Ebook My Thai Cookbook
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My Thai Cookbook
Ebook My Thai Cookbook
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About the Author
Tom Kime has worked at the River Café, for Rick Stein and David Thompson, and is the author of, amongst other books, the award-winning Exploring Taste and Flavor and Fish Tales. He has presented three TV series and is currently Executive Chef at Ceru, an Eastern Mediterranean restaurant in London. www.tomkimechef.com
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Excerpt. © Reprinted by permission. All rights reserved.
Thai Fried Rice Fresh 1 yellow onion, finely chopped 3 garlic cloves, finely chopped 2 red chiles, seeded and finely chopped 2 skinless and boneless chicken breasts, sliced into ¼ inch slices ½ lb raw shrimp, peeled, cleaned, and halved lengthwise 2 eggs, beaten 5 cups cold cooked jasmine rice juice of 2 limes 3 cilantro sprigs, leaves picked and roughly chopped 2 spring onions, finely chopped Spices freshly ground black pepper Pantry 2 tablespoons vegetable oil 3 tablespoons fish sauce serves 4–6 • • • • • • • • • • Preparation 10 minutes Cooking 10 minutes 1. Heat the vegetable oil in a wok over medium heat and fry the onion until softened, 1–2 minutes. Add the garlic and chiles and fry for another minute until fragrant and aromatic.2. Add the sliced chicken and stir-fry briskly until the chicken starts to change color, then add the shrimp. Stir-fry briskly for 2 minutes, then add the eggs, cooking them on the upper edges of the pan so that you get a thin omelet.3. Splash in the fish sauce, then add the rice and continue to stir-fry for 3 minutes. Season with black pepper and lime juice.4. Add the cilantro and spring onions, then quickly transfer to a large serving dish.
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Product details
Hardcover: 256 pages
Publisher: Weldon Owen (October 24, 2017)
Language: English
ISBN-10: 1681883023
ISBN-13: 978-1681883021
Product Dimensions:
7.2 x 1.2 x 10.6 inches
Shipping Weight: 2.5 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
3 customer reviews
Amazon Best Sellers Rank:
#114,106 in Books (See Top 100 in Books)
Beautiful cookbook! Interesting recipes that I want to eat! Most importantly, there’s a beautiful photo of each recipe, so I know what the dish should look like. This is so important, especially when it comes to ethnic dishes that are new to someone. This cookbook has the most recipes that appeal to me among the 6 Thai cookbooks I looked at. The only very small complaint is that I wish every dish also had it’s Thai name includes for reference.
It's kind of hard to come by these ingredients, for ie; Cilantro ROOTS. So I had to grow Cilantro myself and then use the roots. No other stores or grocery stores sell Cilantro with the roots. Other than that, with the right ingredients - holy moly this book is awesome. Super easy too.
“What a gorgeous cookbook!†That was my first thought upon seeing this cookbook. I love the cover, and the photos inside the book are gorgeous! There is a lovely variety of recipes in this cookbook separated into chapters that make it easy to find what you’re looking for. Chapters are:Ingredients for Thai CookingMust-have Herbs & SpicesSnacks & Finger FoodsSaladsRoast, Grill & Stir-fryFish & SeafoodCurries & SoupsRice, Noodles & SidesDesserts & DrinksBasicsMenu PlannerThe menu planner is especially nice as, rather than a dry list of recipes, each menu is a row of photos of each dish on the menu.I wanted to start simple, so I decided on the Chicken Satay with Turmeric & Ginger. I was unable to find the tamarind paste, but I decided to go ahead without it. I have a serious skin sensitivity to peppers, so I double gloved and prayed. Hmmm. Not sure what happened with the peppers as I bought what I was supposed to, but there was basically no heat at all. I didn’t want to blow the back of our heads off, but I did want SOME heat. As a result of non-spicy peppers and no tamarind paste, the results were a little bland, but good. While the flavors were subtle, if you paid attention, they were nice. Let me be clear–this is NOT the recipe’s fault! I don’t know if someone mis-labled the peppers or what, but they clearly didn’t work like they should, and I’ve seen tamarind paste in the store before, but they were out and I didn’t want to wait. With the tamarind and peppers that are actually hot I think it would have been a great dish. I actually made jasmine rice substituting coconut milk for part of the water, and it was very good.Another simple, but excellent dish is the Thai Fried Rice. It calls for chicken and shrimp, but I think you can easily use one or the other by itself and still have a great dish. It’s easy to make and very delicious.There’s so much more to try in this book, but I didn’t want you to have to wait longer for a review. Take a leap into some homemade Thai food. I think you’ll thoroughly enjoy it!I received a copy of this book from Weldon Owen for my honest review. All thoughts and opinions are my own.
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