Recipes

30-Minute Crispy Pork Belly

February 2, 2024 by Pailin Chongchitnant 43 Comments

I LOVE me some crispy pork belly, I mean, who doesn’t? But if you’ve ever tried to make the Chinese style crispy pork belly with the bubbly skin, you know it’s not a quick and easy thing. Even with my recipe, which is one of the simplest out there, it's a 2-day process.

So THIS recipe, is much simpler. It's a Thai style fried pork belly that is unbelievably good, and it's only going to take you 30 minutes. I made this for a Thai friend, and after one bite and he said, "You need to sell this!" It was THAT good!

a plate of Thai crispy pork belly with dried chilies and thai basil garnish

What is Thai Style Crispy Pork Belly?

Most people are familiar with the Cantonese style crispy pork belly or siu yuk, where the crispy part is the skin. The whole piece of pork is meticulously prepped and roasted; and when done well you get puffy, bubbly crispy skin.

This Thai style is called moo saam chun tod nam pla, which means "fish sauce fried pork belly." People do it in many different ways in Thailand, but the secret to deliciousness here is the fish sauce which goes incredibly well with pork.

It's coated lightly with flour, and even though it has no skin, there is a light crispness from the flour that gets double fried. It is 100x easier and faster than the crispy skin one, and though not as impressive looking, is no less delicious. In fact, some would even prefer this one!

In Thailand this would be considered a gub glam or "drinking food." Something munchy that goes very well with a cold drink, such as a beer! You might also find it sold by street vendors with sticky rice, and it makes a great breakfast for folks to grab on their way to work.

Ingredients

Here are all the ingredients you'll need with important notes. As you can see you don't need much at all! For amounts, see the full recipe card below.

Pork belly. We don't need the skin for this recipe, so if your pork has skin, buy a little extra to account for the lost weight of the skin that will be removed. Look for center cut pork belly which has a more even layer of meat throughout. I try to look for pieces with more meat and less fat, but that's up to your preference.
Fish sauce. The main seasoning for this and the reason why it is SO good! Here's my post all about fish sauce and how to choose a good one.
Sugar. A little to balance the saltiness, and it will also help with the browning.
Ground white pepper. Black pepper is also fine.
Cornstarch. For the crisp coating.
All-purpose flour. If you need this to be gluten free you can use all cornstarch, but the flour does help with the browning as well.

close up of pork belly from the side — Tip: Choose pork belly with an even layer of meat throughout so you don't get some pieces that have too much fat. The *center cut* will be more even than the pieces at the edges. Be picky at the butcher as some pieces have a ton of fat on them!

How to Make Crispy Pork Belly

Here's a bird's eye view of the process, for the full instructions see the recipe card below. I also recommend watching the video tutorial before you start in order to ensure success!

Pat the pork dry and remove the skin from the pork belly (if any).
Cut the pork into 1-inch wide strips, then cut each strip into ¾ inch thick pieces.
Add the fish sauce, sugar and pepper to the pork pieces and massage for a minute or so until there is no more liquid pooling in the bowl.
Combine the cornstarch and flour and sprinkle over the pork.

Process shots for making Thai crispy pork belly steps 5-8

Toss until all the pieces are evenly coated in the flour. Carefully check that none of the pieces are sticking together! Let it sit while you heat up the oil.
Heat 1 inch of frying oil to 350°F (175°C) and fry half of the pork for 2 minutes then remove from the oil - the pork will not be done at this point. Allow to cool on a tray while you fry the second batch.
Once the pork is no hotter than lukewarm, bring the oil temp up to 385°F (196°C) and fry the pork again for about 90 seconds or until the pork is well browned.
Remove and drain on a paper towel; repeat with the second batch. Allow to cool slightly before eating because the fatty part is VERY HOT!

Tips for Success

There are a couple of things that are important to your success:

Don't fry the pork immediately after dredging. The flour needs at least 5 minutes to absorb the moisture on the pork which will help it adhere. If you fry as soon as you dredge, a lot of the flour will fall off the pork as soon as it hits the oil. Your pork won't have as nice of a crust, and you'll have a ton of flour in your frying oil. I recommend dredging before you heat the oil, or immediately after the oil starts heating, so the pork can sit while you wait for the oil.
Let the pork cool before the second fry. If you don't let the pork cool enough, the pork will overcook during the second fry. The cooler the pork, the larger the window you have for the second fry before the pork overcooks. Room temp is ideal, but lukewarm is fine.
Don't make the pieces too big or too small. If you cut the pork too big, you won't have as high of a crust to meat ratio. If you make the pork too small you'll overcook it in the time that it takes the crust to crisp. I found that 1 inch x ¾ inch (and whatever height of each pork piece) is ideal.

Advance Prep Tips

This is a crowd pleaser and something I encourage you to make for a party! It's also very easy to make in advance, and there are a number of things you can do:

Marinate the pork up to 1 day in advance.
Do the first frying a few hours before serving, and let the pork sit at room temp. Fry them the second time right before serving.
If you don't want to have the oil sitting around, do both rounds of frying, let them sit at room temp, then when ready to serve reheat them for a few minutes in the air-fryer. This re-crisps them back up nicely too.

FAQ

Can these be done in the air-fryer?

The air fryer won't get the crust quite as nice and crisp, however, they reheat really well in the air fryer. I recommend oil frying them to cook them initially, but any leftovers can be reheated for just a few minutes in the air fryer at 350°F.

What to serve with crispy pork belly?

If you're in Thailand, you'd 100% be given nam jim jeaw along with your pork belly. It is the sauce that we serve with all meats, especially fatty meats, because the acid and heat cuts the grease super well. But if you're serving these with a cold fizzy beverage, it doesn't really need a sauce at all!
If you want to make a meal of it, sticky rice is the best and classic pairing!

Can these be refrigerated or frozen and then reheated?

I've kept leftovers for up to 1 week in the fridge, and reheat them in the air fryer for roughly 5 minutes at 350°F and they turn out very well.
Though I have not done it myself, I don't see why you wouldn't be able to freeze them, and then reheat them in the air fryer at 350°F, probably for 8-10 minutes.
Without an air fryer, you can bake them to reheat though it may not be as crispy, 375°F/190°C (convection if possible) for about 5-7 minutes from the fridge.

30-Min Crispy Pork Belly Thai-Style

By: Pailin Chongchitnant

No more tedious hours of prep, this crispy pork belly needs just 30 minutes, and the result is freakishly good. Double fried for a crisp crust, and fish sauce adds umami magic. As my friend said after one bite, "you need to sell this."

4.96 from 24 votes

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Prep Time 5

Cook Time 25

Course Breakfast, Main Course

Cuisine Thai

Servings servings

Ingredients

▢ 1 lb pork belly, skinless , see note 1
▢ 1 ½ tablespoon fish sauce
▢ 1 teaspoon sugar
▢ ½ teaspoon ground white pepper
▢ 2 tablespoon all-purpose flour, see note 2
▢ 2 tablespoon cornstarch
▢ Frying oil, as needed
▢ Nam Jim Jeaw, optional dipping sauce

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Notes

The weight given is for skinless pork belly. So if the pork you buy has skin, buy at least 1.2 lb/550g (add 20%) to allow for the weight of the skin. Also, choose pork belly with an even amount of meat throughout the piece (center cut).
To make this gluten free, sub the all-purpose flour with the same amount of cornstarch.

FULL VIDEO TUTORIAL

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video to ensure success. If you enjoy them, consider subscribing to the YouTube Channel to not miss an episode. Thank you!

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Instructions

Pat the pork belly dry as much as possible with a paper towel, then remove the skin with a sharp knife, leaving as much of the fat on it as possible (unless you want to remove some of the fat).
1 lb pork belly, skinless
Cut the pork into 1-inch wide strips, and then cut each strip into pieces about ¾-inch thick. (The pork will shrink after frying so the final pieces will be smaller).
Place the pork into a large mixing bowl and add the fish sauce, sugar, and white pepper. Use your hand to massage the pork and mix all the seasonings. Keep massaging for a minute or so until you no longer feel the grains of sugar, and there is no more fish sauce pooling at the bottom of the bowl.
1 ½ tablespoon fish sauce, 1 teaspoon sugar, ½ teaspoon ground white pepper
In a small bowl, combine the all-purpose flour and the cornstarch and mix well. Sprinkle the flour mixture over the pork and mix well, making sure none of the pieces are sticking together. You want a light and even coating on all the pieces. Let it sit for 5 mins or so while you heat up the oil.
2 tablespoon all-purpose flour, 2 tablespoon cornstarch
Add at least 1 inch of frying oil to a wok or a medium pot and heat it to 350°F (175°C) for the first fry.
First Fry: Add half of the pork, placing it in the hot oil one piece at a time to ensure they are not sticking together. Fry for 2 minutes (time this). Maintain the heat of the oil between 300-350°F during the frying; on my electric stove I keep it on medium high, but it will vary from stove to stove.
Remove the pork promptly and place on a plate to cool until it’s no more than lukewarm before frying them a second time. Repeat with the second batch, being sure to bring the oil temp back up to 350°F before frying.
Second Fry: Once the pork is cool, bring the oil temp up to 385°F(196°C) over high heat. Add the pork all at once and fry for 70-90 seconds, or until the exterior is a deep golden brown. You can fry them for a maximum of 2 minutes; beyond this the pork will become too dry. Remove and place on a paper towel-lined plate to drain. Be sure to bring the temp back up to 385°F before frying the second batch.
Allow the pork to cool for a few minutes before digging in as the fatty part of the pork is VERY hot out of the fryer!!

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10 No-Fail Recipes for Chinese New Year

January 31, 2024 by Pailin Chongchitnant 1 Comment

Some people know that even though I was born and raised in Thailand, I am a 4th generation Chinese-Thai. There are millions of Chinese-Thais and Chinese food has become so deeply intertwined with Thai cuisine that you cannot really speak of one without the other.

Because of this, Chinese New Year is an important celebration in Thailand, and of course food is at the centre of this celebration! So here are some recipes that I have that could be part of your Chinese New Year table!

Lo Bak Go - Turnip Cake

An absolute classic when it comes to the Lunar New Year. If you make one thing this season, let it be this one. This recipe is my mother-in-law's famous recipe and it's the best I've ever had.

Lo Bak Go Recipe

Crispy Spring Rolls (Egg Rolls)

The filling of these is so good I can just sit with a bowl of it and have it for my whole meal. I got this recipe from my restaurant days and these are still the best spring rolls I've had anywhere.

A plate of spring rolls, with 3 pieces cut open served in a glass. Cilantro garnish.

Crispy Spring Rolls Recipe

Steamed Fish with Ginger Soy Sauce

Steamed fish is an integral part of a Chinese feast, and this is my most popular steamed fish recipe with over 1.5 million views on YouTube! And for good reasons, it is incredibly delicious and works with any white-fleshed fish. If using whole fish, the same technique applies, just scale up the sauce amount according to how big your fish is.

Steamed Fish with Ginger Soy Sauce Recipe

Aunty Jenny's Braised Chicken Wings

This recipe is perfect if you don't want a complicated meal for Chinese New Year. It's an easy and simple dish that tastes like you spent hours on it. The first time I had this dish at my mother-in-law's place, I knew I needed a recipe!

Aunty Jenny's Braised Chicken Wings Recipe

Char Siu - Chinese BBQ Pork

This char siu recipe is one of my most popular one with over 1.5 million views on YouTube! I promise you it will be better than anything you can buy, especially when you can cook it to juicy perfection and serve it still-warm from the oven. It takes some advanced planning, but the process itself is really straight forward.

Chinese BBQ pork sliced on a cutting board.

Char Siu Recipe

Siu Yok - Crispy Pork Belly (no fry, no boil, no salt crust)

I don't know about you, but in my world, if you have the sweet char siu, you also gotta have the salty crispy siu yok (aka siu yuk or siu yoke) to complete the pork extravaganza. This recipe is the simplest one you'll fine, with guaranteed bubbly, crispy skin if you follow the instructions.

A plate of crispy pork belly, one big piece and a few cut pieces

Siu Yok Recipe

Gai Lan Oyster Sauce Stir Fry

A Chinese New Year feast can be a bit rich and heavy, and this super popular recipe is the perfect vegetable side dish to balance it all. You'll never want to cook gai lan any other way again!

A plate of chinese broccoli stir fry with garlic pieces on top

Gai Lan Oyster Sauce Stir-Fry Recipe

Steamed Spare Ribs in Black Bean Sauce

This is my husband's go-to dish at dim sum, so I decided to try to make it at home, and it turned out to be super easy and even more delicious!

A bowl of steamed spare ribs with green onions and bell pepper garnish

Steamed Spare Ribs in Black Bean Sauce Recipe

Grandma's Hainanese Glass Noodle Stir-Fry

You GOTTA HAVE NOODLES for Chinese New Year, am I right?? This is my grandmother's signature dish, done Hainanese style, which is where she's from. I'm so happy to be able to share our family's beloved recipe with you!

A bowl of glass noodle stir fry with dried shrimp, shiitake mushrooms and green onions on top.

Grandma's Hainanese Glass Noodle Stir-Fry Recipe

Tang Yuan - Black Sesame Rice Balls

In the world of Chinese desserts, this is easily my favourite. The chewy mochi-like rice balls are filled with aromatic roasted black sesame seeds. The best part is the soothing, warm ginger broth that they come in.

Tang Yuan Recipe

Want some more recipe ideas?

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Ultimate Veggie Spring Rolls

March 26, 2021 by Pailin Chongchitnant 17 Comments

Whether you're a vegetarian, vegan or neither, this is going to be one of the best spring rolls you've ever had. Bold claim, I know; but with the perfect seasoning, and a generous amount of flavourful ingredients (plus one special one!), you won't even need a dipping sauce. They can also be made in advance and frozen, just fry them up when you're ready to eat!

This post is sponsored by Pine Brand Glass Noodles.

Crispy spring rolls cut in half in a steamer basket

Why These Are 100x Better Than Takeout

Actually flavourful filling. Too many takeout spring rolls are filled with bland noodles and measly shreds of carrots and cabbage. Not these. The filling is packed with tons of veggies and are so perfectly seasoned I sometimes just eat the filling straight up. This is a vegan filling that super tasty, but if you eat meat also check out these classic pork spring rolls and green curry spring rolls as well!
Dipping sauce not necessary. Most takeout spring rolls are nothing without the sauce. Not these. The sweet-tart sweet chili sauce recipe adds a nice contrast, but these are so flavourful that you can do without.
Secret ingredient: Taro root! Taro and deep fried foods are a match made in heaven. It adds a unique aroma and a slight creaminess that makes these feel substantial even without any meat.
Umami and texture. Two types of mushrooms add umami and lots of texture to keep things interesting.

Ingredients for Veggie Spring Rolls + Important Notes

Glass noodles. The best quality glass noodles are made from 100% mung bean starch, such as Pine Brand (our sponsor!). The noodles have a nicer chewy texture, and are more resistant to overcooking and tearing than ones made with a mixture of starches. Here are some of my other glass noodles recipes.
Dried shiitake mushrooms. Use dried, not fresh, as they have more umami and are chewier. Not to mention the soaking water is very flavourful and is used as part of the recipe.
Dried black fungus mushrooms. Also known as wood ear or cloud ear mushrooms, they provide a lovely crunchy texture. You can get them julienned or whole at most Asian grocery stores, but they can be omitted if not available. Also try using them in this ginger chicken stir-fry recipe!
Taro root. Taro is a root vegetable that cooks up creamy similar to russet potato, but with a unique flavour and aroma that work in both savoury and sweet dishes. If you can, choose the larger taro root, which are creamier, rather than the small hairy ones. Asian stores often sell them pre-cut into chunks. Make sure you wear gloves when peeling taro btw as they can irritate your skin. If you've got taro leftover, use it in this Filipino sour soup recipe (sinigang) or Thai black sticky rice pudding.
Neutral oil for cooking the filling
Garlic
White or black pepper
Julienned cabbage
Julienned carrots
Soy sauce
Sugar
Salt
Cilantro stems
Green onions
8-inch spring roll wrappers for standard size, or 6-inch wrappers for mini spring rolls
All-purpose flour or an egg for sealing the wrapper
Vegetable oil for frying
Sweet chili sauce, for dipping, store bought or homemade (it's very easy to make!)

Taro root sold precut in a big chunk. I slice a bit off of the cut surface since it was exposed at the store, then use a knife to peel of the skin. Make sure to wear gloves as raw taro can irritate your skin.

How to Make Vegetable Spring Rolls

Check out detailed recipes in the recipe card below, but here's a bird's eye view of what you'll need to do.

Saute garlic and pepper in oil until golden and aromatic.
Add carrots, cabbage and taro.
Add rehydrated shiitake mushroom and cook until veggies are done.
Add the glass noodles, cilantro stems and seasonings.

Stir fry the filling until the noodles are fully cooked. Let cool to lukewarm.
Wrap the spring rolls using a little more than ¼ cup of filling per an 8-inch wrapper (see the video tutorial for a demo on how to wrap spring rolls).
Use a flour slurry or a beaten egg as the glue to seal the wrapper.
Ready to fry or freeze!

Fry spring rolls at 350°F (175°C) for about 5 mins, or 7-8 minutes if frying from frozen.
They should be a deep golden brown and the bubbles should only be coming out the ends, not from the surface of the spring rolls
Drain on paper towel or a rack and let cool for a few minutes before cutting and eating.
Cut them on a diagonal for a pro look!

Storing Leftovers

You can freeze uncooked spring rolls in a freezer bag for a few months, and fry them directly from frozen whenever you're ready to eat for fresh-like-new crispiness. They will take just a few minutes longer to fry.

If you have leftover cooked spring rolls, just keep them in the fridge and they will last up to a week. To reheat, you can bake them in a 350°F (180°F) oven for 8-10 minutes until the outside is crispy and the inside is heated through. They can also be reheated in toaster ovens and the air fryer.

Frequently Asked Questions About Spring Rolls

Can they be made in advance and frozen?

Yes! That's what most restaurants do. Make a whole bunch and freeze in a freezer bag for up to a few months. Fry them from frozen and they will take a few minutes longer, about 7-8 minutes.

Can they be baked?

Yes, you can also bake these. Brush them generously with oil then bake them on a rack in a 425°F (220 °C) oven, convection if possible, for 20-25 minutes or until golden brown. They won't brown nearly as much as deep fried or even air fried ones, so they may look a bit underdone, but they will still be crispy.

Can they be done in an air-fryer?

Yes, they won't brown as much and will be a bit dryer, but they'll still be great. First brush them with oil and air fry them at 400°F (200°C) turning halfway through, for about 12-15 minutes or until golden brown. Exact timing will depend on your particular air fryer, so I would check them at 10 minutes to see where they're at, and go from there. Do not crowd the air fryer to allow plenty of air flow around each spring roll.

Can I make these without the taro?

Yes, if you don't have access to taro or don't like them, you can omit them and add a little more of each of the other veggies to make up for the volume. You can also substitute kabocha squash or another type of squash for a similar creamy texture.

Can I make these with meat?

Yes. Check out my original crispy spring rolls with pork recipe for the best version of the classic Thai spring rolls. Or if you want something more interesting, try these amazing green curry spring rolls which are guaranteed to surprise and delight!

Also check out...

