Nam Jeem Guy Yang Recipes

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NAM JEEM GUY YANG



Nam Jeem Guy Yang image

(Hot and Sweet Dipping Sauce) This sauce is also delicious with grilled pork or lamb. This recipe was created to accompany Thai Grilled Chicken. Can be prepared in 45 minutes or less.

Yield Makes about 1/2 cup

Number Of Ingredients 5

1/2 cup cider vinegar or distilled white vinegar
1/2 cup sugar
1 to 2 garlic cloves, minced (about 1 tablespoon)
1/4 teaspoon salt
1 1/2 teaspoons dried hot red pepper flakes (preferably Thai)

Steps:

  • In a small saucepan bring vinegar to a boil. Stir in sugar and simmer 5 minutes. With a mortar and pestle or in a bowl with back of a spoon pound or mash garlic to a paste with salt. Add red pepper flakes and combine well. Stir garlic paste into vinegar and cool. Sauce keeps, sealed in a jar and chilled, 5 days.
  • Serve sauce at room temperature in individual condiment bowls for dipping.

GAI YANG: GRILLED CHICKEN



Gai Yang: Grilled Chicken image

This is the basic recipe for a dish that allows great variation. Some cooks add a large pinch of powdered turmeric to the paste; others add some fresh lemongrass or a little black pepper. To my mind, the best version comes from a village called Si Saket, in the north-east of Thailand.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

3 coriander roots, scraped and chopped
Pinch salt
4 garlic cloves, peeled
10 white peppercorns
2 small chickens, about 12 ounces - Poussin or Cornish game hens
3 tablespoons fish sauce
Large pinch palm sugar
1/4 cup scraped and chopped coriander root
Salt
1/4 cup garlic cloves, peeled
1/2 cup long red chiles, deseeded if desired
2 cups white vinegar
1 1/2 cups white sugar
2 cups water

Steps:

  • Using a pestle and mortar, pound coriander roots, salt, garlic, and peppercorns into a fine paste. Cut chicken in half along the breastbone. Flatten out, wash and dry. Work in the paste, fish sauce and sugar and leave to marinate for a few hours.
  • For the sweet chili sauce, pound coriander root, salt, garlic and chiles into a paste. Combine vinegar, sugar, water, and salt in a pot and bring to the boil. Add paste and stir to dissolve. Simmer sauce until reduced by half, skimming as necessary, then set aside to cool.
  • Chargrill chicken for about 15-20 minutes, turning regularly. Serve with a bowl of the sauce.

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