Along with the best oyster sauce. All of these can be purchased at Lee Lee's market on 75th Avenue and Cactus.
And . . . below are some of the recipes. More to come soon!!
Gai Pad Keing
This is one of the most popular dishes in Thai restaurants.
2 T oil 1/8 c. slivered ginger root
½ lb (225g) broken chicken 1/8 c. sliced green pepper
breast, sliced 1/8 c. sliced red pepper
2 cloves garlic, minced 1/8 c. sliced mushrooms
Cilantro for garnish 1/8 c. sliced onions
2 T fish sauce
1 T oyster sauce
1 T white sugar
pinch white pepper
1. Heat pan, add oil, chicken and garlic. Cook for 2 minutes.
2. Add remaining ingredients and stir-fry for 3 minutes.
* For the amount we made the other day, I used an entire bag of chicken tenderloins.
Thai Papaya Salad
Som Tum (4 servings)
1 medium Thai green papaya ½ c. lime juice
1 carrot, shredded 1/3 c. fish sauce
1 tomato, cut into wedges 3T sugar
¼ c ground roasted peanuts 1 large clove garlic, minced
¼ c dried shrimp, soaked for 5 min in warm water
Garnishes: lime slices, chili pepper
1. Peel and seed papaya (Lee Lee’s Market has bags of already shredded papaya!)
2. Add all remaining ingredients and thoroughly mix before serving.
* When papaya is not available, ¼ head cabbage shredded thinly can be used as a substitute, but hardly compares in flavor.
* I didn’t use the shrimp for our class the other day
Lime-Fish Sauce Dressing
3 T fish sauce
3 T lime juice
1 T sugar
3 cloves garlic, minced
2 Thai chili peppers (any other peppers like jalapeños can be substituted. Chunky ground Thai chilies are also an option. Not fine like cayenne, but chunky clusters. This can also be found at Lee Lee’s).
Prik Khing Chicken Curry
1. Stir-fry one can (4oz) of Prik Khing curry paste with ½ cup of oil with low heat for about 4 minutes.
2. Add 300 grams of chicken or other meat (I used an entire bag of chicken tenderloins). Slowly add 1 cup of water and stir fry until cooked.
3. Add 300 grams of long green beans (I used 2 cans of cut green beans). Stir until cooked. Sprinkle with minced kaffir lime leaves, fresh chilies, and roasted peanuts. (I didn’t use any of the garnishments).