Appon's Thai Food Recipes

Welcome to my Traditional Thai Food Recipes

If you are a new visitor to my site, welcome! This site is full of recipes from my native Thailand. The best place to start are the recipe browsers on the left side. They let you see all the recipes available at a single glance.

Further down the left side you can also find the recipe categories. There are more than thousands of recipes and ideas on this site.
Click here for recipes listed as pictures.

There's also an Android application available, and a mobile website for iPhone users.

August 23, 2015

Alcohol Brew Pot


I picked one of these up in Nakhon Phanom, its a mini fast home brew pot. You fill it with sweet liquid, traditionally coconut or palm juice, and leave it in the warm to ferment for 15 minutes or longer. Dried yeast inside ferments the juice into a semi-alcoholic drink.

Although juice or sugar sap is traditional, one of the best flavors to use is Sprite! It's sweet enough to give the yeast something to work with, and the herbs in the pot work well with the lemon/lime flavors.

I used young coconut juice for mine, young (green) coconut is a little sweeter.

Continue reading "Alcohol Brew Pot" »

July 30, 2015

Homemade Rice Cakes


Rice cakes are a pain, the easiest way to get them is to simply buy rice cakes in packets and simply decorate them, yourself!. But if you really want to make your own rice cakes, its not that difficult.

I got a quick lesson from a rice cake vendor at Paklok Food Festival recently, you can see him in the video. He makes them from sticky-rice, the most important thing is to dry the rice cake thoroughly before frying.

Continue reading "Homemade Rice Cakes" »

May 11, 2015

Bla-o Gang-Luang (Yellow Curry Tuna)


I'm using small tuna for this, but a meaty white fish cut into steaks is a more common variation. Whatever fish you find at the local market that's fresh and meaty can be used, as long as it doesn't have a strong flavor of its own. The fish soaks up the curry flavors and added bamboo or coconut root soaks up the juice and provides much needed bulk to the curry.

The flavor you are aiming for is sour and spicey. Sour comes from the tamarind juice (tamarind paste mashed up in water so the water becomes sour, use the water in the dish to flavor the curry). The spicy comes from the curry paste that's so common in southern cooking. Be sure to taste and adjust the flavors at the end to get a good burn on your lips!

I threw in the fish head too for extra flavor, and some nice head meat. You don't need to do this, but why waste it?

Continue reading "Bla-o Gang-Luang (Yellow Curry Tuna)" »

May 7, 2015

100,000 YouTube Views

Finally It took forever, but I've at last got past 100,000 YouTube views. Now that I can monetize the videos I'm also making more videos now. Especially on the Thai Travel and Life blogs.

I didn't celebrate my 10 years in blogging, back in November 2014.
I didn't celebrate my 10 millionth page view.
But I'm sure as heck going to celebrate my 100,000th YouTube video view!

To celebrate I've collected the top videos in each of my food, travel and life blogs.

Top Video: Crunchy Fried Belly Pork

Runner Up: Crunchy Thai Omelette.

March 7, 2015

Korean Barbecue Pan


I've been shopping at the 3 pagodas pass, this is a border crossing between Myanmar (Burma) and Thailand, and Burmese made goods are sold there. I've made a Korean Barbecue before, it's a meat barbecue where the juices run off into a soup tray around the outside.

When I saw they had good thick heavy brass barbecue pans, I decided to shop!

It's time to upgrade my pitiful aluminum Korean Barbecue pan to something more solid that will smooth out the heat better.

Continue reading "Korean Barbecue Pan" »

January 8, 2015

Khanonkrok Done in a Classic Pot


Khanon Krok is a Thai classic, and since I visited a floating market in Bangkok and found a genuine old fashioned clay khanon-krok pot, it would be a perfect time to revisit the recipe trying out my new pot.

It was an experience, and if appreciating the values of non-stick pans is a good thing, then it was a good experience!

This pot is charcoal fired, so the first step is to get it lit and hot. Since this is clay it's going to take a lot of seasoning with oil, and sure enough as I try to season it, it soaks the oil in like a sponge. Khanon Krok is two layers, a starchy layer that forms the bulk, and a thinner sugary salty layer to form a topping which is finished with sweetcorn or spring onions.

Two halves are placed on top of each other, with the flavor layer in the middle. It's a real classic, and one you should try, but perhaps not with this clay pot! Innovation succeeds because it is good, and works, and iron griddles are more commonplace these days. It's not just that, my usual non-stick pan has an even number of dimples, which makes life a lot easier when cooking a dessert that is made of two halves. This clay one has 7!

(Video after the break)

Continue reading "Khanonkrok Done in a Classic Pot" »

Where to now?

A good starting place is the Recipe browser., for Android users, there's an Android Application, for other mobile phone users, there's a mobile website. Down the left side of this page is the top level index and a search box. If you want a feel for life in Thailand, there's my Life Blog, or for extra travel ideas, there's my Travel Blog

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