Good quality eating crabs are a staple of the Thai diet. Rather than dress the crab, as you would in the west, we prepare it by mixing the crab meat with mince and stuffing it. We steam and eat the claws and legs separately. The spicy red sauce you can see underneath in the photograph, is used as a dipping sauce for the crab. For this dish that sauce is normally served in a separate bowl.
Everyone of these miniature fruits are made from sweetened yellow bean paste, and food colourings. The shine comes from a glaze made of agar. Don't be put off, they are not as difficult to make as they look, and you can have a lot of fun with your children making them.
Make each one small, 10-15gms of yellow bean paste is perfect, if you make them too big, they are difficult to dip in the agar later and will not hold their shape. A good way to hold the fruit is to skewer them on toothpicks as you paint and dip them.
An Orada, is a type of fish with soft white flesh and few bones that is pan sized - making it ideal for frying. This dish is a shallow fried fish with a spicy sweet sour sauce, the sour comes from tamarind. For this recipe any similar non-oily fish can be used if Orada is not available. Thailand people loves fresh fish and fish dishes are to be found on most menus. Gut and clean the fish carefully, you can clean inside with lemon to rid the fish of any bitterness if necessary.
This is a simple fried dish that's quick to make and easy to prepare. Typically served with fragrant rice, prepare all the ingredients carefully first including the rice, cook it quickly then serve and eat immediately. It originates from central Thailand and is medium hot.
Ingredient , For 2 People
300 gms Chicken
3 Tablespoons Oil
4 Cloves Garlic
5 Red Thai Chillies
1 Small Onion
2 Spring Onions
A Pinch of White Pepper
1 Tablespoon Light Soy Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
10 Basil leaves
Sliced tomatoes & sliced cucumber
1. Clean and slice chicken into small bite sized pieces.
2. Peel and chop garlic and chillies finely, an electric blender is best but hand chopping is sufficient.
3. Chop the onion into slices.
4. Chop the spring onion into short 2-3cm strips.
5. Put oil in the frying pan and put it on a high heat. The pan should be hot before adding the ingredients.
6. Fry garlic and chilli for a few seconds to bring out the smell of the garlic.
7. Add the chicken pieces, together with all the remaining ingredients except the basil.
8. Stir until the chicken is cooked, then take it off the heat.
9. Add the basil.
It is common in Thailand to add a fried egg, sunny side up, ontop of the dish.
Fried pork ribs with garlic, anyone can cook this at home with - you won't have to hunt around for obscure Thai ingredients, they're all easy to find in a typical supermarket! This dish is eaten everywhere in Thailand - North, South, East or West, of Thailand, it's the same basic dish in all provinces, except that in the North and East of Thailand they sometimes use lime juice to add a sour taste. This version is the central province version.
500 gms. Pork Ribs.
4 Garlic cloves.
1 Teaspoons Pepper Corns
2 Teaspoons Salt.
2 Tablespoons Light Soy Sauce.
1 Tablespoon Oyster Sauce.
Sliced Cucumber, Tomato and Lettuce.
1. Clean & cut the pork ribs ( if you prefer long ribs you don't have to cut it )
2. Pound the garlic and pepper corn together in a pestle.
3. Put the ribs in a big mixing bowl, so you can mix up the pork ribs and seasonings thoroughly.
4. Add the garlic and pepper corn, soya sauce, oyster sauce, and salt together, and live it in the fridge for 30 minutes to marinade.
5. Put the oil in hot pan and preheat it. Add the pork ribs and shallow fry in this oil for 15 minutes or until cooked.
Ingredients for 4 People
400 gms Chicken Breast
100 ml Condensed Milk or Coconut Milk
1 Tablespoons Thai Yellow Curry Paste
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Ground Black Pepper
Preparation of Chicken
1. Slice the chicken breast into strips.
2. Mix the yellow curry, salt, light soy sauce, pepper and condense milk into a bowl and marinate the chicken for 20 minutes or longer.
3. Thread onto wood skewers.
4. Roast in the oven at 180 degrees Celsius for 10-15 minutes.
5. Alternatively grill for 10-15 minutes under a high grill.
Ingredient For Peanut Butter Sauce
200 gms Unsalted Peanuts
2 Tablespoons Sugar
1 Teaspoon Salt
1 Tablespoon Chilli Paste
1 Tablespoon Soy Sauce
150 ml Water
Preparation for Peanut Sauce
1. Blend the peanuts with salt, sugar, soy, and chilli paste in a food processor until the peanuts form a smooth sauce.
2. Add the water into the peanut mix and blend again.
3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.
