Put the Rice In the Coconut and Eat It All Up - Nasi Lemak (Coconut Rice)

OK, "technically" this is not a Thai dish.  Well, it is, but it isn't.  Coconut rice, in Thailand, is usually sweetened and served as a dessert.  This is really Malaysia's national dish; incorporating Jasmine Rice (a native of Thailand) cooked in Coconut Milk with Cinnamon, Lemongrass, Coriander seed and Pandan; baring a strong resemblance to Nasi Uduk from Indonesia.

I think it would be safe to state that everyone reading this knows what Jasmine Rice is, as well as Coconut Milk, Cinnamon and Coriander.  You probably have them in your pantry right now.  And while Lemongrass is more than likely not a staple of the western culinary pantry, it's usually available in the mega-marts.  But I can hear a lot of people out there scratching their heads and saying, "What the heck is Pandan?"

Pandan is a leaf, or rather a frond, harvested from a palm like plant in southern Asia.  It's used in Asian cuisine in the same way we Westerners use Vanilla... Pretty much in just about everything and especially in desserts. It doesn't taste like vanilla though.  To me, it more or less tastes the way Jasmine Rice smells, with a little verdant grass and toasted nuttiness thrown in for good measure.  Most importantly, the flavor pairs well with Coconut; which is most fortuitous since coconut tends to play a prominent roll in Southern Asian cuisine.

And, as Jennifer Yu at Use Real Butter can attest too, it makes pretty darned tasty ice cream as well.

Sadly, I must report that the Mega-Mart is not going to be stocking this in their freezer section.  You will have to find your Pandan in the freezer at an Asian Market, though there are "Extracts" available as well.  Personally, I think the extracts are a little more convenient, but I won't use them due to their Yellow 5 and Blue 1 content.   If you have no such reservations with artificial food dyes, then by all means, replace the Pandan leaf in this recipe with a few drops of extract (trust me, a little goes a loooooooooooooong way)

Nasi Lemak

(Malaysian Coconut Rice)

1 Pandan Leaf, tied in knots
1 stem Lemongrass, bruised
414ml (14 oz) (1 3/4 cups) Coconut Milk (Basically, 1 can)
295ml (10 oz) (1 1/4 cups) Water
1/2 tsp ground Coriander
1 Cinnamon Stick
Kosher Salt
385g (13.5 oz) (1 7/8 cups) Jasmine Rice
Coconut Oil
Sweet Onion, thinly sliced.

First you need to thaw your Pandan leaves, at least enough to separate 1 leaf from the bunch.

Tie it in several knots (this will ensure that it is easier to retrieve later and not stick to the bottom of the pan)

Peel and trim the Lemongrass stalk, then bruise it by smashing it with the flat of your knife (like you would garlic)

Combine Coconut Milk, Water, Coriander, Cinnamon, Lemongrass, Pandan and a pinch of Salt in a medium saucepan and place it over a medium flame.

Meanwhile, rinse the Jasmine Rice until the water runs clear.

When the water is boiling, add the rice and stir to prevent sticking and bring back to a boil.

Cover and reduce heat to the lowest possible setting and simmer the rice for 12-15 minutes.

In the meantime, heat some coconut oil in a skillet over medium flame.

Thinly slice some Sweet Onions (or Shallot).

When the oil is hot, fry the sliced onions until they are golden brown.

Drain on a paper towel and set aside.

After 15 minutes, you can remove the Lemongrass, Cinnamon Stick and Pandan from the rice.

Cover and continue to cook an additional 3-5 minutes.

Fluff with a fork.

You can either serve in 1 large bowl or dish up individual portions; either way, sprinkle the top with the fried onions and serve.

Mmmmmmmm...  Fluffy, yet creamy in texture....  Exotically scented and absolutely delicious!  I would even hazard to say that this just might be better than risotto.  And I LOVE risotto.

Maa Gin Khaao!!
(มากินข้าว)
~~

Hot Soup, Literally - Tom Kha Het

It has been a surprisingly wet and cold summer so far.  Oh, there have been a few hot days here and there, in particular around the 4th of July.  But for the most part, it has been chilly and wet.  To me, cool and damp means soup time.

Soup has the extraordinary ability to warm the cockles of your heart.  This particular soup, however, has the power to warm you from head to toes with it's chili laced goodness.  I speak of the luxurious Tom Kha, basically Coconut Galangal Soup.  Granted you can make it with Chicken (Tom Kha Kai) or Seafood (Tom Kha Thale) and even Amy's Organics makes a vegetable version (Tom Kha Phak), but I prefer the much more subtle flavor of mushrooms, thus this is Tom Kha Het.

It's truly a delightful soup.  Creamy, gingery deliciousness permeated with the tang of lime and lemon grass and laced with the fruity heat of Thai Chilies.  OK, now I am hungry again... so I am gonna sneak another bowl.  Be right back.

