Thai Peanut Sauce/Dip

INGREDIENTS:

• 1 cup dry roasted peanuts
• 1/3 cup water
• 1 clove garlic, minced
• 1/2 tsp. dark soy sauce
• 2 tsp. sesame oil
• 2 Tbsp. brown sugar
• 2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
• 1/2 tsp. tamarind paste
• 1 tsp. red chilli sauce (more or less to taste)
• squeeze of fresh lime juice (about 1 tsp.)

PREPARATION:

Place all ingredients in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water.

Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chilli sauce if not spicy enough.

If too salty, add another squeeze of fresh lime juice.

Serve as a dip with fresh veggies, chicken or beef sate, fresh spring rolls, or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Chicken Satay with Homemade Peanut Sauce

INGREDIENTS:

• 8-16 or more chicken thighs, cut into small pieces or strips, or the equivalent of beef (enough for your family/party)
• 1 package wooden skewers
• optional garnish: 1 red chilli, sliced thinly
• SATAY MARINADE:
• 1/4 cup minced lemongrass, fresh or frozen (if using fresh, see below for instructions)
• 1 small onion, quartered
• 2 cloves garlic
• 1 thumb-size piece galangal or ginger, peeled and sliced
• 1/4 of thumb-size piece fresh turmeric, OR 1/2 tsp. dried turmeric
• 2 Tbsp. coriander seeds, ground (grind them yourself with a coffee grinder)
• 2 tsp. cumin
• 3 Tbsp. dark soy sauce
• 4 Tbsp. fish sauce
• 5 Tbsp. brown sugar
• 1 Tbsp. fresh lime juice

PREPARATION:

1. For complete instructions on how to buy and cook with lemongrass, go to: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
   
   
2. Cut chicken or beef into small, thin pieces or strips (small enough to easily skewer). Place in a bowl.
3. Place all marinade ingredients in a food processor (discard the upper stalk of lemongrass). Process well.
4. Taste test the marinade - you will taste sweet, spicy, and salty. The strongest taste should be SALTY in order for the finished satay to taste its best. Add 1 - 2 Tbsp. more fish sauce if you feel it needs more.
5. Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (e.g. overnight).
6. When ready to barbecue, slide the pieces of meat onto the wooden skewers. TIP: Fill only the upper half of the skewer, leaving the lower half empty so that the person barbecuing has a "handle". This makes it easier to turn the satay during cooking.
7. Barbecue the satay, OR grill in the oven on a broiling pan with the oven set to "broil". Place satay close beneath the heating element and turn the meat every 5 minutes). Depending on how thin your meat is, the satay will cook in 10 to 20 minutes. Garnish with slices of fresh red chilli, if desired.
8. Serve with my Homemade Thai Peanut Sauce for dipping.

More Serving Suggestions:

• For an extra special treat, serve with Thai Coconut Rice
• For a well-balanced meal, serve with my Green Papaya Salad
• For drinks, satay goes down best with a cold lager.

Thai Lettuce Wraps

INGREDIENTS:

• 1 head fresh iceburg lettuce (this type works best for this recipe)
• 3 cloves garlic, minced
• 1 thumb-size piece galangal (or ginger), grated
• 1 red chilli, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)
• 2 shallots, sliced finely
• 1/2 cup firm tofu, cut into "matchsticks"; (OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp)
• 1 carrot, grated or cut into thin strips
• 4-5 shiitake mushrooms, thinly sliced
• 1 egg (optional if vegan)
• 1/2 cup shredded cabbage (red is very good, but any type will work)
• 3 spring onions, sliced lengthwise into matchstick-like pieces
• approx. 2 cups brean sprouts
• 2 Tbsp. lime juice
• 2 Tbsp. regular soy sauce
• 2 Tbsp. fish sauce (if vegetarian, use vegetarian fish sauce)
• 1 Tbsp. oyster sauce (if vegetarian, use vegetarian oyster sauce)
• TOPPING:
• 1 cup fresh basil, roughly chopped if leaves are large
• 1/2 cup dry roasted peanuts, roughly chopped
• OTHER:
• 2 Tbsp. oil for stir-frying

PREPARATION:

1. Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a Tbsp. water whenever the wok/pan gets too dry instead of more oil.
2. Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
3. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients.
4. Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
5. Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.
6. To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.)

