A popular Thai dessert/snack of black sticky rice pudding is reinterpreted as a wholesome breakfast porridge that happens to be vegan and gluten-free.
'My Thai Cooking' on Serious Eats
A popular Thai dessert/snack of black sticky rice pudding is reinterpreted as a wholesome breakfast porridge that happens to be made of whole grain, vegan, and gluten-free.
What we have here is the tart, sweet flavor of pineapple that's intensified through the process of grilling and amped up by the smoky aroma, covered in a sweet creamy sauce with a hint of coconut. It's a cook-out favorite.
This is a skewered, simpler version of Thai-style turmeric-scented grilled chicken that greatly reduces the time it would take you to grill a whole chicken as traditionally done. The flavor is not compromised, however.
If you like the classic Som Tam (green papaya salad), you may also like this version featuring plump, barely-cooked corn which has in recent years become a favorite among Bangkokians.
Fresh, light, and perfect for summer, this is a salad to add to your list of picnic or cook-out recipes.
Palm sugar lends a soft caramel flavor with a tinge of butterscotch that makes this ice cream special. Add coconut milk, eggs, and pandan to the team and we've got a combination of flavors that South East Asians have enjoyed for ages.
Tipsy shrimp, grilled, and doused with a sauce that is a cross between Thai sweet chili sauce and the most typical Thai spicy seafood sauce -- all done in 30 minutes.
We've captured the flavor of one of the most famous Thai beverages, Thai iced tea with condensed milk, and put it in this tender tea-infused cake to be served with warm, rich, silky custard sauce.
We've got lots of flavors and textures going on here as you can see. But that's exactly what some of us love so much about Thai-style salads. Thai cooks aren't shy about pairing fruits with meat, the sweet with the savory, or the smoky with the fresh.
A quick salad of shrimp, apples, tomatoes, and herbs in a fish sauce and lime juice dressing, this can be served as a stand-alone salad or, as the Thai people often do, with rice as an entrée.
The chicken, believe it or not, is not the star of the show here (though it's not at all shabby). It's the marinade. This basic recipe will help you expand your Thai cooking repertoire by creating many different flavor variants using other Thai seasonings.
This peanut spread is nothing but a more concentrated, thicker version of Thai-style satay sauce. It contains the same main ingredients: roasted peanuts which have been ground into a paste, Thai red curry paste, and a few other seasoning ingredients. But satay sauce on, er, bread? Why, yes.
[Photograph: Leela Punyaratabandhu] This is great smeared on crackers or as a sandwich spread. Feel free to adjust the seasoning to taste. The spread hardens somewhat once refrigerated. To resume its spreadable consistency, simply microwave it briefly or whisk in...
[Photographs: Leela Punyaratabandhu] These shrimp cakes can be served as an appetizer or a main course. Even though at many Thai restaurants in Thailand, these cakes are paired with Chinese-style plum sauce, I prefer to serve them with Thai sweet...
[Photograph: Leela Punyaratabandhu] The most difficult thing about this recipe is to gauge just the right consistency of the dough; if it's too dry, you can't roll it into balls and if it's too wet, the flowers won't hold their...
Loaded with dry aromatic spices and fresh herbs, Matsaman combines what you love about Middle Eastern or South Asian cuisines with the typical Thai flavors. The harmony of sweet, salty, and sour is such a prominent part of this mild yet rich and full-flavored curry. Here's a dish that squashes the false notion that unless a dish is so hot and spicy it makes one weep and curse the day one was born, it's not good or real Thai food.
We're using the much more forgiving and user-friendly jasmine rice in this dessert that is inspired by the traditional Thai sticky rice and mango. The cooking method has also been adapted for the stovetop, yielding a result that is more similar to Western-style rice pudding in terms of consistency and appearance than the dish by which it is inspired. The flavor, however, is exactly the same as the original.
[Photograph: Leela Punyaratabandhu] An easier, quicker, more stovetop-friendly version of the iconic Thai dessert, Khao Niao Ma-muang, this coconut rice pudding and mango retains all of the flavors found in the original dish by which it is inspired. Pandan leaves...
Son-in-law eggs are loved so much by the Thai people. It's one of those down-home dishes that you don't usually find at fancy restaurants in Thailand; you find them mostly at no-frills rice-curry shops or school cafeterias. And you'd hardly ever find them at a Thai restaurant in North America.