In Thailand, you find the fried tofu sold at the same stall or cart with fried taro. It is a wonderful snack even for those who are not so fond of tofu because the sweet cilantro and peanut sauce makes up for the Read more →
Category: Thai
Spicy Cauliflower with Sesame Recipe
Not everyone is a fan of the humble cauliflower. I get that. But we’ve enjoyed a good number of tasty cauliflower recipes together over the years, no? My hope is that the cauliflower curry or the lemon-zested sauté converted at least a few of you who were on the fence? If not, maybe this next recipe will. It’s no joke. Imagine a skillet… Read more →
Green Curry Broth
How spicy you make this broth is up to you. I like it with a bit of a kick, but nothing that overwhelms. I’ve found that using two de-seeded peppers, and two peppers with the seeds and veins intact give me the level of heat and flavor I like. As far as prepping the lemongrass is concerned, chop off all… Read more →
Slow Cooker Tapioca Pudding
By: GF.food “Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.” Prep Time: 5 Min Cook Time: 3 Hrs Ready In: 3 Hrs 5 Min Original Recipe Yield 8 servings Read more →
Thai Coconut Rice Custard
Coconut Custard 4 eggs ½ cup sugar 1 cup fresh coconut milk Read more →
Thai-spiced Pumpkin Soup Recipe
eep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palete. Top with toasted pumpkin seeds. 2 acorn squash, pumpkins, or other smallish winter squash 3 tablespoons unsalted butter, room temperature 1 14-ounce can… Read more →
Thai Matsaman Curry
Mae Ploy Thai Matsaman Curry Paste Galengal Fresh Lemon Grass Thai Coconut Milk (shake it before opening to mix) Chicken/Pork/Beef (Cubed) Green/Yellow Beans, Broccoli, Spinach (Choose one or all) Tomatoes or onions (optional) Peanut Oil In a Wok or sauce pan pour peanut oil. Heat to med, add 3-4 tablespoons of Curry Paste. With a spoon chop/mix the curry with… Read more →
Thai Chicken Panang Curry
Galengal Fresh Lemon Grass Thai Coconut Milk (shake it before opening to mix) Chicken/Pork/Beef Green/Yellow Beans, Broccoli, Spinach (Choose one or all) Tomatoes or onions (optional) Peanut Oil In a Wok or sauce pan pour peanut oil. Heat to med, add 3-4 tablespoons of Curry Paste. With a spoon chop/mix the curry with the oil as it heats. Thinly slice… Read more →
Rendang (Dry Meat Curry)
Measure Ingredient 2 pounds Beef or mutton 2 mediums Onions 2 cloves Garlic 1 tablespoon Chopped ginger 3 tablespoons Oil 1 small Stick cinnamon 5 Whole cloves 3 teaspoons Ground coriander 1 teaspoon Cumin 1 teaspoon Black pepper 1 teaspoon Chili powder (or to taste) ½ teaspoon Ground fennel 3 tablespoons Desiccated (finely shredded) coconut 4 cups Thin coconut milk 2 teaspoons Salt ¼ cup Tamarind liquid 1 cup Thick coconut milk Instructions Cut meat into… Read more →
Pork Loin/Ribs – Marinade
Soysauce 1 cup Orange Juice 1/2 cup Vinegar (Rice wine) 1/4 cup Garlic (minced/chopped and/or whole – your choice) Honey/ Dark Corn Syrup/ Brown Sugar (or white) 1/4 cup 5 spice 1/4 tsp (don’t put in too much!) Optional Oil (Peanut or veg) 1 tbsp Chile Oil 1 tsp Thia Chile Paste 1-3 tbsp (adj for spice) Red chile flakes… Read more →