"Lahb Gai" (Spicy Chicken Salad)Lahb Gai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.
Ingredients:2 pounds ground chicken1 cup chicken stock1/2 cup of sliced green onions1/2 cup of sliced red onions1/2 cup of shredded mint leaves4 tablespoons fish sauce4 tablespoons lemon juice1 cup grounded roasted-rice (see below)1-teaspoon green pepper (sliced)Ground dry red chili
Directions:Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce, and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)
Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemonjuice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.
วันศุกร์ที่ 10 สิงหาคม พ.ศ. 2550
Pad Thai - ผัดไทย
This most popular Thai dish is excellent served hot or cold. Makes enough for six people.
Ingredients:
8 large garlic cloves - peeled and minced
3 large eggs - lightly beaten
1 large limes - cut into 6 wedges
1/3 c. roasted peanuts - chopped
1 bunch scallions - thinly sliced crosswise
1/3 c. golden brown sugars
1/3 c. peanut oil
1 lb. large shrimp - peeled and deveined
1/4 c. white vinegar
1/2 bunch freshly chopped cilantro leaves
3/4 lb. porks tenderloin - cut into 1-inch-long thin strips
2 c. bean sprouts
1 tsp. red pepper flakes
1/4 c. fish sauce
1 1/2 lbs. flat rice noodles -->
Steps:
1.
Bring a large pot of water to a boil and then remove from the heat. Add the noodles to the pot and let soak for 12 to 15 minutes until the noodles are soft.
2.
Thoroughly mix together the vinegar, sugar, fish sauce and ketchup. Drain the noodles.
3.
Place a large wok over medium-high heat. When the wok is hot, add the oil and heat for 15 seconds.
4.
Add the garlic and stir constantly for a few seconds. Add the shrimp and pork and stir-fry for one minute.
5.
Stir in the sauce and bring to a boil. Place the noodles in the wok and toss to coat well.
6.
Cook until most of the sauce has been absorbed by the noodles. Make a hole in the center of the wok, add the eggs and let cook, without stirring, for 15 seconds.
7.
After 15 seconds, stir-fry until the eggs are cooked and well distributed throughout the noodles. Add the red pepper flakes and scallions and stir-fry for another 2 minutes.
8.
Remove the wok from the heat and stir in the peanuts and bean sprouts. Serve garnished with cilantro and lime wedges.
Tips:
Flat rice noodles are commonly found in Chinese or Asian markets, or in the Asian sections of some supermarkets.
If you want a vegetarian pad thai, leave out the meat and add some cubes of tofu instead. You can fry the tofu until golden beforehand if you like. You might also add a few broccoli florets. (The fish sauce is still non-vegetarian; some vegetarians don\'t mind this, others do. You can substitute soy sauce, but it won\'t have the exact same flavor.)
Ingredients:
8 large garlic cloves - peeled and minced
3 large eggs - lightly beaten
1 large limes - cut into 6 wedges
1/3 c. roasted peanuts - chopped
1 bunch scallions - thinly sliced crosswise
1/3 c. golden brown sugars
1/3 c. peanut oil
1 lb. large shrimp - peeled and deveined
1/4 c. white vinegar
1/2 bunch freshly chopped cilantro leaves
3/4 lb. porks tenderloin - cut into 1-inch-long thin strips
2 c. bean sprouts
1 tsp. red pepper flakes
1/4 c. fish sauce
1 1/2 lbs. flat rice noodles -->
Steps:
1.
Bring a large pot of water to a boil and then remove from the heat. Add the noodles to the pot and let soak for 12 to 15 minutes until the noodles are soft.
2.
Thoroughly mix together the vinegar, sugar, fish sauce and ketchup. Drain the noodles.
3.
Place a large wok over medium-high heat. When the wok is hot, add the oil and heat for 15 seconds.
4.
Add the garlic and stir constantly for a few seconds. Add the shrimp and pork and stir-fry for one minute.
5.
Stir in the sauce and bring to a boil. Place the noodles in the wok and toss to coat well.
6.
Cook until most of the sauce has been absorbed by the noodles. Make a hole in the center of the wok, add the eggs and let cook, without stirring, for 15 seconds.
7.
After 15 seconds, stir-fry until the eggs are cooked and well distributed throughout the noodles. Add the red pepper flakes and scallions and stir-fry for another 2 minutes.
8.
Remove the wok from the heat and stir in the peanuts and bean sprouts. Serve garnished with cilantro and lime wedges.
Tips:
Flat rice noodles are commonly found in Chinese or Asian markets, or in the Asian sections of some supermarkets.
If you want a vegetarian pad thai, leave out the meat and add some cubes of tofu instead. You can fry the tofu until golden beforehand if you like. You might also add a few broccoli florets. (The fish sauce is still non-vegetarian; some vegetarians don\'t mind this, others do. You can substitute soy sauce, but it won\'t have the exact same flavor.)
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