Appon's Thai Food Recipes

Picnic Food - Thai Recipes

Picnic Pork ( Kao Niew Mu Yang )

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When I was a schoolgirl, this was our school lunch, pork and sticky rice. We would pay 3 baht for a little square bag of pork and sticky rice, just like the plastic bags in the photograph. This pork is idea for picnics, if you make the little square bags like I've done, and eat it straight from the bag in the same way you can eat a sandwich. The plastic bag keeps your hands clean.

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Spicy Bamboo Rice Rolls ( Koa Pad Nam Prick Bla Yang Hur Nur Mai )

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In Thailand it's common to eat bamboo with spicy chilli sauce on its own. This is a picnic version of that dish, with the spiciness inside the roll itself coming from Nam Prick Pa Yang paste. It is intended to be part of this picnic box.

Ingredients
200 gms Precooked Fragrant Rice
2 Tablespoons Nam Prick Pa Yang
2 Tablespoons Fish Sauce
1 Teaspoon Sugar
2 Garlic Cloves
2 Tablespoons Oil
2-4 Seaweed Paper
2-4 Boiled Bamboo (Available in Tins)

Preparation
1. Finely chop the garlic, fry in a frying pan with the oil.
2. Add the Nam Prick paste and stir for a few seconds.
3. Add the cooked rice, fish sauce and sugar and stir fry until all the ingredients are well mixed, then remove from the heat.
4. Spread over the seaweed paper.
5. Along one edge lay out bamboo pieces, if the bamboo is too thick, the cut it in half lengthwise.
6. Roll up the seaweed paper tightly, slice into bite sized pieces and add them to your picnic box.

Fried Broccoli Balls ( Look Chin Broccoli Tod )

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These fried balls are made with broccoli (leaf and stalk) and should be eaten with a spicy sauce, or sweet chilli sauce. They are part of this picnic box, but you can include them in any picnic or packed lunch box. A word of caution, they contain a lot of water and can burst when you deep fry them, be careful of the hot oil.

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Crunchy Pork Rolls ( Mu Grob Hur Kai )

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This is intended to be part of this picnic box with the spicy sauce, but you can use it for any picnic box. The centre of the roll is crunchy 3 layer pork (pork with fat and rind), surrounded by rice and a soft pancake.

Ingredients
2 Eggs
2 Tablespoons Condensed Milk
2 Tablespoons Light Soy Sauce
200 gms Cooked Fragrant Rice
200 gms Three Layer Pork (Pork with a layer of fat & rind).
2 Teaspoons Salt
400 Water
Oil for Deep Frying

Preparation
1. Boil the water, add the salt and the pork and cook for 5 minutes.
2. Dry the pork with kitchen paper, heat oil for deep frying and fry the pork for 8 minutes or until it's very crispy.
3. Whip the eggs, condensed milk and light soy sauce together and fry to form a thin soft pancake. The condensed milk makes it easier to roll up.
4. Lay the pancake down and cover with rice, at one edge, make a line of pork strips. Roll up the pancake around the pork and slice into sections.

Prawn Rice Picnic Box ( Kao Pad Hur Kai Picnic )

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In Thailand we eat rice rather than bread as our staple food, and naturally our picnics are built around rice rather than sandwiches. Here is a typical well presented picnic box consisting of omelette wrapped fried rice, fried vegetables and prawns in batter. Although you can't see it so clearly in the photograph, the base of the box contains chopped lettuce.

Ingredients
150 gms Pre-Cooked Fragrant Rice
20 gms Chopped Carrot
20 gms Green Peas
20 gms Corn
1 Tablespoon Chilli Paste
1 Tablespoon Fish Sauce
1 Tablespoon Lemon Juice
1 Teaspoon Sugar
1 Teaspoon Salt
2 Eggs
4-6 Shrimp
1 Tablespoon Batter Flour (or Regular Flour + 1 Egg Yolk)
Oil
Seaweed Paper

Preparation
1. Slice lettuce and fill the base of the box with the shredded lettuce.

2. Boil the carrots, peas and corn for 3 minutes (don't overcook them, you need a little crunch).
3. Wrap them in seaweed, place with parcel in the centre of your picnic box. If you have any left over, you can garnish the rice with them later.

4. Mix the fragrant rice, chilli paste, fish sauce, lemon juice, sugar and salt together.
5. Fry for 3 minutes, stirring all the time so as to mix them well.

6. Heat some oil for deep frying - this will be used to fry the shrimp.
7. Clean the shrimp, remove the black gut by cutting down the back, for presentation I like to leave the shell on.
8. Mix the batter flour with a little water and dip the shrimp in this batter. If you don't have batter flour, use regular flour and mix in an egg yolk to help the flour stick to the shrimp.
9. Deep fry the battered shrimp for a minute to cook them.
10. Drain and place the shrimp in your picnic box.

