Shareware Overload Trio 2/Shareware Overload Trio Volume 2 (Chestnut CD-ROM).ISO/dir25/thairec.zip/THAIREC.TXT

Text File | 1994-08-07 | 305KB | 6,515 lines

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pork in Hot Peanut Sauce
 Categories: Pork, Main dish, Meats, Vegetables, Thai
      Yield: 4 servings

      3 tb Peanut Oil                        1/2 c  Preserved Radish
    1/2 lb Pork Butt                           4 ea Sq. Canned Firm Bean Curd
      2 ea Cloves Garlic; minced               2 ea Green onions
      1 tb Minced Fresh Ginger Root

-----------------------------------SAUCE-----------------------------------
      2 tb Crunchy Peanut Butter               2 ea Dried Hot Red Chili Peppers;
      1 tb Dark Soy Sauce                      2 ts Sugar
      1 tb Cider Vinegar                     1/3 c  Stock
      2 tb Sesame Oil                        1/2 ts MSG (optional)

  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Soak radish in warm water for 45 minutes.  Cut pork into 1/2"
  cubes.  Drain & rinse canned bean curd; cut into 1/2" cubes.  (If using
  fresh bean curd, wrap it in clean dish towel and press it for 1 hour to
  make it more firm.  Wrap it tightly & use about a 5-pound weight.)  Drain
  radish & cut into 1/2" cubes.  Cut green onions, including tops, into 2"
  lengths.
  Sauce:  In a cup, cream together peanut butter and soy sauce.  Slowly mix
  in remaining sauce ingredients.  Set aside.
  Stir-frying:  Add oil to hot wok.  When oil starts to smoke, add pork.
  Stir-fry for about 1 minute.  Add garlic & ginger; stir-fry for another 30
  seconds.  Transfer pork to saucepan; add peanut sauce; heat & simmer for 15
  minutes, adding onions about mid-way.  Skim off excess oil.  Add more stock
  if sauce thickens.
  Steaming:  In Chinese steamer, steam radish & bean curd on its serving
  plate for 15 minutes, just prior to serving.  When ready to serve, drain
  water off plate, and top vegetables with pork & peanut sauce.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken Chunks with Peanuts in Spicy Sauce
 Categories: Chicken, Main dish, Meats, Poultry, Thai
      Yield: 4 servings

    1/2 c  Peanuts; raw                        1 ea large egg white
      3 c  Peanut Oil                      1 1/2 tb water chestnut flour
      2 ea whole chicken breasts at roo

-----------------------------------SAUCE-----------------------------------
      4 ea green onions                      1/2 tb dark soy sauce
      2 ea large cloves garlic             1 1/2 ts chili paste with garlic
      1 tb minced ginger root                  1 tb dry sherry
    1/2 c  chicken stock                       1 ea pinch sugar
    1/2 tb sesame oil                          1 ea cornstarch paste
    1/2 tb Chinese red vingear

  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preparation:  Trim ends off green onions and cut light green and white part
  into 1" sections.  Mix all other sauce ingredients in 2-quart saucepan.
  Reserve.
  Pull skin off breasts, then pull chicken meat from bones.  Slice meat into
  1" strips, then crosswise to make 1" chunks.  In bowl large enough to hold
  chicken, add egg white to water chestnut flour.  Beat mixture with a single
  chopstick (not an egg beater or whisk).  Stir chicken pieces into egg
  mixture to coat thoroughly.  Marinate 5 minutes.  Note: water chestnut
  flour gives a lighter crust than cornstarch, though the latter may be
  substituted.
  Deep-frying:  Heat cooking oil in wok or deep-fryer to medium heat (you'll
  need more oil for deep-fryer).  Fry peanuts until they are a light tan
  color; if a test peanut browns quickly, turn down heat.  Remove peanuts
  with strainer or slotted spoon; drain on paper towel or paper bag.
  Reserve.
  Turn up heat slightly for chicken.  Test a chunk first:  chicken should
  raise to surface immediately & brown in about 2 minutes.  Deep-fry coated
  chicken chunks until golden brown.  Deep-fry no more than 8 chunks at a
  time. Use long chopsticks or spatula to keep pieces separate while they are
  frying.  Remove with long chopsticks or slotted spoon. Reserve.
  Sauce:  While deep-frying chicken, heat sauce to simmer.  Add green onions
  & peanuts about a minute before serving.  At the last minute, add chicken
  pieces to sauce, mix quickly & serve.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Shrimp-Chicken Soup
 Categories: Thai, Soups, One dish
      Yield: 6 servings

      2 x  Whole Chicken Breasts,halved        2 ts Ground Coriander
      6 c  Water                           1 1/2 ts Chili Powder
      1 x  Small Onion, peeled &chopped        1 tb Soy Sauce
      1 x  Small Bay Leaf                    1/2 lb Raw small,shelled shrimp *
      2 x  Sprigs Parsley                      2 c  Sliced Mushrooms
    1/2 ts Thyme                               6 x  Scallions, with tops,sliced
      1 ts Salt                                3 c  Hot Cooked Rice
    1/8 ts Pepper                            1/3 c  Chopped fresh coriander **
      1 x  Garlic clove, crushed

  *     Deveined
  **    or use Parsley
  =================================================
   Remove skin from chicken breasts. Carefully cut meat from bones and pull
  out the pieces of cartilage. Cut meat into strips and set aside. Put bones
  in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and
  pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour.
   Strain broth into a saucepan. Combine garlic, coriander, chili powder,
  and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and
  mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns
  pink, and the chicken is tender. Stir in scallions and fresh coriander or
  parsley. Remove and discard bay leaf.
   Serve in bowls over or with rice. Serves 6.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Spicy Noodles
 Categories: Pasta, Thai
      Yield: 4 servings

      8 oz Thai rice noodles (banh pho)        4 ea Cloves of garlic minced
      4 tb Fish Sauce (or soya sauce)          1 lb Chicken cut in small pieces
      4 tb Lime juice (lemon juice)            1 ea Large tofu cut in chunks
      4 tb Tomoto puree                        8 ea Very large tiger shrimp
      4 tb Sugar                               4 ea Eggs lightly beaten
      1 tb Hot red pepper flakes               4 c  Bean srouts
    1/2 c  Ground peanuts                      4 ea Scallions, cut 1/2 in pieces
    1/2 c  Vegetable oil

  Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
  coriander.
  Soak rice noodles in cold water for two to three hours and drain just
  before use (or partially cook any other type of thin noodles and allow to
  cool.
  Mix together fish sauce, lime juice, tomato puree, sugar and red pepper
  flakes; set aside.  Grind peanuts in food processor (at least half-cup,
  plus some extra for garnish).  Prepare and assemble all other ingredients.
  In large wok over high heat, brown the garlic in oil.  Add chicken, tofu
  and shrimp, and saute until lightly browned.  Add eggs and continue to
  stir fry.
  Add drained rice noodles and dish sauce mixture, continue to stir fry for
  about 3 minutes.
  Add peanuts, bean sprouts and scallions, and continue to stir fry for
  another 2 minutes.
  Sprinkle with more ground peanuts.
  Serve immediately with lemon wedges, cucumber slices and corriander.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Satay
 Categories: Main dish, Thai
      Yield: 12 servings

     40 ea Wooden screwers                     1 tb Brown sugar
  1 1/2 lb Boneless chicken breasts            1 ts Coriander leaves
      6 ea Shallots                          1/2 ts Salt
      6 ea Cloves garlic, peeled             1/4 ts Whole cumin seeds
    1/4 c  Coconut milk                      1/4 ts Turmeric
      2 tb Lemon juice

  Soak skewers in cold water for 1 to 2 hours before grilling.  Cut meat
  into 3/4 inch pieces.  Place in a medium sized bowl.  Iff using variety of
  meat, place each in a separate bowl.  In a food processor or blender whirl
  together shallots, garlic, coconut milk, lemon juice, sugar, coriander,
  salt, cumim and turmeric to form a smooth paste.  Combine with meat and
  marinate, covered in the fridge for 1 to 2 hours.  Thread onto skewers
  without crowding, about 4 pieces per skewer.  Grill or broil until crisp
  and browned, but still juicy, about 3 to 6 minutes, turning to cook
  evenly.  Serve with satay kuah sauce.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Satay Kuah Sauce (Spicy Peanut Sauce)
 Categories: Sauces, Thai
      Yield: 10 servings

  1 1/2 ea Stalks lemon gress                  1 tb Water
      6 ea Shallots, peeled                  1/3 c  Oil
      5 ea Garlic cloves, peeled               1 ts Dried shrimp paste
      3 tb Fresh coriander leaves              2 c  Coconut milk
      1 tb Hot chilli sauce                    1 tb Brown sugar
      2 ts Cumin seeds                       1/4 ts Salt
    1/4 ts Turmeric                          3/4 c  Gr rst unsalted sk peanuts

  Peel course outer layer from lemon grass, and remove tough tops.  (Save
  these for a soup stock if desired).  Chop tender stalks into 1 inch
  lengths.  Place in workbowl of food processor with shallots, garlic,
  coriander, hot chili sauce, cumin seeds and turmeric.  Whirl to a fine
  paste, adding water if needed.  In a large frying pan over medium setting
  , heat oil, add lemon grass paste and dried shrimp paste, stirring and
  frying for about 4 minutes or until mixture emits a wonderously aromatic
  perfume.  Stir in about half the coconut milk and continue cooking,
  stirring almost constantly, for 8 minutes.  Stir in remianing coconut
  milk, sweeten with sugar and season with salt.  Blend in peanuts.  Taste
  at this point to adjust sweetening, salt, and hotness.  Thin with more
  coconut milk or water if desire.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Spicy Thai Noodles
 Categories: Thai, Chicken, Shellfish, Pasta
      Yield: 4 servings

      8 oz Dried rice noodles                1/2 lb Shrimp deveined, diced
    1/4 c  Vegetalbe oil                       2 ea Eggs, beaten
      3 ea Cloves garlic, minced               2 c  Bean sprouts
    1/2 lb Chicken breast diced              1/3 c  Unsalted peanuts, ground

-----------------------------------SAUCE-----------------------------------
    1/3 c  Ketchup                             2 ts Soy sauce
      3 tb Chinese fish sauce                  1 ts Chilli sauce or chilli paste
      2 tb Lemon or lime juice                 1 ts Granulated sugar

----------------------------------GARNISH----------------------------------
      3 ea Green onions, thinly sliced

  Place noodles in large bowl; cover with hot water.  Let stand 20 minutes
  or until softened.  Drain well.  Heat oil in large skillet or wok over
  medium high heat.  Add garlic, chicken and shrimp; stir fry about 1 1/2
  minutes until nearly cooked through.  Add egg; let set slightly then stir
  to scramble.  Add noodles, beansprouts and peanuts; stir fry until heated
  through, about 4 minutes.  Combine ketchup, fish sauce, lemon juice, soy
  sauce, chili sauce and sugar in small bowl.  Add to noodles; stir fry
  until well coated.  Garnish with onions.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pad Thai -- General Notes
 Categories: Information, Thai
      Yield: 1 servings

           Information:

  Rice Noodles: ============= You can use fresh or dried, in widths from 1/8
  to 1/2 inch wide.  I've never tried fresh. The dried ones have to be soaked
  in water to soften them. The recipes call for soaking in cold water,
  lukewarm water, hot water, and boiling water for anywhere from 7 minutes to
  2 hours.  I put mine into warm tap water and let them soak while I'm
  preparing everything else. Just before I start cooking, I dump them into a
  colander to drain.  One recipe suggests cellophane noodles as an
  alternative to rice noodles -- I've never tried that variation.

  Meat or No Meat: ================ The most common meat called for is
  shrimp, with chicken and/or pork use in addition to or in place of the
  shrimp.  Some recipes add bean curd; some substitute it for the meat. Jeff
  Smith's recipe uses deep fried bean curd. My own variation is to substitute
  various veggies (asparagus, red bell pepper, broccoli, snow peas, or
  whatever else looks good.) As Nancie McDermott says, "Thai cooks blithely
  tinker with the classic formula to create signature variations, and you
  can, too."

  Oil and Seasonings: =================== Cooking pad thai starts with
  vegetable or peanut oil.  Most versions add garlic, and sometimes shallots,
  shrimp paste (be prepared for the smell!), onions, fresh red chilies,
  and/or preserved sweet white radish.

  The Sauce: ========== What makes pad thai, in addition to the rice noodles,
  is the sauce.  The general mix of flavors is sweet, salty, sour, and hot.
  Typical ingredients are:

  ~~ fish sauce (sometimes soy sauce is used in addition, or in place of for
  pure vegetarian versions) ~~ sugar (sometimes palm sugar is suggested) ~~
  vinegar (various kinds specified; tamarind sauce or lime juice are
  sometimes used instead) ~~ "red stuff" -- may be paprika, tomato paste,
  catsup, chili powder, hot chili sauce, chili paste with garlic, tomato
  sauce, or cayenne pepper, depending on the recipe. ~~ Other possible
  additions: salt, black pepper, chicken stock, dried shrimp powder. One
  recipe calls for boiling the sauce before using.

  Eggs: ===== Anywhere from 0-6. Some recipes call for beating the eggs
  before adding; others suggested breaking the yolk after adding the egg to
  the pan. Various techniques are suggested for manipulating the egg while
  cooking.  One recipe calls for cooking the egg before starting the pad
  thai, cutting it into strips, and then adding the egg strips back at the
  end of cooking.  I haven't tried this myself but have had it in
  restaurants.

  Bean Sprouts and Scallions: ========================== These are usually
  added last in cooking, or added to the finished dish without cooking.

  Garnishes: ========= Various things can be added to finished dish as an
  edible garnish:

  ~~ lime or lemon wedges ~~ ground roasted chilies ~~ ground roasted peanuts
  ~~ dried red chili flakes ~~ fresh coriander leaves ~~ cucumber slices ~~
  dried shrimps ~~ fried basil leaves ~~ cherry tomatoes ~~ mint sprigs

  Experiment, and enjoy!

  From: [e-mail] (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Eggplant with Tofu
 Categories: Thai, Vegetarian
      Yield: 4 servings

    3/4 lb Japanese eggplant                   5    Red chili peppers
           - (about 3 cups sliced)                  --  seeded and chopped
    1/4 lb Tofu                               10    -to
      6 tb Oil                                15    Sweet basil leaves
      2    -to                                 1 tb -to
      3    Garlic cloves; crushed              3 tb Yellow bean sauce
      1    -to                                      - (SEE NOTE)

  NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong
  or China, so season to taste)

  Slice unpeeled eggplant crosswise into slices 1/8-inch thick.  Cut tofu
  into 1/2-inch cubes.  Heat oil in skillet; add garlic and stir-fry until
  light brown (don't burn!).  Add eggplant and tofu and cook for 5 to 7
  minutes.  Add remaining ingredients; mix gently.  Serve immediately, since
  eggplant and basil turn dark if dish sits after cooking.  Makes 3 to 4
  servings.

  Source: Keo's Thai Cuisine by Keo Sananikone From: [e-mail]
  (Stephanie da Silva)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Evil Jungle Prince with Chicken (Or With Mixed Vegetables)
 Categories: Thai, Chicken, Main dish
      Yield: 4 servings

    1/2 lb Boneless chicken breast           1/2 c  Coconut milk
           -OR-                              1/2 ts Salt
    1/2 lb -Mixed vegetables,                  1    -to
           - (see note below)                  4 tb Fish sauce,
      2    -to                                      - based on personal taste
      6 sm Red chile peppers                        - (omit for veggie version)
    1/2    Stalk fresh lemon grass            10    -to
      2    Kaffir lime leaves                 15    Basil leaves
      2 tb Oil                                 1 c  Chopped cabbage

  Thinly cut chicken into 2-inch strips.  (If doing veggie version, cut
  vegetables into thin strips.) Grind together red chili peppers, lemon
  grass, and kaffir lime leaves in a food processor or pound in a mortar.
  Heat oil to medium-high and saute pepper mixture for 3 minutes.  Stir in
  coconut milk and cook for 2 minutes.  Add chicken (or vegetables) and cook
  for 5 minutes or until cooked (same time for veggies).  Reduce heat to
  medium-low.  Stir in fish sauce (if using), salt, and basil.  Serve on a
  bed of chopped cabbage.

  Note: ===== For mixed vegetables, choose from among bell peppers, string
  beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo
  shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant,
  and mushrooms.  I particularly like string beans or asparagus, a few cherry
  tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and
  some straw mushrooms or slender (Japanese) eggplant.

  (3-4 servings)

  Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 From:
  [e-mail] (Stephanie da Silva)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Galloping Horses (Thai Appetizer)
 Categories: Thai, Appetizers
      Yield: 8 servings

      1 ts Oil                                 1    Fresh pineapple; -OR-
      1 lb Ground pork                         5    -Tangerines, -OR-
      4    -to                                 4    -Oranges
      8    Garlic cloves                     1/3 c  Sugar
           -- finely chopped                 1/2 ts Pepper
      3    Green onions, white part                 Lettuce leaves
           -- chopped                               Mint or coriander leaves
    3/4 c  Roasted salted peanuts                   Chopped chilis

  Grind peanuts.  Heat oil in a frying pan, add pork, garlic and onions. Cook
  until pink color disappears.  Drain off most of the fat.  Add sugar and
  pepper, cook 1-2 minutes.  Add peanuts, mix in well, then remove from heat.
  Cool to room temperature.

  Prepare platter, lining with lettuce leaves.  Peel and segment the citrus
  fruit if used, cutting each segment down to the back and fanning open to
  form a circle.  If using pineapple, cut off top leaves and outer skin, as
  thinly as possible, from top down.  Look at the "eye" pattern, as it forms
  a spiral down the pineapple.  Cut the spirals with a sharp knife held at
  about a 45 degree angle.  Cut off bottom.  Cut pineapple into about 5 or 6
  wedges and then cut each of those into 1/4 inch slices. Arrange fruit on
  platter.

  Mound meat mixture onto fruit, and decorate with other garnishes.  Serve at
  room temperature, or chilled.

  (servings:  8-10)

  From: [e-mail] (Stephanie da Silva)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Green Bean Curry (Aka Country Curry or Jungle Curry)
 Categories: Thai, Vegetables
      Yield: 6 servings

      1 lb Fresh green beans                        Bamboo shoots (optional)
      2 tb Thai Curry Paste                    6 c  Chicken broth
      2 tb Vegetable oil

  Clean and pick green bean tips.  In a dutch oven (or equivalent size
  vessel), heat oil.  Add curry paste and "fry" until fragrant, about 1
  minute.  Add broth, green beans, bamboo shoots (or other vegetable). Bring
  to a rapid boil and cook like that for about 15-20 minutes (watching that
  liquid doesn't reduce too much; add water as necessary). Reduce heat to a
  hard simmer and continue cooking until green beans are VERY done and have
  absorbed the flavor of the curry broth.  Serve in bowls over rice.

  NOTES: If necessary, you may substitute whole frozen green beans for fresh.

  Thai Curry Paste: "Country Curry" or "Red Curry"; but they are all
  flavorful. Mae Ploy and Tommy Tang are other good brands.

  Bamboo shoots: I like to use a large can of bamboo tips because they are
  tender and I can cut them into 1/4 inch thick round slices. You can also
  use a couple of the small cans of sliced bamboo shoots, but they will not
  absorb the flavor as well.  I think carrots cut into coins would also be
  good, if you like those. I tried potatoes once, but they just
  disintegrated.)

  From: [e-mail] (Stephanie da Silva)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Hot and Sour Shrimp Soup (Thai)
 Categories: Thai, Soups
      Yield: 6 servings

      1 lb Medium shrimp                       3 tb Fresh lime juice or to taste
      2    Sticks fresh lemongrass; OR         1 ts Thai chili paste
      2 tb -Dried lemongrass                        -(nam prik pow) OR see NOTE
      4    Kaffir lime leaves                 15 oz Canned straw mushrooms; -OR-
           - (fresh or dried) -OR-            12 md -Fresh mushrooms
      1 tb -Finely grated lemon zest           3    Fresh hot green chilies
  1 1/2 qt Chicken stock                       3 tb Cilantro
      1 tb Fish sauce or salt to taste

  NOTE: The following mixture may be substituted for 1 teaspoon Thai chili
  paste: 1/4 ts cayenne, 1/4 tsp sugar and 1/2 tsp oil

  Wash, peel, de-vein shrimp.  Save shells.  Wash shrimp again, drain, pat
  dry, cover and refrigerate.  If using fresh lemongrass, cut each stick into
  three 2 inch pieces--starting from rounded bottom end.  Discard straw-like
  top.  Lightly crush the 6 pieces.

  In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring
  to boil.  Lower heat and simmer gently for 20 minutes.  Strain stock, then
  add fish sauce, lime juice, and chili paste.  Adjust fish sauce and lime
  juice to taste.  *Add more chili paste for more heat.

  Drain straw mushrooms and add to stock.  (If using fresh mushrooms, quarter
  them and drop in lightly salted boiling water.  Boil 1 minute. Drain and
  add to stock.) **The soup can be prepared to this point several hours ahead
  of time and stored in the refrigerator.**

  Prepare garnish shortly before serving.  Cut green chilies into fine
  rounds.  Wash and dry cilantro.  Just before serving, heat the soup, when
  it begins to boil, drop in peeled shrimp.  Cook on medium heat for 2
  minutes or just until shrimp turn opaque.  Garnish with chilies and
  cilantro leaves.  Serve hot.

  Source: Madhur Jaffrey's _Far Eastern Cookery_

  From: [e-mail] (Sarah Henderson)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Kwitiaow Pad Thai
 Categories: Thai, Shellfish
      Yield: 6 servings

    1/2 c  Peanut or corn oil                       - (sen kel or woon sen),
      1 oz Raw prawns, shelled                      - soaked in cold water
      4 oz Firm bean curd (tofu); diced             - for 7-10 minutes, if dried
      3 tb Preserved sweet white radish      1/4 c  Chicken stock
           -- chopped                          3 tb Dried shrimps, chopped
      3 tb Sliced shallots                   1/3 c  Unsalted peanuts, chopped
      4    Eggs                                4    Spring onions; sliced
     11 oz Rice or cellophane noodles         15 oz Bean sprouts

-----------------------------------SAUCE-----------------------------------
      1 c  Water                             1/3 c  Palm sugar
    1/2 c  Tamarind juice                      1 tb White soya sauce

  Mix all the sauce ingredients together in a pan and boil until reduced to
  about 2/3 cup.  Set aside to cool.

  Heat the oil in a wok or pan until very hot, then add the prawns and bean
  curd and stir-fry lightly for 1 minute.  Add the preserved radish and
  shallot, fry for 1 minute, and break in the eggs.  Stir-fry for a minute,
  then add the noodles and chicken stock.  When the noodles are soft (about 2
  minutes), add the dried shrimps, peanuts, spring onions and bean sprouts.
  Add the sauce, fry for a couple of minutes and serve.

  Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime
  wedges, spring onions, and fresh bean sprouts, all in small containers.

  From: [e-mail] (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: My Pad Thai
 Categories: Thai, Pork
      Yield: 1 servings

  3 1/2 tb Distilled white vinegar                  - cut crosswise into
      2 tb Water                                    - 3/8 inch thick strips -OR-
  2 1/2 tb Fish sauce                          1 lb -Lean pork, cut into thin
      3 tb Tomato paste                             -slices 3/8 inch by 2 inches
  2 1/2 tb Sugar                               8 oz Small, cooked shelled shrimp
    1/2 tb Dried shrimp                        2    Eggs; lightly beaten
           -- pounded to a powder              2 c  Fresh bean sprouts
      9 oz Flat rice sticks, 1/8" wide              - beans removed
           Vegetable oil                     1/4 c  Roasted, unsalted peanuts
    1/3 c  Fresh sweet basil leaves                 - coarsely ground
           - (Thai or purple basil)                 Cherry tomatoes; halved
      2    Red Serrano chili peppers                Lime wedges
           -seeded & very finely minced             Mint sprigs
      4    Garlic cloves; minced                    -OR- sliced green onions
  1 1/2 lg Boned chicken breast halves

  Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried
  shrimp in a small bowl; mix until well blended and reserve.  In a large
  pot, soak the noodles in enough water to cover.  In a small skillet or pot,
  heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice
  noodle puffs instantly when dropped into the oil.  Deep-fry the basil
  leaves a few at a time, turning them once or twice until they are crisp, or
  40 seconds to a minute; drain on paper toweling.

  Bring the noodles to a boil and cook them 2 minutes, or until they are
  almost tender.  Drain and rinse them well, then spread them on paper
  toweling to dry slightly.  Head a wok or large skillet and add about 2 1/2
  tablespoons vegetable oil.  Fry the Serrano peppers about 30 seconds, then
  add the garlic and stir-fry until it is soft.  Add the chicken or pork and
  stir-fry until the chicken is almost opaque throughout or the pork is
  browned.  Stir in the shrimp and the sauce and mix completely. Make a well
  in the center of the mixture and pour in the eggs. When they are almost
  set, scramble them evenly.  Add half the noodles, throughly incorporating
  them into the mixture; stir in the remaining noodles and half the bean
  sprouts.  Cook just until the bean sprouts are nearly wilted.

  Heap the meat and noodles onto a platter.  Cover one half of them with
  ground peanuts and the other half with uncooked bean sprouts.  Ring the
  noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the
  top with the fried basil.

  Source: Asian Pasta, by Linda Burum

  From: [e-mail] (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Nue Gra Pao: Stir-Fried Beef with Mint
 Categories: Thai, Meats
      Yield: 4 servings

      1 lb Flank steak                         3 tb Fish sauce
     14    Serrano chilies                     1 tb Granulated sugar
           - finely chopped                  1/2 c  Water (more if needed)
    1/4 c  Finely chopped garlic             1/2 c  Mint or basil leaves
    1/2 c  Finely chopped yellow onion              - (loosely packed)
    1/4 c  Vegetable oil; PLUS:                     Green lettuce leaves
      2 tb Vegetable oil

  This is a rich, hearty dish with plenty of typical Thai flavors.  Any kind
  of beef may be used, but flank steak works particularly well because it is
  easy to cut it across the grain, which helps keep the meat from falling
  apart during stir-frying and produces a tender result.  Be sure to serve
  plenty of rice, because it helps moderate the hot chilies without
  detracting from the flavor.  You may reduce the number of chilies by up to
  one half, but traditionally this dish should have a rich, hot chili flavor.

  =======================================================================

  1.  Slice the beef across the grain into strips 1/4 inch thick and 2 to 3
  inches long.  Set aside.

  2.  Pound or grind the chilies, garlic, and onion to a coarse paste in a
  mortar or blender.  If you use a blender you may need to add the oil to aid
  in grinding.

  3.  Heat a wok, add the oil, and swirl it over the surface of the pan. (Do
  not add more oil if you have ground the chilies, onion, and garlic in oil.)
  Add the paste from Step 2 and stir-fry until it is light golden.

  4.  Add the beef and stir-fry until it is a uniform tan color, but do not
  overcook it.

  5.  Add the fish sauce, sugar, water, and mint (or basil) leaves.  More
  water may be added if the sauce is too dry.  There should be about 1/2 to
  3/4 cup sauce, depending on how much water you added.

  Ahead of time note: The dish may be prepared a day in advance to this
  point.  To do so, proceed through Step 5, omitting the mint or basil
  leaves.  When you are ready to serve, heat the mixture and add the leaves.
  If the meat has absorbed the liquid, add just enough warm water to bring it
  back to the original consistency.

  6.  Arrange a single layer of lettuce leaves in a serving bowl and put the
  beef mixture over them.  Serve the beef immediately or keep it warm while
  preparing other dishes.

  7.  Serve with rice.

  (Serves 4 to 6)

  Source: Thai Home-Cooking from Kamolmal's Kitchen

  From: [e-mail] (Melissa Elaine Cue)
  :     [e-mail] (Paula Gaynell Warnes)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Nue Nam Tok: Grilled Beef with Thai Seasoning
 Categories: Thai, Meats
      Yield: 6 servings

      3    Serrano chilies                     2 tb Fish sauce
    1/4 c  White vinegar                       1 ts Ground roasted chilies *
  1 1/2 lb Flank steak                         2 tb Ground toasted rice **
    1/4 lb Red onion; sliced                        Red lettuce leaves
      4    Green onions                             Coriander sprigs
    1/4 c  Lime juice; PLUS:                        Mint or Basil leaves
      1 tb Lime juice

  1.  Remove the stems, but not the seedes, from the chilies.  Slice the
  chiles crosswise into pieces 1/8" thick.  Place the sliced chiles and
  vinegar in a small serving bowl.  Let it stand for at least 15 minutes.

  2.  Grill the beef to the desired doneness, preferably over charcoal. Slice
  it across the grain into strips 1/8" thick and 1 to 2 inches long. Put
  these in a large ceramic bowl.

  3.  Peel the red onion, remove the root portion, and slice the onion
  vertically into thin strips.  Slice the green onion diagonally into thin
  pieces.  Add both types of onion to the beef.

  4.  Add the lime juice, fish sauce, ground chilies, and ground rice. Mix
  well

  5.  Arrange a single layer of lettuce leaves on a serving platter, and
  place th beef mixture on top.  Garnish with sprigs of coriander and mint or
  basil leaves.

  6.  Serve at room temperature, the vinegar sauce (from Step 1) and rice.

  *  Use small hot chilies about 3 to 4 inches long.  Roast whole chillie
  stems and all, in a dry wok or skillet until the color changes to dark red
  or brown depending on the chilies used.  Be careful not to let them burn.
  When the chilies have cooled, remove the stems and seeds.  Place the
  chilies in a food processor or blender and grind using short pulses.
  Pre-ground chilies are also commercially available, but often lack the
  "bite" of home ground ones and may be more expensive.

  ** Place uncooked rice in a dry wok or skillet and heat over moderate heat
  until deep golden brown,s tirring frequently to keep from burning and to
  allow it to develop a uniform color.  Watch the rice carefully after it
  begins to change colorand stir constantly because it can burn easily at
  this stage.  When it is auniform deep golden color, remove from heat and
  allow to cool to room temperature.  Grind it to a fine powder in a blender
  or a spice grinder.  This can be made in advance and kept in quantity so
  that there is always a supply on hand, but it is also easy to make up while
  preparing the dish.

  Source:  "Thai Home-Cooking from Kamolmal's Kitchen",
  :        by William Crawford and Kamolmal Pootaraksa.
  :        ISBN 0-453-00494-6.

  From: [e-mail] (Paula Gaynell Warnes)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pad Thai
 Categories: Thai
      Yield: 1 servings

    1/2 lb Dried rice noodles 1/8" wide      1/2 c  Vegetable oil
           -Warm Water                              - (more if needed)
    1/2 lb Shrimp, chicken or pork             1 ts Chopped garlic
           -OR- a combination                  2    Eggs
    1/4 c  Fish sauce                        3/4 lb Bean sprouts
    1/4 c  Granulated sugar; plus:                  Ground roasted chiles
      2 tb Granulated sugar                         - (see note at end)
    1/4 c  White vinegar; plus:                     Unsalted roasted peanuts
      2 tb White vinegar                            - ground
      1 ts Paprika                                  Lime wedges
      4    Green onions

  1.  Soak noodles for 20-25 minutes in enough warm water to cover them. They
  should be flexible and soft, but not so soft that they can be mashed easily
  with the fingers.  Later cooking in liquid will soften them more. Drain
  them throughly in a colander while preparing the other ingredients.
  Traditionally they are left in full-length strands, but you may cut them
  into 8 inch lengths if you find it easier to stir-fry then that way.

  2.  Peel and devein the shrimp leaving the tails intact(or remove if
  preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches long.

  3.  Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir
  until the sugar dissolves.  Set aside.  Slice green onions both the green
  and white parts, diagonally into 1-1/2 inch long pieces.  Set aside.

  4.  Heat a wok, add the oil and swirl over the surface.  Add the garlic and
  stir fry until light golden.  Add the meat and stir-fry until shrimp is
  pink.  If using chicken or pork stir-fry until pink disappears.  Add the
  noodles and toss lightly to coat with oil and the distribute meat and
  garlic( I often do this in a larger pot since things tend to come out of
  the wok).

