Thai Recipes

This appetizer is so crunchy and delectable that guests confess they would like to consume the whole tray.

Cucumbers are a mainstay of Thai cooking, sliced and placed at the base of steaming servings offlied rice, hollowed out and stuffed with seasoned pork for a clear soup, and seasoned with a sweet and tangy brinefor this delicious, ubiquitous little pickle. If you use the big, dark green, grocery-store cucumbers, do this first: peel well, halve lengthwise, scoop out seeds with a spoon, and then slice crosswise into sturdy little crescents. Except when serving it with satay, Thais often crown this refreshing salad with a tablespoon of chopped peanuts and 2 tablespoons of chopped fresh cilantro.

serves 3-4?

Thai tea is packed in 1 lb. cellophane packets; it has the texture somewhat like instant coffee and a faint vanilla aroma.

Chai is black tea infused with spice cake spices - cinnamon, ginger, cardamom, clove, allspice, and mace. So it seemed a logical experiment to introduce it into a spice cake recipe. The cake didn't get spicier. Instead, it became more complex in flavor, subtler and wonderfully floral.

You can also add zucchini, eggplant, bamboo shoots or green peas if you like, at the same time you add the mushrooms. Bon Appetit...

The recipes for roasted chili paste and Thai soup stock are a more elaborite story. Enjoy.E..

This quick curry owes a large part of its ease of preparation to the red curry paste (a paste made from red chili, onion, garlic, and spices).

Sanjiv Singh This recipe comes via Dave Steier and is reputed to originate from Frog, a French/Thai restaurant in Philadelphia. It is extremely popular with the Dinner Coop crowd.

I particularly like this recipe because it has plenty of protein and tastes slightly spicy and exotic but not too much so. Coconut milk, notorious for its saturated fat content, should not deter you from trying this recipe. It is used as a marinade only, and very little, if any, remains in the finished dish. For more flavor punch, a little green curry paste may be added to the omelet base. Omelet cups freeze well for up to 2 months, individually wrapped in plastic wrap and then placed in a freezer bag. When you are ready to eat one, take it out of the plastic wrap before reheating it, still frozen, in a microwave on high for 2 to 3 minutes To make this recipe, you will need a jumbo muffin pan with six cups, each of which has a 1-cup capacity.

I guarantee this recipe is so simple and will turn out to be one of your all time favorites. Enjoy,Enjoy

This is one of my favorite recipes. I have it every time I go to a Thai restaurant topped with coconut ice cream or drizzled with honey. If you have never tried it, now is the time, it's so good! I use Nam, a variety of banana which can be found at most Asian Markets. You can also use sweet potatoes in this recipe.

Any fresh or canned tropical fruit maybe added to the pudding. Cut the fruit into bite-sized pieces before stirring into the tapioca.

I make this primarily as a dip for Vietnamese summer rolls. The leftovers I use in Thai wraps with rice, chicken and veggies. Stores well in refrigerator for a month.