SHARING RECIPES FROM DOKKOON KAPUEAK
Conversion table Weights for dry ingredients
Liquid measures
20g 25g 40g 50g 60g 75g 100g 125g 150g 175g 200g 250g 300g 350g 400g 500g 1kg
METRIC IMPERIAL
US
°C
°F
50 ml 75 ml 100 ml 120 ml 150 ml 200 ml 250 ml 400 ml 560 ml
¼ cup
160 170 180 220
325 338 350 425
¾ oz 1 oz 1½oz 2oz 2½oz 3oz 3½oz 4oz 5oz 6oz 7oz 9oz 11oz 12oz 14oz 1lb 2oz 2¼lb
2 fl oz 3 fl oz 3½ fl oz 4 fl oz 5 fl oz 7 fl oz 8 fl oz 14 fl oz 18.94 fl oz
Oven temperatures
½ cup
1 cup
www.lannoo.com Register on our website and we will regularly send you a newsletter with information about our latest books as well as interesting, exclusive offers. Text and recipes — Dokkoon Kapueak, Patrick De Langhe Copywriting — Hilde Smeesters Translation — Textcase Photography — Kris Jacobs, except p 4, 5, 6, 12, 25, 26, 28, 31, 188, 190 (Éleonore Van Bavel) and p 14, 17, 18, 19, 217, 218 (Tourism Authority of Thailand) Graphic Design — Tom Suykens Typesetting — Textcase
With our special thanks to the Tourism Authority of Thailand for sharing the pictures listed above and the information about the most beautiful destinations in Thailand. If you have any comments or questions, please contact our editors: redactielifestyle@lannoo.com. © Dokkoon Kapueak, Patrick De Langhe & Uitgeverij Lannoo nv, Tielt, 2021 D/2021/45/308 - NUR 440, 442 ISBN: 9789401479233 All rights reserved. Nothing from this edition may be reproduced, recorded in an automated database and/or published in any form or in any way, whether electronic, mechanical or in any other manner without the prior written permission of the publisher.
The land of smiles The Thai kitchen
14 20
Rice & noodles 33 Rice 34 Noodles 35 Meat dishes 36 Kai saté 38 42 Podia tod Kwitiao lui suan 44 48 Tom ka kai Kaeng kai 50 54 Kwitiao moo deng Kwitiaw kai 58 Laab kai 60 64 Kai yang Yam neu 72 76 Look chin Moo kra ta 84 Jim jum 90 Kanom jeen kaeng kiew whan kai 92 100 Nam tok neu Neu yang 102 Paneng neu 104 108 Moo ping Dishes with fish and seafood 112 114 Scampi tempura Tom yam khung 116 Hoi maleng phoe 120 Kanom jeen namya 122 Tod man khung 128 Khung paw 132 Yam woonseng thalee 134 Pla nung see ieuw 136 Shoe shee pla 138 Pla tod yam takray 142 146 Mieung pla paw
Vegetable dishes 150 Popia sod 152 156 Kaw poth tod In the wok 158 Phad krapaw 160 166 Phad thai khung Phad thai kai hoa 168 170 Phad pak Kai phad med ma muang 172 174 Kai phad khing Khung kratiam 178 182 No mai varang khung Neu horapa 184 186 Phad ped plamuk Side dishes 188 Raw vegetables 188 Khaw phad 190 192 Khaw pad rot fai Som tam 194 Galam plee phad nam pla 200 202 Phad mie sua Sauces & dressings 204 204 Cucumber dressing Peanut sauce 204 205 Sesame seed dressing Nam jim seafood 205 Nam jim jeaw 205 Sweet and sour chilli sauce 1 206 Sweet and sour chilli sauce 2 206 Nam jim thua 206 Prik nam pla 207 Flavourings 210 211 Saam kleu-marinade Prik pon 211 Kaw khua 211 Index 214 Colophon 216
GOOD TO KNOW Name — Kingdom of Thailand Location — South-East Asia Capital city — Bangkok Total area — 513,120 km² (+ 3219 km coastline) Climate — tropical Population — 69 million Language — Thai Religion — Buddhism (94.6%) Currency — baht (1 euro = 37 THB / 1 GBP = 44 THB) (August 2021) Airports — Bangkok, Phuket, Chiang Mai
The central region and the ‘City of Angels’ Thailand’s central region consists of a large green plain through which the Chao Phraya River runs. Prosperous communities once settled in this fertile region, which today is home to the capital city, Bangkok, known in Thai as Krung Thep, or the ‘City of Angels’. Bangkok is a fascinating combination of traditional and modern. In the old part of the city, you can get lost in the traditional neighbourhoods and marvel at stunning palaces and temples and Bangkok’s rich heritage. The city’s business district is packed with skyscrapers, but you can also spend hours shopping in the hypermodern shopping malls or go for drinks at one of the many trendy rooftop bars. Foodies will find themselves in culinary heaven among the hundreds of street-food stands scattered around the entire city, or they can enjoy a gourmet meal in one of the world-class restaurants.
