Category Archives: Thai

How to Make Water Spinach Stir-Fry (Kangkung Belacan) ผักบุ้งผัดกะปิ

200g Water Spinach (a.k.a. Kangkung, Morning Glory)

1 Tbsp Shrimp Paste (belacan)

2 Tbsp Water

1 Tbsp Oil

1 Tbsp Dried Shrimps, coarsely chopped

2-5 Dried Red Chillies, roughly pounded

1 Tbsp Garlic

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200 กรัม ผักบุ้ง

1 ชต. กะปิ

2 ชต. น้ำสะอาด

1 ชต. น้ำมันพืช

1 ชต. กุ้งแห้ง สับหยาบ

2-5 พริกแห้ง ตำหยาบ

1 ชต. กระเทียมสับ

How to Make Papaya ‘Som Tum’ Salad (Tum Thai) ตำไทย

Serves: 2 (as a side dish)

125g Carrots, peeled & julienned

175g Green Raw Papaya, peeled & julienned

1 clove Garlic

2-4 Red Chillies

2 Tbsp Palm Sugar

20g Green Beans

2 Tbsp Dried Shrimps

5 Cherry Tomatoes, halved

3 Tbsp Lime Juice

3 Tbsp Fish Sauce

50g Roasted Cashew Nuts (or peanuts)

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125 กรัม แครอท ขูดหรือสับเป็นเส้นๆ

175 กรัม มะละกอดิบ ขูดหรือสับเป็นเส้นๆ

1 กลีบ กระเทียม

2-4 พริกแดง

2 ชต. น้ำตาลปี๊บ

20 กรัม ถั่วแขก หรือถั่วฝักยาว

2 ชต. กุ้งแห้ง

5 มะเขือเทศลูกเล็กๆ หั่นครึ่ง

3 ชต. น้ำมะนาว

3 ชต. น้ำปลา

50 กรัม ถั่วลิสงคั่ว หรือเม็ดมะม่วงหิมพานต์คั่ว

How to Make Thai Tom Yum Noodles ก๋วยเตี๋ยวต้มยำ

Serves: 2

100g Fish Meatballs

70g Fried Fish Meatball Slab

50g Pork Tenderloin

100g Pork Mince

50g Roasted Peanuts, or Cashew Nuts, crushed

100g Dried Rice Noodles

100g Beansprouts

Flavourings (per bowl)

1.5 Tbsp Fish Sauce

1.5 Tbsp White Vinegar

1 Tbsp Sugar

1 Tbsp Tianjin Preserved Vegetable

1-2 tsp Chilli Powder

2 tsp Fried Garlic, for sauce mixture

1 tsp Fried Garlic, for mixing with noodles

1 tsp Coriander Leaves, chopped

1 tsp Spring Onions, chopped

A sprinkle of White Pepper Powder

1/2 Lime

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How to Make Chinese BBQ Pork (Char Siu) หมูแดง

Recipe adapted from https://www.pim.in.th/one-dish-food/412-kao-moo-daeng

– 600g Pork Tenderloin

– 2 Cinnamon Sticks

– 2 Star Anise

– 1 Tbsp Garlic, minced

– 1/4 tsp White Pepper Powder

– 4 Tbsp Sugar

– 3 Tbsp Tomato Paste

– 2 Tbsp Oyster Sauce

– 2 Tbsp Soy Sauce

– 1 1/2 Salt

– Red Food Colour (or Red Yeast Rice Powder, or Beetroot Powder)

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600 กรัม หมูสันใน

2 อบเชย

2 โป๊ยกั๊ก

1 ชต. กระเทียมสับ

¼ ชช. พริกไทยป่น

4 ชต. น้ำตาล

3 ชต. ซอสมะเขือเทศ (เราใช้ tomato paste ค่ะ เข้มข้นกว่าซอสมะเขือเทศ)

2 ชต. น้ำมันหอย

2 ชต. ซีอิ๊วขาว

1 ชช. เกลือ

สีผสมอาหารสีแดง

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Chinese BBQ Pork (Char Siu)

Course Main Course, Side Dish
Cuisine Chinese, Thai
Keyword BBQ, Chinese, Pork
Prep Time 4 hours
Cook Time 1 hour
Servings 2 people

