~Subject: COLLECTION: Thai Recipes ~Lines: 1484 * Exported from MasterCook Mac * Chicken Sate With Peanut Sauce Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Thai Grill Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----MARINADE----- 1 Tablespoon Light brown sugar 1 Tablespoon Curry powder 2 Tablespoons Crunchy peanut butter 1/2 Cup Soy sauce 1/2 Cup Freshly squeezed lime juice 2 Garlic cloves -- minced Crushed dried chile peppers ---------------------------- 6 Chicken breast halves boned, skinned -- and cut into 1/2" wide strips ----------------------------PEANUT SAUCE-------------------------------- 2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pure briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Source unknown: page 82 of some cookbook. :-) - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Deep-Fried Fish With Nam Prik Num (Hot Chili Sauce) Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Fish Thai Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Meaty white fish (swordfish) 3 Unpeeled garlic cloves 1 Tablespoon Nuoc Mam (fish sauce) 5 Unpeeled shallots 4 Green chili peppers 2 Tablespoons Nuoc Mam 1 Long eggplant -- halved 2 Tablespoons Lemon juice 2 Firm, ripe tomatoes -- halved 1/2 Teaspoon Sugar Cut swordfish into chunks, 1 in by 2 in. Sprinkle them with a tablespoon of fish sauce, and arrange on cake rack. Set aside in a warm place until the fish chunks are dry. Grill chili peppers, eggplant, tomatoes, garlic, and shallots over charcoal, or under a broiler until they are charred and softened. Split peppers and discard seeds and white membranes. Peel egg- plant and tomato halves. Squeez garlic and shallots to press out the softened insides; discard the blackened outside. Work all vegetables together in a mortar with a pestle until they form a soft thick paste. Gradually work in 2 tablespoons of fish sauce, lemon juice, and sugar. Heat oil until a small cube of bread dropped into the oil turns golden crisp and brown. Deep-fry the fish until they are crisp and golden. Drain and serve immediately with the chili sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Fiery Thai Salsa Recipe By : July 1993 issue of Bon Appetit Serving Size : 4 Preparation Time :0:00 Categories : Salsa Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups cucumbers -- chopped seeded peele 1 Cup green onion -- chopped 3/4 Cup radishes -- chopped 1/4 Cup fresh mint -- chopped 3 Tablespoons fresh ginger -- minced & peeled 3 Tablespoons fresh lime juice 2 Tablespoons sugar 1 Tablespoon minced garlic 1 teaspoon minced garlic 1 1/2 teaspoons sesame chili oil Combine all ingredients in large bowl. Season with salt. Cover and refrigerate until juicy, about 1 hour. Stir before serving cold. rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca - - - - - - - - - - - - - - - - - - NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com * Exported from MasterCook Mac * Fried Curried Rice (Khao Pad Pong Kari) Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Thai Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Oil 1 Garlic clove -- finely chopped 2 Cups Plain boiled rice 1 Sm Potato -- diced small 1 Sm Onion -- diced small 1/4 Cup Peas 3 Tablespoons Light soy sauce 1/2 Teaspoon Sugar 1 Teaspoon Curry powder 1/2 Teaspoon Ground white pepper ------------------------------TO GARNISH------------------------------ 1 Piece of cucumber (1-inch) -- thinly sliced into rounds Coriander leaves In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed. Turn on to a serving dish and garnish with cucumber rounds and coriander. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Mee Krob Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Thai Side Dish Snack Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2-in piece of tamarind pulp Peanut or corn oil -(for deep-frying) 1/4 Pound Dried rice stick noodles 6 Ounces Med shrimp - shelled and deveined 1 Whole boned chicken breast - cut into slices 4 Shallots -- minced 1 Tablespoon Minced garlic 2 sm Serrano chiles - finely minced 1 Lime (zest only) 3 1/2 Tablespoon Tomato paste 4 Tablespoon Sugar 1/4 Cup Thai fish sauce (nam pla) 3 Tablespoon Fresh lime juice 4 Green onions; trimmed - cut into 1-in lengths - blanched 3 Tablespoon Fresh coriander leaves 1/2 Pound Bean sprouts -- tails removed - (for garnish) --------------------------CRISPY EGG LACE------------------------------ Oil for deep-frying 2 Eggs; lightly beaten 1/4 ts Salt COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and press it through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper bag pull rice stick noodles apart into small batches. Add 1 batch to the oil. If the temperature is correct, noodles should puff up within seconds. Remove with a slotted spoon or strainer and drain on paper towel. Repeat with remaining noodles. If you are making the Crispy Egg Lace, prepare it at this time (See below). When the rice stick noodles and egg lace are done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1 minute or until shrimp are bright orange and chicken is white. Remove and set aside. Add shallots, garlic, minced chiles and half the lime zest to the hot wok; stir-fry until soft, but not browned (about 1 minute). Add tomato paste and sugar. Cook, stirring constantly, until sugar becomes a dark crimson red with a sticky consistency. It should pull away from the wok into a thick mass. This is just short of the caramelized state (about 3 to 4 minutes). Be careful not to burn the mixture. Immediately add the reserved tamarind liquid and fish sauce, reduce to low heat and simmer together for 1 minute. Add lime juice, reserved chicken-shrimp mixture, green onion and remaining lime zest; toss just enough to heat through. Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently crush noodles and toss with sauce to coat. Repeat with another third of noodles. Add last third of noodles only if there is enough sauce to coat. Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace (broken into smaller pieces) and bean sprouts. CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until lightly brown and crisp. Turn over to brown. It should have an irregular lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break into smaller pieces. Makes 2 crispy egg laces. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Pad Thai Recipe By : Serving Size: Serving Size : 6 Preparation Time :0:00 Categories : Thai Ethnic Fish Pasta Seafood Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Whole 16 oz jantaboon rice sticks, med. (1) 1 Tablespoon Vegetable Oil 6 Whole Eggs,Whole,Raw -- Beaten 1/4 Cup Vegetable Oil 8 Whole Garlic,Clove,Raw 1 Pound Pork,beef,chicken or shrimp (2) 1/4 Cup Vinegar 1/4 Cup Sugar 1 Cup Chad Po (Radishes, salted) (3) 1/4 Cup Nam Pla (Fish sauce) 1 Cup Peanuts -- Course ground, roast 2 Tablespoons Chili Powder or paprika 2 Cups Bean Sprouts,Raw 1 Cup Green Onions -- Sliced 1 Cup Cilantro,Fresh,Chopped -- Sliced 1 Whole Lime 8 Ounce Rice Vermicelli 3 Tablespoon Oil 3 Each Garlic cloves -- minced 1/4 Cup Dried Shrimp 1/4 Cup Fish sauce 1/4 Cup Sugar 2 Tablespoon Tamarind juic (Lemon or lime -may be substituted) 1 Tablespoon Paprika 1/2 Cup Fried tofu 2 Tablespoon Dried, unsalted turnip -cut into small pieces 1 Each Egg -- beaten 1/4 Cup Chives -- cut in 1 in lgths 1/4 Cup Ground roasted peanuts 1 Cup Bean sprouts GARNISH: 1/2 Cup Bean sprouts 1/2 Cup Chopped chives 1/2 Each Lime -- cut in wedges Soak noodles in cold water for 2 hours, until soft. Drain and set aside.Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp and stirfry. Add the noodles and stirfry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.Add fish sauce, sugar, tamarind juice and paprika. Stirfry mixture until combined. Stir in the tofu, turnip and egg. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combin e the mixture and continue cooking over medium-high heat for about 2 minutes, until most of the liquid is reduced.Mix in the chives, peanuts and Place on a serving dish, arrange the garnishes attractively and serve. Makes four servings.Note: To make fried tofu, chop tofu into 1/2 inch squares and fry in oil on both sides until golden brown.From Thailand the Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92. >From: carl.berger@synapse.org (Carl Berger) - - - - - - - - - - - - - - - - - - NOTES : It tastes just ike the pad thai served at Thai Palace in San Francisco on Noe and 15th. (1) 16-ounce package chantaboon rice sticks, medium thread. I think the spelling of "chantaboon" can also be found as "jantaboon" or something like that. (2) I used tofu when I made this. If you do the same, press the tofu between three sheets of towel paper on the top and the bottom. Put a plate on top and a two pound weight on top of the plate. Wait 20 minutes> (3) These are packaged in a plastic see through flat container and slightly orange in color * Exported from MasterCook Mac * Panang Meatballs Recipe By : Avon International Cookbook Serving Size : 4 Preparation Time :1:00 Categories : Appetizer Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Ground Beef 3 Tablespoons Flour,All-Purpose 2 Tablespoons Vegetable Oil 2 Tablespoons Curry Powder, Red 2 Tablespoons Peanut Butter 1 Tablespoon Sugar 1 Tablespoon Nam Pla (Fish Sauce) 1 1/2 Cups Coconut Milk Shape ground beef into 24 1-inch balls; coat lightly with flour. In skillet cook meatballs in hot oil 10 to 15 minutes or till brown, shaking pan frequently to keep meatballs round. Drain meatballs, reserving 1 tablespoon drippings. Add curry paste to reserved drippings; cook and stir over low heat for 2 to 3 minutes. Stir in peanut butter, sugar, and fish sauce; mix well. Add coconut milk. Bring to boiling; reduce heat. Add meatballs to coconut milk mixture. Cover; cook 3 to 5 minutes till meatballs are heated through. Serve with hot cooked rice. COCONUT MILK: Stir together 2/3 cup unsweetened grated coconut and 1 1/3 cups boiling water; let stand 5 minutes. Place mixture in blender container. Cover; blend 1 minute. Makes 1 1/3 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Simple Red Curry Paste Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Sauces Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Dried long red chilies 4 Sl Dried kaffir lime rind -(makrut) 1 1/2-in lump fresh galangal -=OR=- 4 -dried quarter-sized pieces 1 Teaspoon Whole coriander seeds 1 Teaspoon Whole cumin seeds 2 Stalks fresh lemon grass -(white bottoms only) - cut into 1/2-in pieces 2 Shallots 4 Cloves garlic 2 Tablespoon Fresh coriander roots 1 Teaspoon Shrimp paste (kapi) 3 Tablespoon Vegetable oil CRACK DRIED CHILES and shake out seeds. Remove and discard stems. Cover pods with warm water for 15 minutes or until soft. Drain well. Soak dried kaffir lime rind in warm water for 15 minutes or until soft. Do the same if using dried galangal. In an ungreased skillet over medium heat, toast coriander and cumin seeds for 3 minutes or until fragrant. When cool, in a spice mill, finely grind the coriander and cumin seeds; remove and set aside. In the spice mill, individually grind the reconstituted makrut rind, galangal, lemon grass and chilies into a fine powder. As each ingredient is done, remove and transfer it to a mini food processor or blender. Add the shallots, garlic, coriander roots, shrimp paste and reserved coriander mix to the processor or blender. Process or blend the mixture into a smooth paste. Pour the oil down through the feed tube while processing. Transfer mixture to a mortar and pound out any lumps into a smooth paste. Makes 1/3 Cup - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Spicey Peanut Sauce. Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Sauces Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Shallots -- minced 2 Garlic cloves -- minced 1 Stalk fresh lemon grass -- Finely chopped 1 Tablespoon Red curry paste -- -=OR=- 1 Teaspoon -Cayenne 1/4 Cup Crunchy peanut butter 1 Tablespoon Palm sugar or brown sugar 1 Tablespoon Fish sauce (nam pla) 1 c Thin coconut milk -(prepared from 1 can -Unsweetened coconut milk) Use this spicy peanut sauce with all types of Thai-flavored noodles or grilled meats. IN A SAUCEPAN, saute shallots, garlic and lemon grass until soft. Add red curry paste and cook for 1 minute until fragrant. Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over medium heat until thick (about 15 minutes). Add water if it is too thick. Pour into a shallow bowl. TO PREPARE THIN COLONUT MILK: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. Makes 1 1/2 Cups - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Spicey Thai Vinaigrette Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Dressing, Gravy And Sauces Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Whole Garlic,Clove,Raw -- Finely chopped 1/4 Teaspoon Ginger,Fresh Slices -- Finely chopped 3 Tablespoons Vinegar, Rice 1 Teaspoon Brown Sugar 1 Teaspoon Soy Sauce 1/4 Cup Oil 1/2 Teaspoon Oil,Sesame 1/4 Teaspoon Pepper,Red,Crushed Onions,Red (optional) -- Chopped Orange, Mandarin (optional) Jicama,Raw,Sliced (optional) Combine all ingredients and mix well. Pour over mixed lettuces, toss and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Spicy Thai Chicken And Coconut Soup Recipe By : Bradley Koehler Serving Size : 10 Preparation Time :0:00 Categories : Thai Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tablespoons chile oil 1 red onion -- diced 2 Stalks lemongrass -- very thinly sliced 1/2 red bell pepper -- cut julienne 1/2 green bell pepper -- cut julienne 1/2 yellow bell pepper -- cut julienne 2 habanero chiles -- stemmed, finely chop 1 jalapeno chile -- stemmed, finely chop 4 Thai chiles -- stemmed, finely chop 2 serrano chiles -- stemmed, finely chop 1 poblano chile -- stemmed, finely chop 1 green New Mexican chile -- stemmed, finely chop 2 tablespoons ginger -- freshly grated 1/2 head garlic -- minced 1/4 pound shitake mushrooms -- thinly sliced 1/4 pound crimini mushrooms -- thinly sliced 2 1/2 cups coconut milk 2 1/2 cups chicken stock 1/2 pound chicken breast, skinless, boneless -- cut in 1/2" 2 tablespoons rice wine vinegar 1 cup whole kernel corn or baby corn -- sliced 1/2 bunch fresh cilantro, stems removed -- chopped 1/2 lemon -- juice and zest Salt -- to taste Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently. Add the ginger, garlic, and mushrooms, reduce the heat and continue to saute for 10 minutes. Turn the heat to very low and stir in the coconut milk, stock, and chicken. Heat very slowly, but do not allow the soup to boil! Simmer until the chicken is just tender. Add the remaining ingredients, garnish with a couple of Thai chiles, if desired, and serve. - - - - - - - - - - - - - - - - - - NOTES : Heat Scale: Extremely Hot * Exported from MasterCook Mac * Thai Bbq Chicken Appetizer Recipe By : arielle@taronga.com (Stephanie da Silva) Serving Size : 1 Preparation