Sweet Sticky Rice With Coconut And Mango~{Khao Niaw Mamuang}

This Sweet Sticky Rice With Coconut And Mango is definitely one of my favorite Thai desserts. The “Nam Dawk Mai” mango variety is perfect for this sweet and a slightly hint of saltiness treat.




Sweet Sticky Rice With Coconut And Mango~{Khao Niaw Mamuang}

Ingredients

2 Large Ripe Mangoes (sliced or diced)
1 Cup/225grams Glutinous Rice, soaked overnight & drained
3/4 Cup Coconut Milk
1 tsp Sea Salt
3 to 4 Tbsp of Cane Sugar
2 Pandan Leaves, knotted
Toasted Mung Beans, optional

Coconut Cream
1/2 Cup Coconut Milk
1 Tbsp Cane Sugar
1 1/2 tsp Corn Starch
A Pinch of Sea Salt

Method

Put the glutinous rice in a steamer lined with a piece of thin linen cloth and steam for 30 minutes.

Coconut Cream: Combine the cane sugar, corn starch, sea salt and coconut milk. Stir until the corn starch dissolves. Cook over a low heat. Stirring constantly (do not let it boil) till thickens. Remove from the heat and reserve.

Sweet Sticky Rice: Combine the coconut milk, sea salt, sugar, and Pandan leaves in a saucepan. Bring it to a gentle boil, stir well. Let it simmer for about 10 minutes. Remove the glutinous from the steamer and transfer it to a mixing bowl. Add in the hot coconut milk mixture into the cooked glutinous rice. Cover the rice mixture for 20 to 25 minutes before serving.

To serve: Spoon some sweet sticky rice into a small cup or bowl. Then place the molded rice on a plate, arrange the mangoes, spoon some coconut cream on top, and top with some toasted mung beans, if desired.

*You can also serve it in a mason jar with some diced mangoes, and top with coconut cream.

Serves 4

Grilled Beef Salad~Thai Style

It's amazing how satisfying eating a plate of this delicious Thai-style Grilled Beef Salad. Prep all the salad and dressing ingredients ahead of time. When ready to serve, grill the beef to your liking, sliced, and then toss them with the salad and dressing.




Grilled Beef Salad (Thai-Style)

Ingredients

2 (About 500 to 600 grams) Pieces Sirloin Steaks
Sea Salt
Black Pepper

3 Stalks Lemongrass, thinly sliced
4 Shallots, thinly sliced
A Handful of Mint Leaves
3 to 4 Kaffir Lime Leaves, finely sliced
3 Scallions, sliced
Fresh Coriander Leaves
1 Cup Chinese Celery
1 Head Red Leaves Lettuce, torn
1 Cucumber, peeled, halved, seeded and sliced
1 Cup Small Tomatoes, quartered
¼ Cup Roasted Peanuts

Dressing
8 to 10 Bird’s Eye Chilies, chopped
2 Cloves Garlic, chopped
4 Tbsp Fish Sauce
4 Tbsp Lime Juice
2 to 3 tsp Sugar

Method

Mix all the dressing ingredients and set aside.

Season the sirloin steaks with salt and pepper.

Heat a large grill pan/skillet over high heat until hot.

Cook the sirloin steaks to your liking. Turn each steak once using a tong. Remove the steaks from the skillet, and let it rest for about 5 minutes before serving.

To make the beef salad: Slice the steak into thin strips. In a medium or large mixing bowl, add some lemongrass, shallots, mint leaves, scallions, coriander, cucumber, tomatoes, and the grilled beef. Mix in a couple tablespoon of the dressing, toss and mix well. Add some lettuce leaves on a serving plate, the beef mixture, peanuts, and garnish with mint leaves and kaffir lime leaves. Spoon some of the dressing, if desired. Serve immediately.

