Читать книгу Nong's Thai Kitchen - Nongkran Daks - Страница 12

Chapter 1

Thai Appetizers

and Finger Food

In the past, Thais served finger foods or appetizers to accompany shots of whiskey or bottles of beer. Today, though almost every urban Thai enjoys finger foods and appetizers, these tasty snacks are not just relegated to cocktail parties. Instead, whether at home with guests or eating out at a restaurant, Thais will incorporate these small treats into the meal itself. “We would serve spicy, flavored foods, like laap or yam nua,” says Nongkran Daks. “The dish ‘Crying Tiger’ (Grilled Beef with Roasted Rice Powder Dipping Sauce, page 44), which has grilled meat sliced up and served with a dipping sauce, is very popular.” As for the Peanut Wafers (page 45), when Nongkran was a university student, she used to make them and sell them to earn money.

Thai Beef Jerky Nua Sawan

Nua Sawan in Thai literally means “heavenly beef.” This dish is a slightly spicy style of beef jerky with a sweet undertone. Traditionally, Thais would dry the beef slices by laying them out in the hot sun for several hours. Today most people use the oven; you may also grill the meat over charcoal or gas outside. It is very convenient to use meat that has been precut for fajitas, which is sold in many supermarkets. This dish is often served with sticky rice, and goes great as snack food alongside a German-style Thai beer such as Chang or Singha, both of which can now be found outside of Thailand. Be sure to make more than one recipe—it will disappear fast!

Preparation time: 5 MINUTES, PLUS 2 HOURS FOR MARINATING

Cooking time: 35 MINUTES

Makes 4 TO 6 SERVINGS

3 tablespoons palm sugar

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon coarsely ground coriander seeds

¹/2 teaspoon salt 1 lb (500 g) beef, any cut, sliced about ¹/8 in (3 mm) thick

2 cups (500 ml) vegetable oil for frying

1 Combine the first 5 ingredients in a large nonreactive bowl. Marinate the beef for at least 2 hours or overnight in the refrigerator.

2 Preheat oven to 200°F (95°C). Arrange the meat on a baking rack in one layer. Bake until dried out, about 30 minutes.

3 Heat the oil to 350°F (175°C) and cook the meat until the pieces turn light brown, about 3 minutes. Remove from the oil and drain on paper towels.

Galloping Horses Maa Hor

This popular snack is an old-fashioned dish that Thais love. Its unusual name comes from the ancient Chinese, who in olden times would demand that their food be brought out quickly, as fast as a galloping horse—or in Mandarin, ma hsang lai. For the best results, use any fruit that has a slightly sour taste, preferably pineapple or oranges.

Preparation time: 20 MINUTES

Cooking time: 10 MINUTES

Makes 40 PIECES

Pork Mixture

3 cloves garlic, peeled

2 fresh coriander roots

1 tablespoon vegetable oil

¹/2 lb (225 g) lean ground pork

4 tablespoons crushed roasted peanuts

Seasoning Sauce

2 tablespoons fish sauce

2 tablespoons palm sugar