THE EVERYTHING® THAI COOKBOOK (49 page)

2 cups sugar

1 cup water

2 cups white vinegar

3 teaspoons salt

1 teaspoon cumin

½ teaspoon black mustard seeds

2 teaspoons Garam Masala (see recipe on page 273)

1. Place all of the ingredients in a heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer for 30 minutes or until thick.
   
2. Seal in airtight jars.
   

BANANAS:

Bananas are indigenous to Thailand, where over twenty-eight varieties are cultivated. The most common banana is the Cavendish, but don't be afraid to experiment with different varieties, especially in tropical fruit salads.

BASIL:

Most commonly thought of as an Italian ingredient, basil is actually a key ingredient in cuisines from around the world. Basil comes in many varieties, including a Thai version, but any fresh basil works well in Thai cooking. Basil is quite delicate and is usually best added to dishes at the last possible moment.

BOK CHOY:

Also known as Chinese cabbage, bok choy resembles Swiss chard in looks and regular green cabbage in taste. Stir-frying softens its flavor slightly.

CARDAMOM:

This relative of ginger grows in most tropical environments. Its pods release a pungent, sweet-spicy flavor, somewhat similar to cinnamon.

CHILI PEPPERS:

Chilies come in three basic forms: fresh, dried, and powdered. Botanists have named hundreds of different varieties, making chilies one of the most diverse plants on the planet. With that said, there are a few generalities that seem to hold true with all chilies. Chilies sweeten as they ripen, so a red chili (of the same variety) will be sweeter than a green one. And the bigger the chili pepper, the milder it usually is. So beware of chilies that come in small packages! The seeds and the veins pack the most punch, so to tone down your chili, don't use the seeds or veins.

CHILI SAUCE:

Bottled chili sauce is a smooth combination of salted fish, red chilies, fish sauce, lime juice, and palm sugar. It is served with almost everything in Thailand. It comes in red and yellow varieties, and in various strengths.

CILANTRO:

Cilantro is a pungent herb with a citruslike flavor, similar to parsley. It is also known as coriander.

COCONUT MILK:

Coconut milk can be made fresh by grating and pressing fresh coconut meat, but the canned variety works just as well and is a lot less work! Coconut milk is not the same as coconut water, which is simply the liquid inside the coconut itself.

CORIANDER:

Also known as cilantro, this herb is a cousin to parsley and is used as such. The seeds are also dried and ground and have a semisweet aroma.

CURRY:

Curry powder is not a specific spice, but rather a combination of spices that vary depending on the desired effect. Some are sweet, while others are scorching hot. Basic commercial curry powders usually contain six to eight various ingredients.

CURRY LEAF:

The leaves of an indigenous Southeast Asian plant that have no relation to curry powder or curry paste. The leaves do, however, release a curry-scented fragrance when crushed and are often added to various Asian dishes.

CURRY PASTE:

Various combinations of spices and chilies, which can be either homemade or store-bought. They are super to keep on hand because they can be stored for long periods of time and help make quick, simple meals.

DRIED FISH:

Crispy salt-preserved fish used as a snack and in soup.

DRIED SHRIMP:

Tiny shrimp that are preserved in brine and then dried and used as a flavoring agent. Just a few go a long way. They are usually soaked in water for a few minutes before being added to a recipe, which both softens them and reduces their bite.

FISH SAUCE:

Fish sauce or nan pla is one of the most used ingredients in Thai cuisine. It has a flavor similar to soy, although somewhat less salty. Salted, fermented fish, or shrimp gives the sauce its characteristic aroma and complex flavor. Beware — it doesn't smell very good to the Western nose, but is well worth getting used to.

FIVE-SPICE POWDER:

A Chinese spice mixture that contains cinnamon, star anise, fennel, clove, ginger, peppercorns, and dried citrus peel.

GALANGAL:

Galangal is a more pungent, fiery relative of ginger and is available both fresh and dried. If you can't find it, ginger is a perfectly acceptable substitute.

GARLIC:

Garlic is a much-used relative of the onion with a sweet, pungent flavor. Pickled garlic is often used as a garnish.

GINGER:

A rhizome that is now available in almost every supermarket, ginger adds a certain sweet-spicy component to dishes. It is available fresh, dried, crystallized, and preserved.

GUAVA:

Also known as the tropical apple, the guava comes in two varieties — green and red. The green is native to Southeast Asia; the red is native to Hawaii. The fruit is especially high in vitamin C, iron, and calcium.

KAFFIR LIME:

The juice, the zest, and the leaves of this thorny tropical tree are used extensively in southeast Asian cooking and impart a beautiful tropical fragrance and flavor.

LEMONGRASS:

Lemongrass, or Citronella root, is an aromatic tropical grass with a flavor similar to lemon balm. It can be crushed whole or stripped of its fibrous outer leaves and chopped. Placed in a plastic bag, it will keep in the refrigerator for weeks.

LIME:

A quintessential Thai ingredient; this citrus fruit is a great source of vitamin C.