11. Whip the eggs, fry in a clean frying pan with a little oil until just cooked through.
12. Take the omelette, cover it with the stir fried rice you made earlier and roll it up. Slice it into 6 pieces and stack these in your picnic box.

Shanghai Picnic Parcels ( Shiang Hai Picnic )

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Another option for a picnic box, these rice paper parcels contain spicy mince & shitake mushrooms. In Thailand, dishes that contain shitake mushrooms are usually named 'Shanghai' after the chinese city. I've cut them in half for this photograph, but its better to keep them whole so that the rice, mince and mushrooms stays inside.

Ingredients
100 gms Sticky Rice (Pre Steamed)
50 gms Pork Mince
5 Shitake Mushrooms
2 Tablespoons Light Soy Sauce
2 Tablespoons White Wine
2 Tablespoons Chopped Chillies
1 Teaspoon Salt
1 Tablespoon Lemon Juice
10 gms Chopped Coriander Leaves
10 gms Chopped Mint Leaves
12 Rice Papers

Preparation
1. Fry the pork mince in light soy sauce, white wine, and salt until the mince is cooked through.
2. If the shitake mushrooms are dried, soak them first in water for 15 minutes. Cook the mushrooms in a pan of boiling water for 5 minutes, then chop them finely.
3. Mix the sticky rice with the fried mince and chopped mushrooms, chopped chillies, lemon juice, coriander leaves.
4. Soak the rice papers in warm water for 3 minutes to soften it.
5. Lay a piece of rice paper down, spoon on the mixture, roll up into a sausage shape, cut in half and serve.

Serve With
shanghai-picnic-box.jpg
Here I've photographed a typical picnic box with these rolls inside. The other compartments are: steamed sticky rice, coriander and mint leaves and spicy mince, but you can mix and match with other picnic boxes.

Stir-fried Rice Ham & Bacon ( Kao Pad Bacon )

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Another picnic item, stir fried rice made with bacon, pork and lots of Thai flavours. I made it for the following picnic box, the other compartments include strawberries, coriander and mint leaves and some lemon to squeeze into the fried rice. But with bacon, eggs and ham, it's practically a breakfast too.

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Ingredients
300 gms Cooked Fragrant Rice
50 gms Chopped Ham
30 gms Chopped Bacon
10 gms Chopped Onion
2 Eggs Yolks
5 gms Chopped Coriander Leaves
3 Garlic Cloves
2 Tablespoons Oil
1 Teaspoon White Pepper
2 Tablespoons Light Soy Sauce
1 Teaspoon Sugar
2 Tablespoons Tomato Ketchup

Preparation
1. Put the oil into a frying pan add chopped garlic and fry for 10 seconds just to start the flavour going.
2. Add the bacon and ham and fry it for a minute to brown it, the browning will give it flavour.
3. Add the egg yolks and stir fry, breaking up the eggs and mixing with the bacon.
4. Add all the other ingredients and the rice and fry for 1 minute.

Rice Omelette Swirls ( Kai Hur Kao )

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This week I'm making sushi style dishes from Thai ingredients. Here is a sushi style presentation of omelette Thai rice and seaweed. Serve with either wasabi in soy sauce or with chopped chillies in fish sauce. This dish is quite plain on it's own, but it's perfect as a carrier for the spicy tastes.

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Yellow Bean & Salty Egg Pie ( Ka Moon Pie Kai Kam )

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This pie originates from China, however my favorite type of this pie is the slightly salty, slightly sweet version with salty eggs inside they sell in Thailand. For this you will need salty eggs yolks which take 2-3 weeks to prepare. You will also need yellow beans which you can either buy in packets, or prepare from green beans - see the ingredients section of this site for instructions on both these items. The most difficult part of this is the pastry, which is made from multiple layers of 2 types of pastry.

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Pork & Apple Donuts ( Donuts Mu Tod )

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This is another version of the fake donuts . That one was chicken and pineapple, but the classic combination of pork and apple works too.

Ingredients
150 gms Pork Mince
3 Garlic Cloves
2 Coriander Root
1 Teaspoon Ground Pepper
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Chopped Spring Onion
2 Tablespoons Wheat Flour
1 Egg
1-2 Apples
Bread Crumbs
Oil for Deep Frying

Preparation
1. Pound the garlic, coriander, and pepper together. Mix with the pork mince. Add all the sauces, chopped spring onions, eggs and flour and mix together.
2. Leave it for 30 minutes to meld.
3. Peel, core and slice an apple. For this the apple slices should be 1cm or more thick.
4. Press the meat onto the apple.
5. Place the breadcrumbs on a plate and cover the donut with the crumbs.
6. Fry at 180 degrees celsius (medium) until golden brown. Check that it's cooked in the center, the apple can hold back the cooking of the meat in the center.