Time :0:00 Categories : Thai Appetizer Poultry, Chicken Barbecue Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Lb Chicken Wings 1/4 C Garlic -- Chopped 1 Tbsp Cilantro -- Chopped 1 Tsp Tumeric -- Ground 1 1/2 Tsp Chiles -- Dried and ground 1 Tbsp Sugar 1/4 Tsp Salt 3 Tbsp Nouc Mam 1/2 C Coconut Milk Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Thai Carrot Soup Recipe By : Los Angeles Times Serving Size : 6 Preparation Time :0:00 Categories : Soups Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Oil 1 Whole Onions,Spanish -- Thinly sliced 2 Whole Garlic,Clove,Raw -- Minced 1 Ginger root cube (1") 1 3/4 Pounds Carrots,Peeled -- Thinly sliced 4 Cups Chicken Broth,Canned,Prepared 1/4 Cup Cilantro,Fresh,Chopped Pepper,Red,Crushed Heat oil in 3-quart saucepan over medium-high heat. Add onion, garlic, ginger, and carrots. Cook, stirring frequently, until hot and fragrant -- about 4 minutes. Add 3 cups stock. Simmer, covered, until carrots are tender -- about 25 minutes. Drain liquid from solids. Reserve liquid. Puree solids with cilantro in blender or processor until smooth. Add as much liquid as container can hold. Puree untel even smoother. Transfer to 3-quart bowl. Add remaining liquid, if any, and remainin 1 cup of stock. Season to taste with salt and crushed red pepper. Serve chilled or hot. NOTE: can be made 2 days ahead and refrigerated, or frozen up to 3 months. Adjust seasonings to taste before serving. Each serving contains about: 115 calories, 614 mg sodium, 1 mg cholesterol, 4 g fat, 17 g carbohydrates, 5 g protein, 1.55 g fiber. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Thai Chicken And Coconut Milk Soup (Tom Ka Gai Or Kai Tom) Recipe By : megatest!sfisher@uu2.psi.com (Scott Fisher) Serving Size : 1 Preparation Time :0:00 Categories : Soups Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can 12-Oz Coconut Milk 1/4 Lb Chicken Breast -- Cut into small cubes Juice And Grated Peel Of 1 Lime 1 Ea 4-In Piece Of Lemon Grass -- Very thin slices 4 Slices Galanga Chiles Cilantro Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish. Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can't find grouper, it'd be good with any tender, delicate white fish -- sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I've had this with shrimp as well. (Grouper, BTW, is a type of fish common in the Caribbean and, if I recall, in other warm-water parts of the world; the flesh is very white, very tender, and quite delicately flavored. I've seen it in one Asian grocery store in the Bay Area, as well as in the Bahamas, so I'd guess that Gulf Coast netters should be able to find it readily.) - - - - - - - - - - - - - - - - - - NOTES : 1. Galanga is similar to ginger, an edible rhizome available in most Asian groceries. If not available fresh, you can usually find it frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin or the New Castro Market, you have to have friends smuggle it in from Bangkok for you... Other parts of the country may vary.) 2. Chile peppers add a lot to the dish; I've had it so hot that I could barely eat it, and I've had it completely smooth, sweet and mild. I like it in the middle. 3. Lemon grass adds a lot to the flavor and aroma, but as near as I can tell it isn't edible unless you puree it. (If there's sufficient demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat around the slices of lemon grass and ginger. * Exported from MasterCook Mac * THAI CHICKEN COCONUT SOUP Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Soups Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Can -TO 4 Can Coconut milk --(the unsweetened kind) 3 Tablespoon Chopped scallions 1 Teaspoon -TO 3 Teaspoon Lemon grass Cilantro (pref. fresh) * Tofu - cubed into smallish pieces Chicken - also cubed to bite size. Mushrooms 1 Carrot -- grated Juice from (8?) limes - I can never put in enough Serrano chillies -OR- other hot chili pepper - preferably fresh - but powdered will do) 1 Teaspoon Galanga powder * (I sometimes leave this out. Niels says that's defeating the whole point, but I think it still comes out great) Instructions: ============= Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness). Posted by Tamar More based upon an ingredient list >From: arielle@taronga.com (Stephanie da Silva) - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Thai Chicken Salad Recipe By : arielle@taronga.com (Stephanie da Silva) Serving Size : 1 Preparation Time :0:00 Categories : Poultry, Chicken Salads Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Vegetable Oil 20 Wonton Skins -- 1/4 -in strips 8 Cups Mixed Salad Greens -- Shredded 4 Cups Roast Chicken -- Bite-size 1 Cup Bean Sprouts,Raw 1 Large Yellow Pepper,Strips -- Julienne 1/2 Cucumber, Seedless -- Julienne 6 Tablespoons Lime Juice,Fresh 1/4 Cup Nuoc Mam 1/4 Cup Sugar,Brown,Pressed Down 4 Chiles, Serrano -- Seed and Mince 1/2 Teaspoon Nutmeg -- Freshly grated 1 Tablespoon Lemon Grass -- Finely minced 1 Tablespoon Ginger,Fresh Slices -- Finely minced 1/4 Cup Mint, Fresh -- Finely minced 3 Tablespoons Basil,Fresh -- Finely minced 1/4 Cup Peanut, Dry-roasted, unsalted -- Coarsely chopped In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Thai Chicken With Fresh Basil Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Thai Poultry, Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tablespoons Vegetable Oil 1 Pound Chicken breast -- boned 2 Tablespoons Garlic -- coarsely chopped 3 Tablespoons Nuoc Nam (fish sauce) 3/4 Cup Basil -- thinly sliced 2 Tablespoons Sugar 2 Serrano chilies 2 Tablespoons Water Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and stir until golden brown, about 10 seconds. Add 0.5 cup of basil and the chilies and stir-fry just until basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 0.25 cup of basil and stir-fry until just wilted, about 5 seconds. Serve immediately with steamed rice... - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Thai Fish Cakes Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Fish Thai Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound White fish -- ground 4 Tablespoons Fish Sauce 1 Pound Shrimp -- ground 4 Tablespoons Corn Starch 1/4 Cup Fresh Green Beans -- chopped 1/2 Teaspoon Sugar 2 Garlic Cloves -- fine chopped 1/2 Teaspoon Black Pepper 2 Eggs 1 1/2 Tablespoon Fresh Cilantro -- chopped 2 Teaspoon Red Curry Paste Mix all ingredients until thick. Form patties with mixture and fry in approximately 1 inch of peanut oil. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Thai Fried Noodles (Pad Thai) Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Pasta Thai Vegetarian Spicy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tablespoons Oil 2 Ounces Ready-fried beancurd - (or more) - cut into 1/2 cubes 1 Egg 4 Ounces Flat noodles -- cooked 1 Tablespoon Chi po (preserved turnip) - (finely chopped) 2 Spring onions -- in 1" pieces 2 Tablespoon Chopped roasted peanuts 3 Ounce Beansprouts 1/2 Teaspoon Chili powder 1 Teaspoon Sugar 2 Teaspoon Light soy sauce 1 Teaspoon Lemon juice Lime wedge (for garnish) Sprig of fresh coriander - (for garnish) In a wok of frying pan, heat oil. Add garlic & fry til golden brown. Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add cooked noodles, stir, then add turnip and spring onions & half of peanuts and half of beansprouts. Stir well; add chili powder, sugar, light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining beansprouts & lime wedge on side of plate. (From Thai Vegetarian Cooking, Vatcharin Bhumichitr,Clarkson Potter Pub) - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Thai Grilled Beef Salad Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Thai Salads Meat, Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Garlic cloves -- minced 1 Teaspoon Black peppercorn 1 Tablespoon Fresh coriander roots 1/2 Teaspoon Salt 2 Teaspoons Vegetable oil 1 Pound Flank or flatiron steak - trimmed 3 Sm Firm tomatoes 1 Bermuda onion - cut into 1/4-in slices 1 Sheet heavy-duty alum. foil - (8" x 18") 1 Head red-leaf lettuce ----------------------------------DRESSING--------------------------------- - 1 ts Ground Dried Shrimp w/Chiles - (optional) 2 Garlic cloves; chopped 2 Red serrano chiles; sliced 2 Green serrano chiles; sliced 1 tb Roasted chile sauce -(nam prik pao) 3 tb Fish sauce (nam pla) 5 tb Lime juice 2 ts Sugar 1/4 c Coarsely chopped fresh mint 1/4 c Fresh coriander leaves -(coarsely chopped) POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add oil and mix together. Rub the garlic mixture over the beef; marinate for 30 minutes. Broil or grill beef until medium rare. Slice into 2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char tomatoes under a hot broiler, turning occasionally. Do not overcook. Cool. Cut into wedges and add to the beef. Evenly spread the sliced onions on 1/2 of the sheet of foil. Fold in half, seal the edges to form a flat parcel. Place directly on top of a medium-high stove burner for 1 minute--it should make sizzling sounds. Turn over; cook for about 30 seconds longer until charred. Remove, unwrap and cool. Add to the beef mixture. Line a platter with the large lettuce leaves. Shred remaining leaves and scatter them on top. TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional ground dried shrimp until fragrant, about 10 seconds. Reduce to medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao), fish sauce, lime juice and sugar; stir together until dissolved. Cool. Add beef mixture, mint and coriander to wok; toss together gently. Pour mixture over lettuce. Serve at room temperature. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Thai Mini Spring Rolls Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Thai Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Ounces Bean thread noodles - (MUNG bean) 1/4 Cup Dried tree ears -- -=OR=- 6 -Dried Chinese blk mushrooms 1/2 Teaspoon Whole black peppercorns 3 Garlic cloves 1 Tablespoon Fresh coriander roots - (coarsely chopped) 3/4 Pound Fresh ground pork 1/4 Pound Shrimp -shelled -- deveined & chopped -=OR=- 1/4 Pound -Fresh crab meat -- flaked 1 Tablespoon Thai fish sauce 2 Teaspoon Sugar 4 Shallots -- finely chopped 1 Carrot; peeled -- grated 1/4 Pound Bean sprouts -- tails removed 8 12-inch rice-paper rounds Peanut oil for deep-frying Crisp lettuce leaves - (as an accompaniment) Fresh mint leaves - (as an accompaniment) ------------------------THAI SPRING ROLL DIP---------------------------- 1/4 c Sugar 1/4 c Water 1/2 c Red wine vinegar 2 tb Fish sauce 1/4 ts Red chile flakes 2 tb Chopped coriander leaves -(fresh) 2 tb Chopped peanuts IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Pinch off and discard hard centers; coarsely chop and set aside. Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl. With kitchen shears, cut rice paper into quarters. Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface. Brush thoroughly with water. Let it sit until it softens into a thin flexible film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper. Fold bottom of rice paper over filling. Fold left and right sides over each end to enclose filling. Continue rolling until completely sealed. Repeat with remaining filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds. Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain. Serve wrapped in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip. THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Thai Pomelo And Chicken Salad Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Thai Salads Fruits Poultry, Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pomelo -- -=OR=- 1 -Grapefruit (sweet ruby red) 1 Whole cooked chicken breast - hand-shredded 1 Teaspoon Chopped red chili - (or to taste) 1 Tablespoon Fish sauce (nam pla) 1 Teaspoon Sugar 1 sm Lime -- juiced 1 Head of leaf lettuce -(for garnish) 1 Tablespoon Chopped fresh coriander 2 Tablespoon Crisp Fried Shallot Flakes - (Instructions follow) - 1/4 Cup Chopped roasted peanuts ---------------------CRISP FRIED SHALLOT FLAKES------------------------- 6 Shallots; thinly sliced 1 c Vegetable oil Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter than the normal grapefruit. PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently flake the flesh. If using grapefruit, drain excess juice. Chill. In large bowl, combine pomelo and shredded chicken. Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture. Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes. CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Stored in an air-tight container, the shallots will keep several weeks. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * THAI PORK SATAY Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Meats Barbecue Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Curry powder 1 teaspoon Turmeric 1 tablespoon Palm sugar or brown sugar 2 tablespoons Fish sauce (nam pla) 2 tablespoons Lime juice 1 tablespoon Vegetable oil 1 pound Boneless pork loin - cut into 3" long x 1" wide - 1/4-inch-thick strips 24 8-in bamboo skewers - soaked in water for 1 hour 1/2 cup Thick coconut cream -(RECIPE Follows) -----COCONUT MILK AND CREAM----- 1 can Unsweetened coconut milk COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil. Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers, weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes or longer. Preheat grill. Brush strips with thick coconut cream. Place (brushed side down) over hot coals for 1 to 2 minutes or until charred and cooked. Turn over, brush with coconut cream and grill until cooked. Serve with Spicy Peanut Sauce (See RECIPE). TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Thai Seafood Casserole With Basil Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Thai Seafood Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ounces Dried bean thread noodles 1 Sm Dungeness crab -(preferably live) 1/2 Pound Large shrimp -shelled and deveined 1/2 Pound Large cleaned squid -cut crosswise into 1" rings 1 Pound Fresh fish fillets - cut into 1-inch pieces 1/2 Teaspoon Black peppercorns 1 Tablespoon Chopped fresh coriander root 4 Garlic cloves 1 Teaspoon Sugar 1 Tablespoon Golden Mountain Sauce -=OR=- Dark soy sauce 1 Tablespoon Light soy sauce -=OR=- -Thai fish sauce (nam pla) 2 Teaspoon Oyster sauce 1 Tablespoon Rice wine or dry sherry 1 Teaspoon Sesame oil 2 Tablespoon Vegetable oil 3 sl Ginger -- (quarter-sized) - crushed 4 Red chiles - chopped into 1/2-in pieces 4 Green onions - cut into 2-in lengths 1 1/2 Cup Water -- or more if needed 1/2 Cup Thai sweet basil leaves Additional Ingredients: Fresh coriander sprigs 1 Sandy clay pot casserole -(2 quart size) -=OR=- Dutch oven Golden Mountain Sauce is prepared with Thai style-soy sauce, which may be found in Southeast Asian markets. IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft and pliable, about 10 minutes. Drain. Set