MANGO:

A kidney-shaped tropical fruit, mangoes are rich in vitamins A, B, and C. They are also high in sugar, sometimes 20 percent of their weight. Mangoes are used both fully ripe and green in some cases.

MINT:

An herb used throughout the world to impart a refreshing, zesty aroma and flavor. Varieties include spearmint, peppermint, and lemon mint.

OYSTER SAUCE:

Oyster sauce is made from oyster extracts, sugar, and other seasonings. It has a sweet-smoky flavor and is available in mild, hot, and “vegetarian” varieties.

PALM SUGAR:

Palm sugar is a dark, unrefined sugar made from coconut palms. It is usually sold in blocks and must be crushed before it can be used. Dark brown sugar is a good and much easier-to-use substitute.

PAPAYA:

This tropical fruit was introduced to Thailand by the Spanish after they conquered the Americas. Thai cooks use them both as a fruit and a vegetable.

RICE VINEGAR:

Rice vinegar is milder and sweeter than regular white vinegar, but in a pinch white vinegar makes an acceptable substitute.

RICE WINE:

Rice wine is a fermented concoction made from glutinous rice and millet and is used to add complexity and flavor. In Japan, it is known as mirin, which is a sweetish condiment used as a flavoring agent. If unavailable, dry sherry can be used as a substitute.

SHRIMP PASTE:

A thick pungent paste made from salted fermented shrimp, which is often used in flavoring other curry pastes.

SOY SAUCE:

Soy sauce is really not used very much in Thai cuisine. Instead, Thai cooks prefer fish sauce. However, soy can be used as a substitute for fish sauce and is specifically called for in some recipes. Soy sauce can be light or dark, which refers to flavor and color, not salt content. Tamari is a specific type of soy sauce that is strongly flavored, so use it sparingly.

SPRING ROLL WRAPPERS:

Spring roll wrappers are similar to egg roll wrappers, but they are thinner and are made with only wheat flour and water. Egg roll wrappers also contain egg. When fried, spring roll wrappers are light and crisp.

STAR ANISE:

The star anise is an inedible pod with a distinct licorice flavor that is infused into broths and sauces. Slightly crushing the pod helps to release its flavorful oils.

SWEET SOY SAUCE:

This thick dark brown soy sauce is sweetened with palm sugar and star anise and is given piquant overtones with garlic. Sometimes the palm sugar is replaced with molasses.

TAMARIND:

Tamarind is a large brown podlike fruit that contains both seeds and pulp, although the pulp is the only part used. It is usually sold in dried blocks of pulp, or in concentrates or pastes. If using pulp, soak it in hot water and then press it to release the thick sweet and sour juice. Concentrates and pastes are used straight from the jar. Tamarind has a flavor somewhat reminiscent of prunes and lemon.

TOFU:

Tofu or bean curd is made from soybeans and water and is highly nutritious, due to its high plant proteins. It doesn't have much of a flavor on its own, but very quickly takes up the flavors of the dish it is in. It comes in a variety of textures ranging from soft to extra-firm. It is also available smoked.

YELLOW BEAN SAUCE:

A sauce made from salted and fermented soybeans.

Spicy Seafood Soup

Grilled Calamari Salad

Steamed Red Snapper

Shrimp Rice

Banana Coconut Soup

Mee Grob

Asian Chicken Noodle Soup

Lime Ginger Fillets

Jasmine Rice

Mango Fool

Spicy Shrimp Dip

Fiery Beef Salad

Fire Noodles

Thai Cashew Chicken

Sweet Sticky Rice

Vegetarian Tom Yum Soup

Spicy Rice Salad

Sesame Noodles with Veggies

Meringues with Fresh Fruit

Chicken, Shrimp, and Beef Satay

3-Flavor Rice Sticks

Asian Carrot Sticks

Thai Pickled Vegetables

Paper Rice Rolls

Marinated Mushrooms

Crab Spring Rolls

Various Dipping Sauces

Tom's Thai “Martinis”

Thai-Inspired Singapore Slings

Tropical Fruit Cocktails

Limeade

Basil and Shrimp Wedges

Thai-Style Green Curry

Jasmine Rice

Sliced Mango and Coconut Ice Cream

Chilled Mango Soup

Crunchy Coconut-Flavored Salad

Grilled Lobster with a Lemongrass Smoke

Ginger Rice

Crispy Crepes with Fresh Fruit

Shrimp and Noodle Salad

Cucumber Salad with Lemongrass

Chicken Salad — 1

Jicama, Carrot, and Chinese Cabbage Salad

Asian Couscous Salad

Crunchy Sprout Salad

Fresh Oranges in Rose Water

Tropical Fruit with Ginger Crème Anglaise

Sweet-and-Sour Cucumber Salad

Chicken Fried Rice

Store-bought Coconut Ice Cream or Mango Sorbet

Thai Dinner Salad

Bangkok-Style Roasted Pork Tenderloin

Thai-Flavored Green Beans

Lemon Rice

Lime Butter Cake

Crudités with Mint Cilantro Chutney and Sweet-and-Sour Dipping Sauce

Asian 3-Bean Salad

Cold Sesame Noodles