Thailand Recipes

Ingredients for Kapaw Pla (Dried Fish Belly Soup) Recipe
4 c Water
1 Whole Chicken Breast
8 oz Dried Fish Belly/Fish Maw
-Soaked In Hot Water Until
-Soft
1/3 c Light Soy Sauce
1 tb Sweet Soy Sauce
1/2 c Bamboo Shoot Strips
1/4 ts White Pepper
4 sm Hard-Cooked Eggs, Sliced
1/4 c Minced Cilantro/Coriander

Kapaw Pla (Dried Fish Belly Soup) Preparation..Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors. ~————————————————————————- Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock. Place the cooked chicken breast in cold water to cool. Remove the neat from the bone and discard the skin. Shred the meat and set aside. Drain the dried fish belly, squeeze out any excess water and cut into 1 inch pieces. Heat the chicken stock to boiling, add the dried fish belly and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg slices and cilantro. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ingredients for Kai Yang (Grilled Chicken) Recipe
1 Whole chicken (2.5 - 3 lbs)
1 tb Fresh chopped ginger
1 tb Chopped fresh garlic
1 ts Ground turmeric
1 tb Light brown sugar
2 tb Oil
2 Stalks fresh lemon grass
-(bottom 6 only, chopped)
2 tb Chopped fresh coriander root
2 tb Fish sauce (nam pla)

Kai Yang (Grilled Chicken) Preparation..Rinse the chicken and pat dry. Split the chicken in half down the breast or cut into serving sized pieces. Pound or process the lemon grass, ginger, garlic, and coriander root in a mortar, blender, or processor until a smooth paste is formed, adding a little of the oil if necessary. Add turmeric, brown sugar, fish sauce, and (remaining) oil. Blend until smooth. Pour mixture over the chicken, cover, and marinate in the refrigerator for 2 hours or (up to) overnight. Turn the pieces periodically to allow them to marinate evenly. Prepare hot coals for barbecuing, or preheat the broiler. Grill the chicken until the juices from the thickest part run clear, about 20-30 minutes. ##Note: this recipe works well for grilled Thai Chicken Wings, too!

Ingredients for Kaeng Paa Moo (Jungle Curry) Recipe..Stephen Ceideburg
1/2 lb Pork tenderloin, trimmed
1 ts Vegetable oil
1 tb Minced garlic (3 cloves)
3 tb Jungle Curry Paste (recipe
-follows)
2 c Defatted chicken stock
1/2 lb Chinese eggplant, coarsely
-chopped
1/2 lb Long beans, trimmed, cut
-into I inch pieces
2 tb Fish sauce
1/4 c Thinly sliced fresh krachai
-or:
2 tb Loosely packed dried *
2 Fresh kaffir lime leaves or:
4 Dried **
1/2 c Chopped fresh basil

Kaeng Paa Moo (Jungle Curry) Preparation* soaked in warm water for 15 minutes, drained and sliced (optional) ** soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts don”t grow in the jungles of northern Thailand. The curry paste is hot and full of flavor. Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime Zest. Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside. In a large, nonstick skillet or wok, heat oil over medium-high heat. Add garlic and stir-fry for 2 minutes, or until browned. Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light brown. Add stock and bring to a boil. Add eggplant, beans, fish sauce, krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or until the vegetables are tender. If using lime leaves, discard them. Remove from heat and stir in basil. Serve with sticky rice. Serves 4 as a main dish or 6 in combination with other dishes. 113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL


Ingredients for Khao Pad (Thai Fried Rice) Recipe
4 tb Oil, vegetable
2 Eggs; beaten
1 Onion, yellow; chopped fine
3 Garlic cloves; crushed
1 lb Pork chops; boned, julienned
1/2 lb Shrimp, small; shelled and
-deveined
1 cn Crab meat (6.5oz)
1 ts Salt
1 ts Pepper, black, ground
2 tb Fish sauce (Nam Pla)
2 Chilies, red; julienned
2 tb Ketchup
4 c Rice; cooked
1/2 c Scallions; chopped
4 tb Coriander; chopped

Khao Pad (Thai Fried Rice) Preparation..Heat 2T of the oil in wok and stir-fry eggs as you would scrambled eggs, set aside. In the same wok, pour in remaining oil, fry onion and garlic until golden brown. Add pork, shrimp, crab, salt, pepper, fish sauce, chilies, ketchup. Stir-fry 5 minutes. Add eggs and rice. Stir well for 2 minutes. Arrange the mixture on a plate and garnish with scallions and coriander.