16th May 2007

    Spicy Thai Beef Salad

    Spicy, sour, salty… scrumptious! We’ve been wanting to make this dish for a while, and finally found a recipe that sounded like a winner. We marinated the flank steak in garlic, lime juice, fish sauce, pepper, and sugar overnight. Then tonight we put the dressing and the salad together, grilled the steak on the Weber, sliced it up, and the next thing you know, the plates were empty.

    Recipe: Tiger Cries Salad — note that the steps listed for this recipe are kind of rambling; it would be wise to read them through before starting. You’ll probably only need to pay attention to the first third of the steps.

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    posted in Main Dishes, Thai | 1 Comment

    7th May 2007

    Thai Basil Chicken

    Chicken is stir-fried with basil, peppers, garlic, shallots, and mix of fish sauce, soy sauce, and sugar. I based this recipe on two or three I saw online, so here goes:

    Thai Basil Chicken (Serves 2)
    1 lb boneless skinless chicken breast, cut into small pieces
    1 tbsp canola oil
    4 cloves garlic
    2 thai chili peppers
    1 shallot
    2 tbsp fish sauce
    1 tbsp soy sauce
    1 tbp water
    1 tbsp sugar
    2 big bunches of basil* (I only had one on hand this time, 2 would be perfect)
    1 medium red bell pepper, cut into strips
    1 1/2 cups cooked white rice


    Mince garlic, thai peppers, and shallots and set aside.
    Mix fish sauce, soy sauce and water together, set aside.
    Measure out sugar, set aside.

    Heat wok over medium-high heat. Add the oil — when hot, add the minced garlic, chilies, and shallots. Cook until garlic begins to turn a golden color.

    Add chicken, and stir fry until no longer pink, about 3-4 minutes.

    Add fish sauce mixture and stir fry to combine well with meat, about 1 minute.
    Add sugar and stir fry for another 30 seconds.

    Add basil and bell peppers and toss. Stir fry until the basil wilts.

    Transfer to serving bowl, serve with cooked rice.

    * A note on basil — You’ll use a lot, so try to find a big bunch at a farmers market or asian market. It’ll be a lot cheaper than buying those little blister packs that run about $2.50/each!

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    28th March 2007

    Larb Gai & Tom Yum Goong

    This is one of our favorite dishes to make. Larb Gai is a Thai dish consisting of ground chicken mixed with rice powder, cilantro, shallots, green onions, the ever-popular fish sauce and lime juice. It’s served with cabbage leaves for scooping or wrapping. You can also make it with ground pork (Larb Moo) or beef (Larb Neua). Tom Yum Goong is the classic hot and sour Thai soup with shrimp and mushrooms.

    Our favorite Larb Gai recipe comes from RecipeZaar and is incredibly healthy (no oil) and just delicious. I’ve been experimenting with the Tom Yum recipe, but my starting point was this one, also from RecipeZaar. I thought there was way too much lime juice in the original recipe. The kaffir lime leaves seem to be a key ingredient. We once made it with lime zest and it just wasn’t the same.

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    posted in Main Dishes, Thai | 2 Comments

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