Pressure Cooker Mango Sticky Rice

1 cup white sticky rice
1 1/2 cups water see notes
1 ripe mango
1 cup canned coconut milk
1/4 cup sugar
1/4 tsp salt
1 pandan leaf knotted (optional)
White and/or black sesame seeds optional

Add 2 cups of water in Instant Pot inner pot. Put the trivet in there. Rinse the sticky rice in water briefly. Drain off water. Place the rice in heat-proof glass or stainless steel bowl. Add 1 1/2 cups water to cover the rice. Give it a quick stir and make sure all rice is submerged in water. Place this on top of the trivet. Close the lid, steam release handle to sealed. Press pressure cook and set to high pressure and use -/+ to set the time to 15 minutes.

When the sticky rice is done cooking, I waited for about 10 minutes and make sure that the float valve is down. Then turn the steam handle to venting. Once the steam is all out and stops hissing, open the lid carefully. The sticky rice should be soft and sticky. Remove from Instant Pot and pour half of the coconut sauce on the sticky rice while the rice is still warm and stir to mix. It may seem wet at this point. Cover to let the rice absorbs the coconut sauce.

While the sticky rice is cooking, pour 1 cup of the coconut milk in a saucepan, add sugar, salt, and pandan leaves in. Let it gently simmer for about 5 minutes or until the sugar dissolves. Do not boil the coconut milk. Remove the pandan leaves (if using) and use your spoon to squeeze out last few drops of coconut milk from the leaves if any.

CUTTING THE MANGO:
Peel the mango and cut in small cubes. You can use this hedgehog method for easier cutting: Slice both mangoes down either side of the stone. Take each half and score a crisscross pattern about 2 cm down through the flesh, stopping at the skin. Turn the skin inside out so the mango pieces pop up. Trim the skin off the middle bit where the stone is, then cut them into cubes as well so you are not throwing any extra flesh away.

PUTTING THEM TOGETHER:
Serve with cubes of mango, sprinkle with sesame seeds and coconut sauce on the sides for more drizzling.

RECIPE NOTES:
The amount of water may vary slightly depending on the kind of sticky rice. You may need to cut back the water to 1 to 1 1/4 cups if the result is too mushy to your liking.

Kwe Tiau Radna (Thai Rice Noodles with Sauce)

2 lbs fresh rice noodle or Fresh noodle Sheets or 1 lb of wide dried rice noodles
1/4 cup peanut or vegetable oil
2 to 3 Tbsp minced garlic
Scant 1/2 lb boneless pork butt or shoulder , thinly sliced across the grain into 1-by 1/2-inch pieces (or substitute lean beef or boneless chicken, sliced similarly)
1 tsp sugar
1 lb of Chinese broccoli (Gai Lan), cut lengthwise into 1/4-inch wide spears and well washed (3 to 4 cups loosely packed)
1 Tbsp fermented soybean paste (dao jiao/dao jio), mashed until smooth
1 Tbsp soy sauce
1 1/2 Tbsp fish sauce
1 1/2 Tbsp rice or cider vinegar
1 1/4 cups mild chicken , beef, or pork borth or water
1 Tbsp cornstarch , dissolved in 3 Tbsp water
Generous grinding of white or black pepper

CHILI VINEGAR SAUCE (1/2 CUP):
1/2 cup rice vinegar
2 to 3 Tbsp sugar
1/2 mild chile (such as Cubanelle, Hungarian wax, or banana chile), I used 10-15 bird’s eye chiles, sliced into rings)

If using fresh rice noodles, rinse under warm running water. Stack the sheets, if using, slice into 3/4-inch-wide noodles, and separate gently with your fingers; set aside. If using dried rice noodles, soaking warm water for 30 minutes to soften, then drain and set aside.

Place all the other ingredients by your counter top near the stove. Have a platter and 3 or 4 dinner plates (one per person) nearby.

