For the filling: 1 teaspoon vegetable oil pound ground pork or chicken 2 green onions, trimmed and thinly sliced 1 cup shredded Chinese cabbage teaspoon sugar 1 tablespoon fish sauce 1 tablespoon minced cilantro For the omelets: 8 eggs 6 tablespoons water 1 tablespoon soy or fish sauce 1 teaspoon vegetable oil Bibb lettuce Soy sauce, fish sauce, and/or hot sauce Garnish of your choice 1. To make the filling: In a medium-sized skillet, warm the vegetable oil over medium heat. Add the ground meat and saute until it is no longer pink. Add the green onions and cabbage and cook until soft. Add the sugar, fish sauce, and cilantro; cook for 1 more minute. Set the filling aside, keeping it warm.

2. To make the omelets: Combine the eggs, water, and soy sauce in a medium-sized bowl. Place an omelet pan over medium heat for 1 minute. Add approximately teaspoon of vegetable oil, swirling it to coat the pan evenly. Pour approximately of the egg mixture into the pan, then let it rest for approximately 30 seconds. When the bottom is firm, flip the omelet and cook until done. Remove to a plate and cover with foil to keep warm. Repeat to make 3 more omelets.

3. To fill the "Egg Rolls," place 1 omelet in the center of a plate. Place of the filling slightly off-center and then roll up. Trim the ends and cut the rolls into bite-sized pieces.

4. To serve, use Bibb lettuce leaves to pick up the rolls. Dip in additional soy sauce, fish sauce, hot sauce, or other favorite dipping sauce, and add the garnish of your choice.

Yields 1620 pieces Using omelets in place of the usual egg roll wrapper is a fun twist on a cla.s.sic favorite. These rolls use traditional filling ingredients and dipping sauces.

Basil and Shrimp Wedges 1 teaspoons vegetable oil, divided pound cooked salad shrimp 1 green onion, trimmed and thinly sliced cup julienned basil 1 teaspoon fish sauce 4 eggs 2 tablespoons water Salt and pepper to taste 1. Place 1 teaspoon of the vegetable oil in a saute pan over medium heat. Add the shrimp and green onion, and saute until the shrimp are warmed through, approximately 2 minutes. Add the basil and fish sauce and cook for 1 more minute. Set aside.

2. In a large bowl, whisk together the eggs, water, and salt and pepper, then stir in the shrimp mixture.

3. Place the remaining teaspoon of vegetable oil in an omelet pan over medium heat. Add the egg mixture and cook until the omelet begins to brown. Flip over the omelet and continue to cook until set.

4. To serve, slide the omelet onto a serving plate and cut it into wedges. Serve it with your favorite Thai dipping sauce.

Serves 46 as an appetizer or 2 as a brunch item When is basil not just plain old basil? When it's Horapa, Ga-prow, or Manglug. Don't be afraid to experiment with different basils. They all taste great!

Crispy Mussel Pancakes 1 cup sh.e.l.led mussels (about 1 pound before sh.e.l.ling) cup tapioca flour cup all-purpose flour teaspoon salt 1 teaspoon baking powder cup water 2 cups bean sprouts 2 tablespoons chopped cilantro, plus extra for garnish Salt and ground pepper to taste 1. To prepare the mussels, rinse them quickly under cold running water. Debeard the mussels by pulling out the brown membrane that is sometimes still attached. Discard any mussels that are already open. Fill a large skillet with to 1 inch of water. Bring the water to a boil, then add the mussels, cover, and let steam about 4 minutes or until the mussels have opened, shaking the pan every so often. Drain the mussels through a colander. Let cool to room temperature and then use a small fork to pull the meat from the sh.e.l.l; set aside on paper towels.

2. In a medium-sized mixing bowl, stir together the flours, the salt, and the baking powder. Whisk in the water to form a thin batter.

3. Preheat the oven to 200 degrees. In a large, heavy-bottomed skillet, heat the vegetable oil over medium-high heat. Pour half of the batter into the skillet and top with half of the mussels. Cook until the batter has set and turned golden, about 2 minutes. Carefully flip the pancake over and continue cooking until golden. Remove the pancake to a baking sheet lined with some foil and place it in the oven to keep warm. Repeat to make a second pancake with the remaining batter and mussels.

