Archive for the ‘: THAI’ Category
Banana with Coconut Milk Sauce
This is one of the more different Thai dishes, not eaten with rice, but with a chili sauce. Used is banana buds, banana stalk, and Chinese eggplant, sauce is simply coconut milk and shallots with sugar and salt. The chili sauce is just chilies, shallots, shrimp paste, and a locally made liquid best described as lime vinegar, I am still working out what that is. Lot of ingredients, few steps. The Chili sauce is made ahead. The Coconut Milk sauce can be made while the vegetables are boiling.
Ingredients
- 2 fresh banana buds, cut in half lengthwise
- 2 handfuls fresh banana stalk, cut into 2-3 in narrow strips
- 2 handfuls fresh Chinese eggplant, whole, stem end cut off
For the Coconut Milk Sauce
- 1 cup coconut milk, one 250 ml carton is fine
- 4-6 shallots, peeled and smashed
- pinch salt, or to taste
- 1-3 teaspoons sugar, or to taste
For the Chili Sauce
- handful red Bird's Eye chilies, thinly sliced
- handful orange Bird's Eye chilies, thinly sliced
- handul yellow chilies, thinly sliced
- 3-4 shallots, peeled and thinly sliced
- 1-2 tablespoons shrimp paste, or to taste
- vinegar, see Chili Sauce step 2
Instructions
- Add the banana buds, stalk, and Chinese eggplant to a pot, fill with water to cover by about 2 inches. Bring to a boil and cook until the vegetables are tender. Remove from heat and drain and set aside.
For the Coconut Milk Sauce
- While the vegetables are boiling, heat a non stick pan over medium heat, add the shallots and the coconut milk and let it heat up, when bubbly, reduce heat to a low simmer, and a pinch of salt and a teaspoon of sugar, stir and taste, add more sugar as needed. Let this simmer for just a few minutes then remove from heat.
- Arrange the vegetables on a plate, and spoon the Coconut Milk sauce over the top.
For the Chili Sauce
- Add the slice chilies and shallots to a large bowl. Step daughter was in charge of slicing the chilies, she just chopped them, what you see in this photo could have been sliced thinner.
- To the bowl add the shrimp paste and mix that in, then add the liquid best described as lime vinegar (I am actively researching what this liquid is). You are looking for a near soupy consistency. This is used as a dip for the banana buds, stalks, and the eggplant.
- Served. There is a pork with red chili paste dish, that is eaten with the rice and lime leaves, and there is the plate of cooked banana buds and stalk with the coconut milk sauce spooned over that, and the large bowl of chili sauce. Perfect, low cost meal.
Notes
Low cost.
Watched my wife, Rrayada Thayer make this.
Thailand.
Thailand.
Pork with Red Chili Paste
This is a simple Thai dish with 5 ingredients, this shows just how easy and simple a basic Thai dish can be.
Ingredients
- 1-2 teaspoons red chili paste, or to taste
- 1-2 teaspoons shrimp paste, or to taste
- 500 grams pork, sliced into thin pieces
- handful kaffir lime leaves, chopped, young leaves best
- splash cooking oil
Instructions
- Heat a splash of cooking oil in a large non stick pan, add the chili paste and shrimp paste and cook until that bubbly and fragrant.
- Add the pork and mix into the sauce, stirring occasionally. until the pork is cooked through, about 15 minutes or so. Sprinkle in some lime leaves, young leaves being better and mix in.
- Ready to serve with rice on the side.
Notes
Figure about 60 Baht for the pork, for 4 servings, this is about 44 cents per serving.
Watched my wife, Rrayada Thayer make this.
Thailand.
Thailand.
Sweet Eggs (Kai Wan - ไข่หวาน)
This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
Ingredients
- brown cane sugar, 1/4 to 1 cup
- water, as needed
- eggs, as needed
- 1/2 inch ginger, optional
Instructions
- Add the sugar and the piece of ginger to a medium sized pot of water and bring to a boil. Once boiling, start cracking in eggs. I think the step daughter used 10 eggs in this.
- Reduce heat and simmer the eggs until the yolk is cooked through, stirring occasionally.
- Serve with some of the liquid from the pot. This served 6 people as a dessert at a lunchtime meal.
Notes
Low cost.
Watched my Step Daughter make this.
Chicken Rice
This is another recipe made from a Lobo brand seasoning packet, but is also includes the soup and dipping sauce. Keep in mind, this is a low cost and no frills meal, this is normally sold at street stalls for 30 Baht/serving. This is not gourmet or anything special to look at.