Heat a large work over high heat. Pour in 1 1/2 Tbsp of the oil and swirl to coat the wok. When very hot, toss in approximately half the noodles and stir-fry gently for about 2 minutes, pressing them against the hot pan, then turn out onto the platter and repeat with the remaining noodles, using only 1 Tbsp oil. Divide the noodles among the four dinner plates.

Wipe out the wok, then place back over high heat. Add the remaining 1 1/2 Tbsp oil and, when it is hot, toss in the garlic. Stir-fry briefly until starting to turn golden, about 20 seconds, then add the pork slices and a generous pinch of the sugar. Stir-fry for about 1 minutes, or until all the meat has changed color. Toss in the sliced greens and stir-fry, pressing the vegetables against the hot sides of the wok, until they turn bright green, about 1 1/2 minutes or more (depending on the size of your wok).

Add the soybean paste, soy sauce, fish sauce, vinegar, and the remaining scant teaspoon sugar and stir-fry to mix, then add the broth or water and the cornstarch mixture. Stir to mix, then cover for 30 seconds to a minute, until the liquid comes to a boil. Remove the cover and simmer, stirring carefully from time to time, for another 2 minutes, or until the liquid has thickened a little and the greens are tender.

Use your spatula or a ladle to distribute the meat, greens, and gravy over the noodles. Grind pepper over generously and serve hot, with a bowl or cruet of the chile-vinegar sauce.

Put the vinegar in a small bowl and stir in the sugar until it is completely dissolved. Add the chile rings. Serve with a small spoon so guests can spoon a little onto their noodles. Store in a sealed container in the refrigerator, this will keep for 4 to 5 days.

Pressure Cooker Beef Khao Soi (Chiang Mai Beef Curry Noodles)

2 lbs boneless beef shank cut into 2-inch chunks
1 lb Chinese flat egg noodles reserve about a handful of it to make crispy egg noodles

RED CURRY BROTH:
1 Tbsp Madras curry powder
2 tsp turmeric powder
1/3 cup Red Curry Paste less if you don’t want it too spicy
2 cups water
2 cups canned coconut milk

SEASONINGS:
3 Tbsp fish sauce
1 tsp salt
2 Tbsp coconut sugar
TOPPINGS:
2 hard-boiled eggs halved
Crispy egg noodles
3 cups fresh mung bean sprouts briefly blanch in boiling water

CONDIMENTS:
Limes quartered
Fresh basil and mint leaves

PRESSURE COOK WITH INSTANT POT (CAN BE PREPARED THE DAY BEFORE YOU PLAN TO SERVE):

Place the beef pieces along with the ingredients for red curry broth and seasonings in the inner pot of instant pot. Add water and stir to mix everything. Cover the lid. Turn the steam release valve to seal. Press “pressure cooker” and then “high pressure”. Set timer to 40 minutes.

When the timer is done, wait 5 minutes and then release all the pressure. Unlock the lid. You can prepare ahead up to this point if you make it the day before. Don’t stir in the coconut milk yet until the day you plan to serve.

Keep in the refrigerator. The next day, you can heat it up, turn off the heat and stir in the coconut milk. Have a taste and add more fish sauce and/or sugar if needed. It should be savory, spicy, with a hint of sweetness.

MAKING CRISPY EGG NOODLES:
Meanwhile, make the optional crispy noodles: place a plate lined with several layers of paper towels by your stove. Place a large wok or heavy pot over high heat and add about 1 cup of oil, or 1/2 inch oil. When the oil is hot, drop in a strand of uncooked egg noodles to test the temperature. It should sizzle slightly as it falls to the bottom, then immediately puff and rise to the surface; adjust the heat slightly, if necessary

Toss a handful (about 1 cup) of noodles into the oil and watch as they puff up. Use a spatula or long tongs to turn them over and expose all of them to the hot oil. They will crisp up very quickly, in less than 1 minute. Lift the crisped noodles out of the oil and place on the paper towel-lined plate.

