KITCHEN AND FOODS: THAI RECIPES

Thailand has been very popular with various spicy dishes such as GANG KAIW WAN GAI and GANG TALAY, two recipes are very spicy and delicious when eaten with the family for dinner.

GANG KAIW WAN GAI and GANG TALAY in Thailand are sold at roadside stalls in the evening and at night, because it tastes spicy usually accompanied by cold drinks like ice tea.



1. GANG KAIW WAN GAI


[caption id="attachment_293" align="alignleft" width="150" caption="GANG KAIW WAN GAI"][/caption]

Ingredients :

1. 3 tablespoons cooking oil
2. 1 leek, cut into 1 cm
3. 4 cloves garlic, minced
4. 6 fruit cayenne pepper, chopped
5. ½ tsp coriander, toasted
6. ¼ tsp cumin
7. ½ tsp black pepper
8. 1 stalk lemongrass, chopped
9. 3 lime leaves, discard the bones leaves, chopped
10. 500 grams boneless chicken meat, diced 3 cm
11. 800 ml coconut milk from 1 coconut
12. 4 stems fresh coriander leaves, chopped
13. 1 whole lemon, grated skin
14. 1 teaspoon salt
15. ¼ teaspoon instant broth, if desired

Directions :

1. Saute onion until wilted. Add marinade and coconut milk. Cook it to boil while stirring occasionally.
2. Enter the chicken and coriander leaves. Cook over low heat until the meat cooked. Remove and serve with warm rice.

Makes 4 servings

2.  GANG TALAY

Ingredients :

1. 3 stalks green onion, cut into 2 cm
2. 150 grams of carrots, sliced into matchsticks
3. 75 grams of beans, sliced oblique
4. 700 ml coconut milk from ½ coconut
5. 250 grams white snapper fish meat (without skin), cut into 2 cm
6. 250 grams of squid, discard skin, cut into rings
7. 150 grams of large shrimp, peeled
8. 75 grams of bean sprouts
9. 100 grams of wet Shahe
10. 4 stems of fresh coriander leaves, roughly chopped
11. 4 basil or basil stems, take leaves for topping
12. 2 tablespoons oil, for sauteing

Blend:

1. 15 pieces of dried curly red chili, chopped
2. 3 red onions, chopped
3. 6 cloves garlic, minced
4. ½ tsp coriander, chopped
5. ¼ tsp cumin, toasted
6. ¼ tsp black pepper
7. 1 cm ginger, peeled, chopped
8. 1 stalk lemongrass, chopped
9. 2 lime leaves, chopped
10. 4 stalks fresh coriander leaves, chopped
11. 1 ½ tsp instant garam1 tablespoons broth, if desired

Directions :

1. Saute onion, carrots and beans with spi moderate to wilt.
2. Mix the spices are blended and coconut milk, mix well. Boil
3. Enter the fish, squid, shrimp and bean sprouts. Cook until done
4. Enter Shahe and coriander leaves. Cook until the spices to infuse. Remove and serve with a sprinkling of basil leaves or basil leaves.

For 4 people