NONKINSENSE
Adventures of an Analog Man in the Digital Universe, with a little help from my friends and relations.
Friday, September 09, 2005
"Yum Talay" - Seafood SaladIt says salad, but note that most Thai salads don't have a lot of vegetables!This particular dish is easy to prepare and can be served as either an appetizer, or as part of the main course. It is normally prepared spicy, however you may feel the need to decrease the amount of chili that you use during preparation.
Ingredients:1/2 pound of shrimp4 imitation crab meat sticks, sliced into 1/4" chunks2 oz. squid, cut into bite sized pieces2 tablespoons of lime juice1 tablespoon dry red chili, ground2 tablespoons fish sauce1 teaspoon palm sugar (or substitute regular sugar)1 teaspoon shrimp paste (Ka-pi)1 teaspoon very finely sliced jalapenos1 shallot, sliced thin2 lime leaves, sliced thin2 tablespoons onion, chopped
Directions:Add the fish sauce, lime juice, red chili, palm sugar, and shrimp paste into a small saucepan, bring to a simmer. Add in the seafood and jalapenos. Cook for about 2 minutes, or until the seafood is cooked through. Remove from the heat, and add in the lime leaves, shallots, and onions.Serve at room temperature.
"Pad Ga Pow"- (Stir fried basil with meat)
"Ga Pow" is the Thai word for basil. This dish is basically stir-fried basil with the meat of your choice.
Ingredients:1 pound ground chicken2 tablespoons chopped garlic2 tablespoons chopped shallots2 jalapenos1/4 cup fish sauce2 tablespoons palm sugar1 cup basil leaves (or mint leaves)1/2 bell pepper, cut into strips1 teaspoon peppercorns
Directions:Grind the garlic, shallots, and peppercorns into a paste. Put the paste into a medium sized skillet, and stir-fry the paste for about 15 seconds. Add in the chicken and the remaining ingredients, and stir-fry for 3 minutes, or until the chicken is thoroughly cooked.
Serve either over rice, as a meal - or by itself "Ala Carte."
