Thai cooking

Thai Fish Cakes With Spicy Sauce ( Todman Bla )

2009-06-23T11:07:00.001-07:00

Thai fish cakes are made from soft meat fish, green beans and starch and cooked by deep frying. They are served as a side dish with a spicy dipping or pouring sauce. Any soft meat fish will do and it's a great way to use often ignored smaller and cheaper fish.
To remove the meat of the fish: remove the head, slice it down the belly, and remove any entrails. Pull out the backbone, in soft fish this will also remove the bones. Then remove the top and bottom fins. Finally hold the fish by the skin and scrape off the meat from the skin with a flat bladed knife.

Ingredient for 2 People
150 gms Fish Meat
2-3 Tablespoons Thai Red Curry Paste
100 gms Long Green Bean
1 Tablespoon Cassava or Potato Starch
Oil for frying

Ingredient for Sauce
20 gms Cucumber
10 gms Peanut
2 Big Red Chillis
3 Tablespoons Sweet Chicken Sauce
(A sweet sauce normally used for chicken, it does not contain chicken!)

Preparation
Fish Cakes
1. Pre heat a deap fat fryer to 150 degrees celsius (Medium).
2. Add the fish meat, red curry paste, cassava starch, to a blender and blend it.
3. Cut the green beans into very short pieces and mix into the mixture.
4. Take a spoonful of mixture and form it into flat round 'cookie' shaped fish cakes.
5. Drop the fish cakes into the hot oil, when the fish cake is cooked it will float back to the surface.
6. Remove from the oil onto kitchen paper to dry out the excess oil.

Preparation
Dipping Sauce
1. Chop the cucumber and chilles, and mixed with sweet chicken sauce.
2. Pound the peanuts in a mortar into smaller pieces.
3. Top the sauce off with the peanuts.
4. Serve as a side dish, or you can pour it over the fish cakes as we've done in the top photograph.

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[Source: Appon's Thai Food Recipes]

Northern Style Spicy Chicken Soup (Tom Yum Guy)

2009-04-07T07:58:00.001-07:00

This version of Tom Yum soup (the popular Thai spicy soup) is eaten in the North of Thailand, it is made with chicken rather than the shrimp (tom yum gung) eaten in the south and coast. If you prefer chicken its a good spicy soup.

Ingredients for 2 People
150 gms Corn Fed Chicken
8 Bird Chillies
2 Garlic Cloves
20 gms Lemon Grass
20 gms Galanga
4 Kaffir Citrus Leaves
2 Teaspoons Salt
2 Tablespoons Fish Sauce
3 Tablspoons Tamarind Water
1 Tablespoon Lemon Juice
50 gms Straw Mushrooms
300 ml Water

Preparation
1. Put water in a saucepan and bring to the boil.
2. Chop the lemon grass and galanga into 3cm lengths and add to the pot to make a soup base.
3. Pound the garlic and bird chillies and add into the soup.
4. Chop the chicken into bite sized pieces, then add to the soup and cook for 3 minutes.
5. Cut the straw mushrooms into half and add to the soup.
6. Add the fish sauce, salt, tamarind water, lemon juice, and kaffir leaves into the soup and cook for an additional 30 seconds.

Serve With
Hot fragrant Rice

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[Source: Appon's Thai Food Recipes]

Glass Noodle, Pork & Nut Spicy Salad ( Yum Woon Sain )

2009-03-24T13:13:00.001-07:00

This is another 'gop-gam' style dish, a small spicy dish designed to be eaten with beer or whiskey to cut through the alcohol. Its bulk comes from glass noodle and nuts, with pork mince and spicy onion salad to add the strong flavours.

Ingredients for 2 People (Medium Hot)
100 gms Pork Mince
100 gms Glass Noodle
50 gms Peanut
20 gms Bird Chillies
1 Spring Onion
1 Sprig Coriander
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1/2 Teaspoon Sugar
200 ml Water
2 Garlic Cloves

Preparation
1. Boil water in the saucepan, add the salt and chop the garlic and add it into the pan.
2. When the water is boiling, add the pork mince and glass noodle and simmer for 4 minutes. Then pour out half of the water.
3. Chop the chillies, spring onion, and coriander into a pot with glass noodles.
4. Toast the peanuts in a dry frying pan to bring out the flavour.
5. Add the fish sauce, sugar, lemon juice, and peanuts and then mix.

Serve With
Lettuce
Tomato
Beer or Spirits!

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[Source: Appon's Thai Food Recipes]

Pan Cooked Sweet Thai Ribs ( Sy Krong Mu Aop )

2009-03-19T10:03:00.001-07:00

If you don't have an open barbeque grill, this is the perfect way to cook ribs on the stove top. It's cooked in a boiling pan, sort of part-boil part-fry. It has a suprising semi-sweet, creamy rib taste, and is perfect to serve with rice. For this recipe its better to have cross cut ribs, ribs cut into short lengths, so that the sauce coats more of the meat.

Ingredients for 2 People
600 gms Pork Rib
3 Garlic Cloves
1 Teaspoon White Pepper
1 Teaspoon Salt
2 Tablespoons Sugar
3 Tablespoons Light Soy Sauce
100 ml Coconut Milk
50 ml Condensed Milk
100 ml Tamarind Water
3 Tablespoons Oyster Sauce
3 Tablespoon Red Wine

Preparation
1. Pound the garlic in a mortar into a fine pulp.
2. Cut the pork ribs into short lengths.
3. Mix all the remaining ingredients together in a bowl to form a sauce.
4. Marinade the pork ribs in the sauce for at least 10 hours in the fridge.
5. Put all the mixture (including the sauce) into a boiling pan and simmer slowly for approximately 2 hours, until all the water has evaporated and only the oil remains.
6. The ribs are then ready to serve.

Serve With
Salads
Lettuce
Orange

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[Source: Appon's Thai Food Recipes]

Pan Cooked Sweet Thai Ribs ( Sy Krong Mu Aop )

2009-03-16T09:45:00.001-07:00

Chilli Cheese ( Experiment )

2009-03-01T11:27:00.001-08:00

I always wanted to learn cheese making, and a friend of mine sent me a kit from cheesemaking.com, following on from my Tofu experiment, so I thought I'd have a go. I like cheese, even though it is not traditional Thai food, but it seems to miss one essential flavour. The spice of chilli, naturally!
As you can see the result is not as good as I'd hoped for. It's clear to me I should have left a little more moisture in the curd and then used more weight during the mould pressing stage. My fault, I cut that corner and the result is a crumbly cheese rather than a more homogeneous cheese. Never mind, Ricki's site has lots of tips for cheese making, and you can experiment yourself. She sells everything you'll need for your cheese making experiments.
I'm going to try cheese making again soon.

Ingredients
7.5 litres fresh or pasteurized milk (not UHT)
1 packet Mesophilic direct set culture (bacteria culture)
1/2 rennet tablet
1 tbls salt
1 very large pan
6-8 large red chillies

Preparation
1. Heat the milk to 90 degrees F, (32 degrees Celsius, room temperature in Thailand).
2. Add the bacteria culture, mix it well and leave for 45 minutes.
3. Dissolve the rennet in 1/4 cup water, and mix this well into the mixture.
4. Take a large ladle and push it down and up in the pan to ensure the rennet gets down to the bottom.
5. Cover for at least 45 minutes to let a curd form.

6. Take a long knife and make cuts diagonally down into the curd. Do not cut vertically down, as you will end up with long strands of curd, rather than cubes.
7. Next to warm it, it needs to be warmed very slowly to 100 degrees Fahrenheit (body temperature, 37.7 celsius). I just took it outside, covered into the sun and let that warm it up!
8. Stir occasionally, the curd will shrink and can be separated from the whey.
9. Pour through a cheesecloth. to separate the curds and leave them to drain further for an hour.
10. Break up the curds with your fingers, blend the chillies into fine pieces and mix them into the cheese evenly together with the salt.

11. Line a cheese mould with cheese cloth, press the curds into the mould.
12. Apply 5kg weight to the top of the mould, for 15 minutes, the 10kg for 12 hour and turn it over applying another 10kg for 12 hours. This is what I failed to do properly!
13. Remove the cheese from the mould, peel off the cheese cloth, leave under a net to air dry the cheese for 3-5 days, turning it to dry all sides.

14. Melt cheese wax in a pan, I found the easiest way is to turn the cheese in the pan rather than brush it on.
15. Mature in a coolish room for 3 months minimum.

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[Source: Appon's Thai Food Recipes]

Isan Chicken 'Spaghetti' ( Ka Noom Jean Nam Ya Gai )

2009-02-25T07:51:00.001-08:00

This is a Isan style of 'spaghetti' made using a thin rice noodle and a hash sauce made from shredded chicken, fish sauce and other Isan flavours. Isan is the North East province of Thailand and makes heavy use of spicy fish sauce recipes like this one.
This dish uses Krachai, a root vegetable grown widely in Thailand that creates a mild spicy flavour. You can sometimes find bottled Krachai in Asian supermarkets, but if you cannot find this, omit it.

Ingredients for 4 People
800 gms Thin Rice Noodle
500 gms Chicken Leg or Breast with Skin
7 Dried Chillies
4 Garlic Cloves
2 Red Onions
10 gms Chopped Krachai
4 Kaffir Lime Leaves
4 Tablespoons Old Fish Sauce
4 Tablespoons Fish Sauce
2 Tablespoons Red Curry Paste
1 Teaspoons Sugar
500 ml Water
500 ml Coconut Milk

Preparation of Sauce
1. Boil the water together with the old fish, whole garlic cloves, red onion cut into halves, krachai and whole dried chillies.
2. Once it's boiling add the chicken pieces and cook for 30 minutes.
3. Remove the chicken from the sauce and set aside.
4. Remove the garlic, red onion, chilli, krachai from the stock and pound them with the red curry paste.
5. Remove the meat of the chicken and shred it using two forks.
6. Add the pulped paste and shredded chicken back into the stock.
7. Add the coconut milk, sugar, fish sauce, kaffir leaves and spring onion, and boil for 10 more minutes.

Preparation for Noodles
1. Boil a pan of water, add the rice noodle and cooking for 3 minutes.
2. Drain and rinse with cold water.
3. Take a fork and twist the noodles into small bundles of noodle and pile the bundles onto a plate.

Serving
Stack the plate with the noodles, and vegetables and spoon the sauce with the chicken meat over the top.

