Pandang Chicken

Although, like Beef Rendang, this thick curry dish originated in Western Java, it's now one of those dishes you'll find in just about any Indonesian restaurant. This style is very similar to thick Thai curries, but the tomato base as well as turmeric mark out more western and South Asian influences than you see in Thai cuisine. Pandang Chicken … More

Pork Fried Rice

Thai name: Khao Pat Moo Fried rice may seem like a common food across Asia, but like everything else the Thais bring their own special tastes to the style of cooking. Even something as seemingly simple as pork fried rice has a uniquely Thai twist. Thai fried rice is a simple yet satisfying dish. It's perhaps one of the first dishes any tourist learns to order. Even after all these years, I still enjoy this basic dish. It's an easy choice when nothing else on a menu appeals, and curiously, khao pat is one of the more consistent … More

Pork or Beef Stir-fried with Chili

Although the name of this dish implies that the main ingredient is chilies, it's really the onion that provides much of the taste and flavor of the recipe. This is one of the first Thai recipes that I ever learned to make, way back when I lived in the USA. I've shown the traditional pork as the meat component, but it works just as well with beef. You can easily get thinly sliced pork loin in any supermarket in Thailand, but elsewhere you may have to slice it yourself. It helps if you partially freeze the meat first. Stir-fried … More

Pork Red Curry

Don't let the relative simplicity of the ingredients fool you, with the full compliment of fresh ingredients, this curry can be surprisingly complex. That said, finding fresh kaffir lime leaves and sprigs of green peppercorns is probably the biggest challenge you'll face in making this dish, and it really won't taste the same without them. Pork Red Curry You'll want to tear the kaffir leaves before stirring them into the curry. Tearing seems to work much better than cutting for getting the leaves to release their flavor into the sauce. You can make this curry with chicken or beef as well. Thai cooks … More

Pork Stir-Fried with Banana Chilies

This is an extremely light stir-fry that can be served along side hotter curries or stir-fries to balance out a meal. You can use Anaheim or fresh Pepperoncini chilies in place of Banana chili. … More

Pork Stir-fried with Long Beans

This is a very common Thai stir-fry that makes a frequent appearance, with variations, at many food stalls. Thai cooks will almost always use what translates to "three story pork" for the meat. This is pork meat with a bit of fat and inner skin layer still attached. Since this probably won't appeal to western palates, I've suggested pork loin as an alternative. Pork Stir-fried with Long Beans This recipe also calls for red curry paste - krueng gaeng ped - to be used. You should be able to find this in an oriental grocery, or use our … More

Red Pork

Thai name: Moo daeng Chinese: Char siew A collection of food stalls in most parts of Thailand would not be complete without a 'red pork' stall. Most of the time, it's a basic rice with red pork outlet, but sometimes you'll happen on a stall selling ba mee noodles with red pork, and on occasion you'll even find green coloured noodles called ba mee yok, or 'jade egg noodles'. They taste the same but look prettier, especially with the red pork on top. A red pork with noodles stall in Bangkok's Aw Taw Gaw market Red pork stalls are easy to spot, … More

Rice Noodles in Thick Gravy

This simple dish, called rat nha in Thai, is widely available throughout Thailand, where for many it's a 'comfort' food. In stalls, the gravy is usually prepared in a large pot and ladled out over bowls of noodles and kale. If you can't find Chinese kale, broccoli is a good match for the color, crunchiness and taste of Chinese kale. Likewise, cornstarch can just as easily be used in place of tapioca flour (cassava starch) as a thickening agent. Pork and kale in thick gravy over noodles Those familiar with Chinese hot and sour soup may find the taste … More

Soto Ayam

Indonesia is a really huge country. The foods and cuisines vary widely from one part of the country to another. However, there are a few dishes that are available in just about every corner of this nation of 10,000 islands. One of these is Soto Ayam, which simply means “chicken soup”. You'll find street stalls selling it just about everywhere, and it's a big hit with foreign travelers as well. Soto Ayam - Indonesian Chicken Soup Of course, as with so many popular dishes, what tourist get is often a far cry from the 'real thing'. In many cases, you end … More

Spicy Drunken Noodles

I've never been able to find out exactly how this dish got its name, which in Thai is kwiteeo pat kee mao. Unlike Chinese 'drunken' recipes that I have known, there's no alcohol used in this dish, ever. The basic ingredients are similar to those used in stir-fried meats with garlic and holy basil, called pat krapao in Thai. It does appear that the name actually refers to the diner, rather than the dish. In other words, the name should be translated as 'drunkard's noodles' but that just doesn't have quite the same ring. Stir-fried 'drunken' noodles … More

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