Thai Sriracha Sauce | ซอสพริกศรีราชา

Thai Sriracha Sauce | ซอสพริกศรีราชา

Ingredients:

- 500 g big red pepper (17.6 oz)

- 100 g medium bird-eye chili (3.5 oz)

- 2 cups rice vinegar (5% vinegar)

- 4 tbsp brown sugar

- 1 tbsp salt

- 2 heads of single bulb elephant garlic (or 1 head of large Chinese garlic)

- 2 heads of pickled garlic

- 3 cups water

Cooking Method:

1. Preparation:

- Clean and deseed the chili and pepper.

- Properly peel the garlic.

- Roughly chop the chili, pepper, garlic, and pickled garlic.

2. Boiling:

- Boil the chopped ingredients with water until the water reduces to 1/3 of its original volume.

3. Blending:

- Quickly cool down the mixture and blend it in a food processor until smooth.

4. Cooking:

- Boil the blended mixture with vinegar and salt.

- Once it boils, add the sugar and reduce the heat to medium-low.

- Adjust the taste as needed.

5. Bottling:

- Quickly cool the sauce and bottle it in a pasteurized or boiled container for longer shelf life.

- To store the sauce for months, cool it quickly in an ice bath and fill it in a hot bottle, then seal it properly.

- Keep the sauce in the refrigerator and consume it within 3-4 weeks after opening. Remember to check its quality every time before using it, as taking it outside the refrigerator or breaking the cold chain will reduce the shelf life of the sauce.

Tip:

- This sauce can also be used as an ingredient for stir-fried dishes.

Enjoy your homemade Thai Sriracha Sauce! 🌶️

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! 🍤🌿

Coconut & Chili Guacamole

Coconut and a sting of chili elevate this guacamole recipe to tropical healthy goodness. Serve cool with fresh prawns or chicken and veggies on an open sandwich - or just enjoy as is!

Coconut & Chili Guacamole

"Coconut and a sting of chili elevate this guacamole recipe to tropical healthy goodness. Serve cool with fresh prawns or chicken and veggies on an open sandwich - or enjoy as is!"

Ingredients:

- 3 avocados

- 1 lime (squeezed)

- Zest from 1 lime

- 2 tsp salt

- 1 tbsp honey

- 1/2 clove of garlic

- 60 ml (2 oz) coconut milk

- 2 fresh chilies

Instructions:

1. Prepare the Ingredients:

- Cut and scoop out the flesh from the avocados.

- Squeeze the juice from the lime and zest the lime.

- Peel and roughly chop the garlic.

- Finely chop the fresh chilies.

2. Blend the Ingredients:

- In a blender, combine the avocado flesh, lime juice, lime zest, salt, honey, garlic, and coconut milk.

- Blend until you achieve a smooth paste.

3. Add the Chilies:

- Add the chopped chilies to the blender and mix gently to combine. Adjust the amount of chilies based on your desired spice level.

4. Serve:

- Transfer the guacamole to a serving bowl. Serve cool with fresh prawns or chicken, veggies on an open sandwich, or enjoy as is!

Notes:

- Pro Tip: Transfer the guacamole to a pastry/piping bag for simple storage and serving. Enjoy!

Enjoy this unique and flavorful twist on classic guacamole with a tropical touch of coconut and chili!

Sizzling Hot Thai Chili Oil | Nam Mun Prik

Cooking tutorial

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Don’t forget to check out my Khao Soi recipe to learn how to make this amazing bowl of noodles!

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

Stir Fried Southern Thai Curry with Shrimp & Pakria | Phad Phed Sator Goong

Stir Fried Southern Thai Curry with Shrimp and Pakria Recipe (serve 4)

400-500g (1 lb) of peeled and deveined Shrimps (large to medium size)

1/4-1/2 cup of Coconut milk

3/4 cup of Pakria beans

1 tbsp of Red Curry paste

1/2-1 tbsp of Yellow Curry paste

1/2 tbsp Palm sugar

1/2 tbsp of Fish sauce

1 red Spur Chili

Fresh Pepper corns

6 Kaffir Lime leaves

Dry-fried southern Thai curry with Pork Recipe | Khua Kling

Click the image to watch the cooking tutorial video

Khua Kling Recipe (serve 6-8)

1 kg (2 lb) of ground pork (30% fat)

10 kaffir lime leave

3 young peppercorn

6-7 fresh bird eye chilies (small size)

1/4 cup of thinly sliced young galangal

1/2 cup of coconut milk or coconut tail (for boiling the paste)

2/3 cup of coconut cream or coconut head (for frying, by adding it few tablespoons at a time till it dries then continue adding until it's finished)

1 tbsp fish sauce

1/2 tbsp of palm sugar (optional to boil with the paste in order to bind the taste in the fresh paste/ avoiding bitterness but my dad skipped it because he is confident with his fresh coconut milk that it will bind the taste together, and he like natural bitterness.

