RECIPE TITLE "Shanghai Shrimp with Shiitake and Rice Wine" from
Big Bowl Noodles and Rice: Fresh Asian Cooking From the Renowned Restaurant
Serves 2 to 3 as part of of a larger meal ---
This classic, almost buttery combination typifies the cooking of
Eastern China at its most refined. The seasonings include bamboo
shoots, ginger, scallion, shiitake, and Shaoxing rice wine. This
is an elegant shrimp dish.
2 large dried mushrooms
1/2 pound shrimp, peeled and cut in half lengthwise
2 teaspoons cornstarch
1 teaspoon sesame oil plus a few drops for garnish
1/4 cup chicken stock
1 tablespoon light soy sauce
4 teaspoon kosher salt
1 teaspoon sugar
1 cup peanut oil
1/4 cup julienned bamboo shoots
2 tablespoons julienned ginger
2 tablespoons Shaoxing rice wine
1/4 cup sliced scallion greens
1/2 cup fresh cilantro leaves
1 teaspoon freshly ground white pepper
|Soak the mushrooms for 30 minutes in hot water to cover. When soft,
cut off and discard the stems, and slice the mushrooms thinly. Mix
the shrimp with the cornstarch and 1 teaspoon sesame oil.
To make the sauce, combine the chicken stock, soy sauce, salt,
and sugar; set aside.
Heat 1 cup oil in a wok or skillet. When hot but not smoking, add
the shrimp. Cook, stirring, to separate the pieces. When the shrimp
change color, immediately remove and drain in a colander. Reserve
Heat a clean wok or skillet to hot and add 1/4 cup of the reserved
oil. When very hot, add the mushroom slices, bamboo shoots, and
ginger, and cook, stirring, for about 1 minute over high heat. Add
the chicken stock mixture and bring to a boil. Add the shrimp and
cook, stirring to coat the shrimp with the sauce and seasonings.
When piping hot, add the wine and scallion. Stir then turn off the
heat. Stir in the cilantro leaves and white pepper. Drizzle with
the sesame oil. Serve with rice.
|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
Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals -- as often as they like. More info
|Thai and South-East Asian Cookbook, the Ultimate: All the traditions, ingredients and techniques, with over 300 spicy and aromatic recipes illustrated step-by-step
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