Loading Thailand Ecookbook
Turn the page
Asian cauliflower

Asian cauliflower

Thailand cuisine is remarkable. Aromatic spices, and a distinctive blend of sweet, sour, salty, and savory flavors characterize Thai cuisine.
The typical Thai meal consists of rice served alongside various curries, sauces, and vegetable dishes. Soups are an important part of the meal, and often include a unique blend of spices and flavors. Noodles are also popular.
There is a huge variety of food, with different dishes coming from Thailand’s different regions.
Food in Thailand is quite inexpensive. In fact, some of the most authentic, high quality dishes can be bought from street-side vendors for only 20-30 baht—less than $1USD. Even a nice meal out at a restaurant can bereasonably priced.
Here are some of the common types of Thai street food:
Noodle soup:
Filled with aromatic spices and abundant flavors, Thai noodle soups may include pork, beef, chicken, or sea food, as well as an abundance of vegetables.
Delicious skewers of pork, beef, or other meats, accompanied by peanut sauce make a great meal or snack.
Spicy Salads:
Thai spicy salads often include green papaya, grilled chicken, and an ample supply of spices.
Rice meals:
It’s easy to find a full meal for one, including rice, vegetables, and meat, usually for around $1.00. The different options for flavors and varieties of meat and vegetables are endless.
Thailand also has a huge variety of inexpensive tropical fruit that you can pick up from markets or small stands. Fresh, sweet, and totally delicious, this makes for the perfect dessert.
Thais will never call their capital city Bangkok - indeed, some Thais in the more remote provinces may never have even heard of it being called that. Instead in Thai it is known as Krung Thep (กรุงเทพ), which roughly translates to 'City of Angels'. Bangkok (translating as 'village of wild plums') was the original site for the capital city and was located west of the Chao Phraya river (in modern day Thonburi).

Asian cauliflower  Print Recipe

Serves: 4
Preparation time:20 minutes
Cooking time:15 minutes
For the cauliflower:
1 small head cauliflower
cut into bite-size florets
2 tablespoons cornstarch
1/2 teaspoon baking powder
½ teaspoon salt
Pinch of white pepper
1 egg or 2 egg whites
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 cup water
1/2 cup all-purpose flour or rice flour
2 teaspoons toasted sesame seeds
2 to 3 cups peanut or canola oil, for frying

For the sauce:
2 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon whole hot chili red chili pepper, minced
1/2 cup vegetable broth
1/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional)
1. In a medium bowl, whisk the flour, cornstarch, baking powder and salt to combine. In a liquid measuring cup, whisk the eggs, soy sauce and vinegar to combine. Slowly pour the egg mixture into the flour, whisking constantly. You should end up with a thick but still dip-able batter (thin with a little water if needed).

2. Heat the oil in a medium cast iron skillet until very hot (you can test it by dropping a small amount of batter into the oil--it should immediately sizzle and float).

3. Dip each piece of cauliflower fully in the batter, then place in the oil. Pan-fry the cauliflower until it’s golden on all sides, 4 to 5 minutes. Drain on absorbent paper towels.

4. In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.

5. Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.

6. In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.

7. Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.

8. Add the cauliflower to the pot and toss to coat until the cauliflower is rewarmed, 4 to 5 minutes. Serve immediately, garnished with sesame seeds and with a side of steamed rice.

Asian shrimp with pineapple relish  Print Recipe

The shrimps tails hanging out of the crispy wonton wrappers make perfect hand hold which make them great finger food at parties!

Serves: 6
Preparation time:15 minutes
Cooking time:10 minutes
Oil for deep-frying
12 large shrimp, peeled with tails left on, deveined
1/4 cup Thai chili-garlic sauce
12 egg roll wrappers, cut in half into 2 triangles
2 tablespoons water
2 teaspoons cornstarch
1 cup pineapple, cut into a small dice
1/2 red pepper, cut into a small dice
1/2 bunch fresh cilantro, chopped
1/4 cup olive oil
Juice of 1 lime
2 green onions, washed, ends removed, chopped

Pour the oil 2 inches deep in a large pot. Heat it to 350 degrees.

Make four slits width-wise across each shrimp belly to keep the
shrimp from curling as they cook. Place the shrimp in a bowl and toss
them with the chili-garlic sauce.
Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper and seal the wrapper with a mixture of the water and the cornstarch. Set aside.

