Sample’from’Thailand:)The)Cookbook)

SamplefromThailand:TheCookbook

ประเทศไทยThaila ndThe Cookbook

16 Introduction294 Grilled, Boiled, & Fried36 Pastes & Sauces90 Snacks & Drinks384 Stir-Fries444 Rice & Noodles152 Salads194 Soups508 Desserts564 Guest Chefs234 Curries586 Glossary of Ingredients596 Index

ถุงทองPork and PrawnGolden ParcelsOrigin CentralPreparation time 10 minutes, plus chilling timeCooking time 25 minutesMakes 30 parcels1 scallion (spring onion) or baby leek, about 8–12inches/20–30 cm long5 oz/150 g shrimp (prawns), peeled, deveined,and ground (minced)3½ oz/100 g ground (minced) pork1 tablespoon Saam-gler (see page 50)3 tablespoons soy sauce2 teaspoons granulated sugar2 oz/50 g water chestnuts, diced30 spring roll wrapper sheets, about 5 inches/13 cmin diameter4 cups (12/ 3 pints/950 ml) vegetable oil, fordeep-fryingSweet Chili Dipping Sauce (see page 22), to servePork and Prawn Golden Parcels p4Snacks & DrinksCut the scallion (spring onion) or baby leeklengthwise into ¼-inch/5–7-mm wide strips.Create as many strips as there are spring rollwrapper sheets. Put the strips into a heatproofbowl of boiling water for 30 seconds, thentransfer to a bowl of cold water to cool. Drainand pat dry with paper towels, then set aside.To make the filling, put the shrimp (prawns),pork, Saam-gler, soy sauce, sugar, and waterchestnuts into a large bowl, and mix well.Cover with plastic wrap (clingfilm) and chill inthe refrigerator for at least 10 minutes beforewrapping.Lay a spring roll wrapper out on a worksurface. Put 1 teaspoon of the filling in thecenter of the wrapper. Lift the edges of thewrapper up to create a parcel and secure witha strip of scallion (spring onion) or leek. Repeatuntil all the filling is used.Heat the oil for deep-frying in a wok or deepfryer to 350 F/180 C or until a cube of breadbrowns in 30 seconds. Deep-fry the parcels inbatches until golden brown. Remove from thewok with a slotted spoon and drain on papertowels. Serve with Sweet Chili Dipping Sauce.Photo p55 Snacks & Drinks

ยำ เน อื ้Green Papaya SaladSpicy Beef SaladOrigin North EastPreparation time 10 minutesCooking time 5 minutesServes 1–2Origin CentralPreparation time 20 minutesCooking time 10 minutesServes 43 bird’s eye chiles5 cloves garlic3/ 4 oz/20 g green beans, cut into 11/ 4 –11/ 2 -inch/3–4-cm lengths2 tomatoes, cut into small pieces1 tablespoon palm or soft brown sugar1 tablespoon roasted peanuts1 tablespoon dried shrimp1 tablespoon lime juice2 limes, cut into wedges1 tablespoon fish sauce4 oz/120 g green papaya, shreddedGrilled Chicken (see page 270), to serve1 oz/300 g thin beef sirloin or rump steak2 teaspoons soy sauce3 tablespoons fish sauce3 tablespoons lime juice1 tablespoon granulated sugar5 red bird eye chiles, chopped11 oz/300 g cucumber, halved lengthwise and slicedinto 1-inch/1/ 2 -cm thick pieces2 tomatoes, quartered3 shallots, sliced1 handful of sawtooth cilantro (coriander),roughly choppedPound the chiles and garlic together in a mortarwith a pestle, then add the beans and lightlycrush them. Add the tomatoes, sugar, peanuts,dried shrimp, lime juice, lime wedges, and fishsauce to the mortar and gently mix togetheruntil the sugar has dissolved. Add the papayaand mix well. Serve either on its own or withGrilled Chicken.Photo p7Green Papaya Salad p6ส ม้ ตำ ไทยBefore you begin cooking, check that yourcharcoal is glowing white hot, or your gasgrill (barbecue) is preheated to 400 F/200 C.Alternatively, use a conventional indoor broiler(grill) and preheat to medium.Put the beef in a shallow dish, add the soysauce, and let marinate for 10 minutes.Grill the beef on the charcoal grill or broilerfor 4–5 minutes on each side or according tohow rare you like your beef. Remove, slice intostrips, and set aside.For the salad dressing, stir the fish sauce, limejuice, sugar, and chiles together in a small bowluntil the sugar has dissolved. Set aside.Put the beef, cucumber, tomatoes, shallot, andcilantro (coriander) in a large serving bowl andpour over the salad dressing. Mix lightly, thenserve.7 Salads

