Appon's Thai Food Recipes

Sub Categories: Sausage Recipes Thai Pizza Recipes

Western Influence - Thai Recipes

Coconut Garlic Potatoes ( Man Cuwer Ga Ti)

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This is a potato side dish I adapted from an English cookbook I was given. We don't use potatoes much in Thai cuisine, and almost no cream. So this dish has coconut milk instead of cream and a much stronger garlic taste, more typical of a Thai recipe. Serve this as a side dish with another meat or fish dish.

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Duck in a Red Sauce ( Ped Yang Rad Sauce Nam Dang )

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The red sauce is made from the same ingredient used to give barbeque pork it's red colour & taste - Thai teriyaki seasoning. Here I've used it with duck, since duck is a heavier meat that goes well with the taste. I use to work in a restaurant and this was a favorite among farangs (western foreigners).

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Picant Pasta ( Macaroni Guy Kua )

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This is actually macaroni in a spicy Thai chilli sauce and is commonly available in many restaurants in Bangkok. I think the English name Picant Pasta fits it a lot better though - the sweet & spicy chilli sauce is the main flavour.

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Chicken Nuggets ( Gay Tad Nuggets )

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Yes we eat chicken nuggets in Thailand it's a very popular food, although they are a Thai version of the western snack. I made these because today is domino day in Holland, where they topple million of dominoes to make a new world record in domino toppling. I've made them in the shape of dominoes for the photograph and laid them out like a circle of toppled dominoes.

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Spicy Stuffed Green Pepper ( Mu Ham Sie Prick Yuork )

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These stuffed green peppers have a spicy chilli centre, if hot Thai chillies are not to your tastes, you can omit it.

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Steamed Fruit Muffins ( Ka Noom Poy Vai )

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Thai muffins are steamed rather than baked and so tend to be softer & more moist. This dried fruit muffin is a typical Thai style muffin made with chopped dried fruits and raisins and scented with floral water, if you prefer you can substitute vanilla for the rose water.

Ingredients
200 gms Wheat Flour
1 Teaspoon Baking Soda
1 Tablespoon Yeast
2 Eggs
150 gms Sugar
110 ml Water
1 Teaspoon Lemon Juice
4 Tablespoons Condensed Milk
1 Teaspoon Rose Water
30 gms Dried Fruits (Cherry, Pineapple, Mango, Raisin etc.)
Metal Muffin Cups

Preparation
1. Mix the flour with the baking soda.
2. Whip the eggs, sugar, yeast, and water together. The mixture should be creamy.
3. Add the flour and mix in until smooth.
4. Add the condensed milk, lemon juice, rose water and continue to mix.
5. Stir in the dried fruit.
6. Grease the muffin cups with a little butter or oil.
7. Spoon in the mixture.
8. Steam for 15 minutes in a Chinese steamer.

Spicy Meat Spaghetti ( Spaghetti Nam Prick Ong )

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Num Prik ( a spicy sauce of mince ) is normally eaten with rice, however if you make it a little meatier it's perfect as a spaghetti sauce too. That's what this recipe is, a Thai spicy sauce made thicker and served with spaghetti.

Ingredients for 2 People
250 gms Spaghetti Noodles
600 ml Water
1 Tablespoon Salt

Ingredients for Sauce
100 gms Pork Mince
1 Tablespoon Sour Curry Paste
200 gms Tomato Sauce
2 Garlic Cloves
20 gms Chopped Onions
20 gms Chopped Coriander Leaves
1-2 Tablespoons Dried Flaked Chillies
1 Tablespoon Sugar
1 Teaspoon Salt
3 Tablespoons Fish Salt
4-5 Cherry Tomatoes

Preparation
1. Put a pan of water on to boil, add the salt, when the water is boiling, add the spaghetti and simmer until cooked.
2. Chop the garlic and fry with a little oil for a few seconds just to release the garlic smell.
3. Add the pork mince, sour curry paste, and fry until the mince is cooked.
4. Add all the other ingredients, and continue frying on a low heat for 5 minutes, stirring all the time.
5. Spoon onto the spaghetti.

Palm Seed Pastry ( Kanom Look Tan )

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For this western style pastry, I used Thai sliced sweet palms seeds. The palm seeds are naturally sweet, and served in syrup making them idea to make sweet pastries like this one.

