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If you’re looking for something refreshing to have for lunch, this will put a spring in your step, a twinkle in your eye. It’s spicy as hell, but with a clean, fresh taste that exemplifies the genre of Thai salads. You can use either squid, shrimp, or a mixture of the two. How you prep …
Grilled Beef – Crying Tiger
This popular dish is the perfect accompaniment to ice cold beers, as the heat of the day is slowly fading. If enjoying as a snack, there’s no need for rice. If serving it as part of a meal, rice is essential. Ideally the beef would be barbecued, over a charcoal brazier, for maximum flavour, but …
Spicy Dipping Sauce for BBQ Meats – น้ำจิ้มแจ่ว
This is a versatile dip that can be served with BBQ beef, pork or chicken. It’s easy to make and can be kept for a week or more in the fridge. Ingredients: 1/4 cup of fish sauce 2 tablespoons sugar 2 tablespoons tamarind concentrate juice of 1 to 2 limes 1 and 1/2 tablespoon of …
Oyster Pancake – หอยทอด
You can find this delicious snack in virtually every market, food court and soi. It’s made with mussels or oysters, or both. I always make it with oysters, because to make it successfully with mussels, you need to use raw, shelled mussels. You can’t buy them like this so have to do it yourself, which …
Thai Style Fried Fish – ปลาทอด
When eating with friends and family, no Thai meal would be complete without a seafood dish (or two!). Thai style fried fish is easy to prepare and goes well with just about anything. My spicy seafood dip is a must have with this fish. After frying, the outside of the fish will be crispy, and …
Seafood Dipping Sauce – น้ำจิ้มทะเล
Michael and Karen, you’ve been waiting for this, so this one is for you. Credit for this one goes to Koom, for showing me how to make this years ago. I’ve had some serious mileage from this recipe! This wonderfully pungent seafood dip is VERY quick and easy to make. It makes the perfect accompaniment …
Prawns with Garlic and Pepper – กุ้งกระเทียมพริกไทย
This recipe is unbelievably easy to make, with only 6 ingredients, not counting the oil for frying. Ideally one would use Thai garlic, which is milder and doesn’t need to be peeled. The peel goes crispy when friend and adds a delectable crunch to the dish. Having said that, I use regular garlic most the …
Pandan Ice Cream on Sweet Coconut Sticky Rice
You’ll need an ice cream makerfor this recipe. Ingredients: 1 cup of glutinous rice 1 and a half cups of coconut milk pinch of salt 2 tablespoons of sugar 6 -10 pandan leaves half a pint of whole milk 2 cups of double cream 3/4 of a cup of sugar pinch of salt 4 egg …
Beef Salad – ยำเนื้อ
Fresh herbs, a decent cut of beef, and as many chillies as you can handle make this dish a winner. Jim loves this one, as do we. One very important thing to remember is to rest the steak before slicing it. If you don’t, all the juices will be wasted and the meat will be …
Tom Yum – ต้มยำกุ้ง
This iconic dish is one of my personal favourites. Some would suggest it is the national dish of Thailand. I alway use it as a benchmark when trying out a new restaurant – if they get tom yum right, then there’s a good likelihood that the rest of their menu will be excellent too. There …