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Cooking, Recipe and Food Blog

An Adventure into Thai Cuisine

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Learn Thai in Bangkok

Thai food has its own distinct flavors. Combined with beautiful presentation and the rich culture and history of Thailand itself, it’s not surprising that many people see Thai cuisine as a true culinary adventure.

One thing you need to know, though, is that there’s a big difference between authentic Thai food and the “watered down” version sold in many restaurants.  For example, you will see a big difference when you use powdered coconut milk (or worse, all purpose cream) instead of fresh coconut milk. So if you want to discover the true taste of Thai cuisine then go back to its roots. There you’ll see that the Phad Thai that you’ve been scarfing down at the local mall kiosk may not be the actual recipe at all. [Read more…]

A Longtime Love for Pad Thai?

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I’ve been having gastronomic visions of Thai food lately and I’m drooling for some Thai street hawker food … Pad Thai! It’s fairly easy to make and it doesn’t call for anything too exotic that an average Asian home kitchen won’t have, and nothing too expensive to buy from the local grocery store. Whatever you can’t find in the supermarket, the recipe is pretty easy to tweak and still retains its genuine flavour.

Pad Thai is stir fried noodles.  Like most other Asian countries have their own version of stir fried noodles, Thai stir fried noodles uses rice glass noodles tossed in a combination of other simple ingredients, which makes it quite inexpensive to make.

I’m definitely on a mission to cook Pad Thai this weekend! Thankfully, my son likes it a lot! And my mom … well, I have to tweak a small portion for her, but it’s all too easy. Feel free to add other ingredients to this dish or omit others that you’re not so keen on or if you have certain allergies. If you like it a little more red than brown, just add ketchup. You can even mix in a bit of peanut butter for that distinct nutty flavor. And lastly, keep a stash of extra chili peppers, in case you like to bring out that Thai fire breathing dragon in you.

Here’s a fairly easy recipe for Pad Thai you might like to dig your chopsticks into.

Pad Thai

Ingredients:

  • 1 (12 ounce) package rice noodles
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • ½ kilo shrimps, shells peeled
  • 1 pack bean curd, fried and chopped in ½” cubes
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons white sugar
  • 1/8 tablespoon crushed red pepper
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 3 green onions, chopped
  • 1 lime or lemon, cut into wedges
  • Cilantro/coriander, roughly chopped
  • 1 tbsp peanut butter

Instructions:

  • Toss the glass noodles for in boiling water and cook for 1 minute. Turn off the heat and let stand for 5 minutes in the hot water checking for tenderness. Make sure the noodles are al dente, else it will turn to bits and pieces when you sauté’ them later on.
  • Sauté’ chicken until brown and add in shrimps until they are pink and cooked through. Set aside.  Heat some oil in the pan/wok and then crack the eggs into it. Stir in chicken, shrimp and fried bean curd. Cook for about 5 minutes.
  • In a small bowl, mix together, vinegar, fish sauce, sugar, peanut butter and red pepper. Adjust all seasoning to your taste.
  • Add the bean sprouts into the pan and mix while cooking until noodles are tender to the bite for about 3 minutes.
  • Serve hot topped with coriander leaves, green onions, peanuts and more chilli pepper, if you must!

 

 

 

Photo Credit: matias dutto

Photo Credit: Mr T in DC

Photo Credit: ben reeichelt

Thai Grilled Caramelized Fish

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Large chunks of soft, flaky fish, with a crisp sweet glazing. The home made Sweet and Sour Chilli Sauce suits this dish brilliantly, and couple it with a bed of Salad leaves as a starter, or with boiled New Potatoes and Fresh Green Beans as a Main course.

Plaice

If you want the Sauce to be a little hotter, add some more Chillies, or leave some of the seeds in before you blend and leave them to marinade for longer.

To Serve 4
4 Whole Plaice Fillets, skinned and halved
1tsp Salt
Juice of 2 Limes
5tbsp Demerara Sugar
400g Red Peppers, deseeded and chopped
50g Red Chillies, deseeded and chopped
2 Garlic Cloves, peeled and chopped
2tbsp Olive Oil
4tbsp Sugar
6tbsp Distilled Malt Vinegar

1. Begin by making the Sauce. Ideally, you’ll leave this to rest and marinade for at least an hour before serving, but you can always do it for longer. Place the Red Peppers, Chillies and Garlic into a blender along with two tablespoons of water, and process until smooth and paste-like.
2. Into a medium sized saucepan, add the Olive Oil, Sugar and Vinegar, and begin heating it, until it begins to boil. Once bubbles begin to form, add the Chilli and Pepper paste and simmer for around twenty minutes, or until the mixture has reduced by half. Pour into a jar or bottle, and then leave until chilled.
3. Sprinkle each half-fillet with a little Salt and Lime Juice, before rolling up and securing with a wooden cocktail stick, and set aside for half an hour. Before grilling, rub some Sugar over all.
4. Cook under a grill for four or five minutes, or until cooked through and the Sugar has caramelized on the outside
5. Serve fresh off the Grill, with the Sweet and Sour Sauce poured over.

