Quick & Easy Thai
Recipes by Jean-Pierre Gabriel contains recipes that have been
selected and adapted to be "quick and easy" from his original
more in-depth book, Thailand: The Cookbook.
The author spent years traveling Thailand to compile
this tome of authentic recipes from home cooks, markets and
restaurants to share in his original tome. For Quick and Easy, he chose recipes and adapted
them to make them approachable without sacrificing flavor or
authenticity. Here there is a useful index organized by cooking
time which offers recipes that range from 5 to 30 minutes to
prepare. Perfect for weeknight meals or get-togethers, these
selections will be sure to please.
As with the original, stunning photography and a wide variety of
dishes including soups, stir-fries, curries, and grilled, poached
and fried cuisine as well as snacks and drinks are covered.
Definitely more user friendly for the novice cook, this book will
be a go-to for Thai recipes on the fly.
If you wish to order this title, please remember Eat Your Book
members receive 30% off Phaidon titles when using the link
provided. Our contest page provides details for our
giveaway of 3 copies of Quick and Easy Thai Recipes open to US,
UK, Canada and Australian members.
Special thanks to Phaidon and the author for sharing this quick
and easy Crab Fried Rice today.
CRAB FRIED RICEServes: 2
Cook time: 15 minutes
INGREDIENTS
• 3 tablespoons vegetable oil
• 5 cloves garlic, finely chopped
• 1 egg, beaten
• 1 cup (175 g) Steamed Jasmine Rice (page 204)
• 4 oz/100 g crabmeat
• ½ onion, diced
• 4 tablespoons diced carrot
• ½ tomato, diced
• 2 scallions (spring onions), chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon granulated sugar
• 2 tablespoons fish sauce
• 2 sprigs cilantro (coriander), chopped
• juice of 1 lime
For serving:
• 1 cucumber, peeled and sliced
• 2 scallions (spring onions)
• lime wedges
INSTRUCTIONS
Heat the oil in a wok over medium heat. Add the garlic and sauté
for 30 seconds. Add the egg and stir until half-cooked. Increase
the heat to medium-high, add the rice, crabmeat, onion, carrot,
tomato, and chopped scallions and stir-fry for 2 minutes, or until
cooked. Add the soy sauce, oyster sauce, and sugar and stir-fry for
another 2 minutes. Transfer to a serving plate and sprinkle with
the cilantro and season with the lime juice. Serve with cucumber,
whole scallions, and lime wedges.
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