Thai Rice Flour Muffins (Kanom Tui Fu)

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Thai Rice Flour Muffins (Kanom Tui Fu)


This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins.

Ingredients for 4 Muffins
125 gms Rice Flour
125 gms Sugar
125 ml Rose Water
1 Teaspoon Fresh Yeast
1 Teaspoon Baking Soda
Food Colouring (Optional)

1. Mix the yeast with the rice flour, add the rose water little by little and mix until the flour is soft.
2. Add sugar, and the remaining rose water and the baking soda.
3. At this point you can add 5 drops of food colouring. Or even divide the mixture into sections and colour each section separately.
4. Stir the mixture well and place in a covered bowl, leave for 1-2 hours for bubbles to form.
5. The mixture should be thick but still fluid. Fill each paper or foil cup to just below the top, the mixture will expand during cooking.
6. Place in a Chinese steamer for 10 minutes. You can check they are cooked by sticking a tooth pick or fork into the centre and if it comes out clean it is cooked inside.
7. Serve cold.

Chicken Rice Curry With Coconut ( Koa Mook Gai )

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Chicken Rice Curry With Coconut ( Koa Mook Gai )


This curry comes from the Muslim area of Thailand, the south, near the border with Malaysia. It is a chicken curry, made with rice and coconut milk, served with a spicy ginger side sauce. Imagine Paella crossed with Thai spices and that is very close to the style of this dish.

Ingredients for 2 People
200 gms Chicken Legs
350 gms Thai Rice
1 Teaspoon Curry Powder
1 Teaspoon Salt
2 Tablespoons Coconut Milk
2 Tablespoons Oil
1 Teaspoon Cinnamon Powder
400 ml Chicken Stock

1. Clean the chicken legs and score the meat with two or three deep cuts to help it cook.
2. Put the oil into a frying pan and fry the chicken legs until the chicken is part cooked and the skin is browned.
3. Add the coconut milk, salt, curry powder and cinnamon, into the pan and mix it together for a few seconds over the heat.
4. Turn off the heat.
5. At this point you should move the chicken and sauce into a pan suitable to cook the rice in. In Thailand we use automatic rice cookers, and we simply move the chicken and sauce into the rice cooker, however a boiling pan will work equally well.
6. Add the rice, add the chicken stock, the chicken stock must completely cover the rice and submerge it by 2cm or more, if it does not, add water or more stock.
7. Cook on a low heat until the rice has absorbed the liquid and is completely cooked.

Serve With
Ginger sauce


Ingredients for Ginger Sauce
20 gms Ginger
5 Small Bird Chillies
3 Garlic Cloves
2 Tablespoons Soya Bean Sauce
1 Teaspoons Salt
1 Tablespoon Sugar
2 Tablespoons Vinegar
1 Tablespoon Fish Sauce

Preparation for Ginger Sauce
1. Mix all ingredients in a food processor and blend until fine.
2. Serve, yes it's that simple.
3. This sauce can be kept in the fridge and will last months, it is a common condiment for several Thai dishes, so you may wish to make up a batch and store it.

Green Curry Chicken Mince ( Gang Khiewwan Kai )

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Green Curry Chicken Mince ( Gang Khiewwan Kai )


This is a green curry made with minced chicken and small green aubergine. Those green beads you can see in the photograph are the aubergines, but don't worry, large peas will work too. This dish is also made with fish mince, and served with hot cooked. A shared dish of the curry is placed in the center of the table and each guest takes spoonfuls of the sauce onto their rice. Note, you can eat the citrus lime leaves.

Ingredients for 2 people (Medium Hot)
200 gms. Chicken Mince
50 gms. Green Curry Paste
400 ml Coconut Milk
2 Tablespoons Fish Sauce
1 Teaspoon Salt
2 Teaspoons Sugar
50 gms. Small Green Aubergine
5 gms Basil
2 Red Chilles
2 Kaffir (Citrus) Leaves

Serve With
Hot Rice
or Rice Noodle

1. Put a medium sized pan on the heat, add the coconut milk and cook for 1 minute.
2. Add the green curry to the pan and stir it untill mixed, bring to the boil.
3. When the curry is boiling, add the chicken mince using a teaspoon. The aim is to make round ball shaped mince balls.
4. Cook for 10 minutes until the chicken is thoroughly cooked.
5. Add the fish sauce, salt, sugar, red chillis, aubergines, citrus leaves, basil (basically all the other ingredients) and stir it for a few seconds over the heat to warm them through.
6. Turn the heat off and serve it warm with hot rice or rice noodle.

