Pineapple Fried Rice

This is an all-around favorite. You will find this dish on almost every Thai restaurant\'s menu.
It is also fun to make, because you can actually serve in the pineapple!
Ingredients:
1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice

Directions:
1. Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.
2. In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.
3. Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.
4. Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.
5. Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and / or sliced beets.

source: horapa

THAI TOMYUM GUNG(Shrimp) / GAI (Chicken)

Ingredient

Stalks of lemon grass     3
Shrimps or boneless chicken meat        2 lb
Lime Leaves (kaffir)      6
Lemon juice & fish sauce     2
Red/green chili peppers     3
Straw mushrooms          1 cup
Thai chily paste           1 1/2 tb
Cilantro/parsley


with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery
   Instructions: 1. Boil some water (half of the pot) in a 1.5 qt sauce pan.
2. Put in lemon grass, and the chili paste.
3. Put in the shrimps and the mushrooms.
4. Let it boil for 10 minutes.
5. Put in the "lime" leaves and sliced chili peppers (1 min).
6. 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.


http://www.horapa.com

A Glossary of Thai Ingredients & Cooking Terms

Banana Leaves

definition of banana leaves

Basil

Thai Holy Basil definition

Black Rice

Black Rice definition

Chillies

Chillies, green & red

Chilli Powder

Find out what you need to know about Thai cooking terms - galangal, turmeric, key limes - all explained.

Coconut

coconut definition

Coriander

coriander definition

Fish Sauce (Nam Pla)

What is fish sauce and where do you buy it? How do you cook with fish sauce, and is there a vegetarian substitution? Find out the answers to these questions (and more), and learn how to use this most basic of Thai ingredients in your cooking.

Galangal

Galangal definition

Garlic

Garlic definition

Golden Mountain Sauce

Golden Mountain Sauce is often thought to be a secret Thai ingredient, at least here in North America (in Thailand, it is used too frequently to be a secret). One of the good things about this sauce is that it is fine for vegetarians (it even contains plant protein). Find out more about the ingredients of this mysterious Thai sauce.

Green Peppercorns

green peppercorns description

What is Jackfruit?

What is jackfruit, and what are its health benefits? How do you buy jackfruit, and how can you cook with it? These are just some of the questions that are answered for you in this quick article on jackfruit.

Lemongrass

Lemongrass used in Thai cooking

Lime

Lime definition

Lime Leaves

Kaffir lime leaves definition

Noodles

Thai noodles explained

Palm Sugar

Palm Sugar and Coconut Sugar are actually two different types of sugar. Learn more about these two natural sugars, how to buy them, and how to use them in your cooking and sweetening. Both coconut sugar and palm sugar are found in Southeast-Asian countries and can also be purchased at Asian stores across North America.

Pandan Leaves

Using Pandan leaves in Thai Cooking

Rice

Thai Rice definition

Shallots

Shallots definition

Shrimp Paste

Shrimp Paste in Thai Cooking

Soy Sauces, light and dark

Soy Sauces, light and dark definition

Tamarind

Tamarind definition

Tapioca

Tapioca definition

Tofu

Tofu definition

Turmeric

Turmeric definition

Turmeric

Turmeric definition

Turmeric

Turmeric definition

Wheat Gluten

Wheat Gluten definition

Shopping for Thai Ingredients at An Asian Market

What is galangal? What do I do with Kaffir lime leaves? Where can I find lemongrass? Shopping for Thai ingredients in an Asian market can be a daunting experience if you don't know what to look for and where to find it. This page will take you through the labyrinth of Thai specialty ingredients and foodstuff in a typical Asian market.

http://thaifood.about.com

Shopping for Thai Ingredients at An Asian Market

While you might be lucky enough to live near a Thai food store, for most of us shopping for Thai ingredients means visiting our local Asian market or grocery store. Follow this virtual tour and gain some valuable tips to help you find everything you’ll need to cook authentic Thai food.

The Fresh Produce Section

Here you can find the vegetables called for in your recipe. As the names of items will probably be written in Chinese, you will need to have a mental picture of what you’re looking for (see our Glossary).Fresh fruit can also be found in this section, including limes, mangos, pineapple, papaya - both ripe and green, and various other exotic fruits. Note that often it is best to buy mangos here rather than in a grocery store if you wish to achieve an authentic taste; although you might pay a little more, you will find the taste well worth the price.

