Copyright © 2020 by Thai Culinary Arts Studio LLC
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Watcharee’s Favorites Watcharee Limanon Watcharee’s Favorites
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About Watcharee Watcharee Limanon, a Thai culinary artist from Bangkok, is passionate about sharing the authentic flavors of traditional Thai cuisine. As a girl, she learned Thai cooking from her mother, but also experienced Asian cuisine while traveling across Asia as an environmental lawyer. Changing careers, Watcharee trained in Bangkok with top chefs at the Mandarin Oriental Hotel and Le Cordon Bleu Dusit Culinary School, as well as other culinary institutes that preserve Thai royal traditions. In 2012, Watcharee moved from Bangkok to Cousins Island in Maine where she draws on the local abundance of fresh seafood and produce in creating traditional and fusion Thai dishes.
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Watcharee’s Thai Sauces
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Watcharee has created a line of exquisite, readyto-use Thai sauces that are recognized for their authenticity and versatility. Made from the highest quality, all-natural ingredients, WATCHAREE’S Thai sauces are perfect for busy people who crave authentic Thai flavors, yet may not have the time to prepare traditional Thai dishes. WATCHAREE’s sauces contain no artificial preservatives or other additives, use only non-GMO ingredients and are gluten free.
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CLEAN INGREDIENTS
GLUTEN FREE
VEGAN
GOOD MENUFACTRING PRACTICE
NON-GMO
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Watcharee’s Favorites Growing up in Thailand, I lived in many places across the country as my father, who was a judge, was posted to different courts. In each new city, my mother and I would explore the cuisine, trying new spices or preparing local delicacies, which became part of our family tradition. This cookbook includes some of my favorite dishes from childhood, as well as fusion recipes that combine Thai traditions with American favorites. Some of these recipes use our sauces, while others are made from scratch.
Enjoy!
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We would love to hear from you. Have you tried our sauces? Grateful if you could leave a review!
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Contents Appetizers
Main Course
Drinks & Dessert
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Papaya Salad
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Chicken Satay
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Crispy Wonton with Pad Thai Sauce
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Fresh Spring Rolls with Peanut Sauce
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Green Curry Fried Rice
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Chicken Coconut Soup
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Chicken Yellow Curry
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Cauliflower Pizza with Peanut Sauce
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Chicken Massaman Curry
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Tom Yum Fried Rice
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Vegetarian Pad Thai
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Turkey Massaman Burger
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Zoodles Green Curry with Grilled Shrimp
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Seafood Yellow Curry Noodles
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Lime Soda
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Ruby in Coconut Milk
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Thai Coconut Sticky Rice with Mango
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Appetizers
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Papaya Salad
with Smoked Salmon
2-3 cloves garlic 1-3 red chili peppers 1 cup shredded papaya 1 cup shredded carrots 6 cherry tomatoes, halved 1/2 cup smoked salmon ¼ cup roasted peanuts 1 tbs fish sauce 3 tbs lime juice 2-2 1/4 tbs palm sugar
Mash the garlic and red chili lightly with a mortar and pestle. Add lime juice, fish sauce and palm sugar. Toss the papaya and carrots with dressing. Add tomatoes, smoked salmon and peanuts. Mix all ingredients together and serve with Thai sticky rice. Serves 2
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Thai Chicken Satay 1 jar WATCHAREE’S Thai Peanut Sauce 2 lb. chicken breast 2 tbsp. yellow curry powder 1 tbsp. turmeric powder 2 tbsp. sugar 2 tbsp. light soy sauce 2 tbsp. oil 25 bamboo skewers 2 tbsp. ground peanuts (optional)
