Appon's Thai Food Recipes

Side Dishes - Thai Recipes

Omelette Cha Om ( Kai Jiew Chai On )

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Omelette Cha Om is a type of Thai-fried egg omelette with 'cha om' vegetable. The vegetable is quite unpleasant when uncooked, it has a sulfurous smell similar to the smell of pond weed. Once cooked, though, the bad smell disappears leaving a much more mild flavour. Cha om is also used with curry soup, and eaten as a side vegetable either fresh or boiled by Thai people.
Note, this omelette is very spicy and contains a lot of chillis, you can reduce the chilli quantity if you prefer.

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Vegetable 'Cup' Omelette ( Khai Toon Puk )

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This is an excellent and very tasty steamed egg omelette. It is cooked inside cups in a Chinese steamer, and when you serve it, you can either take it out of the cups (like we've done for the above photograph) or serve it inside the teacups. To remove it from the cup, place a circle of greaseproof paper in the base of the cup before cooking, this will make it easier to remove later. Then to remove it from the cup after it is cooked, run a knife around the edge and tip the cup upside down on a plate.
As a contrast, we normally eat this with a sauce made from mint coriander and chillies, however this is optional. If you are serving this as a side dish, you may prefer to omit it.

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Hot Pan Pork With Sesame Seeds ( Mu Ga Ta )

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This pork dish is normally served in a sizzling metal hot plate. For the photograph I had to present it on a simpler plate, if you have the steel plate then heat it and serve your pork sizzling hot.
To toast the sesame seeds for this dish, simply put them in a hot dry frying pan for a few seconds to brown them. Watch carefully, a few seconds difference is all it takes between golden and burnt, and even the heat in the pan itself is enough to burn them. So once browned, take them out of the pan completely.

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Duck Cucumber Rolls ( Ped Yang Num Took )

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Another way to serve duck, this dish is made from cucumber rolled up with duck meat and the sauce (made with lemon juice, chilli and garlic) adds bite to the flavours. For this you will need duck breast to form flat slices needed to roll, duck leg won't work.

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Fish Hair & Mango ( Mamong Num Pa Wan Pa Duk Fu )

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This is fish hair, actually it's fish meat made into fine hair like strands then deep fried. It is served traditionally with the sweet-sour mango & chilli sauce. You take a little of the crunchy fish hair, a little of the sour mango, mix it with your rice and eat. The best fish to use is oily fish, in Thailand we use a river fish 'Yam Baa duk Fu', but any similar oily fish can be used.

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Century Egg & Spicy Chicken ( Kai Yiew Ma Kar Prow Gay )

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The black fried century eggs make this quite a stunning looking plate, but the eggs are not the main taste, the spicy chicken is. Eat this as a side dish to Thai rice, served with Thai sweet basil leaves.

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Stuffed Melon ( Gang Jeaut Guy Yut Sai Ma Ra Salai )

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Windermelon is a pithy non-sweet melon used in Thai cuisine. If you can't get it, use unripe large courgettes, or for this recipe you can also use bitter melon which itself has a different taste, but works equally well. Another aspect of this dish is the seaweed used as a vegetable or garnish in the soup.

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Pork Balls in Sweet Sour Sauce ( Look Chin Mu Pick & Nam Jeamp Ma Karm)

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The sourness in this dish comes from the tamarind. In the back of the photograph you can see green vegetables, lettuce, mint, coriander leaves and other green vegetables. It's normal to eat this dish with a big mass of fresh salad vegetables like this.

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Sardine & Onion Sauce ( Loon Pa Kam )

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This sauce is cooked until the sardines dissolves into the sauce, making a soft smooth onion sauce with a very strong taste of salty sardines. This is a very economical way to eat sardines, with the taste spread throughout the sauce, but is also ideal for people who don't like fish bones.

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Dried Fried Bamboo Pork Hash ( Pad Nor Mie Dong Mu Grop )

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Eat this with sticky rice, the crunchy pork is my favorite part of this dish, yum.

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Pork Nam Omelette ( Nam Mu Kai Jiew )

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This omelette is made from Pork Nam, a raw pork, & garlic dish you can buy from Asian grocers in parcels or you can make yourself.

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Squid Balls in Pork ( Meuck Sawn Roob )

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These steamed balls are made from squid and flour on the inside and are wrapped in pork meat & spring onions on the outside.

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Aubergine Salsa ( Nam Prik Num )

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A typical Thai sauce used as a side dish to flavour vegetables and rice. This is made with a long green aubergines, which you can see in the ingredients section.

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Fish Mince Salsa ( Nam Prik Bla-tu )

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Another Thai side dish, this is a minced fish sauce used to add flavour the rice. The fish used is Patu, which is a Thai fish with a taste like mackerel.

