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Easy Thai Recipe Book: 41 Time Saving Recipes You Can Make in Your Kitchen
Von Gordon Rock
Länge:
104 Seiten
39 Minuten
Beschreibung
Harmony is the name of the game when it comes to Thai cooking. The ingredients in the Thai recipes in the book are as basic as salt and pepper are to a Western kitchen.
We’ve collected 41 of the best, tastiest recipes for you to try in your own kitchen.
Who says you have to go to Thailand, or even to a Thai restaurant to have a delicious meal?
Über den Autor
Gordon Rock is the author for hundreds of cookbooks on delicious meals that the 'average Joe' can attempt at home. Including, but definitely not limited to, the Amazon Prime bestseller "Smoking Meat: The Essential Guide to Real Barbecue".Rock is also known for other well-known titles such as "Making Fresh Pasta", "Hot Sauce", "The Paleo Chocolate Lovers" and "Vegan Tacos", just to name a few.Rock has been nominated for various awards and has recently been offered a 'Question & Answers' column in Food and Wine Magazine that will give him a greater medium to respond to all the queries readers may have after attempting his recipes. He has also been honored by the Institution of Culinary Excellence for his outstanding recipes.Gordon Rock grew up in the outskirts of Los Angeles in California, where he graduated from the Culinary Institute of America with honors. He still resides there along with his wife and three kids. He operates a non - profit organization for aspiring cooks who are unable to finance their culinary education and spends practically all his spare time either in the kitchen or around his desk writing.
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Easy Thai Recipe Book - Gordon Rock
Afterthoughts
Introduction
I wrote this book because I want to enjoy the dazzling flavors of Thai food even on a weeknight, to be able to cook Thai dishes as easily and happily and quickly as I make other favorite dishes for our table. To accomplish this, I focused on the enormous repertoire of Thai dishes that are intrinsically easy, the everyday food that Thai people cook at home.
I also worked out recipes for great street food and classic restaurant dishes that are manageable in a home kitchen: most people in Thailand do not cook them, since they can stroll down to the night market for a bowl of noodles, a single serving of chicken with basil over rice, or a tall frosty glass of Thai iced tea. I also included a few dishes that would take too much time and effort in their pure form, for which I found reasonable shortcuts to a simpler but still wonderful version.
The result is this handbook to Thai cooking, filled with dishes that can become part of your everyday kitchen repertoire. Thai cuisine is just what the doctor ordered. These foods are rich in carotinoids, flavonoids, and antioxidative vitamins, all known to reduce cancer. In fact, the Thai have the lowest incidence of digestive tract cancer of all people.
Enjoy our Recipes!
Basic Recipes
These recipes and techniques are fundamental to many of the dishes included in this book. Some of the seasonings are available commercially, but they are far superior when made fresh.
Thai Chili Paste (Nam Prik Pao)
You can purchase ready-made Thai chili paste, but making it yourself results in a much better product. The sauce should taste sweet, sour, and salty. This chili paste will keep for months in the refrigerator in a tightly sealed container.
Makes About 1 Cup (225 G)
Ingredients:
1 cup (250 ml) vegetable oil for deep-frying
15 shallots, peeled and sliced
10 garlic cloves, peeled and sliced
1/4 cup (120 g) dried shrimp
7 dried finger or Thai chilies, seeded
Five 1/8-in (3 mm) thick slices galangal
5 tablespoons palm sugar
3 tablespoons thick Tamarind Juice
1 tablespoon fish sauce
1 teaspoon salt
Method:
1. Heat the oil in a large wok over medium-high heat. Deep-fry the shallots, garlic cloves, dried shrimp, chilies, and galangal one by one.
2. Place the deep-fried ingredients in a blender. Some of the oil used for frying may be added to facilitate the blending.
3. Once it is puréed, place the mixture in a saucepan and bring to a boil. Add the palm sugar, tamarind juice, fish sauce, and salt, and reduce the heat to low. Cook, stirring regularly until the mixture thickens, about 5 minutes.
4. The mixture will have a jam-like consistency; in fact, some people call this sauce chili jam.
Sweet and Hot Sauce (Nam Jim)
This dip is great with stuffed chicken wings, barbecued chicken, and other Thai dishes that call for a sweet and hot sauce. Look for the fresh chili paste, also called sambal oelek, and Thai plum sauce, or nam buoi, in Asian markets or from online Asian grocers.
Makes 2 Cups (500 Ml)
Ingredients:
1 cup (200 g) granulated sugar
1/2 cup
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