Thai Menu
Tom Kah Gai (Coconut milk soup) |
Lahb Gai | Som Tum (Papaya Salad)
| Yum Hoi Mang Pu - Thai Mussel Salad |
Yum Talay - Seafood Salad | Khao Soy (Chiang Mai Noodles)
| Pad See You- Thai Soy Sauce Noodles |
Pad Thai | Goong Gah Tee-em (Garlic Shrimp)
| Pad Ga Pow- (Stir fried basil with meat) |
Pineapple Fried Rice | Panang Curry
| Miang Kum | Kow neow (Sticky Rice)
| Thai Barbecue Chicken Marinade |
Thai Iced Tea |
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Tom Kah Gai (Coconut milk soup)
Note: the following recipe is for chicken, but any meat can be substituted! Tom Kah can be served as part of a meal, or can be a meal in itself.
Ingredients:
16 oz chicken broth
4 lime leaves
2 inch piece lemon grass
1-inch tube galangal ("kah") sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast, cut into small bite sized pieces
5 fl ounces coconut milk
X pinch of red chili powder
X cilantro leaves (as a garnish)
Directions:
After you have heated the chicken broth, add in all of the ingredients except for the chicken and coconut milk. Bring to a boil, then add the remaining two ingredients. Let it boil for 2 minutes, until the chicken is done, then bring it down to a simmer for a few minutes.
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Lahb Gai
Lahb Gai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.
Ingredients:
2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup grounded roasted-rice (see below)
1-teaspoon green pepper (sliced)
Ground dry red chili
Directions:
Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce, and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)
Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.
* Roasted Rice
Set your burner to the highest setting, and add in one cup of rice. Keep stirring until the rice becomes brown and color. It will almost achieve a burnt look. Then grind it using either a coffee grinder or mortar and pestle.
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Som Tum (Papaya Salad)
This particular dish is from the northeastern part of Thailand (E-san). Combined with barbecue chicken, and sticky rice, it makes a perfect meal!
Ingredients:
1 fresh green papaya
5 Thai chilies (prik kee noo)
6 garlic cloves, coarsely chopped
2 medium sized tomatoes, sliced thinly
1/2 cup green beans cut into one inch lengths
2 teaspoons of fish sauce
1 quart cup of tamarind juice
Preparation:
Peel the skin off of the papaya, then use a cheese grater to shred the papaya. The seeds are not used! After you have finished, sprinkle some salt onto the shredded papaya, and let stand for 30 minutes
Directions:
Now you will need a mortar and pestle. (You can use a regular mixing bowl, but you just don't get the right effect.) Combine all of the ingredients except for the tomato into the mortar bowl and mix thoroughly. Then add the tomato and briefly mix (do not pulverize the tomato into liquid- you want it to be kinda' "bruised")
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Yum Hoi Mang Pu - Thai Mussel Salad
Yum is Thai for "Spicy Salad" (roughly translated). Yum usually consists of a type of meat or seafood, and basically fish sauce, lemon juice and chilli. This particular variation is prepared with mussel meat. Thai people usually eat yum-type dishes as an appetizer or snack. But it is not uncommon to have Yum as a part of your main meal.
This recipe serves four.
Ingredients:
1 cup mussel meat. (You can buy mussel meat or mussels on the half-shell- but mussel meat is far easier to work with.)
2 tablespoons fresh lemongrass, finely sliced lengthwise and in one inch strips
1/4 cup finely sliced shallots
10 Prick Kee Noo (Thai chilies) (Use flat side of a knife to flatten them so that their seeds break through the skin.)
1 head of lettuce (for the garnish)
Hand full of fresh mint leaves
2 tablespoons fish sauce
2 tablespoons lemon juice
Preparation:
1. Clean your mussels, and rinse them in water.
2. Using a small pot, bring some water to a boil, and add in the mussels. Boil them for a few minutes until done.
3. Strain the mussels, and put them aside.
4. Remove the water from the pot, and then add in all of the other items, followed by the mussels, and stir.
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Yum Talay - Seafood Salad
It says salad, but note that most Thai salads don't have a lot of vegetables!
