this is a damned good meal, nothing else to say on this one. the less common ingredients can be found in most asian food markets Gai Pu Khao (volcano chicken) 2 lb whole chicken 1 cup wisky (high proof) --- marinade 2 table spoons minced garlic 1/2 teaspoon black pepper 1/4 cup nam-pla (thai fish suace) 1/4 cup wisky 1/4 cup honey 1/4 cup unsweetened coconut milk 1 table spoon red thai curry paste 2 table spoons nam prik pao (black chili paste in oil) Mix the marinade ingredients, then clean and prepare the chicken, and thoroughly coat with the marinade, and then marinate for 12 hours. Remove the chicken from the container, allowing to drain thoroughly, then over medium heat reduce the marinade to form a thick sauce. The chicken should be stood upright on an oven proof plate (in Thailand a metal disk with a vertical peg attached is used) and cooked in a medium oven until the skin just begins to change colour. Remove the chicken and place it on a flame proof but table-ready plate and bring to the table. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then ignite and allow the whiskey to burn itself out. Carve the chicken, and serve with steamed white jasmine rice, and stir fried green vegetables, the reduced sauce, and the usual Thai condiments. thai condiments.. chilis in fish sauce, ground dried red chili, sugar and crushed peanuts An explanation of volcano chicken: When the chicken is stood vertically on the plate and ignited the flames coming from the open body cavity resemble the eruption of a volcano... --------------- pad thai 3tablespoons oil 2 ounces ready-fried beancurd (or more), cut into ½ cubes 1 egg 1 tablespoon chi po (preserved turnip), finely chopped 2 tablespoon chopped shallots ¼ cup chopped chives 1/2 cup tablespoon chopped roasted peanuts 3 ounce beansprouts ½ teaspoon chili powder 1 teaspoon palm sugar 2-3 tablespoon tamarind juice 2-3 tablespoon chopped, pickled raddish (mooli) 1/4 cup thai fish sause 1tblsp soy sause 1 teaspoon lemon juice lime wedge for garnish sprig of fresh coriander for garnish Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing colour. Add the remaining ingredients except the egg and the bean sprouts, and stir fry for few more minutes. Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you con't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). Finely add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter. Garnish Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter. You can also sprinkle a quarter of a sliced up banana flower and some Indian Pennywort leaves over the top as edible decoration. Pad thai is served as above, but Thais add copious amounts of the four basic condiments...chilis in fish sauce, ground dried red chili, sugar and crushed peanuts.
wow, that looks like a totally awesome recipe! Although I'm intimidated by all those ingredients... I'm going to print this off and give it a try this weekend...
