- 500 grams pork spare ribs, cut into big pieces (it's a good idea to buy from a butcher, so you can ask them to cut it for you)
- ¼ - ½ teaspoon salt
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 tablespoons crushed garlic
- Oil for frying, enough to cover the ribs
- Marinate the ribs with all ingredients, except the garlic, cover it, put it in the fridge for about 20 minutes.
- Heat oil in wok or big pan over medium heat, when the oil begins to get hot add garlic, fry the garlic until golden-brown and crispy, remove and drain.
- Continue to fry the pork ribs after the garlic, just fry in small batches, until golden-brown or finished. Remove and drain.
- Arrange the fried pork ribs in a serving plate, sprinkle fried garlic on top, have it with rice or sticky rice and some salads.
- 350-400 grams squid, cut into rings
- 2 tablespoons roasted sticky rice powder (see how to make it in the instruction)
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 2-3 tablespoons lime juice
- 2 teaspoons ground chilli
- 2 tablespoons sliced red onion
- 2 tablespoons sliced parsley
- 2 tablespoons fresh mint leaves
- Prepare the roasted sticky rice powder by roasting 2 tablespoons sticky rice, then pound it using mortar & pestle until find & smooth.
- Blanch the squid and transfer it into a big bowl.
- Mix all ingredients together in a small bowl, pour it over the squid, and mix everything together.
- Transfer to a serving plate, garnish it with cabbage, green bean, and mint. You can serve it with rice or sticky rice. Quick & easy. Enjoy!
Prig Nam Pla is a traditional Thai sauce or condiment that is always on the dining table – at home and restaurant – for people to spice their dishes up. It has such an exotic combination of fish sauce and bird’s eye chilli, and sometimes lime juice, garlic, and red onion or shallot as well. Whatever Thai food you add it into, it will take that dish to the next level, especially with stir fries and noodle soups. Fried rice, stir-fried noodles, and noodle soups seem to be the top Thai dishes that people use Prig Nam Pla the most. We just do. And here’s the recipe:
- Fish sauce
- Bird's eye chilli, sliced
- Garlic, finely sliced (optional)
- Shallot or red onion, finely sliced (optional)
- Lime juice (optional)
- Use the amount you want to use for the ingredients, depending on how many people you are going to serve. Then add chilli, garlic, and shallot into a small dipping bowl, cover it with the fish sauce, squeeze some lime juice on top, and that's it.
- Ingredients for The Making of Chicken:
- ½ Chicken
- 2.25 l. Water
- 30 ml. Sea Salt
- 1 tbsp. Sugar
- ½ Garlic
- 42 g. Ginger, thinly sliced
- 3 Pandan Leaves
- Ingredients for The Making of Rice:
- 200 g. Jasmine rice
- 1 tbsp. of Rendered chicken fat
- 500 ml. Chicken stock, which you use the stock that you have already poached the chicken in
- 4 tbsp. of Diced shallots
- 2 tbsp. of Minced garlic
- 8 tbsp. of Thinly sliced ginger
- 2 tbsp. of Thinly sliced galangal
- 3 Pandan Leaves
- Ingredients for The Making of Soup:
- 280 ml. Chicken stock, which you use the stock that you have already poached the chicken in
- 128 g. or 1 cup of Chinese winter squash, cut in cubes
- 2 tbsp. of Light soy sauce
- ¼ tsp. of White pepper
- ½ tbsp. of Sliced coriander
- Some sliced cucumbers for serving
- Trim excess chicken skin off the chicken. In a small pan, fry chicken skin over medium heat until the fat totally renders out. What you get is some yummy crispy chicken skins. Save the fat part.
- In a large pot add 2.25 l. water, salt, sugar, garlic, ginger, pandan leaves, and bring it to a boil. Add chicken, lower the heat, let it simmer for about 30 mins. When it’s cooked, take the chicken out, and let it rest on a chopping board or something for about 10-15 mins.
- While the chicken is cooking, start cooking rice at the same time. Heat 1 tbsp. of rendered chicken fat in an another non-stick pot over medium heat. When it's getting hot add garlic, shallots, ginger, galangal, and pandan leaves. Stir often, until all ingredients are golden-brown. Add jasmine rice and stir until every grain is coated in chicken fat. Toast the rice over medium heat for about 2 minutes. Take 500 ml. of chicken stock from the chicken pot, and add it into the rice pot, increase the heat. Keep stirring the rice until it comes to boil, lower the heat, cover the pot with lid, and let it simmer for about 10-15 more mins., or until the rice is completely cooked.
- In a separate small pot add chicken stock, Chinese winter squash, and light soy sauce, bring it to a boil over medium heat. Cook for about 15 mins. Sprinkle some coriander and white pepper over when serving.
