Shallots are used in Thai cooking almost as much as garlic. The shallots which are found in Thailand are smaller than the European varieties, and are a touch more flavorful.




Preparation: To prepare shallots, first cut off the bottom (roots) and then peel off the paper skin. As with any onion, it’s best to not stand directly over the onion, so that you don’t get the onion fumes and start to cry. Keep cutting the shallot lengthwise starting from the first cut you made before. Shallots taste really yummy when cut thin.

Storage: Shallots can be stored unrefrigerated for many weeks at a time. If the bulb is soft, it’s time to buy new shallots!

Recipe provided by Cee (www.realthairecipes.com)

Garlic is used in virtually all Thai dishes. The garlic which is found in Thailand has a stronger flavor than the western version, but all garlic can be used in Thai cooking. The garlic found in Thailand has much smaller cloves, so instead of calling for cloves in recipes, I call by teaspoon or tablespoon.



Preparation: To prepare garlic, first smash the clove with the side of the knife to break the clove somewhat. This will both release the juice and loosen the paper/skin. Then peel the skin off, and chop on a cutting board. There are 3 different sizes you can chop, depending on the recipe used. The smallest size is ‘diced’, followed by ‘chopped’, then ‘full clove’.

Storage: Garlic can be stored unrefrigerated for weeks at a time. When the the clove is brown and soft, it’s time to throw it away.


Recipe provided by Cee (www.realthairecipes.com)

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Thai Fried Rice with Chicken ( khao pad gai - ข้าวผัดไก่ ) is a very easy dish to make, and a great way to use up leftover rice.



* 1 cup jasmine rice, day old (a bit dry) is best
* 1/4 cup sliced onion
* 1 1/2 teaspoons finely chopped garlic
* 2 tablespoons chopped scallions (both white and green parts)
* 1/3 cup diced tomato
* 1/3 cup small slices of chicken meat
* 1/2 teaspoon salt
* 1/2 teaspoon white soy sauce
* 1/4 teaspoon white sugar
* 1/4 teaspoon golden mountain soy sauce *optional
* 1 egg
* 1/8 teaspoon white pepper powder
* garnish with coriander, lime wedge and cucumber slices


Directions

1. Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the scallions. Slice the cucumbers and chicken.
2. Heat the oil on high until hot. Add the onion. Stir well and when it’s softened add the garlic. When the garlic is slightly browned add the chicken. Stir well. Keep flipping the chicken until it’s white on all sides.
3. Add the rice and stir well.
4. Push the rice to the side of the pan and add a bit more oil. Crack an egg on the oil and mix in the pan. Let set. When solid, flip the rice on top and mix well.
5. Add the soy sauces, sugar and salt. Turn off heat.
6. Add 1/2 of the scallions and white pepper powder and mix well. Turn onto a plate and garnish with the rest of the scallions, cilantro, a piece of lime and the cucumber slices.
7. Serve with a small bowl of fish sauce with sliced chilies (prik naam plaa).


Note:

You can substitute any meat you want - beef, chicken, pork, shrimp, crab meat, cooked chicken (boiled or baked), ham, hot dogs, Chinese sausages, beef jerky, salted chicken, whatever...be creative

For vegetarians - try veggie meat or fried tofu pieces with the rice, or just leave out all together.

Chinese Broccoli is also good in this dish. Cut into small pieces and add after the meat.


Recipe provided by Cee (www.realthairecipes.com)

1. Slice the fresh coconut meat into match-stick size strips, about 1″ (2cm) long. Remove the skin of the shallots and slice thinly.


2. Roast the coconut on medium heat in a dry pan until light brown. Keep stirring so it doesn’t burn. Set aside on a flat plate to cool.


3. If your peanuts are not already roasted, dry roast them now like you did the coconut. Crush the peanuts with a stone mortar & pestle or the side of a heavy knife.


4. Fry the shallots in enough vegetable oil to cover them on medium heat until golden brown. Be careful not to burn. Remove before dark brown as they will continue to cook for a minute or two once removed from the pan. (You can cheat here and buy pre-fried shallots in a container at many Asian groceries.)


5. Fry the chilies in the oil until browned.


6. Boil the eggs in water until hard-boiled, about 10 minutes. Replace the hot water with fresh cold water to stop the cooking. Peel and slice however you wish (halved, quartered, or sliced thin like shown).


7. Clean the shrimp by peeling off the heads and legs, and removing the “vein” (intestine), but leave the tail on.


8. Trim off the ends of the wing beans and boil whole in salt water for less than a minute — just enough time to turn a darker green. You want them to still be crisp & crunchy. Rinse in cold water and slice into 1/4″ pieces (as shown).


9. Heat the coconut milk in a pan until boiling. Add the shrimp and cook until pink. Turn off heat and add the palm sugar, tamarind paste, roasted chili paste, lime juice, fish sauce, peanuts and coconut. Mix well.


10. Add the wing beans and mix. Remove to a plate and arrange the eggs along side. Garnish with the fried shallots and chilies.

1. Peel and cut the garlic & shallots thinly and uniform. If they are different sizes they will cook at different speeds, resulting in burning. De-seed the chilies.


2. Fry the garlic in the oil on medium heat until lightly browned. Remove the garlic and set aside. Fry the shallots the same way, and set aside. Fry the chilies until fragrant, but be careful not to burn, then set aside. Fry the shrimp until light browned and fragrant, set aside and keep the oil in the pan. Both the garlic and shallots will continue to cook for a minute or two so don’t take them out too late.


3. Roast the shrimp paste in tin foil in a dry pan (or directly on the burner if you have an electric stove) for about 2-3 minutes on medium heat.


4. Powder each ingredient seperately, either in a stone mortar & pestle or in an electric spice mixer. Then mix together.


5. Return the mixture to the pan with the oil along with the shrimp paste. Cook over low heat until fragrant and browned. Be careful not to burn.


6. Add the tamarind, palm sugar and fish sauce. Continue to cook over low heat to reduce a bit to a jam consistency.


7. Store in the refridgerator. It’ll last for a really long time.