Flatbread with Apple, Cheddar, and Arugula

Flatbread Dough: (makes four 5×14-inch flatbreads)
2 1/2 cups all-purpose flour
1 tsp. salt
1 cup lukewarm water
1 Tbsp. dry active or instant yeast
1 Tbsp. honey
1/4 cup olive oil

Toppings: (for one 5×14-inch flatbread – increase as necessary)
1 cup grated or crumbled aged white cheddar
1/4 cup cooked diced pancetta or bacon
1/4 – 1/3 of a large apple cored and very thinly sliced (no need to peel) or pear
Handful of fresh baby arugula

In a large bowl or the bowl of your stand mixer, combine the flour and salt.

In a two-cup glass measure, combine warm water, yeast and honey. Let stand 5-10 minutes.

Add proofed yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough.

Place into a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

Pre-heat oven to 400° F. with racks in upper third and lower third of oven. Prepare two baking sheets with parchment paper.

Remove risen dough to a well-floured surface. Cut dough into 4 equal portions. Roll each portion on a floured surface to 1/4-inch thickness. Your flatbread can be any size or shape. If making oblong ones, just be sure they aren’t longer than the length of your baking sheet, so it doesn’t hang over the edge. Somewhere around 5-inches wide to 14-inches long works well.

Place two flatbreads side-by-side onto each baking sheet. Let stand at room temperature for 10 – 15 minutes to rest.

Bake in pre-heated oven for 5 minutes, then switch baking sheets top to bottom and front to back.

*If you have some large bubbles, poke them several times with the point of a sharp knife. Bake another 5-7 minutes, until firm and starting to turn golden in spots.

*Don’t over-brown if you intend to re-bake flatbreads with toppings later on, to avoid over-browning when you bake the second time with toppings.

Remove flatbreads to a cooling rack to cool. (If making cheddar-apple flatbreads immediately, leave oven on and set to 400° and keep baking sheets with parchment handy to re-use)

Once flatbread have cooled a bit, top with cheddar and cooked pancetta/bacon. A little freshly ground black pepper, is nice here.

Arrange thinly sliced apples overtop.

Return to parchment-lined baking sheet and pop back in to the oven for 7-10 minutes, or until cheese is melted and golden and apples have softened. Allow to cool slightly, then top with fresh arugula. Cut into triangles for serving.

Sichuan Stir-Fry Sauce (For Chicken or Beef)

Sauce:
1 1/2 tablespoons aged Pixian chili bean paste (doubanjiang)
3 tablespoons canola (or other neutral) oil
2 teaspoons Sichuan chili flakes (toasted and ground chilies)
1/2 teaspoon freshly ground red Sichuan pepper
1 teaspoon dark brown sugar
1 teaspoon Chinese light soy sauce
1 teaspoon toasted sesame oil

For Chicken
1 pound dark-meat chicken, cut in small, ½-inch cubes
1 tablespoon Shaoxing wine
1/4 pound mildly hot green chili peppers (Chinese or Korean long hot peppers or Anaheim), cut on the diagonal in 1-inch pieces
2 fat cloves of garlic, sliced

For Beef
3/4 pound steak (top sirloin, flank steak, etc.), cut in thin, slices
1 tablespoon Shaoxing wine
1 small white onion, cut in ½-inch slices
1 red or green bell pepper, cut in thin strips
2 fat cloves of garlic, sliced
cilantro

In a small bowl, mix the sauce: doubanjiang, oil, chili flakes, ground Sichuan pepper, dark brown sugar, soy sauce and sesame oil.

In a separate bowl, marinate the chicken or beef in Shaoxing wine.

Heat wok until very very hot, add a couple tablespoons of oil and swirl around the wok. Once heated, pour that oil out and add 2 tablespoons fresh oil. This procedure helps keep the chicken from sticking to the wok, which it really wants to do.

Add chicken or beef and let sear, undisturbed, on one side. When lightly browned, continue stir-frying until just cooked through. Remove and reserve.

Clean wok, return to heat, and add 2 tablespoons oil. Add vegetables and stir-fry over high heat until they start to brown but are still crispish.

