I love cooking the produce harvested from my own garden; it just creates a double happiness. As soon as I saw lettuce, coriander and mints in my garden, one dish that suddenly came up in my head was ‘Meing pla pao’ which is grilled fish wrap in salad and peanut dipping sauce. Here is a picture of the dish I cooked and ate with my family back in Thailand many years ago.
Among my frequently requested recipes is ‘Yum woon sen”. I have shared the recipe in my blog before but this time I want to also share the recipe video.
The word “Yum” in Thai language means spicy salad, and it’s as delicious as it sounds. There are so many varieties of salad and you can add almost anything you like in the dish. “Woonsen’ is glass noodle, sometimes called “mung” which means “noodles” as is made from mung bean flour.
Mee Krob is a Thai dish influenced by Chinese cuisine. The name means “crispy noodles”. It is made with rice noodles and topped with a sweet and sour sauce characterised by an acidic flavour such as tamarind sauce or lime juice. The dish originally featured ‘somsar’, a type of citrus fruit which is really hard to find now. Mee krop can be served as an entrée, snack or appetiser.
According to Wikipedia, King Rama V visited the people in the Talad Phlu area by boat. On smelling the noodles that a Chinese immigrant was stir-frying at that time he stopped the boat, ate it, and very much liked it. This led to the dish receiving another name: Mi krop ror ha.(Rorha is Rama 5)
They are a few different recipes, with the most sophisticated one being ‘Mee krob chow wang’ meaning the palace recipe. That recipe involves many ingredients however, so it is not one you find on street.
Living outside Thailand I certainly won’t share the more difficult recipe! I’m doing the simple one as I want everyone to be able to make this dish at home.
BBQ Red Chicken, another Thai street food that brings back good memories. This bbq chicken is sometimes called temple-fair grilled chicken, as it is a staple dish at Buddhist temple fairs. The taste is usually sweet but you can adjust the sugar level if you want.
I am unsure how many times I have shared Thai street food recipes with you, but I am sure I haven’t yet shared this popular savoury appetizer named ‘Sakoo Sai Moo’.
Sakoo Sai Moo is a steamed tapioca ball filled with seasoned minced pork, sweet pickled radish and peanuts. It is served with green lettuce, coriander, fresh chilli and topped with fried garlic. The dish is a popular snack in Thailand and found at street stalls and in markets.
Traditionally this dish is made with sago starch (hence the name sakoo, which is Thai for sago), but these days tapioca is more commonly used as a substitute.
The dish is a perfect food for a family gathering. Everyone can help prepare it or it can make ahead of time, which makes this dish ideal for serving at a party.
In this post I want to share with you my recipe of khow nua ob, aka Asian style braised beef with rice. You may not see this dish often in Thai restaurants and that is among the reasons I want to share it with you.
Asian style braised beef is cooked using a similar method to the European style, but with added Asian herbs and spices like cinnamon and star anise, and the most commonly used Thai pastes featuring garlic, pepper and coriander roots.
For the beef cut you can use varieties such as chuck, gravy, casserole, ribs etc. The cooking method can also be adjusted and includes slow cook, braising on a stove, pressure cooking or using a cast iron pot.