Thai food recipes and cooking blog from authentic Thailand cook with instructions, photos, videos, and stories. Pad Thai, Tom Yum Goong, Tom Kha Gai, desserts and more!
7-10 sliced chicken breast All purpose flour 1 tbsp. white pepper powder 1 egg
Vegetable oil
2 tbsp. sliced shallot
2 tbsp. sliced coriander and scallion
1 tsp. chilli powder
2 tbsp. fish sauce
2 tbsp. lime juice
1 tbsp. roasted and crushed uncooked rice
1 tsp. sugar (optional)
5-10 mint leaves
Cooking instructions:
1. Soak the chicken into the salted water for 10-20 minutes. After that remove and dry the chicken well with paper towel.
2. Dip the chicken in the egg that you already beat (Use spoon to beat it and make it less bubbles as possible0. After that drop the chicken into flour. Then, drop it into the egg again. Last, drop it in the flour for the second time. Do this piece by piece.
First thing is to fry the chicken. There is no right portion to prepare the tempura flour as all purpose flour would give the best result itself. You will only need to mix the flour with white pepper powder, add more or less in the way to like it.
3. Now, turn on the pan with maximum heat. Add a lot of vegetable oil (or just enough to soak the whole piece of chicken). When the pan and vegetable oil is really really hot, drop the chicken in and lower the stove down to minimum heat. Fry the chicken until the flour turn gold then remove in from the pan.
4. Next, add fried chicken a big bowl. Add shallot, sliced coriander and scallion, mint.
5. In a different bowl, add fish sauce, lime juice, sugar, roasted and crushed uncooked rice and chilli powder. Now pour it in a bowl of fried chicken. Mix quickly and arrange in a plate.
6. Serve it with hot jasmine rice and sliced tomatoes.
300 g. soft bone from pig (ribs)
2 tbsp. stock powder
2 branches lemongrass (diagonally sliced) 2 tbsp. sliced galangal
1 handful kaffir lime leaves
1 liter water
3 tbsp. fish sauce
2 tbsp. lime juice
1 tsp. dry chili powder
2 tbsp. sliced coriander and scallion
1 tbsp. sliced sawtooth coriander
1 crushed coriander root
1 handful beansprout (optional)
Cooking Instructions: (Video is at the bottom of this page)
1. Boil 1 liter of water. Once it is boiling, add stock powder, lemongrass, sliced galangal, kaffir lime leaves, coriander root.
2. Wait until it is boiling again. Then add soft bone from pig’s ribs.
3. Cook for 8-10 minutes with low heat. Let the lid open just a little bit, in case the water is leaking out when water gets too hot.
4. Now, turn off the fire. Scoop the soup and put it a a bowl. Add sliced coriander, scallion, sawtooth coriander, dry chili powder, fish sauce and lime juice.
5. Bean sprout is an optional when you want to have some veggies in your soup.
Remember to change the taste the way you like. I fight with mom all the time about the taste because mom doesn’t like it too sour but I like it super sour. If you don’t like soft bone then chicken, fish, mushroom can be used as substitution. I have never seen anywhere add seafood into this kind of soup though.
Again, for the stock powder I use, I choosed Rod Dee from Ajinomoto brand. This brand has 32% of MSG, if you allergic to it or doesn’t want to have it in your food, then you can look for a different one which I show in the photo. At the time when I shop for the ingredients, I couldn’t find the one without MSG. awe.. it seems like this recipe should be called MSG Spicy and Sour soup, doesn’t it?
Anyway, with or without MSG.. it is up to you.
Talking about the used of MSG in Thailand, I guarantee that all restaurant in Thailand use it in the food. Once you tell them “NO MSG PLEASE”, some restaurant get mad and scold at you. I once got scold from one restaurant for telling them no msg, they said “the food wouldn’t be any good without it”. hmmm… ok
You can’t avoid MSG if you are in Thailand, unless you cook by yourself at home.
6 chilli peppers / add less if you don’t like spicy
1 tsp. sugar
2 tbsp. fish sauce
2 tbsp. lime juice
2 big tsp. shrimp paste
2-3 cloves of garlic
1 tbsp. sliced shallot
6-10 small eggplants
Cooking Instructions:
1. In a mortar pound garlic, sugar, chili peppers. Add shallot and eggplants and hit them softly till the eggplants crack.
