simply-thai.com - Thai Market
Home Page | Baht Rate | Thai Chefs | Clients | Thai Visa Services | Main Site Menu

Google   
 

Gai Hoh Bai Toey
Chicken in Pandan Leaves
Gai Hoh Bai Toey - Chicken in Pandan Leaves - The wrapped chicken is steamed (in any available steamer) for about 10 minutes, after which time the leaves should be soft, and then deep fried in hot oil until the chicken is fully cooked (takes a couple of minutes). This is essentially Thai finger food: You can eat it by holding the pandan leaf and taking the piece in your mouth, or use the toothpick to pick it up, or of course use chopsticks or western-style table utensils. You can if you prefer keep the steamed parcels in the fridge until you are ready to heat and serve.The sauce is a variation on the popular prik dong (pickled chilis): mix two tablespoons of sugar in 5 tablespoons of rice vinegar, and in a small saucepan reduce this to about half its volume. Add a pinch of salt and a couple of tablespoons of finely sliced mixed Thai chile peppers. Transfer to a suitable serving bowl and allow to cool.

 

 

UK Thai Restaurants | Thai Chef Recruitment | Translations | Links | Computers
Fruit Carving | Thailand | Money | language | Marriage | Faq 1 | Faq 2 | Faq 3
Climate | Rainy Season |  Visa's | Chiangmai | Doi-Inthanon | Hilltribes
Adventure Activities | Golf Tours | Angkor Wat Tour | Historical Timeline
Monarchy | Thai Kings | Religion | Thai Visa Services | Thailand Hotels | Bangkok
Photography and Video Production in Bangkok
Novels and Bestsellers Set in Thailand
Phuket Pearl Center & Showroom
For Sale Gulf of Thailand Beach Front Resort development sites


copyright - 1998-2008 - simply-thai.com - Privacy Policy
 All Rights Reserved

We are Hosted by
www.hostingbangkok.com
We are Hosted by www.hostingbangkok.com