Thai Fish Cakes With Spicy Sauce ( Todman Bla )

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Thai Fish Cakes With Spicy Sauce ( Todman Bla )


Thai fish cakes are made from soft meat fish, green beans and starch and cooked by deep frying. They are served as a side dish with a spicy dipping or pouring sauce. Any soft meat fish will do and it's a great way to use often ignored smaller and cheaper fish.
To remove the meat of the fish: remove the head, slice it down the belly, and remove any entrails. Pull out the backbone, in soft fish this will also remove the bones. Then remove the top and bottom fins. Finally hold the fish by the skin and scrape off the meat from the skin with a flat bladed knife.

Ingredient for 2 People
150 gms Fish Meat
2-3 Tablespoons Thai Red Curry Paste
100 gms Long Green Bean
1 Tablespoon Cassava or Potato Starch
Oil for frying

Ingredient for Sauce
20 gms Cucumber
10 gms Peanut
2 Big Red Chillis
3 Tablespoons Sweet Chicken Sauce
(A sweet sauce normally used for chicken, it does not contain chicken!)


Fish Cakes
1. Pre heat a deap fat fryer to 150 degrees celsius (Medium).
2. Add the fish meat, red curry paste, cassava starch, to a blender and blend it.
3. Cut the green beans into very short pieces and mix into the mixture.
4. Take a spoonful of mixture and form it into flat round 'cookie' shaped fish cakes.
5. Drop the fish cakes into the hot oil, when the fish cake is cooked it will float back to the surface.
6. Remove from the oil onto kitchen paper to dry out the excess oil.

Dipping Sauce
1. Chop the cucumber and chilles, and mixed with sweet chicken sauce.
2. Pound the peanuts in a mortar into smaller pieces.
3. Top the sauce off with the peanuts.
4. Serve as a side dish, or you can pour it over the fish cakes as we've done in the top photograph.

Pork Mushroom Parcels - Chow Mei ( Khanom Jeap )

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Pork Mushroom Parcels - Chow Mei ( Khanom Jeap )


Another Thai variant of a Chinese dish. These are pork mushroom and carrot parcels, we called them 'Dim Sum' but our Chinese friends say the correct name for this type of starter is 'Chow Mei'. Served as a starter or a snack, each parcel is approximately 3cms across.

Ingredient for Pastry

200 gms. Wheat Flour ( Enough for 40 )
2 Tablespoons Oil
1 Teaspoon Salt
1 Teaspoon Sugar
2 Eggs

Ingredient for Filling

100 gms Pork Mince
3 Shitake Mushrooms
2 Carrots
1 Spring Onion
30 gms Coriander Leaves
1 Egg
2 Teaspoons Salt
2 Tablespoons Oyster Sauce
4 Garlic Cloves
2 Tablespoon Cassava Starch (Or corn starch)

Preparation for Pastry
1. Put the salt, sugar, and flour into a bowl and mix it.
2. Beat the eggs together and mix into the flour.
3. Knead it until it forms a dough.
4. Set the dough aside for 20 minutes, it should be covered with a damp towel to prevent a skin forming.

Preparation for Filling
1. Soak the shitake mushroom for 5-10 minutes.
2. Chop shitake mushroom, carrots, spring onions, coriander leaves, and garlic,into small pieces. It is easier to blend it in a food processor.
3. Add the blended mix into the pork mince and add the egg, salt, oyster sauce and cassava starch, and mix well.

1. Cut the dough into very small balls.
2. On a slightly oiled or floured surface, roll the dough into small circles (approximately 6cms diameter).
3. Spread the filling evenly over the dough.
4. Lift up the edges into of the dought to form the sides - this will squeeze the filling into the centre.
5. For best results pleat the edges of the pastry to form pleated sides of the parcels.