Pork One Day Sun ( Mu Dad Diew )

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This is a classic gop-gam dish (side snacks served with beer), the pork is covered in sesame seeds, seasoned and dried in the sun for 1 day to cure it a little, then fried and served with spicy chilli sauce. In the photo below you can see it drying in the sun.

Ingredients
400 gms Pork Meat
5-6 Garlic Cloves
2-3 Coriander Root
1 Teaspoon Peppercorns
2 Tablespoons Light Soy Sauce
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Tablespoon Dark Soy Sauce
1-2 Tablespoons Sesame Seed

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Preparation
1. Pound the coriander roots, garlic and peppercorns together.
2. Slice the pork meat into strips, add all the ingredients, including the pounded mixture and lay out in the strong sun for a day. I keep it behind a window to avoid flies, but you can also just use a wire net or just tolerate them.
3. Fry in hot oil until cooked, serve with chillie sauce.

Spicy Frizzy Pork Cups ( Nam Prick Mu Yung Kratong )

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These pastry cups are made using frizzy pork hair, the shredded dried pork meat fibre that looks like hair when you take it out of the packet. You will also need pastry cups, known as Kratongs for this, that recipe is here. This can also be eaten simply as a side dish with rice instead of in a pastry cup.

Ingredients
50 gms Frizzy Pork Hair
50 gms Chopped Onion
5 Garlic Cloves
20 gms Chopped Chillies
50 ml Oil
1 Teaspoon Salt
1/2 Teaspoon Sugar
5 Pastry Cups

Preparation
1. Chop the garlic finely, add to a frying pan together with the chopped onion and oil. Fry for a few moments to soften them.
2. Add the chopped chillies, fry over a medium heat for 30 seconds.
3. Drain the excess oil off.
4. Place all the ingredients into a blender and blend to form a paste.
5. Spoon into the pastry cup.

Serve With
Thai Fragrant Rice
Lettuce
Cucumber
Cabbage
Long Green Beans

Pork Omelette Bites ( Pan- Hom )

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These bite sized parcels contain three layered pork, Thai steamed sausage (Mu Yor) , ham or pork luncheon meat if you don't have Mu Yor, omelette and lettuce. However the essential item is the dipping sauce, the sweet spicy peanut sauce that is also used for many Thai dishes, such as Mieng Guy (Lettuce Chicken Parcels) . You dip the parcels into the dipping sauce and bite, dip again and bite, getting some sauce with each bite.
Three layered pork, is pork belly with meat, fat and rind. For this recipe it is boiled slowly to make the who thing soft so the rind can be eaten easily. When making this dish, it's better to start cooking the pork three layer, then prepare the sauce, then finish the parcels, as the pork needs to be cooked slowly and the sauce needs time to cool.

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Sweet Salty Egg Pie ( Ka Noom Pei Side Kai Kam Wan )

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What an eclectic mix of flavours this is! In the centre is a salty egg yolk, wrapped in a sweet peanut & fruit layer and enclosed in a crunchy pastry wrapper. As you bite through the pie you hit the sweet then the salt. You will need salted egg yolks for this, either store bought or you can make your own in 3 weeks.

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Salty Egg Wrapped In Sweet Pork ( Kai-Kam-Scotch )

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It's quite common to eat sweet pork together with salty egg, the two make a great contrast. But picnic food they are not, it's easy enough to take a salty egg on a picnic, but sticky sweet pork is far from a picnic food.

This is a 'scotch' egg (meat covered egg), in the middle is a boiled salty egg, on the outside is a sweet pork meat layer, finished in a bread-crumb crust. Making the sweet-pork, salty egg combination into an easy to eat picnic food.

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Basil & Fish Wrapped Century Egg ( Ka- Prow -Bla Hor Kai Yiew -Ma )

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Century eggs are fried with Thai basil to make a delicious side dish. If only there was some way to turn that dish into picnic food! Well that is my thinking behind making this variation of a scotch egg. The outside is minced fish and Thai basil, while inside is the century egg. I used Japanese tempura bread crumbs to crisp it up a bit, but that was because it was the only type of breadcrumbs I could get. I'd have preferred finer breadcrumbs for a better coating.
This recipe is from Appon's Thai Food website, if you're reading it elsewhere, why not come and visit my site rather than a poor copy!