In a small skillet, combine the pineapple, red pepper, cilantro,
olive oil, lime juice and green onions. Warm over low heat.
Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
Serve with the relish.

Broiled gingered chicken  Print Recipe

Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
1- 2 1/2 pounds chicken
1 teaspoon chopped ginger
1 teaspoon minced garlic
2 teaspoons olive oil
1 bay leaf
1/2 teaspoon dried thyme
1/4 cup lemon juice
to taste salt and pepper
2 ounces melted butter
Split chicken in half. Blend all ingredients except butter.
Place chicken on a tray and pour the marinade over the chicken halves. Set aside for 15 minutes.
Drain chicken and broil on both sides while basting with the marinade. Continue cooking and basting for about 25 minutes or until chicken is cooked. Serve with melted butter.

Cauliflower stew with coconut oil ginger and turmeric   Print Recipe

Add in some chicken or tofu for extra protein. This pairs well with wild rice
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 tablespoons coconut oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
3 ripe tomatoes, finely chopped
1 medium head cauliflower, stemmed and cut into bite-size florets
1 jalapeno, stemmed, seeded, chopped
1 cup chopped kale
2 teaspoons ginger paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 can full-fat, unsweetened coconut milk
1 teaspoon sea salt
2 tablespoons chopped cilantro
In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.

Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.

Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.

Coconut shrimp with sweet chili sauce  Print Recipe

Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
1 pound shrimp, peeled and deveined
salt and pepper
1/3 cup flour
2 eggs, lightly beaten
1/2 cup panko breadcrumbs
1/2 cup shredded coconut
oil for frying
Sweet Chili Sauce (See recipe)
Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.

Cod fillets orientale  Print Recipe

Serves: 2
Preparation time: 20 minutes
Cooking time:20 minutes
2 6-ounce center-cut fresh cod fillet, boned and skinned
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 tablespoon flour 2 tablespoons olive oil
1 medium onion, peeled and sliced
1 medium jalapeno pepper, sliced across
2 tablespoons slivered ginger
2 tablespoons soy sauce
1 tablespoon lemon juice
1 English cucumber, peeled, cut lengthwise and sliced across
Garnish: thyme sprigs
Heat oil in a non-stick frying pan. Season cod fillets with salt and pepper. Dust with flour. Fry cod fillet over medium-high heat until browned on one side, (about 4 minutes). Transfer cod fillets to a plate. Set aside.
Preheat oven to 400 degrees.
Add onion, jalapeno pepper and ginger to skillet. Stir-fry for 2 minutes over medium heat. Add cucumber slices. Mix well. Stir in soy sauce and lemon juice. Place cod fillets on top of vegetables. Spoon some juice over fish. Bake for 10 to 12 minutes. Arrange on warm plates. Garnish with a thyme sprig.

Creamy coconut-lime salmon  Print Recipe

The combo of fresh ginger, lime juice, and basil with coconut milk transform this salmon recipe into exceptional fine food!.
Serves: 4
Preparation time:15 minutes
Cooking time:30 minutes
2 tbsp. coconut oil, divided
4 (6-oz.) skinless salmon fillets, patted dry
1 tsp. salt, divided
1/2 cup onion, minced
2 heaping tablespoons Thai red curry paste
2 cloves garlic, minced
2 Tbsp grated ginger
1 (13 oz.) can coconut milk
1 tbsp. fresh lime juice, plus lime wedges for serving
2 tbsp. chopped fresh basil
1 Fresno chili, seeded and chopped
1. In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
2. Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
3. Stir in coconut milk and Thai red curry paste and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
4. Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.

Fried sesame drumsticks  Print Recipe

Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
8 drumsticks
1 egg
1 teaspoon water
1 teaspoon soy sauce
1 teaspoon salt
1/2 cup flour
1/4 cup sesame seeds
1/2 gallon vegetable oil

Rinse drumsticks and pat dry. In a shallow dish, beat together the egg, water, soy sauce, and salt.
Combine sesame seeds and flour in a bowl. Dip drumsticks in egg mixture; coat in sesame mixture.
In a large skillet, over medium heat, heat the oil.
Fry the drumsticks in hot oil about 3 minutes on each side or until golden brown.
Reduce heat to medium low. Cook for 10 more minutes, or until juices run clear when pierced with a fork.

