Tucked inside a box shipped back from the US, two cookbooks. In honor of this windfall, I present a recipe from “Cooking Thai Food in American Kitchens” by Malulee Pinsuvana. I’ve never made anything from this 1976 cookbook, but I bought it in Thailand and it’s in Thai and English, so how bad can it be?
Ms. Pinsuvana describes the dish, “Roast chicken, Northeastern style is a speciality found in a row of restaurants behind the famous Rajdumnern Boxing stadium where all Tourists go to see Thai boxing matches. It is so identified that when you refer to this dish you call it “Boxing Stadium roast chicken,” just as famous as Kentucky fried chicken, I suppose.”
Cabbage Salad, Roast Chicken
Roasted Chicken
1 young chicken, cut into 4 pieces
3 cloves garlic
1 slice ginger root
1 teaspoon minced corriander root
1/2 teaspoon pepper
1 Tblsp vegetable oil
1 teaspoon salt
Pound together the garlic, ginger, pepper, salt and corriander root. Add oil and marinate chicken for 1-2 hours. Bake in a 375 F oven for 30-40 minutes. Serve with cabbage salad.
Cabbage Salad
1 cup cabbage, finely chopped
2 cherry tomatoes, quartered
1/2 cup carrots, finely grated
1 teaspoon lime peel
1 Tblsp dry shrimp, crushed
1 teaspoon garlic salt
1 teaspoon sugar
2 Tblsp lime juice
2-3 hot chili peppers, crushed
Mix vegetables together, season with garlic salt, lime peel and sugar. Top with crushed chili and dry shrimp.
Posted by kuri at April 17, 2003 01:10 AMIt’s from the 70’s and doesn’t include Jell-O!
I have everything but the coriander for the chicken. Maybe I’ll make it tonight. Sounds yummy.
Posted by: Jenn on April 17, 2003 08:34 PMCorriander root can be difficult to find; apparently it’s only used in Thai cooking.
If you’re lucky, you’ll find cilantro (corriander plant) with a bit of root still attached. If not, you can use the lower stem end of the cilantro as a substitute.
The cabbage salad that goes with this recipe is delicious: very lime-y and light.
Posted by: kuri on April 20, 2003 05:41 PM