Appon's Thai Food Recipes

Sub Categories: Dumpling Snacks Picnic Food Sweets & Biscuit Recipes

Snacks - Thai Recipes

Raw Pork Parcels ( Nam Mu Sod )

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These should be eaten with care, it's common in Europe to eat raw beef, but it's considered unsafe to eat raw pork except in a very few cases. These parcels should be prepared only using very fresh farm grown pork that has been treated. If you are uncertain about the quality of the meat you can always cook it, or alternatively you can buy branded parcels from Asian supermarkets.

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Fried Sesame Balls ( Ka Noom Huer Lo )

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These balls are a doughy fried snack with a slightly sweet taste. It's quite tricky to get the deep fat frying oil the right temperature to match the size of the ball you're making. Too hot and the outside will burn before the inside gets cooked. Too cold and they soak up oil. The best way to strike a balance is to heat the oil to 170 degrees Celsius, try frying a practice ball until it's brown, then cut it open to see if it's cooked!

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Sticky Rice Balls with Fish Stuffing ( Koa Niew Side Pa Kuor )

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This is perfect picnic food, the sticky rice forms good easy to eat balls, and the fried fish filling adds the flavour. These are very easy to eat, leaving no mess. In the photograph above, you can see where I've broken open one of the balls, so you can see the flaked fish inside.

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Salted Chicken Parcels ( Nam Gay Yang )

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For this dish the chicken is prepared with lots of salt and left for several days, after enough time the salt reacts with the chicken to part salt the meat.

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Crunchy Eggs ( Koa Niew hor kai Kam )

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These eggs are sticky (glutinous) rice wrapped around a salty egg yolk and deep fried. I know what you're thinking - how can I keep an egg yolk from breaking while I wrap stick rice around it?! It's very easy with salty eggs, the egg yolk of a salted egg is quite solid and doesn't break. I eat these with a spicy dipping sauce, the sauce adds the flavour, the rice and egg form the bulk of the snack.
The golden rule is: it must be sticky rice, normal rice will not work and it must be a salty egg.

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Breaded Fish & Herbs ( Pa Tod Grob Samunprai )

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Inside the breadcrumbs there are herbs such as lemon grass and fish meat. It's not really a fish cake, the dominant flavour is the citrus taste from the lemon grass. As you can see from the photograph, I normally eat it with sweet chilli sauce.

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Vegetable Stuffed Pork Balls ( Mu Yut Sie Puk )

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These deep fried balls are made from pork mince around a vegetable filling flavoured with Thai flavours such as oyster sauce. I eat these with pickles, or you can serve with sweet chilli sauce.

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Garlic Green Cakes ( Gui Chai Ga Tiam )

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Traditionally these are made from Chinese chives, but I like to use garlic greens - the spring onion like shoot that grows from garlic bulbs. They are easily available and the strong bite of garlic, they add a terrific strong garlic taste. These 'cakes' have a soft texture with a slight crunch on the outside from the frying.

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Shrimp & Bacon Bites ( Gung Horm Sapai )

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Another of my favorite party snacks, these are bacon wrapped shrimp tails, deep fried and served with a sweet chilli dipping sauce. The tail acts like a handle to pick them up with.

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Barbecued Eggs ( Kai Peank )

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These barbecued eggs are commonly available from street vendors in Thailand. Although they are cooked in their own shells, the eggs are first removed, mixed with seasoning and then put back into their shells for cooking & grilling. If you have a charcoal grill the smokey flavour infuses the egg for a better flavour. Eat them with sweet chilli sauce.

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Pork Peaks ( Nam Prick Sord Side )

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A delicious boiled pork dumpling, served with lots of fried garlic. It's traditionally made in this peak shape (as you can see from the photographs), which is why I called it 'pork peaks' in English.

