"In case you are not yet familiar with fish sauce, it is that salty, smelly brown liquid made from fish that is the single, most most important flavoring ingredient in Thai cooking (also well loved in Laos, Cambodia, Vietnam, Burma, and the Phillipines.) Used like salt in western cooking and soy sauce in Chinese cooking, good-quality fish sauce imparts a distince aroma and flavor all its own. It is indispensable in the Thai kitchen as Thai food wouldn't be quite the same without it.
Called "Nam bplah" in Thai, or literally "fish water," genuine fish sauce is the water, or juice, in the flesh of fish that is exracted in the process of prolonged salting and fermentation. It is made from small fish that would otherwise have little value for consumption. These can either be freshwater or saltwater fish.
Natural fish sauce requires time to make. Fresh, good quality fish sauce requres substantial investment for its large-scale production There are many low quality products and imitations. Try to avoid these.
How to tell which brands are good or not? Check the labels and nutritional analyses. Next look for fish sauce with a clear, reddish brown color, like the color of good whisky or sherry, without any sediment. If the color is a dark or muddy brown, the sauce is likely to be a lower grade. Good fish sauce also has a pleasant aroma of the sea, not an overwhelming fishy smell and should not be overly salty. If the bottle you have been using makes the dishes you cook taste too fishy, try a new brand.
Good quality fish sauce not only works wonders on Thai food, it is also good for you. It is high in protein (as much as ten percent for top grade), and this protein is a complete type containing all the essential amino acids that the body requires for growth and regeneration. It also contains a rich supply of B vitamin, especially B 12 and pantothenic acid, riboflavin and niacin. Other beneficial nutrients include calcium, phosphourous iodine and iron."
Meiling Dawson
Showing posts with label Thai. Show all posts
Showing posts with label Thai. Show all posts
Saturday, September 15, 2012
The Scoop on Coconut Milk
"Coconut milk is not the juice found inside a coconut, but the diluted cream pressed out from the thick, white flesh of a well-matured coconut.
To make coconut milk, finely grated coconut meat is steeped in hot water until it is cool enough to handle. It is then squeezed until dry; the white fluid is strained to remove all the pulp. After sitting for awhile, the coconut cream rises to the top. Commercially, coconut cream is obtained by pressing grated coconut flesh by itself without water, using special machines.
Good brands of coconut milk, will have thick cream floating on top, while the milk on the bottom will be much more watery. The cream usually coagulates in cool wather, or when refrigerated. Brands with milk that looks homogenized tend to have an artificial taste beause of additives introduced to make the cream homogenize or excess processing which changes the nature of the cream.
If you are concerened about the saturated fat content in coconut milk, consider that in many indepenedent studies it was shown to be a good saturated fat, easily metabolized to give the body quick energy. It does not transform into bad cholestorol. Many cultures around the world depend on coconut as thair main source of fat have been found to be free of heart disease . The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is know to promote normal brain development and contribute to healty bones. It also has important anti-carcinogenic and antipathogenic properties and is less likely to cause weight gain then polyunsaturated oils
It has potent anti-viral, anti-fungal, and anti-microbial qualities and is used in the treatment of many diseases.
Coconut imilk it the bsae of most Thai curries. Contrary to western idesas of working with cream, to make the curry sauce, coconut cream is first reduced over faily high heat to break it down and allow the oil to separate. Curry paste is then added and fried in the coconut oil until all the herb and spice flavors are released. It is then blended and the rest of the coconut milk is added to make the sauce. Finished Thai curries will have a thin layer of oil floating on top of the sauce. This oil picks up the color of the curries...bright red for red curry, glistening green for green curry, and so on, giving them a lovely appearance rather than a dull, whitish sameness. The color serves as a reminder of their true nature- spicy hot for red and green chillies, and not creamy and bland."
Meiling Dawson
To make coconut milk, finely grated coconut meat is steeped in hot water until it is cool enough to handle. It is then squeezed until dry; the white fluid is strained to remove all the pulp. After sitting for awhile, the coconut cream rises to the top. Commercially, coconut cream is obtained by pressing grated coconut flesh by itself without water, using special machines.
Good brands of coconut milk, will have thick cream floating on top, while the milk on the bottom will be much more watery. The cream usually coagulates in cool wather, or when refrigerated. Brands with milk that looks homogenized tend to have an artificial taste beause of additives introduced to make the cream homogenize or excess processing which changes the nature of the cream.
If you are concerened about the saturated fat content in coconut milk, consider that in many indepenedent studies it was shown to be a good saturated fat, easily metabolized to give the body quick energy. It does not transform into bad cholestorol. Many cultures around the world depend on coconut as thair main source of fat have been found to be free of heart disease . The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is know to promote normal brain development and contribute to healty bones. It also has important anti-carcinogenic and antipathogenic properties and is less likely to cause weight gain then polyunsaturated oils
It has potent anti-viral, anti-fungal, and anti-microbial qualities and is used in the treatment of many diseases.
