AUTHENTIC THAI RECIPES
Scroll down or use the search bars to explore my recipes, select a meal, and follow my easy cooking instructions to enjoy the authentic flavors of Thailand in your kitchen.
Thai Deep-Fried Sea Bass served in Betel Leaves | Mieng Pla Ka Pong |เมี่ยงปลากะพง
Deep-Fried Sea Bass in Betel Leaves, also known as Mieng Pla Ka Pong (เมี่ยงปลากะพง). This traditional Thai appetizer is a perfect harmony of crispy sea bass fillets, fragrant herbs, zesty lime, and a savory palm sugar sauce, all embraced by peppery betel leaves.
View my cooking tutorial below:
Deep-Fried Sea Bass in Betel Leaves | เมี่ยงปลากะพง (Mieng Pla Ka Pong)
Preparation time: 20 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients:
- 500 g sea bass, filleted and cut into 1-inch cubes (18 oz)
- 1/2 cup frying flour/all-purpose flour/tempura batter flour (2 1/2 oz)
- 1 liter deep-frying oil
- 2 tbsp fish sauce
- 4 tbsp palm sugar
- 1/2 cup roasted peanuts (2 1/2 oz)
- 1/2 cup ginger, diced into 0.5 cm pieces (2 1/2 oz)
- 1/2 cup lime, diced into 0.5 cm pieces (1 1/2 to 2 limes) (2 1/2 oz)
- 1/2 cup shallot, diced into 0.5 cm pieces (2 1/2 oz)
- 1/2 cup shallot, sliced (for deep-frying) (2 1/2 oz)
- 3-4 bird's eye chilies, chopped
- 3-4 stalks of lemongrass, finely sliced
- 20 betel leaves
Cooking Instructions:
1. Prepare the Fish:
- Fillet the sea bass and cut it into 3/4 to 1-inch cubes.
- Mix the fish cubes in the flour, toss until well coated, and set aside.
2. Fry the Shallots:
- Heat the oil for deep-frying to 150°C (300°F).
- Deep fry the sliced shallots until they become golden brown.
- Remove the shallots from the oil and drain the excess oil on paper towels.
3. Fry the Fish:
- Use the same deep-frying oil, but make sure the temperature has risen to 160°C (320°F).
- Fry the fish fillets until they turn light golden brown, which should take about 3-4 minutes.
- Remove the fillets from the oil and rest them on an oil strainer to maintain their crispy texture.
4. Make the Sauce:
- Melt the palm sugar in a low-warm pan for about 2 minutes.
- Add the fish sauce and mix well. Let it cool down.
5. Prepare the Herb Salad Mix:
- Mix the diced ginger, lime, shallot, lemongrass, chilies, and peanuts together.
- Pour the sauce mix over the herb salad mix.
Plating:
1. Place the fried fish fillets on a serving plate.
2. Pour the herb salad mix over the fish.
3. To serve, fold the betel leaf into a cone-like shape and fill it with a bite-sized portion of the fish and herb salad mix.
Enjoy your Deep-Fried Sea Bass in Betel Leaves! 🐟🌿
Thai Sausage Salad with Spicy Dressing | Yam Moo Yor
You must try my super easy Thai sausage salad recipe
Thai Sausage Salad Recipe (serve 4)
350 g (12 oz) Pork/Chicken/Beef Sausage
1 tbsp Seasoning soy sauce (to add in pan when boiling sausage)
2 tbsp Palm sugar
2 tbsp Fish sauce
2 tbsp Lime juice
5 Birds eye chilies
3 Spring onions
3 stalks of Chinese celery
2 Shallots
3 Tomatoes
Green Papaya Salad | Som Tum Thai
Green Papaya Salad Recipe (serve 2)
250g / 1/2 lb Papaya (julienned/shredded)
7 Bird’s eye chilies
5 cloves of Garlic
1-2 tomatoes (quartered)
1-2 Snake beans (tear into bite size pieces)
3-4 tbsp Lime juice (2 lime)
3-4 tbsp Fish sauce
3 tbsp Palm sugar
1 tbsp Tamarind puree
3 tbsp Dried Shrimp
Notes:
I added more fish sauce and lime juice off camera in the instruction video because the balance wasn’t right. In the video I use 2 tbsp lime juice and 2 tbsp fish sauce but I later had to almost double the amount. Please use 3-4 tbsp each of fish sauce and lime for this recipe.