Ingredients
Filling:
50 gms Pork Mince
50 gms Chopped Onions
4 Garlic Cloves
1 Tablespoon Dried Flaked Chilli
1 Teaspoons Salt
1/2 Teaspoons Sugar
1 Teaspoon Shrimp Paste
3 Tablespoons Oil

Outer Layer:
100 gms Sticky Rice Flour
50 gms Rice Flour
2 Tablespoons Cassava Starch
50 ml Water
Water for Boiling
Cold Water for Cooling

Preparation
1. Preheat oil in a frying pan.
2. In a blender, mix the pork mince, onion, salt, fish sauce, garlic, sugar, shrimp paste, and flaked chilli together. Blend to form a smooth mince.
3. Fry until cooked, then set aside to cool.
4. To make the rice dough, mix the rice flour, sticky rice flour and starch together. Add 50ml water and mix and knead until its smooth paste.
5. Take a small piece (about 30gms) of the dough, roll it into a ball and flatten in the palm of your hands.
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6. Spoon some of the pork mixture into the centre, then fold up the edges and crimp it. If the dough sticks to your fingers, dust your hand with a little cassava starch.
7. To cook, boil a saucepan of water, drop the pork peaks into the pan. They only take a minute or two to cook, and will float up to the surface when cooked. Once cooked, remove and drop into cold water for a few seconds, then remove and allow to drain.

Serve With
Fried Garlic
Chillies
Lettuce

Leaf Chicken Rolls ( Maing Guy )

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The kanar leaves (also spelt 'kar na') are an important part of this meal, they add a bitter crispness to contrast the chicken. If you cannot find kanar leaves in your local Asian grocers use a bitter lettuce leaf instead. I like to use fresh peppercorns in this recipe, so that I can leave them in the fried mixture and eat them as part of the parcel.

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Steamed Vegetables & Spicy Dip ( Nam Prick Gapi Puk Lork )

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A very traditional Isan Thai dish, a selection of steamed Thai vegetables with a spicy fish dipping sauce. It's very typical food, but something of an aquired taste.

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Fruit & Pork Fat Roses ( Ka Noom Cho Morng )

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These roses are a typical Thai recipe from the Krua Klai Baan recipe forum, that I thought was worth translating into English for you. The filling is mainly pork and candied (glacé) fruits, a little sweet and a little savoury with excellent presentation, typical of Thai snacks. To make the flowers use a set of flat bladed small tongs, but if you don't have them, you can just make round balls instead.

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Tofu Towers ( Tur Hu Towers )

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These tofu towers are layered tofu with seasoned chicken mince between them. Fry them carefully to make sure the inside is completely cooked through. The best way to do this is to have a large frying pan half filled with oil, sufficient so that the oil comes far up the sides of the towers.

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Dragon Feet ( Ung Tow Muong Gorn )

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We call these dragon feet, but they're nothing more than deep fried shrimp heads in batter. Thai people don't waste the crunchy shrimp heads, they're very tasty and very crunchy when fried, plus a good source of calcium.

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Stuffed Doc Kai ( Mieng Doc Kai )

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Doc Kai, tree flowers, are nice stuffed with a mince of shrimp and pork. You can keep the shrimp heads and make dragon feet from them (see todays other entry).

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Salted Chicken Wing Tips ( Gay Na Tod Grur )

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Another way we use left over pieces of chicken, this is salted chicken and you will find it in most Thai restaurants. It is nothing more than the end bones of chicken wings left to marindate in salt and lemon juice then fried.

Ingredients
200 gms Chicken Wings
2 Teaspoons Salt
1 Teaspoon Black Pepper
1 Teaspoon Lemon Juice

Preparation
1. Clean and chop the chicken wings.
2. Mix the chicken wings with salt, black pepper and lemon juice and leave it to marinade for at least 10 minutes.
3. Heat 50ml of oil in a pan and fry the chicken pieces.

Serve With
Fragrant Rice
Cucumber
Sliced Tomatoes

Rice Balls & Pickles ( Kao Shu Shi Cloog Ngar Dum )

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Another sushi influenced recipe, rather than eat pickled ginger (as the Japanese do), in our house we prefer to eat Thai mixed pickled vegetables. Pickled Thai vegetables can be made by mixing sliced green cabbage, spring onions and chillies with salt and the water that sticky rice is soaked in. It is then left for 2-3 days in hot temperatures to sour them. It's a bit of fuss, but you can just buy them in tins!

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Tapioca Balls, with Turnip & Nut Filling ( Sa ku Sai Kem )

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Inside these balls made from tapioca pearls, are chopped nuts and sliced preserved turnip. The turnip you can buy in packets from Asian grocers, it is thin sliced and preserved in salt and sugar. These are a tiny bit sweet and tangy, and should be eaten with bird chillies and fried garlic.

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Thai Sauces for Cold Meats ( Nam Jym Mu Op )

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At this time of year you're often left with cold meat cuts. Here is a selection of Thai sauces you can use to add variety to cold meat cuts.