Ingredients

  • 600 g Pork Tenderloin
  • 2 Cinnamon Sticks
  • 2 Star Anise
  • 1 Tbsp Garlic minced
  • 1/4 tsp White Pepper Powder
  • 4 Tbsp Sugar
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 1/2 Salt

Instructions

  • In a large bowl, mix together cinnamon sticks, star anise, garlic, white pepper powder, sugar, tomato paste, oyster sauce, light soy sauce and salt
  • (Optional) Add red food colouring or red yeast rice powder or beetroot powder. Add small amounts at a time until the desired shade of red is achieved
  • Using a fork poke holes all over the pork tenderloin
  • Cut the pork tenderloin into portions and add the pork into the sauce mixture from above. Coat all the pieces evenly
  • Cover and place in the fridge for atleast 4 hours.
  • Add the pork pieces to a pot. High heat
  • Add the marinade to the pot and just enough water to come up half way to the pork pieces
  • Bring to boil
  • Flip the pork pieces, Turn heat down and simmer
  • Ocasionally flip the pork pieces over to get even colouring
  • Cook until the sauce is thick and surypy. Take off the heat.
  • Place the pork pieces on a wire rack
  • Grill for 15-20 minutes until the edges are lightly charred
  • Cut and serve

Video

How to Make Thai Basil Beef (Pad Ka Prao) ผัดกะเพราเนื้อพริกแห้ง

Serves: 2

400 g Beef mince (or chicken or pork)

2 Tbsp Oil

2 Tbsp Garlic, minced

10g Large Dried Chillies (mild)

2-4 Small Dried Chillies (hot)

1 Tbsp Oyster Sauce

1 Tbsp Seasoning Sauce

1 Tbsp Fish Sasuce

1 Tbsp Sweet Soy Sauce (or Kecap Manis)

1 tsp Light Soy Sauce

A handful of Basil or Thai Holy Basil

Optional Fried Egg:

2 Eggs

Oil for frying

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How to Make Clams Pasta with Thai Chilli Jam พาสต้าหอยลายน้ำพริกเผา

Serves: 2

– 160g Dried pasta

– 1 Tbsp Salt

– 23-30 Frozen Cooked Clams with Shells

– 50g Frozen Cooked Clams Meat

– 2 Tbsp Oil

– 1 Tbsp Garlic, minced

– 3 Large Dried Chillies, flaked

– 3 Tbsp Thai Chilli Jam (Nam Prik Pao)

– 1 Tbsp Soy Sauce

– 1 Tbsp Oyster Sauce

– 1 tsp Sugar

– A handful Basil Leaves

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How to Make Thai Stir-Fried Squid with Salted Egg ปลาหมึกผัดไข่เค็ม

Serves: 2

300g squid

2 salted egg yolks, with some egg whites

2 Tbsp Thai Chilli Jam

1 Tbsp Oyster Sauce

1 Tbsp Soy Sauce

1 tsp Sugar

2 Tbsp Water

2 Tbsp Oil

1 Tbsp Garlic, minced

1 Red Chilli, minced

1 Onion

1 Mild Red Chilli

1 Mild Green Chilli

1/4 cup Celery

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How to Make Thai Beef Meatballs ลูกชิ้นเนื้อ

Makes: approx 25 meatballs (depending on size)

500 g lean beef mince (it’s very important the mince is as lean as possible, 0% fat would be perfect, otherwise do not buy anything with more than 5% fat content)

1/4 cups ice-cold water

1/4 cups crushed ice

2 Tbsp corn flour

1 Tbsp soy sauce

1.5 tsp salt

2 tsp baking powder

1 tsp sugar

1 tsp vegetable oil

1 tsp white pepper powder

1 cup ice cubes

500 กรัม เนื้อบดไม่ติดมัน

1/4 ถ้วย น้ำเย็นจัด

1/4 ถ้วย น้ำแข็งทุบ

2 ชต. แป้งข้าวโพด

1 ชต. ซีอิ๊วขาว

1.5 ชช. เกลือ

2 ชช. ผงฟู

1 ชช. น้ำตาลทราย

1 ชช. น้ำมันพืช

1 ชช. พริกไทยป่น

1 ถ้วย น้ำแข็งก้อน

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How to Make Massaman Curry มัสมั่นไก่

Serves: 8

1 portion Homemade Massaman Curry paste (if you’re using store-bought curry paste, then check the packet for amount to use)

