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On Saturday, November 13, 1993 1:37:22 PM UTC+8, Daniel Hobbs wrote:
> Here is the first part of a collection of thai recipes I pulled from the
> net a few months ago.
>
> Dan Hobbs
>
>
> ================================================== =====================
>
>
> CONTENTS:
> ---------

> Thai BBQ Chicken Appetizers (Stephanie da Silva)
> Thai Chicken And Coconut Milk Soup (Scott Fisher)
> Thai Chicken Coconut Soup (Stephanie da Silva)
> Thai Chicken Salad (Stephanie da Silva)
> Thai Chicken With Fresh Basil (Clay Irving)
> Thai Fried Noodles (1) (Sue Stigleman)
> Thai Fried Noodles (2) (Sue Stigleman)
> Thai Fried Noodles (3) (Sue Stigleman)
> Thai Noodles (Katherine Albitz)
> Thai Noodles (Michael L. Johnston)
> Thai Rice Noodles (Sue Stigleman)
> Thai Salmon Parcels (Karen Valley)
> Thai Tomyum Gung (Shrimp) / Gai (Chicken) )
> Toam Yum Gai (Thai Soup) (Hiroki Morizono)
> Tom Kha Gai (Stephanie da Silva)
> Yellow Curry Chicken (Stephanie da Silva)
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Stephanie da Silva)
>
> THAI BBQ CHICKEN APPETIZERS
> ===========================
>
> 3 lbs chicken wing drummettes
>
> Marinade:
> ---------
> 1/4 cup coarsely chopped garlic
> roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop
> for a bunch that still has some roots attached)
> 1 tsp ground turmeric
> 1 tsp curry powder
> 1.5 tsp ground dried chilis (cayenne or equivalent)
> 1 tbsp sugar
> 1/4 tsp salt
> 3 tbsp thai fish sauce (filipino or vietnamese is ok, too)
>
> Basting liquid:
> ---------------
> 1/2 cup coconut milk (canned is ok)
>
> Garnish:
> --------
> cilantro sprigs (left over from making marinade)
> dipping sauce (see recipe below).
>
> Preparation:
> ------------
> Process all marinade ingredients in a blender until smooth. Marinate
> chicken, refrigerated, overnight. Grill over hot coals until done, brushing
> frequently with coconut milk. Serve garnished with cilantro sprigs,
> accompanied by steamed rice and bowls of dipping sauce.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Scott Fisher)
>
> THAI CHICKEN AND COCONUT MILK SOUP
> ==================================
> (Tom ka gai or kai tom ga)
>
> Ingredients:
> ------------
> 1 12-ounce can coconut milk, such as Chaokoh
> 1/4 lb chicken breast, cut into small chunks
> juice and grated peel of 1 lime
> 1 4" piece of lemon grass, cut into very thin (1/16") slices on the
> diagonal
> 3-4 slices of galanga (fresh ginger may be substituted)
> Hot chile peppers to taste -- preferably Thai birds, with serranos an
> acceptable substitute (though I've used sweet Fresno chiles
> in a variation I'll describe below), cut into thin circles
> Cilantro for garnish
>
> Instructions:
> -------------
> Pour the lime juice on the chicken and let stand while you prepare the
> rest of the soup. In a medium saucepan, place the coconut milk, lemon
> grass, grated lime peel, galanga or ginger, and (optionally) chiles.
> (The optional part is that if you don't want the whole dish to taste
> spicy, add the chiles later; the earlier you add them, the hotter the
> resulting dish.) Bring the coconut milk to a simmer.
>
> When the soup is simmering, add the lime-soaked chicken pieces and stir
> to distribute them. Reduce the heat so the soup stays just below a boil
> and cook for 12 to 15 minutes, or till the chicken pieces are finished
> cooking. Remove from heat and serve immediately with fresh cilantro
> leaves for garnish.
>
> Now, the *best* way I ever had this soup was with pieces of fresh
> grouper instead of chicken. I also added slices of kumquats instead of
> the ginger, and used the sweet Fresno chiles instead of Thai birds. We
> also served it over Vietnamese rice noodles. Was it southeast Asian or
> Caribbean? Who cares, it was wonderful. If you can't find grouper,
> it'd be good with any tender, delicate white fish -- sole, maybe, or a
> very fresh sea bass, or maybe little chunks of monkfish. I believe I've
> had this with shrimp as well. (Grouper, BTW, is a type of fish common
> in the Caribbean and, if I recall, in other warm-water parts of the
> world; the flesh is very white, very tender, and quite delicately
> flavored. I've seen it in one Asian grocery store in the Bay Area, as
> well as in the Bahamas, so I'd guess that Gulf Coast netters should be
> able to find it readily.)
>
> Notes:
> ------
> 1. Galanga is similar to ginger, an edible rhizome available in most
> Asian groceries. If not available fresh, you can usually find it
> frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin
> or the New Castro Market, you have to have friends smuggle it in from
> Bangkok for you... Other parts of the country may vary.)
