THAI FOOD -- 1

TOM YAM SOUP

In 2 T. oil saute one onion, sliced, until golden brown. Add
shrimp shells and continue sauteeing until the shells have cooked
pink, and all the moisture has evaporated. Add water to cover,
and simmer twenty minutes. Strain, return to pot, and add 1 tsp.
salt.

Add 4-6 lime leaves and 1 stalk of lemongrass (bruised and
chopped), 1 piece of Thai ginger (known as: kha, galangal, laos)
and simmer for ten minutes. Add 1-2 T. fish sauce (until the
stock is a touch salty), and 1-4 bruised chopped chillies (or 1 tsp
Sambel Oelek chilli sauce).

Add chopped shrimp, tomato, and mushroom, simmer five
minutes, and add 1-2 T. lemon or lime juice. Top with cilantro
leaves and serve.

CHICKEN IN COCONUT MILK

In a large pot, bring to a boil 1 1/2 tins of coconut milk (reserve
the runniest of the liquid). Lower heat, and add 1-2 T. Thai
Yellow Curry Paste, and mix into the coconut milk. Simmer
until oil starts to appear on top.

Add 4-6 lime leaves, 1 stalk lemongrass (bruised and chopped),
1 piece Thai ginger, 1 T. fish sauce, and the chicken pieces.
After ten minutes add whatever vegetable you are using (Thai
eggplant/green beans/ bamboo shoots, etc...). Simmer until the
chicken is tender. Add the rest of the coconut milk, 2-4 T lime
or lemon juice, and fish sauce to desired saltiness. Garnish with
cilantro and serve.

GARLIC PORK WITH HOLY BASIL

In 2 T. oil stir-fry 2-4 T. minced garlic until starting to brown.
Add pork shreds and stir-fry until almost done. Add 1 tsp. sweet
bean sauce, 2-4 T. minced Holy Basil (or Asian purple stemmed
basil), and 1-2 T. fish sauce. Garnish with cilantro, and serve.

THAI BEEF SALAD

Bruise and finely mince 1 stalk lemongrass. Mix with 2-3
chillies, 2 T. minced garlic, 1 tsp minced ginger, 2 T minced
onion, 1 tsp pepper, 1-2 tsp sugar. Add the roots of a bunch of
cilantro (if available), and pound into a paste. Marinate steaks in
this mixture for at least 30 minutes.

Scrape off the marinade, and sear the steak on both sides (BBQ
is best), and remove from heat (if you like your beef less rare,
lower heat and saute for a few more minutes on each side). Add
the marinade to the hot pan for 30 seconds, and remove. To the
marinade, add 2 T. lime or lemon juice and 2 T. fish sauce. The
dressing should have a nice balance between the sourness of the
citrus and the saltiness of the fish sauce. Add minced chillies to
desired heat level.

Wash and dry some lettuce, and put in a salad bowl. Slice the
beef and arrange on top of the lettuce. Garnish with minced red
onion, fresh mint, tomato wedges, and crushed peanuts. Pour the
dressing over the salad and serve.


PAD THAI NOODLES

2 T. oil
3 cloves sliced garlic
2 T. ketchup
2 T. Thai fish sauce
2 T. sugar
2 beaten eggs
125g (4oz) soaked rice vermicelli
1 cup bean sprouts
2 T. peanuts
1 T. fried garlic
1 shredded green onion
1/4 minced fresh coriander
1 tsp sweet bean sauce
1 lime

Make a mixture of the ketchup, fish sauce, sugar and eggs. Heat
the oil and stir-fry the garlic until it just starts to brown. Do not
burn it. Add the egg mixture and stir until half of it sets. Add
the noodles and coat with the mixture. If the noodles are hard,
add a little water and cover for half a minute. As soon as the
sauce has set and cooked into the noodles, add the sweet bean
sauce, and then the beansprouts and green onion. Serve topped
with the fried garlic, peanuts and coriander. Garnish with lime
wedges. Like with the Singapore Vermicelli (above), you could
add cooked shrimp, BBQ pork, deep fried tofu strips, shredded
egg pancake, etc.

THAI DIPPING SAUCE

Mix 2 T. lime or lemon juice with 2 T. fish sauce. Add chopped
chillies and let sit for at least half an hour. This will keep in the
fridge for weeks, and gets better after a few days.

CRUSHED PEANUTS

In a dry pan at medium low heat stir blanched peanuts until
lightly browned. Keep the peanuts moving so that the do not
burn. Let cool, and pound until crushed.

FRIED GARLIC

In 4 T. oil, saute 2 T. minced garlic stirring often. Saute to a
light golden brown, and remove. Serve sprinkled on the Thai
soup, salad, and noodles. Store refrigerated.