Coconut imilk it the bsae of most Thai curries. Contrary to western idesas of working with cream, to make the curry sauce, coconut cream is first reduced over faily high heat to break it down and allow the oil to separate. Curry paste is then added and fried in the coconut oil until all the herb and spice flavors are released. It is then blended and the rest of the coconut milk is added to make the sauce. Finished Thai curries will have a thin layer of oil floating on top of the sauce. This oil picks up the color of the curries...bright red for red curry, glistening green for green curry, and so on, giving them a lovely appearance rather than a dull, whitish sameness. The color serves as a reminder of their true nature- spicy hot for red and green chillies, and not creamy and bland."
Meiling Dawson
Chinese Chicken Salad with Sesame Ginger Dressing
2-3 boneless, skinless chicken breasts, cooked. (seasoned with salt, pepper, and oil. cut into 2 " long pieces.)
1 head romaine lettuce, trimmed (leafs only) and torn into bite-sized pieces
1/2 head red and green leaf lettuce (prep same as above)
1/2 yellow and red bell pepper, seeded and sliced thin
1 carrot, peeled and shredded
2 green onion, chopped
1/2 pkg wonton wrappers, cut into 1/4" strips and fried in 325 degree oil untio golden brown. Drain on paper towel and let them cool. Divide in half.
1 can (15 oz) mandarin orange segments, drained
1 C slivered almonds, toasted about 10 min
2 T sesame seeds, toasted
1/2 bunch cilantro, washed and dried on paper towel
Sesame Ginger Dressing:
1 C canola oil
3 T sesame oil
1/2 C rice vinegar
1/2 C sugar
1/4 C soy sauce
1 T fresh ginger, finely chopped or 1 t ground ginger. Wrap in paper towel to store for 1 month. Peel
1 1/2 t dry mustard
1 t ground black pepper
Mix all the ingredients together until thoroughly blended.
Assemble the salad in a large bowl. Mix the lettuces together. Add peppers, carrot, chicken, oranges, green onions, and 1/2 of wontons. Drizzle the dressing over the top and toss well to coat. Season with salt and pepper to taste. Garnish each salad plate with a few sprigs of cliantro, and remaining wontons, and some of teh toasted almonds and sesame seeds Serve immediately.
From: Meiling Dawson
Shrimp Salad with Cilantro Lime Dressing
4 oz bean thread (malony harusame = a Japanese white noodle. Good one to use)
1/4 lb ground pork or turkey, Cooked and set aside
1/2 lb raw shrimp (30-40), shelled and deveined. (2 lb bag) Leave tail on.
2 T sesame oil
2 cloves garlic, minced (Don't burn = bitter)
1/4 C red onion, chopped
3 green onion, chiopped
1/4 C cilantro, leaves only/coursely chopped
1/2 C chopped peanuts for topping
Sauce:
3 T fish sauce
3 T fresh lime juice (1/2 btwn stems Micro for 15 sec...lets out the juice!)
2 T sugar
2 T soy sauce
1/4 C water
1/2 t red pepper flakes (or crushed)
Mix all together in a small bowl and set aside
Heat the wok or pan on medium heat until it is hot. Add the sesame oil and garlic, and cook for a minute. Add the raw shrimp and cook until they are no longer pink. Add ground pork. Then add the sauce and bring to boil. Turn off the heat. Add the red onion, cooked bean thread, and cilantro to the meat mixture. Gently toss all together until well mixed. Transfer to a serving plate and sprinkle chopped peanuts over the top and serve.
Can eat warm or cold!
From: Meiling Dawson
1/4 lb ground pork or turkey, Cooked and set aside
1/2 lb raw shrimp (30-40), shelled and deveined. (2 lb bag) Leave tail on.
2 T sesame oil
2 cloves garlic, minced (Don't burn = bitter)
1/4 C red onion, chopped
3 green onion, chiopped
1/4 C cilantro, leaves only/coursely chopped
1/2 C chopped peanuts for topping
Sauce:
3 T fish sauce
3 T fresh lime juice (1/2 btwn stems Micro for 15 sec...lets out the juice!)
2 T sugar
2 T soy sauce
1/4 C water
1/2 t red pepper flakes (or crushed)
Mix all together in a small bowl and set aside
Heat the wok or pan on medium heat until it is hot. Add the sesame oil and garlic, and cook for a minute. Add the raw shrimp and cook until they are no longer pink. Add ground pork. Then add the sauce and bring to boil. Turn off the heat. Add the red onion, cooked bean thread, and cilantro to the meat mixture. Gently toss all together until well mixed. Transfer to a serving plate and sprinkle chopped peanuts over the top and serve.
Can eat warm or cold!
From: Meiling Dawson
Mango Rice Pudding
4 c cooked short grain white rice (sticky)
2 19 oz cans coconut milk (Mae Ploy = good brand. Shake before opening)
2 can condensed milk
1 fresh mango, cut into small pieces (green = unripe. Let sit 1 week. Cut off stem. Peel. Slice narrow way first and carve around seed.)
Combine the rice, coconut milk, condensed milk together in a pot. Cover and cook on low heat over the stove for about 20 minutes. Let i t cool down for 10 min. Stir 2 cups cut up mango into the rice. Gently mix together. Serve warm or cold with fresh mango pieces on top.
