THE EVERYTHING® THAI COOKBOOK (46 page)

1 cup rice flour

1½ cups water

2 eggs, lightly beaten

¼ teaspoon salt

1 teaspoon sugar

1 tablespoon vegetable oil

½ cup finely sliced straw mushrooms, rinsed and patted dry

3 ounces cooked salad shrimp, rinsed and patted dry

½ cup bean sprouts

¼ cup mixed, chopped herbs (mint, cilantro, basil, etc.)

Chili dipping sauce

1. In a medium-sized bowl, whisk together the rice flour, water, eggs, salt, and sugar. Set aside and let the batter rest for 10 minutes.
   
2. Strain the batter through a mesh sieve to remove any lumps.
   
3. Add the vegetable oil to a large sauté or omelet pan. Heat on high until very hot, but not smoking.
   
4. Pour the batter into the hot pan, swirling it so that it coats the bottom of the pan evenly. Sprinkle the mushrooms over the batter. Cover and let cook for 1 minute.
   
5. Sprinkle the shrimp and bean sprouts evenly over the pancake. Continue cooking until the bottom is crispy and browned.
   
6. To serve, cut the pancake into quarters. Sprinkle with the chopped herbs. Pass a favorite dipping sauce separately.
   

2 tablespoons honey

2 tablespoons fish sauce

2 tablespoons soy sauce

½ teaspoon Chinese 5-spice powder

2 tablespoons vegetable oil

1 medium onion, peeled and cut into wedges

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

3–4 cloves garlic, thinly sliced

1 (1-inch) piece ginger, peeled and minced

1. Combine the honey, fish sauce, soy sauce, and 5-spice powder in a small bowl; set aside.
   
2. Heat the oil in a wok on medium-high. Add the onion and cook until it just begins to brown.
   
3. Add the chicken; stir-fry for 3 to 4 minutes.
   
4. Add the garlic and ginger, and continue stir-frying for 30 more seconds.
   
5. Stir in the honey mixture and let cook for 3 to 4 minutes, until the chicken is glazed and done to your liking.
   

2 medium onions

1 tablespoon vegetable oil

5 pounds meaty oxtails

4 (½-inch) pieces ginger, peeled

2 medium carrots, peeled and julienned

1 small cinnamon stick

1 whole star anise

1 tablespoon whole black peppercorns

2 garlic cloves, peeled and crushed

1 green onion, trimmed and thinly sliced

3 tablespoons fish sauce

Freshly ground black pepper to taste

½ pound bean sprouts

¼ cup chopped cilantro

4 serrano chilies, seeded and thinly sliced

2 limes, cut into wedges

1 (7-ounce) package rice sticks, soaked in hot water until soft and drained

1. Cut 1 of the onions into ¼-inch slices. Heat the vegetable oil in a medium-sized sauté pan over medium-high heat. Add the onion slices and sauté until they just begin to brown. Drain the oil from the browned onion and set aside.
   
2. Slice the remaining onion into paper-thin slices. Cover with plastic wrap and set aside.
   
3. Rinse the oxtails in cold water and place them in a stock pot. Cover the tails with cold water and bring to a boil. Reduce the heat and skim any residue that has come to the surface. Let simmer for 15 minutes.
   
4. Add the browned onions, ginger, carrots, cinnamon, star anise, peppercorns, and garlic. Return the stock to a simmer and cook for 6 to 8 hours, adding water if necessary.
   
5. When the broth is done, skim off any additional residue. Remove the oxtails from the pot and let cool until easy to handle. Remove the meat from the bones. Arrange the meat on a platter and garnish it with the sliced green onions. Discard the bones.
   
6. Strain the broth and return to the stove. Add the fish sauce and black pepper to taste. Keep warm.
   
7. On a second platter, arrange the bean sprouts, chopped cilantro, sliced chilies, and lime wedges.
   
8. Bring a pot of water to a boil. Plunge the softened rice noodles in the water to heat. Drain.
   
9. To serve, place a portion of the noodles in each bowl. Set a tureen of the broth on the table along with the platter of oxtail meat and the platter of accompaniments. Let your guests serve themselves.
   