  5.  Add the liquid from step 3 and bring it to a boil rapidly, gently
  folding the noodles without breaking them.  Reduce heat to medium and boil
  the mixture, folding frequently until the noodles have absorbed the liquid
  (I find a pasta server works great for this step).

  6.  Lift the noodles gently from one side of the wok.  Pour a little oil
  along the side of the wok, then break the egg ad slip it into the oil.
  Break the yolk and cover the egg with the noodles immediately.  Repeat this
  on the opposite side with the other egg.  Allow eggs to cook undisturbed,
  over moderate heat until they are set and almost dry. Additional oil may by
  added if the eggs or the noodles begin to stick to the wok.

  7.  When the eggs are set and almost dry, fold them gently but rapidly into
  the noodles.  Try not to break the noodles, which will be soft and fragile
  at this point.  An effective way is to insert the scoop under the eggs,
  lift it through, and fold the mixtureover.  Continue the lifting and
  folding motion until the eggs are broken up and well distributed.

  8.  Add the green onions (and bean sprouts if you prefer them mixed in) and
  toss the entire mixture quickly and gently, stll avoiding breaking the
  noodles.  Cook for about 2 minutes or until onions are tender.

  9.  Take a large platter spread with bean sprouts(if you left them out
  above).  Spread Pud Thai from wok over top.  Sprinkle ground chilies(see
  note) and ground peanuts over the top and squeeze lime over the top.  Or
  serve toppings seperatly for each diner to add according to taste.

  Note on chilies: Buy whole dried chiles and grind since pre-ground often
  lack the "bite" of whole ones.  Thai chilies may be used (_VERY_ hot), or
  milder American chiles may be used.  The Thai chilies are know as Prig
  hang.  They may also be found in Mexican food sections under the name
  "Chiles Arbol".  Use sparing if you aren't used to them they are quite
  potent.

  From: [e-mail] (Stephanie da Silva)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pad Thai (1)
 Categories: Thai
      Yield: 1 servings

    1/2 lb Thai flat rice noodles              3 tb Finely chopped peanuts
           - (bahn pho), OR rice sticks             - (dry-roasted salted type)
           Oil; for deep-frying                2 tb Lime juice, freshly squeezed
    1/2 lb Fresh firm bean curd                1 tb Sugar
           - cut into tiny cubes               6 tb Thai fish sauce
    1/4 c  Peanut oil                        1/4 c  Tamarind sauce
    1/2 tb Garlic, chopped                     2 ts Red chili paste with garlic
    1/2 c  Chicken breast meat                 2 c  Fresh bean sprouts
           -- (very thinly sliced)             2    Limes; quartered
    1/4 lb Shrimp, peeled                    1/3 c  Fresh coriander leaves
           - cut in half the long way          3    Chopped scallions
      2    Eggs; beaten                        4 tb Finely chopped peanuts
      1 tb Dried shrimp powder                      - (dry-roasted type)
    1/4 ts Freshly ground black pepper

  Soak the noodles in ample warm water until supple, about 15 minutes, drain
  and set aside.  Place the noodles in boiling water and cook just until the
  water returns to the boil.  Drain again.

  Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd.
  Be sure the pat the bean curd dry on a paper towel first so that it will
  not spatter fat on you.  Drain the bean curd and set aside.

  Heat a large wok and add the peanut oil, garlic, and chicken.  Chow for a
  few minues and then add the shrimp, drained noodles, beaten eggs, and
  deep-fried bean curd.  Toss well and chow for 3 to 4 minutes over
  medium-high heat.  Add the remaining ingredients, except the garnishes, and
  chow or stir for a few more minutes until the noodles are hot and tender.

  Place on a serving platter with the garnishes, which are an integral part
  of the dish.

  Source: Frugal Gourmet on Our Immigrant Ancestors

  From: [e-mail] (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pad Thai (2)
 Categories: Thai
      Yield: 2 servings

    1/3 lb Flat rice stick noodles             1 tb Sugar
           - (banh pho), 1/4 " wide          1/4 c  Chopped toasted peanuts
    1/4 c  Peanut oil                        1/4 ts Ground dry shrimp
    1/4 lb Pork                                     Freshly ground white pepper
           - cut into matchstick strips      1/4 ts Asian chili powder
      6    Shrimps, peeled and deveined             - (to taste)
      1 ts Crushed garlic                      1 c  Bean sprouts
      1    Egg                                      - washed & drained
      2 tb Water                             1/4 c  Scallions, cut 3/4" long
      2 tb Rice vinegar                             Fresh coriander
      1 tb Fish sauce                               Wedges of fresh lime

  Soak noodles in warm water for 60 minutes.  Drain and set aside.

  Prepare all other ingredients and arrange near the wok.  You will need to
  work fast.

  In the wok, fry the pork in the peanut oil at medium heat.  When half
  cooked, add the shrimps and garlic and stir.  Cook until shrimp and pork
  are done.

  Beat the egg and add it to the mixture.  Cook, stirring, for about half a
  minute.

  Turn the heat to high.  Add the drained noodles to shrimp mixture.  Add
  water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts.
  Sprinkle in white pepper and chili powder.  Toss to combine. Let it cook on
  one side (Don't stir; keep checking the underside as if it were a big
  pancake).  Flip it over as best you can and repeat until nearly cooked,
  about 5 to 10 minutes.

  Add most of the sprouts and scallions.  Stir and cook for another minute.

  Turn onto a plate.  Top with the rest of the sprouts, scallions, and
  peanuts.  Garnish with coriander and serve with a wedge of fresh lemon.

  From: [e-mail] (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pad Thai (3)
 Categories: Thai
      Yield: 6 servings

     16 oz Chantaboon rice sticks            1/4 c  Sugar
           - medium thread (See note)          1 c  Sliced salted radish
      1 tb Vegetable oil                            -- (chai Po)
      6    Eggs; beaten                      1/4 c  Fish sauce (nam pla)
    1/4 c  Vegetable oil                       1 c  Ground roasted peanuts
      8    Garlic gloves                            -- (coarsely ground)
      1 lb Pork, beef or chicken               2 tb Chile powder or paprika
           - sliced thin, bite sized,          2 c  Bean sprouts
           -OR-                                1 c  Sliced green onion
           Shrimp, shelled and deveined        1 c  Sliced cilantro
    1/4 c  White vinegar                       1    Lime

  Ingredient Notes: ================= Re: Chantaboon rice sticks: <I think
  the spelling of "chantaboon" can also be found as "jantaboon" or something
  like that.>

  Re: Pork, Beef, or Chicken, or Shrimp: <I used tofu when I made this. If
  you do the the same, press the tofu between three sheets of towel paper on
  the top and the bottom. Put a plate on top and a two pound weight on top of
  the plate. Wait 20 minutes>

  Re: Sliced salted radish: <These are packaged in a plastic see through flat
  container and slightly orange in color>

  =========================================================================

  Soak rice sticks in lukewarm water for 1 hour, drain and set aside.  Set
  wok over high heat, for 1 minute.  Heat wok with 1 tablespoon of oil until
  sizzling hot and coat sides of wok evenly.  Add eggs and fry, until eggs
  set, turn over and fry, until light brown on both sides. Remove from wok
  and slice thin, bite size.  Set aside.

  Heat 1/4 cup of oil in wok until sizzling hot.  Add garlic and cook until
  fragrant.  add meat, stir and cook, until meat or tofu is done, about 1 to
  2 minutes.  Add rice sticks and vinegar, cook until rice sticks soften. Add
  eggs, and the next 5 ingredients, stir to blend. Remove to serving plate.
  Serve bean sprouts cold on the side.  Garnish with green onion and
  cilantro.

  Serve with slices of fresh lime.  Squeeze lime on pad thai.

  Serves 10 as a side dish.  Serves 6 as an only dish.

  From: [e-mail] (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pad Thai Pseudo-Vegetarian Style
 Categories: Thai
      Yield: 1 servings

    1/4 c  Thai fish sauce                     3 tb Oil
    1/4 c  White vinegar; plus:                2    Garlic cloves (or more)
      2 tb White vinegar                       2    Eggs
      4 tb Sugar (less if desired)           3/4 lb Bean sprouts
      1 ts Paprika                             3    Green onions
      8 oz Thai rice noodles                        - sliced on the diagonal,
           -- (about 1/4" thick)                    - including white part
      8 oz Tofu                              3/4 c  Ground peanuts
      2 tb Dried shrimp (optional)             1 tb Roasted red chili peppers *

  * [Take some dried red chili peppers and cook them in an ungreased wok over
  low stirring constantly until they start to brown. Grind in a coffee
  grinder or spice mill.]

  Instructions: ============= Combine first four ingredients and let sit
  until sugar dissolves.  Soak rice noodles/sticks in warm water until they
  are soft but don't disintegrate when pressed, about 40 minutes. Drain.
  Drain tofu by wrapping it in a clean towel and pressing with a large can of
  tomatoes, about 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in
  water and drain.

  Put oil in wok, heat to medium, put in crushed garlic.  Swirl around for
  about a minute.  Add noodles and mix around for a minute or two.

  Add the tofu and shrimp then immediately add the liquid.  Keep stirring
  until the liquid has all been absorbed into the noodles, about a couple of
  minutes.

  Lower heat to low or medium-low.  Push some of the stuff aside at one end
  of wok, and break an egg in.  Immediately cover with noodles.  Do the same
  at the other end of wok.  Let the eggs cook *undisturbed* until the yolks
  are practically cooked, about three minutes.  (*Carefully* peak if unsure.)
  Slip a slotted spoon under each egg in turn, and bring upward, through the
  noodles, shaking as you go.  The idea is to break up the cooked egg into
  the rest of the mixture into tiny bits.

  Mix in sprouts and green onions.  Let cook for another two minutes. Turn
  off heat.  Add crushed peanuts and enough roasted red chilies to your
  desired hotness.

  From: [e-mail] (Jonathan Kandell)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pad Thai (Sauteed Rice Noodles)
 Categories: Thai
      Yield: 1 servings

     16 oz Rice noodles                        1 tb Paprika
    1/2 c  Vegetable oil                     1/4 c  Sugar
      5    Garlic cloves (or more)             2    Eggs; beaten
           -- finely chopped                 1/4 lb Mung bean sprouts
      1 lb Medium shrimp                       3    Scallions
           -- shelled and deveined                  -- cut into 1/2 inch pieces
      2    Firm-style bean curd squares      1/2 c  Ground unsalted peanuts
           -- cut into 1/2 inch cubes          1    Fresh red chili pepper
    1/4 c  Pickled turnips                          -- seeded & coarsely chopped
           -- (coarsely chopped)               1    Lemon; cut into wedges
    1/2 c  White vinegar                            Coriander leaves for garnish
   3/16 c  Fish sauce                        1/4 c  Crushed red pepper (opt.)

  In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2
  hours.  Drain and cover with a damp towel to retain moisture.

  In a wok or large frying pan, heat the oil and stir-fry the garlic until it
  is light brown.  Add the shrimp, bean curd and pickled turnips; stir in the
  vinegar, fish sauce, paprika and sugar.  When thoroughly mixed, fold in the
  noodles.  When the noodles are completely coated, spread them out to the
  sides of the wok or frying pan, leaving a space in the middle. Add the
  beaten eggs.  As the eggs cook, fold the noodles over them and stir to
  combine all of the ingredients evenly.  Stir in half of the bean sprouts,
  then add the scallions, ground peanuts and chopped chili pepper. Toss
  several times to mix well.

  Serve on a large platter with lemon wedges.  Top with the remaining bean
  sprouts and garnish with coriander leaves.  Serve the crushed red pepper on
  the side, for those who like it extra-spicy.

  From: [e-mail] (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pad Thai with Shrimp
 Categories: Thai
      Yield: 1 servings

      8 oz Small size rice noodles             3 tb Fish sauce
      3 tb Tomato sauce                      1/2 lb Shrimp, cleaned and shelled
           -OR- tamarind paste                 1    Handful bean sprouts (fresh)
      2 tb Vegetable oil                            -- chopped once or twice
      1 tb Pickled radish                      2 oz Green onions
      3 tb Sugar                                    -- cut into 1/2 inch pieces
    1/3 c  Water or chicken stock              2 tb Finely chopped peanuts
      1    Egg

  1.  Soak the rice noodles in cold tap water about 20 minutes, until they
  are "springy".  Then drain in a colander until needed.

  2.  If using dried tamarind, soak the tamarind in hot water for awhile,
  then mash with a fork to soften.  Force as much of the mixture as you can
  through a seive to remove bits of bark, etc.

  3.  Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and
  sugar.  Mix well and let heat up.

  4.  Add the noodles, small portions at a time, and and that water/stock.
  Mix well until all the noodles are coated with the mixture.  Add more
  liquid if necessary -- it will cook out.  Don't be easy on the noodles ~-
  chop them with the spatula or spoon some to separate them.  It may help to
  "toss" the noodles like a salad, to get them coated.

  5.  Beat the egg and mix with the noodles.  Add the fish sauce and shrimp.
  Mix everything thoroughly.  The noodles will tend to "clump", so stir or
  "toss" like a salad to get everything mixed, and to ensure that the egg and
  shrimp cook thoroughly.  It will help to cover the wok with a lid for a
  minute or so, then toss the mixture, then cover again. You'll know it's
  done when the shrimp are completely pink.  There may be a little browning
  of the noodles; stirring will keep them from burning.

  6.  Add the bean sprouts, green onions, and chopped peanuts.  Mix well,
  then turn off the heat and let stand a minute or so.  Serve.

  From: [e-mail] (Daniel Hobbs)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Paht Thai
 Categories: Thai
      Yield: 1 servings

    1/4 lb Dried rice stick noodles            2 tb Coarsely chopped peanuts
      2 tb Vegetable oil                            -- (dry-roasted type)
      1 tb Coarsely chopped garlic             1 c  Bean sprouts
      8    Shrimps, peeled and deveined        4    Slender green onions
      1    Egg; lightly beaten                      -- sliced in 1 inch lengths
      1 tb Fish sauce                          1    Lime; quartered lengthwise
      2 ts Sugar

  Paht Thai is a noodle dish almost everyone seems to like.  A tangle of
  slender rice noodles is sauteed with garlic, shallots, and an orchestra of
  sweet, sour, and salty ingredients that play a piquant symphony of Thai
  flavors.  A handful of fresh bean sprouts provides a cooling contrast to
  the hot, seasoned noodles, and circles of lime invite you to bring sourness
  to center stage as you begin to eat.

  Traditional ingredients are salty dried shrimp; crispy pieces of fried,
  pressed bean curd; sweet-sour nuggets of pickled white radish; chopped
  peanuts; flat, green garlic chives; and a balanced chorus -- sweet, sour,
  salty, hot -- of palm sugar, tamarind, vinegar, lime, brown bean sauce, and
  crushed dried red chilies.

  Thai cooks blithely tinker with the classic formula to create signature
  versions, and you can, too.  Siriluk Williams, owner of Sukothai Restaurant
  in Ft.  Lauderdale, Florida, gave me her recipe for home-style paht Thai. I
  love its accessible ingredients, simple steps, and delicious results.

  Instructions: ============= Soak rice noodles in warm water to cover for 15
  to 20 minutes. Meanwhile, prepare all the remaining ingredients and place
  them next to the stove, along with a small serving platter. When the
  noodles are very limp and white, drain and measure out 2 1/2 cups. Set
  these by the stove as well.

  Heat a wok or large, deep skillet over medium-high heat.  Add 1 tablespoon
  of the oil and swirl to coat the surface.  When the oil is very hot, drop a
  piece of the garlic into the pan.  If it sizzles immediately, the oil is
  ready.  Add the garlic and toss until golden, about 30 seconds. Add the
  shrimp and toss until they turn pink and are opaque, no more than 1 minute.
  Remove from the pan and set aside.

  Add the egg to the pan and tilt the pan to spread it into a thin sheet. As
  soon as it begins to set and is opaque, scramble it to break it into small
  lumps.  Remove from the pan and set aside with the shrimp.

  Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the
  softened noodles.  Using a spatula, spread and pull the noodles into a thin
  layer covering the surface of the pan.  Then scrape them into a clump again
  and gently turn them over.  Hook loops of noodles with the edge of the
  spatula and pull them up the sides, spreading them out into a layer again.
  Repeat this process several times as the stiff, white noodles soften and
  curl into ivory ringlets.  Add the fish sauce and turn the noodles so they
  are evenly seasoned.  Add the sugar and peanuts, turning the noodles a few
  more times.

  Reserving a small handful for garnish, add the bean sprouts, along with the
  green onions and shrimp-egg mixture.  Cook for 1 minute, turning often.
  Transfer the noodles to the serving platter and squeeze the juice of 2 lime
  wedges over the top.  Garnish with remaining bean sprouts and lime wedges
  and serve at once.

  Serves 1 as a main course, 2 as an appetizer.

  Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2

  From: [e-mail] (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Peanut Sauce
 Categories: Thai, Sauces
      Yield: 1 servings

           Vegetable oil                            Salt
           -- for deep-frying                1/2 ts Chilli powder
      4 oz Whole shelled peanuts                    -OR- sambal ulek*
      1 sl Terasi*                           1/2 ts Brown sugar
      2    Shallots; peeled and chopped       14 fl Water
      1    Garlic clove                        1 oz Creamed coconut* (optional)
           -- peeled and chopped               1 tb Lemon juice

  Method: ======= To make the sauce: Heat the oil in a wok or deep frying pan
  (deep-fat fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly
  on kitchen paper towels. Allow to cool, then work to a fine powder in an
  electric grinder, or with a pestle and mortar.

  Put the terasi, shallots and garlic, if using, in a cobek or mortar. Pound
  to a very smooth paste, then add a little salt.  Heat 1 tablespoon
  vegetable oil in a pan, add the paste and fry for 1 minute, stirring
  constantly.  Add the chili powder or sambal ulek, sugar and water, bring to
  the boil, then add the ground peanuts.  Stir well, then simmer until thick,
  stirring occasionally.  Add the creamed coconut (santen) if using, and stir
  until dissolved.  Keep hot.

  Note: ===== This really isn't as time-consuming as it sounds, providing you
  use roasted peanuts (avoiding the deep-frying step), and get your terasi,
  sambal ulek and coconut milk from the nearest Asian market.  I must have
  had a lot of time on my hands the first time I made this, as I decided to
  eschew the grinder and use a mortar and pestle.

  = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

  This is from _The Encyclopedia of Asian Cooking_, general ed.  Jeni Wright,
  published in the USA 1984 by Exeter Books.

  *terasi [Malaysia] Also known as balachan/blacan (Malaysia), kapi
  (Thailand) and ngapi (Burma).  A kind of pungent shrimp paste, used in very
  small quantities.  Depending on the recipe in which it is used, it can be
  crushed with spices to make a paste which is then sauteed in oil.
  Alternatively, it may be grilled (broiled) or fried first, then added to
  other ingredients.

  *sambal ulek [Indonesia]  Used as an accompaniment and in cooking. Made by
  crushing fresh red chillis with a little salt: Remove the seeds from the
  chillis, chop finely, then crush with salt using a pestle and mortar. Three
  chillis will make about 1 tablespoon sambal ulek. also available
  redy-prepared in small jars from Oriental stores and some delicatessens.

  *santen [Malaysia] see coconut milk.

  Coconut milk [India/Malaysia/Thailand/Vietnam]  Known as narial ka dooth in
  India, santen in Indonesia and Malaysia.  Best made from fresh coconuts:
  Grate the flesh of 1 coconut into a bowl, pour on 600 ml/1 pint/2-1/2 cups
  boiling water, then leave to stand for about 30 minutes. Squeeze the flesh,
  then strain before using. This quantitiy will make a thick coconut milk,
  add more or less water as required. Desiccated (shredded) coconut can be
  used instead of fresh coconut: Use 350g/12 oz./4 cups to 600 ml/1
  pint/2-1/2 cups boiling water. Use freshly made coconut milk within 24
  hours. Canned coconut milk is also available.

  From: [e-mail] (Barbara Hlavin)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Red or Green Thai Curry
 Categories: Thai, Seasonings
      Yield: 1 servings

      2 tb Red or green curry paste            1 c  Water or chicken broth
           -(use more for hotter curry)      1/2 c  Baby corns
           -Mae Ploy brand is excellent      1/2 c  Straw mushrooms
      3 tb Vegetable oil                            -OR- other mushroom
    3/4 lb Boneless chicken meat             1/2 c  Sliced bamboo shoots
           -- cut into 3/4-inch pieces         5    Kaffir lime leaves *
      2 cn (unsweetened) coconut milk        1/2 ts Salt (more or less to taste)
           -- (approx. 1-1/2 c each)

------------------------------FOR GREEN CURRY------------------------------
     10    Fresh basil leaves

-------------------------------FOR RED CURRY-------------------------------
    1/2    Red bell pepper; cut into                -- matchstick-size strips

  Note: ===== * (dried kaffir lime leaves are fine; these are available in
  packages on the bottom -- usually dusty -- shelf of the Asian market; they
  look like dried, curled-up leaves)

  You can add other things (holy basil, fish sauce, chopped hot Thai chiles,
  lemon grass, galanga, shrimp paste, etc.).

  Instructions: ============= Fry curry paste in oil in saucepan until
  fragrant.  Add chicken (if using) and saute for about 1 minute over medium
  high heat.  Add remaining ingredients except basil leaves or red bell
  pepper.  Bring just barely to a boil; reduce heat and simmer 20-30 minutes.
  Just before serving, stir in basil leaves or red bell pepper. Serve with
  cooked Thai Jasmine rice.

  From: riacmt@ubvms (Carol Miller-Tutzauer)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Special Thai Chicken with Chillies (Mild)
 Categories: Thai, Chicken
      Yield: 1 servings

      2 tb Oil                                 2 ts Brown sugar
      4    Fresh Red Chillies                       -- (or jaggary if available)
           -- seeded and sliced              1/2 c  Straw mushrooms
      3    Garlic cloves; sliced                    -- (or tinned mushrooms
    500 g  Chicken breast; sliced                   -- if desperate)
      1    Onion; sliced                     1/2 c  Bamboo shoots (strips)
      2 tb Oyster sauce                      1/2    Lime; juiced
      1 tb Fish sauce *                        6 bn Coriander (fresh)
      1 tb Tamarind sauce

  *NOTE: (Fish sauce is available from Asain food shops.  Alternatively
  substitute twice this amount soy sauce.)

  Instructions: ============= Heat oil in wok, add chillies and garlic and
  fry until crisp and golden. Drain onto paper towels (but leave oil in the
  wok).  Fry chicken and onion in oil until chicken is cooked. Add lime juice
  and vegetables. Fry for about 2 minutes. Add sauce.

  From: [e-mail] (David Neiger)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Stir-Fried Noodles
 Categories: Thai, Pasta
      Yield: 6 servings

     16 oz Flat rice stick noodles           1/8 c  Fish sauce
      4 tb Vegetable oil                       1 ts Salt
      4    Garlic cloves; crushed              2 tb Lime juice
      1    Yellow onion; chopped               3 tb Ketchup
  1 1/2 lb Pork loin                           1 ts Ground black pepper
           -- cut into julienne strips         1 lb Fresh bean sprouts
    1/2 c  Dried shrimp; soaked in:                 -- washed, drained
    1/2 c  -Warm water (for 5 minutes)         4 tb Green onion, chopped
      2    Fresh red chilies                   4 tb Fresh coriander, chopped
           -- cut into julienne strips         4 tb Roasted peanuts, crushed
      1 ts White sugar

  In a pot of boiling water, drop in the flat rice stick noodles for about 1
  minute, stirring constantly to prevent noodles from sticking together.
  Remove from heat and drain in a colander.  Rinse with cold water.  Set
  aside.  Heat the oil in a large wok and stir-fry the garlic and onion until
  golden brown.  Add the pork, shrimp in water, and chilies. Stir-fry for 5
  minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black
  pepper, noodles, and bean sprouts.  Stir well for 2 minutes. Transfer to a
  large serving platter and garnish with green onion, fresh coriander, and
  peanuts.

  (Serves 6-8)

  From: [e-mail] (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Stir-Fried Rice Noodles
 Categories: Thai, Pasta
      Yield: 6 servings

      8 oz (1/8 inch wide) rice noodles      1/2 lb Bean sprouts
      1    Whole chicken breast                3    Green onions
           -- boned, skinned                        -- white part only,
      8 md Shrimp, shelled, deveined                -- cut into 1 inch shreds
    1/2 c  -Water                              3 tb Vegetable oil
    1/4 c  Fish sauce                          4 lg Garlic cloves
      3 tb Sugar                                    -- finely chopped
      1 tb Lime juice                          1    Egg
      1 ts Paprika                             4 tb Crushed roasted peanuts
    1/8 ts Red (cayenne) pepper                     -- (finely crushed)

  Place rice noodles in a large bowl.  Cover with water; soak 45 minutes. Cut
  chicken into 1 1/2" by 1/3" strips.  Cut shrimp in half lengthwise; set
  aside.  Combine water, fish sauce, sugar, lime juice, paprika, and red
  pepper in a small bowl; set aside.  Reserve 1/4 of bean sprouts for
  topping; combine remaining bean sprouts and green onions.  Drain noodles.
  Heat a wok over medium-high heat.  Add oil and heat.  Add garlic; fry until
  garlic starts to brown.  Increase heat.  Add chicken; stir-fry until almost
  cooked, about 2 minutes.  Push chicken to one side. Break egg into wok.
  Stir quickly to break up yolk and scramble egg. When egg is set, mix with
  chicken.  Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons
  peanuts.  Cook and stir over high heat 2 to 3 minutes or until noodles are
  soft and most of liquid is absorbed. Add green-onion mixture; cook,
  stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with
  reserved bean sprouts, then with remaining peanuts.

  Source:  Cooking with Bon Appetit:  Oriental Favorites From:
  [e-mail] (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Bbq Chicken Appetizers
 Categories: Thai, Chicken, Appetizers, Barbeque
      Yield: 1 servings

      3 lb Chicken wing drummettes

----------------------------------MARINADE----------------------------------
    1/4 c  Coarsely chopped garlic                  -- (cayenne or equivalent)
      1 bn Cilantro                            1 tb Sugar
           - chop roots & lower stems,       1/4 ts Salt
           - reserve leaves for garnish        3 tb Thai fish sauce
      1 ts Ground turmeric                          -- (filipino or
      1 ts Curry powder                             -- vietnamese is ok, too)
  1 1/2 ts Ground dried chilis

-------------------------------BASTING LIQUID-------------------------------
    1/2 c  Coconut milk (canned is ok)

-------------------------------DIPPING SAUCE-------------------------------
    1/2 ts Dried chili flakes                1/4 ts Salt
           -OR- cayenne                      1/2 c  Chinese red rice vinegar
      2    Garlic cloves                       1    Green onion; thinly sliced
           -- coarsely chopped                 1 tb Coarsely chopped cilantro
      1 tb Brown sugar                              -- (leaves)

  Preparation: ============ Process all marinade ingredients in a blender
  until smooth.  Marinate chicken, refrigerated, overnight. Grill over hot
  coals until done, brushing frequently with coconut milk. Serve garnished
  with cilantro sprigs, accompanied by steamed rice and bowls of dipping
  sauce.

  DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with
  mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a
  blender and blend until smooth. Float the green onions and cilantro on top.

  From: [e-mail] (Stephanie da Silva)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Chicken and Coconut Milk Soup (Tom Ka Gai or Kai Tom Ga
 Categories: Soups, Thai
      Yield: 1 servings

     12 oz Canned coconut milk                      -- (1/16") slices on the
           -- such as Chaokoh                       -- diagonal
    1/4 lb Chicken breast                      3 sl Galanga (more if desired)
           -- cut into small chunks                 --OR substitute fresh ginger
      1    Lime; juice and grated peel              Hot chile peppers to taste
      1    4" piece of lemon grass                  -- cut into thin circles
           -- cut into very thin                    Cilantro for garnish

  * Note: preferably Thai birds, with serranos an acceptable substitute,
  (though I've used sweet Fresno chiles in a variation I'll describe below).

  Instructions: ============= Pour the lime juice on the chicken and let
  stand while you prepare the rest of the soup. In a medium saucepan, place
  the coconut milk, lemon grass, grated lime peel, galanga or ginger, and
  (optionally) chiles. (The optional part is that if you don't want the whole
  dish to taste spicy, add the chiles later; the earlier you add them, the
  hotter the resulting dish.) Bring the coconut milk to a simmer.

  When the soup is simmering, add the lime-soaked chicken pieces and stir to
  distribute them.  Reduce the heat so the soup stays just below a boil and
  cook for 12 to 15 minutes, or till the chicken pieces are finished cooking.
  Remove from heat and serve immediately with fresh cilantro leaves for
  garnish.

  Now, the *best* way I ever had this soup was with pieces of fresh grouper
  instead of chicken.  I also added slices of kumquats instead of the ginger,
  and used the sweet Fresno chiles instead of Thai birds.  We also served it
  over Vietnamese rice noodles.  Was it southeast Asian or Caribbean? Who
  cares, it was wonderful.  If you can't find grouper, it'd be good with any
  tender, delicate white fish -- sole, maybe, or a very fresh sea bass, or
  maybe little chunks of monkfish.  I believe I've had this with shrimp as
  well.  (Grouper, BTW, is a type of fish common in the Caribbean and, if I
  recall, in other warm-water parts of the world; the flesh is very white,
  very tender, and quite delicately flavored. I've seen it in one Asian
  grocery store in the Bay Area, as well as in the Bahamas, so I'd guess that
  Gulf Coast netters should be able to find it readily.)

  Notes: ====== 1. Galanga is similar to ginger, an edible rhizome available
  in most Asian groceries. If not available fresh, you can usually find it
  frozen.  (Well, this is the SF Bay Area; if you can't find it at Tin Tin or
  the New Castro Market, you have to have friends smuggle it in from Bangkok
  for you...  Other parts of the country may vary.)

  2.  Chile peppers add a lot to the dish; I've had it so hot that I could
  barely eat it, and I've had it completely smooth, sweet and mild.  I like
  it in the middle.

  3.  Lemon grass adds a lot to the flavor and aroma, but as near as I can
  tell it isn't edible unless you puree it.  (If there's sufficient demand,
  I'll print my recipe for Vietnamese turkey fajitas.) I just eat around the
  slices of lemon grass and ginger.

  From: megatest![e-mail] (Scott Fisher)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Chicken Coconut Soup
 Categories: Soups, Thai
      Yield: 1 servings

      3 cn -TO                                      - also cubed to bite size.
      4 cn Coconut milk                             Mushrooms
           --(the unsweetened kind)            1    Carrot; grated
      3 tb Chopped scallions                        Juice from (8?) limes
      1 ts -TO                                      - I can never put in enough
      3 ts Lemon grass                              Serrano chillies
           Cilantro (pref. fresh) *                 -OR- other hot chili pepper,
           Tofu                                     - preferably fresh,
           - cubed into smallish pieces             - but powdered will do)
           Chicken                             1 ts Galanga powder

  * (I sometimes leave this out.  Niels says that's defeating the whole
  point, but I think it still comes out great)

  Instructions: ============= Heat the coconut milk in a pot. Add everything
  else.  As the lemon grass is inedible, put it in a tea ball and immerse the
  ball in the soup so you can retrieve it later. Cook until the chicken is
  done and the soup is hot (30 minutes?). Taste to see if it needs more limes
  (it always does) or more hot peppers (it's better to start mild and build
  up to the desired level of spicyness).

  Posted by Tamar More based upon an ingredient list

  From: [e-mail] (Stephanie da Silva)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Chicken Salad
 Categories: Salads, Chicken, Thai
      Yield: 1 servings

      3 c  Vegetable oil; for frying         1/4 c  Fish sauce (nuoc mam)
     20    Won ton skins                     1/4 c  (packed) light brown sugar
           -- cut into 1/4 inch strips         4    Serrano chiles
      8 c  Shredded mixed salad greens              -- seeded and minced
      4 c  Barbecued or roast chicken        1/2 ts Freshly grated nutmeg
           -- in bite-size pieces              1 tb Fresh lemon grass (optional)
           -- (from a 3 lb bird)                    -- (finely minced)
      1 c  Bean sprouts                        1 tb Finely minced fresh ginger
      1 lg Yellow bell pepper                1/4 c  Minced fresh mint
           -- cut into thin julienne           3 tb Minced fresh basil
    1/2    European seedless cucumber        1/4 c  Dry-roasted unsalted peanuts
           -- cut into thin julienne                -- coarsely chopped
      6 tb Fresh lime juice

  In a large skillet, heat the oil over moderately high heat until a strip of
  won ton bounces across the surface.  Add the won ton strips in batches and
  fry, turning, until crisp and golden, about 1 minute. Transfer to paper
  towels; drain well.

