THE EVERYTHING® THAI COOKBOOK (27 page)

Grilling vegetables may be my favorite way to prepare them. Even when I just baste them in a little olive oil and sprinkle them with salt and pepper, grilling gives them this special taste you just can't get any other way. And if you burn them a little bit — who cares — the charring just adds a little more flavor!

30 peppercorns

2 cloves garlic

1 tablespoon vegetable oil

2 cups fresh pumpkin pieces, cut into 1-inch cubes

1. Using a mortar and pestle, crush together the peppercorns and the garlic.
   
2. Add the vegetable oil to a large sauté pan and heat on high. Add the peppercorn-garlic mixture and stir-fry until the garlic just begins to brown.
   
3. Add the pumpkin pieces, stirring to coat.
   
4. Add the water and bring the water to a simmer. After the water has been reduced by half, stir in the fish sauce and sugar.
   
5. Continue to cook until the pumpkin is tender but not mushy.
   
6. Serve as a side dish.
   

Thai Pumpkins

In Thailand, the differences between pumpkins and squashes are not very well defined — they basically treat them all the same. The Thai version of a pumpkin is Fug Tong, but almost any fleshy hard squash can be substituted (with different, but delicious, results).

2 tablespoons vegetable oil

1 stalk lemongrass, minced (inner tender portion only)

1 tablespoon peeled and minced ginger

1–3 (to taste) serrano chilies, seeded and minced

½ cup coconut milk

¼ teaspoon salt

½ pound green beans, trimmed

1. In a medium-sized saucepan, heat the oil on medium-high. Stir in the lemongrass, ginger, and chilies; sauté for 1 to 2 minutes.
   
2. Stir in the coconut milk and the salt until well combined.
   
3. Add the green beans, raise the heat to high, and cook for 3 minutes or until the beans are done to your liking.
   

2 tablespoons vegetable oil

2 tablespoons Red Curry Paste (see recipes in Chapter 1)

6 cups chicken or vegetable both

1 pound green beans, trimmed Steamed rice

1. In a large saucepan, heat the vegetable oil over medium-high heat.
   
2. Add the curry paste and stir-fry for 1 minute.
   
3. Stir in the broth until well combined with the paste. Add the green beans and bring to a low boil. Cook for 15 to 20 minutes to reduce the liquid.
   
4. Reduce the heat to maintain a hard simmer and continue cooking until the beans are very well done.
   
5. Serve the beans over steamed rice, ladling the sauce over the top.
   

1 medium onion, chopped

4 whole raw macadamia nuts, chopped

2 cloves garlic, chopped

2 tablespoons vegetable oil

2 tablespoons water

½ teaspoon cayenne pepper

1 teaspoon ground coriander

½ teaspoon ground cumin

1 cup coconut milk

1 bay leaf

½-1 teaspoon salt to taste

1 pound green beans, trimmed

1. Place the onion, macadamia nuts, garlic, vegetable oil, and water in a blender or food processor and process until smooth. Transfer the paste to a small bowl and stir in the cayenne pepper, coriander, and cumin.
   
2. In a medium-sized saucepan, heat the macadamia nut paste, coconut milk, and bay leaf over medium-high heat. Bring to a simmer, reduce heat, and cook until reduced by half.
   
3. Stir in the salt. Add the green beans and continue simmering, stirring occasionally, until the beans are done to your liking, about 8 to 10 minutes. Add salt to taste if necessary.
   

1 head cauliflower, broken into florets (cut the florets in half if large)

1. Place the cauliflower florets in a large Ziplock bag and pour marinade over them; let rest in the refrigerator for 4 to 6 hours.
   
2. Preheat the oven to 500 degrees.
   
3. Place the cauliflower florets in a roasting pan. Roast for approximately 15 minutes or until tender, turning after 7 to 8 minutes.
   

2 tablespoons vegetable oil

1 stalk lemongrass, minced (tender inner portion only)

2 teaspoons minced garlic

1 tablespoon butter

1 medium onion, minced

4 cups corn kernels (fresh or frozen and thawed are best)

1 cup low-sodium vegetable broth

2 teaspoons lime zest

2 tablespoons fish sauce Tabasco to taste

2 tablespoons lime juice

1. Place the oil in a large skillet over high heat. Add the lemongrass. As soon as it begins to brown, add the garlic, butter, and onion. Continue to cook on high, letting the ingredients brown somewhat.
   
2. Add the corn kernels and cook until they brown. Stir in the vegetable stock; stirring constantly, cook the mixture for 2 minutes, scraping the bottom of the pan to loosen any burned-on bits.
   
3. Stir in the remaining ingredients and cook for 30 more seconds.
   

4—8 Japanese eggplants (about 1½ pounds in all)

Olive oil

Salt and pepper to taste

1. Prepare a grill or broiler. Allow it to achieve high heat.
   
2. If the eggplants are relatively large, cut in half vertically. Toss them with a little olive oil just to coat, and season with salt and pepper. Place the eggplant either in a vegetable grilling basket or directly on the grill grate or broiler pan. Cook until tender, about 15 to 20 minutes, turning midway through the cooking process.
   
3. Remove from the heat. Sprinkle with lemon juice and fish sauce.
   
4. Garnish with basil leaves. Serve either hot or at room temperature.
   

4–6 tablespoons vegetable oil

2–3 cloves garlic, finely chopped

3 cups sliced Japanese eggplant, about
-inch thick

¼ pound extra-firm tofu, cut into small cubes

1. Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté until it turns golden.
   
2. Add the eggplant and tofu pieces; sauté, stirring constantly, for 5 to 6 minutes or until the eggplant is done to your liking.
   
3. Carefully stir in the remaining ingredients.
   
4. Serve immediately to avoid discoloration of the eggplant and basil.
   

1 ounce dried Chinese black mushrooms

1 tablespoon vegetable oil

1–2 cloves garlic, minced

3–4 tablespoons oyster sauce Tabasco (optional)

1 pound asparagus spears, trimmed

1. Place the dried mushrooms in a bowl and cover with hot water. Let soak for 15 minutes. Drain, discard the stems, and slice into strips; set aside.
   
2. Heat the oil on medium-high in a large skillet. Add the garlic and sauté until golden.
   
3. Stir in the mushrooms and continue cooking, stirring constantly, for 1 minute.
   
4. Stir in the oyster sauce and a few drops of Tabasco if desired.
   
5. Add the asparagus spears. Sauté for 2 to 4 minutes or until the asparagus is done to your liking.
   

cup all-purpose flour