>
> 2. Chile peppers add a lot to the dish; I've had it so hot that I could
> barely eat it, and I've had it completely smooth, sweet and mild. I
> like it in the middle.
>
> 3. Lemon grass adds a lot to the flavor and aroma, but as near as I can
> tell it isn't edible unless you puree it. (If there's sufficient
> demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat
> around the slices of lemon grass and ginger.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Stephanie da Silva)
>
> Posted by Tamar More based upon an ingredient list
>
> THAI CHICKEN COCONUT SOUP
> =========================
>
> Ingredients:
> ------------
> 3-4 cans coconut milk (make sure it's the unsweetened kind)
> 3 tblsp chopped scallions
> 1-3 tsp lemon grass
> cilantro (preferably fresh. I sometimes leave this out. Niels says
> that's defeating the whole point, but I think it still comes
> out great)
> tofu cubed into smallish pieces.
> chicken also cubed to bite size.
> mushrooms
> 1 carrot grated
> juice from loads of limes (8? i can never put in enough)
> serrano chillies (or any other hot chili pepper, again preferably
> fresh, but powdered will do)
> 1 tsp galanga powder
>
> Instructions:
> -------------
> Heat the coconut milk in a pot. Add everything else. As the lemon
> grass is inedible, put it in a tea ball and immerse the ball in the soup
> so you can retrieve it later. Cook until the chicken is done and the
> soup is hot (30 minutes?). Taste to see if it needs more limes (it
> always does) or more hot peppers (it's better to start mild and build up
> to the desired level of spicyness).
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Stephanie da Silva)
>
> THAI CHICKEN SALAD
> ==================
>
> Ingredients:
> ------------
> 3 cups vegetable oil, for frying
> 20 won ton skins, cut into 1/4 inch strips
> 8 cups shredded mixed salad greens
> 4 cups bite-size pieces of barbecued or roast chicken (from a 3 lb bird)
> 1 cup bean sprouts
> 1 large yellow bell pepper, cut into thin julienne
> 1/2 European seedless cucumber (about 8 oz), cut into thin julienne
> 6 tblsp fresh lime juice
> 1/4 cup fish sauce (nuoc mam)
> 1/4 cup (packed) light brown sugar
> 4 serrano chiles, seeded and minced
> 1/2 tsp freshly grated nutmeg
> 1 tblsp finely minced fresh lemon grass (optional)
> 1 tblsp finely minced fresh ginger
> 1/4 cup minced fresh mint
> 3 tblsp minced fresh basil
> 1/4 cup dry-roasted unsalted peanuts, coarsely chopped
>
> Instructions:
> -------------
> In a large skillet, heat the oil over moderately high heat until a strip
> of won ton bounces across the surface. Add the won ton strips in
> batches and fry, turning, until crisp and golden, about 1 minute.
> Transfer to paper towels; drain well.
>
> In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow
> pepper and cucumber.
>
> In a medium bowl, whisk together the lime juice, fish sauce, brown
> sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the
> dressing to the salad and toss well. Gently fold in the crisp won ton
> strips. Turn out onto a serving platter and sprinkle with the peanuts.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Clay Irving)
>
> THAI CHICKEN WITH FRESH BASIL
> =============================
> (Serves 4)
>
> Ingredients:
> ------------
> 3 Tblsp Vegetable Oil
> 1 lb Chicken breast -- boned
> 2 Tblsp Garlic -- coarsely chopped
> 3 Tblsp Nuoc Nam (fish sauce)
> 3/4 Cup Basil -- thinly sliced
> 2 Tblsp Sugar
> 2 Serrano chilies
> 2 Tblsp Water
>
> Instructions:
> -------------
> Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies
> and cut lengthwise into thin strips (discard the seeds). Heat oil in
> wok or large skillet over high heat. Add garlic and stir until golden
> brown, about 10 seconds. Add 0.5 cup of basil and the chilies and
> stir-fry just u ntil basil wilts, about 1 minute. Add chicken and
> stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry
> until sauce bubbles and thickens slightly, about 2 minutes. Add
> remaining 0.25 cup of basil and stir-fry until just wilted, about 5
> seconds. Serve immediately with steamed rice...
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Sue Stigleman)
>
> Source: The Southeast Asia Cookbook, by Ruth Law
>
> THAI FRIED NOODLES (1)
> ======================
> (Yield: 3-4 serving)
>
> Ingredients:
> ------------
> 1/2 lb fresh rice noodles, cut into 1/2-inch slices,
> or flat dried rice noodles
> 1 cup fresh bean sprouts
> 1/3 cup oil
> 1 tblsp minced garlic
> 4 tblsp minced shallots
> 2 tsp shrimp paste (kapee)
> 1 tblsp chopped dried shrimp (optional)
> 10 medium shrimp, shelled, deveined (or substitute pork)
> 3 tblsp fish sauce (nam pla)
> 1 tblsp rice vinegar
> 2 tblsp light brown sugar
> 2 tblsp tomato ketchup
> 1/2-1 tsp chili powder (optional)
> 2 eggs, lightly beaten
>
> Garnishes:
> ----------
> 1/3 cup coarsely ground unsalted peanuts
> 1/2 tsp dried red chili flakes (optional)
> 2 green onions, finely sliced
> 2 tblsp chopped coriander leaves
> 2 limes, cut into wedges
> 1 small cucumber, sliced.
