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domingo, 23 de mayo de 2010

THAI RESTAURANT COOKBOOK


BREAKFAST OR BRUNCH
SERVES: 1 OR MORE --------Khao
Tom Kai (breakfast rice) page 75
Yam Naw Mia Farang (asparagus salad) page 85
Khao Taang (sweet rice crispy chips) page 70
Lemon Grass Tea page 189
XII
MENUS
LIGHT LUNCH OR TV SUPPER
SERVES: 4
KaiJeow (omelette) page 108
and/or
Pad Thai (stir-fried noodles) page 158
or
K.hai Khaeng (curry over rice). Any curry from Chapter 9 and
rice from Chapter 10.
A TYPICAL THAI MEAL
SERVES: 4
Si-Khrong Moo Tod (ribs) page 93
Tom Yam Nua (beef soup) page 73
Yam Talai (seafood salad) page 83
Khaeng Ked-Wan Gai (green curry with chicken) page 140
Khao Pad Horapa (basil fried rice) page 155
'* I-sa Gereem Katee (coconut ice cream) page 188
Polamai (fresh fruit) page 181
A THAI PICNIC
A selection ofcold dishes for a hot day in the open air.
SERVES: 4 TO 6
Satay Moo (chicken satay) page 59
Kari Pub (curry puffs) page 60
Kanom Pang Grawp (crackers) page 70
Pia Nua Yaang Gub Aa-ngoon (salad of stir-fried beef with
grapes) page 80
Look Cheen Ping (meat balls on skewers) page 90
Khao Yam (rice salad) page 156
XIII
MENUS
A THAI VEGETARIAN MEAL
SERVES: 4 TO 6
Serve all together or as three orfOur courses.
Pak Tod (vege~ab..le fritters) page 68
Pak Gaeng-Chud (vege.t.able consomme) page 76
Yam Phonlamai (savoury fruit salad) page 87
Nam Prig Ong (northern chilli vegetable) page 126
Galumbi Har Tao Hou (spicy mushroom with tofu) page 127
Khao Pad Maprao (c..oconut rice) page 155
Kruay Chueam (caramelized sweet bananas) page 184
THAI RESTAURANT
FAVOURITE FOUR COURSE
DINNER
SERVES: 4 TO 6
This menu witt require pJanning and advance work (see note on page XV/).
Kanom Pang Grawp (crackers) page 70
Satay Gai (chicken satay) page 59
Por Pia Tod (prawn spring roll) page 62
Kanom-Pang Moo Gu.n.g (prawn toast) page 69
Tom Yam Gai (chicken soup) page 73
Yam Yai ('Large' ve.g.etable salad) page 85
Talai Thai (seafood special) page 117
Khaeng Panaeng Nua (Malay-style beef curry) page 145
Khao Pad Kai (egg..fried rice) page 155
Kruay Tod (bananas fritters) page 185
XIV
MENUS
A GOURMET FOUR COURSE
DINNER
IlISjJired by Bangkok's Shangri-La and Oriental Hotels, this meal comprises some of
the lesser known treasures from Thailand.
AT 'With the previous menu, and the Royal Feast which[oJJows, you wiJJ need to plan
the making ofthis menu. See note overleaf.
SERVES: 4 TO 6
Bai Kruay Too-ay (filled banana leaf cup) page 52
Krathak (pastry cloaked prawn) page 64
'* Ped Gaeng-Chud Manao Dong (duck consomme with
vinegared lime) page 77
'* Yam Kuaytiaw Sen Mee (noodle salad with mango and orange)
page 162
Nua-Look-Gaa Pad Bai-salanai (lamb stir-fried with mint)
page 97
PIa Nang Moo Issan (pork salad) page 82
Khaeng Leung Pa-Moo Yaang (yellow curry with wild boar)
page 143
Khao Niaw Daeng (black rice) page 152
'* Fug Thawng Sang-Khaya (pumpkin custard) page 187
xv
MENUS
A RIGHT ROYAL FEAST
For aparticularly festive occasion.
SERVES: 8 TO 10 (FIVE COURSES)
From the Thai royal repertoire, this collection ofrecipes will require careful
planning and some atfvance work usingfreezer andfridge. The starters, though
needing the deep-fryer on the day could, for example, come from the freezer, as can
the soup, liver and curry. The pudding and the rice can be put in thefridge the day
before. The salad and asparagus must be made as freshly as possible. Because there
are so many dishes, the recipes willprovide sufficientfor 8 to 10people, except
desserts. Ifyou think you have big appetites, the rice and soup could be doubled.
Moo Sarong (golden thread pork) page 55
Gai Har Bai Toey (emerald parcels) page 56
Tung Tong (fried filled golden bags) page 66
*' Tom Yam Talai (seafood soup) page 72
*' Yam Gai Tua-Pu (chicken and winged-bean salad) page 84
*' Tab Gai Pad Prig (spicy chicken liver) page 104
Doon Naw-Mai-Farang (steamed asparagus) page 129
Bai Horapa Tord Grob (crisp fried basil leaves) page 133
Khaeng Myanmar Ped (Burmese-style duck curry) page 146
Khao Pa-Som (black and white rice) page 152
Mee Grob (crispy noodles) page 164
*' Khao Tom Mat Som (rubies with orange segments) page 186
XVI


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THAI RESTAURANT COOKBOOK
Pat Chapman
PDF - 204 pag - 9.49 Mb.