Pressure Cooker Pandan Custard

1 cup unsweetened coconut milk
3 eggs
1/3 cup sweetener of choice
3-4 drops pandan extract
Green food coloring (optional)

Blend together the eggs, milk, sweetener and the pandan extract, and pour it into a 6-inch heatproof bowl. Cover with foil.

Place 2 cups of water into your liner, place a trivet in the liner, and place your bowl onto the trivet.

Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.

Cool in refrigerator until the custard is set.

Pad Kee Mao (Drunken Chicken)

2 tablespoon cooking oil
2/3 lb. (300g) boneless chicken, cut into strips
1 teaspoon minced garlic
6 fresh Thai chilies peppers, cut lengthwise finely
1 1/2 tablespoon Thai fish sauce
1 1/2 teaspoon sweet soy sauce
1/2 teaspoon sugar
20 sweet basil leaves
1/3 cup water
Cooked Rice

Heat the oil in a wok until almost smoking. Add the garlic and chilli peppers and stir-fry quickly until fragrant, about 30 seconds. Add chicken and stir-fry until no longer pink.

Add fish sauce, sweet soy sauce and sugar and stir to mix. Add basil leaves, stock or water and bring to boil. Serve over rice.

Stir Fry Sauce

1/2 cup low-sodium soy sauce
1/2 cup no-salt-added vegetable broth
1 tablespoon honey or agave nectar
1 teaspoon vinegar
2 teaspoons ground ginger
2 cloves garlic, minced

Combine the soy sauce, broth, honey or agave nectar, vinegar, ginger and garlic in a mason jar. Seal and shake well, until incorporated. Use right away, or refrigerate for up to 4 weeks.

This is a great sauce to have in your repertoire when you need to pull together a fast meal out of whatever’s in the refrigerator. Toss it with leftover rice or noodles, vegetables and any kind of protein for an impromptu dish of fried rice or lo mein, or use it as a marinade for chicken, beef or tofu.

Add a squirt of lime juice and Sriracha to give it a Thai-inspired flavor, or substitute it for that packet of dried seasoning the next time you mix up a late-night bowl of ramen.

Ideas for Egg Lunches: Thai Peanut Sauce

1/2 cup creamy peanut butter
1/4 cup hot water
2 tablespoons Thai red curry paste
2 tablespoons palm sugar or light brown sugar
2 tablespoons Sriracha
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice from 1 lime
1 teaspoon finely minced garlic
1/2 teaspoon red pepper flakes
2 scallions, thinly sliced
Kosher salt, to taste

In a medium bowl, whisk together peanut butter and hot water.

Stir in curry paste, sugar, Sriracha, soy sauce, vinegar, lime juice, garlic, red pepper flakes, and scallions. Season with salt to taste. Use immediately or store in an airtight container in refrigerator for up to two weeks.

Ideas for Egg Lunches: Thai Coconut Curry Sauce

6 tablespoons coconut milk
1 tablespoon Thai red curry paste
2 1/2 teaspoons fresh juice from 1 lime
2 teaspoons soy sauce
2 teaspoons Asian fish sauce
2 teaspoons honey
1 teaspoon grated fresh peeled ginger
Procedures

Combine coconut milk and curry paste in a small saucepan over medium heat and bring to a simmer. Cook, stirring, until slightly thickened and fragrant, about 30 seconds. Remove from heat and set aside.

Meanwhile, combine lime juice, soy sauce, fish sauce, honey, and ginger in a small bowl. Add coconut-curry mixture and stir thoroughly to combine. Serve.

Ideas for Egg Lunches: Nam Prik Num

4 to 5 fresh yellow chilies or Anaheim chilies, about 5 to 6 inches long (about 1/4 pound)
1/4 pound shallots, halved, or if large, quartered
6 to 8 garlic cloves, halved if large
1/2 pound vine-ripened cherry tomatoes
2 to 3 tablespoons packed fresh coriander leaves, washed well and spun dry, and coarsely torn
2 tablespoons Asian fish sauce (preferably naam pla)
2 tablespoons fresh lemon juice

Heat a dry cast-iron skillet over high heat until hot. Add chilies and reduce heat to moderately high. Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board. Add shallots and garlic and reduce heat to moderately high. Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes. Transfer shallots and garlic to a bowl to cool slightly. Dry-fry tomatoes in same manner.