>
> If using dried rice noodles, soak in hot water for 20 minutes before
> cooking. Drain. In 4 quarts boiling water, cook fresh rice noodles 2
> to 3 minutes or until just tender to the bite, al dente. Drain. Rinse.
> Drain for 30 minutes or until dry. In boiling water, blanch the bean
> sprouts for 30 seconds. Refresh under cold water. Drain.
>
> Heat oil. Fry garlic and shallots until golden. Add the shrimp paste
> and dried shrimp. Stir. Add the shrimp and stir-fry until done. Add
> the fish sauce, vinegar, sugar, ketchup, and chili powder. Stir until
> sugar dissolves. Add the beaten eggs and let them set slightly. Then
> stir to scramble. Add the noodles and toss for about 2 minutes. Place
> the Pad Thai on a platter. Sprinkle the noodles with peanuts, chili
> flakes, green onions, and coriander. Arrange lime wedges around the
> edge of the platter. Serve with a side dish of fresh bean sprouts and
> cucumbers.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Sue Stigleman)
>
> Source: James McNair's Pasta Cookbook
>
> THAI FRIED NOODLES (2)
> ======================
>
> Ingredients:
> ------------
> Asian rice noodles, cut about 1/8 inch wide,
> or 1 pound fresh or dried flat rice noodles
> 3/4 cup fish sauce or 6 tablespoons soy sauce
> 4 tsp rice wine vinegar or distilled white vinegar
> 2 tblsp sugar
> 4 tsp high-quality paprika, or 1/4 cup catsup or tomato paste
> 1/2 cup vegetable oil, or more if needed
> 8 oz boneless pork or boned and skinned chicken, cut into very small pieces
> 2 tblsp minced or pressed garlic
> 2 tsp ground dried red hot chili,
> or 1 tblsp minced fresh hot chile
> 4 eggs, lightly beaten
> 8 oz medium-sized shrimp, shelled and deveined, tails left intact
> 10 oz fresh bean sprouts
> 3 green onions, thinly sliced
> 1/2 cup chopped unsalted dry-roasted peanuts
> 1/4 cup chopped fresh cilantro (coriander)
> finely minced dried shrimp for garnish
> fresh cilantro sprigs for garnish
> lemon or lime wedges for garnish
>
> Instructions:
> -------------
> In a bowl, cover the noodles in lukewarm water and let stand to soften,
> about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
> Drain and cut into 6-inch lengths, if desired. Set aside.
>
> In a small bowl, combine the fish sauce, vinegar, sugar, and paprika,
> catsup, or tomato paste. Set aside.
>
> Heat a wok or saute pan over high heat. Add the oil and swirl to coat
> the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1
> minute. Stir in the drained noodles and the reserved fish sauce mixture
> and stir-fry about 30 seconds. Push the noodles to one side, pour in
> about a tablespoon more oil, if necessary, and add the eggs; cook just
> until slightly set, then break them up. Add the shrimp and stir-fry
> just until they turn pink. Add most of the bean sprouts, the green
> onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and
> onions are crisp-tender, 1 to 2 minutes. Remove from the heat and
> transfer to a serving plate.
>
> Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried
> shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and
> lemon or lime wedges, and serve immediately. Diners squeeze lemon or
> lime juice to taste.
>
> Serves 8 as a pasta course, or 4 as a main course
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Sue Stigleman)
>
> Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks,
> ISBN 1-55788-038-7
>
> THAI FRIED NOODLES (3)
> ======================
>
> Ingredients:
> ------------
> 3 tblsp vegetable oil
> 4 garlic cloves, finely crushed
> 1 tblsp fish sauce
> 3-4 tblsp lime juice
> 1 tsp crushed palm sugar
> 2 eggs, beaten
> 12 oz rice vermicelli, soaked in water 20 minutes, drained
> 4 oz peeled shrimp
> 4 oz bean sprouts
> 4 green onions, sliced
> 2 tblsp dried shrimp, ground, to garnish
> Finely chopped roasted peanuts, cilantro leaves and lime slices to garnish
>
> Instructions:
> -------------
> Heat oil in a wok, add garlic and cook, stirring occasionally, until
> golden. Stir in fish sauce, lime juice and sugar until sugar has
> dissolved. Quickly stir in eggs and cook for a few seconds. Stir in
> noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean
> sprouts and half of the green onions.
>
> When noodles are tender, transfer contents of wok to a warmed serving
> dish. Garnish with remaining bean sprouts and green onions, dried
> shrimp, peanuts, cilantro leaves and lime slices.
>
> Makes 4 servings.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Katherine Albitz)
>
> THAI NOODLES
> ============
>
> Ingredients:
> ------------
> 3 cups chopped cabbage
> 1 medium onion, chopped
> 1.5 t oil
> 9 oz pasta shapes (shells, bow-ties, etc)
> 1/4 cup crunchy peanut butter
> 1 T fresh lime juice
> 1.5 t brown sugar
> 1.5 t soy sauce
> 1.5 t worcestershire sauce
> (Vegetarian or regular worcestershire sauce, as you prefer.)