The Only PAD KRA PAO Recipe You Need - Holy Basil Stir Fry

January 19, 2024 by Pailin Chongchitnant 26 Comments

This is one of the most useful recipes I've ever shared. It's an all-purpose formula you can use to turn any protein you have into delicious pad kra pao - Thai holy basil stir fry. Any meat, seafood, or any leftover cooked meats you might have lingering in the fridge. It's the only recipe you need to make any kind of pad kra pao you want! With this recipe, you'll have one of the most popular Thai dishes on the table in less than 30 minutes!

a plate of pad kra pao beef with rice and a fried egg. A side of fish sauce condiment and holy basil sprigs

What is Pad Kra Pao, Pad Gaprao, or Pad Krapow?

Pad means to stir fry, and gaprao means holy basil. It is a spicy stir fry with holy basil that can be made with any kind of meat or seafood, and always served with rice. You'll see various English spellings of this dish, including pad kra pao, pad krapow, and pad gaprao, or perhaps something else, but rest assured they are all referring to the same dish.

If you're curious, I address the reason behind all these different spellings in the FAQ of my traditional beef pad kra pao recipe post. (For the record "pad gaprao" is, I think, the most phonetically correct way to spell it, but because pad kra pao is the most popular and recognizable, I've chosen to use that spelling here.)

I know many Thai people would agree with me that if Thailand were to have a national dish, it should not be pad thai, it should be pad kra pao. It is universally loved, frequently consumed by the rich and poor alike. It's something people buy on the street, in restaurants, and make at home. It is just a big part of the Thai food culture.

Ingredients

Here are the ingredients with all the important notes you'll need before you start. Remember that this is supposed to be a formula that you can adapt to any kind of protein you have that you want to use, even leftover cooked meat! The amounts are in the recipe card below.

Any kind of protein, raw or cooked. This is a great recipe for using up any meat, including leftover cooked meats like that Thanksgiving turkey, roast beef, or anything else you've got on hand. You can also use tofu, but pleasr see my tips for tofu below.
Spicy red chilies, such as Thai or bird's eye chilies. Pad kra pao is supposed to be a spicy dish so put as many chilies as you can tolerate here! If you're unsure, and you're tolerance isn't super high, start with 1 Thai chili to be safe.
Mild red chilies, such as spur chilies. Traditionally we use spur chilies of prik chee fa, but this can be any kind of mild red peppers you have. Red bell pepper is a bit too watery than idea, but it'll work if that's all you have. If you're making this super hot and are already adding tons of spicy chilies (like at least 5 Thai chilies) you do not have to add any mild ones.
Garlic.
Onion, small dice. This is optional, and you can substitute it with any other crunchy vegetables you've got in the fridge. My other favorite veg to add is long beans.
Holy basil, Italian basil or Thai basil leaves. Holy basil (pictured) is the namesake of this dish, but it is super hard to find, and when you do find it, it's often not very aromatic. Italian basil is my preferred substitute because it is a closer flavour match than Thai basil, but Thai basil will also work if you love that flavour.
Oyster sauce. See my post on choosing good oyster sauce here.
Soy sauce. I use Healthy Boy Thai soy sauce, but any regular soy sauce you have is fine. More on soy sauces here.
Fish sauce. See my post on how to choose good fish sauce here.
Thai black soy sauce or dark soy sauce, optional. This is to add colour and a richer flavour, but it is not necessary.
Water
Sugar
Vegetable oil, as needed
Eggs for frying, optional. Pad kra pao is often serve with fried eggs and they go super well together, but it is not necessary if you're looking for a quick simple meal! But if you're serving fried eggs, you're gonna want to make this simple prik nam pla condiment for it too 😉
Jasmine rice for serving, of course!

A Note on Using Tofu for Pad Kra Pao

If you want to use tofu for pad kra pao, I have a few tips:

The firmer the tofu the better. It will be less likely to fall apart and has a better texture for stir fries. If you can get a hold of pressed tofu (sometimes labeled as bean curd) that is the one I prefer. It is super firm and it is the kind of tofu we use for pad thai. Crumble it with your hands to make small irregular pieces, and it makes a perfect meat substitute for pad kra pao. Firm or extra firm tofu would also work.
Pan-frying tofu first will create a chewy exterior that will improve the texture of the dish. Cut the tofu into small pieces, or crumble it into irregular pieces, then pan fry them over high heat in a nonstick skillet or wok until golden brown.
You can also buy pre-fried tofu. Asian grocery stores will sell fried tofu that are perfect for this recipe. The exterior will already be nice and chewy! (Note: Fried tofu is not the same as tofu puffs which are also fried but are hollow inside.)

How to Make Pad Kra Pao with Anything You Have

Here's a bird's eye view of the recipe. The full instructions are in the recipe card below. I also highly recommend you watching the video tutorial first to ensure success!

Process shots for making pad kra pao steps 1-4

Make the sauce by combining oyster sauce, soy sauce, fish sauce, black or dark soy sauce, sugar, and water. Stir until the sugar is completely dissolved.
Pound the Thai chilies into a fine paste in a mortar and pestle, then add the garlic and the mild chilies and pound into a rough paste, just until there are no more big chunks.
If using raw meat, but it into small, bite-sized pieces; make them smaller than your average stir fry as pad kra pao is not good with big chunky pieces. If using lean protein such as chicken breast, don’t slice them thinner than ½ an inch so they don’t overcook too quickly.
If using raw meat, add fish sauce and mix.

Process shots for making pad kra pao steps 5-8

If using cooked protein, cut into small bite-sized pieces - here I am using a cold steak, but this can by any leftover cooked meat you have, even rotisserie chicken, roast beef, or leftover thanksgiving turkey.
If using raw protein, sear it off in a very hot wok on high heat to brown the protein. Be sure to let it sit on the hot wok undisturbed until the browning develops before stirring.
Remove from the pan. No need to clean the wok unless there are burnt bits stuck on it.
On medium-high heat, add the chili garlic mixture and stir until the garlic starts to turn golden, about 2 minutes.

Process shots for making pad kra pao steps 9-12

Add the onions and cook it for 30 seconds to a minute to soften slightly.
Turn the heat up to high and add the protein and the sauce. Toss everything together just for 30 seconds or so, until the meat is well coated and heated through.
Turn off the heat and add the holy basil, or whatever basil you're using.
Toss just to wilt and that's it! Now you can make some fried eggs if you wish, and serve it with the pad kra pao on top of jasmine rice.

FAQ

What's the difference between Thai basil and holy basil the same thing?

No. If you want to see the difference, in the video tutorial I show the two side by side, and you can see that they are unmistakably different from each other. They are both used in Thai cuisine but they have very different aromas. Thai basil is called horapa โหระพา in Thai. It has an anise-y aroma and it's what you find in many Thai curries, and also served alongside Vietnamese pho. It has dark green, pointy leaves, and often has purple stems.
Holy basil is called gaprao กะเพรา or kra pao in Thai, and it's also known as tulsi in India. The leaves are lighter green, more rounded, and more delicate than Thai basil. It has a slightly peppery aroma that is not as strong as Thai basil.

What kinds of proteins can I use in pad kra pao?

The classic version of pad kra pao uses ground or finely chopped meat, but you can make pad kra pao with any kind of protein including chicken (dark meat preferred), pork, beef, shrimp, squid or even clams. You can also make vegetarian versions using firm fried tofu. This recipe will give you a formula that works with any kind of protein, raw or cooked.

Best & Worst Thai Dishes at a Restaurant: A Tier List!

December 29, 2023 by Pailin Chongchitnant 7 Comments

"Can you order for us? I don't know what's good." This is the same thing I hear every time I go to a Thai restaurant with a friend, regardless of whether I've been to the place before or not. So I thought I'd make a tier list of common Thai dishes available in a typical North American Thai restaurant, ranked according to their likelihood of being satisfactory!

A tier list is simply a fun way of ranking items that's been popular on YouTube. Now, to be clear, I'm not ranking Thai dishes based on how good they are, because that's not possible. Every dish has the potential to be great and every dish has the potential to suck, just depends on who is making them.

So instead I'm ranking them based on something much more useful: their likelihood of being good at an average Thai restaurant in North America. So, if you walk into a random Thai place in...say...Saskatchewan, which dishes are most likely going to be satisfactory, and which dishes are most likely going to disappoint according to my standard, which I think is on par with most Thai people.

My hope is that this list will help you maximize your chances of having a good Thai meal wherever you go!

Video: Watch Me Rank Thai Dishes!

If you prefer to watch and see my reaction, you can watch me rank all the dishes in this video! Or if you prefer to read, the info is all in this article below.

The Tiers

Let's first define our tiers. Typically tier list goes in the order of S-A-B-C-D.... but what each one means can be individually defined, as I have done.

S tier - Super Choice. If I see these items on the menu I am going to order them because they're unusual for a Thai restaurant to have them, they're harder to prepare, requires a lot of prep, so if a restaurant decides to commit to one of these, it probably means someone in there is committed and skilled. So it's probably a good dish to try.

A tier - Almost Always Good. These are dishes that are easy to execute well, so you've got a good 70% to 80% chance of it being satisfactory.

B tier - Bold Choice. Maybe it's good, maybe it's not, you're definitely taking a risk on that one.

C tier - Come Home. Come home and make it yourself! Now these are not necessarily worse than a B tier but they're so easy to make well that you probably do a better job of it at home.

D tier - Do Not Order! These are almost always going to be disappointing, and unless you know otherwise don't even go there.

Caveat

Before I rank I just want to be clear that of course there are excellent Thai places that make good everything, especially this new wave of hip, fine dining, and artisanal Thai restaurants. We're not talking about those for this ranking. I am talking about your cheap and cheerful Tuesday night takeout places, I think you know what I mean!

Also, this ranking is based on my standards and experience, which may be different from yours 😉

1. Curries - C Tier

a bowl of thai green curry with basil garnish

What I mean by "curries" is actually coconut based curries as those are the most common ones in Thai restaurants. All the common ones: green curry, red curry, yellow curry, massaman curry, and panang curry.

Curries get a "come home" because they are so easy to make! The ingredients are very easy to find, and IF you're using a good brand of store-bought curry paste (and I have a post all about that) you're almost guaranteed a good result.

When you're at a restaurant, it's a B. A lot of times they make it too mild because curries can't be made to order. A restaurant has to make the curry sauce all at once in a big batch so they can't make it any spicier than they think most people can handle. And the thing with curries is if you use if you make it less spicy, you're automatically making it less flavorful because the spiciness is tied with all the herbs and spices in the curry paste.

2. Tom Yum Soup - A Tier

A spicy and sour soup with lemongrass, galangal, lime leaves usually with shrimp (tom yum goong) but most restaurants will also have like a chicken version (tom yam gai). It's an A-tier because it is so easy to do well and most restaurants do a decent job of it. It might not blow your mind, but it will at the very least be pleasant.

3. Meat & Veggie Stir Fries - B Tier

This is not a specific dish but a category of dishes. Thai restaurants will have a bunch of these - some combination of meat and vegetables stir fried in some type of brown sauce or slightly red sauce. It could be beef and broccoli, cashew chicken, sweet and sour stir fry, or a chicken ginger stir fry.

These are bold choices. Sometimes it's really good and sometimes it's just some dry chicken with chunky broccoli with a sauce that doesn't really do anything for you.

4. Rad Na - D Tier

a blue bowl of rad na with chili vinegar and chili flakes on the side

Rad na is one of the most underrated noodle dishes. It is made with wide rice noodles with a gravy on top, but I think the reason it is underrated is because it is so hard to do well. This is why in Thailand most places that make rad na are specialists.

So most of the time when you order rad na in a non-specialist Thai restaurant here, it is always disappointing. It has simple flavors, which means you have to have good ingredients, the ratios have to be right, the consistency of the gravy has to be right...a lot to ask of a restaurant who doesn't specialize in it.

5. Pad See Ew - B/C Tier

Pad see ew is a cult favorite. People who love it are so passionate about it and I'm definitely one of them. If done well it is so good, however at a restaurant it's kind of a toss up, so a B-Tier. Sometimes it's so sweet, sometimes the noodles are mushy, sometimes it's not even the right noodles, or they put carrots and all sorts of weird things in there. But sometimes it's great! You just you just never know with this one.

However, if you can get the fresh rice noodles, it's definitely a C-Tier. Come home and make it using my recipe. I don't know about anyone else's recipes, but I've heard from countless number of people who say that my recipe is better than any restaurant version they'd had. Even my brother makes my recipe constantly. It's very easy to make with a simple ingredient list!

6. Green Papaya Salad (Som Tum) - B Tier

I debated whether this should be an A or a B, but I think I'm going with B because though it's not hard to make a good papaya salad, it often misses the mark for a Thai person's taste. A good papaya salad for a Thai person needs to be strongly flavoured. Sour, salty, spicy...everything has to come at you strong.

But a lot of times in your average Thai place they make it quite mild, as though it's a side salad. It might be enjoyable, but it's definitely not having the effect that it should.

7. Hat Yai Fried Chicken - S Tier

Hat Yai Fried Chicken is marinated in this wonderful mixture of soy sauce, garlic, and white pepper with a light crisp coating. It is served with fried shallots and sticky rice. It is one of the best fried chicken in the world in my opinion and if a restaurant does choose to have it, they probably do a good job. I have yet to be disappointed by it.

Note that it might not be called Hat Yai Fried Chicken on the menu, it might just be called Thai fried chicken or simply fried chicken. But I think in general if you see fried chicken in a Thai restaurant, it's probably a solid choice.

8. Tom Kha Gai - A Tier

Tom kha gai is a popular soup made with coconut milk, chicken and gangal. It is wonderfully delicious and soothing, and not too spicy. It's very easy to make, with flavours that loved by most people, and most restaurants do a decent job of it. If it doesn't blow your mind it will at least be a pleasant experience.

It's a great soup to order if you love to have something to sip on alongside your meal!

9. Pad Kee Mao (Drunken Noodles) - B/C Tier

A plate of drunken noodles with shrimp on red placemat

Pad kee mao or "drunken noodles" is the spicy sister of pad see ew. It's a spicy wok fried fresh wide rice noodles with holy basil. I would put it on the same tier as pad see ew, and that is C - come home and make it if you can get the ingredients, but if you're in a restaurant it's a B.

In a restaurant you just never really know what you'll get, but just like pad see ew, it's easy to make and I have a solid recipe that, if you follow it, it is guaranteed to satisfy.

10. Boat Noodles - S Tier

Thai boat noodles with condiments and side vegetables

Boat noodles, if you've not heard of it, it's because it's not a very common dish. So the places that do make it usually do a very good job of it. It is a kind of noodle soup with a rich aromatic broth full of spices. It's thickened with blood and has an intense, complex flavour, which is why we often have only small bowls of it at a time.

When done well, it is one of the best things you can eat. Someone once described it as "pho on steroids" which I think is quite accurate!

But it it requires a ton of prep. The ingredient list is long, as you can see in my boat noodles recipe here. So a restaurant who chooses to make has to be committed. Now, I have seen ONE not-great boat noodles before but I think that was an anomaly, most of the time I'd say it is a solid S-tier.

11. Chicken Satay - B Tier

A plate of chicken satay with a bowl peanut sauce and a bowl cucumber pickle.

Most of the time chicken satay is going to be fine, but for a Thai person this is a B. The chicken itself is usually tasty, but it's the sauce that's the issue. Half the time you get a sauce that's made from goopy peanut butter, and that is not what a Thai satay sauce should be. It should be made with ground roasted peanuts, with TEXTURE, so for Thai person, a smooth peanut buttery sauce completely ruins a satay.

As a side note, chicken satay is not very common at all in Thailand. You only find it in places that serve a lot of tourists and in Muslim communities. But the vast majority of satay that Thai people eat is pork satay. And I guess that's the first disappointment for a Thai person...it's not pork!

12. Yum Pladuk Foo (Crispy Fluffy Fish with Green Mango Salad) - S Tier

It's a truly unique dish, and you gotta check out the video of how it's made if you've never seen it, and you can't imagine how fish can be "crispy and fluffy". The fish gets pounded into shreds, and the shreds are deep fried. The result is a raft of crispy fish bits that is then served with a sour green mango salad. It is TO. DIE. FOR.

The crispy fish is not easy to pull off. It does require work and skills, which is why if a restaurant has it, chances are there is someone skillful in the kitchen and it'll probably be great. And once you can successfully make the fish, the rest is really easy to make tasty.

13. Mango Sticky Rice - A Tier

a plate of mango and sticky rice with mung beans on top of the rice

Mango sticky rice is our only dessert of the whole list because it's the only common dessert that there is in Thai restaurants in North America. Which is sad, because we have so many great Thai desserts.

But, mango sticky rice is almost always great IF the mango is good. That's the only caveat. So if you are in a time and place where good, sweet mangoes are available, go ahead and order it, but if not...maybe hold off.

The rice part of this dessert is very easy to make tasty, it all hangs in the mango quality.

14. Pad Gaprao (Pad Kra Pao) - A Tier

a plate of pad gaprao beef with rice and a fried egg on top, with a bowl of fish sauce on the side.

Holy basil stir fry, or a lot of places will list this as a Thai Basil stir fry because holy basil is very hard to find and they will use Thai Basil instead. I feel like most places do a decent job of this, even though it often doesn't taste like the way it does in Thailand, it tends to manage to be a tasty dish.

The combination of chilies, garlic and basil, whatever kind of basil they end up using, is so good and it does most of the heavy lifting.

15. Laab - A Tier

A plate of laab moo with a side of vegetables

Laab is a northeastern Thai salad made of ground meat and lots of fresh herbs. It's almost always good because it's so easy to make. There's really not that much to it and it's just hard to screw up!

16. Pad Thai - D Tier

A plate of pad thai with shrimp and a side of lime and bean sprouts

Pad Thai was the whole reason why I wanted to do a tier list to begin with. I wanted to tell the world that pad thai is most definitely a D - do not order! When I first came to North America I would order pad thai at every place I visited aa a test for whether or not this place is a good place.

I quickly realized that that is a terrible test because most places do a terrible job of it BUT it doesn't necessarily mean that the rest of the menu is bad. It's a hard dish to do well, but most places feel that they NEED to offer it on the menu so they make it anyway.

The biggest issue is that it is often FAR. TOO. SWEET. At one Thai restaurant I worked at, seeing how pad thai sauce was made was astounding. A 25-pound bag of sugar poured into a giant pot. Yes, it is a giant pot, but also....it's 25 pounds of sugar. It turned into a syrup, which explains why the pad thai ends up so sickly sweet and sticky, and definitely NOT the way it is supposed to be.

Not to mention the ketchup, the paprika, and all sorts of cheaper substitutes people make for the real stuff.

It's also often just...too much noodles. Pad thai is supposed to have a lot of bits in it or what we call "kreuang" The garlic, shallots, dried shrimp, a LOT of bean sprouts, garlic chives, etc. Most of the time here it's 90% noodles and a pinch of tofu and bean sprouts.

Final Takeaway

I hope you found that enjoyable and perhaps even useful! Again this list is based on my opinion and experience, and judged against my standards, which is may be be different from yours. You're going to find exceptions to the above, but statistically, I think this is probably reflective of the "average" place 🙂

What would YOUR tier list look like based on places you've been to?

Thai Glass Noodle Soup: My Weekly Staple (Gaeng Jued)

December 1, 2023 by Pailin Chongchitnant 22 Comments

This comforting soup is the epitome of simple Thai home cooking. It's a soup that just about every Thai family makes regularly, mine included, and especially if they have kids. It's called gaeng jued which literally means "bland curry," but it is anything but bland! It's named that way because it's one of the few Thai soups that's not spicy at all, so it is named "bland" to contrast the other spicier curries.