aside. Clean and prepare the live crab according to the following instructions (if using cooked crab, follow the instructions after the steaming step). Shell and devein the shrimp; pat dry. Clean squid according to the instructions below. Cut the body crosswise into 1-inch rings; set aside the rings and cleaned tentacles. In a mortar or spice mill, pound or grind the peppercorns, coriander root and garlic into a paste. In a bowl, mix together the sugar, Golden Mountain Sauce, soy sauce, oyster sauce, rice wine and sesame oil. Add oil to clay pot or Dutch oven. Set over medium heat. Add reserved coriander-garlic-pepper paste to the oil; saute lightly. Increase to high heat. Add ginger, chiles and the crab pieces (add cooked crab later); toss and brown for a minute. Add shrimp and green onions to crab mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean noodles; toss and mix together. Stir in water, cover pot, reduce to medium heat and simmer for 8 minutes, stirring occasionally. If noodles seem dry, add more water. Increase to medium-high heat, add fish, squid and cooked crab, mix with the noodles, top with the basil leaves. Cover. Cook 3 to 5 minutes longer. Check for doneness. Bring the clay pot to the table and serve hot with rice and vegetables. TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws and legs to loosen sand and grit. Rinse well with cold water. Plunge crab into boiling water for a minute to kill it immediately. Remove and cool. To disjoint and crack the crab, hold shell portion of the crab in one hand. With the other hand, gather the legs and claws on one side and gently pull and tug until the body and legs loosen and free themselves as a whole section from the shell. On both sides of the body are featherly gills. Pull off and discard these gills. The tail piece, a triangular flap, is located on the underside of the body. With tip of knife lift up the flap, grasp it, twist off and discard. Scrub exposed area clean. Now remove the legs and claws by gently pulling and bending them backward against their natural bend, and twist to free them. You now have the chest-body section where the tomalley liver is embedded in the cavity. Spoon it out and reserve it for those who appreciate it. The chest body should be chopped in half down the middle with a heavy cleaver. Chop each section crosswise into 3 equal pieces. With a light hammer or metal nut cracker, crack the mid section and joint of each leg and claw; set aside the pieces. (When eating, use the tip of the leg as a pick to dig out the meat.) - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Thai Shrimp With Asparagus Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Thai Stir-Fry Seafood, Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Pound Large shrimp 1 Teaspoon Salt 1 Pound Fresh asparagus 1/2 Cup Whole straw mushrooms -Fresh or Canned 4 Green onions 2 Tablespoons Vegetable or peanut oil 3 Garlic cloves -- chopped 1 Teaspoon Sugar 1/2 Teaspoon Ground black pepper 1 Tablespoon Thai fish sauce (nam pla) 1 Tablespoon Oyster sauce 1/4 Cup Chicken stock SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set aside. Cut the asparagus diagonally into 2-inch lengths. Bring a large pot of water to a boil. Drop the asparagus into the water and blanch for a few seconds or until it turns bright green. Remove and shower with cold water to stop the cooking. If using canned mushrooms, drain and rinse them with cold water; set aside. Cut the green onions, including part of the green tops, into 1 1/2-inch lengths. Heat a wok over medium-high heat. When hot add the oil and garlic; toss until lightly brown. Turn the heat to high and add the green onions and shrimp to the wok; stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 30 seconds to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce and chicken stock; stir-fry together until the mixture is heated through and sauce has a light cream consistency. This should take no more than a few seconds. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Vaguely-thai Scallops Recipe By : Jeffrey Mogul DEC Western Research Lab, Palo Alto, Californi Serving Size : 1 Preparation Time :0:00 Categories : Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g scallops preferably the large (sea) kind, 250 g snow peas 125 ml white wine 50 ml nam pla (Thai fish sauce) 3 garlic cloves chopped 40 g fresh ginger -- chopped 50 g butter 15 ml lime juice freshly ground pepper 1. Start some rice cooking, so it will be done when the scallops are done. 2. If you're using large (sea) scallops, slice them into strips about 5 mm thick. If you're using small (bay) scallops, don't bother slicing them. 3. Rinse and drain the snow peas and remove the strings. Cut the pods into 2-cm lengths. 4. Heat a small saucepan or skillet, then put in a little butter. Add the ginger and saute for 30 seconds, then add the garlic and saute for another 30 seconds. 5. Add the wine and fish sauce, and reduce the mixture by half, stirring often. Keep this hot during the next few steps, but stir it so that it doesn't burn. 6. Heat a skillet large enough to hold the scallops in one layer, and melt the rest of the butter. Over moderately high heat, add the scallops and pepper to taste. Add the snow peas and stir-fry until the peas have change color and the scallops have turned opaque, about 2 minutes. Don't overcook the scallops, just cook them until they've lost their translucent look. 7. Add the sauce and lime juice to the skillet and stir everything for a few seconds, until well-mixed. 8. Serve immediately. Author's Notes: This is something I invented with what I had around after I bought some scallops on impulse. It's inspired partly by a recipe of Madeline Kamman's and partly by Thai and Chinese recipes, although scallop recipes are rare in my Asian cookbooks. It's not spicy and probably has very little to do with real Thai cooking, but the taste of Nam Pla (Thai fish sauce) is an interesting complement to the scallops. Serve it with rice. is available in asian markets or some supermarkets. Substitute soy sauce if you cannot find it. Do not add salt; the is salty enough. Difficulty : easy. Precision : Experiment with the proportions. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Yam Gai (Thai Broiled Chicken Salad) Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Thai Poultry, Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 Ounces Wun Sen (cellophane noodles) 1 1/2 Teaspoons Sugar 4 Garlic cloves -- chopped 3 Tablespoons Fresh lime juice 2 Teaspoons Whole black peppercorns 1 Leaf lettuce 1/4 Cup Fresh corriander 4 Tomatoes 1/4 Cup Soy sauce 3 Scallions 2 Tablespoon Nam pla (fish sauce) 1 European cucumber 1 1/4 Pound Boneless chicken breast 1 Tablespoon Roasted peanuts -- chopped 4 Cup Chicken stock 1 Lime -- thinly sliced Soften the noodles in hot water for 30 minutes. In a food processor, combine garlic, peppercorns, and 2 T corriander. Blend to a paste. Scrape the sides, and add 0.25 c soy sauce, and 2 T nam pla. Pour the marinade into a shallow pan and add the chicken (cut into 1 in cubes). Preheat the broiler. In a medium saucepan, bring the chicken stock to a boil. Drain the noodles and add to the stock for about 5 min. Drain well, and cut into 4 pieces. Remove chicken from the marinade, and broil for 4 to 7 min. until browned. In a small bowl, stir together sugar, lime juice, 1 T soy sauce, and 1 T nam pla. Line a large platter with lettuce leaves. Spread the noodles over the lettuce, and top with tomato wedges, chopped scallions, and diced cucumber. Arrange the chicken, and pour the dressing over. Sprinkle with remaining corriander and peanuts. Garnish with lime slices. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Yam Neua (Thai Beef Salad) Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Salads Thai Meat, Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Beef tenderloin -- room temp. 1/4 Cup Fresh lime juice 1/4 Cup Fresh corriander -- chopped 1 Leaf lettuce head 2 Tablespoons Fresh mint -- chopped 2 Tomato -- thinly sliced 1 Jalapeno pepper -- minced 1 Small red onion -- thin sliced 3 Garlic cloves -- crushed 1 Small cucumber 2 Tablespoon Nam Pla (fish sauce) Fresh ground black pepper 2 Tablespoon Palm (brown) sugar 1 Lime -- thin wedges Preheat oven to 500F. Set beef in small baking dish and roast for 20 min. until rare. Let cool for 30 min, then refridgerate until cold, approx. 2 hr Slice against grain into 0.25 in. by 0.25 in pieces. In a large bowl, combine meat strips, corriander, mint, jalapeno and toss. In a small bowl, combine garlic, nam pla, palm sugar, and lime juice - mix well. Pour this dressing over the meat and toss to coat. Cover a large platter with lettuce leaves. Arrange the tomatoes around the outside, overlapping the slices, as necessary. Arrange cucumber slices inside the tomatoes, then the onion slices inside those. Remove the meat from the dressing and mound in the center of the platter. Pour any dressing that remains over the meat. Cover with a damp towel and refrigerate until chilled, at least 1 hr and up to 4 hrs. Before serving, sprinkle with black pepper, and garnish with lime wedges. ~Subject: Vietnamese Recipes ~Lines: 712 * Exported from MasterCook Mac * Beef And French-Fried Potatoes (Thit Bo Xao Khoai Tay) Recipe By : Living and Cooking Vietnamese by Paula Tran Serving Size : 6 Preparation Time :0:00 Categories : Vietnamese Meat, Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 potatoes -- peeled and sliced 1/2 Tsp Cornstarch 1/2 C Water 1 Lb round steak -- sliced 4 garlic cloves -- minced 3 Tsp Fish sauce 1 onion -- wedged 1/2 Tsp Pepper 2 Green onions -- chopped 1 Cooking oil 1 tomato -- small cubes Cover bottom of skillet with approximately 1/2 inch of cooking oil and bring to a medium-high heat. Drop in potato strips and fry until golden brown; remove, drain, and set aside. pour off all of oil xcept 3-4 tb. Stir the cornstarch into the water and add the fish sauce. Reheat the remaining oil in skillet and briefely sautee the onion wedges and garlic. Next add the beef and stir-fry for approximately two minutes. Then add the tomato cubes and the green onions. As you stir, add the cornstarch mixture. Cook for 3-4 minutes, until the liquid is reduced slightly. Return the potatoes to the skillet. Strir well and allow time just to heat through. Add pepper to taste. Serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Ca Chien (Crispy Red Snapper With Spicy Tomato Sauce) Recipe By : Simple Art of Vietnamese Cooking Serving Size : 2 Preparation Time :0:30 Categories : Fish Vietnamese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Vegetable Oil (I Use Peanut Oil) 2 Cloves Garlic -- Minced 1 Med Tomato -- Peel, seed, dice 2 Sm Chiles (Red) -- Minced 2 Tbsp Sugar 2 Tbsp Fish Sauce (Nuoc Mam) 2 Tbsp Water 2 Tbsp Cilantro -- Chopped 2 tbsp Scallions -- Chopped 1 Red Snapper -- Cleaned, scaled In a medium skillet over high heat, heat the oil until hot. Reduce the heat to medium-high and add the garlic. Cook, stirring, for 30 seconds. Add the tomato and chiles and cook for 1 minute. Add the sugar, fish sauce and water. Simmer, stirring occassionally, until the sauce is thickened (about 3 minutes). Remove the sauce from the heat and set aside. In a large skillet heat about 1/2 inch of oil. Lay the snapper in carefully and cook over moderately high heat, without moving, until very brown and crusty (about 14 minutes). Turn the fish and cook the other side (about 10 minutes) Drian the snapper on paper towels. To server, put the fish on a platter, pour sauce over it, and using a large fork lift the meat with the skin from the bones. Turn the fish over and do the same. Serve with steamed rice. - - - - - - - - - - - - - - - - - - NOTES : I've made this dish with red snapper fillets -- It's a heck of alot quicker and it's perfect for one. * Exported from MasterCook Mac * Cha Gio (Vietnamese Spring Rolls) Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Appetizer Vietnamese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Oz Cellophane Noodles 1 Lb Ground Lean Pork 1 Lg Onion 2 Tbsp Tree Ears Dried Mushroon (Nam Meo) 3 Cloves Garlic -- f. chopped 8 Oz Crab Meat 4 Oz Shrimp -- shelled and chopped 1/2 Tsp Pepper ---------- 20 Sheets Dried Rice Paper (Banh Trang) 4 Eggs -- beaten 2 C Peanut Oil Soak noodles in warm water for 20 minutes and cut into 1-inch lengths. Soak Tree Ear in warm water for 30 minutes, drain and finely chop. Combine the filling ingredients in a bowl and set aside. Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint beaten egg over the entire surface of the rice paper piece. Before filling, wait for the egg mixture to take effect, softening the wrappers; this take about 2 minutes. When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about one teaspoon of filling near the curved side, in the shape of a rectangle. Fold the side over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes until a lovely golden brown. (This is a special method of keeping spring rolls crisp.) - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with lettuce, cilantro, mint and nuoc cham NOTES : The Vietnamese spring rolls are much smaller and more crisp than the Chinese version. Unlike the Chinese spring rolls, they can be rolled in the morning, then covered and refrigerated for several hours before cooking. After cooking they will keep nice and crisp in 150-degree oven for up to 3 hours. BTW you can substitute shrimp and crabmeat with more ground pork or chicken if you don't like seafood. * Exported from MasterCook Mac * Chicken With Lemon Grass ( Gai Takrai ) Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Vietnamese Poultry, Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Stalks of lemon grass 1/4 Cup Nuoc Mam (fish sauce) 8 Scallions 1 Teaspoon Sugar 6 Chicken thighs -- boned/skin'd 3 Cups Vegetable oil Remove and discard tough outer stalks of lemon grass. With the back of a cleaver, lightly beat the tender inner stalks to release the oils; chop coarsely. Coarsely chop scallions. Place chicken thighs in a bowl with lemon grass and scallions. Add fish sauce and sugar. Mix well. Cover and set aside, refrigerated, for at least three hours. In a large pot, heat oil and fry chicken until thoroughly cooked, for about 15 minutes. Drain, and serve with deep-fried lemon grass and scallions. Garnish with peanuts, and pineapple slices. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Shaking Beef (Bo Luc Lac) Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Beef Vietnamese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Soy vinaigrette 2 White scallions -- cut up 1 1/2 lb Beef sirloin -- cubed 1 tsp Ground black pepper 5 Cloves garlic -- minced 1/4 c Vegetable oil 3 tbsp Soy sauce 2 Lg bunches watercress -- torn 2 tbsp Sugar 1 Sm red onion -- thinly sliced 1 1/2 tbsp Dry sherry 1. Prepare the soy vinaigrette and set aside. 