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 Sweet Corn Bags. Perfect with soup. This recipe is from my family’s old cookbook collection. I like to serve it with soup at lunchtime, which my customers absolutely love. I think it is a perfect compliment to soup since it is very light. The recipe is pretty simple, the spring roll skin can be found at any oriental grocery store. Hope you enjoy it as much as many of my customers have. Makes 15 bags Continue reading Sweet Corn Bags Garden wrap with leftover roasted turkey Many of my friends have asked me for ideas about what to do with their leftovers. I immediately thought of a particular dish I came up with one Thanksgiving holiday. I made a wrap from leftover roasted turkey while adding a Thai touch. I was very pleased with the results. The dish is healthy, easy to make and you can decide how many ingredients you want to use-it is impossible to ruin this dish. My recipe is only a guideline and does not need to be followed exactly. This wrap is filled with fresh herbs and vegetables that are commonly found in regular supermarkets. The rice paper is available at any community oriental grocery store, it is the same type used in making the fresh rolls in Vietnamese cuisine. Makes 6 rolls Continue reading Garden Wrap with left over Roasted Turkey  Red Cabbage with Coconut Milk and Galangal This soup is both beautiful and delicious. The red cabbage adds an exotic look to the soup. If you love “Tom Kha Kai,” this recipe will win over your palate as well. Want to plan a healthy soup for the coming holidays? This one will be sure to “wow” your guests. 2 servings (8 oz per serving) Continue reading Red Cabbage with Coconut Milk and Galangal  Mixed Vegetables and Tofu Fried Rice (Brown rice) Many of my customers have informed me that they are very health conscious and are making an effort to eat healthier. I am often asked to prepare dishes for those who want to eat something nutritious and exotic with a Thai flavor. This recipe is just one of the many dishes my customers love. The beauty of this dish is that it is healthy, flavorful and easy to make. It can be enjoyed by itself or together with other dishes. All the ingredients used can be found in your neighborhood supermarkets such as Whole Foods or Publix. An optional ingredient used is red rice, which can be purchased at all local oriental grocery stores. In addition, you can use up left over vegetables from previous meals for this dish. 4 servings Continue reading Mixed Vegetable and Tofu Fried Rice (Brown Rice)  Chicken Satay and Peanut Sauce Satay is a very popular dish in Thailand and can be made with chicken, the most popular, or many other meats. Go ahead and try some variations. The main ingredient, that gives satay its particular taste, is curry powder and turmeric. 4 servings  Shrimp with Chili and Basil. Buka Ceramic Ware by Juliana Bukowitz. Photo by Kemuel Valdes. It’s summer time, and Asian fresh herbs are making their way back into the markets. Among those are Thai basil, or “Krapow,” and fresh chilies. These herbs are locally grown in the Homestead area. For those who love to cook Thai food, this is the perfect time. The aroma of cooked Thai basil combined with garlic and fresh chilies will make your mouth water. Thai basil by itself imparts a fresh spicy flavor when cooked. If preferred, chilies can be left out for those who favor their dish non-spicy. “Pad Krapow” is the number two best selling dish at our restaurant (second to Pad Thai, of course). The recipe can be made with your choice of meat or seafood. We hope you enjoy it!  Tamarind Thai Burger: Kick-start the Summer Grilling Season This recipe has been in my family since I was young. It originally started as beef patties served with rice for dinner, I used to take the leftovers for my school lunch. I made some modifications to the dish, turning the beef into a burger served with lettuce and tomatoes. This became a huge hit at school since burgers were mostly an American dish over 30 years ago. Many of my friends had never tasted a burger and soon they were requesting me to make the dish for them. I’m happy to share this recipe with you and I hope you enjoy it as much as I do.  