THE EVERYTHING® THAI COOKBOOK Read Online Free PDF

any type of meat. I always have a jar of chili-garlic sauce in the pantry. You can find it in almost any grocery store these days, either in the Asian department or in specialty foods.
Sweet-and-Sour Dipping Sauce
    ½ cup white vinegar
    1 cup sugar
    ½ teaspoon salt
    1 heaping tablespoon prepared chili-garlic sauce
Combine the vinegar, sugar, and salt in a small saucepan over medium-high heat; bring to a boil, reduce to a simmer, and cook for 8 to 10 minutes, stirring occasionally.

Stir in the chili sauce and remove from heat. Let cool to room temperature before serving.

Yields approx. 1½ cups
    You can vary the sweet and sour of this recipe by playing with the amount of sugar and/or chili sauce. Or you can substitute different brands or types of chili sauce — even Cajun or Jamaican!
Thai-Style Plum Dipping Sauce
    cup plum preserves
    cup white vinegar
    cup water
    2 tablespoons honey Tabasco to taste
Place all the ingredients except the Tabasco in a food processor or blender, and process until smooth.

Transfer the mixture to a small saucepan and bring to a boil over medium heat; reduce heat and simmer until thick, about 12 to 15 minutes.

Allow to cool to room temperature, then stir in the Tabasco.

Yields approx. 2 cups
    Traditionally used in Chinese cooking — think Moo Shu — plum sauce has a sweetand-sour taste that is a perfect complement to poultry.
5-Minute Dipping Sauce
    1 teaspoon sugar
    1 tablespoon lime juice
    1 tablespoon fish sauce
    1 teaspoon minced fresh ginger
    ½ teaspoon dried red pepper flakes
    In a small bowl, dissolve the sugar in 1 tablespoon of water. Stir in the remaining ingredients; adjust seasonings if necessary. Serve at room temperature.

Yields approx. 4 tablespoons
    This simple sauce is delicious as a dip for rice balls. I particularly like the pungency of the fresh ginger.
Mango-Pineapple Salsa
    1 cup mango pieces
    1 cup diced pineapple
    1 cup seeded and chopped tomato
    ½ cup diced red onion
    ¼ cup snipped chives
    3 tablespoons chopped cilantro
    1 serrano chili, seeded and chopped
    2 tablespoons lime juice
    2 tablespoons vegetable oil Salt and pepper to taste
    Combine all the ingredients in a small bowl. Cover and refrigerate for at least 2 hours before serving.

Yields approx. 4 cups
    A salsa is a condiment usually composed of roughly chopped fresh ingredients that are meant to enliven whatever they are served with. This salsa is perfect served with grilled shrimp, chicken, or fish.
Mango-Cucumber Salsa
    1 firm, ripe mango, peeled, seeded, and cut into ¼-inch dice
    1 medium cucumber, seeded and cut into ¼-inch dice
    ¼ cup sliced green onion
    ¼ cup orange juice
    2 teaspoons lime juice
    1 teaspoon vegetable oil
    Salt and pepper to taste
    Combine all the ingredients in a small bowl.

Yields approx. 2 cups
    This salsa can be served alongside grilled fish or used as a small salad.
Banana, Tamarind, and Mint Salsa
    4 ripe bananas, peeled and finely diced
    ¼ cup Tamarind Concentrate (see recipe on page 18)
    1 roasted red jalapeño, seeded and chopped
    1 tablespoon chopped fresh mint
    1 teaspoon brown sugar
    1 tablespoon lime juice
    Gently fold all the ingredients together.

Yields approx. 2 cups
    This unique salsa goes perfectly with roasted or grilled poultry or game.
Spicy Thai Dressing
    2 tablespoons soy sauce
    1 tablespoon plus 1 teaspoon rice wine vinegar
    1 tablespoon sesame oil
    3 tablespoons water
    1 teaspoon sugar
    2 cloves garlic
    1 teaspoon grated gingerroot
    1 fresh red cayenne pepper or
    2 Thai peppers, stemmed, seeded, and cut into pieces
    Place all the ingredients in a blender and process until smooth.

Yields approx.cup
    Try brushing this dressing over the top of meats or poultry as they grill to add a nice zing.
Peanut Pesto
    1 cup unsalted roasted peanuts
    ½ cup soy sauce
    ¼ cup honey
    cup water
    2–3 cloves garlic, minced
    ½ cup sesame oil
    ¼ teaspoon (or to taste) red pepper flakes
    Place the peanuts in a food processor fitted with a metal blade; process until