The Everything Thai Cookbook Part 25

Makes about 1 cups I love this dipping sauce. I spoon it over everything - samosas, papadam, all sorts of Indian breads, over rice, etc., etc. I promise you, once you try it you'll be hooked, too.

Garam Masala 4 tablespoons coriander seeds 2 tablespoons c.u.min seeds 1 tablespoon whole black peppercorns 2 teaspoons cardamom seeds 2 small cinnamon sticks, broken into pieces 1 teaspoon whole cloves 1. In a small heavy saute pan, individually dry roast each spice over medium-high heat until they begin to release their aroma.

2. Allow the spices to cool to room temperature and then place them in a spice grinder and process to form a fairly fine powder.

3. Store in an airtight container.

Makes approx.[image] cup cup The Indian spice mix you can't do without! If you always have a bit of this mixture on hand, you are just a step away from great Indian cuisine. I promise. (Garam masala is also available in specialty stores.) Mango Chutney 2 large green mangoes, peeled and sliced 4 ounces dried apricots or cherries ounce golden raisins 1 tablespoon chopped ginger 1 tablespoon minced garlic 12 red chili peppers, seeded and minced 2 cups sugar 1 cup water 2 cups white vinegar 3 teaspoons salt 1 teaspoon c.u.min teaspoon black mustard seeds 2 teaspoons Garam Masala (see recipe on page 273) 1. Place all of the ingredients in a heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer for 30 minutes or until thick.

2. Seal in airtight jars.

Makes approx. 56 cups In addition to serving this condiment with Indian food, I use it to top broiled salmon, as a spread for scones, to mix with white rice, or for whatever takes my fancy.

APPENDIX A: Glossary: Thai Flavors and Ingredients BANANAS:.

Bananas are indigenous to Thailand, where over twenty-eight varieties are cultivated. The most common banana is the Cavendish, but don't be afraid to experiment with different varieties, especially in tropical fruit salads.

BASIL:.

Most commonly thought of as an Italian ingredient, basil is actually a key ingredient in cuisines from around the world. Basil comes in many varieties, including a Thai version, but any fresh basil works well in Thai cooking. Basil is quite delicate and is usually best added to dishes at the last possible moment.

BOK CHOY:.

Also known as Chinese cabbage, bok choy resembles Swiss chard in looks and regular green cabbage in taste. Stir-frying softens its flavor slightly.

CARDAMOM:.

This relative of ginger grows in most tropical environments. Its pods release a pungent, sweet-spicy flavor, somewhat similar to cinnamon.

CHILI PEPPERS:.

Chilies come in three basic forms: fresh, dried, and powdered. Botanists have named hundreds of different varieties, making chilies one of the most diverse plants on the planet. With that said, there are a few generalities that seem to hold true with all chilies. Chilies sweeten as they ripen, so a red chili (of the same variety) will be sweeter than a green one. And the bigger the chili pepper, the milder it usually is. So beware of chilies that come in small packages! The seeds and the veins pack the most punch, so to tone down your chili, don't use the seeds or veins.

CHILI SAUCE:.

Bottled chili sauce is a smooth combination of salted fish, red chilies, fish sauce, lime juice, and palm sugar. It is served with almost everything in Thailand. It comes in red and yellow varieties, and in various strengths.

CILANTRO:.

Cilantro is a pungent herb with a citruslike flavor, similar to parsley. It is also known as coriander.

COCONUT MILK:.

Coconut milk can be made fresh by grating and pressing fresh coconut meat, but the canned variety works just as well and is a lot less work! Coconut milk is not the same as coconut water, which is simply the liquid inside the coconut itself.

CORIANDER:.

Also known as cilantro, this herb is a cousin to parsley and is used as such. The seeds are also dried and ground and have a semisweet aroma.

CURRY:.

Curry powder is not a specific spice, but rather a combination of spices that vary depending on the desired effect. Some are sweet, while others are scorching hot. Basic commercial curry powders usually contain six to eight various ingredients.

CURRY LEAF:.

The leaves of an indigenous Southeast Asian plant that have no relation to curry powder or curry paste. The leaves do, however, release a curry-scented fragrance when crushed and are often added to various Asian dishes.

CURRY PASTE:.

Various combinations of spices and chilies, which can be either homemade or store-bought. They are super to keep on hand because they can be stored for long periods of time and help make quick, simple meals.

DRIED FISH:.

Crispy salt-preserved fish used as a snack and in soup.

DRIED SHRIMP:.

Tiny shrimp that are preserved in brine and then dried and used as a flavoring agent. Just a few go a long way. They are usually soaked in water for a few minutes before being added to a recipe, which both softens them and reduces their bite.

FISH SAUCE:.

Fish sauce or nan pla is one of the most used ingredients in Thai cuisine. It has a flavor similar to soy, although somewhat less salty. Salted, fermented fish, or shrimp gives the sauce its characteristic aroma and complex flavor. Beware - it doesn't smell very good to the Western nose, but is well worth getting used to.

