THE EVERYTHING® THAI COOKBOOK (8 page)

2–3 cloves garlic, minced

½ cup sesame oil

¼ teaspoon (or to taste) red pepper flakes

Place the peanuts in a food processor fitted with a metal blade; process until fine. While continuing to blend, add the remaining ingredients one at a time through the feed tube until well blended.

1 jalapeño, seeded and chopped

cup lime juice

1 tablespoon sugar

Salt and pepper to taste

1 cup vegetable or canola oil

Place the jalapeño, lime juice, sugar, and salt and pepper in a food processor; blend for 1 minute. While continuing to blend, slowly add the oil; blend for 30 seconds or until well emulsified.

Yields approx. 1
cups

Serve over grilled fish or vegetables or a fresh salad.

1 quart rice wine vinegar

2 stalks lemongrass, outer leaves removed and discarded, inner core slightly mashed

¼ cup grated fresh gingerroot

Combine all the ingredients in a nonreactive pot and simmer over low heat for 30 minutes. Remove from heat and let stand overnight. Strain before serving.

cup unsalted peanuts, toasted

¾ cup packed mint leaves

¾ cup packed cilantro

3 tablespoons sour cream

2 teaspoons honey

½ teaspoon minced honey

Salt and pepper to taste

Place the peanuts in a food processor and finely grind. Add the remaining ingredients to the processor and blend until well combined.

What's a Chutney?

A chutney is a traditional accompaniment to Indian foods. It is a coarse relish or condiment usually made from tropical fruits, ginger, and herbs. Chutneys usually have notes of spicy, sweet, and sour, and can be used as a dipping sauce, a bread spread, or as a glaze.

Appetizers

1 cup thin rice noodles

8–10 medium to large cooked shrimp, cut in half

4 (8″ × 10″) sheets of rice paper

1 cup grated carrot

2 scallions, thinly sliced

1 small cucumber, shredded 20 mint leaves

1 small bunch cilantro

1. Soak the rice noodles in very hot water until they are soft, usually 10 to 20 minutes; drain. You can leave the noodles whole, or cut them into 2-inch pieces if you prefer.
   
2. Place a clean kitchen towel on a work surface with a bowl of hot water nearby. Put a sheet of the rice paper in the hot water for approximately 20 seconds, just until soft; lay it out flat on the towel.
   
3. In the middle of the rice paper, place 2 to 3 pieces of shrimp and ¼ of the noodles, carrots, scallions, and cucumbers. Top with mint and cilantro.
   
4. Quickly roll up the rice paper, keeping it fairly tight; then roll up the whole thing in plastic wrap, making sure to keep it tight. Refrigerate until ready to serve.
   
5. To serve, trim the ends off the rolls. Cut the remaining roll into pieces and remove the plastic wrap. Serve with your favorite dipping sauce.
   

1 pound crabmeat, picked over to remove any shells, and shredded

1 tablespoon mayonnaise

¼–½ teaspoon grated lime peel

15 spring roll or egg roll wrappers

2 egg yolks, lightly beaten

Canola oil for deep frying

15 small, tender Boston lettuce leaves

Mint leaves

Parsley leaves

1. In a small bowl, mix the crabmeat with the mayonnaise and lime peel.
   
2. Place 1 tablespoon of the crabmeat mixture in the center of 1 spring roll wrapper. Fold a pointed end of the wrapper over the crabmeat, then fold the opposite point over the top of the folded point. Brush a bit of the egg yolk over the top of the exposed wrapper, then fold the bottom point over the crabmeat and roll to form a tight packet; set aside. Repeat with the remaining crabmeat and wrappers.
   
3. Heat the oil to 365 degrees in a skillet or deep fryer. Deep-fry the rolls 3 to 4 at a time for 2 minutes or so, until they are a golden brown; drain on paper towels.
   
4. To serve, wrap each spring roll in a wrapper with a single piece of lettuce, and a sprinkling of mint and parsley. Serve with your favorite dipping sauce.
   

2 tablespoons vegetable oil

1 teaspoon minced garlic

1 cup minced or ground pork

2 cups grated carrots

2 cups chopped celery

¼ cup fish sauce

2 tablespoons sugar

¼ teaspoon white pepper

1 cup bean sprouts

20 spring roll wrappers

2 egg yolks, beaten

Vegetable oil for deep frying

1. In a large skillet, heat the 2 tablespoons of vegetable oil over mediumhigh heat. Add the garlic and pork, and sauté until the pork is cooked through.
   
2. Add the carrots, celery, fish sauce, sugar, and white pepper. Increase heat to high and cook for 1 minute.
   
3. Drain any liquid from the pan and allow the mixture to cool to room temperature, then stir in the bean sprouts.
   
4. On a clean, dry work surface, place the egg roll wrapper with an end pointing toward you, forming a diamond. Place approximately 2 tablespoons of the filling on the lower portion of the wrapper. Fold up the corner nearest you and roll once, then fold in the sides. Brush the remaining point with the egg yolk and finish rolling to seal. Repeat with the remaining wrappers and filling.
   
5. Heat 2 to 3 inches of oil to 350 degrees. Deep-fry the spring rolls until golden brown; remove immediately to drain on paper towels.
   
6. Serve with sweet-and-sour sauce.