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.

Snack, Stir Fry Amy Raaf Snack, Stir Fry Amy Raaf

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

Looking for a mouth-watering Thai fried chicken wings recipe? Look no further! Our peek gai tod recipe is sure to satisfy your cravings with its perfect balance of savory and sweet flavors.

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 

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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

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Fry Amy Raaf Fry Amy Raaf

Thai Toast with Prawn & Pork topping | Khanom Pang Na Moo

Thai toast with Prawn & Pork topping (serve 8)

4-8 Pieces of toast (halved)

200 g (1/2 lb) ground Pork

200g (1/2 lb) ground Prawn or Shrimp

1 tbsp Seasoning soy sauce

0.5l (2 Cups) Cooking oil

1 tbsp Minced Garlic

3 fresh coriander roots

1 egg

1/2 tbsp Black pepper (whole)

1 pinch of Sea salt

Coriander for Garnish

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Fry, Snack Amy Raaf Fry, Snack Amy Raaf

Thai Curry Puffs

This my aunts legendary Thai vegetarian curry puff recipe. Watch the tutorial to join me at my aunts house for the making of these wonderful snacks

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)

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