Photo Courtesy of: adactio

Thai Chicken Noodle Salad

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Slightly spicy, slightly sweet, very tasty. Full of flavour and with a range of textures, this dish is a great filler, and very simple to make. It’s also very healthy, and also a great way to increase the amount of vegetables you eat each day.

Thai Chicken Noodles

The longer you leave the marinade, the stronger the taste – the recommended amount of time is leaving it overnight, and keeping it in the fridge will help absorb as many flavours as possible.

To Serve 6
450g Skinless Chicken Breasts, cut into thick strips
1tsp Caster Sugar
1/2tsp Salt
1/2tsp Pepper
1/2tsp Ground Ginger
1/2tsp English Mustard Powder
1/2tsp Ground Turmeric
1/2tsp Medium Curry Powder
4tbsp Olive Oil
350g Courgettes, sliced
150g Mangetout, trimmed
1 Red Pepper, deseeded and cut into strips
1 Yellow Pepper, deseeded and cut into strips
3tbsp Clear Honey
4tbsp Lemon Juice
2.5cm Ginger, peeled and grated
250g Egg Noodles
50g Salted Cashew Nuts

1. Mix the Chicken with the Sugar, Salt, Pepper, Ground Ginger, English Mustard Powder, Ground Turmeric and Medium Curry Powder in a flat tray, making sure that the Chicken is completely coated in the spices. Cover and chill in the refrigerator overnight.
2. Heat two tablespoons of the Oil in a frying pan. Sauté the Courgettes off for two or three minutes, and then remove from the pan with a slotted spoon. Add the Mangetout and Pepper to the pan, and fry off for two to three minutes. Add to the bowl with the Courgettes.
3. Heat the rest of the Oil, and cook the Chicken in batches until all cooked through and golden brown. Return all of the Chicken to the pan, and mix in with the Honey, Lemon Juice and Grated Ginger. Cover, and simmer for five minutes, or until the Chicken is tender.
4. Cook the Noodles according the instructions on the packaging, before cutting into smaller pieces. Mix with the Chicken and Vegetables, then season with Salt and Pepper to taste, before sprinkling with Cashew Nuts and serve.

Photo Courtesy of: stevendepolo

Stuffed Thai Omelette

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A great filling meal, and very easy to prepare and cook. You can easily change the flavours by simply changing the Minced Pork for Minced Beef, or for a Vegetarian Alternative, simply add in some Beansprouts for a bit of texture.
Omelette
This Omelette isn’t the spiciest in the world, however, to add a bit of extra eat to it, add a small Chilli, finely chopped up at the same time as adding in the rest of the vegetables.

To Serve 2
3 Eggs
Salt and Pepper
3tbsp Vegetable Oil
125g Minced Pork
1 Large Garlic Clove
2.5cm Ginger, peeled and grated
1 Carrot, peeled and grated
1 Small Leek, trimmed and shredded
1 Tomato, skinned and finely chopped
1tsp Soft Brown Sugar
1tbsp Nam Pla (Thai Fish Sauce) – Optional
2-3tsp Soy Sauce
1-3tsp Rice or Cider Vinegar

1. Beat the Eggs together in a bowl, with a bit of Salt and Pepper.
2. Heat a tablespoon of the Oil in a large Work or Frying Pan, and cook off the Minced Meat , along with the Garlic and Ginger. Cook through.
3. Add the Carrot and Leek, then stir-fry for a minute, before adding in the Tomato, Sugar, Fish Sauce (if you’re using it), Soy Sauce and the Vinegar, and then season well with Pepper, and keep over the heat for a further two to three minutes. Transfer to a dish, and keep warm.
4. Wipe out the pan with a piece of Kitchen Paper, then put over a medium heat and pour in the remaining Oil, making sure the entire pan is evenly coated, and then pour in the Beaten Eggs.
5. Just before the Omelette is setting in the middle, carefully spoon the filling into the Centre, and fold the four sides over to make an envelope. Place a plate over the top, and turn out and serve.

