Nong's Thai Kitchen. Nongkran Daks

      Preparation time: 2 TO 3 MINUTES

      Cooking time: 2 TO 3 MINUTES

      Makes ABOUT ¹/2 CUP (125 ML)

      ¹/2 cup (100 g) peeled and thinly sliced shallots or garlic cloves

      Vegetable oil to cover

      1 Place sliced shallots or garlic cloves in a microwave-safe dish, such as a ramekin. Add oil to barely cover. Microwave on high for 1 minute and stir. Microwave for 1 minute more and stir again. When the shallots or garlic turn light brown, they’re done.

      2 Remove shallots or garlic from oil. Save the oil for stir-frying.

      3 Alternatively, heat a tablespoon of oil in a wok or skillet and stir-fry the shallots or garlic, stirring constantly, until they turn light brown. Remove from the oil and allow to cool. Stored in an airtight container in your pantry, fried shallots or garlic will stay crisp for several days.

Steamed Jasmine Rice

      This is a very old-fashioned way of cooking long-grain rice, but it works every time.

      Preparation time: 2 MINUTES

      Cooking time: 25 MINUTES

      Makes 6 CUPS (1.2 KG) COOKED RICE

      3 cups (600 g) jasmine rice

      Water to cover the rice

      1 Rinse the rice until the water runs clear. Drain and place in a saucepan or electric rice cooker. Add just enough water to cover about 1 inch above the rice. Another way of measuring the amount of water is to touch the surface of the rice in the pot with the index finger, then add just enough water to reach the first knuckle.

      2 Bring the rice and water to a boil over medium heat. Reduce the heat to medium-low and cook uncovered for about 15 minutes. When almost all the liquid has been absorbed, reduce the heat to low, cover, and cook for 10 minutes more. Remove from heat and stir with a wooden spoon or with chop-sticks before serving.

      3 If you use an electric rice cooker, follow the manufacturer’s instructions; the rice will cook automatically after you press the ON button.

      Steamed Sticky Rice Khao Niue Nung

      Sticky rice—also called pearl rice, glutinous rice, or sweet rice—is the main carbohydrate in the northern and northeastern part of Thailand, where it is grown. Because it has more starch than other rice varieties, it is more filling, which is important in these traditionally poor regions. Due to the migration of people from northeastern Thailand, sticky rice and the dishes that accompany it have now become popular throughout the country.

      Preparation time: 5 MINUTES, PLUS 6 HOURS FOR SOAKING

      Cooking time: 25 MINUTES

      Makes ABOUT 6 CUPS (1.2 KG) COOKED RICE

      3 cups (700 g) sticky rice

      8 cups (2 liters) cold water

      1 Place the sticky rice in a bowl. Add enough cold water to cover the rice. Let the rice soak for at least 6 hours, or overnight.

      2 Heat water in a steamer pot. When the water starts to boil, drain the rice and pour it into the woven basket top of a Thai steamer or another steamer that sits above the water. Cover the basket or pot and steam over high heat for 20 minutes. Stir the rice with a wooden spoon, then continue to steam for 5 minutes more.

      3 Remove rice from heat and place in a separate container. Cover until ready to use.

      Note: This rice has long been a popular ingredient in Thai snacks or desserts. Sticky rice is literally finger food: diners grab a handful of rice, roll it into a ball, and then dip the rice in a hot sauce or eat it with dishes such as Grilled Chicken (page 72), Green Papaya Salad (page 66), Spicy Beef with Mint Leaves (page 83), or Thai Beef Jerky (page 30).

       Chapter 1

      Thai Appetizers

       and Finger Food

      In the past, Thais served finger foods or appetizers to accompany shots of whiskey or bottles of beer. Today, though almost every urban Thai enjoys finger foods and appetizers, these tasty snacks are not just relegated to cocktail parties. Instead, whether at home with guests or eating out at a restaurant, Thais will incorporate these small treats into the meal itself. “We would serve spicy, flavored foods, like laap or yam nua,” says Nongkran Daks. “The dish ‘Crying Tiger’ (Grilled Beef with Roasted Rice Powder Dipping Sauce, page 44), which has grilled meat sliced up and served with a dipping sauce, is very popular.” As for the Peanut Wafers (page 45), when Nongkran was a university student, she used to make them and sell them to earn money.

Thai Beef Jerky Nua Sawan

      Nua Sawan in Thai literally means “heavenly beef.” This dish is a slightly spicy style of beef jerky with a sweet undertone. Traditionally, Thais would dry the beef slices by laying them out in the hot sun for several hours. Today most people use the oven; you may also grill the meat over charcoal or gas outside. It is very convenient to use meat that has been precut for fajitas, which is sold in many supermarkets. This dish is often served with sticky rice, and goes great as snack food alongside a German-style Thai beer such as Chang or Singha, both of which can now be found outside of Thailand. Be sure to make more than one recipe—it will disappear fast!

      Preparation time: 5 MINUTES, PLUS 2 HOURS FOR MARINATING

      Cooking time: 35 MINUTES

      Makes 4 TO 6 SERVINGS

      3 tablespoons palm sugar

      1 tablespoon fish sauce

      1 tablespoon soy sauce

      1 tablespoon coarsely ground coriander seeds

      ¹/2 teaspoon salt 1 lb (500 g) beef, any cut, sliced about ¹/8 in (3 mm) thick

      2 cups (500 ml) vegetable oil for frying

      1 Combine the first 5 ingredients in a large nonreactive bowl. Marinate the beef for at least 2 hours or overnight in the refrigerator.

      2 Preheat oven to 200°F (95°C). Arrange the meat on a baking rack in one layer. Bake until dried out, about 30 minutes.

      3 Heat the oil to 350°F (175°C) and cook the meat until the pieces turn light brown, about 3 minutes. Remove from the oil and drain on paper towels.

      Galloping Horses Maa Hor

      This popular snack is an old-fashioned dish that Thais love. Its unusual name comes from the ancient Chinese, who in olden times would demand that their food be brought out quickly, as fast as a galloping horse—or in Mandarin, ma hsang lai. For the best results, use any fruit that has a slightly sour taste, preferably pineapple or oranges.

      Preparation time: 20 MINUTES

      Cooking time: 10 MINUTES

      Makes 40 PIECES

      Pork Mixture

      3 cloves garlic, peeled

      2 fresh coriander roots

      1 tablespoon vegetable oil

      ¹/2 lb (225 g) lean ground pork

      4 tablespoons crushed roasted peanuts

      Seasoning Sauce

      2 tablespoons fish sauce

      2 tablespoons palm sugar