Ingredients
300 g ground chicken, preferably not lean (I grind my own using 50/50 dark and white meat, see video @3:20 for how to grind your own chicken)
2 Tbsp water or unsalted chicken stock
1 Tbsp + 2 tsp fish sauce
1 small shallot, thinly sliced
2 Tbsp lime juice
Roasted chili powder or regular chili powder, to taste (see note)
2-3 Tbsp toasted rice powder (recipe follows)
4 leaves saw tooth coriander and/or 6-8 sprigs cilantro, chopped
1 green onion, chopped
⅓ cup mint leaves, roughly torn if large
Crispy chicken skin (optional, see recipe here)
To make good, Thai-style roasted chili powder, roast Thai dried chilies in a 300°F oven for 5-7 minutes or until they darken and smell smokey. You can also throw in 1-2 kaffir lime leaves and roast it along with the chilies as well. Let cool and grind in a coffee grinder or mortar and pestle until fine. If you don’t use it often, store in the fridge or the freezer to prolong its freshness and prevent mold.
Recipe Steps:
To make toasted rice powder: In a dry saute pan, add the rice and the kaffir lime leaf and toast, stirring constantly, over high heat until the rice has a deep brown color (see video for color). Remove from heat immediately and transfer into a mortar and pestle or a coffee grinder. Grind until fine (yes, grind the lime leaf too), but if using a coffee grinder, be careful not to over-grind—you don’t want it to look like flour, you still want a bit of grittiness to it.
To make the laab : In a wide pot or saute pan, add the water or stock and bring to a simmer. Add ground chicken and 1 teaspoon of the fish sauce, then cook, stirring constantly to break up any big lumps, just until it is done. Remove from heat, then, using the pot as your salad bowl, add the shallots and stir to wilt slightly and to make sure all the shallot layers are separated. Then add fish sauce, lime juice, chili flakes, and toasted rice powder; stir to mix well. Then add green onions and saw tooth coriander and/or cilantro and stir to mix.
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Recipe Ingredients:
5-7 sprigs sliced cilantro
1 teaspoon ground fresh chili paste
2 tablespoons toasted and crushed peanuts
1 pinch salt
2 tablespoons sugar
2 tablespoons vinegar
Recipe Steps:
In a microwavable bowl, combine sugar, ground fresh chili paste, salt and vinegar. Heat up for a minute or until sugar is dissolved. Stir the sauce with a spoon to blend all the ingredients in. Add the crushed, toasted peanuts and top with the sliced cilantro.
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Recipe Ingredients:
1/2 quartered and thinly sliced cucumber
1/2 teaspoon ground fresh chili paste
1-2 tablespoons peanuts
5 tablespoons sugar
5 tablespoons vinegar
Recipe Steps:
Combine vinegar, sugar and red pepper sauce together in a small bowl. Heat the mixture in microwave until all ingredients mix well, approximately 1 min. Add the sliced cucumber and mix well. Toast peanuts in a pan. Then crush peanuts into small pieces. Top it on the sauce. Refrigerate the sauce until Tod Mun is ready.
]]>Thai recipe for Chinese Chive Dumpling Sauce. How it’s really made in Thailand
Recipe Ingredients:
1 teaspoon dark sweet soy sauce
1 teaspoon ground fresh chili paste Optional
1 teaspoon soy sauce
2 tablespoons sugar
2 tablespoons vinegar
Recipe Steps:
Add all ingredients together. Ground fresh chili paste can be substituted with fresh sliced green chilies (not the real small ones that are very hot). Serve in a sauce bowl.
Recipe Ingredients:
2 teaspoons fish sauce
1-3 tablespoon ground fresh chili paste
4 teaspoons soy sauce
5 teaspoons sugar
3 tablespoons vinegar
Recipe Steps:
Mix all ingredients together and heat up the mixture in a microwave for 1-2 minutes to dissolve the sugar and warm the sauce.
If you ever wonder what an average Thai eats at home, and if you could peer into their windows, you would often see a grilled catfish, fried fish or dried smoked fish eaten with this Green Mango Chili Fish Sauce. A Thai living abroad like me relishes Green Mango Chili Fish Sauce whenever I can get my hand on a green mango. With a bowl of rice, fried egg and this sauce is a meal I’m content.
Recipe Ingredients:
1/4 cup shredded green mango
2 – 5 Thai chili pepper
1 – 2 tablespoons fish sauce
1/4 cup thinly sliced shallots
1/2 lime
Recipe Steps:
Peel half of green mango and leave the other half unpeeled for an easy grip while shredding. Shred the green mango with a shredder.
