Thai Cookery for The CompleTely Clueless

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2 Thai Cookery for The CompleTely Clueless E-book, 1st edition 2012 Text by Peter Jaggs & Wanalee Ar-Ngi eisbn Published by Text & cover page Copyright Peter Jaggs No part of this book may be reproduced, copied, stored or transmitted in any form without prior written permission from the publisher. This ebook is licensed for your personal enjoyment only. It may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you are reading this book and did not purchase it, or it was not purchased for your use only, then please purchase your own copy. Thank you for respecting the hard work of this author. *** 2 Thai cookery.indd 2

3 Thai cookery Contents INTRODUCTION... 5 Glossary of Main Ingredients Used in This Book... 8 APPETIZERS Thot Man Khao Phot (DeepFried Sweetcorn Patties) with Sauce Pho-Pia Thot (Fried Spring Rolls) Vegetable Spring Rolls (Miang Yuan) Deep Fried Prawn/Shrimp in Batter (Kung Chup Pleng Thot) SOUPS Tom Jued Tao Hoo Moo Sap (Mild Chinese Soup with Minced Pork) Tom Yam Kung (Spicy Sour Soup with Prawn/Shrimp) Tom Kha Kai (Chicken in Coconut Milk Soup) STIR FRIES Pad Priew Wan Kye (Sweet & Sour Stir-Fry with Chicken) Pad Phak Ruam Mit Sai Naam Man Hoy (Stir-Fried Mixed Vegetables with Oyster Sauce) Pad Ka Prao Moo Sap (Stir-Fried Minced Pork with Basil Leaves) Fried Rice With Chicken/Beef/ Pork (Khao Pad Kye/Neur/ Moo Kye Pad Met Mamuang (Stir-Fried Chicken with Cashew Nuts) NOODLE DISHES Guay Tiaw Pad Thai (Thai Style Stir-Fried Noodles with Vegetables/pork/beef/chicken) Pad Si-Iw Moo/Kye/Neur (Stir -Fried Noodles with Pork/ Chicken/Beef in Dark Soya Sauce) Guay Tiaw Pad Kee Maow Moo/Kye/Neur (Stir-Fried Spicy 3 Thai cookery.indd 3

4 Noodles with Holy Basil Leaves and Pork/Chicken/Beef) Guay Tiaw Nam Moo/Kye/Neur (Noodle Soup with Minced or Sliced Pork/Chicken/Beef) Guay Tiaw Rad Na Moo/Kye/Neur (Stir-Fried Wide Noodles withpork/chicken or Beef and Topping) CURRIES Gaeng Ga-ree Kye (Thai Yellow Curry with Chicken) Gaeng Kiaw Wan Kye (Green Curry with Chicken) Gaeng Masaman Kye (Chicken Masaman Curry) Gaeng Pet Kye (Spicy Red Curry with Chicken) Panaeng Kye (Panaeng Curry with Chicken) THAI SALADS Somtam (Spicy Papaya Salad) Yaam Woon Sen (Glass Noodle Salad) Yaam Moo Yang (Grilled Pork Salad) THAI DIPS Naam Prik Ong (Fried Pork and Tomato Dip) Naam Prik Pow (Chili Dip with Tamarind Juice) Tao Jiaw Lone (Soybean Paste with Minced Pork in Coconut Milk) Naam Prik Num (Plain Chili Dip) THAI DESSERTS Tab Tim Grob (Sweet Chestnuts in Coconut Milk) Kluey Buad Shee (Banana in Coconut Milk) Naam Tao Hoo (Soybean Milk) Kluay Thod Nom Sot (Fried Banana in Butter with Fresh Milk) Thai cookery.indd 4

