Daily Archives April 1, 2015

Thai Shrimp Salad

Thai Shrimp Salad

3 cups water
1 pound fresh or frozen shrimp in shell
2 tablespoons sliced green onion
1 tablespoon finely chopped lemon grass
3/4 teaspoon chopped, seeded red chile pepper
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon fish sauce
1 teaspoon oil

In saucepan bring water to boil. Add shrimp and simmer for 2 to 3 minutes or until shrimp turn pink. Drain...

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chicken with lemon grass

Chicken with Lemon Grass (Thit Ga Xao Dam Gung Sa ? Vietnam)

6 chicken thighs
1 stalk lemon grass or 3 thin strips lemon peel
1 tablespoon fish sauce
3 tablespoons vegetable oil
1 medium onion, sliced
2 cloves garlic, chopped
3 scallions (with tops), cut into 1-inch pieces
2 tablespoons vinegar
1 tablespoon finely chopped ginger root
1/4 cup water
1 tablespoon fish sauce
1 teaspoon cornstarch
1 teaspoon granu...

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Tom Kha Gai Soup

Tom Kha Gai Soup (Galanga Soup – Vietnam)

6 ounces sliced white chicken meat
6 ounces sliced white onions
2 or 3 medium pieces galanga (Thai ginger)
3 (1-inch) slices lemon grass
1 ounce chopped green onion
24 ounces water
1 (2 ounce) package coconut milk concentrate
4 ounces fresh lime or lemon juice
4 ounces fish sauce
1 tablespoon ground red chili

Start heating the water...

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kraphong khao priao wan

Kraphong Khao Priao Wan (Sweet and Sour Fish ? Thai)

Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:14 pm

This is prepared from steaks of kraphong khao (sea bass), but you could easily use another fish (it works very well with shark steaks).

You can cook the fish in a electric deep fryer if you wish (high heat is not required).

The sweet pepper (prik wan) is a Thai equivalent of the be...

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pork riblets simmered in caramel sauce

Pork Riblets Simmered in Caramel Sauce (Suon Kho – Vietnamese)

Source: Los Angeles Times – February 6, 2002

Traditionally, the riblets were grilled over charcoal to sear in the flavors before simmering. Ask a butcher to cut the ribs, as this is not an easy home project. To remove the fat, the ribs may be prepared a day ahead and refrigerated. The congealed fat can be easily lifted off the surface.

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