Panaeng Beef Curry/Panaeng Nua

Panaeng, a thick curry that does not include vegetables, originated in Malaysia. It can be madewith either chicken or beef
.2 c. coconut milk (see recipe page36)
1 lb. stewing beef, cut into bite-sized pieces1 clove garlic, finely chopped
1/4 tsp. ground coriander
1/8 tsp. pepper
1/4 tsp. saltI stalk lemon grass, bottom one-third finely chopped
3 tbsp. fish sauce
1/2 tsp. lemon rind, finely chopped
2 tbsp. chunky peanut butter1 tbsp. sugar
1/2 tbsp. crushed red pepper flakes
1 green onion, minced
basil leaves or sliced red chilies for garnish

1.In a large saucepan, bring coconutmilk to a boil over high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally.
2.Add remaining ingredients and stir.Cover and simmer over medium heat, stirring occasionally, for 1 to 2 hours, or until beef is tender.
3.Serve hot over rice. Garnish withbasil or sliced red chilies.

Lemon Chic / Tom Chude Gai Ma Noun

The Thai love sharp flavors, and this popular soup, served throughout the country, satisfies with its delicious lemony tang. Shrimp, fish, or crab can be substituted for the chicken

2 10 3/4. cans (about 3 c.) chicken broth
1 stalk lemon grass, bottom one-third cut into 1-inch pieces, or 1 tbsp. grated lemon peel
10 oz. boneless, skinless chicken breast halves, cut into æ-inch pieces
1 c. bite-sized pieces fresh cauliflower, or 1 c. frozen chopped cauliflower, thawed
1 tomato, cut into 8 wedges
1/2 c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained*
1 tsp. sugar
2 tbsp. fish sauce
11/2 tbsp. lemon juice


1. In a large saucepan, bring broth to a boil over high heat. Add lemon grass and reduce heat to medium. Cook, uncovered, for 5 minutes, or until broth has a lemon taste.
2. Add chicken, cauliflower, tomato, and mushrooms. Cook uncovered for 3 or 4 minutes, or until chicken and cauliflower are tender.
3. Add sugar, fish sauce, and lemon juice. Stir well.
4. Serve hot over rice, or in individual soup bowls with rice on the side.

Rice/Kow

Rice/Kow
2 c. extra-long-grain rice
2 1/2 c. water
1. In a deep saucepan, bring rice and water to a boil over high heat. Boil, uncovered, for 2 to 3 minutes.
2. Cover pan and reduce heat to low. Simmer rice 20 to 25 minutes, or until all water is absorbed.
3. Remove pan from heat. Keep covered and let rice steam for 10 minutes.
4. Fluff rice with a fork and serve hot.*
Makes 6 cups The backbone of every Thai meal is extra-long-grain rice.The directions below will produce rice that is fluffy but rather dry, ready to soak up lots of soup or curry during the meal. Preparation time: 5 minutes Cooking time: 33 to 38 minutes * Leftover rice freezes well. Package it in 1- or 2-cup amounts in freezer-ready, zipper-style plastic bags.

The Take-out Menu Cookbook By Carla Snyder & Meredith Deeds

Chinese or Thai? Indian or Italian? You can’t decide what you’re in the mood for tonight, but whatever it
is, you want your dinner to be different this evening. Unfortunately, the ethnic food pickings in your neck
of the woods are slim. What to do when you need your ethnic food fix? Take matters into your own hands,
and make your favorite foods from all over the globe at home—Carla Snyder & Meredith Deeds can show
you how!
THE TAKE-OUT MENU COOKBOOK (Running Press, November 2007, $19.95/hardcover) is your
first-class ticket to the crème de la crème of your favorite ethnic fare. Featuring the top take-out and
carry-away dishes from the 12 most popular ethnic cuisines – including Chinese, Italian, Mexican, and
Indian – you can go around the world in 200 recipes, for less than the cost of your usual take-out bill!
Recipes you never thought you could make at home are well within your reach:
• Indian favorites, like Aloo Samosas and Mulligatawny Soup
• Greek delights, like Dolmades (Lamb and Dill Stuffed Grape Leaves) and Moussaka
• Tasty Thai staples, such as Pad Thai and Spicy Peanut Sauce
• All your favorite Chinese stand-bys, including General Tso’s Chicken and Barbecued Spare Ribs
• Gourmet quality French fare, such as Coq au Vin and Cassoulet
• Delicious Japanese treats, like sensational Spicy Tuna Rolls and terrific Teriyaki Chicken
Trying to make familiar dishes from an unfamiliar cuisine can be daunting: even highly experienced cooks
can find themselves rattled by sushi or derailed by dim sum. Under the guidance of Carla Snyder &
Meredith Deeds, the unfamiliar territory of ethnic cuisine is easily maneuvered. Plus, the home-cooked
versions of these ethnic staples are guaranteed to be fresher, cheaper, and healthier than those made in any
restaurant. Trying to cut back on sodium but still want to enjoy a delicious Chinese feast? With THE
TAKE-OUT MENU COOKBOOK, you can!
A perfect book for any cook with an adventurous palate, the THE TAKE-OUT MENU COOKBOOK will
have readers looking for excuses to stay in for a change.
About the Authors
Carla Snyder, Chef de Cuisine of the highly regarded Western Reserve School of Cooking, has taught
culinary programs for the past 13 years. She is a former artisan baker and caterer who loves sharing her
unique cooking approach and wisdom with students. Carla lives in Hudson, Ohio.
Meredith Deeds attended restaurant school and has lived, cooked and taught all over the country. She
teaches a range of classes from general cooking technique to ethnic cuisines including Mexican, Thai and
Italian. She is also a writer whose articles have appeared in Cooking Light, Fine Cooking, Chile Pepper
Magazine and Prevention. Meredith lives in Plano, Texas.
Carla and Meredith have authored two previous cookbooks together: The Mixer Bible and The Big Book
of Appetizers, which was nominated for best cookbook in the category of Entertaining by the James Beard
Foundation in the Spring of 2007.