4. Add 1 teaspoon of vegetable oil to the skillet if it is dry, and increase the heat to high. Add the bean sprouts, sprinkle with salt and ground pepper to taste, and stir-fry quickly just to heat through, about 30 seconds.

5. To serve, place each pancake in the center of a plate. Top with the bean sprouts, some cilantro, and a grind of fresh pepper. Serve with a sweet-and-sour sauce of your choice.

Serves 24 I know these sound weird, but you have to trust me on this. They're great! The slightly herbed pancakes make a perfect foil for the subtle taste of the mussels.

Chicken, Shrimp, and Beef Satay Chicken 1 recipe Thai Marinade (see recipes in Chapter 1) 3 whole boneless, skinless chicken b.r.e.a.s.t.s, cut into long strips about -inch wide 1 recipe Peanut Dipping Sauce (see recipes in Chapter 2) 1. Thread the chicken strips onto presoaked bamboo skewers or onto metal skewers. Place the skewers in a flat pan and cover with marinade. Marinate the chicken in the refrigerator overnight.

2. Cook the skewers on the grill or under the broiler, basting and turning them until they are cooked through, about 6 to 8 minutes.

3. Serve with the peanut sauce for dipping.

Shrimp 1 recipe Thai Marinade 24 large shrimp, sh.e.l.led and deveined 1 recipe Peanut Dipping Sauce 1. Thread the shrimp onto presoaked bamboo skewers or onto metal skewers (about 3 shrimp per skewer). Place the skewers in a flat pan and cover with marinade. Marinate the shrimp for at least 15 minutes, but no longer than 1 hour.

2. Cook the skewers on the grill or under the broiler, basting and turning them often until just opaque, about 3 to 4 minutes.

3. Serve with the peanut sauce for dipping.

Makes 46 chicken skewers or 68 shrimp or beef skewers Satays are served hot but are almost as delicious at room temperature, and they go great with a cold beer. Don't forget to have a lot of peanut sauce!

Beef 1 recipe Thai Marinade 1-1 pounds sirloin steak, fat and sinew removed, cut into -inch-wide strips 1 recipe Peanut Dipping Sauce 1. Thread the beef strips onto presoaked bamboo skewers or onto metal skewers. Place the skewers in a flat pan and cover with marinade. Marinate the beef in the refrigerator overnight.

2. Cook the skewers on the grill or under the broiler, basting and turning them often until done to your liking, about 6 to 8 minutes for medium.

3. Serve with the peanut sauce for dipping.

[image]The Origin of Satay Satay was first introduced to Thailand by Arab traders from the Middle East.

Shrimp Toast 8 slices of white bread, left to sit out overnight, crusts removed pound shrimp, cleaned, deveined, and coa.r.s.ely chopped pound ground pork 1 tablespoon chopped cilantro 2 cloves garlic, minced [image]teaspoon cayenne teaspoon salt 1 egg, beaten 2 teaspoons soy sauce 2 tablespoons sesame seeds 2 teaspoons vegetable oil, divided 32 slices cuc.u.mber 1. In a small bowl, combine the shrimp and pork; set aside.

2. In another small bowl, combine the cilantro, garlic, cayenne, and salt. Pour the spice mixture over the shrimp and pork, and combine.

3. Stir in the beaten egg and soy sauce; mix well. Divide the mixture into 8 parts.

4. Smoothly spread a thin layer of the mixture on each slice of bread and sprinkle with sesame seeds.

5. Heat teaspoon vegetable oil in nonstick skillet. When it is very hot, place 1 piece of bread, meat side down, in the oil. Cook until golden in color, then remove to a paper towel, blotting any excess oil. Repeat for all of the bread sides.

6. Cut each slice of bread into quarters and top each quarter with a cuc.u.mber slice.

Yields 32 pieces The pork in this recipe not only adds a bit of extra flavor, but also helps to bind the ingredients together. You could also use ground chicken or turkey if you don't want the pork.

Pork Toast Triangles pound of large shrimp, peeled and deveined 1 tablespoon dried shrimp 1 tablespoon chopped cilantro 2 cloves garlic, peeled 1 pound ground pork (the leaner the better) 1 egg 1 tablespoon fish sauce 6 slices day-old bread, crusts trimmed off Vegetable oil for frying 1. Fill a medium-sized saucepan with water and bring it to a boil. Reduce the heat, add the shrimp, and simmer until the shrimp are opaque. Drain the shrimp and let cool to room temperature. Coa.r.s.ely chop and set aside.