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Chicken Beansprout Pastie ( Pie Tuang Nor Guy )

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I'm tempted to create another category called 'Pies & Pasties', since I've made several recently! This pastie contains beansprouts, chicken and vegetables and is a nice way to eat Thai food in a falang way.

Ingredients
1 Packet of Puff Pastry or Make Your Own
200 gms Skinned Chicken Breast
100 gms Soya Beansprouts
2 Tablespoons Light Soy Sauce
1/2 Teaspoon Black Pepper
A Pinch of Salt
1 Tablespoon Oil
1-2 Garlic Cloves

Preparation
1. Chop the chicken breast and garlic together and fry with oil until the chicken is cooks and a little brown. This browing stage adds flavour.
2. Add the light soy, black pepper and stir fry for 30 seconds more.
3. Cut a circle of the puff pastry, spoon the fried filling into the middle, but be careful not to spoon any liquid or that will wet the pastry.
4. Add some beansprouts. Sprinkle a little salt on.
5. Fold over pastry into half, seal the edge with a little milk or egg and crimp. Brush the pasty with a milk.
6. Bake at 190 degrees celsius until the pasty is golden brown, this takes 30-40 minutes.

Chicken Rosemary Shitake Pie ( Pie Guy Hed Hom )

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This is quite a time consuming pie to make, but the results are well worth it. The main flavours are chicken and rosemary, with shitake mushrooms, leeks and carrots adding to the bulk. The sauce is made with cream to blend and merge the flavours. In Thailand many people don't eat cream or milk, because they didn't drink milk when they were infants and have lost the enzyme that digests milk. So you may prefer to omit the cream.

Ingredients
1 Whole Chicken
2 Chicken Stock Cubes
2 Sprigs of Rosemary
2 Bay Leaves
200 gms Carrots
200 gms Leeks
4-6 Shitake Mushrooms (Soak for 10 minutes if dried)
Salt to Season
200 ml Single Cream
50 gms Butter
2 Tablespoons Flour
Puff Pastry to Cover

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Preparation
1. Start by preparing the chicken rosemary stock. Clean the chicken and remove any innards.
2. Place the chicken in a large boiling pot, with the rosemary, bay leaves, chicken stock cubes and enough water to cover the chicken.
3. Bring to the boil, then simmer on a low heat for 2 hours.
4. Remove the chicken from the stock, shred the meat off the bone and set aside on a plate.
5. Sieve the chicken stock.
6. In a separate pan, melt the butter and stir in the flour until you have a thick paste. This will be used to thicken the sauce.
7. Return the sauce to the pan.
8. Stir in the cream, add salt to taste, then add a little at a time of the flour-butter paste while you heat the sauce until it thickens.
9. Clean and slice the leeks, peel and slice the carrots.
10. I used store bought puff pastry, but you can also make your own pastry.
11. Into a pie dish, place the shredded chicken, carrots, leeks, mushrooms and pour over the cream sauce.
12. Cover with puff pastry, brush with milk or egg and bake at 190 degrees celsius for 40-50 minutes. The chicken is cooked, you only want to cook the pastry and vegetables to finish this pie.

Pork Yellow Curry Pita ( Pita Mu )

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This recipe is a blend of Thai yellow curried pork, coriander leaves, mint and lettuce served in pita bread. If you like Greek food and Thai food, why not mix the two and fill a pita bread with a Thai curry. This is a particularly way to serve Thai flavours to people who don't like rice, the pita bread substitutes for the rice in this dish.

Ingredients for 2 People
4-6 Pita Breads
300 gms Pork Meat
2 Tablespoons Yellow Curry Paste
2 Tablespoons Maggi Sauce
1/4 Teaspoon Salt
1 Teaspoon Sugar
100 ml Coconut Milk
100 ml Water
1 Tablespoon Oil
30 gms Chopped Onion
2-3 Garlic Cloves Chopped

Garnish
Lettuce
Sliced Tomatoe
Cucumber Cubes
Corander Leaves
Mint Leaves

Preparation
1. Heat the oil in a frying pan on a medium heat, add the chopped garlic and onion and fry for 1 minute.
2. Chop the pork into small cubes, add to the frying pan and fry until half cooked.
3. Add all the other ingredients (coconut milk, curry paste, etc.) and continue frying on a low heat for 5 minutes, until everything is cooked through.
4. Warm the pita breads for a few minutes. Cut down the edge with a knife and slide your fingers in to open the bread pocket.
5. Fill the the fried pork, and the garnishes.