FIVE-SPICE POWDER:.

A Chinese spice mixture that contains cinnamon, star anise, fennel, clove, ginger, peppercorns, and dried citrus peel.

GALANGAL:.

Galangal is a more pungent, fiery relative of ginger and is available both fresh and dried. If you can't find it, ginger is a perfectly acceptable subst.i.tute.

GARLIC:.

Garlic is a much-used relative of the onion with a sweet, pungent flavor. Pickled garlic is often used as a garnish.

GINGER:.

A rhizome that is now available in almost every supermarket, ginger adds a certain sweet-spicy component to dishes. It is available fresh, dried, crystallized, and preserved.

GUAVA:.

Also known as the tropical apple, the guava comes in two varieties - green and red. The green is native to Southeast Asia; the red is native to Hawaii. The fruit is especially high in vitamin C, iron, and calcium.

KAFFIR LIME:.

The juice, the zest, and the leaves of this th.o.r.n.y tropical tree are used extensively in southeast Asian cooking and impart a beautiful tropical fragrance and flavor.

LEMONGRa.s.s:.

Lemongra.s.s, or Citronella root, is an aromatic tropical gra.s.s with a flavor similar to lemon balm. It can be crushed whole or stripped of its fibrous outer leaves and chopped. Placed in a plastic bag, it will keep in the refrigerator for weeks.

LIME:.

A quintessential Thai ingredient; this citrus fruit is a great source of vitamin C.

MANGO:.

A kidney-shaped tropical fruit, mangoes are rich in vitamins A, B, and C. They are also high in sugar, sometimes 20 percent of their weight. Mangoes are used both fully ripe and green in some cases.

MINT:.

An herb used throughout the world to impart a refreshing, zesty aroma and flavor. Varieties include spearmint, peppermint, and lemon mint.

OYSTER SAUCE:.

Oyster sauce is made from oyster extracts, sugar, and other seasonings. It has a sweet-smoky flavor and is available in mild, hot, and "vegetarian" varieties.

PALM SUGAR:.

Palm sugar is a dark, unrefined sugar made from coconut palms. It is usually sold in blocks and must be crushed before it can be used. Dark brown sugar is a good and much easier-to-use subst.i.tute.

PAPAYA:.

This tropical fruit was introduced to Thailand by the Spanish after they conquered the Americas. Thai cooks use them both as a fruit and a vegetable.

RICE VINEGAR:.

Rice vinegar is milder and sweeter than regular white vinegar, but in a pinch white vinegar makes an acceptable subst.i.tute.

RICE WINE:.

Rice wine is a fermented concoction made from glutinous rice and millet and is used to add complexity and flavor. In j.a.pan, it is known as mirin, which is a sweetish condiment used as a flavoring agent. If unavailable, dry sherry can be used as a subst.i.tute.

SHRIMP PASTE:.

A thick pungent paste made from salted fermented shrimp, which is often used in flavoring other curry pastes.

SOY SAUCE:.

Soy sauce is really not used very much in Thai cuisine. Instead, Thai cooks prefer fish sauce. However, soy can be used as a subst.i.tute for fish sauce and is specifically called for in some recipes. Soy sauce can be light or dark, which refers to flavor and color, not salt content. Tamari is a specific type of soy sauce that is strongly flavored, so use it sparingly.

SPRING ROLL WRAPPERS:.

Spring roll wrappers are similar to egg roll wrappers, but they are thinner and are made with only wheat flour and water. Egg roll wrappers also contain egg. When fried, spring roll wrappers are light and crisp.

STAR ANISE:.

The star anise is an inedible pod with a distinct licorice flavor that is infused into broths and sauces. Slightly crushing the pod helps to release its flavorful oils.

SWEET SOY SAUCE:.

This thick dark brown soy sauce is sweetened with palm sugar and star anise and is given piquant overtones with garlic. Sometimes the palm sugar is replaced with mola.s.ses.

TAMARIND:.

Tamarind is a large brown podlike fruit that contains both seeds and pulp, although the pulp is the only part used. It is usually sold in dried blocks of pulp, or in concentrates or pastes. If using pulp, soak it in hot water and then press it to release the thick sweet and sour juice. Concentrates and pastes are used straight from the jar. Tamarind has a flavor somewhat reminiscent of prunes and lemon.

TOFU:.

Tofu or bean curd is made from soybeans and water and is highly nutritious, due to its high plant proteins. It doesn't have much of a flavor on its own, but very quickly takes up the flavors of the dish it is in. It comes in a variety of textures ranging from soft to extra-firm. It is also available smoked.

YELLOW BEAN SAUCE:.

A sauce made from salted and fermented soybeans.