Shopping Tip: When purchasing mangos, look for yellow skin and mangos that are fragrant when held up to your face. Flesh should be soft, but not mushy. Remember that mangos will continue to ripen until you eat them. To slow this process, they can be safely stored in the refrigerator until needed.

The Fresh Produce section will also provide you with the fresh herbs called for in your recipe, such ascoriander and basil.

Shopping Tip: When choosing basil, look for purplish, pointed leaves for Thai holy basil, and rounded, bright green leaves for sweet basil. The third type of basil, Lemon Basil, is easily identifiable from its lemony scent. Just rub one of the leaves between your fingers and you’ll be able to distinguish it.

Another fresh herb you will find here is garlic, and there may be many types to choose from. Look for bulbs that are still tight, and make sure the cloves aren’t too large. The smaller the cloves, the stronger the taste, which is why most Thai chefs avoid what is known as “Elephant Garlic” (very large cloves), as its mildness will easily be overshadowed by the other spices in any Thai paste or sauce.

You will also find fresh ginger in the produce section, but you may not be able to find its cousin, galangal. Remember, galangal looks almost the same as ginger, except its skin is white (often with a yellowish or reddish hue to it). If you do not see it in this section of the store, look for galangal in the freezer (galangal is usually sold frozen in clear packets). The same goes for fresh turmeric.

Lemongrass is easy enough to recognize by its long, thin stalks and lemony scent. It will definitely be found in the fresh produce section alongside the vegetables and/or fresh herbs.

There will be some fresh mushrooms available here, but buying dried is generally a better value and just as nutritious (some health food experts say they are even more nutritious!).

Shallots and spring onions can also be picked up in this section.

Often Asian stores will shelve their fresh noodles in this section. Check the due date before purchasing, however, as rice noodles especially do not remain fresh (soft) for long.

Dry Goods

As you walk along the aisles and aisles of dry goods, take in the array of products available. Often you will discover foods you never would have dreamed of—this can be a fun way of experiencing Asian culture firsthand.

Along these aisles you will be able to find the following Thai ingredients:

• mushrooms (dried in large packets or bags)
• green peppercorn (pickled in a jar)
• rice—Thai jasmine, black, and sweet (sticky) rice
• dried noodles of all variety
• dried spices, such as white pepper, turmeric, coriander seeds, and sometimes kaffir lime leaves
• all sauces, such as light and dark soy sauce, fish sauce (look for a tall, colourful bottle), chilli sauce, rice vinegar, etc…
• coconut milk
• flours and starches, such as rice flour, arrowroot powder, and tapioca starch/powder

In addition to ingredients, you will probably find an aisle or two devoted to cooking tools, utensil, appliances, and even dishes, teapots, and cups.

Freezer

As a veteran shopper of Thai and other Asian foodstuffs, I have made my greatest discoveries in the freezer section. Look here for the following Thai ingredients:

• banana leaves (in large, clear plastic bags)
• pandan leaves (packaged the same as banana leaves). You will be able to distinguish these by their bright green colour and long leaves about an inch in width. Also, you should be able to smell their sweet scent through the packaging.
• fresh galangal and turmeric (as stated above)
• kaffir lime leaves (in flat, clear packaging). They are very green in color and consist of several pod-shaped leaves joined together.

Shopping Tip: I recommend buying frozen kaffir lime leaves rather than dried, as they have more flavour and aroma.

Wheat Gluten

Definition: Wheat Gluten, also known as "Seitan", is a kind of imitation meat that has been used for centuries by Buddhist monks. Today, many vegetarians are discovering wheat gluten as an excellent substitute for chicken, beef, and even seafood. Usually it is already flavored for you as "chicken" or "beef", and comes in strips (great for stir-frying!) or "cutlets". Look for it in the fresh deli section or organic/vegetarian deli section of your local grocery store, or health food/organic store. Wheat gluten provides most of the nutrients of meat, including protein, making it a great choice for vegetarian recipes. Try it in any of my Thai curries, stir-fries, and other recipes.

