Another 14 thai related recipes for your delight in this article

Bpeek Kai Mao Daeng (Drunken Chicken Wings)

Posted by WingsFan91 at recipegoldmine.com 11/16/2001 4:21 pm

In Thai mao means drunk (kimao means to be drunk), and daeng means red. Bpeek kai are chicken wings.

This is a useful recipe for something to do with chicken wings. My wife cuts the wings off all the chickens she uses and keeps them in a large bowl in the freezer, when the bowl is full we make this up, and serve it as “tapas” in the restaurant in the evenings. It is good finger food, but perhaps only for adults.

1 1/2 pounds chicken wings.

Marinade
1 tablespoon fish sauce
1/4 cup thinly sliced lemon grass
10 to 15 cloves garlic, crushed
1 tablespoon freshly milled black pepper
1 tablespoon chopped red birdseye chiles (prik ki nu)
1/4 cup chopped coriander/cilantro (including roots if possible)
1/4 cup tomato ketchup
1/4 cup whiskey (preferably bourbon or rice whiskey

Mix the marinade, stir the wings until thoroughly coated and leave to marinade for 12-24 hours in the fridge.

They should then be barbecued or grilled over fairly high heat until cooked through.

This is then served with a dipping sauce that consists of 4 parts mayonnaise, 4 parts tomato ketchup to one part hot chili sauce (Tabasco is suitable, or anything hotter than that).

As for the leading question, most if not all the alcohol is burned off in the barbecuing process, so it is quite safe for children, but if you are making it for the kiddies, you might want to reduce or leave out the chiles!

Special thanks to – Muoi Khuntilanont.

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Bpeek Kai Yat Sai Koong (Stuffed Chicken Wings)

Posted by WingsFan91 at recipegoldmine.com 11/16/2001 4:23 pm

This recipe was a popular one at the restaurant that my wife was working in, located in Merrimack New Hampshire (now I believe no longer in business – at least not under the same management). The original was available in two strengths “normal” and “five flames” – so you can suit yourself as the heat by simply increasing and decreasing the amount of chiles and curry paste that is added to the stuffing mixture.

As for the question “how many does it make” the answer is that it depends on how well you stuff the wings.

The original was known as “mini drum sticks” incidentally, and the ingredients added to the stuffing were the plain chiles, ginger and garlic, not the marinated variants that my wife includes in this version.

These little morsels can be eaten as a starter, or as a snack on their own. They are also served as a side dish with a larger Thai dinner.

Marinade
1 teaspoon fish sauce
1/4 cup takhrai (lemon grass), very finely sliced
2 tablespoons minced garlic
1 teaspoon freshly ground prikthai (black pepper)
1/4 cup chopped pak chi (coriander/cilantro plant)

Stuffing
Drained nam jim wan (see method)
Drained khing dong (see method)
1 cup shrimp, pureed or finely chopped
1 tablespoon prik ki nu daeng (red birdseye chiles), finely chopped
1 tablespoon prik nam pao (chili paste in oil)
1 tablespoon red curry paste

12 chicken wings

Chop the chicken wings in half.

Combine the marinade ingredients and marinade the wings overnight.

Now you must separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold (alternatively you can insert the stuffing using a cake icing bag).

Drain about 1 tablespoon of the ginger from a bottle of khing dong. Similarly drain a tablespoon of the chili/garlic mixture for a bottle of nam jim wan (see recipes also posted today)

Combine all the ingredients of the stuffing to form a fine paste, making sure that the ingredients are thoroughly incorporated to avoid “hot spots” in the mixture. and then stuff the wing portions with it.

The mini drumsticks can now be barbecued or deep fried until golden brown.

Serve with khing dong and nam jim wan

NOTE: if you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red… as a warning to the unwary!

Special thanks to – Muoi Khuntilanont.

