Cooking the Thai Way by Supenn Harrison;Judy Monroe

Author:Supenn Harrison;Judy Monroe
Language: eng
Format: mobi
ISBN: 9780822509172
Publisher: IB Dave's Library
Published: 2010-05-10T07:00:00+00:00

N o o d l e D i s h e s

In Thailand noodles are usually served at lunch. Busy vendors sell delicious noodle dishes on the streets all over Thailand. The noodles are not cut because long noodles are a sign of good luck. Noodles made of rice are popular in Thailand and can be added to soups or to stir-fried, steamed, or simmered dishes, including curries. Very thin egg noodles are also eaten, as are cellophane noodles, which are made from mung beans. Noodles provide the something soft and something bland that balance the crunchy and/or spicy foods in the Thai kitchen. Noodles work well in many foods, such as Thai spring rolls (recipe on pages 58–59). Pineapple-fish noodles (recipe on page 37) are made of two of Thailand’s most popular foods: pineapples and fish. Many different types of fish may be used in this dish to add variety.

35

Rice Noodles/ Guay Teow

3 c. water

1. In a large saucepan, bring water to a

boil over high heat. Add rice

¥ package (14 oz. or 16 oz.) rice

noodles and return water to a boil.

noodles

2. Reduce heat to medium-high and

cook noodles, uncovered, for 4 to 5

minutes, or until soft.

3. Drain noodles and rinse in cold

water. Serve immediately.

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves 4

Coconut Milk

Coconut milk is a must for curries, sauces, and desserts. Unsweetened coconut is sold at health food stores, food co-ops, and some large supermarkets. If you don’t have time to make your own coconut milk, use canned coconut milk instead.

2 c. unsweetened dried coconut

1. Put coconut into electric blender.

Pour boiling water over coconut.

3 c. boiling water

Cover blender. Blend at medium

speed for 30 seconds.

2. Place a fine sieve over a medium

bowl. Pour coconut mixture into

sieve. Press coconut with a large

spoon to squeeze out all milk.

3. Chill any leftover coconut milk and

use it within three days.

Preparation time: 15 minutes

Makes 2 cups

36

Pineapple-Fish Noodles/ Ka Nom Jeen Sour Nam Pineapple has been popular in Thailand for hundreds of years.The Thai love its sweet-sour taste and often use it in cooked dishes.

3 tbsp. vegetable oil

1. In a large skillet or wok, heat oil

over high heat for 1 minute.

2 lb. fish fillets, cut into bite-sized

pieces*

2. Add fish, garlic, and ginger. Cook,

stirring constantly, for 3 minutes, or

1 clove garlic, finely chopped**

until fish becomes white.

1 tsp. grated fresh ginger

3. Add pineapple, coconut milk, fish

1 20-oz. can crushed pineapple,

sauce, pepper, sugar, and cayenne

drained thoroughly

pepper and stir well. Cook, stirring

1 c. coconut milk (recipe on page

constantly, for 2 minutes, or until

36)

fish flakes easily.

2 tsp. fish sauce

4. Serve over hot rice noodles. Garnish

with fresh mint and cilantro.

∏ tsp. pepper

Preparation time: 30 minutes

1 tsp. sugar

Cooking time: 10 minutes

∏ tsp. cayenne pepper

Serves 6 to 8

hot rice noodles (recipe on page 36)

fresh mint and cilantro for garnish

(optional)

* For this recipe, orange roughy, whitefish, trout, red

snapper, sole, cod, haddock, or any other mild flaky-

textured fish can be used.

** When you chop garlic, add a little salt.That way, the

garlic doesn’t stick to the knife as much. Since the salt

absorbs the garlic juice, no flavor is lost.

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