Posts filed under ‘Thai’

Thai-style Peanut Sauce

peanut-sauce

This recipe makes a concentrate, which should be stored in the refrigerator. Scoop out a bit at a time for whatever recipe might call for some. It needs the addition of coconut milk or water to revive the paste into a sauce.

3/4 cup peanut butter (I prefer the super-chunky natural variety)
1 tablespoon Sriracha
1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoons white or apple cider vinegar
1/4 cup water

Combine all in ingredients in a saucepan and whisk to combine
once emulsified put in a jar and store in the fridge

To make a sauce, mix a portion of concentrate with coconut milk preferably, or water, and heat in the microwave for 15 to 30 seconds. Stir until combined.

For a small batch, about a quarter cup, the ratio is approximately 2 tablespoons peanut sauce concentrate to 1 1/2 tablespoon liquid.

December 3, 2016 at 3:17 pm Leave a comment

Green Papaya Salad – A small batch

papaya salad

aka Som Tum

I love green papaya salad. A while ago a friend posted his successful attempt and I thought I’d give it a go. But, honestly I was feeling more than a bit lazy, and not terribly inspired enough to retrieve, and then prepare a green papaya. My substitution is a bag of prepared broccoli slaw, found in your grocers produce section. Honestly not a bad swap out.

2 cups green papaya, julienned (or prepared broccoli slaw)
1/2 cup carrot, julienned or grated
a handful string beans, steamed and cut into 1 inch pieces
2 small tomato, cut into wedges
a handful peanuts, chopped
cilantro

Dressing
2 tablespoons fish sauce
2 tablespoons lemon juice
2 tablespoons lime juice
1 teaspoon sugar
1 clove garlic, grated
a generous pinch of red pepper flakes

Combine all the ingredients for the dressing
add the veggies
toss well to combine
let sit for about 15-20 minutes, tossing occasionally

Serve garnished with a few cilantro leaves and the chopped peanuts

October 10, 2015 at 7:03 pm 1 comment

Garlic and Pepper Pork – A small batch

garlic pepper

aka Moo Tod Kra-tiem Prik-tai

1/2 pound pork loin, cut into 1/4 inch thick slice (approximately 3 pork chops)
2 cloves garlic, grated
1/2 teaspoon ground pepper
2 teaspoons soy sauce
good pinch of salt
2 teaspoons oyster sauce
1 teaspoon sugar
oil for sauteing
3 green onions, sliced

Combine pork, garlic, pepper, soy sauce, salt, oyster sauce, and sugar in a bowl and mix thoroughly

Allow to marinate for at least 1 hour in the fridge

Heat oil a frying pan over high heat
place the marinated pork in the pan
stir fry until well brown
add green onions, combine and heat through

Entire recipe = 5 carbs

June 13, 2015 at 1:44 pm 2 comments

Basic Thai-Style Salad Dressing

thai salad

1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon vinegar
2 cloves garlic, grated
2 tablespoons oil
1 teaspoon sugar
squirt of hot sauce

Combine and serve with any sliced or grated vegetables, sprinkled with cilantro and basil leaves, and topped with the chopped nuts.

April 14, 2013 at 2:22 pm 1 comment

Thai-Fried Rice – A small batch

thai fried rice

The thing that makes Thai-Fried rice different from its Chinese cousin is the use of fish sauce instead of soy sauce. It’s another one of those free-form Asian dishes, if it’s leftover, use it. I had ground pork and cabbage leftover from making pot stickers, so here I am.

1 cup rice, cooked and refrigerated
1/2 cup pork, slice or ground (optional)
1/2 cup cabbage, sliced
1/2 cup any vegetable, chopped
1 tablespoon fresh ginger, grated
1 clove garlic, grated
2 scallions, chopped (or onions)
1 tablespoon fish sauce
1/2 teaspoon sugar
red pepper flakes to taste (or a squirt of chili sauce)
salt and pepper
oil for sautéing

heat the oil and cook pork
add garlic and ginger, cook until fragrant
add veggies, toss
add rice, toss
add sugar, fish sauce, and hot sauce
season to taste

December 18, 2012 at 4:45 pm Leave a comment

Chicken Pilaf – A smaller batch

Inspired by a recipe shown on Sara Moulton’s show

1 boneless chicken breast, sliced into bite-sized pieces
1 1/2 cups white rice
2 cups chicken or vegetable stock
1  15ounce can coconut milk
1 tablespoon canola oil
1/2 teaspoon ground cumin
1/2-inch piece cinnamon stick
3 whole cloves
1 onion, chopped
1 tablespoon ginger root, minced
1 clove garlic, minced
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 bay leaf

Sprinkle the chicken with salt and let stand in the refrigerator for 20 – 30 minutes

Rinse the rice a few times in a large bowl, filled with cold water from the tap, until the water runs clear

Then cover the rice with lukewarm water and let soak for 20 minutes
drain the rice in a sieve

Heat the stock and coconut milk in a small pot over moderately high heat until boiling

Heat the oil in another large pot over moderate heat until hot
add cumin, cinnamon, and cloves
cook for about 1 minute, or until the spices are fragrant
add onion and cook until softened (don’t let it color)
add ginger, garlic, coriander, turmeric, bay leaf, and drained rice
stir well to coat the rice with the oil and spices
add chicken and cook on high heat for 3 minutes
add the hot stock/coconut milk mixture and bring back up to a boil
season with salt

Cook covered over moderate heat until all the water is absorbed and the chicken cooked about 15 minutes

Turn off heat and let rest for 30 minutes
fluff with a fork and serve

November 26, 2011 at 9:36 am Leave a comment

Chicken Satay

1 chicken breast, sliced thin
bamboo skewers

Marinade
1 clove garlic, grated
1 teaspoon ginger, grated
sprinkling ground coriander
sprinkling ground cumin
sprinkling turmeric
sprinkling chili powder
1 teaspoon brown sugar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
squeeze of lemon or lime juice

Put chicken and all listed ingredients into a zip top bag and marinate refrigerated at least 2 hours or over night

Skewer marinated chicken and barbeque until golden brown, approximately 2-3 minutes on each side

Can also be made with pork

Serve with peanut dipping sauce

Peanut Sauce
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon lemon juice
1 teaspoon toasted sesame oil
1 teaspoon brown sugar
1 teaspoon fresh grated ginger
1 clove garlic
a squirt of Rooster Sauce for some spice
water

Add all the listed ingredients to a food processor
process until smooth, and add water as needed for sauce to become smooth

May 30, 2011 at 9:03 pm Leave a comment

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