Add garlic slices and cook briefly, then lower heat, push the veg to the sides of the wok and add the stir-fry sauce into the center. Cook it briefly, then add back the chicken, or the beef and cilantro, and mix all ingredients well.

Thai Grilled Chicken (Gai Yang)

3 1/2 pounds chicken leg-and-thigh quarters

Marinade
1/3 cup coarsely chopped cilantro stems
1/4 cup coarsely chopped garlic
1/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon ground white pepper
2 teaspoons light palm sugar or light brown sugar
5 tablespoons fish sauce

1/2 to 3/4 cup Thai Sweet Chile Sauce

Trim excess fat and skin from the chicken. Put into a baking dish or bowl. Set aside.

Use a mini food processor to grind the cilantro stems, garlic, salt, pepper, and sugar to a coarse texture. Add the fish sauce and pulse to emulsify. Taste and season with salt, pepper, or sugar to create a marinade with a slightly intense savory-sweet bite.

Pour the marinade over the chicken. Use your hands to massage it into the chicken, making sure you get some between the skin and flesh too. Cover and set aside for 1 hour. Or, refrigerate for several hours, letting the chicken sit out for 45 minutes before grilling.

Preheat a gas grill to medium or prepare a charcoal fire to medium heat. Grill the chicken for 25 to 35 minutes, turning occasionally, until cooked through. Transfer to a platter. Brush on the sweet chile sauce or serve it on the side for guests to help themselves.

Thai Turmeric Grilled Chicken (Kai Yang Khamin)

1 teaspoon white peppercorns or ground white pepper
1 teaspoon coriander seeds or ground coriander
1 packed tablespoon light or dark brown sugar
1 1/2 teaspoons ground turmeric
5 large cloves garlic, roughly chopped
3 tablespoons roughly chopped cilantro stems
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1 1/3 to 1 1/2 pounds (600 to 675g) boneless chicken thighs (with or without skin)
1 lime, quartered (optional)

Grind the peppercorns and coriander seeds in a small food processor to a coarse texture. Add the sugar to grind it a little finer. Visible bits remaining are okay. Add the turmeric, garlic, cilantro, fish sauce, and oyster sauce. Process into a relatively smooth marinade.

Transfer to a bowl. Add the chicken and use your fingers to rub the marinade into the chicken, getting some under the skin if you kept it on the chicken. Cover and refrigerate for 1 to 2 hours.

About 30 minutes before heating, remove the chicken from the fridge and let sit at room temperature to remove the chill.
Heat a gas grill to medium-high or light a charcoal fire, leaving one side free of coals. The grill is ready when you can hold your hand 6 inches (15 cm) over the grill for 4 to 5 seconds.

Cook the chicken for 12 to 15 minutes, turning frequently, until cooked through. Check for doneness by nicking with the tip of a knife. Transfer to a plate and serve with lime wedges.

Vietnames Pomelo Salad (Goi Buoi Tom Thit)

1/2 teaspoon salt
8 ounces (240 g) large shrimp, peeled and deveined
4 ounces (120 g) boneless skinless chicken breast or boneless pork chop
1 medium pomelo, or 1/2 large pomelo
1 carrot, peeled and cut into fine shreds
1/4 cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops only
1/4 cup chopped unsalted, roasted peanuts
2 tablespoons Crispy Caramelized Shallot (hanh phi, optional)

Dressing

2 tablespoons fish sauce
1 1/2 tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
1 small clove garlic, finely chopped and mashed, or put through a press
1 red Thai chile or 1/2 Fresno chile, chopped

Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they’ve curled up, remove them with a slotted spoon and set aside to cool.

Return the water to a boil and add the chicken or pork chop. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool. (If you’re using the Vietnamese sausage, skip this step because it’s already cooked.)

Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken or cut the pork into julienne. Set aside.

If the pomelo is big, halve it lengthwise and save one half for another day. Cut off the ends of the pomelo, then cut off the skin and pith to reveal the pinkish flesh underneath. Pry the pomelo open and split into two parts. Use your fingers and as needed, a knife and scissors, to peel away the flesh from the skin. Work segment by segment, and separate the flesh into bite-size pieces. Deposit the flesh in a bowl as you work.

