RECIPE TITLE "Peppercorn-Coriander Root Flavor Paste" from
Hot Sour Salty Sweet: A Culinary Journey through Southeast Asia
Makes 2 to 3 tablespoons paste ---
Here the essential flavors of the Thai repertoire all come together:
black pepper (prik thai), coriander roots, and garlic, salted with
a little Thai fish sauce. Use this paste as a marinade for fish,
grilled chicken (see Grilled Chicken with Hot and Sweet Dipping
Sauce, page 199), or pork.
Because the paste is so versatile, it's handy to have a stash of
coriander roots in the freezer. Whenever you have a bunch of coriander,
after you have used the leaves, chop off the roots, wash, and store
them in a plastic bag in the freezer. You don't need to defrost
them before using, as they can be chopped and pounded still frozen.
This recipe makes a small quantity of flavor paste, just over 2
tablespoons; double the quantities if you'd like to make more.
- 2 teaspoons black peppercorns
- 5 to 6 large cloves garlic, coarsely chopped (about 2 tablespoons)
- 3 tablespoons coarsely chopped coriander roots
- Pinch of salt
- 1 teaspoon Thai fish sauce
Place the peppercorns in a mortar with the garlic and pound to
a paste. Add the coriander roots and salt and pound to a paste. This
will take 5 to 10 minutes; if you have a small blender or other food
grinder that can produce a smooth paste, use it instead. Stir in the
Store in a well-sealed glass jar; this keeps for 4 days.
|True Thai: The Modern Art of Thai Cooking
Surprisingly light preparations for meat include Fiery Grilled Beef Salad, a classic of Bangkok cafe cuisine, and mu kratiem phrik Thai, a simple stir-fry of pork medallions sizzling with garlic and black pepper. The Thai Vegetarian Cooking chapter is really a whole book unto itself, encompassing its own blend of curry pastes, soups, appetizers, entrees, and one-dish meals-all completely free of animal or fish products. The Thai Salads chapter showcases such recipes as Coconut, Lemon, and Ginger Salad or Grilled Lobster Salad with Green Mango that demonstrate the great variety and sensuousness of this branch of Thai cooking. Drinks and desserts include such ethereal treats as Rose-Petal Sorbet and the refreshingly herbaceous Lemon Grass Tea, wonderful either hot or cold. There's also a chapter that shows how to marry these newfound Thai tastes with classic American cooking, through such improvisations as Bangkok Burgers with Marinated, Grilled Onions and Spicy Thai Ketchup.
True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely.
True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English. More info
|Quick & Easy Thai: 70 Everyday Recipes
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This comprehensive volume is not just a guide to the delectable cooking of Thailand but also to the classic cuisines of Asia, from China through Korea and Japan, down through Burma, Thailand and Vietnam to the islands of Malaysia, Borneo, Indonesia and the Philippines. Each country has its own distinctive style of cooking, but they share a similar approach to food. This book is a magnificently photographed guide to the ingredients and cooking of Asia, filled with enticing, traditional recipes. More info
|Easy Thai Cookbook: The Step-By-Step Guide to Deliciously Easy Thai Food at Home
This wonderful collection guides you through every step, demonstrating all the basics needed to master this delicious cuisine. There are more than 70 recipes for salads, curries, stir-fries, fried, steamed, and grilled foods, and desserts: such luscious meals as Tom Yam soup, fish cakes, steamed mussels, green chicken curry, and stir-fry duck are all made tantalizingly easy. Also provided is a cross-referenced collection of 12 meal plans, from simple dinners for you and your family to exotic feasts for friends and guests. With stunning photography throughout and a CD of evocative music to cook and eat to, this is the one-stop Thai cookbook for beginners. More info
|Complete Thai Cooking
Authentic Thai cuisine has a rich, centuries-old tradition, and this authoritative handbook celebrates its many variations, with deft ideas for using many spices, sauces, flavorings, and styles. More than 100 recipes, most taking 15 minutes or less to prepare and cook, provide even gourmet cooks with a new range of delicious choices. The recipes start with snacks and starters, then introduce a host of multicourse meals featuring soups and salads, seafood, meat, and poultry main courses, as well as a range of vegetable side dishes and desserts. Even the names of the recipes are intriguing: Green Mango Salad, Son-in-Law Eggs, Jungle Curry Beef, Thai Fried Pie. Large full-color photos suggest mouth-watering presentations for all occasions. More info