Thai Red Chicken BBQ Recipe | Gai Yang Daeng

Gai Yang Daeng (serves 4-6)

1 kg (2 lbs) Chicken legs (de-boned)

1 cup Coconut milk

100 gr (3.5 oz) Palm sugar

12-15 Cloves of Western/Chinese garlic, or alt. 20-25 cloves of Thai garlic

5 tbsp Oyster sauce

5 tbsp Seasoning soy sauce

5 coriander roots

1 tbsp Black pepper (whole)

Red food coloring (Optional - This recipe is an authentic street food recipe which most often contain red food coloring. I personally have reservations, and cooking this at home I would not use the food coloring since it can be excluded without affecting the taste).

Sun-dried Deep-fried Squid with Garlic Recipe | Pla Muek Daed Diaw

Pla Muek Daed Diew Recipe (serves 4-6)

1 kg (2.2 lbs) Fresh Squid

5 tbsp Fish sauce

1-2 tbsp Palm sugar

25 cloves of Garlic

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

Khao Soi Recipe

Khao Soi (serves 4)

4 servings Egg noodles

3/4 lb of Chicken legs (deboned)

1/2 cup of chicken stock

1 cup coconut cream

2 tbsp Khao Soi curry paste

2 tbsp palm sugar

2 tbsp fish sauce

1/2-1 tsp black soy sauce

1 tsp curry powder

1/2 tsp curcuma powder

2 spring onion /scallion

2 shalotts

2 pieces of pickled cabbage

1/2 cup Cooking oil

1 tbsp dried chili flakes

Here’s a link to my Chili oil video tutorial and recipe

Thai Shrimp Dip Recipe | Nam Prik Goong

Nam Prik Goong - Thai Shrimp Dip Recipe (serves 4)

1 1/2 Tbsp Shrimp past (Roast over fire in a spoon or alternatively pan roast)

5-6 Small quick boiled shrimp (any kind of normal size shrimp will suffice)

1 1/2 Tbsp Fresh Lime juice

1 Tsp Sea Salt

1 Tsp Sugar (white)

4-5 small chillies (The lady was too quick to add the chillies so we didn't get that top on camera. Add at this step).

2 sliced cloves of Garlic

1 Tbsp of Water

1 Red Bird's eye chili for Garnish

Serve with steamed or fresh vegetables.

Thai Tiger Prawns in Red Curry Coconut Sauce Recipe | Chu Chee Goong

Chu Chee Goong Recipe (serves 2)

6 whole medium to large size Tiger Prawns (ideally fresh)

Cooking oil

2 tsp Red Thai Curry Paste

1/2 cup Coconut Cream/Milk

2 tsp Fish sauce

2 tsp Palm sugar

4 Kaffir lime leaves (2 in the curry and 2 for garnish)

Red spur chili for garnish

Tom Yum with Garcinia & Fish

Super Healthy Tom Yum Pla with Garcinia Recipe (serves 4-6)

Ingredients:

1.5 l (50 US fluid ounces) Water

600g (1.3lb) fresh Sea bass*

1/4 cup Dried Garcinia rind

6-8 Kaffir lime leaves

2-3 stalks Lemongrass

2-3 Coriander with roots

1/2 cup Spring onions

6 birds eye chilies (roughly chopped)

2 tbsp Lime Juice

2 tbsp Fish sauce

1 tbsp sugar

* Please note:

Notes on the recipe video:

a) Ma who cooked for us was too quick to add sugar and fish sauce while we were not filming. You can add sugar and fish sauce after the fish is cooked.

*This dish don't require fresh sea bass. It can be cooked with other fresh or frozen fish like cod fish, pollock etc. aside from the usual Thai options.

Thai Massaman Curry Paste Recipe

Massaman curry Paste Recipe (serves 4)

30 g Shallot

15 g Garlic

1/2 tsp Sea salt

2 tsp Shrimp paste

1 Coriander root

15 Black pepper corn

7 Red dried chilies (big pieces)

5 g Galangal

5 g Lemongrass

2 g Coriander seed

1/2 g Cumin seed

1 pcs Mace

1/2 g Cinnamon

1 Cardamom seed

6 pcs Clove

1/2 g Nutmeg

Drunken Seafood Recipe | Pad Kee Mao

Pad Kee Mao Seafood Recipe (serves 4)

2 tbsp Cooking oil

6 cloves of Garlic

6-8 Birds Eye chilies

100gr Squid*

100gr Prawns*

6 Blue Mussels or similar*

1 tbsp Seasoning Soy Sauce

1 tbsp Oyster Sauce

1\2 tbsp Fish Sauce

2 Red spur chilies (sliced)

2 finely sliced fingers of Wild Ginger (IMPORTANT NOTE: Do not use normal Ginger. If you can’t find wild ginger then you should omit ginger entirely).

1 cup Holy Basil leaves

2 Kaffir lime leaves (shredded)

1 twig of fresh Thai pepper corns

*You can substitute seafood with chicken.

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 Dumplings Recipe | Giew Moo Goong

Giew Moo Goong Recipe (serves 4)

200gr (0.5 lbs) ground shrimp/Prawns

100gr (1/4 lbs) Minced pork

1 small carrot

1 pack Wonton pastry (20-30 sheets)

1 egg white

1 tbsp Seasoning Soy Sauce

1 tbsp Oyster Sauce

1/2 tbsp Sesame oil

1 tsp sugar

1 tsp black or white pepper corns

2 Corinader/Cilantro roots

Serve with garlic oil, deep fried garlic, dumpling sauce or good quality soy sauce and lightly boiled veggies of your choice

Thai Pickled Fish Recipe | Pla Dong

Thai Pickled Fish Recipe (serves 4)

1 cup of Water in a glass jar

1 cup of Rice Vinegar

200gr (0.5 lbs) of small de-boned fish fillets. I used tropical yellowback but you can also use herring as cold water option

1 red onion

2 tbsp Black pepper corns

2 tbsp Sugar

Keep in the refrigerator for 24 hours before serving. Eat cold and serve with thai spirits or aquavit.

Thai Fruit Salad Recipe | Som Tum Phon La Mai

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)

Thai Sour Curry Paste | Krueang Gaeng Som

Making fresh authentic Thai curry paste doesn't get any easier than this. This is my family recipe for a traditional sour curry paste - You will love this so give it a try.

Sour Curry Paste (4-6 persons)

Ingredients:

6 dried chilies

4 deseeded dried chilies

3 fresh bird eye chilies

2 Thai shallot

2 big cloves garlic (or 8 small cloves of Thai garlic)

2 inch long turmeric

1 tbsp shrimp paste

1 tsp sea salt

Spicy Minced Pork Salad Recipe | Laab Moo

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

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

Pad See Ew | Fried Noodles with Shrimp

Pad See Ew Goong (2-3 persons)

250 gr Big flat rice noodles

200 gr Shrimps or Prawns (medium to large size)

1-2 heads of Pok Choi (alt. Kale)

5 pcs Baby corn

3 large cloves of Garlic

2 eggs

1 Tbsp brown sugar

Cooking oil

Water (if necessary)

1 Tbsp Thin/Light Soy Sauce

1 Tbsp Black Sweet Soy Sauce

2 Tsp Black Soy Sauce

2 Tbsp Oyster Sauce

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)