> 1/4 t crushed red pepper
> 1/2 t curry powder
> 1/8 t ground cloves
> 1 clove garlic, minced or mashed
> 7 oz coconut "milk"
> 1 T chopped fresh cilantro
> 1 t chopped fresh basil
>
> Instructions:
> -------------
> Saute cabbage and onion in oil til just softened. Set aside in large
> bowl. Cook pasta till al dente. While pasta cooks, mix next 9
> ingredients in a sauce pan. Heat gently, adding coconut milk gradually.
> Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro
> and basil. Serve immediately.
>
> 4-6 main dish servings. This is a heavy dish; serve with a steamed
> veggie, and/or a light green salad.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Michael L. Johnston)
>
> Source: Thai Home-Cooking
>
> THAI NOODLES
> ============
> (Yield: 6-8 servings)
>
> Ingredients:
> ------------
> 1/2 lb dried rice noodles 1/8 inch wide
> warm water
> 1/2 lb shrimp, chicken, pork, or a combination
> 1/4 cup fish sauce
> 1/4 cup + 2 tblsp granulated sugar
> 1/4 cup + 2 tblsp white vinegar
> 1 tsp paprika or 1 tblsp tomato paste
> or 1 tblsp catsup (all are optional)
> 4 green onions
> 1/2 cup vegetable oil
> 1 tsp (2 cloves) finely chopped garlic
> 2 eggs
> 3/4 lb bean sprouts
> 2 tblsp ground roasted chilies
> 3/4 cup ground roasted unsalted peanuts
> lime wedges
>
> Instructions:
> -------------
> 1. Soak the noodles for 20-25 minutes in enough warm water to cover
> them. They should be flexible and soft, but not so soft that they can
> be mashed easily with the fingers. Later cooking in liquid will soften
> them more. Drain them thoroughly in a colander while preparing the
> other ingredients. Traditionally they are left in full-length strands,
> but you may cut them into 8-inch lengths if you find it easier to
> stir-fry them that way.
>
> 2. Peel and devein the shrimp, leaving the tails intact, or slice the
> chicken or pork across the grain into strips not more than 1/8 inch
> thick and 1 to 2 inches long.
>
> 3. Mix the fish sauce, sugar, vinegar, and optional paprika, tomato
> paste, or catsup in a bowl, and stir until the sugar is dissolved. Set
> the mixture aside. Slice the green onions, both white and green parts,
> diagonally into pieces 1 1/2 inches long and 1/4 inch thick. Set aside.
>
> 4. Heat a wok, add the oil, and swirl it over the surface of the pan.
> Add the garlic and stir-fry until light golden. Add the meat and
> stir-fry until the pink color disappears completely. If you are using
> shrimp, stir-fry until they turn pink. Add the noodles and toss lightly
> to coat them with oil and to distribute the meat and garlic.
>
> 5. Add the liquid from Step 3 and bring it to a boil rapidly, gently
> folding the noodles without breaking them. Reduce the heat to medium
> and boil the mixture, folding frequently, until the noodles have
> absorbed the liquid.
>
> 6. Using a wok scoop or a stiff spatula, lift the noodles gently from
> one side of the wok. Pour a little oil along the side of the wok, then
> break 1 egg and slip it into the oil. Break the yolk, and cover the egg
> with the noodles immediately. Repeat this on the opposite side of the
> wok with the remaining egg. Allow the eggs to cook undisturbed, over
> moderate heat, until they are set and almost dry. Additional oil may be
> added if the eggs or the noodles begin to stick to the wok.
>
> 7. When the eggs are set and almost dry, fold them gently but rapidly
> into the noodles. Try not to break the noodles, which will be soft and
> fragile at this point. An effective way is to insert the scoop under
> the eggs, lift it through, and fold the mixture over. Continue the
> lifting and folding motion until the eggs are broken up and well
> distributed.
>
> 8. Add the bean sprouts and sliced green onions and toss the entire
> mixture quickly and gently, still avoiding breaking the noodles. Cook
> for about 2 minutes, or until the bean sprouts and green onions are
> crisp-tender.
>
> 9. Place the mixture on a large warm platter. Sprinkle the ground
> chilies and peanuts over the top and squeeze lime juice over that, or
> serve these garnishes separately, for each diner to add according to
> taste.
