Appon's Thai Food Recipes

Sub Categories: Chicken Recipes Pork Recipes Seafood & Fish Recipes

Main Courses - Thai Recipes

Fried Pork, Basil and Egg ( Put Kaprow Mu Khai Dow )


This is a common dish for Thai office workers, the reason is simple, it is widely available from street food stalls and can be cooked very quickly in a short lunch break. It is also quite spicy so its a great way to pep yourself up for the afternoon. Fried egg is sometimes look down on in the west, but its a staple of Thai cooking.
It originates from central Thailand, but can be bought everywhere, it is medium spicy.

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Sweet Chilli Glazed Chicken ( Gay Tod Op Sauce Prick )


The glaze on this chicken is made from sweet chilli, sugar and wine. It adds a slight sharpness to the chicken, so typical of Thai dishes. For children we sometimes use ketchup in place of sweet chilli sauce.

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Duck In Cinnamon Sauce ( Ped Yang Sauce Palo )


Does flavour or appearance mean more to you? I've photographed the duck pink with the sauce spread over it - very photogenic, but you can get much more flavour from it by frying the duck thoroughly in the sauce in the pan. The flavour blends well into the meat and the frying effect broadens the flavours in the sauce. It won't win any food photography awards, but it tastes so much better!

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Duck on Rice Bed ( Kao Na Pad Yang )


Another duck recipe, if you still have left over peking duck from the day before yesterday then you are Thai! If not, I've described how to make the duck again.

1 Whole Duck
Palm Sugar
Dark Soy Sauce

Preparation for the Duck
1. Clean and wash the duck.
2. Scald the skin by pouring boiling water over it.
3. Take your fingers and run them under the duck skin to separate the skin from the fat.
3. Pat the skin dry with kitchen paper.
4. Dissolve palm sugar and honey in soy sauce, and brush it over the duck, leave to dry and brush again to build up a good coating.
5. Roast in the oven, 1 hour per kilo in a medium oven is typical, for the last 5 minutes turn the heat up to crisp the skin.

Ingredients For Sauce
3 Tablespoons Hoi Sin Sauce
50 ml Water
2 Tablespoons Chinese Whiskey or Ya Dong (Thai herb spirit)

1. Mix all ingredients together in a saucepan.
2. Heat until they begin to steam, then turn off the heat.
3. Layer fragrant rice, then duck, the spoon over the sauce.

Glass Noodle Pad Thai


Pad Thai is a fried noodle dish, although there are many dishes called Pad Thai, all are essentially the same: fried rice or glass noodles with chilli and other ingredients for flavouring. Here we use glass noodles. Be careful when choosing your noodles, they must be soaked and fried, a good quality noodles survives this cooking process, poor quality noodles will break into unpleasant small pieces. This is a quick cook dish from central Thailand, you add the chilli when it is served, so your guest can choose to make the dish spicy or mild. For the pounded peanut, it's better to choose a dry unsalted peanut, roast them it in a dry frying pan and pound them in a Thai mortar until they form smaller pieces. Alternatively you can chop the nuts by hand. These can be prepared ahead of time and stored in a cool dry place for a long time.

Ingredients for 2 people
1 Small Pack of Glass Noodle
1 Egg
50 gsm. of Dry Shrimp
50 gms. of Tofu
2 Small Red Onion
50 gsm. Soya Bean Shoots (Beansprouts)
1/2 Tablespoon Sugar
2 Light Soy Sauce
1 Tablespoon Oyster Sauce
2 Tablespoon Chilli Sauce
1 Tablespoon Peanuts ( pound to fine pieces )
1 Teaspoon Dry Flaked Chilli
3 Tablespoons Oil

Serve With
Fresh Soya Bean
Green Lettuce

Garnish With
Peanuts ( pounded to fine pieces )
Dried Chilli ( pounded to flakes )
Lemon or Lime Slice

1. Soak the glass noodles in water for 5 minutes to soften them.
2. Chop the tofu into small squares,
3. Slice the red onion into smaller pieces.
4. Clean the fresh soya shoots and chop off the roots.
5. Put the oil in a hot frying pan with the dry shrimp, and fry for 30 seconds
6. Move it to one side of the frying pan to make room to fry an egg.
7. Break the egg in hot oil and stir quickly for a few seconds to break it up.
8. Add the glass noodle and other cooking ingredients and stir-fry for 1 minute.

