ROYAL HAWAIIAN MAI TAI
Make and share this Royal Hawaiian Mai Tai recipe from Food.com.
Provided by Bev I Am
Categories Beverages
Time 2m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients in pitcher.
- Fill 4 small glasses with ice.
- Pour rum mixture over; stir to blend.
- Garnish with pineapple and mint, if desired.
- Makes 4 servings.
MAI TAI
The Mai Tai originated in California and was introduced to Hawaii in the 1940s, where orange and pineapple juices were added to create the Royal Hawaiian Mai Tai. This is Ree's favorite version of the famous drink.
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the rums, lime juice, orange liqueur, almond syrup, orange juice and pineapple juice in a mason jar and secure the lid. Shake well. Fill 4 rocks glasses with ice and pour over the mixture.
- Add a splash of cherry juice to each glass. Garnish with the cherries, wedges of fresh pineapple and mint leaves.
THE PERFECT MAI TAI
The perfect Spring or Summer drink. Tried and tested for over 12 years now. and always a crowd favorite! This recipe yields one gallon!! Use a 1 gallon sun tea jar for serving!
Provided by 7MICK
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 27m
Yield 32
Number Of Ingredients 8
Steps:
- In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 21.3 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 4.3 mg, Sugar 13 g
MAI TAI
Two flavors of rum combine with pineapple juice and orange juice to make a yummy, fruity drink.
Provided by Andrea
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 26.5 g, Cholesterol 11.6 mg, Fat 1.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 22.6 mg, Sugar 17.7 g
MAI TAI
Steps:
- Mix together the pineapple juice, orange juice and grenadine in a large pitcher. Add the spiced rum, coconut rum and sparkling clementine juice if using; mix well to combine.
- Cut the ends off the pineapple, and then remove the skin, being careful to trim away the eyes. Slice the pineapple about 1/2-inch thick. Use mini cookie cutters to cut fun shapes.
- Load picks with the pineapple, clementine wedges and cherries.
- Pour the juice mixture into glasses over ice and garnish with the fruit skewers.
MAI TAI II
Mai Tai - a tropical and fruity rum drink.
Provided by Michelle M. Mitchell
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 3m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a 12 ounce glass with ice cubes. Pour in rum and amaretto. Fill remainder of glass with half orange juice and half pineapple juice. Add a splash of grenadine for color.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 36.4 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0 g, Sodium 5.4 mg, Sugar 30.4 g
THE BEST MAI TAI
Make and share this The Best Mai Tai recipe from Food.com.
Provided by petlover
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- mix it all together and shake over ice
- strain into tall iced filled glass.
- serve with citrus wedges.
MAI TAI COCKTAIL
This variation on the classic mai tai combines three kinds of rum with orgeat, orange liqueur, and lime juice for a taste of the Pacific islands!
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 10
Steps:
- Fill an old-fashioned glass with 1 cup crushed ice. Set aside in the freezer.
- Combine light rum, gold rum, orange Curacao, orgeat, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled old-fashioned glass. Top with dark rum.
- Garnish with a wedge of pineapple and a maraschino cherry.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 26.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 17.5 mg, Sugar 19.9 g
GINA'S MAI TAI
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 5m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Fill a cocktail shaker 1/2 way with ice cubes.
- Add the pineapple juice, orange juice, light rum, dark rum, triple sec, lime juice, and grenadine and shake for 20 seconds.
- Strain drinks into 2 ice-filled glasses and garnish with maraschino cherries and an orange wheel.
KING KAMEHAMEHA MAI TAI
Steps:
- Add the orange juice, pineapple juice, rum, amaretto, lime juice, orgeat syrup, ginger liqueur and nutmeg to a cocktail shaker filled with ice. Shake vigorously. Serve over the rocks in a tall island-themed glass. Garnish with the grenadine, pineapple wedge, cherry and lime wheel.
CHIANG MAI ROAST CHICKEN (KAI YAANG)
With a recipe inspired by Chef Andy Ricker's friend in Chiang Mai, this lesson teaches you how to brine, stuff, marinate, and baste for a truly unforgettable dish. Plus: learn to make two incredible (and versatile!) Thai dipping sauces from scratch.
Provided by Andy Ricker
Categories main-dish
Time 14h5m
Yield 4 servings
Number Of Ingredients 35
Steps:
- Make the Sweet Chile Dipping Sauce: To a small saucepan, add water, vinegar, and sugar; bring to a simmer over medium-high heat. Meanwhile, roughly slice chiles and garlic. Place in a food processor with salt and pulse to a rough chop; add to the pot. Turn heat to low to maintain a steady simmer and cook, uncovered, until the liquid thickens slightly and becomes just slightly syrupy, 8-12 minutes. Cool to room temperature. The sauce will thicken further as it cools. Makes ¾ cup. You can store it in the refrigerator in a sealed container for months; the flavor improves as the ingredients continue to meld.
- Make the Tamarind Dipping Sauce: To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.
