Thai Food Tonight
Thai Food Tonight
Thai Suki
Ingredients for 4 People

Napa cabbage

spinach,

celery,

green onion.

Chinese spinach (optional)

chrysanthemum shoots (optional)

4 small bundles of mung bean threads or cellophane noodles.

soft Tofu.  

1/2 lb of Flank steak,

1/2 lb of pork loin,

one whole chicken,

3 eggs,

prawns (fresh or frozen and thawed)

scallop (fresh or frozen and thawed)

calamari. (fresh or frozen and thawed)

Chicken broth. (home made or from the can)



 

 
Thai Suki
Ingredients for Home Made Chicken Broth

8 cups of water

One whole chicken cut up

2 tablespoons fish sauce
Ingredients for Dipping Sauce

1 cup soy sauce

4 tbsp white vinegar

4 tbsp fresh squeeze lime juice

2 tsp Tabasco sauce

1 tbsp sugar

Few drops of sesame oil

1 tbsp finery chopped fresh ginger root

1 tbsp finery chopped garlic

½ cup chopped cilantro leaves
½ cup ground roasted peanuts
2 tbsp sliced fresh Thai chili peppers or red jalapeno
Fresh ground peppers
Preparing the Home Made Chicken Broth

Boil 8 cups of water in the stock pot on high heat.  

Cut up the chicken and add it to the boiling water
Add 2 tbsp. of fish sauce.
Bring it  back to a boil.
Scoop out the foam to keep the broth clear.
Cover the pot. Turn the heat down and simmer for an hour.

Remove the chicken bones. And scoop out and discard any chicken fat.

Pour the chicken broth into a large pot
Dipping Sauce

In a bowl,  Mix all ingredients together (except peanuts and the chili peppers).

Put in small containers and set beside each placesetting
Add crushed peanuts and chopped chili peppers just before the meal
Preparation
Soak 4 little packages of cellophane noodles in cold water about 20 minutes.
Cut the cellophane noodles into 4 inch lengths
Slice up the meat into bite sized pieces and arrange them on plates
Wash the vegetables and cut them up, and arrange on plates
Cut the Tofu and arrange on plate
In an electric frying pan or deep pan set on a small portable gas stove pour a generous amount of chicken broth
Heat to boiling
Cook meat and vegetables at the table and enjoy

 

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