Nam Jim Jeaw Sauce

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross


 

 

 

Ingredients

  • 1 ½ tablespoons ground, roasted rice

  • 1 ½ tablespoons chile powder

  • 1 tablespoon lemon juice

  • 1 tablespoon tamarind sauce

  • ½ tablespoon sugar (palm sugar is best)

  • 1 shallot, peeled and sliced

  • 1 tablespoon soy sauce

  • 2 tablespoons fish sauce

  • 2 cloves garlic, chopped

  • 1 cilantro root, minced (optional)

  • 1/4 cup water or more if needed

    • Instructions

    In a bowl, combine all ingredients and mix thoroughly. Transfer to a blender and puree. Return the

    sauce to the bowl and place it in the regfrigerator for at least 3 hourse for the flavors to blend

    and the rice to soften. Garnish with minced parsley, mint, and spring onion.

    Kaow Soy Kai (Curry Noodle Soup with Chicken)

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Bugged Out in Thailand!

    By Paul Ross

    Ingredients

  • 1/3 cup vegetable oil

  • 1 ½ tablespoons red curry paste

  • ½ teaspoon cumin powder

  • 4 cups coconut milk

  • 1/4 cup fish sauce

  • 1 ½ tablespoons curry powder

  • 1 pound chicken meat, cubed

  • 14 ounces yellow vermicelli (Chinese egg noodles)

  • Vegetable oil for deep frying

  • For garnish: pickled Chinese cabbage, lime slices, and sliced shallots

    • Instructions

    In a wok, combine the vegetable oil, red curry paste, cumin, coconut milk, fish sauce, and curry powder and bring to a boil.

    Add the chicken, reduce the heat, and cook for 10 minutes.

    While the chicken is cooking, boil half of the vermicelli in a pot for 3 minutes, remove and plunge into ice water, and transfer to the wok.

    Deep-fry the other half of the vermicelli but do not brown. They should be yellow and crispy.

    Remove from the oil and drain on paper towels.

    To assemble, transfer the chicken mixture to bowls and add the fried vermicelli over the top. Garnish with the cabbage, lime slices, and shallots.

    Moo Pad King (Pork Fried with Ginger)

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Bugged Out in Thailand!

    By Paul Ross

    Ingredients

  • 2 tablespoons vegetable oil

  • 2 garlic cloves, finely chopped

  • 2 ounces boneless pork, finely sliced

  • 6 pieces dried mushroom, soaked in water for 10 minutes to soften, then coarsely chopped

  • 2-inch piece ginger, peel and finely sliced

  • 1 teaspoon light soy sauce

  • 1 teaspoon dark soy sauce

  • 1 teaspoon sugar

  • 2 tablespoons beef stock

  • ½ teaspoon fish sauce

  • ½ small onion, finely sliced

  • 1 red chile, seeds and stems removed, finely sliced

  • 1 spring onion (green part only, cut into 1-inch pieces

  • Ground white pepper

    • Instructions

    In a wok or frying pan, heat the oil until hot.

     Add the garlic and fry until golden brown.

    Add the pork, stir and cook for a minute or two until the meat is opaque.

    Add the mushrooms and ginger and stir thoroughly.

    Stirring briskly after each addition, add the soy sauces, sugar, stock, fish sauce, onion, and chile.

    Cook for 30 seconds, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white pepper.

    Gary Wiviott’s Rub

    Dave DeWitt Recipes Leave a Comment

    This recipe is from the Book Excerpt: 

    Low & Slow

    Master the Art of Barbecue in 5 Easy Lessons 

     

     

    By Gary Wiviott with Colleen Rush

    Ingredients

    10 tablespoons hot Hungarian or “half sharp” paprika

    6 tablespoons garlic powder

    6 tablespoons kosher salt

    5 tablespoons freshly ground black pepper

    3 tablespoons cayenne pepper

    3 tablespoons onion powder

    3 tablespoons dried oregano

    2 tablespoons dried thyme

    2 tablespoons chipotle powder

    2 tablespoons ancho powder

    1 tablespoon guajillo powder

    Instructions

    Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.


    To apply, sprinkle about 2 tablespoons over each rack of ribs, or more to taste.


    Store leftovers in an airtight container for up to two months.

    Nam Phrik Kapi with Fresh and Fried Vegetables

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Making Thailand’s “Chile Water”

    Story and Photos by Austin Bush

     

    Nam phrik kapi is probably the most well known nam phrik in Thailand. As the name suggests, it is made with kapi, a salted and fermented paste of fine shrimp known as khoei and is always served with fresh and/or parboiled vegetables, as well as egg-battered deep-fried vegetables, as described below. The amount of ingredients listed below for the nam phrik are largely for reference; a Thai chef would virtually never use measuring instruments to cook, and a dish is usually made to taste, keeping in mind a desired balance of the four tastes: sour, spicy, salty and sweet. 

    Ingredients

    For the sauce:

    3 or more phrik khii nuu (very small Thai chiles)

    1 tablespoon garlic

    1 tablespoon sugar

    1 tablespoon lime juice

    1/4 cup kapi (Thai shrimp paste)

    1 tablespoon water

    2 tablespoons makheua phuang (pea-sized Thai eggplant)

    For the vegetables:

    4 eggs

    1 Chinese or Japanese eggplant, sliced into 1 cm thick rounds and put in a bowl of water mixed with 1 tablespoon of vinegar to prevent browning

    1/2 cup vegetable oil

    1 bunch cha om (Thai acacia leaves) or fresh basil leaves

    An assortment of fresh Thai vegetables, such as eggplant, cabbage, carrot and green beans, cut into bite-sized pieces.

    Instructions

    Using a mortar and pestle, grind the phrik khii nuu with the garlic until a rough paste is formed. Add the sugar and the lime juice and grind together. Add the shrimp paste and continue grinding until a paste forms. Add water. If the mixture is still too thick, add additional water, a teaspoonful at a time (nam phrik kapi should have the consistency of a slightly watery paste). Taste and add more chiles, lime or sugar, to taste. Add the makheua phuang, breaking slightly, but not grinding, with the pestle. Put nam phrik kapi in a serving bowl.

    Beat eggs with a few drops of fish sauce or a pinch of salt, divide into two bowls and set aside. Drain eggplant and mix thoroughly with one of the bowls of egg. Heat cooking oil in a wok and taking two or three slices at a time, fry the eggplant in oil on both sides until crispy. Set on paper towels to drain. Remove the tender cha om leaves and blend with the eggs. Fry mixture in hot oil as a thick omelet or frittata, turning over to cook on both sides. Drain on a paper towel until cool then slice into bite-sized squares.

    Arrange the fresh and fried vegetables on a plate and serve with rice and bowl of nam phrik kapi.