Isan Suki ( Jaew Hon Jeap Joom )


I've done Thai suki-yaki before, this is the simpler Isan variant, which uses a tom-yum pan, and plenty of meat. The main elements of this dish are a meat plate, a vegetable plate, a soup and 3 seasoning sauces. The meat is cooked in the soup, together with the vegetables at the table.
To cook this dish, the soup pan needs to get hot. If that is not possible, then you should precook the meat and vegetables before bringing them to the table. The best option of all is a tom-yum pan without the centre hole (not like the one shown in the photograph), together with a proper charcoal or oil burner. You can then cook the meat on the centre plate to brown it first, them move it to the soup. Unfortunately for me, I only have a regular tom-yum pan and have to make do with cooking the meat in the soup.

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Thai Noodle Curry (Mi Ga Ti)


This noodle curry dish is standard faire among Isaan Thais (North Eastern Thais). The predominant taste is of fish sauce & chilli rather than curry, but this can be a bit overwhelming so you may prefer to increase the chicken and peanuts if you are not accustomed to authentic Thai food. You can use either pork or chicken in this recipe.

Ingredient for Family
200 gms Chicken Breast
50 gms Red Curry Paste
50 gms Peanuts
3 Tablespoons Fish Sauce
3 Tablespoons Sugar
1 Teaspoon Salt
300 mls Coconut Milk
200 mls Water
200 gms Flat Rice Noodles

Serve With
100 gms Cabbage
50 gms Cucumber
50 gms Green Beans
100 gms Lettuce
35 gms Coriander
20 gms Mint

Curry Sauce
1. Put coconut milk in a boiling pan and bring to the boil.
2. Add the red curry paste and mix.
3. Mince the chicken breast then add to the curry pan.
4. Cook until the chicken is thoroughly cooked.
5. Add the water and bring to the boil again.
6. Add the fish sauce, sugar, and salt, and cook for 10 minutes.
7. Meanwhile, toast peanuts in a dry frying pan to bring out the smell. The pound them in a mortar, or chop them into smaller pieces and add to the curry sauce.

1. Soak noodle with warm water for 15 minutes.
2. Steam for 5 minute, then rinse with cool water.

1. Slice cabbage for into small strips.
2. Cut the cucumber into small triangles.
3. Chop the green bean into short 1cm lengths.
4. Chop coriander into 3cm lengths.
5. Clean the mint, and take only the leaves.

To Serve
1. Place all the vegetables on the plate.
2. Top off with the cooked noodles.
3. Ladle sauce over the noodles until the sauce covers the whole dish.
4. Serve.

Duck in Palm Sugar Sauce ( Koa Na Pet )


This is a rich Thai dish, duck in a sweet sauce made from sugar with sour tamarind water to balance the sweetness. The skin of the duck is almost candied when it's cooked, but despite this the dish isn't very sweet. In Thailand this is always served with rice, duck is expensive, rice is cheap and we eat lots of rice and a little duck unlike the photograph!

Ingredients for 2 People
200 gms Duck Breast
1 Tablespoon Honey
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
2 Teaspoons Ground Ginger

1. Clean the duck and dry the skin with kitchen paper. Put it into a plastic freezer bag - we will use this bag to coat and marinade the duck.
2. Put the light soy sauce, oyster sauce, ginger and honey into the bag.
3. Shake the bag to mix the ingredients and coat the duck with the sauces.
4. Marinade in the fridge for 5-8 hours.
5. Grill slowly for 30 minutes turning several times, to cook and brown the duck. Alternatively you can also oven roast it, again until completely cooked.

Ingredients for Duck Sauce
2 Tablespoons Tamarind Water
2 Tablespoons Palm Sugar
1 Teaspoon Dark Soy Sauce
1 Chicken Stock Cube
2 Teaspoons Corn Flour
120 ml Water

Preparation for Sauce
1. Boil the water, add stock cube and dissolve it in the boiling water.
2. Add the tamarinf water, palm sugar and dark soy sauce.
3. Mix the corn flour with a little water and add to the sauce.
4. Bring back to the boil, stirring (the corn flour will thicken the sauce).