Glazed salmon bundles with sesame bok choy  Print Recipe

Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
4 rice paper wrappers, (rounds 8-1/2 inch/21 cm)
1/4 cup shredded carrot
1/4 cup thinly sliced green onion
4 skinless salmon fillets, (about 1-1/4 lb/565 g)
2 tsp vegetable oil
4 tsp hoisin sauce

Sesame Bok Choy:
2 tsp soy sauce
1 tsp granulated sugar
1 tsp rice vinegar
1 tsp sesame oil
1 clove garlic, thinly sliced
1 tbsp thinly sliced fresh ginger
2 tsp sesame seeds
1 lb (454 g) baby bok choy, quartered
Followed the instructions on the package of rice paper to soften and become pliable.
Remove and arrange in single layer on clean towel; pat dry.

Sprinkle 1 tbsp each of the carrot and green onion in center of each round; top with salmon. Tightly fold rice paper over salmon.

In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side. Brush top and sides with hoisin sauce. Transfer to 400ºF (200ºC) oven; bake until slightly firm to the touch, about 7 minutes.

Sesame Bok Choy: Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.

In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes. Add bok choy and soy mixture; cover and cook until fork-tender, about 5 minutes. Serve with salmon bundles.

Green mango salad  Print Recipe

Serves: 4
Preparation time:15 minutes
¼ cup fresh lime juice
2 garlic cloves, minced
2 teaspoons sugar
2 Thai bird or other red chilies, chopped, or 2 teaspoons sriracha (Asian chili paste)
2 teaspoons soy sauce
1 teaspoon fish sauce
2 largesgreen mangoes (about 1 1/2 pounds), peeled and thinly sliced into julienne strips
2 tablespoons chopped cilantro
1/2 cup shredded fresh basil leaves, preferably Asian basil
1 teaspoon finely grated lime zest
2 tablespoons roasted peanuts
In a small bowl, combine lime juice, garlic, sugar, chilies, soy sauce and fish sauce.

combine mangoes, cilantro, basil and lime zest in a mixing bowl. Add half the dressing and toss with peanuts. Add more dressing to taste and serve.

Nasi goreng  Print Recipe

Serves: 3
Preparation time: 30 minutes
Cooking time:20 minutes
8 ounces boneless chicken breast, cut into thin strips
1 tablespoon vegetable oil
2 leeks, chopped (white and green part)
1 onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons sambal oelek or asian chili paste
1/2 cup chopped sweet red pepper
3 cups cooked rice
1 cup cooked salad shrimp
1/2 cup frozen tiny peas

1 teaspoon vegetable oil
2 eggs, beaten
1/2 cup chopped cucumber
1/4 cup roasted peanuts
Heat oil in a wok or skillet. Cook leeks, onion, garlic and sambal oelek, stirring until softened. Add chicken and red pepper. Cook for about 4 minutes, or chicken is done.
Stir in rice, shrimp and peas. Cook to heat through. (can be made a day before serving).
Heat oil in a nonstick skillet. Cook eggs without stirring until set and golden brown in the bottom.
Transfer to a cutting board. Cut into thin strips. Serve cucumber and peanuts in individual bowls to sprinkle over each serving.

Pad thai with shrimp  Print Recipe

Serves: 4
Preparation time:20 minutes
Cooking time:15 minutes
225 grams (1/2 lb) Thai rice noodles
12 medium size shrimp, shelled and cleaned
1 medium onion, diced
100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)
1 tsp garlic, minced
1 tbsp sugar
1 tbsp nam pla (fish sauce)
2 tbsp ketchup
100 grams (1/2 cup) peanuts, coarsely ground
100 grams (1/2 cup) vegetable oil
200 grams (1 cup) bean sprouts
1 tbsp tamarind soaked in 3 tbsp hot water (See note)
juice of 1 lemon
2 eggs, slightly beaten
Soak the noodles in cold water to cover for about
15 minutes. Drain. Put noodles in a bowl and pour hot water over them. Let stand
for about 10 minutes.
Drain and rinse with cold water; set aside.
Put oil in a wok or large skillet over medium heat. Add garlic and onion. Stir fry until
onion turns translucent. Add shrimp and stir fry for about 2 to 3 minutes, or until
shrimp turns pink. Add ketchup, sugar, nam pla, preserved radish, tamarind
juice, and lemon juice. Stir well. Pour in the beaten eggs and let them slightly
set for 3 minutes before mixing with remaining ingredients. Add noodles, bean
sprouts, and peanuts. Mix well.
Spoon noodles onto serving platter and garnish
with 1 cup bean sprouts, lemon wedges, cilantro, and peanuts.