Visitors looking to learn more about the country’s history can visit Ayutthaya, just a two-hour drive from Bangkok. This was the capital of the Siamese kingdom from the 14th to the 18th century. The ruins are a UNESCO World Heritage site and take you back to medieval Thailand. Would you like to learn more about the ingredients involved in Thai cuisine? Then Samut Songkhram, or the ‘Land of the Floating Markets’, is a must. Local farmers travel to this market every weekend on flatbottomed boats laden with homegrown vegetables, fruits and hand-crafted products. This colourful floating market is a feast for both the eyes and the senses. Finally, Kanchanaburi is worth mentioning; here you can see fantastic waterfalls and spend the night in a floating bungalow.
Ingredients Serves 2 people ▪
▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪
300 g chicken not too lean, preferably thigh/drumstick meat 4 tablespoons water 1 tablespoon fish sauce 1 shallot 2 tablespoons lime juice 1 teaspoon roasted chilli powder (page 211) 8 sprigs coriander 10 sprigs fresh mint 2 to 3 tablespoons toasted rice powder (page 211)
Preparation Chop the chicken very finely with a knife (or have it coarsely minced at the butcher shop). Bring the water to a boil and add the minced chicken. Add 1 teaspoon fish sauce. Let the chicken simmer, stirring, until the chicken is tender. Remove the pan from the heat and remove any excess liquid. Peel the shallot and chop into thin wedges. Add the shallot, the remaining fish sauce, and the lime juice to the chicken. Season to taste with roasted chilli powder. Finely chop the coriander and tear the mint leaves into smaller pieces. Stir the rice powder and the herbs into the laab just before serving. Serve the laab with sticky rice and crunchy raw vegetables such as iceberg lettuce, cucumber, beans, or endive leaves.
Don’t add the rice powder to the laab until the very last minute. Otherwise, the powder will absorb too much liquid, making the dish too dry.
60
Laab kai — Chicken mince with lime, shallots, spring onions, coriander and chilli peppers
A Thai barbecue grill looks a bit different from the one you’re probably familiar with. The central part is a lid featuring a rounded dome with small slits. The dome slopes down into a circular pan and then the very outer edge goes up at a sharp angle. This lid is placed over a pot holding hot charcoal. My friends and I eat barbecue made with this almost every week, sitting on the ground around the pot. The circular pan contains simmering broth, and we fry thin slices of meat on the hot lid. It’s truly a fantastic dish. In this recipe, we use pork, but you can also use other types of red meat, chicken, fish, or even shrimp and squid. Choose pork that contains slightly more fat as it will have more flavour. You can also use different cuts of pork together such as pork belly, pork neck and pork tenderloin.
Preferably you should begin to make this pork satay the day before you want to eat it. The longer the meat is left to marinate, the more tender and juicier it becomes.
