Beruflich Dokumente
Kultur Dokumente
MPLETHAIFOOD
Contents
Introduction 1
Rice Accompaniments
33
kap khao
Son-in-Law Eggs 47
Pork Satay 19
Herb-Baked Cashews 21
Corn Fritters 31
Chicken-Cashew Stir-Fry 61
Fried Sun-Dried Beef 64
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Salads
Miscellaneous
Soups
Clear Soup with Silken Tofu and
Chicken Dumplings 83
One-Plate Meals
119
ahan jan diao
Noodle Dishes
Curries
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Rice Dishes
Shrimp Paste Rice 137
Rice Soup with Shrimp 139
Chicken, Water Morning Glory, and
Satay Sauce on Rice 140
Sweets
149
khong wan
Toasted-Coconut Meringue Cookies 150
No-Bake Almond Cookies (Golden Supreme) 152
Chewy Banana-Coconut Griddle Cakes 153
Coconut Ice Cream with Jackfruit 154
Bananas in Sweet Coconut Cream
(Bananas in Nunhood) 156
Stocks 178
Basic Aromatic Paste 179
Curry Powder 180
Red Chile Powder 181
Toasted Rice Powder 182
Fried Shallots and Fried Shallot Oil 183
Chile Jam 184
Fried Garlic and Fried Garlic Oil 185
Sriracha Sauce 186
Sweet Chile Sauce 187
Satay Sauce 188
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Crispy Wings with Three-Flavored Sauce
pik kai thot sot sam rot
The so-called three-flavored sauce is one of the most versatile sauces in Thai cooking. Although
it is usually served over fried fish, it can also be used in other ways. Grilled or pan-seared scallops, grilled or baked lobster tails, grilled jumbo shrimp, batter-fried fish, and even tempurastyle vegetables are all amazing when anointed with three-flavored sauce. When I was a hungry,
busy, cash-challenged student, this benevolent sauce saw me through. All I needed was a jar of
it, a pot of rice, and whatever was on sale at the marketchicken wings, most of the time. I have
always told people that once they have learned how to make this sour, sweet, and salty sauce,
they can create many modern dishes with a traditional Thai flavor profile. I still stand by that.
In this recipe, the three-flavored sauce is reduced until thicker and stickier than it usually
is, then used to coat hot, crispy deep-fried chicken wings the moment they come out of the oil.
Serves 2 or 3
Wings
112 pounds chicken wings, tips removed and
separated into drummettes and flats
1 tablespoon oyster sauce
1 tablespoon fish sauce
12 cup rice flour or all-purpose flour
Vegetable oil, for deep-frying
Three-Flavored Sauce
10 fresh birds eye chiles, or 2 fresh Thai
long chiles
5 large cloves garlic
1 large shallot, about 1 ounce
To marinate the chicken, combine the chicken, oyster sauce, and fish sauce in a large
bowl and mix well. Cover and refrigerate for at least 4 to 5 hours or up to overnight.
To make the sauce, in a food processor, combine the chiles, garlic, shallot, and cilantro
roots and pulse into a coarse paste with bits the size of a match head. Heat the oil in
a 2-quart saucepan over medium-high heat. Add the paste and fry just until fragrant,
about 1 minute. Add the palm sugar, granulated sugar, water, fish sauce, and tamarind
pulp and bring to a boil, stirring constantly. Lower the heat to maintain a simmer and
cook, stirring often, until reduced to about 34 cup. This will take about 5 to 8 minutes.
Remove from the heat and transfer to a bowl large enough to hold the chicken. Let
cool completely.
continued
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Spread the flour on a plate. One at a time, coat the chicken pieces with the flour, shaking off the excess. Arrange the coated pieces, not touching, on a baking sheet and
allow them to sit for 10 minutes. This resting period is important because it allows the
coating to absorb the moisture on the chicken and form a crust, which will become
very crunchy when the chicken is fried.
To fry the chicken, pour the oil to a depth of 3 inches into a wok, Dutch oven, or deep
fryer and heat to 300F. To test if the oil is ready without a thermometer, stick an
unvarnished wooden chopstick into the oil; when the oil is hot enough, tiny bubbles
will slowly rise from the tip of the chopstick. If you see a steady stream of bubbles rise
up rapidly, lower the heat a bit. Line another baking sheet with paper towels and place
it near the stove.
Add the chicken pieces (in batches if necessary, so as not to crowd the wok) to the hot
oil and fry, turning the pieces as needed for even browning, until deep golden brown,
about 20 to 25 minutes. Using a slotted spoon or tongs, transfer the pieces to the
towel-lined baking sheet.
Put the fried chicken into the sauce bowl and toss to coat evenly. Arrange the chicken
on a large platter, sprinkle the cilantro over the top, and serve immediately.
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SI
MPLETHAIFOOD
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