Sunday night supper club: Thailand

Thai Chicken Wings from the Speakes.  Ours were dry.  Kurt's were so much better that we mixed ours in with his. 

Kurt's delicious Thai chicken wings:  Grill chicken wings then toss with peanut sauce.  Peanut Sauce:  1 can coconut milk, 1 cup peanut butter, 1/2 lime, garlic chili paste, 1/2 cup brown sugar and salt. 

Kingsley's Pad Thai:   Saute 5 diced garlic cloves and one small diced onion in sesame oil.  Add 4 eggs, scramble.  Combine 6 tbsp fish sauce, 6 tbsp sugar, 2 tbsp rice finegar, 2 tbsp red curry for spice, 1/2 lime.  Deglaze pan with liquid.  Add noodles.  Garnish with green onions and cashews.

Jennifer's

Miang Kum

 

Pam's Kitchen Sink Thai Soup:  Throw the following into a crockpot:  1 trader joe's package frozen tom am soup with wontopbs and herbs (reserving wonton for another use), 1 can coconut milk, 1 32 oz package of chicken stock, 15-18 frozen shrimp - medium (raw, deveined), 1/2 bag Hyvee frozen "Oriental" veggie mix, 1 small can water chestnuts, 1 tsp lemon zest, and 2 tbsp chopped cilantro.  Set on high for 3 hours.  Adjust for salt and sweet.  (She add 1 tbsp raw sugar and 1 tbsp salt).  Serve with lime and fresh cilantro.

Pete and Mary Beth's wonderful fish.

McGarity's boozy Thai egg nog.

Werth noodles.  They also brought a wonderful curry soup that I didn't get a picture of. 

HAPPY BIRTHDAY KURTY!

Connie was a lovely host and somehow I didn't get a picture of her wonderful spicy dish, but here is the recipe:  Laab from ThaiTable.com

1-2 Servings, Prep Time: 10 Minutes, Total Time: 15 Minutes

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• 5 sprigs sliced cilantro
• 3 tablespoons fish sauce
• 1 sliced green onion Optional
• 1/4 tablespoon ground dried chili pepper
• 1/2 lbs ground pork
• 1-2 limes
• 1/4 thinly sliced shallots
• 3 sprigs spearmint Optional
• 1 tablespoon toasted rice

Tips and Techniques

Substitute any ground meat for ground pork.
Substitute red onion or just onion for shallot if you like.
The spearmint adds zing to the laab.
For this dish, many people use a small pot but I use my cast iron pan. I can heat it up really hot without destroying the pan. It also retains heat well and heats evenly.

Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinate for just a couple of minutes until you are ready to cook it.
Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.
Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.
Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.