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 GewÃ¼rztraminer, 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.