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Salty Bean Coconut Milk ( Lon Tow Jiew )

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There are several similar Thai recipes that consists of a salty thing added to coconut milk to make a rich salty sauce. The saltiness in this one comes from the yellow beans. Many of these recipes are popular in Thailand, but they don't really translate to the west, I think it's because the taste is nice but the sauce isn't much to look at.

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Chilli Pork Wraps ( Kai Hur Mu Sup )

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The eggs should form a fine mesh around the filling, but try as hard as I could, I couldn't get it looking as good as the master chefs of Thailand can, when they make this dish for the King.

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Sweet Pork Balls ( Kanoom Kai Hoong )

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Yes that is pork mince inside the fried balls. Yes that is sugar frosting on the outside. Yes I haven't made a mistake, that's how we eat them. This dish is not as radical as you might think, it's has the same flavours as sweet-sour meat dishes.

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Coconut Nam Sauce ( Loon Nam )

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Remember 'nam'? The raw pork dish? After a fw days it can get too old to eat, and its better then to cook with it. This is a sauce made from pork nam, typical of Isan. This sauce is eaten with crunchy green vegetables, and raw baby sweetcorn.

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Spicy Dried Pork ( Yum Mu Rorn )

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This is a very dry, spicy pork, with a texture almost like powder. It's served as a side dish, and eaten with rice or noodles. It's normal to garnish it with sliced omelette or other items, but that is optional.

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Cinnamon Soup with Egg ( Pa Lo Khai )

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A very unusual soup, slightly spicy with the taste of cinnamon. The eggs make it a very filling meal rather than a soup, often served with rice to pad it into a full meal. This is something of an aquired taste, if cinnamon flavored boiled eggs are not for you, you may prefer to try one of the more common Thai dishes first and work up to this.

Ingredients for 2 people
1 Tablespoon of Cinnamon
4 Boiled Eggs
4 Piece of Brown Dry Tofu
2 Cloves Garlic
1 Pepper Corn
1 Tablespoon Chopped Coriander Leaf
1 Teaspoon Dark Soya Sauce
1 Tablespoon Light Soya Sauce
1 Level Teaspoon Salt
2 Level Tablespoon Sugar
1 Chicken Stock Cube (Or Vegetable Stock for Vegetarian)
200 ml. Water
1 Teaspoon Oil

Preparation
1. Pound the garlic, pepper corns, and coriander together in a pestle.
2. Remove the shell of the boiled eggs.
2. Put the water to boil and add the stock cube in a boiling pan.
3. Heat a frying pan, add the oil and the pounded garlic, pepper, cinnamon and coriander mix and fry.
4. Fry lightly until the garlic is softened.
5. Add the dark Soya sauce, light Soya sauce, salt, and sugar and stir it to mix it.
6. Add the whole boiled egg in fry them for a second to take on some of the flavours.
7. Put the fried ingredients into the boiling pan containing the chicken stock & water.
8. Cut the tofu into bite sized pieces and add to the boiling pan.
9. Boil for 10 minutes and turn heat on low for a gentle simmer for a further 30 minutes.
10. Leave it for cool then serve warm.

Suggestions
It is better to leave this to rest overnight for the cinnamon fragrance to infuse throughout the eggs.

Spicy Caramelized Eggs ( Kai Look Kui )

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This is a side dish of quails eggs in a spicy sugar-caramel sauce. In Thailand we normally use larger duck or even chicken eggs, but for the best ratio of sauce to egg the smaller quails eggs are perfect.

Ingredients for 2 People
7 Quail Eggs
Oil for Frying
3 Red Chillis
2 Garlic Cloves
1 Teaspoon Chopped Coriander Leaves
1 Tablespoon Chopped Onion
2 Tablespoons Light Soy Sauce
2 Tablespoons Fish Sauce
1 Tablespoon Vinegar
1 Tablespoon Sugar

Preparation
1. Boil the eggs for 5 minutes, remove them and place in cold water. Peel off the shell and cut in half.
2. Put oil in the frying pan and fry the quail egg halves until they are brown, remove and put on the serving plate.
3. Slice the chilli and the garlic and put in frying pan with 1 tablespoon oil, fry for a minute to release the flavours.
4. Turn the heat to medium, add the light soy sauce, fish sauce, sugar and vinegar and fry until the sugar caramelizes and the sauce thickens and becomes brown.
5. Pour the sauce over the eggs.
6. Add the raw chopped onion over the eggs, together with the chopped coriander leaves.

Serve With
Cucumber
Tomato
Salad
Fragrant rice

Spicy Catfish Salad ( Lab Bla-Dukg )

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Recall 'Lap/Lab' is a Thai spicy salad dish. You can 'lab' almost anything, this variation is the flesh of a catfish made into a lab salad.

