LITMIR.BIZ

      Published by Periplus Editions (HK) Ltd.

       www.periplus.com

      Copyright © 2003 Periplus Editions (HK) Ltd.

      All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.

      ISBN: 978-1-4629-1124-0 (ebook)

       Printed in Singapore

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       Asia Pacific: Berkeley Books Pte Ltd,

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      Photography: Edmond Ho

       Food Styling: Susie Donald

       Design: Periplus Design Team

      Thai

      Noodles & Snacks

      Nongkran Daks and Alexandra Greeley

      For light bites, exotic appetizers and simple one-dish meals, nothing beats the spicy, sweet and tantalizing flavors of Thai noodles and snacks. Prepare the perfect Pad Thai or Tender Beef Noodle Soup as well as snacks such as Spring Rolls, Golden Cups and Spicy Pork Satay. The clear instructions and step-by-step photographs in this book ensure delicious results every time.

      P E R I P L U S E D I T I O N S

       Singapore • Hong Kong • Indonesia

      Basic Thai Ingredients

      Chilies come in many shapes and sizes. Fresh finger-length chilies are moderately hot. Tiny red, green or yellow-orange bird's-eye chilies are fiery hot. Dried chilies are usually cut into lengths and soaked in warm water to soften before use.

      Coconut milk can be bought fresh from local wet markets and is also available canned and in packets. It comes in varying consistencies and you will need to adjust the thickness by adding water as needed. In general, you should add 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk, and 2 cups of water to 1 cup of coconut cream to obtain thin coconut milk.

      Coriander is an indispensable herb and spice in Thai cooking. Coriander seeds are roasted and then ground in spice pastes. Coriander roots are used in the same way, while coriander leaves (also known as cilantro or Chinese parsley) are used as a herb and a garnish.

      Curry powder is a commercial spice blend that generally includes ground cumin seeds, coriander seeds, turmeric root, ginger, cinnamon and cloves. Different combinations vary in color and flavor and are used for different types of curries—meat, fish or chicken. Use an all-purpose blend if a specific curry powder is not available. Store curry powder in an air-tight container in the refrigerator.

      Dried Chinese sausages, or lap cheong, are perfumed with rose-flavored wine. Generally sold in pairs, these sausages keep without refrigeration and are sliced and cooked with other ingredients rather than eaten on their own. They should not be eaten raw. Substitute any sweet, dried sausage or meat jerkey.

      Dried prawns are tiny, orange prawns that have been dried in the sun. They come in different sizes. Available in Asian markets, they should look orangy-pink and plump; avoid any with a grayish appearance or an unpleasant smell. Dried prawns will keep for several months.

      Dried shrimp paste, which is called kapee in Thai and is known as belachan in Singapore and Malaysia, is a dense mixture of fermented ground shrimp that must be toasted before use—either wrapped in foil and dry-roasted in a pan or toasted over a gas flame. It is sold in dried blocks wrapped in paper or plastic in most Asian food stores.

      Fish sauce is made from salted, fermented fish or shrimp. Good quality fish sauce is golden-brown in color and has a salty tang. It is available in bottles in most supermarkets.

      Galangal (lengkuas) is an aromatic root that is similar in appearance to ginger and a member of the same family. It adds a distinct flavor to Thai curries, and most stores now sell it fresh. It can be sliced and kept sealed in the freezer for several months.

      Garlic chives or gu cai, also known as Chinese chives, have long, green flat leaves that resemble thin spring onions. They have a strong garlicky flavor and are added to noodle or stir-fried dishes during the final stages of cooking. If you cannot get them, use spring onions or regular chives.

      Kaffir limes are small limes with a very rough and intensely fragrant skin, but virtually no juice. The skin or rind is often grated and used as a seasoning. Fragrant kaffir lime leaves are added whole to soups and curries or finely shredded and added to salads or deep-fried fish cakes, giving a wonderfully tangy taste to these dishes. They are available frozen or dried in Asian food stores; frozen leaves are much more flavorful than dried ones.

      Lemongrass is a highly aromatic herb. The tough outer layers of the stem should be peeled away and only the pale, inner heart of the thick end are used.

      Oyster sauce is a flavorful soy-based sauce made with oyster extract—a Cantonese specialty. A vegetarian version is available, and is sometimes sold as "mushroom oyster sauce" or "oyster-flavored sauce". If you do not like monosodium glutamate, choose your brand carefully as most are laden with this additive. Oyster sauce is available in most supermarkets. Soy sauce or Worcestershire sauce may be substituted although the flavor will not be the same.

      Noodles are a universal favorite in Thailand. Fresh yellow wheat noodles are thick, spaghetti-like

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