(tamarind usually comes in a package without seeds.
Add water and squeeze the pulp of the fruit several times to obtain the sour
liquid. Substitute the juice of 1 lime if tamarind is not available.
You should find tamarind in a Thai, Indian, Spanish, or Asian market)

Pickled broccoli stem rounds  Print Recipe

Serves: 4
Preparation time: 15 minutes
4 broccoli stems
2 teaspoons salt
2 garlic cloves, finely minced
1 tablespoon olive oil
2 teaspoons apple cider vinegar
Peel the skin from the broccoli stems.
Thinly slice them into rounds, discarding the tough end. Place the slices and salt in a glass or plastic container. Refrigerate overnight.
Mix garlic, oil and vinegar. Drain all the salty water from the sliced broccoli stems. Add the oil mixture to broccoli. Refrigerate for several hours or overnight before serving.

Sesame chicken  Print Recipe

Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
1/4 tablespoon sugar
1/3 tablespoon soy sauce
1/4 tablespoon dry sherry wine
2 teaspoons wine vinegar
2 teaspoons sesame oil
1 teaspoon minced ginger
1 clove minced garlic
1/4 teaspoon cayenne pepper

4 chicken breasts
2 teaspoons cornstarch
1 medium red pepper, cut into strips
1 tablespoon sliced scallion
1 tablespoon shredded red cabbage
2 teaspoons sesame seeds
8 ounces spinach noodles
To make the marinade combine the first 8 ingredients.
Cut the boneless chicken breasts into 1/2 inch wide strips. Add to marinade. Cover and refrigerate.
Cook the noodles.
Drain chicken and stir fry in 1/4 of the marinade. Combine remaining marinade with cornstarch.
Stir in chicken and add remaining ingredients. Cook on high for about 5 minutes. Serve with cooked spinach noodles.

Spicy seared lemongrass tofu  Print Recipe

Serves: 6
Preparation time: 30 minutes
Cooking time:45 minutes
Tofu marinade:

5 tablespoons, about 3 lemon grass stalks, finely chopped
1 tablespoon minced ginger
2 teaspoons Sambal oelek (chili paste)
1 1/2 tablespoons soy sauce
1 teaspoon turmeric
2 teaspoons sugar
1/2 teaspoon salt

1 pound tofu, firm, pressed and drained, cut into 3/4" cubes
3 tablespoons soybean oil or olive oil
1 yellow onion, thinly sliced lengthwise
2 teaspoons minced garlic
2 tablespoons chopped roasted peanuts,
2/3 cup Asian basil leaves (halve large leaves)
5 cups cooked farro wheat and brown basmati rice
2 tablespoons vegetable oil
1 cup sliced Wood ear mushrooms
1 cup sliced brown mushrooms
3 tablespoon shallots, minced
1 tablespoon minced garlic
1 1/2 cups cooked Chinese long beans, cut 2"
salt and pepper to taste

1 cup micro greens (cilantro, baby spinach and arugala)
1/4 cup lemon grass vinaigrette (recipe below)
1/4 cup fried shallots (recipe below)

To serve:
Place a portion of the tofu on top of the rice. Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.

Lemongrass Vinaigrette

Yield: 1 cup
8 Lemon grass stalks, fleshy bottom third only, minced
1 cup seasoned rice wine vinegar
2 tablespoons sugar
1/4 cup fresh lime juice
2 tablespoons Thai bird chile, minced
2 tablespoons Fish sauce

