Famous dishes
Tod man pla is one of the most famous Thai dishes. We're happy to show you how to make it, step-by-step.
Ingredients for fish cakes
1 lb fresh white fish, prefer cod or halibut
1 egg
3/4 cup finely sliced Chinese longbean, or stringbeans
6 fresh kaffir lime leaves, finely sliced
1 teaspoon sugar
1 teaspoon salt
1.5 tablespoons red curry paste
3 cups vegetable oil for frying
Ingredients for cucumber relish
1/2 cup white vinegar
1/2 cup sugar
1 cucumber, coarsely chopped
3 shallots, finely sliced
1-2 fresh Thai chile pepper, sliced
1 tablespoon roasted peanuts crushed in a mortar and pestle
Ingredients for fish cakes
1 lb fresh white fish, prefer cod or halibut
1 egg
3/4 cup finely sliced Chinese longbean, or stringbeans
6 fresh kaffir lime leaves, finely sliced
1 teaspoon sugar
1 teaspoon salt
1.5 tablespoons red curry paste
3 cups vegetable oil for frying
Ingredients for cucumber relish
1/2 cup white vinegar
1/2 cup sugar
1 cucumber, coarsely chopped
3 shallots, finely sliced
1-2 fresh Thai chile pepper, sliced
1 tablespoon roasted peanuts crushed in a mortar and pestle
Kee Mao is a popular dish served throughout Thailand
Ingredients
1 whole head of garlic cloves, chopped
10-12 fresh Thai chile peppers
3 tablespoons vegetable oil
2 cups fresh squid, use tubes cut into bite-size rings
4 tablespoons fish sauce
3 teaspoons sugar
8-10 kaffir lime leaves
1/4 cup fresh Thai basil leaves
Ingredients
1 whole head of garlic cloves, chopped
10-12 fresh Thai chile peppers
3 tablespoons vegetable oil
2 cups fresh squid, use tubes cut into bite-size rings
4 tablespoons fish sauce
3 teaspoons sugar
8-10 kaffir lime leaves
1/4 cup fresh Thai basil leaves
This is a tasty baked rice that you might find in a fancy Thai-Chinese restaurant. We like how the chicken and ham blend with the rest of the flavors, but you can omit the meat or use less. Use the vegetables of your choice. To make this dish we used the authentic Thai clay pot as shown, and that really does enhance the flavor because the lid allows slight airflow. We heated the clay pot in the oven before adding the rice also.
Ingredients
2 tablespoons vegetable oil
1.5 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon mirin (or Chinese alcohol of your choice)
1/2 teaspoon Thai pepper powder
1/2 cup broccoli florets
1/2 cup fresh mushroom
2 cloves garlic, minced
1/2 cup diced carrot
1/2 cup sliced red bell pepper
1/4 cup fresh ginger or baby ginger strips in brine
1/2 cup diced (or shredded) ham. Use less if desired.
1/2 cup chicken into bite-sized pieces. Use less if desired.
2 cups steamed jasmine rice
2 tablespoons vegetable oil
1.5 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon mirin (or Chinese alcohol of your choice)
1/2 teaspoon Thai pepper powder
1/2 cup broccoli florets
1/2 cup fresh mushroom
2 cloves garlic, minced
1/2 cup diced carrot
1/2 cup sliced red bell pepper
1/4 cup fresh ginger or baby ginger strips in brine
1/2 cup diced (or shredded) ham. Use less if desired.
1/2 cup chicken into bite-sized pieces. Use less if desired.
2 cups steamed jasmine rice
Panang beef is one of those recipes that everyone loves.
Ingredients
About 2 cups beef steak, such as sirloin, cut into strips
1 cup large diced red bell pepper (or vegetable of your choice)
2 cups coconut milk
2 tablespoons panang curry paste
1-2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons roasted peanuts
3-4 fresh kaffir lime leaves, slivered
3-4 fresh Thai chile peppers
Ingredients
About 2 cups beef steak, such as sirloin, cut into strips
1 cup large diced red bell pepper (or vegetable of your choice)
2 cups coconut milk
2 tablespoons panang curry paste
1-2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons roasted peanuts
3-4 fresh kaffir lime leaves, slivered
3-4 fresh Thai chile peppers
Satay of course is originally an Indonesian/Malay dish. This is a Thai version. You can of course also make the same recipe as beef satay,pork satay, or prawn satay.
