RSS Feed
Twitter
Spicy pan-fried rice noodles laced with chilies, garlic and Holy Basil. This famous dish is a hybrid between Pad See Ew and Pad Ga Prao.
Green Curry Mussels
Mussels aren’t usually cooked with strong flavors so their own taste can shine through, but here the heat and spice of curry paste, moderated by creamy coconut milk, elevate the shellfish. Adjust the spice to your own taste by using more or less of the paste, or try a different variety: red curry paste is […]
Thai Fried Rice with Shrimp (Khao Pad Goong)
Thai fried rice with shrimp (khao pad goong), is a very typical Thai street food dish, available at all stir fry restaurants. Though you can order the dish with your choice of meat, shrimp is the most popular option. What really makes Thai fried rice unique, is that it’s served with a squeeze of lime […]
Kway Tiew Nahm Sai (Clear Noodle Soup)
Kway Tiew Nahm Sai or Clear Noodle Soup is one of the most basic Thai noodles soups but don’t be misled with the word basic as this dish packs a lot of flavour. Just the soup alone is enough to make you crave for more and the key for making its soup taste really good […]
Thai Style Omelette (Khai Jiaw)
September 20th, 2012 
evgoart 
An omelette has got to be one of the easiest and simplest meals to make, one of the first to master when you first begin to cook.
Khai Jiaw is no exception and a great alternative to the normal omelette, with an Asian twist.
Khai Jiaw is a very common snack in Thailand eaten as a breakfast or lunch dish, usually eaten with rice and a tomato and chilli sauce known as ‘Sri Racha’ sauce.
Red Thai Curry with Chicken (Gaang Phet Gai)
September 20th, 2012 evgoart 
Gaang Phet Gai means hot chicken curry.
Red curry is the hottest of all the Thai curries and one of the most popular and versatile curries in Thailand as well as the West.
I have used chicken in this dish, but beef, pork or shrimp are also popular meats to have with a Red Thai curry.
Red Thai curry paste used for this dish is widely available ready prepared and easy to use.
Stir Fried Pork with Holy Basil (Pad Ga-Prao Muu)
September 20th, 2012 evgoart 
Stir fried pork with holy basil, known as Pad Ga-Prao Muu in Thai, is a common dish eaten throughout the country. It is traditionally eaten with rice.
This dish, although the recipe calls for minced pork, can also be eaten with chicken or beef mince as well as with sliced meats. Tofu can also be used for a vegetarian dish.
Holy basil is a spicy, peppery herb with a zesty fragrance which grows more pronounced once cooked.
Holy basil is hard to find outside of Thailand, as it tends to goes bad quickly, it should be eaten on the day of purchase.
If you cannot get hold of holy basil, it can be substituted with Thai basil which is available and easier to find outside of Asia.
Any fresh basil leaves can be used for this recipe. Although it is more special with the holy or Thai basil leaves, the common basil leaves found in the west are a sweet basil with a completely different flavour to Holy or Thai basil.
Thai Fried Egg Salad (Yum Khai Dao)
September 20th, 2012 evgoart 
Yum Khai Dao is a quick and easy lunch or a light, tasty snack.
This recipe uses normal chicken eggs but duck eggs can be used or even quail eggs.
Quail eggs make the dish look much prettier and you won’t need to cut these eggs up.
A Spicy Thai Salad (Yum Woon Sen Gai)
July 24th, 2012 evgoart 
Yum Woon Sen, is a Thai bean thread noodle salad that is often served with either prawns or ground chicken. The ‘dressing’ is made up of the usual Thai ingredients, naam pla (fish sauce), lime juice and lemon grass. I also added lots of coriander (cilantro) and mint to my recipe. The salad can be eaten warm or cold.
The noodles are made of mung bean or potato starch and are also known as ‘cellophane’ noodles because of their clear appearance. They only need about a minute in boiling water and they’re done.
The black fungus is commonly used in Chinese cooking. They look exactly like large, crinkly mouse ears and have a lovely, rubbery sort of crunch to them. While they don’t have much flavour themselves, ‘Cloud Ears’ absorb whatever flavours they are exposed to; so in this case it was a mixture of salty, sour and spicy.
Thai Fish Cakes (Tod Mun Pla )
July 24th, 2012 evgoart 
You can use pretty much any fish. I used basa, a fresh water fish with firm, white flesh. The fish is first blended into a sticky paste with an egg, to bind the mixture, red curry paste, cornstarch or tapioca flour and fish sauce. The paste is then mixed with fragrant kaffir lime leaves and sweet snake beans. It’s best to dampen your hands with a little water before rolling the fish cake balls as the mixture is really sticky.
A tip on the kaffir leaves — I usually buy them with a specific recipe in mind and I only use several at a time. To keep them fresh, simply place them in a small ziplock plastic bag and keep them in the freezer until you need to use them. They don’t need to be defrosted either. Just pop them straight into whatever dish you’re cooking.
Crab Fried Rice (Khao Pad Poo)
July 24th, 2012 evgoart 
Of all the fried rice dishes, Crab Fried Rice is the king of fried rice that gets to meet and greet important guests. When I was a kid, crab fried rice was the dish that came at the end of the 10-20 course wedding banquet.
Crab Fried Rice is a dish that you do not want to order from small street stalls. You want to get crab fried rice at a nice restaurant because the quality of the crab determines how good crab fried rice can be.
This recipe reflects how crab fried rice is made in Thai restaurants in Thailand, no carrots, no peas, just crab!
Thai Chili Garlic Dipping Sauce (Nam Phrik)
July 23rd, 2012 evgoart 
In Thailand, every household has a different variation on the Nam Phrik recipe. However, Nam Prik has all the same basic ingredients: garlic, fresh chilies, fish sauce and lime juice. Thai chilies or also called Bird’s eye chili are one of the hottest chills out there, so once you have been cutting these please make sure you wash your hands really well. I even recommend using gloves cutting these things
Green Chicken Curry soup (Kang Keaw Wan Gai)
February 22nd, 2012 evgoart 
Chicken is on of the popular meats used in Thai cuisine; it is usually available in most curry and soup. Kang Kiew Wan, literally translated as “Sweet Green Curry”, is nicely sweet and slightly spicy and tastes very delightful with a proper blend of the spiciness from green curry chili paste, blandness from coconut milk, sweetness of sugar and saltiness of fish sauce. It is usually eaten with steamed rice or served as a sauce to rice noodle known as “Kanom Jeen” a more ’spaghetti-like’ noodle.