5. For the dressing, combine fish sauce, lime juice, water, sugar, garlic and chile in a small bowl. Stir to dissolve the sugar.

6. Right before serving, add the shrimp, chicken (or pork), carrot, mint, cilantro, peanuts and fried shallot to the pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and adjust the flavors, as needed. Transfer to a plate or shallow bowl, leaving any liquid behind and serve.

Vietnamese Grapefruit Salad (Goi Buoi)

1/2 teaspoon fine sea salt
8 ounces large shrimp, peeled and deveined
1 medium oroblanco grapefruit
2 tablespoons fish sauce
1 1/2 tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
3/4 to 1 teaspoon chile garlic sauce, homemade or storebought
2 to 3 tablespoons coarsely grated carrot (use the largest hole on a box grater)
1/2 to 3/4 cup thinly sliced red and/or green cabbage
1/3 cup chopped or hand-torn mint leaves
1/4 cup chopped unsalted, roasted peanuts
2 tablespoons purchased fried onions or homemade Crispy Caramelized Shallot (hanh phi, optional)

Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they’ve curled up, remove them with a slotted spoon and set aside to cool.
Cut the shrimp in the diagonal into large pieces that will blend well with the grapefruit and other ingredients. Set aside.

Peel the oroblanco, separate in half. Working on one segment at a time, use a paring knife to help you remove the skin to reveal the supreme. When done with the entire grapefruit, separate each supreme into its vesicles (they’ll come apart as singles or small clusters). Let your fingertips do the separation and allow the vesicles drop into a bowl as you work. Cover and refrigerate up to 4 hours, if not using right away.

For the dressing, combine fish sauce, lime juice, water, sugar, garlic and chile in a small bowl. Stir to dissolve the sugar.
Right before serving, add the shrimp, carrot, cabbage, mint, peanuts and fried onions (or shallot) to the grapefruit. Gently toss with your fingers. Add the dressing and gently combine. Taste and adjust the flavors, as needed. Transfer to a plate or shallow bowl, leaving any liquid behind and serve.

Thai Spicy Chicken and Holy Basil Fried Rice

1/2 lb. boneless chicken, cut into small bite-size pieces
6 cloves garlic, chopped
3-4 shallots, thinly sliced (or substitute with a small onion)
2-3 cups young Asian broccoli
2 jalapeno, serrano or fresno hot chilli peppers
4 cups cold cooked leftover rice
3-4 Tbs. peanut oil
2 tsp. black soy sauce – the semi-sweet kind (or substitute with regular soy plus sugar)
2 Tbs. fish sauce (nahm bplah), or to desired saltiness
1+ cups basil leaves and flowers
Liberal sprinkling of powdered white pepper
1 lime, cut into four wedges

Prepare the ingredients where instructed above. For the Asian broccoli, cut the stem ends at a very slanted angle into thin strips about 1 1/2 inches long and the leafy portion in segments about the same length. Keep the stemy pieces separate from the leafy pieces.

Slice the chilli peppers into half circles or short slivers; do not remove the seeds if you wish a spicier fried rice (skip if you don’t want your fried rice to be spicy).

Crumble and break up the cold leftover rice so that the grains are no longer stuck together in big chunks. (If you do not have leftover rice, cook rice earlier in the day and cool completely before frying. Freshly cooked rice makes mushy fried rice if used when it is still warm.) Set aside.

Heat a wok over high heat until hot. Swirl in the oil to coat its surface and wait a few seconds for the oil to heat.

Add the chopped garlic, followed a few seconds later with the chicken. Stir-fry half a minute, or until the chicken begins to lose its raw pink color.

Toss in the sliced shallots and chillies. Stir and follow 15 seconds later with the broccoli stems. Stir-fry another 20 seconds before adding the leaves. Toss until leaves are partially wilted, then add the rice and toss well with all the ingredients in the wok.