  In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow
  pepper and cucumber.

  In a medium bowl, whisk together the lime juice, fish sauce, brown sugar,
  chiles, nutmeg, lemon grass, ginger, mint and basil.  Add the dressing to
  the salad and toss well.  Gently fold in the crisp won ton strips. Turn out
  onto a serving platter and sprinkle with the peanuts.

  From: [e-mail] (Stephanie da Silva)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Chicken with Fresh Basil
 Categories: Chicken, Thai
      Yield: 4 servings

      3 tb Vegetable Oil                     3/4 c  Basil, thinly sliced
      1 lb Chicken breast (boned)              2 tb Sugar
      2 tb Garlic; coarsely chopped            2    Serrano chilies
      3 tb Nuoc Nam (fish sauce)               2 tb Water

  Skin chicken and cut into 1.25 X 1 in strips.  Remove stems from chilies
  and cut lengthwise into thin strips (discard the seeds).  Heat oil in wok
  or large skillet over high heat.  Add garlic and stir until golden brown,
  about 10 seconds.  Add 0.5 cup of basil and the chilies and stir-fry just
  until basil wilts, about 1 minute.  Add chicken and stir-fry about 3
  minutes.  Add nuoc mam, water and sugar and stir-fry until sauce bubbles
  and thickens slightly, about 2 minutes.  Add remaining 0.25 cup of basil
  and stir-fry until just wilted, about 5 seconds. Serve immediately with
  steamed rice...

  From: [e-mail] (Clay Irving)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Fried Noodles (1)
 Categories: Thai, Pasta
      Yield: 3 servings

    1/2 lb Fresh rice noodles                 10 md Shrimp, shelled, deveined
           - cut into 1/2-inch slices,              -OR- substitute pork
           -OR- flat dried rice noodles        3 tb Fish sauce (nam pla)
      1 c  Fresh bean sprouts                  1 tb Rice vinegar
    1/3 c  Oil                                 2 tb Light brown sugar
      1 tb Minced garlic                       2 tb Tomato ketchup
      4 tb Minced shallots                   1/2 ts -TO
      2 ts Shrimp paste (kapee)                1 ts Chili powder (optional)
      1 tb Chopped dried shrimp (opt.)         2    Eggs; lightly beaten

---------------------------------GARNISHES---------------------------------
    1/3 c  Coarsely ground peanuts             2 tb Chopped coriander leaves
           -- (unsalted)                       2    Limes; cut into wedges
    1/2 ts Dried red chili flakes (opt)        1 sm Cucumber; sliced
      2    Green onions; finely sliced

  If using dried rice noodles, soak in hot water for 20 minutes before
  cooking.  Drain.  In 4 quarts boiling water, cook fresh rice noodles 2 to 3
  minutes or until just tender to the bite, al dente.  Drain.  Rinse. Drain
  for 30 minutes or until dry.  In boiling water, blanch the bean sprouts for
  30 seconds.  Refresh under cold water.  Drain.

  Heat oil.  Fry garlic and shallots until golden.  Add the shrimp paste and
  dried shrimp.  Stir.  Add the shrimp and stir-fry until done.  Add the fish
  sauce, vinegar, sugar, ketchup, and chili powder.  Stir until sugar
  dissolves.  Add the beaten eggs and let them set slightly.  Then stir to
  scramble.  Add the noodles and toss for about 2 minutes.  Place the Pad
  Thai on a platter.  Sprinkle the noodles with peanuts, chili flakes, green
  onions, and coriander.  Arrange lime wedges around the edge of the platter.
  Serve with a side dish of fresh bean sprouts and cucumbers.

  (Yield: 3-4 serving)

  Source: The Southeast Asia Cookbook, by Ruth Law From: [e-mail]
  (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Fried Noodles (2)
 Categories: Thai, Pasta
      Yield: 4 servings

           Asian rice noodles                       -OR- boned & skinned chicken
           -- cut about 1/8 inch wide,              - cut into very small pieces
           -OR-                                2 tb Minced or pressed garlic
      1 lb Flat rice noodles                   2 ts Ground dried red hot chili,
           -- (fresh or dried)                      -OR-
    3/4 c  Fish sauce; -OR-                    1 tb Minced fresh hot chile
      6 tb -Soy sauce                          4    Eggs; lightly beaten
      4 ts Rice wine vinegar                   8 oz Medium-sized shrimp
           -OR- distilled white vinegar             -- shelled and deveined,
      2 tb Sugar                                    -- tails left intact
      4 ts High-quality paprika; -OR-         10 oz Fresh bean sprouts
    1/4 c  -Catsup or Tomato paste             3    Green onions; thinly sliced
    1/2 c  Vegetable oil                     1/2 c  Chopped dry-roasted peanuts
           -OR more if needed                       -- (unsalted)
      8 oz Boneless pork                     1/4 c  Chopped fresh cilantro

--------------------------------FOR GARNISH--------------------------------
           Finely minced dried shrimp               Lemon or lime wedges
           Fresh cilantro sprigs

  In a bowl, cover the noodles in lukewarm water and let stand to soften,
  about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
  Drain and cut into 6-inch lengths, if desired.  Set aside.

  In a small bowl, combine the fish sauce, vinegar, sugar, and paprika,
  catsup, or tomato paste.  Set aside.

  Heat a wok or saute pan over high heat.  Add the oil and swirl to coat the
  pan.  Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
  Stir in the drained noodles and the reserved fish sauce mixture and
  stir-fry about 30 seconds.  Push the noodles to one side, pour in about a
  tablespoon more oil, if necessary, and add the eggs; cook just until
  slightly set, then break them up.  Add the shrimp and stir-fry just until
  they turn pink.  Add most of the bean sprouts, the green onion, and 1/4 cup
  of the peanuts and stir-fry until the sprouts and onions are crisp-tender,
  1 to 2 minutes.  Remove from the heat and transfer to a serving plate.

  Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried
  shrimp.  Garnish with the remaining bean sprouts, cilantro sprigs, and
  lemon or lime wedges, and serve immediately.  Diners squeeze lemon or lime
  juice to taste.

  Serves 8 as a pasta course, or 4 as a main course

  From: [e-mail] (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Fried Noodles (3)
 Categories: Thai, Pasta
      Yield: 4 servings

      3 tb Vegetable oil                       2    Eggs; beaten
      4    Garlic cloves                      12 oz Rice vermicelli
           -- finely crushed                        -- soaked in water for
      1 tb Fish sauce                               -- 20 minutes, drained
      3 tb -TO                                 4 oz Peeled shrimp
      4 tb Lime juice                          4 oz Bean sprouts
      1 ts Crushed palm sugar                  4    Green onions; sliced

---------------------------------TO GARNISH---------------------------------
      2 tb Dried shrimp, ground                     Cilantro leaves
           Roasted peanuts                          Lime slices
           -- finely chopped

  Heat oil in a wok, add garlic and cook, stirring occasionally, until
  golden.  Stir in fish sauce, lime juice and sugar until sugar has
  dissolved.  Quickly stir in eggs and cook for a few seconds.  Stir in
  noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean
  sprouts and half of the green onions.

  When noodles are tender, transfer contents of wok to a warmed serving dish.
  Garnish with remaining bean sprouts and green onions, dried shrimp,
  peanuts, cilantro leaves and lime slices.

  Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks,
  :       ISBN 1-55788-038-7

  From: [e-mail] (Sue Stigleman)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Noodles
 Categories: Thai, Pasta
      Yield: 4 servings

      3 c  Chopped cabbage                 1 1/2 ts Worcestershire sauce *
      1 md Onion; chopped                    1/4 ts Crushed red pepper
  1 1/2 ts Oil                               1/2 ts Curry powder
      9 oz Pasta shapes                      1/8 ts Ground cloves
           -- (shells, bow-ties, etc)          1    Garlic clove
    1/4 c  Crunchy peanut butter                    -- minced or mashed
      1 tb Fresh lime juice                    7 oz Coconut "milk"
  1 1/2 ts Brown sugar                         1 tb Chopped fresh cilantro
  1 1/2 ts Soy sauce                           1 ts Chopped fresh basil

  * (Vegetarian or regular worcestershire sauce, as you prefer.)

  Saute cabbage and onion in oil til just softened.  Set aside in large bowl.
  Cook pasta till al dente.  While pasta cooks, mix next 9 ingredients in a
  sauce pan.  Heat gently, adding coconut milk gradually. Do not boil. Mix
  cooked pasta with sauce and veggies.  Mix in cilantro and basil. Serve
  immediately.

  4-6 main dish servings.  This is a heavy dish; serve with a steamed veggie,
  and/or a light green salad.

  From: [e-mail] (Katherine Albitz)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Rice Noodles
 Categories: Thai, Pasta
      Yield: 4 servings

      4 oz Dried rice noodles                  2    Beaten eggs
           -- medium size                      2 tb Tamarind sauce
    1/4 c  Vegetable oil                     1/4 c  Bean sprouts
      2    Garlic cloves; finely minced        1    Scallion; sliced
      3 tb Chopped raw shrimp                  1 tb Salty preserved radish
      3 tb Lean ground pork                    2 tb Coarsely ground peanuts
      1 ts Sugar                                    - (salted or unsalted)
      1 tb Fish sauce                          2 tb Sliced green onions
      1 ts Soy sauce                           2    Lemon wedges
      2 ts Hot chili sauce                     1    Cucumber

  1.  Soak noodles in hot water for 20 minutes, or until soft.  Drain.

  2.  Heat oil in a wok or large skillet and saute garlic until golden. Add
  the shrimp and ground pork and stir-fry until lightly browned.  Add the
  sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar
  dissolves.  Pour in the beaten eggs, let them set slightly, then stir to
  scramble.

  3.  Add the noodles and stir-fry about 2 minutes.  Push noodles to side of
  wok or skillet.  Add the tamarind sauce and cook for 1 minute.  Add the
  bean sprouts, scallions, radish, and stir-fry until bean sprouts are
  slightly cooked, about 1 minute.  Stir noodles down into tamarind mixture
  and stir-fry until well-mixed.

  4.  Pile noodles on a serving dish and sprinkle with peanuts and scallions.
  Seed cucumber and slice lengthwise into 4 pieces.  Place lemon and cucumber
  wedges on side of plate.

  From: [e-mail] (Sue Stigleman)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Salmon Parcels
 Categories: Thai, Fish
      Yield: 2 servings

      2    4-5oz salmon fillets                1    Spring onion; finely chopped
      4    Sheets filo pastry                  1 tb Fresh coriander
      1 oz Butter                                   -- (finely chopped)
      1 ts Grated ginger                       1    Lime; zest & juice
      1    Garlic clove; pressed                    Salt & pepper

  Mix together lime zest and juice, garlic, spring onion, ginger and
  coriander.

  Melt butter.  Lay out 1 sheet of filo, and brush with butter.  Lay second
  sheet on top, brush with more butter.  Lay a salmon fillet about 2-3 inches
  from short side of pastry, season to taste and put half of lime mixture on
  top.  Fold short end of pastry over salmon, then fold in the 2 long sides.
  Fold the salmon over twice more, and cut off the remaining pastry. Do the
  same with the other fillet.

  Put the parcels on a well-greased baking sheet, and just before baking
  brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until
  brown and crispy.

  Source: Delia Smith's summer collection

  From: [e-mail] (Karen Valley)

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Tomyum Gung (Shrimp) / Gai (Chicken)
 Categories: Thai, Chicken, Shellfish
      Yield: 1 servings

      2    -to                                      Lemon juice & fish sauce
      3    Stalks of lemon grass               2    -to
      2 lb Tiger shrimps                       3 sm Red/green chili peppers
           -OR- boneless chicken meat          1 cn Straw mushrooms
      5    -to                             1 1/2 tb Thai chili paste *
      6    Lime leaves (kaffir)                     Cilantro/parsley

  * with soya beans oil (dark redish-brown color), which comes in a jar that
  can be bought at any Thai grocery

  Instructions: ============= Boil some water (half of the pot) in a 1.5qt
  sauce pan.  Put in lemon grass, and the chili paste. Put in the shrimps and
  the mushrooms.  Let it boil for 10 minutes. Put in the "lime" leaves and
  sliced chili peppers (1 min). It's done!!

  Now you can mix it in a serving bowl with some lemon juice and fish sauce.
  Garnish with cilantro and serve hot with Thai Jasmine rice.

  From: [e-mail]

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Toam Yum Gai (Thai Soup)
 Categories: Soups, Thai
      Yield: 1 servings

---------------------------GENERIC CHICKEN BROTH---------------------------
      2 tb Olive Oil                           1 md Onion; cut into pieces
      1 ts Sesame Oil                          2 lg Carrots; cut into pieces
      3    Whole cloves                        1    Chicken, cut into pieces **
      2    Bay leaves                          6 c  Water
      1    Sprig of fresh thyme *

------------------------------EVERYTHING ELSE------------------------------
           Mushrooms ***                            -- chewing on them.)
           Shrimp if you want ***              4    Kaffir lime leaves
      1    Stalk lemongrass                         Cilantro leaves as desired
           -- cut into 2 inch pieces           1 ts Chili sauce
      2 sl Galanga root                        2 tb Fish sauce
           -- (more if you like            1 1/2 tb Lemon juice

----------------------------------OPTIONAL----------------------------------
           Sliced hot peppers                       -(2 or 3 slices per serving)

  * (ad libbed with about 1 tsp or 1 tblsp of powdered thyme)

  ** (Some boneless skinless chicken pieces, plus some thighs with the bones
  bashed once with the back of a knife would be ok too -- the point being to
  get the flavor from the marrow out.)

  *** as many as you want, cut any way you want, of any kind you want

  Instructions: ============= Use a large covered stockpot. Heat olive and
  sesame oil on high heat. Add cloves, bay leaves, thyme, (these should be
  pounded a bit first to crack the fibers and release more flavor) and onion,
  carrots.  Cover 2 minutes, stir if you want.

  Add chicken on top, and pour ONE cup of water over the tops of the chicken.
  Cover.  Cook 5 minutes on high.

  Add remainder of water, cover, continue heating till it starts to boil,
  then turn heat down and simmer covered 30 minutes.  Skim off foam
  occasionally.  Remove chicken, debone, and cut into bite sized pieces.
  Strain soup, avoid getting the sediment at the bottom.  (What you do with
  the leftover veggies after making a stock is up to you.  I think they end
  up in Minnesotan hot dishes....)

  Take 4 cups of the stock, heat until it begins to boil, turn down the heat
  till it is just simmering.  Add galanga, lemongrass, Kaffir lime leaves
  (bash them a bit to break the fibers--it allows them to release more
  flavor).  Add mushrooms, chicken, (shrimp if you must).  Stir in the fish
  sauce, chili paste.  Cover, cook for another 5 minutes.  Serve.

  Add lemon juice (just have slices of lemon or lime that you can squeeze)
  cilantro, and thinly sliced jalepenos or other hot peppers at the table.
  Fresh liquorice basil also adds a nice touch.

  Comments/Modifications: ======================= We cheated and used
  Swansons reduced salt chicken stock for the water in the beginning because
  we used boneless skinless chicken.  Can't tell if it hurt or helped.

  Also had 4 shiitake mushrooms which had been soaking for several days, so
  they were cut up, and the soaking juice was added along with the chicken
  and mushrooms.  About one cup of this.  Big win.  Yum.

  Source: "Smart Cooking" by Somebody (I forget) Kerr

  From: [e-mail] (Hiroki Morizono)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Tom Kha Gai
 Categories: Thai, Chicken, Soups
      Yield: 1 servings

      2    Boneless chicken breast             1 cn Coconut milk
           -- cut up bit sized                 2 tb Sugar
      2    -TO                                 2 ts Salt
      3    Stalks of lemon grass               1 ts Dried crushed red chilis
           - cut up into 2" pieces                  -- (optional)
           - and separated                     7 c  -Water
      6    Pieces of dried galangal

  Place the chicken, lemon grass and galangal in a soup pot.  Add the water
  and cook over medium for about 30 minutes.  Add the remaining ingredients
  and simmer for 20 minutes.  You may need to adjust the salt, sugar and
  water as I find the taste varies with the brand of coconut milk used. Serve
  with extra chilis and white rice.

  From: [e-mail] (Stephanie da Silva)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Yellow Curry Chicken
 Categories: Chicken, Thai, Main dish
      Yield: 1 servings

      1 lb Chicken breast meat               1/2 c  Frozen peas (approximately)
           - (boneless, skinless)              2 tb Vegetable oil
           - cut in bite-size pieces                -- (less if desired)
      2 c  -TO                                 1 tb Red curry paste
      3 c  Fresh veggies                      14 oz Coconut milk
           -- mushrooms, asparagus,            4 tb Fish sauce (less if desired)
           -- onions, zucchini, ...            1 ds Salt
      2    Potatoes; peeled and                2 tb Sugar (less if desired)
           -- cut in pieces, pre-cooked        1 tb Yellow curry powder
      2    Carrots; cut in bite-size         1/2 c  Water or chicken stock
           -- pieces, pre-cooked             1/2    Bay leaf
           -OR- half this amount

  1A.  Pre-cook potatoes and carrots.  Don't cook them too done, since they
  will simmer with the main dish later.

  1.  Cut boneless, skinless chicken breast into bite-size pieces.

  2.  Wash and cut fresh vegetables into bite-size pieces.

  3.  In a heavy saucepan on medium heat, heat the veg.  oil, red curry
  paste, and about one third of the coconut milk.  Heat 5-10 minutes,
  stirring, until it forms a thin gravy.

  4.  Turn the heat to high, add the chicken, and cook until the chicken is
  half cooked, maybe five minutes.

  5.  Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix
  well.

  6.  Stir in the curry powder, potatoes, carrots, and water/stock.  If
  desired, add 1/s bay leaf.  Let simmer just a minute or two.

  7.  Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5
  minutes, until fresh veggies are just done.

  8.  Serve (with jasmine rice...).

  From: [e-mail] (Stephanie da Silva)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Aromatic Broth with Vegetable Slivers
 Categories: Thai, Soups
      Yield: 4 servings

      1    Stalk Lemon Grass               1 1/2 tb Salt
      4 c  Cubed Chicken Meat                       Pepper To Taste
           Chicken Or Fish Stock               3 oz Snow Peas
    1/2 c  Sliced Cilantro Leaves              1 md Carrot, Peeled
      1    Serrano Or Jalapeno Chili           4 md Radishes
    1/2 ts Grated Lime Zest                         Green Part of 1 Scallion
           Lime Juice To Taste                 2 tb Whole Cilantro Leaves

  1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock,
  cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15
  minutes (halfway through, taste and remove hot pepper, if desired, or leave
  in longer for more heat).

  2. Strain. (Solids can be re-used with more cilantro to flavor another
  batch of broth.) Add lime juice, salt and pepper.

  3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2
  inch ribbons of carrot. Thinly slice radishes and scallion.

  4. Bring soup to a boil: stir in snow peas and carrots and boil until just
  tender --about 1 1/2 minutes. Stir in radishes, scallion, and cilantro;
  bring to a boil. Serve at once.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Aubergine with Pork and Prawns - Makhua Phao Song Kruang
 Categories: Thai, Pork, Shellfish
      Yield: 6 servings

           Stephen Ceideburg                   4    Cloves garlic, crushed
      4 lg Aubergines (eggplants)              1 tb Vinegar
      5 oz Pork, minced or ground              1 tb Fish sauce (Nam Pla)
      7 oz Prawns (shrimp), shelled            2 tb Fermented soya beans
    1/2 ts Pepper                              1 ts Sugar
      3    Shallots, chopped                        Red Bell Pepper Or:
      1 tb Oil                                 3    Red Chines

  Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas
  Mark 8) or barbecue them directly over strong heat until the skins are
  burnt.

  Toss the aubergines into cold water then peel and cut them into large
  pieces. Place the pieces in a serving dish.

  Mix the pork and prawns together. Add pepper to taste and put aside.

  Saute the shallots in the oil, Remove the shallots and drain them, using
  the oil remaining in the pan to saute the garlic. When the garlic is golden
  brown, add the pork and prawn mixture and saute for a few minutes over
  medium heat.

  Add the vinegar, fish sauce, soya beans and sugar and mix in well; cover
  and cook for a few minutes.

  Top the aubergine pieces with the pork and prawn mixture, and sprinkle with
  the sugar.

  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987

  Posted by Stephen Ceideburg

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Aubergine with Lentils - Phad Makhua Sai Thua Khiew
 Categories: Thai, Vegetables
      Yield: 6 servings

           Stephen Ceideburg                   1    Fresh chili
    1/4 lb Lentils                             2 tb Vegetable oil
    1/2 ts Salt                                1 tb Fish sauce
      8 oz Aubergine (eggplant)                4 tb Water
      4    Cloves garlic                      10    Mint leaves

  Cover the lentils with boiling water and leave for 2 hours. Drain, cover
  with fresh water, add salt, bring to the boil and cook, covered for 1/2
  hour. Drain.

  Cut the aubergines lengthwise into 4 pieces and then cut these quarters
  into 5-cm (2-inch) pieces.

  Pound the garlic and chili together. Then fry them in the vegetable oil
  until golden.

  Add the lentils, fish sauce, aubergine pieces and water to the garlic and
  chili in the pan. Continue frying for 2-3 minutes until the aubergine is
  cooked.

  Add the mint leaves, turn the mixture just once with a spoon, and remove
  from the heat.

  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987

  Posted by Stephen Ceideburg

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Aubergine Fritters - Makhua Chub Khai Thord
 Categories: Thai, Vegetables
      Yield: 6 servings

           Stephen Ceideburg                   2    Aubergines (eggplants),
      2    Eggs, beaten                             -finely sliced
           Salt to taste                            Oil for deep frying
      2 tb Milk

  Mix the eggs, salt and milk together to make a batter. Dip the aubergine
  slices into the batter and deep-fry the coated aubergine slices in the oil
  over moderate heat until evenly brown.

  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987

  Posted by Stephen Ceideburg

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Baked Prawns and Mungbean Noodles - Kung Op Wun Sen
 Categories: Thai, Shellfish, Pasta
      Yield: 6 servings

      1 lb Prawns                              1 tb Sugar
      5    Coriander roots, crushed            1 tb Oyster sauce
      1 tb Pepper corns                        2 tb Light soy sauce
      1    Onion, thinly sliced                1 ts Sesame oil
      3 sl Ginger, crushed                     1 tb Whiskey
      2 tb Cooking oil                         2 c  Mungbean noodles, soaked and
      1 tb Maggi sauce                              -cut into short lengths
    1/4 ts Salt

  Place the oil in a wok, heat and stir fry the coriander root, ginger,
  pepper and onion. When fragrant, remove from the wok and place in a mixing
  bowl.

  Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the
  noodles until well coated, and then add the prawns and toss well once
  again.

  Divide the noodles and prawns into four individual portions; place each
  portion in a lidded cup, and close the lids. Place the cups on a baking
  tray and bake at 460 degrees F. until the prawns are done (about 10
  minutes).

  Serve hot with fresh vegetables, such as tomatoes and spring onions.

  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Barbecued Chicken Wings - Peak Gai Yang *
 Categories: Thai, Chicken, Barbeque
      Yield: 4 servings

  1 1/2 lb Chicken Wings                     1/2 ts White Pepper
      1 ts Salt                              1/4 c  Minced Cilantro Root Or:
    1/4 c  Chopped Lemon Grass                      -Coriander Root
      8    Cloves Garlic, Chopped              1 ts Tumeric

  This is a favorite barbecue recipe.  The enticing aroma of the sizzling
  meat on the grill makes it very popular with the street vendors' clientele.
  ~-------------------------------------------------------------------------
  Combine all the marinade ingredients and marinate the chicken wings
  overnight.  Barbecue the wings over medium coals for 5 to 7 minutes on each
  side until they are cooked through and golden brown.

  Serve with steamed sticky rice.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Bayswater Brasserie Seared Sea Scallops in Lime Broth
 Categories: Thai, Shellfish
      Yield: 4 servings

           Stephen Ceideburg                   8    Wing Beans
     12 lg Jerusalem Artichokes              600 ml Fish Stock
           Olive oil                           3    Limes, Juice Only
     12    Cloves shallots                     2 tb Fish Sauce
     20    Scallops                                 Pepper to taste
      4    Kaffir Lime Leaves

  True shallots (echalotes) are gradually becoming more widely available.
  They look rather like a large, loose head of garlic with glossy red-brown
  skin.

  Clean and peel 12 large Jerusalem artichokes. Put a little olive oil in a
  roasting pan, add the artichokes and roast in a medium oven until golden, a
  little caramelized and cooked through - about 20 minutes. Peel and slice 12
  cloves of true shallots. Brush 28 scallops lightly with oil on both sides.
  Have ready 4 kaffir lime leaves (or substitute zest from the limes). Wash 8
  wing beans (or substitute 4 very small bok choys about 10 cms tall - halve
  them lengthwise) and blanch in boiling water.

  Put the blanched vegetables in 4 large bowls (pasta bowls or similar),
  together with the whole roasted artichokes, and scatter the sliced shallots
  over the top. Meanwhile, in a saucepan com- bine 600 mL fish stock, the
  juice of 3 limes, Thai fish sauce to taste (about 2 tablespoons) and pepper
  to taste and bring to the boil.

  Heat an iron grill or heavy frying pan to a very high heat. Do not grease.
  Throw in the oiled scallops and sear them very quickly on both sides, so
  that they take colour on the outside but are barely warm inside. Divide the
  scallops between the soup bowls, top with the lime leaves and pour in the
  broth. Serve.

  From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93.
  Courtesy Mark Herron.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Bean Thread Salad (Yum Woon Sen)
 Categories: Thai, Salads
      Yield: 4 servings

           Stephen Ceideburg                        -mushrooms, thinly sliced
    1/4 c  Large dried shrimp                  1    Celery stalk, thinly sliced
      2 oz Mung bean thread noodles                 -at an angle
      4    Or 5 medium raw prawns,             1    Green onion, sliced into 1
           -shelled, deveined                       -1/2-inch lengths
      3 tb Fresh lime juice                    1 tb Coarsely chopped coriander
  2 1/2 tb Fish sauce                               -leaves
    3/4 ts Sugar                                    Red lettuce, washed and
      1    Or 2 medium button                       -drained

  This salad is very easy to make, and combines the sour, sweet and salty
  flavors typical of Thai cuisine. From "Thai Cooking From the Siam Cuisine
  Restaurant" (North Atlantic Books, 1989).

  Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.
  (They should still be in relatively whole pieces.) Set aside.

  Soak the mung bean thread noodle in water for 1 hour, until soft. Using a
  strainer to hold the noodles, dip them into boiling for 1 second. Remove
  and immediately dip into ice water to stop the cooking. Drain well and set
  aside.

  Using a strainer to hold the prawns, boil for 6 seconds until they turn
  pink. Drain well.

  Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the
  dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green
  onions and coriander leaves.

  Arrange the salad on a bed of lettuce and serve immediately. PER SERVING:
  105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol,
  912 carbohydrate, 1 g fiber.

  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Beef Satay
 Categories: Thai, Beef
      Yield: 4 servings

      3 tb Corn oil                            2 ts Dark soy sauce
      1 sm Onion, finely chopped               1 ts Lemon juice
      1    Garlic clove, crushed                    Salt to taste
    1/2 ts Hot chili powder                         Fresh ground pepper to taste
  1 1/2 ts Curry Powder                        1 lb Boneless sirloin steak
  1 1/4 c  Water                                    Lemon pieces (opt)
    2/3 c  Crunchy peanut butter                    Fresh cilantro sprigs (opt)
      1 ts Light brown sugar

  To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion
  and garlic and fry gently until golden.

  Stir in chili powder, Curry Powder, water, peanut butter and brown sugar.
  Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon
  juice, then salt and pepper. Turn mixture into a serving dish.

  Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes.
  Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end
  for holding. Cover ends with small pieces of foil to prevent burning. Place
  skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook
  under preheated broiler 10-15 minutes until golden and cooked through. Turn
  and brush frequently with oil during cooking. Garnish with lemon pieces and
  cilantro sprigs, if desired, and serve hot with peanut sauce.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Black Chili Paste - Nam Prik Pow *
 Categories: Thai, Condiment
      Yield: 1 servings

           Syd Bigger                          8 oz Dried Shrimp
      1 c  Oil For Deep-Frying                 2 tb Shrimp Paste
      4 oz Dried Green Jalapeno Peppers      1/3 c  Fish Sauce (Nam Pla)
      1 c  Chopped Shallots                  1/4 c  Sugar
      1 c  Chopped Garlic

  This dip will give any food a much richer taste, and add spiciness.
  ~-------------------------------------------------------------------------
  Heat a small pan with the oil and deep-fry the dried peppers, shallots and
  garlic until dark brown.  Place the fried ingredients with all the others
  in a blender, and process until a smooth mixture forms.

  Pour the entire mixture into a medium skillet and fry on medium heat for 5
  minutes.  Remove, cool, and place in a jar with a tight fitting lid and use
  as needed.  It will keep indefinitely.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Broiled or Grilled Marinated Chicken (Gai Yang)
 Categories: Thai, Chicken
      Yield: 4 servings

           Stephen Ceideburg                   1 tb Freshly ground black pepper
      3 tb Minced cilantro root                1 tb Minced garlic (3 cloves)
      3 tb Fish sauce                          2 lb Chicken legs or breasts,
      3 tb Chinese light soy sauce                  -skin and fat removed
      2 tb Fresh lime juice

  A street and market food served everywhere in Thailand, this chicken is
  traditionally associated with the Northeast. At the train stations or bus
  stop, you can get a few skewers and a little bag of sticky rice for a
  delicious snack or light lunch. The marinade dates back to a time before
  the introduction of chilies by the Portuguese. Black peppercorns were used
  in enormous quantities, and they still have an important role in Thai
  cooking.

  Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic
  in a blender or food processor. Blend until smooth and pour into a shallow,
  non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover
  and marinate in the refrigerator for at least 1 hour or up to 8 hours,
  turning occasionally.

  Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken
  and reserve the marinade for basting. Broil or grill the chicken on a
  lightly oiled rack approximately 3 inches from the heat for 10 minutes.
  Turn the chicken and baste with the reserved marinade. Discard any leftover
  marinade. Cook for 10 to 15 minutes longer, or until the outside is browned
  and the inside is no longer pink.

  209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE; 673 MG
  SODIUM; 96 MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Cardamom-Spiced Coffee
 Categories: Thai, Beverages
      Yield: 4 servings

    3/4 c  Ground Coffee                            Ground Cardamom
  2 2/3 c  Water                             1/2 c  Sweetened Condensed Milk

  Using amounts specified, brew coffee in a drip-style coffee maker or
  percolator.  Pour into 4 cups.  To each serving, add a dash of ground
  cardamom and about 2 tablespoons of the condensed milk; stir to blend.
  Typed by Syd Bigger.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Cauliflower Curry
 Categories: Thai, Vegetarian
      Yield: 4 servings

           Karen Mintzias                    1/4 ts Red chili powder
      1 tb Canola oil                          2 c  Tomatoes, chopped
    1/2 ts Black mustard seeds                      -(fresh or canned)
    1/4 ts Cumin seeds                         2 ts Tomato paste
      1    Green chili, seeded & minced        1 ts Honey
      4    Curry leaves, crumbled              1 lb Cauliflower florets
      2 ts Garlic, minced                    1/2 lb Potatoes, cubed
    1/2 ts Salt                                1 c  Peas, fresh or frozen
      2 ts Ground coriander                  1/4 c  Water
      1 ts Ground cumin                        2 tb Lemon juice
    1/4 ts Ground tumeric                    1/4 c  Fresh cilantro, minced

  NOTE: This aromatic dish calls for curry leaves, or "limbado".  If you
  can't find curry leaves, omit them from the recipe.