It is worth mentioning that the Papaya must be young and green, and not ripe for this dish. When selecting the fruit in the market you should pick the greenest and hardest among them.
When serving raw vegetables you must always pay attention to hygiene and make sure to rinse ingredients properly before preparing the food.
Thai River Prawn Salad | Phla Goong
Thai River Prawn Salad with Lemongrass Recipe (serve 2)
500g (1.1 lb) Thai River Prawns (any large prawns will do)
6 Bird’s eye chilies
4 stalks of Lemongrass (finely sliced)
1 Shallot (halved and sliced)
3-4 tbsp Lime juice (approximately 2 Lime)
3 tbsp Fish sauce
1 tbsp Palm sugar
6 Kaffir Lime leaves (thinly sliced)
Mint leaves for garnish
Notes:
I added more lime juice off camera because the balance wasn’t right. In the video I use 3 tbsp lime juice and 3 tbsp fish sauce but I later added 1 additional spoon of Lime juice. Please adjust the taste based on the quality/sweetness/sourness of your lime.
When serving raw vegetables you must always pay attention to hygiene and make sure to rinse ingredients properly before preparing the food.
Thai Banana blossom salad Recipe | Yam Hua Plee
Authentic Thai banana blossom salad recipe with fish. As an added bonus you'll learn how to harvest and use banana blossom in your cooking so don’t forget to watch my video tutorial. This dish can be made Vegan.
Click the image to watch the cooking tutorial video.
Thai banana blossom salad with fish (serve 4-6)
Ingredients:
4 eggs (hard boiled)
3-400g (12oz) grilled or smoked filet of fish
3 cups shredded heart of banana
2 cups roasted desiccated coconut
1 Tbsp Chili paste
2 Tbsp fresh lime juice
1 Tbsp palm sugar
1-3 Tbsp Tamarind puree (We added 1 Tbsp on camera. Afterwards I adjusted the taste to my preference with 2 additional Tbsp).
2 Tbsp fish sauce
2 Tbsp coconut cream
4 shallots, sliced
6-8 birds eye chilies, chopped
1 Sawtooth coriander, chopped
Thai Fruit Salad Recipe | Som Tum Phon La Mai
My Savory and Refreshing Thai summer salad that you can make with pretty much any fruit you like. Make it colorful and spicy to your liking.
Som Tum Phon La Mai Recipe (serves 4)
3-4 Dried chilies
1/2 cup Dried shrimp
1/4 cup Roasted Peanuts
2 cloves of Garlic
3 Tbsp Palm sugar
3 Tbsp Fish sauce
2 Tbsp Tamarind pure
2 Tbsp water
3 Tbsp Fresh Lime juice
4 Cherry tomatoes (halved)
Fruit of your choice. I use Pineapple, grapes, apple and strawberries.
Optional: 1/2 Tbsp pickled fish (Nam pla ra) sauce for that extra kick
Pair with cold beer. I opted for non-alcohol beer.
Thai Beef Salad | Nam Tok Nuea
Nam Tok Nuea Recipe (Serves 4)
250 gr or just over half a pound of Beef (or pork) I used Entrecote
4 tbsp of Seasoning soy sauce (for marinade)
Marinate the meat in Seasoning soy sauce for a few hours (minimum 1h)
1 Tbsp Fish sauce
Juice from 1 whole lime (Adjust to taste)
1/2 Tbsp Palm sugar
1/2 Tbsp of dried chili flakes
1-2 Tbsp of Roasted ground rice - Khao khua https://youtu.be/kLuqe9P4MBk
2 Shallots
A bunch of Sawtooth coriander
A bunch of Spring onions
Handfull of Mint leaves (Garnish)
Spicy Minced Pork Salad Recipe | Laab Moo
This authentic Laab recipe has been passed down in my family through generations. You can replace pork with chicken or even make it with mushrooms for a vegetarian version.