1 kg Chicken drumticks

800 ml Coconut milk

2 Tbsp Oil

700g Potatoes, peeled, washed, and cut into big chunks

1/2 cup Peanuts

2 Onions, cut into big chunks

3-4 Bay leaves

2 Tbsp Palm Sugar

1-2 Tbsp Fish sauce

1-2 Tbsp Tamarind concentrate

How to Make Pad Thai ผัดไทยกุ้งสด

Serves: 2

What you need

100 g Dried rice noodles

5-10 Prawns, peeled & de-veined

2 Eggs

2 Tbsp Dried shrimps

4 Tbsp Sweet preserved radish, minced (ไชโป๊)

4 Tbsp Peanuts, roasted & crushed

1-2 cups Beansprouts

1 cup Chives, cut to 1.5 inch length

Oil

For Pad Thai sauce

3 Tbsp Tamarind concentrate

3 Tbsp Palm sugar

1 Tbsp Vinegar

1/2 tsp Salt

1-2 tsp Chilli powder

Thai Papaya/Carrot Salad (ตำไทย)

What you need:
  • 3 Carrots (or papaya, or mixture of both), julienned
  • 1 clove Garlic
  • 2-5 Dried red chillies
  • 2-5 Fresh red chillies
  • 3 Green beans, cut into 1 inch pieces
  • 3 Tbsp peanuts, pan roasted and left to cool
  • 3 Cherry tomatoes, halved (or 1 normal tomato, cut into 6 segments)
  • 1 Tbsp Palm sugar
  • 1.5 Tbsp Fish sauce
  • 1.5 Tbsp Lime juice
  • Mortar & pestle
How to put this together:
  1. Using mortar & pestle, pound together garlic + dried red chillies + fresh red chillies + palm sugar
  2. Add green beans, roughly pound
  3. Add roasted peanuts, roughly pound
  4. Add cherry tomatoes, squish them to release the juice
  5. Add fish sauce + lime juice
  6. Taste & season
  7. Add papaya/carrot. Gently pound & mix.
  8. Taste & season
  9. Serve with sticky rice, grilled chicken, grilled fish, fresh vegetables

Beef Massaman Curry (มัสมั่นเนื้อ)

Serves: 8

What you need

  • 1 portion Homemade Massaman Curry paste (if you’re using store-bought curry paste, then check the packet for amount to use)
  • 1 kg Beef brisket, cut into 2 inch cubes
  • 1 Tbsp Salt
  • 1 Lemongrass
  • 800 ml Coconut milk
  • 2 Tbsp Oil
  • 4 Potatoes, peeled, washed, and cut into 1.5 inch cubes
  • 1/2 cup Peanuts, pan roasted
  • 2 Onions, cut into big chunks
  • 3 Bay leaves
  • 2 Tbsp Sugar
  • 1-2 Tbsp Fish sauce
  • 1-2 Tbsp Tamarind concentrate

How to put this together

  1. Bring water to boil in a large pot, add salt +lemongrass + beef brisket. Simmer for 1.5 hours. Alternatively pressure cook for 30 mins. Drain just before you need to use them.
  2. Heat oil in a pan over medium heat, add curry paste. Fry until fragrant.
  3. Slowly add the thicker portion of coconut milk, fry until the oil splits, and you have a layer of oil simmering over curry paste.
  4. Add drained beef brisket. Mix well.
  5. Add remaining coconut milk + onions + peanuts + bay leaves. Mix well.
  6. Simmer until the meat has taken in the flavour and onions are soft.
  7. Taste and season with sugar + fish sauce + tamarind concentrate.
  8. Add potatoes. Simmer until potato is cooked through.
  9. This dish tastes better over time. Each time you re-heat it the flavour gets more intense.

