November 5th, Chantana Purnell demonstrated the fundamentals of Thai cuisine. She prepared several dishes including vegetarian Pad Thai and Massaman Curry with beef. Everyone sampled the dishes and it was all delicious. Thanks, Chantana!
Massaman Curry
Ingredients:
2 lbs sirloin tip round or lamb
2 T Canola Oil
4 T Red Curry Paste (Panang brand is preferred if available)
4 T Fish Sauce
2 Palm Sugar Circles or 3 T. dark brown sugar
1 T chicken bouillon, preferably Knorr’s
2 cans of Coconut Milk (unsweetened)
20 oz can of Pineapple chunks drained (save liquid or another recipe)
Whole Peanuts
1 Sweet Potato – cubed on the diagonal
Green Beans – 2 cups – cut in half (optional) Can also use
Basmati Rice – prepare according to directions on package
Procedure:
Add 2 T of Canola Oil to Wok or large pan with high sides.
Add 4 T Red Curry Paste slowly simmer curry paste and oil together until well blended.
Add ¼ C of Coconut Milk. Bring to a boil. Add another ¼ C of Coconut milk
Add 4 T. fish sauce
Add 2 Palm Sugar and let dissolve
Add 1 T Knorr’s Chicken bouillon
Stir in cubed beef (round sirloin tip)*. Add the rest of 1st can of Coconut Milk (1/2 can) along with add ½ can of water.
Cook for a bit longer. Add sweet potato, add green beans, add the 2nd can of coconut milk. Continue to lightly boil. Add ½ can of pineapple chunks and ½ cup of whole peanuts.
Total cooking time: Approx. 1 hour.
* I recommend braising beef in 350 degree oven to allow the connective tissue to be gelatinous thus tenderizing the meat.
Prepare Basmati rice.
Serve Massaman curry over rice.
Tofu Pad Thai
Ingredients:
2 C water
2 T Tamarind sauce
2 Palm Sugar or 3 T brown sugar
½ T Chicken bouillion, preferably Knorr’s
4 T fish sauce (salt to taste if vegetarian)
3T Canola Oil
¼ C red Onion
20 oz (1.2 lb) Soft Tofu – cubed into small pieces
(If chicken and/or shrimp is preferred, 1 C shredded chicken, 1 cup of small shrimp)
Mung beans or Bean sprouts
1 Egg cooked omelette style and cut-up in short strips
Thai or Serrano peppers, according to your taste
1 lb Rice Noodles – (Oriental Style Noodle – Banh Pho, Erawan Brand)
Soften in boiling water approximately 10 minutes.
(Tip: Left over noodles can be dried out and added to boiling water for 2nd use at another time)
Cook 10 minutes first 5 ingredients – set aside.
To oil in frying pan, add red onion till soft but al dente.
Add cubed tofu and egg. Continue to stir over heat.
Add ladle of above sauce, add mung beans, handful of noodles, ½ T Knorr’s chicken bouillion, 1 heaping T granulated sugar and 1 ½ T fish sauce. Taste, if more spice is desired add finely chopped Thai peppers Add more noodles as necessary.
To serve, add finely chopped peanuts, garnish with cilantro and drizzle lime juice and place wedges on the side.
Spring Rolls (Vegetarian)
Ingredients:
Savoy Cabbage (quartered and sliced thin)
Mini Carrots (slice into match stick size)
Add other veggies to your taste. We used a handful of sliced Spinach
Bean Sprouts (a small handful)
2 T Chicken Bouillon ( use vegetarian bouillon if desired)
Spring Roll Shells (Wei chuan) 11 0z, 25 pcs. (Wheat)
Egg white ( or water)
Dipping options:
Ponzu – Citrus seasoned dressing & sauce
Peanut sauce – Banckok Padang
Combine all Spring Roll ingredients. Place the wrapper on a flat surface with a point facing you. Spread cabbage mixture above the point, roll to the other end tucking in the side points. Wash the egg white at the end point to “glue” itself to the roll.
Frying Spring Rolls:
Fill frying pan to so that spring roll is at least 3/4rds covered with either peanut or canola oil. Add spring rolls to pan and fry to brown.
Oil is ready when bubbles gently appear around the spring roll.
Hint: The spring roll should be finished frying when golden brown, approximately 2-3 minutes. You don't want them to absorb too much oil or they will be too soggy.
How to Roll