  PREP TIME: 15 minutes COOKING TIME: 15 minutes

  1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green
  chili and curry leaves until mustard seeds pop.  Add garlic, salt,
  coriander, cumin, tumeric, chili powder, tomatoes, tomato paste and honey.
  Cook 5 minute, stirring occasionally.

  2. Add cauliflower, potatoes, peas and water.  Stir well, cover and cook
  over medium heat 10 minute or until potatoes are done.  Add lemon juice and
  cilantro, mix and serve.

  Per serving: 179 calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g. fiber.

  Source: Delicious!, April 1993

  Typed for you by Karen Mintzias

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Charcoaled Squid - Pla Muk Yang *
 Categories: Thai, Shellfish
      Yield: 4 servings

      1 lb Whole Squid                         1 tb Soy Sauce
      2 tb Fish Sauce (Nam Pla)

-----------------------------------SAUCE-----------------------------------
      6    Cloves Garlic, Minced               3 tb Fish Sauce (Nam Pla)
      1 tb Chopped Cilantro Leaves             3 tb Lime Juice
      1 tb Chopped Onion                       1 tb Palm Sugar

  The aroma of charcoal broiling squid to perfection attracts customers to
  the street stalls of many of the cities and small towns in the southern
  region of Thailand.  The flavor would be enhanced by any number of dipping
  sauces.
  ~-------------------------------------------------------------------------
  Cut open the squid and remove the entrails, leaving the tentacles intact.
  Remove the skin.

  Place on a rack and charcoal-broil for 2 minutes on each side.  Brush with
  the combined fish sauce and soy sauce during broiling to add color and more
  flavor.

  Mix together the sauce ingredients and pour into a bowl.  Cut the cooked
  squid into 1 inch pieces and serve with the dipping sauce.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken Curry #2
 Categories: Thai, Chicken
      Yield: 4 servings

     14 oz Thai Coconut Milk                   3    Scallions, Diced
      1 tb Thai Red Curry Base                 2 c  Mushrooms, Sliced
      1 lb Cubed Chicken                       1    Yellow Pepper, Diced
      2 tb Fish Sauce                          2 ts Thai Garlic Chili Sauce
      2 ts Lemon Juice                              Fresh Sweet Basil
      1    Tomato, Diced

  In a large saucepan, combine coconut milk with curry base over medium heat
  until oil appears on top.  Add chicken, seasoning sauce, lemon juice and
  simmer for 5 minutes, stirring occasionally.  Add remaining ingredients
  except mushrooms and garlic chili sauce.  Cover and simmer for 5 minutes.
  Add mushrooms and garlic chili sauce to taste.  Cover and simmer 2 minutes.
  Serve hot over rice.  Garnish with sprigs of fresh sweet basil.  From:
  Syd's Cookbook.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken in Coconut Milk Soup - Gai Tom Kha
 Categories: Thai, Chicken, Soups
      Yield: 6 servings

      4 c  Coconut milk                             - cut into 1/2-in pieces
  1 1/2 c  Chicken stock                       4 tb Fish sauce, Nam Pla
      3    Pieces dried galangal, or:          5    Kaffir Makrut lime leaves
      6    Pieces fresh Galangal               4    Fresh Serrano chiles
      4    Stalks fresh Lemon Grass                 - sliced into rounds
           - bruised, cut into 2-inch          2    Fresh limes, juiced
           - lengths                           2 tb Fresh coriander leaves
      1 lg Whole boned chicken breast               - (chopped)

  IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon
  grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard
  galangal and lemon grass. Return stock to a boil, add chicken and reduce to
  a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and
  chiles. Stir in lime juice. Garnish with more chiles to taste and coriander
  leaves. Serve hot.

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken in Green Curry (Gang Keao Wan Gai)
 Categories: Thai, Chicken
      Yield: 4 servings

  1 1/2 c  Unsweetened Coconut Milk            1 tb Sugar
  1 1/2 tb Green Curry Paste                   1 sm Bunch Mint Leaves (1/4 Cup)
  2 1/2 lb Boneless Chicken, Sliced                 -Or Oriental Basil Leaves
           -Into 1 Inch Strips                 2    Fresh Green Chili Peppers
      1 c  Sliced Bamboo Shoots                     -Seeded & Thinly Sliced On
    1/4 c  Fish Sauce (Nam Pla)                     -The Diagonal

  In a large saucepan, heat 1/4 cup of coconut milk with the green curry
  paste.  Stir until it is well blended and a thin coat of oil appears on the
  surface.  Add the chicken and continue cooking over medium heat for 5
  minutes, stirring constantly. Stir in the remaining coconut milk and the
  bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or
  until chicken is cooked. Remove cover and stir in mint leaves and chili
  peppers. Cook, stirring for 3-5 minutes. Serve with rice.

  From Pojanee Vatanapan's Thai Cookbook

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken Satay
 Categories: Thai, Chicken
      Yield: 4 servings

    1/4 c  Chicken broth                       1 tb Brown sugar
    1/3 c  Water                               1    Minced clove garlic
      2 tb Soy sauce                           1 tb Catsup
      1    Minced clove garlic                 1 lb Boneless chicken
      1 tb Sherry or vermouth                  1 ds Red pepper
    1/4 c  Minced onion                             Toothpicks or skewers
      2 ts Sugar                             1/2 tb Lime juice
  1 1/2 tb Soy sauce                         1/4 c  Crunchy peanut butter
      2 ts Grated ginger

  Cut chicken in 1/2-inch strips.  Combine next six ingredients. Marinate
  chicken in refrigerator for several hours or overnight. Weave chicken on
  skewers.  Microwave on high 6 minutes. Make peanut sauce by cooking garlic
  and onion in water. (Microwave 1 minute.) Add remaining ingredients and
  cook until heated through. (Microwave 1 minute.) Pour some of the sauce
  over chicken and serve with remaining sauce.  Makes 4 main dish servings or
  6 appetizers.  (278 calories per serving)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken Sate
 Categories: Thai, Chicken
      Yield: 6 servings

      4 lg Skinless, Boneless Chicken          1 tb Molasses
           -Breast Halves (About             1/4 ts Crushed Red Pepper Flakes
  1 1/2    Pounds)                             1 lg Clove Garlic, Crushed
    1/4 c  Soy Sauce                                Lemon Juice
      1 tb Salad Oil                         1/2 c  Creamy Peanut Butter

  ABOUT 2 1/2 HOURS BEFORE SERVING:

  With a meat mallet or dull edge of a French knife, pound each of the
  chicken breast halves to a 1/2-inch thickness.  Cut the chicken breasts,
  lengthwise, into 1-inch wide strips.

  In a large bowl, mix the chicken strips, soy sauce, salad oil, molasses,
  crushed red pepper flakes, garlic and 2 Tbls lemon juice. Cover and
  refrigerate the chicken in the marinade for at least 2 hours, stirring
  occasionally.  Meanwhile, soak sixteen 6-inch long bamboo skewers in water
  to prevent charring when broiling.

  ABOUT 25 MINUTES BEFORE SERVING:

  Preheat the broiler if the manufacturer directs.  Thread the chicken strips
  onto the bamboo skewers.  Place the bamboo skewers on the rack in a
  broiling pan.  Brush generously with the marinade.  Place the pan in the
  broiler at the closest position to the source of heat.  Broil 4 to 5
  minutes until the chicken just loses its pink color and is tender, turning
  the skewers once and brushing the chicken with the remaining marinade
  frequently.

  While the chicken is broiling, in a small bowl, blend the peanut butter, 2
  Tbls lemon juice, and 1/2 cup hot water using a fork and mixing until
  smooth.  Serve the chicken with this peanut sauce.

  EACH SERVING CONTAINS:  280 Calories, 15 Grams Fat, 71 Milligrams
  Cholesterol, 510 Milligrams Sodium

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken Sate with Peanut Sauce
 Categories: Thai, Chicken
      Yield: 9 servings

----------------------------------MARINADE----------------------------------
      1 tb Light brown sugar                        Crushed dried chile peppers
      1 tb Curry powder                             ----------------------------
      2 tb Crunchy peanut butter               6    Chicken breast halves,
    1/2 c  Soy sauce                                 boned, skinned, and cut
    1/2 c  Freshly squeezed lime juice               into 1/2" wide strips
      2    Garlic cloves, minced

--------------------------------PEANUT SAUCE--------------------------------
    2/3 c  Crunchy peanut butter               4    Garlic cloves, minced
  1 1/2 c  Coconut milk, unsweetened         1/4 c  Chicken broth
    1/4 c  Freshly squeezed lemon juice      1/4 c  Heavy cream
      2 tb Soy sauce                                Cayenne pepper
      2 tb Molasses (or brown sugar)                Grated lime zest
      1 ts Fresh ginger root, grated                Fresh cilantro sprigs

  To make the marinade, combine the first 7 ingredients in a shallow dish.
  Thread the chicken strips onto bamboo skewers in a serpentine fashion.
  Place the skewers into the soy sauce mixture and let marinate in the
  refrigerator at least 2 hours, although overnight is preferable.

  Make the peanut sauce by combining the next 7 ingredients (peanut butter
  through garlic) in a saucepan.  Season to taste with cayenne pepper.  Cook
  over moderate heat, stirring constantly, until the sauce is as thick as
  heavy cream (about 15 minutes).  Transfer to a food processor or blender
  and purée briefly.  Add chicken broth and cream and blend until smooth.
  This mixture can be made several hours ahead and stored in the
  refrigerator.  Bring to room temperature before serving.

  Prepare moderate-hot charcoal coals or preheat a broiler.

  Cook the skewered chicken, turning several times and basting with the
  marinade, until crispy on the outside but still moist on the inside, about
  8 minutes.  Sprinkle grilled chicken with lime zest and garnish with
  cilantro leaves.  Serve with the peanut sauce for dipping.

  Nancy H. Miller

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken with Lemon Grass and Chili - Ga Xao Xa Ot
 Categories: Thai, Chicken
      Yield: 4 servings

      3 lb Chicken                             1 ts Ground Chilies
      4    Cloves Garlic                       4 tb Fish Sauce (Nuoc Mam)
      1 lg Onion                               1 tb Granulated Sugar
      3 tb Vegetable Oil                       1 tb Caramel Sauce
      1    Salt                                1 c  Water
      2 tb Minced Lemon Grass

  Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
  finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2
  inch strips. Heat oil in large frying pan over medium heat. Add a pinch of
  of salt, garlic and onion. Fry over medium heat until onion is opaque. Add
  lemon grass and chili. Fry 1 - 2 minutes until fragrant. Add chicken and
  cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix
  well. Add 1 cup water and cook 45 minutes or until chicken is tender. Stir
  occasionally and add water if necessary. CARAMEL SAUCE: Mix 1/2 cup sugar
  with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium
  heat and let boil until mixture changes color. Turn heat down to low and
  heat until brown. Add 1/2 cup water to mixture. Stir until sugar dissolved.
  Remove from heat and store in jar in refrigerator.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken with Curry Peanut Sauce
 Categories: Thai, Chicken
      Yield: 6 servings

      2 tb Vegetable oil                       2 tb Fish sauce (nam pla)
      4    Chicken thighs, boned               2 ts Palm sugar or brown sugar
           - cut into 1/2-in pieces            2    Makrut (kaffir lime) leaves
      2    Garlic cloves, chopped                   -(fresh, frozen or dried)
      1 tb Dry red curry paste                      -or substitute
           - (or to taste)                          -fresh citrus leaves
      1 c  Thick coconut cream                 1 lg Handful Thai basil leaves
    1/4 c  Roasted peanuts, chopped, or             - (fresh)
      2 tb -chunky peanut butter

---------------------------------GARNISHES---------------------------------
      1 ts Chopped fresh mint leaves                - cut into slivers
      1    Fresh red chile

  PREHEAT WOK OVER MEDIUM-HIGH HEAT. Add oil. When hot, add chicken; stir-fry
  until lightly browned. Remove to a bowl; set aside. Add garlic to wok and
  lightly brown. Reduce heat and add curry paste; fry gently, stirring for 1
  minute. Add coconut cream and peanuts; stir constantly until smooth, about
  2 minutes. Add fish sauce, palm sugar, lime leaves and the reserved
  chicken. Simmer together for 3 minutes or until chicken is done. Add the
  basil leaves; stir together for 30 seconds. Serve hot, garnished with mint
  leaves and red chile slivers.

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chili-&-Tomato Dip (Nam Prik Num)
 Categories: Thai, Condiment, Dips
      Yield: 1 servings

           Stephen Ceideburg                   2    Medium-sized ripe tomatoes
      2 lg Banana chilies or New                    -(1/2 lb.)
           -Mexican or yellow wax hot          1 tb Chopped fresh cilantro
           -chilies                            2 tb Fish sauce
      3 lg Shallots, peeled and halved         1 tb Fresh lime juice
      5    Cloves garlic, peeled

  Serve as a dip with raw vegetables or as a condiment. If the chilies are
  very hot, you may want to seed them. Dry-frying, a method of roasting, is
  simply frying without fat.

  Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry
  for about 4 minutes, pressing down with a wooden spoon and turning
  occasionally. Add shallots and garlic to the skillet and continue to
  dry-fry, turning occasionally. for about 5 minutes, or until the chili
  skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes
  to the skillet and dry-fry for about 5 minutes, turning occasionally, or
  until the skins are blackened. Let cool.

  Remove stems from the chilies and cut in half lengthwise. (Do not remove
  skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut
  into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and
  garlic in a food processor and, pulsing, process until the mixture is
  coarsely chopped and salsa-like in texture (not pureed). Alternatively,
  chop vegetables finely with a knife. Transfer the mixture to a small bowl
  and stir in cilantro, fish sauce and lime juice. (The dip can be prepared
  up to 3 days ahead and stored, covered, in the refrigerator.)

  Makes 1 1/4 cups.

  7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG
  SODIUM; 0 MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik Thai
 Categories: Thai, Condiment
      Yield: 6 servings

      1 ts Whole White Or Black                     Cilantro Roots Or Leaves
           Peppercorns                              And Stems
      2 tb Coarsely Chopped Fresh              2 tb Coarsely Chopped Garlic

  CILANTRO PESTO:  Using a mortar and pestle or a spice grinder, crush or
  grind the peppercorns to a fine powder.  Combine the pepper, cilantro roots
  and garlic; work the three ingredients into a fairly smooth paste in the
  mortar or in a small blender or food processor.  If you use a blender or
  food processor, you may need to add a little vegetable oil or water to ease
  the grinding.  Make about 1/4 cup.  For an industrial strength batch use 1
  tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the
  pesto for later use, put in a glass jar, pour a little oil onto the surface
  to cover it and seal tightly.  It will keep nicely for about 1 week in the
  refrigerator.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Cinnamon-Spiced Tea
 Categories: Thai, Beverages
      Yield: 4 servings

      8    Chinese-Style Red Or Black          4 c  Boiling Water
           -Tea Bags Or:                            Ground Cinnamon
    1/4 c  Regular Black Tea                 1/2 c  Sweetened Condensed Milk

  Place tea in a teapot; pour water over tea.  Let steep for 5 minutes. Pour
  into 4 cups.  To each serving, add a dash of ground cinnamon and about 2
  tablespoons of condensed milk; stir to blend.  Typed by Syd Bigger.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Clay Pot Shrimp with Bean Thread Noodles Goong Ope Maw Din
 Categories: Thai, Shellfish, Pasta
      Yield: 6 servings

      8 oz Bean Thread Noodles                 1 tb Oyster Sauce
      2 tb Vegetable Oil                       1 tb Chinese Rice Wine Or:
    1/4 c  Cilantro Pesto (See Recipe)              Dry Sherry
      1 tb Fresh Ginger, Finely Chopped        1 ts Dark Soy Sauce
      1 lb Shrimp, Peeled & Deveined           1 ts Asian Sesame Oil
    1/3 c  Coarsely Chopped Green Onion        1 ts Sugar
    1/4 c  Chicken Stock                     1/4 ts Salt
      2 tb Fish Sauce (Nam Pla)                     Handful Of Cilantro Leaves

-------------------------------CILANTRO PESTO-------------------------------
      1 ts Whole White Or Black                     Cilantro Roots Or Leaves
           Peppercorns                              And Stems
      2 tb Coarsely Chopped Fresh              2 tb Coarsely Chopped Garlic

  CILANTRO PESTO:  Using a mortar and pestle or a spice grinder, crush or
  grind the peppercorns to a fine powder.  Combine the pepper, cilantro roots
  and garlic; work the three ingredients into a fairly smooth paste in the
  mortar or in a small blender or food processor.  If you use a blender or
  food processor, you may need to add a little vegetable oil or water to ease
  the grinding.  Make about 1/4 cup.  For an industrial strength batch use 1
  tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the
  pesto for later use, put in a glass jar, pour a little oil onto the surface
  to cover it and seal tightly.  It will keep nicely for about 1 week in the
  refrigerator.

  CLAY POT SHRIMP:  Place the noodles in a large bowl and add warm water to
  cover.  Soak the noodles until they become limp and white, about 15
  minutes.  Drain and set aside.  You should have about 5 cups softened
  noodles.  In a large clay pot or flameproof, heavy-bottomed casserole, heat
  the oil over medium heat until hot, about 1 minute.  Add the pesto and
  stir-fry until fragrant, about 1 minute, adding a little more oil if it
  sticks or burns.  Add the ginger and shrimp and stir-fry for 1 minute. Toss
  in the green onion, turning the mixture once more.  Transfer the shrimp to
  a plate and set aside while you prepare the noodles and sauce. In a small
  bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice
  wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the
  soaked noodles in the clay pot in which you cooked the shrimp mixture.
  Scrape the shrimp mixture over the noodles and pour in the chicken stock
  mixture.  Toss the noodles and shrimp a little to combine them with the
  sauce, then cover the pot tightly.  Place the clay pot over medium heat and
  cook until the noodles are soft and clear and the shrimp is done, about 10
  minutes.  Sprinkle with the cilantro leaves and serve at once.

  From: Real Thai, The Best Of Thailand's Regional Cooking by Nancie
  McDermott, 1992 Chronicle Books ISBN 0-8118-0017-2.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Coconut Curry Soup Explosion
 Categories: Thai, Soups
      Yield: 4 servings

    1/4 lb Soba noodles                             -(or finely minced)
           -OR- dried thin spaghetti           2 tb Lime juice
      2 ts Coconut milk                        4    Hot red chilies
      2 c  Chicken broth                            - seeded and slivered; -OR-
      1    Lemongrass stalk (no leaves)        2 ts -Chinese chili sauce
           - cut into 1-inch lengths           4    Chicken breast halves
      4 sl Fresh galangal (thin slices)             -(skinless and boneless)
           -OR ginger                          1 tb Oriental sesame oil
      3 tb Fish sauce                          8    Button mushrooms
      1 tb Curry powder (or more)                   Salt; to taste
      2 ts Grated lime peel                         Cilantro sprigs, for garnish

  ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil.  Add the
  noodles and cook until just tender in the center, about 5 minutes.
  Immediately drain, rinse with cold water, and drain again.  Mix in the
  cooking oil and set aside.

  In a 3-quart saucepan, combine the coconut milk, broth, lemongrass,
  galangal or ginger, fish sauce, curry powder, lime peel and juice, and
  chilies or chili sauce.  Set aside.

  Cut the chicken into very thin bite-size pieces, then mix with the sesame
  oil.  Thinly slice the mushrooms and set aside.

  LAST-MINUTE COOKING: Bring the soup to a simmer and cook over low heat for
  20 minutes.  Add the chicken and stir gently with a spoon to separate the
  pieces.  Then add the mushrooms, noodles and salt.  Turn into a soup tureen
  or individual bowls and garnish with cilantro sprigs.  Serve at once.

  Serves: 4 as an entree, or 6 to 8 as the soup course.

  Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Coconut Rice Noodles
 Categories: Thai, Pasta, Vegetarian
      Yield: 4 servings

    1/3 lb Dried rice noodles                  2 lg Red chillies
      2 ts Sesame oil                          3    Garlic cloves
    1/2 lb Firm tofu                       3 1/2 oz Beansprouts
  1 1/4 c  Vegetable stock                     4    Spring onions
  2 2/3 oz Creamed coconut                     2 tb Fresh coriander
      2 tb Soy sauce                                Seasoning
      1 sm Onion

  Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed coconut.
  Grate the onion. Finely slice the chillies. Crush the garlic cloves. Thinly
  slice the spring onions. Chop the fresh coriander.

  1. Pour boiling water over the noodles and leave for one minute then
     rinse wuth cold water and drain thoroughly.

  2. Heat the oil in a large frying pan and fry the tofu cubes until
     lightly golden on all sides.

  3. Heat the vegetable stock in a medium pan, then add the creamed
     coconut, soy sauce, onion, chillies and garlic and simmer for 5
     minutes.

  4. Add the cooked noodles, beansprouts, spring onion slices and fried
     tofu and cook for a further 3 minutes. Season to taste, add the
     coriander and serve.

  445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat
  (medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Crab Fried Rice - Khao Pad Poo *
 Categories: Thai, Rice, Shellfish
      Yield: 4 servings

      2 tb Oil                                 2 tb Maggi Seasoning
      1    Chopped Garlic Clove                2 tb Fish Sauce (Nam Pla)
      1 c  Cooked Crabmeat                     2 tb Sugar
      2    Beaten Eggs                         1    Chopped Green Onion/Scallion
      3 c  Cooked Rice

-----------------------------------SAUCE-----------------------------------
    1/4 c  Fish Sauce (Nam Pla)                     - Peppers (Prik Kee Noo)
      5    Finely Chopped Green Thai

----------------------------------GARNISH----------------------------------
      1    Sliced Tomato                            Cilantro/Coriander Leaves
    1/2 c  Sliced Cucumber                     4    Lemons, Cut In Wedges

  A delicious accompaniment for any dish.  Vary the number of chili peppers
  in the sauce according to personal taste.
  ~-------------------------------------------------------------------------
  Heat a large skillet and add the oil.  Stir-fry the garlic, crab and eggs
  together until the egg is cooked.  Add the rice, Maggi seasoning, fish
  sauce and sugar.  Continue to stir-fry until the mixture is hot.  Add the
  green onion.

  Mix together the sauce ingredients.  Remove the rice to a serving dish,
  decorate with the garnish, and serve with the sauce on the side.

  NOTE: Maggi seasoning is a sauce which is used in many Asian and Southeast
  Asian dishes, Maggi seasoning is found in Asian food stores.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Curried Shrimp - Goong Pad Pong Garee *
 Categories: Thai, Shellfish
      Yield: 4 servings

      2 tb Oil                             1 1/2 tb Sugar
      3    Minced Garlic Cloves              1/4 c  Slivered Green Bell Pepper
      8 oz Shrimp, Shelled & Deveined        1/4 c  Slivered Red Bell Pepper
      1 ts Curry Powder                      1/4 c  Sweet Basil Leaves
      2 tb Fish Sauce (Nam Pla)              1/4 c  Sliced Onions
      1 tb Oyster Sauce

  The subtle flavor of the curry compliments the fresh flavor of the shrimp
  very well in this quick and easy recipe.
  ~-------------------------------------------------------------------------
  Heat a large skillet and add the oil, garlic and shrimp. Saute for 1
  minute.  Add all the other ingredients and cook for 2 minutes.

  Serve with steamed jasmine rice.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Curry Soup Noodles
 Categories: Thai, Soups
      Yield: 4 servings

      1 lb Thin fresh wheat noodles        2 1/2 c  Chicken stock
           - (Chinese-style)                   2 ts Indian curry powder
           - (preferably with egg)           1/4 ts Turmeric powder
      2 tb Vegetable oil                       3 tb Thai fish sauce (nam pla)
      3    Garlic cloves, chopped              1 ts Sugar
      1 tb Simple Red Curry Paste              1 c  Shredded cabbage
    1/2 c  Thick coconut cream             1 1/2 ts Lemon juice
    1/2 lb Chopped chicken meat                2    Green onions
           - preferably dark meat                   - coarsely chopped
    1/2 c  Coconut milk                        2    Lemons, cut into wedges

  BRING 3 QUARTS of salted water to a boil. Add noodles; stir to separate
  strands. Bring water to a second boil and cook 30 seconds longer. Pour
  noodles into a colander. Rinse thoroughly with running cold water. Drain.
  Shake off excess water. Distribute among 4 small soup bowls. In a saucepan,
  heat the oil and add the garlic; gently saute until lightly brown. Add the
  Simple Red Curry Paste. Lightly saute for a minute. Increase to medium-high
  heat and add the thick coconut cream; stir continuously until the cream
  reduces and becomes oil. Add chicken; saute lightly and break up the lumps.
  Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce
  and sugar. Simmer for 5 minutes. Add the cabbage and cook 30 seconds
  longer. Just before serving add lemon juice. Pour the soup over the
  noodles. Top with green onions. Serve hot with a squeeze of lemon juice.

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Darley Street Thai Chuu-Chii (Red Curry) of Coffin Bay Scall
 Categories: Thai, Shellfish
      Yield: 4 servings

           Stephen Ceideburg                 250 ml Coconut Cream
     10    White peppercorns                   2 tb To 3 tb Red Curry Paste
           Mace                                1 tb Fish Sauce
      1 ts Thai shrimp paste                 1/2 tb Palm Sugar
      3    To 5 long red dried chillies       24    Coffin Bay Scallops
      4    Cloves shallots                   125 ml Coconut Milk
    1/2    Stalk lemon grass                   5    Kaffir Lime Leaves
      1 ts Galangal                            1 lg Fresh Red Chilli, Julienned
    1/2 ts Kaffir Lime Zest                    2 tb Coriander Leaves
      1 tb Chopped Coriander Root                   Jasmine Rice
    1/2 ts Salt

  A colleague who recently visited the Darley Street Thai at its new location
  in Bayswater Road, Kings Cross, described this dish as "exquisite". Though
  the recipe may seem dauntingly lengthy, most of it is simply a long list of
  ingredients for red curry paste, which can be made in quantity and stored
  in a container in the fridge for 3-4 weeks for further use. Frozen kaffir
  limes can be bought very cheaply in good Asian stores, where the rest of
  the ingredients listed should also be avail- able. Grate the limes for zest
  while they are stir frozen.

  In a mortar and pestle or spice grinder, grind to a powder 10 white
  peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp
  paste by zapping it in a microwave oven or putting it on a little piece of
  foil under the grill.

  Put the pepper-mace mixture and the shrimp paste in a blender (David
  recommends a blender but some of us will have to make do with a food
  processor or the mortar and pestle) and add 3- 5 long red dried chillies,
  deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the
  same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1
  teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1
  tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt and
  a little water. Process to a very fine paste. This may take up to 10
  minutes. Transfer to a storage jar.

  In a medium-size pan, boil 250 mL coconut cream over high heat, stirring
  constantly, until the oil separates out, about 3-5 minutes. (If using
  canned coconut cream, don't shake the can -use the solid mass of coconut at
  the top of the can, plus as much of the rest as you need to make up 250mL.
  If it doesn't separate within 5 minutes, add a tablespoon of oil.) Add 2-3
  tablespoons of red curry paste and fry for 5 minutes, stirring, until fra-
  grant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and fry until
  colour deepens. Add 24 Coffin Bay scallops (12 if other dishes will be
  served simultaneously) and 125 mL coconut milk. Check for sweet-sour
  balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli,
  julienned, and 2 tablespoons of either coriander or basil leaves. Serve
  with jasmine rice.

  From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93.
  Courtesy Mark Herron.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Devilled Crab in Cucumber Cups.
 Categories: Thai, Appetizers, Shellfish
      Yield: 6 servings

      3 c  Cooked crab meat, flaked            2    Hard boiled eggs, chopped
    1/4 c  Lemon grass, sliced fine          1/4 c  Onion, chopped
      2 tb Nam-prik Pao                        2 tb Fish sauce
      3 tb Lime juice                          1 tb Sugar
      2 tb Scallions, chopped                  2 tb Corianders leaves, chopped
           Cucumber

  Mix all ingredients together and fill cucumber cups.

  To make cucumber cups - Peel and cut cucumber crosswise approximately 3
  inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar
  with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and
  marinate for about 1/2 hour, then drain off and discard liquid.

  From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Dom Yam Gung (Thai Shrimp Soup)
 Categories: Thai, Shellfish, Soups
      Yield: 4 servings

      6    Peppercorns                         8    Coriander roots
      3    Lemon grass, stalks                 4 c  Fish stock
      3    Ginger, siamese, slices             2 c  Shrimp, uncooked
      3 tb Lime juice                          3 tb Fish sauce (nam pla)
      2    Chilies, red, minced                2 tb Coriander, chopped

  The red chilies are also known as "prik khee nu". Puree peppercorns and
  coriander roots. Trim root and tough layers from lemon grass. Thinly slice
  first six inches. Bring 2 c. of stock to boil. Add coriander paste and
  simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock
  and bring to boil. Season with lime juice, fish sauce and chilies. Sprinkle
  servings with chopped coriander.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Dried Fish Belly Soup - Kapaw Pla *
 Categories: Thai, Chicken, Soups
      Yield: 4 servings

      4 c  Water                               1 tb Sweet Soy Sauce
      1    Whole Chicken Breast              1/2 c  Bamboo Shoot Strips
      8 oz Dried Fish Belly/Fish Maw         1/4 ts White Pepper
           -Soaked In Hot Water Until          4 sm Hard-Cooked Eggs, Sliced
           -Soft                             1/4 c  Minced Cilantro/Coriander
    1/3 c  Light Soy Sauce

  Once the fish belly has been soaked in hot water it develops an interesting
  gelatinous texture which easily absorbs other flavors.
  ~-------------------------------------------------------------------------
  Heat the water to boiling in a large saucepan and simmer the chicken breast
  for about 10 to 15 minutes or until done.  Reserve the chicken stock.

  Place the cooked chicken breast in cold water to cool.  Remove the neat
  from the bone and discard the skin.  Shred the meat and set aside.

  Drain the dried fish belly, squeeze out any excess water and cut into 1
  inch pieces.

  Heat the chicken stock to boiling, add the dried fish belly and all the
  remaining ingredients except the eggs and the cilantro.  Stir in the
  shredded chicken and cook until hot.  Pour into a serving bowl and garnish
  with egg slices and cilantro.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Dried Kingfish
 Categories: Thai, Fish
      Yield: 6 servings

           Stephen Ceideburg                   2 tb Fish sauce
      1    Kingfish, 1 to 1-1/2lb              3 tb Lime juice
      1 tb Finely sliced shallot               1 ts Palm sugar
      2 tb Shredded green mango                2 c  Cooking oil
      1 ts Shredded hot chilli

  Snagged an excellent new Thai cookbook yesterday. It's

  "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.

  This is a big, well-illustrated-with-color=photos book. Mike hauled it home
  yesterday with another one, "Keo's Thai Cuisine". (Being no dummy, he
  realizes that new cookbooks inspire me to cook so every so often he'll grab
  something for me to avoid having to cook himself.) But it wasn't that
  simple...  He'd bought them both, but intended to keep one and send one on
  as a thank-you gift to a fellow that took him and Laurie sailing a couple
  of weeks ago.

  "You get to choose one to keep."

  The dreaded words...

  I paled, started to shake. Sweat beaded my brow. I grabbed the fanciest
  one--the hard bound "Keo's" book--and paged through it, awed by the
  illustrations, impressed by the recipes. Then I grabbed "Elegant Taste" and
  started on the first page, intending to skip through it. Instead I went
  through the entire book, page by page, from start to finish. I slammed it
  shut.

  "This one."

  "Elegant Taste" explains Thai ingredients (and gives both the Thai names
  and spells them out using the Thai alphabet), makes sensible
  recommendations for substitutions and has relatively simple but very good
  and authentic looking recipes, each of which is illustrated by a beautiful
  color photo. This can be really helpful when one is cooking a new dish and
  isn't sure of what it should look like and what garnishes to use. Garnishes
  are particularly important in Thai cooking as they're meant to be eaten
  with the dish but often are not referred to in the recipe. For instance, in
  the following recipe the dish is presented on a platter with a half dozen
  or so scallion brushes and tomato slices, neither of which are referred to
  in the recipe.

