THE EVERYTHING® THAI COOKBOOK (18 page)

The most typical fresh chilies used in Thai cuisine include jalapeños, serranos, Thai bird, and Scotch bonnet. The jalapeño is the mildest of the bunch, adding more flavor than actual heat. Serranos are a bit more searing.

1 tablespoon lime juice

1 tablespoon fish sauce

1 tablespoon dark, sweet soy sauce

3 tablespoons chopped onion

1 teaspoon honey

1 teaspoon dried chili powder

1 green onion, trimmed and thinly sliced

1 teaspoon chopped cilantro

1½ pound sirloin steak

Salt and pepper to taste

1. Make the sauce by thoroughly combining the first 8 ingredients; set aside.
   
2. Season the steak with salt and pepper, then grill or broil it to your preferred doneness. Remove the steak from the grill, cover with foil, and let rest for 5 to 10 minutes.
   
3. Thinly slice the steak, cutting across the grain.
   
4. Arrange the pieces on a serving platter or on 1 or 2 dinner plates. Spoon the sauce over the top. Serve with rice and a side vegetable.
   

Adjusting Flavors

Don't be afraid to adjust the amount of curry paste you put in a recipe. If you want the end product to be a bit more flavorful, add a bit more; if you are looking for a more delicate taste, reduce the amount a bit

8 cups low-salt beef broth

2 stalks lemongrass

5 cloves garlic

1 (3-inch) piece ginger, cut in half

1 onion, cut in half

1 cinnamon stick

2 dried red chili peppers

1 (2-inch) piece of ginger, minced

1 small package of rice noodles

1 pound green vegetables

2 tablespoons (or to taste) soy sauce

6 (6-ounce) strip steaks

Salt and pepper to taste

6 scallions, minced

1. Place the beef broth, lemongrass, and garlic in a large pot; bring to a boil.
   
2. In the meantime, place the ginger and onion halves, cut-side down, in a dry skillet over high heat and cook until black. Add the onion and ginger to the broth mixture.
   
3. Place the cinnamon and dried chili peppers in the dry skillet and toast over medium heat for 1 minute; add to the broth mixture.
   
4. Reduce the heat and simmer the broth for 1 to 2 hours. Cool, strain, and refrigerate overnight.
   
5. Before you are ready to eat, remove the broth from the refrigerator and skim off any fat that may have accumulated. Bring the broth to a simmer and add the minced ginger.
   
6. Soak the rice noodles in hot water for 10 to 20 minutes or until soft; drain.
   
7. Blanch the vegetables for about a minute. Using a slotted spoon, remove them from the boiling water and shock them in cold water.
   
8. Season the broth to taste with the soy sauce. Season the steaks with salt and pepper and grill or broil to your liking.
   
9. To serve, slice the steaks into thin strips (cutting across the grain) and place them in 6 large bowls. Add a portion of noodles and vegetables to the bowls and ladle the broth over the top.
   

¾ pound sirloin, trimmed of all fat, rinsed and patted dry

½ pound dried rice noodles

¼ cup soy sauce

2 tablespoons fish sauce

2 tablespoons dark brown sugar

Freshly ground black pepper

5 tablespoons vegetable oil, divided

2 tablespoons minced garlic

1 pound greens (such as spinach or bok choy), cleaned and cut into ½-inch strips

2 eggs, beaten

Crushed dried red pepper flakes to taste

Rice vinegar to taste

1. Slice the meat into 2-inch-long, ½–inch-wide strips.
   
2. Cover the noodles with warm water for 5 minutes, then drain.
   
3. In a small bowl, combine the soy sauce, fish sauce, brown sugar, and black pepper; set aside.
   
4. Heat a wok or heavy skillet over high heat. Add approximately 2 tablespoons of the vegetable oil. When the oil is hot, but not smoking, add the garlic. After stirring for 5 seconds, add the greens and stir-fry for approximately 2 minutes; set aside.
   
5. Add 2 more tablespoons of oil to the wok. Add the beef and stir-fry until browned on all sides, about 2 minutes; set aside.
   
6. Heat 1 tablespoon of oil in the wok and add the noodles. Toss until warmed through, approximately 2 minutes; set aside.
   
7. Heat the oil remaining in the wok. Add the eggs and cook, without stirring until they are set, about 30 seconds. Break up the eggs slightly and stir in the reserved noodles, beef, and greens, and the red pepper flakes. Stir the reserved soy mixture, then add it to the wok. Toss to coat and heat through. Serve immediately with rice vinegar to sprinkle over the top.
   

7–14 (to taste) serrano chilies, seeded and coarsely chopped

¼ cup chopped garlic

¼ cup chopped yellow or white onion

¼ cup vegetable oil

1 pound flank steak, sliced across the grain into thin strips

3 tablespoons fish sauce

1 tablespoon sugar

½–¾ cup water

½ cup chopped mint leaves

1. Using a mortar and pestle or a food processor, grind together the chilies, garlic, and onion.
   
2. Heat the oil over medium-high heat in a wok or large skillet. Add the ground chili mixture to the oil and stir-fry for 1 to 2 minutes.
   
3. Add the beef and stir-fry until it just begins to brown.
   
4. Add the remaining ingredients, adjusting the amount of water depending on how thick you want the sauce.
   
5. Serve with plenty of Jasmine rice.
   

Peeling Garlic

To peel garlic, place the clove on a cutting board and smash it with the back or side of a knife, which will split the skin.

3 serrano chilies, stems removed and sliced

¼ cup white vinegar

1 pound flank steak

1 large red onion, sliced

4 scallions, trimmed and thinly sliced

Juice of 1 large lime

2 tablespoons fish sauce

1 teaspoon dried red pepper flakes

Bibb or romaine lettuce leaves

1. Place the sliced chilies in a small bowl with the vinegar; let stand for at least 15 minutes.
   
2. Grill or broil the flank steak to your desired doneness. Remove from the grill, cover with foil, and let stand 10 minutes. Thinly slice the streak across the grain.
   
3. Place the beef slices in a large bowl. Add the red onion, scallions, lime juice, and red pepper flakes; toss all of the ingredients together. Cover the dish, place in the refrigerator, and let marinate for at least 1 hour.
   
4. Before serving, let the beef return to room temperature. Mound the beef on top of lettuce leaves and serve with white rice. Pass the serrano/vinegar sauce separately.
   

Grill Safety

Be careful around a grill. Do not add lighter fluid to a fire or hot coals. Keep your grill clean of excess grease to guard against fires. Don't forget to turn off the gas after you are finished cooking. Don't throw water on a fire to douse a flame. Instead, move the food away from the fire and let the fire burn itself out.

3 tablespoons vegetable oil

5–10 cloves garlic, mashed

½ pound ground pork

½ teaspoon freshly ground pepper

1 tablespoon fish sauce

1 tablespoon Yellow Bean Sauce (see recipe on page 9)

1 pound Japanese eggplant, cut into ¼-inch slices

¼ cup chicken stock

2 tablespoons (or to taste) sugar

1. Heat the oil in a wok or large skillet over medium-high heat. When the oil is hot, add the garlic and stir-fry until fragrant, about 30 seconds.
   
2. Add the pork and continue to stir-fry until the pork loses its color, about 1 minute.
   
3. Add the pepper, fish sauce, bean sauce, and eggplant; cook for 1 minute.
   
4. Add the chicken stock. Continue to stir-fry for 2 minutes.
   
5. Stir in the sugar to taste and cook until the eggplant is cooked through, about 2 more minutes.