Slice chili peppers into thin slices. Peel and slice a shallot.
Add everything into a dipping bowl. Pour fish sauce on top. Squeeze the lime in. Top the sauce with sliced chili peppers.
Serve as a condiment with Thai food.
Ingredients:
1 tablespoon vegetable oil
1/4 cup sliced green onions
2 tablespoons Thai Kitchen® Green Curry Paste or Thai Kitchen® Red Curry Paste
2 teaspoons minced garlic
1 can (13.66 ounces) Thai Kitchen® Coconut Milk
2 tablespoons fresh lime juice
2 pounds mussels, scrubbed and beards removed
2 tablespoons chopped fresh Thai basil
Directions:
HEAT oil in large saucepan on medium heat. Add green onions, curry paste and garlic; cook and stir 1 minute. Stir in coconut milk and lime juice. Bring to boil.
STIR in mussels. Cover and cook 5 minutes. Add basil; cook 3 minutes longer or until mussels open. (Discard any mussels that do not open.)
TO SERVE, ladle mussels and broth into soup bowls. Serve immediately.
Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.
Nutrition Information Per Serving: 333 Calories, Fat 25g, Protein 16g, Carbohydrates 11g, Cholesterol 35mg, Sodium 514mg, Fiber 1g
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Ingredients
Fried Rice with Shrimp (Khao Pad Goong ข้าวผัดกุ้ง)
1.5 cups of cooked rice cooled (or day old rice works well too) – Or just estimate about 1 normal bowl full
About 5 – 10 shrimp, head peeled, but tail on
¼ of a big white onion (or ½ of a very small white onion, like I used)
1 leaf of Chinese broccoli (or any crisp green leafy vegetable)
2 cloves garlic
1 egg
½ tablespoon soy sauce
½ tablespoon oyster sauce
Pinch of sugar (optional)
1 tablespoon of oil for frying
Prik Nam Pla (Chilies in Fish Sauce พริกน้ำปลา)
5 Thai chilies
3 tablespoons of fish sauce
½ of a lime
Instructions
Fried Rice
If you’re using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that’s Thai style). You can also devein them if you’d like, but for small shrimp, to me it doesn’t really matter.
Peel 2 cloves of garlic, and then just finely mince them
Slice ¼ of a sweet white onion into medium sized strips
Finely dice about 3 – 4 green onions
Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
Next, toss in your shrimp, and fry for about 30 seconds – your shrimp should start to turn pink and feel more firm
Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds – This is a little known trick to make good rice, so it remains nice and dry
Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
Lastly, toss in your green onions, stir it a few more seconds, and it’s ready
Immediately dish your fried rice onto a plate
Slice off a wedge of lime, and serve it on the plate next to the rice
For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
Prik Nam Pla (Chilies in Fish Sauce)
Add 3 tablespoons of fish sauce to a small bowl
Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
Finally, I like it with a little squeeze of about ½ of a lime – but this is optional – and at many Thai restaurants it’s only fish sauce and chilies
That’s is, give it a stir, and set it aside
It is simple, it is light, it is a complete meal, it is delicious, the mixture of flavours and aroma is simply phenomenal.
Ingredients
Soup Stock
2 kg pork bones
2 pcs medium sized radish, cut into chunks
2 large onions
2 litres water
fish sauce
white pepper
Others
400g rice noodles
300g minced pork
12 pcs squid balls, cut in half
1 packet kailan
3 cups bean sprouts
crispy fried garlic
Instructions
In a pot add pork bones and enough water to cover bones. Bring it to a boil then turn heat off. Drain to remove scum and rinse bones in cold water.
Add bones back to the pot together with the rest of the ingredients except the fish sauce and white pepper. Bring to a boil and simmer for 2 hours. Turn heat off then drain using a fine sieve reserving liquid.
Place liquid in a separate pot then bring it to a boil, add the minced meat and fish balls and simmer for 30 more minutes in medium heat. Liquid at this stage should be reduced from the initial 2 litres to 1 litre. Season with fish sauce and white pepper.
Cook noodles according to packet instructions.
Blanch kailan in boiling water.
Place noodles in a bowl, add the kailan then pour hot broth over the noodles with some minced meat and fish balls.
Top with fresh bean sprouts and crispy fried garlic then serve while hot.
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon chopped fresh Thai red chili pepper
8 ounces boneless skinless chicken breasts, cut into bite-size pieces
2 cups cold cooked rice
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons chopped shallots
1/3 cup Thai holy basil (regular basil ok)
1 tablespoon chopped fresh cilantro
How to make it:
1 In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
2 Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
3 When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
4 If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.