Recipe Guide

Thai Green Curry with Fish Balls Recipe only The complex, deep flavors found in all Thai curries (kaeng), are due not to long, slow cooking times, but to careful preparation of curry pastes. Dry spices and fresh seasonings are lovingly pounded together in a pestle and mortar for at least 15-20 minutes to create an intensely flavored and aromatic paste, crushed smooth, bound with shrimp paste, then cooked in coconut cream to give Thai curries their distinctively sweet and pungent character. INGREDIENTS 350 g fresh, firm white fish fillets, roughly chopped 60 ml coconut cream 2 tablespoons green curry paste (see below) 440 ml coconut milk 350 g mixed Thai eggplants, quartered, and pea eggplants 2 tablespoons fish sauce 2 tablespoons palm sugar 50 g galangal, sliced 3 kaffir lime leaves, torn in half A good handful of Thai basil, for garnish 1 long red chili, seeded and sliced, for garnish METHOD Green curry paste 1 teaspoon ground coriander 1 teaspoon ground cumin 8 small fresh...

Burmese Tomato Fish Curry Recipe only This Burmese tomato fish curry is very simple to make with a very delicate taste which is great with fish. Burma has a very long coast line with the Andaman sea which is rich in fish, but the Burmese tend to eat more freshwater fish than saltwater.  Because Burma (now called Myanmar) is abundant with such a natural environment with tropical weather conditions, fertile soil and plenty of fresh water, food is grown in abundance. Today, Burmese people still rely on rice as their main dietary source of food, making up about 75% of their diet. Like most surrounding counties , snack food or street food is available on nearly every street corner. INGREDIENTS Marinade 1/2 teaspoon turmeric powder Pinch sea salt 2 tablespoons fish sauce 500 g firm, white fish fillets 5 Asian shallots (red), chopped 3 garlic cloves, finely chopped 4 cm  piece  fresh, peeled ginger, finely chopped 3 long red dried chilies (soaked for 20 minutes). chopped 3 table...

Singaporean Prawns with Sweet Basil Recipe only Singapore's multi-ethic culture and heritage serves up some amazing dishes that combine ingredients from around Asia, great colors, aromas and some of the best street food in the world. This, like so many good Asian recipes is very simple and easy to create as long as you use fresh ingredients.  INGREDIENTS 600 g raw, fresh medium prawns 2 tablespoons vegetable oil 2 tablespoons dry curry paste (see below) 3/4 cup (185 ml) coconut milk 2 teaspoons fish sauce 2 teaspoons palm sugar Handful of Thai sweet basil leaves, for garnish 1 long red chili, seeded and finely sliced, for garnish Dry Curry Paste 2 dried long red chilies 2 lemongrass stalks, white part only, finely sliced 3 cm piece, fresh peeled galangal, finely chopped 4 garlic cloves, finely chopped 4 Asian shallots (purple), finely chopped 6 coriander roots, washed, finely chopped 1 teaspoon, shrimp paste 1 teaspoon ground cumin, dry roasted 3 tablespoons unsalted peanuts, chopp...

THAI CHICKEN with CASHEW NUTS Recipe only This Thai chicken with cashew nuts is from the origins of Chinese cooking which is such a big part of Thai food. You can look at some of my articles on my website,. This is a great family recipe and the kids will love it. Who doesn't like cashew nuts? INGREDIENTS 1 or 2 dried long red chilies 1 tablespoon fish sauce 2 tablespoons oyster sauce 3 tablespoons homemade chicken stock 1 teasppon caster sugar 4 tablespoons vegetable oil 1/2 cup unsalted cashew nuts 4 garlic cloves, finely chopped 500 g chicken breast fillet, skinless, sliced 1/2 green capsicum, cut into strips, seeded 1/2 carrot, sliced 1 small Asian shallot, chopped into slices 2 spring onions, cut into 1 cm lengths fresh ground white pepper to sprinkle METHOD 1. Deseed the chili and cut in half 2. Mix fish sauce, oyster sauce, stock and sugar in a small bowl. 3. Heat the oil in a wok over medium heat and stir-fry the cashew nuts for 3 minutes or until golden brown. Remove with a...

Vietnamese Carrot Pickle Recipe only This is full of simple flavor and you can put it together in a few minutes. When I was a young boy I used to look in the fridge and see all this bits of pieces of food and think I need to go food shopping!! now after 35 years of cooking I have to laugh! I never throw anything out, but have learned how to use what I have. This blog is also about how to buy at the supermarket and cook, which saves money!!!! INGREDIENTS 1 garlic clove, crushed 1 fresh long red chili, chopped finely 1/4 cup (60 ml) fresh lime juice 1/4 cup (60 ml) fish sauce 1/4 cup, grated palm sugar 1/2 cup (125 ml) water 1 medium carrot, peeled, and grated coarsely METHOD 1. Combine all the ingredients together and that's it!!