>
> Variation:
> ----------
> Omit the shrimp, pork, or chicken from the list of ingredients, and
> ignore any instructions for them. Substitute 1/2 pound tofu and 1/4
> pound dried shrimp. Put the tofu on a triple layer of paper towels,
> cover it with another triple layer, put a plate on top of that, and put
> a 2-pound weight, e.g. a can of tomatoes, on top of the plate. Let
> stand for 20 to 30 minutes to press out the excess water. Put the dried
> shrimp in a sieve, rinse them quickly under hot running water, and set
> them aside to drain. After the tofu has been pressed, slice it into
> 1/4-inch cubes. Add the tofu and shrimp in Step 5 of the instructions
> and proceed with the main recipe. Note: in Thailand, dried shrimp are
> available in a smaller size than is generally available in the United
> States. If you would like to simulate that, chop the dried shrimp very
> coarsely after they have been rinsed.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Sue Stigleman)
>
> THAI RICE NOODLES
> =================
>
> Ingredients:
> ------------
> 4 oz dried rice noodles, medium size
> 1/4 cup vegetable oil
> 2 cloves finely minced garlic
> 3 tblsp chopped raw shrimp
> 3 tblsp lean ground pork
> 1 tsp sugar
> 1 tblsp fish sauce
> 1 tsp soy sauce
> 2 tsp hot chili sauce
> 2 beaten eggs
> 2 tblsp tamarind sauce
> 1/4 cup bean sprouts
> 1 sliced scallion
> 1 tblsp salty preserved radish
> 2 tblsp coarsely ground salted or unsalted peanuts
> 2 tblsp sliced green onions
> 2 wedges lemon
> 1 cucumber
>
> Instructions:
> -------------
> 1. Soak noodles in hot water for 20 minutes, or until soft. Drain.
>
> 2. Heat oil in a wok or large skillet and saute garlic until golden.
> Add the shrimp and ground pork and stir-fry until lightly browned. Add
> the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the
> sugar dissolves. Pour in the beaten eggs, let them set slightly, then
> stir to scramble.
>
> 3. Add the noodles and stir-fry about 2 minutes. Push noodles to side
> of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add
> the bean sprouts, scallions, radish, and stir-fry until bean sprouts are
> slightly cooked, about 1 minute. Stir noodles down into tamarind
> mixture and stir-fry until well-mixed.
>
> 4. Pile noodles on a serving dish and sprinkle with peanuts and
> scallions. Seed cucumber and slice lengthwise into 4 pieces. Place
> lemon and cucumber wedges on side of plate.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Karen Valley)
>
> Source: Delia Smith's summer collection
>
> THAI SALMON PARCELS
> ===================
> (serves 2)
>
> Ingredients:
> ------------
> 2 4-5oz salmon fillets
> 4 sheets filo pastry
> 1 oz butter
> 1 tsp grated ginger
> 1 clove garlic (pressed)
> 1 spring onion (finely chopped)
> 1 Tblsp fresh coriander (finely chopped)
> zest & juice of 1 lime
> salt & pepper
>
> Instructions:
> -------------
> Mix together lime zest and juice, garlic, spring onion, ginger and
> coriander.
>
> Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay
> second sheet on top, brush with more butter. Lay a salmon fillet about
> 2-3 inches from short side of pastry, season to taste and put half of
> lime mixture on top. Fold short end of pastry over salmon, then fold in
> the 2 long sides. Fold the salmon over twice more, and cut off the
> remaining pastry. Do the same with the other fillet.
>
> Put the parcels on a well-greased baking sheet, and just before baking
> brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until
> brown and crispy.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From:
>
> THAI TOMYUM GUNG (SHRIMP) / GAI (CHICKEN)
> =========================================
>
> Ingredients:
> ------------
> 2-3 stalks of lemon grass
> ~2 lbs of tiger shrimps or boneless chicken meat
> 5-6 lime leaves (sorry, I don't know what they are called;
> maybe you have seen them--small shiny green leaves)
> some lemon juice & fish sauce
> 2-3 small red/green chili peppers
> 1 can of straw mushrooms
> 1.5 tblsp of Thai chili paste with soya beans oil (dark redish-brown
> color), which comes in a jar that can be bought at any Thai
> grocery
> cilantro/parsley for garnishing and the nice smell
>
> Instructions:
> -------------
> Boil some water (half of the pot) in a 1.5qt sauce pan. Put in lemon
> grass, and the chili paste. Put in the shrimps and the mushrooms. Let
> it boil for 10 minutes. Put in the "lime" leaves and sliced chili
> peppers (1 min). It's done!!
>
> Now you can mix it in a serving bowl with some lemon juice and fish
> sauce. Garnish with cilantro and serve hot with Thai Jasmine rice.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Hiroki Morizono)
>
> Source: "Smart Cooking" by Somebody (I forget) Kerr
>
> TOAM YUM GAI (THAI SOUP)
> ========================
>
> Ingredients:
> ------------
> Generic Chicken Broth (We're making a stock here -- this one is worth
> keeping in it's own right as a stock stock recipe.)
> 2 tblsp Olive Oil
> 1 tsp Sesame Oil
> 3 whole cloves (like in the cigarettes, not garlic--don't use
> the cigs...)
> 2 bay leaves
> 1 decent sized sprig of fresh thyme (ad libbed with about 1 tsp
> or 1 tblsp of powdered thyme)
> 1 medium sized onion cut into pieces
> 2 largish carrots cut into pieces
> 1 chicken cut into pieces. (Some boneless skinless chicken pieces,
> plus some thighs with the bones bashed once with the back of a
> knife would be ok too -- the point being to get the flavor from
> the marrow out.)
