriander roots,washed (optional)
3 stems lemongrass, thick bottom part only, dry outer sheath discarded, smashed with back of a cleaver
6-8 medium prawns or shrimp, shells intact
1 cup(5 oz/150 g) fresh or canned straw mushrooms or small button mushrooms, sliced in half 5-10 bird's-eye chilies,smashed3 tablespoons lime juice, or to taste
1/2 tablespoon fish sauce, ro to taste
3 sprigs fresh coriander leave (cilantro)
Preparation
1. Bring the stock to a boil and add kraffir lime leaves, galangal, coriander roots and lemongrass. Simmen for 15 minutes.
2. Add the prawns or shrimp, mushrooms and chilies, and chilies, and simmer for 3 minutes. Add the lime juice and fish sauce(which is very salty) to taste. The soup should be spicy-sour and a little salty. Serve garnished with fresh coriander leaves(cilantro)

Tips -- Do not over cook the prawns or they will become tough. Use homemade chicken stock in this dish for the best flavor. Any variety of seafood myay ve substituted for or added to the prawns ----- including sliced fish, crab

Stuffed Baby Cucumber Soup

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Stuffed Baby Cucumber Soup
(Gaeng Jued Taeng Kwa Yad Sai)


Gaeng Jued (literally "plain soup") is clear and mid, serving as a comtrast to accompanying dishes that are either oil or spicy.
Ingregients (serves 4)
3 baby or Japanese cucumbers, peeled and sliced into sections
8 oz (225 g) ground pork or chicken
1 egg, lightly beaten
1 tablespoon fish sauce
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 sprig fresh coriander leaves (cilantro), roughly chopped
4 cups (1 liter) Thai Chicken Stock Handful (2 oz/50 g) dried glass noodles (bean thead or cellophane), soaked in warm water for 5 minutes to soften (Opitional)
1 spring onion, cut into 1/2-in (1-cm) pieces

Preparation
1 Scoop out the center of the cucumber sections, taking care not to cut through the outer flesh. Set the cucumbers aside.
2 Mix the ground meat wiht the egg, fish sauce, salt, pepper and coriander leaves (cilantro). Reserve some leaves as garnish.
3 stuff the cucumbers with the meat mixture, then steam them in a bamboo or metal steamer over high heat for about 15 minutes.
4 Heat the chicken stock in a pot over medium heat. Add the steamed cucumber sections and cook until heated through. Then add the glass noodles, if disired. Garnish with the spring onion and the remainer of the coriander leaves, and serve hot.

Savory Stuffed Omelets

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Savory Stuffed Omelets
(Kai Yad Sai)
Fraquently found on the menu of simple restaurants as well as at roadside stalls, this is often eaten at lunch time with rice and makes as satisfyin meal with one other vegetable dish.
Ingregients (serves 4)
1/4 cup (60 ml) oil
6 oz (150 g) ground pork or chicken
3 tablespoons diced cherry tomatoes
3 tablespoons fresh or frozen green peas
2 tablespoons minced onion
2 teaspoons sugar
11/2 teaspoon fish sauce
11/4 teaspoon black soy sauce
11/4 teaspoon ground white pepper
3 eggs, beaten2 springs coriander leaves (cilantro), to garnish
1 finely sliced red chili, to garnish

Preparation
1 Heat half of the oil in a wok over high heat and stir-fry the meat for 2 minutes or until cooked. Add the tomatoes, green peas, onion, sugar, fish sauce, soy sauce and pepper. Stir-fry another 2-3 minutes until cooked then set aside.
2 Heat a small skillet or omelet pan 6-8 in (12-20 cm) in diameter and add adrop of the remaining oil. Pour in enough egg to thinly cover cover the base. Brown the omelet lightly on both sides, being careful ot turn the omelet over gently halfway through cooking
3 To stuff the omelet, place 1-2 spoonfuls of the meat mixture in the center, fold two opposite sides toward the center and then fold in the remaining sides so that the omelet forms a square. Place on serving plate and repeat until all the egg and pork mixture is used up.
4 Garnish wiht coriander leaves (cilantro) and finely sliced red chili. Serve accompanied by rice.
Tips -- To present omelets as shown in the photo on the opposite page, turn each omelet over so the folded edges are face down. Make a crossshaped slit in the top of each omelet and then folk the slit portions back.

Eggs with Tangy Tamarind Dressing

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Eggs with Tangy Tamarind Dressing
(Kai Look Kuay)

The sweet-sour-salty combination of tamarind juice, fish sauce and sugar in the sauce is what make this a divine starter or main dish. Try using dark broen sugar, palm sugar ro maple syrup and adding a touch of fresh chili for an even more iteresting combination--add adjust the tamarind, fish sauce and sugar to your personal taste.
Ingregients (serves 4-6)
4 cups (1 liter) water
6 eggs2 cups (500 ml) oil
couriander leaves (cilantro) to granish

Tamarind Dressing
5 tablespoons tamarind pulp mixed with 1/2 cup (125 ml) water, mashed and strained to remove seeds and fibers
2 tablespoons fish sauce
1/2 cup (100 g) sugar