COOK THE EGG NOODLES:
To serve, bring a large pot of water to a vigorous boil over high heat. Drop in the remaining noodles, bring back to a boil, and cook until tender but not mushy, according to direction. Drain well and rinse in fresh water to get rid of extra starch and stop the cooking process.

SERVING:
Divide the cooked noodles among four large bowls. Portion out the mung bean sprouts. Ladle over the broth and meat. Top with halved egg, crispy noodles, crispy shallots. Serve with the remaining condiments set out in small bowls.

Acar Timun (Quick Cucumber Pickles)

2 medium size cucumber
4 tbsp hot water
4 tbsp sugar
3 tbsp white vinegar
3 red Thai chili cut into small pieces

Peel the cucumber and then cut into half vertically. Use a spoon with a sharp point, like grapefruit spoon for example, to scoop off the seeds. Regular spoon will work too, so don’t sweat it if you don’t have grapefruit spoon. It just makes the work a little easier.

Cut the cucumber into cubes or you can cut it into half-circle shape.

Place the hot water and sugar in a glass-jar. Stir to dissolve the sugar.

Add the vinegar and chili. Add the cucumber. Close the lid of the jar and shake it. You can pickle this in a non-reactive bowl too. Whatever works for you.

Let it pickle for at least 1 hour in a refrigerator. You can store this in the refrigerator for up to 1 week

Khao Tom (Thai Congee)

PORK BALLS (MAKES ABOUT 30 SMALL BALLS)
8 oz ground pork
3 cloves of garlic finely minced
Small bunch of cilantro stems finely chopped
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
2 Tbsp of fish sauce
1 large egg white beat until frothy

RICE SOUP
8 cups of chicken broth
1 stalk lemon grass bruised to release flavor by smashing with side of cleaver/knife
1 small slice of galangal
4 cups cooked brown rice you can use white rice if you prefer
3 Tbsp soy sauce
3 Tbsp of fish sauce
1/4 tsp ground white pepper
Shredded left-over chicken meat optional
4 eggs room temperature before cooking

GARNISHES:
1- inch fresh ginger peeled and thinly sliced
2 spring onions finely chopped
1 handful fresh coriander leaves

SERVE WITH:
soy sauce
3-4 red chilli (finely chopped

TO PREPARE THE DAY BEFORE:
Cook the rice using rice cooker or stove-top according to the instruction on the package. Let it cool and then store in the refrigerator until ready to be used.

Prepare the meatballs by placing the pork in a large mixing bowl followed by garlic all the way to fish sauce. Mix with your clean hands and then gradually fold in the beaten egg white and mix again and start picking up the meat and throw it back into the side of the bowl and repeat this for few times. This will make the pork balls rather bouncy.

Wet your palms and start rolling the pork into balls. Bring a large pot of water to a boil and then drop the pork balls in there, batch by batch. They will float to the surface when they are cooked. Check to make sure they are no longer pinkish. If you make this the day before, store in air-tight container in the refrigerator.

WHEN READY TO COOK
Place the eggs in a pot and cover with water. Bring water to a rolling boil and then turn off the heat and cover and let them sit for 15 minutes. Discard water and set aside.

Bring chicken broth to a boil in a large pot. Add in the lemon grass and galangal and let it simmer for about 10 minutes. Add in the cooked brown rice and simmer briefly. Adjust taste by seasoning with soy sauce, fish sauce, and white pepper
Discard the lemon grass and galangal pieces.

Prepare four serving bowls. Gently crack one egg in the bowl and some shredded chicken meat (if using). Laddle the hot rice soup over each bowl. Garnish with coriander leaves, spring onion, and ginger. Serve immediately with a small dish of chilies doused in soy sauce.