Ingredients For Pink Sauce
1 Tablespoon Red Bean Curd
2 Tablespoons Sesame Oil
3 Garlic Cloves
1 Teaspoon Salt
1 Teaspoon Sugar
2 Red Chillies
2 Green Chillies
Black Sesame Seeds to Garnish

Preparation
1. Mix all the ingredients together, blend it for a few seconds.
2. Heat until the steam just starts coming off.
3. Leave to cool.
3. Toast the sesame seeds in a dry pan and garnish.

Ingredients for Shrimp Oil Sauce
1 Tablespoon Shrimp Oil Paste
2 Tablespoons Soy Paste
1 Tablespoon Sugar

Preparation
1. Mix all ingredients together and take to heat for 1 minutes.
2. Serve warm or cold.

Ingredients for Black Sauce
1 Teaspoon Dark Soy Sauce
2 Tablespoons Plum Sauce
2 Tablespoons Light Soy Sauce
White Sesame Seeds for Garnish

Preparation
1. Mix all ingredients together, warm and stir to mix.
2. Toast the white sesame seeds in a dry frying pan over a low heat and garnish.

Sliced Pig Ears ( Hu Mu Palo )

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Pig ears are a very underrated part of the pig. They have a soft meat and plenty of fat for taste. Here's how we prepare them in Thailand as a snack to eat with beer or whiskey.

Ingredients for 4 People
200 gms Pork Ears
2 Teaspoons Ground Cinnamon
1 Tablespoons Salt
75 gms Sugar
2 Tablespoons Light Soy Sauce
1 Tablespoon Dark Soy Sauce
10 gms Chopped Coriander Leaves
400 ml Water

Preparation
1. Cleaning the pork ears remove any hairs, chop into 4cm chunks for cooking.
2. Boil the water in a sauce pan with the salt, light soy sauce, dark soy sauce, and sugar.
3. When the sugar and salt are dissolved add cinnamon into water.
4. Add the pork ears into the pan and simmer slowly for 1.30 hur.
5. Slice the pigs ear thinly to serve.

Serve with
Spicy Sour Sauce
Alcoholic Drinks

Ingredients for Sauce
5 Bird Chillies
2 Garlic Cloves
2 Teaspoons Sugar
2 Teaspoons Salt
2 Tablespoon Vinegar

Preparation
1. Pound the garlic with the chillies until they are well broken up.
2. Add the salt, sugar and vinegar, and pound it slowly just to mix.
3. Serve in a bowl, or over the sliced pigs ears.

Thai Breakfast Cereal ( Nam-Tao-Hu Song-Crueng )

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This is the Thai equivalent of breakfast cereal. It's made from tapioca pearls, grass jelly and warm sweetened soya sauce. For the photograph I only put a little liquid into the bowl, so you can see the cereal better, but normally you put a lot more.

Ingredients
200 ml Soya Milk (Normally for Drinking)
1 Tablespoon Sugar
30 gms Tapioca Pearls
30 gms String Tapioca (a zig-zag tapioca style)
30 gms Sliced Grass Jelly

Preparation
1. Soak the all tapioca in warm water overnight.
2. Boil the tapioca until cooked.
3. Boil the soya milk with the sugar until the sugar is dissolved.
4. To serve, slice the grass jelly, spoon on some of the tapioca and pour on warm soya milk.

Chilli Cheese ( Experiment )

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I always wanted to learn cheese making, and a friend of mine sent me a kit from cheesemaking.com, following on from my Tofu experiment, so I thought I'd have a go. I like cheese, even though it is not traditional Thai food, but it seems to miss one essential flavour. The spice of chilli, naturally!
As you can see the result is not as good as I'd hoped for. It's clear to me I should have left a little more moisture in the curd and then used more weight during the mould pressing stage. My fault, I cut that corner and the result is a crumbly cheese rather than a more homogeneous cheese. Never mind, Ricki's site has lots of tips for cheese making, and you can experiment yourself. She sells everything you'll need for your cheese making experiments.
I'm going to try cheese making again soon.

Ingredients
7.5 litres fresh or pasteurized milk (not UHT)
1 packet Mesophilic direct set culture (bacteria culture)
1/2 rennet tablet
1 tbls salt
1 very large pan
6-8 large red chillies

Preparation
1. Heat the milk to 90 degrees F, (32 degrees Celsius, room temperature in Thailand).
2. Add the bacteria culture, mix it well and leave for 45 minutes.
3. Dissolve the rennet in 1/4 cup water, and mix this well into the mixture.
4. Take a large ladle and push it down and up in the pan to ensure the rennet gets down to the bottom.
5. Cover for at least 45 minutes to let a curd form.