Easy Garlic Shrimp Stir Fry

INGREDIENTS:

• 12-15 medium to large shrimp or prawns (if frozen, allow to thaw quickly in a bowl of cool water)
• 2 Tbsp. oyster sauce
• 2 Tbsp. soy sauce (or tamari)
• 1 Tbsp. fish sauce
• 1 Tbsp. brown sugar
• 4-6 cloves minced garlic (or 2 Tbsp. prepared minced garlic)
• 2-3 Tbsp. canola (or other oil) for stir-frying
• Optional: 1-2 fresh red chillies, minced and de-seeded
• GARNISH:
• lime or lemon wedges
• handful of fresh coriander

PREPARATION:

1. Make the marinade/sauce by combining in a mixing bowl: oyster sauce, soy sauce, fish sauce, brown sugar, garlic, and 1/2 the fresh chilli (if using). Stir well.
2. If your shrimp are shelled or raw, remove all of the shell up to the tail (leaving the tail on makes them easier to eat).
3. Devein the shrimp by running a sharp knife along the spine of the shrimp to remove the black "vein".
4. Optional: if you want "butterfly shrimp", make an inch-long cut into the end of each shrimp (through the spine where you removed the vein).
5. Place shrimp in the marinade and stir well to coat.
6. Heat some oil in a wok or frying pan.When hot, add the shrimp (with the marinade).
7. Stir-fry 2-3 minutes, or until shrimp are plump and pink (but also lightly browned from the sauce). Do not overcook, or shrimp will turn rubbery.
8. This dish can be served 2 ways: For a Dinner or Lunch Entree: Simply slide the shrimp with the sauce onto a serving platter. Sprinkle with coriander and the rest of the chilli (if using). Add lemon or lime wedges to the side, and serve with rice, naan, or crusty French loaf.
9. If Serving at a Party or as an Appetizer: Use tongs to pick shrimp out of the wok/pan, allowing most of the sauce to drip back into the pan. Arrange the shrimp on a serving platter, adding a sprinkling of fresh coriander and remaining chilli (if using). Add lime or lemon wedges on the side. Now pour the sauce from the wok/pan into a small bowl. Place the bowl next to the shrimp on the serving patter, and serve. Enjoy!

Thai Barbecue Shrimp

INGREDIENTS:

• SERVES 2-3 for main course, OR 3-4 as an entree (together with other side dishes)
• 12 jumbo tiger shrimp (prawns), OR 16-20 large shrimp (prawns), with shells still on (do not remove!)
• optional: if your shrimp are smaller, you may need some tin foil OR a piece of banana leaf for the grill
• garnish: handful of fresh coriander and wedges of fresh lime
• BARBECUE SAUCE:
• 4 Tbsp. soy sauce
• 4 Tbsp. oyster sauce
• 2 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
• 2 Tbsp. loosely packed brown sugar
• 1 head of garlic (at least 8-10 cloves), minced OR 1 Tbsp. bottled minced or pureed garlic
• optional: 1 fresh red chili, de-seeded and minced, OR 1-2 tsp. chili sauce (or chili-garlic sauce)

PREPARATION:

1. Mix the barbecue sauce ingredients together in a bowl. Tip: Be sure to add enough garlic, as this is what gives this sauce its flavor (on its own the sauce will taste too strong, but once it's on the shrimp, the garlic will be just the right amount).In fact, I find chili isn't necessary in this recipe, as the garlic provides more than enough spice! Set sauce aside.
2. For this recipe, you will need to cut open the shrimp (prawns), so that they lie flat in their shells on the grill. To do this: Leaving the shell in place, hold the prawn in your hand, so that it is curled naturally into your palm. Or, if you're afraid of cutting yourself, hold the prawn (on its back) on a cutting board.
3. Using a sharp knife, make a cut from the start of the tail (leave tail on), through the middle of the "belly" (between the feet) down to the end of the prawn.
4. Now turn the prawn over on your cutting board (so that its back is facing up). Use your palm to flatten it out by pressing down (gently). When you're done, the prawn should lie fairly flat (don't worry if the shell loosens slightly). Do the same with the other prawns.
5. Now place the prawns in a flat-bottomed bowl or dish. Spoon over a little of the barbecue sauce - enough that the prawns have been "darkened" with the sauce. Set the rest of the sauce aside for use later (as a dipping sauce).
6. Allow prawns to marinate in the sauce while you warm up the barbecue (at least 5-10 minutes).