Slice chicken into thin strips. Combine yellow curry powder, turmeric powder, sugar, light soy sauce and oil together. Add chicken to the mixture and marinate for at least 30 minutes or even overnight in the refrigerator. Thread chicken pieces onto the bamboo skewers and grill on a grill pan over medium heat or on a barbecue grill until golden brown. Warm peanut sauce in a sauce pan and remove from heat. Sprinkle ground peanuts on top of the sauce and serve as a dipping sauce. You can substitute chicken with pork, beef, shrimp or salmon. Makes: 25 - 8” skewers
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Crispy Wonton
with Pad Thai Sauce
1 cup WATCHAREE’S Pad Thai Sauce 1 package square wonton skins 2 tbs. oil 2 eggs 1 cup fried soybean curd, cut into small cubes 4 tbs. preserved sweet radish 1 cup chives, sliced to 1 inch long 2 cup bean sprouts, pea shoots or sunflower shoots, rinsed 1/2 cup ground unsalted roasted peanuts 1 lime, cut to wedges 1 tsp. ground hot chili (optional) Cut each wonton in half to form two triangle shapes per wonton. Fry wonton skin until crispy, set aside. In a medium bowl, beat eggs until no whites remain. Heat the oil in a non-stick skillet over medium heat. Pour in eggs, tilt pan to spread the eggs evenly and cook on both sides. Set aside to cool down. Then cut into small square pieces. Mix crispy wonton, eggs and tofu. Add WATCHAREE’s Pad Thai Sauce, tofu, chives, radishes, and 2 cups of bean sprouts. Mix well and turn off the heat. Arrange fried wonton on a serving dish, pour pad Thai mixture over wonton skins. Serve with fresh bean sprouts, pea shoots or sunflower shoots, ground peanuts, and lime wedges. Add hot chilies if you like spicy pad Thai! Serves 4 14 · Watcharee’s Favorites
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Summer Rolls ½ cup WATCHAREE’S Peanut or Pad Thai sauce for dipping 5 round rice paper wrappers (8.5 inch diameter) 10 medium-cooked shrimp 1 cup shredded carrots 1 cup thinly shredded red cabbage 1 cup fresh basil 1 cup fresh mint leaves 1 cup cilantro leaves ½ cup thinly sliced jicama (optional) microgreens (optional)
Cut rice paper wrappers in half. Sprinkle with water and let stand for a few seconds to soften. Add cilantro, basil, carrots, cabbage and shrimp in the middle. Fold the bottom inward and roll the wrapper tightly away from yourself. Repeat with remaining ingredients. Serve with WATCHAREE’S Pad Thai or Peanut Sauce. Make 10 pieces
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Main Course Watcharee’s Favorites
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Green Curry Fried Rice 1/4 cup Watcharee’s green curry sauce 1-2 tbsp oil 3 cups steamed rice 1 cup seafood or sliced chicken breast 3 Thai eggplants, quartered 2-3 kaffir lime leaves, torn ¼ cup Thai basil leaves 1-3 red chilies, sliced 1 tbsp fish sauce ½ tbsp sugar
Heat oil in a wok over medium high heat. Add Watcharee’s green curry sauce and sauté until fragrant. Add seafood or chicken and cook through. Add steamed rice and eggplants, and stir well until eggplants are nearly cooked. Add basil leaves, red chili and kaffir lime leaves. Serves 2
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Chicken Coconut Soup 1 cup sliced chicken breast 1 can (14 fl. oz.) coconut milk 1 cup chicken stock or water 3-4 pieces galangal, sliced and crushed 2-3 pieces lemon grass, sliced ½ cup oyster mushrooms 3 kaffir lime leaves, torn 1-3 red chilies, sliced 2-3 tbsp fish sauce 2 tbsp lime juice ¼ cup coriander leaves (as garnish)
Heat coconut milk and stock (or water) in a pot. After boiling, add galangal and lemongrass, and stir and cook until fragrant. Add chicken and cook through. Add mushrooms, fish sauce and kaffir lime leaves, and cook for a few minutes until mushrooms are cooked. Add the red chili. Turn off the heat and add lime juice. To serve, garnish with coriander leaves. Serves 2
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Chicken Yellow Curry 1 jar WATCHAREE’S Thai Yellow Curry Sauce 1-2 chicken breasts, cut into chunks 1 medium potato, cut into cubes 1 small yellow onion, cut into wedges
Heat oil in a wok over medium high heat. Add curry paste and sauté until fragrant. Add coconut milk, seafood or chicken and cook through. Add steamed rice and eggplants, and stir well until eggplants are nearly cooked. Add basil leaves, red chili and kaffir lime leaves. Serves 2
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Cauliflower Pizza with Peanut Sauce
1 jar WATCHAREE’S Thai Peanut Sauce 2 cauliflower pizza crusts, baked 1 cup sweet pepper, cut into small pieces 1/2 cup marinated artichoke, chopped into small pieces 1 cup fresh tomatoes, diced to small pieces 1 cup organic spicy radish sprouts, rinsed 2 tbs unsalted roasted sunflower seeds
Bake cauliflower pizza crust and set aside. Warm WATCHAREE’S Thai peanut sauce in microwave for 1 minute and spread over the cauliflower crust. Arrange all ingredients on the crust, sprinkle with sunflower seeds. Improvise with fresh vegetables that you have on hand or add smoked salmon or grilled shrimp or chicken. Serve as appetizer. Enjoy!