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Bu Ja (Steamed Crab)

Posted by WingsFan91 at recipegoldmine.com 11/16/2001 4:25 pm

This is traditionally made from whole fresh crabs: the fresh (read that as alive) crabs are killed by dropping them in boiling water, then the shells are split, and the meat extracted for the recipe.

However you can simply buy crab meat… and if you don’t have crab shells you could easily use ramekin dishes (though the shells are nice and showy for party food).

The food should be steamed in a bamboo steamer to avoid condensation dripping onto the cooking food. Alternatively if you use a metal steamer cover the food with a paper towel which is not in contact with the food, or simply steam the crab in a microwave on medium or low heat. If you use a microwave let the dish stand for one minute after each three minutes cooking, and check for “doneness” by probing it with a fork.

If you prefer to omit the pork, use extra crabmeat, or chopped shrimp, instead.

2 tablespoons chopped garlic
2 tablespoons chopped coriander (including the root if possible)
4 ounces crabmeat
4 ounces ground pork
1 duck egg (or large hen’s egg)
2 tablespoons fish sauce
1 tablespoon light soy sauce
A pinch of sugar

NOTE: if you want the dish to be a little more spicy, add a little grated ginger and sliced jalapeno (prik chi fa daeng).

Combine all the ingredients in a food processor, and then spoon a quarter of the mixture into each of four crab shells or ramekin dishes, and steam for about 15 minutes until cooked

Garnish with slivered red and green chiles and coriander leaves.

Special thanks to Muoi Khuntilanont.

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Bu Pad Phom Kari (Curried Crab Claws ? Thai)

Posted by WingsFan91 at recipegoldmine.com 11/15/2001 5:01 pm

This is a mild curried dish, usually served as a counterpoint to a more intense curry or garlic dish.

It can be prepared with crab claws, or with a cup of crab meat, or a mixture of crab meat and shrimp.

Since it is often eaten with chop sticks, you might consider removing the meat from the claws, as this makes it easier for the spice flavors to penetrate and easier to eat the food.

Thai curry powder (phom kari) is unlikely to be available outside Thailand. Use a mild Indian curry powder instead.

Prik yuak is a sweet green chile; if not available use green bell peppers or canned jalapeno to taste.

1 cup crab meat
1 tablespoon garlic, sliced thinly
2 tablespoons fish stock
1 teaspoon phom kari
1 tablespoon light soy sauce
A pinch of sugar
2 tablespoons fish sauce
2 tablespoons shallots, sliced thinly
2 spring onions (scallions/green onions), sliced thinly
1 tablespoon julienned prik yuak

Heat some oil in a wok, and stir fry the garlic and onions. Add the fish stock, soy sauce and fish sauce, and stir fry the crab until nearly cooked, then add the remaining ingredients.

Line a serving dish with lettuce and pour the crab over it, garnish with coriander leaves, lime leaves, and slices of cucumber.

If using crab claws, then steam the crab claws, and combine the remaining ingredients separately, and reduce them to form a dipping sauce.

This dish is of course served with the usual Thai table condiments, and personally I like to add quite a bit of prik dong (red chiles in vinegar) to it.

As always with this type of tropical seafood dish, you can serve it hot, at room temperature, or chilled.

Special thanks to – Muoi Khuntilanont.

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Gaeng Khio Wan Kai (Green Chicken Curry)

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 6:24 pm

The Thai name of this dish literally means “sweet and sour chicken curry.” There is a very similar recipe for a red curry (Gaeng phed kai).

As always, the quantities are up to you.

Curry Paste 
15 to 30 fresh phrik ki nu (birdseye chiles)
10 cloves garlic, chopped
1 teaspoon chopped galangal
1 tablespoon thinly sliced lemon grass
1/2 teaspoon zest of “kaffir” lime (ordinary lime will do)
1 teaspoon chopped coriander (cilantro) root
5 white pepper corns
1 tablespoon roasted coriander seeds
1 teaspoon roasted cumin seeds
Dash of fish sauce
1 to 2 teaspoons fermented shrimp paste (kapi)

Mix in a mortar and pestle or food processor. Will keep about a month in a fridge. You can buy commercial green curry paste (Mae Ploy brand is quite good), but as far as I am aware all commercial pastes contain MSG and preservatives.