  As for this recipe, some of you might remember a while back when I was
  raving about a dried, fried fish dish I'd had in a Thai place, but couldn't
  find in a cookbook. It was in "Elegant Taste" and here it is.

  Plan Samli Daet Diao (Fried Sun-Dried Kingfish)

  Preparation:

  Wash, clean and butterfly the fish leaving the two sides joined along the
  belly. Open the fish out flat so that the skin is downward, remove the
  bones, and score the flesh with a knife.

  After allowing it to dry, lay the fish opened out flat in strong sunshine
  for five to six hours, turning regularly so the sun strikes both the skin
  side and the interior.

  Pour the oil into a deep frying pan and place on medium heat. When the oil
  is hot, place the fish, still opened out, in the oil. When the lower side
  becomes crisp and golden, turn the fish and continue frying until it is
  done on both sides; then, remove from the pan, drain, place on a serving
  dish.

  Toss the shallots, mango and chilli together, seasoning with fish sauce,
  lime juice and palm sugar so that a sour taste is the predominant one.
  Spoon into a bowl and serve with the fish.

  Serves two to three.

  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.

  This dish is very savoury with a crunchy/chewy texture. The version I had
  in the restaurant still had bones but was so well fried that I just munched
  up the bones and all.

  Incidentally, I'm going to buy the "Keo's" book as well. It looks quite
  good too but seems to be tailored more toward Western kitchens. For
  instance, it calls for brown sugar rather than palm sugar in most recipes.
  Now that's a perfectly adequate substitution, but why bother when I have
  palm sugar on hand? (Smug grin.)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Drunkard's Noodles (Gueyteow Pad Ki Mow)
 Categories: Thai, Vegetarian, Pasta
      Yield: 2 servings

           Karen Mintzias                      4    Kaffir lime leaves, roughly
      2 tb Oil                                      - chopped
      1    Garlic clove, finely chopped        6    Sweet basil leaves
      2 sm Fresh red or green chilis           1 ts Dark soy sauce
           - finely chopped                    2 tb Light soy sauce
      4 oz Sen yai noodles                   1/2 ts Sugar
      1 sm Onion, cut into segments            1 sm Sweet red or green pepper
      1 md Tomato, cut into segments                - finely chopped

  This is a favourite hangover dish - the chilis kick-start the benumbed body
  while the lime leaf refreshes and clears the jaded palate.

  In a wok or frying pan/skillet, heat the oil until a light haze appears.
  Add the garlic and chilis and fry until the garlic is golden brown.  Add
  the noodles, stir, add the remaining ingredients and stir well until the
  peppers begin to cook but are still al dente.  Turn on to a dish.

  Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr

  Typos by: Karen Mintzias

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Duck Curry - Kaen of Duck *
 Categories: Thai, Poultry
      Yield: 8 servings

      6 lb Fresh Duck                          1 tb Finely Chopped Cilantro
      6 c  Coconut Milk                             - Leaves
      8 lg Dried Chilies, Soaked           2 1/2 tb Finely Shredded Lemon Grass
      1 ts Salt                                1 ts Grated Lime Or Lemon Peel
      1 ts Black Peppercorns                   2 tb Minced Shallots
      2 ts Caraway Seeds                       2 ts Crushed Garlic
      1 tb Coriander Seeds                     1 ts Minced Fresh Ginger
      1 ts Dried Shrimp Paste                       Fish Sauce (Nam Pla)
      2 ts Minced Cilantro Root Or:                 Sweet Basil Leaves
           - Use Extra Cilantro Leaves

  Wash the duck, dry thoroughly and cut into serving pieces.  Set aside.  In
  a deep saucepan or casserole bring the coconut milk to the boil; simmer for
  5 minutes.  Pour off half and set aside, then simmer the remaining milk for
  about 15 minutes.  Add the duck and simmer 10 minutes.

  Drain the chilies and pound to a paste with the salt.  Grind the
  peppercorns, caraway and coriander seeds together and pound with the
  chilies.  Add the dried shrimp paste, cilantro root and leaves, lemon grass
  and lime and pound to a smooth paste.

  Stir into the duck and coconut milk, at first adding only half the paste;
  check the strength before adding the remaining seasoning paste.  Add the
  reserved coconut milk, a large splash of fish sauce and basil.  Simmer
  until the duck is tender and the sauce is thick and flavorful.  Check the
  seasoning and serve with rice.

  Unused seasoning paste can be stored for several days in a covered jar in
  the refrigerator.

  From: Asia The Beautiful Cookbook.  Typed by Syd Bigger.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Eggplant with Chicken (Or Tofu)
 Categories: Thai, Chicken, Vegetables
      Yield: 4 servings

    1/3 lb Boneless chicken breast, OR         3    Garlic cloves
    1/4 lb Tofu                                4    Red chile peppers
    3/4 lb Japanese eggplant                  12    Basil leaves
      6 tb Oil                                 2 tb Yellow bean sauce

  Crush garlic.  Chop peppers.  Slice unpeeled eggplant crosswise into slices
  1/8 inch thick.  thinly slice chicken (or, if using tofu, cut into 1/2 inch
  cubes)  Heat oil.  Add garlic and stir fry until light brown. Add eggplant
  and chicken (or tofu) and cook for five to seven minutes. Add red chile
  peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately,
  since eggplant and basil turn dark if dish sits after cooking.

  Courtesy of Steve Frank in Wildnet Recipes

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Evil Jungle Prince with Chicken (Or Mixed Vegetables)
 Categories: Thai, Chicken
      Yield: 4 servings

    1/2 lb Boneless chicken breast or:         2 tb Oil
    1/2 lb Mixed vegetables                  1/2 c  Coconut milk
      4    Small red chile peppers             2 tb Fish sauce
    1/2    Stalk lemon grass                  15    Basil leaves
      2    Kaffir lime leaves                  1 c  Chopped cabbage

  thinly cut chicken into 2-inch strips.  If doing veggie version, cut
  veggies into thin strips.  Grind together red chili peppers, lemon grass,
  and kaffir lime leaves.  Heat oil and saute pepper mixture for three
  minutes.  Stir in coconut milk and cook for two minutes.  Add chichen (or
  vegetables) and cook for five minutes of until cooked.  Reduce heat to
  medium-low.   Stir in fish sauce and basil.  Serve on bed of chopped
  cabbage.

  Note:  For mixed vegetables, choose from amoung bell peppers, string
  beands, water chestnuts, tomatoes ( small cherry tomatoes are best), bamboo
  shoots, nimiature corn, asparagus, cucumbers, zucchini, Japanese eggplant,
  and mushrooms.  I particularly like string beans or asparagus, a few cherry
  tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and
  stome straw mushrooms or slender (Japanese) eggplant.

  Source:  Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Fiery Shrimp Curry
 Categories: Thai, Shellfish
      Yield: 4 servings

           Karen Mintzias                           -(minced), or:
      2    Lemon grass stalks, or:             1 ts Lime zest
      2 ts -Lemon zest                         1 ts Honey
      2    Shallots, minced                  1/2 c  Unsweetened coconut milk
      3    Garlic cloves, minced               1 lb Shrimp, peeled
      2 ts Fresh ginger, grated                2 ts Canola oil
      2 ts Coriander seeds                   1/2 c  Lime juice
      6    Yellow or green chilies           1/4 c  Mirin or white wine
           -(minced)                         1/2 ts Salt
    1/2 c  Fresh kaffir lime leaves

  PREP TIME: 15 minutes COOKING TIME: 10 minutes

  1. Remove tough outer leaves and ends of lemon grass and discard. Coarsely
  chop lemon grass.

  2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies,
  cilantro, kaffir leaves, honey and coconut milk in a food processor and
  puree until smooth.

  3. Heat oil in a large skillet and saute shrimp until opaque, about 5
  minutes.  Add lime juice, mirin, salt and lemon grass mixture to shrimp.
  Continue cooking 3 to 4 minutes until shrimp are done.

  Per serving: 276 calories, 10.6 g fat, 34% calories from fat, 173 mg
  cholesterol, 0 g fiber.

  Source: Delicious! - April, 1993

  Typed for you by Karen Mintzias

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Fish Sauce
 Categories: Thai, Vietnamese, Condiment
      Yield: 6 servings

           Stephen Ceideburg                        Information

  FISH SAUCE 1 The profusion of fish sauce can be a bit confusing. In
  general, the lighter colored ones seem to be better--more subtly flavored
  and less salty. I just found an excellent one the other day (at Safeway of
  all places) called "Shrimp Sauce". There's a picture of a shrimp on the
  label. The label is a bit confusing. The Vietnamese and English on the
  label call it fish sauce (nuoc mam) but the ingredients are listed as
  water, shrimp and salt. Unfortunately I can't read the Thai or Chinese on
  the label, but it has the symbol of "First Grade Quality" from the Thai
  Indus- trial Standard Institute. At any rate, it's good stuff. Here's a
  little discourse on fish sauce from "The Classic Cuisine of Vietnam" by
  Bach Ngo and Gloria Zimmerman.

  "Fish sauce is to Vietnamese cooking whet salt is to Western and soy sauce
  to Chinese cooking. It is included in practically all recipes. Prepared
  from fresh anchovies and salt, layered in huge wooden barrels, the
  manufacture of fish sauce is a major industry. The factories are located
  along the coast to assure the freshness of the fish to be processed.
  Fermentation is started once a year, during the fishing season. After about
  3 months in the barrel, liquid drips from an open spigot, to be poured back
  into the top of the barrel. After about 6 months the fish sauce is
  produced.

  The first draining is the very best fish sauce, lighter in color and
  perfectly clear. It is relatively expensive and is reserved for table use.
  The second and third drainings yield a fish sauce of lower quality and
  lower cost fro general-purpose cooking. The two towns most noted for their
  fish sauce are Phi Quoc and Phan Thiet. Phu Quoc produces the best fish
  sauce, some of which is exported. On the label, the work "nhi" signifies
  the highest quality. When fish sauce manufactured in Vietnam is not
  available, that of Thailand or Hong Kong is quite acceptable. Philippine or
  Chinese fish sauce will not be satisfactory. For table use and available in
  all Oriental groceries is Squid Brand Fish Sauce, the best one on the
  market. Whatever the brand, look for "Ca Com" on the label, which means
  that only anchovies were used--an indication of the highest quality for
  table use."

  In the following post, another author presents more info, some a bit
  contradictory to the above.

  FISH SAUCE 2

  This is from "The Foods of Vietnam" by Nicole Routhier.

  "...It enhances and blends so subtly with other flavors that one can barely
  detect its presence."

  "Like olive oil and good wine, there are different grades of fish sauce.
  The very best fish sauce is obtained from the first drainage. The resulting
  liquid is amber in color, very dark and usually expensive. If you see the
  words "nhi" or "thuong hang" on a label, it means that the fish sauce of of
  the highest quality. This type of fish sauce is usually reserved for table
  use. Sec- ond-grade nuoc mam, cheaper and intended for all-purpose cooking,
  is made by adding water and pressing the fish after the first- quality
  sauce has been extracted. The resulting liquid is light and very clear."

  "Fish sauce (nuoc mam): Nuoc mam is like Thai "nam pla" but
  stronger..."Squid" and "Ruang Tong" brands are widely available, bottled,
  in Oriental markets and some supermarkets..."

  So there it is. Ya pays yer money and yer takes yer chances... I doubt if
  you'll find any Vietnamese fish sauce, considering the embargo, but the
  Thai nuoc mam is supposed to be as good. In fact, I'll go out on a limb and
  say that, considering the fact that Thailand is just around the corner from
  Vietnam and has a lot of Vietnamese living there, that the differences
  would be undetectable. I'd get a bottle of light stuff and a bottle of the
  darker stuff (Tiparos brand comes to mind) and play around with them. At
  one time I had five different brands on the shelf. The stuff's pretty cheap
  and none of it was what I'd consider inferior.

  Now you know as much about fish sauce as I do...

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Fried Curried Rice (Khao Pad Pong Kari)
 Categories: Thai, Vegetarian, Rice
      Yield: 2 servings

           Karen Mintzias                    1/4 c  Peas
      2 tb Oil                                 3 tb Light soy sauce
      1    Garlic clove, finely chopped      1/2 ts Sugar
      2 c  Plain boiled rice                   1 ts Curry powder
      1 sm Potato, diced small               1/2 ts Ground white pepper
      1 sm Onion, diced small

---------------------------------TO GARNISH---------------------------------
      1    Piece of cucumber (1-inch)               Coriander leaves
           - thinly sliced into rounds

  In a wok or frying pan/skillet, heat the oil until a light haze appears,
  add the garlic and fry until golden brown.  Add the boiled rice, stir once,
  add all the remaining ingredients and stir until thoroughly mixed. Turn on
  to a serving dish and garnish with cucumber rounds and coriander.

  Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr

  Typed for you by Karen Mintzias

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Fried Squid with Hot Sauce (Pla Mung Pad Prig)
 Categories: Thai, Shellfish
      Yield: 6 servings

  1 1/2 lb Fresh Squid, Cleaned                1 tb Fish Sauce (Nam Pla)
      4 tb Vegetable Oil                       1 tb Oyster Sauce
      1 lg Yellow Onion, Finely Chopped        2 tb Rice Wine
      4 lg Cloves Garlic, Crushed              1 ts Salt
      2 lg Fresh Red Chilies, Thinly           1 ts Brown Sugar
           -Sliced Or To Taste                 1 ts Ground White Pepper
      1 ts Fresh Ginger, Thinly Sliced         4 tb Fresh Coriander, Chopped

  Partially cook the squid by simmering for 3 minutes in a small pot. Drain
  and set aside.  Heat the oil in a wok and saute the onion, garlic, chilies,
  and ginger until golden brown.  Add the squid, fish sauce, oyster sauce,
  wine, salt, sugar, and pepper and continue to cooking until the squid is
  cooked, about 1 minute.  Garnish with coriander leaves and serve hot.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Fried Sun-Dried Fish - Pla Kem Taud *
 Categories: Thai, Fish
      Yield: 4 servings

      4    Sun-Dried Mackerel Steaks           1 tb Chopped Green Thai Chili
           - Cut From Sun-Dried Fish                - Peppers
      3 tb Oil                                 2 tb Fresh Lime Juice
      2    Thinly Sliced Shallots

  The South is known for its abundance of seafood and supplies much of the
  seafood of Thailand.  This is one of the many easy but delicious recipes
  for simply prepared fish.  Sun-dried mackerel is available already
  prepared, but its flavor may be too strong for Western palates.  Other fish
  may be substituted if desired.
  ~-------------------------------------------------------------------------
  Rinse the mackerel steaks and dry them thoroughly with paper towels,
  removing as much moisture as possible.

  Heat the oil in a large skillet on medium-high heat.  Carefully lay the
  mackerel steaks onto the oil and fry for 5 minutes on each side, or until
  the outside of the fish is golden brown and the inside is hot.

  Remove the steaks to a serving dish and scatter the shallots and chili
  peppers on top.  Drizzle with lime juice and serve immediately.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Fruit and Shrimp Salad - Yam Polamai
 Categories: Thai, Shellfish, Salads
      Yield: 4 servings

           Stephen Ceideburg                   3    Cloves garlic, thinly sliced
      2 c  Assorted fruits sliced:                  Juice of one lime
           -Apples, Pears, Tangerine           1 ts Kosher salt
           -Sections, Grapefruit or            1 ts Sugar, or to taste
           -Pomelo, Grapes, Firm Papaya      1/4 c  Cooked shrimp
           -Strawberries, Oranges              2 tb Chopped toasted peanuts
      2 tb Oil                                 1    Fresh red chili, seeded and
      1    Shallot, thinly sliced                   -finely shredded

  1. Cut fruit into bite-sized pieces. If using pomelo, peel indi- vidual
  sections and break apart into grains about the size of a grape seed. if
  grapes contain seeds, split and seed them. Toss apple or pear slices in a
  little citrus juice to keep them from oxidizing.

  2. In a small skillet or saucepan, heat oil over low heat and gently fry
  shallot and garlic until lightly browned. Remove and drain on paper towels.

  3. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir
  to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss
  to coat evenly with dressing. Taste and adjust seasoning if necessary.
  Transfer to serving dish and garnish with remaining garlic and shallot,
  peanuts, and chile.

  Serves 4 with other dishes.

  Variation: Use cooked and shredded chicken or pork in place of shrimp.

  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Gaeng Kiow Wahn Gai (Green Chicken Curry)
 Categories: Thai, Chicken
      Yield: 4 servings

      1    Chicken Breast                      2 tb Fish Sauce
      2    Chicken Thighs                      1 tb Palm or Brown Sugar
    1/2 c  Coconut Cream                     1/2 ts Coriander leaves
    1/4 c  Green Curry Paste                 1/2 c  Basil leaves
      3 c  Coconut Milk                        3    Red chilis
  1 1/2 c  Diced Eggplant

  1. Bone and skin the chicken breast and thighs, you should have about
     1lb of meat. Cut the meat into large, bite sized pieces, and set
     aside.

  2. In a medium, heavy bottomed saucepan, warm the coconut cream over a
     medium heat until it boils gently. Adjust the heat to maintain a
     gentle boil and cook for 6 to 8 minutes, stirring occasionally.
     The coconut cream will become fragrant as it thickens. When you
     see tiny pools of oil glistening on the surface add the curry paste
     and stir to dissolve it into the coconut cream. Continue cooking for
     1 to 2 minutes, until the curry paste has a pleasing aroma.

  3. Add the chicken pieces and stir fry for 1-2 minutes to coat them
     evenly with the paste. Cook for about 2 minutes. Increase the heat
     and add the coconut milk, eggplant, fish sauce, sugar and salt and
     stir well. Stir in the coriander, adjust the heat to maintain a gentle
     active boil and cook for 8-10 minutes, stirring occasionally. Taste
     and adjust the seasoning with a little more fish sauce, sugar, or curry
     paste.

  4. When the chicken is done, and the eggplant is just tender, remove from
     the heat and transfer to a serving bowl. Scatter basil leaves, chopped
     chillis and some coriander on the top. Serve.

  Preparation in advance:

  Prepare it up to the point where you add the coriander, except *DO NOT* add
  the eggplant. Cool to room temperature, cover, and refridgerate for up to
  24 hours. To serve bring the curry back to a gentle boil over a medium
  heat. Add the eggplant and carry on with the normal instructions from
  there.

  An alternative to the eggplant is Snow Peas. I personally prefer them, but
  both work well.

  Typed for you by Kaz Glover

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Gai Dom Kha (Thai Chicken Soup)
 Categories: Thai, Chicken, Soups
      Yield: 6 servings

      2    Lemon grass, stalks                 3 tb Ginger, siamese, sliced
      4    Garlic clove                        3    Peppercorns
      7    Coriander roots                    23    Shallots
      4 c  Coconut milk, medium-thick          1 lb Chicken, breast, sliced
      5    Chilies, red, minced                4 tb Fish sauce (nam pla)
      4 tb Lime juice                          5    Kaffir lime leaves, shredded
      3    Coriander sprigs, chopped

  The red chilies are also known as "prik khee nu". Wash lemon grass and trim
  root ends and tough layers. Alice bottom 6 inches thinly. Chop 1 T. of
  this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic,
  peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to
  boil and add lemon grass mixture. While stirring, reduce heat to medium and
  add chicken, remaining coconut milk, ginger slices and lemon grass. Bring
  to boil, reduce heat, and simmer uncovered until chicken is tender. Season
  with chilies, fish sauce and lime juice. Decorate servings with lime leaves
  and coriander sprigs. To make coconut milk: Blend 2 cups fresh or frozen
  grated coconut with water. Strain through double cheesecloth, pressing out
  all liquid. This is thick coconut milk. To get hin milk, add warm water to
  residue from first straining. Let stand 5 minutes, then press as before.
  For coconut cream, refrigerate first pressing and cream will rise to top.
  Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6
  tablespoons is cream.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Gai Tom Kha (Thai Chicken in Coconut Milk Soup)
 Categories: Thai, Chicken, Soups
      Yield: 6 servings

           Stephen Ceideburg                        -quarter-sized
      4 c  Medium coconut milk                      Pieces fresh galangal
  1 1/2 c  Chicken stock                       4    Stalks fresh lemon grass,
      3    Quarter-sized pieces dried               -bruised, cut into 2-inch
           -galangal (kha), or 6                    -lengths

  4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh
  Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into
  1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce
  (nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes,
  juice 2 tablespoons chopped coriander leaves

  Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the
  chiles in a saucepan; bring to a boil.  Reduce heat and simmer for 20
  minutes.  Strain stock; discard galangal and lemon grass.  Return stock to
  a boil, add chicken and simmer until tender, about 2 minutes.  Add fish
  sauce, citrus leaves and remaining chiles.  Stir in the lime juice. Garnish
  with coriander.

  NOTE:  I like to use boned chicken breast if I'm cooking for guests.  For
  the best flavor, however, use a whole small chicken chopped into small
  pieces with the bones; increase the cooking time until chicken is tender.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Garlic Shrimp - Goong Gratiem
 Categories: Thai, Shellfish
      Yield: 4 servings

      3 tb Vegetable Oil                       1 tb Fish Sauce (Nam Pla)
    1/2 lb Shrimp, Peeled And Deveined              Fresh Cilantro Leaves
      2 tb Cilantro Pesto (See Recipe)

  Heat a wok or medium skillet over medium-high heat.  Add the oil and swirl
  to coat the surface.  When the oil is very hot but not smoking, add the
  shrimp and stir-fry until they begin to color on all sides, about 1 minute.
  Add the pesto and stir-fry until it coats the shrimp and begins to cook,
  about 1 minute.  Add the fish sauce and toss the shrimp for another 15
  seconds to mix it in.  Transfer the shrimp and sauce to a serving platter.
  Sprinkle with cilantro leaves and serve.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Garlic Shrimp - Goong Kratiem Prik Thai *
 Categories: Thai, Shellfish
      Yield: 4 servings

----------------------------------MARINADE----------------------------------
      8    Cloves Crushed Garlic             1/2 ts Salt
      2 tb Minced Cilantro Root                2 tb Fish Sauce (Nam Pla)
      1 ts White Pepper                    1 1/2 tb Sugar

-----------------------------------SHRIMP-----------------------------------
      1 lb Shrimp, Shelled & Deveined          1    Tomato, Cut Into Wedges
      3 tb Oil                                 1    Cucumber, Sliced

  The garnish of tomato and cucumber slices adds freshness to this rich spicy
  dish, which should be served with plenty of fresh vegetables.
  ~-------------------------------------------------------------------------
  Thoroughly mix together all the marinade ingredients.  Combine the shrimp
  with the marinade and set aside to marinate for 10 minutes.

  Heat a medium skillet, add the oil and saute the marinated shrimp for 4
  minutes.

  Remove to a serving plate and garnish with the tomato and cucumber.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Glutinous Rice (Khow Neow)
 Categories: Thai, Rice
      Yield: 1 servings

           Glutinous Rice                           Cane steaming basket
           Water                                    Pot to suit

  Wash rice well. Soak overnight in plenty of water. If in a hurry 3-4 hours
  will do. Drain rice and place into cane steaming basket and place on pot to
  suit. Bring water to boil and cover basket with a saucepan lid. Continue
  until rice is cooked. Transfer rice onto a clean surface and form into a
  suitable shape. Stored in a cane basket with lid.

  Traditionally eaten with gai yang, som dum, laap, phat phet, nam prik or a
  base for Thai sweets.

  Created by Philip Thornton   May 12, 1993

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Green Curry Paste (Nam Prik Kang Khiaw-Waan)
 Categories: Thai, Condiment
      Yield: 6 servings

     10 md Fresh Green Chillies,               1 ts Ground Cumin
           -Chopped                            1 ts Shrimp Paste (Kapi)
      4 md Cloves Garlic, Crushed              1 ts Ground Galangal (Kha) OR
      1 lg Onion, Chopped                      1    Inch Dried Galangal (Kha)
    1/2 c  Fresh Coriander, Chopped            1 ts Ground Lemon Grass OR
      2 ts Salt                                1    Stalk Lemon Grass, Fresh
      2 ts Ground Coriander

  Yield: 1/2 Cup

  In a blender grind all of the ingredients into a paste.  When using dried
  galangal or fresh Lemon Grass, add both ingredients directly while cooking
  the curry paste.  When using the dried Galangal, soak it in 4 Tbls of hot
  water and use the soaking water with galangal to give the curry a strong
  flavor.

  From Delightful Thai Cooking by Eng Tie Ang

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Green Curry Paste (Kruang Kaeng Khew Wan)
 Categories: Thai, Condiment
      Yield: 6 servings

      4 lg Fresh Green Chillies OR             1 md The Thinly Slice Rind Of 1
      8 sm Fresh Green Chillies                     -Medium Lemon
    1/2 c  Purple Shallots OR                  1 tb Chopped Galangal, Fresh Or
      1 md Onion, Chopped                           -Frozen
      1 tb Chopped Garlic                      2 ts Ground Coriander
    1/2 c  Chopped Fresh Coriander             1 ts Ground Cumin
           -(Cilantro/Chinese Parsley)         1 ts Black Peppercorns
           Including Roots, Stems. And         1 ts Ground Turmeric
           -Leaves                             1 ts Dried Shrimp Paste
    1/4 c  Finely Sliced Lemon Grass OR        2 tb Vegetable Oil

  Yield: 1 Cup (8 Fluid Ounces)

  Don't let the colour fool you, a green curry can be devastatingly hot if
  prepared the traditional way.  For less heat, discard the chilli seeds.

  Remove the stems and roughly chop the chillies.  Put into an electric
  blender with all of the other ingredients and blend to a smooth paste.  Add
  a Tbls of extra oil or a little water, if necessary, to facilitate blending
  and store as you would the red curry paste.

  From Charmaine Solomon's Thai Cookbook by Charmaine Solomon

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Green Curry Paste *
 Categories: Thai, Condiment
      Yield: 1 servings

     10    Green Jalapeno Peppers            1/4 c  Chopped Lemon Grass Or:
      5    Green Thai Chili Peppers            1 tb Dried Lemon Grass
    1/2 c  Sliced Cilantro/Coriander           5    Thin Slices Fresh Galangal
           -Root Or Stems                           -Or 1 ts Dried Galangal
      8    Cloves Garlic                            -Powder
    1/4 c  Chopped Shallots Or:                1 ts Cumin
           -Purple Onions                      1 ts Shrimp Paste

  Green curry paste is used to make the hottest of all Thai curries.
  ~-------------------------------------------------------------------------
  Combine all the ingredients in a blender and process until smooth.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Green Mango Dip - Nam Prik Ma-Muang *
 Categories: Thai, Condiment, Dips
      Yield: 1 servings

      8 oz Shredded Green Mango              1/4 c  Fish Sauce (Nam Pla)
      6    Cloves Garlic, Minced               2 tb Lime Juice
      2 tb Shrimp Paste                        2 tb Sugar

  A good dip with seafood and fish, fresh vegetables, and boiled eggs.
  ~-------------------------------------------------------------------------
  Place the shredded mango, garlic and shrimp paste in a mortar and gently
  mash with the pestle so that the mango is bruised but is still inn shreds.
  Add the remaining ingredients and stir to combine.  Remove to a serving
  bowl and use as a dip for grilled meats or fresh vegetables.  Makes 2 cups.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Grilled Beef and Romaine Salad Thai-Style
 Categories: Thai, Beef, Salads
      Yield: 8 servings

---------------------------------THE GREENS---------------------------------
      1 lg Head romaine lettuce*               1 pk Scallions, trimmed
      1 lg Cucumber, peeled                   16    Fresh mint leaves
      1    Red onion, thinly sliced           16    Fresh basil leaves
     11    Firm radishes, trimmed            1/2 c  Coriander leaves **
      2    Tomatoes, cored and sliced

---------------------------------THE SAUCE---------------------------------
      1 c  Fish sauce (see note)             1/2 ts Powdered hot red chilies

----------------------------------THE MEAT----------------------------------
      8    Thin slices top sirloin ***         1 ds Fresh ground pepper to taste
      1 ds Salt to taste                     1/4 c  Salad oil

  *About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for
  salad.

  **Loosely packed (also known as Chinese parsley and cilantro).

  ***top round, sirloin or club steak may be used.

  Prepare a charcoal or other grill for cooking the meat. This should be done
  before starting to prepare the ingrediences. Thinly slice the cucumbers and
  radishes. Cut scallions into 1-inch lengths. Prepare all the greens as
  indicated and combine in a salad bowl. Brush meat with oil.

  Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to
  a side or longer, depending on the desired degree of doneness.

  Quickly, while the meat is still hot, cut the slices into 1/2 inch strips
  and add them to the greens. If there are any accumulated meat juices, add
  them to the sauce. Pour the sauce over all and toss. Serve immediately with
  hot rice or long loaves of bread. NOTE: Either Nuoc nam (Vietnamese fish
  sauce) or Nam pla) Thai fish sauce may be used in this recipe. Fish sauce
  and powdered red chiles are widely available in Chinese markets.

  FROM: "A Feast Made for Laughtler" by Craig Claiborne. Shared by ELAYNE
  CALDWELL, Prodigy ID# KVNH17B.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Grilled Fish in Banana Leaf
 Categories: Thai, Shellfish, Barbeque
      Yield: 4 servings

      3    Garlic cloves                            -=OR=- Striped Bass -=OR=-
      1 ts Black peppercorns                   4    Whole Trout
      2 tb Chopped fresh coriander root        1 lg Banana leaf
      1 sl Fresh ginger, quarter-sized              -(or more if needed)
           -  crushed -                             Vegetable oil
  1 1/2 tb Soy sauce                                -(for oiling leaf)
      2 lb Whole Snapper

------------------------------CHILE LIME SAUCE------------------------------
      3 sm Green serrano chiles                1 ts Sugar
           - seeded and finely chopped       1/4 ts Salt
      3    Garlic cloves                     1/2 c  Fresh lime juice
      2 tb Fresh coriander leaves            1/3 c  Chicken stock

  This recipe illustrates the popular use of banana leaves as a food wrapper
  in Asia. Aluminum foil works well as a substitute.

  IN A MINI-FOOD PROCESSOR, add the garlic, peppercorns, coriander root and
  ginger; process into a fine mince. Transfer into a mortar and pound into a
  smooth paste; add soy sauce and blend thoroughly. Clean fish and pat dry
  with paper towel. Rub garlic mixture over entire fish; set aside for 30
  minutes. Choose a banana leaf about 6 inches longer and 3 times wider than
  the fish. Rinse leaf with cold water to clean. Plunge leaf into a pot of
  boiling water for a few seconds to soften. Wipe dry. Using a knife or
  scissors, remove the thick spine in the leaf. Place the leaf with its
  glossy side down on a work surface. (Use more leaves if needed.) Brush oil
  on the leaf where the fish will lie. Set the fish with the marinade on the
  oiled surface. Fold over the wide sides overlapping at the top and secure
  with toothpicks. Turn over package, fold over ends to enclose sides, and
  secure ends with toothpicks to make a neat parcel. Set packet about 3
  inches above medium-high heat coals and grill each side for 8 to 10
  minutes. NOTE: If using trout, marinate the 4 fish together. Wrap each 1
  individually and reduce the grilling time to about 3 minutes on each side.
  Serves 4 as part of an Asian multicourse menu. Transfer to a serving plate.
  Open leaf and serve with accompanying sauce.

  CHILE LIME SAUCE: In a mortar or a mini-food processor, add the chiles,
  garlic, coriander leaves, sugar and salt; pound (or chop) into a smooth
  paste. Put chile mixture into a saucepan with lime juice and stock; bring
  to a boil. Slowly simmer, stirring, for 2 minutes. Makes about 2/3 cup.