Ingredients for Sour Spicy Sauce
50 ml Water
50 ml Vinegar
2 Tablespoons Sugar
1 Teaspoon Salt
1-2 Coriander Leaf Sprigs
Preparation For Sour Sauce
1. Boil the water with the vinegar, sugar, and salt until the sauce thickens and becomes a little sticky.
2. Let the sauce cool.
3. Chop the chillies, cucumber and coriander, into small pieces.
4. Add the chopped vegetables to the sauce.
Thai people eat this recipe with rice, but westerners usually prefer fries and salad. It's entirely up to you.
It's difficult to find the correct word for these in English, they are similar to rissoles, but without breadcrumbs or pastry coating. It's a useful way to extend expensive pork meat into a bigger meal, something us Thais do often!
200 gms Pork Mince
125 gms Bread
10 gms Chopped Onions
1-2 Garlic Cloves Chopped
1 Teaspoon White Pepper
1-2 Tablespoons Salt
Oil for Deep Frying
1. Soak The bread in warm water for 15 minutes, then squeeze out the water with your hands, breaking up the bread as you squeeze.
2. Mix the bread with the pork mince, salt, white pepper, chopped onion, egg and chopped garlic and stir to mix well.
3. Take pieces of the mixture and form them into small round shapes. Don't make them too big or they won't cook in the middle.
3. Deep fry for 8 minutes at 160-170 degree celsius.
Thai Fragrant Rice
A yellow curry using a premade curry paste. You can make the curry paste yourself if you wish, I will include a recipe for it in future, however it involves a lot of pounding in a Thai mortar and we usually use the ready made paste when in Thailand. So if you want to cook authentic Thai matsaman curry, then strictly speaking it's more authentic to use the ready made paste!
Ingredient For 6 People ( Medium Spicy )
2 Tablespoons Yellow Curry Paste
500 gms Chicken Legs
300 ml Coconut Milk
400 ml Water
250 gms Potato
5 Tablespoons Fish Sauce
1 Tablespoon Salt
100 gms Sugar
10 gms Coriander Leaves for Garnish
1. Put the coconut milk into the pan and bring to the boil.
2. When the coconut milk is boiling add the curry paste and mix it into the coconut milk.
3. Clean the chicken legs and score with a knife, then put into pan.
4. When the curry is boilng again add the water into pan.
5. Add the fish sauce, sugar, and salt and cook for 30 minutes.
6. Chop the potatoes into 5 cm cubes and put into the curry pan.
7. Cook for 30 minutes.
8. Serve it when it warm, garnish with a little chopped coriander leaf.
You may be familiar with Ramen instant noodles, but trust me Thai Mama noodles (from Thai President Foods) are much much better. Here is a dish we eat regularly using Mama instant noodles. If you've never tried Mama before, try the Tom Yum Gung flavour first! Of course we're not simply going to tell you how to add hot water to instant noodles, we jazz up instant noodles in Thailand with lots of delicious ingredients.
Ingredients for 2 People
2 Packets Of Mama Noodles
3 Hotdog Sausages
50 gms Pork Mince
5 Bird Chillies
1 Tablespoon Choppped Spring Onion
1 Teaspoon Chopped Coriander Leaves
4 Teaspoons Lemon Juice
3 Tablespoons Fish Sauce
200 ml Water
1. Boil the Mama instant noodles including the soup and chilli packets in water for 2-3 minutes and remove the noodles from the water, keeping the cooking water in the pan.
2. Add the pork mince and chopped hotdog to the water pan and cook for 3 minutes.
3. Drain the hotdogs & mince, and mix with the noodles.
4. Chop the chillies and add to the noodle plate together with fish sauce, lemon juice, chopped spring onion and chopped coriander.
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.
This is a red barbeque pork dish normally served with rice, soft boiled eggs, and a thick rich cinnamon and peanut sauce. In its authentic Thai version it is a complete filling meal, however you can also simply use the pork as a side dish to another recipe. It is better to use a pork cut that has some fat, the fat adds a lot of flavour. For the best result, marinade the pork overnight.
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.]
In our house we eat this as a 'gop-gam' dish (a snack dish to eat at the end of the day with beer or whiskey), but usually they're made smaller and eaten as an appetizer. The pastry is a basic shortcrust pastry that is baked separately into cup shapes. The fillings are made later with Thai flavours, curries and spicy fish etc.. In the photograph above you can see two sizes, in the 3 flavours we made, but feel free to experiment.
This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Modern Thai category. They are listed from oldest to newest.
Classic Thai is the previous category.