Category: THAI FOOD

Simple Pad Thai sauce ซอสผัดไทย

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When talking about Thai food with foreigners most of them consider Pad Thai as their favourite. One friend always asks me when I will show her how to make it. Today I will introduce my simple sauce that I always have at home. The sauce I am going to show you is not only used for Pad Thai, as this sauce base can create many different dishes.

Basic Sauce

Ingredients
• 1/3 cup fish sauce, to taste
• 1/2 cup tamarind pulp concentrate , to taste
• 3/4 cup palm sugar, to taste
• 1/2 tsp salt
• 1/4 cup water
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Fried rice with chilli shrimp paste ข้าวผัดน้ำพริกกะปิ

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Shrimp paste is a common ingredient in Southeast Asia. For Thai cuisine we use it as an ingredient in chilli paste, and to make a chilli sauce called “Namh Prik Ka-Pi”. Today I will present you with a different dish named “Kow Pad Namh Prik Ka-Pi ข้าวผัดน้ำพริกกะปิ” which is fried rice with chilli shrimp paste. I think it similar to the Malaysian nasi goreng.
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How to make ground roasted rice

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Ground roasted rice, or Khao Khua (ข้าวคั่ว), is a significant ingredient in Northeastern Thailand (Isaan) cuisine such as Larb Kai/Moo ลาบไก่/หมู (Chicken/Pork minced salad) and Nam Tok น้ำตก (Northeastern spicy salad ). I usually use it to make “Nam Jimh” (Chilli dipping) alongside many of my dishes, such as BBQ pork skewers and Grilled chicken thai style. It also works with fusion cuisines, such as in a steak dipping sauce. This is creates a roasted, nutty flavour and adds texture to the dishes.

This is very easy to make. You will need
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BBQ Pork Skewers ( Moo Pingh)หมูปิ้ง

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I introduced this famous Thai food in Street vendor food in my kitchen before. If you have been to Thailand I’m very sure you have seen the food vendors beside the street, with the owner grilling pork skewers on the hot charcoal stove with the smoke and smell drifting 100 meters away. This is one of my preferred street foods, and this is how I cook it in my kitchen.
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My curries

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Talking about Thai food, I bet that many people will think about curry before other dishes. I’m not a big fan of curry, mostly I make it for others.

Here are the curries that I have made in my kitchen! I haven’t put up the recipe at this stage but I will do it for sure.

The first dish is “Mussaman Beef”. This famous Thai curry is rich and full of flavour. It is a Thai Muslim food that has become the most famous Thai food ahead of “Pad Thai”.
I like to cook this dish when I get western visitors, they really love it. The best result is to cook it a day ahead.

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The second dish is “Chicken with pineapple yellow curry”. If you love pineapple I bet you will love this dish. In Thai cuisine there are many menus that use fruit in the savoury dishes. The taste of sweet and sour from pineapple makes the dish very interesting.

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Fried Rice ข้าวผัดแหนม

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Fried rice is a dish that is easy to make. Sometimes we call it a fridge cleaning dish as you can include anything that you want to get rid of, such as left over roast meat, ham, prawns, any kind of vegetable etc. Today I made “Kow Pad Nam ข้าวผัดแหนม”, which is a fermented pork fried rice. You can substitute fermented pork with any kind if protein or you can go vegetarian.

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