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Sa-wah-dee-kah!
Greetings from Temple of Thai!
June 2002 Thai Homestyle Cooking E-Newsletter:
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FEATURED THAI INGREDIENT: STICKY RICE
SPECIAL READERS ONLY SALE
HOMESTYLE THAI RECIPE: KASMA'S GRILLED CHICKEN WITH STICKY RICE
HOW TO UNSUBSCRIBE
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FEATURED INGREDIENT: STICKY RICE
The plethora of different types of sticky rice available from Asian can be confusing. These include Chinese sweet rice, botan rice, pearl rice, mochi rice, sushi rice, waxy rice, and Thai sticky rice according to the Cook's Thesaurus (www.foodsubs.com/Rice.html#glutinous%20rice).
In Thailand two types of rice are eaten on a daily basis: jasmine rice and sticky rice.
Thai sticky rice also known as glutinous or sweet rice is favored by the 'Issan' people (Northeast Thailand). Jasmine rice is eaten throughout the rest of the country.
Next month's newsletter will also feature sticky rice!
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SPECIAL READERS ONLY SALE
These Sale Prices are not available on our web site (i.e. for newsletter readers only)! Quantities are limited, sale ends June 30, 2002 - so order today!
Links for AOL users:
Please note that long URLs may break into two lines in some mail readers.
Cut and paste, should this occur.
----------------GROCERY----------------
RICE & NOODLES
Thai sticky rice 5lb
- Also known as glutinous or sweet rice.
Reg 4.99 3.99
Black sticky rice 5lb
- Becoming trendy in upscale American restaurants.
Nutty like wild rice it can be served savory
mixed with cooked jasmine rice or sweetened with coconut milk.
Reg 5.99 4.99
SAUCES
Fish sauce, Golden Boy 23oz
- Top quality fish sauce; imported from Thailand.
Essential for authentic Thai taste.
Reg$ 2.29 Sale $1.99
Sweet chili sauce, Mae Sri 7oz
- Excellent with grilled chicken,sweet with just a hint of spicy.
Very popular!
Reg$ 1.99 Sale $1.75
CANNED
Coconut milk, Chao Koh 13.5oz
- Imported from Thailand, this unsweetened coconut milk is perfect for both savory and sweet Thai dishes.
Reg $1.25 Sale $1.00
SPICES
Spices for Kasma's Grilled Chicken
(includes: Coriander, White Peppercorns, Curry Powder, Whole Red Chiles)
Buy all the dry spices necessary for Kasma's Grilled Chicken recipe and save $2
Reg $7.75 Sale $5.75
----------------COOKWARE----------------
Sticky rice steamer set
- Cook fool-proof, authentic sticky rice.
Reg $14.95 Sale $12.95
Sticky rice serving baskets set of 3
- Coming soon. Please email us if you would like to be notified when they come in.
click here to email
Only $14.99
----------------COOKBOOKS----------------
"Authentic Thai Cuisine" cookbook
-Imported from Thailand.
Authentic Thai recipes.
Gorgeous photographs!
Reg 22.95 16.95
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I. ORDER DIRECTLY FROM THIS EMAIL!
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Order Form
Please include your email address on the Fax Order Form to get the sale prices.
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THAI HOMESTYLE RECIPE:
Kasma's Grilled Chicken with Sweet and Tangy Dipping Sauce ("Gkai Yahng Sohng Kreuang") is perfect for summer. Serve with Steamed Sticky Rice
THAI-STYLE MARINATED GRILLED CHICKEN
1 Tbs. finely chopped cilantro roots (or substitute with bottom stems)
8 large cloves garlic, finely chopped
3 shallots, finely chopped
2 tsp. white peppercorns, freshly ground
1 Tbs. coriander seeds, freshly ground
2 tsp. yellow curry powder
2-3 Tbs. fish sauce (nahm bplah), to taste
1-2 tsp. sugar, to taste
1 large roasting chicken, cut into smaller sections (or see note below), or half a dozen leg-thigh pieces
Coconut milk for basting chicken while grilling (about 1/2 cup)
Using a heavy mortar and pestle, pound cilantro roots, garlic and shallots to a paste. Add the freshly ground white pepper, coriander and curry powder. Stir and pound to blend the dry and wet ingredients. Add the fish sauce and sugar. Stir well to dissolve the sugar.
