Nam Prik Ong is a very popular Northern Thai recipe. The main ingredient of Nam Prik Ong is ground pork and the dish is usually served with a selection of lightly steamed vegetables and crispy pork skins together with a small bowl of “Sticky Rice“. Frequently eaten in Thailand as an appetizer, this dish can [Read More…]
People generally think of Thai food as being very spicy. Certainly chillies are used a lot but there is a wide range of foods in Thailand that are not overly hot. One of the great advantages of making Thai food at home is that you can vary the “heat” according to your family’s preference.
Among the best known Thai food are the Thai Curries and the basis for all good Thai curries is the curry paste. Time consuming to make your own but well worth the time. One of the main reasons why Thai food has become so popular throughout the World is that Thai cooks use only the freshest of ingredients which are readily available in all the fresh markets in Thailand. Most Thai dishes take only a few minutes to cook and vegetables are usually served ‘al dente’.
Throughout Thailand there are regional differences in the cuisine and we will try to give you recipes from all the regions. Desserts are not commonly served in restaurants in Thailand but there is a mouthwatering variety of dishes available to make at home and with the addition of the huge variety of tropical fruit available in Thailand and elsewhere there is no reason to miss out on such wonderful treats.
Corn Patties are a very popular snack in Thailand and our Thai recipe is a family favourite. Known in Thailand as “Tord Man Khao Poht”, this Thai recipe for Corn Patties is very simple to make and is ideal for vegetarians or anyone who dislikes the heat of chillies as the Corn Patties do not [Read More…]
This Panang Curry is a Thai Curry with Prawns and small Aubergines or Eggplants. Panang Curry, sometimes written as Panaeng Curry, is rich, colourful and not very spicy so can be enjoyed without fear unlike some of the other Thai curries. It is now possible to purchase many of the Thai Curry pastes, including Panang [Read More…]
This is a Thai recipe for Steamed Egg Custard, known in Thailand as Kai Dtun. Very simple to prepare and cook, Steamed Egg Custard makes an attractive dish to serve at parties or as part of any meal. Kai Dtun is usually served with prawns wrapped in minced pork but minced chicken can also be [Read More…]
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. This Vegetable Stir Fry is called Phat Phak [Read More…]
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 [Read More…]
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 [Read More…]
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. Other Recipes from Thailand Ingredients for Mung Bean [Read More…]
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 [Read More…]
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 [Read More…]
This Mushroom Curry is a curry dish from Thailand and uses Straw Mushrooms. As Thai curries go, Thai 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. Mushroom Curry is an ideal [Read More…]
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. Simple to [Read More…]
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 [Read More…]
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 [Read More…]
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 [Read More…]