Serve With
Soya Beansprouts
Chopped Green Beans
Chopped Cucumber
Chopped Lettuce

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[Source: Appon's Thai Food Recipes]

Sweet Chicken on a Fried Ginger Bed ( Gai Wan Noon Rung )

2009-02-18T08:42:00.001-08:00

The point of sitting this chicken on a bed of fried ginger is the sharpness of the ginger cuts through the sweetness of the chicken source. As ever, serve this dish with rice, and eat mainly the rice using the expensive meat as a flavoring rather than the bulk of the meal.

Ingredients
200 gms Chicken Breast
1 Tablespoon Light Soy Sauce
1 Tablespoon Sugar
1/2 Teaspoon Ground Pepper
80 gms Sliced Ginger
Oil
Sesame Seeds

Preparation
1. Chop chicken to cubes, mix it with light soy sauce, sugar, and ground pepper and leave to marinade for 10 minutes.
2. Peel and thinly slice the ginger, fry until golden brown.
3. Coat the chicken in the sesame seeds, and fry (with it's marinade) until cooked, at the end, add the ginger and fry it in the pan to pick up any remaining juices from the pan, lay it on the place and the chicken on top.
4. Eat, as ever, with fragrant rice.

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[Source: Appon's Thai Food Recipes]

Crispy Chicken Mince Parcels ( Mang Gai Tod )

2009-02-08T11:33:00.001-08:00

The crunchy mix you see in these leaves is fried chicken flavoured with fried baby shrimp. I've used lettuce in the photograph, but traditionally we'd use betel leaves. These leaves are an acquired taste but very popular in Asia. They are the same plant that betelnuts come from, the nuts they sell on the street in Taiwan. Unfortunately they are popular because they are a legal stimulant, and I avoid them because it makes my heart flutter as though I'm nervous.

Ingredients
100 gms Chicken Breast
Oil

Ingredients for Sauce
70 gms Sour Tamarind Pulp
250 ml Water
50 gms Sugar

Side Dish
Betel leaves
Dried Small Shrimps
Dried Chillies
Peanuts

Preparation
1. Slice the chicken breast thinly and grill or fry dry (without the oil!) until cooked. This is the first stage of cooking the chicken.
2. Blend the chicken in a food processor to small pieces.
3. Now fry the chicken fragments in the hot oil until browned. Because the chicken was pre-cooked, it will not stick together and you end up with separate grains of crunchy chicken.
4. Then fry the small shrimp, dried chillies and peanuts for 30 seconds and take it out.
5. To make the sauce, mix tamarind pulp and water, squeeze the tamarind to get the sour juice out, then sieve to remove the pulp leaving only the liquid.
6. Place this liquid in a pan and boil, add the sugar and stir till dissolved.
7. Serve it by, put all fried stuff on the leaves. When you eat, you roll it up and dip it in the sauce.

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[Source: Appon's Thai Food Recipes]

Sweet and Sour Pork in Batter ( Mu Chup Bang Pad Peaw Wan )

2009-01-25T09:43:00.001-08:00

The traditional Chinese favorite, that you see in many different countries, is in Thailand too. The pork is fried in batter to make it crunchy, but also because pork is expensive and batter is cheap! When I make this, I add Rosdee to the batter, this is a pork seasoning powder, similar to a stock cube in powder form. It helps bring out the pork flavours but is not essential.

Ingredients Sauce

2 Tablespoons Light Soy Sauce
2 Tablespoons Sugar
2 Tablespoons Ketchup
1 Tablespoon Vinegar
40 ml Pineapple Juice (or the liquid from a tin of pineapple slices)
1 Tablespoon Cornflour
Green & Red Peppers
Tinned Pineapple
Carrot

Ingredients Pork

100 gms Pork Loin
100 gms Flour
50 gms Cornflour
1 tsp Rosdee Powder
100 ml Water
1 tsp Baking Powder
1 Small Egg
1 Tablespoon Oil
Pinch of Salt
Oil for deep frying

Preparation
1. Make the batter by mixing all the batter ingredients together except for the pork. When adding the water add it slowly and mix it in. You want a thick sticky batter, so adjust the water to give you the correct texture.
2. Leave the batter to rest for 15 minutes, the baking powder needs time to make bubbles.
3. Slice the pork into small thin strips. Not too large, it needs to cook quickly.
4. Mix the pork into the batter.
5. Heat the oil to 180 degrees celcius (medium), drop the pork into the oil and fry until golden. Split one to make sure the pork inside is cooked.
6. For the sauce:
7. Clean and chop all vegetables and stirfry with tablespoon of oil. The vegetables should be crisp, they only need fried for a minute in a hot pan.
8. Add light soy sauce, sugar, vinegar, pineapple juice and bring the sauce and vegetables to the boil.
9. Mix the cornflour with a little water, and stir into the sauce, simmer and stir to thicken the sauce.
10. Pour over the fried pork pieces.

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[Source: Appon's Thai Food Recipes]

Rambutans ( Ngor )

2009-01-16T07:03:00.001-08:00

Rambutans are very pretty Thai fruit, slightly sweet but with a fairly bland taste and jelly texture. Cut around the middle of the skin twist and the skin will come off. Eat the flesh, leave the stone.

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[Source: Appon's Thai Food Recipes]

Spicy Mince Tomato Salsa ( Num Prik Ong )

2009-01-07T01:42:00.001-08:00

This dish looks like a salsa but is actually a meat accompaniment to rice. It is a thick course mince sauce with a strong tomato flavor and lots of spice. The measurements here are for a medium hot dish. Serve it in a shared dish together with Thai rice, your guests should take some of the sauce and mix it into the rice on their plate and eat the rice. This has the effect of diluting the hotness, so don't be too worried about making it spicy!

Ingredients for 2 people
100 gms Pork Mince
2 Medium Sized Tomatoes
5 Cherry Tomatoes
1 Onion head
30 gms Garlic
20 gms Coriander Leaves
1 Tablespoon Chilli Powder
1 Teaspoon Sugar
1 Teaspoon Kapi Paste
1 Teaspoon Sour Curry Paste
1 Teaspoon Chilli Paste
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Tablespoon Tamarind Water
3 Tablespoons Oil

Serve With
Cucumber
Aubergine (Eggplant)
Baby Corn
Lettuce
Hot rice

Preparation
1. Put the garlic, onion, chilli powder, kapi paste, sour curry paste, chilli paste into a blender, blend it to a paste and set it aside.
2. Blend the medium tomatoes to pulp and set them aside.
3. Put the oil in a frying pan and turn heat on medium.
4. When the oil hot add the pork mince and cook until the mince is brown.
5. Add the paste of spices you blended earlier and continue frying the mix for a minute to release the flavours.
6. Add the tomato pulp you blended earlier and cook until the tomatoes are cooked into the sauce.
7. Add the fish sauce, sugar, salt, chilli paste, tamarind water, and cook it for 1 minute.
8. Switch the heat off, add the cherry tomatoes.
9. Serve in a bowl with a sprig of coriander leaves.

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[Source: Appon's Thai Food Recipes]

Spicy Frizzy Pork Cups ( Nam Prick Mu Yung Kratong )

2008-12-22T03:39:00.001-08:00

These pastry cups are made using frizzy pork hair, the shredded dried pork meat fibre that looks like hair when you take it out of the packet. You will also need pastry cups, known as Kratongs for this, that recipe is here. This can also be eaten simply as a side dish with rice instead of in a pastry cup.

Ingredients
50 gms Frizzy Pork Hair
50 gms Chopped Onion
5 Garlic Cloves
20 gms Chopped Chillies
50 ml Oil
1 Teaspoon Salt
1/2 Teaspoon Sugar
5 Pastry Cups

Preparation
1. Chop the garlic finely, add to a frying pan together with the chopped onion and oil. Fry for a few moments to soften them.
2. Add the chopped chillies, fry over a medium heat for 30 seconds.
3. Drain the excess oil off.
4. Place all the ingredients into a blender and blend to form a paste.
5. Spoon into the pastry cup.

Serve With
Thai Fragrant Rice
Lettuce
Cucumber
Cabbage
Long Green Beans

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[Source: Appon's Thai Food Recipes]

Chicken & Seaweed Parcels ( Miang Sa Rai Gay Kome )

2008-12-21T11:36:00.001-08:00

Christmas is coming, although we don't celebrate it as much as we celebrate the Thai new year. Everyone in the west is wrapping parcels and in the Appon household we're wrapping chicken and seaweed parcels instead.
These parcels are wrapped in rice paper with a filling of chicken, onion and seaweed. You can see one cut open in the front of the photograph. Either serve them with the sauce poured over the top, or use the sauce as a dip for the parcels.

Ingredients
200 gms Chicken Breast
600 ml Water
1 Tablespoon Salt
1 Teaspoons White Pepper
4 Medium Onions
100 ml Oil
Seawead Sheets
Rice Paper

Ingredients for Sauce
2 Tablespoons Chopped or Crushed Peanuts
2 Tablespoons Fish Sauce
1 Teaspoon Salt
4 Tablespoons Palm Sugar
100 ml Water
1 Tablespoons Dried Flaked Chillies
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Lemon Juice

Preparation
1. First the sauce: Put 100ml of water into a small saucepan, add the palm sugar and bring to the boil.
2. Add fish sauce, salt, flaked chillies and boil for 1 minute.
3. Remove from the heat and add the chopped peanuts, coriander and lemon juice and leave the sauce to cool.
4. Next we will cook the chicken, put a saucepan of water on to boil. Add the salt and pepper.
5. Add the chicken breast and boil for 10 minutes, until it is cooked. Dice the chicken finely.
6. Put oil in a frying pan, slice the onions finely and fry them until golden brown.
7. Cut the seaweed sheets into thin short strips.
8. Soak the rice paper in warm water until it is soft. This takes only a few minutes. When you add the rice paper into the water, drop it in sheet by sheet, to keep the sheets separated. Don't just throw the whole packet in, in one go!
9. Take a sheet of the softened rice paper, put a little chicken, a little onion and a little seaweed and place them in the centre of the rice paper. Fold over the edges to wrap up the filling.
10. Serve the parcels with green salad vegetables, and the sauce.

Serve With
Mint Leaves
Green Lettuce
Coriander Leaves

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[Source: Appon's Thai Food Recipes]

Isaan Rice Wine ( Sato )

2008-12-09T03:17:00.001-08:00

Sato is a home made rice wine, made from fermenting sticky rice with water and yeast. You will need the dried yeast culture to make this. It's much more like a beer than a wine, and it need not be alcoholic, you can make a sweet Sato by fermenting for only a short period of time.
The golden rule is cleanliness! Any mould contamination will ruin the Sato, so you much clean everything in hot water and clean your hands carefully. The water should also be boiled and then cooled to make it sterile. If your water is chlorinated it can affect the yeast, so leave the water to stand for the chlorine to escape before using it.
When in Thailand, try the commercially made Sato, or one of the commercial Thai Beers.