Wearing rubber gloves, cut off stem ends of chilies. Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa). Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl. Discard tomato stems and skins. Finely chop tomatoes and add with any juices to chili mixture.

Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy). Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand. Let salsa stand, covered, 30 minutes to blend and mellow flavors. Salsa keeps, covered and chilled, 5 days.

Ideas for Egg Lunches: Nam Prik Kaeng Kari

15 dried Chilies, chopped
2 tsp Cumin Seeds
2 tsp Coriander Seeds
1 tsp Ground Cinnamon
2 tsp Salt
1 tsp Ground Cloves
2 tbs chopped Lemon Grass
4 tbs chopped Shallots
2 tbs chopped Garlic
2 tbs Yellow Curry Powder
1 tbs Oil

Place the chopped chillies in a little warm water and soak for 10 minutes. Meanwhile, place the cumin and coriander seeds in a saucepan without adding any oil and dry-fry them over medium heat for 2 minutes, stirring all the time, until they give off a roasted aroma. Drain the chilies and place in a mortar together with the remaining ingredients and pound together to form a smooth paste. Serve at room temperature.

Ideas for Egg Lunches: Nam Prik Pao

3/4 cup Thai dried red chiles
Generous 1/2 cup shallots, unpeeled
Scant 1/2 a cup garlic cloves, unpeeled
1/4 cup peanut or vegetable oil
1 teaspoon Thai fish sauce, or substitute scant 1/2 teaspoon salt for a vegetarian version

Place a large heavy skillet over medium-low heat, add the chiles, and dry-roast them, moving them around with a spatula as necessary to prevent burning, for 4 to 5 minutes; they’ll darken and become brittle. Remove from the heat and set aside to cool.

Meantime, slice the unpeeled shallots lengthwise in half, or quarters if they’re very large. Place a second heavy skillet over medium heat, add the shallots and garlic cloves, and dry-roast until well browned on one side; then turn them over and dry-roast on the other side. When they’re well softened and roasted, 5 to 8 minutes, remove from the heat and set aside. Alternatively, you can also use a charcoal or gas grill to roast the chiles, shallots, and garlic; in village Thailand, grilling is usually done over a small wood fire.

Break off the chile stems and discard them, then break up the chiles (they’ll break easily) and place in a food processor or large mortar. Some recipes call for discarding the chile seeds, but it seems a pity to waste their heat and flavor, so we suggest you keep them. Peel the shallots and garlic, coarsely chop, and toss into the processor or mortar. Process or pound to a smooth paste (the chile seeds will still be whole). You may have to scrape down the sides of the bowl or mortar several times as you work. Processing is very quick; using a mortar “is more traditional and will take about 10 minutes or more, depending on the type of mortar and your energy.

Place a heavy skillet over medium heat. Add the oil, and when it is hot, add the paste. Stir gently with a wooden spatula as the paste heats in the oil and absorbs it. After 4 to 5 minutes, it will have darkened slightly and will give off a wonderful slightly sweet roasted chile aroma. Remove from the heat, stir in the fish sauce, and let cool to room temperature.
Transfer to a glass jar and store, well sealed, in the refrigerator.

Ideas for Egg Lunches: Nam Prik Nun Tai Yai

4 to 5 banana chiles (about 1/4 pound)
1/4 pound shallots, cut in half, quartered if very large
6 to 8 cloves garlic, halved if large
1/2 pound cherry tomatoes
2 to 3 tablespoons coriander leaves, coarsely torn
2 teaspoons salt, or to taste
2 tablespoons fresh lime juice

Heat a charcoal or gas grill. Place the chiles, shallots, garlic, and tomatoes on a fine-mesh rack on the grill and grill until well blackened in spots on one side, then turn with tongs and repeat on the other side, turning the tomatoes as necessary to expose all sides to the heat.

