Gordon Rock - Easy Thai Recipe Book: 41 Time Saving Recipes You Can Make in Your Kitchen
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Weve collected 41 of the best, tastiest recipes for you to try in your own kitchen.
Who says you have to go to Thailand, or even to a Thai restaurant to have a delicious meal?
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Easy Thai Recipe Book
41 Time Saving Recipes You Can Make in Your Kitchen
BY
Gordon Rock
Copyright 2018 Gordon Rock
Kindle Edition
License Notes
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
Table of Contents
Introduction
I wrote this book because I want to enjoy the dazzling flavors of Thai food even on a weeknight, to be able to cook Thai dishes as easily and happily and quickly as I make other favorite dishes for our table. To accomplish this, I focused on the enormous repertoire of Thai dishes that are intrinsically easy, the everyday food that Thai people cook at home.
I also worked out recipes for great street food and classic restaurant dishes that are manageable in a home kitchen: most people in Thailand do not cook them, since they can stroll down to the night market for a bowl of noodles, a single serving of chicken with basil over rice, or a tall frosty glass of Thai iced tea. I also included a few dishes that would take too much time and effort in their pure form, for which I found reasonable shortcuts to a simpler but still wonderful version.
The result is this handbook to Thai cooking, filled with dishes that can become part of your everyday kitchen repertoire. Thai cuisine is just what the doctor ordered. These foods are rich in carotinoids, flavonoids, and antioxidative vitamins, all known to reduce cancer. In fact, the Thai have the lowest incidence of digestive tract cancer of all people.
Enjoy our Recipes!
Basic Recipes
These recipes and techniques are fundamental to many of the dishes included in this book. Some of the seasonings are available commercially, but they are far superior when made fresh.
Thai Chili Paste (Nam Prik Pao)
You can purchase ready-made Thai chili paste, but making it yourself results in a much better product. The sauce should taste sweet, sour, and salty. This chili paste will keep for months in the refrigerator in a tightly sealed container.
Makes About 1 Cup (225 G)
Ingredients:
- 1 cup (250 ml) vegetable oil for deep-frying
- 15 shallots, peeled and sliced
- 10 garlic cloves, peeled and sliced
- 1/4 cup (120 g) dried shrimp
- 7 dried finger or Thai chilies, seeded
- Five 1/8-in (3 mm) thick slices galangal
- 5 tablespoons palm sugar
- 3 tablespoons thick Tamarind Juice
- 1 tablespoon fish sauce
- 1 teaspoon salt
Method:
1. Heat the oil in a large wok over medium-high heat. Deep-fry the shallots, garlic cloves, dried shrimp, chilies, and galangal one by one.
2. Place the deep-fried ingredients in a blender. Some of the oil used for frying may be added to facilitate the blending.
3. Once it is pured, place the mixture in a saucepan and bring to a boil. Add the palm sugar, tamarind juice, fish sauce, and salt, and reduce the heat to low. Cook, stirring regularly until the mixture thickens, about 5 minutes.
4. The mixture will have a jam-like consistency; in fact, some people call this sauce chili jam.
Sweet and Hot Sauce (Nam Jim)
This dip is great with stuffed chicken wings, barbecued chicken, and other Thai dishes that call for a sweet and hot sauce. Look for the fresh chili paste, also called sambal oelek, and Thai plum sauce, or nam buoi, in Asian markets or from online Asian grocers.
Makes 2 Cups (500 Ml)
Ingredients:
- 1 cup (200 g) granulated sugar
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) vinegar
- 1/4 cup (60 ml) Thai plum sauce
- 1 teaspoon ground fresh chili paste
- 3 garlic cloves, finely chopped
Method:
1. Combine the sugar, water, and vinegar in a small saucepan. Bring the mixture to a boil over high heat.
2. Reduce the heat to low, and cook until the mixture starts to thicken, about 40 minutes.
3. Add the plum sauce, chili paste, and garlic. Stir a few times, and remove from the heat to cool.
Crispy Shallots or Garlic (Hom Lek/Kratiam Jiao)
Thai-style fried shallots or fried garlic, imported from Thailand or Vietnam, are now available in Asian grocery stores. You can use the ready-made product, but the homemade version adds more flavor to your dishes. The shallots or garlic can be prepared in a microwave or fried in oil and drained on paper towels. Since microwaves vary in wattage, and shallots and garlic burn easily, monitor your cooking time carefully. Even after they are removed from the microwave, they will continue to cook.
Makes About 1/2 Cup (125 Ml)
Ingredients:
- 1/2 cup (100 g) peeled and thinly sliced shallots or garlic cloves
- Vegetable oil to cover
Method:
1. Place sliced shallots or garlic cloves in a microwave-safe dish, such as a ramekin. Add oil to barely cover. Microwave on high for 1 minute and stir. Microwave for 1 minute more and stir again. When the shallots or garlic turn light brown, theyre done.
2. Remove shallots or garlic from oil. Save the oil for stir-frying.
3. Alternatively, heat a tablespoon of oil in a wok or skillet and stir-fry the shallots or garlic, stirring constantly, until they turn light brown. Remove from the oil and allow to cool. Stored in an airtight container in your pantry, fried shallots or garlic will stay crisp for several days.
Steamed Jasmine Rice
This is a very old-fashioned way of cooking long-grain rice, but it works every time.
Makes 6 Cups (1.2 Kg) Cooked Rice
Ingredients:
- 3 cups (600 g) jasmine rice
- Water to cover the rice
Method:
1. Rinse the rice until the water runs clear. Drain and place in a saucepan or electric rice cooker. Add just enough water to cover about 1 inch above the rice.
2. Another way of measuring the amount of water is to touch the surface of the rice in the pot with the index finger, then add just enough water to reach the first knuckle.
3. Bring the rice and water to a boil over medium heat. Reduce the heat to medium-low and cook uncovered for about 15 minutes.
4. When almost all the liquid has been absorbed, reduce the heat to low, cover, and cook for 10 minutes more. Remove from heat and stir with a wooden spoon or with chop-sticks before serving.
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