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Thailand (Thai Recipes)

World Cuisine Recipes

   Every Thai meal is a delicate balancing act of bold flavors. The soups and curries are both tart and creamy sweet, flavored with sour tamarind, scarlet-hot chilies, tangy lime leaves and handfuls of aromatic basil, coriander and mint. While the cooking of Thailand has borrowed from other countries, stir-fried and steamed dishes from China, spices from India - these influences have been shaped into a cuisine whose taste and fragrances are uniquely Thai. Thai cuisine is adaptable, innovative and dynamic. The best Thai cooking uses the freshest ingredients available to create the unique Thai taste. Thai taste can be defined as the use of all 5 flavors: spicy, sweet, salty, bitter and sour. Only Thai cuisine brings out all of these flavors to play together harmoniously in a meal.

Braised Beef with Spinach and Leeks
400 g Beef fillet
2 tablespoons Light soy sauce
2 tablespoons Fish sauce
3 tablespoons Oil
4 Coriander roots, chopped finely
1/4 cup Fresh coriander leaves and stems, chopped
2 teaspoons Black peppercorns, cracked
2 cloves Garlic, crushed
1 tablespoon Soft brown sugar
1/2 cup Water
1 Leek, sliced
20 Spinach leaves, stalks removed
1/4 cup Lime juice
Cooking Instructions:
Slice the beef into 2.5cm thick steaks. Place the soy sauce, fish sauce, 1 tablespoon oil, coriander, peppercorns, garlic and sugar in a  food processor and process until smooth. Pour the marinade over the beef, cover and refrigerate for at least 2 hours, or overnight. Drain the beef, reserving the marinade. Heat 1 tablespoon oil in a wok or large frying pan. Add the steaks and brown well on each side. Add the marinade and water, reduce the heat and simmer for 8 minutes. Remove the meat and keep warm. Simmer the sauce for 10 minutes, set aside. Slice the beef into bite-sized pieces. Heat the remaining oil in a wok, add the leek and stir-fry for 2 minutes over medium heat. Add the spinach and cook for 30 seconds. Arrange the leek and spinach on a serving plate with the meat. Pour the sauce over the meat and drizzle over t he lime juice. Serve garnished with chili slices, if you wish.

Baked Salmon With Oyster Sauce

600 g Salmon Steak
15 small fresh oysters
150 ml court bouillon
500 ml champagne
200 g unsalted butter
1 tbsp lemon juice
Cooking Instructions:
Debone salmon and cut each fillet into two. Tie salmon fillets together with the thick portion against the thin portion. Shuck fresh oysters and retain the jus. Place fillets on aluminium foil brushed with butter. Add court bouillon, champagne and oyster jus. Bake in oven at 220C for 12 mins. Keep cooked salmon warm. Strain salmon cooking stock into a pot; poach the oysters, remove from pot and set aside. Add lemon juice and butter to stock. Reduce and season.
Beat the Root Salad
Servings: 1
120 g Beetroot, raw cook it
2 g Peppercorn, green
30 g Pepper, yellow
2 g Dill, fresh
25 g Watercress
20 g Yoghurt
10 ml Mayonaise Low fat
Cooking Instructions:
Cook the beetroot with salt in the water. After the roots are done clean it and cut it with a ribble decoration knife in quarter size not to big. Cook water and put their the green pepper corn in. Cook till they are a bit soft, and sift them out the water. (around 6 minutes). Wash the yellow bell pepper and cut them in a shape. Wash the water cress and the dill in ice water. Make the dressing , add the mayonnaise and the yogurt in a bowl and mix them together add a bit pepper and salt to it. Mix the beetroot with the dressing and spangle the water cress, yellow pepper, dill nice around.
Braised Cubed Abalone and Goose Legs

Cubed abalone 4 pcs.
Goose Legs 4 pcs.
Chinese Mushroom 4 pcs.
Oyster sauce 1 tsp
Hong Kong potato flour 1 tsp
White Sugar 1/2 tsp
Black soya Sauce 1/4 tsp
Cooking Instructions:
Sautee the vegetables and spread them on the plate. Mix cubed abalone, goose legs, and chines mushrooms with Hong Kong potato flour. Saute with seasoning such as black soya sauce and sugar. Spread them over the previously sauteed vegetables.
Deep Fried Prawn Salad

Chinese Mushroom 4 pcs., shredded
Ham 4 pcs., shredded
Carrot sticks 4 pcs., shredded
Celery 180 g
River prawns 4 pcs.
Tomato flour 60 gms.
Cream Salad 3 tsp
Cooking Instructions:
Spilt and stuff the river prawns with shredded carrot, shredded chinese mushroom, celery and shredded ham. Deep fry until gold and mix with cream salad.
Fried Hor Mok

2 kaffir lime Leaves
1 Snakehead fish
2 Mulberry leaves
1 Egg
Sugar, chilli sauce and coconut milk
Cooking Instructions:
Mix chilli sauce with eggs, stir and add coconut milk. Stir more then add snakehead fish and stir until mixture is sticky. Put mulberry leaves into basket. Put the mixture into the basket and steam before removing and frying. Then serve.
Fruity Fried Rice with Roast Duck and Basil Leaves

1 Dish Rice
1 Piece Red Apple
1 Piece Green Apple
4 Grapes
8 Pieces Fried Garlic
100 grms Roast Duck
Soy Sauce, Sugar, Chilli, Garlic
Cooking Instructions:

