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 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)

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

Tamarind and Coconut Grilled Chicken

6 chicken thighs or thigh cutlets 1 tbsp tamarind puree 200 ml coconut cream 2 tbsp palm sugar 1 tbsp fish sauce 1 tbsp dark soy sauce 1/2 tsp salt vegetable oil, to grill lime wedges, to serve (optional) cucumber, to serve Dipping sauce: 1 tsp tamarind paste 1 tsp chilli powder 2 cloves garlic,… Continue reading Tamarind and Coconut Grilled Chicken

Fried Shallots

1 pound shallots, peeled 2 cups vegetable oil Kosher salt Using a mandoline, slice the shallots into 1/16-?inch-?thick rounds. Line a rimmed baking sheet with 6 layers of paper towels. Set a fine-?mesh strainer over a large heatproof bowl or medium saucepan. Combine shallots and oil in a medium saucepan or wok. Place over medium-?high… Continue reading Fried Shallots

Ideas for Fried Shallots

Crisp, sweet and aromatic, fried shallots are a staple condiment of Southeast Asian cuisine, frequently appearing in salads and noodle dishes, or paired with eggs and rice. If you want to improve them further, toast them in a single layer on a sheet tray in a 400-degree oven for a few minutes to deepen their… Continue reading Ideas for Fried Shallots

Spicy Thai Pork Tenderloin Salad

FOR THE MARINADE AND DRESSING: 1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins) 2/3 cup thinly sliced shallots (about 4 shallots) 2/3 cup chopped cilantro leaves and tender stems 5 tablespoons light brown sugar 6 garlic cloves, grated 5 tablespoons soy sauce 5 tablespoons peanut or grapeseed oil Juice and zest of 4 limes… Continue reading Spicy Thai Pork Tenderloin Salad

Watermelon Salad With Fried Shallots and Fish Sauce

FOR THE DRESSING: 4 medium garlic cloves 2 to 12 fresh Thai bird’s-eye chiles (depending on how much heat you enjoy), stems trimmed (see Tip) 3 tablespoons palm sugar (see Tip) 1/4 cup fish sauce 3 tablespoons freshly squeezed lime juice FOR THE SALAD: 1/2 cup homemade or store-bought fried shallots 3 pounds seedless watermelon… Continue reading Watermelon Salad With Fried Shallots and Fish Sauce

Crispy Fried Shallots

4 Shallots Place your diced shallots between two paper towels. Firmly press down with your hands to squeeze out as much moisture as possible. Place to one side. Heat up oil in a large pot to 120C/250F and add in your shallots. Make sure the heat does not creep any higher, you want to fry… Continue reading Crispy Fried Shallots

Go-To Mint-Cilantro Vinaigrette

1 tablespoon chopped cilantro 1 tablespoon chopped mint 2 tablespoons olive oil 1/4 cup / 60 ml fish sauce or Yondu (or a combination) 2 tablespoons water 1 tablespoon rice wine vinegar Juice of 1/2 lime 2 tablespoon raw organic honey 1 clove of garlic, minced 1 Bird’s eye chili, thinly chopped Combine all ingredients… Continue reading Go-To Mint-Cilantro Vinaigrette

Pandan Ice Cream

80 grams (3 ounces) pandan leaves, cut into 10-centimeter (4-inch) pieces 200 milliliters (7 fluid ounces/scant 1 cup) coconut water 200 grams (7 ounces) sweetened condensed milk 200 milliliters (7 fluid ounces/scant 1 cup) double (heavy) cream Blend the pandan leaves with the coconut water until smooth. Push the liquid through a sieve and into… Continue reading Pandan Ice Cream

Next-Day Turkey Salad With Fried Shallots and Herbs

1 1/2 cups thinly sliced shallots 4 tablespoons peanut oil 2 cups leftover cooked turkey meat, pulled into bite-size pieces 2 tablespoons fresh lime juice 1 teaspoon kosher salt 1 jalapeño, seeded and minced Handful of cilantro and mint leaves, torn Divide the sliced shallots: Soak 1/3 cup of the shallots in cold water for… Continue reading Next-Day Turkey Salad With Fried Shallots and Herbs

Tomato Salad With Cucumber and Ginger

3 Persian cucumbers Kosher salt 3 teaspoons granulated sugar 1 1/2 teaspoons fresh lime zest plus 3 tablespoons juice (from 2 limes) 4 teaspoons fish sauce 1 tablespoon coconut oil or canola oil 1 tablespoon very thinly sliced green serrano chile (about 1/2 large chile) 1 garlic clove, finely grated 12 ounces multicolored cherry tomatoes… Continue reading Tomato Salad With Cucumber and Ginger

Grilled Tofu

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick) 2 tablespoons safflower or canola oil, plus more for greasing grates 2 tablespoons minced garlic 1 tablespoon minced fresh ginger 1/3 cup low-sodium soy sauce 2 tablespoons turbinado sugar 1/2 teaspoon black pepper 2 tablespoons chopped scallions Arrange sliced tofu in… Continue reading Grilled Tofu

Miang Kham Topping

3/4 cup raw peanuts 3/4 cup unsweetened raw coconut flakes 2 tablespoons fish sauce 8 small dried red chiles, such as Japones or chiles de árbol, thinly sliced 1 tablespoon neutral-tasting or melted coconut oil 1 tablespoon minced lemongrass 1 teaspoon sugar 10 lime leaves, thinly sliced (optional) Handful of Thai or Italian basil leaves… Continue reading Miang Kham Topping

Isan Beef Salad

1/2 cup vegetable oil 1 stalk lemongrass, tough outer leaves removed, bottom four inches only, sliced as thinly as possible into rounds Kosher salt 2 flat iron, flank, skirt, or hanger steaks, about 12 ounces total (see note) Ground white or black pepper 3 medium cloves garlic 2 teaspoons Thai red pepper flakes (more or… Continue reading Isan Beef Salad