Paste:

2 tbsp fresh small bird eye chilies (they are home grown so they are slightly different in sizes. Recommend to use general 10 medium sized bird eye chilies)

10 cloves of Thai garlic

1/4 cup of shallot

1 tbsp of dried small bird eye chilies (they are home grown so they are slightly different in sizes). Recommend to use 5 medium sized dried bird eye chilies

10 cloves of Thai garlic

3 inch curcuma

1/2 tbsp thinly sliced young galangal

1/2 cup of lemon grass

1/2 tbsp of sea salt

1 1/2 shrimp paste (we use freshly produced shrimp paste. Recommend to use only 1 tbsp of general store bought shrimp paste)

Nam Jim Jaew | Thai spicy BBQ dipping sauce

Nam Jim Jaew - Thai Spicy BBQ dipping sauce Recipe

4 tbsp Fish Sauce

2 tbsp Lime Juice

2 tbsp Tamarind Puree

1 ½ tbsp Palm Sugar

1 ½ tbsp Dried Chili flakes

1 ½ tbsp Roasted Rice Powder

2 Shallots (thinly sliced or chopped as per preference)

2-3 Coriander (chopped)

1-2 Spring Onion (chopped)

Thai Holy Basil Stir-fry | Pad Ka Prao

Cooking tutorial

Thai Holy Basil Chicken - Pad Ka Prao Gai | ผัดกะเพราไก่

Serves: 2

Ingredients:

- 300-400 g (10.6-14.1 oz) chicken (minced)

- 1 cup Thai holy basil leaves

- 15 cloves of Thai garlic (small)

- 5-7 bird's eye chilies (small)

- 3 tbsp oyster sauce

- 2 tbsp seasoning soy sauce

- 1/2 tbsp fish sauce

- 1 tbsp palm sugar or brown sugar

- 2 eggs (fried separately)

- 4 tbsp cooking oil

Instructions:

1. Prepare the Ingredients:

   - Mince the chicken or chop up chicken breast or thigh meat into small pieces.

   - Pick the Thai holy basil leaves from the stalks and set them aside.

   - Cut off the hard bottom of the Thai garlic but do not peel the paper off as it adds a great taste and texture when fried. If using Chinese or Western garlic, peel the garlic first.

   - Remove the stalks from the chilies. If using larger bird's eye chilies, cut them into smaller pieces.

2. Make the Garlic and Chili Paste:

   - Use a mortar and pestle to smash the garlic and chilies together until they become fragrant and fully blended.

3. Cook the Garlic and Chili Paste:

   - Heat the cooking oil in a pan over medium-low heat. Add the garlic and chili paste, frying it gently to prevent burning and bitterness.

4. Cook the Chicken:

   - Add the minced chicken to the pan. Fry until it is 70% cooked.

   - Add the oyster sauce, seasoning soy sauce, fish sauce, and palm sugar. If the mixture becomes too dry and sticks to the pan, add a little bit of chicken stock or water.

   - Stir-fry everything together until well combined. Taste and adjust the seasoning if necessary, then turn off the heat.

5. Add the Basil:

   - After turning off the heat, immediately add the holy basil leaves to the pan and stir quickly until all the leaves are coated in the sauce.

6. Fry the Eggs:

   - In a deep wok, heat plenty of oil. Once the oil is hot, crack the eggs into the oil.

   - Use a spoon to scoop the hot oil over the eggs until the whites are crispy and the yolks are medium-rare (lava-like).

7. Serve:

   - Serve the Pad Ka Prao Gai hot with steamed rice, topped with the fried eggs.

   - For added flavor, consider adding Prik Nam Pla (a Thai condiment) after breaking the egg yolk to elevate the taste.

Enjoy your Thai Holy Basil Chicken - Pad Ka Prao Gai! 🍛🥚🌿