One Night in Bangkok - Thai Gourmet Meal

Coconut Milk Tapioca with Mangoes

Tapioca

Milk

Brown Sugar

Coconut Milk

4 (or more) ripe mangoes

Mint sprigs

Follow directions on Tapioca box substituting white sugar with brown sugar and half of the milk with coconut milk.

Transfer to bowl. Cover and refrigerate overnight.

Uncover and arrange mango slices on top. Garnish with mint leaves if desired.

Nam Jeem Guy Yang (Dipping Sauce)

1/2 cup cider vinegar or distilled white vinegar

1/2 cup sugar

1 to 2 garlic cloves, minced (about 1 tablespoon)

1/4 teaspoon salt

1 1/2 teaspoons dried hot red pepper flakes (preferably Thai)

In a small saucepan bring vinegar to a boil. Stir in sugar and simmer 5 minutes. With a mortar and pestle or in a bowl with back of a spoon pound or mash garlic to a paste with salt. Add red pepper flakes and combine well. Stir garlic paste into vinegar and cool. Refrigerate to keep, but serve at room temperature.

Coconut Curry Dipping Sauce

2 tablespoons (1/4 stick) butter

1/4 cup chopped shallots

2 tablespoons Madras curry powder

1 14-ounce can unsweetened coconut milk

1 1/2 cups chicken broth

3 tablespoons fresh lemon juice

2 small bay leaves

Chopped fresh parsley

Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, broth, lemon juice and bay leaves; simmer 10 minutes. Boil sauce until slightly thickened, stirring occasionally, about 2 minutes. Season with salt and pepper; discard bay leaves. Sprinkle with parsley just before serving.

Khao Plow (Jasmine Rice)

3 cups long-grain jasmine rice

Rinse rice well (until water runs clear, about 3 times) and drain well.

Place rice to pan and add enough water (about 3 3/4 cups) to cover rice by about 3/4 inch. Bring water to a boil, uncovered, and boil rice 15 seconds. Turn heat to low and cover (do not lift lid), Cook for 25 minutes, or until water is absorbed and rice is tender. Remove pan from heat and let stand, covered, 5 minutes. Turn rice gently with a flat wooden spatula and keep warm, covered. Rice is best served within 1 hour of cooking.

Thai Chicken Salad with Rice Noodles

4 1/2 ounces rice noodles

4 large garlic cloves

1/4 cup soy sauce

1/3 cup lime juice

2 tablespoons sugar

1 tablespoon smooth peanut butter

2 teaspoons chopped peeled fresh ginger

1/4 cup sesame oil

3 cups shredded Napa cabbage

1 cup coarsely grated carrot

1 cup red bell pepper strips

1/2 cup thinly sliced red onion

2 medium cucumbers, halved lengthwise, thinly sliced crosswise

Edamame

1/3 cup coarsely chopped roasted salted peanuts

Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; cut noodles in several places with scissors. Spread out on platter.

Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.

Combine cabbage, carrot, pepper, onion, edamame and cucumbers in large bowl. Toss with enough dressing to coat. Arrange on top of noodles, sprinkle with peanuts. Refrigerate until ready to serve.

Pepper-Crusted Tuna

4 tuna steaks (each about 1 1/2 inches thick and 6 to 8 ounces)

6 to 8 tablespoons cracked black peppercorns

2 tablespoons Old Bay seasoning

Coarse salt (kosher or sea)

1/2 cup extra-virgin olive oil

Lime wedges, for serving

Place the tuna steaks on a large plate and thickly crust them with cracked peppercorns, pressing the pepper onto the fish on both sides and the edges. Generously season the tuna with Old Bay seasoning and salt. Place the olive oil in a shallow bowl.

Set up the grill for direct grilling and preheat it to high.

When ready to cook, brush and oil the grill grate. Dip each piece of tuna in the olive oil on both sides, then arrange it on the hot grate. The dripping oil may and should cause flare-ups—it's supposed to. The flames will help sear the crust. Grill the tuna until it is dark and crusty on the outside but still rare inside, 3-4 minutes per side, turning with tongs. When done the tuna should feel quite soft when poked.

Transfer the grilled tuna steaks to a cutting board and cut them into 1/4-inch slices. Cut down through the steaks, holding the blade perpendicular to the cutting board. Each slice will have a dark crusty exterior and a rare center. Fan out the slices on a platter or plates. Garnish the tuna with lemon or lime wedges and serve the bowls of dipping sauce alongside.

Notes: Make tapioca and dipping sauces in advance (the day before). About 2 hours before ready to serve take out dipping sauce so it will warm to room temperature (you may even want to slightly heat the curry sauce). Prepare rice and while it is cooking make salad. Place mangos and garnish on tapioca. Prepare tuna (but don’t cook). When main course is ready to serve (except tuna), put tuna on grill.