Crispy-fried Sallots
5 tablespoons tamarind pulp mixed with 1/2 cup (125 ml) water, mashed and strained to remove seeds and fibers
2 tablespoons fish sauce
1/2 cup (100 g) sugar

Preparation
1 To prepare the Crispy-fried Shallots, heat oil in a wok over medium heat. Add the shallots and stir-fry for 5 minutes or until shallots begin to turn golden brown. Do not overcook. Quickly remove the shallots from the wok with a slotted spoon, drain on a paper towel and set aside
2 To make the Tamarind Dressing, combine all the ingredients in a pan bring to the boil and simmer for 5 minutes until it begins to thicken, stirring well to dissolve the sugar. Set aside.
3 Pour the water into a pot, bring to the boil then boil the eggs for 5 minutes. Temove the eggs ase cool, peel of the shells and set aside.
4 Heat the oil in a wok or saucepan over medium heat. Dry the eggs and deep-fry until they turn golden brown on the outside, about 3-4
5 minutes. Drain and set aside to cool. Slice the eggs in a half lengthwise, pour the sauce over the eggs and serve garnished with Crispyed-fried Shallots and coriander leaves (cilantro) .

Steamed Seafood Cakes

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Steamed Seafood Cakes
(Haw Mok Thalay)



A universally popular well wort the time needed to prepare it, this mixture of seafood, coconut milk and seasonings is steamed in small cups made of banana leaf. It is possible to use aluminium foil or small cup-cake tins or small heatproof bowls instead. Rather than a number of small cakes, you can also make one large cake about 1 in (3 cm) thick, in an 8x8 in (20 x 20 cm) heatproof cake or brownie dish, and then slice it into

Ingregients (serves 6)
3/4 cup (180 ml) coconut cream

1 teaspoon rice flour

4 oz (100 g) fresh shrimp or prawns, peeled and deveined, cut into small pieces

4 oz (100 g) squid, cleaned and cut into tiny pieces

2 eggs, beaten

2 tablespoons fish sauce

1 1/4 cups (300 ml) coconut milk

1/2 cup (20 g) finely chopped Thai basil leaves (horapa)

2 tablespoons very thinly sliced kaffir lime leavesCoriander leave (cilantro) to garnish

1 thinly sliced red chili

Banana leaf cups 2 in (5 cm) square (see instruction) or heatproof cake pan

Spice Paste
10-15 dried chilies, slit open length-wise, deseeded and soaked in water
3 colves garlic
4 slices galangal
1 teaspoon grated kaffir lime rind
2 teaspoons chopped cilantro root
5 black peppercorns
1/2 teaspoon salt
1 teaspoon died shrimp paste, roasted
1 teaspoon chopped krachai (optional)

Preparation
1 mix coconut cream with the rice flour and bring to the boil, stirring until thickened. Remove from the heat and set aside to cool for topping.
2 Grind the Spice Paste ingredients in a blender or a mortar and pestle. Mix the Spice Paste with the fish, shrimp, squid, egg and fish sauce. Then add the coconut milk, a little at a time. Add half the basil and kaffir lime leaves and mix in.
3 Place one of the remaining basil leaves in the bottom of each cup or at the bottom of a heatproof baking dish, fill with the seafood mixture, cover adn steam for 15 minutes.
4 Remove the cups from the steamer, and top each one with a little of the boiled coconut cream, coriander leaves, kaffir lime leaf and sliced chili.
5 Return to the stamer, cook for 1 minute, then remove from the steamer

Banana leaf cups Instruction
1. To make the banana leaf cups, cut out two circles 4 in (10 cm) in deameter from banana leaf.









2. Placing one on top of the other, make a fold along the outer edges of the circles and secure it with a toothpick.









3. Make 3 more folds equal distance apart and secure with toothpicks.





























Roast Duck Curry

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Roast Duck Curry
(Gaeng Ped)




Seasoned red-roasted duck sold by Chinese restaurants and food stores is the basis for this richly-flavored curry.




Ingregients (serves 4-6)
1/2 roasted duck (about 11/2 lbs/675 g)

1/2 cup (125 ml) coconut cream

2 tablespoons Red Curry Paste

1  1/2 cups (375 ml) thin coconut milk

1 large or 2 small tomatoes, cut in wedges

1/2 cup seedless grapes or diced pineapple (optional)

1 cup (150 g) pea-sized eggplants, or 1 small eggplant cut into bite-sized chunks

3 kraffir lime leaves

2 tablespoon sugar

1/2 teaspoon salt10 Thai basil leaves (horapa)

2-4 red or green chilies, cut into strips


Preparation
1 Remove all vones from the duck and cut the meat into bite-sized pieces.

2 Place the coconut cream in a saucepan and heat over medium heat. Add the Red Curry Paste, stirring well

3 Add the duck and stir well, then add the coconut milk, tomatoes, eggplant, grapes or pineapple (if using), kaffir lime leaves, fish sauce, sugar and salt. Bring to a boil, then remove from heat.

4 Sprinkle with the basil leaves and red or green chilies. Serve with plain rice.

Tips

The pea-sized eggplants add a slightly crunchy texture to the smooth curry, while the grapes or pineapple and a tangy sweetness. if the tomatoes are sour, you may need to add slightly more sugar to compensate.

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