Khai Look Khoey (Son-in-Law Eggs)

6 large eggs
4 Tbsp Palm sugar or brown sugar
3 Tbsp fish sauce
2 Tbsp seedless tamarind paste
5 Tbsp hot water
Cooking oil

GARNISHES:
2 Tbsp Crispy shallots
Small bunch of fresh coriander leaves
1 Thai red chili chopped or sliced at an angle

Let the eggs sit at room temperature for about 15 minutes before cooking. Bring a medium pot of water (enough to cover the eggs) to a rolling boil. Gently add the eggs into the pot. Turn off the heat and cover the pot with lid and let sit for about 12 minutes.

Remove from the pot and rinse with cold water to stop the cooking. Peel the shells off and set aside and pat dry with absorbent paper towel to prevent splattering when you pan fry later.

MAKING THE SAUCE:
Place the tamarind in a small bowl. Add in the hot water and let sit for 15 minutes. Use the back of the spoon to gently press on the tamarind paste that has softened and continue to do so until it turns into mush.

In a small saucepan, add in the softened tamarind, sugar, and fish sauce. Cook until the sauce turns into a thin syrup consistency. If it’s too thick, add a bit more water. If it’s too thin, reduce the sauce a bit longer. Have a taste, it should be sweet, tangy, and savory.

PUTTING TOGETHER:
Make sure the surface of the boiled eggs are dry before you pan fry them. Preheat cooking oil in a frying pan, about 1/2-inch in height. When the oil is hot, lower the heat to medium, gently place the eggs in the pan and use a slotted spoon to turn the eggs around to let them blister and turn golden brown all over. They turn brown very quickly, so watch the heat and lower it further if needed.

Remove from the pan into a paper towel. Cut into half and place on serving platter. Drizzle with tamarind sauce, crispy shallots, fresh coriander leaves, and chili. Ready to serve.

Pandan Juice and Extract

INGREDIENTS:
30 gr pandan leaves (screwpine leaves) fresh or frozen
1 cup water

RECOMMENDED TOOLS:
Kitchen shears
Cheese cloth
Fine strainer
Blender

Wash the pandan leaves to get rid of sands or dirt.

Cut into a 1-inch piece with kitchen shears. Do not put into the blender whole. Pandan leaves are very fibrous and need to be broken down into smaller pieces.

FOR PANDAN JUICE:
Blitz away until the leaves are reduced to pulps.

Transfer to a cheesecloth, which I used. You can use fine mesh strainer too. Squeeze all the juice out as much as you can.

Transfer to a glass jar and store in the refrigerator for up to 1 week. After that, they will start to smell bad. You can even go two more rounds with the pulps and add more water to get a more diluted version of pandan juice if you want.

FOR PANDAN EXTRACT:
Once you transfer the pandan juice to the glass jar and store in the refrigerator, let them sit undisturbed for 18-20 hours. The green sediment will start to accumulate at the bottom of the jar. This is your extract. Discard the liquid layer on the top and you can use the extract at the bottom.

WHEN TO USE PANDAN JUICE AND WHEN TO USE PANDAN EXTRACT

Pandan juice is a watery version of pandan extract. You can use this to flavor rice, or desserts that allows more liquid/water for example: cendol, agar agar jelly cake, pandan mille crepe cake, pandan cinnamon rolls, pandan liu sha bao.

Pandan extract is a concentrated and has very little water in it. You can pretty much use it in recipes that needs very little water/liquid for example: French macarons, cakes recipes, etc. Pandan extract tastes more bitter because it is concentrated. So, be aware of not using too much in the recipe or you will taste that bitter taste.

Khanom Krok (Thai Coconut Puddings)

BOTTOM LAYER

1 Cup Rice Flour
2 Cups Water
1/3 Cup Steamed (cooked) jasmine rice
1/2 Cup Grated, dried coconut (available in the baking section of most supermarkets)
1/2 Teaspoon Salt

TOPPING

1 Cup Coconut Cream
1/2 Cup Sugar
1 1/2 Teaspoon Salt
1 Green Onion (scallion) chopped (optional)

Khanom krok has two layers–first the rice flour mix is cooked, followed by the sweet coconut milk topping. Too much heat will burn the bottom layer, so it might take a bit of practice to get the pan temperature just right, and a nice crispy bottom. Our recipe is very simple, and delicious!