Equipment
- Rice Cooker
Ingredients
For the Rice & Chicken
- 250-300 grams chicken breasts, or thighs, 1 large breast, or 2 thighs
- 200 grams dry white rice, (7 oz)
- 1 packet Chicken Rice Set, Lobo brand, seasoning sauce pouch
For the Soup
- 1 pouch soup mix, from the Chicken Rice Set packet
- 1¾ cups hot water
For the Dipping Sauce
- 1 pouch dipping sauce, from the Chicken Rice Set packet
Instructions
- Rinse the chicken breast (skin on) or thighs, 1 breast or about 2 thighs, bone in, skin on is perfect.
- Rinse the rice and place into your rice cooker pot. Add the correct amount of water you use, then add the seasoning pouch from the Chicken Rice Set packet, mix well, then place the chicken on top.
- Turn on the rice cooker to Cook and let cook through until it switches to warm.
- About 15 minutes into cooking for the rice and chicken, prepare the soup. Mix the soup pouch with 1¾ cups hot water.
- Once the rice cooker switches to Warm, let it stay on warm for 15 minutes, then open the Dipping Sauce pouch and pour into two small serving dishes.
- Spoon rice onto two dishes, slice the chicken breasts on a cutting board, then pick up the slices at one time and place on or next to the rice, or if using thighs, just place two thighs on or next to the rice, serve with the soup and dipping sauce.
Notes
The seasoning packet set costs 28 Baht. 300 grams of chicken, we'll use breasts, this is about 30 Baht. For 2 servings, this is about 90 cents per serving, good value and you have everything mixed and ready for you.
Isaan Sausage (Sai Krok) I
This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. I took lots of photos to show exactly what this is. This version uses a store bought seasoning packet complete with the casings and string.
Ingredients
- 1 packet Northeastern Thai Sausage seasoning (Sai Krok), Lobo brand
- 500 grams pork belly, (1 lb)
Instructions
- This is the seasoning packet, kit, used for this sausage, it contains everything, you just have to supply the meat. Lobo brand, best brand I have used, instructions are in English as well on the back, including photos.
- This is the contents of the kit, there is three packets, salt, rice, seasoning pack is mainly garlic and black pepper. There is also the collagen casings (5) and the strings needed to tie the sausages.
- I like to grind meat for Thai sausages as it does need to be quite fatty. This is the 500 grams (1 lb) of pork belly with the skin removed and cut into strips for the grinder. Grinding plate used is the course one, commonly called a wagon wheel.
- In a large bowl, add the pork and the contents of the three foil packets, using your hands, mix until sticky, this takes just a few minutes. Divide into approximately 5 equal size portions, I basically make 5 meatballs that are the same size, you can leave them in the same bowl. Wash and dry your hands, important that your hands are dry when handling the casings.
- Open the casing packet and unfold the casings and separate them. One end is already tied.
- I use a funnel to stuff sausages and the plunger for my meat grinder is what I use to push the meat through the funnel. You can use any method you are familiar with to stuff the casings. Place a casing on the end of the funnel and slide it on all the way to the knotted end. Pick up one portion of the meat and place in the funnel, use your fingers or a plunger from a meat grinder to fill a casing. (I jumped the gun here and stuffed all 5 casings, instead of tying it into the smaller ones before stuffing the next.)
- Now with a casing stuffed, lay it on a plate and starting from the knotted end, use the string and tie into 5 smaller links, just wrap the string around and pull tight (do not twist the links). When you get to the open end, give that a twist and tie that off with the string.
- Let the sausage sit on the counter for 1 hour (fermenting, then refrigerate until you want to cook them). Cook on a charcoal grill over low heat until cooked through, or bake at 140 C (280 F) for 30 to 40 minutes. Serve with fresh vegetables like cabbage, lettuce, cucumber, carrot.
Notes
The seasoning packet for this is 37 Baht, and it includes the casing and string. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.
Variants: Beef, chicken, and shrimp can be used instead of pork.
From a recipe on a spice packet.
Northern Thai Sausage (Sai Oua) I
This recipe is from a Thai brand (Lobo) seasoning pack to make this sausage, the recipe is on the back of the package, and the package even contains the collagen casing. I made this on 16 June 2017 and it is delicious! Lot of lemon grass flavor and not overly spicy, the Thai family really enjoyed this. The packet contains the collagen casings, there is 5 casings, already knotted on one end and are easy to use.