Ingredients
100 gms. Sticky Rice
1 Call of Dried Yeast
Cold Boiled Water
1-2 ltr Jar

Preparation
1. Soak the sticky rice overnight.
2. Steam the rice until cooked (abount 15 minutes), rinse it with cool water until the rice is cool and no longer sticky.
3. Put the sticky rice in to clean jar add yeast in. Stir until mixed, fill the jar with the water to the top and stir.
4. Keep in a dark place at room temperature. After 1 week taste the sato and it should be sweet, at this point you can filter it through muslin, and drink it. You can also leave it longer, the longer you leave it, the less sweet and more alcoholic it gets.

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[Source: Appon's Thai Food Recipes]

Dried Yeast

2008-11-30T10:07:00.001-08:00

In Thailand we use dried yeast rather than fresh, traditionally we didn't have fridges in Thailand and some upcountry villages do not have electricity, so dried yeast keeps where fresh yeast would go off.

Yeast is used sometimes as a raising agent as in the west, but mostly to ferment rice to make alcoholic beers and wines! You'll need this and sticky rice to make next weeks Rice Wine (Sato) recipe.

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[Source: Appon's Thai Food Recipes]

Bituoy & Pumpkin Dessert ( Won Fug Thong Bia Tai )

2008-11-17T22:42:00.001-08:00

This is a two layer dessert, a jelly bottom layer and a top creamy layer that comes from mashed pumpkin. It's the combination of the two textures that make this a nice dessert. The flavouring for the green one is Bi-Tuoy (the bubblegum flavouring made from Pandan leaves). You can also buy pandan essence in shops if you can't get the leaves.Ingredients For Lower Layer 20 gms Bi Tuoy (Pandan) Leaves300 ml Water100 gms Sugar5 gms Agar Agar Jelly PowderIngredients for Pumpkin Layer 230 ml Coconut Milk100 gms Pumpkin20 gms Sugar A Pinch of Salt5 gms Agar Agar JellyPreparation1. Lower Layer: Blend the bituoy leaves with water, bring the mix to the boil and simmer for a minute. Strain into a second pan you keep the green liquid and throw away the leaf pulp.2. Add the sugar and agar to the hot green liquid and stir until dissolved. Pour into a tray and leave to cool and set with the tray at a slant, it makes for a prettier effect.3. Pumpkin Layer: Cut the pumpkin into large cubes and boil in water until soft. Drain and mash.4. Mix the mashed cooked pumpkin, coconut milk, sugar, agar, and salt and heat while stirring till the sugar has dissolved and the mix is smooth.5. Leave to cool a little and pour over the bituoy layer, but be careful, agar sets very quickly, you want it to be cool enough to pour on the bituoy layer, but not to let it set. If you are more use to using gelatin as the setting agent agar can be a surprise - it sets above room temperature.

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[Source: Appon's Thai Food Recipes]

Sweet Glazed Fish ( Bla Wan )

2008-11-14T22:46:00.001-08:00

This is traditionally one of the ways we preserve fish in Thailand. In other countries they salt fish, and even though we can now freeze fish, they keep the salted fish for the flavour they remember from their childhood. The same happens in Thailand, we can freeze fish, but the sweetened taste of dried sweet fish has become a tradition.You can use most types of fish. Fillet and flatten the fish, or get your fish monger to do it and hang it to dry for a day in a cool dark place before beginning to remove excess moisture.Ingredients 200 gms Dried Fish Fillets150 gms Brown Sugar 1 Tablespoon Sesame Seeds Preparation1. Boil the brown sugar in a little water until it completely dissolves.2. Add the sesame seeds and fish, and continue boiling off any water to form a thick sugar syrup.3. Make sure the fish is well coated with the sugar, then hang them up to dry.4. I hang mine in my kitchen, you can see from the photo below my string and clothes peg solution to drying fish! Underneath the fish is a plate for the excess sugar to drip onto.5. Leave for 1-2 days to dry out, then store them in the fridge or a cool dark place away from flies. Once preserved like that they can usually be eaten up to 6 months later provided they haven't gone moldy.

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[Source: Appon's Thai Food Recipes]

Nigari Tofu Salt

2008-10-26T23:09:00.001-07:00

Nigari are salt crystals, mostly magnesium chloride crystals used to make tofu. It is the Japanese name for the bitter salt extracted from sea salt. I'm going to be making tofu in the coming days, and this is the easiest tofu salt to get hold of. It is sold as Japanese Nigari, but if you can't buy it you can also make it.You will need real sea salt, processed sea salt already has this bitter salt removed and will not work. Look on the label for the presence of magnesium chloride.Instructions for Making Nigari from Sea Salt1. Wrap your sea salt in a cheese cloth or place them in a plastic colander.2. The Nigari salt dissolves faster than other salts, so the aim is to get the salt in a moist atmosphere so that it can drip into a tray, leaving the other salts behind.3. I used a steamer, with a small plate to catch the drips and a wire stand to stand the bag of salt on. You can see this in the photo.4. I place the steamer on a very low heat, I don't want the water to boil, just to make the air moist. Once the water is hot I turn off the heat and leave it covered for a at least a day, often longer.5. The magnesium salts absorb the water far faster than other salts, and drips down into the plate. So the bitter salt that drips onto the plate is Nigari and what is left can be used as cooking salt.6. You can the drive off the water to make crystals simply by leaving the plate out in the sun. But you can also use the liquid directly to make tofu.

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[Source: Appon's Thai Food Recipes]

Salim (Sweet Noodle Thai Dessert)

2008-10-05T21:46:00.001-07:00

Salim is sweet coloured mung bean noodles flavoured with jasmin. A traditional favourite of Thailand, although not very photogenic! There is a shortcut you can use if you don't want to make the noodle, you can simply buy it and add colour it.Ingredients120 gms Mung Bean Flour236 ml Water1-2 Drops Of Jasmin FlavourFood ColorPreparation1. Mix the ming bean, water and color together (For each colour you make you need to start with fresh water to avoid the colour spreading).2. Heat in a pan, stirring until the flour is cooked and has gone clear.3. Press the gloopy mixture through a fine sieve into a bowl of icewater. It will set to form fine noodles.4. Drain, then add the jasmin flavour.5. Serve with coconut milk, sugar syrup and crushed ice.

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[Source: Appon's Thai Food Recipes]

Evaporated Milk Sweet Pancakes ( Kanom Tokyo )

2008-09-28T23:20:00.001-07:00

These pancakes are a Thai favorite and very very rich. There are many types of fillings, for the photograph I've made two, taro filled ones at the back and cream filled ones at the front. Another common fillings is shredded young coconut. Prepare the filling before you start the pancakes, as you make each pancake you will fill them and roll them up.Ingredients 100 gms Wheat Flour3 Teaspoons Bicarbonate of Soda1 Teaspoon Salt1 Egg4 Tablespoons Sugar300 ml Evaporated Milk2 Tablespoons Melted Butter1 Teaspoon Vanilla EssencePreparation1. Sift the flour mix and bicarbonate of soda together.2. Whip an egg until fluffy, add the sugar, salt and blend. Add the evaporated milk, flour, butter, and vanilla essence and continue blending. Leave 20 minutes to rest.3. You will need a good clean flat non stick frying pan for this, a little butter while frying can help, but these pancakes are very soft and need to be fried carefully.4. Heat the frying pan. Pour a small amount of the mixture onto the pan and use a spoon to shape it into a circle and fill any holes. For this recipe you want small pancakes, no more than 8cms across.5. Fry gently until the pancake is brown, then turn it over. While the other side is cooking, spread some of the filling onto the pancake, then roll it up and set it on a serving plate. Serve warm. Ingredients for Cream Filling1 Egg3 Tablespoons Sugar1 Teaspoon Salt100 ml Water100 ml Evaporated Milk5 Tablespoons Butter2 Tablespoons Corn FlourPreparation for Cream Filling1. Whip the egg with the sugar and salt.2. Add the water, evaporated milk, butter, and corn flour and put into a saucepan and cook over a low heat until the cream is mixed and thick, then leave to cool.Ingredients Taro Filling50 gms Taro2 Tablespoons Sugar1 Tablespoon OilPreparation for Taro Filling1. Steam the taro until cooked.2. Pure the taro in a blender together with the sugar.3. Heat the taro in a saucepan over a low heat, to drive off excess water and thicken it. Once it's thickened, leave it to cool.

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[Source: Appon's Thai Food Recipes]

Mango (Ma Muang)

2008-09-15T01:14:00.001-07:00

Mangos are a popular fruit that grows all over Thailand. When they are unripe they are green and very sour and we eat them with chilli and sugar and something salty, like this Fish Hair and Mango recipe.When they ripen they become soft and yellow and suitable for desserts. The most widely know dessert that uses mangos is Mango with Stick Rice and Coconut Sauce, see the picture below.And two more recipes with mango's you'll find on this site, the ever popular Mango Ice Cream:And mango syrup, a mango smoothy, diluted to make it more drinkable with sugar syrup.

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[Source: Appon's Thai Food Recipes]

Dragon Fruit ( Gow-mung-gone )

2008-06-20T00:40:00.001-07:00

Dragon fruit have distinctive red orange leaves that look like flames. You can see this in the photograph, inside they have the edible white pulpy middle with many small black seeds. It's slightly sweet, the pulp texture means it's quite easy to scoop it out with a spoon to eat.These look amazing as a garnish, but I maintain the Thai fruit to taste is Sala.

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[Source: Appon's Thai Food Recipes]

Grilled Frog

2008-06-14T11:40:00.001-07:00

Crunchy and salty, these barbecued frogs are eaten in the Eastern province of Isaan (my home province). You'll find them ready cooked in Isaan markets, simply take them home and eat with rice.Although they look burnt, they don't taste burnt, if you can imagine a very very intense savoury flavour and aroma, (and no they don't taste like chicken!). Because the flavour is so intense these are something of a high priced delicacy rather than everyday food.

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[Source: Appon's Thai Food Recipes]

Durian

2008-06-08T05:40:00.001-07:00

Called the 'King of Fruit', durian are large (40cm long) hard spiky fruit with a pulply flesh inside. They are supposed to have a stink and you'll sometimes see 'No Durian' signs in the hotels, but that's something of an exaggeration. The smell is very mild when compared to old fish sauce for example and is reminiscent of, well flatulence. You split the outer case with a large cleaver, break it open and inside in pockets you'll find a soft pulpy flesh wrapped around large stones (shown below), this is the part you eat. The flavour is complex with some sweet and some bitter notes.