Alternatively, heat two heavy skillets over high heat (if you have only one skillet, the vegetables will have to be cooked in sequence; with two, you can get everything cooked at the same time). Place the chiles, shallots, and garlic cloves in one skillet and place the tomatoes in the other. Lower the heat to medium-high under both skillets. Press down gently on the chiles to expose them to the heat; then, as one side blackens, use tongs or a wooden spatula to turn them. Similarly, turn the shallots and garlic as they blacken on one side to cook the other side. Use tongs to turn the tomatoes, exposing all sides to the heat.

Remove the vegetables from the grill or skillets when they seem well scorched and softened, about 8 to 10 minutes. Place on a cutting board to cool slightly. Slice off and discard the stem end of the chiles, slice the chiles lengthwise in half, and discard the seeds (unless you want a very hot salsa). Chop well, then transfer to a medium bowl. Finely chop the remaining vegetables and transfer, together with the juices from the tomatoes, to the bowl. Add the coriander, salt, and lime juice and stir to blend. The sauce will be chunky and a little bit soupy in texture. (The ingredients can be chopped together in a food processor, but the sauce is more traditional and more interesting with a hand-chopped texture.)

If you have time, let the sauce stand for 30 minutes before serving to allow the flavors to blend and mellow. Store in a covered nonreactive container in the refrigerator. The salsa will keep for 4 to 5 days. Bring back to room temperature before serving.

MAKES about 1½ cups sauce

NOTE: The Shan have a whole repertoire of grilled chile salsas, building on the ingredients in this one. For example, you could grill mushrooms or eggplant, then chop and add to this, adjusting the seasonings as necessary.

Ideas for Egg Lunches: Nam Jim Jaew

Tamarind pulp 1-1/2 tablespoons
Fish sauce 2 tablespoons
Ground red chili, or dried red chili flakes for the less spicy version, 1 teaspoon – 1 tablespoon (as much or as little as you prefer, actually)
Palm sugar 1/4 teaspoon
Toasted rice 1/4 teaspoon – 2 teaspoons can be added (the more toasted rice the thicker the sauce would be)
Chopped green onion 1/2 – 1 teaspoon

Simple… just mix them all together.

Ideas for Egg Lunches: Thai Curry

(Adapted for hard boiled eggs)

RED:
Stir fry 50 grams of curry paste with 3 tablespoons of oil until aromatic.
Boil 200 mL of coconut milk until oil has surfaced.
Add 250 200 mL of water.
Season to taste with palm sugar.
Garnish with kaffir lime leaf, sliced red chili, and sweet basil.

GREEN:
Stir fry 50 grams of curry paste with 3 tablespoons of oil until aromatic.
Boil 250 mL of coconut milk until oil has surfaced.
Add 250 kaffir leaves and 200 mL of water, and boil.
Season to taste with palm sugar and fish sauce.
Garnish with kaffir lime leaf, sliced red chili, and sweet basil.

YELLOW:
Stir fry 50 grams of curry paste with 3 tablespoons of oil until aromatic.
Boil 250 mL of coconut milk until oil has surfaced.
Add curry leaves and 100 mL of water, and boil.
Season to taste with palm sugar and fish sauce.

MUSSAMAN:
Stir fry 50 grams of curry paste with 2 tablespoons of oil until aromatic.
Boil 200 mL of coconut milk until oil has surfaced.
Add 50 mL of water, and boil until meat is cooked.
Season to taste with tamarind paste and palm sugar.
Serve with peanuts.

PANANG:
Stir fry 50 grams of curry paste with 3 tablespoons of oil until aromatic.
Boil 150 mL of coconut milk until oil has surfaced.
Add 300 grams of meat, add pea eggplants, and boil until meat is cooked.
Add vegetables and taste. Season to taste with palm sugar and fish sauce.
Garnish with kaffir lime leaf, sliced red chili, and sweet basil.

PRIK KHING
Heat a teaspoon of oil over medium high heat. Add 3-4 cloves of chopped garlic and saute until almost golden brown. Then add the prik khing paste, mix with the garlic, and saute for a few seconds longer.
Add some chopped green beans and a little water and simmer until they are almost cooked.
Add the kaffir lime leaves and sliced red jalapeno pepper. Taste and adjust the seasonings as needed. Add fish sauce and sugar to taste.

