Re: [CH] Thai stuff
Dave Drum (dirty_dave@chillicooks.org)
Sat, 19 Aug 2006 08:54:28 -0500
Frank J. Hashek wrote:
> Hi,
>
> Could someone who has custody of the Colonel's recipes please see if he had
> one for Thai Slaw. The local Thai eatery makes a simple slaw with cabbage,
> a little green chile (probably jalapeno) and a little cilantro. The
> dressing seems to be rice wine vinegar, maybe a little lime juice, a little
> sugar and something that gives it a very faint nutty taste. The nutty taste
> could either be a little peanut butter or maybe tahini. Not enough of it to
> tell and the serving was not large enough for me to form an opinion.
> I found one recipe on <recipesource.com>, but it is more elaborate than what
> I ate tonight.
> Any recipes for this stuff would be appreciated.
I have a fairly complete (everything I could glom from the web-site
before it went down - then supplemented by a zip file from Jim Weller
up in the frozen tundra of Yellowknife, NWT) file of Colonel recipes.
Here is what I have that may relate. Note that a search on "slaw"
returned me no results. So I went through with a search on "cabbage"
which returned a batch of all sorts of things. I have narrowed it to
stuff that may be useful in concocting a Thai Slaw. I hope.
And, the survey says - two recipes. I note that nearly all the recipes
in this file have the notation that they appeared on this forum - with
the date(s) and such.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Nam Jim Priao Wan (Sweet and Sour Salad Dressing/sauce)
Categories: Colonel, Thai, Dressing
Yield: 1 Batch
1 c Nam sapparot (pineapple
-juice)
1 c Nam maphrao (coconut
-'nectar')
1 c Nam makham piag (sour
-tamarind juice)
1/2 c Nam manao (lime juice)
3 tb Hua kathi (coconut cream)
1 tb Nam prik phet (red curry
-paste)
1 ts Khing (ginger), grated
This is a simple, Thai-style, sweet and sour sauce. Note, that it
isn't pink!
This is primarily a salad dressing, but, since salads in Thailand
are often cooked, even made from meats, the uses are somewhat wider
than a simple dressing. And with "turkey season" being imminent in
the West, you might want to note the suggestion below for a simple
stir fry.
Method: Mix the juices in a saucepan and simmer to reduce to 2 cups
of liquid.
In a wok or skillet over medium heat, warm the coconut cream, and
add the curry paste and ginger, and stir until the mixture becomes
aromatic. Skim off and discard any oil that forms on the surface.
Stir the curry mix into the juices, and then cool.
Serving & Storage
Will keep for 2-3 weeks in a refrigerator.
yam phak (salad)
Thai salads typically have 5, 7 or 9 vegetable ingredients (because
of the association of '8' with wealth and fortune, salads served at
weddings often have 8 ingredients). I would suggest the following,
but any selection will do.
phak kat khao (Chinese cabbage)
ton hom (spring onion)
het (mushrooms)
bai horapha (sweet basil)
thua ngoh (bean sprouts)
yam polamai (fruit salad)
Again, a simple suggestion would be:
phak kat khao (Chinese cabbage)
khing (grated ginger)
mamuang (mango)
sapparot (pineapple)
kluay (banana)
Note that the banana is usually fried or barbecued in Thailand.
Stir fry
This is a suggestion for a stir fry that is made with pre-cooked
(even left over) poultry, and cooked white rice.
2 cups of sweet and sour sauce
1 cup cooked poultry, shredded
1 cup raw mixed vegetables
1 cup cooked white rice
In a wok or skillet over medium heat, warm the poultry meat, and
then add the vegetables, stirring to mix with the meat, and warm
through (cook to taste, typically in Thailand the vegetables are
left virtually uncooked).
Pour in the sweet & sour sauce, and bring to a boil, then add the
cooked rice, and continue to heat until the food is all heated
through.
(serves 4)
Posted to CHILE-HEADS DIGEST V3 #152
Date: Thu, 07 Nov 1996 11:32:14 -0700
From: Colonel I.F.K. Philpott
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Yam Yai - Thai "Chef's Salad"
Categories: Colonel, Salads, Thai
Yield: 3 Servings
MMMMM---------------------SALAD INGREDIENTS--------------------------
Chinese lettuce (or other
-broad leafed veggie) to
-form a base for the salad
-bowl
1/2 c Onion, sliced
1/2 c Tomato wedges
1/2 c Cucumber, sliced
1/2 c Prik chi fa (Thai
-jalapenos), julienned
1/2 c Broccoli florets, blanched
1/2 c Bean sprouts
MMMMM--------------------DRESSING INGREDIENTS-------------------------
1/2 c Lime juice
1/4 c Peanuts
2 tb Light soy sauce
2 tb [rice] vinegar or nam makham
-piag (tamarind juice)
2 tb Nam tan paep (palm sugar)
1 tb Prik ki nu daeng haeng
-(dried red chilies), ground
1 tb Khao koor (toasted rice)
Salads are extremely common in Thailand, accompanying most meals.
However most of them are casual affairs, and most do not have a
western style dressing; rather the diners use whichever of a variety
of dips take their fancy. However a few 'formal' salads do exist,
largely as accompaniments to formal dinners, and this one, which
could be translated as "great salad" is a typical example.
The actual salad is not particularly important: any suitable mixture
of veggies could be used, hence the more usual translation as chef's
salad. However a typical mixture is as follows:
Salad Ingredients Method: Line a serving bowl with the lettuce
leaves, then toss the other ingredients and place on the lettuce,
garnish with cilantro/coriander leaves, lime leaves, thinly sliced
shallots, and julienned spring onions.
Dressing Ingredients Method: In a dry skillet or wok toast the
peanuts until light golden brown, allow to cool and crumble (a few
sharp blows with the flat of a cleaver should suffice, and avoid
turning them into peanut butter, as the use of a food processor is
inclined to).
Toast 2 tablespoons of uncooked long grain rice (either white or
brown, to taste), and then when cool, grind to a coarse powder (khao
koor).
Combine the ingredients to form the dressing, and place in a small
bowl.
Serving: Thai salads are not served 'dressed', this being left to
the diners. If available you could also add a few of the different
Thai dips (nam prik kiga, nam prik kapi are suitable for vegetables,
and can be adapted to vegetarian/vegan life styles without serious
loss of authenticity).
Posted to CHILE-HEADS DIGEST V3 #170
Date: Thu, 28 Nov 1996 09:37:24 +0700
From: Col. I.F. Khuntilanont-Philpott
MMMMM
--
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
When men are pure, laws are useless; when men are corrupt, laws
are broken. - Benjamin Disraeli