Thailandmarinade Recipes

TOM YUM TALAY: THAI SEAFOOD SOUP

Steps:

• Gather the ingredients.
• Add the stock, lemongrass, and lime leaves to a large pot over medium-high heat. If using fresh lemongrass , also add the upper stalk pieces for extra flavor. Bring to a boil.
• Add garlic, galangal, chili, and mushrooms if using. Reduce heat to medium. Simmer until mushrooms are soft, 2 to 3 minutes.
• Add the shrimp, seafood, tomato, and baby bok choy, if using. Simmer over medium heat until the shrimp turns pink and mussels have opened, 3 to 4 minutes. Scallops, crab, and fish should all be firm to the touch and no longer translucent.
• Reduce heat to medium-low. Add the coconut milk, fish sauce, soy sauce, lime juice, and sugar, and stir well to combine. Gently simmer until hot (do not boil at this point). Taste-test the soup, adding more fish sauce, soy sauce, lime juice, sugar, or coconut milk, if desired.
• Divide into bowls and garnish with cilantro. For an extra hit of flavor, you can also add some Thai chili sauce, Nam Prik Pao, either store-bought or homemade.

THAI GRILLED TOM YUM SHRIMP RECIPE

Steps:

• Gather the ingredients.
• Place the lemongrass, garlic, ginger, chili, cilantro, fish sauce, oil, soy sauce, shrimp paste, lime juice, sugar, and onion in a mini-chopper or food processor and blend to create a smooth paste. (Or you can prepare by hand-simply mince the ingredients well and stir together.)
• Place shrimp and scallops, if using, in a large bowl and pour 1/2 to 3/4 of the marinade over the seafood. Mix, ensuring all the seafood is coated. Reserve any remaining marinade for the side sauce.
• Marinate the shrimp and scallops, if using, 10 to 12 minutes. If using wooden satay sticks, soak them in water in a shallow baking dish for 10 minutes to prevent burning.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the seafood from the marinade. Pour the marinade into a small bowl. Slide the shrimp and scallops onto the prepared skewers.
• Grill the skewers, turning once, about 4 minutes total, or until shrimp are pink and plump and have firmed up. Baste the shrimp the first time you turn them with a little of the reserved marinade.
• If making the side sauce, place reserved marinade from the food processor in a small saucepan over medium heat. Simmer the paste for 30 seconds to 1 minute to warm through. Add the coconut milk , stirring to create a sauce. Taste-test the sauce, adding more sugar if too sour. If too spicy for your taste, add more coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
• Serve the shrimp hot off the grill garnished with cilantro and the warm coconut dipping sauce.

HAWAIIAN MARINADE

Steps:

• Combine all ingredients in a jar, cover tightly and shake vigorously.
• Store in refrigerator until ready to use Shake vigorously before using.

THAILAND MARINADE

Steps:

• Mix all dry ingredients well.
• Store in an airtight container.
• To use:.
• Mix 1/4 cup of dry mix, 1/4 cup of soy sauce and 1 cup water.
• Soak at least 2 hours.

THAI BEEF MARINADE

Steps:

• Combine all the chilies and the chipotle peppers in a food processor and process until finely chopped. Add the remaining ingredients and process until puréed into a paste.

COCONUT THAI MARINADE

Steps:

• In a blender or food processor, puree ingredients until smooth, about 30 seconds. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for time specified below, turning meat occasionally.
• Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting occasionally with marinade during the first half of cooking.