These go great at a big meal, along with these Vietnamese Fresh Spring Rolls, or the Dim Sum. A great idea is to serve lots of these small dishes as an Asian Tapas meal

Photo Courtesy of: Avlxyz

Beef Rendang

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Beef so soft and tender it should be close to falling apart, and a sauce that’s so thick and full of flavour makes this Indonesian dish really stand out.

Beef Rendang

It’s similar to a curry, and can be made with Beef, Chicken, Mutton, Duck or some vegetables. It’s a slow cooked meal, and can be served on it’s own as a complete meal.

To Serve 6
1 Large Onion, Peeled and Quartered
6 Garlic Cloves, Peeled
5cm Ginger, peeled
1 Red Pepper, Deseeded and Chopped
4 Dried Hot Chillies
2tsp Ground Coriander
2tsp Ground Cinnamon
1tsp Ground Cloves
1tsp Turmeric
3tbsp Vegetable Oil
1.1kg Stewing Beef, Cut into Large Chunks
1.7l Coconut Milk
1 Lemon Grass Stalk, bruised
Salt

1. In a food processor, add the Onion, Garlic, Ginger, Red Pepper, Chillies, Coriander, Cinnamon, Cloves and Turmeric, along with a tablespoon of Water. Process until smooth and paste-like.
2. Heat the Oil in a large pan or casserole dish, before adding the Paste that you’ve just made. Cook over a Moderate heat for three to five minutes, stirring constantly.
3. Add the Cubed Beef to the pan, and cook for a further two to three minutes, making sure that the Meat is completely covered by the spice mixture.
4. Pour the Coconut Milk into the Pan, and increase the heat whilst stirring to bring the mixture to the boil, then add a teaspoon of Salt, and the Lemongrass before lowering the heat and simmering gently without the lid, stirring from time to time for two hours.

If the sauce is too thick, add a small amount more of Coconut Milk and Water (mixed together), and if it’s too thin, remove the Beef, and bring the sauce to the boil, stirring frequently.

Photo Courtesy of: Avlxyz

Tod Man Pla

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Don’t know what these are? They’re Thai Fish Cakes. Different in taste and consistency to more traditional fish cakes, as they’re a bit spicier, and intended to be used as a main course when served with Rice.

Tod Man Pla (Thai Fish Cakes)

You can easily change the Fish used in these with Chicken or Pork, and they’ll still taste great, which makes them a very useful last minute meal idea! The mixture of tastes and textures in this dish make it a great party food, and a nice suprise for the tastebuds – just make sure you’ve let people know they are spicy before they bite in!

To serve 4

450g Skinless, Boneless Cod Fillet, cut into Chunks
1 Beaten Egg
1tbsp Thai Red Curry Paste
1tsp Brown Sugar
1tbsp Cornflour
1tbsp Chopped Fresh Coriander
75g Chopped Green Beans
4tbsp Oil

1.      Put the Cod chunks into a food processor, and pulse to have them chopped roughly.

2.      Add the Curry paste into the processor, as well as the Beaten Egg, Sugar, Salt and Cornflour. Blend well to make sure a nice mix.

3.      Pour the mixture into a large bowl, and mix in the Green Beans and Coriander.

4.      Cover the bowl with cling-film, and chill for forty five minutes

5.      Split the mixture into fifteen to twenty balls, and then flatten them slightly (to make a cake-like shape).

6.      Heat the oil in a pan (preferably a non-stick one…It’s easier to clean at the end!), over a medium heat.

7.      Cook the Fish Cakes in batches for around three to five minutes, until golden brown and cooked through. Pat dry on a piece of crumpled Kitchen Paper.

8.       Serve with a Salad or Stir-Fried Green Vegetables and Rice.

Photo Courtesy of: Avlxyz

Thai Beef Curry with Coconut Milk

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A really simple, basic dish, that will people craving more of the tastes and textures that make this such an appetising meal.

Thai Beef Curry

You can serve with Rice or Noodles – depending on what you prefer. Try adding prawn Crackers to have as a side.

To Serve 4

3tbsp Vegetable Oil

800g Braising Steak, Cubed

2 Onions, Thinly sliced

2tbsp Thai Red Curry Paste

1tbsp Tamarind Paste or Lime Juice

2tbsp Fish Sauce

850ml Coconut Milk

2tsp Sugar

6 Cardamom Pods, Crushed

1small Pineapple, Peeled and Chopped.

1.       Heat the Oil in a flameproof casserole dish, and brown the beef off before setting aside, making sure you keep as much of the juice and Oil in the pan as possible

2.       Fry the Onions and cook for five minutes, before setting them aside with the Beef.

3.       In the pan, add the Red Curry Paste, and cook gently over a low heat for a minute, then add the Tamarind paste, Fish Sauce, Coconut Milk and Sugar.