The curry
6 ounces chicken (in smallish bite-size pieces)
1/2 cup coconut milk
4 ounces Thai eggplant (these are small round eggplants)
2 kaffir lime leaves (or a little lime zest)
1 tablespoon sweet basil
2 tablespoons fish sauce
1 tablespoon palm sugar

Oil for cooking
1 to 3 tablespoons green curry paste

Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil appears on the surface.

Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.

Serve over rice, or in a serving bowl with other Thai dishes.

Special thanks to Muoi Khuntilanont.

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Gaeng Massaman Kai

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 6:15 pm

This recipe is for Gaeng Massaman Kai. The “massaman” indicates that the recipe is of a “musselman” or islamic origin, and it probably owes something to early Portuguese influences, and is similar in concept to the “sour and hot” Goan style vindaloo dishes. By Thai standards this is usually a fairly mild curry, so I find it is a good starting point.

Two points should be made:

(i) the quantities are a guide only: if you like a spice use more, if you don’t, use less. If your favorite spice is missing, try adding some…

(ii) the dish is cooked “when it is cooked”. The meat should be cooked until tender and the potatoes should be cooked thoroughly, but otherwise taste it and stop cooking when you are happy. As the British chef Keith Floyd remarked in a series about South East Asian cuisine, Thai charcoal burners don’t have thermostats. I would add that most Thai cooks have neither a wrist watch nor a clock in their kitchen (which is often the back yard of the house, or even the sidewalk in front of their door).

First you must prepare a massaman curry paste. This can be prepared in advance and stored in the fridge in a preserving jar for several weeks
or even months.

Massaman Paste 
10 to 20 dried red chiles
1 tablespoon ground coriander seed
1 teaspoon ground cumin
1 teaspoon ground cinnamon (from fresh bark)
1 teaspoon ground cloves
1 teaspoon ground star anise
1 teaspoon ground cardamom
1 teaspoon ground white pepper
4 tablespoons chopped shallots (i.e. the small red skinned onions)
4 to 6 tablespoons chopped garlic
2 (2-inch) pieces lemon grass stalk, sliced into thin rounds
A cube about half an inch on a side of galangal root, roughly chopped
1 tablespoon kaffir lime skin (ordinary lime skin will do if you can’t get it)
1 tablespoon “kapi” (preserved shrimp paste – note this smells awful until after
you cook it, but it is quite essential to the flavor)

To this you add a little salt: preferably about 1-2 teaspoons of fish sauce.

The galangal is roasted before use. The ground spices should preferably be fresh, in which case you should briefly toast them in a wok without any oil to bring out the flavor before grinding them.

The ingredients are blended to a fine paste (traditionally in a heavy granite mortar and pestle, but you can use a food processor just as well, and with far less effort). Note if you can get fresh red chiles you can usefully use them instead of the dried ones.

Then curry about 1 pound of chicken (you can also use pork or beef), cut into the usual “bite size pieces”

3 cups coconut milk
2 tablespoons roasted peanuts (unsalted of course)
5 peeled, but whole, small onions.
5 small potatoes, peeled and partly boiled.
3 bay leaves
5 roasted cardamom fruits (i.e. the whole pod)
A small piece of roasted cinnamon bark
3 tablespoons palm sugar (you can use a light brown sugar
instead if you can’t get palm sugar)
3 tablespoons tamarind juice (this is the “sour” ingredient – you can use white
vinegar instead if you can’t get tamarind juice. The juice is made by
soaking tamarind paste in a little water then squeezing it out, and
running it through a seize to extract the juice from the pulp)
3 tablespoons lime juice
1 to 3 tablespoon curry paste (above)
About 1 to 3 teaspoons crushed garlic (optional)

Allow the coconut milk to separate and you will have about 1 cup of thick “cream” and two cups of thin “milk”. In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are using beef you will need another two cups of milk. simmer the meat until it is beginning to become tender (beef takes longer, hence the additional milk).