Ideas for Egg Lunches: Thai Tamarind Eggs

hard boiled eggs for serving
1/2 cup fried shallots, plus 1 tablespoon of their cooking oil
1/2 cup packed grated palm sugar, or 1/4 cup packed light or dark brown sugar
1/4 cup fish sauce
2 tablespoons tamarind pulp
3 tablespoons water
2 fresh red Thai long chiles, or 1/2 red bell pepper, seeded and slivered lengthwise, for garnish
Fresh cilantro leaves, for garnish

In a 1-quart saucepan, combine the shallot oil, sugar, fish sauce, tamarind, and water over medium heat. Bring the mixture to a gentle boil, stirring constantly. Once the sugar has fully dissolved, check the consistency of the mixture. It should have the consistency of warm pancake syrup. If it is too thin, reduce it a bit more. If it is too thick, add a little more water. When the desired consistency is achieved, remove the pan from the heat.

Pour the warm sauce over the eggs and sprinkle the shallots over the top. Garnish with the chiles and cilantro and serve.

Ideas for Egg Lunches: Thai Tamarind Eggs with Scallions

Hard boiled eggs for serving
2 big shallots (finely shredded)
Oil for deep frying
Scallion or cilantro for garnishing

Tamarind Sauce:

1/2 tablespoon fish sauce (or to taste)
2 tablespoons palm sugar (or to taste)
4 tablespoons tamarind juice (use about a small ping pong ball size of tamarind pulp and mix with water to extract the juice)
1 clove garlic (minced)
1 teaspoon dried chili flakes
1 tablespoon ground peanut
1 tablespoon oil

Deep fry the shredded shallots until golden brown, remove and place on paper towel to absorb oil.

Heat up a sauce pan, pour in the oil and saute the minced garlic until light brown. Add the dried chili flakes, ground peanut, do a quick stir, and follow by the tamarind juice, palm sugar, and fish sauce. Bring it to boil and pour the sauce on top of the eggs. Top with fried shallots and scallion/cilantro.

Coconut Rice

2 cups jasmine rice
1 13.5 oz. can coconut milk
2 teaspoons sugar
1 teaspoon salt
1/4 cup toasted coconut flakes

Soak the rice in water for 15 minutes. Drain. Add the drained rice to a medium pot. In a 2-4 cup capacity wet measuring cup, pour in the can of coconut milk, and then add water until you hit just under 2 cups of liquid total. Add to the pot, along with the sugar and salt.

Put the pan on the stove and bring to a boil. Once boiling, immediately gift the pot a stir, cover, and reduce the heat to low. Cook until all the liquid has been absorbed, about 25 minutes. Remove from heat, fluff the rice with a fork, and keep covered until ready to serve.

Just before serving, stir in the toasted coconut flakes.

Cold Rice Noodles with Lemongrass Shrimp

1 pound medium shrimp, peeled, tails intact, deveined
1/2 lemongrass stalk, tough outer layer removed, lightly smashed, finely chopped
1 Fresno chile, with seeds, finely chopped
2 garlic cloves, finely chopped
1 teaspoon kosher salt
1 teaspoon sugar
8 oz. rice vermicelli noodles
Vegetable oil (for grilling)
1/2 cucumber, peeled, cut into thin strips
1 medium carrot, peeled, cut into thin strips
1/2 cup salted, roasted peanuts, coarsely chopped

Thai basil, mint, and/or cilantro sprigs, and pickled shallots for serving
Nuoc Cham for serving

Toss shrimp, lemongrass, chile, garlic, salt, and sugar in a medium bowl. Cover and chill at least 1 hour.

Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside.

Prepare grill for medium-high heat; oil grill grate. Grill shrimp until cooked through, about 2 minutes per side.

Top noodles with shrimp, cucumber, carrot, peanuts, herbs, and Pickled Whole Shallots, and serve with Nuoc Cham.

DO AHEAD: Shrimp can be marinated 12 hours ahead. Cover and chill.