   Make-ahead Tip: If making ahead of time, flatten the prawns, spoon over the sauce, then cover and refrigerate the prawns overnight, or until you're ready to barbecue them.

7. If your prawns are jumbo, or large enough (when flattened) that they won't fall through the grill, simply place directly on the barbecue. However, if your prawns are smaller (or your grill is widely spaced), spread a piece of tin foil (or banana leaf) on the grill first, then place prawns on top. Allow to cook at least 3 minutes on each side (or longer). Prawns are done when the flesh turns from translucent to pinkish-white (the shells will also turn a very attractive bright pink!).
8. If desired, you can baste the prawns as you cook them with a little of the left-over barbecue sauce - simply brush on.
9. Serve immediately off the grill (the shell actually makes them easier to eat, and a nice finger food). Simply ask your guests to peel off the shell as they eat. OR plate up the prawns, adding fresh lime (or lemon) wedges on the side and a sprinkling of fresh coriander. Excellent on their own, or serve with rice.

To Use the Extra Barbecue Sauce as a Dip: Pour the remaining sauce into a sauce pan and heat over medium-high heat until the sauce comes to a boil. Turn down to minimum, allowing sauce to simmer while you add: 3-4 Tbsp. cooking sherry or white wine, 1-2 tsp. more brown sugar, a squeeze of fresh lime (or lemon) juice (about 1 tsp), and a little extra fresh or bottled garlic (the garlic is optional, depending on how spicy you like your sauce). Taste-test the dipping sauce. If too salty, add a little more lime juice. If too sour, add a little more sugar. Remember, the sauce should be quite strong-tasting - this is what gives the prawns their "kick" (!). ENJOY!!!

Thai Chicken Wings Recipe

INGREDIENTS:

• 12 to 24 whole chicken wings (or buy them chopped into wings and drumlets) - Note: double the recipe for larger groups
• CHICKEN WING MARINADE:
• 1/3 to 1/2 cup liquid honey (1/2 cup if you have more than 12 wings)
• 3 Tbsp. soy sauce or wheat-free tamari
• 2 tsp. dark soy sauce
• 3 Tbsp. fish sauce
• juice of 1 lime
• 1 Tbsp. chilli powder
• 1 thumb-size piece galangal or ginger, grated
• grated rind of 2 limes (limes are easier to grate when uncut - only grate the rind, not the white flesh underneath)
• 1-3 fresh red chillies, minced, OR 1-3 tsp. red chilli sauce (1=mild; 2=medium; 3 or more = hot wings)
• 2 cloves garlic, minced
• 1/2 Tbsp. coriander seeds, ground (you can grind them yourself in a coffee grinder, or buy already ground)
• GARNISH (optional):
• 1/2 cup fresh coriander, roughly chopped

PREPARATION:

1. Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accomodate all the wings).
2. Mix the wings in with the marinade, stirring well to coat the meat.
3. Allow wings to marinate while you warm up the oven or BBQ. Be sure to stir the wings occasionally. Make-ahead Tip: For even better flavor, allow the wings to marinate for several hours or overnight.
4. If Baking in the Oven: Turn oven to the grill setting and place wings on a broiling pan (a grill with a pan underneath to catch drippings). Place oven rack on highest level, so that wings will be directly under the top heating element of your oven. Slide the broiling pan onto this rack. Watch the wings carefully as they cook, turning every 5 minutes or so to make sure they don't burn. As with barbecued wings, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl.
5. If Barbecuing: Place wings on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the wings appear nice and sticky.
6. Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is).
7. Serve wings hot with a little fresh coriander sprinkled overtop. If desired, serve with "Thai Sweet Chilli Sauce", available at most grocery stores or your local Asian store. These wings are good eaten alone, or serve them with white or brown rice and a salad for a complete and nourishing meal. Enjoy!