Little Thai Cookbook

MCIA

Description

Thai cuisine - one of the most exotic cuisines in Asia is a perfect and harmonious blend between spicy, hot and bland ingredients with unforgettable flavourful results! Bring with you the alluring flavours of Thailand with The Little Thai Cookbook. This collection of 45 recipes features some of the country's most popular dishes including spicy noodles with meat sauce, tangy papaya salad, piquant seafood soup and the refreshing mock pomegranate seeds in sweetened coconut milk. Clearly explained recipes ensure that home cooks will be able to produce authentic and delicious Thai food to share with friends and family. The Little Thai Cookbook combines all the delights and best of Thai cooking into one practical cookbook - this is one cookbook that everyone should get!

Sujets

• Tailandia
• Thailand
• Thaïlande

Informations

• Publié par: Marshall Cavendish International
• Date de parution: 20 mars 2014
• Nombre de lectures: 2
• EAN13: 9789814561785
• Langue: English
• Poids de l'ouvrage: 2 Mo

Extrait

The Little
Thai
Cookbook
The Little
Thai
Cookbook

First published 2004 as Feast of Flavours from the Thai Kitchen This new edition 2014
Copyright 2004 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: [phone] Fax: [phone] Email: [e-mail] Online bookstore: www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices: 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
The little Thai cookbook. - New edition. - Singapore : Marshall Cavendish Cuisine, 2014 pages cm
First published 2004 as Feast of flavours from the Thai kitchen. ISBN : 978-981-4516-52-5 (paperback) eISBN : 978 981 4561 78 5
1. Cooking, Thai. 2. Cookbooks. I. Feast of flavours from the Thai kitchen.
TX724.5.T5
641.59593 -- dc23 OCN870345688
Printed in Singapore by Craft Print International Ltd
Contents
Introduction 4
Rice Noodles 7
Meat Poultry 27
Fish Seafood 47
Soups Salads 67
Snacks Desserts 89
Glossary 106
Weights Measures 111
Introduction

Thai food is an intricate, philosophical cuisine. It is food that aims to create harmony through striking a balance among the five main flavours of sweet, salty, sour, bitter and spicy. It is a cuisine evolved from various cultural, historical and religious influences, and in recent years, given the popularisation of Thai culture and tourism, its techniques, ingredients and flavours have had an impact on modern Western and Eastern haute cuisine.
The basic tenets of Thai cooking are unique and distinctive. A soup or curry is almost always flavoured with fish sauce ( nam pla ), made up of fresh herbs, spices and dried prawn paste ( gapi ) . Lemongrass ( tak rai ) and kaffir lime leaves ( mak rut ), which are both extremely versatile ingredients, lend their zesty, uplifting flavours to many dishes. Of course, Thai food would not have gained its spicy reputation without the ubiquitous bird s eye chillies ( prik kee noo ) .
A typical Thai meal is never complete without rice, the main staple. True to the need for balance, a spicy curry will always be accompanied by a refreshing salad or a light, bland soup, to cleanse the palate and quell the heat. Meat is never served without an accompanying vegetable dish, and dessert ( khanom ) is always appreciated, as the Thais love their sweets, which may be as simple as seasonal fruit and glutinous rice topped with coconut milk, or more elaborate as tub tim grob (water chestnut cubes in sweetened coconut milk) and khanom tako (Thai pudding with coconut topping).
Just like its people, Thai cuisine is multi-faceted and diverse. In different parts of Thailand, one will find food that is influenced by the ethnic population, their beliefs and religion, as well as the availability of ingredients. For example, central Thailand sees an abundance of fresh produce, fish and seafood dishes, thanks to its fertile plains and the Chao Praya river that flows through it. Given its largely ethnic Chinese population, many of the dishes also have a strong Chinese influence, ranging from rice porridge and clear noodle soups to fragrant stir-fries. In southern Thailand, where a large ethnic Malay population resides, the food has influences of Malay cuisine, from rich and hearty curries, to hot and spicy dishes.
4
The north and north-east regions of Thailand feature a myriad of dishes that are distinctively different, due to influences from the neighbouring countries of Myanmar and Laos. In the north, where glutinous rice is the main crop cultivated, it is eaten as a staple during meals, in place of jasmine rice. Sour, salty and spicy flavours are dominant in the dishes here, such as in the example of som tum (green papaya salad). In north-east Thailand or Isan, grilled dishes tend to be the order of the day. Gai yang , a marinated grilled chicken, and laab , a type of sausage made with chopped meat or fish and roasted rice powder, are eaten with glutinous rice, som tum and clear soups that resemble tom yum.
The metropolitan capital of Bangkok showcases a dizzying variety of food, from street food vendors, to food courts and restaurants. Because many Thai culinary styles can be found here, Bangkok is probably the best place to experience Thai food as a whole.
In the same way, the recipes in this book provide an overview of the dishes typically enjoyed in Thailand. All of the ingredients used in the recipes are readily available in supermarkets and wet markets in Asia, and specialty Asian grocers outside of Asia. The headnotes provide some insight into the Thai food culture, as well as useful tips to support both the novice and seasoned home cook, and will help you recreate the authentic Thai food experience in the comfort of your own home.
5