> 6 cups of water
>
> Everything else:
> ----------------
> As many mushrooms as you want, cut any way you want, of any kind you
> want
> Likewise with shrimp if you want (I hate shrimp, so can't help you
> here)
> 1 stalk lemongrass cut into 2 inch pieces. (I read this to mean one
> whole stalk, ie, several leaves worth)
> 2 slices galanga root (more if you like chewing on them.)
> 4 Kaffir lime leaves (Tastes like eucalyptus to me.)
> As much cilantro leaves as you like.
> 1 tsp chili sauce (this is the red sauce found at the tableside
> of vietnamese restaurants. I used more because it glops out
> like ketchup... Somewhat hot)
> 2 tblsp Fish sauce (nuoc nam or something of that ilk--it's made of
> some kind anchovies usually.
> 1 1/2 tblsp lemon juice
> Optional: sliced hot peppers--enough for 2 or 3 slices per serving.
>
> Instructions:
> -------------
> Use a large covered stockpot. Heat olive and sesame oil on high heat.
> Add cloves, bay leaves, thyme, (these should be pounded a bit first to
> crack the fibers and release more flavor) and onion, carrots. Cover 2
> minutes, stir if you want.
>
> Add chicken on top, and pour ONE cup of water over the tops of the
> chicken. Cover. Cook 5 minutes on high.
>
> Add remainder of water, cover, continue heating till it starts to boil,
> then turn heat down and simmer covered 30 minutes. Skim off foam
> occasionally Remove chicken, debone, and cut into bite sized pieces.
> Strain soup, avoid getting the sediment at the bottom. (What you do
> with the leftover veggies after making a stock is up to you. I think
> they end up in Minnesotan hot dishes....)
>
> Take 4 cups of the stock, heat until it begins to boil, turn down the
> heat till it is just simmering. Add galanga, lemongrass, Kaffir lime
> leaves (bash them a bit to break the fibers--it allows them to release
> more flavor). Add mushrooms, chicken, (shrimp if you must). Stir in
> the fish sauce, chili paste. Cover, cook for another 5 minutes. Serve.
>
> Add lemon juice (just have slices of lemon or lime that you can squeeze)
> cilantro, and thinly sliced jalepenos or other hot peppers at the table.
> Fresh liquorice basil also adds a nice touch.
>
> Comments/Modifications:
> -----------------------
> We cheated and used Swansons reduced salt chicken stock for the water in
> the beginning because we used boneless skinless chicken. Can't tell if
> it hurt or helped.
>
> Also had 4 shiitake mushrooms which had been soaking for several days,
> so they were cut up, and the soaking juice was added along with the
> chicken and mushrooms. About one cup of this. Big win. Yum.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Stephanie da Silva)
>
> TOM KHA GAI
> ===========
>
> Ingredients:
> ------------
> 2 boneless chicken breast - cut up bit sized
> 2-3 stalks of lemon grass - cut up into 2" pieces and separated
> 6 pieces of dried galangal
> 1 can coconut milk
> 2 Tblsp sugar
> 2 tsp salt
> 1 tsp dried crushed red chilis (optional)
> 7 cups water
>
> Instructions:
> -------------
> Place the chicken, lemon grass and galangal in a soup pot. Add the
> water and cook over medium for about 30 minutes. Add the remaining
> ingredients and simmer for 20 minutes. You may need to adjust the salt,
> sugar and water as I find the taste varies with the brand of coconut
> milk used. Serve with extra chilis and white rice.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Stephanie da Silva)
>
> YELLOW CURRY CHICKEN
> ====================
>
> Ingredients:
> ------------
> 1 lb bnls, skinless chicken breast, cut in bite-size pieces
> 2-3 c fresh veggies: mushrooms, asparagus, onions, zuccini, ...
> 2 potatoes, peeled and cut in pieces, pre-cooked
> 1-2 carrots, cut in bite-size pieces, pre-cooked
> 1/2 c or so frozen peas
>
> 1-2 T veg. oil
> 1 T red curry paste
> 1 can (14 oz) coconut milk
> 3-4 T fish sauce
> dash salt
> 1-2 T sugar
> 1 T yellow curry powder
> 1/2 c water or chicken stock
> 1/2 bay leaf
>
> Instructions:
> -------------
> 1A. Pre-cook potatoes and carrots. Don't cook them too done, since
> they will simmer with the main dish later.
>
> 1. Cut boneless, skinless chicken breast into bite-size pieces.
>
> 2. Wash and cut fresh vegetables into bite-size pieces.
>
> 3. In a heavy saucepan on medium heat, heat the veg. oil, red curry
> paste, and about one third of the coconut milk. Heat 5-10 minutes,
> stirring, until it forms a thin gravy.
>
> 4. Turn the heat to high, add the chicken, and cook until the chicken
> is half cooked, maybe five minutes.
>
> 5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and
> mix well.
>
> 6. Stir in the curry powder, potatoes, carrots, and water/stock. If
> desired, add 1/s bay leaf. Let simmer just a minute or two.
