Preheat grill. Using a fork, prick chicken skin several times. Combine sugar, cumin and salt then rub over chicken. Let stand for 5 mins.
For the nam jim, combine all ingredients in a food processor and process until smooth. Set aside.
Grill chicken over low heat, covered, for about 20 mins, or until cooked through.
Meanwhile, place remaining ingredients in a large serving bowl and toss with 2 tbsp nam jim.
Serve chicken with salad and remaining nam jim.
Preheat grill. Cut 2 deep slashes through skin and flesh of each piece of chicken. Whisk together sugar, cumin and salt then rub into chicken. Set aside for 10 mins to marinate.
Meanwhile, to make the nam jim, combine garlic, chilies, cilantro roots, fish sauce, palm sugar, shallots and lime juice in a blender or food processor. Puree until smooth. Set aside.
Grill chicken, skin-side down, for 5-6 mins. Flip over and cover with foil. Cook until chicken is cooked through.
Serve chicken on a bed of mint and basil with nam jim.
ender.
Meanwhile, make the nam jim: Place the garlic, chili
eeded peppers,cilantro,1 teaspoon nam pla,and lime juice.puree
Start a charcoal or gas grill.
Heat should be medium-hot and the rack no more than 4 inches from the heat source.
(You can use a broiler if you prefer.) If you like, peel and devein shrimp.
Combine sugar, chili, lime juice and nam pla.
Taste, and adjust seasoning.
Lightly salt shrimp, then grill them about 2 minutes to a side.
Divide nam prik among 4 bowls, and serve as a dip for shrimp.
Preheat grill. Coat steak with oil. Season. Grill until browned on both sides and cooked to your liking. Set aside, cover and let rest for 10 mins. Slice thinly.
Arrange greens, cucumbers, shallots and cashews on a serving platter. Set aside.
To make the nam jim dressing, blend or process all ingredients until smooth. Drizzle over vegetables then arrange sliced steak over top. Garnish with cilantro leaves.
Preheat a grill on medium. In a bowl, combine shrimp, scallops, oil, lemongrass and garlic. Season to taste. Thread 2 shrimp and 2 scallops alternately onto skewers.
For the Nam Jim sauce, crush chili pepper, coriander root and garlic with a mortar and pestle, 3-4 mins, into a paste. Add lime juice, brown sugar and fish sauce, stirring until sugar dissolves.
Grill seafood skewers 1-2 mins each side, until lightly browned and shrimp are just cooked through. Serve skewers with sweet and sour sauce for dipping.
Rinse rice. Soak it in water to cover for at least 1 hr and up to 24.
Drain, then wrap in cheesecloth. Put in a steamer above boiling water. Steam for about 30 minutes until tender.
Toss cooked rice with coconut milk and nam pla. Rewrap and steam (or microwave) for 5 more minutes to reheat.
Preheat a grill or broiler. Sprinkle the steak with salt and pepper, then grill for about 4 minutes per side or until medium-rare. Remove from the heat and let rest for about 10 minutes.
Meanwhile, whisk together the nam pla, lime juice, farlic, shallots, chiles, and sugar. Cut the steak into 1/4 inch slices and immediately toss the steak with the dressing.
Place the lettuce, cucumber, mint, and cilantro on a plate and top with the steak and dressing. Serve immediately.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
he prawns (shrimp), squid and nam pla. Cook until the prawns
In large saucepan place minced pork with water; cook slowly over med heat until pork is cooked through but still tender.
Remove from heat and add lemon juice, fish sauce, dried and fresh chili.
Stir.
When cooled, add onion, shallots, peanuts, ginger, mint and coriander leaves.
Toss lightly.
Serve on a bed of lettuce leaves and garnish with mounds of peanuts, ginger and chili.
Decorate with mint and coriander sprigs if desired.
Combine lime juice, fresh Thai peppers, 1/4 cup plus 2 tablespoons fish sauce, and dried chile flakes in a bowl and mix well. Add shallots, mint, cilantro, peanuts, onion, red onion, green onions, and ginger. Mix well.
Heat a nonstick skillet over medium-high heat. Add pork; cook and stir to break it up until pork is no longer pink in the center but not yet browned, 3 to 5 minutes. Drain and discard grease. Allow pork to cool briefly, about 5 minutes.
Transfer pork to a bowl and add dressing mixture; mix very well. Let the salad sit for ...
he peanuts and a little nam pla. Boil the liquid until
e been told that \"the recipe is not exactly Vietnamese, since
For the Nam Prik Gaeng Daeng paste: In