- 400 ml coconut milk
- 200 ml coconut juice
- 100 ml water
- 200-250 ml sugar, or more or less, depending on how sweet you like
- 1 tsp. salt
- 1 egg
- Some topping of your choice
- Bring all ingredients (except egg) to the boil, keep stirring, so the sugar will be diluted quicker, when it's boiling remove it from the heat, turn off the heat, and let it cool down.
- When it's getting cold, pour it in a container that can be kept in a freezer, put a lid on, and put it in a freezer until it starts to become solid which takes about 2-3 hours, but not too stone-hard like ice, and that it starts to form some ice flakes on the surface,
- Take it out from the freezer, blend the ice cream using an ice cream maker. Blend it until smooth & fine, put it back in the freezer again.
- After 2-3 hours take it out again, pour it in an ice cream maker, add white egg, blend everything together until smooth & fine, put it back in the freezer.
- After 2-3 hours take it out again, blend it again until smooth & fine. And there you go, your very own delicious, refreshing coconut ice cream. Enjoy!
Thai food is known for its tasty, flavourful tastes. But, it’s not only that. It also has many health benefits. So we see Thai food as medicines, too. We use lots of herbs and vegetables in our food, and each of them contains a variety of vitamins, minerals, nutrition, and so on. So by eating Thai food regularly, you will see an improvement in your health. I rarely go to a doctor myself. And when I do go for a regular check-up, everything is always fine, despite the fact that I don’t really exercise. But ideally, I should…soon :p
Ok, let’s see what are the 10 reasons that make Thai food rock:
1. As mentioned above, Thai food is full of vitamins, minerals, nutrition, etc. from the herbs and vegetables that are vital for your body, Health & Beauty
2. Thai cooking’s main ingredients are vegetables and herbs. So, you can’t avoid using it. So by using them in Thai cooking, you automatically eat healthy food, which will protect you from sicknesses, diseases, and your skin will also look healthy & young. Why do you think many Asian people look younger than their real ages? So if you do cook Thai food for yourself often you will live a healthier life, and look more youthful
3. Thai cooking doesn’t use butter to cook. We use vegetable oils, which is more healthy. And there are many healthy cooking oils you can use instead of refined oils. They are, for example, coconut oil, palm oil, olive oil, avocado oil, fish oil, flax oil, nuts and peanut oils.
4. Thai food doesn’t require lots of oil for the cooking. And most of Thai dishes use coconut milk instead of oil, or barbecue , or steam. So we try to use natural ingredients in our Thai cooking as much as we can – to make the food stay healthy & fresh as much as possible.
5. Most of Thai dishes are stir fries. And we use only about a couple of tablespoons of oil for stir-frying because during cooking, the juices from the vegetables and meat will be released anyway. And they will be mixed with the oil which will make it even more easy to stir fry. And we always add a little bit of water at the end to create some sauce. So we do not need that much oil for stir fries, which is good for our health.
6. And when it comes to stir-fried dishes, they have to be cooked quickly over high heat with less oil – to preserve the freshness of the ingredients as much as possible, so that they won’t lose much of their vitamins, minerals, nutrition, and more. So the food can be as healthy as it can be. Therefore the way we cook a stir-fried dish is that we use little oil to fry the meat first over medium heat. After we have fried the meat until it’s almost finished, we add vegetables and the rest of ingredients, and then increase the heat to high heat because the vegetables do not take long to finish anyway. Over high heat, we then stir-fry everything quickly for about a couple more minutes. So the vegetables are just cooked. This way, they will stay fresh & crisp, which is what we want.
7. We don’t use salt in Thai cooking. We use fish sauce, soy sauce, oyster sauce, and similar instead, which is more healthy because these sauces’re made from real fish, soy bean, and other healthy, natural ingredients.
8. Thai food is quite tasty. So you need to drink water a lot during Thai meal. And water tastes neutral. Thus, it’s a perfect drink for flavoured Thai food. And water is also the most healthy drink. So, it will make you like to drink water more often, which can only be a good thing.
9. Thai food & cooking is about using fresh produce. The quality of the food depends pretty much on fresh ingredients. Therefore, many Thais like to plant their own herbs and vegetables in their gardens, for instance. So they will always have fresh, healthy, chemical-free herbs and vegetables at hand for their cooking.
10. Many chilli pastes using in Thai cooking’re made from scratch, with the basic ingredients and herbs such as lemongrass, red onion, which is very healthy. And it’s super easy to make using mortar & pestle or coffee/ingredient grinder. The latter one seems to be the easiest method. Mortar & pestle could easily exhaust your arm when you need to pound the herbs vigorously to achieve the delicate result of the chilli paste. And it wouldn’t get as fine & smooth as coffee/ingredient grinder could perform. Believe me, it will make your life easier to have one in the kitchen.
That’s it. There’s more. But today, I’m just talking about the 10 common reasons why eating Thai food rocks. If you do cook and eat Thai food often you will, surely, see that your health is getting improved.