4.       Bring to the boil, then reduce the heat to simmer.

5.       Re-add the Beef and Onions to the dish with the Cardamom Pods, then simmer for sixty to ninety minutes. Stir from time to time, and if it starts to become a bit dry, cover with a lid. Bare in mind that the dish shouldn’t have a lot of liquid with it, but it shouldn’t be very dry.

6.       Add the Pineapple and cook for a further five minutes.

7.       Check to make sure the dish is dry enough. If it isn’t, add a small amount of water or some extra Coconut Milk.

8.       Serve with Rice or Noodles, and Prawn Crackers.

Photo Courtesy of: Avlxyz

Pad Thai

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Originally cooked in the street markets around Thailand, with many variations – both regional, and in terms of ingredients.

Pad Thai

The ultimate Thai meal – this is a light, dry dish, with a mix of different flavours, it’s very different to the red, oily Pad Thai that’s on offer in many Western Thai restaurants.

To Serve 4

1 Lime

2 Eggs

8tsp Fish Sauce

6 cloves Garlic, minced

1tsp Chilli Pepper

1tsp Ground Pepper

1 Minced Shallot

4tbsp Sugar

4tbsp Tamarind

1 Package Thai Rice Noodles

4tbsp Vegetable Oils

1.       Soak the Dry noodles whilst preparing the other ingredients for five to ten minutes

2.       Heat up a wok with a spoon of oil. Add the Garlic and Onion, and stir until they start to turn brown.

3.       Drain the noodles, and add them to the wok, whilst stirring all the time quickly.

4.       Mix in the Tamarind, Sugar, Fish Sauce and Chilli Peppers.

5.       The heat should be very high, so that there isn’t much juice left in the pan, if it’s got a lot in there, turn the heat up higher, and make sure that you stir all the time.

6.       Make space for the Egg by pushing the Noodles to one side, and scramble in the wok. Fold the Egg into the Noodles – they should be very soft and very tangled.

Pour onto the serving plate, and sprinkle with some peanuts. Use sauces like Sugar, Sweet Chilli, Vinegar and Fish Sauce are very popular and common.

If you want to make it a more substantial meal, add in some Shrimp, Peanuts, Broccoli, Spring Onions and Bean Sprouts whilst mixing in the egg.

Photo Courtesy of Avlxyz

Thai Green Curry

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Thai Green Curry

This Thai Chicken curry has chunks of tender chicken, a homemade green curry sauce, plus a range of healthy vegetables.

Part of the key to having a high quality Curry is using the right ingredients, but knowing when to add them in the right order. Usually cooked in the same way in Thailand, using smaller pieces of Chicken, which means it would cook faster, and taste fresher.

To Serve 4

1.5kg Chicken, cut into chunks
4 Kaffir Lime Leaves
Handful Fresh Basil
1 Can Coconut Milk
1 Red Bell Pepper (de-seeded and cut into chunks)
1 Courgette (cut into chunks)
2tbsp Oil
4 Small Thai Green Chillies
¼ cup Shallot or Purple Onion
4 Cloves Minced Garlic
1 thumb-sized piece of Ginger
1 stalk Lemongrass
½ tsp Ground Coriander
½ tsp Ground Cumin
1tsp Shrimp Paste
1 cup Fresh Coriander Leaves
½ tsp Ground White Pepper
3tsp Fish Sauce
1tsp Brown Sugar
2tbsp Lime Juice

1. Prepare the ingredients (cut the Chicken, Pepper and Courgette into chunks)

2. Add the Thai Green Chillies, Garlic, Ginger, Lemongrass, Coriander (ground and fresh), Cumin, Shrimp Paste, White Pepper, Fish Sauce, Brown sugar and Lime Juice to a blender, and blitz to a paste. If needed, add a few tablespoons of Coconut Milk to help them blend.

3. Prepare the lime leaves by tearing the leaf away from the stem. Cut into thin slices.

4. Heat the oil in a Wok, and add the green Curry Paste, and heat briefly for thirty seconds to a minute, then add three quarters of the Coconut Milk.

5. Add the Chicken to the Wok, and cook through. Bring to the boil, and allow to simmer, stirring for five minutes.

6. Stir in the Pepper, Courgette and Lime Leaf, simmering for two to three minutes, until the vegetables are softened but still firm and colourful.

7. Taste, and if not salty enough, add some more Fish Sauce. If you’d prefer it to be sweeter, and more Sugar. If it’s too salty, add some Lime or Lemon Juice, and if too spicy, add more Coconut Milk.

8. Serve with Rice, and decorated with Basil and Coconut Milk.