Introduction

Food Of Northeast (Esaan) Thailand

Goong Dten (Dancing Shrimps)

1 cup small freshwater shrimp5 cloves garlic (sliced)2 lemongrasses (sliced thinly)1/2 cup peppermint 2 tbsp. sliced scallion1 tbsp. sliced coriander2 tbsp. sliced red onion2 tbsp. roasted uncooked rice2 tsp. dried pepper powder3 tbsp. lemon juice2 tbsp. fish sauce
Cooking Instructions:
1. Clean freshwater shrimp very well.
2. Mix dried pepper powder, garlic, lemon juice, lemongrass, fish sauce, roasted uncooked rice together.
3. Add scallion, coriander, peppermint and red onion in the mixed sauce.
4. Now, put sauce and freshwater shrimp in a big bowl. Put a plate over top and shake it to make it mix well.
5. Lemon juice can be added more if you like sour food

( Thanks for information: www.allthaifood.com)

1 fish (1Kg.) tilapia, carp, cyprinid1 tbsp. sea salt1 cup sticky rice (or steamed rice)6 cloves garlic (minced)1 tbsp. rice flour1 egg (beat)water1 big plastic bag to pack the fish
Cooking Instructions:
1. Clean the fish very well and scrape the scales off. Cut the stomach part and throw away the inside part. Rinse out it again with a lot of water.
2. In a big bowl, mix rice flour with water. Soak the fish inside the bowl.
3. Leave it drain.
4. Soak the sticky rice with water. After that, put it over the drained fish.
5. Make sure you put some rice inside the mouth and stomach.
6. Put the fish inside plastic bag and wrap very well, with rubber band or scotch tape.7. Leave it lay in sealed plastic container at room temperature for 3-4 days.
8. Later, keep it in refrigerator.
9. Soak it in a bowl of beaten egg before you deep fry. Don't forget to remove the rice you see outside the fish. Leave the rice in side its mouth and stomach there. I think it will be ok.
10. Dress the fish with fried sliced garlic, fried kaffir lime leaves and fried sliced red onion.
11. Serve with hot jasmine rice.

Laab Issan (Raw Chopped Beef Salad)

From Thai Cooking by Josephine Brennan -- This recipe comes from the Issan Restaurant in Udon, in its original form raw buffalo meat and blood are used. Since most supermarkets don't have a "water buffalo" section I have suggested a common cut of beef steak.
1 ½ tablespoon raw rice4 small dried red chiles, seeded1 pound top round steak, finely mincedjuice from 2 limes3 stalks lemon grass, finely minced1 large red onion, finely chopped1 large bell pepper, cored, seeded and chopped10 mint leaves2 tablespoons nam pla
In small dry frying pan, parch the rice and chiles until the grains are brown and the chiles darkened. Remove the rice and chiles to a mortar or grinder and pound or grind until you have the consistency of coarse sand. Place the minced steak in a bowl and mix with your hands, adding the ground rice and chiles, lime juice, lemon grass, red onion and green pepper. Chop half of the mint leaves and stir them into the mixture, reserving the remaining mint for garnish. Season this mixture with fish sauce and transfer to a serving dish. Mound attractively, and garnish with mint.

( Thanks for information: www.allthaifood.com)

Kao Niow (Steamed Sticky Rice)

See the excellent article by Kasma Loha-unchit for additional information about sticky rice.
4 cups sticky rice
Place the rice in a saucepan or bowl and add enough water to cover. Rub the rice between your hands several times and drain off the milky water. Add clean water and repeat the process until the water runs clear. Soak the rice overnight in enough water to cover or, to save time, the rice can be soaked in hot water for 3 hours before steaming, rather than overnight. Drain the rice and place in a cloth-lined steamer or in a steaming basket. Place the basket over a pot of boiling water, making sure that the basket does not touch the water. Cover the steamer and steam for approximately 30 minutes.

( Thanks for information: www.allthaifood.com)

Dtap Waan (Sweet Liver)

1 pound beef liver, thinly sliced¼ cup nam pla¼ cup lime juice½ teaspoon ground chili (prik khee noo pon)1 tablespoon ground roasted sticky rice4 shallots, thinly sliced¼ cup lemon grass (ta-krai), lower 1/3 of stem, thinly sliced¼ cup mint leavesselection of raw vegetables
Heat a large pot of water to boiling. Blanch the liver slices in the boiling water for 30 seconds or until they are almost cooked. Drain and set aside.
Place the liver slices in a large frying pan, add the fish sauce and lime juice and cook on medium-high heat for 1 minute. Remove from heat and add the chili, rice, shallots and lemon grass. Stir to combine. Sprinkle with the mint leaves and remove the contents of frying pan to a serving plate. Arrange the vegetables around the liver slices.

( Thanks for information: www.allthaifood.com)

Gai Yang Isaan (Barbequed Chicken)

Chicken barbequed roadside in Thailand Gai yang is literally "barbequed (or grilled) chicken", and is peasant food. As such there are as many recipes as there are cooks in Thailand. There are however two main styles: gai yang khrung thep ("Bangkok Style") which is slightly more elaborate, and the basic gai yang isan ("North East style"), which this is. Originally the chicken was cut open along the belly, and opened out, then knocked flat with a couple of judicious blows from the back of a cleaver, marinated, pegged in a split stick to hold it and then grilled over a charcoal brazier.
Faced with the needs of restaurant cooking, my wife adapted the classic recipe for an industrial rotisserie by adding a stuffing. You can do this in a broiler oven or rotisserie. If you want a barbeque version, take two flattened chickens, place them face to face with the stuffing between them, and hold them in a pair of barbeque tongues, or one of those wire frame things, and barbeque the sandwich.
Thai chickens tend to be quite small. You can use a 2 pound bird, or a couple of cornish game hens, or other small poultry.

Marinade:half a cup of fish saucehalf a cup of sweet dark soy sauce2 tablespoons of crushed garlic2 tablespoons of freshly ground ginger root1 tablespoon of freshly ground black pepper.
Marinade the poultry overnight.
Stuffing:Mix half a cup each of freshly ground ginger, freshly ground galangal, thinly sliced bruised lemon grass stalk, chopped coriander (cilantro) (use the whole plant, including the roots, if you can get it), and fresh mushrooms. Add the marinade left over from the night before, and heat in a small saucepan to bring out the flavour if you are doing the mock gai yang (see below). Stuff the body of the bird(s).
Bake or broil until cooked, and the skin is crispy brown.
This is served with Thai sticky rice, and nam prik jaew, you should also put some more fresh ground ginger on the table and the usual Thai condiments (I particularly like chilis marinated in sweet dark soy sauce with this one). you can also serve it with a simple green salad.
Mock gai yangWondering what to do with the left over turkey? well its a bit late now I guess, but next time you have the problem try this:
Shred some pre-cooked poultry, to make about 4 cups of shredded meat. Add about half a cup of the marinade (above) and mix well, and leave for the meat to absorb the marinade. Make up about a cup of stuffing, moistening it with a tablespoon of the marinade mix, and heat it in a saucepan to bring out the aroma, then mix thoroughly with the marinaded meat. Serve cold with a salad and the other ingredients... (If you prefer you can mix the meat in with the stuffing and heat the whole thing, then eat it hot or cold to suit yourself).

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