I thought that since we're into a little advanced cooking, I'd start introducing you to these delights so that you wouldn't have to pay out exhorbitant sums like $100 plus, for the same meal at a Thai restaurant!
Today, I thought I'd show you how to make two of my all-time favorite meat recipes. The ingredients for it are not so difficult to come by and if you do have trouble finding some of the things, a good site to visit would be Lawrence Wheeler's Common Thai Substitutions Page. Also, the recipes on his page here are the simplest and tastiest to prepare. Basically, thai food is the easiest and fastest to prepare... so here goes!
Laab Gai
Ingredients:
Grounded chicken 2 lbs
Green onion (sliced) 1/2 cup
Red onion cut in thin wedges 1/2 cup
Mint leaves (shreded) 1/2 cup
Fish sauce 4 table spoons
Lemon juice 4 table spoons
Grounded roasted-rice 1 cup
Green pepper (sliced) 1 teaspoon
Procedure:
Stir in the ground chicken in a (very) hot pan until it is quite done. Leave it to cool.
Mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon juice to taste. Add the roasted rice powder.
I've found that anchovy paste is a good substitute for fish sauce if you can't find it in your supermarket.
Eat the Laab Gai with boiled rice. However, it is traditionally eaten with some chilled crunchy vegetable like cabbage or spring beans.
(Note: To prepare the grounded roasted rice: first of all heated a pan and put in one cup of rice, stir it back and forth until it gets brown. Use a coffee grinder to grind it. Some like it fine while others may like it rough. The rough rice adds an interesting texture to your laab. If you cannot find green pepper, use the dried one but you have to roast it first and then grind it. The laab should have a combination of sourness, saltyness, and hotness. Don't ever add sugar!)
Spicy Chicken with Thai Basil (Gai Phaat Bai Kaphaow)
Ingredients
8 oz. thinly Sliced Chicken
2 oz. fresh chopped Thai Basil leaves
3 oz. fish sauce
3 oz. sliced white onions
3 oz. sliced bell peppers
1.5 oz. Chili Sauce
Procedure
Heat and season your wok. Add the chicken first. Cook for 30 Seconds. Next, add the vegetables along with the
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