Asian - Thai Newest Recipes

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Chicken Satay

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Place all marinade ingredients in a food processor or chopper. Process well. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour and up to 24 hours for marinating. When ready to cook, thread meat onto the skewers, filling up to 3/4 of the skewer. Grill the...


Thai Beef Salad

  • Posted by ADMIN on 09/26/2007
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SALAD 4 c Torn romaine lettuce leaves 2 c Torn arugula or watercress 3/4 c Sliced green onions 1/2 c Shredded carrot 1/2 c Fresh mint leaves 1/4 c Packed fresh cilantro leaves 1/2 ts Grated lime peel 8 oz Roast beef, cut into strips 1. Make dressing: Combine all...


Thai Chicken or Pork Satay

  • Posted by ADMIN on 09/26/2007
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Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and oil. Toss meat strips with marinade and marinate for minimum of 2 hours in refrigerator or better overnight. Thread individual meat strips onto the skewers, weaving in-and-out, in a ribbon fashion. Make meat strips lay...


Spam Stuffed Squid in Red Sauce

  • Posted by ADMIN on 09/26/2007
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SAUCE 3 tb Butter 1/4 c Tomato Sauce 1/2 c Dry Red Wine 1/4 c Black Soy Sauce 1 tb Sugar 1 ts Ground Black Pepper In a large mixing bowl, mix the Spam, bamboo, chestnuts, pepper, garlic, coriander, sugar and fish sauce. Refigerate for 1/2 hour. Stuff the raw squid with the...


Pad Thai

  • Posted by ADMIN on 09/26/2007
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(from Thai Vegetarian Cooking) Stir fry items in order of list, but save 1/2 peanuts and beansprouts for the table.


Pad Thai (2)

  • Posted by ADMIN on 09/26/2007
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Soak noodles in warm water for 60 minutes. Drain and set aside. Prepare all other ingredients and arrange near the wok. You will need to work fast. In the wok, fry the pork in the peanut oil at medium heat. When half cooked, add the shrimps and garlic and stir. Cook until shrimp and pork are...


Pad Thai (Thai Noodles)

  • Posted by ADMIN on 09/26/2007
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1. Soak rice noodles in cold water for two to eight hours. 2. Heat a frying pan until hot and add oil. Add garlic and brown slightly. Add egg and scramble until done. 3. Drain rice noodles and add to egg and garlic. Raise temperature and stir-fry noodles until translucent. Add water if noodles...


Peanut Sauce

  • Posted by ADMIN on 09/26/2007
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To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly on kitchen paper towels. Allow to cool, then work to a fine powder in an electric grinder, or with a pestle and mortar. Put the terasi, shallots and garlic, if...


Yum Chai Talay (Thai Hot and Sour Seafood Salad

  • Posted by ADMIN on 09/26/2007
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Pound cilantro roots, garlic and chilies in a mortar or blender coarsely. Add sugar, lime juice, salt and blend well, set aside. Bring a pot of water to a boil over high heat. Put squids in a strainer, lower the strainer into the water and boil briefly just until the squids are cooked (DO NOT...


Yum Kai Kem (Salty Egg Salad)

  • Posted by ADMIN on 09/26/2007
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Info: from "Real Thai" by Nancy McDermott posted by Perry Lowell Yum kai kem is a simple, country-style accompaniment to rice, and is often served with green curries as a sharp, salty complement to their rich, fiery heat. Peel the eggs, halve them lengthwise, and arrange them on...


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