Cooking and Storing
Add this point you can freeze them on a floured tray, or cook them straight away.
To cook them, place them in a Chinese steamer and steam for 10 minutes.

Serve With
Sour sauce

If you like hot spicy food, you can insert a piece of red or green chilli into the centre of the parcel before eating it.
Another recommended way to serve them, is drissled with fried garlic and bacon in its oil, this is shown in the photograph.

Northern Style Spicy Chicken Soup (Tom Yum Guy)

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Northern Style Spicy Chicken Soup (Tom Yum Guy)


This version of Tom Yum soup (the popular Thai spicy soup) is eaten in the North of Thailand, it is made with chicken rather than the shrimp (tom yum gung) eaten in the south and coast. If you prefer chicken its a good spicy soup.

Ingredients for 2 People
150 gms Corn Fed Chicken
8 Bird Chillies
2 Garlic Cloves
20 gms Lemon Grass
20 gms Galanga
4 Kaffir Citrus Leaves
2 Teaspoons Salt
2 Tablespoons Fish Sauce
3 Tablspoons Tamarind Water
1 Tablespoon Lemon Juice
50 gms Straw Mushrooms
300 ml Water

1. Put water in a saucepan and bring to the boil.
2. Chop the lemon grass and galanga into 3cm lengths and add to the pot to make a soup base.
3. Pound the garlic and bird chillies and add into the soup.
4. Chop the chicken into bite sized pieces, then add to the soup and cook for 3 minutes.
5. Cut the straw mushrooms into half and add to the soup.
6. Add the fish sauce, salt, tamarind water, lemon juice, and kaffir leaves into the soup and cook for an additional 30 seconds.

Serve With
Hot fragrant Rice

Crispy Pork & Spring Onion Parcels ( Giew Toud )

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In China these are made using Wonton skins: a flour based dough processed with lye to change the texture of the flour. However at home in Thailand we make our own pastry without using Lye. This recipe is much better than the frozen Chinese parcels you can buy in the supermarket, the fresh spring onion and coriander really makes a big difference.

Ingredients for 2 People
100 gms Wheat Flour
1 Egg
1 Teaspoon Oil
150 gms Pork Mince
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Pepper
3 Garlic Cloves
20 gms Coriander Leaves (approx 2 sprigs)
20 gms Spring Onion (approx 1 spring onion)

1. Whip the egg, put into flour and add the oil.
2. Mix this into a flour dough, it is better not to overwork it - knead it only enough to make a dough. Leave the dough for 5 minutes to rest.
3. Blend the pork, garlic, spring onion, light soy sauce, salt, pepper and coriander in a food mixer.
4. Take the dough, roll it into a sausage shape and chop off little pieces (approx 5 gms) from the end.
5. Roll each piece into a ball using your hands, then using a slightly oil rolling pin, roll the ball into a thin flat circle of pastry.
6. Put the meat filling into the centre, fold over the pastry and pleat the edges to form a parcel.
7. Pre heat a fryer or deep pan of oil to 190 degrees celsius (high).
8. Drop the parcels into the oil and fry for 2-3 minutes until the pastry has just browned and the meat cooked.
9. Remove and place on kitchen paper to remove any oil.

Serve with
Sukiyaki dipping sauce or chilli sour Chinese sauce and coriander, mint and chilli. Or you can just eat them plain.

Pork & Greens Stir Fry ( Pad Puk Bong Jeen )

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Kang Kon Chinese is a popular green leaf vegetable of China, that has spread to Thai cuisine. This dish is essentially a stir fry of pork, seasonings and this Chinese vegetable. It is quite difficult to obtain in Europe, a suitable alternative is spring cabbage. In Bangkok it is often served with plain rice soup for the late night revelers coming back from the discotheques. This originates from neighboring China and is a mild dish.