Serve With
Spring Onions
Coriander Leaves
Thai Fragrant Rice

Grilled Meats and Seafood ( Nur Yang )


Finally I can time to catch up on my recipe site! Todays recipe is a selection of grilled or barbecued meats and seafood, marinaded with Thai flavours. Summer is still strong in Thailand, and there's plenty of good weather to enjoy outdoors, so a grill seems a good thing to do! For this recipe we marinade pork, beef, pork with fat, liver (also pork) and squid overnight to get some good strong flavours into them. For each of the marinades, simply blend or pound the ingredients together, mix with the meat and leave in the fridge for grilling the next day. The pork with fat should be grilled long and hard until the fat becomes crunchy!

Marinaded Pork Ingredients
200 gms Pork
1 Teaspoon Green Peppercorns
1 Tablespoon Dark Soy Sauce

Marinaded Beef Ingredients
200 gms Beef
2 Pieces of Galangal
1 Tablespoon Oyster Sauce

Marinaded Pork With Fat Ingredients
200 gms Pork With Fat
1 Teaspoon White Pepper
1 Teaspoon Salt
1 Teaspoon Ground Dried Chilli

Marinaded Liver Ingredients
100 gms Pork Liver
5 Kaffir Leaves
1 Tablespoon Light Soy Sauce

Marinaded Squid
200 gms Squid
2 Pieces of Gar Chay
1 Tablespoon Black Vinegar Sauce For Dimsum ( Jig Cho Sauce )

Chilli Glazed Roast Duck ( Ped Op Nam Jim Buoy )


This is about as simple a recipe as is possible. It uses the spicy sweet chilli or plum sauce normally used as spring roll dipping sauce as a glaze and marinade for roast duck! The sauce is perfect to give it a sweet/spicy glaze, and duck is the perfect meat to glaze since the fat crisps up on the outside when glazed and the spice cuts through the fatty taste.

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Thai Suki Yaki - Some Assembly Required


Just as England has its own version of French and Italian dishes, so Thailand has its own version of Japanese dishes. This is Thai Suki-Yaki, a self assembly dish consisting of a wok of boiling chicken stock, into which you cook your own ingredients at the table, and eat them with a Thai spicy chilli sauce. It's entertainment and a meal all in one. In Thailand, we prefer to drop the egg into the stock to make a poached egg, rather than eat it raw like the Japanese. If you have Thai salty eggs ready, try cracking one into the stock to make a salty poached egg, the flavour combination of extremely salty egg yolk, Thai chilli and Suki sauce may cause your brain to overload when you eat it, but it's not fatal!
You will need an electric wok to cook this at the table, alternatively you can cook it on a stove and bring it ready-cooked to the table, but it's just not as much fun. The sauce is known as Suki-yaki sauce and is available in Asian grocers, if you cannot locate it, Teriyaki dipping sauce is a passable substitute, or there is a recipe in the ingredients section to make it.

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Korean Style Barbecue


Korean BBQs are a popular style of barbecue here in Thailand. You've seen me eat it in Udon Thani. The main points of a Korean style barbecue are the soup tray, surrounding the meat barbecue plate, and the dome shape so the meat juices run off into the soup. That also means a special piece of barbecuing equipment:

This is mine, the basic charcoal burner I use for grilling everything, with this dome shaped top part added for Korean style barbecues. For the meats and fish, slice everything very thinly so they cook quickly and all the way through.

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Rice Soup & Trimmings ( Kao Tom Gury )


The base for this dish is very simple plain rice soup. However the rice is just a carrier for the flavours of the side dishes. The main elements are salty duck eggs [saltiness], century/thousand year old eggs in breadcrumbs with chillies [crunch & hotness], pickled cabbage [sour], and pickled turnip, peanuts & egg [crunchy & tangy]. Stir fried vegetables are also served to bulk up the dish.
The side dishes are normally shared, everyone takes some of the side dish and eats it with their own rice. Some mouthfuls of rice are spicy, some tangy, some salty. Imagine biting into a mouthful of plain rice with almost no taste then hitting a salty duck egg yolk for a burst of salt! This is one of the most underrated Thai dishes.

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