A bowl of thai glass noodle soup with egg tofu

It is a comforting clear soup that is simple but so flavourful, and I'm going to make this version with glass noodles; which makes this gaeng jued woon sen. I'm also going to add egg tofu and napa cabbage, but you can modify this endlessly, and I'll give you all the different options in the post.

I make some version of this soup almost weekly because it is a staple of my son's diet, and a great way to use up veggies in the fridge!

What is Gaeng Jued แกงจืด?

This glass noodle soup is a very common version of a gaeng jued, which is a family of clear soups using pork broth or chicken broth as the base. It's seasoned simply with fish sauce and soy sauce, and it goes well with just about anything, making it a very popular "wet element" of a Thai meal. (For more on elements of a well-balanced Thai meal, see my YouTube video here)

Though this version is a noodle soup, it isn't something you eat by itself like you would ramen or pho. Rather it is shared in a family style meal, and yes, with rice! If you want to learn about how to eat a Thai meal like a Thai, here's a video all about that :).

Ingredients

Here are all the ingredients, and I've included important notes on some of them. While you can add any protein or vegetables to a gaeng jued in theory, there are some tried and true options that people tend to stick to, and we'll go over that below. For amounts, see the recipe card below.

Chinese style chopped pork spare ribs or chicken wings drumettes. Pork is the default for gaeng jued, but if you don't eat pork, chicken will also do. You can find the pork spare ribs at any Chinese grocery stores’ meat department. (See note on this below.)
Daikon or onion, peeled and large-diced, optional; though these sweeten the broth and makes the soup extra delicious.
Cilantro stems or cilantro roots if you have them. Like the daikon, this is an optional aromatic for the broth.
Fish sauce. See how to choose good fish sauce here.
Soy sauce
Sugar
Ground white pepper
Dried glass noodles, soaked in room temp water for about 7 minutes until softened, then cut with scissors in half or thirds to shorten. Use glass noodles made from 100% mung bean starch such as Pine Brand.
Egg tofu, or regular soft tofu.
Napa cabbage, bite-sized pieces.
Chopped cilantro and/or green onions
Fried garlic and garlic oil for topping, optional but highly recommended. You make this simply by frying chopped garlic in oil over low heat, so if you have a few extra minutes of time it's worth making, and you can use it on anything to make things garlicky! Instructions on how to make this is in the recipe card.

A note on pork ribs and wings: The reason I chose these as the protein is because they are a 2-in-1 deal; we get the meat and bones all in one package. This means that we can start the soup with plain water, and you'll end up with a rich, flavorful stock by the end. A good stock is the heart and soul of this soup, so this is very important!

If you already have unsalted homemade pork stock or chicken stock to start with, you can use it instead of water, and then instead of the ribs/wings you can simply make more of the meatballs (below).

Important: I encourage you to not use store bought, boxed chicken broth for this recipe. Those are made for Western cuisines, so the flavour is different, and they are typically not very full-bodied. If anything, I'd rather you use store bought bone broth with a relatively neutral flavour.

Pork Meatballs

The simple pork meatballs are the most popular protein option for Kang too. If you are not using ribs or wings because you have a good stock to start, then you'd want to make more of the meatballs, about 1.5X the recipe.

Ground pork or ground chicken, preferably not lean.
Soy sauce
Fish sauce
Sugar
Garlic, finely grated, optional. I don't usually bother with the garlic because I make this soup so much, so I try to simplify the process; but it's a nice touch so I will add it if making a special one for guests.
A few cracks of freshly ground white pepper, black pepper will also work.

Other Protein and Vegetable Options

This soup is not only tasty and easy, it is so very modifiable! Here are some options for other fresh vegetables and proteins you can try:

Vegetables:

vegetable options for thai glass noodle soup

Napa cabbage. This is by far the most common veg for gaeng jued.
Carrots
Asian mushrooms. Enoki, shimedi, wood ear, or fresh shiitake will all work.
Baby corn
Daikon
Cucumber. YES, we cook cucumber regularly in Thai cuisine, and it's great added to soups. Also try this great spicy chicken and cucumber stir fry!
Bok choy, while not super common in Thailand, it is a good soup vegetable if you like it!

Protein:

Pork meatballs. This is by far the most common protein, and in my books this is a must!
Egg tofu. Think soft tofu texture, but made from eggs. It usually comes in a tube, and when I was a kid it was the only kind of tofu I would eat. It is more flavourful than soy tofu, so something to try if regular tofu is not your thing.
Soft tofu. Always soft for gaeng jued, and I might allow medium-firm, but firm tofu really doesn't work well!
Premade Asian meatballs. These are the bouncy meatballs you find in pho. Definitely makes life easy!
Thai omelette. YES we actually put omelette into gaeng jued, and the omelette soaks up broth like a sponge. Thai omelettes are extremely easy to make, so check out my basic Thai omelette recipe here.

What about seafood or pieces of sliced meats, like sliced chicken breast? Those are not commonly added in Thailand, but there's no reason why you couldn't add them. Just a word of warning, because seafood and lean meats overcook quickly, they should be the last thing you add to the soup, and they should only cook for a few minutes before serving.

Noodles:

Glass noodles. That's it. What, you thought I was going to say you can use rice noodles or egg noodles? Nope. glass noodles are the only noodles we use in gaeng jued.

See, glass noodles, also known as mung bean noodles, have this magical ability to remain intact in soup for days. They never swell and mush the way rice or wheat noodles do. And because this soup is meant to be served family style, the noodles need to last the length of a shared meal, and maybe even the next few days if you have leftovers. Glass noodles will remain intact even reheated days later.

Rice or wheat noodles, on the other hand, once added to soup, need to be consumed asap or they will turn to mush. So they are better suited for noodle soups that are meant to be eaten on their own in one sitting, such as boat noodles or Thai chicken noodle soup.

How To Make Gaeng Jued

Here's a bird's eye view of how to make this recipe, so you get an idea of what the process involves. The full details are in the recipe card below. I also encourage you to watch the video tutorial to ensure success!

process shots for making glass nodle soup, steps 1-4

Add the ribs or the wings to a pot, cover with water and season with fish sauce, soy sauce, sugar, and white pepper.
Let simmer for 5-10 minutes, until you see a bunch of foam gathered on top, and then skim it off.
Add cilantro stems and daikon and loosely cover the pot so it doesn’t reduce too much. Simmer until the meat is fork tender; wings will take a total of 20 mins, and the ribs 30-40 mins depending on the size.
Meanwhile, prep your other ingredients and make the meatballs by combining all ingredients together and use your hand to knead the mixture until well combined.

process shots for making glass nodle soup, steps 5-8

Once the ribs/wings are tender, use 2 teaspoons and flick bite-sized chunks of meatballs into the soup.
After the meatballs are all added, allow the soup to come back to a boil, and then add the napa cabbage and egg tofu.
Once the soup comes back to a boil, add the glass noodles and cook for 3 mins.
Turn off the heat and taste and adjust seasoning with more soy sauce or fish sauce as needed, then finish it off with green onions and/or cilantro, and fried garlic and garlic oil.

Is Expensive Fish Sauce Worth It?

December 19, 2023 by Pailin Chongchitnant 11 Comments

Fish sauce is absolutely core to Thai cooking, so it is very important to use good quality fish sauce, and in this post and share with you all about how to choose good quality fish sauce.

But in recent years, more "premium" fish sauces have entered the market with higher and higher prices. So at what point is the extra money spent no longer worth the quality gain? THAT is what we're here to find out.

4 Premium "first press" fish sauces for our taste test!

So I tasted 4 different "premium fish sauces" at different price points, ranging from $9 to $30 US dollars per 300 mls. I tasted them straight up, in a raw application, and then taste in a cooked application to see if the difference is worth the price.

You can read this article, but for a more complete experience below is the video of my taste test so you can see my live reactions. Everything covered in this article is also discussed in the video!

Video: Thai Chef Reviews Premium Fish Sauce!

What exactly is "premium" or "first press" fish sauce?

It is important that we first establish what exactly IS premium, or more specifically “first press” fish sauce, and how is it different from regular fish sauce? And no, just because it says "premium" on the label, does no make it so.

To understand this you have to know how fish sauce is made. Fish sauce is made by putting anchovies and salt together and letting it ferment over time. As the fish breaks down, the liquid from the fish comes out, mixes with the salt and THAT is the very purest, first press, extra virgin fish sauce. Or what we call in Thai hua nampla, which literally means "the head of the fish sauce."

You can see some great pictures of how fish sauce is made in my video above, which are images of Squid fish sauce factory, originally from this article (Thai language).

Once the first press fish sauce has been removed from the tank, you can add more water and salt to the same fish and get a second press and even third press out of it, which is obvious more diluted.

Regular, inexpensive fish sauce that we get at the store is a combination of first press with subsequent presses in whatever ratio the manufacturer decides, which is why there’s such a big range of quality out there. And the really low quality fish sauce will have so little first press in it that they also have to add artificial colour and flavours to make up for it.

Our Contenders

Red Boat 40N Fish Sauce

The OG, the pioneer in the premium fish sauce market and the one who started the new wave of premium fish sauce.

Origin: Vietnam
Ingredients: anchovies and salt
Protein per 15 ml: 4 g
Sodium per 15 ml: 1430 mg
Price as of Dec 2023: Calculated based on 300ml which is the most common size among these bottles, is $8.99 USD. Actual price per 500 ml bottle is $14.99.

The Royal Squid Fish Sauce

Regular Squid has been my go-to fish sauce for years, it’s a household name in Thailand that's been around for 80 years. Recently they entered the first press market with their first press "Royal" fish sauce.

Origin: Thailand
Ingredients: anchovies and salt
Protein per 15 ml: 2 g
Sodium per 15 ml: 1620 mg
Price as of Dec 2023: $12.99/300 ml from an online shop but it is no longer available. In stores this will be cheaper but it is not available to me locally. I've heard some people report that they can get it at their local Asian markets. Do let me know in the comments if you can find it in your stores and how much it costs!

Abalone Fish Sauce

This name is not well known at all in the Western market, but it came up a lot when I was researching popular fish sauces amongst Thai people so I got interested and turns out you can buy it on amazon!

Origin: Thailand
Ingredients: anchovies, salt and sugar (we will discuss the sugar below)
Protein per 15 ml: 2 g
Sodium per 15 ml: 1380 mg
Price as of Dec 2023: $11.49/300 ml on Amazon US, in stores this will probably be much cheaper.

Red Boat Phamily Reserve Maple Bourbon Fish Sauce

The most expensive fish sauce I've ever seen! This is Red Boat's 50N fish sauce, their highest grade, that has been aged in maple bourbon barrels. I'm very interested in this to see if the maple bourbon flavours come through, and whether that's a good thing.

Origin: Vietnam
Ingredients: anchovies and salt
Protein per 15 ml: 5 g
Sodium per 15 ml: 1430 mg
Price as of Dec 2023: Calculated based on 300ml is $29.98 US. Actual price per 200ml bottle is $19.99 US

Protein Content in Fish Sauce - What does it mean?

Protein content in fish sauce basically tells us how much "fish juice" actually made it into the bottle. Higher protein, indicates higher fish content, and the more flavourful and umami it is supposed to be.

For our lineup, the maple bourbon is highest in protein, followed by Red Boat 40N Original, then the Thai ones.

Quickly, the N number you often see on fish sauce labels is also an indication of protein content. N stands for nitrogen, which is a unique component of protein, hence its use to indicate protein content. The higher the N number, the higher the protein. You won’t usually see the N number on Thai fish sauces though because it's just not a thing Thai people look at. Most of the time this will be on Vietnamese fish sauces OR export version of Thai fish sauce such as blue label Megachef. (Domestic versions of Megachef, the brown label, does not have the N Number).

Added Sugar in Fish Sauce - Is it bad?

nutritional label of abalone fish sauce — Abalone fish sauce has 1% sugar added, too small to register on the nutrition facts.

All “regular," non-first press fish sauce has sugar added. Sugar is added to help balance the saltiness in fish sauce to make it a little smoother. In the same way that I add sugar to many of my dishes to balance the salt.

The amount of sugar added in fish sauce is so small that it doesn’t even register on the nutritional label - it will show as zero grams of sugar per 15 ml. And if you taste it, you will realize how little sugar there is!

So I personally don’t think there’s anything wrong with it, and in fact, if it helps the flavour, why not. And if I use no-sugar fish sauce, and the saltiness of the dish isn't balanced, I'm going to have to add sugar to balance it in the dish anyway so it's a moot point for me.

Most firs press fish sauces tend not to add sugar to keep it as pure as possible, with the exception of Abalone which adds 1% sugar, and again, it is so little that it registers as 0 on the nutritional label.

The Results #1 - Straight up Taste Test

Tasting the fish sauces straight up, my favourite one was Abalone. It has a smell that's pleasant and not too strong, the least amount of sodium and added sugar make it go down very smoothly, and it has a rich, long lasting umami in the mouth.

The Royal Squid was a runner up as it was saltier and less smooth than abalone.

Classic 40N Red Boat has a very rich flavour, as indicated by the higher protein content, that really lingers for a long time. But it is a much "fishier" fish sauce than Abalone and Royal Squid, which I didn't like as much, and I can see situations where this would be too strong.

The Maple Bourbon Red Boat had a very intense aroma of both fishiness and bourbon, though not so much maple. But it also had a fermented funk reminiscent of pla ra, padaek, or shrimp paste. I thought this was interesting and wonder if this is the case for every batch. Though it doesn't have the highest sodium content, it felt the saltiest because of the strength in flavour. Too strong to be had straight up in this way, I think. It's best to see my reaction in the video!

To keep things in perspective, I also tasted it against regular, non-premium Squid fish sauce. And indeed, compared to premium fish sauces, regular Squid felt very salty, jarring, with a much lighter body. So yay, you're paying for something!

Squid fish sauce, by the way, is a decent fish sauce that's a classic in Thailand. It is perfectly sufficient for everyday cooking. It is also what I use for my recipes when I develop them for my website and cookbooks because it is the saltiest one on the market. I do this on purpose so that when people follow my recipes, they won't end up with a dish that's too-salty just because they used a different brand of fish sauce.

The Results #2 - Condiment Taste Test

Now the test that matters: let’s put these to use. First I’m gonna use it in a raw form, by making a sauce called prik nam pla, aka the condiment that can improve all foods! It’s simply a mixture of fish sauce, lime juice, chilies, and garlic, and I’m going to to be drizzling this on fried egg over rice which is one of the most common uses for prik nam pla.

All the differences that I tasted in the straight-up test carried through, but because we have introduced other ingredients, the differences are now less obvious.

My favourite by far was Abalone. The addition of sugar really made a difference in flavour for this condiment. Royal Squid was my second choice, and I found Red Boat 40N a little too fishy for this use, so I preferred the previous two, though it was still delicious.

Maple Bourbon (MB) 50N fish sauce, however, is not something I would use for prik nam pla. Not that it was bad, it wasn't, but because I had an expectation of what prik nam pla tastes like, the MB was too different that it turned it into something else. In addition, the bourbon aroma was gone when eaten with food, which was disappointing because it's kind of the whole point of this fish sauce and really what you're paying extra for.

When tasted against prik nam pla made with regular Squid fish sauce, I still prefer ones made with the 3 premium fish sauces (not the MB), but the difference is becoming very very slight.

The Surprising Results #3 - Cooked Dish Taste Test

pailin tastes cabbage fish sauce stir fry

The final test is to actually cook with these. I’m gonna make my favourite veg side dish: garlicky cabbage fish sauce stir fry because it uses only fish sauce as the seasoning, and has very few other ingredients. So it will have the highest likelihood of the differences being detectable. And of course we’re going to be serving this with rice.

In this test, I found very unexpected results! The differences between Red Boat 40N, Royal Squid and Abalone at this point is veeery very slight. I could taste the difference, but it was really splitting hairs at this point, and among these 3, Abalone was still my favourite.

However, when I tasted the MB 50N, it was the best one! The bourbon aroma was gone, and so was that fermented funk (it was in the air when we were cooking so that explains where that went), and what's left is a really rich, full-bodied fish sauce that was super delicious. It oddly didn't feel strong or fishy.

I wondered why Red Boat 40N didn't taste somewhere in between MB 50N and Abalone/Squid, and instead the 3 of them tasted very close to each other. I think it might be the level of heat that each was exposed to. Seeing as I couldn't exactly control the heat of the wok, it's a variable that could affect the taste of the sauce. Perhaps the MB 50N was exposed to more heat, and therefore evaporated the funky aroma and fishiness, and concentrated the umami? I can only guess.

I tasted one made from regular Squid next to MB 50N, the best and the worst, for the final judgment. And even though the MB 50N does taste better, I was still very satisfied with the regular Squid! It's still a delicious dish, in fact they all are, and if I wasn't doing a side by side test, there's no way I would be able to tell how they were different.

Conclusion: My Takeaway

My takeaway from this is that when you're going to cook with fish sauce, and especially if you're going to introduce a lot of ingredients and seasonings, a decent quality, regular fish sauce is totally fine. The difference at the end of the day is so small that you'll be hard pressed to taste the extra cash you spent on a fancy bottle.

However, when using it in a relatively pure form, such as in a condiment, the difference can really shine through. And for me personally, I'll be upgrading my prik nam pla to using Thai Abalone fish sauce!

This is a good time to remind you that these reviews are based on my personal preference, which may be different from yours. You could certainly conduct a similar taste test to find out what your favourite is! But I hope that this helps better inform your decision next time you're needing to buy a next bottle of fish sauce!

Recipes for Your Premium Fish Sauce

Here are some recipes that use fish sauce as the main seasoning that you might want to use your premium fish sauce for:

Cabbage Fish Sauce Stir Fry
Prik Nam Pla - The Condiment to Improve All Things
Pad Thai (I would not use Red Boat for this as it is a bit too fishy, but Abalone or Royal Squid would be great for it.
Thai Omelette
Any kind of Thai salads would probably benefit from a first press fish sauce!

Sweet and Sour Pork (No Frying!)

March 20, 2023 by Pailin Chongchitnant 12 Comments

This recipe is an excerpt from my cookbook Sabai: 100 Simple Thai Recipes for Any Day of the Week

When you hear “sweet and sour pork,” you probably think of the popular takeout from Chinese restaurants with breaded deep fried pork in a thick, sweet sauce. Rest assured that this Thai version is much lighter, healthier, no deep frying required, and IMHO is even more delicious!

This Thai-style sweet and sour pork recipe is loaded with veggies, with a light sauce that is the perfect balance of sweet, sour, and just a touch of spice. It’ll change how you look at what a sweet and sour dish can be AND it can be done in 35 minutes!

Sweet and sour pork in a blue plate on blue napkin — Photo from my cookbook Sabai: 100 Simple Thai Recipes for Any Day of the Week. Shot by Janis Nicolay.

Is Sweet and Sour Pork a Chinese or Thai Dish?

Both! Sweet and sour pork is indeed a dish of Chinese origins, but in Thailand, many of our dishes have their roots in Chinese cuisine, such as cashew chicken and pad see ew.

This is because a large number of Chinese immigrants have come and settled in Thailand, bringing with them their delicious food. But Chinese food in Thailand has been integrated and modified to satisfy the Thai palate, resulting in something totally unique.