Ingredients for 2 People
100 gms Kang Kon Chinese
200 gms Pork Meat
2 Cloves Garlic
A Pinch White Pepper
1 Tablespoon Oil
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Salted Fermented Soya Beans
1 Teaspoon Sugar

1. Slice the pork into strips.
2. Crush the garlic
3. Cut of the kang kon chinese into 4 cm pieces, clean it and put it on the plate.
4. Put the oil in hot pan until very hot. Stir fry dishes require a hot pan and short cooking time.
5. Fry the pork for a minute.
6. Add the garlic and other ingredients and fry it for few seconds. The aim is to flash fry the vegetables without letting them go soggy.

Serve With
Hot fragrant rice or rice soup.

Spicy Sardine Salad (Yum Bla Gapong)

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Thai food can be overwhelming, with lots of strange ingredients and foreign vegetables. So here we have a very simple and very tasty recipe using sardines! We used sardines in oil, but you can also use sardines in tomato sauce, in which case you don't need the tomato puré. This should be served with fragrant Thai rice, but can also be served along with salads.

Ingredient for 2 People
2 Cans of Sardines in Oil
2 Teaspoons of Tomato Puré
20 gms Lemon Grass
20 gms Coriander Leaves
50 gms Onion
2 Red Chillis
2 Bird Chillis
1 Tablespoon Lemon Juice
1 Tablespoon Fish Sauce

1. Remove the sardines from the can.
2. Mix the oil from the can with the tomato puré in a small mixing bowl.
3. Slice the onion, lemon grass, and chilles, and add to the bowl.
4. Add the fish sauce and lemon juice and mix all the ingredients together well.
5. Pour over the sardines.
6. Chop the coriander put around the edge of the sardine plate.

Serve With
Hot rice or salads.

Pork Sticky Noodles (Rad Nah)

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This is a great 'gloopy' noodle dish. The noodles are drenched in a sticky salty, slightly sweet and very very delicious sauce. Use pork with a little fat for extra flavour.

Ingredients for 2 People
300 gms Flat Rice Noodle
1 Teaspoon Dark Soy Sauce
1 Teaspoon Sugar
2 Tablespoons Oil
150 gms Pork
300 ml Water
2 Tablespoons Fish Sauce
2 Tablespoons Light Soy Sauce
1 Chicken Stock Cube
2 Tablespoons Cassava Starch (Use corn starch if you can't find it)
100 gms Broccoli

Preparation of Noodles
1. Soak the noodles in water for 20 minutes.
2. Put the oil, dark soy, sugar, and fry with noodle until the noodles are cooked.
3. Set aside on a plate.

Preparation For Soup
1. Boil the water and add the chicken stock cube, light soy sauce, and fish sauce to form a sauce.
2. Add the pork to the pan and cook for 5 minutes.
3. Add the cassava starch to 70 ml of cold water and add to the sauce pan and stir to thicken the sauce.
4. Chop and clean the broccoli and add to the sauce pan. Turn off the heat.


Condiments to Serve With
Flaked Chilli Powder
Vinegar with Chopped Chillies
Chopped or Pounded Peanuts

How to Serve
Place the noodles on a deep rimmed plate.
Spoon the sauce, broccoli and meat over the top.
The sauce should pool a under the noodles (which is why you need a deep rimmed plate).
Each guest can select which condiments to use on their dish.

Shrimp Green Pepper Stir Fry ( Gung Pad Prik Youk )

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This is an excellent side dish that adds lots of vegetables to a meat & rice or noodle main dish. The shrimp provides the flavour. You can use red or yellow peppers (capsicums) in place of the green, but green is the pepper most used in Thailand.

Ingredients for 2 People
100 gms Shrimp.
100 gms Green pepper.
50 gms Onion
50 gms Carrots
1 Garlic Clove
3 Tablespoons Oil
1 Tablespoon Fish Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
5 gms White Pepper

Serve With
Hot Fragrant Rice

1. Clean the shrimp, cut them down the back and remove the intestine.
2. Chop the green pepper, onions, carrot and garlic.
3. Put the oil in the pan and heat it.
4. When the oil is hot add the garlic and cook for a few seconds.
5. Add the shrimp and fry it for 1 minute.
6. Add the green pepper, onion and carrot.
7. Add fish sauce, light soy sauce, oyster sauce, sugar, white pepper fry it for 2 minutes.
8. For a stir fry the vegetables need to be cooked for a short time on a high heat.

