Thai Crispy Fried Chicken Wings Recipe | Peek Gai Tod | ปีกไก่ทอด

BEST EVER THAI FRIED CHICKEN WINGS RECIPE | Peek Gai Tod | ปีกไก่ทอด

Ingredients:

1 kg (2 lbs) Chicken wings

2-3 Koriander roots

1 tbsp Thai small garlics

1/2 tbsp Blackpepper

2 tsp Salt

2 tbsp Chicken Seasoning Powder* (Non-MSG formula. If you use MSG formula, reduce the salt by half the portion)

2 tsp Palm sugar

1 cup Tempura batter flour

1/4 cup water

1 l (32 oz) Frying oil. The amount of oil needed varies depending on the type of pan you use. You should be able to submerge the chicken wings.

8-10 Kaffir lime leaves

Cooking Instructions:

To prepare Thai fried chicken wings, start by cleaning 1 kg of chicken wings in a mixing bowl.

Next, make a paste by roughly smashing 2-3 coriander roots, 1 tablespoon of Thai small garlic, 1/2 tablespoon of black pepper, and 2 teaspoons of salt.

Mix this paste with 2 tablespoons of chicken seasoning powder (non-MSG formula; if using MSG formula, reduce salt by half), 1 tablespoon of palm sugar, and 1 cup of tempura batter powder. Add this mixture to the chicken wings and mix well. Refrigerate the mixture for 1 hour.

When ready to cook, take the chicken wings out of the refrigerator and let them rest while warming up 1 liter of frying oil to 160°C. Fry the chicken wings until they are crispy and light brown, adding in 8-10 kaffir lime leaves for a quick fry towards the end of cooking. Once done, remove the chicken wings from the oil and place them on kitchen paper to absorb any excess oil.

To serve, plate the chicken wings and garnish with fried kaffir lime leaves. These wings can be enjoyed as a snack with a sauce of your choice, such as Sriracha or sweet chili chicken sauce, or served with hot steamed rice as a meal.

*I often use Ajinomoto (brand) Ros Dee Chicken flavor seasoning powder 

Thai Coconut Curry Snack | Look Hed | ลูกเห็ด

Cooking tutorial

Thai Coconut Curry Snacks

Treat your taste buds to a flavor explosion with these delicious homemade Thai Coconut Curry Snacks! Perfect for satisfying your cravings for something savory and crunchy, these snacks are made with an array of aromatic and flavorful ingredients that come together to create an irresistible taste sensation.

Ingredients:

- Frying oil

- 300 g grated coconut (10.6 oz)

- 200 g grated sweet potato (7.1 oz)

- 10 wild betel leaves

- 1/2 cup Polyscias (Aralia) (4 fl oz)

- 1 egg

- 80 g southern curry paste (2.8 oz)

- 1/2 cup chopped lemongrass (4 fl oz)

- 1/2 tbsp galangal

- 2 inches curcuma

- 2 Thai shallots

- 5-6 cloves Thai garlic or 1-2 cloves Chinese garlic

- 8 pcs dried whole chili (deseeded Prik Jinda)

- 4 pcs fresh small bird's eye chili

- 1/2 tbsp kaffir lime rind

- 1/2 tbsp black pepper

- 3/4 tbsp shrimp paste

- 1/2 tsp sea salt

- 1 tbsp palm sugar

Serving Suggestions:

Serve these delicious Thai Coconut Curry Snacks as a snack or appetizer, or pair them with a steaming bowl of rice for a complete meal. Whether you're entertaining guests or simply looking for a tasty and satisfying treat, these snacks are sure to be a hit with everyone who tries them. 

Enjoy your homemade Thai Coconut Curry Snacks! 🍤🌿

Thai Coconut Sticky Rice in Bamboo | Khao Lam

Khao Lam Recipe (Bulk recipe. Serve 50-100)

Ingredients

5 kg (11 lb.) sticky rice, soaked for 2-4 hours

1 kg (2 lb.) boiled white kidney beans

6 l (1.6 US gal) coconut milk

500 g (17 oz) sugar

2 Tbsp table salt

50 pc Bamboo (1.5-2.5 inch diameter. 12 inch long)

Coconut husk cut into 3 inch long pieces and adjusted diameter size for covering each bamboo tube

50 pc Banana leaves cut into 5x5 inches

Cooking by open fire on medium heat for 2 hours or until ready.

Thai Mango Sticky Rice with Mango Ice Cream Recipe | Khao Niew Mamuang

Mango Sticky Rice with Mango Ice Cream (serve 6)

Coconut sticky rice:

1 cup sticky rice

3/4 cup coconut milk

1/3 cup sugar

1/2 tsp salt

Coconut dressing :

1/2 cup coconut milk

1 tbsp sugar

1/3 tsp salt

2 tsp flour

Crispy mung bean:

1/2 cup Crispy mung bean

Soak peeled mung bean for 1 hour or give it a quick boil for 3 minutes. Dry the mung bean with kitchen towel and rest it in room temperature for another hour. Deep fry the well dried mung bean in medium hot oil for 3-4 minutes until they get a nice yellow and crispy texture. Rest the crispy mung bean on kitchen paper to get rid of excess oil. Mix mung beans with a pinch of salt.

