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Kosher Thai Recipes

Thank you so much for coming to my Kosher Thai Cooking Demonstration.  I hope you all enjoyed the food and had a good time.  I have enclosed my recipes.  Please feel free to email me with any questions-  

Best,

Jill
Jillgutmann@gmail.com

PS:  Remember this is not baking- there is no science, just fun.  Be creative and have a good time trying to make these concoctions.



Spring Rolls


  • Spring Roll Skins - 2 containers (makes 12)
  • 2 peppers (Pick bright colors)
  • Mushrooms
  • Mango/ pineapple
  • Carrots- jullienned
  • Cucumber- cut into thin strips
  • Mint leaves, basil leaves, cilantro
Begin by soaking spring roll skins, one at a time, in a bowl of very warm (not boiling) water for 30 seconds.  When it is soft and pliable, place it on a plate and put a variety of ingredients in the middle.  Fold over once, then fold in the two sides, and then fold over the top.  Dip in peanut sauce (recipe below) for a delicious appetizer or meal!  Be creative- if you think it might be good- it probably will be! A great addition is thinly sliced and marinated beef (marinade in 2 parts soy 1 part honey and a handful of sesame seeds).

Peanut Sauce


  • 1/2 cup natural-style creamy peanut butter
  • 1 tablespoon granulated sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 small garlic clove, mashed to a paste
  • 1 teaspoon chile-garlic paste
  • 1 tablespoon dark sesame oil
  • Juice of 1 lime
  • 1/4 cup water

Combine all ingredients in a medium mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary.


Pad Thai

  • 1 lime
  • 1 egg
  • 4 tablespoons fish sauce
  • Four cloves garlic
  • 3 tablespoons sugar
  • 1 shallot minced
  • ½ teaspoon ground dried chili pepper and ground pepper
  • 4 tablespoons white vinegar
  • 1 package Thai Rice Noodles- the ones for pad thai are about 1/8 in thick
  • 1 package tofu cut in half inch cubes (you could add chicken here cut about same size)
  • 2 tablespoons vegetable oil (peanut oil also works well)
  • 1 bunch green onion cut into 1 inch strips. Only use the dark green part
  • ¼ cup crushed peanuts
  • 2 cups of bean sprouts
  • Sweat chili sauce
  • Sri Racha (spicy chili sauce)

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 25 minutes.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok.

1. Add shallot, garlic and tofu (and chicken if using) and stir them until they start to brown.

2. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add white vinegar, sugar, fish sauce, and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.

3. Taste the flavor, adjust. If it is too sour add sugar, too sweet add fish sauce, needs a kick add some sweet and spicy chili sauce. This is where you can adjust to your individual tastes.

4. When the noodles are fully cooked-Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add half the sprouts and half the green onion. Stir a few more times. The noodles should be soft and very tangled.

5. Pour onto the serving plate and sprinkle with peanuts. Serve hot with a wedge of lime on the side and green onions and raw bean sprouts on top.

Enough for 6 servings or 8 smaller servings.  In Thailand, condiments are on the table to adjust tastes. I like to add the chili sauces, but Thai people add sugar, chili pepper, vinegar and fish sauce.


A Kosher Thai Curry
Made for Jewish taste buds

  • Parve chicken soup mix
  • 4 bay leaves
  • 2 tablespoons Fish Sauce
  • 4 tablespoons Sweet Chili Sauce
  • 1 clove garlic
  • Sugar
  • 2 peppers, sliced
  • Handful of mushrooms, sliced
  • Handful of carrots, sliced
  • 1 medium Sweet Potato, cubed
  • 1 bunch spinach
  • Tofu- 1 pack extra firm, cubed
  • 1 can coconut milk
  • Sri Racha (to taste)

Take 6 cups of water, 4 bay leaves, and three teaspoons of parve chicken soup mix, and bring to a boil. Let it reduce down for about 20 minutes. After 20 minutes, add 2 tablespoons of fish sauce and 4 tablespoons of sweet chili sauce, let it simmer for five more minutes and add mashed garlic, and 1 teaspoon of sugar, plus hard vegetables (carrots, sweet potato). Let it cook five more minutes. Taste and adjust flavor. If it is too sweet add a little Sri Racha or some more fish sauce. If it is too salty add a little sugar or some sweet chili sauce. Add the remaining vegetables. When they have finished cooking add half a can of coconut milk. Let it continue reducing down. If you want a thick curry it will be another 25 minutes. If you like it soupy it should be ready to eat.

This is a very flexible dish. If you have the main seasonings- you can add pretty much anything you can think of. You can add chicken, fish, mango, pineapple, potato, any vegetable, tempeh, etc. This freezes well and stays in the fridge for about a week.

Serve it with rice- or be creative and add rice noodles into the curry for a fun noodle bowl.


Mango Lassi

  • 1 cup plain yogurt
  • 1/2 cup milk 
  • 1 cup frozen mango chunks
  • 4 teaspoons sugar, to taste (you can use honey or Splenda instead)
  • A dash of ground cardamom
  • Optional:  a few drops of rose water
  • Optional:  mint leaves for garnish
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. If it is too thick add some milk to dilute it a bit. Garnish with a brightly colored mint leaf.

The lassi can be kept refrigerated for up to 24 hours.  Makes about 2 cups.


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