Ingredients
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder
pinch turmeric powder (as only a colorant, so very little!)8 tablespoons coconut milk
3 tablespoons palm sugar
Ingredients
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder
pinch turmeric powder (as only a colorant, so very little!)8 tablespoons coconut milk
3 tablespoons palm sugar
In the north of Thailand
Some recipes call for Santol fruit (wild mangosteen) or pineapple cut into large cubes. We used fresh pineapple with good results. This dish originated fromBurma , and in Burma
Ingredients for the curry paste
8 - 10 whole dried chili, chopped and soaked in water
1 teaspoon salt
1 teaspoon fresh galangal, finely chopped
1 tablespoon fresh lemongrass, thinly sliced
1 tablespoon garlic, thinly sliced
2 tablespoons shallot, thinly sliced
1 teaspoon shrimp paste
Some recipes call for Santol fruit (wild mangosteen) or pineapple cut into large cubes. We used fresh pineapple with good results. This dish originated from
Ingredients for the curry paste
8 - 10 whole dried chili, chopped and soaked in water
1 teaspoon salt
1 teaspoon fresh galangal, finely chopped
1 tablespoon fresh lemongrass, thinly sliced
1 tablespoon garlic, thinly sliced
2 tablespoons shallot, thinly sliced
1 teaspoon shrimp paste
Rice & Noodles
Kee Mao is a popular noodle dish served throughout Thailand
Ingredients (serves 6)
2 14-ounce packages wide rice stick noodles
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles
1 1/2 pounds ground chicken
1/4 cup fish sauce
1/4 cup black soy sauce
1/4 cup Golden Mountain sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
2 green bell peppers, cut into strips
1/2 cup fresh Thai basil leaves (or regular fresh basil)
Ingredients (serves 6)
2 14-ounce packages wide rice stick noodles
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles
1 1/2 pounds ground chicken
1/4 cup fish sauce
1/4 cup black soy sauce
1/4 cup Golden Mountain sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
2 green bell peppers, cut into strips
1/2 cup fresh Thai basil leaves (or regular fresh basil)
Yentafo takes time to prepare, but it's worth the wait especially if you like Thai/Chinese noodle dishes. We've seen premade yentafo sauces available for purchase; however, those have preservatives and aritificial colors, so here we demonstrate how to make authentic yentafo from scratch. Yentafo has a unique flavor and distinctive red color. We used frozen fish balls and shrimp, but you can use other seafood of your choice. Small pieces of squid are often used. Try egg noodle instead of rice stick, for something different. As with any recipe, this one has changed with the times. Feel free to experiment.
Ingredients For Yentafo Stock
3 quarts water
2 lbs pork bones
1 tablespoon corriander seed
1 tablespoon whole white peppercorn, lightly cracked
1 whole head of garlic, peeled
2 tablespoons salt
2 tablespoons thin soy sauce
1/2 cup sugar
1 medium white daikon, peeled and cut into thick sliced
Ingredients For Noodle
One16 oz package wide rice stick noodle (or any kind of noodle you prefer)
2 cups ong choy (pak boong) cut into1.5 inch long pieces
12 large fresh shrimps
20 fish balls (or meat of your choice)
1/4 cup fried garlic in oil (three cloves garlic finely chopped then fried in 3-4 tablespoons of oil until fragrant and light golden color)
1/2 cup cilantro and spring onion, chopped
10 fried cubed tofu
Ingredients For Yen Ta Fo sauce
5 squares of fermented bean curds
3 tablespoons water from pickled garlic
3 tablespoons Thai ketchup
1-1/2 tablespoons sugar
5 tablespoons boiled water
Ingredients For Yentafo Stock
3 quarts water
2 lbs pork bones
1 tablespoon corriander seed
1 tablespoon whole white peppercorn, lightly cracked
1 whole head of garlic, peeled
2 tablespoons salt
2 tablespoons thin soy sauce
1/2 cup sugar
1 medium white daikon, peeled and cut into thick sliced
Ingredients For Noodle
One
2 cups ong choy (pak boong) cut into
12 large fresh shrimps
20 fish balls (or meat of your choice)
1/4 cup fried garlic in oil (three cloves garlic finely chopped then fried in 3-4 tablespoons of oil until fragrant and light golden color)
1/2 cup cilantro and spring onion, chopped
10 fried cubed tofu
Ingredients For Yen Ta Fo sauce
5 squares of fermented bean curds
3 tablespoons water from pickled garlic
3 tablespoons Thai ketchup
1-1/2 tablespoons sugar
5 tablespoons boiled water
Thai Style Rissoto
This is a simple vegetarian style dish, that in this case is cooked in an electric rice steamer.
You need
two cups Thai jasmine rice
one tablespoon sliced garlic
one tablespoon ground ginger
one tablespoon chopped shallots
two tablespoons Thai chile peppers, sliced
A quantity of chicken stock equal to the volume of water specified by the rice cooker to cook two cups of rice, plus two tablespoons.
Method.
Place the rice in the cooker. Stir fry the other ingredients (except the stock). Add the ingredients to the cooker, and switch on. When the cooking time is finished the dish is ready to serve.