2. Add fish sauce, shrimp paste and lime juice. Mix it well. Garnish it with coriander leaves.
3. Serve this sauce with Cha-om omelet or soft boiled vegetables. Cucumber and long bean will be the best choice.
Crispy Mandarin Duck in Isaan Sour and Spicy Salad, Laab Bped Tod Grob
Laab Bped Tod Grob
(Crispy Mandarin Duck in Isaan Sour and Spicy Salad) ลาบเป็ดทอดกรอบ
Prepare:
1 mandarin duck (1kg.)
5 cup vegetable oil
1/2 cup sliced red onion
1/2 cup sliced lemon grass
1/2 cup kaffir lime leaves
1 tbsp. chili powder
3 tbsp. lemon juice
2 tbsp. fish sauce
3 tbsp. fried or roast peanut
7 dry chili peppers (fried)
1/4 tsp. sugar
4 tbsp. roasted uncooked rice (ground finely)
Any vegetables you like
Cooking Instructions:
1. Clean the duck very well. Cut the meat part that attached to its skin. Boil it in boiling water cut it a bite size and rest them drain in a filter.
2. Heat the pan on medium flame. Fry red onions, lemongrass and kaffir lime leaves, one after each one. When they get crunchy, remove from the pan and leave it drain in the filter.
3. Next, in the same pan, fry the boiled mandarin duck. When it turns gold and crunchy, remove and leave it drain.
4. Now, in a big bowl, add chili powder, lemon juice, fish sauce and mix well. Add fried red onion, lemongrass, kaffir lime leave, peanut, fried dry chili peppers and roasted uncooked rice.
Making it taste more or less sour and spicy are up to you. Balance the taste with sugar. Arrange fried mandarin duck on the plate and dress the spicy and sour salad on top.
Put fresh vegetables on a side, any kind that you like. I would love to have cucumber, long string bean, cabbage, winged bean for sure, and eggplants. Laab Bped Tod Grob is one of my favorite recipes from Sisaket. You can either grill the duck or fry before you mix with Isaan spicy and sour salad.
1/4 cup sea mussel
1/4 cup cooked cockle (throw away the shell)
1/2 cup cut squid (score the squid and soft boiled)
1/4 cup shrimp (peeled, de-veined, soft boiled)
5 pieces snapper (cut to bite size and boil)
2 bunches pepper corn
1 tbsp. minced chili pepper
1 tbsp. minced garlic
2 tbsp. sliced galingale
2 tbsp. chili paste for Tom Yum
1 tbsp. cut yellow or red sweet pepper
1 group scallion (cut 1 inch)
1/2 cup basil
1/2 tbsp. sugar
1 tbsp. oyster sauce
2 tbsp. fish sauce
2 tbsp. vegetable oil
Cooking Instructions:
1. Heat the pan start on low flame and add vegetable oil. Wait until it’s hot then fry minced garlic.
2. When the garlic smell aromatic, increase the flame. Add chili pepper, galingale, pepper corn, followed by squids, shrimp, snapper, cockles and sea mussel.
3. Mix well. Now, add fish sauce, oyster sauce, sugar, chili paste for Tom Yum.
4. Quick stir and then add sweet pepper, scallion and basil. Turn off the fire.
ผัดฉ่าทะเล is what I always order at the restaurant. With this recipe, I really like squid so I add a lot.
You can always add more or cut out the ones you don’t like.
Spicy Salad with Fish Balls in Thai, Yum Sab Look Chin Pla
Fish Balls Spicy Salad ยำแซบลูกชิ้นปลา
Yum Sab Look Chin Pla
Prepare:
15 premium quality fish balls (cooked and cut half)
2 tsp. crispy fried garlic (minced garlic fry in vegetable oil. Remove when the color turns gold)
1 tsp. pickled radish
1 / 4 cup sliced Chinese celery
2 tbsp. fish sauce
2 tbsp. lemon juice
1 tsp. sugar
1 tbsp. minced chili pepper
Cooking Instructions:
1. Mix fried garlic and pickled radish with the fish balls
2. In a different bowl, mix fish sauce, lemon juice, sugar, minced chili pepper, more or less spicy as you prefer.
3. Arrange the fish balls on the plate and dress with spicy sauce. Decorate the plate with cabbage or sliced tomato.
Serve Spicy salad fish balls while it’s still hot.
