Appon's Thai Food Recipes

Classic Thai - Thai Recipes

Rich Chicken Stock Rice (Kow Man Guy)


This dish is also sometimes made with noodles, the chicken is cooked in a large stock pan and the resulting rich (slightly fatty) chicken stock is used to cook the rice. It's worth buying a corn fed chicken for this as the fat under the skin will give it extra flavour. 'Pickle Garlic Water' is the juice from a jar of pickled garlic used to impart a strong garlic and slight vinegar taste. Daikon Radish is a large white radish used to give flavour to soups, if you can't locate this vegetable use Swedes instead (Rutabagas).
There are 3 parts to this dish, a main plate for rice and chicken, a small soup bowl, and a sauce used to spice the dish.

Continue reading "Rich Chicken Stock Rice (Kow Man Guy)" »

Soft Rice Shrimp Egg Soup ( Jog Gung )


Jog is a classic from the archive. Another variation of soft rice soup, this one is traditionally served with a very very soft boiled egg cracked onto the top, and fried shrimp. When you eat the soup, you break the yolk into the soft soup, and stir it in.

Continue reading "Soft Rice Shrimp Egg Soup ( Jog Gung )" »

Stir Fried Rice ( Kua Pad Mu )


Stir fried rice is a great way to use up uneaten rice, but just because it's a meal made from leftovers doesn't mean it can't be rasty! You can substitute chicken or fish for the pork, whatever you have leftover.

Ingredients for 2 People
500 gms Ready Cooked Rice
100 gms Pork
3 Garlic Cloves
1 Egg
1/2 White Pepper
1 Teaspoon Sugar
1 Tablespoon Lght Soya Sauce
1 Tablespoon Fish Sauce
2 Tablespoons Oil
50 gms Red Pepper
50 gms Carrot
50 gms Onion
Chop Coriander Leaves for Garnish.

1. Chop the garlic and fry with a little oil.
2. Chop the pork into small bite sized pieces, and put into the frying pan to cook for 2 minutes.
3. Add the egg, mix the egg to break it up as it cooks
4. Add the rice and fry until it is warmed through.
5. Chop the red pepper, carrot and onion into tiny pieces.
6. Put the carrot, red pepper, onion, light soy sauce, fish sauce, sugar, and white pepper into the frying pan and cook for 2 minutes, stirring to mix.
7. Add a little coriander to garnish.

Serve With

Boiled Premature Eggs & Lao Coriander ( Om Khai On )


I've covered both of these ingredients recently: Premature chicken eggs, and Lao Coriander, or Dill as it's more commonly known.

If you can get hold of premature chicken eggs, then this is an old style Thai way of eating them: boiled in fish sauce with chillies and dill. Like this the dill is eaten as a vegetable rather than a few strands for flavour. Use plenty of the fresh stalks.

Continue reading "Boiled Premature Eggs & Lao Coriander ( Om Khai On )" »

About Classic Thai

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

Modern Thai is the next category.

Content Copyright 2004-2011 All rights reserved.