Thai Cooking News

Best of Thai Dishes Cookbook $32.95

With over 150 authentic Thai recipes, including egg rolls, mee krob, fried fish cakes (tawt man plah), tom yum gy (sour and spicy shrimp soup) and Thai iced tea.

An excellent introduction includes photos of exotic ingredients with descriptions.Each recipe is beautifully photographed in traditional Thai settings. Full page color photographs, written in English with a Thai translation of each recipe.

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Vermicelli Rice Noodle Wai Wai Brand, $1.95

For other dishes this type of noodle is pre-soaked in room-temperature water for 20 minutes before cooking. Cooking can be as simple as dunking in boiling water for 2-3 seconds or stir-frying. Try seasoning these noodles with oyster sauce, fish sauce and combining with meat, tofu, and green vegetable for a quick, inexpensive one-plate meal.

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Mee Krob (Crispy Noodles in Sweet & Sour Sauce)

Mee Krob is a Thai noodle snack made from golden crispy rice noodles topped with a sweet and sour sauce and combined with shrimp, scallions and fried tofu. The sauce is lightly salty with the addition of fish sauce and a touch sour with the addition of lime juice.

Ingredients:

• 3/4 cup (150 grams) thin rice noodle vermicelli
• 1/4 cup finely chopped pork
• 1/4 cup finely chopped fresh shrimp
• 1 tbsp. chopped garlic and shallot
• 1 tbsp. fermented soybeans (yellow soybean sauce)
• 1 tbsp. white vinegar
• 1 tbsp. fish sauce
• 4 tbsp. palm sugar
• 1 tsp. ground dried chillies
• 1 tbsp. lime juice
• 1 cake yellow (or white) beancurd (tofu), cut into matchstick-size pieces and fried crisp
• 2 pickled garlic bulbs, thinly sliced
• 1 fresh chilli, thinly sliced
• 3 Chinese chives (gao choy) or green scallion tops
• 2/3 cups (50 grams) fresh bean sprouts
• 3 cups cooking oil (i.e. soybean, corn, safflower, or peanut oil)
• 1 tbsp. thinly sliced kaffir lime rind (fresh or dried)

Preparation:

1. If the noodles are very fine, fry in oil until crisp and golden, then drain. If the noodles are thick, soak 15 minutes in water, drain well, and then fry a few at a time.
2. Heat 1/4 cup oil in a frying pan. Fry the garlic and shallot until fragrant, then add the pork and shrimp, seasoning with fermented soybeans, vinegar, fish sauce, sugar, dried chillies. When thick, add the lime juice. Mix and season to obtain a sweet, sour, and salty flavor.
3. Reduce the heat, add the noodles and continue turning in the sauce until they stick together; then, add the beancurd; mix, and spoon onto plates.
4. Sprinkle with the pickled garlic, chilli, thinly sliced kaffir lime rind or add coriander leaves more. Place bean sprouts and Chinese chives on the sides of the plates.

Recipe source Best of Thai Dishes © 2002 Written by Sisamon Kongpan, published by Sangdad books, hardback, glossy pages.

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Fresh Thai Ingredients

Fresh Kaffir Lime Leaf, Galangal, Lemon Grass, Thai Chili Peppers, Baby Eggplants, Fresh Thai Basils & Frozen Banana Leaves! Enjoy fresh authentic Thai spices & herbs shipped from New York City directly to you.

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