Serves 4

Thai Pumpkin Soup

One of my favourite ways to enjoy pumpkin has to be in this tasty Thai pumpkin soup that literally comes together in less than 15 minutes! I first posted this recipe a few years ago so the photo was a bit dated and with all of the fresh pumpkins around it was the perfect opportunity to update the photos along with the recipe! This recipe really only has the four main ingredients, the red curry paste, broth, coconut milk and pumpkin puree along with some seasonings including fish sauce, sugar and lime juice. These seasonings are there to create a perfect balance of salty, sweet and sour along with the spicy aspect from the curry paste itself! Canned pumpkin puree is really convenient for this soup (and it allows you to make it year round) but you can also use homemade pumpkin puree or even raw pumpkin where you would simply add diced pumpkin to the broth and coconut milk and simmer until tender, about 15-20 minutes. This soup works both as a starter or side and as a meal and you can easily add things like chicken, noodles, tofu, veggies, etc. The next time you are thinking about making soup, don't reach for the canned stuff, this soup only takes a few minutes more and it is so much better!

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Thai Green Curry With Chicken

This Green Curry With Chicken is a popular dish in Thai restaurant. It's spicy, luscious, aromatic, and slightly sweet with the coconut milk and palm sugar.




Thai Green Curry With Chicken

Ingredients

2 Pcs Chicken Breast (about 350grams) Boneless & Skinless
, cut into bite-size pieces
1 Tbsp Peanut Oil
3 Tbsp Green Curry Paste

1 Box (500 ml) Coconut Milk
¼ to ½ Cup Water
2 Tbsp Fish Sauce
1 Tbsp Palm Sugar
3 Fresh Kaffir Lime Leaves, torn
½ Cup Thai Baby Eggplants, trimmed
4 Green or Yellow Color Thai Eggplants, trimmed & quartered
A handful of Thai Basil Leaves
2 Red Chilies, sliced

Method

Heat the oil in a saucepan or wok over moderate heat. Add the green curry paste and stir, cooking about 4 to 5 minutes until fragrant. Then add about 1 cup of coconut milk, reduce the heat and simmer until the oil surfaces, about 8 to 10 minutes.

Add in the chicken, remainder coconut milk, water, eggplants, and season fish sauce and palm sugar. Then bring it to a boil and when the chicken are cooked and eggplants are tender, stir in the lime leaves, chilies, and basil. Stir and mix well. Serve immediately with some steamed rice.

Homemade Thai Green Curry Paste

Making curry paste from scratch is well worth the effort and time. You can always adjust the level of spiciness to suit you, and they taste better too. I prefer to make the curry paste in a mortar and pestle as this slowly releases the flavours and aroma. However, If you decide to use a food processor, then make sure to grind the roasted spices separately until you have a fine powder before adding to the rest of the ingredients.




Homemade Thai Green Curry Paste

Ingredients

½ tsp Cumin Seeds, toasted
1 tsp Coriander Seeds, toasted
½ tsp White Peppercorns, toasted
1 Stalk Lemongrass, chopped
½ inch Piece Galangal, peeled and chopped
½ inch Piece Turmeric, peeled and chopped
3 Shallots, peeled and chopped
4 Cloves Garlic, peeled and chopped
10 Green Bird’s Eye Chilies, chopped
10 Large Green/Serrano Chilies, chopped
1 Kaffir Lime Peel
3 Kaffir Lime Leaves
1 tsp Roasted Shrimp Paste
3 Tbsp Chopped Fresh Coriander
1 tsp Sea Salt

Method

Finely pound the toasted cumin seeds, coriander seeds, and peppercorns in a mortar and pestle. Then add galangal, lemongrass, turmeric, shallots, garlic, chilies, lime peel, lime leaves, fresh coriander, shrimp paste, and sea salt. *Make sure to pound each ingredient into a coarse paste before adding another one. Continue to pound into a fine paste. Then transfer to a bowl or jar.

Makes 1 ¼ Cups Green Curry Paste

Thai Glass Noodle Salad {Yum Woon Sen/Yam Wun Sen}

This is a spicy and tangy Thai Glass Noodles Salad or Yum Woon Sen. In many Thai restaurants; they often have squid and pork in the salad. However, I have opted for some scallops and ground chicken for this recipe. This salad is best served immediately because of the acidity in the dressing.




