Posts Tagged ‘Thai’
Khao Tung Na Tung. A delicious mouthful. I call it Super tasty Thai nachos. Make this for your next Superbowl party.
Chef’s tip: Some Asian markets sell the rice crackers for Chinese Sizzling Soup, and all you have to do is just deep fry them. Fry them just lightly till it puffs and rises to the top. It should be fair and white, not golden.
½ cup coconut cream (top part of unshaken can of milk)
8 cloves garlic
5 coriander roots
1/2 cup coconut milk (reserve 2 Tablespoons for finishing)
1/2 lb ground pork
1/2 lb small shrimp, cut into small dice
2 Tablespoons fish sauce
2 Tablespoon palm sugar
1/4 teaspoon white pepper
A pinch of chili powder
1 shallot, sliced thinly
2 Tablespoons peanuts, crushed
Prepare the spice paste: Using a mortar and pestle, grind the garlic and cilantro roots to a paste. Set aside.
Preparing the sauce: In a separate pot, crack the coconut cream by heating the coconut cream on medium high till it begins to separate and a glossy sheen appears. (If it does not separate, add a tablespoon of oil, preferably coconut oil) Add spice paste and fry till fragrant and oil has separated, about 5-7 minutes. Add coconut milk and bring to a simmer. Add ground pork and break into tiny pieces. Season with, fish sauce, sugar, pepper and chili. Add shrimp and remove from heat. The residual heat will cook the shrimp. Toss in sliced shallots. Transfer to a serving bowl and drizzle with the coconut cream to finish. Serve with rice crackers.
2 cups cooked rice
With wet fingers, take a handful of hot rice and gently spread on a clean silpat till it is about a quarter inch thick. Run a pastry cutter to make 2X2 inch square marks. Place in an oven 220F for 2-3 hours* until rice is crisp and firm. Break into squares.
* You can also dry in the sun or use a dehydrator.
Frying the crackers: Heat a pot of oil, about 2 inches deep. When oil is hot, test with a wooden stick that bubbles appear. Drop the crackers in and it should puff up and float. Remove immediately and place on draining rack.
OMG, this is too good. We made this in Thai class at Cavallo today. With a sauce made from coconut milk, evaporated milk, eggs, oil and crab roe, it has to be nothing but velvety good to make up for the calories!
Chef’s tip: The sauce is like making a bearnaise or hollandaise. When you add the eggs in, it is crucial that you temper the eggs first by adding the hot liquid to the eggs, before whisking the tempered eggs back into the pot. Once eggs are added, do not overcook or the egg will scramble.
2 cups coconut milk
½ cup evaporated milk
1 Tablespoon Maggi seasoning, or Braggs liquid amino
2 Tablespoons fish sauce
2 Tablespoons cup palm sugar
2 Tablespoons cornstarch mixed with 3 Tablespoons cold water
2 Dungeness crabs (2 ½ lbs each) – uncooked, cut into 6 pieces each
1/4 cup rice bran oil
5 cloves garlic, lightly smashed
1 small yellow onion, cut into thin strips
1 cup Chinese celery, cut into 2 inches sprigs
2 Fresno chili, seeded, cut into thin strips
1 Tablespoon turmeric powder
2 Tablespoons Madras curry powder
1 cup green onions, sliced into 2 inches strips
3 eggs, beaten
½ cup red chili oil
Cilantro for garnish
Mix sauce ingredients together. Set aside. Mix cornstarch with water; set aside. Cut vegetables and place on baking sheet mise en place. In a separate bowl, beat egg with red oil; set aside.
Preparing the crab
Ask your fishmonger to kill, clean and cut the into 6 the crab, but you must cook it within 2-3 hours of killing. Pat dry shellfish. Include the crab roe.
Heat oil in wok. Fry shellfish including crab roe till bright vermillion red and fragrant. Remove crabs from wok. Do not wash wok! Using same wok, brown garlic with remaining oil till fragrant; about 1 minute. Add onions, celery and fresno fry till slightly softened. Add curry powder and turmeric powder and fry till fragrant. Add the sauce ingredient mixture from your mise set, then bring to a boil. When boiling, add cornstarch mixture and stir to thicken. Taste for seasoning.
Ladle a few tablespoons of the hot sauce into the eggs-oil mixture, while whisking. When eggs are tempered, then slowly add the eggs back into the sauce, while whisking till it thickens. Add back the crab. Mix well. Sauce should envelope the crab. Cover to steam for 2 minutes under low heat. Do not let the egg scramble. Add in the green onions. Toss. Serve immediately with garnish of cilantro.
I recall going to a great Thai restaurant on Boat Quay in Singapore like twenty years ago and had a smorgasbord buffet of tasty Thai food. The dish I recall best is the Olive Fried Rice.
We used Chinese olives – with its dangerously pointy pit, which is super salty. It has a nice earthy flavor; in the fried rice, its saline flavor matches well with the generally sweet Thai dishes. I love the purple color it imparts on the rice.
Chef’s tip: If you cannot find salt brined Chinese olives, kalamata or the canned black olives make a good substitute. A black olive paste from the Italian deli would do, too.
2- 4 Tablespoon fish sauce, depending on how salty the olives are
2 Tablespoons palm sugar
2 Tablespoons lime juice
3 tablespoons vegetable oil
5 cloves garlic, peeled and finely minced
8 oz medium shrimp, shelled, deveined
1 cup Chinese olives, pitted, and chopped
5 cups cooked (about 2 cups raw) long-grain rice, chilled
Freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1/4 cup dry roasted cashews, for garnish
Make steam rice the and place on a baking sheet and let it cool.
In a small mixing bowl, stir together fish sauce, sugar and lime juice until sugar dissolves. Set aside.
Heat a wok over high heat and add oil, swirling to coat. Add garlic, stir fry until golden, then add shrimp and fry until shrimp is pink. Add fish sauce mixture and olives and stir to combine.
Add rice and stir-fry, breaking up clumps with a wok spatula, until hot and coated with sauce, about 3 to 4 minutes. Remove wok from heat. Taste and season with more fish sauce. Garnish with cilantro leaves and cashews. Serve immediately.
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