Mango-Avocado Salad With Lime Vinaigrette

3/4 cup extra-virgin olive oil 1/4 cup freshly squeezed lime juice (from 2 limes) 1/4 cup minced shallot 1 tablespoon fish sauce 1 teaspoon granulated sugar 1/4 teaspoon minced garlic Kosher salt and black pepper 1/2 cup chopped cilantro leaves and tender stems 1 large head Boston or butter lettuce (1 pound), trimmed and leaves… Continue reading Mango-Avocado Salad With Lime Vinaigrette

Thai Chicken Meatball Salad Bowl

MEATBALLS: 500 g lean chicken mince 1/4 cup breadcrumbs 2 tbs sweet chilli sauce 2 garlic cloves large 1 shallot thinly sliced 1 tbs Thai fish sauce 1 tsp minced lemon grass 1/2 tsp minced ginger 1 lime juiced 1/4 cup fresh coriander chopped 1 dash oil for frying SALAD: 4 cup mixed salad leaves… Continue reading Thai Chicken Meatball Salad Bowl

Spicy Shrimp With Blistered Cucumbers, Corn and Tomato

1/2 cup fresh lime juice (from 3 to 4 limes) 3 tablespoons olive oil 2 teaspoons grated ginger 1 large garlic clove, grated Kosher salt and black pepper 1 pound jumbo shrimp, peeled and deveined, tails removed For the Dressing: 1 serrano or Fresno chile, thinly sliced, plus more to taste 2 tablespoons finely chopped… Continue reading Spicy Shrimp With Blistered Cucumbers, Corn and Tomato

Thai Cucumber Salad

2 english cucumbers sliced thinly 2 large shallots sliced thinly 2 tbsp fish sauce 1 tbsp lime juice 2 tsp palm sugar jaggery or even white sugar works 1 clove garlic crushed 1/4 cup cilantro chopped 2 thai red chilies sliced thinly 2 tbsp chopped roasted peanuts Combine the fish sauce, lime juice, garlic and… Continue reading Thai Cucumber Salad

Thai Ribs with Whiskey

2 slabs of meaty baby back ribs, weighing between 2½ to 3 pounds each 1 cup dark rum or whisky (tequila works too) 6 large cloves garlic, peeled 2 teaspoons whole white peppercorns 4 cilantro roots or 1/2 cup chopped cilantro stems 3 tablespoons fish sauce 1/4 cup oyster sauce 1/3 grated palm sugar or… Continue reading Thai Ribs with Whiskey

Pressure Cooker Thai Braised Pork Ribs (Si Krong Moo Mha Ngean)

For pork: 1 pound (450 grams) Pork ribs (or loin roast) 2 tablespoons (32 ml) Oyster sauce 1 tablespoon (16 ml) Golden mountain green sauce 1 tablespoon (13.5 ml) White soy sauce 1 1/2 teaspoons (6.75 ml) Sesame oil 1 1/2 teaspoons (6.75 ml) Chinese liqueur 1/2 teaspoon (2.25 gram) Chilli powder 1 tablespoon (18… Continue reading Pressure Cooker Thai Braised Pork Ribs (Si Krong Moo Mha Ngean)

Grilled Corn With Peanut Sauce

6 ears fresh corn in their husks 2 tablespoons extra-virgin olive oil or vegetable oil 1/2 teaspoon fine salt 1/4 cup crunchy peanut butter 1/3 cup canned full-fat coconut milk 1 fresh red chile (such as Thai bird’s eye or Fresno), stemmed, seeded and finely chopped 2 tablespoons fresh lime juice 1 1/2 tablespoons low-sodium… Continue reading Grilled Corn With Peanut Sauce

Rice Noodle Salad With Salted Peanuts and Herbs

For the Salad 1 bunch radishes, thinly sliced 1 large carrot, grated 1 1/2 tablespoons rice wine vinegar 2 teaspoons granulated sugar Pinch of fine sea salt 8 ounces pad Thai rice noodles For the Dressing 3 tablespoons lime juice (from about 2 limes), plus more to taste 2 tablespoons grapeseed or other neutral oil… Continue reading Rice Noodle Salad With Salted Peanuts and Herbs

Pandan Custard Cake

80 gr egg yolks about 4 egg yolks (reserve whites) 125 gr butter unsalted, melted 250 ml pandan juice (see note) 250 ml coconut milk or whole milk 150 gr granulated sugar 115 gr cake flour 1/8 tsp salt 1 tsp pandan essence optional MERINGUE: 120 gr egg whites about 4 egg whites FOR DUSTING:… Continue reading Pandan Custard Cake

Slow Cooker Chicken Congee

8 cups unsalted chicken stock (such as Swanson) 1 cup uncooked jasmine rice 1 tablespoon grated peeled fresh ginger 1?1/2 teaspoons kosher salt 3 pounds bone-in, skin-on chicken breasts 1 Thai chile 1 star anise pod 1/2 cup roasted, unsalted peanuts, chopped 1/2 cup chopped green onions 2 tablespoons hot chili oil 2 ounces watercress… Continue reading Slow Cooker Chicken Congee

