Ingredients: Serves 4-6 250 grams king mackerel fillet, cut into dice and chilled in the fridge 1 cup thick coconut milk 1 egg 3 tablespoons red curry paste 150 grams shredded cabbage ¼ cup sweet basil leaves 2 tablespoons fish sauce 1 ½ teaspoons palm sugar Finely sliced kaffir lime leaves, sliced red spur chilies,
Ingredients: For The Salad 6 cups water 1 teaspoon salt 500 grams giant fresh shrimp, peeled and deveined 5 thinly sliced hot chilies 4 stems very thinly sliced lemon grass 3 thinly sliced shallots ¼ cup mint leaves, roughly torn ¼ cup fresh coriander leaves, roughly chopped 2 shredded kaffir lime leaves For The
Ingredients: For the Fish: 1 sea bass, about 450 grams, guts and gills already removed 2 stalks lemongrass, bottom half only, smashed and cut into chunks For the sauce / soup: 10-15 hot green-red chilies, chopped 6 cloves peeled garlic, chopped 2-3 coriander roots, finely chopped 3 tablespoons. lime juice 2 tablespoons fish sauce ¼
Ingredients: 250 mung bean 1 cup or 250 ml. coconut milk 1/2 cup white sugar For Coating: 2 tablespoons agar-agar powder (gelatin) 2 + 3/4 cups (600 ml) jasmine water 2 tablespoons white sugar Food coloring, red, green, yellow, orange, and pink Utensils: Food processor or a blender Mixing bowl Wide flat pan Wooden spoon
Ingredients 80 grams uncooked glass noodles 100 grams ground pork/ chicken 5-6 medium shrimp, peeled and deveined 2 plum tomatoes, cut into quarters ½ onion, slices 5 cloves of pickle garlic, diced 1 tablespoon chopped Thai bird chili or any kind, it’s fine ½ -1 tablespoon sugar, optional 1 -2 tablespoons fish sauce 2 tablespoons
Ingredients 480 gm wheat flour 400 gm steamed rice 400 ml water 1 large can coconut milk 80 gm chives, finely chopped 1 teaspoon salt 1 teaspoon sugar Preparations: Mix wheat flour with 300 ml water and leave to stand for 10 minutes. Mix the steamed rice with 100 ml water, add to the flour/
Serving: Approximately 12 parties Ingredients: 300 grams minced chicken (minced pork or beef will also work well) 2 tablespoons toasted sticky rice powder (Khao-kua) 1 tablespoon toasted dried red chili flakes (prik-pon) as desired 2-2 1/2 tablespoons fish sauce 2-2 1/2 tablespoons lime juice, fresh squeezed 4 kaffir lime leaves, finely chopped 1 spring onion,
Kanom Jeeb Hua Nok (Steamed Bird Head-Shaped Rice Dumpling with Ground Chicken Filling) Traditional Thai Appetizer Ingredients for Flour Mixture: ½ cup rice flour ½ cup glutinous rice flour 1 ½ teaspoons tapioca flour 1 ½ teaspoons arrowroot flour ½ cup + 2 tbsp. water 1-2 teaspoons vegetable oil 3 tablespoons tapioca flour— for dusting
Ingredients: 4 slices bacon, cut into small pieces 2 tablespoons unsalted butter 2-3 tablespoons all-purpose flour ½ cup heavy cream 3 cups chicken broth 1 tablespoon garlic, finely chopped 2 potatoes, cut into small chunks 1 cup onion, finely chopped ½ cup celery, cut into small pieces ½ cup carrot, cut into small pieces 2
“Chor Muang” is a unique appetizer in Thailand. The way to do that is through the use of hands to hold the shape of the pleat. Food with high humidity can not be stored for long that is why Chor Muang is hard to be find. Steamed Purple Flower-Shaped Rice Dough with Ground Chicken