Massaman Curry Paste (น้ำพริกแกงมัสมั่น)

Makes: 1 cup curry paste

What you need

  • 2 stalks Lemongrass, using only the bottom part (white bits), cut into small pieces
  • 3 slices Galangal, cut into small pieces
  • 1 head Garlic, peeled and cut into small pieces
  • 6 Shallots, cut into small pieces
  • 10 Large dried chillies
  • 1/2 cup Oil
  • 1 Tbsp Cumin seeds
  • 1 Tbsp Coriander powder
  • 3 Cardamom
  • 6 Cloves
  • 1 tsp Whole black peppercorn
  • 1/2 tsp Salt
  • 2 tsp Shrimp paste
  • 1 Tbsp Coriander roots
  • 1/8 tsp Cinnamon powder
  • 1/2 tsp Mace

How to put this together

  1. In a small pot, heat oil on medium heat.
  2. Deep fry lemongrass + galangal + garlic until fragrant. Transfer to a plate.
  3. In the same oil, deep fry shallots until light brown. Transfer to a plate.
  4. In the same oil, deep fry dried chillies until deep red. Transfer to a plate.
  5. Leave the oil to cool a bit before next step.
  6. In a food processor, add all ingredients. Blend to a fine paste.

Soft Mussel Omelette (ออส่วนหอยแมลงภู่)

Serves: 2

What you need:
  • 1 cup Frozen mussels (or oyster, or mixed seafood)
  • 2 Tbsp Tapioca flour
  • 4 Tbsp Water
  • 1 Tbsp Thai seasoning sauce (I use golden mountain brand)
  • 1 tsp Soy sauce
  • A pinch of Pepper powder
  • 1 Tbsp Spring onions, chopped
  • 1 Tbsp Coriander, chopped
  • 3 Tbsp Oil
  • 1 clove Garlic, minced
  • 2 eggs
  • 2 cups Beansprouts
  • 2T Srirasha sauce
  • 2T Thai sweet chilli sauce
How to put this together:
  1. In a pot, bring 4 cups of water to boil. Blanch mussels until just cooked. Drain. Set aside.
  2. Make dipping sauce by mixing together sriracha sauce + sweet chilli sauce. Mix well.
  3. In a bowl, add tapioca flour + water + seasoning sauce + soy sauce + pepper + spring onions + coriander. Mix well. Give it a taste if you want, and adjust seasoning.
  4. Add drained mussels to the sauce mixture. Mix well.
  5. Heat 1 Tbsp oil in a pan on high heat. Add beansprouts. Fast fry until just done. About 30 secs – 1 min. Transfer to serving plate.
  6. Heat 2 Tbsp oil in a pan on medium heat. Add garlic. Fry until fragrant.
  7. Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks.
  8. While the eggs are still runny, add mussel mixture. Fry quickly until all everything is well mixed. Egg & tapioca mixture should still be soft & gooey.
  9. Serve on top of beansprouts
  10.  

    Serve immediately with dipping sauce.

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Mussel Soft Omelette

Course Main Course, Side Dish
Cuisine Chinese, Thai
Keyword Chinese, Mussel, Omelette, Thai
Prep Time 5 minutes
Cook Time 13 minutes
Servings 1 person

Ingredients

  • 1 cup Frozen mussels or oyster, or mixed seafood
  • 2 Tbsp Tapioca flour
  • 4 Tbsp Water
  • 1 Tbsp Thai seasoning sauce I use golden mountain brand
  • 1 tsp Soy sauce
  • A pinch of Pepper powder
  • 1 Tbsp Spring onions chopped
  • 1 Tbsp Coriander chopped
  • 3 Tbsp Oil
  • 1 clove Garlic minced
  • 2 eggs
  • 2 cups Beansprouts
  • 2 Tbsp Srirasha sauce
  • 2 Tbsp Thai sweet chilli sauce

Instructions

  • Make dipping sauce by mixing together sriracha sauce + sweet chilli sauce. Mix well.
  • In a pot, bring 4 cups of water to boil. Blanch mussels until just cooked. Drain. Set aside.
  • In a bowl, add tapioca flour + water + seasoning sauce + soy sauce + pepper + spring onions + coriander. Mix well. Give it a taste if you want, and adjust seasoning.
  • Add drained mussels to the sauce mixture. Mix well.
  • Heat 1 Tbsp oil in a pan on high heat. Add beansprouts. Fast fry until just done. About 30 secs – 1 min. Transfer to serving plate.
  • Heat 2 Tbsp oil in a pan on medium heat. Add garlic. Fry until fragrant.
  • Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks.
  • While the eggs are still runny, add mussel mixture. Fry quickly until all everything is well mixed. Egg & tapioca mixture should still be soft & gooey.
  • Place on top of beansprouts
  • Serve immediately with dipping sauce.