Ingredients
- 1 packet Northern Thai Sausage seasoning (Sai Uoa), Lobo brand
- 100 milliliters warm water
- 500 grams pork belly, skin removed, coarsely ground, (1 lb)
Instructions
- In a medium size bowl, dissolve the contents of the seasoning pack in the warm water. This is the seasoning pack used.
- Add the pork belly to the seasoning mix and blend well until sticky, use your hands for this, takes just a few minutes for this. Shape into 5 equal size balls.
- Now for the collagen casing, first, it is used dry, never soak them. I used a funnel when I made these as I have never used casings before. If you are experienced using casings, use the method of your choice. Grease up the funnel tube with vegetable for the first sausage, and fit the casing onto the tube all the way to the knotted end.
- Fill the casing with the pork mixture by pressing it into the funnel tube, pierce any air pockets with a pin or toothpick.
- Repeat for all 5 casings. Use kitchen string to tie off the ends. Five sausages ready for the grill.
- Cook on a charcoal grill over low heat until cooked through, or bake at 140 C (280 F) for 20 minutes. Slice diagonally and serve with sticky rice and vegetables such as cabbage, lettuce, or cucumber. These were grilled, Sai Krok on the top, Sai Oua on the bottom.
Notes
The seasoning packet for this is 37 Baht, and it includes the casing. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.
Variants: Beef, chicken, and shrimp can be used instead of pork. For shrimp, increase to 600 grams and do not use any water, just mix the seasoning packet into coarsely chopped shrimp.
From a recipe on a spice packet.
Spicy Chicken-in-Rice (Rice Cooker)
This is a recipe from a seasoning packet, Lobo brand. I made this on 1 Oct 2017 and I will state this will be my go to chicken and rice dish, very good flavor, next to no spiciness to it at all.
Equipment
- Rice Cooker
Ingredients
For the Chicken and Rice
- 500 grams chicken legs, or thighs, (1 lb)
- 1 packet seasoning mix, see Step 1
- 300 grams dry rice, 1½ cups of dry rice
Mixture used in the Dipping Sauce and Salad
- 4 tablespoons vinegar
- 4 tablespoons water
- 6 tablespoons sugar
- ½ teaspoon salt
For the Dipping Sauce
- 3 green Bird's Eye chilies
- 3 cloves garlic
- 10 leaves mint
- 1 bunch fresh coriander leaves
- 3-4 tablespoons Mixture
For the Cucumber Salad
- 2 cucumbers, sliced
- 2 red Bird's Eye chilies, sliced
- 5 shallots, sliced
- remaining Mixture
Instructions
For the Chicken and Rice
- This is the brand of seasoning for this chicken, Lobo brand. This packet contains TWO packets inside, for 4 servings, only one packet is used, so for 26 Baht, you can get two 4 serving meals out of it. Great value.
- Place the chicken in a bowl and add the contents of 1 seasoning packet for 4 servings, use both packets for 8 servings. coat the chicken with the seasoning mix and let sit for 15 minutes.
- Put the rice in the rice cooker, add the chicken and mix into the rice. Add the appropriate amount of water and switch on the rice cooker to Cook. While it is cooking, prepare the dipping sauce and cucumber salad if desired.
Mixture used in the Dipping Sauce and Salad
- Add all of the Mixture ingredients to a small pot and bring to a boil and stir well.
For the Dipping Sauce
- Add the ingredients for the Dipping Sauce to a mortar and grind up with the pestle. Add 3-4 tablespoons of Mixture and stir well, pour this into a small serving bowl.
For the Cucumber Salad
- Add the Salad ingredients to a bowl and the remaining Mixture and mix well.
To Serve
- Place rice and a piece of chicken in a bowl with the dipping sauce and cucumber salad on the side. Enjoy.
Notes
The chicken will cost about 35 Baht/500 grams of legs. For 4 servings this is about 26 cents per serving, even less if using quarters.
Chinese Five Spice Pork Belly
My mother in law loves Chinese Five Spice Chicken, and loves it more when made using pork belly, so this is a slightly different recipe than what is on the spice pack. This is not a secret recipe or an internet recipe, this is a modified recipe based on the pack of spice you can buy in every town. The Lobo brand of spices have instructions in Thai and English on every spice packet I have used from them. I made this on 31 May 2017 and it was very well received by my mother in law, and it is delicious, my comments below. I did not get all the step by step photos so I will be making this again soon, so easy and inexpensive as well.
