[CH] Re: Soup!

Randy (rock4u@rocketmail.com)
Sun, 10 May 1998 08:59:24 -0700 (PDT)

Hi Doug,

Speaking of Thai, I found a Thai web site with lots of great recipes
(especially for fish sauce lovers).  I'll post three for you and
include the URL in case anyone wants to check it out.  

Keep in mind these were copied and posted "as is".  There are a couple
of varieties of peppers mentioned that I'd be curious to know more
about.  However I think something was lost in the translation! 

Here we go:

                               Pad Thai

     Makes 2 servings


     12 Jumbo Shrimp 
     3 oz. Dry Rice Noodle (3 - 5 mm) 
     2 oz. Fresh Bean Sprouts 
     1 oz. Chopped (1") Green Onion 
     3 oz. Fish Sauce 
     3 oz. Oyster Sauce 
     3 Vinegar 
     2 Tablespoons Sugar 
     2 Tablespoons Preserved Turnip 
     2 Tablespoons Crushed Peanuts 
     1 Tablespoon Paprika 
     2 Large Eggs 
     1 Teaspoon Red Chili(if you like it HOT) 
     1/2 Lemon 


Pre-soak the noodles for at least 30 minutes in room temperature
water. They should be soft yet firm.

Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add
the Eggs. When the eggs are not quite finished, add the Noodles,
Sugar, Peanuts, Turnips and Paprika. Stir Fry for approximately 45
seconds or until all ingredients are mixed together and the noodles
are wilted. Add the Fish Sauce, Oyster Sauce and vinegar. Follow with
the Bean Sprouts, Green Onions and Red Chili. Stir fry quickly
ensuring everything in mixed together. If you like wet noodle dishes
de glaze with 5 oz. water stock. If you like firmer dry noddles de
glaze with only 2 oz. water stock. 

Place on Serving plate and garnish with more Bean Sprouts and a Lemon
                         Hell Dipping Sauce 
                          Nam Prik Na-Rok

Yield: 1 serving


Because it keeps well, this sauce was traditionally used by travelers. 


2 c Oil For Deep-Frying 
1/2 c Unpeeled Whole Shallots
2 lb Freshwater Fish Fillets
2 tb Shrimp Paste
1 c Dried Green Thai Chili Peppers (Prik Kii Nuu)
1/4 c Fish Sauce (Naam Plaa)
3 tb Palm Sugar
1/2 c Unpeeled Garlic Cloves 


Heat the oil in a large skillet to 375øF. Deep-fry the fish
fillets until very crispy and golden brown.

Charcoal-broil/grill the chilies, garlic and shallots until their
outsides are charred. Remove the garlic and shallot skins.

Place the fried fish, chilies, garlic and shallots in a mortar and
mash with the pestle until smooth, or use the blender.

Place the shrimp paste, fish sauce and palm sugar in a small saucepan
and cook for about 15 minutes on medium-high heat, so that the
mixture is reduced to a paste.

Thoroughly combine the mashed ingredients with the reduced sauce
ingredients. Store in a jar with a tight-fitting lid and use as a
dipping sauce or for cooking

                               Nam Jim Kiga


This is a common and tasty dip for barbeque style foods. 


     6 tablespoons prik ki nu (green birdshit chili), sliced thinly 
     6 tablespoons prik ki nu daeng (red birdshit chili), sliced thinly 
     4 tablespoons hom daeng (shallots), sliced thinly 
     3 tablespoons phak chi (coriander plant including root), chopped 
     2 tablespoons kratiem (garlic), sliced thinly 
     1 tablespoon nam manao (lime juice) 
     1 tablespoon nam pla (fish sauce)


Sautée the chilis, shallots and garlic in a little hot oil.

After cooling purée the mixture in a food processor of mortar and

If the coriander and shallots are added at the last minute the mixture
will keep for several weeks in a refrigerator.

Here's the URL:  http://www.bangkok.com/larry/index.html

If anyone wants to take a guess at the peppers I'd like to hear it!

Yours in Quality Heat and Dining,

Rockin' Randy

Let us train our minds to desire what the situation demands.

*Seneca {BC 3-65 AD Roman Philosopher, Dramatist and Statesman}


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