This particular dish is easy to prepare and can be served as either an appetizer, or as part of the main course. It is normally prepared spicy, however you may feel the need to decrease the amount of chili that you use during preparation.
Ingredients:
1/2 pound of shrimp
4 imitation crab meat sticks, sliced into 1/4" chunks
2 oz. squid, cut into bite sized pieces
2 tablespoons of lime juice
1 tablespoon dry red chili, ground
2 tablespoons fish sauce
1 teaspoon palm sugar (or substitute regular sugar)
1 teaspoon shrimp paste (Ka-pi)
1 teaspoon very finely sliced jalapenos
1 shallot, sliced thin
2 lime leaves, sliced thin
2 tablespoons onion, chopped
Directions:
Add the fish sauce, lime juice, red chili, palm sugar, and shrimp paste into a small saucepan, bring to a simmer. Add in the seafood and jalapenos. Cook for about 2 minutes, or until the seafood is cooked through. Remove from the heat, and add in the lime leaves, shallots, and onions.
Serve at room temperature.
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Khao Soy (Chiang Mai Noodles)
This is the fettuccini Alfredo of Thailand!
It consists of a creamy curry sauce that is served over egg noodles. This particular dish is named after the Northern Thai city from which it was created: Chiang Mai.
Ingredients:
4 ounces fresh egg noodle
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup of coconut milk
4 ounces of ground pork
1 cup chicken stock
1 tablespoon curry powder
1 pinch of turmeric powder
2 tablespoons of fish sauce
1 teaspoon lime juice
Note:
The egg noodles should be fresh. If you cannot find fresh egg noodles, you may substitute almost any other noodle you desire. However if you intend to use dried noodles, remember to soak them first for 20 minutes.
Directions:
Here is the two step plan. You should be doing these simultaneously.
Step 1
Bring a medium sized pot of water to a boil.
Cook the noodles for roughly 20 seconds.
Strain the noodles, and put them on your plate
Step 2
In a medium sized saucepan, heat the coconut milk on low heat, and slowly stir in the curry paste. When it begins to simmer, add in the remaining items, except for the pork. Wait about 1 minute, then add in the pork, and cook until the pork is done (not pink in the middle) Pour the sauce over the noodles, and voila!
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Pad See You- Thai Soy Sauce Noodles
This is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce- sounds kind of plain, but it is truly delicious.
Ingredients:
8 oz of meat (beef, chicken, pork, or seafood)
8 oz noodles of your choice (normally fresh rice noodles are used)
1 tablespoon fish sauce
1 tablespoon palm sugar (or substitute regular sugar)
1 tablespoon oyster sauce
3 tablespoons soy sauce
1 cup broccoli cut
Additional Ingredients for marinade of meat:
1 egg
2-3 cloves of garlic, crushed
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon rice wine
1 tablespoon palm sugar
1 tablespoon sesame oil
1 teaspoon black pepper.
Preparation:
1. Slice the meat into bite sized pieces then marinade it in recipe described above for 1 hour.
2. Prepare your noodles. If they are fresh, you do not need to do anything, but if you are using dry noodles, you will need to soak them in water for 15 or so minutes until they are soft.
Directions:
You will need a medium to large sized skillet. Grease the skillet with the oil of your choice, and then cook the meat until it is almost done. Then add in the rest of the ingredients, and stir-fry for about 2 minutes.
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Pad Thai
Ok. Here it is. Hands-down the MOST popular Thai dish known to mankind. It is served in almost EVERY Thai restaurant.
Ingredients:
1 pack dried rice stick noodles or "sen lek"
1/2 cup dried shrimp
1/2 cup baked tofu cut into small strips
1/2 cup ground peanut
1 cup fresh beansprouts
1/2 cup chives cut into 1 inch pieces
1 pound chicken meat cut into small bite-sized pieces
6 eggs
2 teaspoons pepper powder
1/2 cup fish sauce
1/2 cup soy sauce
1/4 cup sugar
1/4 cup vegetable oil
2 tablespoons smashed garlic
2 tablespoons smashed onion
1/2 cup of water
Preparation:
1. Soak the rice stick noodles in tepid water for roughly 15 minutes. Then cut the noodles into 4-inch pieces. Strain the noodles, then set them aside.