Add rice to frying pan and fry with the fruit. Put in sugar and soy sauce and cook together. Dish out the rice. Add chilli, garlic, sugar, soy sauce then add roast duck and cook together. Serve with prepared fruity fried rice.
Lump Crab Cakes
Servings: 10
1 kg Grade A Crabmeat
250 g White bread, fine diced
60 ml Egg, liquid, pasteurized
250 grams Mayonnaise
10 g Cajun seasoning
50 g Parsley, chopped
A pinch to taste Salt and pepper mix
5 g Louisiana hot sauce
5 g Worcestershire sauce
5 g Lemon juice
Cooking Instructions:
Combine all of the ingredients together in a mixing bowl except for the crabmeat. Let the bread absorb the ingredients for 30 minutes. Toss the crabmeat with the rest of the ingredients.Portion into 75 gram cakes. Pan fry the crab cakes in clarified butter until golden brown and heated through. Drizzle the plate with some Caesar dressing. Pass the salad leaves through the walnut dressing, arrange on the plate. Spoon two quennelles of the Cajun Remoulade on the plate. Arrange the crab cakes on the plate. Sprinkle with some Cajun seasoning and garnish with the lemon wedge.
Pumpkin Orange Soup
100 portions

150 ml Orange juice, fresh
100 g Pumpkin
20 g Onions
2 g Chicken Broth
2 g Watercress
Cooking Instructions:
Cook the orange juice with the chicken broth. After this boild add the fine cut pumpkin to it with the onion. Directly after the pumpkin is done stop boiling and blend every thing directly. Add pepper and salt to it and add on the top a piece of watercress as decoration.
Red Snapper with Fresh Herbs

10 ml Wine, white
130 g Cod fish, fillet of Red Snapper
3 g Oregano, fresh
3 g Thyme, fresh
3 g Parsley, fresh
70 g Beans, Black
70 g Potatoes
60 g Pumpkin
60 g Carrots
60 g Sugar snap
Ingredients for Sauce:
10 g Garlic
1 g Bay leaf (cook in sauce)
10 g Onions
10 g Margarine, (plain and low fat)
15 g Flour, White
100 ml Milk low fat
10 ml Wine, white
Ingredients for Decoration:
2 g Basil, fresh big leaves
Cooking Instructions:
Preparations for the Morning: Marinate the red snapper with the fresh herbs and pepper and salt and put it back in the refrigerator. Soak the black beans in water.
   Method for the Vegetables: Cook the soaked black beans in hot water with salt. While it cooks, clean the carrot, pumpkin and potato. Cut these vegetables in round shape. Cook them untill still crispy in hot water before. Clean the sugar snaps and boil them before. Just before serving put all of the vegetables in a pan and add a little bit of low fat margarine to it. Add pepper and salt.
   Method for the Sauce: Cook the low fat milk with the bay leaf, onion, and garlic for a few minutes on low gase. Mix the margarine and flour together and put this to the sauce. Let it cook again for at least 2 minutes. Sift the sauce and then add white wine to it. Add pepper and salt. Leave to simmer on low gas.
   Cooking the fish: Put the steam pan on fire and wait till the water is boiling. after it cooks wait still for 2 minutes. Then put the red snapper in a steam pan for at least 4 minutes untill it is done.
   Preparations for Serving: Put the mixed vegetables on the plate and lay the steamed snapper half over it. Add the sauce at the fish and decorate it with a nice piece of sweet basil leaf.
Steamed Beef
5 g Thyme, fresh
5 g Rosemary, fresh
5 g Oregano, fresh
150 g Beef silver label
60 g Pepper, green
60 g Pepper, yellow
50 g Tomatoes, cherry
60 g Pepper, red
Dry all of the vegetables in the oven and peel the skin (except for the cherry tomatoes)
Ingredients for the Sauce:
15 g margarine (low fat)
5 g Flour
70 ml Milk low fat
10 ml Wine, white
10 ml Milk, butter
2 g Peppercorn, pink
10 ml Orange juice, fresh
Ingredients for topping:
60 g Rice, Thai
60 g Rice, brown
Cooking Instructions:
Method for the day before: Cut the fresh herbs very fine and marinate the tenderloin (2 pieces) one day before.
Next Day:
   Method for the vegetables: Reheat the oven on 170 C and then put the red, yellow and green pepper in the oven. Turn the peppers every 15 minutes. Peel the skin of the peppers and cut it into long small strips. Wash the cherry tomato and cut them in half. Just pan fry it in very little olive oil and add pepper and salt to it.
   Making the Rice: Cook white rice in the rice boiler and do the same with the brown rice.
   Making the Sauce: Cook the low fat milk with the orange juice, white wine and red pepper corn till you get a nice smooth taste from the sauce. Add pepper and salt to it. Mix the margarine and flour together and then add this mixer to the hot sauce. Stir and leave to cook for 2 more minutes. If the sauce is not too thick add more margarine/flour mix to it. But it has to cook for at least 2 minutes, other wise you will get a flour taste in to your sauce.
   Preparing The Meat: After marinating the meat for one day, prepare the steam pan. Place the 2 pieces of Tenderloin in it (on a small plate). Let this steam untill you like to taste (rare, medium or well done.) Rare will take 3 minutes, medium 4.5 minutes and well done 6 minutes. While you steam the beef keep the sauce warm and pan fry the vegetables. Put the rice on the plate when the beef is ready. Then add the rest of the dish.
Thai-Style Grilled Pork Fillet Wrapped in Soft Noodles

150 g Pork Neck
60 g Noodles
1 cup Thai sauce
10 g cucumbers
Coriander root, soy sauce, kikoman, Maggi sauce
Cooking Instructions:
Soak pork neck with garlic, coriander root and mix with all ingredients. Roast the pork till done and then slice thinly. Wrap pork with noodles and cut into proper-size pieces. Pour the gravy over the noodles. Serve with vegetables and spicy sauce.

World Cuisine Recipes


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