- Make the Fried Shallot Oil: Set a fine-mesh strainer over a heat proof bowl. Set aside. Pour oil into a shallow pan a half-inch high. Set pan over high heat until oil is lightly bubbling, about 2 minutes. Meanwhile, slice the shallots by peeling, slicing in half, then thinly slicing with the grain into a julienne. When the oil is bubbling, turn heat to low and add the shallots and stir. Don't be tempted to rush the process with high heat: cook, stirring and scraping the sides occasionally and adjusting the heat to maintain a gentle sizzle, 5-10 minutes.
- When the oil stops bubbling and the shallots are starting to brown but still look raw, turn off heat. The residual heat will continue cooking the shallots. Continue stirring and flipping the shallots until they are a deep golden brown and crispy, another 1-2 minutes. Pour shallot oil through the strainer, reserving the flavorful oil. Gently shake the strainer to remove as much oil as possible, then transfer the shallots to paper towels to drain and cool in an even layer. As they cool down, they'll crisp up. Makes about ¼ cup fried shallots and ½ cup shallot oil. Storage: Fried shallots can be stored in a container, uncovered, at room temperature for up to 2 days. Alternatively, cool the shallots completely, then place into an airtight container with a silica gel packet (available online) to keep fresh for several weeks. Shallot oil can be stored in an airtight container at room temperature for up to two weeks.
- Brine: Whisk salt and sugar with 10 cups water in a large mixing bowl until the sugar and salt fully dissolve, 5 minutes.
- Slice lemongrass into 2-inch pieces; slice a 1-inch piece of ginger; place in mortar. Add white peppercorns, then lightly pound to bruise and slightly crush. Add to the brine. Place garlic cloves in the mortar; lightly pound and add to the brine. Roughly chop cilantro stems, briefly pound in mortar, and add to brine. Cut green onions into 3-inch pieces and add to brine.
- Place chicken breast-side down in a Dutch oven. Pour brine over the chicken to submerge. (If chicken isn't completely submerged, weigh it down with a plate.) Cover and refrigerate, 4-6 hours.
- Stuffing: Trim lemongrass ends and remove woody outer layer; slice into ⅛-inch rings. Firmly pound in the mortar until fragrant, 10 seconds. Add the salt and pepper, pound briefly. Roughly chop garlic with peel, add to mortar and pound, about 10 seconds. Roughly chop cilantro stems before adding to mortar and pestle; pound to lightly bruise. (Note: You can also use a food processor and pulse a couple times.)
- Remove chicken and discard the brine. Place chicken upright, cavity-side down, in a colander to drain. After draining, place chicken on a rimmed baking sheet fitted with a wire rack; tuck wings under the breast. Spoon stuffing into the cavity. Place chicken, uncovered, back into the refrigerator to dry out, 6-8 hours.
- Marinade: In a small bowl, stir fish sauce, soy sauce, sugar, and pepper until the sugar is fully dissolved. Remove chicken from refrigerator after 6 hours. Brush liberally with marinade on the top and sides (it's not necessary to brush the underside). Place chicken back in refrigerator, uncovered, 2 more hours.Basting glaze: In a small bowl, stir together honey and water. Set aside. 1 hour before roasting chicken, preheat oven to 350 F, preferably convection. (If your chicken is on the larger side, raise the heat to 375 F.)
- Roast chicken: Remove chicken from refrigerator, place directly into the oven, and roast for 15-20 minutes. Raise temperature to 400 F, baste chicken with fried shallot oil, rotate pan and continue roasting, 15 minutes. Raise temperature to 425 F, baste again with shallot oil, rotate pan and continue roasting, 15 minutes. Baste with honey glaze, rotate pan and roast for a final 7-8 minutes. (Total roasting time will be about 1 hour.)
- Chicken is done when skin is glossy and golden brown, and a thermometer inserted between the leg and thigh registers 155 F. Remove from oven and let rest 10 minutes and up to 30 minutes. (Chicken will continue cooking as it rests.)
- Serve: Place rested chicken on a cutting board. Using a cleaver or sharp knife, split chicken down the center of the breast bone. Turn chicken halves onto their sides; one half at a time, cut the wings off, followed by legs and thighs at the joint. Then, cut between the joint of each leg and thigh. Cut each breast into three pieces. Serve on a platter with Sweet Chile Dipping sauce and Tamarind Dipping Sauce. (Note: Stuffing is meant to be an aromatic-it's not inedible, but it shouldn't be eaten.)
CHIANG MAI CURRIED NOODLE AND CHICKEN SOUP (KAO SOI GAI)
Haw Muslim traders from the south of China probably brought this dish to Chiang Mai (in northern Thailand). This version is based on one in David Thompson's authoritative book, Thai Food, and is posted in response to a request in the Asian Forum. Thompson says, 'The best noodles to use are the somewhat flat egg noodles, about 1/2-centimetre (1/4-inch) wide. Deep fry a few of them in very hot, clean oil to use as a garnish, but be careful -- they splatter as they expand and become crisp.' He also says that beef can be used in place of chicken. Preparation and cooking times are guesses. Recipe #269411 is supposed to be a nice complement to this.