Rice Noodles
Khao Kluk Gapi (Prawn Paste Fried Rice) 8
Khao Phad Moo (Fried Rice with Tomato Sauce) 11
Khao Phad Sapparod (Pineapple Rice) 12
Gai Phad Horapa (Fried Rice with Chicken and Basil) 15
Ba Mee Haeng Neua Sab (Noodles with Meat Sauce) 16
Mee Gati (Stir-fried Noodles with Coconut Sauce) 19
Guay Tiew Neua (Beef Noodle Soup) 20
Guay Tiew Phad Talay (Spicy Seafood Noodles) 23
Khanom Jeen Gaeng Keaw Wan Gai (Chicken Green Curry with Noodles) 24
Khao Kluk Gapi (Prawn Paste Fried Rice) Serves 4-6
The pungent, stinging aroma of prawn paste may not appeal to everyone, but used appropriately as a condiment and seasoning in cooking, every facet of its flavour- ranging from briny to salty and sweet-comes alive, lending depth and complexity to the dish it is cooked with. This homely and delicious dish is seasoned with the strong flavoured paste, and is a popular lunchtime favourite, especially among office workers who appreciate a quick and delicious meal.

375 g Thai fragrant rice, washed and drained
water, as needed
2 tablespoons prawn paste ( gapi )
2 tablespoons dried prawns, rinsed and drained
3 tablespoons cooking oil
2 cloves garlic, peeled and crushed
salt to taste
GARNISH
cooking oil, as needed
2 eggs, beaten
1 tablespoon crisp-fried shallots ( page 15 )
1 red chilli, seeds removed and cut into strips
1 lemon, cut into wedges

1. Place the rice and 2 cups (625 ml) water in a rice cooker and cook according to the manufacturer s directions. Alternatively, place the rice and water in a saucepan and bring to the boil. Lower the heat and cover the pan. Simmer for 10-15 minutes until the rice is done. Fluff the cooked rice and set aside to cool.
2. Prepare the garnish. Heat 1 tablespoon oil in a frying pan over medium heat. Add the beaten eggs and tilt the pan so the egg coats the base of the pan. Cook for about

1 minute until the egg is golden brown on the underside. Flip the egg over to brown the other side. Remove and leave to cool. When the egg is cool, roll it up and cut into thin strips. Set aside until needed.
3. In a clean pan, heat 2 tablespoons oil over medium heat. Add the shallots and move them around in the pan until the shallots are lightly browned. Remove from the pan and drain well on absorbent paper. Set aside until needed.
4. Mix the prawn paste with 2 tablespoons water. Add to the cooked rice and mix well.
5. Using a mortar and pestle or a blender, pound or process the dried prawns until fine. Set aside.
6. Heat the oil in a wok over medium heat. Add the garlic and stir-fry until lightly browned and fragrant. Add the rice and stir-fry for 5 minutes until the rice is heated through and dry. Season with salt to taste.
7. Sprinkle the ground dried prawns over the rice and mix well. Remove from heat.
8. Garnish the fried rice with the egg strips, crisp-fried shallots, chilli and lemon wedges. Serve hot.
8

Khao Phad Moo (Fried Rice with Tomato Sauce) Serves 4-6
This dish of fried rice with pork and tomato sauce makes a quick and easy one-dish meal, and it is child-friendly too! Leftover roast pork or chicken may also be substituted in place of the uncooked meat.

2 tablespoons cooking oil
3 cloves garlic, peeled and crushed
300 g pork or chicken, finely sliced
1 onion, peeled and diced
2 tablespoons fish sauce ( nam pla )
3 tablespoons tomato pur e
750 g cooked rice ( page 8 )
ground white pepper, to taste
GARNISH
1 cucumber, sliced
1 spring onion
a handful of coriander leaves, chopped
1 lemon, cut into wedges (optional)

1. Heat oil in a pan over medium heat. Add the garlic and stir-fry until lightly browned and