Fried Shallots

Yield: 2/3 cup
1/2 cup shallots, cut crosswise into 1/8" thick slices
1 cup vegetable oil
Pound the lemon grass and ginger with a mortar and pestle to pulverize. Add the sambal oelek, soy sauce, turmeric, sugar, and salt, and mix well to form a paste. Add the tofu and turn gently to coat evenly. Marinate for 30 minutes or longer.
Heat 1 tablespoon oil in a small sauce pot over low heat. Add the onions and garlic. Season with salt. Let cook covered 1 minute, add 1 tablespoon water, and continue to cook, covered, until the onions are translucent and soft—approximately 5 to 8 minutes. Set aside.
Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add the marinated tofu (there should be enough room in the pan for all the tofu pieces to be in a single layer). Shake pan slightly and let the tofu brown all over, using chopsticks or a wooden spoon to turn the pieces periodically so they cook evenly. Cook, uncovered, until tofu is lightly browned. Remove from heat and transfer to a heated platter. Set aside.
Add 1 tablespoon oil to frying pan and toss in the onion mixture. Cook over medium heat until onion is tender. Add tofu to warm. Adjust seasoning with a pinch of salt and sugar. Add half of the peanuts and Thai basil leaves. Remove from heat.

For the farro or rice:
Heat a sauté pan over high heat and add oil. When the oil is hot, add the mushrooms and sauté until just tender. Add the garlic, shallots, and long beans, and cook until hot and aromatic. Add the cooked farro or rice to the mushrooms and beans and divide between 6 individual serving plates.

To serve:
Place a portion of the tofu on top of the rice. Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.

Lemongrass Vinaigrette

In a small saucepan, bring the lemon grass, vinegar, and sugar to a boil over high heat. Reduce the heat to medium and boil until the liquid is reduced by about half, about 20 to 25 minutes.
Remove from the heat and strain, discarding the lemon grass. Add the remaining vinaigrette ingredients, mix well, and refrigerate until ready to serve. Note: For a vegetarian version of this sauce, replace the fish sauce with soy sauce.

Fried Shallots

Spread the shallots out on paper towels and allow to air dry for 30 minutes.
Combine the shallots and oil in a skillet and bring to a slow boil. Reduce the heat to low and cook until the shallots are golden, about 15 minutes. Stir so the shallots brown evenly.
Remove with a slotted spoon or strain the oil through a wire-mesh sieve. Transfer the shallots to a plate or tray lined with paper towels. Discard the oil or save it for later use in stir-fries. Once cool, the shallots are ready to use. If stored in a jar with a tight lid at room temperature, the shallots will keep up to 1 week.

Thai cabbage salad  Print Recipe

Serves: 4
Preparation time: 15 minutes
1 tablespoon fresh lime juice
1 teaspoon sugar
3/4 teaspoon salt
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
4 cups finely shredded Napa cabbage or shredded curly kale or 1/2 of each
1/2 small red onion, sliced thin
1/2 cup grated carrot
2 tablespoons finely chopped fresh mint leaves
2 tablespoons chopped fresh coriander
1 tablespoon vegetable oil
In a bowl stir together the lemon juice, the sugar, and the salt, sesame oil, rice vinegar until the sugar and salt are dissolved.
Add cabbage, onion, carrot, mint, coriander, and the oil, and toss the salad well.

Thai chicken lemon grass coconut soup -tom kai  Print Recipe

This warming soup is a quick and easy recipe to put together on a weeknight yet wonderful for guests when you’re entertaining.
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
1 small onion, thinly sliced
3 lemon grass stalks, crushed
6 fresh or dried kaffir lime leaves
1 piece ginger, 4 inches (10 cm) long, peeled and sliced
1 piece galangal, 4 inches (10 cm) long,peeled and sliced
7½ cups (1.9 L) chicken broth
2 cans (each 400 mL) coconut milk
2 to 4 tsp (10 to 20 mL) fish sauce
1 to 3 tsp (5 to 15 mL) palm or granulated sugar(optional)
3 boneless skinless chicken breasts,about 1 lb (500 g)
½ red pepper, thinly sliced into strips
⅛ tsp (0.5 mL) salt
¼ lb (125 g) fresh shiitake or button mushrooms,thinly sliced
3 green onions, thinly sliced
1 lime, cut into wedges
½ cup (125 mL) Thai basil leaves or cilantro sprigs for garnish

Place onion, lemon grass, lime leaves, ginger and galangal in a large pot.
Pour in broth.Bring to a boil over medium-high heat. Reduceheat so broth is simmering. Simmer until very flavourful, 20 minutes. Strain into a bowl.
Pour broth back into pot. Stir in coconutmilk. Bring to a gentle boil over medium-highheat. Stir in fish sauce.
Taste and add sugar,if you like.
Meanwhile, thinly slice chicken and red pepper into bite-sized pieces. Sprinkle chicken with salt.
When broth is gently boiling, stir in chicken, peppers, mushrooms and green onions. Bring back to a gentle simmer.
Gently simmer, stirring frequently until chicken is cooked through and vegetables soften, 2 to 5 minutes.
Do not vigorously boil. Divide between bowls. Squeeze a wedge of lime into each.
Serve garnished with basil.