Continue to stir-fry until the rice is well coated with the oil and has softened and begun to brown. Sprinkle evenly with some black soy sauce, enough to lightly color the grains. Stir some more, then sprinkle with fish sauce to the desired saltiness. Stir-fry until the broccoli is cooked to your liking, preferably still crisp and a vibrant green color.

Toss in the basil and stir quickly for a few seconds to wilt and mix in with the rice. Sprinkle with white pepper. Stir well and transfer to serving plate(s).

Serve with a wedge of fresh lime for each serving. Squeeze the juice over the rice, as desired, before eating. Serves 2-3 as a one-dish meal.

Thai Barbecue Chicken

1 tbsp finely chopped cilantro roots (or substitute with bottom stems)
8 large cloves garlic, finely chopped
3 shallots, finely chopped
2 tsp white peppercorns, freshly ground
1 tbsp coriander seeds, freshly ground
2 tsp yellow curry powder
2-3 tbsp fish sauce (nahm bplah), to taste
1-2 tsp sugar, to taste
1 large roasting chicken, cut into smaller sections (or see note below), or half a dozen leg-thigh pieces

Coconut milk for basting chicken while grilling (about 1/2 cup)
Using a heavy mortar and pestle, pound cilantro roots, garlic and shallots to a paste. Add the freshly ground white pepper, coriander and curry powder. Stir and pound to blend the dry and wet ingredients. Add the fish sauce and sugar. Stir well to dissolve the sugar.

Trim off excess fat around the edges of chicken pieces, leaving the skin on. Rub paste onto the surface of the chicken and under the skin. Marinate two hours or up to overnight.

Grill over medium-hot charcoals (preferably mesquite or other wood coals). Turn frequently to prevent charring and burning. Add about 1/2 cup coconut milk to the bowl with the remaining marinate. Stir to mix and use this coconut milk mixture to baste pieces after each turning. Grill until cooked through. Serve with Sweet and Tangy Dipping Sauce (see below).

Serves 6-8 with other dishes and rice in a shared family-style meal.

Thai Pork (or Chicken) Satay with Peanut Sauce

Satay Ingredients

1/2 lb (500 grams) pork or chicken, cut
into thin slices about 1″ wide and 3″ long
2 tsp. yellow curry powder
1 cup coconut milk
1 tbsp. soy sauce
30 bamboo sticks

Peanut Sauce Ingredients

2 tbsp. red curry paste
2 tbsp. sugar
2 tbsp. peanuts
1 tsp. salt
2 tbsp. tamarind juice
2 tbsp. coconut cream

Marinate pork or chicken for 30 minutes with all the satay ingredients.

To prepare the peanut sauce, heat coconut cream over medium heat and add curry paste mix well and add the remaining ingredients. Stir until thick and sauce-like.

Skewer the marinated pork or chicken onto the bamboo sticks. Grill over hot coals until cooked.

Serve with dipping sauce and cucumber salad.

Ginger Chicken (Gai Paht Khing)

1/2 cup peeled and julienned fresh ginger
2 small mild red chili peppers (fresno or serrano) or sweet red peppers, cut diagonally into 1/2 inch pieces
1 small white onion, peeled and cut into small sections
1 Tbsp minced garlic
2 spring onions, cut into 1 inch pieces (discard tops)
1/2 lb (200 grams) chicken breast, cut into 1 inch pieces
2 Tbsp cooking oil (e.g. palm, soybean, or corn)
1 Tbsp Thai Yellow Soybean Paste
1 Tbsp Golden Mountain Seasoning Sauce
1 Tbsp Thai Fish Sauce (Golden Boy brand is recommended)
2 Tbsp sugar

Wash and peel about 3-4 inches of ginger root. Julienne into thin 1 1/2 inch long pieces. Set aside.

Cut red peppers diagonally into attractive approximate half-inch pieces.

Peel and cut white onion in half and then into smaller sections lengthwise. Set aside.

Peel and mince the garlic (or simply smash the cloves with a side of a cleaver if you prefer and add whole to your stir-fry).