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[Source: Appon's Thai Food Recipes]

Fish Salty Crust ( Bla-Nin-Yang Gur )

2008-06-02T02:22:00.001-07:00

Enough with the beetles berries and the bugs, here's simple clean river fish grilled with a salt crust and lemon grass stuffing for flavouring.Ingredients 1-2 Pla-Nin Fish ( Approx 500 gms each )4-6 Lemon Grass3-4 Tablespoon Crystal SaltPreparation1. Gut and scale the fish (ito scale a fish hold it by the tail and scrape the knife against the scales to scrape them off).2. Stuff the lemon grass into the center of the fish.3. Rub the salt into the outside of the fish.4. Grill the fish on the barbecue until cooked.

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[Source: Appon's Thai Food Recipes]

Edible Beetles ( Mang-Gudchi )

2008-05-25T00:12:00.001-07:00

We have many types of delicious beetles in Thailand, here are just 2! Since I'm in Isaan, I'm going to introduce you to the various farmers foods that are eaten here. I know that you'll never make them at home, but if you're in Thailand, given them a try, you might find out that you like them. I was introduced to them as a child by my father, so I don't have the revulsion to them that westerners are taught, but then I have a revulsion to beef.The winged insects are eaten minus the wings and legs. When you buy them in the market, they're dry fried in a pan with salt and pepper to cook them so you don't need to cook them yourself. They're nice with Maggi sauce.Oh, one last thing, don't let the fact they live on old buffalo dung put you off...

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[Source: Appon's Thai Food Recipes]

Edible Berries ( Mark )

2008-05-19T01:17:00.001-07:00

Older people in Thailand chew this berry when it's ripe and yellow (these are slightly under-ripe). It's a little addictive, and has the unfortunate effect of making the teeth rather black as can be seen from the photograph below. When you see old people chewing what looks like chewing tobacco, this is the berry that they're chewing.

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[Source: Appon's Thai Food Recipes]

Mangosteen ( Mangkoot )

2008-05-11T01:07:00.001-07:00

Mangosteens are a pithy not very sweet soft fruit the size of an apple. To open cut around the middle and twist. When they're freshly cut the pith is bright red, you eat the white centre, discarding any stones. We call this the 'Queen' of fruit. (The King of Fruits is Durian).

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[Source: Appon's Thai Food Recipes]

Offal ( Kruang Nai )

2008-05-05T01:53:00.001-07:00

They say the Chinese eat every part of the pig except for the squeek. The Thai's are the same, we eat almost everything from almost every animal! Lets start with the head, it's steamed and cooked with spices like cinnamon and star anise to make soft fatty pork in soup.The blood is left to congeal in a pot (above is chunks of congealed pigs blood), then sliced and added to glass noodle soup, and other forms of soup.These lungs are cooked until almost dissolved into the water, and again used for soups and noodles.Pigs intestines are cleaned carefully, boiled until soft, then sliced and made into a salad, or fried, or sliced thin for dipping into chilli sauce.Liver is used in lap-mu, or sliced and fried, or used as in suki yaki, or even barbecued.These tongues are nice barbecued (grilled), till browned on the outside, then sliced thinly and eaten with a spicy sauce as a gop-gam dish (a snack to eat with alcoholic drinks).

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[Source: Appon's Thai Food Recipes]

Offal ( Kruang Nai )

2008-05-03T07:53:00.001-07:00

Nam Prik

2008-04-28T00:09:00.001-07:00

Nam Prik is the name given to chilli pastes that we eat with rice and other dishes. There are many brands and many flavours, in this entry I'm going to take you through some of the more common ones.Firstly the above one is Nam Prik Mang-da. Mang-da is a large winged insect about 8 cms long that lives in rice fields and is eaten in the East of Thailand. At night it flies around bright lights, making it easy to catch. The authentic paste contains that insect ground up, and more common supermarket brands have an artificial flavour instead. Like many things mang-da started out as food for poor farmers, but became a more expensive almost luxury food. The 5 Mang-da I photographed in the ingredients section, were more expensive than a full rack of pork ribs.This one is grilled fish flavoured nam prik. It has a fishing slightly smokey flavour to it with a very dry texture. This one is a personal favorite.This one is grilled shrimp nam prik, this one is more soft and smooth than the grilled fish one. (It's in a little plastic bag inside the pot.)This one is hell shrimp, called because it is very very spicy and the spicy hits you immediately and all in one go.Nam prik red eye, the heat from the spice comes later, giving you red eyes. It doesn't taste so spicy at first.

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[Source: Appon's Thai Food Recipes]

Sala (Sa La)

2008-04-21T04:31:00.001-07:00

Sala has a fibrous center with a complex flavour, I'm told it tastes of sherry trifle with slightly bitters notes next to the sweetness. If you want to try one Thai fruit this is the one I'd go for.Sala also forms the basis for many cream soda drinks including Hales Blu Boy.

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[Source: Appon's Thai Food Recipes]

Mangda

2008-04-19T00:58:00.001-07:00

Mangda are large insects about 8 cms long, that live in rice fields in Northern Thailand. During the evening they fly around lights and are easily netted and eaten. Mang-da is also the name given to boyfriends who live off their girlfriends. They get the name because they flit from light to light. Similar to the English phrase 'bar-fly'. Someone is said to be a mang-da if their girlfriends work and they don't.They're really difficult to photograph, I had to include some leaves in the photo to get them to calm down, so forgive the rather badly composed photograph.UsesThey're are pounded and used as a popular flavouring in many dishes, a very common Thai ingredient is Mang-da flavour Nam Prik (spicy chilli paste used to add flavour and spice to dishes). You can even get this is from Asian grocers, look for Mang-da flavoured chilli pastes.They are also dry fried or grilled and eaten as is, removing the shell and legs.

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[Source: Appon's Thai Food Recipes]

Breaded Shrimp Mushroom Parcels ( Meang Hed Tod )

2008-04-12T00:11:00.001-07:00

You can see the ingredients for these shrimp and mushroom parcels in the photo below. Their flavour is very mild, but they are served with nuts and chillis, lime and raw ginger pieces, garlic and coriander leaves, all wrapped up in lettuce leaves. The flavours as a whole are anything but mild! To eat, take a lettuce leaf, a piece of the breaded parcel, a few cubes of limes, ginger, garlic, piece of chilli and a few other leaves, fold them into a parcel and eat.Ingredients for Filling 50 White Mushrooms50 Brown Mushrooms100 gms Shrimp2-3 Coriander Roots1/2 Pepper3 Tablespoons Light Soy Sauce1 Tablespoon Corn Flour2 Tablespoons FlourIngredients for Batter 2 EggsBread CrumbsOilPreparation1. Chop the mushrooms, coriander root and shrimp finely.2. Mix all the filling ingredients together and make into a small (kiwi fruit) sized ball.3. Steam for 5-10 minutes, to cook.4. Whip the egg, dip the balls in the egg, then in the breadcrumbs and fry until golden brown.Serve WithRoasted PeanutsShredded Ginger RootSliced Peeled GarlicChopped ChilliesCoriander LeavesMint LeavesLettuceChopped Lime Pieces

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[Source: Appon's Thai Food Recipes]

Yum Ant Larvae ( Yum Kai Mod Dang )

2008-04-06T01:03:00.001-07:00

I was first introduced to ant larvae when I was a child by my dad. In those days we would go and get them fresh from an ants nest. Now that I'm grown we buy them at the market and they're a premium priced product rather than the peasant food from my childhood.These need to be eaten fresh, and I don't think they freeze well, so you will only likely find them in a provincial market in Thailand, but don't be afraid, they taste nice! Below you can see the ant larvae as you buy them, with some stray ants in there, remove any stray ants before making the salad. Some ants are sour already so be sure to taste before adding the lime juice.Ingredients 200 gms Fresh Ant Larvae1 Teaspoon Flaked Chillies1 Teaspoon Lime Juice ( To Taste )1 Teaspoon Fish Sauce1 Teaspoon Toasted Rice Powder1 Tablespoon Chopped Coriander Leaves1 Tablespoon Chopped Mint1 Tablespoon Chopped Spring OnionPreparation1. Mix all ingredients together and serve it with vegetables.

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[Source: Appon's Thai Food Recipes]

Yum Ant Larvae ( Yum Kai Mod Dang )

2008-04-04T03:16:00.001-07:00

Nuchid Kumseemuang 2504-2551 (1961-2008)

2008-04-03T03:57:00.001-07:00

To My Great Father After you died I can see how people loved you dad, young and old, children and adults, all were crying like crazy at your funeral.In my memory you are very great man, you worked hard, sacrificed your life to make money to support your family, your three kids and wife. I remember we were so poor, but it never took away the happy life we had because of you. You never beat your children and never said any words of hurt, always loved mum, and I never saw mum hurt you too. All my life, I lived far away from him because we were poor and I had school in country while he worked in city. Well until he was 43, when I worked in the city and he relaxed in the country! And I only visited him once a year for 2-3 weeks at a time before going back to work. What a stupid child I was, I thought that when I earned enough money we would all live together in town, doing what we want, eating what we wanted and spending time together. Now that's too late, he died at 47 of blood Leukemia. 47. Spend time with your parents, you'll miss them when they're gone.You know when you're born, but you won't know when you'll die.When you live you make they love, When you die that's why they cry.Love you forever DadYour Daughter Appon

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[Source: Appon's Thai Food Recipes]

Pork One Day Sun ( Mu Dad Diew )

2008-03-24T01:45:00.001-07:00

This is a classic gop-gam dish (side snacks served with beer), the pork is covered in sesame seeds, seasoned and dried in the sun for 1 day to cure it a little, then fried and served with spicy chilli sauce. In the photo below you can see it drying in the sun.Ingredients 400 gms Pork Meat5-6 Garlic Cloves2-3 Coriander Root 1 Teaspoon Peppercorns2 Tablespoons Light Soy Sauce1 Teaspoon Salt1/2 Teaspoon Pepper1 Tablespoon Dark Soy Sauce 1-2 Tablespoons Sesame SeedPreparation1. Pound the coriander roots, garlic and peppercorns together.2. Slice the pork meat into strips, add all the ingredients, including the pounded mixture and lay out in the strong sun for a day. I keep it behind a window to avoid flies, but you can also just use a wire net or just tolerate them.3. Fry in hot oil until cooked, serve with chillie sauce.

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[Source: Appon's Thai Food Recipes]

Green Lime Soda

2008-03-16T10:38:00.001-07:00

Soda making has gone out of fashion, but the ingredients are still there in Asian supermarkets if you look for them. For this you'll need Helbruboy (Hales Blu Boy). A range of syrups that has been available since my mother was a child!Ingredients 4 Tablespoons Soya Milk.3 Tablespoons Green Soda Syrup2 Tablespoons Lemon40 ml Soda Water (or Fizzy Mineral Water)40 gms Crushed IcePreparation1. Mix all ingredients together except the soda in a cocktail mixer and shake.2. Pour into the glass and pour the soda in.

