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Kunya Siam Thai Restaurant, 99 1st Avenue, Atlantic Highlands, NJ (2026)

06/15/2015

Fried Wontons

Ingredients

1/2 lb ground pork, chicken or turkey
1/4 lb shrimp, chopped into small pieces
3 water chestnut, peeled and chopped into tiny pieces, optional
1 stalk scallion, chopped
1/2 teaspoon sesame oil
1/2 teaspoon fish sauce or soy sauce
1/2 teaspoon cornstarch
3 dashes white pepper powder
Salt to taste
1 pack wonton wrappers
Water, for sealing
Oil, for deep frying

Directions

In a bowl, mix the ground pork, shrimp, water chestnut, scallion, sesame oil, fish sauce/soy sauce, cornstarch, pepper and salt together. Stir to combine well to form a sticky filling.

To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.

06/10/2015

Chicken Soup

Ingredients

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15 -ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro

Directions

Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

06/09/2015

Thai Turkey

Ingredients

3⁄4 lb leftover turkey meat, coarsely shredded
3 green onions, sliced
1 medium red pepper, very thinly sliced
1 clove garlic, minced
2 tablespoons soy sauce
1 tablespoon chopped cilantro
1 tablespoon honey
1 1⁄2 teaspoons curry powder
1 teaspoon sesame oil
1⁄2 teaspoon cornstarch
1⁄4 teaspoon crushed red pepper flakes
1 tablespoon salad oil
1⁄3 cup water

Directions

In a small bowl mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper,and water until well blended.

In a 10 inch skillet over high heat, warm the salad oil.

Cook the green onions and red pepper, stirring frequently until the vegetables are tender and golden.

Stir in liquid mixture and turkey meat and cook, stirring to coat turkey well, until heated through.

Serve over cooked rice and garnish with more cilantro if you wish.

06/09/2015

Amanda's Thai Peanut

Ingredients

0.5 (8 ounce) package fettuccine (not the wheat noodles)
1 1⁄2 cups broccoli, cut into bite-sized pieces (fresh or frozen)
1⁄2carrot, grated
2 teaspoons garlic, minced
1⁄2 teaspoon red pepper flakes
1⁄2 teaspoon ground ginger
1 tablespoon brown sugar
4 tablespoons low sodium soy sauce
3 1⁄2 tablespoons rice wine vinegar
4 tablespoons reduced-fat peanut butter

Directions

In a large pot, cook fettucini as directed. Towards the end of the pasta cooking, add the broccoli into the pot to cook for approximately 3-4 minutes.

In a greased large saucepan, heat garlic on med-high heat for 2 minutes.

Add red pepper flakes, ginger, and brown sugar into the saucepan. Allow to cook another 2 minutes.

Add soy sauce, rice wine vinegar, and peanut butter to the saucepan. Use a spaghetti spoon or whisk to mix in the peanut butter to the liquid to form a sauce.

When the sauce begins to bubble, add the cooked pasta/broccoli to the saucepan. Mix well. Add the carrot. Mix well to prevent clumps.

06/08/2015

Thai Coconut Soup

Ingredients

1 lb. boneless skinless chicken breasts;
1 bunch scallions, thinly sliced;
1 red bell pepper, sliced;
4 garlic cloves, minced;
2-inch piece of fresh ginger, peeled and finely chopped;
1 large carrot, peeled and shredded;
1 jalapeño, seeded and minced;
1 cup shiitake mushrooms, sliced;
4 cups chicken stock;
1 can full-fat coconut milk (14 oz.)
1 tbsp. fish sauce;
1 tsp. lime zest;
Fresh minced herbs, such as cilantro or basil;
Lime wedges (for serving);
2 tbsp. cooking fat;
Sea salt and freshly ground black pepper to taste

Directions

In a large saucepan, heat the cooking fat over a medium heat.
Cook the scallions, garlic, and ginger, stirring frequently, until softened (about 5 minutes).

Add the carrot, jalapeño, and mushroom, and cook until softened (about 3-4 minutes).

Add the chicken, chicken stock, coconut milk, and fish sauce.