Ingredients
Serves 3 to 4 people ▪ ▪
▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪
5 cloves garlic 3 coriander roots or 2 tablespoons coriander stems, chopped 1 teaspoon black peppercorns 3 tablespoons (35 g) palm sugar 2 tablespoons oyster sauce 3 tablespoons soy sauce 1 tablespoon sunflower oil 75 ml coconut milk 3 tablespoons water 500 g lean pork neck 3 tablespoons cornflour
In addition: bamboo satay skewers, 15 centimetres long
Preparation Finely grind the peeled garlic, coriander root or stems and peppercorns in a mortar. Add the palm sugar and continue to crush until the sugar has dissolved. Finally, add the oyster sauce, soy sauce, oil, coconut milk and water. Cut the pork into slices half a centimetre thick. Add them to the marinade and stir to coat thoroughly. Let the pork marinate in the fridge for at least an hour, but preferably overnight. Sprinkle the cornflour over the meat and stir to coat. Thread the pork pieces onto bamboo satay sticks and place them on a plate. Leave them to rest in the fridge for a couple of hours. Fry the pork satay in a grill pan over a high heat or – even better – on the barbecue. Serve with sticky rice and nam jim jeaw (page 205).
Moo ping — Marinated grilled pork satay
109
Ingredients
Serves 1 to 2 people ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪
4 tablespoons sunflower oil 1 tablespoon red curry paste (page 51) 150 ml creamy coconut milk 2 teaspoons fish sauce 1 teaspoon palm sugar 3 tablespoons fish stock 2 lime leaves ¼ pointed sweet pepper 200 g cod fillet sunflower oil pepper
Preparation Heat the sunflower oil and fry the curry paste until it starts to become fragrant. Add the coconut milk, fish sauce, palm sugar and fish stock. Bring to a boil and lower the heat. Slice the lime leaves and pointed sweet pepper into thin strips (julienne). Add them to the sauce. Fry the fish in a splash of sunflower oil and season with freshly ground pepper. Pat the fish dry with paper towels, place it on a plate and spoon the curry sauce over the top.
Tip: You can experiment with the curry paste and coconut milk amounts. The less curry paste you use, the milder the flavour. Too much coconut milk can make the sauce too runny, so use You can experiment with the curry creamy coconut milk for this dish. paste and coconut milk amounts. The less curry paste you use, the milder the flavour. Too much coconut milk can make the sauce too runny, so use creamy coconut milk for this dish.
Shoe shee pla — Cod with curry sauce
139
Thais always serve a large plate with raw, fresh vegetables and herbs with their dishes. This can include long beans cut into strips, sticks of cucumber, the hard centre of an iceberg or red leaf lettuce, and Thai basil leaves.
This is a basic marinade for all sorts of grilled meat dishes.
Ingredients ▪ ▪ ▪ ▪ ▪ ▪
Marinade
12 black peppercorns 3 cloves garlic 4 coriander roots or 8 coriander stems 2 tablespoons oyster sauce 2 tablespoons soy sauce ½ teaspoon palm sugar
Preparation Crush the peppercorns into coarse pieces using a mortar and pestle. Finely chop the peeled garlic and coriander roots or stems and also crush them using the mortar and pestle. Stir in the oyster sauce, soy sauce and sugar.
Ingredients ▪ ▪
200 g dried Thai chilli peppers 2 to 3 lime leaves (optional)
Preparation
Roasted chilli powder
Preheat the oven to 180 °C or heat a wok over a high heat. Bake the chilli peppers 5 to 7 minutes in the oven or roast them in the wok until they start to change colour and give off a smoky fragrance. Add the lime leaves if desired for added flavour. Let the peppers cool. Grind them down to a powder in the blender or crush them using a mortar and pestle. You can store the chilli powder in an airtight container.
Ingredients ▪ ▪
handful uncooked Thai sticky rice 1 lime leaf (optional)
Preparation Toasted rice powder
Roast the rice over a high heat in a non-stick pan without any fat. Roast until the rice starts to turn brown. Remove from the heat. Coarsely grind the rice in a blender or using a mortar and pestle. The texture should still be grainy. Add lime leaves to change the flavour.
211