Thai Rice Cake

Not a dry rice snack from the health food shop, but a sumptuous celebration gateau, made from Thai fragrant rice, tangy cream and with a fresh fruit topping. Recipe serves 8-10.

Ingredients:

Generous 1 cup Thai fragrant rice, rinsed
4 cups milk
Scant 1/2 cup caster sugar
6 green cardamom pods, crushed
2 bay leaves
1 1/4 cups cups whipping cream
6 eggs, separated
Red and white currants, sliced star fruit and kiwi fruit, to decorate
For the Topping:
1 cup double (thickened) cream
2/3 cup Quark or low-fat soft cheese
1 teaspoon vanilla essence
Grated rind of 1 lemon
3 tablespoons caster sugar

Method:

1. Grease and line a 10 inch (25 cm) round, deep cake tin. Cook the rice in a pan of boiling unsalted water for 3 minutes, then drain, return to the pan and pour in the milk. Stir in the caster sugar, cardamoms and bay leaves. Bring to the boil, then lower the heat and simmer the rice for 20 minutes, stirring occasionally. Allow the mixture to cool, then remove the bay leaves and cardamom husks.
2. Preheat the oven to 350 degrees F (180 degrees C). Spoon the rice mixture into a bowl. Beat in the cream and then the egg yolks. Whisk the egg whites until they form soft peaks, then fold them into the rice mixture.
3. Spoon into the prepared tin and bake for 45-50 minutes until risen and golden brown. Chill overnight in the tin. Turn the cake out on to a large serving plate.
4. Whip the cream until stiff, then gently fold in the Quark or soft cheese, vanilla essence, lemon rind and sugar.
5. Cover the top of the cake with the cream mixture, swirling it attractively. Decorate with red and white currants, sliced star fruit and kiwi fruit.

Thai Crispy Noodles with Beef

Rice vermicelli are very fine, dry, white noodles bundled in large fragile loops and sold in packets. They are deep-fried before being added to this dish, and in the process they expand to at least four times their original size. Recipe serves 4.

Ingredients:

About 1 pound (500 g) rump or sirloin steak
Teriyaki sauce, for sprinkling
6 ounces (175 g) rice vermicelli
Groundnut oil for deep-frying and stir-frying
8 spring onions, diagonally sliced
2 garlic cloves, crushed
4-5 carrots, cut into julienne strips
1-2 fresh red chilies, seeded and finely sliced
2 small zucchini, diagonally sliced
1 teaspoon grated fresh root ginger
4 tablespoons white or yellow rice vinegar
6 tablespoons light soy sauce
About 2 cups spicey stock

Method:

1. Beat out the steak,if necessary, to about 1 inch (2.5 cm) thick. Place in a shallow dish, brush generously with the teriyaki sauce and set aside for 2-4 hours to marinate.
2. Separate the rice vermicelli into manageable loops and spread several layers of kitchen paper on a very large plate. Add the oil to a depth of about 2 inches (5 cm) in a large wok and heat until a strand of vermicelli cooks as soon as it is lowered into the oil.
3. Carefully add a loop of vermicelli to the oil. It should immediately expand and become opaque. Turn the noodles over so that the strands cook on both sides and then transfer the cooked noodles to the plate. Repeat the process until all the noodles are cooked. transfer the cooked noodles to a separate wok or deep serving bowl and keep them warm while you cook the steak and vegetables.
4. Strain the oil from the wok into a heatproof bowl and set it aside. Heat 1 tablespoon groundnut oil in the clean wok. When it sizzles, fry the steak for about 30 seconds on each side until browned. Transfer to a board and cut into thick slices. The meat should be well browned on the outside but still pink inside. Set aside.
5. Add a little extra oil to the wok and stir-fry the spring onions, garlic and carrots over a medium heat for 5-6 minutes until the carrots are slightly soft and have a glazed appearance. Add the chilies, zucchini and ginger and stir-fry for 1-2 minutes more.
6. Stir in the rice vinegar, soy sauce and stock. Cook for about 4 minutes until the sauce has slightly thickened. Add the steak and cook for a further 1-2 minutes.
7. Pour the steak, vegetables and all the mixture over the noodles and toss lightly and carefully to mix. Serve at once.

Tip: As soon as you add the meat mixture to the noodles, they will soften. If you wish to keep a few crispy noodles, stir some to the surface so they do not come into contact with the hot liquid.