Bring the soup to a boil then reduce to a simmer and cook until the chicken is cooked through (15 to 20 minutes).

Remove the chicken from the soup. Shred it into chunks and return to the pot.

Stir in the lime zest, the fresh herbs, and salt and pepper to taste, and remove from the heat.

Garnish each bowl with a lime wedge to serve.

06/07/2015

Beef Noodle Soup

Ingredients

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles

Directions

In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.

Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

06/05/2015

Spicy duck with basil and asparagus

Ingredients

125g (5oz) fine asparagus, cut into 3cm (1in) chunks
2tbsp olive oil
25g (1oz) pack basil, stalks removed
4 skinless duck breasts, thinly sliced
2tsp Massaman Thai curry paste
2tbsp soy sauce
2tsp Thai fish sauce
25g (1oz) unsalted natural peanuts, roughly chopped

Directions

Place the asparagus in a steamer over a pan of simmering water. Steam for 4-5 mins until tender and set aside. Meanwhile heat the oil in a large frying pan or wok. Add the basil leaves and cook for 1-2 mins until they turn slightly translucent and are crispy once removed. Transfer the leaves to a plate lined with kitchen paper.

Add the duck slices to the pan and cook on a high heat for 3-4 mins, stirring regularly. Then stir in the curry paste, soy sauce and fish sauce and cook for about 1 min, until the duck is cooked and well coated.

06/04/2015

Chopped Thai Salad with Sesame Garlic Dressing

Ingredients

⅓ cup canola oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons white distilled vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon lemongrass paste (ginger would also work)
a squeeze of lime juice

For the salad:
16 ounces frozen shelled edamame
5-6 cups baby kale
3 large carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
3 green onions
¾ cup cashews (if you can find them, Trader Joe's Thai Lime and Chili Cashews are the bomb)

Directions

Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.

Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.

Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.

06/04/2015

Thai Spicy Basil Fried Rice

3 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon white sugar
olive oil flavored cooking spray
4 cups cooked jasmine rice, chilled
6 large garlic cloves, chopped
2 Thai chiles, chopped (can use serranos)
1 red bell pepper, chopped
1 medium onion, chopped
1⁄2 cup egg substitute (like egg beaters, or can use 2 eggs)
8 ounces shrimp (or other protein, can use virtually any meat, fish, tofu, etc.)
2 cups Thai basil, leaves left whole
1⁄2 cup cilantro (optional)

Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.

Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.

Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.

Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.

Push ingredients in the wok/pan aside and quickly scramble the egg.

Add the oyster sauce mixture and stir everything together.

Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.

06/02/2015

Pad Kee Mao

Ingredients

3 1/2 ounces dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles)
1 1/2 teaspoons olive oil
2 cloves garlic, minced
1/2 teaspoon thick soy sauce
2 teaspoons white sugar
1 1/2 teaspoons olive oil
2 cloves garlic, minced
1/2 pound pork (any cut), thinly sliced
1 serrano pepper, minced, or more to taste
30 fresh basil leaves, chopped
1/2 teaspoon thick soy sauce
1 teaspoon white sugar
1 teaspoon salt
1/2 cup bean sprouts

Directions

Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain the noodles, and set aside.

Heat 1 1/2 teaspoon of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in the soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar, and cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. Remove the noodles from the skillet.

Heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat; stir in the remaining 2 minced garlic cloves, and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high, and stir in the pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until the pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return the noodles to the wok, and stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes.

06/01/2015

Shrimp Pad Thai

Ingedients

Seasoning sauce:

3 tablespoons water
2 teaspoons prepared tamarind paste, preferably unsweetened, such as Neera's or Rani brands*
3 tablespoons palm sugar or packed dark brown sugar
3 tablespoons Asian fish sauce (also called nam pla or nuoc mam)
1/8 teaspoon salt

For serving:

3 ounces (about 1 cup) fresh mung bean sprouts
2 limes, cut into wedges
3 tablespoons salted dry-roasted peanuts, coarsely chopped
1/4 cup Asian fish sauce (also called nam pla or nuoc mam)
1/4 cup granulated sugar
1/4 cup crushed red pepper.