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[Source: Appon's Thai Food Recipes]

Chilli Glazed Roast Duck ( Ped Op Nam Jim Buoy )

2008-03-10T05:58:00.001-07:00

This is about as simple a recipe as is possible. It uses the spicy sweet chilli or plum sauce normally used as spring roll dipping sauce as a glaze and marinade for roast duck! The sauce is perfect to give it a sweet/spicy glaze, and duck is the perfect meat to glaze since the fat crisps up on the outside when glazed and the spice cuts through the fatty taste.Ingredients 150 ml Spring Roll Sweet Chillies Dipping Sauce400-500 gms Duck Breast1/2 Teaspoon Salt200 gms Sliced Leek1 Teaspoon Butter1 Tablespoon OilPreparation1. Clean the duck breast and prick the skin with a fork.2. Pour over the sauce and sprinkle with salt, marinade for a couple of hours then roast in a medium (190 degree) oven till it's cooked the way you like it.3. Optionally, it looks nice on a bed of fried leeks. Slice the leaks finely, and fry in butter lightly with a little salt.

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[Source: Appon's Thai Food Recipes]

Chilli Glazed Roast Duck ( Ped Op Sauce Bury )

2008-03-08T08:13:00.001-08:00

This is about as simple a recipe as is possible. It uses the spicy sweet chilli sauce normally used as spring roll dipping sauce as a glaze and marinade for roast duck! The sauce is perfect to give it a sweet/spicy glaze, and duck is the perfect meat to glaze since the fat crisps up on the outside when glazed and the spice cuts through the fatty taste.Ingredients 150 ml Spring Roll Sweet Chillies Dipping Sauce400-500 gms Duck Breast1/2 Teaspoon Salt200 gms Sliced Leek1 Teaspoon Butter1 Tablespoon OilPreparation1. Clean the duck breast and prick the skin with a fork.2. Pour over the sauce and sprinkle with salt, marinade for a couple of hours then roast in a medium (190 degree) oven till it's cooked the way you like it.3. Optionally, it looks nice on a bed of fried leeks. Slice the leaks finely, and fry in butter lightly with a little salt.

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[Source: Appon's Thai Food Recipes]

Dice Cakes ( Ka Noom Pie Look Tur )

2008-03-05T04:33:00.001-08:00

A traditional Thai kitchen does not have an oven, we fry or grill food rather than bake. This means we also have other types of cakes suitable for cooking on a stove. These cakes are the size of dice, and dry fried on a hot plate rather than baked. You turn them over and brown them on each side, and because they're small, they cook through easily. For this recipe I'm suggesting sweetened taro and water chestnuts as a filling, but marzipan also works well.Ingredients 100 gms Wheat flour ( Cake Flour )1/2 Teaspoon Baking Soda (or Bicarbonate of Soda and a squeeze of lemon)100 gms Brown Sugar1 Egg 50 gms Butter 40 ml WaterIngredients for Filling 40 gms Taro ( steamed until cooked )20 gms Water Chestnuts (steamed till cooked)20 gms Sugar20 gms Butter Preparation1. Mix the sugar and egg together, set aside.2. Mix flour and baking soda then add pieces of the butter in and break up the butter with your fingers to form a fine crumb.3. Add the egg sugar mixture, and mix in. You need to get this to quite a firm pastry dough, so add a little water and mix to get it to a stiff dough. Don't overwork the dough you want a cake mixture not a bread mixture!4. Place in a bowl, cover with a wet cloth and leave for 30 minutes to let the bubbles form.5. Blend the filling ingredients together in a food blender.6. Roll the cake dough out. Cut into discs about 5cm diameter. Place a little of the filling in the middle of each square. Bring over the edges and pinch them together to seal them.7. Push the mini cake against a flat surface on each of it's 6 sides to make the dice shape.8. Place in a dry non stick frying pan and cook on medium heat until brown. Once each side is browned, turn the dice over to brown another side until they are cooked all over.

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[Source: Appon's Thai Food Recipes]

Dice Cakes ( Ka Noom Pie Look Tur )

2008-03-04T03:59:00.001-08:00

Tamarind Mini Cookies

2008-02-25T03:55:00.001-08:00

We made tamarind jam the other day, which makes a terrific biscuit filling.Ingredients or Cookies 130 gms Wheat Flour1 Teaspoon Bicarbonate SodaA Pinch of Salt1/2 Teaspoon Sugar1 Egg2-3 Tablespoons Water1 Tablespoon Butter2 Tablespoon OilPreparation1. Mix theflour, bicarbonate, sugar and salt, leave it for 10 minutes.2. Then add butter in to mix flour and break it up between your fingers to a fine crumb.3. Add oil and egg in, mix until you get a smooth dough, add a little water if necessary.4. Roll flat, cut small cookies (2cms across).5. Bake in a preheated oven, 180 degrees celcius until cooked, which only takes about 10 minutes.

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[Source: Appon's Thai Food Recipes]

Plantains In Syrup

2008-02-17T13:06:00.001-08:00

We eat a lot of plantains in Thailand, they're like a fibrous unsweet type of banana. Because they have more fibre and bulk than normal banana they lend themselves to being grilled like this. Serve them with a sweet brown sugar syrup or honey to add in the sweetness.Ingredients 1 Ripe Plantain Per PersonSticks for grilling100 gms Dark Brown Sugar (for Sugar Syrup)100 mls WaterPreparation1. Slice the plantain into 3cm thick slices.2. Thread them onto the sticks side ways on (you can see in the photograph).3. Once they're threaded on, bash them with a mallet (I use a Thai mortar). This flattens them and helps break down the fibers making them easier to eat.4. Grill them until browned and cooked through. You can also dry fry or barbecue them.5. Once they're brown and cooked through, serve the a sugar syrup or honey.6. For the sugar syrup heat the dark brown sugar and water in a saucepan until dissolved. Boil off the water to make the sugar syrup thicker, then pour over the plantains.

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[Source: Appon's Thai Food Recipes]

Spicy Noodles ( Guay Tiaw Ruer )

2008-02-10T12:31:00.001-08:00

This noodle is popular in Thailand right now, it uses a premixed spicy noodle powder for the seasoning (shown below). You can get this powder in Asian supermarkets.Ingredients for 5 person 50 gms Instant Spicy Noodle soup Powder ( Gosto Brand )1500 ml Water4 Garlic Cloves1 Teaspoon Ground Pepper4 Coriander Roots200 gms Soup Pork Bone2 Chicken Stock Cube 50 gms RadishIngredients Dressing Dried Noodle ( Soak in water for 15 minutes to soften ) Pork MeatPork Balls (Optional)Chopped Coriander LeavesChopped Spring OnionFried GarlicFlaked Dried ChilliesSugarVinegarCrushed PeanutsPreparation Make Soup1. Mix the powder instant spicy with water in a saucepan, and put on the heat to boil.2. In a thai mortar, pound the garlic, ground pepper, coriander root and add to the pan.3. When the water is boiling, add the pork bone, radish and chicken stock cube.4. Continue boiling until the bone is cooked, any meat on it is falling easily off the bone.5. Add the fish or pork balls, and continue cooking to cook these.6. Fry the sliced pork meat in a little oil.7. Bring a pan of water to the boil. Place a portion of the noodles in a large sieve, place the sieve into the pan of boiling water to cook. The sieve lets you remove the noodles easily, the pan is kept and reused for each portion of noodles. The noodles take 3-5 minutes to cook.8. Place the cooked noodles in a bowl.9. Pour some of the soup with pork balls over it, add the chopped onion, chopped coriander, flaked chillies, a dash of vinegar to taste, a little sugar and heaps of crushed peanuts.

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[Source: Appon's Thai Food Recipes]

Tamarind Jam ( Ma Kam Gurn )

2008-02-07T00:02:00.001-08:00

Tamarind, especially sour tamarind makes an excellent preserve. It has a very sour flavour, if you reduce the sugar you get a very source marmalade like preserve, but here I've included enough sugar to bring it to sweetness. Add the pinch of salt, it improves the flavour enormously.Ingredients 180 gms Sour Tamarind (Remove the seeds & skin)100 gms Sugar5-6 Tablespoons WaterA Pinch of SaltPreparation1. Mix all the ingredients together and blend it until smooth.2. Place a plate in the freezer, this will be used to test the jam.3. Put it in a saucepan, and bring to the boil, stirring and boiling to reduce the liquid.4. We want a thick jam, to check if it's thick enough, spoon a little onto the cold plate straight from the freezer. Let it cool (or put it back in the freezer for a few minutes). Push it with your finger to make sure it's the right consistency.5. Spoon it into a jar and leave to cool.

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[Source: Appon's Thai Food Recipes]

Tamarind Kernels

2008-02-03T09:45:00.001-08:00

Tamarind is a sour fruit, used to add a bitter/sour flavour to Thai curries. The pulp is used to make Tamarind water (also known as Tamarind juice). Some people also eat the flesh of raw tamarind, but it's an acquired taste, and personally I don't like it. My favorite part is the seed kernels. Each fruit contains 4 or 5 of these, but they need some preparation before they can be eaten.The flavour is similar to a sour nut, but are far harder and crunchier.Ingredients Seeds from Tamarind FruitPreparation1. Toast them in a frying pan until the blacken on the outside. You can see this in the photograph below.2. Soak them in water overnight.3. Take off the outer layer, and eat the inside kernels. In the photograph above, the kernels are on the right side.

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[Source: Appon's Thai Food Recipes]

Fish with Shitake Sauce ( Pa Tod Rad Sauce Had horm )

2008-01-28T23:34:00.001-08:00

Another way to eat friend fish, shitake mushrooms, especially dried ones, add a delicious flavour to the fish, the vinegar adds a little bite and the soy a little saltiness.Ingredients 500 gms Fish Suitable for Frying2 Tablespoons FlourOil For Frying6-10 Shitake Mushroom ( soak overnight if dried )1 Grated Ginger3 Tablespoons Light Soy Sauce1 Teaspoon Vinegar1 Tablespoon Corn FlourShredded Chinese Cabbage (For the base)Preparation1. Clean the fish, gut and scrape the scales off. Your fishmonger will usually do this for you.2. Cut diagonal score marks over the fish, to increase the surface that touches the oil and make more crunch.3. Dry it with a piece of kitchen paper, cover with the flour, then shallow fry until the fish has a crunchy skin and is cooked through.4. Slice the mushrooms, add to a pan with soy sauce, vinegar, grated ginger and heat until boiling.5. Mix the corn flour, with a few tablespoons of water, mix into the pan with the soy mixture and stir until it thickens.6. Shred the raw cabbage, lay it in the base, put the fish on top and pour the source over the top.