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Heavenly Beef - Nuea Sawan *
 Categories: Thai, Beef
      Yield: 4 servings

      3 tb Fish Sauce (Nam Pla)                3 tb Sugar
      1 tb Soy Sauce                           1 lb Thinly Sliced Sirloin
      1 ts Cilantro Powder                     2 c  Oil For Deep Frying

  Mix together the marinade ingredients and marinate the beef for about 10
  minutes.  Heat a skillet and cover with a thin coating of oil.  Pan-fry the
  meat and marinade until the marinade is reduced.  Heat the rest of the oil
  in another pan and deep-fry the beef on medium heat in small batches until
  the pieces float to the top.  Serve with steamed sticky rice.

  To make cilantro/coriander powder;  Take whole cilantro seeds and sauteé
  lightly in a pan until brown and aromatic.  Grind in a blender or food
  processor until a coarse powder is produced.  1 teaspoon of cilantro powder
  is the equivalent of 2 tablespoons of fresh leaves.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Hell Dipping Sauce - Nam Prik Na-Rok *
 Categories: Thai, Condiment, Dips
      Yield: 1 servings

      2 c  Oil For Deep-Frying               1/2 c  Unpeeled Whole Shallots
      2 lb Freshwater Fish Fillets             2 tb Shrimp Paste
      1 c  Dried Green Thai Chili            1/4 c  Fish Sauce (Nam Pla)
           -Peppers                            3 tb Palm Sugar
    1/2 c  Unpeeled Garlic Cloves

  Because it keeps well, this sauce was traditionally used by travelers.
  ~-------------------------------------------------------------------------
  Heat the oil in a large skillet to 375°F.  Deep-fry the fish fillets until
  very crispy and golden brown.

  Charcoal-broil/grill the chilies, garlic and shallots until their outsides
  are charred.  Remove the garlic and shallot skins.

  Place the fried fish, chilies, garlic and shallots in a mortar and mash
  with the pestle until smooth, or use the blender.

  Place the shrimp paste, fish sauce and palm sugar in a small saucepan and
  cook for about 15 minutes on medium-high heat, so that the mixture is
  reduced to a paste.

  Thoroughly combine the mashed ingredients with the reduced sauce
  ingredients.  Store in a jar with a tight-fitting lid and use as a dipping
  sauce or for cooking.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Hot and Sour Chicken Soup
 Categories: Thai, Chicken, Soups
      Yield: 8 servings

      4    Chicken Breasts *                   1    Red Pepper, Thin Strips
      4 tb Soy Sauce                           8 oz Bamboo Shoots, Drained
      1 tb Salad Oil                           2    Chicken Bouillon Cubes
      6 c  Water                               1 lb Firm Tofu, Cut Bite Size
    3/4 ts Ground White Pepper               1/3 c  Cornstarch
      3 tb White Wine Vinegar                  2    Eggs
    1/4 lb Snow Peas                           1    Green Onion, Thinly Sliced

  * Chicken breasts should be skinned and boned.
  ~-------------------------------------------------------------------------
  Cut the chicken into 1/8 in. slices.  Stir the chicken slices with 1 T soy
  sauce in a bowl.  Cook chicken in oil in 5 qt. dutch oven until tender,
  about 3 min.  Remove the chicken, add the remaining soy sauce to pan with
  next seven ingredients, and heat to boiling, stirring frequently.  Reduce
  heat to low and simmer for 10 min. or until veg. are tender.  Add chicken
  and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water
  in small bowl until smooth. Gradually add the mixture to the simmering soup
  until slightly thickened and smooth. Beat the eggs in a small bowl and
  slowly pour into soup, stirring gently until set. Top with green onion.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Hot and Sour Shrimp Soup - Tom Yam Goong *
 Categories: Thai, Shellfish, Soups
      Yield: 4 servings

      8 oz Shrimp/Prawns, Shelled and               -1/3 Portion Only, Cut Into
           -Deveined, With Shells                   -1" Lengths
           -Reserved                           2    Sliced Shallots
      3 c  Water                             1/2 c  Sliced Straw Mushrooms
      2    Cloves Garlic, Minced               5    Green Thai Chili Peppers
      5    Kaffir Lime Leaves                       -(Prik Khee Noo) Optional
      3    Thin Slices Fresh Or Dried        1/4 c  Lime Juice
           -Galangal (Kha) *                   1 tb Chopped Cilantro Leaves
    1/4 c  Fish Sauce (Nam Pla)                1 ts Black Chili Paste,
      2    Stalks Lemon Grass, Lower                -(Nam Prik Pow) **

  * Galangal: A relative of the ginger root, galangal is pale yellow and has
  a delicate flavor.  ** See recipe.
  ~-------------------------------------------------------------------------
  A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the
  most famous of all Thai Soups.  Each region has its own particular
  variation of the recipe.  This recipe is from Bangkok and the Central
  Plains
  ~-------------------------------------------------------------------------
  Rinse the shrimp shells and place them in a large pot with the water. Heat
  to boiling, strain the broth and discard the shells.

  Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots
  to the stock, then the mushrooms and chili peppers, if using. Cook gently
  for 2 minutes.

  Add the shrimp to the soup, and reheat to boiling.  When the shrimp are
  cooked, place the lime juice and black chili paste in a serving bowl.  Pour
  the soup into the bowl, stir, garnish with the cilantro leaves and serve.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Hot and Sour Seafood Soup
 Categories: Thai, Soups
      Yield: 6 servings

           Stephen Ceideburg                        -1-inch pieces
    1/2 lb Small fresh shrimp shelled        1/2 lb Scallops
           -(shells reserved) and              2 tb Fish sauce
           -deveined                                Juice of 3 limes
      2 qt Chicken stock                       3    To 4 tablespoons fresh
      2    Green Serrano chilies,                   -cilantro, chopped
           -seeded and chopped                 1    Red Serrano chili, seeded
      1 ts Salt                                     -and slivered
           Grated zest of one lime             6    Shiitake mushrooms, sliced
      4    Kaffir lime leaves                  2    Green onions, sliced
      3    Lemon grass stalks, cut into             -julienne

  Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves
  and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce
  heat, cover and simmer 20 to 20 minutes. Strain.

  Return liquid to pot and place over medium-high heat and bring to a boil.
  Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of
  limes. Add chopped cilantro, slivered red chili and shiitake slices, and
  green onions. Stir and pour into a tureen or ladle into individual bowls.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Hot-&-Sour Mushroom Soup (Tom Yum Het)
 Categories: Thai, Soups
      Yield: 4 servings

           Stephen Ceideburg                        -cut into thin strips
      2 c  Defatted reduced-sodium             1    One-inch piece fresh lemon
           -chicken stock                           -grass or: *
    1/2 lb Oyster mushrooms, trimmed           2    Fresh kaffir lime leaves or:
           -and halved                              -**
    1/4 lb Straw mushrooms, trimmed and        3 tb Fresh lime juice
           -halved                             3 tb Fish sauce
      2    Serrano chilies, with seeds,

  * 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4
  dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp. grated
  lime zest

  This classic central That dish is traditionally made with shrimp or
  chicken, but we prefer using oyster mushrooms since they are just as meaty
  in texture and yet more subtle in taste. Although it is served as a soup
  course in North American Thai restaurants, it actually falls somewhere
  between a soup and a curry. In Thailand, it is served as a condiment to
  rice, just like any of the other dishes on the table.

  In a medium-sized saucepan, bring stock to a boil and add mushrooms and
  chilies. Tie lemon grass and lime leaves or zest together in a cheesecloth
  bag and add to the stock mixture. Cook over medium heat for about 5
  minutes, or until the mushrooms are tender. Reduce heat to low and add lime
  juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot,
  accompanied by steamed rice.

  43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG
  SODIUM; I MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Jungle Curry with Catfish - Gaeng Paa Pla Dook *
 Categories: Thai, Fish
      Yield: 4 servings

--------------------------------CURRY PASTE--------------------------------
      2 tb Chopped Lemon Grass                 8    Dried Jalapeno Peppers
      8    Shallots                            1 ts Canned Peppercorns
      6    Cloves Garlic                       1 ts Shrimp Paste
    1/4 c  Chopped Lesser Ginger             1/2 ts Salt

--------------------------------PREPARATION--------------------------------
      2 tb Oil                               1/2 c  Thai Eggplant
  1 1/2 lb Catfish, Cut Into 1" Slices       1/4 c  Sliced Green Jalapeno Pepper
    1/4 c  Fish Sauce (Nam Pla)              1/2 c  Sweet Basil Leaves
      3 c  Water                              10    Whole Kaffir Lime Leaves

  In the days when travel through various parts of Thailand required
  journeying through areas of jungle, the people had to make do with what was
  available there.  This recipe is so named because the ingredients and
  cooking method made it a suitable dish for the jungle.  Best eaten in the
  presence of monkeys, tigers and snakes to keep it more authentic.
  ~-------------------------------------------------------------------------
  Combine all the ingredients for the curry paste, using a mortar and pestle
  or a blender.

  Heat a large saucepan and add the oil and curry paste.  Stir-fry for 1
  minute on medium-high heat.

  Add the fish,  fish sauce, water and eggplant and heat to boiling.  Cook,
  stirring, for 3 minutes.  Add the remaining ingredients and remove from the
  heat.  Serve.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Kai Kem (Salty Eggs)
 Categories: Thai, Eggs
      Yield: 9 servings

      4 c  Water                               9    Duck eggs or chicken eggs
      1 c  Salt

  Info:  from "Real Thai" by Nancy McDermott posted by Perry Lowell

  This Chinese invention is loved by Thais, who serve salty eggs as a
  contrast to the incendiary heat of a green curry or a bland dish.  Kai kem
  is traditionally made with duck's eggs, which are cured for several weeks
  in a simple salt brine.  Once cured, they keep for many months at room
  temperature, and are boiled when it's time to eat them.

  In a medium saucepan, combine the water and salt and stir well with a large
  spoon to dissolve some of the salt.  Place over medium heat and bring to a
  boil, stirring frequently.  After mixture boils rigorously for about 1
  minute, remove from the heat, stir once more, and cool to room temperature.

  Gently arrange the eggs in a crock or large jar.  Pour the cooled brine
  over the eggs, making sure they are completely submerged. Cover and keep in
  a cool place for 1 month.

  When you're ready to use the eggs, place the number of eggs you want in a
  small pan and add cold water to cover. Bring to a boil over medium-high
  heat. When the water reaches a rolling boil, reduce the heat to low and
  simmer for 10 minutes. Remove from heat and cool to room temperature. Peel
  and serve.

  Note:  Salty or Salted Eggs are sold uncooked in Asian markets.  Often they
  are covered with 1/4-inch layer of charcoal colored ash. Rinse off the ash
  and cook as above.

-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Kai Yang (Garlic Chicken)
 Categories: Thai, Chicken
      Yield: 4 servings

      2 lb Chicken breasts                          -ground
      6    Cloves garlic, crushed              4    Whole plants fresh
      2 ts Salt                                     -coriander, including roots
      2 tb Black peppercorns, coarsely         2 tb Lemon juice

  Cut breasts in halves.  Crush garlic with salt.  Wash and finely chop the
  fresh coriander, including roots, stems, and leaves. Mix garlic, salt,
  peppercorns, coriander and lemon juice and rub into the chicken breasts.
  Cover and stand for at least one hour or overnight in refrigerator. Put
  under a hot grill about 6 inches from heat. Cook, turning every 5 minutes
  until chicken is tender and skin crisp. Serves 4. NOTE: Especially good
  cooked on the barbecue.

  CHAO-PRAYA THAI RESTAURANT and LOUNGE - Commerce City, CO.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Kang Cheud Tang-Ran Sodsai - Stuffed Zucchini Soup
 Categories: Thai, Pork, Soups, Chicken
      Yield: 6 servings

      3 md Zucchini                                 Ground White Peppers
  1 1/2 c  Lean Ground Pork or Chicken         2 tb Cilantro, chopped
      2    Eggs, lightly beaten                6 c  Chicken or Pork Stock
      2 tb Fish Sauce

  Peel zucchini and cut into approximately 1-1/2" lengths.  Make the lengths
  of zucchini into cups by scooping out the seeds in the center, but leaving
  small amount to form the bottom of the cup.  You may need more or less
  zucchini than the amount given, depending on the size.

  In a bowl, mix the ground pork or chicken with fish sauce, eggs, ground
  white peppers, and cilantro.  Fill the zucchini cups with the mixture, and
  overfill slightly to make a small mound.  Cook the filled zucchini cups by
  steaming for about 1/2 hour.

  Bring the chicken or pork stock to a boil, and season to taste.  Place the
  precooked zucchini cups into a serving tureen, pour the boiling stock over
  them, and serve.

  Translated by Padej Gajajiva from "Rattanakosin Dishes, 1982", Momluang
  Terb Xoomsai.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry
 Categories: Thai, Poultry
      Yield: 8 servings

------------------------------RED CURRY PASTE------------------------------
      5    Dry Hot Chili Peppers               5    Cloves of Garlic
      1 tb Lemon Grass (Sliced)                1 ts Shrimp Paste
      2 sl Galanga                             3    Coriander Roots
      1 tb Coriander Seeds                          Zest from 1/4 Sm Kaffir
      2 ts Cumin                                    -Lime
      1 ts Fennel Seed                     1 1/2 ts Black Peppers
    1/4    Ground Nutmeg                     1/2 ts Salt
      3    Small Onions

-----------------------------OTHER INGREDIENTS-----------------------------
      1    Roast Duck                        1/2 bn Thai Basils (Horapha)
      5    Plum Tomatoes                       1 ts Coconut Sugar
    1/2 c  * Small Thai Eggplants              3 c  Coconut "Cream"
      4    Fresh Med.Hot Chili Peppers         5 c  Coconut "Milk"
      4    Kaffir Lime Leaves                       Fish Sauce

  * Small Thai "eggplants" belongs to the eggplant family, but doesn't
  resemble any eggplants found here in the US.  These are about the size of
  large green peas, and look pretty much the same.  Regular green peas may be
  used as substitute.

  Put the ingredients for the red curry paste into a mortar and pound until
  well mixed into a paste.  NOTE: You may use commercially available paste,
  if available.  Adjust the amount to taste.

  Debone the roast duck, and cut up the meat into bite-size rectangular
  pieces (leaving the skin on).  Cut the neck and wing into pieces.

  Place the coconut milk in a large saucepan and heat till boiling.  Add duck
  pieces and cook till tender.  Put the coconut cream into a frying pan, add
  red curry paste.  Heat over fairly high heat, stiring constantly, till all
  the paste have mixed in and thoroughly heated.  Add Kaffir Lime leaves,
  fish sauce (to taste), coconut sugar, and continue to heat (keep stiring
  all the time to prevent burning) until red oil starts to form on the
  surface of the "sauce".

  Add the "sauce" to the saucepan of duck and coconut milk, and bring back to
  a boil.  Add all remaining ingredients except the basils, which is to be
  added when the curry starts to boil.  Remove from heat and serve with plain
  boiled white rice.

  Translated by Padej Gajajiva from "Homemaker, Book 2" by Ponsee Gajajiva.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Lemongrass Chicken
 Categories: Thai, Asian, Chicken
      Yield: 4 servings

      1    Frying Chicken                      2 tb Peanut Oil
           Hacked into serving pieces          2 sm Chili Peppers-small red
           --MARINADE--                        2 ts Sugar
    1/2 c  Lemongrass--See Note              1/2 c  Chicken Stock
      3    Scallion finely mince                    --GARNISHES--
           Green and white parts             1/2 c  Peanuts
      1 ts Salt                                2 tb Nuoc Mam-Fish sauce
    1/4 ts Black Pepper                             --See Note
           --STIR-FRY--                        2 tb Coriander leaves

  :       Notes:
  :       A. Lemongrass, Remove outer leaves of the lemongrass and finely
  slice the tender white part at the base of the stalk. Bruise on the cutting
  board with a large morter and pestle or handle of a cleaver, or a wine
  bottle. Of course a cuisinart with a 1mm slicer will do the same thing but
  sometimes smashing is good.
  :       B. Fish Sauce, Nuoc Mam brand name is Tiparos from Thailand. Fish
  sauce can be from Vietnam or Cambodia and should be tasted to determine the
  saltiness and the taste. Some of the fish sauce is cloudy and unfiltered, I
  would avoid such products. The best fish sauce is tea colored and
  semi-clear to coffee colored.
  :       METHOD: Mix the chicken pieces with the salt, pepper, lemongrass
  and scallions. Set aside for at least 30 minutes, overnite is better. Heat
  the Wok, add the oil, when the oil is hot add the chicken pieces, stir and
  cook for 3 or more minutes. Add the chili peppers and stir and cook over
  medium heat until chicken no longer looks pink. Season with sugar and more
  of the black pepper, (or use white pepper at this step). Add the chicken
  stock stir for a few more minutes.
  :       GARNISHES: Garnish with Nuoc Mam, Peanuts and Coriander. Typed by
  Mike and Karen Stock 6-6-94

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Fresh Vegetable Salad
 Categories: Salads, Thai, Vegetables
      Yield: 4 servings

-----------------------------------SALAD-----------------------------------
      3 c  Mixed salad greens                  1 ea Tomato, chopped
      1 ea Carrot, chopped                     1 ea Scallion, chopped
      1 ea Cucumber, peeled & chopped        1/4 c  Fresh mint chopped, optional

---------------------------SESAME-PEANUT DRESSING---------------------------
      1 tb Sesame seeds                        2 tb Lime juice
      2 ea Garlic cloves, crushed              3 tb Tamari
      1 ts Crushed red peppers                 2 tb Water
    1/4 c  Brown rice syrup                  1/4 c  Roasted peanuts, chopped

  SALAD: Tear greens into bite sized pieces.  Toss all salad ingredients &
  arrange on a serving platter.

  DRESSING: Dry roast the sesame seeds in a small frying pan over medium
  heat, stirring often until golden brown, about 2 to 4 minutes.  Set aside
  to cool.

  Whisk together the garlic, pepper flakes, syrup, lime juice, tamari &
  water.  Pour dressing over the salad.  Garnish with sesame seeds & peanuts
  & serve at room temperature.

  "Vegetarian Gourmet" Spring, 1994

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Cucumber Salad
 Categories: Salads, Thai
      Yield: 4 servings

      1 lg Cucumber, peeled & diced          1/4 c  Brown rice syrup
    1/4 ts Salt                              1/4 ts Crushed red pepper flakes
    1/2 c  White vinegar                     1/4 c  Fresh mint, chopped

  Mix cucumber with salt & set aside for 30 minutes.  Drain well & place in a
  serving bowl.  In a small saucepan, make the dressing by heating the
  vinegar, syrup & pepper flakes.  Remove from heat & let cool. Pour dressing
  over the cucumber & garnish with the mint. Serve chilled or at room
  temperature.

  "Vegetarian Gourmet" Spring, 1994

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Ajar
 Categories: Salads, Thai, Vegetables
      Yield: 4 servings

      3 tb Rice vinegar                        1 md Cucumber, peeled
      1 tb Sugar                             1/2 c  Red onion, thinnly sliced
    1/2 ts Salt                                2 tb Cilantro leaves, chopped
      1 ds Black pepper                        1 sm Fresh red or green chili

  In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar & salt
  are dissolved.  Quarter cucumber lengthwise.  Remove seeds.  Cut quarters
  crossswise into 1/8" thick slices.  Add cucumber, onion, cilantro & chili
  to vinegar dressing; toss until combined.  Cover and marinate in the
  refrigerator for 3 hours, stirring occasionally.

  Source Unknown

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Bayswater Brasserie Seared Sea Scallops in Lime Broth
 Categories: Thai, Shellfish
      Yield: 4 servings

           Stephen Ceideburg                   8    Wing Beans
     12 lg Jerusalem Artichokes              600 ml Fish Stock
           Olive oil                           3    Limes, Juice Only
     12    Cloves shallots                     2 tb Fish Sauce
     20    Scallops                                 Pepper to taste
      4    Kaffir Lime Leaves

  True shallots (echalotes) are gradually becoming more widely available.
  They look rather like a large, loose head of garlic with glossy red-brown
  skin.

  Clean and peel 12 large Jerusalem artichokes. Put a little olive oil in a
  roasting pan, add the artichokes and roast in a medium oven until golden, a
  little caramelized and cooked through - about 20 minutes. Peel and slice 12
  cloves of true shallots. Brush 28 scallops lightly with oil on both sides.
  Have ready 4 kaffir lime leaves (or substitute zest from the limes). Wash 8
  wing beans (or substitute 4 very small bok choys about 10 cms tall - halve
  them lengthwise) and blanch in boiling water.

  Put the blanched vegetables in 4 large bowls (pasta bowls or similar),
  together with the whole roasted artichokes, and scatter the sliced shallots
  over the top. Meanwhile, in a saucepan combine 600 mL fish stock, the juice
  of 3 limes, Thai fish sauce to taste (about 2 tablespoons) and pepper to
  taste and bring to the boil.

  Heat an iron grill or heavy frying pan to a very high heat. Do not grease.
  Throw in the oiled scallops and sear them very quickly on both sides, so
  that they take colour on the outside but are barely warm inside. Divide the
  scallops between the soup bowls, top with the lime leaves and pour in the
  broth. Serve.

  From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93.
  Courtesy Mark Herron.

  Posted by Stephen Ceideburg

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Bean Thread Salad (Yum Woon Sen)
 Categories: Thai, Salads
      Yield: 4 servings

           Stephen Ceideburg                        -mushrooms, thinly sliced
    1/4 c  Large dried shrimp                  1    Celery stalk, thinly sliced
      2 oz Mung bean thread noodles                 -at an angle
      4    Or 5 medium raw prawns,             1    Green onion, sliced into 1
           -shelled, deveined                       -1/2-inch lengths
      3 tb Fresh lime juice                    1 tb Coarsely chopped coriander
  2 1/2 tb Fish sauce                               -leaves
    3/4 ts Sugar                                    Red lettuce, washed and
      1    Or 2 medium button                       -drained

  This salad is very easy to make, and combines the sour, sweet and salty
  flavors typical of Thai cuisine. From "Thai Cooking From the Siam Cuisine
  Restaurant" (North Atlantic Books, 1989).

  Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.
  (They should still be in relatively whole pieces.) Set aside.

  Soak the mung bean thread noodle in water for 1 hour, until soft. Using a
  strainer to hold the noodles, dip them into boiling for 1 second. Remove
  and immediately dip into ice water to stop the cooking. Drain well and set
  aside.

  Using a strainer to hold the prawns, boil for 6 seconds until they turn
  pink. Drain well.

  Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the
  dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green
  onions and coriander leaves.

  Arrange the salad on a bed of lettuce and serve immediately. PER SERVING:
  105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol,
  912 carbohydrate, 1 g fiber.

  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

  Posted by Stephen Ceideburg

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Cafe Kati's Mango Spring Rolls
 Categories: Thai, Appetizers
      Yield: 8 servings

           Stephen Ceideburg                   1 lg Carrot, shredded
      2 oz Thin rice vermicelli                2    Mangoes, peeled and sliced
      8    Rice paper circles (8 1/2         1/2 c  Fresh basil leaves
           -inches in diameter)              1/2 c  Fresh mint leaves
      4 lg Lettuce leaves, ribs                4 oz Fresh bean sprouts (1 cup)
           -removed, leaves halved                  Spicy Thai Vinaigrette
           -lengthwise                              -see recipe

  Soak vermicelli in 2 cups warm water for about 15 minutes. Drain and set
  aside.

  Dip sheet of rice paper in warm water (approximately 110 degrees) and
  transfer to work surface that is covered with a damp kitchen towel. Wait
  about 30 seconds or until wrapper is pliable. Place a lettuce leaf on the
  bottom two-thirds of the rice paper, leaving a 2-inch border of paper on
  the bottom.

  Place 2 tablespoons vermicelli, 1 tablespoon shredded carrots, 2 slices of
  mango, 1 tablespoon each of basil and mint, and 2 tablespoons bean sprouts
  on top of the lettuce.

  Fold up the bottom 2-inch border of rice paper over the filling. Fold
  upward again to enclose the filling. Fold in the right, then the left edges
  of the wrapper. Continue folding until a tight cylinder is formed. Transfer
  to a serving tray and cover with a damp paper towel. Continue filling and
  rolling until all ingredients are used up.

  Serve with Spicy Thai Vinaigrette as a dipping sauce.

  Note: If you are in a hurry, simply julienne all the filling ingredients;
  toss well to combine and use to fill the wrappers.

  Makes 8 spring rolls.

  S.F. Chronicle, 9/30/92.

  Posted by Stephen Ceideburg

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chili and Tomato Dip (Nam Prik Num)
 Categories: Thai, Condiment
      Yield: 1 servings

           Stephen Ceideburg                   2    Medium-sized ripe tomatoes
      2 lg Banana chilies or New                    -(1/2 lb.)
           -Mexican or yellow wax hot          1 tb Chopped fresh cilantro
           -chilies                            2 tb Fish sauce
      3 lg Shallots, peeled and halved         1 tb Fresh lime juice
      5    Cloves garlic, peeled

  Serve as a dip with raw vegetables or as a condiment. If the chilies are
  very hot, you may want to seed them. Dry-frying, a method of roasting, is
  simply frying without fat.

  Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry
  for about 4 minutes, pressing down with a wooden spoon and turning
  occasionally. Add shallots and garlic to the skillet and continue to
  dry-fry, turning occasionally. for about 5 minutes, or until the chili
  skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes
  to the skillet and dry-fry for about 5 minutes, turning occasionally, or
  until the skins are blackened. Let cool.

  Remove stems from the chilies and cut in half lengthwise. (Do not remove
  skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut
  into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and
  garlic in a food processor and, pulsing, process until the mixture is
  coarsely chopped and salsa-like in texture (not pureed). Alternatively,
  chop vegetables finely with a knife. Transfer the mixture to a small bowl
  and stir in cilantro, fish sauce and lime juice. (The dip can be prepared
  up to 3 days ahead and stored, covered, in the refrigerator.)

  Makes 1 1/4 cups.

  7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG
  SODIUM; 0 MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Dried Kingfish
 Categories: Thai, Fish
      Yield: 6 servings

           Stephen Ceideburg                   2 tb Fish sauce
      1    Kingfish, 1 to 1-1/2lb              3 tb Lime juice
      1 tb Finely sliced shallot               1 ts Palm sugar
      2 tb Shredded green mango                2 c  Cooking oil
      1 ts Shredded hot chilli

  Snagged an excellent new Thai cookbook yesterday. It's

  "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.

  This is a big, well-illustrated-with-color=photos book. Mike hauled it home
  yesterday with another one, "Keo's Thai Cuisine". (Being no dummy, he
  realizes that new cookbooks inspire me to cook so every so often he'll grab
  something for me to avoid having to cook himself.) But it wasn't that
  simple...  He'd bought them both, but intended to keep one and send one on
  as a thank-you gift to a fellow that took him and Laurie sailing a couple
  of weeks ago.

  "You get to choose one to keep."

  The dreaded words...

  I paled, started to shake. Sweat beaded my brow. I grabbed the fanciest
  one--the hard bound "Keo's" book--and paged through it, awed by the
  illustrations, impressed by the recipes. Then I grabbed "Elegant Taste" and
  started on the first page, intending to skip through it. Instead I went
  through the entire book, page by page, from start to finish. I slammed it
  shut.

  "This one."

  "Elegant Taste" explains Thai ingredients (and gives both the Thai names
  and spells them out using the Thai alphabet), makes sensible
  recommendations for substitutions and has relatively simple but very good
  and authentic looking recipes, each of which is illustrated by a beautiful
  color photo. This can be really helpful when one is cooking a new dish and
  isn't sure of what it should look like and what garnishes to use. Garnishes
  are particularly important in Thai cooking as they're meant to be eaten
  with the dish but often are not referred to in the recipe. For instance, in
  the following recipe the dish is presented on a platter with a half dozen
  or so scallion brushes and tomato slices, neither of which are referred to
  in the recipe.

  As for this recipe, some of you might remember a while back when I was
  raving about a dried, fried fish dish I'd had in a Thai place, but couldn't
  find in a cookbook. It was in "Elegant Taste" and here it is.

  Plan Samli Daet Diao (Fried Sun-Dried Kingfish)

  Preparation:

  Wash, clean and butterfly the fish leaving the two sides joined along the
  belly. Open the fish out flat so that the skin is downward, remove the
  bones, and score the flesh with a knife.

  After allowing it to dry, lay the fish opened out flat in strong sunshine
  for five to six hours, turning regularly so the sun strikes both the skin
  side and the interior.

  Pour the oil into a deep frying pan and place on medium heat. When the oil
  is hot, place the fish, still opened out, in the oil. When the lower side
  becomes crisp and golden, turn the fish and continue frying until it is
  done on both sides; then, remove from the pan, drain, place on a serving
  dish.

  Toss the shallots, mango and chilli together, seasoning with fish sauce,
  lime juice and palm sugar so that a sour taste is the predominant one.
  Spoon into a bowl and serve with the fish.

  Serves two to three.

  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.

  This dish is very savoury with a crunchy/chewy texture. The version I had
  in the restaurant still had bones but was so well fried that I just munched
  up the bones and all.

  Incidentally, I'm going to buy the "Keo's" book as well. It looks quite
  good too but seems to be tailored more toward Western kitchens. For
  instance, it calls for brown sugar rather than palm sugar in most recipes.
  Now that's a perfectly adequate substitution, but why bother when I have
  palm sugar on hand? (Smug grin.)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Fish Sauce
 Categories: Thai, Vietnamese, Condiment, Sauces
      Yield: 6 servings

           Stephen Ceideburg                        Information

  FISH SAUCE 1 The profusion of fish sauce can be a bit confusing. In
  general, the lighter colored ones seem to be better--more subtly flavored
  and less salty. I just found an excellent one the other day (at Safeway of
  all places) called "Shrimp Sauce". There's a picture of a shrimp on the
  label. The label is a bit confusing. The Vietnamese and English on the
  label call it fish sauce (nuoc mam) but the ingredients are listed as
  water, shrimp and salt. Unfortunately I can't read the Thai or Chinese on
  the label, but it has the symbol of "First Grade Quality" from the Thai
  Indus- trial Standard Institute. At any rate, it's good stuff. Here's a
  little discourse on fish sauce from "The Classic Cuisine of Vietnam" by
  Bach Ngo and Gloria Zimmerman.

  "Fish sauce is to Vietnamese cooking whet salt is to Western and soy sauce
  to Chinese cooking. It is included in practically all recipes. Prepared
  from fresh anchovies and salt, layered in huge wooden barrels, the
  manufacture of fish sauce is a major industry. The factories are located
  along the coast to assure the freshness of the fish to be processed.
  Fermentation is started once a year, during the fishing season. After about
  3 months in the barrel, liquid drips from an open spigot, to be poured back
  into the top of the barrel. After about 6 months the fish sauce is
  produced.

  The first draining is the very best fish sauce, lighter in color and
  perfectly clear. It is relatively expensive and is reserved for table use.
  The second and third drainings yield a fish sauce of lower quality and
  lower cost fro general-purpose cooking. The two towns most noted for their
  fish sauce are Phi Quoc and Phan Thiet. Phu Quoc produces the best fish
  sauce, some of which is exported. On the label, the work "nhi" signifies
  the highest quality. When fish sauce manufactured in Vietnam is not
  available, that of Thailand or Hong Kong is quite acceptable. Philippine or
  Chinese fish sauce will not be satisfactory. For table use and available in
  all Oriental groceries is Squid Brand Fish Sauce, the best one on the
  market. Whatever the brand, look for "Ca Com" on the label, which means
  that only anchovies were used--an indication of the highest quality for
  table use."

  In the following post, another author presents more info, some a bit
  contradictory to the above.

  FISH SAUCE 2

  This is from "The Foods of Vietnam" by Nicole Routhier.

  "...It enhances and blends so subtly with other flavors that one can barely
  detect its presence."

  "Like olive oil and good wine, there are different grades of fish sauce.
  The very best fish sauce is obtained from the first drainage. The resulting
  liquid is amber in color, very dark and usually expensive. If you see the
  words "nhi" or "thuong hang" on a label, it means that the fish sauce of of
  the highest quality. This type of fish sauce is usually reserved for table
  use. Sec- ond-grade nuoc mam, cheaper and intended for all-purpose cooking,
  is made by adding water and pressing the fish after the first- quality
  sauce has been extracted. The resulting liquid is light and very clear."