Pan Cooked Red Ribs ( Gardook Mu Toon Nam Dang )

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These ribs are pan cooked with teriyaki seasoning for a more moist rib than is possible with oven or grill cooking. The meat should be tender after cooking and practically falling off the bone. The best way to get this is to cook them very slowly for a long time. When I make these, I simmer them until the water has nearly gone, then leave them overnight sitting in the pan, top up the water again, and simmer again until the water has reduced down again.

Ingredients
500 gms Pork Ribs
3 Tablespoons Red Teriyaki Powder
400 ml Water

Preparation
1. Clean the pork ribs and chop to 5-6 cm lengths.
2. Mix the pork ribs with teriyaki powder and water together in a saucepan.
3. Bring tot he boil, then lower the heat and simmer over a medium heat until the water has reduced by 80%.
4. For the best ribs, leave them in the pan overnight, top up the water the next day and repeat the cooking. If you want, you can cook lots of ribs and serve them over several days, topping up and simmering down.

Serve With
Fragrant Rice
Pickled Cabbage

Pork Squares ( Kanom Pan Na Mu Op )

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We don't use bread much in Thailand, its strictly for snacks and treats and this recipe is no different. Each square of bread is coated with seasoned pork mince and egg and grilled.

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Thai Style Kebabs ( Barbeque Gay Nam Jeam Sea Food )

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The kebabs could be from anywhere in the world, but the sauce is Thai through and through! The sauce is a seafood sauce made with fresh chopped spicy chillies. The seafood flavouring really broadens the flavours of the grilled meat and the spiciness adds bite.

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Pork Curry Bread ( Mu Garee Kanoom Pan )

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To you this is a variation of an eastern Turkish dish, to me this is a western dish! Inside the turkish bread is a typical Thai soft yellow curry for a Thai flavour with a western twist.

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Roasted Peking Duck (Bet Yang Haw Roow Tee )

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This is a signature Chinese dish rather than Thai, but save some of the duck, we will need it for two Thai recipes in the following days. Ideally the duck should be prepared a day ahead, in Chinese kitchens then tie the duck skin and blow it up with air to separate the skin from the duck to make the skin more crispy, but this step it not practical at home.

Ingredients for the Duck
1 Whole Duck
Palm Sugar
Dark Soy

Preparation for the Duck
1. Clean and wash the duck.
2. Scald the skin by pouring boiling water over it.
3. Take your fingers and run them under the duck skin to separate skin from fat.
4. Pat the skin dry with kitchen paper.
5. Dissolve palm sugar in soy sauce, and brush it over the duck, leave to dry and brush again to build up a good coating.
6. Roast in the oven, on a raised grill, 1 hour per kilo in a medium oven is typical, for the last 5 minutes turn the heat up to crisp the skin.

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Ingredients for Pancakes
200 gms Flour
Very Hot Water
Sesame Seed Oil

Preparation of Pancakes
1. Place the flour in a large bowl.
2. Boil the water and let it cool back a little.
3. Take a wooden spoon, pour the hot water into the flour and mix as you do it.
4. Add enough water to form a strong dough.
5. Take small pieces of the dough and roll them into balls.
6. Dip the base of a ball in sesame seed oil, and press it against another ball. The oil will let you separate these two pancakes after cooking.
7. Roll the two pancakes together on a flat clean surface until thin.
8. Cook them in a dry hot frying pan, don't let them brown, they should be cooked but still a little doughy.
9. Let them cool, then peel apart the two pancakes.

Serve With
Spring Onion Brushes (cut the ends of the spring onions into a fan, then drop them in ice water to curl them)
Hoisin Sauce
Plum Sauce
Cucumber Sticks

To Eat
Take some of the skin, duck, sauces, spring onion and cucumber and roll then in a pancake and eat!

Satay Burger

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Satay sauce is normally served as a side sauce to chicken or pork. It is however a lot more versatile! This is one use for this sauce, I've stuffed in inside pork meat and made a satay burger. Another part of pork satay is the cucumber and chillies in a sweet sauce, I've used that as the topping, together with onions. For the photograph, I squeezed the burger to show you some sauce!

