Ua Si Khai means "stuffed lemongrass" which is what this is. Seasoned ground pork is carefully positioned into the bulbous part of a lemongrass stalk which has been split to create a "cage" or a net that holds the pork in place. The stuffed lemongrass is then steamed, dipped in beaten eggs, and deep-fried until golden brown. The essential oil in the fresh lemongrass stalks, most concentrated in the area where the pork gets stuffed, is what makes this dish more special than its simple appearance might suggest.
Although fried sun-dried beef is often called Thai "beef jerky," know that it's not exactly like the American beef jerky that you find in the snack aisle at the supermarket. Thai beef jerky is only briefly dehydrated in the sun (hence "single sunlight beef") and some of moisture is still left in the beef, making it easier to chew than its American counterpart.
For these quirky burgers, cooked sticky rice is formed into two round disks and used in lieu of normal bread buns. Sticky rice burgers have been available at convenience stores throughout Thailand for a while. The homemade version is even better!
Bananas and brown sugar caramelize in this upside-down cake flavored with sesame seeds.
This recipe is adapted from one of the top Thai restaurants in Bangkok, and it's a dish that anyone can make with ingredients available at their local grocery store.
I knew right away that this was something I'd make again and again. The essence of the recipe: 6 simple ingredients, done in less than 20 minutes.
I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious.
I don't know what happened on your end over the holidays, but over here not a lot of self-control was exercised. So, at least this week, I'm eating lighter than usual to make up for the craziness of the last few weeks. But I'm far from depriving myself of delicious things, though. This mushroom laab (or lap, most often spelled 'larb') you're looking at right here? Not exactly deprivation.
When's the last time you saw stir-fried luffa gourds on Thai restaurant menu outside of Thailand? Yet, visit any of the many rice-curry shops on the streets of Bangkok and chances are you'll see this simple vegetable stir-fry.
Last week, when I wrote about the the state dinner honoring President Obama on his recent visit to Bangkok, I made a promise that I'd share a recipe for the spicy herbal salmon salad with you. Well, here it is.
Like most Thais who like to keep up with what's happening with American-Thai relations, I was interested in every detail of president Obama's brief visit to Thailand a few weeks ago. But more than anything else, I wondered what the President ate. I needed to know what the government of Thailand served Obama at a special dinner in his honor. Once I found out, I recreated all of the dishes at home.
Am I right in thinking that you have some leftover pumpkin pureee lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If yes and yes, here's another pumpkin dessert that's very Thai and very easy to make. How easy? Anyone who can make little balls out of playdough can make this.
This is a streamlined version of the famous Thai steamed pumpkin custard. You know, the kind where you steam a whole pumpkin along with the custard filling; the kind that isn't as easy to make as many recipes want you to think. You get pretty much the same taste out of this version without nearly as much fuss. This appeals to a lazy person like me who's always looking for a faster, easier way to do everything.
This is an extraordinarily simple stir-fry of green beans and chicken with red Thai chili paste. It requires only six ingredients—seven, if you want to add extra umami to it by way of oyster sauce. This is very practical for those living in a small space with an electric frying pan, a microwave, and a refrigerator the size of a shoe box (A.K.A. every college student in the world). But the result feels like a hug from Thailand.
This genre of traditional Thai desserts where something is cooked in sweetened coconut cream (kaeng buat) is arguably the most homey and heartwarming of all. It's like a hug in a bowl. This hug is pretty easy to make too.
I was going to say that the twice-fried pork belly is what makes this dish appealing, but no. What makes this dish one of the most popular at made-to-order street food stalls and rice-curry shops in Thailand is the fact that all of the ingredients work together to create something greater than the sum of its parts.
We're taking Tom Kha Gai, the famous Thai coconut chicken soup, and changing it up. We're removing the "gai" (chicken) from both the name and the dish, doubling the amount of mushrooms, and adding bouncy udon noodles.
Oh, this dish. It used to confuse me when I first came to the U.S. and ate at a Thai restaurant for the first time. In ordering "yellow curry," I thought I was going to get one dish only to be presented with another. This is because nobody in Thailand calls this "yellow curry," and what we do call "yellow curry" is something entirely different. I quickly learned from this mistake.
The only difference between Grandma's recipe and this one is this one uses—don't hate—canned tuna. Unlike whole mackerels, canned tuna doesn't require an extra (and laborious) step of picking out the many teeny tiny bones.
The recipe is easy. I mean, it's fried rice. This one is particularly easy because Nam Prik Pao helps add a bunch of complex flavors. Everything made with Nam Prik Pao tastes like you've just slaved over the stove for hours when the fact is anything but. No wonder Thai restaurants love using it so much.
Crisp, tart American apples actually go very well with this Thai dip. Sweet and salty with a little heat from the fresh chilies, when combined with the tart apple, it forms that sour-salty-sweet-hot flavor combination that people love about Thai food.
You will never find salmon and fennel red curry on the streets of Bangkok, I can tell you that. But if both ingredients had been widely available over there (and affordable to most people) decades ago, I'm pretty sure these two would have become a classic ingredient combination in red curry. Why? Because they go so surprisingly well together.
These sweet and slightly spicy corn cakes may not have the same sought-after elasticity of classic Thai fish cakes, but the sweetness of the corn and the crispiness sure make up for it.
We're turning the famous Thai sweet chili sauce into jelly. Here's a great way to preserve the fresh red peppers from your summer garden to use throughout the year.
Pork, tofu, light broth—what could possibly make this bland-looking, seemingly ho-hum dish worth the attention? It's the Thai seasoning paste. You've got to try it to believe it.
Just an easy and quick recipe that doesn't require much effort but never fails to impress....
Crunchy and beautiful fresh radishes pickled overnight in a simple pickling juice - a refreshing accompaniment to any entrees, especially grilled meats....