Taste of
Hai T Cooking
Starters Money Bags
5
Fish Cakes
7
Thai Beef Salad
9
Tofu Salad
11
Mushroom Salad
13
Po Tak
15
Taro Custard
17
Mains Spicy Shrimp
19
Chicken Skewer
21
Pad Thai
23
Jungle Prawn Curry
25
Green Chicken Curry
27
Tofu Green Curry
29
Chicken laksa
31
Tub Tim Grub
33
Bun Loi
35
Thong Yib
37
Ma Muang
39
Mushroom Salad
41
Po Tak
43
Taro Custard
45
Contents
Desserts
3
Thung Tong
Money Bags
Preparation: 2 hr Cooking: 5-6 min Serves 3-4
Method:
1. In a big bowl add shrimp, pork, shiitake, water chestnut, sugar,
Ingredients: Wonton wrappers Shrimps, cleaned Minced pork Water chestnuts, cubes Shitake mushroom, cubes Coriander root, chopped Garlic cloves, crushed Fish sauce Soy sauce Sugar Oil for deep frying Sweet plum / chili sauce Chinese chive leave
and soy sauce. Knead until it turns into a smooth paste and it’s really
2. Place a wonton wrapper on
your palm, and put a teaspoon of prepared mixture in the center. Gather up the corners and bind together with chinese chive leave to make a small bag.
3. Heat oil in a wok over medium
heat. Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.
4. Serve immediately with dipping
Did you know that fork and spoon rule in Thailand? And chopsticks are not as common!
Starters
sauce (and other fresh vegetables, such as cucumber, tomato, carrot).
5
Tod Man Pla
Fish Cakes
Preparation: 25 min
Method:
1.
Serves 4-6
and process for 20 seconds or until
Ingredients:
beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.
2. Transfer the mixture to a large
Oil for frying
3. Heat oil in a frying pan over the at a time until they are golden brown on both sides. Drain on paper towels and serve immediately with a dipping sauce.
Salty, fermented fish sauce with fresh chilies is the most important flavouring ingredient in Thai cooking! It is like salt to Americans and soy sauce to the Chinese.
Starters
Fish sauce Egg, beaten Fresh coriander leaves Red curry paste Chopped red chillies (OPT)
bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture
7
Kung Ma Naw
Spicy Shrimp
Method:
1. Peel and remove the heads of
Serves 2-3
Ingredients: Fresh shrimps Yellow, green and red sweet
the shrimps, leave the tail on, cut down the back of them. Precooked ones are probably alright, but they might not taste as good as the fresh ones.
2. Mix sugar, garlic, peppers, lime sauce well in a mixing bowl.
Sugar Fish sauce / salt Lime juice Chopped/smashed garlic Mint leaves (decoration)
3. Pour the sauce on top of the cooked shrimps. Garnish with peppermint.
Thailand is the world’s leading shrimp exportation. It is the top supplier to the US and Japan
Mains
Note: Soysauce isn’t recommended!
9
Satay Gai
Chicken Skewer
Preparation: 3 hr
Method:
1. Using a blender crush the
Ingredients: Chicken (2 inch thin slices) Milk (plain) Garlic Cloves Coriander seeds Ginger (chopped) Yellow Curry Powder Turmeric Chicken Stock Powder Oyster Sauce Sesame Oil Thai Seasoning Sauce Salt Bamboo Barbecue Sticks
coriander seeds to powder, then add Garlic and Ginger and grind to a textured paste, not purĂŠe.
2. In a large bowl mix everything
except barbecue sticks thoroughly and leave to marinade for three hours or more.
3. Once the chicken has soaked sticks about 4-5 inches long and
4. Chuck them onto a mature
barbecue, (not too hot) turning regularly and coating them with coconut milk as you turn.
Simply change the Chicken to Pork and as if by magic you will have Pork Satay / skewer!
Mains
Serves 4-6
11
From Pad Thai to Chicken Skewers 21 tempting and authentic Thai dishes are presented in an easy-to-follow steps. www.tasteofthai.com.au