Put the coconut cream in a wok and bring to a boil, add the massaman paste and “stir fry” until the flavor is brought out and maximized. The coconut oil will separate out and can be skimmed off with a spoon or ladle. (this removes much of the vegetable cholesterol or whatever it is called, and makes the dish much less trouble for those watching their weight or heart).

Add the remaining cream and curry paste to the meat.

Add the peanuts. Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).

Add the remaining ingredients and cook until cooked.

Note: The potatoes we use are a yellow fleshed sweet potato of the type sometimes called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor. The potatoes act as a “moderator” to reduce the heat of the curry, and should not be left out.

You can either serve it on a bed of rice, or double the amount of potato and serve it alone.

Accompany it with a dressed green salad and a bowl of pickled cucumbers. The traditional Thai table also offers chiles in fish sauce (Phrik nam pla) chiles in vinegar (phrik nam som or phrik dong), powdered chile (phrik phom – not to be confused with the powdered chile mix sold as chili powder in the US – it only contains chiles), sugar, and often MSG. You can if you wish add about a teaspoon of MSG to the above recipe to bring out the flavors, but I personally don’t think it is necessary.

And finally a word of warning to those who burn their tongues on the chiles: chile/curry cooked this way is oily – drinking water does not alleviate the burn; it spreads it around your mouth and throat. You should use a sweet effervescent beverage such as Coke, Pepsi or 7-UP to wash the burn away as quickly as possible. If you do not suffer the burn, I suggest you accompany the meal with a beer Singha is traditional, but any strong flavored lager type beer will do), or a robust red wine.

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Gaeng Phed Kai (Red Chicken Curry)

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 6:23 pm

The Thai name of this dish literally means “hot chicken curry.” There is a very similar recipe for a green curry (Gaeng Khiao Wan Kai) which I shall also post.

As always, the quantities are up to you.

Curry Paste
5 to 10 dried red chiles
10 cloves garlic, chopped
1 teaspoon chopped galangal
1 tablespoon thinly sliced lemon grass
1/2 teaspoon zest of “kaffir” lime (ordinary lime will do)
1 teaspoon chopped coriander (cilantro) root
5 black peppercorns
1 tablespoon roasted coriander seeds
1 teaspoon roasted cumin seeds
Dash of fish sauce
1 to 2 teaspoons fermented shrimp paste (kapi)

Mix in a moratar and pestle or food processor. Will keep about a month in a fridge. You can buy commercial red curry paste (Mae Ploy brand is quite good), but as far as I am aware all commercial pastes contain MSG and preservatives.

The curry
6 ounces chicken (in smallish bite-size pieces)
1/2 cup coconut milk
4 ounces Thai eggplant (these are small round eggplants)
2 kaffir lime leaves (or a little lime zest)
1 tablespoon sweet basil
2 tablespoons fish sauce
1 tablespoon palm sugar

Oil for cooking
1 to 3 tablespoon red curry paste

Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil appears on the surface.

Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.

Serve over rice, or in a serving bowl with other Thai dishes.

Special thanks to Muoi Khuntilanont.

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Gai Pad Khing (Ginger Chicken)

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 6:28 pm

This is one of a a pair of recipes that I’ll post today that cause some confusion because of their similar names.

gai = chicken
pad = stir-fried
khing = ginger

So this dish is chicken stir-fried in ginger. This is a simple, quick meal that could equally be made with pork or beef, or even shrimp, or for the vegetarians, tofu marinated in a mixture of dark soy and fish sauce for flavor.