Ingredients
200 gms Catfish or Larger
1 Tablespoon Sticky Rice
2 Tablespoons Fish Sauce
1 Tablespoon Lime Juice
1 Tablespoon Sliced Garlic
1 Teaspoon Flaked Chillies
1 Tablespoon Chopped Coriander
1 Tablespoon Chopped Spring Onion
1 Tablespoon Sliced Kaffir Lime Leaves

Preparation
1. Dry fry (toast) the sticky rice until brown.
2. Pound the rice to a powder.
3. Grill the catfish until cooked, remove the flesh and mince it with a fork.
4. In a saucepan, place the mince with all the other ingredients.
5. Warm through, while stirring for 2-3 minutes, just to meld the flavours.
6. If you like spicy food you can chop some fresh chillies and add them after you remove it from the heat.

Serve With
Salad Vegetables
Steamed Sticky Rice
Fragrant Rice

Grilled Frog (Gop Yang)

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Crunchy and salty, these barbecued frogs are eaten in the Eastern province of Isaan (my home province). You'll find them ready cooked in Isaan markets, simply take them home and eat with rice.

Although they look burnt, they don't taste burnt, if you can imagine a very very intense savoury flavour and aroma, (and no they don't taste like chicken!). Because the flavour is so intense these are something of a high priced delicacy rather than everyday food. Below you see the markets also sell live frogs, and frogs prepared (gutted) ready for grilling.

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Spicy Mince Tomato Salsa ( Num Prik Ong )

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This dish looks like a salsa but is actually a meat accompaniment to rice. It is a thick course mince sauce with a strong tomato flavor and lots of spice. The measurements here are for a medium hot dish. Serve it in a shared dish together with Thai rice, your guests should take some of the sauce and mix it into the rice on their plate and eat the rice. This has the effect of diluting the hotness, so don't be too worried about making it spicy!

Ingredients for 2 people
100 gms Pork Mince
2 Medium Sized Tomatoes
5 Cherry Tomatoes
1 Onion head
30 gms Garlic
20 gms Coriander Leaves
1 Tablespoon Chilli Powder
1 Teaspoon Sugar
1 Teaspoon Kapi Paste
1 Teaspoon Sour Curry Paste
1 Teaspoon Chilli Paste
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Tablespoon Tamarind Water
3 Tablespoons Oil

Serve With
Cucumber
Aubergine (Eggplant)
Baby Corn
Lettuce
Hot rice

Preparation
1. Put the garlic, onion, chilli powder, kapi paste, sour curry paste, chilli paste into a blender, blend it to a paste and set it aside.
2. Blend the medium tomatoes to pulp and set them aside.
3. Put the oil in a frying pan and turn heat on medium.
4. When the oil hot add the pork mince and cook until the mince is brown.
5. Add the paste of spices you blended earlier and continue frying the mix for a minute to release the flavours.
6. Add the tomato pulp you blended earlier and cook until the tomatoes are cooked into the sauce.
7. Add the fish sauce, sugar, salt, chilli paste, tamarind water, and cook it for 1 minute.
8. Switch the heat off, add the cherry tomatoes.
9. Serve in a bowl with a sprig of coriander leaves.

Shrimp Green Pepper Stir Fry ( Gung Pad Prik Youk )

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This is an excellent side dish that adds lots of vegetables to a meat & rice or noodle main dish. The shrimp provides the flavour. You can use red or yellow peppers (capsicums) in place of the green, but green is the pepper most used in Thailand.

Ingredients for 2 People
100 gms Shrimp.
100 gms Green pepper.
50 gms Onion
50 gms Carrots
1 Garlic Clove
3 Tablespoons Oil
1 Tablespoon Fish Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
5 gms White Pepper

Serve With
Hot Fragrant Rice

Preparation
1. Clean the shrimp, cut them down the back and remove the intestine.
2. Chop the green pepper, onions, carrot and garlic.
3. Put the oil in the pan and heat it.
4. When the oil is hot add the garlic and cook for a few seconds.
5. Add the shrimp and fry it for 1 minute.
6. Add the green pepper, onion and carrot.
7. Add fish sauce, light soy sauce, oyster sauce, sugar, white pepper fry it for 2 minutes.
8. For a stir fry the vegetables need to be cooked for a short time on a high heat.