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Undead Chicken (Ka Gai-tord Nam Gai )

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During Halloween, if you kill a chicken, it will rise from the dead and the chicken claws will try to take back it's flesh from your plate. BOO! Well that's what I tell small children anyway, we celebrate Halloween as a bit of western fun even in Thailand, this dish is chicken dumplings with fried chicken feet. You can eat it all, if it doesn't eat you first.

Ingredients For Nam Gai
150 gms Chicken Breast
4 Bird Chillies
1-2 Garlic Cloves
1/2 Teaspoon Salt
1 Tablespoon Oyster Sauce

Preparation
1. Clean the chicken breast, peel the garlic cloves and blend all the ingredients together in a blender until well blended.
2. Marinade in the fridge for 2 days.
3. Take pieces of the mince, and pat them into thick circles.
4. Grill under a medium heat until cooked all the way through.

Ingredients for Chicken Feet
6-10 Chicken Feet
3-4 Tablespoons Flour for Batter
Pinch of Salt
Oil for Deep Frying

Preparation
1. Mix the flour, salt and 4-5 tablespoons water and stir to mix, you want a thick batter, so add a little more flour or water if necessary.
2. Clean the chicken feet carefully.
3. Dip them in the batter and deep fry until brown.

Sticky Rice Chicken Burger ( Kai Yang Kow Nieow )

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I have a small confession: this recipe was invented by MacDonalds in Thailand for their Thai customers. Thailand people eat mainly rice rather than bread and a burger with a bread bun isn't like their normal food. So MacDonalds invented the sticky rice burger, where the bun is replaced by as glutinous (sticky) rice patty. This recipe uses the same trick, if you are not familar with sticky rice, read the ingredients section of this site - you cannot use regular rice, and it must be prepared by steaming.

Ingredients for 4 Burgers
500 gms.Sticky Rice
500 gms. Minced Chicken
2 Teaspoons Salt
2 Teaspoon Black Pepper Corn
3 Garlic Cloves
3 Tablespoons Oyster Sauce

Serve With
Salad Vegetables
Mustard
Mayonnaise
Onions
Pickles

Preparation
1. Soak the sticky rice in water for 30 minutes ( 500 gms. sticky rice for water 1 ltr. )
2. After 30 minutes take the sticky rice and steam it for 30 minutes and leave it for a further 10 minutes to cool.
3. Pound the garlic and pepper corn, together and mix with chicken mince add salt, oyster sauce in and mix it up.
4. Mould the chicken mince into a hamburger shape and grill or fry it until cooked.
5. Mould sticky rice into flat round burger shapes, one for top and one for bottom.
6. Put the sticky rice and chicken burger together and put some salad vegetable in and sauce.
Make it as you would make a regular burger with all your favorite toppings.

Fried Chicken Legs ( Nong Kai Tod )

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Everyone in the world loves fried chicken and Thailand is no different. This recipe is how the Thais eat fried chicken, its slightly different from the KFC fast food you get worldwide, the flavour comes from the chicken not the coating! For healthy eating, it's better to mix this with one of the healthier Thai dishes, but its fine as a treat. For best results use a good quality corn fed chicken.

Ingredients
6 Chicken Legs
2 Tablespoons Salt
2 Teaspoon Black Pepper
1 Egg
200 gms. of Fine Bread Crumbs
500 gms.oil

Preparation
1. Mix chicken legs with the salt & pepper and leave for 20 minutes.
2. After 20 minutes put on the legs steaming pan and steam for 30 minutes until cooked.
3. Take it of the steam leave it to cool, dry it with kitchen paper.
4. We will deep fry these legs, the best option is a deep fryer, but failing that a pan of oil will do.
5. Switch the fryer on at 170 degrees Celsius, (medium).
6. Break the egg and mix it, dip the chicken legs in the egg to coat them all over.
7. Dip the legs in the bread powder in the plastic bag and put chicken leg inside the bag, shake it until the crumbs stick to the chicken.
8. Deep fry them for 5 minutes until the crumbs are golden and brown.

Serve With
Vegetable salads
Sweet chilli sauce

Sushi Spring Rolls ( Kao Hur Sa Rai Tod )

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I might add this to a fake food category, since we like fake food in Thailand. These are spring rolls, filled with rice and crab sticks to look like sushi. (If you speak Thai, visit kruaklaibaan.com where the original idea for this recipe is).