Thai pasta salad with shrimp and vegetables  Print Recipe

Serves: 3
Preparation time: 20 minutes
Cooking time:15 minutes
10 - 12 oz. (400-450 g) fresh Asian-style noodles OR fettuccine-style noodles
1 cup small cooked shrimp, thawed and drained if frozen
1 zucchini, grated with a wide grater or peeled into thin strips with a vegetable peeler
1 tomato, cut into small pieces
1 red or green chili, de-seeded and thinly sliced
1 red and 1 green bell pepper, de-seeded and cut into strips
3 spring (green) onions, sliced
1 cup fresh coriander/cilantro, lightly chopped
1/2 cup fresh basil, lightly chopped
1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
1/3 cup lime juice (about 2 limes, juiced)
4 Tbsp. fish sauce (available at Asian/Chinese stores)
2 Tbsp. soy sauce
2-3 tsp. sugar (adjust to taste)
1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper OR crushed chili (adjust to taste)
2 cloves garlic, minced
Prepare noodles according to the directions on the package. Rinse noodles with cold water, drain, and set aside.
Prepare salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be milder when distributed among the noodles.
Prepare the vegetables and shrimp, and place them in a very large salad or mixing bowl. Add the herbs and nuts. Stir the dressing once more and pour over, tossing well to mix.
Now add the noodles and toss again Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 3 days, and makes great workday lunches!).
Garnish with a few extra sprigs of the fresh herbs, plus some chopped peanuts. For extra spicy, Thai chili sauce can be served on the side, either store-bought or my own.

Thai sweet chilli sauce  Print Recipe

Adjust the heat accordingly. More seeds = more heat. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually. This sauce keeps for a long time, and after a couple of weeks, you can’t even taste the pepper.
Preparation time:10 minutes
Cooking time:10 minutes
3 large garlic cloves, peeled
2 red Jalapeño or Serrano peppers, deseeded (See note #1 below.)
¼ cup white distilled vinegar
½ cup sugar
¾ cup water
½ tablespoon salt
1 tablespoon cornstarch or potato starch (See note #2 below.)
2 tablespoons water
In the blender, purée together all the ingredients, except for the last two.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
Let cool completely before storing in a glass jar and refrigerate.

Brown rice and chicken stir fry with edamame and walnuts  Print Recipe

Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
1/2 cup coarsely chopped walnuts
4 tablespoons low sodium soy sauce
2 skinless, boneless chicken breasts halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups cooked short grain brown rice, cooled
2 cups shelled cooked edamame beans
2/3 cup chopped green onions
Stir walnuts in nonstick skillet over medium heat until lightly toasted. Drizzle 2 tablespoons soy sauce over walnuts; stir until soy sauce coats walnuts. Cool.
Combine chicken, 2 tablespoons soy sauce and honey; toss to coat. Let stand 15 minutes.
Heat oil in large nonstick skillet over high heat. Add chicken and stir fry 2 minutes. Add ginger and garlic and stir fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir fry until heated through. Season with salt and pepper. Divide rice mixture among plates.
Sprinkle with green onions and walnuts

Meringues with ginger ice cream and chocolate sauce  Print Recipe

Serves: 6
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
1 1-inch piece ginger root
2/3 cup sugar
2 cups whipping cream

5 egg whites
1/4 teaspoon cream of tartar
1 1/4 cups sugar
pinch of salt

8 ounces semi-sweet chocolate
1/2 cup corn syrup
1/4 cup milk
2 teaspoons butter


Grease and flour 17x11-inch jelly roll pan or line with parchment paper. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and salt until stiff and glossy. Pipe or spoon meringues, about 1/2 inch high, into 8 individual circles.
Bake in 250 degree oven for 1 1/2 hours or until light golden. Turn off oven; let stand in oven for 1 hour.
In food processor fitted with metal blade or in blender, blend ginger with sugar. Whip cream until soft peaks form; gradually beat in half of the ginger sugar until firm. Break two of the meringues in small pieces; fold into whipped cream. Pack into airtight container and freeze for 4 hours or until set, or for up to 5 days.
Let ice cream soften in refrigerator for about 20 minutes before using.

