Thailand - The cookbook and delicious Thai recipes
So far, I have always dared only to a variety of Thai curries and these combined at will and with fresh vegetables and curry pastes. Really recipe I have Thai recipes but never cooked. So it's about time:)
The book definitely makes you want to taste the Thai cuisine. We like the simple design of the cookbook and the many expressive illustrations that show food photographs, beautiful landscapes and also the life of the Thai people away from tourism.
The recipes are easy to understand and nicely structured. I particularly like the information on the preparation time and the origin of each recipe. At the end of the book there is a glossary, in which exotic ingredients are explained succinctly - really very helpful!
Recipes
The cookbook, published by Edel-Verlag ( Phaidon by Edel), includes over 500 recipes divided into pastes & sauces, snacks & drinks, salads, soups, curries, grilled, steamed and fried, stir-fried, rice & noodles, desserts and selected recipes from guest chefs of the best Thai restaurants in Bangkok, News York, Sydney and London.
I've noticed that there's a lot of cooking in the northeast of Thailand with insects and frogs. Do you ever get ingredients like red ant eggs? But good, this shows that the recipes are really authentic. Some of the ingredients used in the cookbook, such as fresh green bamboo cane, grosella, jaggery, lemon tree blossom or insect are really hard to come by. Therefore, even with some recipes, the note: "These recipes are original Thai. In Europe, they are not so easy to boil, because individual ingredients are difficult or impossible to obtain because of their exoticism or for reasons of conservation. "
In the book you will find many simple recipes with only a few ingredients for whom you should definitely plan a large-scale purchase in the Asiamarkt.
Together with my neighbor Sascha, who loves Thai food as much as I do, I have three simple recipes for my friends from Thailand - The cookbook cooked for you and was really excited!
Ice-cooled passion fruit from Passion Fruit
You need for 4 people:
200 g Feinstzucker
1 kg of passion fruit
1 teaspoon salt and ice cubes
Boil 350 ml of water in a saucepan. Add sugar and stir until the sugar has dissolved and the mixture has a syrupy consistency. Remove from heat.
Press halved passion fruit through a cloth into a jug to dispose of residue. Add salt and 120 ml of sugar syrup and mix everything. Serve with ice cubes.
Incidentally, I've replaced part of the passion fruit with mangoes.Turn the meat in it until it is soy sauce and marinate for about 10 minutes.
Fry the meat in a pan from each side for 4-5 minutes. Cut into strips and put aside.
For the dressing, stir all the ingredients in a small bowl until the sugar has dissolved.
Meat, cucumber, tomatoes, shallots and coriander in fill a large bowl, stir in the dressing and serve.
Coconut milk rice with mangos
You need for 6 people:
- 300 g of glutinous rice
- 50 g of dried mung beans
- 120 ml of coconut milk
- 100 g of fine sugar
- 1 pinch of salt
- Pulp of 2 ripe mangos, sliced
Soak the rice overnight in water, rinse and drain. Soak the beans in water for 1 hour. Dab and pat dry.
Pour the rice into a steaming basket lined with a muslin cloth. Put the basket over a pot and steam the rice for 30-35 minutes. Stir every 10 minutes.
Place the coconut milk, sugar and salt in a small saucepan and stir at low to medium heat until the sugar is dissolved. Remove from heat and set aside about 75 ml to pour over.
Roast the mung beans in a frying pan over low to medium heat with stirring for 5 minutes until dark yellow and completely dry.
Put the rice in a bowl and pour over the remaining coconut milk. Stir well, cover with cling film and let rest for 10-15 minutes.I still dream of the incredibly delicious dessert and although I do not really like sweets:)
Actually, we also wanted to prepare a Thai curry from the cookbook. Since I'm not a big fan of fish and seafood, only the curries with meat came into question for us. In those I missed the vegetable portion and my beloved coconut milk, so that we have the main course at the end freestyle and not from the book have prepared. But also for this we have through Thailand - The Cookbook lots of beautiful Anrgungen and Get ideas.
I recommend the book to all Thailand fans, who like to try new and exotic recipes and do not shy away from fancy ingredients.