Thai Glass Noodle Salad {Yum Woon Sen/Yam Wun Sen}

Ingredients

100 g Dried Glass Noodles, soaked
10 to 12 Medium Sized Shrimps, peeled
6 Large Scallops
1/2 Minced Chicken or Pork
6 Pcs Cloud Ear Fungus, soaked & tear into smaller pieces
1 Tomato,halved, seeded & quartered
2 stalk Chinese Celery, chopped
2 Scallions, cut into 1 inch segments
A Small Handful of Coriander, chopped
1/2 Yellow Onion, sliced
3 Tbsp Dried Shrimps (Deep-fried)

Salad Dressing
2 tsp Palm Sugar
4 Tbsp of Lime Juice
4 Tbsp of Fish Sauce
2 Cloves Garlic, finely chopped
10 Thai Bird's Eye Chilies, finely chopped


Method

Cook the glass noodles, cloud ear fungus, shrimps, scallops and minced chicken separately and place in a bowl of cold water. Then drain well and set aside.

In a small mixing bowl, combine the palm sugar, lime juice, fish sauce, garlic, chilies, and mix well.

To serve, place 1/2 portions of the glass noodles, cloud ear fungus, tomato, Chinese celery, coriander, scallions, onion and about 3 to 4 tablespoons of the salad dressing. Toss and mix well. Then transfer the salad onto a serving dish. Sprinkle some fried dried shrimps and garnish with some coriander and celery. Serve immediately.

Serve 3 to 4

Thai Fish Green Curry with Asparagus and Peas

I am a huge fan of Thai style curries and I recently made this fish green curry with asparagus and peas which is just perfect for a light summer meal! Thai curries are really easy starting with the curry paste which adds a spicy heat along with a ton of flavour and a can of coconut for the liquid base to which fish sauce for saltiness, sugar for sweetness and lime juice for sourness is added along with whatever meat and vegetables that you want. Curries like these come together in no time at all but what makes them really shine is the beautiful balance of saltiness, sweetness, sourness and spicy heat! Another nice thing about Thai curries is that they are usually packed with fresh herbs like Thai basil, cilantro, lime leave, etc. I went with a summer theme for this curry going with fish for a light meat along with asparagus and peas. (I like to make my own green curry paste for the freshness but you can easily use store bought.)

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Thai Pineapple Fried Rice

This is a Thai style Pineapple Fried Rice served in a hollowed out pineapple. The combination of fresh pineapple chunks and shrimps gives this dish a delicious difference.





Pineapple Fried Rice

Ingredients

4 cups of Cooked Cold Rice
150 g Shrimps, shelled
1/3 cup of Pineapple Chunks
1 tsp Curry Powder
1 Tbsp Light Soy Sauce
2 cloves Garlic, chopped
1/3 cup Frozen Sweet Corn Kernel, thawed and drained
1/3 cup Frozen Sweet Peas, thawed and drained
1/3 cup Roasted Cashew Nuts
1 Large Egg, lightly beaten
2 stalks Scallions, chopped
2to 3 Tbsp Peanut Oil
Ground White Pepper
Sea salt to taste
Fresh Coriander, for garnish (optional)

Method

In a medium pan, heat 1/2 Tbsp of Peanut Oil, and cook the egg. When cooled, finely slice the egg. Set aside.

Combine rice, curry powder, corn kernel, sweet peas, garlic, some sea salt, and pepper in a bowl.

Heat about 1 Tbsp of oil in a wok over high heat. Add the shrimps, and sauté until they are pink and then set aside.

Stir in the remaining oil and turn the heat on high again. Add the rice mixture and stir, and season with soy sauce and pepper. Continue to stir until well combined (about 5 to 6 minutes).

Then add in the pineapple, cashew nuts and shrimps, and give it another stir. To serve, top it with some chopped scallions and eggs. Serve immediately.

Lemongrass Aioli

This refreshing citrus fragrance Lemongrass Aioli is a great accompaniment to many Asian styles grilled meat and seafood.





Lemongrass Aioli

Ingredients

1 Lemongrass Stalk, cut into smaller pieces
8 Tbsp of Peanut Oil
1 Large Egg Yolk
2 Cloves Garlic, chopped
1 Green/Serrano Chili, seeded and chopped
2 Tbsp of Fresh Chopped Coriander/Cilantro
1 tsp Sugar
Zest of ½ Lime
1 Tbsp Lime Juice
½ tsp Sea Salt

Method

Make the Lemongrass infused oil: Bruise the lemongrass stalk with cleaver, meat mallet or in a mortar and pestle until the pieces starting to come apart, then add the peanut oil. Let the oil infuse with the lemongrass for about 20 minutes.

