Make Delicious And Easy Thai Recipes At Home With Katie Chin’s New Cookbook

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STUDIO CITY (CBSLA.com) — Love Thai food? Why not make it at home?

Los Angeles food blogger, TV personality and author, Katie Chin, visited KCAL9 Thursday to talk about her new cookbook, “Everyday Thai Cooking- Quick and Easy Family Style Recipes” and share some of her favorite recipes.

The book explains why Thai is the favorite food of so many people and walks you through surprisingly easy steps to create a spectacular Thai meal that anyone can make in their home kitchen using their own pots and pans.

To order the book, click here.

Pineapple Fried Rice

SERVES 4–6 AS PART OF A MULTI-COURSE MEAL
PREPARATION TIME: 15 MINUTES
COOKING TIME: 10 MINUTES

1 whole pineapple
2 large eggs
1 teaspoon salt, divided
Pinch of ground white pepper
2 tablespoons high-heat cooking oil, divided
1 garlic clove, minced
1 small shallot, finely sliced
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
3 cups (450 g) cooked and chilled Thai jasmine rice
2 tablespoons fish sauce (nam pla)
1 tablespoon soy sauce
1 cup (150 g) cubed cooked chicken breast
1 cup (150 g) cubed cooked shrimp
½ cup (73 g) fresh or thawed frozen peas
4 tablespoons finely chopped fresh coriander leaves (cilantro) plus more for garnish
4 tablespoons finely chopped fresh mint

1. Cut the pineapple in half lengthwise and cut the fruit from the middle, leaving shell halves intact. Cut out the eyes and core. Set the shell halves aside. Dice the fruit. Dry the diced pineapple with paper towels and set aside.
2. In a medium bowl, whisk together the eggs, ½ teaspoon of the salt, and the pinch of pepper.
3. Heat ½ of the oil in a wok or large skillet over medium-high heat. Cook eggs, stirring, until set but still moist. Transfer eggs to a plate. Wash and thoroughly dry the wok or skillet.
4. Heat the remaining oil over medium-high heat. Add the garlic, shallots and chili and stir-fry until fragrant, about 30 seconds. Add the rice and stir-fry for 2 minutes. Add the fish sauce, soy sauce, chicken, shrimp, peas, and the remaining ½ teaspoon salt and stir-fry for 2–3 minutes. Add the reserved eggs, pineapple, fresh coriander leaves, and mint; stir-fry for 30 seconds.
5. Scoop the fried rice into the pineapple shells and garnish with fresh coriander leaves. Serve immediately.

COOK’S NOTE: If you dice the pineapple ahead of time, rinse the pineapple shells with boiling water and dry with paper towels before serving.

Pad Thai

SERVES 3 AS A MAIN DISH OR 4–6 AS PART OF A MULTI-COURSE MEAL
PREPARATION TIME: 10 MINUTES + SOAKING TIME
COOKING TIME: 10 MINUTES

8 oz (250 g) dried rice stick noodles
¹/³ cup (80 ml) tamarind concentrate
¼ cup (65 ml) + 2 tablespoons fish sauce (nam pla)
2 tablespoons rice or white vinegar
½ cup (85 g) palm or brown sugar
1 teaspoon paprika
2 tablespoons high-heat cooking oil
2 garlic cloves, minced
12 medium shrimp, shelled and deveined
4 oz (100 g) firm tofu, drained and cubed
1 egg, lightly beaten
½ cup (50 g) bean sprouts, ends trimmed
Shredded carrots for garnish
Shredded red cabbage for garnish
Fresh coriander leaves (cilantro) for garnish
Lime wedges
4 tablespoons crushed roasted peanuts

1. Bring a large pot of water to a boil. Remove from the heat. Immerse the noodles in hot water and let stand 10 minutes, stirring occasionally. Soak until the noodles are soft, yet firm. Drain well and rinse with cool water.
2. In a small bowl, combine the tamarind concentrate, fish sauce, vinegar, palm sugar, and paprika. Set aside.
3. Heat the oil in a wok or skillet over medium-high heat. Add garlic and stir-fry until garlic is fragrant, about 30 seconds. Add shrimp, tofu, and egg. Stir-fry for 2 minutes, until egg is scrambled and shrimp turns pink. Add reserved rice noodles and tamarind mixture. Stir-fry for 2–3 minutes, tossing to combine all of the ingredients. Transfer to a platter and garnish with small piles of bean sprouts, carrot, and red cabbage on the sides of the platter. Sprinkle peanuts and fresh coriander leaves over the top. Serve immediately with lime wedges.

Thai BBQ Chicken (Gai Yaang)

SERVES 4 AS PART OF A MULTI-COURSE MEAL
PREPARATION TIME: 10 MINUTES + MARINATING TIME
COOKING TIME: 50 MINUTES

4 bone-in chicken quarters with skin on

BBQ MARINADE
8 garlic cloves, minced
1 tablespoon freshly ground black pepper
3 tablespoons fish sauce (nam pla)
2 tablespoons cooking sherry
1 tablespoon dark sesame oil
4 tablespoons palm or brown sugar
2 tablespoons minced lemongrass
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
2 tablespoons honey

DIPPING SAUCE
½ cup (125 ml) rice or white vinegar
¹/³ cup (56 g) palm or brown sugar
1 tablespoon finely chopped shallots
1 ½ teaspoons Asian chili sauce, preferably Sriracha
1 tablespoon fish sauce (nam pla)

1 BBQ Marinade: Whisk together the garlic, pepper, fish sauce, sherry, sesame oil, palm sugar, lemongrass, chili, and honey. Place the chicken in a large sealable plastic bag. Pour the marinade over the chicken. Place in the refrigerator for at least 2 hours (up to overnight).

2 Dipping Sauce: Bring vinegar, palm sugar, shallots, chili sauce, and fish sauce to a boil in a small sauce pan over high heat, stirring to combine. Reduce heat to medium low and allow to simmer for 10–15 minutes. Remove from heat.

3 Heat a grill to medium and brush with oil. Place the chicken on the grill skin side down and grill for about 15 minutes. Brush the uncooked side with the BBQ Marinade then flip the chicken over. Grill the second side for about 15 minutes. Discard the marinade. When the chicken is cooked through, transfer it to a serving platter and serve with the Dipping Sauce.

COOK’S NOTE: Keep a spray bottle filled with water nearby when grilling to prevent flare ups.

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