  "Fish sauce (nuoc mam): Nuoc mam is like Thai "nam pla" but
  stronger..."Squid" and "Ruang Tong" brands are widely available, bottled,
  in Oriental markets and some supermarkets..."

  So there it is. Ya pays yer money and yer takes yer chances... I doubt if
  you'll find any Vietnamese fish sauce, considering the embargo, but the
  Thai nuoc mam is supposed to be as good. In fact, I'll go out on a limb and
  say that, considering the fact that Thailand is just around the corner from
  Vietnam and has a lot of Vietnamese living there, that the differences
  would be undetectable. I'd get a bottle of light stuff and a bottle of the
  darker stuff (Tiparos brand comes to mind) and play around with them. At
  one time I had five different brands on the shelf. The stuff's pretty cheap
  and none of it was what I'd consider inferior.

  Now you know as much about fish sauce as I do...

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Fruit and Shrimp Salad (Yam Polamai)
 Categories: Thai, Shellfish, Salads
      Yield: 4 servings

           Stephen Ceideburg                   3    Cloves garlic, thinly sliced
      2 c  Assorted fruits sliced:                  Juice of one lime
           -Apples, Pears, Tangerine           1 ts Kosher salt
           -Sections, Grapefruit or            1 ts Sugar, or to taste
           -Pomelo, Grapes, Firm Papaya      1/4 c  Cooked shrimp
           -Strawberries, Oranges              2 tb Chopped toasted peanuts
      2 tb Oil                                 1    Fresh red chili, seeded and
      1    Shallot, thinly sliced                   -finely shredded

  1. Cut fruit into bite-sized pieces. If using pomelo, peel indi- vidual
  sections and break apart into grains about the size of a grape seed. if
  grapes contain seeds, split and seed them. Toss apple or pear slices in a
  little citrus juice to keep them from oxidizing.

  2. In a small skillet or saucepan, heat oil over low heat and gently fry
  shallot and garlic until lightly browned. Remove and drain on paper towels.

  3. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir
  to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss
  to coat evenly with dressing. Taste and adjust seasoning if necessary.
  Transfer to serving dish and garnish with remaining garlic and shallot,
  peanuts, and chile.

  Serves 4 with other dishes.

  Variation: Use cooked and shredded chicken or pork in place of shrimp.

  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Gai Tom Kha (Thai Chicken in Coconut Milk Soup)
 Categories: Thai, Chicken, Soups
      Yield: 6 servings

           Stephen Ceideburg                        -quarter-sized
      4 c  Medium coconut milk                      Pieces fresh galangal
  1 1/2 c  Chicken stock                       4    Stalks fresh lemon grass,
      3    Quarter-sized pieces dried               -bruised, cut into 2-inch
           -galangal (kha), or 6                    -lengths

  4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh
  Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into
  1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce
  (nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes,
  juice 2 tablespoons chopped coriander leaves

  Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the
  chiles in a saucepan; bring to a boil.  Reduce heat and simmer for 20
  minutes.  Strain stock; discard galangal and lemon grass. Return stock to a
  boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce,
  citrus leaves and remaining chiles.  Stir in the lime juice. Garnish with
  coriander.

  NOTE:  I like to use boned chicken breast if I'm cooking for guests. For
  the best flavor, however, use a whole small chicken chopped into small
  pieces with the bones; increase the cooking time until chicken is tender.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Garlic Oil
 Categories: Thai, Condiment
      Yield: 12 servings

           Stephen Ceideburg                   2 tb Minced garlic
    1/2 c  Vegetable oil

  Prepare this oil in advance and store in a covered jar in the refrigerator.

  Heat vegetable oil in a small saucepan over medium-high heat. When oil is
  hot, add minced garlic and saute until lightly brown. Remove from heat and
  set aside.

  Makes about 1/2 cup.

  PER TABLESPOON (made with corn oil): 125 calories, 0 g pro- tein, 1 g
  carbohydrate, 14 g fat (2 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g
  fiber.

  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Hot and Sour Seafood Soup
 Categories: Thai, Soups, Shellfish
      Yield: 6 servings

           Stephen Ceideburg                        -1-inch pieces
    1/2 lb Small fresh shrimp shelled        1/2 lb Scallops
           -(shells reserved) and              2 tb Fish sauce
           -deveined                                Juice of 3 limes
      2 qt Chicken stock                       3    To 4 tablespoons fresh
      2    Green Serrano chilies,                   -cilantro, chopped
           -seeded and chopped                 1    Red Serrano chili, seeded
      1 ts Salt                                     -and slivered
           Grated zest of one lime             6    Shiitake mushrooms, sliced
      4    Kaffir lime leaves                  2    Green onions, sliced
      3    Lemon grass stalks, cut into             -julienne

  Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves
  and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce
  heat, cover and simmer 20 to 20 minutes. Strain.

  Return liquid to pot and place over medium-high heat and bring to a boil.
  Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of
  limes. Add chopped cilantro, slivered red chili and shiitake slices, and
  green onions. Stir and pour into a tureen or ladle into individual bowls.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Hot and Sour Mushroom Soup (Tom Yum Het)
 Categories: Thai, Soups
      Yield: 4 servings

           Stephen Ceideburg                        -cut into thin strips
      2 c  Defatted reduced-sodium             1    One-inch piece fresh lemon
           -chicken stock                           -grass or: *
    1/2 lb Oyster mushrooms, trimmed           2    Fresh kaffir lime leaves or:
           -and halved                              -**
    1/4 lb Straw mushrooms, trimmed and        3 tb Fresh lime juice
           -halved                             3 tb Fish sauce
      2    Serrano chilies, with seeds,

  * 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4
  dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp. grated
  lime zest

  This classic central That dish is traditionally made with shrimp or
  chicken, but we prefer using oyster mushrooms since they are just as meaty
  in texture and yet more subtle in taste. Although it is served as a soup
  course in North American Thai restaurants, it actually falls somewhere
  between a soup and a curry. In Thailand, it is served as a condiment to
  rice, just like any of the other dishes on the table.

  In a medium-sized saucepan, bring stock to a boil and add mushrooms and
  chilies. Tie lemon grass and lime leaves or zest together in a cheesecloth
  bag and add to the stock mixture. Cook over medium heat for about 5
  minutes, or until the mushrooms are tender. Reduce heat to low and add lime
  juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot,
  accompanied by steamed rice.

  43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG
  SODIUM; I MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Jungle Curry (Kaeng Paa Moo)
 Categories: Thai, Pork
      Yield: 4 servings

           Stephen Ceideburg                 1/2 lb Long beans, trimmed, cut
    1/2 lb Pork tenderloin, trimmed                 -into I inch pieces
      1 ts Vegetable oil                       2 tb Fish sauce
      1 tb Minced garlic (3 cloves)          1/4 c  Thinly sliced fresh krachai
      3 tb Jungle Curry Paste (recipe               -or:
           -follows)                           2 tb Loosely packed dried *
      2 c  Defatted chicken stock              2    Fresh kaffir lime leaves or:
    1/2 lb Chinese eggplant, coarsely          4    Dried **
           -chopped                          1/2 c  Chopped fresh basil

  * soaked in warm water for 15 minutes, drained and sliced (optional) **
  soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest

  Unlike most other Thai curries, jungle Curry is made without coconut milk
  because coconuts don't grow in the jungles of northern Thailand. The curry
  paste is hot and full of flavor. Kaffir lime leaves give this curry its
  distinctive and enticing flavor, but if they are not available, you can
  substitute grated lime Zest.

  Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside.
  In a large, nonstick skillet or wok, heat oil over medium-high heat. Add
  garlic and stir-fry for 2 minutes, or until browned. Add curry paste and
  cook for 30 seconds, pressing it against the sides and bottom of the
  skillet or wok.  Add pork and stir-fry for 2 to 3 minutes, or until light
  brown.  Add stock and bring to a boil. Add eggplant, beans, fish sauce,
  krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or
  until the vegetables are tender. If using lime leaves, discard them. Remove
  from heat and stir in basil. Serve with sticky rice.

  Serves 4 as a main dish or 6 in combination with other dishes.

  113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
  CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Jungle Curry Paste (Kaeng Paa)
 Categories: Thai, Condiment
      Yield: 3 servings

           Stephen Ceideburg                        -minced
      2 lg Shallots, minced                    8    Dried whole red chilies,
      1 tb Minced garlic (3 cloves)                 -with seeds, minced, or:
      1 tb Peeled, minced fresh            2 1/2 ts Crushed red-pepper flakes
           -galangal or:                       2 ts Minced cilantro root
      1    Two-inch long slice dried *         1    Fresh kaffir lime leaf,
      1    Inch piece fresh lemon                   -minced **
           -grass, minced, or:               1/2 ts Shrimp paste
      1 tb Dried, soaked in water for        1/2 ts Salt
           -30 minutes, drained and

  * soaked in hot water for 30 minutes, drained and minced, or 2 tsp. peeled,
  minced ginger root ** or 2 dried, soaked in warm water for 20 minutes,
  drained and minced, or 1/2 tsp. grated lime zest

  The preparation of Thai curry pastes involves pounding or grinding together
  an array of spices and herbs. This recipe is very hot; cut down on the
  amount of dried red chilies if a milder curry is desired.

  In a mortar or a small bowl, combine all the ingredients. Using a pestle or
  the back of a metal spoon, press down on the mixture and stir until it
  forms a paste. (The curry paste can be prepared ahead and stored in an
  airtight container in the refrigerator for up to 1 week or in the freezer
  for up to 3 months.)

  Makes 3 to 3 1/2 Tbsp.

  From "Eating Well", Jan/Feb, 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Kung Yang Sot Makham Piak-Broiled Lobster in Tamarind Sauce
 Categories: Thai, Shellfish
      Yield: 6 servings

           Stephen Ceideburg                 1/3 c  Chopped coriander greens
      1 lb Lobsters                        2 1/2 tb Tamarind juice
  1 1/2 tb Palm sugar                          4    To 5 fried dried small
  1 1/2 tb Fish sauce                               -chillies
    1/2 ts Salt                            1 1/2 tb Vegetable oil
      1 tb Chopped coriander root              1 tb Finely chopped garlic
    1/3 c  Thinly sliced shallot               1 tb Water

  Preparation: Put the oil in a wok over medium heat. Fry the garlic,
  shallots, and coriander root. When browned, remove from the wok and set
  aside.

  Return the wok to the heat. In it, mix the palm sugar, tamarind juice,
  salt, chillies, fish sauce and water. When the mixture comes to a boil,
  remove from the heat.

  Broil the lobsters and then arrange on a serving platter. Sprinkle them
  with the fried garlic and shallots and then pour the sauce over them. Just
  before serving, sprinkle with chopped coriander.

  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Kwan's Sweet and Sour Sauce
 Categories: Thai, Condiment, Sauces
      Yield: 1 servings

           Stephen Ceideburg                   2 ts Salt
      1 c  Sugar                             3/4 c  Vinegar

  This is an all-purpose sauce that is used as a base for other sauces. It
  will keep for about 6 months in a covered jar in the refrigerator. From
  "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic Books,
  1989).

  Combine sugar, salt and vinegar small saucepan. Heat over medium heat until
  sugar and salt are dissolved, stirring occa- sionally.

  Makes 1 1/2 cups.

  PER TABLESPOON: 35 calories protein, 9 g carbohydrate, 0 g fat, 0 mg
  cholesterol, 178 mg sodium, 0 g fiber.

  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Mashed Aubergines (Nam Prik Makhua Yao)
 Categories: Thai, Appetizers, Vegetables
      Yield: 6 servings

           Stephen Ceideburg                   1 ts Salt
      5    Shallots                            2 tb Vegetable oil
      2    Aubergines (eggplants)              3    Eggs hard-boiled
      5    Cloves garlic                      20    Mint leaves
      1    Fresh chili

  Peel the outer skin off the shallots and place them with the unpeeled
  aubergines, garlic cloves and chili under a hot grill or over a barbecue
  until browned. Peel the aubergines and garlic.

  Pound the chili, shallots and garlic together. Then add the salt and
  aubergine and pound together again.

  Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove from
  the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the
  other ingredients or serve separately.

  Sprinkle the aubergine with mint leaves and serve accompa- nied by
  vegetables.

  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Mee Krob (Crisp-Fried Noodles)
 Categories: Thai, Chicken, Shellfish, Pork, Pasta
      Yield: 4 servings

           Stephen Ceideburg                   1 md Onion, finely diced
      2 tb Fish sauce                          3    Cloves garlic, minced
      2 tb Dark soy sauce                      1 sm Red or green chile, seeds
      2    Limes, juice only                        -removed, finely minced
      3 tb Vinegar                           3/4 lb Minced pork, diced chicken,
    1/4 c  Brown sugar or half brown                -or peeled shrimp, or a
           -and half palm sugar                     -mixture
           Oil, for deep-frying                2    Green onions, sliced, for
      6 oz Rice sticks                              -garnish
      4    Eggs, lightly beaten

  This special occasion noodle dish is a favorite in many Thai restaurants.
  Some versions are extremely sweet and sticky; this version is less so, but
  the important flavors are still sweet, sour, and salty in that order. Be
  sure to use a large enough pan for saucing the noodles (step 5); a 14-inch
  wok is ideal.

  1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and
  sugar and set aside.

  2. In a wok or deep skillet, heat oil to 350 degrees F. Drop approximately
  an ounce of rice sticks into the oil; they will puff up and rise to the top
  of the oil in only a few seconds. Turn them over once and fry until crisp,
  about 15 seconds in all. Transfer finished noodles to a pan lined with
  paper towels and continue frying the batter in small batches. Keep noodles
  warm in a low oven.

  3. Dip a hand in the beaten egg and, holding your hand approximately 8
  inches above the hot oil, drizzle egg over the surface in a random pattern.
  Continue with about half the egg mixture, forming a lacy network of egg.
  Fry until golden brown on underside, turn over once, and brown other side.
  Transfer to a plate and drain on paper towels. Repeat with remaining egg.

  4. Heat a second wok over medium high heat and add approximately 2
  tablespoons oil from the first wok. Add onion, garlic, and chile and cook
  until they are fragrant. Add meats or shrimp and stir-fry just until done.

  5. Stir sugar mixture and add to wok. Bring to a boil and cook until
  slightly thickened. Reduce heat to low and add about a quarter of the fried
  noodles and eggs. Stir together and toss to break up noodle clumps and coat
  with sauce. Continue adding noodles and eggs in batches until all are
  coated with sauce. Transfer to serving platter and garnish with sliced
  green onion.

  Serves 4 with other dishes.

  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Pad Thai Stir Fried Rice Ribbon Noodles
 Categories: Thai, Pasta, Chicken
      Yield: 4 servings

           Stephen Ceideburg                   1 tb Small dried shrimp
      6 oz Dried flat rice noodles (see             -(optional)
           -note)                              1    Inch cubes fried tofu, cut
      4 tb Vegetable oil                            -into 1/2-inch slices
    1/4 lb Medium shrimp, shelled and               -(optional)
           -deveined                                Big pinch chile flakes
      1    Boneless chicken breast             2    Handfuls bean sprouts,
           -half, skinned, thinly                   -tailed
           -sliced                             2    To 4 tablespoons chicken
      3    Garlic cloves, minced                    -broth or water, as needed
      3 tb Yellow bean sauce                   4    Green onions, trimmed, cut
      3 tb Tomato paste                             -into 2-inch lengths
      2 tb Fish sauce                               GARNISHES:
      1    To 2 tablespoons distilled          2 tb Coarsely chopped roasted
           -vinegar                                 -peanuts
      2 tb Sugar                                    Chile flakes
      3    Eggs                                2 tb Coarsely chopped fresh
      2 tb Chopped preserved radish,                -coriander leaves
           -soaked in warm water for           2    Limes, cut into wedges
     10    Minutes, drained (optional)

  Place noodles in a bowl and cover with warm water; let soak about 15
  minutes, or until soft and pliable. Drain; set aside.

  Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil.
  Add shrimp and chicken; stir-fry until shrimp turns bright orange and
  chicken turns white, about 30 seconds. Set aside.

  Reheat wok over medium heat. Add the remaining oil and the garlic; brown
  gently (about 20 seconds). Increase heat to medium- high. Add the bean
  sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar
  dissolves.

  Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
  times. Let cook until egg is slightly set but still moist, about 20
  seconds. Repeat with second and third egg. There should be tiny flecks of
  egg peeking through.

  Add the optional radish, dried shrimp and tofu, the chile flakes, softened
  noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles
  until tender and no longer stiff, about 3 or 4 minutes.

  Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
  green onions and the reserved shrimp/chicken mixture; toss for 30 seconds
  to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles.

  Transfer to a platter and serve with a sprinkling of chopped peanuts, chile
  flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts
  and lime wedges around noodles. (Squeeze lime over noodles before eating.)
  Serve warm or at room temperature.

  Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like
  rice-flour noodles, labeled "Chantaboon rice sticks."

  PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g
  saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.

  From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Salat Khaek (Southern Thai Salad)
 Categories: Thai, Salads
      Yield: 2 servings

           Stephen Ceideburg                   2    Hard-boiled eggs
      2    Dried chillies, seeds             1/2 c  Ground roasted peanuts
           -removed and soaked in water        2 c  Coconut milk
    1/4 ts Salt                                3 tb Fish sauce
    1/4 c  Thinly sliced shallot             1/3 c  Sugar
      1 ts Curry powder                      1/4 c  Tamarind juice

  Ingredients for dressing: Preparation:

  Pound the chillies, salt, shallots, and curry powder well in a mortar and
  then mix in the peanuts. Remove the yolks from the two eggs and mix the
  yolks into the chilli paste.

  Heat 1 cup of the coconut milk. When some oil has surfaced, add the chilli
  paste, stir to disperse, and cook until fragrant; then, add the remaining
  coconut milk, fish sauce, sugar and tamarind juice.

  Ingredients for salad:

  1 potato 3 hard-boiled eggs cuts into slices 1 cake firm white bean curd 1
  head romaine lettuce 1 cup scalded bean sprouts 5 cucumbers [Or one large
  Western one. S.C.] 1 onion 2 tomatoes 2 cups cooking oil

  Preparation:

  Cut the potato into very thin slices, soak in water, drain well, and then
  fry in the hot oil until crisp and golden brown. Cut the bean curd into
  thin slices and fry until crisp.

  Peel the cucumbers and onion and cut them and the tomatoes into thin slices

  Arrange the lettuce on a platter, add the cucumbers, bean sprouts, onion,
  tomatoes, eggs, bean curd, and potato, spoon on the salad dressing and
  serve right away.

  Serves two.

  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Shrimp with Tomato Chili Sauce
 Categories: Thai, Shellfish
      Yield: 4 servings

           Stephen Ceideburg                   1 ts Dried mint leaves
    1/4 c  Chopped green pepper                1 tb Minced parsley
      2 tb Finely chopped shallots or        1/2 c  Chicken broth
           -onions                             3 tb Catsup
      1 tb Finely chopped jalapeno             3 tb Rice wine or cider vinegar
           -pepper                             3 tb Light reduced sodium soy
      2    Cloves garlic, minced                    -sauce
      2 ts Olive or vegetable oil              3 tb NutraSweet 'Spoonful'
      1 ts Dried basil leaves                  1 lb Large cooked deveined shrimp

  Seafood never had it so good, and neither have you with this unique blend
  of chili and sauteed shrimp that has a distinctive Thai influence.

  SAUTE GREEN PEPPER, shallots, jalapeno pepper and garlic in oil until
  tender in small saucepan. Stir in herbs; cook over medium heat 1 minute.
  Stir in broth, catsup, vinegar and soy sauce; heat to boiling.

  REDUCE HEAT and simmer, uncovered, until cooked to thick sauce consistency
  (about 1 cup). Remove from heat and let stand 2 to 3 minutes; stir in
  NutraSweet Spoonful. Serve warm with shrimp.

  NUTRITIONAL INFORMATION

  Serving Size: 1/4 recipe

  Calories..........160 Saturated Fat....<1 g Protein..........23 g
  Cholesterol....193 mg Carbohydrates.....9 g Fiber............<1 g Total
  Fat.........4 g Sodium.........959 mg

  DIABETIC FOOD EXCHANGE: 2 1/2 lean meat, 1 vegetable

  From "The NutriSweet Spoonful Recipe Collection", 1992.

  Posted by Stephen Ceideburg

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Siamese Fried Chicken (Gai Tord)
 Categories: Thai, Chicken
      Yield: 2 servings

           Stephen Ceideburg                   2 tb Chopped coriander roots
      8    Cloves garlic                       6    Chicken pieces
      2 tb Peppercorns, freshly ground              Oil for deep frying

  This fragrant, wonderful version of fried chicken serves two to three
  people, but quantities can be adjusted to serve more. Adapted from Thai
  Cooking by Jennifer Brennan (Jill Norman and Hobhouse Ltd., 1981).

  Using a mortar and pestle, grind or pound garlic, pepper corns and
  coriander roots to a paste. Wash the chicken and pat dry. Rub the paste all
  over the chicken and let stand to marinate for at least 30 minutes. Heat
  the oil in a wok to 375 degrees and deep-fry the chicken until golden and
  tender. Serve hot with rice and Sweet and Hot Chili Sauce.

  Judith M. Fertig in Flower and Garden,  2-3/93.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Spicy Egg Noodles (Bamee Haeng)
 Categories: Thai, Pasta
      Yield: 1 servings

           Stephen Ceideburg                        -taste
      3 oz Fresh whole egg noodles             1    Handful bean sprouts
           -(bamee)                          1/4 c  Shredded barbecued pork,
      1 tb Garlic Oil (see recipe)                  -cooked chicken, beef or
      2 tb Fish sauce (nam pla), or to              -shrimp
           -taste                                   Chopped green onions for
      2 tb Kwan's Sweet and Sour Sauce              -garnish
           -(see recipe)                            Fresh coriander leaves
           Dried hot chile flakes, to          1 ts Ground peanuts

  Whole egg noodles may be purchased in Asian markets (they are labeled "egg
  wonton-style noodles"). Serve this dish for breakfast, lunch or as a snack
  or as a side dish in a Western- style meal. The ancillary recipes are in
  the next post.

  Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and
  plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or
  5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce,
  sweet and sour sauce and dried chile flakes (if you like it hot).

  Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one
  or more of the cooked meats. Top with green onions, coriander and ground
  peanuts.

  Note: This recipe is a version served by street noodles vendors in
  Thailand. Seasonings may be adjusted to your taste.

  PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g
  saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber.

  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Sticky Rice (Khao Neeo)
 Categories: Thai, Rice
      Yield: 10 servings

           Stephen Ceideburg                        -Thai sticky rice
      4 c  Uncooked long or short-grain

  Eaten with fingers, sticky rice accompanies this selection of recipes.

  Soak rice in 8 cups hot water for I hour, or in 8 cups cold water for 8
  hours or overnight. Drain and place in a cheesecloth lined steamer basket.
  Set the basket over several inches of boiling water 'm a wok or saucepan.
  Cover and steam for 20 to 25 minutes, or until the rice is tender, shiny
  and slightly sticky, adding water to the pan if necessary. Serve
  immediately.

  Makes 10 cups.

  226 CALORIES PER CUP: 4 G PROTEIN, 0 G FAT, 50 G CARBOHYDRATE; 6 MG SODIUM;
  0 MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Sweet and Sour Aubergines (Yam Makhua Phao)
 Categories: Thai, Vegetables
      Yield: 6 servings

           Stephen Ceideburg                   3 tb Fish sauce
      4    Aubergines (eggplants)              3 tb Lemon juice
      3    Shallots, chopped                   4 tb Sugar

----------------------------------GARNISH----------------------------------
     10    Coriander leaves                    4 tb Powdered dried shrimp

  Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas
  Mark 8) or barbecue them directly over strong heat until the skins are
  burnt.

  Toss the aubergines into cold water, then peel and dice. Place the pieces
  in a serving dish and stir in the chopped shal- lot.

  Mix the fish sauce, lemon juice and sugar in a pan and bring to the boil.
  Pour over the aubergines.

  Serve sprinkled with coriander leaves and powdered shrimp. This dish goes
  well with meat or fish, but can also be served with Plain Rice (Khao Suoy).

  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Sweet and Hot Chili Sauce
 Categories: Thai, Condiment, Sauces, Pickle/rel
      Yield: 1 /4 cup

           Stephen Ceideburg                        Juice of 2 Limes
      2 sm Fresh Chilies, seeded and           2 tb Rice Vinegar
           -finely sliced                      4 tb To 5 tb Sugar
      3 tb Soy Sauce                           3 tb Nam Pla (Fish Sauce)

  Put all ingredients into a saucepan. Mix well, then bring to a boil over
  high heat. Cook until mixture is reduced by half. Remove from heat. Cover
  and store in the refrigerator until ready to use.

  SOURCE: Flower and Garden Magazine Feb/Mar 92

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Chuu-Chii (Red Curry) of Coffin Bay Scallops
 Categories: Thai, Shellfish
      Yield: 4 servings

           Stephen Ceideburg                 250 ml Coconut Cream
     10    White peppercorns                   2 tb To 3 tb Red Curry Paste
           Mace                                1 tb Fish Sauce
      1 ts Thai shrimp paste                 1/2 tb Palm Sugar
      3    To 5 long red dried chillies       24    Coffin Bay Scallops
      4    Cloves shallots                   125 ml Coconut Milk
    1/2    Stalk lemon grass                   5    Kaffir Lime Leaves
      1 ts Galangal                            1 lg Fresh Red Chilli, Julienned
    1/2 ts Kaffir Lime Zest                    2 tb Coriander Leaves
      1 tb Chopped Coriander Root                   Jasmine Rice
    1/2 ts Salt

  A colleague who recently visited the Darley Street Thai at its new location
  in Bayswater Road, Kings Cross, described this dish as "exquisite". Though
  the recipe may seem dauntingly lengthy, most of it is simply a long list of
  ingredients for red curry paste, which can be made in quantity and stored
  in a container in the fridge for 3-4 weeks for further use. Frozen kaffir
  limes can be bought very cheaply in good Asian stores, where the rest of
  the ingredients listed should also be avail- able. Grate the limes for zest
  while they are stir frozen.

  In a mortar and pestle or spice grinder, grind to a powder 10 white
  peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp
  paste by zapping it in a microwave oven or putting it on a little piece of
  foil under the grill.

  Put the pepper-mace mixture and the shrimp paste in a blender (David
  recommends a blender but some of us will have to make do with a food
  processor or the mortar and pestle) and add 3- 5 long red dried chillies,
  deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the
  same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1
  teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1
  tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt and
  a little water. Process to a very fine paste. This may take up to 10
  minutes. Transfer to a storage jar.

  In a medium-size pan, boil 250 mL coconut cream over high heat, stirring
  constantly, until the oil separates out, about 3-5 minutes. (If using
  canned coconut cream, don't shake the can -use the solid mass of coconut at
  the top of the can, plus as much of the rest as you need to make up 250mL.
  If it doesn't separate within 5 minutes, add a tablespoon of oil.) Add 2-3
  tablespoons of red curry paste and fry for 5 minutes, stirring, until fra-
  grant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and fry until
  colour deepens. Add 24 Coffin Bay scallops (12 if other dishes will be
  served simultaneously) and 125 mL coconut milk. Check for sweet-sour
  balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli,
  julienned, and 2 tablespoons of either coriander or basil leaves. Serve
  with jasmine rice.

  From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93.
  Courtesy Mark Herron.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Garlic Prawns
 Categories: Thai, Shellfish
      Yield: 4 servings

           Stephen Ceideburg               1 1/2 tb Brown Sugar
      8    Cloves Garlic, Crushed            1/2 ts Sugar
      2 tb Minced Corriander Root          1 1/4 lb Cleaned Prawns
      2 tb Fish Sauce                               Oil For Frying

  Spanish garlic prawns are yesterday's fashion, but are still so enjoyable
  that most of us are prepared to eat them and to hell with friends and
  colleagues next day. Perhaps the vast quantity of coriander root in this
  Thai version has magical properties because the after-math doesn't seem to
  be severe.

  Prepare a marinade by mixing together 8 crushed cloves of garlic, 2
  tablespoons washed and minced coriander root, 2 table- spoons fish sauce,
  1.5 tablespoons brown sugar and 1/2 teaspoon pepper. Add 500 g of shelled
  and cleaned prawns and leave to marinate for 15-30 minutes.

  Heat 2 tablespoons oil in a frying pan, add the prawns and their marinade
  and stir-fry for 3-4 minutes or just until the prawns are pink. Stir in the
  juice of a lemon and serve immediately with rice and sliced tomatoes and
  cucumber.

  From an article by Meryl Constance in The Sydney Morning Herald, 7/20/93.
  Courtesy Mark Herron.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Green Curry Chicken with Basil
 Categories: Thai, Chicken
      Yield: 6 servings

           Stephen Ceideburg                        Leaves, or fresh citrus
      3 cn Unsweetened coconut milk                 Leaves, washed
           (do not shake can)                3/4 c  Basil leaves (Thai basil or
      3    Pieces galangal (Siamese                 Standard green basil)
           Ginger)                             4    Green serrano chilies,
      2 tb Fish sauce (nam pla)                     Slivered
      3 tb Fresh green curry paste             2 c  Fresh green peas, OR
      2    Whole chicken breasts,              8 sm Thai eggplants
           Boned, skinned, cut into                 Chicken stock or water, if
           1-in. cubes                              Needed
      8    Dried or fresh kaffir lime               Hot cooked rice

  Contributed to the echo by: Stephen Ceideburg Originally from: San Mateo
  Times 1/90 The recipe for green curry paste follows. You can make it as hot
  as you like by altering the amount of peppers used. THAI GREEN CURRY
  CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with this
  curry. You may substitute fresh garden peas which satisfies the visual
  appearance.

  Allow the coconut milk to stand for one hour or until it separates. Skim
  about 1 cup thick coconut cream off the top.

  Put coconut cream, galangal and fish sauce into a wok or saucepan. Cook,
  stirring over high heat until it becomes thick and oily. Add green curry
  paste and cook until it becomes aromatic, about 2 minutes.

  Add chicken; cook over medium heat for about 2 minutes, stirring
  frequently. Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of
  the basil, chilies and peas. Bring to a boil, stirring frequently, and
  simmer 5 minutes.

  Thin sauce with chicken stock or water. Garnish with remaining basil
  leaves. Serve hot with rice.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Ham and Chicken Salad
 Categories: Thai, Chicken, Pork
      Yield: 4 servings

           Stephen Ceideburg

---------------------------------DRESSINGS---------------------------------
    1/2    Chinese cabbage, shredded           1    Birdseye chilli, finely
      2    Carrots, grated                          Chopped
      1    Capsicum pepper, cut into           2 cl Garlic crushed
           Thin strips                         2 tb Lime (or lemon), juice
    2/3 lb Cooked chicken meat,                2 tb Dark soya sauce
           Shredded                          1/2 c  Flaked almonds, lightly
  3 1/2 oz Ham, finely sliced                       -Toasted

      Bring a large pot of water to the boil and have ready a sink full of
  icey-cold water. Plunge the shredded cabbage into the boiling water for one
  minute then scoop it out and into the cold water.

      Drain and dry the cabbage and arrange it and the other vegetables in
  sections or concentric rings for maximum decorative value on a large
  serving dish. Fill the centre of the arrangement with chicken and ham.
  Decorate the dish with bright red chilli "flowers" (optional). Pass the
  dressing separately.

      From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
  12/22/92.

     [The chilli "flowers" can be easily made by slitting long, thin, hot
  chillies lengthwise from near where the stem attaches and then tossing the
  slit chillies into a bowl of ice water and ice cubes. The "petals" will
  curl back and make an attractive garnish. Make about eight slits. S.C.]

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Iced Tea (Cha Thai)
 Categories: Thai, Beverages
      Yield: 6 servings

           Stephen Ceideburg                        Sweetened Condensed Milk to
      3 tb Thai tea (cha thai)                      -taste
      6 oz Boiling water                            Milk or:
           Sugar or:                                Half-and-Half

  1. Place tea in a coffee filter in a drip cone. Preheat carafe with boiling
  water; discard water. Pour 6 ounces boiling water per serving into cone and
  let it drip through. Transfer brew to another container, then pour back
  through filter. Repeat until tea is deep red in color, a total of 4 to 6
  times.