It is cooked in a hot wok – the peanut oil used for cooking should be at the smoking point. However if this makes you a little nervous it doesn’t suffer from being cooked a little cooler. If you do use a lower temperature, then the garlic should be sauteed in the oil before the chicken is added, to bring out the flavor. At high temperature this would result in burnt (and very unpalatable) garlic flakes in the food, so you add the garlic with the chicken, not before it.

Because of the high temperatures you will need to move swiftly from step to step. Therefore I strongly recommend that you put the ingredients on plates ready to add them – you won’t have time to measure ingredients once things start to move.

3 tablespoons peanut oil
1 tablespoon chopped garlic
1 cup chicken, cut into bite- size pieces
1 cup mushrooms, sliced
3 tablespoons grated ginger
2 tablespoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
A pinch of sugar
3 tablespoons chopped onion
2 or 3 red chiles (prik ki nu), slivered
3 tablespoons scallion/green onion, cut into 1-inch pieces
Ground prik thai (black pepper)
Optionally you can add a cup of sweet chiles (prik chi fa
in Thai – a variety of jalapeno)
The bulbs of 3/4 scallions, and some cilantro/coriander
leaves for garnish

Mix the fish sauce, soy and oyster sauce ready for use.

Bring the oil to the smoking point in an adequately large wok, and add the chicken and garlic, and stir fry until the chicken begins to change color (this is quite quick, so don’t overcook).

Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked.

Serve with steamed rice, and garnish.

The recipe for pork is identical, beef if it is used should be marinated in a mixture of 2 tablespoons of whiskey and the fish sauce, soy sauce and oyster sauce, which should be retained after marinating to be added to the cooking.

Special thanks to Muoi Khuntilanont.

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Gai Yang (Thai Broiled or Grilled Marinated Chicken

Posted by WingsFan91 at recipegoldmine.com 6/26/01 5:08:04 am

3 tablespoons minced cilantro root
3 tablespoons fish sauce
3 tablespoons Chinese light soy sauce
2 tablespoons fresh lime juice
1 tablespoon freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 pounds chicken legs or breasts, skin and fat removed

Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally.

Preheat the broiler or prepare a charcoal or gas grill.

Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes.

Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.

Conclusion
A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking.

Serves 4.

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Kaeng Som Kai Wan (Sweet and Sour Chicken Soup)

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 7:09 pm

This is a variant of kaeng som, which is a popular fish soup that is quite common in Thailand. Keang som is quite sour, and this dish has been given a degree of sweetness in keeping with making it from chicken.

If you can’t find krachai (lesser ginger) then use ordinary ginger.

About 1 1/2 pound chicken, skinned, filleted,
and cut into bite-size pieces.
4 cups chicken stock
3 tablespoons sesame oil
1 tablespoon ginger, freshly ground
3 tablespoons chopped garlic
3 tablespoons chopped shallots
3 tablespoons krachai (lesser ginger), thinly sliced
3 tablespoons mixed red and green prik chi fa (jalapenos), thinly sliced or julienned
1 teaspoon kapi (shrimp paste)
1/4 cup fish sauce
1/4 cup tamarind juice
1 to 2 tablespoons palm sugar (to taste)
2 cups very coarsely chopped green vegetables
1 cup pineapple chunks (preferably fresh, not tinned)

Prepare the chicken and then add three tablespoons of sesame oil and one tablespoon of freshly ground ginger, mix, and leave to marinade or one hour.

Heat a wok, and then stir fry the chicken in the marinade until it just starts to change color.

Heat the stock to simmering point, and add all the ingredients except the chicken and pineapple, and return it to the boil.

Add the chicken, and the marinade and simmer until the chicken is cooked through. Add the pineapple, bring to the boil and then serve.

This dish can be eaten as a soup course, but as I have remarked before in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Therefore you should use a slotted spoon to remove the chicken and serve it in individual bowls to the diners, the soup liquor is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot or fondue cooker to keep it hot if you wish).

note that this can also be prepared as a stir fry still dish (whence it becomes pad som kai wan) by simply omitting the chicken stock. (If it is a little dry, then add a couple of tablespoons of stock to the wok.)

