Nong's Thai Kitchen [electronic resource] : 84 Classic Recipes that are Quick, Healthy and Delicious

ISBN:

9781462915255

Title:

Author:

Daks, Nongkran.

Personal Author:

Daks, Nongkran.

Publication Information:

New York : Tuttle Publishing, 2015.

Physical Description:

1 online resource (161 p.)

General Note:

Description based upon print version of record.

Contents:

Frontcover; Title Page; Contents; My Love Affair with Thai Food; Nongkran, Pad Thai Champion!; Thai Ingredients and Utensils; Basic Methods and Techniques; Basic Recipes; CHAPTER 1 Thai Appetizers and Finger Food; Thai Beef Jerky; Galloping Horses; Siamese Chicken Wings Stuffed with Crab Meat; Chicken Satay; Chicken Wrapped in Pandan Leaves; Thai Quesadillas; Grilled Pork Skewers; Thai Chicken Burgers with Thai Pesto; Thai Shrimp Cakes; Grilled Beef with Roasted Rice Powder Dipping Sauce; CHAPTER 2 Thai Soups; Peanut Wafers; Shrimp Soup with Coconut Milk and Thai Ginger

Spicy Lemongrass Soup with Chicken and MushroomsChicken Noodle Soup; Spicy Lemongrass Soup with Salmon and Mushrooms; Winter Melon Soup; Rice Soup with Shrimp; CHAPTER 3 Thai Salads; Vegetable Salad with Peanut Sauce; Corn Salad; Pomelo Salad with Shrimp; Watercress Salad with Shrimp; Eggplant Salad; Sweet, Sour, Salty, and Spicy Cucumber Salad; Green Papaya Salad; CHAPTER 4 Thai Poultry, Meat and Seafood; Chiang Mai Spicy Pork Dip with Vegetables; Crispy Mussel Pancakes; Grilled Chicken; Stir-Fried Chinese Okra with Shrimp and Eggs; Chicken with Thai Basil

Stir-Fried Chinese Broccoli with Crispy PorkGrilled Fish Wrapped in Banana Leaves with Tamarind Dipping Sauce; Stir-Fried Shrimp in Garlic Sauce; Three-Flavored Fish; Steamed Fish with Lime Sauce; Stir-Fried Asparagus with Shrimp; Spicy Beef with Mint Leaves; Stewed Pork and Eggs; Fish Fillets with Ginger; Stir-Fried Shrimp and Chicken with Cashews; CHAPTER 5 Thai Curries; Green Curry with Chicken, Bamboo Shoots, and Thai Eggplant; Dry Pork Curry with String Beans; Pineapple Curry with Shrimp; Roasted Duck Curry with Wild Eggplants and Tomatoes; Steamed Seafood Curry

Curry with Grilled Beef and VegetablesChiang Mai Pork Curry; Panang Beef Curry; Southern Thai Chicken Curry; Beef Curry with Potatoes and Peanuts; Red Curry with Pork and Eggplant; CHAPTER 6 Thai Noodles and Rice Dishes; Chiang Mai Noodles with Beef Curry Sauce; Fresh Rice Noodles with Beef and Thai Basil; Old-Fashioned Fried Rice with Thai Basil and Crispy Shallots; Noodles with Fish Curry Sauce; Pad Thai; Noodles with Shrimp and Mung Bean Sauce; Fresh Rice Noodles With Chinese Broccoli and Pork; Chicken with Snow Peas and Bamboo Shoots Over Rice; Fried Rice with Pineapple, Ham, and Raisins

Shrimp and Crabmeat Fried RiceChicken Rice; American Fried Rice; Drunken Spaghetti with Shrimp; Stir-Fried Clams with Chili Paste and Thai Basil Over Spaghetti; Stir-Fried Noodles with Chicken and Thai Chili Paste; CHAPTER 7 Thai Vegetarian Dishes; Stir-Fried Bean Sprouts with Bean Curd and Snow Peas; Stir-Fried Preserved Radish with Eggs and Green Onions; Stir-Fried Water Convolvulus with Soybean Sauce; Bean Curd with Thai Basil; Stir-Fried Asian Eggplant with Bean Curd and Thai Basil; Vegetarian Curry with Bean Curd; Tri-Color Pickles; Eggs with Tamarind Sauce; Steamed Eggs

CHAPTER 8 Thai Desserts and Drinks

Subject Term:

Cooking, Thai.

Added Author:

Greeley, Alexandra.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

New York : Tuttle Publishing, 2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59593	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Only one chef has proved her mastery over celebrity chef Bobby Flay in the Food Network's Pad Thai Throwdown challenge: Nongkran Daks.

Now, the master chef and owner of Virginia's renowned Thai Basil restaurant shares her secrets for creating Thai cuisine's most beloved dishes at home--using ingredients that can be found in most grocery stores.

In Nong's Thai Kitchen , Daks teams up with veteran food writer Alexandra Greeley to show readers how to prepare classic Thai recipes such as: Chicken with Thai Basil Shrimp Soup in Coconut Milk Spicy Beef Salad with Mint Leaves Roasted Duck Curry Thai food is famous for its balance of sweet, sour, salty and hot flavors. This unique symphony of tastes and sensations is why Thai restaurants and cookbooks have entered the mainstream. What most people don't realize is that once elusive Thai ingredients such as fish sauce, lemongrass, coconut milk, cilantro, basil and shallots are now easily found, making it easy to prepare mouthwatering Thai dishes at home for far less money than they would cost in a restaurant. All the recipes in this essential Thai cookbook are healthy, easy to make and inexpensive, so step into Nong's Thai Kitchen and begin a culinary journey to the tropical heart of Asia!

Reviews (1)

Booklist Review

Over the past several decades, Thai food in America has burst from big-city ethnic enclaves to many small towns in America as Thai immigrants have increasingly spread out to become a part of everyday life. Few places in the nation currently lack some outlet for pad Thai, an Asian dish that has become nearly as ubiquitous as chop suey. Chef in suburban Washington, D.C., Daks offers recipes for all manner of Thai dishes to re-create at home. Ever-popular satay can be grilled indoors or out, and the spicy peanut-coconut sauce that makes satay almost universally appreciated turns out to be easy to reproduce from ingredients available in most well-stocked supermarkets. Daks wants her food to be good for you, too. She offers a non-sugary nut snack that looks like savory peanut brittle. Sweet corn, not often seen in Asian cooking, makes a striking cold salad that would complement any buffet table.--Knoblauch, Mark Copyright 2015 Booklist