Cuisine of Thailand

Sunday, January 18, 2009

Nam Kang Sai....น้ำแข็งใส

Thai Nam Kang Sai or Shaved Ice desserts are very popular in Thailand. The toppings are placed in a bowl with the ice shaved on top. The shaved ice vendor has coconut milk, a block of ice and a simple shaver, tins of condensed milk, as well as taro in black sticky rices, sweetened lotus root, young coconut, sticky rice triangles and other toppings.

Friday, December 26, 2008

Glutinous Rice Ball in Ginger Syrup Bua-Loy Nam-King

Glutinous Rice Ball in Ginger Syrup or Bua Loi Nam King is Chinese Vegetarian Dessert. This menu for vegetarian and most famous of China, it’s easy for cooking and delicious. And then use in period Kin Jay festival.

Saturday, December 13, 2008

Grilled Thai Beef

Larb Gai - Spicy Thai Chicken Salad

Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food.

There are variations of laab, duck laab, chicken laab. Some people like my sister love to include a few pieces of liver in laab.

Ingredients
1 lb boneless skinless chicken breast, minced in food processor (do not sub ground chicken, it is too fatty!)
1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
3 tablespoons chopped fresh cilantro
2 spring onions, chopped
2 tablespoons chopped shallots
3 tablespoons chopped mint leaves
1/2 teaspoon cayenne pepper
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chile paste
thinly sliced cabbage or lettuce, for serving
fresh cilantro stem, for garnish
Directions
Heat nonstick skillet over medium heat, no oil necessary.
Add chicken, stir until cooked through.
Remove from heat, drain excess liquid.
Add fish sauce and lime juice.
Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
Adjust seasoning to taste.
Serve immediately over lettuce leaves or thinly sliced cabbage.
Garnish with cilantro sprigs.