Real Food Thailand
Thursday, July 18, 2013
Yum Makeua Yao
This is a simple but elegant grilled eggplant Thai salad. This is another of those wonderful dishes that should be on all Thai restaurants' menus. Powdered dried shrimps are used in this version but grilled prawns will work beautifully with the smokey and silky eggplants as well.
Thai salads are generally served as part of a Thai meal with plenty of steamed rice, rather different from the western notion of what a salad is. There you have it, 5 simple and delicious Thai salads that require very little or no cooking at all.
Monday, July 15, 2013
Khanom Krok
Khanom krok is a coconut dessert that’s been described in many ways – as a coconut custard, pudding, pancake, hotcake, cupcake, and so on. Basically, khanom krok are little half moon shaped cups made of a thin, crispy outer layer with a super soft inner coconut layer.
Khanom krok is made with two separate batters, a thinner one that forms the crispy outer shell and a thicker one that forms the inner coconut custard. In Thailand, it’s apparently common to use limestone paste to achieve the desired level of crispiness in the outer layer. I started with this, trying to be as authentic as possible, but just couldn’t get it to taste right. Then I tried baking soda and finally ended up using club soda, which worked like a charm.
The other secret to making these desserts has to do with the pan itself. It’s crucial that you start with a well-seasoned khanom krok pan and heat a drop of oil in each well before adding your batter. Once you add the outer batter to each well, you lift the pan off the stove and swirl it so that the batter coats the entire well as shown here. Then you add the inner batter to fill the well.
Khanom krok is made with two separate batters, a thinner one that forms the crispy outer shell and a thicker one that forms the inner coconut custard. In Thailand, it’s apparently common to use limestone paste to achieve the desired level of crispiness in the outer layer. I started with this, trying to be as authentic as possible, but just couldn’t get it to taste right. Then I tried baking soda and finally ended up using club soda, which worked like a charm.
The other secret to making these desserts has to do with the pan itself. It’s crucial that you start with a well-seasoned khanom krok pan and heat a drop of oil in each well before adding your batter. Once you add the outer batter to each well, you lift the pan off the stove and swirl it so that the batter coats the entire well as shown here. Then you add the inner batter to fill the well.
Friday, July 12, 2013
Panang Gai
This Thai Red Curry Recipe is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on your taste. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and some vegetables, and you have a healthy and hearty curry dish that will awaken your senses and boost your mood. Note that although this dish would traditionally have been simmered over a fire or stovetop, I've adapted it to be cooked in the oven, allowing you to get on with your day. Feel free to use the traditional method if you prefer. ENJOY!
Tom Yam Goong
This soup is one of the favorites of the thais and certainly one of the most popular dishes. It is a hot and sour soup with shrimp, flavored with lemon grass, galanga, kaffir lime leaves to, coriander, mushrooms and rather "hot" with crushed chillies. Quick and easy to make, this soup will spice up your plate!
Tom Kah Gai
This is a thai soup made with coconut milk, galangal, lemon grass, chili, lime, kaffir leaves and chicken. It is an explosion of multiple flavors. It may be a little difficult for some to find all the ingredients, but I know from experience that in most "exotic" stores, it is not impossible to find the basics of this wonderful soup! And saw the result, much higher and much less expensive than in Thai restaurants, I advise everyone to try this recipe real magic potion!
Massaman Curry
The curry "massaman" is a Thai curry originally from India. The result is a very mild curry, which is aimed at those who want a sweet but spicy dish. We can do with the meat that you want, beef, pork, duck or as this case, chicken. The massaman curry is also made of potatoes and peanuts. The difference is obvious between a house and a curry paste all ready and just as we are given to do is amply rewarded.
Pad Thai
Impossible to cross the Thailand without trying the national dish: Pad Thai. This dish of fried noodles with a slightly sticky consistency, often cooked with shrimp, served sprinkled with peanuts. Prepared before your eyes in ambulatory or revisited in great restaurants trailers, pad thai is eaten away from home, first of all because it requires a lot of ingredients but also because it is cheap. We started to discover this dish so popular. Here is a recipe to easily fix at home after a long detour by an Asian supermarket.
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