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6. Take a long knife and make cuts diagonally down into the curd. Do not cut vertically down, as you will end up with long strands of curd, rather than cubes.
7. Next to warm it, it needs to be warmed very slowly to 100 degrees Fahrenheit (body temperature, 37.7 celsius). I just took it outside, covered into the sun and let that warm it up!
8. Stir occasionally, the curd will shrink and can be separated from the whey.
9. Pour through a cheesecloth. to separate the curds and leave them to drain further for an hour.
10. Break up the curds with your fingers, blend the chillies into fine pieces and mix them into the cheese evenly together with the salt.

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11. Line a cheese mould with cheese cloth, press the curds into the mould.
12. Apply 5kg weight to the top of the mould, for 15 minutes, the 10kg for 12 hour and turn it over applying another 10kg for 12 hours. This is what I failed to do properly!
13. Remove the cheese from the mould, peel off the cheese cloth, leave under a net to air dry the cheese for 3-5 days, turning it to dry all sides.

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14. Melt cheese wax in a pan, I found the easiest way is to turn the cheese in the pan rather than brush it on.
15. Mature in a coolish room for 3 months minimum.

Glass Noodle, Pork & Nut Spicy Salad ( Yum Woon Sain )

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This is another 'gop-gam' style dish, a small spicy dish designed to be eaten with beer or whiskey to cut through the alcohol. Its bulk comes from glass noodle and nuts, with pork mince and spicy onion salad to add the strong flavours.

Ingredients for 2 People (Medium Hot)
100 gms Pork Mince
100 gms Glass Noodle
50 gms Peanut
20 gms Bird Chillies
1 Spring Onion
1 Sprig Coriander
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1/2 Teaspoon Sugar
200 ml Water
2 Garlic Cloves

Preparation
1. Boil water in the saucepan, add the salt and chop the garlic and add it into the pan.
2. When the water is boiling, add the pork mince and glass noodle and simmer for 4 minutes. Then pour out half of the water.
3. Chop the chillies, spring onion, and coriander into a pot with glass noodles.
4. Toast the peanuts in a dry frying pan to bring out the flavour.
5. Add the fish sauce, sugar, lemon juice, and peanuts and then mix.

Serve With
Lettuce
Tomato
Beer or Spirits!

Pork Mushroom Parcels - Chow Mei ( Khanom Jeap )

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Another Thai variant of a Chinese dish. These are pork mushroom and carrot parcels, we called them 'Dim Sum' but our Chinese friends say the correct name for this type of starter is 'Chow Mei'. Served as a starter or a snack, each parcel is approximately 3cms across.

Ingredient for Pastry

200 gms. Wheat Flour ( Enough for 40 )
2 Tablespoons Oil
1 Teaspoon Salt
1 Teaspoon Sugar
2 Eggs

Ingredient for Filling

100 gms Pork Mince
3 Shitake Mushrooms
2 Carrots
1 Spring Onion
30 gms Coriander Leaves
1 Egg
2 Teaspoons Salt
2 Tablespoons Oyster Sauce
4 Garlic Cloves
2 Tablespoon Cassava Starch (Or corn starch)

Preparation for Pastry
1. Put the salt, sugar, and flour into a bowl and mix it.
2. Beat the eggs together and mix into the flour.
3. Knead it until it forms a dough.
4. Set the dough aside for 20 minutes, it should be covered with a damp towel to prevent a skin forming.

Preparation for Filling
1. Soak the shitake mushroom for 5-10 minutes.
2. Chop shitake mushroom, carrots, spring onions, coriander leaves, and garlic,into small pieces. It is easier to blend it in a food processor.
3. Add the blended mix into the pork mince and add the egg, salt, oyster sauce and cassava starch, and mix well.

Assembly
1. Cut the dough into very small balls.
2. On a slightly oiled or floured surface, roll the dough into small circles (approximately 6cms diameter).
3. Spread the filling evenly over the dough.
4. Lift up the edges into of the dought to form the sides - this will squeeze the filling into the centre.
5. For best results pleat the edges of the pastry to form pleated sides of the parcels.

Cooking and Storing
Add this point you can freeze them on a floured tray, or cook them straight away.
To cook them, place them in a Chinese steamer and steam for 10 minutes.