2. Place the dried shrimp, cilantro, and the garlic in a food processor and blend until a smooth paste is formed. Add the reserved shrimp and ground pork; process again. Add the egg and fish sauce and process once more.

3. Spread the mixture evenly over each slice of bread. Cut the bread into 4 equal slices, either from corner to corner forming triangles or from top to bottom forming squares.

4. Add approximately inch of vegetable oil to a large skillet. Bring the oil to approximately 375 degrees over medium-high heat. Place 4 to 5 toasts in the oil, filling side down. Make sure that the toasts are not crowded in the oil or they will not brown evenly. After the filling side is nicely browned, use a slotted spoon or metal strainer to flip the toasts. Watch the toasts carefully, as the bottoms will brown quickly. Remove the toasts to a stack of paper towels to drain. Carefully pat the tops of the toasts with paper towels to remove any oil.

5. Serve the toasts with sweet-and-sour or plum sauce.

Yields 24 pieces Similar in concept to the Shrimp Toast, this recipe features pork and uses the shrimp as the primary accent flavor, resulting in a milder overall taste.

Mee Krob [image]cup honey [image]cup rice or white vinegar 5 tablespoons sugar 23 drops red food coloring 1 tablespoon Tamarind Concentrate (see recipe on page 18) Vegetable oil for deep-frying 2 eggs, beaten pound thin rice stick noodles, broken into handfuls cup dried shrimp 1 cup bean sprouts 10 small lime wedges 1. Combine the honey, vinegar, sugar, food coloring, and tamarind in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 2 to 3 minutes or until the mixture begins to thicken; remove from heat and set aside.

2. Bring about 3 inches of vegetable oil to 360 degrees in a deep fryer or skillet. Drop a single layer of the rice stick noodles into the hot oil, making sure to leave enough room for them to cook evenly. Turn the noodles with a slotted spoon as soon as they begin to puff up. As soon as the noodles are golden, remove them to paper towels to drain. Repeat until all of the noodles are cooked.

3. Add the dried shrimp to the oil and cook for 45 seconds or so. Remove to paper towels.

4. Pour out all but a thin coat of the oil from the skillet. Add the beaten eggs and stir-fry them quickly, shirring them into long strips. As soon as they are cooked, remove them to paper towels.

5. Bring the sauce back to a boil. Stir in the shrimp and continue to boil for 2 minutes.

6. Place about[image] of the noodles on a serving platter and spoon about of the noodles on a serving platter and spoon about[image] of the sauce over the top; gently toss to coat the noodles evenly being careful not to crush the noodles. Repeat until all of the noodles are coated in sauce. of the sauce over the top; gently toss to coat the noodles evenly being careful not to crush the noodles. Repeat until all of the noodles are coated in sauce.

7. To serve, mound the noodles, place the egg strips over them, and top with the bean sprouts. Pa.s.s the lime wedges.

Serves 46 This dish has a royal background, but is now an everyday Thai staple. Mee krob is usually served either as an appetizer or as a noodle salad, but I like to eat it as a snack.

Son-in-Law Eggs cup vegetable oil 10 hard-boiled eggs, cooled and peeled 2 shallots, thinly sliced [image]cup light brown sugar 3 tablespoons fish sauce [image]cup Tamarind Concentrate (see recipe on page 18) cup chopped cilantro Dried hot chili flakes to taste 1. Heat the vegetable oil in a skillet over medium heat. Place the whole eggs in the skillet and fry until golden brown. Remove the eggs to paper towels and set aside. (If your skillet can't hold all of the eggs comfortably, do this in batches.) 2. Add the shallots to the skillet and saute until just beginning to brown. Remove the shallots from the oil with a slotted spoon and set aside.

3. Put the brown sugar, fish sauce, and tamarind in the skillet. Stir to combine and bring to a simmer. Cook the mixture, stirring constantly, until the sauce thickens, about 5 minutes; remove from heat.

4. Cut the eggs in half vertically and place them face-up on a rimmed serving dish. Spread the shallots over the eggs and then drizzle the eggs with the sauce. Garnish with cilantro and chili pepper flakes.