Combine chocolate, corn syrup, remaining ginger sugar and milk in a saucepan. Heat over medium heat until melted, while stirring constantly.
Remove from heat and stir in the butter.
Stores well for up to a month in refrigerator.

To assemble, place meringues on individual plates; top with scoops of ice cream and drizzle with chocolate sauce.

Oriental lemon chicken  Print Recipe

Serves: 6
Preparation time: 15 minutes
Cooking time:20 minutes
1 lb boneless chicken breast (skinless), cut into thin strips
2 tablespoons soy sauce
4 1/2 tablespoons cornstarch
1/2 tablespoon cornstarch diluted in 1 tablespoon water
1 lemon (skin grated) and juiced
2 tablespoons sherry
3/4 cup chicken broth
3 tablespoons celery leaves, chopped
1 teaspoon garlic, minced
1 teaspoon granulated white sugar
salt and pepper to taste
3/4 cup cooking oil
Combine chicken strips and soy sauce. Mix well and marinate for at least 15 minutes.
Heat oil. Meanwhile, dredge the chicken strips in 4 1/2 tablespoons of cornstarch.
Fry the coated chicken pieces until color turns light brown. Do not overcook.
Remove the chicken from the pan, place in a plate, and set aside.
Drain excess oil until about 1 tablespoon is left. Saute garlic and stir in the celery leaves.
Pour in the chicken broth and sherry. Add sugar, salt, grated lemon, lemon juice, salt, and pepper. Stir and let boil.
Pour-in the cornstarch mixed in water. Stir until the sauce thickens.
Add the fried chicken slices. Stir and cook for another minute.
Transfer to a serving plate. Serve.

Spicy peanut chicken  Print Recipe

Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
4 teaspoons smooth peanut butter
3 teaspoons soy sauce
1 teaspoon brown sugar
2 teaspoons water
2 cloves minced garlic
1 teaspoon lemon juice
1 teaspoon dried chili peppers
1/2 teaspoon cinnamon

4 teaspoons butter
1 medium chopped onion
4 chicken breasts
In a saucepan, combine the first 8 ingredients. Mix well. Heat. Add butter and melt. Simmer for 5 minutes.
Let cool at room temperature. Arrange onion and the chicken breasts in a single layer in a shallow glass or baking dish.
Pour on the marinade and let stand, covered, for an hour or more in the refrigerator.
Cook the chicken about 7 to 8 inches from the broiler heat for about 10 minutes on each side, turning several times during the cooking process.

Tomato stack salad  Print Recipe

Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
8 Italian Roma tomatoes, cut in half
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons chiffonade of basil
1/2 small red onion, -- julienned
salt and pepper to taste
1 beefsteak tomato, -- cut into 6 slices
1 yellow beefsteak tomato, -- cut into 6 slices
8 slices of fresh mozzarella cheese
4 cups assorted baby greens
4 fried green tomatoes, for top of salad
Black pepper for the rim
edible flowers
Preheat the oven to 400 degrees.
Toss the Roma tomatoes with the olive oil. Place the tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from the oven and cool. Julienne the tomatoes.
In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together.
Add the julienned tomatoes. Season the vinaigrette with salt and pepper.
Season each side of the tomato slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with 2/3 of the vinaigrette.
Reserve the remaining dressing. Alternate layering the tomatoes, cheese and greens.
Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad.
Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.
conversion of liquids
Type a value in one of the inputs below to convert into other units.
Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
UK, Canada
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Type a value in one of the inputs below to convert into other units..

Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz


Type a value in one of the inputs below to convert into other units.

Degrees Celsius :  °C
degrees Fahrenheit :  °F
  • Mediterranean Complete E-cookbook
  • Italy Complete E-cookbook
  • France Complete E-cookbook
  • Spain Complete E-cookbook
  • Canada Complete E-cookbook
1 2 3 4 5