2. Using a large skillet (preferably a wok) heat the vegetable oil and add in the garlic, onion and tofu.
3. After stirring for 2 minutes, add in the dry shrimp, and stir. Then, one at a time add in the peanuts, fish sauce, soy sauce, sugar, pepper and chicken, stirring the mixture the entire time.
4. Add the eggs and continue to stir the mixture. Then add in 1/2 cup of water.
5. Add the noodles, and be sure to stir! The noodles tend to burn if not continuously stirred.
6. Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce (salty), sugar (sweet), or soy sauce (salty). Here is where a matter of preference comes into play.
7. The final step is to add in the bean sprouts and chives, just before turning off the burner.
Pad Thai is normally garnished with a heaping portion of uncooked bean sprouts on the side as well as a sprig of cilantro on top.
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Goong Gah Tee-em (Garlic Shrimp)
Goong Gah Tee-em is a fairly basic dish. It is easy to prepare, and almost always comes out delicious, no matter who cooks it! This dish is usually served with rice. It is not a meal in itself per say, but it is normally served as part of a typical Thai meal, alongside several other dishes.
Here's what you need:
8 cloves of garlic, crushed to release their flavor
2 tablespoons fish sauce
2 tablespoons coriander root, minced
1 lemon
1 1/2 tablespoons brown sugar
1/2 teaspoon sugar
1 - 2 pounds shrimp (you can use any size you desire)
Vegetable Oil
Here's how to do it:
First you are going to need to make a marinade. Combine the garlic, coriander root, fish sauce, brown sugar, and pepper. Add in the shrimp and let it sit for half an hour.
When your thirty minutes have passed, heat 2 tablespoons of oil in a medium sized frying pan. Toss in the shrimp, and stir-fry them until they turn pink. Squeeze a little lemon juice into the mixture, and serve garnished with some sliced tomatoes and cucumbers.
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Pad Ga Pow- (Stir fried basil with meat)
"Ga Pow" is the Thai word for basil. This dish is basically stir-fried basil with the meat of your choice.
Ingredients:
1 pound ground chicken
2 tablespoons chopped garlic
2 tablespoons chopped shallots
2 jalapenos
1/4 cup fish sauce
2 tablespoons palm sugar
1 cup basil leaves (or mint leaves)
1/2 bell pepper, cut into strips
1 teaspoon peppercorns
Directions:
Grind the garlic, shallots, and peppercorns into a paste. Put the paste into a medium sized skillet, and stir-fry the paste for about 15 seconds. Add in the chicken and the remaining ingredients, and stir-fry for 3 minutes, or until the chicken is thoroughly cooked.
Serve either over rice, as a meal - or by itself "Ala Carte."
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Pineapple Fried Rice
This is an all-around favorite. You will find this dish on almost every Thai restaurant's menu.
It is also fun to make, because you can actually serve in the pineapple!
Ingredients:
1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice
Directions:
1. Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.
2. In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.
3. Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.
4. Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.
5. Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and / or sliced beets.
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Panang Curry
Panang Curry is a popular favorite at many Thai restaurants. It is usually made with beef, but either chicken or pork can be substituted. Thai curries are typically a meal in themselves, but it is not uncommon to eat curry alongside your other favorite Thai dishes.
Ingredients:
2 pounds meat (beef, chicken or pork)
1 can coconut milk
8 oz panang curry paste
2 tablespoons fish sauce
2 tablespoons kafir lime leaves (cut into shreds)
1/2 cup basil leaves
2 tablespoons sugar
Directions:
1. Cut your meat into bite sized cubes. Using a medium to large skillet, pan fry the meat until it is almost done, then remove it and set it aside.
