Ingredients: 500 g pork shoulder or pork loin 1 tablespoon tapioca flour 1 teaspoon white pepper 1 teaspoon ground coriander 1 teaspoon brown sugar 10 cloves garlic, coarsely chopped 2 tablespoons fish sauce Sunflower oil for frying 2 cups glutinous rice, long grain Methods: Step 1: Fried Pork with garlic: Slice the pork into ¼
Ingredients: 500 grams fish fillet, any kind 500 grams fish balls 250 ml thick coconut milk 1500 ml thin coconut milk ½ cup red curry paste ½ cup finger roots ginger 2 stalks lemongrass, bottom half only, cut into chunks 10 fresh red chilies 5 gloves of garlic 5 small shallots 4-5 kaffir lime leaves
Ingredients: 300 grams fish 1 ½ cups pickled bamboo shoots ¼ cup tamarind juice 1 tablespoon palm sugar ¼ cup lime juice 1 tablespoon fish sauce 3-4 cups water Curry Paste:in a mortar with pestle, pound all ingredients together until smooth. 5 yellow chilies, roughly chopped 20 large dried chilies, seeded, soaked and chopped 1
Ingredients: 500 grams minced pork 500 grams pork ribs, chopped into small pieces 10 ½ cups water 3 cups cherry tomatoes, halved 10 dried cotton trees flower ¼ cup spring onion, chopped ¼ cup coriander leaves, chopped 1 teaspoon sea salt ¼ cup vegetable oil 1 kg steamed rice noodles 500 grams bean sprouts, stringy
Ingredients: serves 2-3 6 shrimps (300 grams) 1 tablespoon hot chili, finely chopped (optional) 2 tablespoons palm sugar 2 tablespoon fish sauce 4 tablespoons tamarind juice 2 tablespoons water 1 tablespoon butter 2 tablespoons thinly sliced garlic, crisp-fried 2 tablespoons thinly sliced shallot, crisp-fried 3 dried hot chilies, crisp-fried 1 red spur chili, seeded,
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 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
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,
Red Curry with Roast Duck (Kaeng Phed Ped Yang) Recipe Ingredients 1/2 roasted duck 1/4 cup red curry paste 2 1/2 coconut milk 1/2 cup pineapple, cut in bite-size 10 cherry tomatoes, cut in half 2 kaffir lime leaves, torn 1 tablespoon palm sugar 2 tablespoons tamarind juice (optional) 1/2 teaspoon salt 1/2 cup water
Khao Chae (ข้าวแช่) is chilled rice in jasmine and rose scented water. Serves with assorted hand-crafted condiments of edible art, including Prik Yuak Yud Sai (stuffed sweet banana peppers wrapping with drizzling fried egg), Kapi Thod (fried shrimp paste ball), Moo Foi (shredded caramelized pork), and Pad Hua Chai Pow (Chinese Style Preserved turnips) How