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[Source: Appon's Thai Food Recipes]

Coconut Flower Biscuits (Ka Noom Ja Mong Gud)

2008-01-20T23:10:00.001-08:00

These biscuits have a plain base, the sweetness comes from the sweet flower shapes and a little crunch and sweetness comes from the sugared pumpkin seed, or you can also use sugared almonds or sesame seeds if you can't get the pumpkin seeds.Ingredients Pai 240 gms Wheat Flour ( Cake flour )1 Egg Tolk100 gms Salty Butter100 ml WaterPreparation1. Mix flour and butter, and rub between your fingers to form a fine crumb.2. Add egg and water slowly and massage until mixed to a soft dough.3. Roll flat and very thin, and cut out 2cm diameter circles.4. Cook in a pre-heated oven at 160 degrees celsius and bake for 8 minutes.Ingredients for Ton Aigg 6 Egg Yolks 240 gms Wheat flour100 gms Sugar 220 ml Coconut MilkPreparation1. Heat a dry frying pan to make it hot.2. Put the flour in and toast it by stirring it for a few minutes (don't let it brown, just toast it a little). Set aside.3. Boil the coconut milk and add sugar boil until some of the liquid has boiled off and it's it's a slightly thick syrup. Leave to cool (it needs to be cooled enough before adding the egg yolks, warm is OK)..4. Stir in the eggs yolks into the syrup one by one, stirring them in as you do.5. Add the flour to this, stir it in and put on a medium heat.6. Keep stirring, this will thicken to a firm paste. Keep stirring and cooking and stirring and cooking to cook through the paste. Leave to cool.7. Form small balls of this paste in your hands, this forms the centre of your flour.8. Make the leave pattern with a toothpick in each ball.Ingredients for Nam Mong Gud 100 gms Pumpkin Seed (Almonds or Sesame seeds)50 gms Sugar50 ml Rose Water (Or water and vanilla essence)Preparation1. Toast the pumpkin seeds in a dry pan.2. Mix the water and sugar and heat until the sugar goes crystalized (at the fudge stage).3. Mix in the pumpkin seeds and leave to cool.AssemblyTake a base, place the seeds as leaves around the base, then place a ball of the yellow paste in the middle.

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[Source: Appon's Thai Food Recipes]

Spicy Dried Squid Salad ( Yum Pa Daw )

2008-01-13T22:22:00.001-08:00

This uses the dried squid cut into pieces in a salad. When I visited Holland, all the salads were mayonnaise with chopped vegetables, in Thailand all the salads are chopped vegetables mixed with chillies! Normally a Thai salad would use fish sauce, but the squid in this one provides the salt and fish flavours.Ingredients 100 gms Dried Squid1-2 Onions40 gms Chopped Celery1-2 Chopped Large Chillies1-2 Tablespoons Lemon Juice1 Teaspoon SugarPreparation1. Fry the squid for 1 minute in hot oil, this will crunch it up and help bring out the flavour.2. Dray it carefully on kitch paper to remove surface oil.3. Chop it into strips.4. Mix all the ingredients together, serve.

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[Source: Appon's Thai Food Recipes]

Som Tam Mia Noi

2008-01-06T23:16:00.001-08:00

Som Tam, the famous (or rather infamous) chilli-papaya salad has many variants. This is Som Tam Mia Noi, Mia Noi means minor wife. The name is because it has many ingredients the same as a wandering husband has many girlfriends! Here I've made it with cucumber as it's main ingredient. If you don't like the monosodium glutamate in this recipe, you can use sugar, but MSG is the correct thing to use here.Ingredients 100 gms Cucumber ( Grated )100 gms Carrots ( Grated )100 gms Bamboo ( Grated )100 gms Soya Bean Sprouts100 gms Sausage Sliced100 gms Cooked Shrimp 5-8 Large Chillies1-2 Garlic Cloves2-3 Cherry Tomatoes1 Tablespoon Shrimp Paste2-3 Tablespoons Fish Sauce (or old fish sauce)1/2 Teaspoon Monosodium Glutamate1-2 Tablespoons Lemon JuicePreparation1. Pounds the chillies, garlic and shrimp paste together in a Thai mortar.2. Add the fish sauce, cherry tomatoes, MSG, lemon juice and continue pounding.3. Add all the remaining ingredients and mix.4. Taste and adjust the seasoning.Serve with raw cabbage and lettuce

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[Source: Appon's Thai Food Recipes]

Comments Disabled

2008-01-05T16:16:00.001-08:00

The comments are currently switched off. Spammers have been trashing the comments field which has been so intense that it brings down the server with an out of memory error.Apologies if I haven't processed your comments, but the spam filter is set very high and has been catching some real comments as spam. Unfortunately the filter is not enough, and until I can find a better solution comments will remain off.

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[Source: Appon's Thai Food Recipes]

Merry Christmas

2007-12-20T02:50:00.001-08:00

I'd like to wish you all a merry Christmas and a Happy New Year to my falang readers.I hope for a more reliable server in 2008, less spammers attacking my site and bringing it down, less work, and more free time to research recipes!In the meantime, can I recommend the following recipes which I'll be having as part of a larger meal.Steamed Dumpling StartersFill up your guests before the alcohol hits them with these dumplings.Pork with Chilli GlazeThere's also Thai style steamed chicken on this site.Cream Kratongs (tarts). These are delicious.

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[Source: Appon's Thai Food Recipes]

Yellow Bean Pudding ( Cake Tor Lurng )

2007-12-09T06:52:00.001-08:00

This is a baked custard thickened and textured with yellow mung bean pulp. In the photograph I've topped it with fromage frais and grated orange rind, but that's because it came out a little rough at the top! The cake shown is only about 8 cms across, it's better to bake it in small cake tins or even a tom-yum ring so that it cooks in the centre.Ingredients 100 gms Sugar170 ml Coconut Milk125 gms Yellow Mung Beans ( Soak Over Night )2 Egg1/2 Teaspoon Cinnamon1 Tablespoon Rice FlourPreparation1. Boil the mung beans in water for 10-15 minutes until soft, if you didn't soak them first it can take a long time to cook them. Take then to a blender and blend to a paste.2. Add the coconut milk, rice flour, sugar, ciinamon, egg and blend till mixed.3. Grease a small baking dish or tom yum ring and bake at 180 degrees for 25 minutes.4. Remember the toothpick trick, push a toothpick into the cake at the end, withdraw it and if it is clean then the cake is cooked in the middle.

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[Source: Appon's Thai Food Recipes]

Yellow Bean Pudding ( Cake Tor Lurng )

2007-11-17T00:25:00.001-08:00

Sugar Cane

2007-10-22T00:29:00.001-07:00

This is sugar cane, in Thailand we cut it into short pieces, and chew on it as a sweet treat. Once the sweetness has been chewed out, we spit out the chewed up fibre. You can buy this in tins in Asian supermarkets.

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[Source: Appon's Thai Food Recipes]

Tamarind Sorbet

2007-10-17T12:26:00.001-07:00

Tamarind is a sour fruit and perfect for a sour-sweet sorbet. It takes wonderful, sour and sweet in the same mouthful. Now if only it wasn't brown, I could make it look sexy too!Ingredients 30 gms Tamarind Pulp200 ml Water100 gms Sugar250 ml WaterPreparation1. Make the tamarind water by mixing tamarind pulp and 200ml water.2. Squeeze the pulp with your hands.3. Drain off the brown juice, this is your tamarind water, discard the pulp.4. Make a sugar syrup by mixing sugar and water in a pan, bring to the boil, then leave till cold.5. Mix the tamarind water and sugar syrup.6. Place in the freezer, after 2 hours take it out and break up any ice crystals, then finish the freezing.

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[Source: Appon's Thai Food Recipes]

Roast Pork With a Thai Herb Crust( Mu Op Samun Pai )

2007-10-10T02:02:00.001-07:00

I've also included a recipe for a bitter tamarind sauce, this makes a wonderful sour 'pickle like' sauce to serve with cold pork. It's better the prepare this pork the night before and let the pork marinade in the herb crust and liquid. The garlic will flavour it better if it's left to stand. For the sweetness I used sugar cane juice (the juice canned sugar cane is delivered in), but you can substitute any sweet juice, e.g. apple juice.Ingredients 1000 gms Pork Loin (Or similar roasting joint)50 gms Galangal10 gms Green Peppercorns10 lives Kaffir Lime Leaves10 Garlic Cloves10 gms Coriander Root4 Tablespoons Oyster Sauce200 ml Sugar Cane Juice or SimilarPreparation1. Clean the pork and place in a pan. Add the oyster sauce and palm juice, and bring to the boil. Spoon the liquid over the pork.2. Blend all the herb together and cover the top of the pork.3. Roast in the oven (with the liquid in the bottom of the roasting pan to keep it moist), 180 degrees celcius (quite a low roasting temperature so as not to burn the crust). To check if it's cooked, skewer it, and look at the juice that comes out.Tamarind Sauce Ingredients 120 ml Tablespoons Tamarind Water (Tamarind pulp mixed into water and sieved)50 gms Sugar 1 Teaspoon Salt120 ml Water1 Tablespoon Pickled ChilliesPreparation1. Boil the water, sugar and tamarind water.2. Add the salt, pickled chillies and stir until the sugar and salt have dissolved.3. Leave to cool. Serve cold.

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[Source: Appon's Thai Food Recipes]

Soya Milk ( Noom Tur Lureng )

2007-10-04T01:00:00.001-07:00

Well you can buy sweetened soya milk in packets, but it's quite easy to make your own if you have yellow soya beans. I've photographed the milk sitting on dried soya beans, but if you can get fresh yellow or even green soya these both work well.Ingredients 100 gms Soya Beans500 ml Water70 SugarPreparation1. Rinse the soya beans to clean them. If the beans are dried, soak them overnight to soften them.2. Blend the soya beans with water and sieve the mixture in a fine cloth sieve to remove the skin and pulp, leaving yourself with a white liquid.3. Heat in a pan with soya and the sugar until boiling then simmer for 10 minutes.4. Serve chilled.