>
> 7. Add the fresh vegetables and the frozen peas, and let simmer for 3
> to 5 minutes, until fresh veggies are just done.
>
> 8. Serve (with jasmine rice...).
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
>
>
>
>
> Article 5906 of rec.food.recipes:
> Newsgroups: rec.food.recipes
> Path: muncher.sequent.com!sequent!uunet!cs.utexas.edu!sw rinde!menudo.uh.edu!nuchat!taronga!arielle
> From: (Micaela Pantke)
> Subject: COLLECTION: Thai Recipes Vol. 2 (of 2) (long)
> Message-ID: >
> Followup-To: poster
> Sender: (Stephanie da Silva)
> Reply-To: (Micaela Pantke)
> Organization: Taronga Park BBS
> Date: Mon, 6 Sep 93 09:13:37 +0200
> Approved:
> Lines: 805
>
>
>
> CONTENTS:
> ---------
> Thai BBQ Chicken Appetizers (Stephanie da Silva)
> Thai Chicken And Coconut Milk Soup (Scott Fisher)
> Thai Chicken Coconut Soup (Stephanie da Silva)
> Thai Chicken Salad (Stephanie da Silva)
> Thai Chicken With Fresh Basil (Clay Irving)
> Thai Fried Noodles (1) (Sue Stigleman)
> Thai Fried Noodles (2) (Sue Stigleman)
> Thai Fried Noodles (3) (Sue Stigleman)
> Thai Noodles (Katherine Albitz)
> Thai Noodles (Michael L. Johnston)
> Thai Rice Noodles (Sue Stigleman)
> Thai Salmon Parcels (Karen Valley)
> Thai Tomyum Gung (Shrimp) / Gai (Chicken) )
> Toam Yum Gai (Thai Soup) (Hiroki Morizono)
> Tom Kha Gai (Stephanie da Silva)
> Yellow Curry Chicken (Stephanie da Silva)
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Stephanie da Silva)
>
> THAI BBQ CHICKEN APPETIZERS
> ===========================
>
> 3 lbs chicken wing drummettes
>
> Marinade:
> ---------
> 1/4 cup coarsely chopped garlic
> roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop
> for a bunch that still has some roots attached)
> 1 tsp ground turmeric
> 1 tsp curry powder
> 1.5 tsp ground dried chilis (cayenne or equivalent)
> 1 tbsp sugar
> 1/4 tsp salt
> 3 tbsp thai fish sauce (filipino or vietnamese is ok, too)
>
> Basting liquid:
> ---------------
> 1/2 cup coconut milk (canned is ok)
>
> Garnish:
> --------
> cilantro sprigs (left over from making marinade)
> dipping sauce (see recipe below).
>
> Preparation:
> ------------
> Process all marinade ingredients in a blender until smooth. Marinate
> chicken, refrigerated, overnight. Grill over hot coals until done, brushing
> frequently with coconut milk. Serve garnished with cilantro sprigs,
> accompanied by steamed rice and bowls of dipping sauce.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Scott Fisher)
>
> THAI CHICKEN AND COCONUT MILK SOUP
> ==================================
> (Tom ka gai or kai tom ga)
>
> Ingredients:
> ------------
> 1 12-ounce can coconut milk, such as Chaokoh
> 1/4 lb chicken breast, cut into small chunks
> juice and grated peel of 1 lime
> 1 4" piece of lemon grass, cut into very thin (1/16") slices on the
> diagonal
> 3-4 slices of galanga (fresh ginger may be substituted)
> Hot chile peppers to taste -- preferably Thai birds, with serranos an
> acceptable substitute (though I've used sweet Fresno chiles
> in a variation I'll describe below), cut into thin circles
> Cilantro for garnish
>
> Instructions:
> -------------
> Pour the lime juice on the chicken and let stand while you prepare the
> rest of the soup. In a medium saucepan, place the coconut milk, lemon
> grass, grated lime peel, galanga or ginger, and (optionally) chiles.
> (The optional part is that if you don't want the whole dish to taste
> spicy, add the chiles later; the earlier you add them, the hotter the
> resulting dish.) Bring the coconut milk to a simmer.
>
> When the soup is simmering, add the lime-soaked chicken pieces and stir
> to distribute them. Reduce the heat so the soup stays just below a boil
> and cook for 12 to 15 minutes, or till the chicken pieces are finished
> cooking. Remove from heat and serve immediately with fresh cilantro
> leaves for garnish.
>
> Now, the *best* way I ever had this soup was with pieces of fresh
> grouper instead of chicken. I also added slices of kumquats instead of
> the ginger, and used the sweet Fresno chiles instead of Thai birds. We
> also served it over Vietnamese rice noodles. Was it southeast Asian or
> Caribbean? Who cares, it was wonderful. If you can't find grouper,
> it'd be good with any tender, delicate white fish -- sole, maybe, or a
> very fresh sea bass, or maybe little chunks of monkfish. I believe I've
> had this with shrimp as well. (Grouper, BTW, is a type of fish common
> in the Caribbean and, if I recall, in other warm-water parts of the
> world; the flesh is very white, very tender, and quite delicately
> flavored. I've seen it in one Asian grocery store in the Bay Area, as
> well as in the Bahamas, so I'd guess that Gulf Coast netters should be
> able to find it readily.)