Cut spring onion into approx. 1 inch pieces, discarding the tops.

Wash chicken and pat dry. Cut into bite-size pieces, approx 1 1/2 inch length, 1/2 inch wide by 1/4 inch thick.

Heat wok over high heat. Add cooking oil, heat quickly (10 seconds), add garlic, stirring. Add chicken and cook until opaque and no longer pink.

Add ginger and white onion, stir-frying briefly.

Add soybean paste, Golden Mountain Seasoning Sauce, fish sauce and sugar, stir-frying to combine and cook for another 1-2 minutes until thoroughly combined. The vegetables should still be somewhat firm, not soft.

Add spring onion, red chili peppers, quickly stir to combine and transfer to a serving plate.

Serve hot for best taste.

Thai Satay (Chicken, Beef, or Pork)

1 1/2 lb. boneless chicken breast, beef, or pork
1 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1 tsp. ground turmeric
3-4 shallots, peeled and sliced thin crosswise
1 stalk fresh lemon grass, sliced thin crosswise
1/4 inch piece of fresh galangal
1 clove garlic, peeled and smashed
1/2 tsp. sea salt
2 tsp. sugar
20 bamboo skewers
2 Tbsp. cooking oil, canola or peanut

Slice meat into long thin slices, approximately 1/4″ thick and 2″ in length. Pat dry with paper towels.

Dry roast coriander seeds for a minute or two in a wok over medium heat to roast lightly, stirring often.

Grind the coriander seeds in a mortar and pestle or electric coffee grinder (reserved for spices).

Combine all the spices with the shallot, lemon grass, galangal and garlic together in a bowl.

Add meat to the marinade and mix well to cover meat. Allow to marinate for at least an hour or up to overnight.

Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn.

Skewer 2 to 3 pieces of meat onto each stick. Grill over a hot fire until cooked through. Baste with cooking oil after turning.

Serve with rice and a cucumber salad.

Chicken (or Pork) with Holy Basil (Pad Ga Prao)

1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces (or an equivalent amount of chopped pork)
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste
1 cup fresh Thai holy basil (bai gka-prow)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper

Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.

Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.

Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Chicken and Rice Noodle Soup (Kway Teow Tom Kha Gai)

2 oz (60 grams) chicken
1 handful thin rice noodles (*soaked)
3/4 cup (170 ml) water
(1/2 cup) 100 ml coconut milk
4-5 pieces galangal (sliced)
1/2 stalk lemongrass (sliced)
2 kaffir lime leaves
1 Thai shallot (press gently)
2 small green chillies (press gently)
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons lime juice
1 teaspoon crispy fried garlic

Put the coconut milk in a pan and bring to the boil then add the chicken and mix them well. Stir until it is half cooked then add the water and fish sauce, sugar and lime juice then mix them well.

Add all the herbs and wait until it boils and then pour over the noodles. Garnish with crispy fried garlic and serve.
Serves 1.

*Note: Before cooking, soak the rice noodles in cold water for 20-25 minutes until they become soft, then drain. In a pot, bring 1 liter of water to the boil. Dunk the noodles for 2-3 seconds in the boiling water; set aside in a bowl.

Drunken Noodles (Kway Teow Pad Kee Mao)

3-4 Tablespoons cooking oil (palm, soybean or corn but not olive oil)
1 pkg (13.2 oz) Thai rice noodles
1 pkg (1.76oz) Holy Basil Seasoning, Lobo brand or 3 1/2 Tablespoon Por Kwan brand (optional)
1 lb kale, Chinese broccoli or green cabbage (2-3 cups), cut into bite size pieces
4 oz cherry tomatoes
6 cloves garlic, peeled and chopped
4 oz Thai chilies peppers, crushed
7oz (200 grams) chicken or pork, sliced into thin pieces
2 Tablespoons Thai fish sauce (Golden Boy brand is recommended)
2 1/2 Tablespoons Oyster Sauce (Thai Mae Krua brand is recommended)
2-3 teaspoons Thai Sweet Black Soy Sauce
1 teaspoon white sugar, to taste
1/4 teaspoon ground white pepper
1/2 cup sweet basil leaves or holy basil if available (leaves and flowers), optional
2 Anaheim chilies or 1 green bell pepper, cut into strips, optional (for added texture and color)
Lime wedges to serve

Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour or until the noodles are limp but still firm to touch.
Heat oil in wok until almost smoking. Add the garlic and Thai chilli peppers and stir-fry quickly until fragrant, about 30 seconds. Add chicken or pork and stir-fry until no longer pink.
Add ready-made Holy Basil Seasoning, fish sauce, oyster sauce, black sweet soy sauce, sugar and ground white pepper. Stir to mix. Add pre-soaked noodles, fresh basil if using, tomatoes and bell or Anaheim chili peppers (if desired). Garnish with fresh basil leaves, lime wedges and serve immediately, hot!

Pad See Ew with Pork

14oz dried rice noodles, soaked in water for 40 minutes
1/2 lb (1 cup) pork, thinly sliced
approximately 6 tblsp cooking oil
3 cloves garlic, crushed
1 cup Chinese broccoli (or broccoli, cauliflower, carrots or mushrooms), cut into 1″ pieces
2 eggs, beaten

Sauce:
3 tbsp oyster sauce
1 tsp black soy sauce
2 tbsp light soy sauce
2 tsp sugar
1/8 tsp ground black pepper

Combine all the sauce ingredients and add the sliced pork. Marinate the meat in the sauces at room temperature while preparing the other ingredients.

Heat 1/2 tablespoon of cooking oil in a wok over high heat, add one of the cloves of smashed garlic, stir briefly (about 30 seconds), then add the cut vegetables and cook stirring constantly until partially cooked, but still firm. Remove from the wok.

Heat 4 tblsp cooking oil in a wok over medium heat until hot. Add the remainder of the garlic cloves, stir briefly. Then add the noodles and stir fry another 2-3 minutes until brown and soft, remove from the wok to a plate.

Add 1 tblsp oil to the wok, when hot add the marinated pork and eggs, stirring to cook through and combine. Then add the vegetables and stir fry to combine. Then add the noodles and stir fry to combine and if possible char the noodles until a little crispy on the edge (this may require more oil then you like!).

Serve hot with small condiment bowls of ground dried red chilis, sliced green chilies in white vinegar and white sugar.
Note: This recipe is adapted from A Passion for Thai Cooking available in our Thai cookbook section. We have broken down the cooking of the ingredients for adaptation to a Western home stove. In Thailand this dish is best cooked in the outdoor marketplaces over blazingly high heat all at once in a big wok.

Thai Yellow Curry with Cucumber Salad (Gaeng Karee Gai)

Ingredients

300g (11/2 cups, 10oz) chicken breast – thinly sliced
250mls (1 cup, 8 fl. oz.) thick coconut milk (coconut cream)
250mls (1 cup, 8 fl. oz.) thin coconut milk
1 teaspoon yellow curry powder
100g (4 tablespoons) yellow curry paste
2 medium potatoes – peeled and cut into small cubes and boiled in water for 5 minutes (or other vegetables such as sweet potato, taro root or pumpkin)
40g (2 tablespoons) palm sugar
45mls (3 tablespoons) soy sauce
Cucumber Salad Ingredients

90mls (6 tablespoons) sugar syrup
30mls (2 tablespoons) white vinegar
4 tablespoons cucumber, thinly sliced
20g (11/2 tablespoons) ground, roasted peanuts
1 shallot – thinly sliced
1 tablespoon fresh coriander leaves – chopped
A few slices of big, red chilli
Preparation

Put the thick coconut milk into a wok and fry for 3-5 minutes stirring continuously, until the coconut oil begins to separate out. Then add the yellow curry paste and the yellow curry powder and fry for 1-2 minutes.

Once the paste is cooked, add the chicken and potato and cook until the outside of the chicken turns white. Then add the thin coconut milk and bring to the boil. Add the palm sugar along the side of the wok until it melts and then add the soy sauce. Simmer for about 5 minutes until the chicken and potato are cooked.