METHOD (BOTTOM LAYER)

Mix 1 cup rice flour with 1 cup water in a bowl. Mix well, and let it sit for at least an hour (overnight is ok).

In a blender, mix 1/3 cup cooked jasmine rice with 1/2 cup grated coconut, add the salt, then and add 1 cup water. Blend together until finely mixed. Pour this into the bowl of rice flour and water that’s been sitting. Mix well by hand. Set aside.

METHOD (TOPPING)

Mix coconut cream, sugar and salt in a bowl until dissolved. If you decide to use green onion, add it now.

Heat the khanom krok pan over medium heat, and brush with vegetable oil when hot. You can also cook the khanom krok over a Tao.

Using a spoon, add the bottom layer mixture into each hole so it’s about 2/3 full. Wait a moment, then pour about 2 teaspoons of the topping mixture into each hole to fill it up. Cover the pan with a lid (any lid will do, just set it on top of the pan), and cook until the cups turn slightly brown and crisp around the edge (about 8-10 minutes, or a bit more). Remove each cake, and serve warm. Usually the cakes are served as two (one placed on top of the other as shown below). Enjoy!

Alison’s Edamame

1 bag frozen edamame

Sauce:
3 tablespoons chili paste
2 tablespoons soy sauce
Pinch of sugar to taste
Dash of black vinegar to taste
Dash of toasted sesame oil to taste

Steam or boil edamame until just done.

Mix sauce ingredients to taste.

Serve edamame with sauce on the side.

Chicken Stir Fry with Nam Prik Pao

1 1/2 pounds chicken breast, sliced into ¼-inch thick pieces
1 tablespoon cornstarch
3 tablespoons oil, divided
3 cloves garlic, thinly sliced
2 Thai bird chilies, thinly sliced (optional)
1 red bell pepper, de-seeded and thinly sliced
5 scallions, sliced at an angle into 2-inch pieces
2 tablespoons Thai Chili Sauce (Namprik Pao)
1 tablespoon fish sauce

Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.

Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.

Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.

Serve with steamed jasmine rice.

Red Curry Noodles with Chicken

8 oz. boneless skinless chicken thighs, cut into thin strips
1 teaspoon cornstarch
Vegetable oil
3 tablespoons Thai red curry paste
1/2 cup coconut milk
1 pound fresh cooked egg noodles
1/2 of a red bell pepper, thinly sliced
2 cups bean sprouts
5 scallions, cut into 2-inch lengths
Lime wedges
2 tablespoons chopped peanuts (optional)

Combine the raw chicken with 1 teaspoon of cornstarch and 1 teaspoon vegetable oil. Set aside while you prepare the rest of the ingredients.

When you’re ready to cook, heat a wok over medium high heat, and add a tablespoon of vegetable oil, along with the chicken. Stir-fry the chicken until opaque, remove from the pan, and set aside.

Add the red curry paste. Fry for one minute, and add the coconut milk. Add the noodles and stir-fry, loosening up the noodles as you go.

Add the red bell pepper and stir-fry for 1 minute. Add the cooked chicken, bean sprouts and scallions and cook for another 2 minutes, until the scallions are wilted.

Serve with lime wedges, and garnish with chopped peanuts if using.