Serves 4-6
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Chicken Massaman Curry 1 jar WATCHAREE’S Thai Massaman Curry Sauce ½ lb. chicken breast, cut into chunks 1 medium potato, cut into cubes 1 small yellow onion, cut into wedges 3 tbsp. roasted peanuts
Add WATCHAREE’S Massaman Curry Sauce in a sauce pan or wok and warm over medium heat. Add chicken and stir. Add potatoes and onions and simmer for 10-15 minutes or until chicken is cooked through, and potatoes and onions are soft. Add peanuts, remove from heat and serve with steamed jasmine rice, sticky rice, nan or roti. Serves 2
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Tom Yum Fried Rice 3 cups cooked rice 1-2 cups seafood (fresh shrimp, scallops or steamed mussels) 2 tbsp. roasted red chili paste 1 tbsp. red chilies, chopped 3 stalks lemongrass 4-6 leaves kaffir lime leaves 1 tsp. sugar 1-1.5 tbsp. fish sauce 2 tbsp. lime juice 1 tbsp. oil
Heat oil in a wok. Add scallops, roasted red chili paste, red chilies and cook through. Add rice, lemongrass, kaffir lime leaves, fish sauce and lime juice. Mix well and turn off the heat. Serve with fresh cucumber and fried egg if you like. Serves 2
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Vegetarian Pad Thai 1 cup WATCHAREE’S pad Thai Sauce 8 oz. (medium width) dried flat rice noodles or banh pho noodles (about 1/2 of a 1 lb. bag) 4 tbs. oil ¼ cup water 4 eggs 1 cup fried soybean curd or firm tofu, cut into ½ inch cubes 4 tbs. preserved sweet radish 1 cup chives, sliced to 1 inch long 3 cup beansprouts, pea shoots or sunflower shoots, rinsed 1/2 cup ground unsalted roasted peanuts 1 lime, cut to wedges 1 tsp. ground hot chili (optional) Soak noodles in cold water until soft for 20- 30 minutes, drain & set aside. Heat the oil in a wok over medium heat until hot. Add noodles and stir until noodles are soft. Add water a little at a time to further cook the noodles to around 70 percent. Do not overcook the noodles at this stage. With spatula, move noodles to the side of the wok and add eggs. Break egg yolks and cook eggs until almost done. Stir the noodles to cover the eggs, add WATCHAREE’s Pad Thai Sauce, tofu, chives, radishes, and 2 cups of beansprouts, pea shoots or sunflower shoots. Mix well and turn off the heat. Arrange noodles on a serving dish. Serve with fresh beansprouts, pea shoots or sunflower shoots, ground peanuts, and lime wedges. Add hot chilies if you like spicy pad Thai! Serves 4 32 · Watcharee’s Favorites
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Turkey Massaman Burger ½ cup WATCHAREE’S Thai Massaman curry sauce 1 lb. ground turkey 3/4 cup panko bread crumbs 1 egg, lightly beaten Oil for cooking the patties Red cabbage, cored and finely shredded WATCHAREE’S Pad Thai Sauce 4 buns In a large mixing bowl, mix ground turkey, Massaman curry sauce, egg, and bread crumbs and form into 4 patties. Add oil and cook the patties in a medium skillet over medium high heat. Cook the patties for 5-6 minutes on each side to cook through. Toast the buns in a broiler or toaster. Toss the red cabbage with the pad Thai sauce and serve with the Massaman turkey burgers. If you like, drizzle some pad Thai sauce on the turkey patties. Try the burgers with Singha beer from Thailand! Serves 4
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Thai Green Curry Zoodles and Grilled Shrimp
1 jar WATCHAREE’S Thai Green Curry Sauce 2 cups spiralized zucchini (aka zoodles) 10 fresh or frozen shrimp, peeled and de-veined 3-4 bamboo skewers Oil Salt and pepper
Use a spiral slicer to make zucchini noodles (zoodles). Thread shrimp onto bamboo skewers. Heat grill pan over medium-high heat. Spray pan with oil, or brush with oil. Brush shrimp with oil and sprinkle with salt and pepper. Cook shrimp for 3-4 minutes on each side or until opaque and cooked through. Warm WATCHAREE’S Thai green curry sauce in a sauce pan. Add zoodles and cook for a few minutes to retain a nice firm texture. Serve with grilled shrimp. Serves 2
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Thai Yellow Curry
with Seafood and Butternut Squash Noodles
2 jars WATCHAREE’S Thai yellow curry sauce 1 lb. of seafood such as shrimp, scallops, mussels 2-3 medium shallots, diced 1 cup pickled mustard greens, diced (optional) 1 10 oz. package of butternut squash noodles Bring water to a boil and cook butternut squash for 3-5 minutes (timing depends on the thickness of your noodles). Cook until squash noodles are tender and al dente. Do not overcook the noodles. Set the noodles aside. Alternatively, you can steam the butternut squash noodles in a steamer basket. Rinse and clean seafood of your choice. Bring 1 quart of water to a boil in a large pot or wok with steamer basket. Place seafood of your choice in steamer basket. Make sure not to submerge your seafood. Cover with lid and steam on medium high heat until your seafood is cooked through. Heat WATCHAREE’S Thai yellow curry sauce in a pot over mediumlow heat. Stir occasionally and bring the sauce to boil. Add steamed seafood and turn off the heat. Arrange squash noodles in serving bowls, add the seafood and the yellow curry sauce. Garnish with shallots and mustard greens to serve. To add a bit of zest, you can enjoy with pickled mustard greens which are available in most Asian grocery stores. Serves 2
