THE EVERYTHING® THAI COOKBOOK (37 page)

1 12-ounce package soft tofu

1. Place the water, ginger, and brown sugar in a small saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and let the sauce cook for at least 10 minutes. (The longer you let the mixture cook, the spicier it will get.)
   
2. To serve, spoon some of the tofu into dessert bowls and pour some sauce over the top. (This sauce is equally good over plain yogurt.)
   

1 cup water

½ teaspoon salt

cup brown sugar

2 cups fresh pumpkin meat cut into large julienned pieces (acorn squash is a good substitute)

½ cup coconut milk

1. Put the water and the coconut milk in a medium-sized pan over low heat. Add the salt and half of the sugar; stir until well combined. Adjust the sweetness to your liking by add more water or sugar if necessary.
   
2. Add the julienned pumpkin to the pan and bring to a boil over medium heat. Reduce to a simmer and cook until soft, about 5 to 10 minutes depending on both the texture of the pumpkin and your own preference.
   
3. The pumpkin may be served hot, warm, or cold.
   

Drinks and Teas

8 cups water

1 large branch (approximately

pound) of ginger, cut into long pieces

½?¾ cup sugar

1. Bring the water to a boil in a large pan. Add the ginger, reduce heat, and simmer for 10 to 20 minutes, depending on how strong you like your tea.
   
2. Remove the ginger and add the sugar to taste, stirring until it is completely dissolved.
   
3. Serve hot or over ice.
   

8 cups water

1 cup lemongrass stalks, chopped

¼–
cup sugar

1. Bring the water to a boil in a large pan. Add the lemongrass, remove from heat, and let steep for 10 to 20 minutes, depending on how strong you like your tea.
   
2. Remove the lemongrass and add the sugar to taste, stirring until it is completely dissolved.
   
3. Serve hot or over ice.
   

1 cup lime juice, lime rinds reserved

8 cups water

–½ cup sugar

Salt to taste (optional)

1. Combine the lime juice and the sugar; set aside.
   
2. Bring the water to boil in a large pot. Add the lime rinds and remove from heat. Let steep for 10 to 15 minutes. Remove the lime rinds.
   
3. Add the lime juice mixture to the hot water, stirring to completely dissolve the sugar. Add salt if desired.
   
4. Serve over ice.
   

1 tablespoon sugar

1 tablespoon sweetened condensed milk

1–2 tablespoons Thai tea leaves

1 cup hot water

Ice

1 teaspoon milk

1. Put the sugar and sweetened condensed milk into a large glass.
   
2. Place the tea leaves into a tea ball and place it in the glass.
   
3. Add the hot water. Let steep until done to your preferred strength.
   
4. Stir to dissolve the sugar and sweetened condensed milk.
   
5. Add ice and top with milk.
   

6 cups water

1 cup Thai tea leaves

1 cup sugar

Ice

1–1½ cups half-and-half

1. Bring the water to boil in a medium-sized pot. Remove from heat and add the tea leaves, pushing them into the water until they are completely submerged. Steep approximately 5 minutes or until the liquid is a bright orange.
   
2. Strain through a fine-mesh sieve or coffee strainer.
   
3. Stir in the sugar until completely dissolved.
   
4. Allow the tea to reach room temperature and then refrigerate.
   
5. To serve, pour the tea over ice cubes, leaving room at the top of the glass to pour in 3 to 4 tablespoons of half-and-half; stir briefly to combine.
   

2 tablespoons sugar

1–2 tablespoons Thai tea leaves

1 cup hot water

Ice

1. Put the sugar into a large glass.
   
2. Place the tea leaves in a tea ball and place it in the glass.
   
3. Add the hot water. Let steep until done to your preferred strength.
   
4. Stir to dissolve the sugar and add ice.
   

1 young coconut

Ice

Sprig of mint for garnish

1. Using a meat cleaver, make a V-shaped slice on the top of the coconut.
   
2. Pour the juice over a glass of ice.
   
3. Garnish with a mint sprig.
   

2 tablespoons whiskey

1 tablespoon cherry brandy

1 tablespoon orange liqueur

1 tablespoon lime juice

1 teaspoon brown sugar

Dash of bitters

¼–
cup pineapple juice Mint sprig (optional)