Click image to view cooking instruction video.
Larb / Laab Moo Recipe (Serve 2-4)
Please note: You can replace pork with minced Chicken and make a "Larb Gai", or Spicy Minced Chicken Salad.
For a vegetarian Larb, substitute meat with mushroom -"Larb Hed".
1 ½ tbsp Ground roasted rice
½ tbsp Palm sugar
1 ½ tbsp Chili flakes
10 Dried chilies
1 handful Mint leaves
6-8 leaves Sawtooth coriander (Culantro)
2-3 twigs Spring/green onion
2.5 Lime
2 Shallots
2 tbsp fish sauce
400g (1 lb) Minced pork (or Chicken; mushrooms)
4 Long bean (addition/ option: cucumber)
¾ cup Pork stock
Yum Woon Sen | Spicy Glass Noodle Salad
This satisfying & delicious low-calorie Yum Woon Sen, or Thai glass noodle salad, is exploding with flavor, interesting textures and chili that will make you appreciate every bite and leave you wanting for more.
Yum Woon Sen (serves 2-3)
* ** 80g (3 oz.) Glass noodles
150g (5.5 oz) Ground pork (alternatively ground chicken)
100g (3.5 oz) Shrimp
2-3 Celery sticks
2-3 Spring onions
1/2 Big yellow onion
2-3 Thai Shallots
1 big Tomato
1/2 Cup Roasted peanuts
1/4 Cup Dried shrimp
* Let the glass noodles soak in a bowl of cold water while you start preparing the ingredients (approximately 10 minutes but it can vary depending on the brand of noodles).
** When you take the noodles out of the boiling water you should immediately rinse them in cold water until they cool off. This is to stop the cooking process and prevent the glass noodles from becoming a lump of jelly.
Dressing:
2 1/2 Tbsp Sugar
3 1/2 Tbsp Fish sauce
3 1/2 Tbsp Lime juice
5 🌶 chillies
Thai Spicy Beef Salad Recipe | Yum Neua
“This looks like the most authentic Thai style ยำเนื้อ tutorial I have seen. Other videos on the internet seem to change things so that it’s not traditional Thai flavor any more. I understand how sometimes it gets changed to adapt to Western tastes... but this recipe is absolutely the real deal!”
Yum Neua, or Thai Spicy Beef Salad Recipe (Serve 4)
300 g Beef tenderloin
3 tbsp Seasoning Soy sauce
1 Cucumber halved, sliced thinly
1-2 Tomato sliced thinly
1 (big) Shallots sliced thinly
2 Chinese celery
2 Spring onion
5-6 Bird’s Eye Chili 5-6
2 tbsp Fish sauce (Nam Pla)
4 tbsp Lime Juice
6 cloves Garlic
1 tbsp Palm sugar
Thai Spicy Mushroom Salad Recipe | Laab Hed
Recipe for my lovely minty Thai mushroom salad with tangy refreshing flavors, heat and a bit of crunch. Make it vegan by omitting the fish sauce and replacing it with sea salt.
Click image to watch the cooking tutorial video.
Laab / Larb hed Recipe (4 servings)
500 g mixed Mushrooms
1/2 l water
1/2 cup cup of Sawtooth Coriander (Pak Chi Farang)
1/2 cup of Spring onion
2 large Schallots
6 dried red chillies
Mint leaves
Seasoning:
2-3 tbsp Fish sauce
Juice from 1 lime
1 tbsp palm sugar
1-2 tbsp dried chili flakes
3-4 tbsp Roasted ground rice (Khao Khua)
Thai Green Mango Salad Recipe | Yam Mamuang
Click on image to watch cooking tutorial video
Yam Mamuang Salad recipe (Serve 2)
1 1/2 cup of julienned Green Mango
1 Fresh Lime
3 tbsp Fish sauce
2 tbsp Palm sugar syrup (place palm sugar and water in a a sauce pan over medium heat. Boil until sugar dissolves. Take off the heat and let the syrup cool before use)
4 Thai Schallots
4 Spur Chilies
1/2 cup roasted Cashew nuts