Once the oil is infused, strain it using a fine-mesh sieve into a measuring jug. Reserved the lemongrass for basting. Add extra oil and mix well.

Place all the ingredients, including the infused oil in a small blender. Blend until you have achieved a thick, velvety aioli.

Crispy Baked Peanut Sweet Chili Chicken Wings

Ever since I discovered just how easy it is to make crispy chicken wings at home by baking them I have been much more willing to make them! I mean it is really as easy as tossing the chicken wings in a touch of oil, laying them out on a rack on a baking sheet before baking them on the top shelf of the oven and they come out nice and crispy and so good! After you are done baking them you just need to toss them in your favourite sauce and you are good to go in less than 10 minutes of minimal effort. Speaking of tasty sauces, I have a new one for you today a peanut sweet chili sauce this is irresistible and ridiculously easy to make! To the base of the sweet chili sauce you add some peanut butter, lime juice, fish or soy sauce and extra chili sauce to taste before heating it a bit to melt the peanut butter; the perfect blend of sweet, spicy, tart and salty! I think I have a new favourite chicken wing recipe and these babies will be making a showing at my party for the Big Game this weekend!

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Fried Chicken In Pandanus Leaves

Pandanus, Pandan or Screwpine leaves are widely used in Thailand, Indonesia, Malaysia and Singapore. These leaves have a nice scent and often used in both savory and sweet dishes. The leaves infuse the marinated chicken with their wonderful earthy scent after frying. Unwrap the leaves and indulge.





Fried Chicken In Pandanus Leaves

Ingredients

700g Chicken Breast, skinless, cut into bite size
4 cloves Garlic, chopped
2 Tbsp Chopped Coriander Root
1 tsp White Pepper
2 Tbsp Oyster Sauce
2 Tbsp Sesame Oil
2 1/2 Tbsp Sugar
2 tsp Corn Flour
2 Tbsp Light Soy Sauce
40 Pandan Leaves, cleaned
Vegetable Oil for deep frying

Method

Combine all the ingredients (except pandanus leaf and oil) and marinate for at least 3 hours or overnight.

When ready to cook: Make a hollow triangle with pandanus leaf. Place a piece of chicken in the center. Then feed the right end of the leaf through the hole, pull to tighten. Turn over, and feed the other end and secure tightly. Continue the process with the remaining chicken.

Trim the excess leaves, leaving about one inch at each end. Place the wrapped chicken in a steamer and steam over high heat for about 8 to minutes.

Heat the oil and deep fry the chicken until the chicken is well cooked and golden brown in color. Serve warm with sweet chili sauce.

Chicken Pad Thai Nachos

After making the spaghetti squash shrimp pad thai last week I couldn't help but think of other new ways to serve pad thai and with the football playoffs here I guess it was inevitable that I would think of pad thai nachos! The basic idea here was to serve all of the flavours of pad thai on nachos covered with plenty of melted cheese for snacking on while watching the game. I started out with my pad thai sauce of tamarind, fish sauce, sugar and chili sauce for a perfect blend of sour, salty, sweet and spicy and I mixed some shredded chicken into it before sprinkling it onto the tortilla chips. Up next were some basic pad thai vegetables including bean sprouts, carrots and green onions and of course heaps of cheese that was then melted under the broiler. The finishing touches were some chopped peanuts and fresh cilantro. The pad thai flavours work fabulously well in nacho form all covered in ooey gooey melted cheese and these nachos are sure to please at your game day party. (They are even better if you hoard them all to yourself and eat them as a meal, but I wouldn't know anything about that...)