Thai Fried Rice

This substantial dish is based on Thai fragrant rice, which is sometimes known as jasmine rice. Chicken, red pepper and sweetcorn add color and extra flavor. Recipe serves 4.

Ingredients:

2 cups water
1/2 cup coconut milk powder
1 3/4 cups Thai fragrant rice, rinsed
2 tablespoons groundnut oil
2 garlic cloves, chopped
1 small onion, finely chopped
1 inch (2.5 cm) piece of fresh root ginger, grated
8 ounce (250 g) skinless, boneless chicken breasts, cut into 1/2 inch (1 cm) dice
1 red pepper, seeded and sliced
1 cup drained canned sweetcorn kernels
1 teaspoon hot curry powder
2 eggs, beaten
Salt
Spring onion shreds, to garnish

Method:

1. Pour the water into a saucepan and whisk in the coconut milk powder. Add the rice, bring to the boil. Lower the heat, cover and cook for 12 minutes or until the rice is tender and the liquid has been absorbed. Spread the rice on a baking sheet and leave until cold.
2. Heat the oil in a wok, add the garlic, onion and ginger and stir-fry over a medium heat for 2 minutes.
3. Push the vegetables to the sides of the wok, add the chicken to the center and stir-fry for 2 minutes. Add the rice and stir-fry over a high heat for about 3 minutes more.
4. Stir in the sliced red pepper, sweetcorn, chili oil and curry powder, with salt to taste. Toss over the heat for 1 minute. Stir in the beaten eggs and cook for 1 minute more. Garnish with spring onion shreds and serve.

Tip: It is important that the rice is completely cold before being fried and the oil is very hot, or the rice will absorb too much oil.

Festive Rice

This pretty Thai dish is traditionally shaped into a cone and surrounded by a variety of accompaniments before being served. Recipe serves 8.

Ingredients:

2 1/2 cups Thai fragrant rice
4 tablespoons oil
2 garlic cloves, crushed
2 onions, finely sliced
1/2 teaspoon ground turmeric
3 cups water
14 fl oz (400 ml) can coconut milk
1-2 lemon grass stalks, bruised
For the accompaniments:
Omelet strips
2 fresh red chilies, shredded
Cucumber chunks
Tomato wedges
Deep fried onions
Prawn crackers

Method:

1. Put the rice in a strainer and rinse thoroughly under cold water. Drain well.
2. Heat the oil in a frying pan which has a lid. Fry the garlic, onion and turmeric over a low heat for a few minutes, until the onions are softened but not browned. Add the rice and stir well so that each grain is coated in oil.
3. Pour in the water and coconut milk and add the lemon grass. Bring to the boil, stirring well. Cover the pan and cook gently for 12 minutes, or until all the liquid has been absorbed.
4. Remove the pan from the heat and lift the lid. Cover with a clean dish towel, replace the lid and leave to stand in a warm place for 15 minutes. Remove the lemon grass, mound the rice mixture in a cone on a serving platter and garnish with the accompaniments. Serve immediately.

Tip: Look out for fresh turmeric at Asian markets or food stores.

Thai Rice

This is a lovely, soft, fluffy rice dish, perfumed with fresh lemon grass and limes. Recipe serves 4.

Ingredients:

2 limes
1 lemon grass stalk
Generous 1 cup brown long grain rice
1 tablespoon olive oil
1 onion, chopped
1 inch (2.5 cm) piece of fresh root ginger, peeled and finely chopped
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
3 cups vegetable stock
4 tablespoons chopped fresh coriander
Spring onion green, toasted coconut strips and lime wedges, to serve

Method:

1. Pare the limes using a canelle knife or a fine grater, taking care to avoid cutting the bitter pith. Set aside the rind. Finely chop the lower portion of the lemon grass stalk and set aside.
2. Rinse the rice in plenty of cold water until the water runs clear. Tip into a sieve and drain thoroughly.
3. Heat the oil in a saucepan. Add the onion, ginger, spices, lemon grass and lemon rind and fry gently over a low heat for 2-3 minutes.
4. Add the drained rice and cook for 1 minute, then pour in the stock and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for 30 minutes, then check the rice. If it is still crunchy, cover the pan and leave for 3-5 minutes more. Remove from the heat.
5. Stir in the fresh coriander, fluff up the grains, cover and leave for about 10 minutes. Garnish with spring onion green and toasted coconut strips, and serve with lime wedges.