Barbecued Lemongrass Chicken If you plan to barbecue for your family gathering this Memorial Day weekend and would like to add a Thai touch to your menu, I have a delicious recipe for you. This month’s recipe is one that I make frequently, whether it is a holiday or not, after all Miami has beautiful weather all year round which is perfect for outdoor cooking parties. In Thailand, this dish can be found everywhere. Thai eat this with sticky rice and spicy sauce. Recipes vary from regions. I love this recipe of the central Thailand because of its fresh herbs, aroma and delicately blended yet flavorful taste. It is simple to make and the ingredients can be found locally. Many supermarkets such as Publix or Whole Food carry these products. It is best when served with salad on the side or white rice. This grilled chicken is also good for sandwiches—simply add lettuce, slice tomato and ketchup. Most people always relate Thai food with coconut milk, curry and spiciness. We would like to introduce you to our number one national favorite dish – Green Papaya Salad. Yes!!! Green Papaya. This salad is not boring – that’s a promise. The dressing and ingredients are unlike anything you’ve ever seen or tasted before – soothing in summer and invigorating in winter. Learn how to prepare this national favorite and you’ll be on your way to a new invention of Thai taste. This salad is the number one favorite dish among Thai people. Every Thai knows Papaya Salad and most eat it at least once or twice a week. It’s easy to make and the flavor can be personalized. Meat, seafood or poultry can be added. A good papaya salad should have a we good balance of sweet and salty with the sour flavor being more pronounced and a touch of spiciness from fresh chilis that does not overpower the taste of other ingredients. We made this in our interactive, hands-on cooking class September 12. Here’s how you can make it at home. Main Ingredients 1 garlic clove Dressing 2 tablespoons fish sauce Optional ingredients or Substitute Ingredients Substitute for Green Papaya: julienne carrots, julienne cucumber (remove seeds), shredded cabbage Instructions Make the dressing: Mix the palm sugar, fish sauce and lime juice together, then set aside. Using a mortar and pestle, pound the garlic to a paste, add peanut and chilis (if you prefer) and pound again. Add green beans and tomato wedges, breaking them up slightly. Stir in the dressing, add papaya and lightly pound to mix all the ingredients together. Serve on lettuce with cabbage on the side. If meat is added, mix meat with half of the dressing. Prepare the salad with the other half, then mix them together in a salad bowl. Serves 4 © 2009 Day Longsomboon. All rights reserved. Do not use without permission. “This vegetarian soup is one I have developed in my own restaurants to meet the demand for something a little different and delicious for our many vegetarian customers. While cauliflower is familiar as an ingredient in stir-fry recipes, prized for its crunchiness, here it is cooked with mushrooms and coconut milk, so the cauliflower absorbs the flavor of coconut, making it light and sweet.” Vatch Ingredients: 2 1/4 cups (28 oz. can) coconut cream 2 stalks of lemongrass, finely sliced 2 inches fresh galangal or ginger, peeled and finely sliced into rings 4 kaffir lime leaves, coarsely torn into quarters 1 small cauliflower, cut into florets 2 1/2 cups small white mushrooms, cut into halves or quarters, according to size 3 tablespoons light soy sauce 1 teaspoon sugar 2 3/4 cups vegetable stock 4 fresh small red or green chilis, slightly crushed 3 tablespoons lemon or lime juice cilantro leaves, to serve Put the coconut cream, lemongrass, galangal, kaffir lime leaves, cauliflower, mushrooms, soy sauce, sugar and stock in a large saucepan and bring to a boil. Reduce the heat and simmer until the cauliflower florets are al dente (cooked, but still firm). Remove from the heat and add the chiles and lemon juice. Stir once, pour into a serving bowl, and top with cilantro. Note: If you are unable to find cans or cartons of coconut cream, use canned coconut milk instead. Don’t shake the can – you will find it has probably separated into thick cream and thin milk. Carefully spoon off the thick part to use in recipes that specify coconut cream. Galangal is widely available in Asian food stores and sometimes in larger supermarkets. Fresh ginger is used as a common substitute in the West, though it has a totally different flavor and the recipes will not taste the same. From Vatcharin Bhumichitr’s Vatch’s Thai Kitchen: Thai dishes to cook at home |
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Tamarind Thai Restaurant: 946 Normandy Drive. Miami, FL 33141 (map) Website created and maintained by Lauderdale Graphics Powered by WordPress & the Atahualpa Theme. |
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