THAI CHICKEN BALLS

Makes about 40INGREDIENTS50 gms rice kilo chicken mince4 cloves garlic finely chopped1 tbspn chopped fresh ginger1 red chilli seeded and finely chopped1 egg, beaten lightly2 shallots finely chopped1/3 cup fresh coriander leaves chopped1/3 cup plain flour1/3 cup water chestnuts finely choppedVegetable/ canola oil for deep fryingMETHODCook rice in boiling water and drain. Combine mince, garlic, ginger, chilli, egg, shallots,coriander flour and water chestnuts in a bowl. Mix in the rice and season withsalt. Cook a little of the mixture in a pan to see if it needs anything added. Roll mixtureinto balls and place on a plate. Refrigerate for 30 minutes. fill a pot with oiland allow to get hot. Carefully put balls into oil , dont over crowd pot. Cook for 2-3minutes, drain on greaseproof paper and cook remaining balls. Nice served withsweet chilli sauce.TIP: Chicken balls will freeze for 2 months. Heat in oven on a greased tray or microwaveon a plate.

Thai Combo Fried Rice (Kao Pad)

Adapted from The Original Thai Cookbook by Jennifer BrennanMostly, when we think of Asian meals we include rice. Heres a showy Thai version4 Tbsp light olive oil1 large white onion, minced1 tsp minced fresh garlic lb lean pork, diced small2 kaffir lime leaves, torn into thirds4 eggs, beaten and seasoned4 cup cooked rice, cooled2 Tbsp fish sauce (Nam Pla)1 Tbsp Sriracha1 green bell pepper, seeded, minced1-2 red Serranos, seeded, slivered1 tomato, seeded, chopped5 green onions, with tops, minced lb cooked shrimp or crabmeat cup cooked diced ham (opt.) cup cooked diced chicken (opt.)2 green onions, shredded lengthwise1 cucumber, in decorative slices3-4 Tbsp cilantro leaves, chopped1 lime, in wedgesHeat oil in wok over high heat and stir-fry onion and garlic until garlic isgolden but not scorched. Add pork and kaffir lime leaves and stir-fry untilpork is just cooked through. Make a hole in center and pour in eggs andscramble quickly. Toss in rice and stir well. Sprinkle sauces over rice, thenadd peppers, tomato, green onions, shrimp and other meats, stirringbetween each addition to bring to temperature and combine. Transfer toplatter and garnish. Serve hot with extra Nam Pla and Sriracha.If you like your fried rice zesty, add some minced hot chile, like jalapeo orSerrano. Almost any meat will work; Ive even had duck, and some things I wasntbrave enough to ask aboutYield: Four servings as a meal, eight as an accompanimentPreparation time: 30 minutesCooking time: 15 minutes

Susanna Foo Fresh Inspirations

to learn how to prepare delicious Chinese cuisine that is fresh, delicious, and healthy? If so, Susanna Foo Fresh Inspirations is a must-read addition to your cookbook collection. Written by Susanna Foo, owner of Pennsylvania restaurant's Susanna Foo's Chinese Kitchen (Philadelphia) and Gourmet Kitchen (Radnor), this book is packed with recipes and "how-to" tips and techniques that make preparing Chinese cuisine simple and easy for everyone.
Cooking Style
This book presents a very unique style on Chinese Cooking, and reflects the unique cuisine for which Foo's restaurants are famous. Rather than traditional recipes for how to cook Chinese food, Foo's style incorporates techniques of Eastern and Western cooking, and has been greatly influenced by the availability of fresh produce in the U.S. Foo's unique style results in recipes that are lighter and easier to make than traditional Chinese dishes.
Recipe Selections Include:
You'll be pleasantly surprised by the wide variety of terrific and easy to follow recipes published in this volume. Some of the many dishes you'll find instructions for creating in Susanna Foo Fresh Inspirations include:
 Beef Soup with Somen Noodles
 Crispy Jumbo Shrimp with Caramelized Orange Sauce

 Honey Soy Glaze
 Oven Roasted Shantung Chicken
 Pad Thai
 Pork Lo Mein with Tomatoes and Fresh Herbs
 Salmon Braised with Soy and Ginger
 Sichuan Peppercorn Oil
 Spicy Seafood Rice Soup
 Thai Lemon Grass Sauce
 Truffled Potato Dumplings
 Wasabi Crème Fraiche
 White Corn Soup
 Wok Shaking Shrimp with Pink Peppercorns
 Many other delicious recipes
Are you hungry yet? The great news is that all the recipes in this book are clearly explained and very easy to follow. You can make these terrific recipe ideas yourself.
Chinese Cooking Techniques:
In addition to the terrific recipes, you'll also learn about cooking equipment, ingredients, and cooking techniques. For example, the book opens with information about the basic principles of stir-frying. Anyone who wants to master the art of Chinese cooking definitely needs to learn how to stir fry, and this book provides specific information about preparing a variety of foods in this manner.
About the Author
Chef, restaurateur, and cookbook author Susanna Foo has lived in Pennsylvania since 1979, but was born in Inner Mongolia, China and grew up in Taipei, Taiwan. While opening and working in a family restaurant in the U.S., Foo attended the Culinary Institute of America and mastered French cooking techniques. She opened her first restaurant in 1987, and has since received numerous culinary awards.