How to make thai food: Stir-Fried Squid with Roasted Chili Paste

Ingredients

350 grams squid, cut into well pieces

50 grams spring onion, cut into 1/2" long

2 red or yellow chilies, cut diagnally

1/2 onion, sliced

1 1/2 teaspoon roasted chili paste

1 teaspoon soy sauce

1/2 teaspoon sugar

cooking oil

coriander leaves (for garnishing)



Preparations

1. Heat oil in a wok over medium heat. Add squid and onion together, stir quickly until nearly cooked. (Be careful not to overcook. You will get the best taste of squid only when the squid is nearly cooked.)

2. Add roasted chili paste, soy sauce, green onion, chilies, sugar and stir fry for another 2 minute and until all ingredients mixed well.

3. Transfer to a serving dish. Garnish with coriander leaves on top and serve immediately with steamed rice.

How to make thai food: Steamed Crabs

The food should be steamed in a bamboo steamer to avoid condensation dripping onto the cooking food. Alternatively, if you use a metal steamer cover the food with a paper towel which is not in contact with the food.

Serve steamed cracked crabs with nam prik kiga. A little practice will enable you to remove the meat from the crabs with minimal difficulty. You will need a small, heavy, sharp kitchen knife and a mallet. You'll find the meat in the body sections where the legs attach to the body and in the claws. There is a very good guide to the technique of picking crabs at MarylandInfo.com

few blue crabs

Put crabs in a large pot with rack and tight fitting lid, or large steamer. Steam covered, until crabs turn bright red color, about 15 to 25 minutes. Serve hot or cold.

How to make thai food: Fried squid with oyster sauce

Ingredients

* 350 grams squid, cut into well pieces

* 50 grams spring onion, cut into 1/2" long

* 2 red or yellow chilies, cut diagnally

* 1/2 onion, sliced

* 1 1/2 teaspoon roasted chili paste

* 1 teaspoon soy sauce

* 1/2 teaspoon sugar

* cooking oil

* coriander leaves (for garnishing)

Preparations

1. Heat oil in a wok over medium heat. Add squid and onion together, stir quickly until nearly cooked. (Be careful not to overcook. You will get the best taste of squid only when the squid is nearly cooked.)

2. Add roasted chili paste, soy sauce, green onion, chilies, sugar and stir fry for another 2 minute and until all ingredients mixed well.

3. Transfer to a serving dish. Garnish with coriander leaves on top and serve immediately with steamed rice.

How to make thai food: Prawns Stir with Garlic

* 400 grams of Cleaned Prawns
* 1 tablespoon minced coriander root
* 3 cloves garlic, crushed
* 2 1/2 teaspoons fish sauce
* 1/2 teaspoon ground pepper
* 2 teaspoons brown sugar
* 2 tablespoons oil for frying

Preparations




Ingredients

1. Mix together, garlic, fish sauce, sugar, pepper, coriander root and cleaned prawn, then leave to marinate for 15-25 minutes.

2. Heat oil in a wok over medium heat. Add prawns and their marinade, then stir-fry for 2-4 minutes or until the color turns to white. (Tip : to get the best taste of prawns, it must not be over cooked.)

3. Transfer to a serving dish. Garnish with sliced tomatoes and cucumber, then serve immediately.

How to make thai food: Steamed Seafood Custard

2 tablespoons red curry paste
1 tablespoon of oil
2 cups coconut cream
1 tablespoon of rice flour
1 pound filet of a firm fish, ½ ground in food processor, ½ in coarse cubes
1 pound mixed shellfish-peeled shrimps, scallops, and mussels, if desired
2 large eggs, beaten
5 to 6 bai makrut (kaffir lime leaves), very finely julienned
2 green onions, chopped
3 tablespoons nam pla
1 cup fresh basil leaves, reserve some for garnish
1 dozen cilantro roots, pound into a paste, optional
2 to 3 cups bok choy or Napa Cabbage cut into 1 inch pieces and lightly steamed in fish sauce and water, squeeze all the liquid out
3 older banana leaves from outside of plant, split lengthwise with rib removed, or 1 package frozen leaves
2 prik ki nu or serrano chile peppers, thinly julienned for garnish

Fry the curry paste in the oil until fragrant. Add the kaffir lime leaves, green onions, half the basil that has been chopped, and cilantro roots and continue frying for another minute or so. Mix the rice flour with the liquid part of the can of coconut milk (about 1 cup). Pour this rice flour and coconut milk mixture into the curry paste, stirring to incorporate. Simmer for a few minutes to thicken. Add fish sauce and stir. Take off the stove and add the rest of the coconut milk. Stir, and allow to cool. When cool add the ground fish and stir again.

Place fish chunks and shrimps, scallops and mussels in a large bowl. Pour beaten eggs over them. Mix to coat evenly.

When coconut milk curry mixture is cool, add a little to the seafood mixture in the bowl and stir. Add a little more at a time and stir thoroughly after each addition. This stirring is very important as it draws the moisture out of the fish and shellfish into the custard mixture.

Mix steamed and well drained (squeeze out excess liquid) bok choy or Napa Cabbage with basil leaves and distribute evenly in bottoms of banana leaf cups. Place scallops, shrimps, chunks of fish and mussels if using into the cups. Spoon the custard mixture into the banana leaf cups until nearly full and place in covered steamer for 20 to 25 minutes. A few minutes before they are finished steaming, remove steamer cover and garnish tops with a little coconut cream and two or three strips of red chile pepper to suit your taste.

Serve with hot, steamed Jasmine rice.