Thai Red Pork Curry with Green Peppercorns Recipe only This Thai red curry with green peppercorns is unusual to find in Thailand, It's definitely a restaurant dish. The fresh green peppercorns are what makes this dish special, so do not substitute with bottled or ground pepper. If you can find fresh Kampot peppercorns from Cambodia, which is arguably the best pepper in the world, do so. At the time of writing I'm working in Phnom Penh, so the fresh Kampot peppercorns on the stalk are at my finger tips, and try out many ways of cooking with them...ENJOY. INGREDIENTS 1/4 cup coconut cream 2 tablespoons red curry paste 3 tablespoons fish sauce 1 1/2 teaspoons palm sugar 500 g lean pork, sliced 1 3/4 cups coconut milk 280 g Thai eggplants (they are very small), cut in half 75 g fresh green peppercorns, washed 7 kaffir lime leaves, torn in half 2 long red chilies, seeded and finely chopped, for garnish Red Curry Paste; 18 dried red chilies, roughly chopped and stems removed (soak in...

Thai Beef with Sweet Basil Leaves Recipe only This quick Thai beef with sweet basil dish is healthy and scrumptious for a meal in a hurry. I had a Thai lady cooking near my apartment in Bangkok and I ordered this from her because she was excellent at cooking this recipe. If you do not like chilies to be hot and spicy! Leave the seeds out of the dish, or use a longer sweeter chili. I love the flavor of chilies. Make sure you buy Thai sweet basil, not European basil for this dish. INGREDIENTS 1 tablespoon fish sauce 3 tablespoons oyster sauce 4 tablespoons homemade chicken stock, or water 1/2 teaspoon sugar 2 tablespoons vegetable oil 4 garlic cloves, finely chopped 3 bird's eye chilies, bruised with the back of a chefs knife 500 g rump or fillet steak, finely sliced into strips 1 medium Asian shallot, cut into wedges 2 handfuls of Thai sweet basil leaves METHOD 1.   Mix the fish sauce, oyster sauce, stock and sugar in a small bowl. 2. Heat the vegetable oil in a wok or frying p...

Cambodian Prawn and Pomelo Salad Recipe only This great Cambodian prawn and pomelo salad is very refreshing on a hot summers day. Pomelo is one of the largest citrus fruits (citrus maxima) in Southeast Asia. Ripe pomeoa has a slightly acidic taste not like the grapefruit we know in the western world. The rind is very easy to peel off and it has some great health benefits as well. So, give it a try next time you go to an Asian market, but be sure to buy it ripe, ask the store to help you ! INGREDIENTS 1 large pomelo 1 tablespoon fish sauce 1 tablespoon lime juice 1 teaspoon sugar 1 tablespoon chili jam 300 g raw medium sized prawns, peeled and deveined, leave tails intact 3 tablespoons shredded or desiccated coconut (fresh is best)\3 Asian shallots, finely sliced 5 small bird's eye chilies, only bruised 1 cup fresh coriander leaves 1 tablespoon fried Asian shallots METHOD Chili jam; 1/3 cup oil 2 Asian shallots, finely chopped 2 garlic cloves, finely chopped 40 g dries chili flakes ...

Laotian Crab and Green Mango Salad Recipe only What a great salad this is, Laotian crab and green mango salad, full of goodness with the taste of the ocean. Lao a landlocked country that is until recently been shut to the world has an amazingly simple cuisine based on very fresh ingredients. Green mango can be found everywhere in Thailand, Cambodia, Laos, and Burma to name a few. It is sold everywhere as a quick filling, healthy snack and comes with a small dipping bag of sugar mixed with spice, so you get a sweet, hot taste when eating this delicious fruit. Very uncommon in the western world where people prefer to eat mangoes when ripened. INGREDIENTS 2 tablespoons fish sauce 2 tablespoons fresh lime juice 2 tablespoons palm sugar 2 green bird's eye chilies, chopped 1 teaspoon ground dried shrimp 300 g fresh crab meat 2/3 cup chopped mint leaves 1/3 cup chopped fresh coriander leaves 4 Asian shallots, finely sliced 1 green mango, peeled and flesh finely shredded 1 fresh tomato, cu...

Thai Fried Fish Cakes with Green Beans Recipe only This is a street food dish in Thailand and I used to grab a bag on the way home from work sometimes. It has the very aromatic flavor of kaffir lime leaves. Choose  firm white fish fillets of your liking and you can always make a batch without the red curry paste and serve both together. In Thai they are called 'Tod Mun Bpla'. INGREDIENTS 450 g firm white fish fillets 1 tablespoon red curry paste 1 tablespoon fish sauce 1 egg 50 g brean beans, finely sliced 5 kaffir lime leaves, finely shredded peanut oil for deep-frying sweet chili sauce to serve cucumber relish to serve METHOD 1. make the red curry paste 18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first) 1/3 cup small dried shrimp, rinsed and drained 2 tablespoons, chopped coriander root 1 1/2 teaspoons of sea salt 8 garlic cloves, roughly chopped 6 small Asia shallots (Asian shallots are red in color), roughly chopped 6 lemongrass...