NOTE: When leftover rice pudding is shilled it will tighten up. Microwave desired amount and add milk it too tight.
From: Meiling Dawson @ Orson Gigi
*It is believed in Asia that coconut milk is the closest thing to mother's milk.
2 19 oz cans coconut milk (Mae Ploy = good brand. Shake before opening)
2 can condensed milk
1 fresh mango, cut into small pieces (green = unripe. Let sit 1 week. Cut off stem. Peel. Slice narrow way first and carve around seed.)
Combine the rice, coconut milk, condensed milk together in a pot. Cover and cook on low heat over the stove for about 20 minutes. Let i t cool down for 10 min. Stir 2 cups cut up mango into the rice. Gently mix together. Serve warm or cold with fresh mango pieces on top.
NOTE: When leftover rice pudding is shilled it will tighten up. Microwave desired amount and add milk it too tight.
From: Meiling Dawson @ Orson Gigi
*It is believed in Asia that coconut milk is the closest thing to mother's milk.
Fresh Thai Basil Beef
2 lb sliced beef (top sirloin or flank steak)
2 T cooking wine (ie: rice wine)
3 T soy sauce
2 T cornstarch
Marinate the beef with all the ingredients above and set aside for later use. Add 2 T oil to meat mixture just before cooking, to prevent it sticking together during cooking. (Can marinate up to 1 day before. Set out at room temp before cooking.)
Sauce:
2 T oyster sauce
2 T sugar
*3 T fish sauce (One of the most important ingredients in Thai cooking)
1/2 t black pepper
To make the sauce, mix all the sauce ingredients in a bowl and set aside.
4 cloves garlic, minced
2 Thai chilies, chopped (wear gloves. seeds = kick)
1 small yellow onion, sliced (cut in 1/2 down, then slice wedges)
1 C fresh Thai basil (purple leaf. Use just the leaf)
2 T canola oil
Heat the wok and add 2 T oil to the pan. Be sure the oil is hot enough and then carefully add the marinated meat to the hot oil. Cook until the meat is brown on both sides. Remove the cooked beef to the plate. Heat the wok and add 2 T of oil to it then add the onions and garlic to the oil. Stir-fry fro 3 minute on medium high heat; add the Thai chili pepper to the pan and mix all together. Add the cooked meat and fresh basil to the wok, and then pour the sauce over the top. Quickly mix them all together then place in a serving dish. Serve warm with rice.
From: Meiling Dawson @ Orson Gigi
2 T cooking wine (ie: rice wine)
3 T soy sauce
2 T cornstarch
Marinate the beef with all the ingredients above and set aside for later use. Add 2 T oil to meat mixture just before cooking, to prevent it sticking together during cooking. (Can marinate up to 1 day before. Set out at room temp before cooking.)
Sauce:
2 T oyster sauce
2 T sugar
*3 T fish sauce (One of the most important ingredients in Thai cooking)
1/2 t black pepper
To make the sauce, mix all the sauce ingredients in a bowl and set aside.
4 cloves garlic, minced
2 Thai chilies, chopped (wear gloves. seeds = kick)
1 small yellow onion, sliced (cut in 1/2 down, then slice wedges)
1 C fresh Thai basil (purple leaf. Use just the leaf)
2 T canola oil
Heat the wok and add 2 T oil to the pan. Be sure the oil is hot enough and then carefully add the marinated meat to the hot oil. Cook until the meat is brown on both sides. Remove the cooked beef to the plate. Heat the wok and add 2 T of oil to it then add the onions and garlic to the oil. Stir-fry fro 3 minute on medium high heat; add the Thai chili pepper to the pan and mix all together. Add the cooked meat and fresh basil to the wok, and then pour the sauce over the top. Quickly mix them all together then place in a serving dish. Serve warm with rice.
From: Meiling Dawson @ Orson Gigi
Sunday, March 18, 2012
Thai Noodle Salad
1 lb chicken breast, cooked and shredded
1/2 lb angel hair pasta, cooked and drained
2 t sesame oil
6-12 oz bean sprouts
1/4 c chopped fresh basil
1/3 c chopped cilantro
1 english cucumber, cut into thin slivers
1/3 c chopped green onion
1/2 c coarsely chopped dry roasted peanuts
Dressing:
3/4 c white wine vinegar
3 T sugar
2 T fresh ginger grated
2 cloves garlic, minced
1/2 c soy sauce
2 T sesame oil
1-2 T red pepper flakes
1/2 lb angel hair pasta, cooked and drained
2 t sesame oil
6-12 oz bean sprouts
1/4 c chopped fresh basil
1/3 c chopped cilantro
1 english cucumber, cut into thin slivers
1/3 c chopped green onion
1/2 c coarsely chopped dry roasted peanuts
Dressing:
3/4 c white wine vinegar
3 T sugar
2 T fresh ginger grated
2 cloves garlic, minced
1/2 c soy sauce
2 T sesame oil
1-2 T red pepper flakes
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