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[Source: Appon's Thai Food Recipes]

Coconut Bi Tua Ice Cream ( I Tim Gathi Bai Tua )

2007-09-23T00:07:00.001-07:00

This ice cream recipe has a cream based ice cream flavoured with bi-tua (pandan) leaves and young coconut pieces (I used canned young coconut, you can easily get in an Asian grocers). In the back of the photograph you can see I've also frozen them into lollipops. When you make the lollipops, it's nice to cut star shapes out of the coconut meat to add after the final blending, it makes the lollipop more interesting.Ingredients 150 ml Bi Tua Water (aka Pandan Essence)200 ml Coconut Milk150 ml Whipping Cream150 gms Sugar1/4 Teaspoon Salt2 Egg Yolks150 Sliced Young Coconut MeatPreparation1. Bi tua water is bi tua leaves shredded and liquidised in water, bring to the boil, then chill and sieve to be left with a green liquid with a bubblegum flavour. This can be made weeks in advance, it lasts quite well in the fridge and can be frozen.2. Boil the bi tua water with the sugar until the sugar dissolves.3. Whip the egg yolks with the cream and sieve into a saucepan. Heat gently, stirring all the time until steam comes off. It is important not to boil this mixture or you will end up with scrambled eggs. You just want to cook the eggs.4. Add the coconut milk, bi tua water, salt and mix well.5. Leave in the fridge to chill, then move to the freezer to freeze.6. After 2-3 hours, remove it, blend it with a whisk to break up any ice crystals, then put it back in the freezer. You may need to repeat this if the crystals reform.7. Add the young coconut meat pieces after the final blend.

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[Source: Appon's Thai Food Recipes]

Crabs in Fish Sauce

2007-09-20T00:13:00.001-07:00

This, pretty gruesome, jar is the result of a day spent beach combing. Those are tiny crabs we use in papaya salads, we crush them into the salad and they form a seafood sauce that flavours the salad. In cases like this, when I've collected too many to use immediately, I preserve them like this in fish sauce. The saltiness of the sauce will keep them for months.

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[Source: Appon's Thai Food Recipes]

Grilled Meats and Seafood ( Nur Yang )

2007-09-17T00:13:00.001-07:00

Finally I can time to catch up on my recipe site! Todays recipe is a selection of grilled or barbecued meats and seafood, marinaded with Thai flavours. Summer is still strong in Thailand, and there's plenty of good weather to enjoy outdoors, so a grill seems a good thing to do! For this recipe we marinade pork, beef, pork with fat, liver (also pork) and squid overnight to get some good strong flavours into them. For each of the marinades, simply blend or pound the ingredients together, mix with the meat and leave in the fridge for grilling the next day. The pork with fat should be grilled long and hard until the fat becomes crunchy!Marinaded Pork Ingredients 200 gms Pork1 Teaspoon Green Peppercorns1 Tablespoon Dark Soy SauceMarinaded Beef Ingredients 200 gms Beef2 Pieces of Galangal1 Tablespoon Oyster SauceMarinaded Pork With Fat Ingredients 200 gms Pork With Fat1 Teaspoon White Pepper1 Teaspoon Salt1 Teaspoon Ground Dried ChilliMarinaded Liver Ingredients 100 gms Pork Liver5 Kaffir Leaves1 Tablespoon Light Soy SauceMarinaded Squid 200 gms Squid2 Pieces of Gar Chay1 Tablespoon Black Vinegar Sauce For Dimsum ( Jig Cho Sauce )

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[Source: Appon's Thai Food Recipes]

Hibiscus Tea ( Cha Ka Jeape )

2007-09-14T00:45:00.001-07:00

Hibiscus tea, a cold infusion served over lots of ice, but for this photograph, I've piled the dried flowers into the tea. It looked better that way. This is common in Thailand, but I also recently saw they drink this in Egypt too!Ingredients 100 gms Dried Hibiscus Flowers500 ml Water100 gms SugarPreparation1. Rinse the hibiscus flowers.2. Add the water flowers and flowers and sugar and bring to the boil in a saucepan.3. Cover and leave to cool, then chill in the fridge, and serve over ice.

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[Source: Appon's Thai Food Recipes]

Cooking Tips

2007-09-06T13:04:00.021-07:00

Check out these cooking tips to make your culinary exploration of Thailand a little easier. Includes tips for stir frying and flavor balancing.

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[Source: About.com Thai Food: Most Popular Articles]

Meng Khum Recipe

2007-09-06T13:04:00.019-07:00

This special Thai appetizer can only be described as tastebud-tantalizing! Meng Khum (or Miang Khum) combines ingredients like coconut, peanuts, dried shrimp, and lime. Traditionally it is served on banana leaves, but spinach or basil leaves work just as well (and unlike banana leaves, they're edible). Try this simple thai dish with my step-by-step recipe. Then serve it to your friends at your next dinner party and wait for the "wow!" to escape their lips!

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[Source: About.com Thai Food: Most Popular Articles]

Thai Chicken Rice Soup

2007-09-06T13:04:00.017-07:00

In Asia, breakfast often takes the form of soup, noodles, or "porridge", which is actually a kind of soup. This chicken-rice soup recipe is a good example, although I am more apt to make it for dinner. It's a soothing, comfort food, and excellent if you're fighting a cold or flu. Whether cooked in a slow cooker, or on the stove, it's extremely easy to make, low in fat and calories, and healthy too (see my substitutions for whole grains).

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[Source: About.com Thai Food: Most Popular Articles]

Cooking with Banana Leaf

2007-09-06T13:04:00.015-07:00

Banana leaves serve many purposes in Asian cooking, from adding flavor to foods cooked inside them, to simply being used as a colorful and exotic background for serving-plates and party platters. Banana leaves are beautiful, fun to use, and easy to cook with! Find out how to buy banana leaves, how to cook with them, how to decorate your platters with them, and how to store extra banana leaves for use next time.

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[Source: About.com Thai Food: Most Popular Articles]

Thai Red Chicken Curry Recipe

2007-09-06T13:04:00.013-07:00

This one-dish meal starts with a homemade curry paste - no store-bought pastes required! And it's easy to make - just throw the ingredients together in a food processor and you have the makings of a restaurant-quality Thai red curry dish that will be sure to please every palate. Simply adjust the spiciness according to your taste (instructions included).

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[Source: About.com Thai Food: Most Popular Articles]

Thai Fresh Spring Rolls

2007-09-06T13:04:00.011-07:00

These fresh spring rolls are truly a refreshing change from regular spring rolls, and they're also much healthier. Make up a "bouquet" today as an appetizer, snack, or part of a main course (served with a Thai salad, these rolls make a complete meal). Or make culinary waves by serving them at your next party. They're a beautiful party food to look at - AND to eat! (Includes instructions on wrapping spring rolls.)

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[Source: About.com Thai Food: Most Popular Articles]

Lemongrass Noodle Soup

2007-09-06T13:04:00.009-07:00

This comforting Thai soup recipe is a great natural remedy if you're suffering from a cold or flu bug - or simply want to warm up on a cold day. It's also a good way to get your greens, with broccoli, Chinese cabbage, carrots, and fresh basil added to a mound of thin Thai rice noodles. Combined with vegetable broth and coconut milk, this quick and easy lemongrass soup is a cup of warm comfort on a cool fall or winter day.

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[Source: About.com Thai Food: Most Popular Articles]

Banana Sticky Rice Cakes

2007-09-06T13:04:00.007-07:00

A common, naturally low-fat dessert and snack in southern Thailand, these banana rice cakes are wrapped in banana leaves and then baked in the oven (or barbequed, as in Thailand, if you have the right weather!). This Thai recipe is easy and fun to make - just pick up some banana leaves (fresh or frozen) and some sweet rice at your local Asian food store. The rest you should already have in your kitchen. It makes a great potluck or party food!

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[Source: About.com Thai Food: Most Popular Articles]

Pandan Leaves

2007-09-06T13:04:00.005-07:00

pandan leaves definition, what is pandan?, pandan paste

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[Source: About.com Thai Food: Most Popular Articles]

Massaman Curry Paste

2007-09-06T13:04:00.003-07:00

Massaman curry hails from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian cury, Thai Massaman curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. With lemongrass, fish sauce, and other classic Thai ingredients added, this curry paste is brimming with all the flavor and richness of Asian cuisines. Use it to make a wonderful curry chicken, or vegetarian curry by adding wheat gluten or tofu plus lots of vegetables. Enjoy!

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[Source: About.com Thai Food: Most Popular Articles]

Thai Prawn & Pumpkin Soup

2007-09-06T13:04:00.001-07:00

This yellow curry soup is a soothing comfort food when the weather turns cooler. Butternut squash may be substituted for pumpkin, or make a vegetarian version by adding chickpeas instead of prawns. Either way, you'll have your guests asking for second helpings of this delicious, nutritious soup!

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[Source: About.com Thai Food: Most Popular Articles]

Thai Iced Tea

2007-09-06T13:03:00.041-07:00

Thai iced tea is easy to make and wonderfully refreshing to drink. While packaged iced tea mixes appear attractively easy to make, once you try making iced tea from scratch, you'll wonder why you never did it before - it's nearly as easy, and tastes far better! It's also healthier for you (no chemicals, colorings, or preservatives). So make up a jug of Thai iced tea today and see for yourself how simple and thirst-quenching it is!

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[Source: About.com Thai Food: Most Popular Articles]

Thai Basil-sesame Noodles

2007-09-06T13:03:00.039-07:00

These Thai-inspired vegetarian noodles are quick and super easy to make. Start with some fresh or dried rice, wheat, or egg noodles (round udon or Shanghai-type noodles work well). While the noodles are boiling, make my no-cook Thai-style pesto with ingredients like Thai or sweet basil, sesame, and chilli. Toss the noodles in the pesto, and voila, healthy and incredibly delicious noodles you'll want to make again and again!

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[Source: About.com Thai Food: Most Popular Articles]

Thai Menu Plan

2007-09-06T13:03:00.037-07:00

Plan a complete and authentic Thai dinner party for your family or friends. Dinner parties can be loads of fun - not only to attend, but also to host - especially when they feature fresh new dishes and styles of cooking. Thai food is now one of the hottest new cuisines to hit North America, so why not try cooking up some of this fantastic food for your party? My dinner party menu includes fabulous Thai recipes and cooking tips to make your gathering the dinner party of the year!

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[Source: About.com Thai Food: Most Popular Articles]

Coconut Pancakes

2007-09-06T13:03:00.035-07:00

These coconut pancakes can be served for dessert warm and topped with a few scoops of ice cream. OR they make a great breakfast or brunch dish on the weekends. Colorful and flavored with coconut, these pancakes are actually closer to crepes in thinness (and they're gluten free). Have fun with them and make several different colors (pandan essence provides the bright green color). A great brunch dish to make for Easter, or anytime you're feeling young and happy!