2 tablespoons sugar

4 tablespoons water

2 tablespoons dry sherry

2 teaspoons lemon juice

1 orange, peeled and segmented

2 cups fresh pineapple chunks

1½ cups kiwi slices

1. In a small saucepan over high heat, boil the sugar and the water until syrupy. Remove from the heat and let cool to room temperature. Stir in the lemon juice and sherry; set aside.
   
2. In a serving bowl, combine the orange segments, the pineapple chunks, and the kiwi. Pour the syrup over the fruit and toss to combine. Refrigerate for at least 1 hour before serving.
   

1 medium banana, sliced

1 (15-ounce) can fruit cocktail, drained

¼ cup water

2 tablespoons honey

1 teaspoon vanilla extract

½ teaspoon cinnamon

½ teaspoon nutmeg

1 cup skim milk

1½ cups cooked brown rice

1. In a medium-sized saucepan, combine the banana, fruit cocktail, water, honey, vanilla, cinnamon, and nutmeg. Bring to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes or until the bananas are tender.
   
2. Stir in the milk and the rice. Return the mixture to a boil, reduce heat again, and simmer for 10 more minutes. Serve warm.
   

3 tablespoons shredded coconut (unsweetened)

3 tablespoons butter

3 tablespoons brown sugar

1 tablespoon grated ginger Grated zest of 1 orange

6 bananas, peeled and sliced in half lengthwise

4 tablespoons lime juice

6 tablespoons orange liqueur

3 teaspoons toasted sesame seeds

1. Heat a small nonstick pan over high heat. Add the coconut and cook, stirring constantly, until golden brown. Remove the coconut from the pan and set aside.
   
2. In a large sauté pan, melt the butter over medium-high heat. Stir in the brown sugar, the ginger, and orange zest. Place the bananas in the pan, cut-side down, and cook for 1 to 2 minutes or until the sauce starts to become sticky. Turn the bananas over to coat in the sauce. Place the bananas on a heated serving platter and cover with aluminum foil.
   
3. Return the pan to the heat and thoroughly stir in the lime juice and the orange liqueur. Using a long-handled match, ignite the sauce. Allow the flames to die down and then pour the sauce over the bananas.
   
4. Sprinkle the bananas with the toasted coconut and the sesame seeds. Serve immediately.
   

2 dried red chilies, stemmed, seeded, and soaked in hot water until soft

2 cloves garlic, minced

½ teaspoon brown sugar

2 tablespoons fish sauce

1 tablespoon rice wine vinegar

1 tablespoon lemon juice

Using a mortar and pestle, grind together the dried chilies and the garlic to form a rough paste. Stir in the sugar until well incorporated. Stir in the remaining ingredients.

¼ cup fresh coconut juice

1 teaspoon rice wine vinegar

1 teaspoon sugar

1 serrano chili, seeded and minced

2 cloves garlic, minced

1 tablespoon lime juice

2 tablespoons fish sauce

1. Bring the coconut juice, rice wine vinegar, and sugar to a boil in a small saucepan. Remove from heat and allow the mixture to cool to room temperature.
   
2. Stir in the remaining ingredients.
   

Yields approx.
cup

This Vietnamese dipping sauce goes especially well with shrimp and fish.

Zest and juice of 6 limes

3 tablespoons honey

½ teaspoon sesame oil

½–1 teaspoon cinnamon Pinch of salt

6 cups of tropical fruits, such as mango, papaya, bananas, melons, star fruit, kiwi, etc., (anything really) cut into bite-sized pieces

1. Combine the lime zest and all but about
   of the lime juice in a small bowl. Slowly drizzle in the honey, whisking to form a smooth mixture. Whisk in the sesame oil, cinnamon, and salt. Adjust flavor to your liking with more lime juice if necessary.
   
2. Place the fruit in a large serving bowl. Pour the cinnamon-lime dressing over the fruit, toss to combine, and let rest in the refrigerator for 15 minutes before serving.