>
> Notes:
> ------
> 1. Galanga is similar to ginger, an edible rhizome available in most
> Asian groceries. If not available fresh, you can usually find it
> frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin
> or the New Castro Market, you have to have friends smuggle it in from
> Bangkok for you... Other parts of the country may vary.)
>
> 2. Chile peppers add a lot to the dish; I've had it so hot that I could
> barely eat it, and I've had it completely smooth, sweet and mild. I
> like it in the middle.
>
> 3. Lemon grass adds a lot to the flavor and aroma, but as near as I can
> tell it isn't edible unless you puree it. (If there's sufficient
> demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat
> around the slices of lemon grass and ginger.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Stephanie da Silva)
>
> Posted by Tamar More based upon an ingredient list
>
> THAI CHICKEN COCONUT SOUP
> =========================
>
> Ingredients:
> ------------
> 3-4 cans coconut milk (make sure it's the unsweetened kind)
> 3 tblsp chopped scallions
> 1-3 tsp lemon grass
> cilantro (preferably fresh. I sometimes leave this out. Niels says
> that's defeating the whole point, but I think it still comes
> out great)
> tofu cubed into smallish pieces.
> chicken also cubed to bite size.
> mushrooms
> 1 carrot grated
> juice from loads of limes (8? i can never put in enough)
> serrano chillies (or any other hot chili pepper, again preferably
> fresh, but powdered will do)
> 1 tsp galanga powder
>
> Instructions:
> -------------
> Heat the coconut milk in a pot. Add everything else. As the lemon
> grass is inedible, put it in a tea ball and immerse the ball in the soup
> so you can retrieve it later. Cook until the chicken is done and the
> soup is hot (30 minutes?). Taste to see if it needs more limes (it
> always does) or more hot peppers (it's better to start mild and build up
> to the desired level of spicyness).
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Stephanie da Silva)
>
> THAI CHICKEN SALAD
> ==================
>
> Ingredients:
> ------------
> 3 cups vegetable oil, for frying
> 20 won ton skins, cut into 1/4 inch strips
> 8 cups shredded mixed salad greens
> 4 cups bite-size pieces of barbecued or roast chicken (from a 3 lb bird)
> 1 cup bean sprouts
> 1 large yellow bell pepper, cut into thin julienne
> 1/2 European seedless cucumber (about 8 oz), cut into thin julienne
> 6 tblsp fresh lime juice
> 1/4 cup fish sauce (nuoc mam)
> 1/4 cup (packed) light brown sugar
> 4 serrano chiles, seeded and minced
> 1/2 tsp freshly grated nutmeg
> 1 tblsp finely minced fresh lemon grass (optional)
> 1 tblsp finely minced fresh ginger
> 1/4 cup minced fresh mint
> 3 tblsp minced fresh basil
> 1/4 cup dry-roasted unsalted peanuts, coarsely chopped
>
> Instructions:
> -------------
> In a large skillet, heat the oil over moderately high heat until a strip
> of won ton bounces across the surface. Add the won ton strips in
> batches and fry, turning, until crisp and golden, about 1 minute.
> Transfer to paper towels; drain well.
>
> In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow
> pepper and cucumber.
>
> In a medium bowl, whisk together the lime juice, fish sauce, brown
> sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the
> dressing to the salad and toss well. Gently fold in the crisp won ton
> strips. Turn out onto a serving platter and sprinkle with the peanuts.
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Clay Irving)
>
> THAI CHICKEN WITH FRESH BASIL
> =============================
> (Serves 4)
>
> Ingredients:
> ------------
> 3 Tblsp Vegetable Oil
> 1 lb Chicken breast -- boned
> 2 Tblsp Garlic -- coarsely chopped
> 3 Tblsp Nuoc Nam (fish sauce)
> 3/4 Cup Basil -- thinly sliced
> 2 Tblsp Sugar
> 2 Serrano chilies
> 2 Tblsp Water
>
> Instructions:
> -------------
> Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies
> and cut lengthwise into thin strips (discard the seeds). Heat oil in
> wok or large skillet over high heat. Add garlic and stir until golden
> brown, about 10 seconds. Add 0.5 cup of basil and the chilies and
> stir-fry just u ntil basil wilts, about 1 minute. Add chicken and
> stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry
> until sauce bubbles and thickens slightly, about 2 minutes. Add
> remaining 0.25 cup of basil and stir-fry until just wilted, about 5
> seconds. Serve immediately with steamed rice...
>
> %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%
>
> From: (Sue Stigleman)
>
> Source: The Southeast Asia Cookbook, by Ruth Law
>
> THAI FRIED NOODLES (1)
> ======================
> (Yield: 3-4 serving)
>
> Ingredients:
> ------------
> 1/2 lb fresh rice noodles, cut into 1/2-inch slices,
> or flat dried ...

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