Spicy Grilled Thai Chicken

3/4 cup canned cream of coconut
3 tablespoons lime juice
3 tablespoons soy sauce
8 stems fresh coriander
3 large cloves garlic
3 large shallots
3 anchovy filets
1 teaspoon pepper sauce
2 whole boned, skinned chicken breasts,
cut in half (about 1 1/2 pound)

In blender or food processor, combine cream of coconut, lime
juice, soy sauce, coriander, garlic, shallots, anchovies and pepper
sauce; process until smooth.
Arrange chicken pieces in a shallow
dish or plastic bag.
Pour coconut marinade over chicken.
Let stand
at room temperature 1 hour or cover and refrigerate several
hours.

Arrange chicken pieces on grill about 5 inches from coals.
Brush
generously with marinade; grill 5 minutes.
Turn, brush generously
with marinade; grill 5 minutes longer or until chicken is cooked
through.
Heat remaining marinade; serve as dipping sauce for
chicken.

Serves 4.

Taro Balls in Coconut Cream (Bua Loi Phuak) Thailand

1 cup cooked taro, mashed
2 cups glutinous rice flour
1 cup corn flour
4 cups coconut milk
1 cup palm sugar
1/8 teaspoon salt
6 to 8 teaspoons water

Put the glutinous rice and flour and the corn flour in a bowl.
Add the mashed taro and knead to a soft dough.
Add the mashed taro
and knead well.

Roll into tiny balls and set aside.

Dissolve the palm sugar and salt in the coconut milk over a low
heat, stirring constantly.
Bring to the boil and add the taro
balls.
When they are cooked, remove from the heat.
Serve hot.

Yields 4 servings.

Thai Beef Ribbons

1 pound beef flank steak
1/3 cup teriyaki sauce
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1 tablespoon finely chopped ginger root
1 tablespoon vegetable oil
1 teaspoon sesame seed, toasted

Soak thirty 6-inch bamboo skewers.
Combine teriyaki sauce,
ginger root, oil, garlic and red pepper.

Cut steak across the grain into 1/4-inch thick slices; place
slices in plastic bag.
Pour marinade over steak, turning to coat.
Tie bag securely and marinate 15 minutes.

Pour off marinade.
Thread each slice onto a bamboo skewer.
Place
ribbons on rack in broiler pan so surface of meat is 3 to 4-inches
from heat.
Broil 2 minutes on each side.
Sprinkle with sesame
seed.

Makes 15 appetizer servings of 2 ribbons each.

Contains 64 calories per 2 ribbons.

Thai Cabbage

1/2 head cabbage
2 to 3 tablespoons oil
1/4 to 1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon ground ginger
2 tablespoons soy sauce
1 egg

Slice cabbage into strips, about 1/2-inch wide.
Put oil, garlic,
ginger and soy sauce into hot pan.
Add cabbage; stir and cook for 3
to 5 minutes.

Cover and cook over low heat until it is just tender, about 5
minutes more.
Beat egg and stir into cabbage.
Continue stirring
until the egg is cooked.

Thai Chicken with Cashews

1 whole chicken, uncooked, cut into bite size pieces
Minced garlic
Grated fresh ginger

Sauté uncooked chicken in oil, adding minced garlic
and grated fresh ginger.

When chicken is opaque and nearly cooked add:

1 can water chestnuts
1 can bamboo shoots
2 small onions, chopped
2 teaspoons chicken bouillon
2 teaspoons cornstarch mixed with 1/4 cup water

Add broccoli florets and grated carrots.
Cook until all is warm
and cooked.
Serve with a generous amount of sauce.
If the sauce has
cooked down, add more water and spices to your taste.
Serve over
thin noodles or rice.
Pass the cashews so that each person can
sprinkle on as many as they desire.

Thai Chile Beef

1 round steak (or stew meat)
1/2 teaspoon ginger
1 tablespoon brown sugar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1 tablespoon flour
1/2 cup oil
1 tablespoon hot pepper
1/2 cup chopped bell pepper
1/2 cup mushrooms
1/2 cup young baby corn
1 onion
1/2 cup water or beef broth
1 tablespoon fish sauce or soy sauce
2 tablespoons oyster sauce

Slice the steak into paper thin slices (if it is frozen partly
or very cold this is easier.) Cut into slices 2 x 1-inch thick.
Marinate for 1 hour in the ginger, brown sugar, soy sauce, garlic
powder and flour.

Stir-fry in the oil for 2 minutes the hot pepper, bell pepper,
mushrooms, corn and onion.

Add the water and cover and simmer for 3 minutes.
Add the
sauces.
Toss lightly and serve over rice.

Makes 2 servings.