[image]The Secret to Making Perfect Hard-Boiled Eggs The perfect hard-boiled egg has a delicate white and a fully cooked yolk, without even a hint of the unattractive gray shadow that affects an improperly cooked egg. The perfect hard-boiled egg is also easy to peel. To achieve this, put the eggs in enough cold water to cover them by 1 inch and boil for 1 minute only. Then remove from heat, cover, and let them sit for 15 minutes. Then, transfer the eggs to a bath of ice water for 15 to 20 minutes. They should then peel easily.

Yields 20 A version of deviled eggs with all of the characteristic Thai flavors - sweet, sour, salty, and spicy - these eggs make a delightful addition to a picnic basket, a summer barbecue, or as a quick snack.

Salt-Cured Eggs 6 cups water 1 cups salt 1 dozen eggs 1. Combine the water and the salt in a large saucepan and bring to a boil over high heat. Remove from heat and let cool to room temperature.

2. Carefully place the eggs in a container. Pour the salt water over the eggs and seal the container tightly. Place the container in the refrigerator and let the eggs cure for at least 1 month.

3. To serve, hard-boil the eggs, let cool to room temperature, then peel, slice, and enjoy.

Yields 1 dozen eggs Salt-cured eggs are delicious as is - just peel and eat. I used them for Easter eggs this year, much to the delight of my husband, who is a real hard-boiled egg fan. They were beautiful and tasted great.

3-Flavor Rice Sticks 1 pound rice sticks, broken into 3-inch segments Vegetable oil for frying Salt to taste Curry powder to taste Cayenne pepper to taste 1. Pour 2 to 3 inches of vegetable oil into a large skillet and heat to 350 degrees. Fry the rice sticks in batches (making sure not to overcrowd the pan), turning them quickly as they puff up. After they stop crackling in the oil, transfer the puffed sticks to paper towels to drain.

2. While the rice sticks are still hot, sprinkle salt on 1 batch; sprinkle a second batch with curry powder; and a third batch with cayenne pepper to taste.

Serves 46 These crunchy sticks are irresistible: I challenge you to eat just a handful! Don't be shy about experimenting with other spice blends or flavoring agents.

Thai Fries 2 medium-sized sweet potatoes 4 green plantains 1 pound taro root 1 cup rice flour 1 cup sticky rice flour Water 1 teaspoon black pepper 1 teaspoon salt 2 tablespoons sugar 3 tablespoons black sesame seeds 1 14-ounce bag shredded sweetened coconut 1. Peel the root vegetables and cut them into flat[image] -inch-thick strips about 3 inches long and 1 inch wide. -inch-thick strips about 3 inches long and 1 inch wide.

2. Combine the flours in a large mixing bowl and stir in cup of water. Continue adding water cup at a time until a mixture resembling pancake batter is formed. Stir in remaining ingredients.

3. Fill a medium-sized saucepan a third to a half full with vegetable oil. Heat the oil over high heat until very hot, but not smoking.

4. Add some of the vegetables to the batter, coating them well. Using a slotted spoon or Asian strainer, place the vegetables in the hot oil. (Be careful here: The oil may spatter.) Fry the vegetables, turning them occasionally, until golden brown. Transfer the fried vegetables to a stack of paper towels to drain, then serve immediately.

Serves 48 A great finger food super for casual gettogethers, these fried vegetables sometimes never leave the kitchen because sneaky fingers grab them right off the paper towels! They are that good!

Spicy Coconut Bundles 1 cup shredded fresh coconut [image]cup brown sugar [image]cup shrimp paste cup diced red onion cup chopped lime segments cup chopped peanuts cup dried shrimp 12 jalapenos, seeded and sliced 2025 medium-sized spinach leaves, washed and patted dry 1. Place the coconut in a medium-sized saute pan and cook over medium heat until browned, about 20 minutes; set aside to cool.

2. In a small saucepan, melt the brown sugar over medium heat, stirring constantly. Mix in the shrimp paste until well combined. Set the sauce aside.

3. Place the coconut, onion, lime pieces, peanuts, dried shrimp, and jalapenos in a medium-sized serving bowl; gently toss to combine.