Serve With
Mint
Coriander
Lettuce
Sour sauce

Suggestions
If you like hot spicy food, you can insert a piece of red or green chilli into the centre of the parcel before eating it.
Another recommended way to serve them, is drissled with fried garlic and bacon in its oil, this is shown in the photograph.

Crispy Pork & Spring Onion Parcels ( Giew Toud )

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In China these are made using Wonton skins: a flour based dough processed with lye to change the texture of the flour. However at home in Thailand we make our own pastry without using Lye. This recipe is much better than the frozen Chinese parcels you can buy in the supermarket, the fresh spring onion and coriander really makes a big difference.

Ingredients for 2 People
100 gms Wheat Flour
1 Egg
1 Teaspoon Oil
150 gms Pork Mince
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Pepper
3 Garlic Cloves
20 gms Coriander Leaves (approx 2 sprigs)
20 gms Spring Onion (approx 1 spring onion)

Preparation
1. Whip the egg, put into flour and add the oil.
2. Mix this into a flour dough, it is better not to overwork it - knead it only enough to make a dough. Leave the dough for 5 minutes to rest.
3. Blend the pork, garlic, spring onion, light soy sauce, salt, pepper and coriander in a food mixer.
4. Take the dough, roll it into a sausage shape and chop off little pieces (approx 5 gms) from the end.
5. Roll each piece into a ball using your hands, then using a slightly oil rolling pin, roll the ball into a thin flat circle of pastry.
6. Put the meat filling into the centre, fold over the pastry and pleat the edges to form a parcel.
7. Pre heat a fryer or deep pan of oil to 190 degrees celsius (high).
8. Drop the parcels into the oil and fry for 2-3 minutes until the pastry has just browned and the meat cooked.
9. Remove and place on kitchen paper to remove any oil.

Serve with
Sukiyaki dipping sauce or chilli sour Chinese sauce and coriander, mint and chilli. Or you can just eat them plain.

Rice Paper Pork Parcels ( Guay Tiaw-Lod )

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These are a steamed snack with vegetables and pork wrapped up in a rice paper packet and steamed. They can be served hot as a starter or cold as a snack. You can see from the photograph that we eat this with fried garlic, it is a good idea to make a batch of fried garlic to be used as a condiment. If you like spicey food drop half a chilli into each parcel as you make them - it will create a burst of hotness as you bite into it.

Ingredients for Family
200 Pork Mince
100 gms Cabbage
100 gms Carrot
100 gms Bamboo
50 gms Glass Noodle
2 Egg
4 Shitake Mushrooms
4 Garlic Cloves
1 Teaspoon Ground White Pepper
5 Tablespoons Light Soy Sauce
2 Teaspoons Salt
2 Tablespoons Oyster Sauce
4 Tablespoons Peanuts
A Little Oil
30 Sheets Rice Paper
Grease proof paper

Preparation
1. Soak the glass noodle and shitake mushroom for 10-15 minutes.
2. Take shitake mushroom and chop finely mix with the pork mince, garlic, and carrot and blend. A food processor is ideal for making this filling.
3. Chop the glass noodle, cabbage, and bamboo into small pieces and add to the mix.
4. Crush or chop the peanuts and add those. In Thailand we pound them in a Thai mortar.
5. Add the pepper, salt, soy sauce, and oyster sauce and eggs into the mix.
6. The mix of vegetables, eggs and pork will become the filling.
7. Soak the rice paper in water for 3 minutes to soften it, do not soak it too long or it will disintegrate.
8. Take a large flat plate and smear oil on it, you will assemble the parcels on this plate and the oil will prevent them sticking.
9. Prepare your steamer by covering the bottom with grease-proof paper, take a knife and cut through the slots so that the steam can go through the paper to reach the food.
10. Drop a lump of the filling into the centre of a sheet of rice paper and fold over the edges into a neat parcel.
11. Put the parcel in a the Chinese steamer, steam it for 8-10 minutes. Do not oversteam the parcel, the rice paper will become too wet if you do.

Serve With
Garlic fry
Chilli
Coriander
Lettuce
Sour sauce (Vinegar, Chillies and Soy Sauce mixed)

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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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

Hot Dog & Spring Onion Chilli Salad ( Yum Hot Dog )

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This is a side dish that's cheap and simple, it uses hot dog sausages together with green spring onions and chilli to spice it up. In Thailand dishes like this are called "gop-gam", snacks served with beer at night, but it can also be served with rice to make a full meal.

