Boiled Chicken in Spicy Sauce ( Guy Op Sea Eaiw )

12:39 AM Edit This 0 Comments »

Saying this chicken is boiled is not the full story, it is first pan fried to get some flavour from the browning, then simmered slowly in a stock, and finally served up with a delicions spicy dark sauce. It’s healthy chicken but with an unhealthy taste!

500 gms Chicken Breast with Skin
1-2 Coriander Root
2-3 Garlic Cloves
1/2 Teaspoon Peppercorns
3 Tablespoons Light Soy Sauce
2 Tablespoons Butter
500 ml Water
1 Chicken Stock Cube

1. Clean the chicken breast and add the light soy sauce.
2. Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes.
3. Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavour, not to cook the chicken.
4. Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer. Simmer until the water has reduced by half.
5. During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too.
6. Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.

Ingredients for Sauce
5 Chillies
1 Garlic Clove
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Tablespoon Dark Soy Sauce

1. Mix chillies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.
2. You can spoon this sauce over the chicken, as I’ve done for the photograph, or if some of your guests don’t like spicy chilli, you can serve it as a side sauce.

Salty Bean Coconut Milk ( Lon Tow Jiew )

12:42 AM Posted In Edit This 0 Comments »

There are several similar Thai recipes that consists of a salty thing added to coconut milk to make a rich salty sauce. The saltiness in this one comes from the yellow beans. Many of these recipes are popular in Thailand, but they don’t really translate to the west, I think it’s because the taste is nice but the sauce isn’t much to look at.

250 ml Coconut Milk
5 Tablespoons Yellow Bean Sauce
100 ml Tamarind Juice
2 Tablespoons Sugar
100 gms Pork Mince
50 gms Shrimp Mince
1 Tablespoon Sliced Red Onion
1 Tablespoon Sliced Chillies
1 Tablespoon Chopped Coriander Leaves

1. If you prefer a smooth sauce, blend the yellow beans to a smooth paste, I prefer to have some texture.
2. Boil the coconut milk over a medium heat, add the yellow bean sauce, add the pork mince and the shrimp mince and lower the heat.
3. Add the tamarind juice (tamarind pulp squeezed into water to make sour water), add the sugar and stir tomix.
4. Take off the heat, chop the chillies, coriander and onion and add to the sauce and serve.

Slow Cooked Pork Ribs & Pineapple ( Mu Op Sapparod )

11:42 PM Posted In Edit This 0 Comments »

A wonderful dish of slow cooked pork ribs in a pineapple & wine sauce. The pineapple does more than flavour this dish, the acidity of the pineapple softens the ribs as they cook, so the meat practically falls off the bone. Mirin sake is a brand of japanese spirit, if you can’t get hold of it, use white wine.


300 gms Pineapple
500 gms Pork Ribs
3 Tablespoons Oil
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
3 Tablespoons White Wine Or Mirin Sake
2 Tablespoons Sugar
2 Tablespoons Ketchup
600 ml Water


1. Clean the pork ribs, chop into 4-5cms pieces, if you don’t have a cleaver, get your butcher to do this.
2. Cut the pineapple into similar sized pieces.
3. Put the oil in a pan and preheat.
4. Fry the ribs just to brown the outside and make the fat a little crispy.
5. Put all the ingredients into a saucepan, bring to the boil, then simmer over a low heat until the water has reduced by more than half. This takes an hour or so.