How to make thai food: Shrimp pour tamarind sauce

Ingredients

* 500 grams shrimps, cleaned, and shelled

* 3 tablespoons tapioca flour

* 2 tablespoons fried shallot

* 1 tablespoon fried garlic

* 3 tablespoons fish sauce

* 1 tablespoon sugar

* 1/2 teaspoon chopped chilli

* 1/4 cup tamarind juice

* 1 teaspoon vinegar

* 3 cups cooking oil for deep frying

* coriander leaves (for garnishing)

* fresh vegetables


1.Toss the prepared shrimps in the tapioca flour until thoroughly coated.

2. Heat oil in a wok over medium heat. Then deep fry shrimps until crispy and golden. Remove and drain. Transfer to a serving plate

3. To make the tamarind sauce : Heat a pot over low heat, add the tamarind juice, vinegar, fish sauce, and sugar. Stir until the sauce is thickened. Then add chilli, shallot and garlic. Stir until all ingredients mixed well.

4. Pour the tamarind sauce over the fried shrimps. Garnish with coriander leaves and serve immediately with fresh vegetables.

How to make thai food: Boiled extract sea boat or Tom yum po-tak ta-lay

Ingredients

* 100 grams green mussel, cleaned

* 100 grams crab, chopped into small pieces

* 80 grams red sea bass , sliced

* 80 grams squid, scored and sliced

* 80 grams medium-sized shrimps, cleaned, shelled and deviened

* 1/4 cup mushrooms, peel black skin and cut in half

* 2 tablespoons galangal, sliced

* 2 tablespoons fish sauce

* 3 tablespoons lime juice

* 5-10 chillies, crushed

* 2 lemomgrass, sliced 2 inch long and crushed

* 3 kaffir lime leaves, shredded

* 1/2 cup basil leaves

* 2 cup vegetable stock or water

* coriander leaves (for garnishing)

Preparations

1. Heat vegetable stock or water in a big pot. Wait until boiling, add lemongrass, galangal and kaffir lime leaves then wait for another 5 minutes.

2. Add green mussel, crab, red sea bass, squid, shrimps and mushrooms in the boiling water for 4 minutes or until all ingredients cooked.

3. Add basil and fish sauce, lime juice, crushed chilies. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves and serve immediately with hot steamed rice.

How to make thai food: Thai Ice coffee

Ingredients:

•2 large cups brewed coffee OR strong instant coffee (if using leftover coffee, briefly reheat it)
•4-6 Tbsp. sweetened condensed milk (to taste)
•1/4 tsp. real vanilla flavoring
•ice cubes

Preparation:

1.Pour hot coffee into a small glass jug, a mixing bowl, or other container.

2.Add 4 Tbsp. sweetened condensed milk and stir well until dissolved.

3.Taste-test the coffee, adding 2 more Tbsp. sweetened condensed milk if you prefer
a sweeter, richer taste.

4.Place prepared coffee in the refrigerator for several hours, or until cold.

5.To serve, place a few ice cubes in glasses and pour the coffee over. If serving as an after-dinner drink, add a shot of your favorite liqueur/drink.

How to make thai food: Fried Bananas dessert

Ingredients:•

bunch of bananas
•1 package small spring roll wrappers (or large package if small is unavailable)
•optional: maple syrup or chocolate sauce
•optional: ice cream or whipped cream
•oil for deep frying (peanut, sunflower, almond, or other low-smoking oil is best)

Preparation:

1.Wrap bananas in spring roll wrappers (if using large wrappers, cut them to fit the size of the bananas) and place near stove.

2.Place enough oil in a wok or deep frying pan to cover wrapped bananas (1-2
inches).

3.Heat oil on medium-high heat. Oil is ready when you can see bubbles rising through the oil from the base of the pan.

4.Using tongs, gently place wrapped bananas in hot oil and deep fry until golden brown.

5.Remove and place on a paper towel (to absorb excess oil).

6.Place a banana on a serving plate and drizzle maple syrup over.

7.Add a dollop of whipped cream on top, or a scoop of vanilla ice cream on the side (or both, if you're not watching your waistline).

8.Enjoy with a cup of coffee or green tea.

How to make thai food: Mango and Sticky Rice dessert

Ingredients:
•1 cup Thai Sweet Rice (also called "sticky rice", available at Asian food stores)
•1 3/4 cups water
•1-2 ripe mangos, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango
•1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)
•1 can good-quality coconut milk
•1/4 tsp. + pinch of salt
•2 tsp. coconut flavoring
•1 tsp. vanilla
•2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Preparation:

1.Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.

2.The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.

3.Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).

4.Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for
5-10 minutes.

5.Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.

6.To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).

7.Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.

8.Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

9.There are 2 ways to serve this dessert:
•Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)

•For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce

How to make thai food: Mango Sorbet dessert

Ingredients:
•MAKES 1 large yogurt container-size tub of delicious mango sorbet (SERVES 6 people)
•2 fresh ripe mangos (for more on fresh mango, see below)
•1 cup white sugar
•3 Tbsp. coconut milk
•1 tsp. lemon juice
•1 small container whipping cream (about 1 cup)

Preparation:
1.Slice the mangos open and scoop out all of the fruit from the skins. Don't forget to include fruit around the stone (a knife works well for this).

2.Place the fruit in a food processor or blender. Add the sugar and blitz for 1 minute, or until the sugar has dissolved and you are left with a delicious mango puree.

3.Add the coconut milk and lemon juice, and briefly blitz to combine (a few seconds). *At this point you can perform an optional step - see below.

4.Pour the mango puree into a bowl or container while you continue to use your processor/blender. Scape down the sides and bottom with a rubber spatula to remove as much of the puree as possible.

5.Now pour the whipping cream into the processor/blender. Blitz until the cream forms stiff peaks, or is quite stiff (not runny) when dipped into with your finger.

6.Add the mango puree to the whipped cream and blitz 5-10 seconds, or until you get a good mango-cream consistency.