Sheet Pan Thai Chicken Salad with Red Curry Butternut Squash

For the roasted butternut squash and chicken:
1 medium butternut squash, cut into 1/4-inch chunks (feel free to substitute sweet potato or any other kind of winter squash like kabocha, acorn, etc.)
2 bone-in, skin-on chicken breasts
About half of a 4-ounce can of Thai red curry paste
2 tablespoons olive oil
2 tablespoons melted butter
About 1 1/2 teaspoons black pepper to sprinkle over the squash and the chicken

For the salad:
1 handful torn mint
1 handful torn cilantro
Baby kale and baby mesclun greens
1 small red onion, sliced very thinly
Juice of 1 lime
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 tablespoon honey or agave syrup
1 garlic clove, minced
1/3 cup neutral oil, such as vegetable, canola, or light olive oil
Salt, to taste

Preheat the oven to 450 degrees F. Spread the butternut squash on the pan, leaving space for 2 chicken breasts in the center.
Mix 2 ounces of Thai red curry paste with 2 tablespoons olive oil and 2 tablespoons of melted butter. Spoon a little less than half over the chicken breasts and spread evenly all over the chicken. Pour the rest over the butternut squash and toss to coat.
Roast the butternut squash for 30 min. Turn the heat down to 350 degrees F. Place the marinated chicken breasts on the pan with the squash and continue to roast for 35 min (the internal temperature should read 165F).
When the cooking time is almost complete, assemble the salad. Toss some torn mint, cilantro, and your preferred salad mix into a bowl with 1 small thinly sliced red onion.
In a separate bowl, whisk together the juice of 1 lime, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 tablespoon honey, 1 minced garlic clove, and ? cup mild-flavored oil until it’s emulsified into a salad dressing. Season with salt to taste.
Shred the chicken, and toss it with butternut squash, greens, and dressing for a warm Thai chicken salad.
You can also simply enjoy the butternut squash and chicken with some hearty sauteed fall greens like kale or collards on the side!

Red Curry Chicken with Pineapple

1 Tbsp canola or vegetable oil
2 large boneless, skinless chicken breasts cut into bite-sized pieces (or start with about 2 cups of leftover cooked and cubed chicken )
1 medium carrot cut into matchsticks
1 medium red pepper cored and cut into matchsticks
1/2 small onion cut into thin slices
1/4 tsp minced fresh ginger
1 heaping Tbsp red curry paste
14 oz can full fat coconut milk – about 1 3/4 cups
1 Tbsp freshly squeezed lime juice
1 Tbsp brown sugar
1 Tbsp fish sauce or soy sauce, for vegetarian
1/3 cup canned bamboo shoots cut into matchsticks
1/3 cup canned pineapple chunks each chunk cut into 2 or 3 pieces
2 cups baby spinach or other greens such as chopped baby bok choy leaves
Salt and pepper to taste
Garnish: Chopped basil or cilantro leaves and lime quarters, for juicing over finished dish

Start your rice cooking.

(Skip if you are starting with pre-cooked chicken) Heat 1/2 Tbsp oil in a skillet over medium heat. When hot, add uncooked chicken pieces and cook, stirring, until cooked through.

Meanwhile, prepare your vegetables and bamboo shoots, cutting all into matchsticks of equal length (about 2-inches long). Assemble your other ingredients.

When the chicken is cooked, remove to a bowl and set aside.

Heat remaining 1/2 Tbsp oil in skillet and raise heat to medium high. Add carrots first, and cook, stirring, for a minute or two.

Add red peppers and onion and cook, stirring, until onion is softened, but carrots and red peppers are just tender crisp.

Add the ginger, red curry paste and a tablespoon of the cream from the top of the coconut milk to the skillet and cook, stirring, for 1 minute.

Add the rest of the can of coconut milk, the lime juice, brown sugar and fish sauce.

Return the cooked chicken to the pan (or add cooked chicken, if you are starting with pre-cooked chicken).

Add the bamboo shoots and pineapple. Bring mixture to a boil, then reduce heat and simmer on medium-low heat, until chicken is heated through and carrots are softened a bit more, about 3-5 minutes.

*Note: Thai curries have a sauce that’s very soup-like, so the sauce won’t be thick. The curry is typically served in bowls, to be spooned over hot rice.