Mix the ingredients for the sauce together and serve with the yellow curry.

Yellow Curry Chicken (Kaeng Kari Gai)

3 tbsp yellow curry paste
1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
2-3 small red potatoes, scrubbed and cut into 2 inch pieces
1/2 tsp sea salt
1/2 can (16oz) coconut milk, shake before opening to mix separated milk
2 tbsp fried shallots (available ready-made in a plastic jar), optional
1 tsp fish sauce, to taste (Golden Boy brand is recommended)

In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.

At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots, if desired. Serve

Thai Pork Satay (Moo Satay)

PORK AND MARINADE

2 Pounds Pork tenderloin, sliced into 1/4
4 Tablespoons Lemongrass water
5 Tablespoons Thin soy sauce
1/2 Teaspoon Salt
1 Tablespoon Sugar
14 Ounces Coconut milk
1 Teaspoon Turmeric powder
1/2 Tablespoon Thai curry powder
1 Teaspoon Baking Soda

BASTING LIQUID

1 Remaining from above Coconut milk
1 Tablespoon Sugar
1/2 Teaspoon Salt
1 Teaspoon Turmeric powder

SATAY SAUCE

5 Whole Dried Chile, soaked in water to soften
1 1/2 Tablespoons Chopped fresh galangal
1 1/2 Tablespoons Thinly sliced lemongrass
5 Leaves Fresh kaffir lime leaves, finely sliced
2 Tablespoons Fresh shallot, thinly sliced
3 Cloves Garlic
1/4 Tablespoon Shrimp paste
1 Tablespoon Matsaman curry paste
1/4 Cup White sesame seed, toasted in a dry wok or skillet
1/4 Cup Dried roasted peanut
2 Cups Coconut cream
1/4 Cup Palm sugar
2 Tablespoons Fish sauce
1 Tablespoon Tamarind concentrate mixed with 1 tablespoon water

AJAD

1/2 Cup White vinegar
1/2 Teaspoon Salt
1/3 Cup Sugar
1/2 Cup Thinly sliced cucumber
1/4 Cup Sliced shallot
3 Each Fresh Thai chile peppers, sliced

METHOD FOR PORK MARINADE

Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool.

For the can of coconut milk, don’t stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below.

In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more.

METHOD FOR BASTING LIQUID

Combine the four ingredients, mix well, and set aside.

METHOD FOR SATAY SAUCE

Start by pounding your white sesame seeds in a mortar & pestle, into a thick paste. Set aside. Then pound the peanuts until fine, and set aside.

Next, put the whole dried chile, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Saute it with 1 cup coconut cream. Stir constantly, until all dissolved. Add matsaman curry paste, fish sauce, tamarind, palm sugar, and stir well. Add remaining coconut cream.

Add the sesame seed paste and pounded peanuts (or leave the peanuts out if you prefer) to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well.

METHOD FOR AJAD

In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this.

PREPARING AND SERVING YOUR PORK SATAY

Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay sauce, ajad, and for an authentic twist–with sliced toast as shown.
Enjoy!

Thai Chicken Satay 2 Ways (Satay Gai)

Version 1 you can make in your kitchen without a charcoal grill. The chicken in both versions is prepared as you’d find in Thailand — using thin strips, instead of thick cuts that restaurants outside of Thailand often serve for satay.

You can of course also make the same recipe as beef satay, pork satay, or prawn satay (large prawns usually deheaded and the skewer threaded lengthwise down the body).

MARINADE INGREDIENTS VERSION 1

1 Pound Chicken Breast, cut into thin pieces 2 – 3 inches long
1 Cup Coconut Milk
1 Teaspoon Turmeric Powder
1 Tablespoon Sugar
1 1/2 Tablespoons Thin Soy Sauce

NAM JIM SATAY PEANUT SAUCE INGREDIENTS VERSION 1

1 Tablespoon Red Curry Paste
1/4 Cup Fried Red Onion
1/2 Teaspoon Extra-Fine Ground Chile powder
1/4 Cup Roasted Peanut
1 1/2 Cups Coconut Milk
2 1/2 Tablespoons Palm Sugar
1 Tablespoon Tamarind Concentrate mixed w/1 TBSP Water