7.Pour into a large yogurt container or similar size tub and place in the freezer. Allow to freeze at least 6 hours, preferably 8.

8.Serve the mango sorbet in bowls, or scoop into ice cream cones for the kids. (To make scooping easier, take the sorbet out of the freezer 10 to 15 minutes ahead of time).

How to make thai food: Mango Pudding dessert

Ingredients:•SERVES 3-4

•2 medium to large ripe mangoes (for tips on buying fresh mangoes, see below)
•1 packet gelatin
•1/2 cup hot water
•1/3 cup white sugar
•1 cup good-quality coconut milk (*see below for substitutions)

Preparation:

1.Make sure your mangoes are ripe (see link above) - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.

2.In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.

3.Add the sugar to the hot water/gelatin mixture and stir to dissolve.

4.Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined.

5.Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit, and ENJOY!

*For Coconut Milk Substitutions: Instead of coconut milk, you can also use 1 cup evaporated milk (regular milk will work too). For a richer pudding, use 1 cup whipping cream, OR 1/2 cup whipping cream and 1/2 cup milk.

How to make thai food: Tapioca Pudding dessert

Ingredients:

•1/2 cup seed tapioca* (available in the baking aisle of most supermarkets)
•3 cups water
•1/4 tsp. salt
•1 can coconut milk
•maple syrup OR table syrup (approx. 3 Tbsp. per serving)
•optional: fresh or canned fruit (I used canned tropical fruit cocktail, drained)

Preparation:

1.Place tapioca in a cooking pot. Cover with 2-3 cups water. Soak for 20 to 30 mintes.

2.Pour off the water or gently drain the tapioca.

3.Add 3 cups fresh water plus 1/4 tsp. salt. Stir and bring to a boil.

4.Reduce heat to a simmer (medium-low). Stirring occasionally, simmer the tapioca
for 15 minutes.

5.Turn off the heat and cover the pot with a lid. Leave to sit for at least 30 minutes. The residual heat from the pot will turn the tapioca translucent and it should be soft to eat. (Note: the tapioca won't taste like much at this point - you will need to add the toppings for it to come alive).

6.For a summer dessert, refrigerate the tapioca until ready to serve. During the winter, the tapioca can be served still warm from the pot.

7.Portion out the tapioca into bowls or dessert cups. Top each portion with 2-4 Tbsp. syrup (depending how sweet you want it) and a generous amount of coconut milk (about 1/4 cup per person). If desired, add fresh or canned tropical fruit,

How to make thai food: Flowering Coconut Banana Custard dessert

Ingredients:•SERVES 4

•1 cup coconut milk
•1/3 to 1/2 cup sugar, depending on desired sweetness
•2 eggs
•1 ripe banana
•1 tsp. coconut or vanilla flavoring (or both)
•oil for ramekins
•optional: 1 package banana leaves (can be found in the freezer of your local Asian/Chinese food store)

Preparation:

1.Preheat oven to 350 degrees.

2.Prepare 4-6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).

3.Place coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds.

4.If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until sugar has dissolved.


5.Pour the mixture into the ramekins, filling each one 3/4 full.

6.Place ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water - up to 1/2 the height of the ramekins - and carefully place the dish in the oven.

7.Bake for 45 minutes to 1 hour, or until the custard has set (is firm).

8.Serve the ramekins either hot or cold, or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened.

How to make thai food: Corn Fritters Appetizer

Ingredients:•1 cup rice flour, OR scant 1 cup regular white flour

•1 tsp. baking powder
•4 Tbsp. vegetarian fish sauce (available at Vietnamese food stores), OR regular fish sauce, or soy sauce
•1 Tbsp. [wheat-free] soy sauce
•2 eggs
•1/2 block medium or firm tofu (about 1 cup), cut into small cubes
•1 cup corn (cut fresh off the cob or frozen)
•4 spring onions/scallions, sliced
•1 loose cup fresh coriander, chopped
•1/2 green bell pepper, diced
•1 fresh red or green chili, minced, OR 1/2 tsp. cayenne pepper
•1/3 tsp. turmeric
•1-2 kaffir lime leaves (available frozen at Asian food stores), snipped into slivers (discard stem)
•TO SERVE: 1 bottle Thai Sweet Chili Sauce (available in the Asian section of most grocery stores, and all Asian stores)
•TO FRY: approx. 1 cup canola or other vegetable oil for deep-frying

Preparation:

1.Break the eggs into a large mixing bowl. Add the [vegetarian] fish sauce and soy sauce. Whisk together.

2.Add the tofu, corn, onion, coriander, bell pepper, chili, turmeric and lime leaf slivers. Stir together.

3.Mix the baking powder with the flour (this can be done right in your measuring cup). Now add the flour mixture a little at a time, stirring to blend it in and form a thick mixture.

4.Taste-test the mixture, adding up to 1 Tbsp. more fish sauce if not salty enough.

5.Heat the oil in a wok or small frying pan over medium-high heat (the oil should be at least 1 inch deep). When bubbles begin to rise from the bottom of the pan, OR the oil begins to "move" across the bottom of the pan, try dropping in a 1/4 tsp. of the mixture. If it sizzles and begins to cook, the oil is ready. If not, the oil needs to heat a little longer.

6.When oil is ready, drop a heaping tablespoon of the mixture into the oil - this will be 1 fritter. Add as many tablespoons to the oil at one time as you have room for in your pan, without allowing fritters to touch or join together. Tip: Odd shapes are desirable - they needn't be perfect-looking fritters (see photo).

7.Allow fritters to cook at least 1 minute before disturbing - or until they have a more solid form - then gently turn them with your tongs or a spatula to fry the other side. Fritters are done when they're golden-brown on both sides. Remove from oil and allow to drain on an absorbent towel or paper.