Tom Kha Het

(Coconut Galangal Mushroom soup)

2 cups Chicken Stock (or Vegetable)
2 cans Coconut Milk, divided
3 cloves Garlic, minced
1/2 oz Lemongrass, sliced thinly
2 Kaffir Lime Leaves, sliced thinly and divided
4 dried Thai Chilies, seeds removed and thinly sliced
1 inch Galangal, sliced, or rather chipped
2 oz White Onion, diced
4 oz Carrot, cut on the bias
6 oz Napa Cabbage, shredded
8 oz Mushrooms, sliced (if using straw mushrooms, don't slice them)
1 can of Baby Corns, cut into thirds
Juice of 2 Limes
2 TB Nam Pla (Fish Sauce)
1/2 oz Cilantro Leaves

First you need to chop and slice everything up, cause this is a quick soup.

Combine Garlic, Lemongrass, 1/2 of the shredded Lime leaves, Thai Chilies and Galangal in a medium saucepan.

Add Chicken Stock and 1 can of the Coconut Milk.

Place over medium flame and allow to simmer for 10 minutes.

Strain the "broth" into a larger pot to remove the woody Lemon grass and Galangal.

Add the remaining can of Coconut Milk and bring back to a simmer again.

Once the broth is simmering, add the Onion, Carrot, Napa Cabbage, remaining Kaffir Lime leaves and Mushrooms.

Cover and simmer for an additional 15 minutes to cook the vegetables.

Add Baby Corns and simmer 2 minutes longer to warm them through.

Finish off with Lime Juice

and Nam Pla.

Spoon into a bowl and serve with a sprinkling of Cilantro leaves.

Mangia!!
~~

Thai'ing Up Loose Ends - Curried Shrimp Lasagna

I realize I kind of left everyone hanging after my last post regarding Thai Curry Paste.  I have finally had a few moments for finish reducing photos, so here is why I was making Curry Paste.

I have often stated that Lasagna is the worlds most perfect food.  That cleverly layered mix of Tomato sauce, Béchamel, Pasta, Ricotta, Mozzarella and Spinach/Arugula/Chard is the magnum opus of the kitchen.

Little did I know that lasagna could be even more "perfecter" than it already was.

Enter the Thai Curry Paste.

Oh yes my friends, unorthodox though it may be... When you combine a Béchamel made from Coconut milk and a little Curry paste, layer it with Shrimp, Pasta and Ricotta that has been spiked with Galangal and Kaffir lime.  It's Nirvana in a casserole dish.  Seriously, Botticelli's "Madonna of the Magnificat" weeps with joy.

Curried Shrimp Lasagna

3 TB Butter
1 TB Fish Sauce
2 TB Red Curry Paste
3 TB AP Flour
2 cans Coconut Milk
15 oz Whole Milk Ricotta
1 inch Galangal, grated
3 Kaffir Lime leaves, finely slices (or the zest of 1 Kaffir lime)
8 oz Mozzarella, shredded; divided
12 oz Lasagna noodles
1 TB Sesame Oil
1 lb Bay Shrimp (I used precooked this time, but raw works just as well)
2 oz Parmigiano-Reggiano, grated
(This works equally well with Green Curry Paste and Chicken)

OK, so first we need to start the Thai Béchamel.....
Melt 3 TB Butter in a medium sauce pan set over medium flame.

In a small ramekin, combine the Fish sauce and the Curry paste while the butter is melting.

Once the butter is melted, add the Flour, continuing to cook the roux until it just begins to smell nutty.

Add the Coconut Milk and whisk until everything is well combined.

Whisk in the curry paste mixture, then continue cooking until the sauce begins to bubble and thicken (about 15 minutes)

Meanwhile, bring a tea kettle full of water to a boil.
Lay out the lasagne noodles in a baking dish and pour the boiling water over them, letting them set for about 10 minutes until the begin soften.

While the lasagne are softening, and the Béchamel is continuing to cook, grab a medium bowl and add the Ricotta, 4 oz of the Mozzarella, Galangal and the Kaffir lime, stirring to combine....

(Don't forget the Galangal, like I did... oops)

By now the Béchamel should be thickened, so remove it from the flame and allow to cool for 10 minutes.....
While you remove the now slightly bendable pasta from the water and lay it out on paper towels.

Rub down your 13 x 9 baking dish with a little Sesame oil.

OK, now you are ready for construction, but before you begin...  Preheat the oven to 375F degrees.
Spoon about 1/4 of the sauce into the bottom of the baking dish and spread it out.

 Lay down your noodles.

Spread 1/2 of the ricotta mixture over the noodles.

Scatter about 1/2 of the shrimp over the Ricotta mixture.

Spoon just enough Béchamel over the Shrimp to cover them.

Add another layer of noodles and repeat (Like washing your hair.... Ricotta, Shrimp, Béchamel, repeat)

Again, cover the last layer of Shrimp and Béchamel with another layer of Pasta. (To recap - Béchamel, Pasta, Ricotta, Shrimp, Béchamel, Pasta, Ricotta, Shrimp, Béchamel, Pasta)
And finally, cover that last layer of Pasta with the remaining Béchamel.

Sprinkle the top with the remaining 4 oz of Mozzarella and the Parmigiano-Reggiano.

Cover with foil and bake in the oven for 45 minutes (Be sure to put a sheet pan underneath, cause Lasagna ALWAYS stews over)

Remove the foil for the last 5 minutes of baking to get a nice golden brown crust on the cheese topping.

Let it set for at least 15 minutes before cutting into it.

Serve with Gewurztraminer or Riesling.

Mangia!!
~~