2. In a large bowl, combine the beff with the garlic, soy sauce, sugar, sherry, scallion, pepper, and 2 tb of the oil. Cover and refrigerate 3 hours or overnight. 3. When ready to serve, put the watercress and onion on a large platter and toss with the vinaigrette. 4. In a large skillet over high heat, add the remaining 2 tb of oil and when smoking, add the beff mixture in an even layer. Let it sit in the pan undisturbed, until it forms a brown crust on the bottom, about 1 minute. Now, shake the pan to release the beff, using chopsticks if needed. Cook, shaking the pan occasionally, to desired doneness, about 4 minutes for medium-rare. Spoon the hot beef over the watercress and serve. Simple Art of Vietnames Cooking by Binh Duong and Marcia Kiesel - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Soup Pho Recipe By : cshenton@wasabi.nsi.nasa.gov (Chris Shenton) Serving Size : 10 Preparation Time :0:00 Categories : Soups Vietnamese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Lb Beef Bones 1 In Fresh Ginger Root 5 Sm Shallots 2 Star Anise Seeds 1 1/2 Gal Water 1 Pkg Rice Noodles (Banh Pho) 1 Tsp Salt Nuoc Mam (Fish Sauce) Rock Sugar -- (see note 1) Fresh Basil Leaves Green Onions -- chopped Fresh Cilantro -- chopped Fresh Bean Sprouts -- (optional) Fresh Lemon -- (optional) Fresh Jalapeno -- (optional) For the Broth: Submerge the bones in hot tap water and bring to boil, then discard this first "broth" so that the "pho" final broth would be nice and "clear" and not muddy looking. Now for the real broth, add 1.5 gallons of water and 1 tsp. salt and bring to boil. While waiting for boiling point, add these: Lightly charbroil the ginger root and shallots over open flames on your stove. For the ginger, roast until you can easily peel the skin, about 3 min. Peel off the out skin. Add to the broth. For the onions, charbroil until the outer skin layer are burnt, but don't over do it, about 3 min. Lightly roast the auiseeds for about 1-2 min. in a pan. Add all of these to the broth. Add the sugar (optional). When the water boils, lower the heat and simmer for about 6 hrs. When you are ready to eat: For the rice noodles preparation, boil some water in a pot. Put the amount of rice noodles you want in a strainer (the kind with a handle, and small enough to fit in the pot you're using.) and submerge it in the boiling water for a few seconds and quickly take it out!! The timing is important for a good rice noodle. You don't want to overcook the rice noodle for too long ( even 15 sec. can be too long!!) and have soggy noodles! Just dip the noodles in the boiling water and lift it out (about 5 sec., or just done) quickly and put it in your bowl. If you have a lot of broth and only wants to make one or two servings, take out enough broth you want and bring it to a boil in another pot. Dip in the amount of sliced beef you want, just enough to cook the meat, depends on how well done you want it. Put the cooked meat into your bowl of rice noodle and add enough broth to submerge them. Then add the green onions & cilantro to garnish. Add fish sauce to taste, if needed. Usually the broth is good w/out any extra salt or fish sauce. Then garnish with fresh basil leaves and/or bean sprouts (a handful)if you like. I love to squeeze a slice of fresh lemon and a bit of red hot pepper (or jalapeno) to taste. This is optional. If you're using hot red pepper, becareful! It can too very hot, depending your your taste buds tolerance!! - - - - - - - - - - - - - - - - - - NOTES : Note 1: One toe sized lump of rock sugar (available in Vietnamese market. OR use 1 tsp. table sugar. This is optional * Exported from MasterCook Mac * Vegetable Spring Rolls Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Vegetarian Vietnamese Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Ounce Cellophane noodles - soaked in warm water for - 20 min -- drained and - chopped fine 2 Squares bean curd - finely chopped 3 Sm Potatoes -- peeled and - cut paper thin with a - peeler and then shredded 1 Tablespoon Tree ears -- soaked in - warm water 20 min - drained and chopped 1 Cup Bean sprouts 1 md Carrot; peeled paper thin - cut into 1 inch sections - and shredded 1 White part of leek -- chopped 1 Dash Black pepper 10 Dried rice papers - (banh trang) 2 Cup Peanut oil ~- Combine all ingredients except rice papers and oil. Cut the rice papers into quarters. Wet the surface of each paper with water (use your fingers or a brush) and within about 1 min the paper will become flexible enough to be filled. Place about 1 tbsp of the filling on each paper and roll. Heat the oil in a wok to about 350 deg. F. Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done. Serve with Buddhist Nuoc Leo. ~- Disclaimer: This recipe is fat-city. There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying. (One could lighly saute the carrots and potatoes beforehand.) I can't remember what this wrapper is called. BTW - With this alternate type of "spring roll" fresh chinese parsley or cilantro is often included. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Vietnamese Aromatic And Spicy Beef Stew Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Vietnamese Meat, Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Onions -- medium 6 Tbsp Yellow bean sauce 2 Garlic cloves 1 Tsp Chilli powder 12 Shallots or Pickling Onions 4 Star Anise -- whole 1 Stick lemon grass OR 1 stick cinnamon 3 X 1" strip lemon rind 1/2 tsp Whole peppercorns 7 tbsp Vegetable oil 2 tbsp Sugar 3 lb Stewing beef in 1" cubes Peel and finely chop onions and garlic. Peel shallots and leave them whole. Cut lemon grass into 2" sections, after discarding the strawlike top. Crush each section. Put 3 tablespoons of oil intpo a non-stick frying pan and set on a medium- high heat. When it is hot, add the onions, garlic and shallots and fry for 2 mins. Add the lemon grass, but not the lemon rind if you are using it as a substitute. Continue to fry until onions are lightly browned. Turn off the heat and remove the shallots from the pan and put them aside. Put the remaining 4 tablespoons of oil in a large, preferably non-stick pan and set over a high heat. when hot, add enough beef cubes to form a single layer in the pan. Brown the cubes and remove, replacing with more beef until they are all brown. Rturn all browned beef to pan and add 1.75 pints water as well as the onion, garlic and lemon grass mixture. Add yellow bean sauce, chilli powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil then cover, lowering the heat and simmering gently for 1.25 hours. Add the reserved shallots and the lemon rind (if you are using it), cover again and simmer for 15 mins. Remove the lid, raise the heat to medium and cook for a further 15-20 mins or until the sauce has thickened a little and the meat is tender. Spoon the fat of the top before serving with either rice or crusty french bread. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Vietnamese Lemongrass Chicken Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Poultry, Chicken Vietnamese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 lb frying chicken 1 Pinch White Pepper 4 Lemon Grass stalks 1/2 Cup Peanuts -- chopped 2 Red Chili Peppers 2 Tablespoons Fish Sauce 3 Scallions 1/2 Cup Chicken stock 1 Salt and Pepper to taste 2 Tablespoon Peanut oil 1 Pinch Sugar Hack the chicken into small servings. Remove the outer stalks of the lemon grass and finely slice the tender white part at the base. Smash them with the base of the knife or a mortar and pestle. Finely slice the scallions. Seed, core and chop the chilies. Mix the chicken with the salt, lemon grass, scallions and a little pepper. Let it sit for about 30 minutes. Stir fry the chicken mixture in a wok for about 3 minutes, then add the chilies and stir fry for 10 more minutes, or until the chicken no longet loooks pink. Season with sugar and pepper and add the chicken stock. Chow for a few minutes. Garnish with the peanuts, nuoc mam and cilantro. Serve with rice, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Vietnamese Meatballs Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Meat, Beef Vietnamese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Lean Ground Beef 1 Garlic Clove -- crushed 1 Egg White 1 Tablespoon Sherry 2 Tablespoons Soy Sauce 1/2 Teaspoon Liquid Smoke 2 Tablespoons Fish Sauce 1 Pinch of Sugar 1 Salt and White Pepper 2 Tablespoon Corn Starch 1 Tablespoon Sesame Oil Blend mixture with mixer or food processor until very smooth. Mold small meatballs on skewer (about six meatballs per skewer). Broil to perfection. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Vietnamese Raw Beef Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Meat, Beef Vietnamese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Thin slices raw beef 2 Tablespoons Dried minced onion flakes 2 Tablespoons Oyster Sauce 1 Green Onions -- chopped 3 Tablespoons Fresh Line juice 1 Cilantro 1/2 Cup Yellow Onion -- thinly sliced 1 Lime -- in wedges 1 Chili Pepper -- seeded/sliced First, prepare the fried onion flakes. Fry the onion flakes in 1/2 tablespoon of peanut oil until light brown. Drain on paper towels. Marinade then sprinkle with fried onion flakes, green onion and cilantro. Garnish with chopped peanuts and lime wedges. The dish can be served with rice papers or rice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Vietnamese Shrimp Dumpling Recipe By : New York Times Serving Size : 40 Preparation Time :1:00 Categories : Appetizer Vietnamese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons Vegetable Oil 14 Whole Scallions 2 Whole Garlic,Clove,Raw -- Peeled and minced 1 Pound Shrimp,Fresh,By Weight -- Peeled, deveined 1 Ounce Mushrooms,Shiitake,Dried 1/2 Cup Jicama,Raw,Slices -- Peeled and chopped 4 Whole Chili Peppers,Green,Hot,Fresh -- Stemmed, minced 2 Tablespoons Basil,Fresh,Leaves -- Minced 2 Tablespoons Mint, Fresh -- Minced 2 Teaspoons Lemon Rind -- Grated 2 Tablespoons Soy Sauce 2 Tablespoons Flour,All-Purpose 2 Whole Egg Whites,Raw Finely chop the white part of the scallions. Thinly slice the green part of the scallions. Peel, devein and coarsely chop the shrimp. Soak the shiitake mushrooms in hot water for approximately 30 minutes, drain well, stem and coarsely chop. Heat the oil in a small nonstick skillet over medium heat. Add the chopped white scallions and garlic and cook until soft. Set aside 40 of the green scallion slices. Place the scallion and garlic mixture with all ingredients except the flour and egg white in the work bowl of a food processor. Process until the mixture forms a paste. Add the egg and flour and process until combined. Form the mixture into balls using a rounded tablespoon for each. Bring a large pot of water to a boil. Reduce to a simmer. Add the dumplings, in batches fi necessary. Cook until the dumplings rise to the top, about 2 minutes. Remove with a slotted spoon. As soon as the dumplings are cooked, place a scallion slice on top. secure with a toothpick. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Vietnamese Spring Rolls Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Appetizer Vietnamese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Ounces Rice sticks (rice vermicelli) -- uncooked 1 Tablespoon Vegetable Oil 1 Clove Garlic,Clove,Raw -- chopped 3 Onions,Green,Raw,Bulb & White Part Of Top -- chopped 1 Pound Crabmeat,Blue,Cooked 2 Tablespoons Fish Sauce 1 Teaspoon Sugar 1/4 Teaspoon Pepper,Black 15 Mint Leaves, Fresh 15 Basil,Fresh 24 Spring Roll Wrappers Bring 6 cups water to a boil; add rice sticks and cook for 3 to 4 minutes. Drain and set aside. In a large wok or fry pan, heat oil. Saute garlic and onion. Add crabmeat, stirring constantly. Season with fish sauce, sugar, pepper, mint leaves and basil leaves. Cook for 4 to 5 minutes, stirring frequently. Add the cooked rice sticks, stirring well. Remove from heat. ASSEMBLY: Soften the spring roll wrappers by carefully placing them, on at a time, in a pan of warm water for 30 seconds, or until the consistency of a wet tissue. (A half-inch of water in a frying pan on very low heat works well.) Remove the wrapper from the water carefully, allowing excess water to drain off. Place the wrapper on a flat plate. Arrange 2 Tbsp. of the filling in a row across the center of the wrapper. Fold the sides over the filling and roll the wrapper up, gently sealing the edge of the wet wrapper to itself. Allow to dry slightly before serving. Serve with SPICY PEANUT SAUCE. - - - - - - - - - - - - - - - - - - NOTES : These rolls must be made with spring roll wrappers--pearly, brittle, translucent circles of rice dough. These are different from egg roll wrappers. Try an Asian or Vietnamese specialty store. If you can find them, they keep well if stored in a cool, dry place. * Exported from MasterCook Mac * Vietnamese Stir Fried Chicken With Lemon Grass Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Vietnamese Poultry, Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FOR THE MARINADE----- 1 Stick fresh or 2tb dried 1 Tbsp Sugar Slices lemon grass 1 1/2 Tbsp Tomato paste 2 Lb Chicken pieces -- cut into 1/2 Tsp Salt Small pieces 1/4 tsp Chilli powder 1 Garlic clove -- large 1/4 tsp Ground turmuric 1/2 cube fresh ginger -----YOU ALSO NEED----- 2 Cloves garlic tbsp chicken stock 3 tbsp Vegetable oil 3 1/2 oz Onions 1 tbsp Fish sauce OR salt to taste First prepare the marinade. If you are using fresh lemon grass, cut it crossways into very thin slices, starting at the bulbous bottom end and going up around 6". Discard the strawlike top. If you are using dried lemon grass, soak it in 4 tb of hot water for an hour. Put the chicken pieces in a bowl, add the fresh lemon grass or the drained soaked dried lemon grass (save the soaking liquid). Peel and crush the large garlic clove, peel the ginger and grate it finely. Add the garlic, ginger, sugar, tomato paste, salt, chilli powder and turmeric to the chicken. Mix, cover and set aside for 1-24 hours, refrigerating if necessary. Peel and finely chop the two garlic cloves. Put the oil in a wok or large, lidded frying pan and set over a high heat. When it is hot, put in the garlic. Stir and fry for 30 secs or until the garlic is golden. Add the chicken along with its marinade. Stir and fry for 5-6 mins or until the chicken browns a little. Add the fish sauce and either the lemon grass soaking liquid or 4 tb stock. Stir once and cover. Cook on a high heat for 5 mins. Lift the lid and stir, adding another 4 tb of stock. Cover, turn the heat to low and cook for another 5 mins. While the chicken cooks, peel the onions and cut them into 0.75" dice. Separate the onion layers within the diced pieces. Turn the heat under the chicken to high, remove the wok lid, add the onion and fry for 1 minute. Lift the chicken out its oil and serve.