5 Thai cookery introduction country has gone through many changes, but the one thing that has always remained reassuringly unaltered is the Thai the major tourist destination that it is today and whenever I returned to England enthusing about the vast variety of mouth-watering Thai dishes I had been treated to during my stay, my drinking buddies - who admittedly were perhaps never the most discerning of gourmets - listened to my ravings and regarded me with blank stares whilst continuing reckless, the more adventurous amongst them might call in for the occasional dodgy Indian or Chinese take away on the way home from the pub. Three decades later it now seems that everyone and his Mum has visited Thailand and almost every large town and certainly every city in England boasts at least one Thai restaurant. Thai food has been discovered and as those who are familiar with it will tell you; not without good reason. The simple steps in this book will show you how even the most unskilled of cooks can produce a variety of the best-known Thai dishes with which to amaze, impress and titillate the taste buds of their friends and business partners, or to simply pig out on alone. The technician behind all these very easy-to-cook recipes is Miss Wanalee Ar-Ngi, an Akha hill-tribe girl in her midtwenties, who possesses a rare talent. She holds no fancy diplomas from any high-class cooking establishments, but authentic school. Out of necessity, Wanalee was taught how 5 Thai cookery.indd 5

6 to cook and shown the secrets of real Thai cuisine by her grandmother and her mother ever since she was old enough to wield a spatula. Wanalee s family are farming people. They live in a part of Thailand where every able-bodied Consequently, she has cooked for her mother, father and brothers since she was just seven years old. And it shows. Some of the dishes she prepares could have been served up in Heaven. So much so that I thought they deserved to be put into this little book so that anyone can experience and enjoy them. As I merely ate the dishes that Wanalee put in front of me I can take very little credit for this work. I have merely faithfully written down the recipes Wanalee related to me and provided a little background information and a verdict on each one of them. In this way, I hope I have kept things as authentic as possible. The dishes contained on the pages of this book are not the watered-down, de-spiced copies designed to suit the delicate palates of holidaymakers in big tourist restaurants, but the real deal, just as Wanalee and markets of Ban Mai Chat San; ingredients that years ago when things were tight, she once cooked over red-hot, smoking coals in an earthenware cooker (a regular cooker I have tried to keep things as simple as possible in an attempt to allow even the most clueless of chefs to cook great-tasting Thai food with the minimum of fuss, and I believe I have succeeded in this goal because as a complete beginner - after following the steps in my own text using only the equipment to be found in anybody s kitchen - I was delighted to immediately be able to reproduce the dishes 6 Thai cookery.indd 6

7 Thai cookery contained in this book to a deliciously high standard myself. All the recipes in this book are designed to serve either two very greedy or three fairly conservative eaters. To make things even easier for you I have simply used cups to measure out all the ingredients instead of the the more technical cooking books on sale. The size of the cups referred to in the text are based on a good sized tea or coffee mug. Salt to taste will be required in some dishes, but as the amount to be included will be up to the personal preferences of the diner it has been omitted from both the ingredients and preparation sections of each recipe unless Wanalee stated otherwise. The ingredients used in the dishes are those that are used in Wanalee s own recipes and can, of course, be replaced (or added) to by anyone who feels like experimenting. A traditional Thai meal generally consists of at least three separate dishes served with rice. Unlike in many countries, these dishes are not courses as such, but should all be served on the table at the same time. The main dish is usually a curry or a dip and is generally complimented by two other dishes. These will either be stir-fries, soups will sometimes be followed by a dessert. Peter Jaggs and Wanalee Ar-Ngi, Cha-am Beach, Thai cookery.indd 7

8 Glossary of main ingredients used in This Book I have included the following glossary as some readers resident in Thailand may be hunting the markets in Thailand for their ingredients and I have learnt from experience that knowing the phonetic words for the various Thai foods you are looking for can save you a great deal of time (not to mention embarrassment). It also might come in handy if you are one of those lazy devils who simply send their wives or girlfriends (or boyfriends) out for the groceries. Baby Corn.Khor Phot Orn Banana...Kluey Bean Curd (tofu) Tao Hoo Beans.Tua Bean Sprouts.Tua Ngok Beef..Nuer Bread Crumbs..Glet Khanom Pang Broccoli Broccoli Cabbage Pad Kad Kow Carrots..Callot Cashew Nuts.Maeh Mwa Mwong Dok Kalam Celery...Khuen Chi Chinese Kale.Pak Ka Na Chicken Kye Chili.Prik Chili (dried).prik Haeng Chili (large).prik Chee Fa Chili (small).prik Kee Noo Chili Powder Prik Pon Chives...Pui Chai 8 Thai cookery.indd 8