But if you’re thinking of the sweet and sour pork that’s iconic of Chinese American takeout, the Thai version is quite different. The meat isn’t fried, and there is an abundance of veggies. The Thai sweet and sour sauce is also not thickened so it’s quite light, and the flavour is less sweet compared to the typical takeout version.

Ingredients

Sweet and sour pork uses simple ingredients. As you can see in the video I didn't even have to go to an Asian grocery store for the ingredients! When you’re ready to cook, see the full recipe card for amounts and prep instructions.

Pork tenderloin is my preferred cut for this because it is tender yet lean. Pork shoulder will also work but do slice it more thinly as it can be a bit chewy if too thick. Pork chops are not ideal, but if you do use it, be extra careful not to overcook it as it easily becomes tough and dry.
Soy sauce
Neutral oil such as vegetable oil
Garlic
Onion
Mini cucumber. Thai cucumber are quite small so smaller cucumbers such as Japanese or Persian ones work. If not available, English cucumber will also do.
Fresh pineapple. Fresh is much better than canned pineapple in a savoury application, but no need to cut up a whole pineapple! Just get pre-cut fresh pineapple chunks from the ready-to-eat fruit section at the supermarket.
Red bell pepper, but green bell peppers would also be lovely.
Roasted cashews, unsalted preferred but salted will be fine.
Green onions. Not pictured (optional)
Jasmine rice for serving

Homemade Sweet and Sour Sauce

You can make a big batch of this sauce and it will keep in the fridge indefinitely, so it's ready to go any time for any kind of sweet and sour dishes.

Brown sugar, light or dark. If you want to use finely chopped palm sugar instead that’s fine too.
White vinegar, rice vinegar, or apple cider vinegar will also work
Oyster sauce, see this post for how to choose a good oyster sauce
Sriracha hot sauce, this amount of sriracha will result in a teeny-tiny bit of spiciness, but the sweetness of this dish really benefits from a little heat and acid to balance. If you’re serving kids and need this to have no heat at all, you can substitute ketchup. I also have a homemade sriracha recipe if you want to DIY.
Soy sauce
Toasted sesame oil, the bottle may not say "toasted" but if the colour is dark brown it is the one you need. It should have a very distinct aroma. Don't get untoasted sesame oil which is light in colour.

How to Make Sweet and Sour Pork

Here’s a bird’s eye view of how the dish is done, and when you’re ready to cook, see the recipe card for the detailed instructions. I also recommend watching the video tutorial if this is your first time!

process shots for making sweet and sour pork steps 1-4

Remove any silver skin from the pork, then cut the tenderloin in half horizontally. Cut each half into ⅓-inch (8 mm) slices. Marinate the pork with some soy sauce and let it sit until ready to use.
Make the sweet and sour sauce by combining all the ingredients in a small bowl; stir until the sugar is mostly dissolved.
In a hot work or a large skillet over high heat, add some vegetable oil and once the pan is very hot spread the pork pieces out into one layer. Sear them without moving until browned on the underside and is about halfway done, 1 to 2 minutes.
Toss and stir the pork for about 30 seconds just until most of the exterior looks cooked; remove from the pan, leaving the juices behind.

process shots for making sweet and sour pork steps 5-8

In the same pan on medium heat, add a little bit more oil if needed, then saute the garlic and onion until the garlic starts to turn golden.
Turn the heat up to high and add the cucumber, pineapple, bell peppers, and the sauce.
Toss everything for about 2 minutes or until the veggies are cooked to your liking.
Add the pork back in and toss for 30 seconds, just until heated through. Be careful not to overcook the pork.

process shots for making sweet and sour pork steps 9-10

Turn off the heat and stir in the cashews.
Serve with fluffy white rice, such as jasmine rice. Enjoy!

Tips for Advance Prep

Looking to serve this for a dinner party? It’s an excellent choice because there’s so much you can do ahead of time, but the stir frying should be done shortly before serving. Here are 3 things you can do ahead, and if you do all 3, the dish will be done in 5 minutes.

Mix the sauce ahead of time and it will last indefinitely in the fridge. I recommend doing this in bulk so you’ll have multiple batches of sauce ready to go any time!
Cut all the vegetables in advance. All of the veggies in this dish are sturdy and will last in the fridge for at least a few days in an airtight container.
The pork can even be cooked in advance! You can sear the pork and then cook it until done. Keep it in the fridge along with all the yummy juices. When you do the final cooking, be sure to add the pork juices back into the pan and give the pork enough time to heat through.

Storing Leftovers

Sweet and sour pork will keep for a few days in the fridge, though the cucumber might lose a bit of crunch. The most significant casualty will be the cashews which will absorb moisture and become soft. I really don’t like softened cashews, so I always throw in some extra fresh cashews after reheating the leftovers.

FAQs

I don’t eat pork, can I use this recipe to make sweet and sour chicken instead?

Absolutely! Chicken works really well as a substitute here; I prefer dark meat, but if you like your white meat, go for it. There's nothing else in the recipe that you will need to change.

How can this recipe be made vegan?

You can substitute firm tofu for the pork, and you can use my sweet and sour tofu recipe as a guide. For the oyster sauce, substitute vegetarian oyster sauce (also known as vegetarian stir fry sauce) or 2 teaspoon of Maggi or Golden Mountain Seasoning.

Why is your sweet and sour sauce not thickened?

Most Chinese sweet and sour recipes you've come across likely requires thickening the sauce with a cornstarch slurry. Thai stir fries, however, are never thickened. So the sauce is supposed to be light, perfect for moistening the rice!

Massaman Curry Burgers, Meatballs and Meatloaf!

March 16, 2020 by Pailin Chongchitnant Leave a Comment

3 Ways to Use Thai Curry Pastes with Ground Beef

This post is sponsored by Canada Beef.

When Canada Beef asked me to come up with a Thai inspired recipe that would be the perfect flavour match with ground beef, I immediately thought about curry flavoured burgers. But then after some more thoughts, a Thai meatloaf also sounded like a great idea...and while we're at it, how about Thai meatballs, too? Since all these ideas sounded so enticing, we decided to do them all, especially since all three recipes have almost identical ingredient lists and similar processes. So once you've done the shopping for one, you can also make the others while you're at it!

The Perfect Meat for Massaman

One of my favourite ways to eat beef is in a massaman curry. The robust flavour of beef can really stand up to all the spices and herbs in massaman, which is one of the richest curries we have. So not surprisingly, in Thailand, massaman and beef are a classic pairing. Massaman curry is also one of the most famous Thai dishes that's known around the world, it was even voted "world's most delicious food" by a CNN poll a few years back!

GET THE RECIPES:

Thai Iced Coffee กาแฟเย็น (gafae yen)

March 7, 2014 by Pailin Chongchitnant 10 Comments

Thai iced coffee is a classic Thai drink beloved by Thai people everywhere. And with a country as hot as Thailand, you better believe we know how to make a good iced drink! Dark, creamy, and sweetened by that magic ingredient - sweetened condensed milk - it's totally delicious.

For an equally tasty treat with a little less caffeine, check out this Thai iced tea recipe that uses almost the same set of ingredients!

What is Thai Iced Coffee?

So how is Thai iced coffee different from any other iced coffee, and why would you love it so much? Here are a few reasons:

Thai iced coffee is rich. This isn't your sour hipster coffee. Thai coffee is roasted very dark, with a robust flavour that is rather chocolatey. So even after your ice has melted, your coffee will remain flavourful.
Thai iced coffee is creamy, but with no cream added! We use a combination of sweetened condensed milk (Asia's favourite dairy!) and evaporated milk to achieve a creamy, luxurious body. This is also important to prevent the coffee from diluting after the ice starts to melt.
Thai coffee is sweet...but only as much as you want. My biggest gripe with buying Thai iced coffee it that it's often too sweet for my taste. In Thailand where they make the coffee fresh to order, I can ask for less sweet. But in N. American Thai restaurants, the coffee is often pre-mixed. This is why making it at home is the best option if you're particular with how you like your coffee!

Ingredients

Here are all the ingredients you need to make an authentic Thai iced coffee at home:

Thai coffee. In theory you can use any dark roast coffee to make Thai coffee, but for the authentic taste you want to look for Thai coffee at your Asian store. It's roasted very dark, and sometimes has other roasted ingredients, such as soybeans and corn, for a more interesting flavour. See the video tutorial for what the packaging looks like.

NOTE: Some brands such as Pantai labels the coffee "OLIANG POWDER MIXED" (which makes no grammatical sense, I know 🤷🏻‍♀️). Oliang is the Thai word for black iced coffee, but this can be used for any kind of Thai coffee.
Sweetened condensed milk. Choose a brand with few ingredients, mostly milk and sugar, such as Longevity brand. If it has a lot of ingredients, especially non-dairy ones, it's a cheaper brand that you don't want!
Evaporated milk. Evaporated milk is basically condensed milk without the sugar. It's used to add creaminess without any extra sweetness, and also to drizzle on top for the classic cascade look.
Sugar. You may or may not need any more sugar, depending on your taste.
Salt. A little salt goes a long way in enhancing the sweetness and preventing it from becoming cloying. This is my secret weapon!
A lot of ice. Not a few cubes. A LOT. You should pack the cup with ice before adding the coffee.

Brewing Equipment for Thai Coffee

We can't talk about coffee without talking about brewing equipment. Traditionally, Thai coffee is made in a cloth bag, which is basically a reusable coffee filter, set inside a jug. You can watch the video tutorial for how I use it. But any of the following will work:

Traditional Thai coffee/tea bag + mixing jug.
Reusable cloth coffee filter cone + mixing jug, such as one I used in the video.
French press.
Dripper with cone paper filter + mixing jug.

How to Make Thai Iced Coffee

Combine the coffee with hot water and let it steep for 5 minutes. You can do this inside a cloth filter bag set in your mixing jug, in a French press, or directly in the mixing jug if you will filter it through a dripper later.
In a mixing glass, combine condensed milk, sugar, and salt.
Pour the brewed coffee into the mixing glass.
Stir to dissolve the condensed milk and sugar. Taste the coffee and adjust the taste with more sugar, condensed milk or salt as needed, but it should taste a little too dark and a little too sweet at this point as the ice will dilute the coffee quite a bit. You can hold the coffee at this stage until ready to serve.

Fill a serving glass completely with ice then pour the coffee over it.
Drizzle generously with evaporated milk and watch the beautiful cascade. Enjoy!

What's the difference between Thai and Vietnamese coffee?

Thai and Vietnamese coffees do have a similar vibe: they're both sweetened with condensed milk and are rich and creamy, but there are many differences.

The main difference is the coffee beans used are not the same and therefore have different flavours. Thai coffee, as mentioned above, often has non-coffee ingredients mixed in.

The brewing method is also different. Vietnamese coffee is brewed using a special Vietnamese dripper that is set directly over the serving cup, while Thai coffee is steeped and then strained through a cloth bag before being poured into a serving glass.

Thai coffee is topped with evaporated milk, while Vietnamese coffee usually only has sweetened condensed milk in it.

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success. If you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Ultimate Guide to Thai Mortar and Pestle

November 17, 2023 by Pailin Chongchitnant 4 Comments

If you’ve seen more than a few Hot Thai Kitchen videos, you have probably noticed that I use a mortar and pestle A LOT. This is a tool that many cultures use around the world, but for Thai people it is a core part of our kitchens.

Every Thai kitchen has one, and in this post I want to share with you what we use it for, because I think once you realize how useful it is, you’re gonna wanna join the club. I'll also address some FAQs about these including how to choose the right M&P for you, how to use it properly, and how to clean and care for it.

Note: In this post I'm specifically addressing Thai style mortar and pestles, not molcajetes, cobeks, or any other kinds.

5 sets of mortar and pestle of various sizes — All my mortar and pestle babies. Believe it or not I own another small one; a total of 6 sets!

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Watch The Video Tutorial

If you prefer to watch rather than read, here's a video where I talk you through all the information in this post!

What can you use a mortar and pestle for?

Obviously you can use it for crushing anything, but let’s get more specific. Here are all the things I use it for ...

Peeling and “chopping” garlic

Peeling and chopping garlic is kind of the bane of my existence because I use garlic all the time, but it is way less painful with a mortar and pestle.

To peel garlic: A quick smash of the cloves and the peel slips off effortlessly, and if the bottom is hard and woody, I use the edge of the mortar as a cutting board to slice it off.

Garlic being sliced on the edge of mortar

To "chop" garlic: After peeling, I just pound the garlic to the extent that I need. For a “rough chop” I leave it chunky, and if I need it “minced” I keep going until I have kind of a paste. This whole process takes less than a minute!

pounded chunky garlic in mortar and pestle — For stir fries I keep my garlic chunky, which takes a few seconds in the M&P.

And because this bruises the garlic rather than just cutting it, more cells are broken and more garlic flavour will be released into the dish! This is why pesto aficionados will agree that THIS is the best way to make pesto.

"Chopping" Chilies

When you use a knife to chop hot chilies, you end up with pieces, and the heat doesn’t distribute evenly into the dish; AND you end up with chili landmines all over the dish. This is why Thai people like to pound our chilies into a paste. It distributes the heat more evenly throughout the food.

And FYI any thin pieces of chili skin left after pounding aren't gonna cause a problem because that’s not where the heat is. The goal is to break down the pith and flesh and disperse all the seeds.

Alternatively, if you’re making soups you can also lightly crush to break and bruise the chilies so they can gently infuse the heat; and then since it’s still in one big piece, you can easily remove or avoid it after.

Making Sauces, Dressings, Marinades, and Curry Pastes

Next is a big category of making marinades, sauces, dressings, and curry pastes. Let’s just call them “sauces” for simplicity.

Many sauces, Thai or otherwise, require that you add aromatics like garlic, ginger, or shallots. To get the flavour out of these aromatics, they need to be finely minced or grated…OR better yet…pounded!

This is one of my favourite uses of the M&P because I can pound all of the herbs at once; so it’s faster than mincing or grating herbs one at a time, and again we bruise and mash all the cells to extract maximum flavour in a way that chopping won’t do.

THEN the mortar doubles as a mixing bowl so I can finish the whole sauce in here without using more dishes.

Grind spices fresh every time

pounded coriander seeds in mortar and pestle

We all know that when it comes to spices the best flavour comes from grinding whole spices fresh, because pre-ground spices lose their flavour quickly. But many of us use pre-ground spices anyway because it is just more convenient than having to pull out a spice grinder for just half a teaspoon of cumin.

But if you keep your mortar and pestle on the counter, the process takes just seconds. In fact, in the video above I showed you how I ground up 1 teaspoon of cumin in just 18 seconds!

Chopping Nuts

If you need roughly chopped nuts, you could chase them around a cutting board with a knife, which I hate doing; OR you can just give them a couple of pounds in a M&P and you’ve got it ready to go, all contained within a bowl.

Getting more aroma out of sesame seeds

People often put toasted sesame seeds on things, but usually the seeds don’t make any difference at all because they’re kept intact. When sesame seeds are intact, the aroma is trapped INSIDE. But giving them a 3 second grind in a mortar, just until they break but still look whole, will release the nutty aromat you should be getting!

How to Use a Mortar & Pestle - The Techniques

There are 2 main techniques when it comes to using a mortar and pestle: Pounding and grinding.

Pounding is a simple up and down motion that we use for moist ingredients like fresh herbs. If there is enough volume, stuff will eventually ride up the sides, so you also want be sliding the pestle off the side back down towards the center. If you’re doing extensive pounding like a curry paste, it’s a good idea to use a spatula and give it a flip every once in a while to redistribute and make sure you don’t miss anything.

Grinding is a circular motion where you don’t lift the pestle. This is good for dry ingredients such as spices and rice for making toasted rice powder. But before you grind, you wanna give it a couple of pounds first to break them into smaller pieces as too-big pieces of spices will just roll around under the pestle. Breaking them first creates the traction needed for the grinding to work.

Usually when I grind dry things, it's combination of pounding and grinding, but don’t overthink it - most of the time it will be very intuitive what motion is best for the thing you’re working with.

Mortar & Pestle VS Food Processor & Blender?

Does it seem like "too much work" to manually grind things? Listen, sometimes, blenders and food processors are exactly what you need, but they’re not without their limitations.

Beyond the fact that it’s a pain to pull out and clean these giant appliances every time, you cannot use them for small amounts of food. If you don’t enough volume in a food processor or blender, stuff just sticks to the side, and the blade just spins in futility.

So when you’re looking to do small jobs - like a few cloves of garlic, a handful of nuts, or a few teaspoons of spices - the mortar and pestle does not have a minimum limit, even a big one can grind ONE peppercorn if you wanted to!

Sometimes, however, I prefer to use a coffee grinder for dry ingredients if it’s either a larger amount, or if it’s dried chilies, which are quite tough to break down manually.

Do I need to season a Thai mortar and pestle before using it the first time?

*It is important to note that this discussion pertains only to Thai granite mortar and pestle, and does not apply to a molcajete or Indonesian cobek, which are not made from the same stone.

You will see advice on the internet suggesting that you should pound some dry rice in your M&P before you first use it the first time to "clean" it and prevent tiny bits of stone going into your food.

First, let me say that as you use the M&P over the years, you’re grinding stone on stone year in year out, there is going to be wear and tear on it. Teeny tiny amounts of granite particles are going to come off over time. Case in point: if you look at old mortar and pestles, they are gonna be smoother than brand new ones.

But granite particles are not toxic, so it is not a problem you need to worry about. In the same way that when you cook food in cast iron cookware, some iron will come out into your food, and that’s totally fine.

With that out of the way, I personally do not do anything to my new M&P aside from giving it a good scrub with dish soap and water. A good quality, granite mortar and pestle should already be well-finished and smooth on the inside, with a very slight texture that's natural to granite. Grinding rice in it one time is probably not gonna do much to further "polish" the stone.

Empty mortar and pestle — A good quality granite mortar and pestle should be smooth when you buy it and does not need any initial grinding. I got this one from Ang Sila, the capital of granite M&Ps in Thailand!

However, if it’s not a good quality set, the inside might feel a little too rough, THEN there might be good reason to smooth it out with an initial grind in some way. You can certainly try rice, but I’ve seen people just grind it empty with a bit of water until it feels smoother (probably more effective than adding rice which will add a cushion).

BUT if you keep finding visible amounts of rock dust coming off even after using it many times, THAT is the sign of a low-quality mortar and pestle that may not even be granite. The material is not strong enough to be made into a mortar and pestle, and you should definitely get a better one. (Yes, these awful products are out there.)

But in either case, you don’t need to “season” it like a cast iron pan or a carbon steel wok; in the sense that you do not need to coat it with anything. You just want the bare stone.

How do I care for and clean my mortar and pestle?

Just hand wash it with soap and water like regular dishes and air dry, that’s it. Nothing special needs to be done to it at all; it is a basic, low maintenance tool. But I would not put it in the dishwasher because the chemicals in dishwasher detergent can be quite harsh and it might wear out the stone faster, so handwash to be safe.

Choosing the right mortar and pestle for me

There are a few factors to consider when it comes to choosing the right set for you, but the most important thing is probably size. In theory, the bigger the better, because the bigger it is the more versatile it is and the more power it has due to the bigger pestle.

The obvious problem here is that big ones are heavy and a pain to move around; and speaking from experience, the more of a pain it is to move around the LESS likely you are to use it. So there’s a balance to strike here.

