Gai Yang Recipe (Chicken with Lemongrass Recipe)

Ingredients:
8 chicken legs or thighs

For the marinade:
10 cloves garlic, peeled and coarsely chopped
3 stalks lemongrass, white part only, peeled and coarsely chopped
2 scallions (green onions), finely chopped
2 tablespoons fish sauce
2 tablespoons fresh calamansi juice
2 tablespoons dry white wine
½ cup (4 fl oz/125 ml) coconut milk
1 tablespoon Asian (toasted) sesame oil
½ teaspoon freshly ground black pepper

Directions:
To make marinade: In a mortar, combine garlic and lemongrass and pound to a coarse paste with a pestle. Or, thinly slice, then chop together to a coarse paste with a cleaver or chef's knife. Stir in all remaining marinade ingredients. Arrange chicken legs in one layer in a shallow dish. Pour over the marinade, and gently shake chicken to coat. Let stand at room temperature for 2 hours, or cover and refrigerate overnight, turning pieces several times. If refrigerated, let chicken stand at room temperature for 30 minutes before cooking. Light a fire in a charcoal grill. Wipe marinade from chicken and grill, turning occasionally, until golden on all sides and juices run clear when chicken is pierced, 20-30 minutes. Alternatively, cook chicken pieces under a broiler (grill). Lay chicken about 10 inches (25 cm) from the flame and cook, turning occasionally, until golden on all sides and juices run clear when chicken is pierced, 20-30 minutes.

Note: Traditionally, this dish is made with whole spatchcock chickens that have been butterflied, by splitting down the backbone and flattening. Broil (grill), skin-side down, for 10-15 minutes, then turn and broil, skin-side up, for 10 minutes. After cooking, cut chicken with a cleaver, through the bones, into smaller pieces. You may also use chicken halves.

Gai Phad King Recipe (Chicken with Ginger Recipe)

Ingredients:
1 cup (2 oz/60 g) cloud or tree ear mushrooms (black or white fungus)
¼ cup (2 fl oz/60 ml) vegetable oil
6 cloves garlic, peeled and coarsely chopped
1 small onion, thinly sliced
12 oz (375 g) boneless, skinless chicken breasts, thinly sliced
1 cup (4 oz/125 g) loosely packed, julienned fresh ginger, preferably young ginger
1 tablespoon fish sauce
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon soybean paste
2 fresh long red chlies, cut into large pieces
½ cup (4 fl oz/125 ml) chicken broth or water
8 scallions (green onions), white part only, chopped

Directions:
If using dried mushrooms, soak in water for 10 minutes; drain. Use scissors to trim hard core, then cut mushrooms into pieces. Heat oil in a wok or large, heavy frying pan over high heat and fry garlic just until it starts to brown. Immediately add onion and chicken, and stir-fry until meat is opaque on all sides, about two minutes. Add ginger and mushrooms, then fish sauce, oyster sauce, soy sauce, and soybean paste. Stir-fry for 1 minute. Add chilies and broth or water, bring to a boil, and cook for 1 minute. Stir in scallions. Transfer to a serving dish and serve.

Note: If cloud or tree ear mushrooms are unavailable, substitute an equal quantity of straw mushrooms or standard mushrooms.

Duck Red Curry Recipe (Kaeng Phet Pet Yang Recipe)

Ingredients:
1 roasted duck, de-boned and cut into 1" squares
2 cups coconut milk
1½ tablespoons vegetable oil
3 tablespoons red curry paste (pls. refer More Thailand Recipes below)
2 medium tomatoes, halved or 10 cherry tomatoes
½ cup sweet basil leaves (horapha)
4 kaffir lime leaves, halved
½ teaspoon salt or to taste
2 tablespoons fish sauce
1 teaspoon sugar
1 cup water (or chicken stock)

Directions:
Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add 1 cup coconut milk and stir to mix thoroughly. Add the duck and stir well. Next, add the remaining coconut milk, water, tomatoes, kaffir lime leaves, sugar, salt, fish sauce and sweet basil. Cook for about 10 minutes or until duck absorbs curry flavor. Serve with steamed hot fragrant rice.

Curried Prawns Recipe (Kaeng Ka-ri Kung Recipe)

Ingredients:
600g prawns, shelled and de-veined
2 cups coconut milk
1 tablespoon yellow curry paste (Nam Phrik Kaeng - refer More Thailand recipes)
2 fresh chilies, de-seeded and sliced
½ cup cherry tomatoes
2 tablespoons fish sauce (nam pla)
1 tablespoon sugar
1 teaspoon salt

Directions:
Put ½ cup of coconut milk into a wok or pan, bring to boil over medium heat, stirring constantly, and boil for 5 minutes. Add the curry paste, stir well, and simmer for 10 minutes. Then, add the fish sauce, sugar, salt and remaining coconut milk and simmer for 10 more minutes, stirring regularly. Finally, put in the chilies, tomatoes and prawns, bring to a boil and remove from heat. Serve with steamed hot fragrant rice.

Crispy Candied Noodles Recipe (Mi Krop Recipe)

Ingredients:
150g thin rice noodles
¼ cup finely chopped fresh shrimps
¼ cup finely chopped pork
1 cake yellow bean curd, cut into matchstick-size pieces and fried crisp
1 tablespoon chopped garlic and shallot
1 tablespoon fermented soybeans
1 tablespoon vinegar
1 tablespoon fish sauce (nam pla)
4 tablespoons palm sugar
1 tablespoon lime juice
1 teaspoon ground dried chilies
50g bean sprouts
3 Chinese chives (gao choy)
1 fresh red chili, thinly sliced
1 coriander plant
2 pickled garlic bulbs, thinly sliced
3 cups cooking oil

Directions:
If the noodles are very fine, fry in oil until crisp and golden brown, then drain. If the noodles are thick, soak 15 minutes in water, drain well and then fry a few at a time. Heat ¼ cup oil in a frying pan. Fry the garlic and shallots until fragrant, then add the pork and shrimp, seasoning with fermented soybeans, vinegar, fish sauce, sugar and dried chilies. When thick, add the lime juice. Mix and season to obtain a sweet, sour and salty flavor. Reduce the heat, add the noodles and continue stirring in the sauce until they stick together; then add the bean curd; mix and spoon onto plates. Sprinkle with the pickled garlic, finely sliced kaffir lime rind, coriander, and chili. Place bean sprouts and Chinese chives along the sides of the plates.

Coconut Milk Chicken Soup Recipe (Tom Kha Kai Recipe)

Ingredients:
3½ cups coconut milk
450g chicken (skinned, de-boned and diced)
200g fresh mushrooms, halved
20g fresh galangal, sliced
20g fresh lemon grass, cut into 1" lengths
4-5 kaffir lime leaves, torn in half
2-3 fresh chilies, halved
⅓ cup lime juice
3 tablespoons fish sauce (nam pla)
3 teaspoons sugar
1 teaspoon salt
2 tablespoons chopped coriander greens
1 tablespoon roasted chili sauce (nam phrik phao - refer more Thailand Recipes)

Directions:
Put coconut milk into a medium-sized pot, add 1 cup water and bring to a boil over medium heat. Reduce heat, add the galangal, lemon grass, kaffir lime leaves and cook for a few more minutes, stirring occasionally. Next, add the chicken, salt, fish sauce, sugar and lime juice, cook until the chicken is done. Then, add the mushrooms and remove from heat. To serve: Put 1 tablespoon of roasted chili sauce in the bottom of a large serving bowl. Pour in the boiling soup.