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Thai Peanut Chicken Noodle Soup

I am a huge fan of Thai cuisine especially of the spicy peanut sauce which I am guilty of eating by the spoonful. With soup season here I was thinking why not eat it by the spoonful in the form of a soup with all of the flavours of the spicy peanut sauce? I started the soup off with the elements of the peanut sauce including peanut butter, red curry paste, tamarind, sugar and fish sauce for a perfect blend of spicy, sour, sweet and salty. I decided to go with a chicken noodle soup theme so chicken and rice noodles were the next ingredients and since I always enjoy Thai curried pumpkin and sweet potato soups I added a sweet potato to the mix which I pureed to thicken the soup. Up next were some vegetables and a touch of turmeric and finally a garnish of chopped peanuts, cilantro and green onions. I have to say that this is one tasty chicken noodel soup and if you are a fan of peanut sauces then this is the soup for you!

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Spaghetti Squash Shrimp Pad Thai

I have really been enjoying spaghetti squash recently! It is so versatile and I like the way that you can use it as a lighter replacement for noodles is a lot of dishes. Usually I see this being done with more Italian style dishes but I thought that it would be great to replace the rice noodles in one of my favourite noodle dishes, Pad Thai, with some spaghetti squash. Pad Thai is a Thai style stir-fried noodle dish with a base of thick rice noodles, some eggs and a tasty sauce that is the perfect blend of sweet, sour, salty and spicy. From there you can add pretty much anything that you want to and I usually go with some shrimp and plenty of vegetables and herbs.

For the recipe I went with my usual Pad Thai recipe making only a few slight modifications to take into account the delicate nature of the spaghetti squash 'noodles'. After roasting the spaghetti squash, you extract the 'noodles', letting them drain off any excess liquid in a colander before adding them to the stir-fry. In order to make sure that the spaghetti squash noodles retain their shape you add them at the very end and only gently mix the other ingredients of the stir-fry into them.

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Steamed Fish With Garlic, Chili, & Lime Sauce

Barramundi is a readily available fish, and it is perfect for steaming whole. Try it with this fast, Thai styled recipe. Just steam the fish and whip up a sweet, spicy and sour sauce while it's cooking. Once the fish is cooked, spoon or pour the sauce over it. Topped with some coriander and served with plenty of steamed rice.





Steamed Fish With Garlic, Chili, & Lime Sauce

Ingredients

1 (about 650 grams) Whole Barramundi, scaled and gutted
1 Stalk of Lemongrass, sliced
3 Kaffir Lime Leaves, torn

Sauce
3 Cloves Garlic, chopped
5 to 8 Thai Bird’s Eye Chilies, chopped
3 Tbsp Freshly Squeeze Lime Juice

2 Tbsp Fish Sauce

2 tsp Sugar

3 Tbsp Chopped Coriander/Cilantro, divided


Method

Place the fish on a heatproof plate. Scattered some lemongrass and lime leaves all over and inside the cavity of the fish.

Steam the fish on high heat for about 10 minutes, or until the fish is fully cook.

In a bowl, combine the garlic, chilies, lime juice, fish sauce, sugar, and coriander.

When the fish is ready, spoon the sauce over the fish. Serve immediately with some steamed rice.

Sweet Chili Sauce

This Sweet Chili Sauce is a breeze to make at home. It is delicious on chicken, or as a dip on any of your favorite grilled meats. You should try it with my Sweet Chili Chicken Wings or use it as a spice for my quick and easy Peanut Sauce, that I will share soon.




Sweet Chili Sauce

Ingredients

12 Red or Mixed Color Chilies, chopped
2 to 3 Thai Bird's Eye Chilies, chopped
4 Cloves garlic, peeled and chopped
4 Tbsp Rice Vinegar
4 Tbsp Melted Palm Sugar
1/4 tsp Sea Salt
1 tsp Corn Flour mixed with 1 Tbsp Water

Method

Process chilies and garlic until you have a coarse paste. Combine rice vinegar, palm sugar, sea salt, and chili paste and bring to the boil. Mix in corn flour mixture, stir, and lower the heat. Let it simmer for about 5 minutes. Remove from the heat and allow to cool before serving.

