Archive for Tuesday, April 26, 2005

Chef to share Thai recipes on ‘Jayni’s Kitchen’

April 26, 2005


Join "Jayni's Kitchen" this week for "A Taste of Thailand."

Chef Sam Parakhen, owner of Thai House, 724 Mass., will prepare the following recipes. Jayni Carey is host.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.


12 shrimp (21-25 count per pound), shelled and deveined

4 cups chicken broth, fresh or canned

1/4 cup lemon grass, chopped

1/2 cup fresh enoki mushrooms, or canned straw mushrooms

1/4 cup seeded, diced tomatoes

1 tablespoon red onion, chopped

1 tablespoon prepared red chili paste

3 tablespoons prepared Thai fish sauce

1/4 cup fresh Kaffir lime leaves

3 tablespoons fresh lime juice

1 tablespoon chopped green onion

1 tablespoon cilantro leaves, snipped

dried red chili flakes or sliced fresh Thai chilies (optional, but strongly recommended)

Shell and devein the shrimp and set aside.

In a large saucepan, bring the chicken broth to a low boil over high heat. Stir in the lemon grass, mushrooms, tomatoes, red onion, chili paste and Thai fish sauce. Add the shrimp and simmer for 3 minutes. Remove the pan from heat and pour the soup into a serving bowl. Finish the soup by immediately adding lime leaves, lime juice, green onion and cilantro. Add dried red chili flakes or Thai chilies, if desired. Serve family-style. Serves 4.


8 ounces rice noodles (San Chan), medium size

1/4 cup vegetable, canola or olive oil

1 teaspoon garlic, chopped

12 medium shrimp (21-25 count per pound), shelled and deveined

2 eggs, beaten

2 ounces firm tofu cut into 1-inch cubes and fried*

1/2 cup tamarind juice

1 teaspoon paprika

1 tablespoon sugar

1/2 teaspoon sea salt

1 cup fresh bean sprouts

1/2 cup unsalted peanuts, crushed

1 tablespoon chopped green onion

Soak the rice noodles in cold water for 30 minutes. Drain well and set aside.

Heat the oil in a large pan or a wok over high heat. Add the garlic and shrimp and saute for about 1 minute. Add the beaten eggs and tofu and saute for 30 seconds. Add the rice noodles, tamarind juice, paprika, sugar and salt. Stir constantly for about 3 minutes, then remove the pan from the heat. Finish the dish by topping with bean sprouts, crushed peanuts and green onion. Serve immediately. Serves 4.

  • Deep-fry the tofu cubes in hot vegetable or peanut oil until golden brown. Drain well on paper towels.

Wine suggestion: Try a crisp and refreshing Riesling from Germany, Oregon or New York's Finger Lakes region.


1 1/2 cups coconut milk, divided

1 tablespoon prepared Thai red curry paste

10 ounces boneless chicken breast, sliced

1/2 cup bamboo shoots, sliced

1 1/2 tablespoons prepared Thai fish sauce, or 1/2 teaspoon salt

1 1/2 teaspoons sugar

1/2 cup red and green bell pepper, seeded and julienned

1/4 cup fresh basil leaves, chopped

1 to 2 cups (raw) jasmine rice, steamed

In a large saucepan, combine 1/2 cup of the coconut milk and the curry paste over medium heat, stirring constantly. Add the sliced chicken and bamboo shoots and continue stirring for 3 minutes. Add the remaining coconut milk, fish sauce, sugar and peppers. Raise the heat to high and bring to a low boil. Once boiling, reduce the heat to low and simmer for 3 minute.

Garnish the curry immediately with fresh basil and serve with steamed rice. Serves 4.

Wine suggestion: A spicy Gewürztraminer, such as F.E. Trimbach from France or Gundlach-Bundschu from Sonoma. A Blanc de Noirs Champagne also goes well with the dish.

Recipes by Chef Sam Parakhen, owner of Thai House, 724 Mass.

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