Quick Thai Red Curry Shrimp with Green Beans

275 g (10 oz) Prawns 100 g (3/4 Cup) Green Beans 3 Cloves Garlic 165 ml (2/3 Cup) Coconut Milk 1 Thai Birds Eye Chilli Pepper 1 Spring Onion 3 Tbsp Thai Red Curry Paste 1 Tbsp Brown Sugar 1 Tbsp Fish Sauce 1 Lime 1 Tbsp Cooking Oil 1 Kaffir Lime Leaf Chop the… Continue reading Quick Thai Red Curry Shrimp with Green Beans

Slow-Cooker Honey-Soy Braised Pork With Lime and Ginger (with Pressure Cooker Variation)

3 to 4 pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut in half 8 large garlic cloves, finely chopped 3 tablespoons minced fresh ginger (from one 3-inch piece) 1 teaspoon red-pepper flakes, plus more to taste 2 teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus… Continue reading Slow-Cooker Honey-Soy Braised Pork With Lime and Ginger (with Pressure Cooker Variation)

Poor Man’s Thai Noodles

12 ounces fresh wide rice noodles (340g) 1 tablespoon brown sugar 1 tablespoon hot water 1 teaspoon fish sauce (or vegan fish sauce) 1 1/2 teaspoons Thai thin soy sauce (or Chinese light soy sauce) 1 tablespoon Thai black soy sauce (or 1 1/2 teaspoons Chinese dark soy) 2 tablespoons canola oil 4 scallions (cut… Continue reading Poor Man’s Thai Noodles

Chili Oil Eggs on Rice

2 tablespoons chili oil (such as lady sauce or lady chili crisp) 2 eggs 2 cups cooked rice 2 teaspoons furikake seasoning pinch of sea salt pinch of white and black sesame seeds Cooked rice for serving Heat a nonstick frying pan over medium-high heat. Once hot, spread the chili oil in a thin layer… Continue reading Chili Oil Eggs on Rice

Smashed Potatoes With Thai-Style Chile and Herb Sauce

4 tablespoons olive oil 2 pounds small new or Yukon gold potatoes (ideally about 1-1/2 inch wide) Kosher salt 2 tablespoons fish sauce 2 tablespoons lime juice 2 tablespoons rice vinegar 1 tablespoon minced Fresno or serrano chile, or 1/2 teaspoon red-pepper flakes, plus more to taste 1 teaspoon soy sauce or tamari 1 teaspoon… Continue reading Smashed Potatoes With Thai-Style Chile and Herb Sauce

Thai Crispy Fried Egg Salad (Yum Kai Dao)

Dressing: 1-2 Thai chilies, see note 1 1/2 Tbsp palm sugar 3 Tbsp lime juice 2 Tbsp + 1 tsp fish sauce, see note Salad: Neutral oil for frying, as needed 4 eggs, room temp 1/4 small red or yellow onion, julienned 2 stalks, celery plus a handful of leaves 1/2 cup tomatoes, cut in… Continue reading Thai Crispy Fried Egg Salad (Yum Kai Dao)

Roast Beef Tenderloin & Thai Gravy

ROAST BEEF 1 kg (2.2lb) tenderloin roast (see note) Salt Black pepper Butcher’s twine THAI-STYLE GRAVY 150 g ground beef or any kind of inexpensive beef chopped into small bits 1/4 cup chopped shallots 3 cups beef stock, unsalted 1 – 1 1/2 Tbsp soy sauce 1 – 1 1/2 Tbsp fish sauce 1 –… Continue reading Roast Beef Tenderloin & Thai Gravy

Thai Honey Roasted Pork Tenderloin (Moo Og Nampeung) with Noodle Option

1 whole pork tenderloin (about 1 lb) 2 Tbsp soy sauce 1 Tbsp Golden Mountain sauce 1 Tbsp tamarind juice 3 Tbsp honey ¼ cup coconut milk 2-3 tsp sriracha (you can use more if you want it spicier) ¼ tsp ground white pepper 2 cloves garlic, grated or finely minced 1 tsp black soy… Continue reading Thai Honey Roasted Pork Tenderloin (Moo Og Nampeung) with Noodle Option

Spicy Roast Pork Salad (Yum Moo Ob)

2 Tbsp lime juice 1 Tbsp fish sauce 2 tsp honey 2 tsp Thai chili paste, optional 2-3 Thai chilies, minced 1/2 recipe Honey Roasted Pork Tenderloin or about 200g of any leftover cooked meat you have, such as roast chicken, steaks, pork chops, etc. 3-4 sprigs chopped cilantro 1-2 green onions, chopped 1/4 red… Continue reading Spicy Roast Pork Salad (Yum Moo Ob)