Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
Jackfruit – Artocarpus heterophyllus
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Thailand
« Previous EntriesSteamed Egg Custard – Thai Recipe – Kai Dtun
This is a Thai recipe for Steamed Egg Custard, known in Thailand as Kai Dtun. Very simple to prepare and cook, Steamed Eggs makes an attractive dish to serve at parties or as part of any meal.
Stir Fry Vegetables – Healthy Thai Recipe
This Thai Stir Fry Vegetables recipe is both a healthy and delicious way to prepare vegetables. We use a Towel Gourd or Loofah in the recipe but if you have trouble finding this item you can substitute another vegetable, possibly another long type gourd or Daikon Radish
Thai Salad – Thai Yum Pla Grapong
This is a very easy Thai salad to make as the Thai Yum, Pla Grapong uses canned fish. We used Mackerel fillets in tomato sauce but you could also use Sardines in tomato sauce for this Thai Salad. As with most Thai salads, this is quite a spicy dish but the rich tomato sauce helps to counteract the chillies.
Tapioca Pudding – Green Tapioca Pearls with Coconut
We used green tapioca pearls for this Thai Tapioca Pudding. Green tapioca pearls are coloured and flavoured with Pandanus leaves. The coconut flesh should be from a young coconut and will be soft and moist. If you cannot find green tapioca pearls, just use ordinary tapioca pearls and put 2-3 Pandanus leaves in the water when you boil the tapioca pearls, removing the leaves when the Tapioca is cooked.
Mung Bean Recipe – Thai Dessert
This Mung Bean Recipe is for a delicious Thai Dessert called Tao Suan. The Mung Beans must be hulled or skinned first and then soaked in warm water for 4 hours before using. Our recipe uses Tapioca Flour but you can substitute Corn Flour if you wish.
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Chinese Broccoli with Crispy Belly Pork is a very popular dish in Thailand where it is called ‘Kana Moo Grob” or ‘Pad Pak Kana Moo Grob’. Chinese Broccoli with Crispy Belly Pork is not a spicy dish but full of flavour and the Chinese Broccoli not only complements the fatty pork but adds attractive colour to the dish. The great delight of Kana Moo Grob is the crispy pork skin which adds both texture and flavour.
Crispy Pork Belly – Moo Grob
Crispy Pork Belly known as Moo Grob in Thailand is so delicious that just thinking about it makes my mouth water. Crispy Pork Belly is made from a piece of Pork Belly with the skin still on. Pork Belly is called Moo Sam Chan which means 3 layered pork which perfectly describes this taste exploding cut of pork.
Mushroom Curry
This Mushroom Curry is a curry dish from Thailand and uses Straw Mushrooms. As Thai curries go, Mushroom Curry is not too hot and, because of the Coconut milk, is rich and creamy. If you cannot find fresh Straw Mushrooms you can usually buy them canned in Asian supermarkets.
Garlic Shrimp Thai Recipe
Thailand has a rich supply of seafood and what could be more mouthwatering than this Garlic Shrimp Thai recipe that uses large succulent Shrimps with lots of garlic and a hint of Ginger. Our Garlic Shrimp Thai recipe makes an attractive dish for the dinner table and is always popular at cocktail parties.
Stir Fry Beef – Thai Beef in Oyster Sauce
This stir fry beef recipe, Thai Beef in Oyster Sauce is a great favourite in Thailand. Thai Beef in Oyster Sauce, (ผัดเนื้อน้ำมันหอย). is a perfect example of Thai cuisine at its best, using fresh ingredients and quickly prepared and cooked. Neua Pad Nam Man Hoy, as this recipe is known as in Thailand, is one Thai dish that is hardly spicy at all but still rich and full of flavour.
Pad Kee Mao Gai- Stir Fry Chicken
This stir fry chicken dish, Pad Kee Mao Gai, comes from Thailand. Kee Mao in Thai means drunken and this extremely spicy stir fry chicken would certainly help anyone to sober up. Thai food has a reputation for being spicy and Pad Kee Mao Gai certainly does nothing to alter that reputation, being one of the more spicy offerings available and not for the faint hearted.
Baked Shrimp with Glass Noodles – Thai Recipe
This Baked Shrimp with Glass Noodles recipe is a slightly modified version of the well known Thai recipe, Kung Op Wun Sen. Traditionally, the shrimps or prawns in Baked Shrimp with Glass Noodles are cooked whole without removing the shell but you can remove the shells if you prefer, perhaps reserving one or two unshelled shrimps to place on top
Mango Sticky Rice – Thai Dessert
Mango Sticky Rice is a Thai Dessert that tastes simply sublime. What could be more delicious than ripe luscious sweet mango and Thai Sticky Rice soaked in Coconut milk. Every visitor to Thailand must try this dessert at least once during their stay but it is also easy to make at home if you have access to glutinous rice. Unfortunately there is no substitute for glutinous rice.
Custard Dessert – Khanom Mor Gaeng – ขนมหม้อแกง
This Custard Dessert is quite famous in Thailand. Originally from Petchaburi, Khanom mor gaeng, ขนมหม้อแกง, is now widely available throughout the country. Usually sold in distinctive small metal trays as shown below, Khanom mor gaeng uses Mung Beans and Duck eggs to give this custard dessert its special flavour.
Thai Dessert – Candied Cassava Root
Cassava root, perhaps better known as the source of Tapioca flour, also makes a wonderful Thai dessert. Thai Candied Cassava root is gloriously sticky, sweet, chewy and delicious but certainly not for anyone on a diet, although you can always make up for it later.
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