HOT THAI RECIPES

FRIED RICE AND PRAWNS (SHRIMP)
When you‘ve got one eye on the clock and a meal to make this the one! Made in a trice, yet simply stunning to look at, its taste belies its simplicity.

SON-IN-LAW EGGS
This recipe is supposedly so called because it is an easy dish for a son-in-law to cook to impress his new mother-in-law!


GREEN BEEF CURRY
This is a quickly made curry prepared with strips of beef steak, cubed aubergine (eggplant) and onion in a cream sauce flavoured with green curry paste. Serve with fluffy rice and a salad


PAW - PAW (PAPAYA SALAD)
Choose firm paw-paws – or papayas as they are something called – for this delicious salad.


(SHRIMPCELLOPHANE NOODLES WITH SHRIMPS & BEAN-SPROUTS
Cellophane or ‘glass’ noodles are made from mung beans. They are sold dried, so they need soaking before use.

THAI JASMINE RICE

Every Thai meal has as its centrepiece a big bowl of steaming, fluffy Thai jasmine rice. The method used for cooking rice in Thailand is the absorption method, but also given below is the open pan method, as this is the one most familiar to western cooks. Salt should not be added.

Ingredients:


SERVES 3-4

1: OPEN PAN METHOD

250 g/8 oz/ generous 1 cup Thai jasmine rice
1 litre/1 ¾ pints/4 cups water

Directions

           1. Rinse the rice in a sieve (strainer) under cold running water and leave to drain.
2. Bring the water to the boil. Add the rice, stir and return to a medium boil. Cook, uncovered, for 8-10 minutes.
3. Drain and fork through lightly before serving.

2: ABSORPTION METHOD

250 g/8 oz generous 1 cup Thai jasmine rice
450 ml/ ¾ pint/ scant 2 cups waters



1. Rinse the rice in a sieve (strainer) under cold running water.
2. Put the rice and water into a saucepan and bring to the boil. Stir once and then cover the pan tightly. Lower the heat as much as possible. Cook for 10 minutes. Leaves to rest for 5 minutes.
3. Fork through lightly and serve immediately.

MICROWAVING AND FREEZING

Thai jasmine rice as also be cooked in a microwave oven. Use 250 g/8 oz/generous 1 cup rice to 450 ml/ ¾ pint/scant 2 cups boiling water. Combine in a bowl, cover and cook on high for minutes. Stir, cover and cook defrost for 6 minutes. Leave to stand for 3 minutes. Fork through lightly and serve. Freeze in a plastic sealed container. Frozen rice is ideal for stir-fry dishes, as the process seems to separate the grains.

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