Q: Thai food
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Answer(s) to this Question ( 1 / 5 ) |
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Hoisin Chicken SatayThe Hoisin sauce in this recipe gives the Satay a little something different and delicious.
4 boneless skinless chicken breasts, cut in 1/4" strips
4 boneless skinless chicken thighs, cut in 1/4" strips
12 wooden skewers for grilling (soak in water)
Spicy Peanut Sauce:
2 tablespoons minced garlic
2 tablespoons fresh ginger, grated
2 tablespoons rice vinegar
2 green onions, minced
1/2 cup dry sherry
1/4 cup hoisin sauce
1/4 cup soy sauce
2 Tablespoons pure sesame oil
2 Tablespoons creamy peanut butter
2 Tablespoons honey
1 teaspoon crushed red pepper flakes
Thread the chicken strips onto the skewers and place on a foil-lined sheet pan, in 1 layer.
Mix sauce ingredients thoroughly and pour over the chicken.
Cover tightly with plastic wrap and marinate for several hours.
Remove the satays from the marinade, and divide marinade in half.
Heat half to a low simmer in a small saucepan, and use the other half to baste the chicken while it grills.
Barbecue the chicken over low coals, basting constantly to prevent it from drying out.
Pour the heated marinade over the chicken and serve.
These can also be done successfully under a broiler ~ cook about 6 minutes.
Thai Stir Fried Vegetables 8 ounces broccoli
8 ounces asparagus
8 ounces Chinese greens
8 ounces baby corn
1 1/2 tablespoons peanut oil
2 tablespoons shallots, finely chopped
2 small fresh red thai chilies, seeded & sliced
1 1/2 tablespoons fish sauce
2 tablespoons water
2 tablespoons oyster sauce
2 teaspoons sugar
1 teaspoon salt
Garnish
2 tablespoons peanut oil (for frying)
3 tablespoons coarsely chopped garlic
Separate the broccoli florets and peel and thinly slice the stems on the diagonal.
Cut the asparagus into 4 cm pieces. Cut the Chinese greens into strips. Halve the baby corn lengthwise or leave it whole.
Blanch the broccoli in a large pot of boiling water for 3 minutes. Drain and plunge into ice cold water to stop them from cooking.
Heat a wok or large frying pan over high heat until it is hot. Add the oil and when very hot and slightly smoking, add the shallots and chilies and stir-fry for 30 seconds, then add the fish sauce and water, bring the mixture to a boil, cover and cook over high heat for 2 minutes.
Then add the broccoli and greens together with the oyster sauce, sugar and salt. Continue cooking over high heat for 3 minutes or until the vegetables are cooked.
Turn the vegetables onto a warmed platter, wipe the wok clean and reheat over high heat. When it is hot, add the oil and garlic and stir-fry the garlic until it is golden brown. Remove with a slotted spoon and place on paper towel to drain.
Garnish the vegetables with the fried garlic and serve at once.
Yellow Curry PasteThai Yellow curries are less common that red or green, but are worth investigating if you´ve never had one.
Start by making this Yellow Curry paste at home for authentic flavors.
***STEP ONE***
2 teaspoons whole coriander seed
1 teaspoon whole cumin seed
1 teaspoon white peppercorns
***STEP TWO***
1 teaspoon lime zest
15 Thai bird chiles -- yellow
1/2 cup fresh lemon grass -- chopped
1 teaspoon galangal -- chopped
2 tablespoons coriander root -- chopped
1 tablespoon turmeric -- fresh or powder
1/2 cup shallots -- chopped
1/2 cup roasted peanuts -- chopped
***STEP THREE***
4 teaspoons shrimp paste
2 teaspoons salt
Dry Roast ingredients in step one. Recommend roasting each separately. Grind in spice blender.
Blend Ingredients from Step 2 until smooth and then add roasted spices. Blend again adding small amount of oil only if required. This paste needs to be thick thick thick.
Grill shrimp paste until softened and add to paste; blend and then store.
Want to store your homemade curry paste? It´s easy and you´ll love the convenience of having it on hand for quick curries in a hurry.
Just follow these simple steps.
Red Curry PasteMake your own red curry paste for authentic Thai tastes from your home kitchen.
***STEP ONE***
2 teaspoons whole coriander seed
1 teaspoon whole cumin seed
1 teaspoon black peppercorns
***STEP TWO***
1 teaspoon lime zest
4 tablespoons fresh chopped garlic
15 Thai bird chiles
1 cup fresh lemon grass -- chopped
2 teaspoons kaffir lime leaf -- chopped
1 tablespoon galangal -- chopped
2 tablespoons coriander root -- chopped
***STEP THREE***
4 teaspoons shrimp paste
2 teaspoons salt
1. Dry Roast ingredients in step one. Recommend roasting each separately. Grind in spice blender.
2. Blend Ingredients from Step 2 until smooth and then add roasted spices. Blend again adding small amount of oil only if required. This paste needs to be thick thick thick.
3. Grill shrimp paste until softened and add to paste.
This paste is good in seafood, beef or chicken dishes.
Store curry paste for future use following these simple steps.
Storing Curry PasteTo store your homemade curry pastes for use later, simply follow this simple tip.
1) Fill an ice cube tray with curry paste using 1 Tablespoon per cube.
2) Cover with plastic wrap or place in a freezer bag, label and freeze for up to 6 months.
3) Use 1 cube/tablespoon per curry dish that serves 4 people.
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