4. To serve, place 4 to 5 spinach leaves (depending on the size of the leaves) on each serving plate. Top each leaf with approximately 1 tablespoon of the coconut mixture and drizzle a bit of sauce over the coconut.

5. To eat, roll up the spinach leaf around the coconut mixture and pop the whole bundle in your mouth. Pa.s.s additional sauce separately.

Serves 4 These fun, "make it yourself" bundles are one of my favorite snacks. They are packed full of flavor and texture - so much so that it's probably not a bad idea to make a double recipe!

Curried Fish Cakes cup chopped shallots cup chopped garlic cup chopped lemongra.s.s, inner portion only 1 tablespoon chopped ginger teaspoon peppercorns 1 teaspoon grated lime peel 1 tablespoon shrimp paste 510 dried chilies, seeded, soaked, and shredded tablespoon salt 1 pound boneless whitefish steak, minced 1 egg, beaten pound French beans, trimmed and finely chopped Vegetable oil for frying 1. Place the shallots, garlic, lemongra.s.s, ginger, peppercorns, lime peel, shrimp paste, chilies, and salt in a food processor or blender and process to form a smooth paste.

2. Add the fish to the food processor and pulse until well combined with the spice paste. Add the beaten egg and combine once more. Transfer the fish mixture to a large mixing bowl and stir in the green beans.

3. Using approximately 1 tablespoon of fish mixture, form a flat, round cake; repeat until all of the mixture is used.

4. Heat approximately[image] to inch of vegetable oil to 350 degrees over medium-high heat in a skillet or deep fryer; fry the fish cakes until golden. to inch of vegetable oil to 350 degrees over medium-high heat in a skillet or deep fryer; fry the fish cakes until golden.

5. Serve with your favorite dipping sauce.

Yields 1520 small cakes One of my favorite dishes growing up was my mother's salmon cakes. Here is a Thai version. Whitefish is used so that the lemongra.s.s and ginger aren't overpowered by the fish.

Spicy Scallops 1 teaspoon vegetable oil 1 clove garlic, minced 1 jalapeno, seeded and minced 1 (-inch) piece of ginger, peeled and minced [image]teaspoon ground coriander 2 tablespoons soy sauce 2 tablespoons water 8 large scallops, cleaned 1. In a pan large enough to hold all of the scallops, heat the oil over medium heat. Add the garlic, jalapeno, and ginger, and stir-fry for about 1 minute.

2. Add the coriander, soy sauce, and water, stirring to combine; simmer for 2 to 3 minutes. Strain the liquid through a fine-mesh sieve. Allow the pan to cool slightly.

3. Add the scallops to the pan and spoon the reserved liquid over the top of them. Return the pan to the stove, increasing the heat to medium-high. Cover the pan and let the scallops steam for about 2 to 3 minutes, or until done to your liking. Serve immediately.

[image]Cleaning Out Whole Scallops If you buy scallops whole, there is an easy way to clean out the meat! Simply put the scallops on ice for about 10 minutes, which will cause them to open up. Then, using a st.u.r.dy tablespoon, slide the spoon in-between the open sh.e.l.l and twist open. Then use the spoon to scoop out the meat - that's it!

Serves 4 These scallops are simple to make but are sure to impress even your most fussy guests. They are also tasty over pasta as a main course. Make sure to use the freshest scallops you can find.

Spicy Ground Pork in Basil Leaves Juice of 12 limes pound ground pork 3 tablespoons fish sauce 1 shallot, thinly sliced tablespoon (or to taste) ground dried chili pepper 5 sprigs cilantro, chopped 1 tablespoon toasted rice powder (available in Asian specialty stores) Lettuce and/or large basil leaves 1. Squeeze the juice of half of a lime over the ground pork and let marinate for a few minutes.

2. Heat a large skillet on high. Add a couple of tablespoons of water and then immediately add the pork; stir-fry until the pork is cooked through. (Don't worry if the pork sticks at first - it will eventually loosen.) 3. Pour off any fat that has acc.u.mulated in the pan and then put the pork in a large mixing bowl. Add the remaining lime juice (to taste), fish sauce, shallot, ground chili pepper, cilantro, and toasted rice; stir to combine thoroughly.

4. To serve, place the mixture in a serving bowl and let guests use the lettuce and basil leaves to scoop out the mixture.