8.Continue cooking the fritters in batches until all the mixture is used up.

9.Serve with Thai Sweet Chili Sauce for dipping (available in bottles at most grocery store chains in the Asian section, or look for it at any Chinese/Asian food store).

How to make thai food: Golden Bag Appetizer

Ingredients:

•SERVES 6+ as an Appetizer (Makes Approx. 20 "purses")
•1 package fresh wonton wrappers (I used round wrappers, but square will work too)
•1/2 cup cooked shrimp or crab meat (or substitue 1/2 cup cooked chicken, pork, or turkey)
•handful fresh chives to "tie" the purses (you will need 1 chive per purse + a few extra)
•1 cup (or more) canola oil (or other low-smoking oil for frying)
•1 bottle Thai Sweet Chili Sauce, for serving (available at most large grocery store chains in the Asian section)

•SPICE PASTE:

•4 cloves garlic
•1/4 cup fresh coriander (include both leaves and stems)
•1 fresh red chili, OR 1-2 tsp. Thai chili sauce (such as Nam Prik Pao)
•3 spring (green) onions, sliced
•1/4 tsp. white pepper (or substitute black pepper)
•1 Tbsp. soy sauce
•1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)

Preparation:

1.If you're starting with raw shrimp, quickly remove shells and then dunk the shrimp in boiling water for 2-3 minutes or until pink and plump.
2.Place cooked shrimp or crab meat (or one of the substitutes) in a food processor or chopper. Add all the spice paste ingredients, then process well.
If you don't have a food processor or chopper:Slice up the meat as finely as you can, then add all the [minced] spice paste ingredients and stir well to incorporate.

3.Taste-test this mixture, adding 1/2 Tbsp. more fish sauce if not salty enough. If too salty (this may be the case if you're using canned shrimp or crab), add a generous squeeze of lime juice.
4.To create the purses, you will need a brush (like a pastry brush) and a small bowl of water. Spread 4-6 wonton wrappers out over a clean surface (a counter-top or chopping board work well). Dip the brush in water and wet 1 inch around the periphery of each wrapper.
5.Place a small amount (1/2 tsp. to 1 teaspoon) of filling in the middle of each wrapper. Now lift up the sides of the wrappers and pinch them together over the filling. Tip: It helps if you wet your fingers as you pinch in order to secure the purse.
6.Place the finished purses on a clean plate. Continue making the purses in this way until all the filling has been used up.
Make-ahead Tip: If you're expecting guests, cover the plate of purses and refrigerate until just before (or just after) guests arrive - up to 24 hours ahead of time. Then continue on with the final steps.

7.Pour oil into a wok or small frying pan, so that oil is at least 1 inch deep. Heat over medium-high heat. When oil forms moving lines across the bottom of the pan, try dipping in the corner of a wonton wrapper. If the oil starts to sizzle around the wrapper, it's ready for frying. If nothing happens, wait another minute and try again.
8.When oil is hot enough, use tongs to lay four or five purses on their sides in the pan. Allow to fry 30 seconds, or until they turn golden-brown, then turn over. Fry until the purses are uniformly golden-brown, then drain on a clean tea towel or paper towel. Keep purses warm in the oven until ready to serve.
9.Before serving, tie each purse with a chive. You have to do this carefully, or the chive with snap. I find it helps to tie the chive first, then slip it over the top of the purse.
10.Serve the purses with Thai Sweet Chili Sauce, available in Asian/Chinese food stores and many of the larger grocery store chains. ENJOY!

How to make thai food: Thai Cucumber Salad Recipe

Ingredients:

•1 English cucumber OR 2 field cucumbers (if using organic, leave the skin on; otherwise, wash well or peel it off)
•1 shallot, minced (OR substitute 1/4 cup minced purple onion)
•2 green (spring) onions, finely sliced
•1 fresh red chili, de-seeded and minced fine, OR 1/4 cup diced red bell pepper
•1/2 cup fresh coriander/cilantro, roughly chopped
•1/4 cup ground or roughly chopped dry roasted peanuts
•DRESSING:
•2 Tbsp. fish sauce OR vegetarian fish sauce (available by the bottle at Asian food stores)
•juice of 1/2 lime
•1/2 tsp. shrimp paste (available by the jar at Asian stores)
•1 Tbsp. soy sauce
•1/4 to 1/2 tsp. cayenne pepper (to taste)
•1/2 tsp. sugar

Preparation:

1.Cut the cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to dice the cucumber. Place in a salad bowl.

2.Add the shallot, green onion, chili/red pepper, and coriander to the cucumber (keep back a little extra coriander to garnish the salad).3.Combine the dressing ingredients together in a cup, stirring to dissolve the shrimp paste. Tip: that the dressing will taste pungent now, but will be perfect once it is on the salad.

4.Pour the dressing over the salad and toss well.

5.To serve, scoop or slide salad onto a serving platter or place in a serving bowl. Top with the ground/chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate for up to 3 hours.

How to make thai food: Thai Green Mango Salad

Ingredients:
•2 firm green mangoes
•1/4 cup dry shredded unsweetend coconut (the kind you use for baking)
•2 cups bean sprouts
•1/2 cup chopped fresh coriander
•3-4 spring onions, sliced
•handful of peanuts or cashews, left whole or roughly chopped
•1/3 cup fresh basil
•Optional: 1 cup cooked chicken (sliced), cooked shrimp, or fried tofu if vegetarian (cut into small cubes)
•Optional: 1 fresh-cut red chili
•SALAD DRESSING:
•3 Tbsp. fish sauce, OR vegetarian fish sauce, OR 4 Tbsp.soy sauce
•3-4 Tbsp. freshly-squeezed lime juice
•2 Tbsp. (or more) brown sugar (to taste)
•1-2 tsp. Thai chili sauce

Preparation:

1.Place the coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut (as if you were stir-frying it) for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Set aside. Tip: Once the coconut is toasted, remove it from the pan right away and place it in a bowl, otherwise it will keep on toasting.