  2. Sweeten tea to taste with sugar or condensed milk. Fill tall glasses
  with ice cubes and add tea to fill glasses halfway. Add milk or
  half-and-half and stir.

  Variation: The tea may be brewed in a teapot, but it will still need to be
  filtered through a paper filter or a very fine nylon strainer. Preheat pot
  with boiling water and allow to steep 6 to 8 minutes before straining.

  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Melon Salad
 Categories: Thai, Salads
      Yield: 4 servings

           Stephen Ceideburg                        -brown sugar)
      5 lb Melons                              3 oz Ground peanuts
      2    Or 3 Serrano chiles               1/2 oz Dried shrimp
      5 oz Lime juice                        1/2 tb Crushed lime leaves *
      1 oz Thai fish sauce (nam pla)         3/4 ts Garlic puree
  1 1/4 oz Palm or coconut sugar (or                Cilantro leaves, for garnish

  * I assume she means "makrut" or Thai lime leaves. S.C.

  This recipe, from the City Restaurant and Border Grill in Los Angeles,
  presents melons in a sweet and savory context. In order to have a contrast
  of colors and flavors, use portions of several melons. The recipe calls for
  approximately 2 pounds of prepared melon about half a pound per person. The
  specialty items may be found in Thai grocery stores.

  Cut the melons into small dice or thin ribbons. Arrange on a platter.

  Place the chiles, lime juice, fish sauce, palm sugar, pea- nuts, dried
  shrimp, crushed lime leaves and garlic puree in a blender; blend until
  thoroughly mixed. Pour over the salad and garnish with cilantro leaves.

  PER SERVING: 165 calories, 5 g protein, 21 g carbohydrate, 7 g fat (1 g
  saturated), 0 mg cholesterol, 506 mg sodium, 3 g fiber.

  Sibella Krause writing in the San Francisco Chronicle, 8/7/91.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Peanut Sauce
 Categories: Thai, Condiment
      Yield: 1 servings

           Stephen Ceideburg               1 1/2 tb Hot chili oil
    1/2 c  Creamy peanut butter            1 1/2 ts Minced fresh cilantro
      2    Cloves garlic, minced               1 pn Dried red pepper flakes
      3 tb Granulated sugar                         Fresh vegetables for
    1/3 c  Soy sauce                                -dipping *
    1/3 c  Rice vinegar

  * such as carrots, broccoli, bell peppers

  In a small mixing bowl, cream the peanut butter, garlic and sugar until
  well-blended. Add the soy sauce, vinegar, chili oil, cilantro and red
  pepper flakes; mix until blended. Chill for 1 to 2 hours or overnight to
  blend flavors. Serve with an assortment of fresh vegetables for dipping.

  Makes 1 1/4 cup.

  From Hall Street Bar & Grill, Beaverton.

  From the Oregonian FOODday, 1/5/93.

  Posted by Stephen Ceideburg

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Style Gemfish with Beans and Mushrooms
 Categories: Thai, Fish
      Yield: 6 servings

           Stephen Ceideburg                   3    Bird's eye chilis
  1 1/2 lb Gemfish                                  Capsicum (bell pepper)
      4 oz Green beans                              Spring onions
      4 oz Button mushrooms                    1 tb Lemon grass
      2 tb Fish sauce                          4    Cloves garlic
      1 tb Sugar                               2 ts Pepper
      1 tb Flour                               1 pn Salt
      1 c  Peanuts

  Cut 1 1/2 lb of gemfish into bite sized pieces. Top tail and slice about 4
  oz of green beans, and slice 4 oz of button mushrooms.

  In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T of
  flour with a little water. For garnishing have ready a cup of crushed
  peanuts, three birdseye chillies chopped (these are the small fiercely hot
  chillies), a handful of both fine strips of capsicum and spring onions.
  Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2
  t of pepper and a pinch of salt.

  In a wok or frypan heat some sesame oil and brown the processed paste over
  medium heat for a few minutes. Turn up the heat, add beans mushrooms and
  fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture
  and stir for a minute or two until the liquid thickens. Serve, sprinkled
  with above garnish and plain rice.

  From : Meryl Constance. Sydney Morning Herald. 15 th September 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Tom Yum Goong (Hot and Sour Soup)
 Categories: Thai, Soups
      Yield: 6 servings

           Stephen Ceideburg                   2    Coriander roots
     16 lg Shrimp                                   Salt to taste
      5 c  Water                               6 sm Fresh kaffir lime leaves
      2    Stems fresh lemongrass              4 tb Nam pla (fish sauce)
           -(bottom 1/3 of stalk)              5 tb Lemon juice
      1    Half-inch piece Siamese             1 tb Lime juice
           -ginger (galanga), sliced          15 oz Straw mushrooms, drained
           -in slivers                         2    Stems fresh coriander leaves
      3 sm Hot red chilies, seeds and               -for garnish
           -ribs removed

  Note: Save shells from the shrimp, including heads, if available.

  This is the quintessential Thai soup aromatic, flavorful, citrus-scented,
  delicious. If this doesn't hook you on Thai cooking and gardening, nothing
  will. Serves four. Adapted from Southeast Asian Cookery by Sallie Morris
  (Grafton Books).

  Shell and devein shrimp, reserving heads and shells. Place shells and heads
  in a large saucepan. Add water, lemongrass and Siamese ginger.

  Using a mortar and pestle, pound two of the chilies with the coriander
  roots and add to pan. Add the salt and five of the lime leaves, shredded
  into little pieces.

  Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain
  stock into a clean pan. Don't panic if it doesn't taste wonderful at this
  point because the seasoning adjustments will make a big difference.

  A few minutes before serving, bring the stock to a boil, add the shrimp and
  cook 2 to 3 minutes. Add the nam pla, lemon and lime juices and the straw
  mushrooms. Adjust seasoning. The flavor should be tangy.

  Serve in bowls garnished with strips of remaining chili, shredded lime leaf
  and coriander leaves.

  Judith M. Fertig in Flower and Garden,  2-3/93.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Yam Thua Phu (Spicy Winged Bean Salad)
 Categories: Thai, Pork, Salads
      Yield: 2 servings

           Stephen Ceideburg                   2 tb Coarsely ground roasted
    1/2 lb Winged beans                             -peanuts
    1/2 c  Steamed pork sliced into            2 tb Fish sauce
           -small pieces [They're in       1 1/2 tb Sugar
           Julienne slices in the              2 tb Lime juice
           -photo. S.C.]                       1 sm Pan-roasted dried chilli
    1/4 c  Coconut milk                        2 sm Roasted shallots
      2 tb Fried sliced shallot                1 sm Roasted garlic bulb

  Preparation:

  Immerse the winged beans in boiling water for 3 minutes and then cut into
  small pieces.

  Bring the coconut milk to a boil and then remove from heat.

  Pound the chilli, the roasted shallots, and the garlic well in a mortar;
  then add the sugar, fish sauce, and lime juice, mix thoroughly and transfer
  to a bowl.

  Add the winged beans, pork, boiled coconut milk, fried shallot, and peanut,
  toss to mix well, and then place on a serving-  platter.

  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chili-&-Tomato Dip (Nam Prik Num)
 Categories: Thai, Condiment, Dips
      Yield: 1 servings

           Stephen Ceideburg                   2    Medium-sized ripe tomatoes
      2 lg Banana chilies or New                    -(1/2 lb.)
           -Mexican or yellow wax hot          1 tb Chopped fresh cilantro
           -chilies                            2 tb Fish sauce
      3 lg Shallots, peeled and halved         1 tb Fresh lime juice
      5    Cloves garlic, peeled

  Serve as a dip with raw vegetables or as a condiment. If the chilies are
  very hot, you may want to seed them. Dry-frying, a method of roasting, is
  simply frying without fat.

  Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry
  for about 4 minutes, pressing down with a wooden spoon and turning
  occasionally. Add shallots and garlic to the skillet and continue to
  dry-fry, turning occasionally. for about 5 minutes, or until the chili
  skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes
  to the skillet and dry-fry for about 5 minutes, turning occasionally, or
  until the skins are blackened. Let cool.

  Remove stems from the chilies and cut in half lengthwise. (Do not remove
  skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut
  into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and
  garlic in a food processor and, pulsing, process until the mixture is
  coarsely chopped and salsa-like in texture (not pureed). Alternatively,
  chop vegetables finely with a knife. Transfer the mixture to a small bowl
  and stir in cilantro, fish sauce and lime juice. (The dip can be prepared
  up to 3 days ahead and stored, covered, in the refrigerator.)

  Makes 1 1/4 cups.

  7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG
  SODIUM; 0 MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: North Thai Tomato-&-Meat Sauce (Nam Prik Ong)
 Categories: Thai, Condiment, Sauces
      Yield: 4 servings

           Stephen Ceideburg                        -or 1/2 tsp. shrimp paste
    1/4 lb Pork tenderloin *                   1 ts Minced fresh lemon grass **
      2 ts Vegetable oil                       1 lb Ripe plum tomatoes, chopped
      1 tb Minced garlic (3 cloves)                 -or: ***
      1 lg Shallot, minced                   1/2 c  Defatted chicken stock or
      2    Serrano chilies, with seeds,             -water
           -chopped                            1 tb Fish sauce
      1 ts Tiny dried shrimp, minced,          1 ts Sugar

  * trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried, soaked
  in warm water for 30 minutes, drained and minced *** 1 28-oz. can plum
  (Italian-style) tomatoes, drained and chopped

  Not unlike a That version of spaghetti sauce, this is from the regional
  cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a
  strong aroma during cooking, but the flavor mellows.

  Place pork in a food processor and using an on/off motion, process until it
  is ground. Alternatively, chop pork with a sharp knife. Set aside.

  In a heavy, medium-sized saucepan, heat oil over medium high heat. Add
  garlic and stir-fry for 1 to 2 minutes, or until browned. Add shallots,
  chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30
  seconds. Add the pork and stir-fry for about 1 minute, or until browned.
  Add tomatoes, stock or water, fish sauce and sugar and increase the heat to
  high. Cook, stirring frequently, for 2 minutes, or until the mixture boils
  vigorously. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes,
  or until slightly thickened. Serve with sticky rice.

  Serves 4 as a main dish or 6 in combination with other dishes.

  64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G CARBOHYDRATE;
  127 MG SODIUM; 15 MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Hot-&-Sour Mushroom Soup (Tom Yum Het)
 Categories: Thai, Soups
      Yield: 4 servings

           Stephen Ceideburg                        -cut into thin strips
      2 c  Defatted reduced-sodium             1    One-inch piece fresh lemon
           -chicken stock                           -grass or: *
    1/2 lb Oyster mushrooms, trimmed           2    Fresh kaffir lime leaves or:
           -and halved                              -**
    1/4 lb Straw mushrooms, trimmed and        3 tb Fresh lime juice
           -halved                             3 tb Fish sauce
      2    Serrano chilies, with seeds,

  * 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4
  dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp. grated
  lime zest

  This classic central That dish is traditionally made with shrimp or
  chicken, but we prefer using oyster mushrooms since they are just as meaty
  in texture and yet more subtle in taste. Although it is served as a soup
  course in North American Thai restaurants, it actually falls somewhere
  between a soup and a curry. In Thailand, it is served as a condiment to
  rice, just like any of the other dishes on the table.

  In a medium-sized saucepan, bring stock to a boil and add mushrooms and
  chilies. Tie lemon grass and lime leaves or zest together in a cheesecloth
  bag and add to the stock mixture. Cook over medium heat for about 5
  minutes, or until the mushrooms are tender. Reduce heat to low and add lime
  juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot,
  accompanied by steamed rice.

  43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG
  SODIUM; I MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Style Gemfish, with Beans & Mushrooms
 Categories: Thai, Fish
      Yield: 6 servings

           Stephen Ceideburg                   3    Bird's eye chilis
  1 1/2 lb Gemfish                                  Capsicum (bell pepper)
      4 oz Green beans                              Spring onions
      4 oz Button mushrooms                    1 tb Lemon grass
      2 tb Fish sauce                          4    Cloves garlic
      1 tb Sugar                               2 ts Pepper
      1 tb Flour                               1 pn Salt
      1 c  Peanuts

  Cut 1 1/2 lb of gemfish into bite sized pieces. Top tail and slice about 4
  oz of green beans, and slice 4 oz of button mushrooms.

  In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T of
  flour with a little water. For garnishing have ready a cup of crushed
  peanuts, three birdseye chillies chopped (these are the small fiercely hot
  chillies), a handful of both fine strips of capsicum and spring onions.
  Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2
  t of pepper and a pinch of salt.

  In a wok or frypan heat some sesame oil and brown the processed paste over
  medium heat for a few minutes. Turn up the heat, add beans mushrooms and
  fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture
  and stir for a minute or two until the liquid thickens. Serve, sprinkled
  with above garnish and plain rice.

  From : Meryl Constance. Sydney Morning Herald. 15 th September 1992.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Yam Yai Siamese Princess Salad "I Love Thai Food"
 Categories: Salads, Poultry, Pork, Meats, Thai
      Yield: 6 servings

------------------------------MEAT INGREDIENTS------------------------------
    1/4 lb Chicken breasts, boneless                - deveined &
    1/4 lb Pork; diced lean                         -rinsed in cold water
    1/4 lb Shrimp, small; peeled               2    Sausages, Chinese; cooked

-------------------------------SALAD DRESSING-------------------------------
      4    Limes; peeled                     1/2 bn Cilantro
      1 c  Vinegar, white                      3    Chilies, Serrano
      4 tb Nam Pla (fish sauce)                3    Garlic, Thai pickled
      1 ts Salt                                1 ts Oil, Olive (optional)
      4 tb Sugar, brown

  In a large pot add all of the meat ingredients and bring it to a boil. Boil
  for about 20 minutes or until the pork is thoroughly cooked. Drain the
  water and set the meats aside.

  Place all of the salad dressing ingredients into a food processor or
  blender. Blend until ingredients become liquid. Using your choice of salad
  greens, place the cooked meats on top of the greens and top with the salad
  dressing.

  source: "I love Thai food" by Victor Sodsook, published by Spice Market
  Studio, printed in Bangkok, Thailand, ISBN 0-9625181-07, 1989. Victor
  Sodsook owns the "Siamese Princess" restaurant in Los Angeles, CA. typed by
  Dorothy Hair, 7/10/94

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Evil Jungle Prince with Chicken (Or With Mixed Vegetables)
 Categories: Thai, Poultry, Main dish
      Yield: 4 servings

    1/2 lb Boneless chicken breast           1/2 c  Coconut milk
           -OR-                              1/2 ts Salt
    1/2 lb -Mixed vegetables,                  1    -to
           - (see note below)                  4 tb Fish sauce,
      2    -to                                      - based on personal taste
      6 sm Red chile peppers                        - (omit for veggie version)
    1/2    Stalk fresh lemon grass            10    -to
      2    Kaffir lime leaves                 15    Basil leaves
      2 tb Oil                                 1 c  Chopped cabbage

  Thinly cut chicken into 2-inch strips.  (If doing veggie version, cut
  vegetables into thin strips.) Grind together red chili peppers, lemon
  grass, and kaffir lime leaves in a food processor or pound in a mortar.
  Heat oil to medium-high and saute pepper mixture for 3 minutes.  Stir in
  coconut milk and cook for 2 minutes.  Add chicken (or vegetables) and cook
  for 5 minutes or until cooked (same time for veggies).  Reduce heat to
  medium-low.  Stir in fish sauce (if using), salt, and basil.  Serve on a
  bed of chopped cabbage.

  Note: ===== For mixed vegetables, choose from among bell peppers, string
  beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo
  shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant,
  and mushrooms.  I particularly like string beans or asparagus, a few cherry
  tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and
  some straw mushrooms or slender (Japanese) eggplant.

  (3-4 servings)

  Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 From:
  [e-mail] (Stephanie da Silva)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Pork Satay
 Categories: Thai, Meats, Barbeque
      Yield: 1 servings

      1 tb Curry powder                             - 1/4-inch-thick strips
      1 ts Turmeric                           24    8-in bamboo skewers
      1 tb Palm sugar or brown sugar                - soaked in water for 1 hour
      2 tb Fish sauce (nam pla)              1/2 c  Thick coconut cream
      2 tb Lime juice                               -(recipe follows)
      1 tb Vegetable oil                            -----coconut milk and cream-
      1 lb Boneless pork loin                  1 cn Unsweetened coconut milk
           - cut into 3" long x 1" wide

  COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil.
  Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers,

   TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk int

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Stir Fried Green Beans with Pork and Chilies
 Categories: Vegetables, Thai
      Yield: 1 servings

           -(Moo Pad Prik Sai Tua Fak               -Yao)

  1 1/4 lb.  green beans
  12-16   garlic cloves
  6-9  fresh hot green or red chilies (use 2, seeded)
  5 tbsp.  vegetable oil
  10 oz.  lean pork, ground
  1/2 tsp.  paprika
  1 tsp.  dark brown sugar
  3 tbsp.  fish sauce

  Wash and trim the beans. Cut them crosswise into 1/4 - 1/3 inch rounds.
  Peel the garlic and chop it finely. Cut the chilies crosswise into very
  thin slices.

  Put the oil in a wok and set it over a medium-high heat. When the oil is
  hot, put in the garlic and green chilies. Stir and fry until the garlic
  turns golden, then add the pork. Stir and fry, breaking up any lumps,
  until the pork has lost its raw look. Put in the beans, paprika, sugar,
  fish sauce, and 1 1/4 cups water. Stir and cook on a medium-high heat for
  about 8-10 minutes, or until the beans are tender and most of the water
  has been absorbed.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Cucumber Salad
 Categories: Salads, Thai, Ours
      Yield: 4 servings

      2 tb Vegetable oil                            -use green onion)
      2 tb Shelled peanuts                     2 ts Finely chopped lime peel
      1 lg Cucumber, peeled                1 1/2 tb Lime juice
      1    Fresh small red chile (you          2 ts Fish sauce (or just use a
           -can omit the chile; I did               -little salt)
           -when I made this for you)          1 ts Brown sugar
      1    Shallot, finely chopped (or         1 cn Tiny salad shrimp

  Brown peanuts at high heat in a wok with the oil (or brown in microwave,
  one minute at a time). Chop them up. Peel cucumber and remove seeds. Grate
  one half of the cucumber with a cheese grater, and slice the other half in
  very thin slices (or grate the whole thing, or slice the whole thing,
  depending on which you like best)

  Mix everything together and serve. Be sure to put the peanuts on just
  before you serve it or they will get soggy.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Spicy Noodles
 Categories: Pasta, Thai
      Yield: 4 servings

    1/4 c  Deboned diced chicken             1/2 c  Minced green onions
      8    Shrimp peeled and de-veined         4 tb Dry roasted peanuts
      1    Square of tofu, deepfried                -(unsalted)
           -drained and diced                  4 tb Memmi sauce (see note) or
      4    Eggs                                     -soya sauce
      1 pk Rice noodles soaked in water        2 tb Fish sauce (see note)
           -to soften (about 4 hours)               -Lime juice, to taste
    3/4 c  Ketchup                                  -Chili pepper, to taste
      4 sm Handfuls of beans sprouts

  Drain noodles.  Heat oil in wok, fry chicken, shrimp and tofu until
  chicken and shrimp become firm to touch. Scramble the eggs and reduce
  heat.  Add noodles, fish and memmi sauce, ketchup and chili  peppers.

  Increase heat and toss until noodles are soft and coated with sauce. Add
  peanuts, been sprouts, green onions and lime juice, then toss quickly and
  serve. Note:  Memmi sauce and fish sauce can be found in orinatal food
  stores.

  makes 4 servinvs.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Shrimp In Yellow Sauce
 Categories: Main dish, Shellfish, Ours, Thai
      Yield: 4 servings

      2    Fresh red chiles, seeded,          14    16 raw large shrimp, peeled,
           -chopped                                 -deveined
      1    Red onion, chopped                  8    Thai basil leaves
      1    Thick stalk lemon grass,            2 ts Lime juice
           -chopped                            1 ts Fish sauce
      1    Inch piece of galangal,             1    Green onion, including some
           -chopped (substitute                     -green top, cut into thin
           -ginger)                                 -strips
    1/2 c  Water                                    Fresh coriander
      1 c  Coconut milk

  Using a small food processor, mix to a paste chiles, red onion, lemon
  grass, and galangal. Transfer to a wok and heat, stirring, 2-3 minutes,
  then stir in water and bring to a boil. Reduce heat and simmer 3-4 minutes
  until most of the water has evaporated.

  Stir in coconut milk and shrimp and simmer, stirring occasionally, about 4
  minutes until shrimp are just firm and pink. Stir in basil leaves, lime
  juice, and fish sauce. Sprinkle green onion over shrimp. Serve sprinkled
  liberally with fresh coriander.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Pork With Basil
 Categories: Main dish, Pork, Thai, Herbs/spice, Ours
      Yield: 4 servings

      1 lb Pork tenderloin, trimmed of         2    Cloves garlic
           -all fat and sinew                  2    3 hot red or green chiles,
      1 bn Basil (2 cups leaves)                    -thinly sliced
           -(Theirs has minty clove            2 ts Fish sauce
           -flavour)                           2 ts Soy sauce
      4    Scallions                           1 ts Sugar
      3 tb Peanut oil                        1/4 c  Chicken stock or water

  Thinly slice the pork across the grain. Wash, dry and stem the basil.
  Mince the white part of the scallion. Cut the green part into 1 inch
  pieces.

  Heat the wok over a high flame. Swirl in the oil and heat almost to
  smoking. Add the garlic, chilies and white part of scallions and cook for
  10 seconds. Add the pork and stir fry for 1 minute. Add the fish sauce,
  soy sauce, sugar, stock and green part of scallions and bring mixture to a
  boil. Stir in the basil and cook for 20 seconds or until the leaves are
  wilted and the pork is cooked. The dish is supposed to be soupy. Serve at
  once with rice or noodles.

  Fragrant dish - noe of the glories of Thai street food.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Burgers With Mint Cucumber Relish
 Categories: Main dish, Hamburger, Thai, Pickle/rel, Ours
      Yield: 4 servings

----------------------------------BURGERS:----------------------------------
      1 lb Lean ground beef                    1 ts Brown sugar
      1 tb Lemon grass, finely chopped       1/2 ts Grated lime peel
    1/4 c  Fresh chopped cilantro            1/2 ts Hot Oriental chili paste
      2 ts Thai fish sauce or soy            1/2 ts Salt
           -sauce                            1/2 c  Fresh breadcrumbs

----------------------------------RELISH:----------------------------------
    1/2    English cucumber (or                     -sauce
           -regular), chopped                  1 tb Rice vinegar
    1/4 c  Chopped fresh mint                  1 tb Sugar (use much less, use
      1 tb Thai fish sauce or soy                   -none actually)

  Combine burger stuff, shape into 4-6 burgers. Drain chopped cucumber; mix
  in remaining ingredients; reserve.

  Just before serving, heat grill and brush with oil. Cook burgers and 4
  minutes per side, turning once.

  Makes 4-6 servings.

  (If lemon grass is very dry, soak 20 minutes before using. If you cannot
  find lemon grass, use 1 tsp. grated lemon peel.)

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Capelli D'angelo With Thai Chicken
 Categories: Main dish, Chicken, Thai, Pasta, Ours
      Yield: 6 servings

      1 tb Vegetable oil                       1 ts Ground ginger
      1 lb Boneless, skinless chicken          1    Green onions, sliced
           -breasts, cubed                     2    Cloves garlic, minced
      1 cn Chicken broth (10 oz.)            1/2    Red pepper, cut into
      2 tb Liquid honey                             -julienne strips
      1 tb Soy sauce                           1 pk (375 g) Catelli Capelli
    1/4 c  Peanut butter                            -d'Angelo
      1 tb Corn starch

  In skillet, heat oil; saute chicken until golden. Remove chicken; set
  aside and keep warm. In clean skillet, combine broth, honey, and soy
  sauce; whisk in peanut butter, corn starch and ginger. Add green onions
  and garlic; cook stirring constantly, over low heat until blended and
  smooth. Add red pepper and reserved chicken; cook and stir until just
  bubbly and thickened. Cook

  Capelli d'Angelo according to package directions. Spoon chicken mixture
  over Capelli d'Angelo and serve topped with parsley.

  Makes 6 servings.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Laab Nuea (Ground Beef Salad)
 Categories: Thai, Beef, Salads
      Yield: 4 servings

      1 lb Ground beef                              - chopped
    1/4 c  Lime juice                          2 tb Cilantro leaves, chopped
      2 tb Fish sauce (nam pla)     **         2 tb Ground roasted sticky rice**
    1/2 ts Galangal powder(kha pon) **         1 ts Thai red chili pepper,
      6    Shallots, thinly sliced                  - ground (prik khee no pon)
      2 tb Scallion (spring onion),           15    Mint leaves

  Description:
    The blend of fresh herbs and lime juice makes this salad very
  refreshing. This laab recipe was taken to Bangkok by the people of the
  Northeast and is one of the favorite dishes of Thailand.  Other meats such
  as chicken or pork can also be used.

  Directions:
    Combine the ground beef with the lime juice, fish sauce, galangal powder
  and shallots.
    Heat a skillet and cook the ground beef mixture on medium-high heat for
  5 minutes or until the beef is cooked.
    Remove the skillet from the heat and add the chopped green onion and
  cilantro and the ground roasted rice.  Mix thoroughly so that  everything
  is well combined.
    Remove to a serving plate, spoon the ground pepper on the side of the
  plate if desired, and garnish with the mint leaves.
    Serve with an accompaniment of raw vegetables, such as long string beans
  or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil
  leaves, and swamp cabbage or spinach.

    ** TERMS
    Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet
  and cooking until it is golden brown.  Add a tablespoon of water to the
  pan at occasional intervals.  Grind in a mortar with a pestle if ground
  roasted sticky rice is needed.
    Galangal (kha): A relative of the ginger root, galangal is pale yellow
  and has a unique, delicate flavor.  Fresh young ginger root, but not dried
  ginger, is an adequate substitute, but does not properly replace the
  unique flavor.
    Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai
  cooking, this is made from fermented small fish or shrimp.  THe fish are
  salted and fermented in jars and then the liquid is collected.  It adds
  salt to many dishes and is essential for authentic Thai flavors--and is
  available from Asian food stores.

  Typed from: "Thailand, the Beautiful Cookbook.", ISBN 0-00-255029-6.  A
  large coffee table pictorial book, full of lovely pictures, descriptions,
  information and recipes. Typed by Dale/Gail Shipp, Columbia Md.

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Crab Fried Rice With Nam Prik Sauce
 Categories: Thai, Rice, Shellfish
      Yield: 1 servings

      2 tb Peanut oil                          1 tb Fish sauce
      1 md Onion, minced                       2    Eggs
      2    Cloves garlic, minced               3    Green onions, sliced
      3 c  Cooked white rice                        -lime wedges
      8 oz White crab meat

  Heat oil in a wok, add the onion and garlic, and stir fry for a minute on
  high heat.  Add the rice, crabmeat, and fish sauce and heat.  Push the rice
  mixture to the side.  Add the eggs to the center and while stirring
  continuously, cook until the eggs are half done and then stir the rice into
  the eggs.  Add the green onions just before removing from the heat.  The
  cooking is a 5 minute process.

  Squeeze fresh lime over the finished product and add Nam Prik sauce as
  necessary to individual plates.

  Serves 4 to 6 Heat scale: Varies according to Nam Prik sauce added

  Source: December 1993 Chile Pepper Magazine

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Stir-Fried Tofu with Vegetables
 Categories: Main dish, Thai, Vegetables
      Yield: 4 servings

      3 tb Tamari                            3/4 c  Cauliflower, chopped
      1 ts Brown rice syrup                  3/4 c  Broccoli, chopped
    1/4 ts Black pepper                      1/4 c  Mushrooms, sliced
      2 tb Vegetable oil                     1/4 c  Sugar peas
      2 sm Onions, sliced                    1/4 c  Bean sprouts
      2 ea Garlic cloves, minced               1 c  Firm tofu, cubed
    1/4 c  Carrots, chopped                         Jasmine rice
    1/4 c  Bell peppers, chopped

  Mix tamari, syrup & pepper & set aside.  In a wok, heat oil over high heat
  for 1 minute.  Stir-fry onions & garlic for 2 minutes.  Add carrots, bell
  pepper & cauliflower.  Stir-fry for 1 to 2 minutes. Add a little water if
  necessary to prevent sticking.

  Add broccoli & mushrooms & stir-fry for 1 minute.  Add peas, sprouts & tofu
  & stir-fry for 1 minute.  Stir in tamari mixture.  Reduce heat to medium &
  cook for another 2 minutes.  The vegetables should be tender crisp. Serve
  hot, over rice.

  "Vegetarian Gourmet" Spring, 1994

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Green Chicken Curry
 Categories: Main dish, Thai, Chicken
      Yield: 4 servings

    400 ml Coconut Milk                      1/2 ts Green Chilli, Seeds
    100 g  Bamboo Shoots, Sliced                    -removed,chopped Finely
     70 g  Thai Green Curry Paste            200 ea Kaffir Lime Leaves
      1 tb Fish Sauce                        200 ml Water
    200 g  Chicken Thigh Fillets               1 tb Fresh Basil Chopped Finely
    1/2 ts Palm sugar (sliced)

----------------------------------TO SERVE----------------------------------
           Basil Leaves                             Red Chilli Slices

  Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring
  until it becomes fragrant and the oil starts to separate from the coconut
  cream. Add Chicken Fillets and cook over Moderate heat, stirring frequently
  until the chicken changes colour. Add the remaining coconut cream and
  sufficient water to cover the chicken. Add Lime Leaves and Bamboo Shoots.
  Bring to the boil (stirring), reduce heat & simmer until the chicken is
  tender. Stir in the fish sauce, sugar, green chilli and basil. Simmer for a
  further 5 minutes.

  TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh
  Basil & Chilli slices.

  From: Australian Vogue Wine & Food Cookbook 94/95

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Thai Beef Salad
 Categories: Thai, Beef, Salads, Fancy
      Yield: 4 servings

      4    120 g slices beef fillet

---------------------------------MARINADE:---------------------------------
    100 ml White vinegar                       3 ts Nam Pla (Thai fish sauce)
     45 g  Sugar                             120 g  Chinese cillie paste (Tau
      2    Cloves garlic, chopped                   -Pan)
           -finely

---------------------------------DRESSING;---------------------------------
      1 c  Fresh lime juice                   60 g  Shallots, chopped finely
    1/2 c  Nam Pla                             1    Clove garlic, chopped
      2 ts Light soy sauce                          -finely
     60 g  Fresh coriander, chopped            1    Green chilli, deseeded and
           -finely                                  -chopped fine

---------------------------------TO SERVE:---------------------------------
      2 sm Heads cos lettuce                   1 sm Ripe pawpaw, peeled & sliced
      1 lg Cucumber                                 -into 5 cm long sticks
    250 g  White cabbage, shredded                  Fresh coriander leaves
           -coarsely

  To cook the beef: grill the beef until med rare and set aside.

  To make the marinade and marinate the cooked beef: mix the vinegar, sugar,
  galic, Nam Pla, and chillie paste together. Slice the meat thinly pour
  over the marinade and marinate for 15 mins.

  To make the dressing: combine all the dressing ingredients and set aside.

  To serve: arrange the lettuce leaves on each plate. Trim the ends from the
  cucumber and cut in half crosswise. Slice lengwise into thin strips. Place
  a small amount of cabbage on the cucumber strips, and roll up. Repeat with
  the pawpaw, rolling the pawpaw sticks in cucumber strips. Place the clicd
  marinated beef on top of the lettuce. Surround each serve with 3 cabbage
  and pawpaw rolls. Spoon the dressing over the beef, lettuce and the rolls.
  Top the beef with a generous serving of the coridander leaves. By Grand
  Hyatt Erawan Bankok

  From: Australian Vogue Wine and Food Cookbook 94/95 Typed by Joell Abbott
  8/94.

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