Young thailand's thai pantry

Yield: 1 servings

Measure Ingredient
tablespoon H A I P A N T R Y
[From Young Thailand Cookbook by Wandee Young]
[With writing help fromByron Ayanoglu]
cup H I L E S

Tiny pointed Thai bird chiles look cut but pack a searing punch. Red and green chiles (both dangerous) are usually sold in small plastic bags. C O C O N U T M I L K ====================== Cans of unsweetened coconut milk are becoming widely avaailable. Young uses Aroy brand. B A S I L ========= Thai basil is grey-green with a narrow leaf. It's flavor is more intense than western basil. C O R I A N D E R ================= These droopy green leaves go into many Thai sauces and decorate every dish. F I S H S A U C E =================== This dark potent sauce (nam pla), sold in tall bottles, is drained from fish fermented with salt. It's a staple of Thai and Vietnamese cooking. A spoonful flavors most dishes. F R I E D T O F U =================== You'll find these golden pre-fried squares of beancurd in the refrigerated section of an Asian supermarket. G A L A N G A L =============== This aromatic relative of ginger is sliced, unpeeled into Thai soups. L E M O N G R A S S =================== These pale green stalks are an essential ingredient in Thai dishes. They give off a distinctive lemony flavor when crushed and sliced. L I M E L E A F ================ You'll find kaffir lime leaves floating in soups or finely shredded. These dried leaves must be soaked in cold water 20 minutes before use. Like lemongrass, they're tought o chew. Substitute 1 tablespoon lime juice. O Y S T E R S A U C E ======================= This satiny dark brown sauce is made from soy sauce, oyster extract, sugar and thickener. Young recommendsthe Panda brand. R I C E S T I C K S ===================== Don'tbe intimidated by all the foreign writing on these clear packages of clear rice noodles. For pad thai you'll need the wider noodles, which look like dry linguine. Wandee preferes Ivory brand. Rice noodles should be soaked in cold water, then quickly boiled or stir fried. T A M A R I N D =============== This sweet-and-sour fruit comes from a fuzzy light brown pod. The pulp (with seeds) is sold in a flat square as tamarind paste. It must be mixed with water and strained before using. Source: "Thai Temptations" from Lifestyle column by Cynthia David in Toronto Sun (27 September, 1995) Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 10-04-95

Similar recipes