APPENDIX B: Thai Meals All Seafood Spicy Seafood Soup Grilled Calamari Salad Steamed Red Snapper Shrimp Rice Banana Coconut Soup A Mild Thai Meal Mee Grob Asian Chicken Noodle Soup Lime Ginger Fillets Jasmine Rice Mango Fool Fiery Hot Summer Night Spicy Shrimp Dip Fiery Beef Salad Fire Noodles Thai Cashew Chicken Sweet Sticky Rice Vegetarian Dinner Vegetarian Tom Yum Soup Spicy Rice Salad Sesame Noodles with Veggies Meringues with Fresh Fruit Southeast Asian c.o.c.ktail Party Chicken, Shrimp, and Beef Satay 3-Flavor Rice Sticks Asian Carrot Sticks Thai Pickled Vegetables Paper Rice Rolls Marinated Mushrooms Crab Spring Rolls Various Dipping Sauces Tom's Thai "Martinis"

Thai-Inspired Singapore Slings Tropical Fruit c.o.c.ktails Limeade Weeknight Thai Dinner Basil and Shrimp Wedges Thai-Style Green Curry Jasmine Rice Sliced Mango and Coconut Ice Cream Sunny Summer Lunch Chilled Mango Soup Crunchy Coconut-Flavored Salad Grilled Lobster with a Lemongra.s.s Smoke Ginger Rice Crispy Crepes with Fresh Fruit A Salad Buffet Shrimp and Noodle Salad Cuc.u.mber Salad with Lemongra.s.s Chicken Salad - 1 Jicama, Carrot, and Chinese Cabbage Salad Asian Couscous Salad Crunchy Sprout Salad Fresh Oranges in Rose Water Tropical Fruit with Ginger Creme Anglaise Down Home Dinner in Thailand Sweet-and-Sour Cuc.u.mber Salad Chicken Fried Rice Store-bought Coconut Ice Cream or Mango Sorbet Thai-Inspired All-American Thai Dinner Salad Bangkok-Style Roasted Pork Tenderloin Thai-Flavored Green Beans Lemon Rice Lime b.u.t.ter Cake A Backyard BBQ Crudites with Mint Cilantro Chutney and Sweet-and-Sour Dipping Sauce Asian 3-Bean Salad Cold Sesame Noodles Peanut Potato Salad Southeast Asian Burgers Tropical Fruit Platter Watermelon Ice

APPENDIX C: Thailand Resources Sources for Thai Ingredients in the United States THE SPICE HOUSE 1512 N. Wells St. Chicago, IL 312-274-0378 Asian Spices THE SPICE HOUSE 1048 N. Old World St. Milwaukee, WI 414-272-0977 Asian Spices KAM MAN FOOD PRODUCTS 200 Ca.n.a.l St. New York, NY 10013 212-571-0330 Asian ingredients DE WILDT IMPORTS 20 Compton Way Hamilton Square, NJ 08969 800-338-3433 Asian ingredients CASADOS FARMS San Juan Pueblo, NM 505-852-2692 Fresh and dried chilies DEAN & DELUCA 560 Broadway New York, NY 800-221-7714 Asian ingredients ETHNIC GROCER.COM.

Thai produce, spices, prepared sauces, noodles, rice, and canned goods IMPORTFOODS.COM 1-888-618-8424.

Fresh Thai produce, cookware, spices, noodles, rice, sauces, and canned goods PACIFICRIM-GOURMET.COM.

Kitchenware, gourmet ingredients, garden seeds, cookbooks, and gifts Great Thai Restaurants in the United States Thai dining in the United States is becoming ever more popular, with storefront Thai restaurants almost as poplar as Chinese and Mexican. The following list offers a sampling of some of the best Thai restaurants in this country, all of them out of the ordinary and all of them worth a journey.

TAMARIND 80 14th St. NE Atlanta, GA 30309 404-873-4888 THAI 3316 Greenmount Ave. Baltimore, MD 21218 410-889-6002 BROWN SUGAR CAFe 129 Jersey St. Boston, MA 02215 617-266-2928 BANGKOK 5 Rancho Mirage, California ARUN'S 4156 N. Kedzie Ave. Chicago, IL 60618 773-539-1909 Chef Arun Sampanthavivat MEMA THAI CHINESE CUISINE 4-361 Kuhio Hwy. Kapaa, HI 96746 808-823-0899 VONG 200 E. 54th St. New York, NY 212-486-9592 Chef Jean Georges Vongerichten NAN 4000 Chestnut St. Philadelphia, PA 215-382-0818 Chef Kamol Phutlek LEMONGRa.s.s THAI 1705 NE Couch St. Portland, OR 503-231-5780 Chef Sh.e.l.ley Siripatrapa THAI HOUSE CUISINE 4225 Convoy St. Dan Diego, CA 858-278-1800 YUKOL PLACE THAI 2380 Lombard St. San Francisco, CA 415-922-1599 KHAN TOKE THAI HOUSE 5937 Geary Blvd. San Francisco, CA 415-668-6654 THEP PHANOM THAI CUISINE 400 Waller St. San Francisco, CA 415-431-2526 DUANGRAT'S 5878 Leesburg Pike Falls Church, VA 703-820-5775

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