Fresh mango (medium size 3 whole fruit)

Mango Ice Cream:

2 cups ripe mango meat (very sweet)

1 cup coconut milk

Blend until smooth then freeze in a clean container for 30 minutes or longer until the correct texture of ice cream is achieved.

Banana Wrapped in Coconut Sticky Rice Recipe | Khao Tom Mud

Khao Tom Mud Recipe (serve 20-25)

2 kg (4.4 lbs) sticky rice (soaked 2 hours)

2 liters (67 fl. Oz) coconut milk

2 Tsp salt (mix with the coconut milk)

150 g (5.2 oz) brown sugar

400 g (14 oz) boiled white kidney bean

30 cultivated bananas

Banana leaves cut into 120 8x6 inch wraps (sun dry the whole banana leaves for about an hour after you cut them from the tree)

Bamboo string, banana trunk fibers or alternatively kitchen twine

Steamer

Whiskey marinated Beef | Thai beer snack

Whiskey-Marinated Garlic Beef Recipe (Serve 4)

400-500g (1lb) of Beef Tenderloin (sliced)

2 whole garlics

3 stems of coriander with root

1-2 tbsp of Whiskey

1 tbsp Oyster Sauce

1 tbsp Fish Sauce

1 tbsp Palm sugar

1/2 cup Cooking oil

Thai Crispy Appetizers Recipe | Kratong Torng

Kratong Torng Starter / appetizer Recipe (serves 8)

250 g(1/2 lb) Chicken

1 cup coconut cream

1 coriander/cilantro root

2 cloves of garlic

2 tbsp palm sugar

1/4 cup chicken stock

1 tsp whole black pepper

2 tsp salt

1/4 cup sweet corn

1/4 cup Green Peas

1/4 cup carrot

1 yellow onion

1-2 spring onions

coriander/cilantro leaves and red chili for garnish

85g Rice flour

85g All Purpose flour

2 egg yolks

Water

Lime water

1 tsp Sugar

1 tsp Salt

Pork floss & Chili paste on Toast

This may be quick and delicious but it is not very healthy - Pork Floss is highly processed so make sure not to make it a habit, the same goes for most white bread so always compensate by eating fruits and other healthy foods to make up for indulging in quick carbs and fast-food.

Pork floss aka ròusõng, rousong, pork sung, yuk sung, meat wool, meat floss and abon is a dried meat product created by cooking pork shoulder in soy sauce and sugar, and then shredding it until it takes on a fine texture. Other flavorings like garlic, onion and oyster sauce are sometimes added while the mixture is being dry fried.

It takes five pounds of lean pork to produce one pound of Pork Floss so store bought is far more practical and less expensive than making it yourself.

Please note that you need Thai Chili paste for this toast - NOT Thai curry paste.

Various brands of Pork Floss are available in your local Asian store

You can put this on any bread or Toast

Thai Shrimp Cake Recipe | Tod Mun Goong

Tod Mun Goong Recipe (serves 4)

1l (33 fl oz) Cooking oil

200gr (0.5 lbs) Shrimp/Prawns

200gr (0.5 lbs) Minced pork

1 egg

1 tbsp Seasoning Soy Sauce

1 tbsp Oyster Sauce

1 tsp sugar

1 tsp black or white pepper corns

3 Corinader/Cilantro roots

2 cloves of garlic

1/4-1/2 cup of Panko

1/4-1/2 cup of Tempura flour

Serve with sweet chili or plum sauce

Thai Curry Puffs

Watch the video tutorial to see my aunt teach me how to make her legendary Curry puff recipe

Thai Vegetarian Curry Puff Bulk Recipe (200 pcs)

Filling:

1 kg sweet potato

250 gr palm sugar

50 ml fish sauce

Dough:

500 gr All purpose flour

100 ml cooking oil

400 ml boiling water

1 tsp salt

Serve with Cucumber relish ( Recipe below)

Cucumber relish Recipe (Serve 4-6)

Cucumber 100 g ( Halved lengthwise and thinly sliced)

Green spur chili 1 (halved)

Salt ½ tsp

Rice vinegar ½ cup

Palm sugar (White sugar optional) 2/3 cup

Shallots 2 (sliced)

Thai Chicken Satay with Sauce & Pickle

Chicken or Pork Satay Recipe (serve )

Marinade:

1 tsp roasted Cumin seeds

1 tsp roasted Coriander seeds

2 Tbsp ground White pepper

1 tsp Sea salt

1 Tbsp finely chopped Lemongrass

1 tsp finely pounded Galangal

1 tsp finely pounded fresh Turmeric

1 Tbsp Palm sugar

1 cup Coconut cream

400g (0.9lb) Chicken or Pork

Peanut Sauce:

1 Tbsp Cooking oil

1 Tbsp Panaeng curry paste

1 cup Coconut milk

100g (3.5 oz) Roasted peanuts (finely crushed)

2 Tbsp Palm sugar

½ tsp Salt

1 Tbsp Tamarind puree

Cucumber relish:

100g (3.5 oz) Cucumber (Halved length-wise and thinly sliced)

1 Red spur chili (sliced)

½ tsp Salt

½ cup Rice vinegar

2/3 cup Palm sugar (White sugar optional)

2 Shallots (sliced)