Provided by Leggy Peggy
Categories Thai
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 200°C.
- To make the paste:.
- Roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together (using a mortar and pestle) until smooth.
- To make the soup:.
- Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
- Add the chicken, reduce the heat and simmer for several minutes.
- Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
- While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
- Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
- Blanch three-quarters of the egg noodles in boiling water, drain.
- Put blanched noodles in a bowl, pour over the soup and add garnishes.
- Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.
BILL'S FAMOUS MAI TAI
It's a Hawaiian vacation in a glass. You can't help but feel on vacation as you sip this tropical rum-based concoction. Be careful-this drink has a kick! You can substitute Triple Sec for the orange Curacao if you must.
Provided by bill r
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a large glass with ice; use a stir stick to mix in the light rum, amber rum, orange Curacao, pineapple juice, and sweet and sour mix.
- Slowly and gently drizzle the dark rum on top of the cocktail so it floats on top of the drink.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 45.4 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.3 g, Sodium 3.9 mg, Sugar 41.8 g
MY TYPE (NON-ALCOHOLIC MAI TAI)
Well, if I can't be under a big umbrella on a tropical beach, give me a tropical drink with a little one so I can dream! (I get my orgeat syrup at our local coffee shop)
Provided by Marg CaymanDesigns
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except crushed ice in a shaker half filled with ice. Shake well.
- Strain into an old-fashioned glass half filled with crushed ice.
- Garnish with a slice of fruit and a drink umbrella.
Nutrition Facts : Calories 101.9, Fat 0.2, Sodium 5.3, Carbohydrate 25.4, Fiber 0.3, Sugar 18.9, Protein 0.8
More about "mai tai chicken food"
BEST MAI TAI RECIPE: HOW TO MAKE A MAI TAI | REAL SIMPLE
From realsimple.com
EASY THAI CHICKEN - DAMN DELICIOUS
From damndelicious.net
CHINESE CHICKEN SHU MAI (SIU MAI) - RASA MALAYSIA
From rasamalaysia.com
MAI TAI COCKTAIL RECIPE - LIQUOR.COM
From liquor.com
HOW TO MAKE A CLASSIC MAI TAI COCKTAIL - GOOD …
From goodhousekeeping.com
CHIANG MAI STREET FOOD: 10 DISHES YOU MUST TRY (THAILAND) - I AM …
From iamaileen.com
ENTREES - THE MAI-KAI
From maikai.com
MAI TAI MOCKTAIL - CUPCAKE DIARIES
From cupcakediariesblog.com
THE ORIGINAL MAI TAI – A COUPLE COOKS
From acouplecooks.com
MENU – MAI THAI RESTAURANT
From maithai.com
BEST PASSION FRUIT MAI TAI RECIPE - HOW TO MAKE A CLASSIC PASSION …
From goodhousekeeping.com
CLASSIC MAI TAI COCKTAIL RECIPE - THE SPRUCE EATS
From thespruceeats.com
MAI TAI BAR MENU - WAIKIKI BEACHFRONT RESTAURANT - THE ROYAL …
From royal-hawaiian.com
MAI THAI RESTAURANT, ASIAN FOOD CONNECTICUT ; TOP RATED IN MILFORD ...
From maithaict.com
FRESH MANGO MAI TAI COCKTAIL RECIPE - THE SPRUCE EATS
From thespruceeats.com
15 BEST AUTHENTIC CHIANG MAI FOOD AND WHERE TO EAT IT
From authenticfoodquest.com
MAI TAI RECIPE - MY FOOD AND FAMILY
From myfoodandfamily.com
CHIANG MAI
From chiangmai.ca
APPETIZERS - THE MAI-KAI
From maikai.com
MAI TAI RECIPE - SERIOUS EATS
From seriouseats.com
MAI THAI CHICKEN THIGHS - THE TELEGRAPH
From telegraph.co.uk
MAI TAI RECIPE | BON APPéTIT
From bonappetit.com
CHIANG MAI CHICKEN (GAI YANG) - CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
MAI TAI | DRINKS RECIPES | DRINKS TUBE - JAMIE OLIVER
From jamieoliver.com
BEST CLASSIC MAI TAI RECIPE - HOW TO MAKE A MAI TAI - DELISH
From delish.com
BEST MAI TAI COCKTAIL RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
MAI TAI RECIPE - PETE WELLS | FOOD & WINE
From foodandwine.com
MAI TAI RECIPE - HOW TO MAKE A MAI TAI COCKTAIL - DELISH
From delish.com
SP CHICKEN (SP ไก่ย่าง) - SMALL BIRDS, BUT FLAVORS YOU'LL LOVE
From eatingthaifood.com
CHIANG MAI FOOD GUIDE - 2FOODTRIPPERS
From 2foodtrippers.com
WHAT'S IN MAI TAI? (21 GREAT MAI TAI RECIPES 2022) | LOVING FOOD
From loving-food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love