Homemade Coconut Ice Cream (I-Tim Ga Ti)

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Homemade Coconut Ice Cream (I-Tim Ga Ti)


This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn't really iced cream, it's often made from non dairy products. This recipe contains taro, a root vegetable whose starchiness gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.
This recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai, but you can use whatever toppings you like, although not strictly Thai, rum soaked raisins are popular in my house among the adults.

800 ml Coconut Milk
200 gms Sugar
5 gms Salt
100 ml Skimmed Milk
75 gms Taro or Sweet Potato
5 gms Corn Flour
Ice-water To Rapidly Cool the Mixture

1. Chop the taro or sweet potato into large cubes and steam until cooked through.
2. Heat the coconut milk in a sauce pan on a very low heat (about 55 degrees celsius, this is nowhere near boiling, it is simply hot to the touch).
3. Mix the corn flour with 100 ml water and add to the coconut milk in the saucepan.
4. Add the sugar, salt, and skimmed milk, to the saucepan and stir until everything is dissolve.
5. Warm it to 65 degrees C and keep stirring it. Do not let it boil.
6. Mash the taro cubes with a fork and add into saucepan and using a hand blender blender the contents of the pan until the mixture is completely smooth and the taro has disappeared into the liquid.
7. Warm the pan a little higher to 80 degrees C for 4 minutes. Again it must not boil. This is to cook the flour through, without permitting it to become a thick sauce.
8. The mixture should be cooled quickly and then put in the fridge, the best way to do with is to empty it into a containing that is sitting in ice water.
9. Once it is cool enough, put it into the freezer until frozen.
10. While it is freezing ice crystals will form, every few hours you should remove it from the freezer and blend it with a hand blender to break up the crystals.

Sticky Rice Ball Topping (Ruam Mid)

These are used as the topping, they have a gummy texture and a rose smell, if you prefer you can use vanilla essence in water for a vanilla smell or other fruit essences. You can use coconut essence if you really want to emphasize the coconut taste.

Ingredients Red, Green and Yellow Food Colouring
9 Tablespoons Sticky Rice Flour (3 tablespoons for each colour)
4 1/2 Tablespoons Rose Water (1 1/2 tablespoons for each colour)
300 ml Cold Water
Water for boiling

1. The colours need to be made up separately, steps 2 - 4 should be repeated for the red, green and yellow shapes in separate cups.
2. Drop the red food colorings into a cup and add 1 1/2 tablespoons of rose water.
3. Add 3 tablespoons of sticky rice flour to the cup and mix to a paste.
4. Pinch off small amounts of the paste and roll into tiny (corn sized) balls, or small sausages.
5. Repeat steps 2-4 for yellow and for green food colouring.
6. Boil water in a saucepan and drop the balls and sausages into the boiling water.
7. They will swell slightly when cooked, it only takes a couple of minutes. One cooked, scoop them out with a sieve and drop into the cold water.
8. Mix a few with the ice-cream just before serving.

Pork in Young Coconut Sauce ( Mu Op Sauce Ma Prow On )

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This pork is filled with plenty of flavours, it is one of my favorite ways to serve pork. For this dish, you need either the flesh & juice of young green coconut or if you can't find that, get young coconut in a can in it's own juices. Old brown coconut won't work for this recipe.

300 gms Pork Meat
50 gms Young Coconut Meat With Juice
2 Tablespoons Ketchup
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Chilli Sauce
2 Tablespoons Lemon Juice
2 Tablespoons Red Wine
1 Teaspoon Salt
1 Tablespoon Sugar
1 Teaspoon White Pepper
2 Tablespoons Water

1. Clean the pork meat and slice it into 8x4 cm strips.
2. Mix the pork with all ingredients and marindate overnight in the fridge.
3. Empty the pork and sauce into a saucepan and simmer slowly until the pork is cooked through and the juice reduced to half it's volume.
4. Serve with Thai fragrant rice and chinese cabbage.