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Drinks & Dessert
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Lime Soda Syrup ½ cup water ½ cup sugar Bring water to a boil, dissolve sugar into the boiling water, remove from heat and let cool completely. Lime juice mixture ¼ cup fresh lime juice ½ cup syrup Mix lime juice with syrup and set aside Lime Soda Drink ½ cup lime juice mixture ½ cup soda ice cubes 2 lime slices and fresh mint leaves for garnish (optional)
Mix all ingredients together. Serve with ice and garnish with mint and lime slices. Serves 2
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Ruby in Sweet Coconut Milk Diced water chestnuts Hale’s Blue Boy Thai Red syrup Tapioca flour Coconut milk Sugar
200 g 100 g 100 g 300 g 180 g
Add red syrup (or substitute with beetroot juice) to a mixing bowl. Soak diced water chestnuts in the red syrup for 30 minutes until water chestnuts resemble the color of rubies. Add tapioca flour to a mixing bowl. Toss water chestnuts in the tapioca flour until evenly coated. Sift off excess flour. In a large saucepan, bring water to a boil over high heat. Add the coated water chestnuts to the saucepan, stir and separate the water chestnuts to prevent them from sticking together while cooking. Remove water chestnuts that float to the surface when cooked and soak them in ice or cold water to cool down. Mix together coconut milk and sugar until well blend to make coconut milk syrup. To serve, spoon rubies into small bowls, add crushed ice and pour in coconut milk syrup. Add shredded jackfruit, shredded young coconut or palm seeds, which are sold in Asian markets, to jazz up your Thai dessert. 44 · Watcharee’s Favorites
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Thai Coconut Sticky Rice with Mango 2 cups Thai sticky rice (also called sweet rice or glutinous rice) 3-4 ripe yellow mangoes
Add all ingredients in a saucepan. Mix together over medium heat and then bring to a boil. Turn off the heat, transfer mixture to a bowl and let cool.
2 cups water
Cook Sticky Rice
5-6 butterfly pea flowers (optional)
The best way to cook Thai sticky rice is to steam with a steamer and cheesecloth, or in a bamboo steamer. Add water to the bottom section of the steamer, lay cheesecloth on the second tier of the steamer, drain the rice and spread the rice evenly on the cheesecloth. Cover with the steamer lid. Bring the water to a boil, reduce to medium heat and steam for 10-15 minutes. Check the rice and flip over to evenly cook and steam for 10-15 minutes more until cooked through.
A wedge of fresh lime (optional) Alum (optional) Steamer Cheesecloth Prepare Butterfly Pea Water (Optional) For Royal Thai cuisine, which places emphasis on not only ingredient quality but also presentation, sticky rice is infused with butterfly pea water before steaming to add purple hue. Bring water to a boil and turn off the heat. Add fresh or dried butterfly pea flowers to steep for at least 30 minutes. Squeeze fresh lime and add a few drops of lime juice at a time to change the color from blue to purple. The more you lime juice, the darker purple. Strain and use the butterfly pea water to soak the sticky rice.
Add steamed sticky rice to a glass mixing bowl, slowly pour coconut mixture onto hot rice and gently mix together. Cover the bowl with a lid and let it sit for 20-30 minutes until steamed rice absorbs the coconut mixture. Make Coconut Cream Topping ½ cup coconut milk 1 tbsp sugar 1 ½ ts rice flour
Rinse Sticky Rice
¼ ts salt
Add sticky rice to a bowl filled with water and rinse and repeat 3-4 times or until the water is no longer cloudy. You may use alum as part of the rinsing process to give a nice sheen to the rice.
Add all ingredients in a saucepan. Mix together over medium heat and stir until the sauce thickens. Turn off the heat and drizzle over the sticky rice before serving with fresh mango. Rather that use coconut cream, you can experiment with coconut or other flavors of ice cream.
Soak the sticky rice in water (or the water with the butterfly pea) for 3 hours. Do not soak it too long or the rice will become too soft. Prepare Coconut Mixture ½ cup coconut milk ¼ cup sugar ½ ts salt
Finally, in serving sticky rice and mango, in Thailand we top the sticky rice with roasted yellow mung beans. To prepare them, we soak the beans in the water for an hour and then roast in a pan over medium heat until they turn a crispy golden brown. You can use sesame seeds, ground peanuts, cashews, pistachios or other favorite toppings. Enjoy! Servings: 4
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