Ingredients
200 gms Fragrant Rice
3 Tablespoons Light Soy Sauce
2 Tablespoons Vinegar or Saki
1 Tablespoon Sugar
Sliced Courgettes
Seaweed Paper ( Nori )
Crab Sticks
Spring Roll Papers
1 Egg Yolk

Preparation
1. Mix the fragrant rice, soy sauce, vinegar and sugar together and leave for 5 minutes.
2. If you have a sushi matt to help you roll it up, lay that down, a cloth also works as does greaseproof paper.
3. Lay down the rice paper, then the seaweed paper, then spread the rice over it thinly. Add a little courgettes along one edge, about 2cms in from the side. Lay a line of crap sticks along the same edge.
4. Roll up the matt, tuck in the ends of the roll, since this will be fried, the ends need sealed too.
5. Spread a little egg yolk along the final edge. This will help you seal the roll.
6. Heat the oil to 180 degrees celsius, and deep fry the rolls until they are brown and crunchy.

Serve With
Sweet Chicken Sauce or Plum Sauce

Homemade Coconut Ice Cream (I-Tim Ga Ti)

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This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn't really iced cream, it's often made from non dairy products. This recipe contains taro, a root vegetable whose starchiness gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.
This recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai, but you can use whatever toppings you like, although not strictly Thai, rum soaked raisins are popular in my house among the adults.

Ingredients
800 ml Coconut Milk
200 gms Sugar
5 gms Salt
100 ml Skimmed Milk
75 gms Taro or Sweet Potato
5 gms Corn Flour
Ice-water To Rapidly Cool the Mixture

Preparation
1. Chop the taro or sweet potato into large cubes and steam until cooked through.
2. Heat the coconut milk in a sauce pan on a very low heat (about 55 degrees celsius, this is nowhere near boiling, it is simply hot to the touch).
3. Mix the corn flour with 100 ml water and add to the coconut milk in the saucepan.
4. Add the sugar, salt, and skimmed milk, to the saucepan and stir until everything is dissolve.
5. Warm it to 65 degrees C and keep stirring it. Do not let it boil.
6. Mash the taro cubes with a fork and add into saucepan and using a hand blender blender the contents of the pan until the mixture is completely smooth and the taro has disappeared into the liquid.
7. Warm the pan a little higher to 80 degrees C for 4 minutes. Again it must not boil. This is to cook the flour through, without permitting it to become a thick sauce.
8. The mixture should be cooled quickly and then put in the fridge, the best way to do with is to empty it into a containing that is sitting in ice water.
9. Once it is cool enough, put it into the freezer until frozen.
10. While it is freezing ice crystals will form, every few hours you should remove it from the freezer and blend it with a hand blender to break up the crystals.

Sticky Rice Ball Topping (Ruam Mid)

These are used as the topping, they have a gummy texture and a rose smell, if you prefer you can use vanilla essence in water for a vanilla smell or other fruit essences. You can use coconut essence if you really want to emphasize the coconut taste.

Ingredients
Red, Green and Yellow Food Colouring
9 Tablespoons Sticky Rice Flour (3 tablespoons for each colour)
4 1/2 Tablespoons Rose Water (1 1/2 tablespoons for each colour)
300 ml Cold Water
Water for boiling

Preparation
1. The colours need to be made up separately, steps 2 - 4 should be repeated for the red, green and yellow shapes in separate cups.
2. Drop the red food colorings into a cup and add 1 1/2 tablespoons of rose water.
3. Add 3 tablespoons of sticky rice flour to the cup and mix to a paste.
4. Pinch off small amounts of the paste and roll into tiny (corn sized) balls, or small sausages.
5. Repeat steps 2-4 for yellow and for green food colouring.
6. Boil water in a saucepan and drop the balls and sausages into the boiling water.
7. They will swell slightly when cooked, it only takes a couple of minutes. One cooked, scoop them out with a sieve and drop into the cold water.
8. Mix a few with the ice-cream just before serving.

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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Thai Barbeque Ribs ( Kra Dook Mu Yang )

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It's ribs day at Cassa Khiewchanta! This recipe is how Thai people make barbeque grilled ribs, the only difference is that traditionally we cut the ribs into short lengths rather than longer ribs as shown in the picture. The BBQ sauce is essentially soy sauce and garlic so this is very simple to make. When I was a child we would hold camping days in the forest and grill these over an open wood fire, the ribs would gain a wood smoke. As a child its so difficult to wait for ribs to cook!

