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Seafood Clay Pot

Seafood Clay Pot (Bot Daek)

This recipe is traditionally made in a clay pot, but any pot may be used.

Ingredients

2 cups Fish or chicken stock
1/4 cup Shallots slice thin
Fish sauce to taste
2 tbsp Lime juice
1 tbsp Garlic slice thin
1 tbsp Lemon grass slice thin diagonally
1 tsp Chili paste
2 Lime leaves (Kaffir)
6 oz. Rock cod or any firm white fish cut into 6 pieces
6 Mussels cleaned and debearded
6 Prawns shelled and de-veined
6 Scallops
2 Squid cleaned
2 Snow crab legs
1/2 cup Coriander leaves

Directions

Slice the squid tubes into 1 inch rings. Chop crab legs into 3 pieces each.
Bring stock, shallots, fish sauce, lime juice, garlic, lemon grass, chili paste and lime leaves to a boil.
Add cod pieces and mussels. Cover and boil over medium heat for three minutes, or until mussels open and meat starts to pull away from the shell.
Add the scallops and crab legs. cover and boil for another 30 seconds.
Add the prawns and squid. Remove from heat and stir to mix.
Serve garnished with coriander leaves.
Yield - 6 pieces of each type of seafood

Pork Spring Rolls

Pork Spring Rolls

Ingredients

2 oz Bean thread noodles - (MUNG bean)
1/4 c Dried tree
6 -Dried Chinese blk mushrooms
1/2 ts Whole black peppercorns
3 Garlic cloves
1 tb Fresh coriander roots - (coarsely chopped)
3/4 lb Fresh ground pork
1/4 lb Shrimp -shelled, deveined & chopped
1/4 lb -Fresh crab meat, flaked
1 tb Thai fish sauce
2 ts Sugar
4 Shallots -- finely chopped
1 Carrot -- peeled, grated
1/4 lb Bean sprouts -- tails removed
8 12-inch rice-paper rounds
Peanut oil for deep-frying
Crisp lettuce leaves - (as an accompaniment)
Fresh mint leaves - (as an accompaniment)

-----THAI SPRING ROLL DIP-----

1/4 c Sugar
1/4 c Water
1/2 c Red wine vinegar
2 tb Fish sauce
1/4 ts Red chile flakes
2 tb Chopped coriander leaves -(fresh)
2 tb Chopped peanuts

Directions

soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Pinch off and discard hard centers; coarsely chop and set aside.
Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl.

Pineapple Prawn Curry

Pineapple Prawn Curry(Gaeng Gung Sapparot)

Ingredients

Peanut oil
1/4 cup Onion chopped fine
3 tbsp Lemon grass chopped fine
3 tbsp Galangal chopped fine
1/2 tsp Shrimp paste
1-4 tsp Chili paste
2 cups Coconut milk
Fish sauce to taste
1 tsp Palm sugar (or brown sugar)
1 lb Shelled prawns
2 cups Pineapple chunks

Directions

Heat wok. Add peanut oil, onion, lemon grass, galangal, shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic.
Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to half.
Add prawns and pineapple, simmer 3-4 minutes.
Yield - 4 cups

Chicken Curry

Chicken Curry(Gaeng Gari Gai)

Ingredients

12 oz. Sliced Chicken Breast
1 16 oz. can of coconut milk
12 oz. Water or Chicken Stock
2 tablespoons ground Peanuts
1 tablespoon sugar (optional)
Fish Sauce to taste (or a dash of salt to taste)
4 - 5 Thai Basil Leafs
2 oz. Yellow Curry Paste
1/2 teaspoon ground Red Chili (add to taste only)!

Directions

Start heating a sauteed pan over medium heat. Open the can of coconut milk, being carefull not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk. Add the sugar, Chicken, water or stock, and the rest of the coconut milk and mix together. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.


note: You may substitute with Coconut Milk Concentrate for the canned Coconut Milk and the Dry Chili with Fresh Chilies. The Dry Chili seems to add more of a roasted nutty flavor. To make your own coconut milk, grate the white meat from a fresh coconut, making sure the gratings are very small. The fine side of a cheese grater works fine. Take the gratings and put them in a piece of muslim or cheese cloth. add some very warm water and make into a ball for squeezing. Squeeze like hell, getting all the liquid you can out of the gratings. This first squeeze is the most highly concentrated. One more time is possible, but it will be more diluted than the first squeeze.
Cook with Thailand curry paste being sold in the market, or make your own

Kao Soi

Chiang Mai Curry Noodles


Actually a noodle dish not a soup, compare with soup below. This is a noodle dish, prepared in a creamy curry sauce, that is traditional in Northern Thailand. ba mee are a medium yellow egg noodle. If you are using dried noodles then 2 ounces of dried noodles should be soaked for about 15 minutes in room-temperature water before being drained for use. This dish can also be prepared quite effectively using Italian spaghetti. Phom kari is a yellowish orange curry powder, but if you can't get it you could use a reasonable moderate Indian curry powder such as Madras.

Ingredients

4 ounces of fresh ba mee
1 tablespoon chopped garlic
1 tablespoon red curry paste
half a cup of coconut milk
4 ounces of ground pork
one cup of stock
1 tablespoon phom kari
a pinch of turmeric powder 2 tablespoons of fish sauce
a pinch of sugar
a teaspoon lime juice

Directions

Bring a pan of water to a rolling boil, then place the ba mee in a wire basket or strainer and dip the noodles in the water for a few seconds (no more), and then drain them and transfer them to the serving plate. In a wok, heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil separates out, then add the garlic and stir fry for about 30 seconds. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly. Add the pork and continue to stir until the meat is cooked through. Pour the sauce over the noodles. Garnish with spring onions, sliced shallots, pickled cabbage (phak kaat dong) and lime wedges