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Grilled Garlic Chicken, Issahn Style
Ingredients: 3 tablespoons fresh cilantro, coarsely chopped 3 tablespoons garlic, coarsely chopped 1 teaspoon ground pepper 2 tablespoons soy sauce 1 tablespoon fish sauce 1 teaspoon salt 3 tablespoons water or more as needed to grind the paste Sweet Hot Garlic Sauce, for dipping
1. Ina small food processor or blender, combine cilantro, garlic, pepper soy sauce, fish sauce, salt, and water. Grind to a fine, fairly smooth paste. Add another tablespoon or two of water if needed to help grind evenly. You can also mince the garlic and cilantro finely, mash them with the salt on your cutting board, and scrape the mixture into a bowl to mix with the pepper, fish sauce, and soy sauce.
2. Transfer the paste to a large, deep mixing bowl and add the chicken pieces, turning to coat everything well. Cover and refrigerate at an hour or even overnight, turning occasionally to coat evenly with the marinade.
3. Prepare a very hot fire in a charcoal grill , heat a gas grill or oven to 450 degrees F. When hot, place the chicken on the lightly oiled rack, or in a roasting pan in the oven, and cook, turning occasionally t brown and cook pieces evenly, until chicken is cooked through. Serve hot, warm, or at room temperature, with small bowl of Sweet-Hot Garlic Sauce. Serves 4 to 6.
Chicken with Cashews & Chilies
Ingredients: 3 tablespoons vegetable oil 2 large dried red chilies, cut into 4 pieces, or 6 to 8 small dried red chilies 3/4 lb. boneless chicken thighs or breasts, cut into bite-sized chunks 1 medium onion, cut lengthwise into thick wedges (1 cup) 2 tablespoons fish sauce 2 tablespoons water 2 teaspoons soy sauce 1/2 teaspoon sugar 1/2 cup dry roasted, salted cashews
1. Set a serving platter by the stove and have a slotted spoon or spatula and a saucer handy for removing the chilies before they burn. Heat the oil for about 1 minute in a deep, heavy skillet over medium heat, and then add the chilies. Toss and cook for about 1 minute, letting them darken a bit, but taking care no to let them blacken and burn. Scoop out the chilies and set aside.
2. Increase the heat to medium-high and add the chicken. Cook until it changes color, 1 to 2 minutes. Add the onion and stir-fry about 2 minutes more, until the onion softens and becomes shiny and the chicken is cooked through. Add the fish sauce, water, soy sauce, sugar and toss well. Add the cashews and the reserved chilies, then cook 1 more minute, tossing once or twice. Transfer to a serving platter and serve hot or warm. Serves 4.
Easy Omelet with Sriracha Sauce
Ingredients: 4 eggs 1 tablespoon fish sauce 1 tablespoon water 2 tablespoons vegetable oil Sriracha sauce, Tobasco sauce, or other hot sauce
1. Combine the eggs, fish sauce, and water in a medium bowl and use a fork to whisk to blend them well. Heat the oil in a medium skillet or wok over medium-high heat until a bit of the egg mixture sizzles and blooms at once.
2. Pour the eggs and as soon as they begin to set, pull the puffy edges gently towards the center, letting the uncooked eggs in the center flow out to the edges and cook. When the edges are golden and the surface is almost set, gently flip the omelet to the other side for 1 minute. Don't worry if it breaks; it will still be delicious.
3. Scoop the omelet out onto a serving plate, and serve at once with small saucers of Sriracha sauce. Serves 4 to 6.
Son-in-Law Eggs with Crispy Shallots
Tamarind Sauce Ingredients: 3/4 cup tamarind liquid or Indian-style tamarind chutney or fresh lime juice 1/4 cup palm sugar or brown sugar 1/2 cup fish sauce 1/2 cup water
Eggs & Crispy Shallots Ingredients: Vegetable oil, for frying 6 eggs, hard-boiled, shelled, and patted dry 1/4 cup shallots, thinly sliced 2 teaspoons red chili flakes, coarsely chopped Chopped fresh cilantro leaves
1. To prepare the sauce, combine the tamarind liquid, palm sugar, fish sauce, water in a medium saucepan and bring to a gentle boil over medium heat. Lower heat to maintain a lively simmer and cook 4 to 5 minutes to make a smooth, delicate syrup, stirring once or twice, and then transfer to a small bowl to col.
2. To fry the eggs and crispy shallots, line a tray or two plates with paper towels, and set a slotted spoon or a pair of spatulas by the stove. Heat about 3 inches of vegetable oil in a medium skillet or wok over medium heat to frying temperature, 350 to 375 degrees F. When a bit of shallot sizzle at once, carefully lower 3 of the eggs into the oil and fry, turning to cook them evenly, until golden brown and crisp all over, 5 to 7 minutes. Remove and drain on paper towels, and repeat with the remaining 3 eggs. Scatter the shallots into the skillet and fry 1 to 2 minutes, until handsomely browned, but not burned. Remove and drain on paper towels.
3. To serve, halve the eggs lengthwise and arrange on a serving platter. Pour the tamarind sauce over eggs, sprinkle them with the crispy shallots, chili flakes, and cilantro. Serve warm or at room temperature. Serves 4 to 6. |
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