3 sets of mortar and pestle in a row, smallest to largest — Left: 1-cup, Middle: 2-cup, Right 3-cup

So in the ideal world you’d be over the top like me and have one of every size, but if you’re gonna have just one, then here’s what I recommend:

1 cup capacity is the smallest I would go, because any smaller than this and it’s not gonna be very useful. This is gonna be good for light duty things like garlic, chilies, and spices. But because it's light, you will use this all the time.

2-cup capacity is probably a good all-purpose size for most people. You can tackle tougher things like lemongrass, you have more room for a larger amount of food, but it is heavy enough that I start to think twice before picking it up.
3-cup capacity is great if you want maximum versatility, you often cook for a crowd so you need to volume, and/or you wanna hand pound pesto and curry pastes. A 3-cup capacity will do it all, and for most people, I don’t see a reason for going any bigger. (It IS heavy though.)

Bottom line is, consider what do you want to use it for AND what is the weight threshold that will not deter you from using it. The last thing we want is for this to become a beautiful doorstop.

If you want to check out a version of a large-but-light mortar and pestle made in Thailand, check out Krok, which has been cleverly designed to provide the best of both worlds! (Affiliate)

About clay, marble or wooden mortar and pestles

Choice of material is another thing to think about, and obviously I love my granite one simply because it is the strongest and heaviest for the size. Wood, marble, or even metal just don't usually have the heft that's required for many tasks. Again I will stress that this discussion only pertains to Thai-style M&P, not molcajetes or Indonesian cobek.

But, you might have seen a large clay mortar and pestle in Thailand or on my channel, what's THAT all about? This is a different style of mortar and pestle where the mortar is large and more conical in shape, and is made from either clay or wood. The pestles are always wood.

This is what I call a light duty M&P, or lao-style M&P, and they are made specifically for pounded salads such as green papaya salad. The aromatics are pounded first, and then the salad is finished in the mortar, which is why it has to be big because it’s also your mixing bowl. The pestle is lighter because you don’t want to annihilate your vegetables.

If you wanna get this in addition to a stone M&P, welcome to the club, but I don’t recommend this as your only one because it’s too light for a lot of things; unless of course you make pounded salads regularly. But if you have one of these, hot tip: you can also use it to mash potatoes!

Zingy & Spicy Thai Wings Recipe (KFC Wingz Zabb!)

November 3, 2023 by Pailin Chongchitnant 19 Comments

No one would ever expect that KFC could make the best...well...anything, right? But somehow, KFC Thailand has managed to crack the code for the best wings, which they call "Wingz Zabb". IYKYK. It is a cult favourite. They're spicy, zingy, and they taste uniquely Thai. Trust me when I say you've NEVER had wings like these. They're pretty intense.

What Exactly Are KFC Wingz Zabb?

Fast food chains in Thailand regularly come up with menu items that are locally unique, using ingredients and flavours that Thai people love. Most of these are one-offs and don't last, (RIP McDonald's green papaya salad), but once in a while an item really strikes a chord with the people, and it becomes part of the permanent menu.

That's the story of Wingz Zabb. They were first introduced in 2004, and 20 years later...here they still are. Because they're SO GOOD. KFC Thailand has introduced other chicken wing menu items, including their version of fish sauce wings, but they did not stick.

The magic is in the spicy, zingy seasoning powder that coats the wings. They’re SO loved, in fact, that many people have tried to decode the recipe, and now you can buy bags of copycat "Wingz Zabb powder" in grocery stores in Thailand! Even Lays Thailand has made Wingz Zabb flavour chips that I am very sad I missed.

I've been wanting to make these myself for a long time, but I was waiting for one more trip to Thailand so I could refresh my memory of the original flavour before I attempted my version. That trip just happened, I ate them again, and here's the recipe. I'm confident in saying that it is even better than the original. But YOU try it and let me know what you think!

Ingredients

Here are all the ingredients you'll need, with a few important notes on some of them. For amounts, see the full recipe card below!

Magical Wingz Zabb Seasoning Powder

Uncooked jasmine rice. This is for making toasted rice powder, an MVP ingredient in many Thai dishes. Other kinds of white rice will also work, but jasmine is the most aromatic.
Makrut lime leaves, aka kaffir lime leaves. These are technically optional and I don't think KFC uses them, but it is highly recommended as I think it's one of the reasons why I think mine are better!
Sugar
Cayenne pepper, or another spicy chili powder. I use cayenne because it's already powdery fine, which is what we need so the seasoning powder adheres well. Always taste your cayenne pepper first to see how spicy it is though, because heat level varies significantly between brands. This will help you judge how much you should be adding.
Paprika. You could do all cayenne for super hot wings, but because my cayenne is very hot I cut it with some paprika to make it milder, while keeping the colour and flavour. The ratio between cayenne and paprika is up to you, but keep the total volume of the combination of chili powders the same. (Do not use smoked paprika.)
Lime juice powder (crystalized lime juice) If you've never used lime juice powder before, it is life changing. I have it on hand as a backup, or when I am just too lazy to deal with a fresh lime. It is especially useful for when you want the lime flavour and acidity, but not the liquid - such as in a seasoning powder! I wouldn't use it in drinks, but in dishes with enough competing flavours, the difference is hardly noticeable. In Canada I have only seen one brand, True Lime, but other brands will probably work. You can buy lime juice powder on Amazon or on iHerb.
If you can't find lime juice powder, you can substitute the lemon version "True Lemon" instead, or you can try using citric acid, which is also sour but won't have any lime flavour. Note that I have not personally tried citric acid myself so you may need to taste and adjust the amounts.
Table salt, or another equally fine salt so that it will measure the same.

For the Wings

Chicken wing drumettes. I'm usually a flats person, but for this, because the seasoning powder is so intense, it's better to use drumettes which are meatier. For your leftover flats, use them in this amazing Fish Sauce Wings recipe!
Fish sauce.
All-purpose flour
Cornstarch. Cutting the flour with a bit of cornstarch reduces gluten and creates a lighter, crunchier crust.
Water. A drizzle of water gets added to the wings after dredging, and this causes some for the flour to clump up and creates that craggy crust which helps the seasoning adhere and adds crunch!

How to Make Wingz Zabb

Here's a bird's eye view of the process, but if it's your first time, I highly recommend you watch the video tutorial to ensure success!

process shots for making wingz zabb steps 1-4

Marinade the wings in fish sauce and let them sit while you make the seasoning powder.
Toast the jasmine rice and the makrut lime leaves over medium high heat; and once the lime leaves are dry and curled up, remove them from the pan.
Continue toasting the rice until the grains are dark brown.
Grind the rice and the lime leaves in a coffee grinder or mortar and pestle until fine.

process shots for making wingz zabb steps 5-8

Add the salt, sugar, lime juice powder, paprika and cayenne pepper into the tosted rice powder.
Blitz for a few more seconds until very fine. There's your zabb powder, ready to be used on wings or anything else you want!
Whisk together the flour and cornstarch and add to the wings; toss to coat.
Drizzle about 2 tablespoon of water over the dredged wings and toss again. The water will cause some of the flour to clump, creating a craggy crust.

process shots for making wingz zabb steps 9-12

Heat the oil to 375°F (190°C) and add half of the wings, then reduce the heat to medium and keep frying for 6-8 minutes until done. Maintain oil temp between 325°F-350°F during frying.
Place the wings in a mixing bowl and immediately sprinkle about half of the zabb powder over them. Toss to get them mostly coated, but they don't need to be perfect right now.
Fry the second batch of wings and put them int othe same mixing bowl. Sprinkle MOST of the zabb powder over the new set of wings, reserving about 1 tablespoon, then toss everything together well.
The wings should be completely coated - if there are any blank spots, spoon the reserved powder directly over them. The colour of the wings will darken as the seasoning sinks into the wings. Allow to cool for a few minutes and dig in with a nice cold drink!

Leftover Wingz Zabb are milder...but how?

I was first very surprised to learn that my day-old reheated wings tasted much milder than fresh ones. Still very good, but the initial hit of flavour is wayyyyy less aggressive.

This is because with fresh wings, all the seasoning powder is sitting on the surface, so when you take that bite, your tongue is hit with all the flavours at once.

But as the wings sit, the seasoning will slowly sink into the wings, and the flavour will be distributed across the meat. (The wings are basically marinating.)

So, I recommend eating these fresh if possible. Leftovers are still good, but aside from the loss of crunch, they will also taste a bit milder.

How to Reheat Leftovers

Now that you have the right expectations, here's how to reheat the wings. Bake them in a 325°F (160°C) oven for 8-10 minutes. I keep the temp low because there is sugar in the seasoning, and temp that's too high will burn the sugar. You can also reheat them in the airfryer, and I would keep the heat even lower at 300°F (150°C).

Advance Prep Tips

If you want to serve these at a party, it is wise to do as much advance prep as possible. Here are the things you can do:

Make the zabb powder a day in advance and keep it in a tightly sealed jar. The powder will technically last a long time since they're just dry ingredients, but the flavours of toasted rice and makrut lime leaves will fade over time so you don't want to do it too far ahead.
Fry the wings up to 4 hours before serving. Leave them to sit at room temp and do not toss them in the seasoning yet. Leave the oil in the pot on the stove. When ready to eat, heat the oil to 350°F and re-fry the wings for 4-5 minutes per batch, and then toss them in the seasoning as per the recipe.
Note: In terms of safety, the wings do not need to reach an internal temp of 165°F again for the second fry, but they should reach at least 135°F so they're hot enough for serving.
The double frying will have an added benefit of making the wings extra crunchy, so you can also do this anyway if you have time. When double frying though be sure to let the wings cool completely before the second fry so that you don't overcook them.

What Else Can You Use the Zabb Powder For?

Once you've made the zabb powder and experience how good it is, you'll surely wonder...what else can I put this on?

Anything deep fried is the obvious answer. Potato wedges, fries, calamari, popcorn, and roasted nuts come to mind. Whatever it is needs to be a little bit oily on the surface, otherwise the powder will not stick; so oil your nuts before roasting them and butter your popcorn before tossing them in the seasoning.

I would also try tossing roasted vegetables in these. Brussel sprouts I'm sure would benefit, as will the humble roasted carrots.

Can these wings be done in an air fryer?

Air fryers are essentially a convection oven, so they will not give you that thick, KFC-craggy crust that we want for these. So the short answer is no. But if you want to air fry the wings and toss them in the seasoning powder anyway, you can do that of course, just know that it won't be the same!

BUT if you're going to air fry the wings, do not dredge them in the flour because the flour will not "fry" and will remain floury. You'll have to air fry the wings naked, and this is why they'll end up being very different.

How to Cook Noodles in a Rice Cooker

March 31, 2023 by Pailin Chongchitnant 3 Comments

When I found out that people in Thailand are now cooking noodles in a rice cooker, it kinda blew my mind. I always thought of a rice cooker as something to cook only rice and rice-based dishes. But turns out, you can cook noodles, sauté things, and even finish a whole dish in it without using the stove once!

Glass noodles and shrimp in a rice cooker

So in this post I will guide you through how to cook noodles in a rice cooker, when and why it works, and when it does not work. And then as an example, I’m going to show you how to make one of my absolute favourite Thai noodle dishes in a rice cooker - glass noodles with shrimp and ginger or Goong Ob Woonsen.

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How Do Rice Cookers Work?

First, why would you want to cook noodles in a rice cooker anyway? What problem does this even solve? To answer that, we first need to look at how rice cookers work.

Rice cookers turn themselves off when the temperature at the bottom of the pot increases above a certain level. And when does the temperature rise? When the water has all been absorbed, because the presence of water keeps the temperature lower.

a pot of rice with burnt bottom — The stuck-on burnt bottom rice is something that will never happen with a modern rice cooker because it turns itself off as soon as temperature rises above a certain level.

So when you cook rice (or in this case noodles) on a stovetop, you have to turn it off manually at the right time; and if you let it go for too long, or heat it too high, the bottom is burnt. By using a rice cooker, you don’t have to worry about that because the rice cooker will turn itself off before it burns.

Why Cook Noodles in a Rice Cooker?

So now that we know how a rice cooker works, it becomes clear that the kinds of noodle dishes we're talking about here are dry noodle dishes, not noodle soups or things that are saucy.

To be clear, you CAN cook soupy/saucy noodles in a rice cooker, but you wouldn't be able to take advantage of the auto-shutoff, which means that it's no different from doing it in a pot on the stove. But if you're in a dorm room with no stove, then yes, you can use your rice cooker just like a regular pot!

What Kinds of Noodles Work Best?

The best noodles to use for this technique hands down are glass noodles, also known as bean vermicelli or bean threads. This is because they are extremely forgiving; it is hard to overcook them, they have a wide window of good texture, and they don’t need to be constantly stirred to cook evenly.

Cooked glass noodles are clear and have a neutral flavour and a slightly chewy texture.

Glass noodles are considered the healthiest noodles in Thailand because they are lower in glycemic index than rice or wheat noodles. Per portion, they are also lower in calories because they can absorb much more water. And yes, they are gluten free and vegan.

Glass noodles also have a neutral flavour so they will work with all kinds of seasoning - we even make pad thai with glass noodles in Thailand! So the recipe provided here is just an example, but you can change up the seasonings and aromatics to whatever want - though keep the ratio of noodles to water the same.

Pine Brand unbleached glass noodles have a light green tint, which is the colour of mung beans.

Look for a brand of glass noodles made from 100% mung bean starch for best texture such as Pine Brand, who are a regular sponsor for our videos!

Rice noodles also work here, but they are not as ideal because they overcook more easily, and they should be stirred more frequently in order to achieve even doneness. So you can use them, but it's going to be a little bit less hands-off. See more details on using rice noodles in the ingredient section below.

Do All Types of Rice Cookers Work for Noodles?

Any rice cooker will work in theory, but because we’re going to be doing some sauteeing of herbs right in the rice cooker, AND because we’re not cooking rice, you do have to understand the quirks of YOUR rice cooker.

Basic, One-Button Rice Cookers

These basic one-button rice cookers are actually the best for this job. However, some very old models have an aluminum inner pot which noodles will tend to stick to. So I would prefer one with a nonstick pot if possible.

One thing to watch out for is that most rice cookers have a spring-loaded button at the bottom that requires enough weight pushing down on it, or it won’t cook. For many models, the weight of the inner pot alone is enough to activate it, but for some, especially cheap basic ones, the inner pot is too light to stay down.

So without enough ingredients in the pot, you may need the lid to be on to activate the cooking. This means that if you open the lid to stir the aromatics, it may switch to "warm" mode, so you'll just have to click "cook" again after you're done stirring and have closed it again. This is the issue I have with my rice cooker, so watch the video tutorial to see this in action.

Multi-Function Rice Cookers

A zojirushi rice cooker and a chefman rice cooker — A basic one-button rice cooker works better for this, though the fancier multi-function one can to, with some caveats.

The fancy multi-function models such as the popular Zojirushi Neuro Fuzzy will work, but they can be a little too smart. They heat up slowly and they include a “rest period” at the end before the finish alert will sound. Both of these features are great for making rice, but not for noodles. So, if you've got one of these, here are 2 things to keep in mind:

The initial heat up will take a long time, so to minimize the wait use the QUICK COOK mode. On Quick Cook mine takes over 5 minutes before the aromatics sizzle in the oil. So put in the ingredients, close the lid, and go do something else until you hear the sizzling sound. Don't stand there waiting for it!
Unlike basic rice cookers, the "finish bell" won't ring as soon as all the water has been absorbed because of the built-in rest period. So to know when it's done, look for the countdown timer. Once it shows the number of minutes remaining, it means that the liquid has been absorbed and that the cooker has switched into its "rest" period.

Ingredients

Time to show you how it works, and for our example I’m making a super popular Thai noodle dish called goong ob woonsen, which is very well suited for this method. But don’t get too hung up on the actual recipe, this is more about the method, and you can change up the seasonings and ingredients to whatever you want.

To make things easier to substitute, I've divided ingredients up into components:

Seasonings

You can change the seasonings to whatever you'd like, but you do want to keep the ratio of liquid to glass noodles consistent because the noodles will need this water to fully cook.

Soy sauce
Oyster sauce
Black soy sauce or dark soy sauce
Sugar
Toasted sesame oil
Shrimp paste in oil (optional)
Chicken stock or water

Aromatics

The following are the classic aromatics for the shrimp and glass noodle dish, but you can make this as simple as some chopped garlic and maybe some onions.

White pepper
Sichuan peppercorns
Garlic
Ginger
Cilantro stems

Noodles, Veg, and Protein

Veg oil or bacon. It's common in Thailand to use rendered pork belly fat for this dish, but you can also use veg oil. Bacon is convenient, but uncured pork belly slices is fine too.
Dry glass noodles (sometimes labelled "bean vermicelli" or "bean threads"). Very thin clear noodles made from mung bean starch; and these are not to be confused with Korean sweet potato noodles which are much thicker and cannot be substituted in this recipe.
Shrimp, deveined with shell on preferred. You can substitute chicken, and if so I would recommend dark meat, cut into bite sized pieces about ½-inch thick. Since the protein will cook together with the noodles, you want to make sure they are not cut so thin that they will overcook, or so thick that they will be undercooked. Tofu or other plant based proteins can also be used instead.
Inner leafy stalks of celery or one stalk of Chinese celery

Using Rice Noodles

Thin rice noodles can also be used but as mentioned earlier, they're less forgiving, and you will need to stir them more often - I'd stir them every 1 minute. Thinner noodles are also better since they will cook faster and require less stirring and fiddling from you. I recommend using these 2 thin types of rice noodles:

Super thin rice vermicelli, like the ones that I use in this vegetarian pad see ew recipe. Fully soak them in room temp water until completely pliable; 5-15 minutes depending on the brand. In addition to your seasonings, add ¼ cup (60 ml) of water or stock for every 4 oz (115 g) of dry noodles to start, then you will need to taste and add more as needed because different brands have slightly different thicknesses, which you can read more about in the vermicelli pad see ew post.
Pho-style rice noodles, size "small." This is one that I use in many of my noodle soups such as ones I use in my Thai chicken noodle soup recipe. Soak in room temp water for 20 minutes or until they're completely pliable. In addition to your seasonings, add ¼ cup (60 ml) of water or stock for every 4 oz (115 g) of dry noodles to start, then you will need to taste and add more as needed because different brands have slightly different thicknesses.

Note: Exact soaking time will depend on the brand and also the temperature of your "room temp" water, but when fully soaked, the noodles should completely droop when picked up, showing no resistance to gravity. In a rush, you can use warm water to speed this process up.

How to Cook Noodles in a Rice Cooker

Here's a bird's eye view of the process, but I highly recommend watching the video tutorial to ensure success!

Soak glass noodles in room temp water for at least 10 minutes. Drain and cut the noodles roughly in half or thirds to shorten for easier eating.
Combine the sauce ingredients together, including the water, and stir to mix.
Add the drained noodles to the sauce and mix well.
Add the shrimp (or whatever protein you're using) and mix well.

Process shots for how to cook noodles in a rice cooker, steps 5-8

Place the oil or bacon and all of the aromatics into the rice cooker and press "cook". You can close the lid if your rice cooker needs the lid on in order to start heating, but if not, you can leave it uncovered.
Once the aromatics are sizzling, allow it to cook for about 3 more minutes, stirring a few times in between. (If your rice cooker switches to Warm Mode when you open the lid to stir, simply press cook again after you close the lid.)
Use tongs to grab only the noodles and put them into the rice cooker, then pour the sauce and the protein on top, spreading the protein out evenly.
Close the lid and let the rice cooker do its thing.