MARINADE INGREDIENTS VERSION 2

1 Teaspoon Coriander Seed
1 Teaspoon Cumin Seed
1 Tablespoon Chopped Garlic
1 Tablespoon Fresh Grated Ginger
1 Pound Chicken Breasts, Skinned, boned, and cut into bite sized pieces.
2 Tablespoons Fish Sauce
1 Tablespoon Curry Powder
Pinch Turmeric Powder (as only a colorant, so very little!)
8 Tablespoons Coconut Milk
3 Tablespoons Palm Sugar

NAM JIM SATAY PEANUT SAUCE INGREDIENTS VERSION 2

4 Ounces Roasted (unsalted) Peanuts
4 Cloves Garlic, Chopped
1 Ounce Chopped Onion
1 1/2 Tablespoon Red or Massaman Curry paste
1 Teaspoon Fish Sauce
8 Tablespoons Coconut Milk
6 Teaspoons Lime Juice (to taste)
2 1/2 Teaspoons Palm Sugar

INGREDIENTS FOR A JAD CUCUMBER SAUCE

8 Tablespoons White Vinegar
2 Teaspoons Sugar
2 1/2 Tablespoons Cucumber, Very Coarsely chopped or sliced
2 Shallots (or any variety of purple onion) Chopped
8 Fresh Thai Chiles

MARINADE METHOD – VERSION 1

Mix coconut milk, turmeric powder, sugar and soy sauce in a bowl, add chicken, marinade for 1 hour. You can thread the chicken onto satay sticks now, or cook the chicken first and thread it onto the sticks later (as we did). Cook the chicken over low heat, using all the marinade to baste as it cooks.

PEANUT SAUCE METHOD – VERSION 1

Pound the fried red onion in a mortar and pestle, set aside. Pound peanuts in a mortar and pestle, and set aside.

In a saucepan, heat 1 tablespoon vegetable oil, and fry red curry paste together with the pounded red onion and chile powder over medium heat, until fragrant. Add peanut, palm sugar, tamarind, salt, and stir. Add coconut milk, reduce heat, and keep at a high simmer until oil rises (this oil comes from the coconut milk, and it will look distinctive as shown in photo).

Serve as shown, with chicken on skewers accompanied by a bowl of satay sauce, and a bowl of ajad (see below).

MARINADE METHOD – VERSION 2

Beat the chicken flat, using the flat of the blade of a heavy cleaver or a meat tenderizing mallet. You can also use a rolling pin.

The coriander and cumin are toasted then crushed in a mortar and pestle. The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.

The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

PEANUT SAUCE METHOD – VERSION 2

First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a littlechicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.

A JAD SAUCE

Combine the ingredients, and leave to stand overnight. Alternatively, you can gently heat the vinegar, add 4 tablespoons water, let it cool, then pour that over the other ingredients and serve right away.

Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselves are normally served “communally”. We like to eat steamed jasmine rice that has a few spoonfulls of the Peanut Sauce on top.

Thai Chicken and Ginger Soup

1 Tablespoon Vegetable Oil
1 1/2 Cups Chicken, Cut into bite size
1 Half Head of Garlic, peeled and crushed
1/2 Cup Sliced Ginger
2 Tablespoons Yellow Bean Sauce (soybean paste)
2 Cups Water or Soup Stock
1/2 Tablespoon Thin Soy Sauce
1/2 Teaspoon Thai Pepper Powder
1/4 Cup Spring Onion cut into one inch long
2 Tablespoons Chopped Cilantro
Garnish Fresh Thai Chile Peppers

Heat oil in a wok on medium heat until hot. Add chicken stir fry until start to cook, add garlic and ginger cook until aromatic. Stir in yellow bean sauce and water, bring to a boil for about 5 minutes. Season with thin soy sauce and white pepper powder. Add spring onion and cilantro remove from heat.

Transfer to serving bowl top with red chili pepper. Serve with steamed jasmine rice. Enjoy!