Thai Fish Cakes With Spicy Sauce ( Todman Bla )

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Thai fish cakes are made from soft meat fish, green beans and starch and cooked by deep frying. They are served as a side dish with a spicy dipping or pouring sauce. Any soft meat fish will do and it's a great way to use often ignored smaller and cheaper fish.
To remove the meat of the fish: remove the head, slice it down the belly, and remove any entrails. Pull out the backbone, in soft fish this will also remove the bones. Then remove the top and bottom fins. Finally hold the fish by the skin and scrape off the meat from the skin with a flat bladed knife.

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Sweet Pork ( Mu Wan )

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A sweet caramel tasting pork used as a side dish to rice, or where a sweetness is needed to counter a spicy chilli dish.

Ingredients
100 gms Fatty Pork (Thick Middle Bacon Cuts are Best)
2 Tablespoons Sugar
1 Teaspoon Salt
100 ml Water
2 Tablespoons Dark Soy Sauce

Preparation
1. Put the salt, sugar, dark soy sauce, and water in a pan.
2. Bring to the boil.
3. Chop the pork into small strips and add to the sweet sauce.
4. Cook until the sauce thickens and caramelises and the pork is cooked.
5. Serve as a side dish with rice.

Thai Corn Fritters ( Koa Powd Tod )

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We eat corn in everything! You will find it in desserts for it sweetness, in soups and like here, in snacks. In Bangkok, in front of the university, there are many little food stalls to feed the hungry students, including corn fritter stalls. This is one of the few Thai dishes that isn't spicy.

Ingredient For 2 People
100 gms Corn Kernels (Maize)
1 Tablespoon Corn Flour
1 Tablespoon Wheat Flour
1 Tablespoon Cassava Starch
120 ml Water
1 Teaspoon Salt
1/2 Teaspoon Pepper
200 ml Oil
Flat Frying Pan

Preparation
1. Mix all the corn flour, wheat flour and cassava starch together with the water in a mixing bowl. You can use a ready mix batter if you prefer.
2. Add the salt, pepper and corn kernels and mix.
3. Put the oil into the frying pan and preheat the pan over a medium heat.
4. When the oil is hot take a tablespoon of the mixture and drop it into the pan to make a circular fritter.
5. Fry it for a minute on each side until it is golden brown.

Serve With
Sweet Chicken Sauce
Cucumber

Pork Mince Omelette (Kai-Gieuw Mu Sap)

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If you think an omelette should taste of eggs, this recipe is a wake-up call. It has a strong meaty flavour with a slight spicy after-taste that is very different from a traditional 'eggy' omelette. Best of all, it's a very easy dish to make. A good way to serve this omelette is to cut it into squares, so that it can be shared between several people as a side dish.


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Spicy Home Made Sausage Salad ( Yum Mu Yor )

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If you've already made my Mu Yor recipe, then you can use it to make this spicy salad version. You can see from the photograph the spongy texture of the Mu Yor sausage caused by the ice crystals.

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Mince Pork and Chilli (Lap Mu)

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This dish is a spicy meat side dish normally eaten with sticky rice. It is chunky, making it ideal to eat with your fingers. In Thailand as with many cultures, there are many dishes you eat with your hands. Ensure you clean your hand thoroughly, take a chunk of sticky rice, and, using the sticky rice to cover your fingers, grab a chunk of the minced pork, then eat.

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Thai Potato Seafood Balls ( Man Farung Tod Sie Sea Food )

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These are potato balls filled with seafood, breaded and deep fried. Eaten either as a side dish or as a snack, they're not at all spicy, so they're perfect for a children's menu. We eat them with sweet chilli sauce, but you may prefer ketchup or mustard.

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Hoisin Chicken ( Gai Yang Hoisin )

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Hoisin is usually served in Peking Duck dishes, but it's easy to forget it's an excellent barbecue sauce. This has plenty of flavour, considering it's such a simple dish.

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Fried Chicken with Bamboo ( Gai Pad Nawmai )

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Bamboo is used as a vegetable in Thailand, only the young ground shoots are eaten, the fully grown bamboo is strictly for panda bears! There are two main types of bamboo, plain bamboo and bitter bamboo. Plain bamboo in Thailand used to be boiled and eaten with spicy sauce containing plenty of chilli. The bitter bamboo they used to chop, and serve boiled with fried meat & chilli. You can also buy bamboo pickled. For this dish we will be using fried chicken with bamboo, similar to Chinese dishes, this is a favorite among westerners. This is a medium to hot dish, use fewer chillis if you prefer.

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Pork Stuff Onions ( Horm Yay Yad Sine )

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Onions are often overlooked as a vegetable. Here we have a wonderful dish of stuffed onions, all the flavour of the red onions is kept in the dish and the onion served to keep the stuffing moist. Serve either as a starter or as a side dish with soup.

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About Side Dishes

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Side Dishes category. They are listed from oldest to newest.

Seafood is the previous category.

Snacks is the next category.

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