Stir-Fried Chicken With Holy Basil

Stir-Fried Chicken With Holy Basil

Ingredients

1 ½ Tbsp Peanut Oil
3 Cloves Garlic, Chopped

4 Bird's Eye Chilies, chopped

1 Small White Onion, sliced
2 Pieces (about 300g) Skinless & Boneless Chicken Breast, chopped
2 Red Chilies, sliced

2 Stalks Scallions, sliced

(about 1 inch)
1 Tbsp Oyster Sauce

1 Tbsp Fish Sauce



1 Tbsp Soy Sauce

1 tsp Sugar


1 Cup Loosely –packed Holy Basil
Note: Holy basil has a peppery flavor, and it is a classic ingredient in Thai stir-fry's dishes.

Steamed Jasmine Rice
Fried Eggs

Method

Heat the peanut oil in a wok over moderate heat, cook garlic and chilies until fragrant. Turn the heat on high and toss in the chopped chicken, stir, mix in the onion, oyster sauce, fish sauce, soy sauce, sugar. Stirring constantly, until the chicken is fully cooked. Add the chili slices and scallions. Switch off the heat, and toss in the Holy basil, stir to mix and serve immediately with steamed rice and fried egg.

Serves 2

Crispy Chicken Wings

These chicken wings are crispy and flavorful, perfect game-day snacks.

Crispy Chicken Wings

Ingredients


1 kg (About 12) Chicken Wings, tips removed
½ Cup Rice Flour
Lime Wedges
Thai sweet chili sauce


Marinate


¾ tsp Garlic Powder
1 ½ tsp Ground Coriander
½ tsp Ground White Pepper
1 Tbsp Sugar

1 ½ tsp Chili Flakes


1 Tbsp Fish Sauce
1 Tbsp Soy Sauce

¼ tsp Sea Salt


Method



In a medium bowl, whisk together the garlic powder, ground coriander, white pepper, sugar, chili flakes, fish sauce, soy sauce, and sea salt. Marinate the chicken wings for about 4 hours, or overnight.


When ready to cook: Preheat the oven to 450˚F.

Coat the chicken wings with rice flour, making sure that all the nooks and crannies are covered, and shake off any excess flour. Arrange coated chicken wings in a single layer. Bake for about 20 to 25 minutes on each side. Serve warm with some lime wedges and Thai sweet chili sauce, if desired.

Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce

I am a big fan of Thai curries and during the summer I cannot help but think of green curries filled with all of the amazing vegetables around and of course plenty of fresh herbs. I have been wanting to try making a Thai curry inspired meatloaf for a while now and with all of the zucchini around a green curried meatloaf filled with zucchini sounded like a great idea! I decided to go with turkey to keep the meatloaf lean and healthy and I knew that the zucchini would help keep it moist and a homemade Thai green curry paste would ensure that it was nice and tasty! I filled the meatloaf out with some of the usual culprits including an egg and breadcrumbs and further seasoned it with fish sauce, garlic, green onions and cilantro.

I often like to serve meatloaf with a sauce and since I already had a Thai curry theme going a simple green curry coconut milk sauce was the perfect way to go! I have to say that this is one of the tastiest meatloafs that I have had in a while and I really like the way that the zucchini worked in a turkey meatloaf keeping it light moist and tender! What an amazingly tasty way to enjoy some of summers bounty!

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Spicy Crab Fried Rice

Spice up your fried rice with this easy Thai inspired recipe. Homemade roasted chili paste together with sweet Dungeness crab meat creates this mouth-watering fried rice.

Spicy Crab Fried Rice

Ingredients

3 Tbsp Peanut Oil

2 tsp Minced Ginger


3 Cloves of Garlic, chopped


4 Large Egg

6 Cups Cooked Rice, cold or at room temperature


4 Tbsp Roasted Chili Paste (store-bought or click here for the recipe)
200 g Dungeness Crab Meat

1 Tbsp Light Soy Sauce
Sea Salt to taste
Freshly Ground White Pepper


4 Scallions, chopped





Method

Heat oil over medium heat and fry the ginger and chopped garlic until fragrant. Turn the heat on high, crack in the eggs, let it set, and gently move it around. Toss in the rice and stir frequently make sure the rice is coated with the eggs. Add the chili paste, crab meat, and soy sauce. Then season the fried rice with salt and pepper. Serve warm with some chopped scallions. 


Serves 4