Barbecue Chicken (Gai Yang)

Barbecue Chicken (Gai Yang)

Thai barbecued chicken is a bright red color and full of amazing flavor. This recipe by Puangpen Prescott is no exception...make sure to have plenty of the dipping sauce on hand for other dishes as well. It is even great on chicken wings.

Barbecue Chicken (Gai Yang)
Ingredients:

3 whole young chicken, clean, rinse and patted dry
2 small oranges or limes
2 tablespoons salt
2 tablespoons mixture of coriander root and black pepper and garlic pounded fine
6 tablespoons light soy
3/4 cup beer or wine

Rub chickens with halved oranges or limes and follow with salt. Marinate chickens in the mixture of coriander root, pepper, garlic, light soy and wine for 2-3 hrs. Grill on medium low heat charcoal fire till done. The skin of the chicken should be crisp and light brown.

Dipping sauce
4 large red chili peppers with seeds discarded
12 very fresh small chili pepper ( phrig khee hnu )
4 small cloves of garlic
1/2 teaspoon salt
1/2 cup vinegar
1 tablespoon sugar

Pound the first 4 ingredients together just till shredded. Add the last 3 ingredients and mix well. Beware this is very hot. You can reduce the amount of phrig khee hnu to tone down the heat.

Som Tum

Main Ingredient

• Shredded papaya 400 g.
• Som Tum sauce 120 g.
• Long beans 80 g.
• Tomato 120 g.
• Hot chilli View ingredient detail 5 g.
• Dried shrimp 25 g.
• Garlic View ingredient detail 8 g.
• Lemon juice View ingredient detail 20 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs

Cooking Method

• Pound chilli and garlic roughly
• Add papaya, spring beans, tomato and dried shrimp and pound roughly
• Mix Som Tam sauce and season to sour taste with lemon juice and serve with fresh vegetables; cabbage, swamp cabbage and spring beans

Strong point of Som Tum

Low fat and calories. Adequate fibers.

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Thai food introduction

Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates.
Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.


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