Rice noodles:

Boiling water for soaking noodles
6 ounces dried flat rice noodles (slender, linguine-width; sometimes called pad thai noodles or stir-fry rice noodles)

Stir-frying the pad thai:

1 tablespoon chopped garlic (about 2 large cloves)
1 tablespoon chopped shallot or onion
6 ounces peeled and deveined small or medium shrimp, patted dry
2 large eggs, beaten well
3 ounces (about 1 cup) fresh mung bean sprouts
1 bunch scallions, greens only, cut into 1-inch pieces (1/2 cup)
1/3 cup salted dry-roasted peanuts, coarsely chopped
3 tablespoons vegetable oil

Directions

Make the seasoning sauce:
In a medium bowl, combine the water, tamarind paste, palm or dark brown sugar, fish sauce, and salt and stir until the sugar is dissolved.

Assemble the ingredients for serving:
Place the bean sprouts, limes, and peanuts each in their own small bowl and arrange near the stove. Place the fish sauce, granulated sugar, and crushed red pepper each in their own small bowl and arrange on the dining table.

Soften the rice noodles:
Bring a 3-quart saucepan of water to a full, rolling boil. Remove it from the heat and immediately add the rice noodles, making sure they are fully submerged in the water. Let the noodles soak for exactly 3 minutes (use a timer), occasionally lifting them up and pulling them apart as necessary with tongs or a long fork to keep the noodles separate and help them soften evenly. Drain the noodles in a large colander and rinse them under cold running water. (If the noodles become sticky and clumped together while standing, rinse them briefly under cold water just before cooking, so that they return to their slippery, firm, toss-able state.)

Stir-fry the pad thai:
In a small bowl, combine the garlic and shallot. Place the shrimp, beaten eggs, bean sprouts, scallion greens, and peanuts each in their own bowl and arrange near the stove. Have ready 1 clean medium bowl for the cooked shrimp and eggs, and arrange a large plate or platter for serving near the stove.

Heat a 12-inch heavy, deep skillet or sauté pan or a large wok over high heat until hot but not smoking. (If at any point during cooking the oil starts smoking, lower the heat.) Add 1 tablespoon of the vegetable oil and swirl to coat the pan. When the oil is hot, scatter in the shrimp. Cook undisturbed until the shrimp begin to change color and firm up, about 30 seconds. Toss well then continue to cook, stirring frequently, until the shrimp are pink, firm, and just cooked through, about 30 seconds longer. Using a slotted spoon, transfer the shrimp to the clean bowl.

Add the eggs and swirl the pan to spread them into a thin layer. Cook the eggs, lifting the sides and tilting the pan to allow the uncooked eggs to pour underneath as you would do with an omelet, until the eggs are mostly set, about 1 minute. Remove the pan from the heat and use the slotted spoon to quickly cut the eggs into bite-size pieces, then add them to the bowl of shrimp.

Place the pan over high heat and add the remaining 2 tablespoons of the vegetable oil, swirling the pan to coat it evenly (if at any point during cooking the oil starts smoking, lower the heat). Add the garlic and shallot and stir-fry until fragrant, about 5 seconds. Scatter in the softened rice noodles, and, using tongs, evenly spread the noodles out across the pan, like a net. Let them cook undisturbed for 15 seconds then scoop them in toward the center. Toss the noodles gently then spread them out again. Pour about 1/3 of the seasoning sauce around the edges of the pan, and continue stir-frying the noodles in the same manner, spreading them out and letting them cook undisturbed occasionally, until most of the sauce is absorbed, about 30 seconds more.

Return the shrimp and eggs to the pan, along with any juices collected in the bottom of the bowl, and toss to incorporate them into the noodles. Add the remaining third of the seasoning sauce, along with the bean sprouts, scallion greens, and chopped peanuts, and cook, tossing, until they are mixed in and barely heated, about 30 seconds.

05/31/2015

Fried Calamari

Ingredients

1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Directions

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drai

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Tomato Sauce:

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Kunya Siam Thai Restaurant

06/15/2015

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05/31/2015

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