Edamame with Miso Sambal

1 pound frozen edamame in their pods
2 tablespoons vegetable oil
4 garlic cloves, minced
4 tablespoons chili sauce, such as sambal
2 tablespoons red or white miso paste

Prepare the edamame according to the package instructions, or until just steamed through. Transfer the cooked edamame to a serving bowl.
In a small skillet, heat the vegetable oil over high heat. Add the garlic and chili sauce to the hot oil, and cook until combined and fragrant, 30 seconds. Add the miso and mix together for another minute.

Remove the skillet from the heat and pour the spicy miso mixture over the edamame. Toss to coat, and serve immediately.

Prik Khing Paste

6-8 New Mexico or Guajillo chilies, chillies (soaked and drained)
4 red Thai bird’s eye chillies
1 1/2 tablespoon galangal
2 tablespoons garlic
3 tablespoons shallot
2 tablespoons lemongrass
2 tablespoons coriander root/stem
1 teaspoon kaffir lime zest (or lime zest)
1 teaspoon shrimp paste
1/2 teaspoon white peppercorns
1/2 teaspoon salt

(you can choose to deseed the chillies to reduce the heat)

In a large stone mortar mash grind the ingredients in the order they are listed, mashing thoroughly before adding the next. The paste will keep for at about a week covered well in the refrigerator.

Thai Cucumber Salad with Peanuts

1/4 cup fresh lime juice
1 tablespoon fish sauce
1 tablespoon sugar
2 Thai chiles, thinly sliced
1 small garlic clove, finely grated
2 tablespoons canola oil
3 English cucumbers—halved lengthwise, seeded and sliced crosswise 1/4 inch thick
1 cup packed cilantro, chopped
1/2 cup salted roasted peanuts
1/2 small red onion, very thinly sliced
Kosher salt

In a small bowl, whisk the lime juice with the fish sauce, sugar, chiles, garlic and oil. In a large bowl, toss the cucumbers, cilantro, peanuts and onion. Add the dressing and toss to coat. Season with salt and serve right away.

Ginger Soy Marinated Flank Steak

1 teaspoon thinly sliced fresh ginger
1 clove garlic, thinly sliced
1 tablespoon sesame oil
1/4 cup soy sauce
1 teaspoon honey
Salt and freshly grnd black pepper, to taste
1 1/2 pounds flank steak
1/4 cup thinly sliced scallions

Add all the marinade ingredients to a heavy duty zip-top plastic bag. Close bag and shake very well to combine. Add steak to bag and let marinate at least four hours or overnight.

Preheat your oven broiler. Drain steak, reserving marinade, and place on a rack fitted inside a rimmed baking sheet. Cook steak under broiler 5 to 7 minutes, until nicely browned on top. Turn and cook an additional 5 to 7 minutes, for a medium rare doneness. Remove from oven cover steak loosely with foil, and let it rest for 5 minutes before slicing.

Meanwhile, pour marinade into a small pot and bring to a boil. Cook for two minutes at a vigorous boil, then reduce to a simmer and cook for five more minutes—juices will reduce a bit.

Slice the steak on a diagonal (against the grain) and arrange on a platter. Pour the reduced juices over the steak slices and scatter sliced scallions over top to serve.

Note: If it’s grilling season, then by all means this can also be cooked on a preheated gas grill or prepared charcoal grill!

Thai Chicken Stir Fry with Basil and Mint

12 oz boneless, skinless chicken breast or thighs, sliced into thin strips
1 teaspoon cornstarch
1 teaspoon vegetable oil, plus 2 tablespoons
3 cloves garlic, thinly sliced
1 small onion, thinly sliced
1 fresh holland or Thai bird chili, de-seeded and thinly sliced
2 teaspoons soy sauce
1 teaspoon dark soy sauce
2 teaspoons oyster sauce
1 tablespoon fish sauce
1/2 teaspoon sugar
1 cup fresh Thai basil leaves
1 cup fresh mint leaves

Combine the sliced chicken with the cornstarch and 1 teaspoon vegetable oil.

Heat 1 tablespoon oil in a wok over high heat. Add the chicken, and stir-fry until opaque. Remove the chicken from the wok and set aside.

Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies. Stir-fry for 1 minute. Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint.

Stir-fry for about 30 seconds, until the basil and mint leaves are wilted. Serve immediately with steamed rice.