2.Peel the mangoes and discard the skin. The flesh of the mango should be firm and light yellow-orange (note that the color in my photo above has been enhanced).

3.Using a medium to large-size grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. (Note that there is a large flat stone at the mango's center.)

4.Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.

5.To the bowl of shredded mango, add the bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu (if using), the fresh-cut chili (if using) plus half the toasted coconut. Toss well to combine.

6.Add the dressing and toss again. Do a taste-test. Add more fish sauce or soy sauce instead of salt. If you prefer it sweeter, add a little more sugar (honey works too). If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice.

7.Place on a serving platter. Sprinkle the nuts over top plus the basil and remaining toasted coconut.

How to make thai food: Thai Noodle Salad with Shrimp & Fresh Mango

Ingredients:•

•1/2 lb (230 g.) fresh asian noodles (I used fresh broadcut steamed Asian noodles from the deli section)
•1 ripe mango, flesh scooped out and cut into thin pieces
•3 spring onions, sliced or cut into thin strips
•1/2 to 1 cup cooked shrimp (OR vegetarians substitute fried tofu)
•1/2 red bell pepper, chopped into small pieces or thin strips
•1/2 cucumber, sliced into matchstick-like pieces
•1/2 cup chopped fresh coriander
•Garnish: extra coriander, extra dried crushed chili, and a handful of fresh basil
•SWEET CHILI SAUCE DRESSING: (double this recipe if using more than 1/2 lb. noodles)
•2 cloves garlic, minced
•6 Tbsp. fresh-squeezed lime juice (or juice of 1 lime)
•3 Tbsp. soy sauce
•3 Tbsp. fish sauce (vegetarians substitute 4 Tbsp. soy sauce)
•1/2 to 1 tsp. dried crushed chili (available in the spice aisle)
•1/4 to 1/2 tsp. cayenne pepper
•2-3 Tbsp. brown sugar (to taste)
•1/2 to 3/4 Tbsp. sesame oil (available in the Asian aisle)

Preparation:

1.Briefly boil noodles according to directions on package, or until "al dente" (for fresh noodles, this will only take a few minutes).

2.Drain the noodles, and then rinse through with cold water. Set aside to drain again while you prepare other ingredients.

3.Stir together all the dressing ingredients. Taste-test for sweet-sour balance (it should taste sweet more than sour). Add more sugar if needed. Add more chili/cayenne if you'd like it spicier (dressing will taste less spicy when mixed with the noodles).

4.Place noodles and remaining ingredients (except garnish) in a salad bowl. Drizzle over the dressing and toss well.

5.Taste-test the salad, adding more fish sauce if not salty or flavorful enough. (If too salty or sweet, add another generous squeeze of lime juice.)

6.Sprinkle with extra chopped coriander, another sprinkle of dried crushed chili, and a handful of fresh basil. Serve immediately, or refrigerate for later. Eat within 24 hours for the best-tasting noodle salad

How to make thai food: BBQ ribs

1 lb spare ribs
1 tbs bean sauce or bean paste
1 tbs sugar
2 cloves diced garlic
1 tbs black soy sauce
black pepper

What you do

Cut up the spare ribs. Mix the bean sauce, sugar, garlic, soy sauce, and pepper together. Cover the spare ribs with this mixture and spread evenly over each rib. Put this all in a bowl and cover and let stand for about one hour. Roast in medium oven fr about 20 minutes or until golden brown.

How to make thai food: Sweet and Sour Pork, Chicken, Shrimp

1/2 lb of pork, diced
You can also use chicken or shrimp
1/2 large onion
2 tomatoes
1 cucumber
1 clove minced garlic
2 tbls fish sauce (or salt to taste)
1 teaspoon vinegar
1 teaspoon tomato paste
1 tbls corn starch
3 tbls vegetable oil

What you do

Heat the oil in a pan or wok over high flame and fry the garlic in oil until brown. Put in the pork (or chicken or shrimp). When this is cooked add the onion and stir for 1 minute. Add cucumber, fish sauce, soy sauce and pour in one cup of water. As soon as this boils put in the corn starch that has been mixed with a little cold water. Then add vinegar and tomato paste. When the sauce thickens then your dish is ready.

How to make thai food: Stuffed tomato

6 small tomatoes
½ lb of ground pork
2 cloves minced garlic
¼ onion, chopped
Black pepper
tbls fish sauce (or salt to taste)
Some sprigs of parsley

What you do

With a sharp knife cut out the tops of the tomatoes and spoon out the pulp and seeds. To the ground pork, add the minced garlic, chopped onion, pepper and fish sauce. Mix together and stuff into the tomatoes. Place the tomatoes in a ceramic plate or bowl and put into a steamer for about 15 minutes. Be sure not to steam too long or the tomatoes will break down. Garnish with parsley and serve as a side dish.

How to make thai food: Chicken with Cashews nuts

1/2lb diced chicken
1 cup roasted cashews
A few large dried peppers
1 clove garlic
3 tbls vegetable oil
1 tbls soy sauce

What you do

Heat the oil in a frying pan, or a wok until very hot. Into the hot oil toss the minced garlic and wait until it becomes golden brown. Then quickly add the chicken and stir fry until it also is brown. Add the cashews, peppers, and soy sauce until the cashews are hot. Serves two, as a side dish or over rice as a complete meal.