If you wish you can add a pinch of saffron or turmeric powder to color the rice
You need
two cups Thai jasmine rice
one tablespoon sliced garlic
one tablespoon ground ginger
one tablespoon chopped shallots
two tablespoons Thai chile peppers, sliced
A quantity of chicken stock equal to the volume of water specified by the rice cooker to cook two cups of rice, plus two tablespoons.
Method.
Place the rice in the cooker. Stir fry the other ingredients (except the stock). Add the ingredients to the cooker, and switch on. When the cooking time is finished the dish is ready to serve.
If you wish you can add a pinch of saffron or turmeric powder to color the rice
Khao Man is a more "high end" street vendor dish because it's more complicated to make, and requires a
fairly sophisticated cart and tools. We fondly recall the Khao Man vendor at Sukhumvit Road 38, who drove
a pickup truck every night to the street corner and spent a half-hour setting up his tables and pots. Be sure
to use yellow bean sauce (do not substitute) and it's not authentic without some type of gourd (squash)
as well as cucumber.
fairly sophisticated cart and tools. We fondly recall the Khao Man vendor at Sukhumvit Road 38, who drove
a pickup truck every night to the street corner and spent a half-hour setting up his tables and pots. Be sure
to use yellow bean sauce (do not substitute) and it's not authentic without some type of gourd (squash)
as well as cucumber.
Thai Chicken And Rice, "Khao Man Gai"
Ingredients for chicken
1 whole chicken
2 teaspoons salt
7 cups of water
Ingredients for soup
10 cups water
1 lb diced gourd (winter squash)
2 teaspoons pepper
3 tablespoons soy sauce
Green onion and parsley
Ingredients for rice
2 lbs jasmine rice
3 tablespoons chopped garlic
1/2 cup cooking oil
4 cups chicken stock
Ingredients for sauce
1/2 cup yellow bean sauce
1/2 cup soy sauce
1/4 cup dark soy sauce
1/2 cup palm sugar
1/3 cup chopped fresh ginger
1/4 cup chopped garlic
6 chopped fresh Thai chile peppers
1 whole chicken
2 teaspoons salt
7 cups of water
Ingredients for soup
10 cups water
1 lb diced gourd (winter squash)
2 teaspoons pepper
3 tablespoons soy sauce
Green onion and parsley
Ingredients for rice
2 lbs jasmine rice
3 tablespoons chopped garlic
1/2 cup cooking oil
4 cups chicken stock
Ingredients for sauce
1/2 cup yellow bean sauce
1/2 cup soy sauce
1/4 cup dark soy sauce
1/2 cup palm sugar
1/3 cup chopped fresh ginger
1/4 cup chopped garlic
6 chopped fresh Thai chile peppers
Thai Style Szechuan Chicken
Chinese-style food is popular in Thailand , often the best hotels in Thailand Kentucky
The result is fairly spicy, so this isn't for people who don't like spicy. Something we love about this is the way theSzechuan peppercorn make your tongue tingle. It's also tastes great a day later, as a leftover reheated.
Ingredients
2 cups chicken, cut into half inch diced
2 tablespoons tapioca starch
2 cups vegetable oil
1 cup peanuts
9 whole dried chilis, chopped into 1/2" pieces
1/2 cup spring onion, chopped
1 to 1 1/2 tablespoons Szechuan peppercorns
1 tablespoon yellow bean paste
1/2 teaspoon ground Thai chili pepper, fried in 1 tablespoon oil
2 tablespoons whisky (Wild Turkey works great)
1/4 teaspoon salt
1 tablespoon sugar
The result is fairly spicy, so this isn't for people who don't like spicy. Something we love about this is the way the
Ingredients
2 cups chicken, cut into half inch diced
2 tablespoons tapioca starch
2 cups vegetable oil
1 cup peanuts
9 whole dried chilis, chopped into 1/2" pieces
1/2 cup spring onion, chopped
1 to 1 1/2 tablespoons Szechuan peppercorns
1 tablespoon yellow bean paste
1/2 teaspoon ground Thai chili pepper, fried in 1 tablespoon oil
2 tablespoons whisky (Wild Turkey works great)
1/4 teaspoon salt
1 tablespoon sugar
Asian-Style Flank Steak
We've made this a staple beef dish in our house, the sesame oil especially makes the marinade so tasty. Use a bit more than 1 tablespoon if you like, and we recommend not adding more than 2 or 3 cloves garlic.Ingredients
1/2 cup dry Sherry
1/3 cup soy sauce
2 tablespoons ketchup (for a bit of added spice we love Thai ketchup)
2 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon sesame oil
1 (1 1/2- to 1 3/4-pound) flank steak
1/2 cup dry Sherry
1/3 cup soy sauce
2 tablespoons ketchup (for a bit of added spice we love Thai ketchup)
2 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon sesame oil
1 (1 1/2- to 1 3/4-pound) flank steak
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