Process shots for how to cook noodles in a rice cooker, steps 9-12

After about 4 mins, stir the noodles to redistribute the sauce. Try to keep the shrimp on top if you can and flip them over for more even cooking.
Close the lid and let the rice cooker go until it clicks off.
Once it's done, give everything a good stir to distribute the aromatics evenly. Then taste the noodles - if they are too firm, add a splash of water (~2 tablespoon at a time) and keep it cooking until it clicks off again.
Finish it off with fresh herbs of your choice, and you're good to go!

Other glass noodle recipes to try in a rice cooker

For some flavour inspirations, check out these recipes and use the methods in this recipe as a guide!

Coconut water - What's really in it?

October 25, 2021 by Pailin Chongchitnant 14 Comments

A wide variety of cartons of coconut water line store shelves with the label “100% coconut water,” complete with pictures of green young coconuts with straws coming out of them … implying that what’s inside is just like what you get on the beach in Thailand.

Except that's not true.

Packaged coconut water available in North America.

If it's all 100% pure coconut water, why do different brands taste different?

This is exactly what I wondered for years when I came to Canada. In Thailand I always drank coconut water from the coconuts. When I found packaged ones here, I was shocked at how ... bland ... they were! After trying a few more brands, I became even more perplexed as to why they all tasted so different. What's going on here? Read on.

What's really in your coconut water?

It IS 100% coconut water...but it's also not what you think. Most of these cartons are actually a mixture of young (green) AND mature (brown) coconut water. What’s the problem with that? Well, mature coconut water doesn’t taste nearly as good, it's actually quite bland. In fact, growing up in Thailand we often just threw it away.

But there’s a lot of it leftover from making coconut milk commercially, as coconut milk is made from mature coconuts, so this is where they end up. Different brands use different ratios of young and mature coconut water, and the ones that are sweeter (and, by default, more flavourful) are ones that are using a higher ratio of young coconut water.

In the documentary, I taste young vs mature coconut water side-by-side to explain the difference.

How did I know? I found this out straight from the source when I filmed the documentary below about how coconut milk is made in Thailand. As you will see, a lot of coconut water is collected in the process. I asked them (off camera) what they do with it, and the answer was a revelation.

I finally understood why packaged coconut water never tastes as sweet as ones straight from the coconut, and why different brands vary so much in how sweet they are!

In this video I also do a side by side taste test of coconut water from young vs mature coconuts. Check it out below!

YouTube video — My mini documentary about how coconut milk is made in Thailand.

Is it really that bad though?

No. Don’t get me wrong, I think it’s actually good that they are not wasting the mature coconut water. And I think it's good that less-sweet options are available for people who may find pure young coconut water too sweet.

And to be honest, I've found a few brands of packaged coconut water that I'm perfectly happy with. (For those curious, I usually get "UFC" brand, and while they have sponsored a video before, this is not a sponsored post. "Chaokoh" brand is pretty good too.)

But I do think it’s a real problem when the packaging is misleading consumers into thinking that this is just like what you get on the beach in Thailand with the straw straight in the coconut - all that's missing is a mini umbrella! Ask anyone shopping for these products and I guarantee you that most people are under this false impression. After all - look at the picture on the carton!

It's not technically "lying," because it IS indeed pure coconut water, but it's certainly a bit sneaky.

How to choose the best coconut water

As I mentioned, different brands use different ratios of young and mature coconut water, and the ones that are sweeter and tastier use a higher ratio of the young coconut water.

Trial and error is the best way I think, but you can also go by the sugar content on the nutritional label (assuming that it's accurate).

I also found that brands that offer flavoured options, like pineapple flavoured coconut water and such, tend to be less sweet; presumably because they can get away with a blander base since they are adding flavours to it anyway. And as an FYI, I never buy these flavoured ones; because when I drink coconut water, I just want it to taste like coconut water!

Where can you find 100% pure young coconut water?

Outside of Thailand, you can buy whole young coconuts at many Asian grocery stores. But to be honest I don't bother with those. They have spent so much time in transit that sometimes they don't taste that good anymore (if the water is pink or purple...that's a sign that it's old). I save myself the effort, and the $$, and just get the packaged ones.

If you are in Thailand however, you can look for products that say "100% Young Coconut Water". In Thailand they sell both types, pure and mixed. They can do this because Thai people know the difference, so manufacturers can charge more for the pure one, and then consumers can choose.

Note: I have seen one brand here in Canada that indicates "Young Coconut Water" (it's from Vietnam), but I don't know for certain if that is true. It tasted pretty good, but I couldn't be 100% sure.

Want to know more about "fake" ingredients?

Check out my video comparing real vs fake sago pearls (aka tapioca pearls), and also find out about the myth about "pure palm sugar" in my Ultimate Guide to Palm Sugar video!

Quick & Easy Thai Red Chicken Curry

January 6, 2023 by Pailin Chongchitnant 19 Comments

There are moments when I want to take my time and make the best curry possible. Then there are other times ... I just want tasty food on the table as quickly as possible. This is a Thai chicken curry for the latter. With a few shortcuts you will have a still-legit Thai red chicken curry in less than 30 minutes. ... and make sure you get your rice going first cuz your curry will be done fast!

a pot of red curry chicken with bamboo shoots

I came up with this recipe for my red curry paste review. Since the purpose was to compare different brands of curry paste, I just wanted a recipe that was quick and simple, but would still yield the true flavour of a Thai red curry. It then occurred to me that this would be incredibly handy for when I actually need to produce a curry fast!

How I made this curry faster

There are a few things I did that contributes to the speed of the curry:

I used bamboo shoots as my vegetables. Bamboo shoots are a classic veg pairing with Thai red and green curry. It conveniently comes in a can, pre-cut, and pre-cooked, so no cutting board or extra prep required!
A quick marinade allows for flavourful chicken that doesn't need to be simmered. Normally, I'd use chicken thighs and let it braise in the curry sauce slowly so it would have time to tenderize and absorb flavour. This is the technique I use in my red chicken curry with squash and green curry chicken recipe. But if you've got no time for that, a quick marinade in fish sauce will make sure the chicken is still flavourful.
Or use shrimp! Another great protein option that doesn't need to be marinated is shrimp. Drop them in at the end and cook for 1-2 minutes as with the chicken.
Saute the curry paste in oil rather than reduced coconut milk. Traditionally we reduce coconut milk until thick, then use that to saute the curry paste. The shortcut way is to just saute the curry paste in oil. This is a small flavour compromise, but still yields a tasty result. And if you use virgin coconut oil, you will still get that coconut flavour!

Ingredients

Here are the ingredients for a 2-serving curry. If you want to scale it up, or switch to metric units, use the toggle in the recipe card!

½ lb boneless skinless chicken breast or thighs, cut into about 1 cm strips.
2 teaspoon fish sauce
2 tablespoon virgin coconut oil, or neutral oil
2-3 tablespoon red curry paste. The brand of curry paste you use matters a great deal as you can see in my Thai curry paste review. Mae Ploy and Nam Jai are my top brands, but if you need a vegan paste that doesn't contain shrimp paste, Aroy-D in the white plastic tub is a good option. If using Maesri (in a small tin) or Thai Kitchen brands, you will need to increase the amount of paste by at least double. If you're feeling ambitious, here's a homemade curry paste recipe that you can make and freeze.
¾ cup coconut milk, always use full-fat coconut milk for Thai cooking.
½ cup chicken broth, unsalted or low sodium. Store-bought is fine, but it's very easy to make. Here's my recipe for homemade Thai-style chicken stock.
1 tablespoon palm sugar, or light brown sugar. It's not crucial that you use palm sugar here, but if you want to learn more about it here's my post all about palm sugar.
4.5 oz bamboo shoots strips (about half a 3can). Be sure to rinse the bamboo shoots very well before using as they can have a bit of a strong smell straight out of the can. You can also substitute other veggies that you have on hand, and if you want to make it a little more colourful, you can add some red bell pepper as well.
3 makrut lime leaves (a.k.a kaffir lime leaves). This is optional, but is a nice citrusy touch. If you happen to have some lime, you can add just a touch of lime zest instead.
1 teaspoon fish sauce, if modifying this to be vegetarian, use soy sauce
½ cup Thai basil leaves
Jasmine rice, or brown rice, for serving

How to Make Easy Thai Red Curry Chicken

Here are the steps, and as you can see it's very easy, so make sure your rice is going before you start the curry!

Mix the chicken with 2 teaspoons (10 ml) of the fish sauce and set aside.
Put a small pot over medium low heat and add the coconut oil and the curry paste. Saute the curry paste for 2 minutes, deglazing with a little water if the paste starts to stick to the pot.
Increase the heat to medium-high, then add the coconut milk, chicken stock, palm sugar, bamboo shoots and stir to mix. Grab the makrut lime leaves and twist them to bruise, then tear into chunks and add them to the pot. Simmer the curry for 5 minutes, adjusting the heat as needed to maintain a simmer, not a boil.
After 5 minutes, add the marinated chicken, and once the sauce comes back to a simmer, cook for another 1-2 minutes - just until the chicken is cooked through. (If using chicken breast, it's important not to overcook them or they will dry out. Small pieces of chicken only take a couple of minutes to cook, and they will continue to cook in the residual heat of the curry after the heat turns off.)
Turn off the heat and stir in Thai basil. Taste the sauce and add more fish sauce and/or sugar as needed. How much fish sauce you need will depend on the brand of curry paste and how much you use, so it's important to taste before adding.
Serve with jasmine rice!

Pro Tips: How to "fix" curry that's too weak or too strong.

Using different brands of Thai curry paste can result in vastly different results, as you can see in my curry paste review video. So what happens if you make a curry and it's so weak? Or so spicy? How do you fix it now that it's done?

How do I fix a curry that's too spicy?

If you've made the curry and it is too spicy, the only way to fix it is to dilute it with more liquid. Here's what you do:

Add only the curry sauce into a pot (you can strain it or scoop the meat/veggies out with a slotted skimmer). Add more coconut milk to the sauce until it is no longer too spicy; you can also add a mix of coconut milk and chicken stock as per the original curry to keep the richness the same.

Then, add more fish sauce and sugar to bring the seasoning level back up. You can add more meat and veggies at this point, too, if you like, as you will now have more sauce volume.

Finally, add the old meat and veggies back into the new sauce and heat it up just until hot enough to serve.

More importantly for next time, I would use a different brand of curry paste. You can just use less of the same paste in theory, but doing that will also result in a weaker curry overall so it's not ideal. Maesri in a tin and Thai Kitchen are two brands that are milder, but be sure to use double the amount of paste than the recipe calls for.

How to I fix a curry that is too bland?

This is a much easier fix, and in fact, I do this in the red curry paste review video where I was trying to make a curry from the weaker paste.

Simply take more curry paste and saute it for 2 minutes in oil, just like you did the first time. Then pour most of the curry sauce from the old curry into the new paste, and let it simmer for another 5 minutes. (You can just hold the meat and veggies back with a spatula and pour, no need to strain everything out).

Then, add all the meat and veggies back in and heat it up just until hot enough for serving.

Other Thai Curries You Can Now Make

The basic technique for making Thai coconut curries are very similar, you just need to make changes according to different meats and vegetables used. So once you've made this easy Thai red curry recipe, you can now feel confident to make these also:

Panang Curry Beef - a very quick curry that's more like a saucey stir fry. In this recipe I show you how to make a quick panang curry paste using store-bought red curry paste as a base.
Green Curry Chicken - an absolute classic with its own unique flavour. The main difference between red and green curry is that green curry paste uses green chilies, while red curry paste uses dried red chilies. But this one difference creates a very distinct flavour profile.
Yellow Curry Chicken - Curries in Thai cuisine tends to be on the light side, but if you want a chicken curry that is richer and more stew-like, this yellow curry with potatoes is for you.

4 Thai Coffees You Didn't Know About and How to Make Them

April 11, 2014 by Pailin Chongchitnant 1 Comment

When people in the West think about Thai coffee, most of the time they are thinking about one thing: Thai iced coffee. Sweet, milky, dark iced coffee that is served in many Thai restaurants. But in Thailand people actually drink Thai coffee in 5 different ways, and in this post I'll go through them all and introduce you to the other 4, and maybe you'll find something you like even better!

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a glass of Thai black iced coffee — Here's the second most popular coffee in Thailand, *oliang*, have you heard about it?

Watch The Full Video Tutorial!

The best way to learn about all of these coffees is to see them all in action, so watch this video below! Note that the video includes only the 4 lesser-known coffees, check out this post for the classic Thai iced coffee tutorial and how to brew the coffee.

What is Thai Coffee Exactly?

What makes Thai coffee taste unique is that the coffee is not actually pure coffee. Yes, that dark, chocolatey flavour comes from other roasted ingredients. I've seen corn and soybeans as added ingredients, but I've heard that tamarind seeds used to also be added.

It probably started out as a way to cut cost, but then it became the reason for its unique flavour. Beyond that, Thai coffee is extra dark roasted (that's euphemism for burnt), which is why we never drink Thai coffee without sugar because ...that would not be very good.

In theory you can use other dark roast coffee beans to make any of the Thai coffee recipes below, and you may end up with "better" coffee, but to get the authentic taste, you should visit your Asian grocery store and get that adulterated burnt Thai coffee mix! (I sound sarcastic, but I am serious!)

Do Thai People Drink "Regular" Coffee?

Yes! Nowadays Western coffee culture in Thailand is booming and you can find Starbucks everywhere, along with hundreds of hipster cafes serving all the fancy lattes and macchiatos.

The "Thai coffee" we're talking about in this post refers to the traditional coffee that we drank before Western coffee culture took off. In Thailand, this coffee is now called gafae boran, which means something along the lines of "vintage coffee." You can find gafae boran sold by street carts and old school coffee houses in older parts of town.

How to Brew Thai Coffee

You need to brew a basic Thai coffee to make all of the different coffees below. Brewing Thai coffee isn't complicated. You do not need to be a barista to make a good brew, because as I mentioned, this isn't fancy coffee!

You simply need to steep the coffee mix in hot-off-the-boil water for 4-5 minutes. The ratio I use is 3 tablespoons of Thai coffee beans and 180 ml (¾ cup) of hot water.

You can brew it in a French press, or brew it in any cup and then strain out the beans through a coffee filter. In Thailand we use a cloth filter, but it is not necessary to make authentic Thai coffee.

For a video tutorial on brewing Thai coffee, see my post for Thai Iced Coffee.

1. Thai Iced Coffee - Gafae Yen

This Thai iced coffee is the most common way Thai people drink coffee, because Thai people love sweet creamy things, and it's always hot in Thailand so iced drinks are king. (Gafae means coffee, and yen means cold)

BUT the Thai iced coffee that your restaurant serves may not be this one! Many restaurants actually serve coffee #5 on this list, oliang yok law, because it's simpler to make. But if you're looking for the way it's done in Thailand, this is it.

Here's what you need (amounts are in the recipe card below)

Brewed Thai coffee
Sweetened condensed milk
Evaporated milk
Sugar
A pinch of salt
A lot of ice to completely fill the serving glass

How to Make Thai Iced Coffee:

Brew the coffee (instructions in the recipe card below), then add sweetened condensed milk, sugar and salt; stir to dissolve. Pour it over ice and drizzle with evaporated milk on top.

2. Thai Hot Coffee - Gafae Ron

Gafae ron is basically the hot version of the iced coffee above (ron means hot, and yen means cold). But apart from the fact that there's no ice, there's a slight difference in how you serve it.

Here's what you'll need (amounts are in the recipe card below)

Brewed Thai coffee
Sugar
A pinch of salt
Condensed milk

How to Make Thai Hot Coffee:

Start with the basic brewed hot coffee and add the sugar and salt and stir to dissolve. Add the condensed milk and let it sit at the bottom for the classic layered black-and-white presentation. Serve it like this and let your guest do the fun job of stirring!

3. Thai Black Hot Coffee - O Yua

O Yua is not as popular amongst the younger generation but it's quite popular with my dad's generation. O yua meang "black hot" in Chinese Teochew dialect, which is the dominant dialect amongst the Chinese Thai population. So this tells you a bit about where this coffee came from :).

Here's what you need (amounts are in the recipe card below)

Brewed Thai coffee
Sugar
A pinch of salt

How to Make Thai Hot Black Coffee:

Simply mix and serve! You may notice that even though it's "black" we still add sugar. In Thailand, all coffee is sweetened no matter how you order it, because as mentioned, Thai coffee beans aren't the pure gourmet stuff and you really need the sugar to make it palatable.

The salt is optional, as in all the other coffees, but in this case the coffee is the strongest and I find the salt helps mellow out the bitterness.

4. Thai Black Iced Coffee - O liang

Oliang is perhaps the second most popular coffee in Thailand, especially for people who are lactose intolerant or who don't like milky drinks. O liang means "black cold" in Teochew Chinese, and it's simply the iced version of O yua.

Here's what you need (amounts are in the recipe card below)

Brewed Thai coffee
Sugar
A pinch of salt
A lot of ice to completely fill the serving glass

How to Make Thai Black Iced Coffee:

Mix the coffee, sugar and salt and stir to dissolve. Pack a serving glass with ice and pour the coffee over it. Enjoy!

5. Thai Iced Coffee with Milk - Oliang Yok Law

O liang is black iced coffee, and yok law means doing a wheelie...yes, like on a bike. I have no idea what is the reason behind this strange name, but it's basically it's o liang with milk (o liang on a wheelie?).

This is what many Thai restaurants in N. America serves as their "Thai iced coffee" because it's simpler to not have t condensed milk.

Here's what you'll need (amounts are in the recipe card below)

Brewed Thai coffee
Sugar
A pinch of salt
A lot of ice to completely fill the serving glass
Evaporated milk (in N. American Thai restaurants they would use half and half)

How to Make Thai Iced Coffee with Milk:

Combine the coffee, sugar and salt and stir to dissolve. Fill the glass wth ice, then pour the coffee over it. Drizzle the evaporated milk on top for that cascade effect. Stir before drinking.

Recipe Card

Easy Chicken Satay with "Real" Peanut Sauce

July 28, 2023 by Pailin Chongchitnant 44 Comments

This recipe is an excerpt from my cookbook Sabai which is all about weeknight friendly Thai recipes.

For years I’ve been preaching about the fact that 99% of satays in Thailand are pork satay, NOT the chicken version popular in Thai restaurants in America. But it occurred to me that if you’re going to cook boneless, skinless chicken breasts one way or another, the satay treatment is one of the best things you can do to this otherwise unexciting protein.

To make it weeknight friendly, I’ve omitted the most dreaded part of making satay, the skewering. Just throw the chicken on the grill if you have one, or cook it indoors using a grill pan or a saute pan. It works as an appetizer or as the main dish. The dipping sauce, which is the "real" Thai peanut sauce, can be made in advance, and will last in the fridge for at least a week.

What is satay exactly?

Satay refers to skewered marinated meats that are grilled and served with a peanut dipping sauce. Satay came to Thailand from Indonesia, and originally it arrived as beef satay. But in Thailand, pork is the more common meat; so eventually pork satay became the most popular and basically the only kind of satay we eat.

But outside of Thailand in Thai restaurants, it's a different story. Pork is much less popular and chicken is king (and the cheapest!). So restaurants overseas chose to use chicken instead, and that's how chicken satay became associated with Thai food; even though you can barely find it in in Thailand!