Taste sauce and season with a bit of salt and pepper, as needed. You can also add a bit more curry paste at this point, if you feel it needs more.

Remove skillet from heat. Scatter spinach (or other chopped greens) overtop. Let stand 30 seconds, then stir in to curry until greens have wilted.

Serve with jasmine or basmati rice, garnished with chopped basil or cilantro and lime wedges for drizzling.

Crying Tiger

For the marinade
4 pieces sirloin
3 teaspoons honey
3 tablespoons soy sauce
Black pepper

For the sauce
2 cloves garlic
3 tablespoons fish sauce
3 tablespoons tamarind paste
Juice of a lime
2 tablespoons palm sugar
3 tablespoons water
2 tablespoons soy sauce
1 prik chee fah pepper
1 (½-inch) piece fresh ginger, grated
1 stalk lemongrass
A few Thai basil leaves
1 bunch cilantro
1 Thai scallion , chopped

For the toasted rice
1 cup Thai rice

For the marinade, mix the soy sauce and honey.
Marinate the beef for 2 hours in the sauce at room temperature. Cover the dish with plastic wrap.

Meanwhile, prepare the sauce:

Squeeze the lime. Press the garlic, cut the pepper into thin slices.

Mix water, sugar, and lemon juice. Add nuoc mam, soy sauce and tamarind paste.

Chop the garlic, chili, basil, cilantro and lemongrass. Grate the fresh ginger. Mix all the sauce and let stand for at least 20 minutes at room temperature.

In a non-stick pan, dry roast the rice over medium heat. Stir constantly so it does not burn.

Remove from heat and let cool.

Mix the rice in a food processor to obtain a very fine powder.
Pan-roast the beef a few minutes per side. Ideally, the meat should be just seared. Cut into strips. Lay on a bed of salad.

Pour the sauce on top of the beef and sprinkle with toasted rice.

Thai Pork Fried Rice

1 tablespoon Thai fish sauce
1 teaspoon soy sauce
1 teaspoon water
1 teaspoon white sugar
4 cups cooked and chilled jasmine rice
1 tablespoon peanut or vegetable oil
2 large eggs, lightly beaten
3 ounces thinly sliced pancetta, chopped
4 scallions, white and green parts thinly sliced, reserved separately
1 large shallot, minced (4 tablespoons)
1 garlic clove, minced
1/4 cup chopped fresh cilantro
Sliced cucumber and lime wedges, to serve

In a bowl, stir together the fish sauce, soy sauce, water and sugar. Set aside. Use your hands to break up the rice so no clumps remain. Set aside.

Heat a wok over medium-high until a drop of water evaporates within 1 to 2 seconds of contact, about 3 minutes. Swirl in the oil, then pour in the eggs. Cook, stirring, until just set. Transfer the eggs to a plate. Add the pancetta to the wok and cook over medium, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer to the plate with the eggs.

Return the wok to medium-high until just smoking. Add the scallion whites, shallot and garlic, then, using a metal spatula, stir-fry until softened, about 1 minute. Add the rice and stir-fry until heated through, about 2 minutes.

Stir the fish sauce mixture to recombine, then pour in a thin stream along the sides of the wok. Stir-fry until well mixed. Stir in the pancetta, egg (breaking up the egg) and cilantro. Transfer to a large platter and sprinkle with scallion greens. Serve with cucumber and lime wedges.

Singapore Chili Sauce

2 or 3 large red chiles, such as Fresno, cayenne, or long chile, coarsely chopped
2 or 3 hot Thai chiles, coarsely chopped
1 teaspoon finely chopped garlic
1-1/2 teaspoons finely chopped fresh ginger
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon fresh lime juice
1 tablespoon hot chicken poaching broth

Put all of the ingredients into a small electric mini chopper and process to a semi-coarse sauce. Transfer to a dipping sauce dish.