Exotic Fruit and Vegetable Salad

This is a variation on the famous Indonesian rice salad known as Gado Gado. Choose some or all of the suggested fruits and vegetables to make an attractive centerpiece for an Indonesian or Thai meal. Recipe serves 6-8.

Ingredients:

4 ounces (125 g) green beans, trimmed
2 carrots, cut into batons
2 cups bean sprouts
1/4 head Chinese leaves, shredded
1/2 small cucumber, cut into thin strips
8 spring onions, sliced diagonally
6 cherry tomatoes or small tomatoes, halved
12-16 cooked tiger prawns
1 small mango
1 small papaya
1 quantity Lontong (compressed rice)
4 hard-boiled eggs, quartered
Fresh coriander
For the Peanut Dressing:
8 tablespoons crunchy or smooth peanut butter, preferably unsalted
1 garlic clove, crushed
1 1/4 cups coconut milk
1 tablespoon tamarind water (see Tip) or juice of 1/2 lemon
1-2 tablespoons light soy sauce
Hot chili sauce, to taste

Method:

1. First, make the peanut dressing. Place all the ingredients except the chili sauce in a pan and heat the mixture stirring all the time, until it is very hot and smooth. Stir in chili sauce to taste. Keep the dressing warm, or allow to cool and reheat before serving.
2. Cook the beans and carrots in boiling water for 3-4 minutes until just tender but still firm. Drain, then refresh under cold water and drain again. Cook the bean sprouts in boiling water for 2 minutes, then drain and refresh.
3. Arrange the carrots, beans and bean sprouts on a large, attractive platter, with the shredded Chinese leaves, cucumber strips, spring onions, tomatoes, and prawns.
4. Peel the mango and cut the flesh into cubes. Quarter the papaya, remove the skin and seeds, then slice the flesh. Add to the salad platter, with the lontong. Garnish with the egg quarters and fresh coriander.
5. Reheat the peanut dressing, if necessary. As soon as it is warm, pour it into a serving bowl. Place the bowl in the center of the salad and serve. Guests help themselves to the salad, adding as much dressing as they like.

Tip: To make tamarind water, break off a 2 inch (2.5 cm) cube of tamarind and put it in a bowl. Pour in 2/3 cup warm water. Using your fingers, squeeze the tamarind so that the juices dissolve into the water. Strain, discarding the sold tamarind, and use as directed in the recipe. Any unused tamarind water can be kept in a container in the fridge for up to 1 week.

Thai Noodles with Chinese Chives

This dish requires a little time for preparation, but the cooking time is very fast. Everything is cooked speedily in a hot wok and should be eaten at once. Recipe serves 4.

Ingredients:

12 ounces (375 g) dried rice noodles
1/2 inch (1 cm) fresh root ginger, grated
2 tablespoons light soy sauce
3 tablespoons vegetable oil
8 ounces (250 g) pork or chicken, thinly sliced
2 garlic cloves, crushed
1 large onion, cut into thin wedges
4 ounces (125 g) fried bean curd (tofu), thinly sliced
1 green chili, seeded and finely sliced
6 ounces (180 g) beansprouts
4 ounces (125 g) Chinese chives, cut into 2 inch (5 cm) lengths
2 ounces (60 g) roasted peanuts, ground
2 tablespoons dark soy sauce
2 tablespoons chopped fresh coriander
1 lemon, cut into wedges

Method:

1. Place the noodles in a large bowl, cover with warm water and soak for 20-30 minutes, then drain. Blend together the ginger, light soy sauce and 1 tablespoon of the oil in a bowl. Stir in the pork or chicken slices and set aside for 10 minutes. Drain, reserving the marinade.
2. Heat 1 tablespoon of the oil in a frying pan and fry the garlic for a few seconds. Add the pork or chicken slices and stir-fry for 4-5 minutes. Then transfer to a plate and set aside.
3. Heat the remaining oil in the wok or frying pan and stir-fry the onion for 3-4 minutes until softened and tinged with brown. Add the bean curd (tofu) and chili, stir-fry briefly and then add the noodles. Stir-fry for 4-5 minutes.
4. Stir in the beansprouts, Chinese chives and most of the ground peanuts, reserving a little for the garnish. Stir well, then add the pork or chicken slices, the dark soy sauce and the reserved marinade.
5. When hot, spoon on to serving plates and garnish with the remaining ground peanuts, coriander and lemon wedges.