Thai Recipes

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DEFINITIONS:
kha - galangal root is a a member of the ginger family
gai - chicken
nam pla (fish sauce) - used by Thais instead of soya sauce. Made from anchovies, salt and water.
nam prik pao - a flavouring paste made from dried chilis, soya bean oil, sugar, fish sauce, garlic, shallots, dried shrimp, tamarind and salt mixture
pak chee - the Thai word for cilantro
kai - egg
shallots - a small mild, red onion
tamarind - a pulp from the tamarind tree seed pods sold in blocks like dates.

SOURCES:
Galangal root, lemon grass, Thai fish sauce, lime leaves, coconut milk and Thai chilli paste can be purchased locally at Cheng Kwong Grocery on Eighth Street in North Kamloops.

LAAB GAI
(Spicy Chicken Salad)

250 g (1/2 lb) minced chicken
15 ml (1 tblsp) fish sauce
15 ml (1 tblsp) finely chopped lemon grass
22.5 ml (1.5 tblsp) lime juice
1 finely sliced onion
15 ml (1 tblsp) chopped sping onions
60 ml (4 tblsp) mint leaves, chopped
15 ml (a tblsp) fresh coriander (cilantro) leaves
30 ml (2 tblsp) uncooked rice toadted and finely ground
5 ml (1 tsp) hot chili powder (optional)
Cook chicken in fry pan with fish sauce and lemon grass. Add water to keep moist. Remove from heat and add lime juice, onions, coriander and mint leaves. Toss gently. Sprinkle in toastedrice and toss again. Serve on a bed of lettuce.

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TOM KHA GAI
A thai soup with chicken cooked in coconut milk and flavoured with galangal root, lime juice and lemon grass.

1/2 cup sliced chicken (gai) breast
1 cup     coconut milk
2 slices dried galangal (kha) root
1 stem   lemon grass cut and bruised
1 tbsp    Thai fish sauce (nam pla)
1 tbsp    lime juice
1/2 tbsp Thai chili paste with soya oil (nam prik pao)
2              lime leaves
5             sliced mushrooms
Cook chicken in coconut milk. Add sliced galangal and lemon grass and cook until chicken is tender. Pour into dish and season with Thai fish sauce and lime juice. Garnish with cilantro (pak chee) and chopped green onions.

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KAI LEUK KOEY
(Son-in-Law Eggs)
Always served at weddings, this recipe is a lot of fun. Consisting of hard boiled eggs deep fried and garnished with a tamarind sauce.

6 - hard boiled eggs shelled
6 - garlic cloves chopped
6 - shallots chopped

Crisp deep fry the garlic and set aside. Do the same with the shallots. Then fry the hard boiled eggs (oil at 350-375 F) until golden brown (caution: pat eggs dry before slipping into the hot oil).

Soak and press a walnut-sized piece of tamarind pulp in warm water. Drain off the water. Bring to boil, 1/3 cup of the tamarind water, 1/4 cup of brown sugar, and 3 tablespoons of Thai fish sauce. Set aside.

Cut the hard boiled eggs in half. arrange on plate, sprinkle with the fried garlic and shallots, add a few crushed dried chili peppers to taste, and then pour the warmed tamarind sauce over the top at serving time.

Eaten with steamed rice.

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KHAO NIOW
(Sticky Rice)
Sticky, glutinous or sweet rice is the daily fare of the Lao people and Thais living in the Northeastern region of the country. It is a chewy, short grained rice you eat with your fingers. It is usually dipped in a sauce, but the nut-like flavour tastes just as good without a sauce.

Soak the sticky rice in cold water for a minimum of three hours. Drain and cook in a steamer for from 30 to 45 minutes. Turn out into a tray and spread out using a wet, wooden spoon so as to release steam and moisture. When cool to touch, place in a *rice basket or on a serving plate. Serve hot, warm or at room temperature.

You serve each person a heap of the rice, and they use their fingers to create golf ball size portions which can be dipped into (say) soy sauce or into whatever else is being served on the plate.

*Sticky rice baskets can be purchased in oriental stores that feature Thai foods.

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PANANG NUEA
(Panang Curry Beef Meatballs)

500 g (1 lb) lean minced beef
60 g (2 oz) plain flour
*2 tbsp red curry paste
1 1/2 cups coconut milk
1 1/2 tbsp fish sauce
1 tbsp crunchy peanut butter
1 tbsp sugar
2 tbsp chopped fresh basil or mint leaves to garnish

Shape meatballs (2.5 cm (1 in) diameter). Roll in flour, and fry in oil. Remove and place on absorbent paper. In remaining oil, stir fry red curry paste over low heat. Stir in coconut milk. Add fish sauce, peanut butter and sugar. Add more fish sauce and sugar to suit your taste. Return meatballs to sauce and simmer for about 5 minutes. Garnish with basil or mint leaves. Serve with rice.

*available at oriental and some larger food stores

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GAENG MUSAMUN
(Moslem Curry from South Thailand)

1/2 lb beef (or chicken)
2 tbsp oil
1 tsp *Musamun curry paste
1 - potato cut in 1 inch cubes
1 onion quartered
1 cup coconut milk
1-2 tbsp Thai fish sauce
1 tsp brown sugar
1-3 red chili peppers
1/2 cup roasted peanuts

Cut beef into 1 inch cubes. Heat oil and curry paste until curry bubbles. Add beef, potato, onion, coconut milk, fish sauce, brown sugar and chili. Stir well and cook for ten minutes. Reduce heat and simmer for 30 minutes. Sprinkle with peanuts, and serve with steamed rice.

If chicken is used instead of beef, then you may use precooked potatoes, and reduce simmering time. Lamb may also be substituted for beef.

*Musamun curry paste is available in oriental grocers.

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