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Picnic Box ( Kao Glong )

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The 4 compartments you can see in this picnic box are shown in separate recipes, although you can mix and match picnic box recipes as you wish. The 4 compartments are: Broccoli Balls, Crunchy Pork Rolls, Spicy Bamboo Rice Rolls, salad vegetables and a dipping sauce. The sauce is essential, it adds a lot of the flavours to the picnic dishes.

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Crunchy Spicy Tuna Sandwich

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The tuna in this sandwich is fried until it's crunchy, then pepped up with chillies and glued to the bread with sweet mayonnaise which also adds the sweet balance to the spicy tuna. Frying the tuna like this definitely adds an extra dimension and texture to otherwise boring tuna sandwiches.
Be careful when frying the tuna, it will burn easily and it also spits as the water in the fish flakes boil off. After experimenting with it, I decided to fry it slowly in the oil that comes in the can, and covering it with an anti spatter lid, shown below, to let the water cook off without the tuna flying everywhere.

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Thai Meat Pickle Platter

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With so many prepared meats in Thailand, it's worth just preparing a simple Thai pickle and meat platter. There's almost no work involved yet the result is every bit as good as a cooked dish, there are sweet meats, savory meats, crunchy meats, spicy meat. If you want to expand the textures, don't forget the hairy meats too. For more unusual pickles, well you could add sweet pickled turnip.

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Spicy Sweet Seaweed

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Our version of potato chips, you have chips, we have seasoned seaweed. This one is sweet and spicy crispy seaweed, it doesn't look much in the photograph, but it packs a punch in flavour. It's better to use chilli-flakes rather than ground chilli. The sweetness will hit first, then the spiciness as you chew the seaweed, and break the chilli flakes up in your mouth. It makes for a more interesting experience.
The chicken seasoning powder used in the recipe is one you've seen me use often. It's a powdered version of a stock cube. Look for the Thai Brand 'Ros-Dee' or Knorr also make a similar powder here in Thailand.

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Puffed Pork Rind

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You've seen these puffed pork rinds many times, but have you ever wondered how they're made? It turns out to be very simple. I'm using the pork skin I trimmed from the rolled pork, I made a few weeks back. It was sitting in the freezer just waiting to be used, and I decided I'd use it for a Pork Rind Salad.

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Tom Yum Cashew Nuts

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I recently visited a cashew nut factory and saw their tom-yum flavoured cashew nuts. Their nuts, are the kind made with a coating of cooked flour and flavours with the nut in the center. There's a much better way to make the spicy tangy tom-yum nuts than that, it takes only 3 ingredients and produces a more intense flavoured nut, without the flour coating.

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Wasabi/Mustard Cashew Nuts

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Another simple recipe, also inspired by my visit to the cashew nut factory and it's range of flavoured cashew nuts. This is how to flavour cashew nuts with wasabi, the fierce mustard like hotness, that the Japanese use to flavour sushi and sashimi. Wasabi can be bought in dry powder form, and like this it can be used to season cashew nuts. You can't use wasabi paste for this, but if you can't get wasabi, you can use mustard powder which produces a very pleasant alternative with many of the same nose burning hotness!

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Thai (Scotch) Eggs ( Kai Ni Hin )

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Similar to a scotch egg, but made with Thai ingredients and smaller quails egg for a better egg to meat ratio! These Thai eggs should be eaten with sweet chilli dipping sauce to add extra flavour.
[New Year is soon, and so I pulled this recipe from the 2006 archive for you. If you want party food, these are finger friendly, filling and tasty. With the quails eggs, they're also quite dainty.]

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Roti Plain, Egg or Sweet

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I've been visiting a local annual festival here in Phuket, and being in the South of Thailand, Roti is a staple of the food here. A roti is a cross between a pancake and flat bread, thin like a pancake but with a worked dough like a flat bread. When plain or with garlic it's good for dipping in curries, but it can be eaten sweet as a dessert or savory with egg and other fillings on a picnic.

I'm making three variations, plain, with egg and the sweet version. All done in the style of a roti chef I've met, who taught me the roti style they use down here in the south!

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Spicy Prawn Salad Sandwich ( Sandwich Yum Gung )

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This is a mixture of Thai spicy prawn salad and falang bread, to make a picnic sandwich with Thai flavours. For the photograph I let some of the filling spill out of the bread at the front for this photograph, so that you can see it clearly.

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Frizzy Pork Hair Sandwich ( Sandwich Mu Yong )

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This is one of the uses for frizzy pork hair. We eat it as breakfast food with coffee. The pork hair (really dried pork meat rubbed into fine strands) has a very salty savoury taste and rough texture and the condensed milk is very sweet and has a sticky texture and the two together balance each other out. This is probably one of the simplest Thai dishes to make.

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About Picnic Food

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

Dumpling Snacks is the previous category.

Sweets & Biscuit Recipes is the next category.

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