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 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
Ingredients 6-8 ripe mini sweet Thai bananas 1 cup rice flour 1/4 cup tapioca flour 1 cup cold water 1/2 cup sugar 1/2 cup grated coconut 1 tbsp sesame seeds 1/2 tsp baking soda 1/2 tsp salt 2 cups canola oil or other oil for frying Preparations: Prepare the banana by peeling and slicing
Ingredients 2 tbsp vegetable oil 2 beef sirloin steaks, cut into thin strips 1-1/2 tbsp Thai red curry paste 1/2 can chicken broth 2 cans coconut milk, unsweetened 2 tbsp brown sugar or palm sugar 1 tbsp fish sauce 1 cup eggplants, cut into bite-size 1/2 cup pea-eggplant or sugar snap peas (optional) 1 red
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