Clear Soup With Bean Curd And Minced Pork (Tom Jued ต้มจืด) is an another Thai, comfort food. I remember growing up with this soup, which I love it. My mum & dad were used to making it almost every day because it’s easy and yummy, and not spicy, which is good for kids, too. Since we serve about 4-5 dishes and more at dinnertime, and most of Thai dishes are quite spicy, so we need to have some dishes that are not spicy among those spicy dishes to keep the balance, also for kids and others who can’t eat spicy food.
It also helps to digest the food more easily. So after we have taken a mouthful of food, we then follow with a spoonful of the warm clear soup as well which it really helps to swallow the food. And it does feel amazing afterwards. Every kid loves this soup. It’s such a yummy soup that is also full of vitamins and nutrition from the tofu and the glass noodles. The thin clear noodles is optional. So, you can add it or omit it. It doesn’t change the flavours or anything.
- 250 Grams pork mince
- 2 Cubes of egg tofu (about 130 Gram each), cut them into big pieces
- 500-600 Grams pork broth
- 2 Cloves of garlic, finely chopped
- ½ Teaspoon pepper
- 1 Teaspoon of finely chopped coriander root
- 1 Teaspoon seasoning sauce
- 2-3 Tablespoons light soy sauce
- 2 Teaspoons sugar
- 2-3 Spring onions, cut it into pieces about 2-3 cm long each
- Place the pork mince in a big bowl, add garlic, pepper, coriander root, seasoning sauce, 1 teaspoon light soy sauce, and 1 teaspoon sugar, mix everything together, cover it, and leave it for a while in a fridge, maybe about 10-15 minutes.
- After that take it out and shape it into small balls.
- Heat the broth in a medium pot over medium heat, when it starts boiling add the meatballs.
- When the meatballs are about to finish add the bean curd, spring onion, and the rest of light soy sauce and sugar, continue to boil everything together for about a couple more minutes, turn off the heat, and remove it from the heat.
- Serve it straight away in each small bowl as a starter or as a side dish. It's excellent as a side dish, too. Enjoy!
Thai Pork Cakes is the same like Thai Fish Cakes. I just use pork instead of fish. So this recipe, you can use whatever meat you like. This recipe is one of my favourites because it’s very easy to make, but tastes super delicious. You just need a food processor or a blender, which I assume you all have.
Serves 3-4 people
400-500 Grams pork mince
2 Tablespoons flour
2 Tablespoons red curry paste (you can use more or less, depending on how spicy you like it)
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Tablespoon cooking vegetable oil
4-5 Tablespoons very cold water
7-8 Leaves of kaffir lime leaves, finely sliced
7-8 Leaves of basil leaves, finely sliced (optional)
Cooking oil for frying
Place the pork mince in the blender, add cold water, vegetable oil, and salt, blend everything together until fine & smooth.
Add red curry paste, blend again until it mixes well with the pork.
Add baking soda, blend again until it mixes well with the pork.
Add flour, blend again until it mixes well with the rest.
When everything is well-mixed spoon it into a big bowl, add kaffir lime leaves and basil leaves, mix everything roughly together again with a spoon.
Form it into an okay size meatballs, using your hands. To easily form the meatball without it’s sticking to your fingers just have a bowl of cold water, add a little bit of salt, and when you see it begins to stick to your fingers and hands just dip your hands in the bowl of water, and it will make it easier to form the meatballs.
Then heat oil in wok over medium heat (I use coconut oil in the image above because it’s healthy).
When the oil begins to get hot add the meatballs, just fry them in small batches at a time. Fry them for about a couple of minutes on both sides, then lower the heat, and fry them on low heat until they’re finished. Don’t fry them for too long, otherwise they will become too hard when they’re getting cold. The pork is very quick to cook anyway.
When they are finished serve them straight away with warm jasmine rice, and, perhaps, a piece of lime to squeeze on top of the pork cakes, to add that exotic taste to the pork, like you would do with the fish cakes. Pretty simple dish but tastes very yummy. Enjoy!
The fastest & easiest way to cook rice perfectly without it sticking to the pot or burning. With this technique, you will get soft, delicious, and fluffy rice. Many often think that cooking rice can be quite intimidated: What if I burn the rice?, what if it’s sticking to the pot, and difficult to clean it off?, what if it’s uncooked or overcooked?, how much water do I have to use?, and so on. With my simple method, I hope you will now know how to cook rice in a pot, and to perfection without any difficulty.
You don’t really need a rice cooker when you know how to cook rice the right way, which is super easy. If you liked this clip don’t forget to subscribe to my emails below to get weekly updates, free recipes, tips, and more.
I have a fun & useful quiz for you to play, to test your Thai food knowledge, and see how much do you really know about Thai food & cooking. You can either create an account and play, or you just play as a guest without creating an account. Go ahead and play, have fun!