Pronunciation: Wheat Gloo-ten

Also Known As: Seitan, Vital Wheat Gluten

Turmeric

Definition: Turmeric is one of the healthiest spices you can eat. Turmeric powders are widely available in spice sections of grocery stores and may offer the same health benefits as fresh. Fresh turmeric is harder to find, but well worth the hunt. Like galangal and ginger, turmeric is a kind of root (rhizome) and has a similar appearance, except that it has an orange hue. Turmeric is used frequently in Thai curries and other savory dishes.

Tofu

Definition: Tofu is used in a variety of forms in Thai cooking, from fresh to deep fried, from soft to extra firm. Tofu can be used as a meat substitute in many Thai dishes. Buy organic tofu whenever possible, as soybeans tend to be grown with an abundance of herbicides and pesticides.

Also Known As: bean curd

Tapioca

Definition: Tapioca is made from the cassava root and, when combined with coconut, sugar, or rice, forms the basis of many Thai desserts. While regular tapioca is made up of larger granules, “minute tapioca” is smaller and cooks faster (though much longer than a mere minute!). Tapioca starch is used in Thailand as a thickener instead of corn starch. Another good thickener for sauces is arrowroot powder. Both are good-for-you starches, and are available at Asian specialty stores and/or health food stores.

Tamarind

Definition: Tamarind is a kind of sweet and sour fruit that grows in a pod. While some cuisines use tamarind to make desserts and even candy, in Thai cooking it is used mostly in savory dishes. While pods of tamarind are available in many Asian stores, it is more convenient to purchase tamarind puree (and it tastes just as good). In this form, it resembles molasses. Look for it in jars at your local Asian market.

Soy Sauces, light and dark

Definition: Soy sauces, light and dark are a mainstay in all Asian cuisines, including Thai. “Light” refers to regular soy sauce, while “dark” is literally darker and stronger in flavor. Vegetarians should note that light soy sauce can be substituted for fish sauce in most recipes. Thai chefs also use sweet soy sauce in certain dishes, or as a dipping sauce—look for it in specialty Asian stores.

Also Known As: tamari

Shrimp Paste in Thai Cooking

Definition: Shrimp paste is used to add depth to noodle dishes, soups, and curries. It comes in bottled form and is available at most Asian grocery stores. As it is salty and highly concentrated, be sure to use it sparingly.

Shallots

Definition: Shallots are commonly used in Thailand and come in all sizes and colors, including purple. If shallots aren’t available at your local grocery store or are too expensive, a good substitute is a combination of white cooking onion and garlic. Or use only the white part of spring onions.

Rice

Definition: Thai Rice is now widely available throughout the world as the leading variety of quality white rice. It is often called “scented” or “jasmine” due to its fragrant aroma. Another variety of Thai rice is sweet rice, also called “sticky” for its texture. Sweet rice is used in many Thai desserts including cakes and puddings.

Also Known As: Thai Scented Rice, Thai Jasmine Rice

Pandan

Definition: Pandan is a herbaceous tropical plant with long green leaves. In Southeast Asia, pandan leaves are used to lend a unique taste and aroma to many Thai desserts and some drinks. Pandan leaves can also be used to wrap savory foods, such as chicken (see recipe links below). Pandan paste is used in cakes and desserts, as it is sweet and imbues foods with a bright green color. It can be purchased as a ready-to-use paste in Asian specialty stores. If purchased fresh, pandan leaves should be pounded into a paste for use in desserts, adding water sparingly.

Coconut Sugar & Palm Sugar

Coconut and Palm Sugar are actually two different types of sugars. Both are natural sweeteners that come from trees: coconut sugar comes from the buds of coconut tree flowers, while palm sugar is made from the sap of sugar palm tree (also called date palm). Both are collected as sap, and, like North American maple syrup, the sap is then boiled in enormous vats to create either a sugar paste (sold in jars or tins) or rock-like chunks of sugar (see my photos on this page) also known as 'jaggery' (note that jaggery can be made from cane sugar as well - it just means the solid, rock-form of sugar).

Taste: You will find these sugars are not as sickly sweet as refined white sugars (so if using them for cakes or other desserts, you may need to add more to achieve the same level of sweetness). However, I find they have a nice caramel-like taste which is similar to natural molasses, but lighter. You'll definitely enjoy the taste!

Buying Tips: Both coconut sugar and palm sugar are created and sold across most Southeast-Asian countries, including Thailand. You can purchase imported coconut sugar or palm sugar in either the soft paste form or rock form in North American Asian stores (the rock type comes in a plastic package, so you'll be able to see these "cakes" quite clearly - see photo).