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Pork and Spring Onion Dumplings ( Giew Num )

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These are boiled dumplings with pork and spring onion, the strongest taste is the fresh onion taste. They can be served as a starter or as a snack and can be frozen if needed. If you freeze them, they should be cooked from frozen, simply cook them a minute or two longer to allow them to defrost.

Ingredients for 2 People
100 gms Wheat Flour
1 Egg
1 Teaspoon Oil
150 Pork Mince
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Pepper
3 Garlic Cloves
2 Sprigs Coriander Leaves
2 Spring Onions (approx 20 gms)

Preparation
1. Whip the egg, put into the flour and add the oil.
2. Mix these together and knead them a little to form a dough.
3. Leave the dough for 5 minutes to rest it, this makes it easier to work with.
4. Into a food process, put the pork, add the garlic, the spring onion, the light soy sauce, the salt, pepper, and coriander leaves.
5. Blend until the filling is well mixed.
6. Pinch off small pieces of dough, and roll them on a flat oiled surface into small circles (approx 6cms diameter).
7. Put the meat filling into the middle of the pastry, and fold the pastry over and crimp the edges to form a closed dumpling.
8. Boil a pan of water, drop the dumplings into the boiling water and cook for 4 minutes.

Serve With
Noodle Soup
Sukiyaki Sauce
Green Vegetables

Crispy Chicken Mince Parcels ( Mang Gai Tod )

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The crunchy mix you see in these leaves is fried chicken flavoured with fried baby shrimp. I've used lettuce in the photograph, but traditionally we'd use betel leaves. These leaves are an acquired taste but very popular in Asia. They are the same plant that betelnuts come from, the nuts they sell on the street in Taiwan. Unfortunately they are popular because they are a legal stimulant, and I avoid them because it makes my heart flutter as though I'm nervous.

Below is a photograph of the Betel leaf version of this dish.

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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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Thai Steamed Pork Sausage ( Mu Yor )

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These are some of the most flavorsome sausages you can eat, best of all, because you make them yourself, you can ensure only the best meat goes into them. In Thailand we make these wrapped in banana leaves, but you can also steam them in tinfoil like we've done here. They can be eaten hot or cold, when serving, its normal to cut them into slices.

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Fried Spicy Anchovy mix

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I'm sure you've eaten nut mix, or bombay mix, or similar mixture of fruits and nuts and spices. Well this is a Thai version, it's a snack we eat made from fried battered anchovies, dried chillies and spices.

The above one is with dried chillies and dried kaffir lime leaves.

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Peacock Eels

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This is fried peacock eels, in the west this is a fish for the aquarium, it has pretty coloured spots on it's tail, but in Thailand, it's just another small fish. We like to dry it out in the sunshine, and fry it off. It has some sharp spines on back, but these become brittle once you hard fry it.

Below is a picture of the raw fish, spread them out on a tray, put them out in the sun, I have a net to cover them, otherwise the flies get to them. Once they're dry, after a day or two, drop them into hot oil for a few minutes till brown and crispy. They're a crunchy snack for serving with beer, you eat them whole, with perhaps a nice hot chilli dipping sauce on the side for a bit of bite.

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Fried Fish Sausage ( Loock Chin Bla Tod )

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This fish sausage can be sliced and served with noodles, rice dishes or eaten as a snack. It has masses of flavour and unlike store bought sausages, you don't need to worry about what's in it!
In the photograph you can see the finished fried sausage at the front, and the steamed sausage in tin-foil at the back, I've sliced through it so you can see inside.

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Steamed Cassava Sweets ( Khanoom Monsompalang )

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This is a typical handmade sweet (Kanom), with a texture similar to turkish delight and a rose scent. If you cannot obtain rose water, it is possible to use vanilla essence in water, or lemon or orange juice, making different types of sweet, but the authentic flavour is rose water.

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Sticky Rice Egg Cakes ( Koa Neiw Ping Choup Kai )

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These look like pancakes, but are sticky rice patties with egg soaked in them. They can be fried or barbecued and make a delicious and very easy to make snack. If you're making a barbecue and want something other than bread for carbs, then why not try them? For stronger flavour sprinkle a little chillie powder on them, or for the real authentic old style cakes, try some old fish sauce.

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About Snacks

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

Side Dishes is the previous category.

Soups is the next category.

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