Thai Gai Hor Bai Toey
Deep-fried chicken in pandan leaves
2 servings
Ingredients:
For the chicken:
275 gr. Boneless chicken thighs with skin, cut into bite-size pieces
4 tsp. lite soy sauce
1/2 tbsp. palm sugar
4 tsp. sesame oil
1/2 tbsp. whole black peppercorns
1/2 tsp. salt or to taste
5 cloves of garlic
8 strips of pandan leaf, cut 4cm wide
oil
For the sauce:
4 tsp. dark soy sauce (kecap manis)
1/2 tbsp. lite soy sauce
1/2 tsp roasted sesame seeds, crushed
1 tsp. palm sugar
1 tsp. rice vinegar
Preparation/method:
Cut the meat in bite-size pieces. Pound together in a mortar the peppercorns, the garlic, the lite soy sauce, the palm sugar and the sesame oil until its mixed well into a marinade. Add the chicken and let it marinate for at least 1 hour.
Then wrap the chicken in the pandan leaves. Heat in a wok the oil and deep-fry the parcels until the chicken is cooked.
Mix all ingredients for the sauce and serve it with the chicken parcels.
Thai Gai Ta Krai
Chicken with Lemon Grass
500gm(1pound)boneless chicken thighs chunked
4 stalks Lemon Grass
3 tbsp Crushed Garlic
2-3 tbsp Fish sauce
2 tbsp Palm Sugar
3 clusters whole green Peppers- fresh
2 Dried red chilies - long type
1). Mixed ingredients except chicken and let stand 1 hour.
2). Heat 5 tablespoons oil in pan when hot; add the chicken and other ingredients cook till dry.
3). Garnish and Serve.
Thai HUNG LAY CURRY
CURRY PASTE INGREDIENTS (You may Substitute CURRY PASTE INGREDIENTS with Panang or Red curry paste)
1 TBSP DICED GALANGAL
2 TBSP DICED LEMON GRASS
1 TSP WHOLE CORIANDER SEEDS
1 TBSP SLICED KAFFIR LIME RIND OR LEAVES
6 WHOLE SEEDED DRIED CHILI (SOAKED IN WARM WATER FOR 1 HOUR)
6 CLOVES GARLIC
6 WHOLE SMALL SHALLOTS
1 TSP CINNAMON POWDER
1 TSP STAR ANISE POWDER
1 TSP SHRIMP PASTE (OPTIONAL)
MARINATE INGREDIENTS
2 LBS CHICKEN, PORK, BEEF, OR LAMB (CUT INTO 1" INCH CUBE)
1/4 CUP CURRY POWDER
1 TSP TURMERIC POWDER
2 TBSP SWEET BLACK BEAN SAUCE
1/4 CUP OLIVE OR VEGETABLE OIL
1/4 CUP RED CURRY OR PANANG CURRY PASTE
2-3 CUPS VEGETABLE STOCK OR FRESH WATER
3/4 CUP TAMARIND JUICE
3 TBSP PALM SUGAR, BROWN SUGAR, HONEY
4 TBSP THAI FISH SAUCE SEASONING
1 CUP UNSALTED RAW PEANUT (OPTIONAL)
16 CLOVES SMALL PICKLE OR REGULAR GARLIC (HALF CUP)
1/4 CUP THINLY SLICED GINGER
Pound curry paste ingredients in a mortar and pestle or place in a food processor blends until it become paste or you can buy a jar of red or Panang curry paste, it will do. Place pork into a large bowl adds curry powder, turmeric and sweet black bean sauce. Rub the Chicken until it thoroughly coated and set aside for 20 minutes. Place oil into a large deep skillet over high heat, add curry paste and stir for a minute, until you be able to see red color from curry paste appear. Add marinated chicken and stir for 2-3 minutes, Add remaining ingredients and bring to boil. Reduce heat to low, cover the skillet and simmer for at least 1 hour or until meat soft and tender.
Thai PORK CURRY
(Kaeng Hung Ley Muo)
Ingredients
2 Tablespoons curry powder
2 Tablespoons fish sauce
1/3 cup ginger root, cut into thin strips
1 Tablespoons sugar
1/4 cup cooking oil 2 pounds Pork shoulder, cut into large chunks
2 Tablespoons black soy sauce
1/2 cup pickled garlic
1/4 cup tamarind juice
2 1/3 cups water
Curry paste
3 Tablespoons shallot, chopped
1 teaspoon salt
2 l/2 Tablespoons lemon grass, chopped
2 Tablespoons garlic
1 Tablespoons shrimp paste dried large hot peppers
To make curry paste, grind all ingredients together until smooth. Set aside
Mix the pork chunks with black soy sauce and curry powder. Set aside for 20 minutes.
Using saucepan or wok, add cooking oil and place over medium heat. Stir - fry curry paste for a minute, add pork. Stir 2-3 times.
Pour in water and bring to the boil. Cook for 5 minutes. Add ginger root, garlic, fish sauce, sugar and tamarind juice, a minute Stir 2-3 times. Cover. Simmer for l0-15 minutes, Remove from heat.