Often in Thailand you will not be able to find roasted cashews but the raw ones are available in most places. To roast them yourself, get some raw cashews, take a pan or wok, add some oil and fry up the cashews adding some salt to taste. Make sure the cashews don’t get too brown or they will be bitter.

How to make thai food: Son-In-Law Eggs

- 6 boiled eggs
- 1/2 cup thinly sliced shallot
- 1/3 cup Thai Palm Sugar
- 1/4 cup tamarind juice
- 3 tbsp Thai Fish Sauce
- 2 tbsp vegetable oil
- 3 cups cooking oil, for deep-frying


Read more: http://www.thailandmusings.com/kai-look-koie-son-in-laws-eggs/#ixzz0YBgPfv65

5-10 dried hot chillies, crisp-fried
- coriander leaves for garnish

Preheat the oil over medium heat. Deep-fry the boiled eggs until whole egg turn golden brown. Remove and drain on an absorbent paper towel.
Fry shallot with vegetable oil over medium heat until golden and fragrant. Remove and drain on absorbent paper towel.
Prepare the sauce by using the same oil (from fry shallot) over medium heat. Add palm sugar, tamarind juice and fish sauce. Stir well until the sauce thickens and then turn off the heat. Cut the fried eggs into halves and put them on a serving dish, sprinkle with fried shallot and crisp-fried chillies.

Follow with the sauce thoroughly on top. Garnish with coriander and serve!

For the taste, it will be just like a great combination of sweet and sour of the sauce and little bit spicy from the fire of the chilies. And for the amount of the palm sugar and tamarind juice can add a little less or more than what I posted, like if you prefer sour more can also add like 1/3 cup tamarind juice.

How to make thai food: Deep Fried Salapao or Steamed Cake

Ingredients
1 kg of all purpose flour
350 g of palm sugar
3 cups of water
2 teaspoons of yeast
1 teaspoons of salt
1/2 teaspoons of baking soda
1 tablespoon of ammonia
oil for fry

Method
1. Mix flour with baking soda and sift it then add yeast.
2. Mix sugar, salt and ammonia to water, stir it until it melt and mix well.
3. Pour ingredient no.2 to flour (no.1) then knead it until it mix well. Leave it for 4 hours.
4. Sculpt flour to round shape and press it then fry it in hot oil for a while or until it changes color like picture.

This menu is come together with soybean milk

How to make thai food: Thai Fried Rice with eggs

Ingredients
1 cup cooked jasmine rice
4 ounces sliced pork (your can replace by choice :chicken, beef, prawns, caramari)
2 tablespoons vegetable oil
1 tablespoon garlic, finely chopped
1 tablespoon onion, diced
1 medium tomato, finely chopped

Seasoning sauce ingredients
2 teaspoons Thai fish sauce, (or to taste)
1 teaspoon soy sauce
2 teaspoon chilli sauce
1 teaspoon sugar

For the garnish and accompaniments:
about 1/8 cup packed, fresh coriander leaves
1 cucumber, peeled and thinly sliced
2 scallions, trimmed
1 medium tomato, sliced into 4 wedges
2 lime wedges
1/4 cup fish sauce with hot chilies

Cooking Instructions
1. First make the fish sauce with hot chilies. Remove the stems from the chilies and mince into very small pieces. Place the chilies including the seeds in a glass jar or other glass container and add the fish sauce. Set aside.

2. Second, make the fried rice. Heat a medium to large wok over high heat. When the oil begins to sizzle, add the pork, and cook, stirring constantly, until softened, about 1 minute. Add the garlic and cook until just golden.

3. Add the rice, breaking it up with your fingers as you toss it into the wok. With your spatula, keep moving the rice around the wok. At first it may stick, but scoop and toss the rice and soon it will be more manageable. Good fried rice should have a faint seared-in-the-wok taste. Cook for approximately 4 to 5 minutes. Add the tomato, onion and all seasoning ingredients. Stir-fry for 30 seconds to 1 minute.

4. Mound the rice onto the center of a platter. Sprinkle with fresh coriander. Around the rice, place a row of overlapping cucumber slices, scallions, tomato and lime wedges. The lime should be squeezed on the rice as you eat it.

5. Pass the fish sauce with hot chilies. The salty hot taste of the sauce brings out the full flavor of the rice.

How to make thai food: Egg Noodle in Chicken Curry

Ingredients
50 g. Egg Noodle
200 g. Coconut Milk
50 g. Chicken Meat
30 g. Chili Paste
20 g, Ginger
10 g. Curry Powder
White Sugar
Fish Sauce

Garinish
1. Spring Onion
2. Pickled Lettuce
3. Shallot
4. Lemon

Method

1. Boiled Egg Noodle in about 5 minute wash in cold water.
2. Boiled Coconut Mill and put Chili Paste stirred until it oily and put Curry Powder.
3. Put Chicken, sugar, fish sauce and taste it.

Serving

1. Put Gravy on Egg Noodle and Deep Fried Egg Noodle on Top.

2. Served with Pickle Lettuce, Shallot, Lemon and Chili Oil

How to make thai food: Crab dip

1 ½ cups coconut milk
1 cup crabmeat, shredded
4 tablespoon hom daeng (shallots), thinly sliced
2 tablespoon nam makham piak (tamarind juice)
1 tablespoon prink chi fa daeng (red Thai jalapenas), sliced
1 teaspoon nam som paep (palm sugar)
salt and pepper to taste
bai chi (cilantro leaves), for garnish

In a saucepan, bring the coconut milk to a simmer, and add the crabmeat, stirring occasionally for about 5 minutes. Add the remaining ingredients except the sugar, salt and pepper, and continue to simmer until it thickens to a sauce-like consistency. Taste and add the sugar, salt and pepper to taste.

