Chai Yai Yai Recipes

CHAI

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired.

SPICY CHAI LATTE

Steps:

• Combine the tea bags, peppercorns, cinnamon sticks, ginger and 4 cups water in a large saucepan. Bring to a simmer over medium heat. Add the almond milk and sugar. Reduce the heat to low and allow to simmer gently for about 10 minutes.
• Strain the mixture into a small slow cooker to keep warm during a party or ladle directly into 8 mugs, taking care to leave the spices in the saucepan. Serve with rye on the side for guests to add 1 ounce themselves, and garnish with orange twists, if desired.

MOO YAI PLATTER

Steps:

• Put the pork strips and flat pieces into two separate bowls. Add 1 1/2 tablespoons oyster sauce, 1 1/2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon paprika, 1 teaspoon black pepper powder and 1 teaspoon salt to the bowl with the strips. Add the garlic, cilantro and the remaining 1 1/2 tablespoons oyster sauce, 1 1/2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon paprika, 1 teaspoon pepper powder and 1 teaspoon salt to the bowl with the flat pieces. Marinate both bowls, covered, overnight.
• For the Moo Ping: Thread the flat pork on skewers. Cook the skewers in a pan on medium heat, 5 to 6 minutes.
• For the Moo Todd: Heat the oil to 305 degrees F in a deep-fryer. Deep fry the pork strips for a few minutes.

YAI-YAI'S MOUSSAKA

Steps:

• Layers:.
• Preheat oven to ''Broil''.
• Wash eggplants and potatoes (peel). Cut lengthwise down the middle, then into ½ inch slices.
• Sprinkle salt on both sides of the eggplant and potato slices.
• Coat 2 baking trays with olive oil (one for each vegetable because potatoes will cook faster than the eggplant).
• Use paper towels to pat the salt absorbed moisture from the eggplant and potato slices (I suggest leaving a little moisture on the potatoes because they tend to dry out).
• Coat eggplant and potato slices with olive oil and place in oven until browned (light to medium). Flip and repeat.
• Coat a non-stick 9 x13-inch baking dish with olive oil.
• Cover the bottom with your eggplant slices (potatoes will be used later).
• Set oven to 350°F.
• Beef:.
• In a saucepan, add olive oil, beef, and preferred amount of onion.
• Cook until beef is brown and the onion is tender.
• Drain excess fluid.
• Add garlic, tomato paste, oregano, salt, pepper, garlic, parsley, cinnamon and nutmeg.
• Very important: taste after mixing and adjust ingredients accordingly (some people might like a little more of a kick).
• Heavy Construction:.
• Pour enough beef mixture to cover eggplant.
• Layer with the potato slices.
• Cover with beef.
• Layer with eggplant slices.
• Make all the layers you can! Have fun with it, but remember to leave enough room for the cream sauce! Set aside.
• Cream Sauce:.
• Melt butter in saucepan.
• Stir in flour, salt, nutmeg, and white pepper.
• Remove from heat and slowly stir in milk.
• Return to heat until slightly thickened.
• In a small bowl beat the eggs and additional yolk.
• Temper the eggs by adding a bit of the hot mixture (If you don't do this the eggs will instantly cook when they are added to the mixture).
• Over low heat: slowly add eggs to mixture. Mix well.
• *** Pour sauce over layers and sprinkle the cheeses.
• *** Bake at 350°F for 45 minutes to an hour (whenever the sauce is brown).
• *** Let the moussaka cool (until room temperature) before refrigeration.

YUM YAI SALAD

Steps:

• Whisk together the Nam Prik Pao, lime juice, fish sauce, sugar and chopped chile if you're using it; set aside. Use a vegetable peeler to slice the cucumber and carrots into long ribbons; set them aside.
• Put the vegetable oil in a skillet over medium-high heat. While it heats, lightly whisk together the ice water, flour and egg yolk in a medium bowl; the batter should be lumpy and quite thin. When the oil is ready for frying, start dipping the whole leaves (one at a time) into the batter to coat, and carefully add them to the oil, making sure not to crowd the pan; fingers or chopsticks are the best tools for the job. Fry the leaves in batches, turning once, until golden brown and crisp, just a few minutes. With a slotted spoon, transfer the leaves to paper towels to drain; repeat the process until you have fried all of the leaves.
• To assemble the salad, start layering the ingredients in a large shallow bowl or onto a platter. The beans are best on the bottom because they're the heaviest, and the tempura leaves should go mostly on top so they remain crisp; otherwise, the order is up to you. Drizzle each layer with some of the dressing as you go; serve immediately.