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[Source: About.com Thai Food: Most Popular Articles]

Thai-style Creme Caramel

2007-09-06T13:03:00.033-07:00

A Thai version of the classic creme caramel dessert that is super-easy to make, melt-in-your mouth delicious, and healthier than traditional creme caramel! This easy dessert recipe calls for coconut milk instead of cream (coconut milk contains good fats that actually lower your cholesterol) - good for lactose-free diets. It also makes an elegant dessert to serve guests or take to a party. Best of all, this recipe can be whipped up in less than 10 minutes!

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[Source: About.com Thai Food: Most Popular Articles]

Roasted Lemongrass Chicken

2007-09-06T13:03:00.031-07:00

Roast chicken with a Thai twist! This roast chicken recipe is fragrant and moist, and imbued with the flavors of lemon and lime. Learn how to make lemongrass chicken roasted in the oven (either half a chicken, or a whole chicken). It is delicious as is, or serve it together with my sweet lime sauce for a delectable Thai treat your family and friends (including the kids!) will absolutely love!

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[Source: About.com Thai Food: Most Popular Articles]

Best Thai Soups

2007-09-06T13:03:00.029-07:00

The 10 best Thai recipes for fragrant and flavorful soup - all in one place. From world-famous Tom Yum soup to Thai-style chicken noodle and vegetarian soups, you'll find the right soup to suit the occasion. Thai soups are among the tastiest in the world, and some of the healthiest. Tom Yum soup is even earning a reputation as a good cold and flu remedy. So get out your soup pot and cook up an aromatic and zesty Thai soup today - you'll be glad you did!

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[Source: About.com Thai Food: Most Popular Articles]

Chicken Noodle Soup Recipe

2007-09-06T13:03:00.027-07:00

Do you like the idea of an Asian twist on chicken noodle soup? Then try this delicious and easy Thai Chicken Noodle Soup Recipe. Using fresh slices of chicken, plus coconut milk, noodles, and toasted coconut, this chicken noodle soup is sure to please your taste buds, warm up your insides, and brighten your mood. And if you happen to be fighting a cold or the flu bug, this soup is the perfect remedy - full of healthy, immune-boosting ingredients!

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[Source: About.com Thai Food: Most Popular Articles]

Thai Coconut Pudding Cake

2007-09-06T13:03:00.025-07:00

This deliciously moist Thai dessert can either be served as a pudding or a cake. For coconut pudding, serve warm with a dollop of coconut milk and a sprinkling of toasted coconut. For coconut cake, bake the batter in a loaf pan, then simply cool and slice. Either way, this coconut dessert is extremely delicious, super-easy to make, and healthy too - low in fat and sugar, plus gluten free. Best of all, you can have this easy dessert recipe whipped up and in the oven in just 10 minutes!

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[Source: About.com Thai Food: Most Popular Articles]

Thai Squid with Glass Noodles

2007-09-06T13:03:00.023-07:00

This Thai chili squid recipe is super-yummy, healthy, and easy to make. And if you serve it with glass or rice noodles (as in this recipe), it makes a one-pot meal complete with plenty of nutritious vegetables. The squid is stir-fried briefly, so it is very tender and never rubbery. You can also simply serve the stir-fried squid with plain rice. Makes a terrific seafood dish for any occasion, even in the winter (frozen squid works just as well as fresh!). Includes gluten-free instructions.

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[Source: About.com Thai Food: Most Popular Articles]

Stuffed Chilies

2007-09-06T13:03:00.021-07:00

If you like spicy, you'll love these hot red chili peppers! This fun recipe starts with an assortment of chili peppers which are anywhere from 2 - 4 inches long. Experiment with jalapeno, red peppers, or banana peppers (these are especially hot). Stuffed with shrimp or chicken meat plus Thai herbs, these peppers are then dipped in a simple batter and fried. Superb for an appetizer, or enjoy them with a Thai salad for a complete meal!

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[Source: About.com Thai Food: Most Popular Articles]

Vegetarian Tom Yum Soup

2007-09-06T13:03:00.019-07:00

Tom Yum Thai Spicy Soup Recipe with a vegetarian twist. Tom Yum Soup is currently under study for its ability to boost the immune system and help fight off cold and flu viruses. This vegetarian version is easy to make, and just as healthy (if not more so!) than the original recipe. Make this easy soup today as an appetizer, for lunch, or as a nutritionally complete dinner. You'll love how it warms you up from the inside!

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[Source: About.com Thai Food: Most Popular Articles]

Thai Pasta Salad

2007-09-06T13:03:00.017-07:00

Pasta salad - but with a twist. That's my new Thai-style pasta salad. Made with rice noodles and a flavorful Thai dressing, this healthy dish will prove a big hit at your next potluck, picnic, BBQ, or dinner party. Makes a great summertime salad, lunch, snack, or side dish that's also low in calories and fat, plus it's wheat and gluten free. It can also be made vegetarian (instructions included). Once you've tried it, you'll never go back to regular pasta salad again!

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[Source: About.com Thai Food: Most Popular Articles]

Thai Rolls

2007-09-06T13:03:00.015-07:00

This Thai Fresh Spring Rolls recipe is easy to put together, and can also be made vegetarian (see instructions). Makes a great finger food for parties and potlucks, or serve Thai fresh rolls as an appetizer or part of a main course (perfect with a Thai salad!). Fresh Rolls are also nice "munchies" for in front of the TV - a terrific snack for any time of the day...or night! As a bonus, they're very healthy - low in both calories and fat, and are made with gluten-free rice wrappers.

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[Source: About.com Thai Food: Most Popular Articles]

Thai Cashew Salad

2007-09-06T13:03:00.013-07:00

This Thai cashew salad recipe is incredibly scrumptious - but you won't believe just how scrumptious until you try it for yourself! Whole cashews are combined with cucumber, carrot, red pepper and Thai herbs. This healthy combination is tossed in a very easy and fat free Thai dressing. Cashew salad can be made in just 15 minutes, but tastes truly gourmet! A great salad recipe to accompany any meal, but especially other Thai food favorites.

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[Source: About.com Thai Food: Most Popular Articles]

Sticky Rice Dumplings Recipe

2007-09-06T13:03:00.011-07:00

Sticky rice dumplings are common throughout Southeast-Asia - both savory and sweet versions. This savory Thai recipe has a healthy chicken and shiitake mushroom filling. These chicken dumplings are then wrapped in banana leaves and either steamed, barbecued, or baked in the oven. Serve them as part of a main course, or as a snack. They also make a great lunch - just take one of these compact packets to work and microwave it for a quick, deliciously unique lunch!

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[Source: About.com Thai Food: Most Popular Articles]

Lemongrass

2007-09-06T13:03:00.009-07:00

Lemongrass is an essential ingredient in Thai cooking. Find out how to purchase lemongrass, and how to prepare it for use in Thai food. Learn how to add lemongrass to your recipes, and even how to grow it in your garden!

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[Source: About.com Thai Food: Most Popular Articles]

Thai Steamed Fish

2007-09-06T13:03:00.007-07:00

Afraid of cooking fish? Don't be! This simple recipe will teach you how to make delicious steamed fish step by step. In coastal Thailand, fresh fish is plentiful and delicious grilled or steamed in a wok. Try this healthy steamed version combining lemongrass, galangal (or ginger), and fresh coriander for a melt-in-your-mouth taste experience. Be sure to use fresh fish for the most succulent results.

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[Source: About.com Thai Food: What's Hot Now]

Sticky Rice Cakes

2007-09-06T13:03:00.005-07:00

These Sticky Rice Cakes (Kanom Thuay) are small glutinous rice balls with a red bean filling. They are easily put together with rice flour (available at Asian/Chinese or health food stores) and then steamed for 10 minutes. Extremely delicious, plus the red bean and gluten free rice flour mean this Thai dessert is also very healthy - low-sugar, low-fat, and low-sodium. So indulge and create a batch of these beautiful miniature rice cakes with this clear, easy-to-follow recipe (with pictures).

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[Source: About.com Thai Food: Most Popular Articles]

Thai Hot and Sour Soup

2007-09-06T13:03:00.003-07:00

Hot and Sour Soup is similar to Tom Yum Soup, but has a delightfully different flavor, plus it relies on egg instead of coconut milk to thicken it. The egg cooks in the soup, shredding into beautiful white "clouds". Includes lots of greens, plus your choice of chicken, seafood, or tofu/wheat gluten. A great soup whether you're fighting a cold or flu, or are simply craving some warm comfort food. Enjoy as an appetizer or main entree.

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[Source: About.com Thai Food: Most Popular Articles]

Thai Crab Cakes

2007-09-06T13:03:00.001-07:00

These Thai crab cakes are guaranteed to melt in your mouth! You will definitely be wowed by how deliciously moist these crab cakes are, plus they're imbued with wonderful Thai flavors. This crab cake recipe makes an elegant appetizer or entree to serve guests, but is also easy enough to cook as an everyday treat. Just follow the simple step-by-step instructions, and learn how to make the best crab cake recipe you've ever tried!

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[Source: About.com Thai Food: What's Hot Now]

Best Thai Salads

2007-09-06T13:02:00.017-07:00

Are you tired of the same old tossed salad? Then check out these Top 10 Best Salad Recipes from the Thai kitchen! These salad recipes are fresh AND refreshingly different. Bursting with flavor and texture, these salads are a culinary delight in every bite. Find everything from chicken salad to pasta and fruit salad, as well as classic green Thai salads. Many are vegetarian, or have a vegetarian option. Plus, they're low-fat and low-carb. Try them all - you won't believe your taste-buds!

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[Source: About.com Thai Food: Most Popular Articles]

Thai Stir-fried Vegetables

2007-09-06T13:02:00.015-07:00

Making a "simple stir fry" isn't all that simple. Getting the stir fry sauce to taste just right is usually a challenge. But my Thai stir-fried vegetables is a no-fail recipe, mostly because the stir-fry sauce is made before beginning to fry the vegetables, allowing you to adjust the flavor according to your taste. Try it as a side dish, or make it the main course. Nuts, tofu, wheat gluten, or slices of chicken (if you are non-vegetarian) can be added as a protein source - you'll love it!

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[Source: About.com Thai Food: Most Popular Articles]

Easy Noodle Recipe

2007-09-06T13:02:00.013-07:00

Cook this classic and popular Pad Thai recipe following my easy step-by-step instructions (with pictures). Long on looks and taste but simple to prepare, Pad Thai is the very dish to serve when you want to pull out all the stops. While traditional Pad Thai has virtually no vegetables in it (except bean sprouts and garnish), I've added some snow peas to this recipe in order to make it more nutritious.

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[Source: About.com Thai Food: Most Popular Articles]