2. Using medium heat, add in four tablespoons of coconut milk, and let it come to a boil.
3. Add in 2-3 tablespoons of curry paste.
4. Put the meat back in, and stir until the meat is thoroughly cooked.
5. Add in half of the remainder of coconut milk. Keep stirring.
6. Add the fish sauce and the sugar.
7. Add in the rest of the coconut milk.
8. When the coconut milk thickens, add in the basil leaves and lime leaves.
9. Give it a taste. You may need to add in more fish sauce or sugar depending on your preference.
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Miang Kum
Miang Kum is an appetizer of sorts. It is commonly enjoyed as a snack, or as a complement to beer. (Any beverage will do). Miang Kum is normally served on a large platter, with several items, all separated. Basically, one would start with a leaf of spinach or other leafy vegetable, pinch it so that it forms into a small spoon-like shape. Then you would add it shredded dry coconut, red onion, diced lime, peanuts, dry shrimp and maybe a pick kee noo or two. (Pick Kee Noo are those amazing spicy little Thai chilies.) Finally, add in a dollop of sweet sauce and voila! Enjoy.
Ingredients:
1 coconut
1/2 cup diced red onion
1/2 cup diced lime (with the rind on)
1/2 cup peanuts
1/2 cup dry shrimp
About 50 leaves of spinach
10 sliced Thai chillies
1/2 cup sliced lemongrass
1/3 cup of shrimp paste
2/3 cup of coconut sugar
Preparation:
Let's start with the coconut.
Break open the coconut, and remove the meat (it's the white part- duh!). Then shred it into small thin pieces. Take the shreds and stir them in a hot pan until golden brown. (On medium heat this should take about 20 or so minutes).
Now for the sauce.
Using a small or medium sized pot, heat the sugar until melted. It should form the consistency of syrup. Then add in the shrimp paste. Be sure to add in the shrimp paste when the sugar syrup is boiling, and that to only cook it for a few minutes or else it will burn.
That's all the cooking. Now here's how to serve it...
Use several small condiment containers or small saucers. Place each individual ingredient into a saucer of its own. Then using a large platter, place the spinach leaves in the middle, and arrange the saucers around the spinach in a manner that suits your individual aesthetic taste.
How to eat...
Grab a leaf. Fill it with a small portion of each ingredient. Eat. Enjoy. Drink some beer.
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Kow neow (Sticky Rice)
There are two types of Sticky Rice. One for desserts, and one for meals. This particular recipe is intended for meals. It is normally served with dishes from the North-eastern part of Thailand (E-Sarn). It is usually a good accompaniment to Thai Barbecue Chicken, Lahb Gai, and other dishes of this type.
Ingredients:
4 cups Thai sticky rice
One steamer basket
Cheesecloth
Preparation:
Soak the rice for one hour before cooking. Line the steamer basket with cheesecloth. Place the steamer basket with cheesecloth about five to six inches over boiling water. Add in the rice, and cover. Steam for roughly half an hour or until the rice becomes tender and sticky.
Can be served immediately or when cold.
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Thai Barbecue Chicken Marinade
This is what makes Thai Barbecue Chicken taste so good...
Ingredients:
4 tbsp. fish sauce
2 tbsp. rice wine
1 tbsp. sesame oil
4 tbsp. sugar
2 tbsp. garlic, chopped
2 tbsp. ginger, grated
2 tbsp. honey
Directions:
You need to be a college graduate to be able to make this recipe---just kidding!
Combine all of the ingredients together, then beat with a fork. Marinate your chicken for at least 8 hours for full flavour.
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Thai Iced Tea
Thai Iced Tea. Need we say more?
This particular recipe serves six.
Ingredients:
8 cups of water
6 tablespoons Thai tea (found in most Asian supermarkets)
Sugar
Condensed Milk
Some ice cubes
Half and Half milk
Preparation:
Bring the water to a boil. Then steep in the tea for roughly five minutes. Then strain the tea, and add in sugar and condensed milk to taste. After the tea cools, pour into a tall glass filled with ice, and pour in a little half-and-half milk.
Enjoy!
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