What is satay sauce? Is it the same as peanut sauce?

The sauce traditionally served with Thai satay is a spicy peanut sauce and coconut milk, flavoured with Thai red curry paste. I call this a peanut sauce, but really it should be called satay sauce because it is a sauce that is ONLY served with satay.

We don't make bottles of this peanut sauce and just put it on random stuff. In fact, there is no such thing as a generic "Thai peanut sauce" made from peanut butter that we use like it were ketchup. Peanut butter is not even a Thai ingredient!

So the next time you see a "creamy Thai peanut sauce recipe" on the internet made with peanut butter and soy sauce, you now know that it's nonsense.

*Note that the Thai satay sauce is different from Indonesian satay sauce - naturally foods change as they travel to new destinations.

No Skewers Needed

Followers of the show may know that I hate skewering. I really do...due in part to my having skewered hundreds of various foods during my years in the catering and restaurant industry.

So because I wanted this to be an easy chicken satay recipe, and not one that requires messy fiddling with bamboo skewers while occasionally stabbing yourself, I have left out the skewering. What's the point of skewers anyway if we're not selling these on the street? I can use a fork, thank you.

Ingredients

Here are all the ingredients for chicken satay. It only looks like a long list, but many of these are pantry staples, and there's really not much shopping to do! For amounts, see the full recipe card below.

MARINATED CHICKEN

The chicken can be marinated up to one day in advance; but if you're in a rush, just let them sit while you make the peanut sauce. A minimum of 20 minutes is ideal.

coriander seeds, preferably toasted, but if you're lazy it's fine not to.
cumin seeds, also preferably toasted.
white peppercorns
brown sugar
salt
ground turmeric
ground cinnamon
tamarind paste, store-bought or homemade
coconut milk
boneless skinless chicken breasts or thighs. I suggest seeing the video tutorial for a demo for how I cut chicken so it's clear, but for breasts, cut into long ½-inch thick strips diagonally against the grain. For thighs, trim off the fat and any dangly bits, then cut in half lengthwise.
Jasmine rice and/or white toast, for serving, and optional. If you want to serve these as an appy, eating it with white toast is actually a classic in Thailand! But to make this a meal you can serve with rice.

THAI PEANUT SAUCE

This peanut sauce is the real deal. None of that peanut butter-laden stuff; which if you didn't know, is a totally Americanized invention. This sauce will last at least a week in the fridge so make it ahead of time if you wish. It will also freeze beautifully if you want to make a whole bunch.

roasted peanuts, unsalted. I always buy raw peanuts and roast them myself because the flavour is just superior to pre-roasted peanuts. I also buy skin-on peanuts because they, too, taste better despite a lot of work to skin them after. Roast them in a 350°F oven for about 15-20 minutes (timing depends on the size) until they're lightly browned.
coconut milk
Red curry paste, see this post for my review of store-bought brands. You can also make your own red curry paste and freeze!
tamarind paste, store-bought or homemade
Palm sugar
fish sauce

"AJAAD" QUICK CUCUMBER PICKLE (optional)

This is what I call an "instant pickle" that you can serve right after you make it. It is served with satay to help cut the richness of the rich peanut sauce, but it's up to you if you want to leave it out. You can also serve the satay with any other tart pickles you've got in your fridge.

white vinegar, or you can use rice vinegar, Filipino cane vinegar, or any kind of mild-flavoured vinegar.
granulated sugar
salt
cucumber
Thai chilies or another hot pepper (optional)

How to Make Thai Chicken Satay

Here's a bird's eye view of the process. The full instructions are in the recipe card below. If this is your first time, I recommend watching the full video tutorial to ensure success!

Process shots for making chicken satay, steps 1-4

Pound the coriander, cumin and white peppercorns into a powder.
Add all remaining marinade ingredients and mix well. Transfer to a mixing bowl.
Cut the chicken breast against the grain, diagonally, into ½-inch thick strips. Once you get to the flat part of the chicken, you can make it wider to even out the size. For chicken thighs, trim off excess fat and any dangly bits and cut horizontally in half. (See video for a visual of how to do this.)
Mix well with the marinade and let sit for at least 20 minutes and up to one day. Meanwhile make the peanut sauce.

Process shots for making peanut sauce for chicken satay, steps 5-8

Grind the peanuts until mealy in a food processor or mortar and pestle. Do not turn them into peanut butter!
Cook ⅓ cup of the coconut milk with the red curry paste until thick, and the coconut oil starts to separate out from the paste.
Add the remaining coconut milk, the peanuts, tamarind and palm sugar and cook for about 5 minutes until it's thick.
Taste the sauce and add fish sauce as needed. If you want to serve with pickles, make the pickling liquid now; instructions are in the recipe card, but you simply have to dissolve the sugar and salt in the vinegar and let it cool!

Process shots for making chicken satay, steps 9-10

Grill the chicken breast for a few minutes per side with the lid open. If using chicken thighs, you may close the lid as they tend to take longer. You can also pan sear the chicken on a nonstick skillet instead.
If serving with the instant pickle, pour the pickling liquid over the cucumber shortly before serving so the cucumber remains crisp.

FAQ

How can I prep this in advance?

The chicken can be marinated up to one day in advance, and the peanut sauce will last at least a week in the fridge.

Can I use other proteins instead?

See these recipes for pork satay and beef satay. Each protein requires slightly different preparation and cooking, though the sauce and the marinade is basically the same.

Is there a way to make a vegetarian satay?

You can substitute extra firm tofu for the meat and use soy sauce instead of fish sauce. The peanut sauce is so flavourful it will make the tofu super tasty!

How can I cook chicken satay without a grill?

You can pan fry the chicken instead in a non-stick skillet, and the full instructions are in the recipe card. You'll need to do it in batches so as to not crowd the pan. You may also need to wipe the pan with paper towel between batches to prevent any remaining marinade from burning.

Thai Curry Crab: The Hidden Gem of Thai Cuisine

July 14, 2023 by Pailin Chongchitnant 4 Comments

Crab curry stir fry or pu pad pong garee is a classic Thai dish and a mainstay of Thai seafood restaurants. It's so good it's easily in my top 5 Thai seafood dishes. Yet, it's almost unknown outside of Thailand as very few Thai restaurants offer it.

Why? Probably because crab is expensive, and also because...well...it's not the prettiest dish you've ever seen, as you'll see, though it does dress up nicely. But it is out-of-this-world delicious AND extremely easy and quick to make. Perfect for some weeknight luxury.

What is Pu Pad Pong Garee?

Pu (pronounced bpoo) means crab, pad means to stir-fry, and pong garee means curry powder. But the name omits a key element: eggs. So more accurately it's crab stir fried in a soft custard flavoured with curry powder.

There are two versions of this dish: the original version uses a whole crab, still in the shell, chopped up into chunks and tossed into the stir fry (pic below). You can imagine how that would be a total pain to eat though - having to pick crab meat out from the gooey shell that's covered in a custardy sauce - so it is not my preference. So my family always opt for the other version that uses crab meat only. It's more expensive, but totally worth it.

Another version of this dish is made with in-shell crab, but this is difficult to eat.

Ingredients

Here are all the ingredients for this dish with explanations. For amounts, see the full recipe card below.

The Custard

Thai chili paste or nam prik pao. You can buy this from Asian grocery stores, or you can make it at home using my nam prik pao recipe here. If you don't have it, you can omit it and substitute about a teaspoon of sugar (the chili paste is quite sweet), but the flavour will be a little different.
Chili oil. Typically we use the chili oil that sits on top of the Thai chili paste when you buy it. If you don't have enough of this left, substitute any other kind of chili oil. This is added mostly for colour; because without the red, the curry powder will leave the dish a sort of yellow and that's not, to put it delicately, very...um...appetizing.
Evaporated milk. You may be surprised by this seemingly non-Thai ingredient. Traditionally we use coconut milk to add creaminess, but in more modern recipes such as this, you'll see evaporated milk used where a more neutral flavoured creaminess is desired. Creamy tom yum soup is another dish where evaporated milk is used (and it's totally delish btw). But you can use coconut milk instead and it will still be excellent.
Eggs
Oyster sauce. See my post on choosing the best oyster sauce.
Fish sauce. See my post on how to choose the best fish sauce.
Ground white pepper.

The Stir Fry

Fresh crab meat. You want this as chunky as possible, so no canned crab! I used dungeness cuz I'm in the West Coast, but blue crab would be even better. You can also make a shrimp version which is less common, but still good. Precook the shrimp first and proceed with the recipe as usual.
Onion, if you have sweet onion, it's really good in this.
Garlic, chopped.
Curry powder. My preference is Japanese SB brand. If you can find it, the most popular brand in Thailand is Waugh's curry powder (made in England).
Celery leaves and thinly sliced stalk. I am using this as a substitute for Chinese celery, which is what is used in Thailand.
Julienned red chilies or bell pepper, optional for garnish. If you're serving guests, garnishes are VERY important because, ungarnished, this dish does not look great to be frank, lol.
Optional: fresh chilies. This dish is typically not spicy, but it is quite tasty when it's got a little bit of heat. So you can add some chopped Thai chilies, or even chili powder.
Jasmine rice for serving.
Condiment: Though not necessary, Prik Nam Pla is a great condiment for this dish because the zing offsets the richness. A little sprinkle with some chili pieces for some heat would suffice.

How to Make Thai Curry Crab

This recipe is easy but it goes FAST so you need to know exactly what you're doing once the wok is on. You also need to know the consistency you're looking for in order to not turn the whole thing into scrambled eggs. So I highly recommend you watch the video tutorial in the recipe card before you cook in order to ensure success!

process shots for how to make crab curry stir fry, steps 1-4

Combine the Thai chili paste and chili oil with a splash of the evaporated milk and whisk until the chili paste is no longer clumpy.
Add the remaining evaporated milk, eggs, oyster sauce, fish sauce, and white pepper. Whisk until smooth.
In a nonstick wok or skillet, sauté the onion and garlic in oil for a couple minutes on medium heat; just until the onion is softened slightly but is still crunchy.
With the heat on medium and no higher, add the curry powder and stir to mix with the oil for literally 5-10 seconds.

process shots for how to make crab curry stir fry, steps 5-8

Add the crab meat and gently toss to heat it up for 10-15 seconds, being careful not to break up the crab.
Add custard and stir constantly, scraping the bottom, until it looks creamy and thick.
Turn off the heat and add the celery and plate immediately so that the eggs will not overcook in the residual heat of the pan.
Garnish with more celery leaves, red pepper and some extra crabmeat, if desired. Serve with rice!

Tips For Success

This recipe is pretty simple, but there are a few tips to keep in mind for best results.

I like to use a rubber spatula instead of a wok spatula for this as you'll need to scrape the eggs off the bottom constantly. It's also more gentle on the crab and won't break it up too much.
The texture of this dish is soft and creamy, so you want the onion to still be crunchy otherwise the whole dish will lack textural variety...in other words, it'll all be mush. So don't overcook the onions or cut them too small.
Do not use high heat, especially when you add the curry powder, or you might burn it. Also, if you don't work fast enough, a high heat will overcook the eggs quickly.

What to Serve with Pu Pad Pong Garee

This is a dish that I don't think should be the only thing you're serving in the meal. It's rich, creamy, and soft, and could really benefit from another dish that is light and has some crunch for texture.

Garlicky cabbage stir fry is a super easy one if you want to keep the meal simple, or one of these Thai salads would provide the bright acidity that will complement the dish well.

FAQ

Can curry crab be made in advance?

Ideally not, because it is tricky to reheat without overcooking the eggs. But it takes literally 3 minutes to cook (you can see it in real time in the video) so if you get all your ingredients prepped in advance, there should be no reason why you can't cook this right before serving.

Is there a substitute for crab meat?

You can substitute any kind of protein you'd like, actually! In Thailand we make this dish only with crab and shrimp, but you could certainly use tofu, fish, or even chicken.

Pre-cook your protein of choice first though, and then follow the recipe as is without any modifications. Keep in mind however that if your protein is bland, like chicken or tofu, you might want to marinate it a bit with some soy sauce or fish sauce before cooking.

How do I store and reheat leftovers?

Leftovers will keep in the fridge for 3-4 days, but when you reheat, don't reheat it too hot or you'll overcook the eggs. Using the microwave is fine but stir it every 20-30 seconds (depending on how much you're heating) just until it's warm. Serve it on piping hot rice and it'll be fine. You can also reheat it in a frying pan, over medium high heat, stirring constantly until it's warm.

Thai "Laab" Salad for Your Leftover Roast

December 18, 2020 by Pailin Chongchitnant 2 Comments

Laab (it is not laRb, no rolling of the r!) is the perfect way to use up any leftover meat, especially one that's a bit lacking in flavour. Tart, spicy, and fresh; and guaranteed to "fix" any less-than-stellar roast turkey or chicken. Also perfect for using up steak and roast beef as well!

A plate of Thai roast turkey salad with cucumber and green onions on the side

Laab is a very basic Thai salad made with a simple dressing of fish sauce, lime juice and roasted chili flakes. The defining element of a laab (and the most delicious part) is the toasted rice powder, which is easy to make using any kind of white rice, though traditionally it is done with Thai sticky rice. It is not laab without toasted rice powder!

For a true laab you want to have some mint and cilantro, but if you're just trying to make a quick laab using leftovers, throw in any fresh herbs you have on hand. Green onions, dill, oregano or even tarragon would work.

And laab is always gluten-free and dairy-free, bonus!

Watch The Full Video Tutorial!

This recipe is part of the 4 Ways to Thai Up Your Leftovers article. Be sure to check that post out for 3 other leftover ideas!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success! And if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Mother-in-Law's Chinese Tomato Beef Stir Fry

May 18, 2023 by Pailin Chongchitnant 13 Comments

Tomato beef stir fry is a nostalgic dish for many Cantonese kids, my husband included. It's a popular dish in Chinese cuisine (specifically Cantonese), but kids in particular LOVE it!

With tender beef slices and a sweet tomato sauce, it's easy to see why. It's an weeknight-friendly dish with simple ingredients that comes together in 30 minutes. It's no wonder this was a regular for my mother-in-law who was cooking for 5-8 people every day!

a plate of tomato beef stir fry with green onions on top — Chinese Tomato Beef Stir Fry

My mother-in-law (whom I call Aunty Jenny) is not one to have written recipes, so I had to do primary research and watch her make it. I was delighted to able to recreate a dish that Craig said tastes exactly as he remembers it!

What is Tomato Beef Stir Fry?

In Cantonese this dish is called faan ke ngao yok faan (see how this is pronounced in the video). Faan ke is tomatoes, ngao yok is beef, and faan is rice! A simple stir fry of beef slices and fresh tomatoes in a sweet and tangy sauce served over rice.

In Hong Kong this is a dish you can commonly buy as a cheap takeout meal. For home cooks, it is a popular dish amongst parents because kids just adore this dish...likely because of the ketchup!

Ingredients

The ingredients for beef and tomato stir fry are simple and basic. You don't even need to go to an Asian grocery store to buy anything!

Beef Marinade

Flank steak. Flank steak sliced into thin strips is what my MIL has always used, but she has also made it with pre-sliced hot pot beef (you can see her cook with this beef in the intro of the video). You can use another cut of beef that is not too tough, so anything you'd grill on a BBQ wouldwork. Ground beef is another common variation that is even easier since you don't have to slice it!
Oyster sauce, see my guide to choosing a good oyster sauce.
Soy sauce, see my guide to different types of soy sauce.
Garlic powder, or substitute grated garlic
Ginger powder, or substitute grated fresh ginger
Ground black pepper or white pepper
Baking soda. Adding baking soda to beef is the Chinese restaurants' secret to tender beef in stir fries. The high pH of baking soda prevents the beef from tightening up completely when cooked, which means less liquid is squeezed out and the muscle fibers remain more loose. This means tender and juicy beef without having to splurge on premium cuts.

The Sauce

Ketchup. You may not expect to see ketchup in a Chinese recipe, but the use of ketchup has entered many Asian cuisines! In Thailand we also use ketchup in a few dishes (but never pad thai!) such as this "Macaroni" Stir Fry and American Fried Rice!
Granulated sugar or brown sugar
Salt
Cornstarch

Tip: My mother-in-law made this dish as a very busy cook who had to feed a crowd every night, so she kept it simple. But to make it a little more complex you can also add Chinese shaoxing wine and/or toasted sesame oil if you like these flavours. You can add them either to the sauce or to the beef marinade.

The Stir Fry

Garlic, chopped
Shallots or onion, chopped
Fresh ginger, julienned
Fresh tomatoes, roma tomatoes are preferred because they are the least watery and are not too acidic.
Green onions, white and green part separated and chopped
Jasmine rice for serving
Fried eggs for serving, optional. Aunty Jenny always paired this dish with fried eggs. She liked scrambled eggs but everyone else loved them fried with the yolk still runny.

How to Make Chinese Beef Tomato Stir-Fry

This is a pretty simple dish, but the cooking goes fast! So if this is your first time, I recommend watching the video tutorial to ensure that you go in with a good idea of what needs to happen and in what order.

process shots for tomato beef stir fry steps 1-4

Divide the flank steak ALONG the grain lines into pieces about 2-3 inches wide. Slice each piece AGAINST the grain into thin slices, about ⅛-inch thick. A partially frozen steak will make this job easier.
Dissolve the baking soda in water until fully dissolved.
Add the baking soda solution to the beef and mix well to ensure all the pieces are coated.
Add the oyster sauce, soy sauce, garlic powder, ginger powder and black pepper to the beef and mix well. Let sit for at least 5 minutes.

process shots for tomato beef stir fry steps 5-8

Make the sauce: In a small bowl combine the cornstarch and the water and stir until there are no more lumps. Combine the slurry with the ketchup, sugar and salt.
Stir the sauce until well combined. Note: Typically, cornstarch slurry is added at the end, a little at a time just until the sauce is thickened to the right consistency. But if you measure your ingredients, the amount of starch needed will be pretty consistent, so you can simplify by adding it directly to the sauce.
If serving with fried eggs, cook them to whatever doneness you prefer.
Tip: If you’re frying eggs in the same wok as the stir fry, fry them first so you don’t have to clean the wok in between. If you’re frying them in a separate pan, you can do them at the end so they’re still hot for serving.
Heat a wok or a large nonstick skillet on high heat until hot (or as hot as your nonstick can handle). Add just enough oil to coat the bottom, then add the beef and spread it out into a single layer as much as possible. Let it cook without moving it until browned and about halfway cooked.

process shots for tomato beef stir fry steps 9-12

Once browned, toss until the beef is about 90% done. Remove from the pan.
In the same pan on medium-high heat, add a little more oil, then add the garlic, shallots and ginger and saute until aromatic and the garlic starts to turn golden.
Add the tomatoes and toss just until the exterior starts to soften; about 30 seconds. If using especially ripe tomatoes, this will take a shorter time, so pay attention!
Turn the heat up to high, then add the beef, the white part of green onions, and all the sauce and toss just until the sauce is bubbling; another 30 seconds or so.

process shots for tomato beef stir fry steps 13-14

Once the sauce is bubbling and the tomatoes are soft but still holding shape, turn off the heat and add in most of the green onions.
Plate and top with the rest of the green onions. Cook the eggs now if you haven’t done so. Serve with jasmine rice and enjoy!

