Recipes

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

Sago Petits Fours

This recipe is based on a sweet I've had from time to time in Thailand. It's traditionally a leaf-box dessert like Ta-goh, only with tapioca pearls instead of the jasmine pudding. Sweet tapioca pearls (sago) with coconut cream frosting Although making small petit four seemed like a good idea, you can't really eat these without a spoon, and even then it can get messy. I would actually recommend small dessert cups for this sweet. … More

Sour Dipping Sauce

This sauce is mostly intended for chicken, but can be served with almost any meat. … More

Spicy Dipping Sauce

This sauce was created to go with Korean Grilled Beef but would go well with most any beef dish. … 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

Spicy Pork Salad

The spicy minced meat salad known as larb is found in many different styles all over Thailand. Variations abound, as the dish can be prepared with just about any kind of meat, including duck, chicken, catfish, prawn, beef, and on and on. Sometimes referred to as Thailand's own version of steak tartar, the meat is almost always served cooked, although there are some regional variations that serve it almost raw. Unlike most contemporary Thai dishes, larb was traditionally made some hours in advance of when it would be consumed. The food would be prepared in the morning for … More

Spicy Tom Yum Noodles

Even though many people strongly identify the spicy tom yum soup with Thai food, the dish is actually quite rare on the street. You almost never find it among the other spicy foods at the curry stall. However, you can easily find "tom yum taste" at many noodle stalls. Either small strands of rice noodles or wheat noodles can be found tom yum style, but to my mind, wheat noodles deliver the best taste. Spicy Tom Yum Noodles For those unfamiliar with the dish, Tom Yum noodles is not simply the classic Tom Yum soup with noodles, but rather … More

Steamed Dumplings

These little wrapped meatballs are quite a popular afternoon snack. They would make quite a good appetizer, or finger food for a party. Stalls will specialize in this and nothing else. As with noodle stalls that get a reputation, people will drive a long distance just to get to a good dumpling stall. Freshly steamed dumplings still in the steamer These little dumplings are closely related to a Chinese dim-sum dish called siu mai. The Thai name, khanom jeeb, for these steamed dumplings has some interesting connotations. The word jeeb has two meanings: One simply means “to crimp” or “gather … More

Sticky Rice "Cake" with Coconut Cream "Frosting"

Credit where it's due: I got the idea for this dessert from Thai Airways. They served it on one flight, and I though it was a great simple idea that combined two of my favorites: sweet sticky rice and coconut cream topping. Sweet sticky rice is usually made with palm sugar, but I like the crisp whiteness that using fine white sugar gives this dish. As a variation, you can try adding a tablespoon of pandan flavoring to the sticky rice layer, which will give it a light green color, like fine jade. Sweet sticky rice "cake" with … More

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