When purchasing these sugars: Keep in mind that the names palm sugar and coconut sugar are often used interchangably, even on package labels. That's why it's best, if you are looking for a specific type, to go by the ingredients on the package rather than the title on the label. Aside from Asian stores, you may also be able to find these sugars at many health food stores or gourmet food stores.

Noodles

Definition: Noodles are used in great variety throughout Thailand. While they can be purchased fresh at some Asian stores, it may be more convenient to buy dried, packaged noodles. The typical rice noodle in Thailand, commonly referred to as “Rick Stick”, is long, thin, and flat (as used in Pad Thai, for instance). But Thai chefs also use rice vermicelli noodles, thin egg and wheat noodles, as well as a type of noodle known as “cellophane”. Cellophane (also called “bean thread” or “glass”) noodles are extremely thin and become clear when you cook them. These noodles are especially healthy, as they are made from mung beans instead of rice or wheat.

Also Known As: cellophane rice stick bean thread glass noodles rice vermicelli

Lime leaf, also known as 'kaffir lime leaf', is a key ingredient in Thai cooking as well as other Southeast-Asian cuisines. Note that 'kaffir' is considered a rude word in certain languages, and for this reason it is often omitted these days from most Western packaging, though you will still see it in Asian packaging.

Kaffir Lime Leaf versus Leaves from Lime Trees: Kaffir lime leaves are not the same as leaves from a regular lime tree. Kaffir limes are very different from regular limes in that they are very bitter with bumpy skin. In Thailand, kaffir limes are not consumed but are used mainly in producing household cleaning products. The leaves, however, are very aromatic and can be consumed if cooked or very thinly sliced.

Where to Buy Lime Leaves: Kaffir lime leaves can be purchased fresh, frozen, or dried from Thai or Vietnamese food stores (some Chinese food stores carry them while others do not). A few of the larger regular supermarket chains in the US and Canada are also starting to sell lime leaves - look for them in the fresh herbs section. In Asian food stores, you'll find them either in the fresh produce section alongside the other herbs, or in the freezer section.

Buying Tip: Note that dried lime leaves are not as aromatic or flavorful as fresh or frozen. Lime leaves freeze well, so this is a great way to buy them. One package will last you a year or longer. Take one or two out as you need them, then wrap up the package and return it to the freezer until next time.

Definition: Lime more often than lemon is used in Thai cooking. Key limes are especially common, providing just the right amount of juice squeezed over noodles or soup.

Lemongrass

Definition: Lemongrass provides a fragrant and distinct lemon flavor to many Thai dishes. Thai cooks use the lower, bulbous part of the lemongrass stalk, first slicing it, then usually pounding or crushing before adding it to spice pastes that form the basis of many fish and noodle dishes, soups, and especially Thai curries. Whole bruised lemongrass stalks, cut into lengths of three or four inches, are often added to soups and then removed just before serving.

Jackfruit

Definition: Enormous and prickly on the outside, jackfruit looks somewhat like durian (though jackfruit is usually even larger). Once a jackfruit is cracked open, what you will find inside are pods or "bulbs". Often referred to as the seeds, these bulbs are actually a kind of fleshy covering for the true seeds or pits, which are round and dark like chesnuts. The fleshy part (the "bulb") can be eaten as is, or cut up and cooked. When unripe (green), it is remarkably similar in texture to chicken, making jackfruit an excellent vegetarian substitute for meat. In fact, canned jackfruit (in brine) is sometimes referred to as "vegetable meat".

Jackfruit can also be purchased frozen, dried, or canned either in brine (usually unripe) or in syrup (ripe and sweet). If using fresh jackfruit, it's a good idea to oil your knife and hands first before cutting, as the fruit is very sticky.

Jackfruit contains many vitamins and minerals, and offers numerous health benefits. The fruit's isoflavones, antioxidants, and phytonutrients mean that jackfruit has cancer-fighting properties. It is also known to help cure ulcers and indigestion. For more on Jackfruit, its health benefits, or to make my Thai Jackfruit Curry Recipe (Vegetarian), see links below.

Also Known As: "Khanun" in Thai

Common Misspellings: Jack Fruit