Special thanks to – Muoi Khuntilanont.

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Kai Sai Takrai (Chicken and Lemon Grass)

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 7:18 pm

This dish has a nice poetic name, as the three words of the name rhyme.

Those who don’t like chile can always leave it out.

1 cup chicken, cut into bite-size pieces
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons chicken stock
1 to 2 teaspoons prik phom (freshly ground dried red chiles)
1 tablespoon thinly sliced prik ki nu daeng (red birdseye chiles)
1 teaspoon sugar
1 bai makroot (kaffir lime leaf), shredded
1 tablespoon sliced shallot (purple onions)
1 tablespoon thinly sliced garlic.
2 tablespoons sliced lemon grass
2 tablespoons diced Spanish onion
1 tablespoon spring onion (scallion/green onion), thinly sliced

Mix the lime juice and fish sauce, and marinade the chicken for about an hour.

Pound the lemon grass with a mallet or meat tenderizer, and then very thinly slice it.

Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, prik phom and lemon grass, and stir fry until aromatic.

Add the chicken and marinade and stir fry until it starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked.

Serve with steamed jasmine rice.

This dish can also be made with shrimp (kung sai takrai).

Special thanks to – Muoi Khuntilanont

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Kai Tom Kah (Mushroom Soup with Lemon Grass)

Posted by Tiffany at recipegoldmine.com 11/30/2001 12:25 pm

Source: Global Vegetarian Cooking by Troth Wells

2 cups coconut milk
1/2 pound mushrooms, thinly sliced
3 stalks lemon grass, cut into 2-inch lengths, or
1 tablespoon dried lemongrass, soaked
4 teaspoons laos powder/galangal or 4 thin slices fresh
galangal (available in Asian markets)
1 chile, seeded and finely chopped
1 cup water
4 lime or lemon leaves, or grated zest of 1 lime or lemon
2 tablespoons fresh cilantro, chopped
Salt, to taste
Juice of 1 lime or lemon

Pour the coconut milk into a pan or wok and add the mushrooms, lemon grass, laos powder/galangal and chile. Bring gently to a boil and simmer over gentle heat for 5 minutes. Add the water, lime or lemon leaves (or zest) and 1 tablespoon of the cilantro. Season with salt to taste and stir to combine the ingredients as they cook together gently for 10 minutes.

Before serving, scatter the remaining cilantro leaves on top. Pass the lemon or lime juice separately.

Makes 4 servings.

Approximate values per serving: 347 calories, 29 g fat, 0 cholesterol, 7 g protein, 23 g carbohydrates, 7 g fiber, 175 mg sodium, 69 percent calories from fat

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Khao Mu Daeng (Red Pork with Rice ? Thai)

Posted by WingsFan91 at recipegoldmine.com 11/15/2001 5:11 pm

Mu daeng is a complement to khao man kai. Indeed in Thailand vendors that sell one very often sell the other, but nothing else. Like khao man kai a good lunch time meal can be had for half a dollar or so. An interesting style for two people is to buy a portion of khao man kai and a portion of khao mu daeng, and to share the meals.

Traditionally the pork was marinated in a highly complex mixture of herbs and berries to turn it sweet and red. Today the marinade at most street vendors stalls is water to which a little artificial red food die and a dash of sugar is added. What follows is my sister-in-law’s recipe, and she got it from her father. Father-in-law used a very traditional recipe, but this version is somewhat simplified.

In Thailand the food is cooked by placing it on a grating in an iron bowl hanging from a tripod over a charcoal brazier, the whole being covered with a large metal drum, such as a 55 gallon oil drum, to trap the smoke and enhance the flavour of the meat.

If you have a domestic food smoker, or can improvise one with a barbeque, then go ahead, otherwise, add a little “Liquid Smoke” and cook the dish as follows.