Trim off excess fat around the edges of chicken pieces, leaving the skin on. Rub paste onto the surface of the chicken and under the skin. Marinate two hours or up to overnight.
Grill over medium-hot charcoals (preferably mesquite or other wood coals). Turn frequently to prevent charring and burning. Add about 1/2 cup coconut milk to the bowl with the remaining marinate. Stir to mix and use this coconut milk mixture to baste pieces after each turning. Grill until cooked through. Serve with dipping sauce (see below).
Serves 6-8 with other dishes and rice in a shared family-style meal.
SWEET AND TANGY DIPPING SAUCE
10-15 dried whole red hot chillies
4-6 large cloves of garlic, chopped
1/4 cup white vinegar
Juice of 1/2 to 1 lime
3 or more Tbs. fish sauce (nahm bplah), to taste
1/3 to 1/2 cup granulated sugar, to desired sweetness
A few cilantro leaves and/or a 1-inch section of green onion, chopped
(optional)
Cut the stem tip off the dried chillies and place in a bowl. Add tap water to cover. Soak until softened (about 1/2 to 1 hour) and then chop. Reduce the garlic with a mortar and pestle to a paste. Add the chopped softened chillies. Pound well to blend. Then add the vinegar, lime juice, fish sauce and sugar. Stir well to dissolve sugar. Adjust flavors so that the sauce has the blending of salty, sweet and sour taste to your liking. Let sit for at least 15 minutes for the flavors to blend and mingle. Just before serving, add the chopped cilantro and/or green onion if you wish.
Note: Sauce may be made a day or more ahead of time- it keeps up to two weeks in the refrigerator.
Copyright Kasma Loha-unchit 2001
Check out Kasma's website here: www.thaifoodandtravel.com
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HOW TO COOK STEAMED STICKY RICE
See our recipe section here for this recipe and many more:
Sticky rice
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STICKY RICE RECIPES
Special thanks to www.google.com *best search engine in the world* for finding all these great recipe links!
Laos dishes with Laos names and photos. Click on the link 'sticky rice' to find out how the Laotians prepare it. (Thanks Savanna!) http://www.savannanet.com/food/food.htm
Malaysian Sticky Rice with Durian ('Pulut Durian') If you don't know what Durian fruit is immediately proceed to this wacky website! http://www.ecst.csuchico.edu/~durian/rec/pulut-e.htm
Indonesian Sweet Stuffed Sticky Rice Rolls ('Lemper') http://www.melroseflowers.com/mkic/indo_recipes/appetizers/sweet_stuffed _sticky_rice_rolls.html
Curry Soup with Sticky Rice and Scallops http://www.asiacuisine.com/cyberspace/recipe5/
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Shop for all the necessary Thai groceries here
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COOKS ILLUSTRATED
Temple of Thai is mentioned in Cook's Illustrated magazine's newest issue as a source for the hard-to-find pickled radish necessary for authentic Pad Thai noodles.
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Get more Homestyle Thai Recipes here:
http://www.templeofthai.com/recipes/
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This newsletter and past editions can be viewed online at:
http://www.templeofthai.com/news
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Please forward this newsletter if you like it to friends and family. If you don't like it please send us some feedback
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Thank you for reading our newsletter! We hope you enjoyed it!
Karla Baumhover Pengsagun/Owner/Temple of Thai
www.templeofthai.com
where Thai chefs shop
Toll free (877) 811-8773
Fax (712) 792-0698
Order online or via fax
Copyright 2002 Temple of Thai, All rights reserved.
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For information on reprinting or linking to templeofthai.com content email us
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