แกงเข ยี วหวานไก่Beef Massaman CurryChicken Green CurryOrigin SouthPreparation time 25 minutesCooking time 2 hours 20 minutesServes 4Origin CentralPreparation time 15 minutesCooking time 15 minutesServes 43 cups (25 fl oz/750 ml) coconut milk1 lb 2 oz/500 g brisket or chuck beef cut into 1-inch/2.5-cm pieces2 tablespoons vegetable oil5 oz/150 g Massaman Curry Paste (see page 22)10 onions, quartered31/ 2 oz/100 g unsalted peanuts, roasted3 bay leaves2 tablespoons fish sauce7 tablespoons light brown sugar11/ 2 teaspoons tamarind puree1 small cinnamon stick5 cardamom pods14 oz/400 g potatoes, peeled, and cut into 11/ 2 -inch/4-cm pieces31/ 2 oz/100 g sweet potatoes, peeled, and cut into11/ 2 -inch/4-cm piecessteamed rice, to serve3 tablespoons vegetable oil2 tablespoons Green Curry Paste (see page 32)14 oz/400 g boneless chicken thighs, cut into 1-inch/2.5-cm cubes12/ 3 cups (14 fl oz/400 ml) coconut milk1 tablespoon fish sauce1 tablespoon palm or soft brown sugar31/ 2 oz/100 g pea eggplants (aubergines), stemsdiscarded31/ 2 oz/100 g round eggplants (aubergines), cut intoquarters10 sweet basil leaves, plus extra to garnish1 red spur chile, sliced diagonally, plus extra to garnishsteamed jasmine rice, to serveBring half the coconut milk and scant 1/ 2 cup(3 fl oz/100 ml) water to a boil in a heavy bottompan over medium–high heat. Add the beef andreturn to a boil. Reduce the heat, cover, andsimmer for 50–60 minutes.Heat the oil in a wok over medium heat. Addthe curry paste and stir for 2 minutes or untilsizzling and fragrant. Gradually add 1/ 2 cup (5 floz/150 ml) coconut milk and stir for 2 minutes.Remove from the heat and set aside.When the beef has finished simmering, addthe curry paste mixture, the onions, roastedpeanuts, bay leaves, fish sauce, sugar,tamarind, cinnamon, cardamom pods and theremaining coconut milk. Reduce the heat tomedium–low and cook for 40 minutes. Add thepotatoes and sweet potatoes, reduce the heatto low, and partly cover. Simmer for another30–40 minutes or until the beef is tender.Serve with steamed rice.Beef Massaman Curry p8ม ั สม ั น่ เน อื ้Heat the oil in a wok over low–medium heat,add the curry paste and fry for 2–3 minutesor until sizzling and fragrant. Add the chickenand fry for 1–2 minutes. Pour in half the coconutmilk and stir until thoroughly combined.Increase the heat to medium and let boil for2–3 minutes. Add the remaining coconut milk,fish sauce, and sugar and stir. Add the pea andround eggplants (aubergines) and stir. Coverthe wok and let boil for about 4–5 minutesuntil the eggplants are cooked. Add the chileand basil leaves and stir for 30 seconds, thenremove from the heat. Transfer to a servingbowl and garnish with basil leaves and chiles.Serve with steamed jasmine rice.Photo p99 Curries

Noodles with Chili and Chicken p11ก๋วยเต ีย๋ วข า้ วก ั บพร กิ และไก ่้ผ ั ดหม ี ่Noodles with Chiliand ChickenPrawn Noodles inCoconut MilkOrigin CentralPreparation time 15 minutesCooking time 25–30 minutesServes 4Origin SouthPreparation time 10 minutes, plus soaking timeCooking time 10–15 minutesServes 2generous 2 cups (18 fl oz/500 ml) coconut milk1/ 4 teaspoon salt2 skinless, boneless chicken breasts, cut in halflengthwise21/ 4 lb/1 kg fresh rice noodles or 14 oz/400 g driedrice vermicelli1 cup (350 oz/12 oz) Chili Jam (see page 28)5 oz/150 g dried rice noodles3–4 small shallots, finely chopped15 dried red bird’s eye chiles, seeded1/ 2 teaspoon shrimp paste1 cup (9 fl oz/250 ml) coconut milk1 tablespoon palm or soft brown sugar11/ 2 teaspoons tamarind puree1/ 4 teaspoon salt10 uncooked shrimp (prawns), peeled and deveinedsalt and pepperraw or steamed vegetables, such as cucumber, beansprouts, and yard-long beans, to serveTo serve1 bunch of cilantro (coriander), half the stalks removed1 cucumber, cut into 1/ 4 -inch/7-mm thick slices1 head lettuce, leaves separatedBring the coconut milk to a boil in a large panover medium heat. Add the salt and chicken,reduce the heat to low–medium, and simmerfor 10 minutes. Remove from the heat and letcool in the pan for 10 minutes. Transfer thechicken to a cutting (chopping) board andshred with a fork. Return to the pan and setaside.Cook the noodles according to the packagedirections. If using dried vermicelli, half-fill aseparate pan with water and bring to a boil.Add the vermicelli and cook for 12–15 minutes.Drain and rinse under cold water, then leave inthe strainer (sieve) to drain completely. Usingyour hand or a fork, roll the vermicelli intosmall rolls and place on a plate.To serve, place a few rolls of noodles on aserving plate and top with 2–3 tablespoonsof jam, 3–4 tablespoons of the chicken andcoconut milk. Serve with cilantro (coriander),cucumber slices and lettuce leaves.Soak the rice noodles in a bowl of water forabout 10 minutes or until soft. Drain andset aside.Pound the shallot and chiles together in amortar with a pestle, then add the shrimppaste and pound until smooth and thoroughlycombined.Bring the coconut milk to a boil in a pan overmedium heat. Add the chili paste, stir, andlet boil for about 2 minutes. Add the sugar,tamarind puree, salt, and a pinch of blackpepper, and stir until thoroughly combinedand begining to boil. Add the shrimp (prawns)and cook for 1–2 minutes until the shrimp turnpink and are cooked. Add the noodles and stirfor 3–4 minutes until thoroughly combined andthe noodles are cooked, soft, and the saucehas dried out. If the sauce has dried out but thenoodles are not yet soft enough to serve add alittle water. Season to taste and serve with rawor steamed vegetables.Photo p1011 Rice & Noodles