Grilled Squid Spicy and Sour Salad in Thai, Yum Pla Muk Yang
Grilled Squid Spicy and Sour Salad
Yum Bpla Muek Yang
ยำปลาหมึกย่าง
Prepare:
1 big squid (1.5 pound)
7 red onions (sliced)
1 onion (sliced)
1 tbsp. fresh ginger (sliced)
1 group coriander
10 red chili peppers (minced)
3 tbsp. lemon juice
3 tbsp. fish sauce
2 tbsp. hot sauce
1 group Chinese celery (cut 1 inch long)
Cooking Instructions:
1. Clean the squid very well. Grill until it’s cooked. Don’t make it too dry because it will hurt your teeth.
2. After that, slice into a bite-sized pieces.
3. Mix red onion, onion, ginger, Chinese celery, and minced chili pepper altogether.
4. Add lemon juice, fish sauce and hot sauce with 5 tbsp. hot water. Mix well.
5. Now, arrange lettuce on the plate and put grilled squid on top.
6. Pour spicy and sour salad mixed over it and dress with coriander. Sliced tomato on a side is your choice.
I almost cried when I was eating ยำปลาหมึกย่าง (Yum Bpla Muek Yang) a restaurant somewhere. They over cooked the squid until it got brown, then they mix it with spicy and sour sauce. I thought I would loose my tooth when I chew it. The squid was so tough!
I think you should cook it until the squid gets a little hard. Cooking it in a microwave might work but this way you won’t get a unique smell like you would get from grilling.
For me, I have it done after 2 long breaths (10 seconds) because I don’t want the heat to shrink down the size of my big SQUID! Now you know how much I love it, don’t you? Anyway, I risk myself for a bad business in the next morning after eating uncooked squid.
Cockle Spicy and Sour Salad in Thai, Yum Hoi Crank
Cockle Spicy and Sour Salad ยำหอยแครง
Yum Hoi Crank
Prepare:
1 cup cockle (cook and take just the meat)
1/2 cup lemongrass (slice)
1/3 cup mint
4 cloves garlic
5 chili peppers (red and green)
2 tbsp. lemon juice
3 tbsp. fish sauce
2 tbsp. chili paste for Tom Yum
2 tbsp. sliced red onion
1/2 sliced sour mango
3 fried dried chili peppers
Cooking Instructions:
1. Ground garlic and chili peppers altogether.
2. In a big bowl, mix cockle, lemongrass, mango,garlic, peppers, lemon juice, fish sauce, and chili paste for Tom Yum. Add sliced red onion and sliced sour mango then mix well.
3. Chili paste for Tom Yum will make it a little bit sweet and sour from mango to go very well with the salad so when you add lemon juice, add some small amount and taste until it is right.
4. Dress the salad with fried dried chili peppers and mint. You may add roasted peanut if you like.
I and my friends from university went to the Isaan restaurant by victory monument in Bangkok. We had Yum Hoi Crank (Cockle Spicy and Sour Salad) which is a Bangkok style salad because they add chili paste for Tom Yum in it. It had a sweet taste more than spicy and sour taste. Well, I can say it was not spicy at all.
Maybe, we’re from Isaan region so we can taste the difference. I loved that they add a lot of fresh lemongrass and I enjoyed eating the whole thing.
I still ate it when everybody stopped…just want to finish the last piece…. haha :p Anyway, I got the lemongrass piece stuck in my throat. Make sure you slice it thinly and take only the young part.
1. Mix all the sauce ingredients together in a bowl. Taste it the way you like. You may add more lemon juice if you like it very sour.
2. In another bowl, add tuna, minced chili pepper, lemongrass, ginger, galingale, galangal, kaffir lime leaves. Pour the sauce and mix well. You can skip any herbs that you think it has too strong taste of course.
3. Put lettuce on the plate. Arrange the salad and dress it with red chili peppers.
4. Serve with herb in the betel family Piperaceae on a side.
My mom used to make this recipe for us when we were young. We didn’t like herbs at all because we hate vegetable with smell and taste but this Tuna and Herbs in Spicy and Sour Salad changed our mind. We asked for more. My mom will use steamed Platuu with salt instead of tuna in a can.
I hated whenever my mom and my aunt introduced me new herb to eat. There are some kinds that I can’t make my mind to eat it yet. Anyway, I started to like more herbs since I get older.
My first aunt and my grandma were the winner of herb consumer. They told me it helped their asthma and aging. My grandma was 98 when she gone. My aunt is now 67 with no gray hair. Since she ate so many kinds of herb, she can’t tell me which one of them helps her about the hair never turn gray.
I don’t believe. I think she sneaked out to the hair salon, got her hair done and used that as a trick to make me eat more herbs.
I do believe, herbs have special essence to provide us great health but not without gray hair.
If you don’t like soft bone then chicken, fish, mushroom can be used as substitution. I have never seen anywhere add seafood into this kind of soup though.
Recent Comments