Serve in individual small bowls, garnished with cilantro leaves. Will keep 2 or 3 days in the refrigerator.

How to make thai food: Kang som pae-sa

Ingredients

* 2 tablespoons hot and sour curry paste

* 2 cups water mimosa (or any vegetable)

* 1 fish (any meaty white fish) weight 400-500 grams

* 2 teaspoons palm sugar

* 2 tablespoons fish sauce

* 3 tablespoons tamarind concentrate

* 3 cups soup (or water)

* fresh vegetables (string bean, baby corn, cabbage, etc. )


Thai Food Preparations

1. Wash the fish in clean water. Remove inside parts and cut the fish into well pieces.

2. Heat soup (or water) in a pot over medium heat. Wait until hot, add hot and sour curry paste and stir it.

3. Wait until the soup is boiling again, add fish into the pot. Leave and do not stir it until nearly done, otherwise the soup will have bad smell. Then season with sugar, fish sauce and tamarind concentrate. (If you do not want to boil the fish, you can fry it and put in the soup instead)

4. Add prepared vegetables and wait until the soup is boiling again and the vegatables done. Remove from heat.

How to make thai food: Green Curry Paste

15 green hot chilies
3 tablespoon chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped galangal
1 tablespoon chopped lemon grass
½ teaspoon chopped kaffir lime rind
1 teaspoon chopped coriander root
5 peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon salt
1 teaspoon shrimp paste



In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain ½ cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months.

How to make thai food: Yellow curry paste

Ingredients

* 3 dried chilies, seeds removed, soaked in water
* 5 broiled shallots
* 10 broiled garlic cloves
* 1 tsp sliced galangal, fresh or dried galangal soaked to soften
* 1 tbsp lemon grass, fresh
* 1 tsp broiled ginger
* 1 tbsp roasted coriander seeds (dry roasted, see how to)
* 1 tsp roasted cumin seeds (dry roasted, see how to)
* 2 tsp curry powder
* 1 tsp sea salt
* 1 tsp Thai shrimp paste (kapee)



Preparation

1. Pound or blend all ingredients until ground smooth. (Note: use an electic blender with a small container or preferably a granite stone mortar and pestle).

How to make thai food: Catfish Green Curry

Ingredients:
1 (500 grams) cat-fish, boned, thinly sliced
2 tablespoons green curry paste
½ cup coconut cream
2 tablespoons fish sauce
2 cups coconut milk
1 teaspoon castor sugar
6-7 small eggplants, quartered
¼ cup fresh green peppers
3 chillies, sliced
¼ cup thinly shredded kra-chai
¼ cup sweet basil leaves
4 bergamot, leaves, torn-up

Method
1.Mix well green curry paste and coconut cream in a 2-quart container.

2.Microwave, covered, at High (600-700 Watts) for 3 minutes.

3.Add fish meat and coconut cream to the curry.

4.Cook, covered for 6 minutes. Season with fish sauce, and sugar.

5.Stir in the vegetables. Microwave at High for 5 minutes.

6.Serve with cooked rice. Good for one meal dish.

How to make thai food: Steamed Curry Fish Custard

2 eggs
1 pound white fish (cod), cut into small bite sized chunks
5 tablespoon finely chopped phak bung (swamp cabbage)
6 tablespoon red curry paste
6 tablespoon finely chopped, freshly toasted peanuts
3 tablespoon finely chopped bai makrut (kaffir lime leaves)
6 tablespoon thick coconut milk
2 tablespoon fish sauce
2 tablespoon corn starch
2 tablespoon prik ki nu daeng (red birdseye chilis) julienned

Mix all the ingredients but the peanuts, julienned chilis, phak bung and fish in a food processor. Line the bowls with the phak bung, then put the fish in the bowls. Stir the peanuts and chilis into the sauce mixture and pour over the fish. Leave a little expansion space at the top of the dish. Place the filled bowls in a steamer, and steam for 15 to 20 minutes (until the fish is cooked and the sauce has set into a custard like consistency).

Either serve the dishes 'as is' with the usual Thai table condiments, or for a more formal occasion, whip some thick coconut milk, and garnish each bowl with a couple of teaspoons of the whipped coconut milk and a slivered red chili.



Haw Mok (Fish Custard, Non-Chile Version)

4 egg yolks
2 cups coconut milk
2 tablespoon fish sauce
2 tablespoon corn starch

How to make thai food: Prawn and Pineapple Curry

1 tablespoon kratiem (garlic), finely chopped
2 tablespoon red curry paste
2 tablespoon chopped tomato
2 c coconut milk
1 c pineapple, (cubed or pulped)
4 tablespoon fish sauce
2 teaspoon palm sugar
1 teaspoon lime juice
16 prawns about 3 inches long
3 bai makrut (lime leaves),slivered (or 1 tablespoon lime zest)
1 tablespoon prik ki nu daeng (red birds-eye chilis), slivered
15 bai kaprao (holy basil leaves).

The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that i an attractive complement to the shrimp.

If you want to be a little fancy you can serve it in pineapple skin bowls. method

Peel, devein, and behead the shrimp, leaving only the small tail shells on.

Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes.

In a little oil in a medium hot wok, briefly sauté the garlic and basil, removing it and reserving it when the aroma is fully developed.

Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar, and stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque.

Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sautéd garlic and basil to the pan.

How to make thai food: Beef Panang Curry

Ingredients
1. 400 grams beef tenderloin, sliced

2. 2 tablespoons panang curry paste

3. 2 tablespoons vegetable cooking oil

4. 150 gms coconut milk

5. 2 tablespoons palm sugar

6. 2 tablespoons fish sauce

7. 10 basil leaves

8. 1 red chilli, sliced

9. 3 kaffir lime leaves

Preparations

1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

2. Add beef and season with palm sugar and fish sauce.

3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.

