My Favorite Thai Foods (2)

Yum

Now there is another food called "Yum", which is a dryer 
type of "Tom Yum" -- the most famous Thai food. This "Yum"
is mixed with fresh chilli pepper rather than the dry kind.
And it does not need the roasted rice. 

What to do is you prepare the sauce by blending some lime 
juice with salt, sugar (palm sugar is best), fish sauce,
garlic and fresh chilli in a blender. The amount of each
ingredient depends on your taste. My recommendation is, 
"always use equal portion of lime juice and fish sauce...
and half of sugar". If you are using lemon juice instead of
lime juice, put less sugar.

Now put the sauce aside. Arrange the leftover meat (cooked)
and vegetables (fresh) in a plate the same way you do to 
your salad. Add a few thin slices of fresh onion and tomato 
if you like. Then pour the sauce over it the way you put 
your salad dressing. 

Or you can cut everything in strips and toss it with the
sauce the way you do your coleslaw.

Garnish with mince leaves or basil and green onions.

Sausages (not salami) are good in "Yum" too. Vegetarians can use mushrooms (not shitake) instead of meat.

Add some peanuts or cashew nuts to make it more fun chewing.

Nucha's FRUITY FRIED RICE 

Ingredients:

Diced pineapple, apple, pear (total 1 1/2 cups) 
1 small carrot (diced into smaller pieces than fruits)
1/2 cups peas, raisins, and raw cashew nuts together
Lime juice and salt to taste
2 tablespoons oyster sauce
1 tablespoon light soy sauce
2 tablespoons tomato sauce
4 cups cold cooked rice (measured after cooked)
Cooking oil
Half onion, thinly sliced (optional)


Instructions:

Heat oil in a skillet or wok, add onion and cook until just
transparent. Add carrots, nuts and peas. Add some of the 
sauces.

Lower heat to medium. Add rice and all the remaining sauces. 
Mix well.

Turn off the stove. Add the fruits. Mix well, then add 
raisins. Mix again. Serve with vegetable or shitake broth.
 

Thai Garlic and Pepper Wings


Ingredients:

10 large garlic cloves, chopped
20 large garlic cloves, whole
2 tablespoon black pepper
3-5 corriandar roots, chopped
2 teaspoon salt (or grade-1 Thai fishsauce)
1 kgs. chicken wings
some cooking oil


Directions:

Wash the chicken well. Rest aside.

In a frying pan, deep fry the whole garlic cloves in oil
until golden brown. Rest aside on a metal strainer or 
white kitchen napkin to dry out oil. Keep the rest of the 
oil in the pan for re-use. (Make sure you did not burn the
garlic. If you did, don't re-use the oil). Set aside.

In a food crasher or blender, put chopped garlic, black 
pepper, corriandar roots and salt. Crash or blend until 
finely mixed. If you are using a blender add a little water. 
If you substitute salt with fishsauce, put it after all 
other ingredients are well-blended and mixed.

Marinate the chicken wings with this mixture for 15-30 min.

Deep fry in hot pan. Use the oil from the garlic and some 
more new oil. The level of oil should cover the chicken in 
the pan. 

When golden brown, drain in a metal strainer or white 
kitchen napkin. 

Top with the fried garlic. Eat with rice and Thai chicken 
sauce or light soy sauce.

 

Panang Nua (Thai Beef Panang Curry)

 

Ingredients:

1/2 can (250 ml) Coconut milk, & 2 tablespoons, for garnish 
4 cups Jasmine rice, cooked for accompaniment 
2 Tablespoons Red curry paste 
Fish sauce and Sugar to taste
1 pound Lean beef, cut into thin strips 
Some Kaffir lime leaves, minced strips, for garnish 
2 Tablespoons Peanuts, ground 
1/4 cup Thai basil leaves 
1/2 Green bell pepper, chopped 
1/2 Red bell pepper, chopped 


Instructions:

Heat oil in skillet over low heat. 

Add curry paste and stir until fragrant. 

Add coconut milk and continue stirring for 1 minute. 

Add beef strips and cook about 5 minutes, stirring, adding 
peanuts halfway through. 

Add fish sauce and sugar to taste. 

When the sauce is almost dry, add peppers and basil leaves; 
cook another 5 minutes, stirring. 

Just before serving, drizzle with 2 tablespoons of coconut 
milk and garnish with strips of lime leaves. Serve with 
jasmine rice. 

Note:
* You can put any meat in Panang curry i.e. chicken, pork,
seafoods, etc. Vegetarians can put variety kinds of mushrooms (do not put shitake, though).