Ingredients for 2 People
500 gms Pork Rib
4 Garlic Cloves
1 Teaspoon Black Pepper Corns
3 Tablespoons Light Soy Sauce
1 Teaspoons Salt
2 Teaspoons Dark Soy Sauce
2 Tablespoons Honey
3 Tablespoons Fish Sauce

Preparation
1. Pound the garlic with the pepper corns until finely ground.
2. Put into bowl together with the other ingredients. Mix well to make a marinade.
3. Marinade the pork for 8 hours or more.
4. Grill in the oven or over charcoal for 30 minutes.
5. When you place it on the grill baste it with the remaining marinade.

Serve With
Hot fragran Rice
Cucumber
Tomato

BBQ Pork in Spicy Sauce ( Mu Yang Nam Jeamp Sea Food )

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Skewered pork & green pepper (like a Kebab) but served the way we eat it at home, with a chilli and garlic sauce.

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Sweet Pork Cinnamon Sandwich ( Mu Sea Eew Sandwich )

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It's called a sandwich, but the sauce is soaked into the bread and you may prefer to eat this with a knife and fork. A good wholemeal bread is better for this recipe, it has to stand up to the strong cinnamon flavours in the pork filling.

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Chocolate Swirl Cookies ( Cooky Swirl Hin On )

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These biscuits are two layer of cookie dough, one of them chocolate, rolled and sliced into biscuits. To make two same sized, even sheets of cookie dough, I use the wax paper envelope trick, rolling the dough between folded wax paper to create a rectangular even shape.

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Butter Biscuits ( Cooky Nury )

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These are very simple piped biscuits, the hard part is getting the same amount of mixture into each blob on the baking tray. If you manage that, and watch them so they don't burn, then the rest is very easy. If you don't have a piping bag then spoon the mixture onto the baking sheet with a teaspoon, it doesn't matter if they are uneven, as they cook, they will spread out to be thinner and more even.

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Chicken Puff Pie ( Pie Gai )

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I'm learning to bake, you may have noticed a few more baked recipes on my site of late. That's because I've been on courses to learn more about bakery products. This recipe is a chicken pie in a cream sauce wrapped in puff pastry. The trickiest thing here is the puff pastry, so you'll find extensive diagrams on the 'How to make Puff Pastry' page, but you can also just buy ready made! Make a batch of puff pastry using the quantities listed in the puff pastry article, for ready made puff pastry you'll need a couple of packets.
You'll notice the filling has sugar in it, that's typical of baked products in Thailand now, but if you prefer, you can omit it.

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Scrambled Eggs & Thai Truffles

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With such a short season for "Head Pop" the Thai Truffle as its known, you have to use it quickly. It's only around for a week. I've already made the mushroom soup of it, and I want to try it in scrambled eggs the way the French eat their truffle. I'm sure you have your own favorite scrambled egg recipe, I've included a simple one below, the only extra is you need to fry off the truffle slices in the butter first. That way it imparts the truffle flavour to the butter. If you don't like the texture of these mushrooms, you can remove them from the butter before cooking the scrambled eggs, but I left them in.

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Cheese Sacks with Chilli Sauce ( Giew Hor Cheese )

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At home we make these sacks normally with meat or fish, however try this variations, made with a strong flavour cheese such as Brie or Mature Cheddar. The best sauce to dip them in is spicy Thai chilli sauce, it cuts through the fattyness and gives a spice to balance the smoothness of the cheese. In the photograph below you can see the uncooked sacks, tied with the spring onions. If you don't want to prepare the pastry yourself you can use wonton skins, available from an Asian grocer.
[With Christmas and New Year coming, I bumped this recipe from 2005, to the top. It's a rich party treat and very easy to make]

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Thai Appetizers (Kratong Tong)

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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.

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Red Curry Loaf ( Sandwich Mu pud Prik Gang Dang )

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I really enjoyed the yellow curry Turkish style sandwich I made the other week, and so I wanted to try something in the same vain. Here I made a Thai red pork curry, scooped out the centre of a large french loaf and fill it with the curry.

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Fried Prawn Sandwiches ( Sandwich Murn )

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These fried prawn sandwiches are rolled up for extra presentation. When I made them for the photograph, I used wholemeal bread, but that didn't really work, it is better to use soft white bread, because it is easier to roll.

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About Western Influence

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

Vegetarian is the previous category.

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