Thai Grilled Chicken (Gai Yang)

3 1/2 pounds chicken leg-and-thigh quarters

Marinade
1/3 cup coarsely chopped cilantro stems
1/4 cup coarsely chopped garlic
1/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon ground white pepper
2 teaspoons light palm sugar or light brown sugar
5 tablespoons fish sauce

1/2 to 3/4 cup Thai Sweet Chile Sauce

Trim excess fat and skin from the chicken. Put into a baking dish or bowl. Set aside.

Use a mini food processor to grind the cilantro stems, garlic, salt, pepper, and sugar to a coarse texture. Add the fish sauce and pulse to emulsify. Taste and season with salt, pepper, or sugar to create a marinade with a slightly intense savory-sweet bite.

Pour the marinade over the chicken. Use your hands to massage it into the chicken, making sure you get some between the skin and flesh too. Cover and set aside for 1 hour. Or, refrigerate for several hours, letting the chicken sit out for 45 minutes before grilling.

Preheat a gas grill to medium or prepare a charcoal fire to medium heat. Grill the chicken for 25 to 35 minutes, turning occasionally, until cooked through. Transfer to a platter. Brush on the sweet chile sauce or serve it on the side for guests to help themselves.

Thai Sweet Chili Sauce

1/3 cup coarsely chopped cilantro stems and roots
2 cups water
3 to 4 tablespoons coarsely chopped garlic
4 ounces Fresno chiles, mostly seeded and coarsely chopped
1/8 teaspoon salt
About 2 cups distilled white vinegar
1 1/3 cups sugar

Put the cilantro stems and water into a sauce pan. Bring to a simmer and cook for 5 minutes. Remove from the heat and cover. Let steep for 20 minutes.

Meanwhile, use an electric mini chopper to grind the garlic, chiles, and salt to a coarse texture. Set aside.

Strain the cilantro liquid through a mesh strainer. Measure the liquid. You should have about 1 3/4 cups. Transfer to a saucepan. Add the same quantity of vinegar as you had of the cilantro liquid. Add the sugar and chiles and garlic mixture. Stir.

Bring to a boil over medium-high heat, then lower the heat to simmer. Let simmer until the volume has reduced by half. (How much time this takes depends on the size of your saucepan. Use a shallow, wide pan to hasten the process.) The resulting sauce should be slightly thick.

Remove from the heat and set aside, uncovered, to cool completely. Expect the sauce to thicken further and concentrate in flavor.

Thai Turmeric Grilled Chicken (Kai Yang Khamin)

1 teaspoon white peppercorns or ground white pepper
1 teaspoon coriander seeds or ground coriander
1 packed tablespoon light or dark brown sugar
1 1/2 teaspoons ground turmeric
5 large cloves garlic, roughly chopped
3 tablespoons roughly chopped cilantro stems
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1 1/3 to 1 1/2 pounds (600 to 675g) boneless chicken thighs (with or without skin)
1 lime, quartered (optional)

Grind the peppercorns and coriander seeds in a small food processor to a coarse texture. Add the sugar to grind it a little finer. Visible bits remaining are okay. Add the turmeric, garlic, cilantro, fish sauce, and oyster sauce. Process into a relatively smooth marinade.

Transfer to a bowl. Add the chicken and use your fingers to rub the marinade into the chicken, getting some under the skin if you kept it on the chicken. Cover and refrigerate for 1 to 2 hours.

About 30 minutes before heating, remove the chicken from the fridge and let sit at room temperature to remove the chill.
Heat a gas grill to medium-high or light a charcoal fire, leaving one side free of coals. The grill is ready when you can hold your hand 6 inches (15 cm) over the grill for 4 to 5 seconds.

Cook the chicken for 12 to 15 minutes, turning frequently, until cooked through. Check for doneness by nicking with the tip of a knife. Transfer to a plate and serve with lime wedges.