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Archive for Tuesday, April 26, 2005

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

April 26, 2005

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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.

TOM YUM SOUP WITH SHRIMP

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.

PAD THAI NOODLES

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.

THAI RED CURRY (GANG PED DANG)

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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