Ingredients
- 600-700 grams pork belly, cut into 1 1/2 inch pieces
- 7 hard boiled eggs, peeled
- 1 1/2 tablespoons 5 Spice Powder, rounded
- 6 cloves garlic, smashed and minced
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons light soy sauce
- 2 teaspoons black soy sauce
- water, as needed
- olive oil, as needed
- 1 package bean curd, this is tofu, amount is up to you, cut in 1 inch peices, optional
- 2 sticks cinnamon
- 1 whole star anise
Instructions
- Prepare the pork belly by slicing into 1 1/2 inch pieces, we used 700 grams. Place the meat in a bowl.
- In the bowl of meat, add the 5 Spice Powder. Rub that in with your fingers until all pieces are coated. This photo is just before I added the spice powder.
- In a large pot, heat a splash of olive oil then add the garlic and sugar, when the garlic is fragrant, about a minute, add the pork, cook for a few minutes turning a few times. You are browning them, not needing to cook through, that will happen later.
- Add the eggs, salt, light and black soy sauces, and bean curd if using, add enough water to nearly cover the eggs, and simmer for an hour. This photo is right after the eggs and water was added.
- At 1 hour, the eggs should be a light brown, check for tenderness of the pork, if tender, serve over rice, add some of the broth as well to the rice.
Notes
Prices can very with pork, if you go with a local vendor at an open market, you are getting fresh and much lower cost. Pork belly at Tesco is 220 Baht/kilo, the pork belly used in this recipe and in the photos, I purchased from an open market, 140 Baht/kilo. For this recipe the pork cost about 105 Baht/700 grams. For 4 servings this is about 77 cents per serving.
Modified from a recipe on a spice packet.
Thai Chicken Meatball Curry with Coconut Rice
Meatballs in curry, getting hungry now. This sounds like a great dish. You need curry paste for this, not curry powder.
Ingredients
For the Meatballs
- 500 grams ground chicken
- 1/2 teaspoon red curry paste
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1 clove garlic, grated
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- zest from 1 lime
- salt and pepper, to taste
For the Curry
- 1 carrot, julienned
- 1 tablespoon red curry paste
- 2 cloves garlic, smashed and minced
- 1 1/4 cups coconut milk
- 2 cups chicken stock, fresh or from powder
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 Bird's Eye Chili, seeded and sliced
- juice from 1 lime
- snow peas, amount is up to you
- baby corn, halved, amount is up to you
For the Coconut Rice
- 1 recipe coconut rice, Shortcut in Recipe Notes
Instructions
- Combine the Meatball Ingredients. With wet hands (this helps to keep the chicken from sticking to your hands) form golf-ball sized meatballs. Place the meatballs on a tray lined with parchment paper and chill in the refrigerator until ready to use.
- Heat a large frying pan and fry the meatballs in a neutral oil, I would use rice bran or coconut oil, until they are browned all over. Remove from the pan and set aside.
- Discard all but 2 tablespoons of the oil, and add the carrots and curry paste to the pan, cooking until the curry is slightly toasted. Add the garlic, fry for 10 seconds then add the coconut milk and chicken stock. Add the fish sauce, soy sauce, sugar and Thai chili and whisk to combine.
- Add the meatballs back into the pan and allow to simmer for 10 minutes before adding the snow peas and baby corn. Simmer for another 5 minutes.
- Serve the curry over coconut rice or in a lettuce cup. Garnish with sliced chilies, chopped cilantro, Thai basil, chopped peanuts and a lime wedge.
Notes
The chicken will cost about 75 Baht, if grinding yourself, go with a mixture of breasts and thighs. For 4 servings, this is about 55 cents per serving.
Shortcut: Coconut Rice.
Variants: If I was a betting man, I would say Beef or Pork Meatballs could be used as well. Now if you use curry powder instead of curry paste, you will change up the overall taste and make it more of an Indian dish.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Thai Green Chili Sauce
Sounds good, will have to try this.
Ingredients
- 75 grams fresh green chilies, stem and seeds removed, (2½ oz)
- 5 cloves garlic, roughly chopped
- 1½ cups white vinegar
- 1½ cups sugar
- 1¾ teaspoons salt
Instructions
- Use a mortar and pestle to pound the chilies and garlic into a rough paste.
- Cook the vinegar, sugar, and salt on medium heat until all the sugar is dissolved.
- Increase the heat and bring to a boil, once it is boiling, add the chili and garlic mixture. Reduce heat to a simmer and stir, simmer for 15-20 minutes or until the sauce reaches your desirable thickness.
- Remove from heat and pour the sauce into a sterilized jar. Let it cool down to room temperature, then cover and refrigerate. Can be stored in the fridge for up to a month.
Notes
Used in Recipe Listed on this Site:
