The Book Blog and ETC.

i-netradio takes you to Thailand

Posted on November 16, 2014 at 12:55 AM

Thai cuisine blends five fundamental tastes: sweet, spicy, sour, bitter, and salty. Some common ingredients used in Thai cuisine include garlic, chilies, lime juice, lemon grass, coconut milk, and fish sauce.

The best part about cooking is trying different recipes and tweaking it to make it your own. I realized after embarking on the unknown of the culinary world of Thailand... that some of the ingredients weren’t so easily accessible....And So we have a few authentic recipes and a few Thai inspired recipes…enjoy and make them your won.


First stop...Did you really have to ask? Cocktails... So get that cocktail shaker out...

 

{Thai Coco Cocktail}

Ingredients

• 21/2 ozs coconut rum

• 11/2 ozs lemongrass syrup (Fresh, recipe follows)

• 1 oz lime juice (freshly squeezed, about 1 juicy lime)

• 1 slice lime (or spear of a fresh lemongrass frond, for garnish)

 

{Thai Cosmopolitan}

Ingredients

• crystallized ginger (found in your Asian Supermarket)

• 1½ ozs citrus (infused vodka)

• 1½ ozs chiles (infused vodka)

• 1½ ozs cranberry juice

• ½ oz liqueur (dekuyper pineapple flavored)

• ice

• pineapple (wedge)

  

{Thai Basil Bliss}

 Ingredients

• 5 thai basil (whole leaves)

• 4 inches pineapple (wide cubes)

• 1 tbsp simple syrup

• 2 ozs white tequila

• 11/2 tbsps lime juice  

Pour in a glass and top of with...

• club soda (or seltzer water)

 

 {Thai Chicken Pizza}

Now I'm going to be honest with you, so far I've gotten best results with fresh pizza dough that I've purchased from the supermarket...I wish I knew what the magic ingredient was...I haven't been able to master that fresh pizza taste with home made dough :(


1/3 cup sweet thai chili sauce

2 cups grated mozzarella cheese

1 cup precooked grilled chicken, cubed

1/2 red bell pepper, diced

2/3 cup julienned carrot

2 green onions, chopped

1/4 cup chopped cilantro

1/4 cup chopped salted peanuts

for the peanut sauce:

2 tablespoons all natural peanut butter

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

salt & pepper, to taste

DIRECTIONS:

Preheat oven to 500 degrees. Sprinkle baking sheet with cornmeal and set aside*.

Spread pizza dough onto baking sheet. Spread dough with thai chili sauce. Top with grated cheese and chicken pieces. Bake for 8-10 minutes or until hot, brown and bubbly. While pizza is cooking, prep veggies. For peanut sauce, whisk all ingredients together until smooth.

Top pizza with prepared veggies and drizzle with peanut sauce. Sprinkle with peanuts, cut into slices and serve.


{Thai Pumpkin Soup}

Yes! Did I mention this island girl loves cooking with pumpkin.


2 tablespoons red curry paste

4 cups chicken or vegetable broth, about 32 ounces

2 15 ounce cans pumpkin puree

1 3/4 cup coconut milk, or a 13.5 ounce can, reserving 1 tablespoon

1 large red chili pepper, sliced

cilantro for garnish if desired

Instructions

1. In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.

2. Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.

3. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.

 

{YAM}

Thai salads often do not have raw vegetables or fruit as their main ingredient but use minced meat, seafood or noodles instead.  Yam can be made with a wide variety of ingredients as its main ingredient and nearly any type of protein, vegetable, fruit, herb, spice, and noodle, or combinations.

o 2 -3 large yams, baked until tender then cubed

 

o 1 large red bell pepper, diced

 

o 1 scallions or 1 green onion, sliced thin

 

o ½ cup raw pumpkin seeds ( to taste)

 

o 1 tablespoon sesame seeds ( to taste)

 

o ½ cup raisins (optional)


Dressing

o 1/3 cup olive oil

o sesame oil, to taste (optional)

o 1 teaspoon grated gingerroot

o 1 crushed garlic clove

o 2 -3 tablespoons lime juice

o 1/4 cup soy sauce ( to taste)

o 1 (5 ounce) bottles thai red pepper sauce ( the bottle with the rooster on the label)

Directions

1. Mix dressing together.

2. Pour over other ingredients; mix well.

3. Serve chilled or warm.

4. Cooking time is for baking the yams.


{Laap}

 

Lap, Laap, or larb (pronounced [lâːp]) is one of the internationally most well-known salads from Thailand. The spicy, sweet and very tart style of lap from Laos and northeastern Thailand is made with a dressing of lime juice, fish sauce, ground dried chillies, sugar and, very importantly, khao khua, ground dry roasted glutinous rice which gives this salad its specific nutty flavour.

It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food. There are variations of laab, duck laab, chicken laab.


• 5 sprigs sliced cilantro

• 3 tablespoons fish sauce

• 1 sliced green onion Optional

• 1/4 tablespoon ground dried chili pepper

• 1/2 lbs ground pork

• 1-2 limes

• 1/4 thinly sliced shallots

• 3 sprigs spearmint Optional

• 1 tablespoon toasted rice

• Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinate for just a couple of minutes until you are ready to cook it.

• Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.

• Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.

• Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.  I also like to add cooked shrimp to this dish.

  

 

DESSERTS...  Anyone?

Yes...Please!

 

{Classic Thai Mango Sticky Rice Pudding (Khao Niaow Ma Muang)}

INGREDIENTS

1 cup Thai Sweet Rice (also called 'sticky rice available at Asian food stores)

1-2 ripe mangos

4-5 Tbsp. brown sugar OR traditional Asian palm sugar

1/4 tsp. salt

1 can good-quality coconut milk

water for soaking the rice

PREPARATION

 Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.

Do not drain the rice. Add 1/2 cup more water, plus 1/2 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir well.

Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low.

Simmer in this way for 20 minutes, or until coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes. 

To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.

Taste-test sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice).

When ready to serve,  simply dice or slice up the mango. Pick up the warm rice in your hands and shape into rectangular or triangular shapes. Set one into each serving dish and add the mango on top. Drizzle lots of the sweet coconut sauce over.... Garnish with fresh mint and serve.


{Thai-style Creme Caramel (Lactose/Gluten-free)}

INGREDIENTS

1 cup good-quality coconut milk

2 eggs

1 Tbsp. sugar

1/4 tsp. pandan essence/paste (available in tiny bottles at Asian/Chinese food stores)

OR 1 tsp. vanilla 

1/4 cup (or more) maple syrup, table syrup,

OR your own syrup

pinch of salt

a little coconut oil

PREPARATION

Preheat oven to 350 degrees. Lightly grease ramekins with oil.

Beat eggs by hand with a fork or with an electric mixer for 1 minute. Then add the salt, sugar, vanilla OR pandan paste, and coconut milk. Stir until well combined. 

Pour a little syrup into the bottom of each ramekin (enough to cover the bottom + up to 1 Tbsp. more).

Now pour egg and coconut mixture into each ramekin up to 3/4 full. (Do not stir - syrup will naturally remain at the bottom of the ramekin.)

Place ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour some water into the bottom of the baking dish or pan - until water reaches 1/4 way up the side of the ramekin.

Bake 30 minutes, or until an inserted fork comes out clean. Allow to cool, then place in the refrigerator until ready to serve. (Note: you can also serve this dessert warm - it's delicious both ways!)

To serve, run a knife around the inner rim of each ramekin (to loosen pudding). Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard. ENJOY!

 

So that's it for i-netradio adventure in Thailand...As always I had fun cooking my way around the world with James....this time it was challenging...not only were we cooking on the radio... but James was in his kitchen in Florida playing bartender... and I was in my kitchen in New Jersey and we were cooking via skype...youtube video coming soon.

 Next stop...India.

~xoxo Sincerely Yours, Nerisa :)




 

 


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