Recipes

pad kra pow by Matt Dailey

Serves 2 as a main dish or 4-6 as part of a multi-course meal

Ingredients:

5-10 red Thai-bird chilies
5 gloves of garlic
1/2 red bell pepper, roughly chopped
1/2 cup long beans, cut into short pieces
1/2 lb. chicken, coarsely chopped or ground
1 tbsp. oyster sauce
1 tbsp. soy sauce
1 tbsp. fish sauce
1 tbsp. dark soy sauce
2 tbsp. water
1 1/2 tsp. sugar
1 1/2 cup basil leaves
Vegetable oil, as needed
Steamed jasmine rice, for serving
2-3 eggs (1 per person), for serving
Prik Nam Pla (condiment for seasoning the egg, optional): Mix together some fish sauce, a squeeze of lime juice, chopped Thai chilies, and chopped garlic.

Procedure:

1. Pound Thai chilies into a fine paste.
2. Add garlic and spur chilies and pound into a rough paste.
3. Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
4. In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
5. Add chicken and toss until they're no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
6. Add onions and long beans; toss until the chicken is done.
7. Remove from heat and stir in the holy basil.
8. Taste and adjust seasoning as needed.

For the fried egg:

1. Heat about 1/4-inch of vegetable oil in a small non-stick pan or a wok over medium high heat.
2. Once the oil is hot, crack the egg directly into the pan and let it fry until the edges are browned and bubbly.
3. Serve the stir-fry over rice and top it with the fried egg. Drizzle a little of the prik nam pla over the egg and enjoy!

sheet pan shrimp fajitas by Lisa pinckney

Serves 6-8 as an appetizer

Ingredients:

• 1 (1 ounce) package fajita seasoning
• 1 tablespoon olive oil
• 1 ½ pounds raw shrimp, peeled and deveined 
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 red onion, sliced into strips
• 1 jalapeno pepper, sliced into rings

Method:

Preheat the oven to 450°F.  Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat.

Lay out seasoned shrimp in a single layer on a baking sheet. Add bell peppers, red onion, and jalapeño; mix with shrimp and spread out evenly.

Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp mixture to a serving plate.

Thai Basil Chicken Wraps by Lisa Pinckney

Ingredients:

• 2 tablespoons peanut oil
• ¼ cup minced garlic
• 1 pound ground chicken breast
• 12 Thai red or green chiles, sliced into thin rings
• 2 teaspoons dark soy sauce
• 2 tablespoons fish sauce
• 1 cup fresh Thai basil leaves

Procedure:
Heat a wok over high heat until a drop of water evaporates on contact. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.

Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.

Unstuffed cabbage bowl by Lisa pinckney

Serves 6-8 as a main dish

Ingredients:

• 1 pound spicy bulk pork sausage
• 1 pound lean ground beef
• 1 (28 ounce) can diced tomatoes
• 1 onion, chopped
• 1 (6 ounce) can tomato paste
• 2 tablespoons distilled white vinegar
• 2 teaspoons chili powder
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes, or more to taste
• 10 cups shredded cabbage

Procedure:

Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.

Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into sausage mixture. Fold in cabbage. Reduce heat to medium-low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

Seared Scallops with Tomato and Coriander Salad by Amelia Telc

Serves 2 as a main dish or 4 as an appetizer

Ingredients:
8 large dry day boat scallops (Ask your fishmonger for dry-packed scallops that haven't been treated with chemicals to extend freshness. They will sear better.)
kosher salt for seasoning scallops
2 tablespoons grapeseed oil
1 pint cherry tomatoes, halved 
1/2 shallot, thinly sliced
2 teaspoons fish sauce
2 teaspoons seasoned rice wine vinegar
1 teaspoon extra virgin olive oil
1/4 teaspoon Korean chili flake
1/2 teaspoon salt
1/4 teaspoon sugar
Zest of one lime
6 sprigs cilantro, leaves picked for garnish and stems finely chopped 
Lime wedges for serving

Procedure:
Lay all scallops on a paper towel to thoroughly dry. Remove small "foot" from each scallop, they will look like little lobes stuck to the side of each scallop and will peel off easily. Set aside. 

Mix tomatoes, shallot, fish sauce, rice wine vinegar, olive oil, chili flake, salt, sugar, lime zest and chopped cilantro stems to combine. Taste for seasoning and adjust to your preference. Set aside to marinate while you cook your scallops. 

Place cast iron or stainless steel pan on medium high heat to preheat. Add grapeseed oil to the pan and season scallops on both sides with kosher salt right before placing in the pan, the oil will be shimmering when ready.

Carefully place each scallop flat side down in the pan. There will be some sputtering, but leave them be until you see a dark golden brown crust begin to form at the edges. When they are perfectly seared, they will easily pull away from the pan, about 30 to 45 seconds for the first side. Flip over and continue to cook until dark golden brown on the other side, an additional 30 second or so. 

Remove scallops to plates and serve with tomato salad garnished with cilantro leaves and lime wedges. This makes a lovely appetizer for 4 or with some steamed rice a very nice dinner for two!