Vietnamese Aromatic Beef Stir-Fry Recipe only Modern Vietnamese cuisine reflects the influence of the county's previous French colonists, whereas the traditional food of the people has more in common with neighboring Chinese dishes. One distinguishing note, however, is that the Vietnamese use fish sauce extensively while the Chinese cooking relies more on the presence of soy sauce. INGREDIENTS 2 tablespoons peanut oil 800 g beef strips 1 medium brown onion, chopped finely 3 garlic cloves, crushed 1 fresh long red chili, chopped finely 10 cm stick, fresh lemongrass, chopped finely, white part only 1 star anise 1 cinnamon stick 4 cardamom pods, bruised 350 g fresh green beans, cut in 4 cm lengths 2 tablespoons ground green bean sauce 2 tablespoons fish sauce 1/2 cup coarsely chopped fresh coriander 1/2 cup toasted almond flakes METHOD 1. Heat half the oil in a wok; stir-fry the beef, in batches, until browned. Cover and keep warm. 2. Heat remaining oil in the same wok; stir-fry onion...

Thai Red Curry with Duck and Pineapple Recipe only This is a fantastic dish with the succulent meat of roast duck and the contrasting flavor of pineapple. It is better to make your own curry pastes; make more than you need and you can freeze it for future use. This dish makes it easy with just buying the roast duck in Chinatown or a place you know sells roast duck. This is sure to become one of your favorite Thai dishes. Enjoy! INGREDIENTS 250 ml (1 cup) coconut cream 60 ml (1/4 cup) vegetable oil 200 g good quality red curry paste (see below) 4 kaffir lime leaves 60 ml (1/4 cup) fish sauce 2 tablespoons palm sugar, grated 500 ml (2 cups) coconut milk 1 Chinese roast duck, boned and cut into 2 cm chunks 3 long red chilies, halved length ways, seeds removed 160 g chopped fresh pineapple good handful Thai basil leaves 1 fresh lime, to squeeze METHOD Red curry paste 18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first) 1/3 cup small dried shrimp,...

Vietnamese Tempura Softshell Crab with Lime and Fish Sauce Dressing Recipe only It's best to make tempura batter just before frying to keep the batter from absorbing oil when frying. If you don’t have a thermometer, drop a little batter in the hot oil. If it rises immediately, then the oil is hot enough. I love this dish and we used to serve it when I worked at Ashcrofts restaurant in the Blue Mountains not far from Sydney. INGREDIENTS 8 softshell crabs, halved batter 2 cups ice cold water, with crushed ice 1 egg yolk, beaten 1 cup plain flour coriander sprigs for garnish dressing 2 tablespoons fish sauce 2 tablespoons lime juice 3-4 green chilies, chopped oil for deep frying METHOD 1. Half fill a wok or saucepan with oil and heat to 180 C or until a cube of bread browns in 30 seconds. 2. Make the batter just before cooking. Place chilled water into a bowl and add egg and flour all at once. Using a pair of chopsticks or fork, mix gently to loosely combine. There should be flour aro...

Thai Sour Pork Soup Recipe only Sour curries, simple to make, but slow cooked are considered street food in Bangkok, where they are served with pickles and steamed rice. Street vendors make inexpensive food readily available to busy workers and also provide a colorful source of the smells and tastes of this unique city's culture. INGREDIENTS 1 tablespoon vegetable oil 1 kg pork neck 1 teaspoon shrimp paste 1/4 cup coarsely chopped coriander root and stem mixture 2 cm piece fresh galangal, peeled, chopped finely 5 dried long red chilies,soaked in hot water then chopped finely 3 fresh long red chilies, chopped finely 2 tablespoons fish sauce 3/4 cup tamarind concentrate 2 tablespoons caster sugar 2 cups (500 ml) chicken stock 1 litre (4 cups) water 1/2 cup fresh Thai basil leaves, chopped coarsely 4 hard boiled eggs, shelled and halved METHOD 1. Heat oil in a large flameproof casserole dish; cook pork, uncovered, until brown. Remove from dish and set aside. 2. Preheat oven to moderat...

Thai Yellow Fish Curry Recipe only Yellow curry paste is a mild form of the pastes made in Thailand because of the use of turmeric and very much resembles a curry from Indian This is because of the old trade routes and turmeric found its way into the Thai cuisine. The paste very much calls for fresh turmeric, so find it and when using turmeric be careful, because it stains! Try to wear plastic gloves and wash everything straight after use. INGREDIENTS Yellow curry paste 2 dried long red chilies 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 2 fresh yellow banana chilies, chopped coarsely 1 teaspoon finely chopped fresh turmeric 2 garlic cloves, chopped 1 small brown onion chopped, finely 10 cm stalk, lemongrass, chopped finely, white part only 2 teaspoons finely chopped fresh galangal 1 tablespoon coarsely chopped fresh coriander root and stem mixture 1 teaspoon shrimp paste 1 tablespoon peanut oil Yellow fish curry 8 baby new potatoes, halved 400 ml c...