Again this will feed two hungry people or four with moderate appetites.

You need about a pound of pork loin, pork steak, or pork chops.

The marinade is made by mixing:

1/4 chopped tomato from which the seeds
and skin have been discarded
4 tablespoons fish sauce
4 tablespoons honey
2 preserved Chinese plums, chopped

This is mixed in a blender, and the meat thoroughly painted with it and left to stand for several hours. If you cannot cook in a suitably smoky atmosphere, add a little Liquid Smoke to the marinade. If you want it a little redder use cochineal food colorant.

Place the meat, and the marinade, in a casserole, and add about a cup of water or pork stock. Bring it to a boil on the stove top, then reduce to low heat and cover, and continue to cook slowly until just about cooked.

The meat is then removed from the liquor in which it has cooked, and drained, then placed under a grill or broiler on high heat and browned. Allow it to cool and then slice it into strips, and the strips into bite size pieces.

Bring the cooking liquor back to the boil, and add two tablespoons of dark sweet soy, and 2 tablespoons of honey and two tablespoons of rice vinegar, and reduce to a thick sauce like consistency, adding a little cornstarch or rice flour if necessary to thicken it.

Serve the pork on a bed of rice, garnished with coriander leaves, with a supply of cucumber slices, and place the gravy in a small bowl, so the diner may take as much as they choose.

Note that the meat and sauce may be served cold.

Special thanks to – Muoi Khuntilanont.

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Khao Pad Sapparot (Stir Fried Rice and Pineapple ? Thai)

Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:11 pm

This is an unusual recipe for Thai food because it is essentially a vegetarian dish – they are not common in Thailand, where even nominally vegetarian dishes often have quite a large amount of meat. This one has a little dried shrimp, and the true vegetarian could easily leave that out.

It is also unusual in that it is rather a theatrical dish: though the theatricality comes from a Thai habit of frugality, and perhaps a desire to have less dishes to wash!

For two people you need a medium size pineapple: choose carefully. It should be sweet and juicy.

1 pineapple
2/3 tablespoon chopped shallots (purple onion)
1/2 tablespoon grated ginger
About 4 to 5 red chiles finely julienned
The green of 2 spring onions, coarsely chopped
About 1 tablespoon chopped coriander/cilantro
2 tablespoons dried shrimp
2/3 tablespoon garlic, coarsely chopped
1 to 2 tablespoons fish sauce
1 teaspoon granulated sugar
2 cups cold, steamed rice and coriander leaves as garnish

Cut the pineapple in half lengthwise, and scoop out the fruit (my wife uses a curved “grapefruit knife”, but any knife will do…) then chop it into bite sized chunks.

Put the fruit in a bowl and add the shallots, chili, ginger, scallion and coriander, mix and set aside. Add a pinch of salt to bring out the juice…

In a wok, heat about a tablespoon of oil, and stir fry the shrimp until crispy, and the oil is aromatic. Remove the shrimp with a slotted spoon and drain, then set aside.

Add a further tablespoon of oil, and stir fry the garlic until golden brown. Add the rice, and stir thoroughly. Add the fish sauce and sugar, and continue stirring. When the rice is heated through, add the pineapple mixture and cooked shrimp, and stir until thoroughly heated through.

Pour the mixture into the pineapple shells, garnish and serve.

NOTE: if you prefer fried rice to be darkish brown in colour, then replace half the fish sauce with dark sweet soy sauce.

Variation: do not cook the fruit mixture. Instead put the fruit mixture and the stir fried rice in the fridge (separately) and chill all the ingredients, then just before serving mix them and put them in the pineapple skins. If you are serving cold then you can also add a few maraschino cherries as garnish. This cold variant makes an excellent counterpoint to hot curries and spicy chile dishes on a hot day (and it gets *hot* here I can assure you, with the shade temperature topping 40 Celsius on many a day)

Special thanks to – Muoi Khuntilanont.