How to make thai food: Fish Balls in Thin Curry

Ingredients

5 tablespoons red curry paste
3 tablespoons cooking oil
1 cup (200 grams) fish meat
½ egg
1 teaspoon salt water (¼ teaspoon salt and 1 teaspoon water)
1 tablespoon finely shredded bergamot leaves
¼ cup sliced cow pea
4 cups water
3 tablespoons fish sauce
2 teaspoons palm sugar or brown sugar
½ cup (50 grams) baby corn
¼ cup (50 grams) cow peas, cut into 2" lengths
6 small eggplants, quartered
½ cup (40 grams) straw mushroom
3 bergamot leaves, torn up
5 red chillies, sliced
¼ cup basil leaves

Method
1.Put the fish meat, egg and salt water into the working bowl of the food processor

2.Process until sticky. Add red curry paste to the fish, mix well. Remove the fish meat to a medium mixing bowl.

3.Knead in shredded bergamot leaves and sliced cow pea, set aside

4.Boiling 2 cups of water in a 1-quart measure at High (600-700 Watts) for 5 minutes

5.Shape the fish with spoons and drop into boiling water

6.Tightly cover with microwave plastic wrap. Microwave at High for 2 minutes

7.Remove fish balls from boiling water and set aside

8.Stir fry red curry paste with the cooking oil in a 2-quart container in microwave over

9.Cover loosely with kitchen paper at High for 1½ minutes. Add water

10.Fish balls and all ingredients except basil leaves to the container. Cook, covered, at High for 10 minutes

11.Stir in basil leaves.

How to make thai food: Tom klong pla krob

Ingredients

* 250 grams smoked dry fish (or fresh fish fillets)

* 2 tablespoons tamarind concentrate

* 3 dried chilies, sliced

* 3 tablespoons fish sauce

* 3 - 5 red shallots, grilled and smashed

* 2 lemongrasses, cut into 2" long and smashed

* 50 grams tomatoes, cut into well pieces

* 1 teaspoon sugar

* 8 pieces of sliced galangal

* 5 kaffir lime leaves

* 1/2 cup holy basil

* 2 cups soup (or water)

* tamarind leaves (for garnishing)

Preparations

1. Heat soup in a pot over medium heat. Add galangal, lemongrass, and red shallot. Wait until boiling, then add smoked dried fish (or fresh fillets).

2. Season with tamarind conentrate, fish sauce and sugar. Then add dried chili, tomato, holy basil and kaffir lime leaves. Wait until the soup boiling again, then stir until all ingredients mixed well. Remove from heat.

3. Transfer to a serving bowl. Sprinkle with tamarind leaves. Serve immediately with steamed rice.

How to make thai food: Hunglei curry beef

500 grams pork neck, cut into 1 inch cubes
7 grams hang lay powder
50 grams pre-prepared hang lay curry paste
50 grams roasted peanuts
50 grams pickled local garlic (small and roundish)
100 grams fresh garlic
100 grams shallots
200 grams onions, sliced
50 grams ginger, shredded
50 grams tamarind juice
50 grams palm sugar
20 grams light soy sauce
10 grams dark soy sauce



Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.
Marinade for one hour.

Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender.
Add the pickled garlic and reduce the heat to very low. Simmer, stirring occasionally, for another 30 minutes.

Garnish with the remainder of the ginger before serving with steamed rice.

How to make thai food: Barbequed Thai Chicken

Thai chickens tend to be quite small. You can use a 2 pound bird, or a couple of cornish game hens, or other small poultry.

Marinade:
half a cup of fish sauce
half a cup of sweet dark soy sauce
2 tablespoons of crushed garlic
2 tablespoons of freshly ground ginger root
1 tablespoon of freshly ground black pepper.

Marinade the poultry overnight.

Stuffing:
Mix half a cup each of freshly ground ginger, freshly ground galangal, thinly sliced bruised lemon grass stalk, chopped coriander (cilantro) (use the whole plant, including the roots, if you can get it), and fresh mushrooms. Add the marinade left over from the night before, and heat in a small saucepan to bring out the flavour if you are doing the mock gai yang (see below). Stuff the body of the bird(s).

Bake or broil until cooked, and the skin is crispy brown.

This is served with Thai sticky rice, and nam prik jaew, you should also put some more fresh ground ginger on the table and the usual Thai condiments (I particularly like chilis marinated in sweet dark soy sauce with this one). you can also serve it with a simple green salad.

Mock gai yang
Wondering what to do with the left over turkey? well its a bit late now I guess, but next time you have the problem try this:

Shred some pre-cooked poultry, to make about 4 cups of shredded meat. Add about half a cup of the marinade (above) and mix well, and leave for the meat to absorb the marinade. Make up about a cup of stuffing, moistening it with a tablespoon of the marinade mix, and heat it in a saucepan to bring out the aroma, then mix thoroughly with the marinaded meat. Serve cold with a salad and the other ingredients... (If you prefer you can mix the meat in with the stuffing and heat the whole thing, then eat it hot or cold to suit yourself).

How to make thai food: Steamed Sticky Rice

See the excellent article by Kasma Loha-unchit for additional information about sticky rice.

4 cups sticky rice

Place the rice in a saucepan or bowl and add enough water to cover. Rub the rice between your hands several times and drain off the milky water. Add clean water and repeat the process until the water runs clear. Soak the rice overnight in enough water to cover or, to save time, the rice can be soaked in hot water for 3 hours before steaming, rather than overnight. Drain the rice and place in a cloth-lined steamer or in a steaming basket. Place the basket over a pot of boiling water, making sure that the basket does not touch the water. Cover the steamer and steam for approximately 30 minutes.