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THAI COOKING E-NEWSLETTER From Temple of Thai - Sept. 2002
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Thai Cooking E-Newsletter

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_________________ SLOW FOOD __________________________

Thai food can be slow food. Taking time to dry-roast spices and then to pulverize them in a mortar and pestle takes a little more time then pouring a mix out of a ready-made packet (we sell those to though!). As I was reflecting on September 11th and trying to tie this newsletter together, my little sister in Portland e-mailed me about

This organization, with the snail as its symbol, is dedicated to explaining exactly why it is worthwhile to take the time to do tasks like making home-made curry paste on occasion. Often, the intangible rewards can be greater than the actual dish itself. One of the activities Slow Food promotes to encourage an international exchange of experiences, knowledge, and projects is the setting up a "convivium".

"A convivium can be started by simply calling a few friends who enthuse as much about food as you do, and saying, 'I've got a great idea.' Once you've gotten together, the ideas about what can be done will flow. Invite a local farmer to come and give a talk, or arrange a visit to a farm or orchard. Ask someone's grandmother to show how she makes hominy grits, orange marmalade, or tamales. "

For more information see the US web site here:
Slow Food USA

_______________ FEATURED INGREDIENT _____________


If you have never taken the time to dry-roast spices, you should try it, just for the wonderful smells that the spices will emit. Dried whole spices are often much more fragrant and flavorful then already ground spices, because the natural oils are retained better.

Kasma Loha-unchit, Thai cookbook author and cooking instructor, recommends dry-roasting each spice separately, as smaller spices take less time then larger ones. A small heavy pan (e.g. cast iron) works best for this task.

Kasma instructs that you should roast the spices a little longer once they first release their perfume into the air. Uniformly brown but not burnt, the spices will be roasted to the core and not just toasted on the surface. Be sure to stir or shake the pan frequently for even browning. Be careful not to burn them though or your dish will be bitter.

Also she notes that whole Thai coriander seeds ('Look Pak Chee') are smaller than Western varieties and have a sweeter, more fragrant flavor; and that cumin seeds ('Mellet Yira') are sometimes mistakenly called fennel or caraway on Thai packaging and as a result in some Thai recipes.

Freshly dried ground spices can be added to curry pastes, marinades and dipping sauces. Store tightly sealed in a cool place.

This information taken from "It Rains Fishes" pp. with the kind permission of Kasma. Read more practical cooking tips, find detailed information about Thai ingredients, and get home-tested Thai recipes suitable for the American kitchen in her cookbooks: "Dancing Shrimp" and "It Rains Fishes" both available online at the usual sources.

Get Thai recipes, cooking tips, and more at Kasma's web site:

You can buy Thai whole coriander and cumin seeds online: Thai spices

_______________FEATURED RECIPE____________________

Satay (sate) is definitely not Thai in origin, but still it is one of America's favorite dishes at Thai restaurants in the states.

1 1/2 lb. chicken breast or de boned chicken meat

1 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1 tsp. ground turmeric
3-4 shallots, peeled and sliced thin crosswise
1 stalk fresh lemon grass, sliced thin crosswise
1/4 inch piece of fresh galangal, optional
1 clove garlic, peeled and smashed
1/2 tsp. sea salt
2 tsp. sugar
20 bamboo skewers

Baste while grilling:
2 Tbsp. cooking oil, canola or peanut

Slice chicken into long thin slices, approximately 1/4 inch thick and 2 inches in length. Pat dry with paper towels.
Dry roast coriander seeds for a minute or two in a wok over medium heat to roast lightly, stirring often. Grind in a mortar and pestle, electric coffee grinder (reserved for spices), or smash with the side of a cleaver in a strong ziplock bag (not closed!).
If you have a mortar and pestle or electric grinder, use it to combine all the spices with the shallot, lemon grass, galangal and garlic. But if you don't have either of these, simply combine the marinade ingredients together in a bowl.
Add chicken pieces to the marinade and mix well to cover meat. Allow to marinate for at least an hour or up to overnight.
Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn. Skewer 2 to 3 pieces of chicken onto each stick. Grill over a hot fire or broil under a hot broiler for 3-4 minutes, watching carefully and turning often, until cooked through. Baste with cooking oil after turning.

Serve with our Mae Sri brand peanut sauce (link below), sticky rice (on sale), and a simple Thai cucumber salad. Note: ground turmeric, sea salt, cumin, and coriander are all available online: Thai spices

__________________ NEW & SALE ITEMS! _________________

Sale Prices are not available on our web site (i.e. for newsletter readers only)! Sale ends October 1, 2002 - so order today!


Thai sticky rice 5lb
- Also known as glutinous or sweet rice.
Reg $4.99 Sale $3.99
Sticky rice

For more info. see: Thai Rice


Sticky rice steamer set
- Cook fool-proof, authentic sticky rice.
Use our sticky rice steamer set below for easy cooking.
Reg $14.95 Sale $12.95
Steamer set

For more info. see: Sticky Rice Steamer


- NEW~ Peanut sauce, Mae Sri, 4oz. $.99
Serve this ready made peanut sauce with
marinated skewers of grilled chicken,
pork, beef or tempeh.
Peanut Sauce

- NEW~ Sate marinade and peanut sauce, Por Kwan, 7oz $2.15
Too busy to cook? Use this ready made marinade and sauce.
Sate marinade with peanut sauce

- NEW~ Bamboo skewers, 100ct, $1.49
Don't forget the skewers!
Bamboo skewers

For more info. see: Satay

- Galangal, 3.5oz, $3.75

- Lemon grass, 8oz, $2.99
There is nothing as delicious as fresh lemon grass!
Lemon grass

For more info. see: Fresh ingredients


Receive $5 off any order over $50
(before shipping and handling)

When checking out online enter:
on the shipping address page.

Limit: One time per customer
Valid through Sept. 20 2002 only!

_____________ 2 WAYS TO ORDER _________________

Shop securely and conveniently 24 hours a day! Just click on the highlighted links to add the items to the online shopping cart. Or cut and paste the URL into your browser if reading this email in text.

II. ORDER VIA FAX @ 1(712) 792-0698 Use our convenient order form here: Order Form
Please mention the sale on the Fax Order Form to get the sale prices.

_____________ BUY THAI INGREDIENTS ___________

Shop for more Thai foods, cookware and cookbooks online here: Buy Thai Foods

_____________ TASTY THAI RECIPES _____________

Get more Thai Recipes here!

______________ GET OUR CATALOG ____________________

Get our catalog! Available to print out online here:
Temple of Thai Catalog
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Thank you for reading our newsletter! We hope you enjoyed it!

Karla Baumhover Pengsagun/Owner/Temple of Thai
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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