Tips for Success

I recommend watching the video tutorial first if you have never cooked this before. This dish goes fast, so you need to know what's happening and in what order, and the video will really help with that. In the video I show the cooking in real time so you can see how fast it goes!

When searing the beef, do not cook it well-done. The beef will cook more when you put it back in at the end.
Don't add too much liquid. When you're done stir frying, you may feel like there isn't enough sauce and you might be tempted to add a splash of water. But as the dish sits the tomato juices will continue to come out and create more sauce, so keep that in mind before you add anything!
If you're going to eyeball ingredient amounts, leave the cornstarch slurry for the end. In this recipe I am able to mix the starch right into the sauce because I measure all ingredients and I know exactly how much starch is needed to thicken the sauce. So if you love to cook intuitively and eyeball ingredients, make the starch slurry but leave it until the end so you can add only as much as required to get the right sauce thickness.

FAQ

Can this dish be made in advance?

The dish is best eaten fresh; however the leftovers do keep pretty well. The tomatoes may be a little more mushy than ideal after it's been stored, but the flavour will all still be good. Be careful not to overheat the leftovers to avoid overcooking the beef and tomatoes.

Can I use chicken or pork instead?

If you don't eat beef, you can use another meat and there is no need to change any of the methods or ingredients. I would cut chicken bigger however; ½-inch thick pieces is good. If using pork, use pork shoulder and cut into thin slices just like the beef.

Other Chinese Recipes You Might Like

A great side dish to the tomato beef stir fry is this simple gai lan oyster sauce stir fry.

If you love tomatoey dishes, you must also check out this Chinese tomato egg stir fry. It's even simpler and easier than the beef version.

Aunty Jenny also makes these amazing braised chicken wings with lots of soft sweet onions. But her signature dish might actually be these dim sum turnip cakes (lo bak go) which are the best I've ever had anywhere.

Real Sago vs Tapioca Pearls + Sago Pudding Recipe

October 15, 2021 by Pailin Chongchitnant 6 Comments

If you’ve had sago desserts before, did you know that you’ve been eating fake sago pearls all this time?? Confused? Read on, or just watch the video where I explain everything AND do a taste test comparing real vs fake sago pearls!

Mango sago pudding made from "fake" sago pearls.
Credit: "Mango sago" by NukelarBurrito is licensed under CC BY-NC-ND 2.0

When Sago is NOT Sago

If you do a Google search of "sago desserts" you'll come across lots of recipes for mango and coconut sago puddings. But look into the recipes, and you'll notice that these puddings are actually made from tapioca pearls.

But if they’re made from tapioca, why are they called sago? WELL, "Breaking News" ... that is because these tapioca pearls have been used as a cheaper imitation of REAL sago pearls. And real sago pearls are made from a plant actually called sago palm.

Sago palm trees growing along the water. — Sago palm trees growing in Southern Thailand. Source: Thailaemthong.com

What Happened to Real Sago?

So why did we need an imitation of sago in the first place? The problem with true sago is that they are precious. It takes sago palms at least 8-10 years to reach the right maturity, and then the harvesting and processing is super labour intensive.

This means that true sago pearls are limited in quantities and are much more expensive, so people started using tapioca pearls as a substitute, and the real stuff was forgotten for a long time. Only recently did it make a bit of a comeback thanks to social media spreading news of the original substance.

So What is the Fake Stuff Then?

A tray of white tapioca pearls. — "Fake sago" a.k.a. tapioca pearls.

The fake stuff is tapioca pearls, made from tapioca starch. Tapioca starch is made from cassava (pic below), a widely available root vegetable that's a staple in the diets of many cuisines around the world. Needless to say, harvesting a root vegetable is much easier than harvesting a 10-year-old tree, making it a much more accessible and cheaper product.

Cassava roots are what tapioca starch and pearls are made from. Credit: "Cassava roots" by IITA Image Library is licensed under CC BY-NC-SA 2.0

The sad thing is that in Thailand we actually call tapioca pearls "sakoo," our term for sago; which as we now know is categorically wrong. But there was no other name given to it, presumably because they were originally "snuck in", pretending to be the "real thing". So now we're having to call the real one "true sago" or "tree sago," when really it should just simply be "sago."

How is Real Sago Made?

sago flesh being squeezed by hand — Source: https://readthecloud.co/sago-trang/
Squeezing grated sago palm trunk is a step in making sago. For more pictures of traditional sago making, see the original post here (in Thai).

So what is so hard about making sago? Why are they so precious? In a nutshell, here's the traditional process:

Cut down a massive tree (the sago palm) that's been growing for 8-10 years.
Chop it up into manageable chunks.
Grate the flesh of the trunk and pound or blend it into mush with water.
Squeeze the grated flesh to extract the starch, then strain.
Let the starch in this "tree juice" settle, then pour off the excess water.
Break the starch up into small clumps and roll into small beads.
Dry the beads completely for storage and packaging.

Video: How sago pearls are made in Thailand

To really appreciate the process, watch the video below to see sago harvesting and processing in Southern Thailand (the video is in Thai, but it's mostly visual.) In the video some machines are involved in the process, but as you can see it's still pretty basic. If seeing this doesn't make you want to savour every bite of real sago...I don't know what will!

https://www.youtube.com/watch?v=b997sN5DurI

But how different are they, really?

This is where I will direct you to my video to find out! In the video you will see how they cook up, and also my reaction to tasting real sago for the first time. I'll then give you my verdict and whether it's worth searching for.

But here is some further analysis regarding the differences between the two that I didn't include in the video:

Left: Cooked "fake sago" or tapioca pearls are pure white and even in size. Right: Cooked real sago pearls are dark brown and have uneven sizes.

Colour

Real sago is made from unrefined starch and therefore has a colour; they can be anything from brown to pink. The lighter pink ones are more "desirable", presumably because they're prettier, though I don't believe they are superior in flavour.

Tapioca pearls, however, are pure white because they are made from refined tapioca starch. This has implications on flavour because the refining process removes all the flavour from the original cassava plant.

Note: You can find tapioca pearls that are pink and green; those simply have food colouring added and are not flavoured.

2. Shape

Tapioca pearls are made in factories, which can turn them out in perfect little spheres.

Sago pearls are turned into beads manually by rolling around little clumps of damp starch in a flat bamboo tray until those clumps turn into little balls, as shown in this video. This manual process means that the pearls have uneven shapes and sizes. This has implications on texture, as you will see in my comparison video.

3. Density

I tried to eat these pearls raw (though sadly I did not do this on camera), and real sago instantly disintegrated into powder in my mouth, but the tapioca pearls were so hard they could've broken my teeth! This explains the volume difference between equal weights of the two pearls; 50g of real sago looks like a lot more than 50g of tapioca pearls.

This also explains the difference in cooking time as shown in my video; tapioca pearls took much longer to cook since the water takes longer to hydrate the denser pearls, while real sago cooked up almost instantly.

A tray of raw real sago pearls next to raw tapioca pearls. — Left: raw sago pearls are much less dense, so they break easily into smaller pieces during transport. Right: tapioca pearls are very dense, hard, and practically indestructible during transport.

4. Flavour and Texture

This is where words don't suffice, and you'll have to watch the video below so you can see my reaction to get the full sense of how they differ. You'll also see how to cook them.

Watch My Verdict: Tasting Real vs Fake Sago

Where to buy real sago pearls?

Now that I've convinced you that real sago pearls are worth trying ... next I have to apologize for having to tell you that, if you DO want to try them, you'll have to go to Thailand or another country that produces them.

I've looked around the internet and could not find an online source for true sago pearls. When you do a search for "sago pearls" even "real sago pearls" all that comes up are listings for tapioca pearls. Even if you see some brown ones most likely they are large tapioca pearls made for bubble tea which get their colour from food colouring and/or brown sugar.

If you do go to Thailand, don't be looking for them at the supermarket though. Because these are produced in such small volumes, you'll instead find them at places that sell locally made, artisanal products.

The future of the sago

Real sago is making a bit of a comeback in Thailand thanks to the media which has made people become more aware of their existence. I am one of those "media"; and quite frankly I'm a bit concerned that if the demand for them increases, what will this mean for the environments where the sago palms grow?

On the one hand, it would create a new source of income for people in the villages that make these pearls. In fact, this has already started to happen with the increased demand in Thailand, and it has helped raise the standard of living for some people in the poorer areas.

On the other hand, over-harvesting is always a concern. So while I wrote this post as a source of knowledge to expand our awareness of where our foods come from and how they evolve, it's equally important to be aware of the vulnerability of these sources and helping to protect them.

Real Sago Pudding Recipe

I can't leave you without a recipe now can I? Should you be so lucky as to get a hold of real sago pearls, there's no need to do anything fancy to them. This simple pudding lets all of their natural flavours shine. The important part is to serve it while still warm for the best texture - don't refrigerate!

Some tapioca recipes you might like

I don't mean to offend our old friend the tapioca pearls here! They are great in their own right! Try them in this refreshing tapioca melon dessert, or use tapioca starch to make fun bubble tea noodles!

A bowl of sago pudding with young coconut meat

Real Sago Pudding

By: Pailin Chongchitnant

Experience the real sago pearls, made from actual sago palm, in this most iconic dish - a simple pudding that allows the true flavours of the pearls shine.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Course Dessert

Cuisine Thai

Servings servings

Ingredients

▢ 1.8 oz true sago pearls
▢ 1 ½ cups water, see note 1
▢ 3 tablespoon sugar
▢ ½ pandan leaf, optional, see note 2
▢ ½ cup young coconut meat, julienned, optional

Salted Coconut Milk

▢ ½ cup coconut milk
▢ ⅛ teaspoon table salt

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Notes

If using pandan leaf, you will need to increase the water to 2 cups (480 ml)
In the video I did not use pandan leaves because I wanted to taste the pure flavour of the sago, but traditionally pandan leaves are infused either into the pudding or the coconut milk.

FULL VIDEO TUTORIAL

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Instructions

(If not using pandan leaf, skip to step 2). Tie the pandan leaf into a knot to shorten and help bruise the leaf and release the aroma. Add the pandan leaf into a small pot and add 2 cups (480 ml) of water; bring to a boil and let it boil for about 3 minutes to extract the aroma.
½ pandan leaf
If not using pandan leaf, add 1 ½ cups (360 ml) of water to a small pot and bring to a full boil.
1 ½ cups water
Once the water is fully boiling, remove the pandan leaf, if using, then gradually sprinkle in the sago pearls while quickly stirring - then keep stirring constantly for about 1 ½ - 2 minutes; most of the pearls should be translucent on the outside, with the white center still visible. If it is too thick, add a little bit of water to loosen.
1.8 oz true sago pearls
Once cooked, turn off the heat and add sugar and young coconut meat and stir until the sugar is dissolved. Let it rest and cool down a bit while you make the salted coconut milk.
3 tablespoon sugar, ½ cup young coconut meat, julienned
To make the salted coconut milk, combine the coconut milk and salt in a small pot and bring to a simmer to dissolve the salt and remove from heat. Alternatively, you can just heat it up in the microwave.
½ cup coconut milk, ⅛ teaspoon table salt
To serve, while still warm ladle a portion of the sago pudding into a bowl and top it with about 2 tablespoons of the salted coconut milk. How much coconut milk to add is up to your preference, so feel free to add more or less.

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How to Cook Rice Noodles Properly (No mush, no clumps!)

May 5, 2023 by Pailin Chongchitnant 21 Comments

Maybe this has happened to you, you try to cook pad thai, and the noodles are soggy and clumpy. Or you try to cook pad see ew using fresh rice noodles, and they end up broken into bits. Or at the Asian supermarket your eyes glaze over at all the noodle options because you have no idea what to choose. Sounds familiar?

In this post I’m going to give you everything you need to know about all the different kinds of rice noodles used in Thai cooking, including how to cook them properly so you'll have perfectly cooked noodles every time.

A pile of different kinds of rice noodles

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VIDEO: Rice Noodles Explained

Everything discussed in this article is covered in this explainer video below. It really helps to see in action how to properly cook rice noodles!

But first, what are rice noodles anyway?

When it comes to dried rice noodles, the various types are all made from the same two ingredients: rice flour and water. Fresh rice noodles, however, have other starches and additives mixed in to make them sturdier and last longer.

ingredients for dry rice noodles and fresh rice noodles — Top: Ingredients for dry rice noodles. Bottom: Ingredients for fresh rice noodles.

Unlike pasta or wheat noodles, rice noodles are gluten free and are not chewy. They are quite tender, which also makes them harder to work with because they can go from cooked to mush much more quickly. (Al dente is not a thing we aim for in rice noodles; that's just called undercooked 😂.)

Different Types of Rice Noodles:

Despite the many options at the store, rice noodles can be divided simply into two major categories: Fresh and dry.

Dry Rice Noodles

Dry rice noodles are made from ground up rice (a.k.a. rice flour) and water. The mixture can be steamed into a big sheet, dried, and cut into "rice sticks," or they can be extruded into round noodles. To see a Thai rice noodle factory in action, check out my short documentary here!

As there are different types of pasta, there different types of dry rice noodles:

a grid of rice vermicelli in package and out of package, and small size rice noodles in package and out of package — Top: Thai rice vermicelli. Bottom: Small size rice noodles

Thai Rice vermicelli or Sen Mee in Thai. These thread-thin rice noodles and are the smallest ones and they can be used in soups or stir fries, like this pad see ew vermicelli. These are not this is not to be confused with Vietnamese rice vermicelli which are very different and are discussed below.
Size small (2 mm wide) or sen lek. These are my preference for Southeast Asian noodle soups such as Vietnamese pho and Thai boat noodles, but you can also stir fry them.

a grid of rice noodles size medium in package and out of package, and large size rice noodles in package and out of package — Top: Medium size rice noodles. Bottom: Large size rice noodles.

Size medium (3 mm wide) is what we use as pad thai noodles and indeed in Thai we call them sen pad thai. They can also be used in noodle soups.
Size large (4 mm wide) isn’t actually a size that exists in Thailand and so it might be for export only, but some people use these for pad thai. These are too large for noodle soups and I recommend using these only in stir fries.

a gred of thick rice noodles in package, out of package, and fresh rice noodles — Top: Extra Large size (aka "thick") rice noodles. Bottom: Cooked fresh rice noodles

Size extra large (9 mm wide) or sen yai, which also doesn’t exist in Thailand in dried form because these are made to be a shelf stable version of fresh rice noodles (pictured at the bottom) that you associate with pad see ew, rad na, and drunken noodles. These are best used in stir fries.
Vietnamese rice vermicelli or sen kanom jeen. Despite the similar name to the one above, it's an entirely different type of noodle. Vietnamese rice vermicelli are thick and round, similar to spaghetti. They are cooked by boiling in hot water just like pasta (timing varies depending on the size) then rinsed in cold water to remove excess starch. They are a little different in that they are not served hot but there are many things you can do with them! You can make a cold rice noodle salad, a healthy lettuce wrap, or make kanom jeen which is basically the Thai version of pasta!

Vietnamese rice vermicelli of *kanom jeen* in Thai are much bigger than Thai rice vermicelli.

*Glass noodles, bean threads, or cellophane noodles are often misunderstood to be a type of rice noodles. The Thai/Chinese ones are actually made from mung bean starch, and the Korean ones are made from sweet potato starch.

Fresh Rice Noodles

Fresh rice noodles are found in the refrigerated section at Asian grocery stores, usually next to all the tofu. There are two main types:

Cooked fresh rice noodles (ho fun)

These are the tender noodles with a slightly chewy texture that has gained a cult following for dishes like pad see ew. In Cantonese these are called “ho fun”. They are made mostly from rice flour but often have other starched such as tapioca starch mixed in.

This is a fresh, fully-cooked product that simply needs to be tossed with seasonings, meat and veggies. It's highly perishable which means they are usually made locally, so what you get from city to city is going to vary a lot in size and texture.

These can actually be made at home, check out my video tutorial for making your own fresh rice noodles!

Preparing Fresh Rice Noodles for Cooking:

Before cooking them, you’ll want to peel apart the noodles. But cold noodles are often stuck together and are impossible to peel apart without breaking. If that's the case, separate them into chunks best you can, spread them out on a plate and microwave them for about a minute.

Take them out, see if any noodles are hot and soft enough to be peeled apart and peel them and set them aside. Return the hard noodles into the microwave for another minute, and repeat this until all the noodles can be separated. It usually takes me 3-4 minutes of microwaving for 1 lb of noodles.

Raw fresh rice noodles

Bag of raw fresh rice pad thai noodles and the noodles being pulled out of the bag. — Raw fresh rice noodles sold in vacuum sealed bags in the fridge.

You may also see vacuum packed bags of rice noodles in the fridge that look very similar to the dried noodles. You can think of these as semi-dried version of the Small and Medium size dried noodles above. This type of noodles is what most restaurants use because they do not need to be rehydrated before using.

Choosing the Right Noodles for the Job

Best Noodles for Soups

For noodle soups you want to go small. Anything from the vermicelli to the medium size is fine. This is because rice noodles have no flavour whatsoever, so all the flavour will comes from the broth. With small noodles there’s a lot of surface area for the broth to cling to. If you go too big, in each mouthful it’s going to feel like too much bland noodles and not enough broth flavour.

Fresh wide noodles (ho fun noodles) are the exception because fresh noodles are more tender and are less dense than the dried version, they can work fine in soups IF they’re not made too thick.

In Thailand, we actually have two types of fresh wide noodles: One for soups, which is thinner and more delicate, and one for stir fries, which are thicker and sturdier so they’re less likely to break in the wok!

Best Rice Noodles for Stir Frying

The good news is that any of these are good for stir fries and it really comes down to your preference for which type of texture.

How to cook rice noodles without making them soggy, clumpy, or broken.

Cooking rice noodles is not actually hard, but most people misunderstand how they need to be treated.The #1 reason why your rice noodle stir fries are a soggy mess is that you’re cooking them before cooking them.

What I mean is that people often boil the noodles and cook them to perfection, and THEN they put them into the pan. But when you stir fry, there is a lot of liquid that comes from sauce, the meat, and the veggies. It doesn’t take much for rice noodles to over cook, so if they go into the pan already cooked, then they’ll very likely end up overcooked by the end.

Note that this isn’t an issue with egg noodles because they don’t overcook nearly as quickly, and in fact, you want egg noodles to be fully cooked before you stir fry them.

1. Do not boil dried noodles. Soak them.

All dried noodles simply need to be soaked until fully rehydrated before being stir fried or blanched for noodle soups.

The reason we want to soak rather than boil is because rice noodles overcook very easily. Soaking allows the noodles to hydrate evenly, and then the heat from the pan is cooking the noodles using the water that’s already IN the noodles. This results in even cooking inside out, and a very low chance of over cooking.

Soak them in room temperature water using the following timing as a guide, keeping in mind that they vary between brands.

Rice vermicelli: 5-15 minutes, depending on the brand. Wai wai brand is smaller and takes only 5 minutes, Erawant takes up to 15 minutes.
Small size: 20-30 minutes.
Medium size: 50-60 minutes
Large size: 90 minutes to 2 hours
The XL size is a bit of an exception because they’re usually used as a substitute for fresh rice noodles: use hot off the boil water and soak them for 15 mins, then drain and rinse under cold water. These are gonna be partially cooked by this point, and are ready to go into the pan.

How do You Know When Noodles Have Soaked Enough?

Pick the noodles up and they should droop completely, not resisting gravity. If they’re still trying to hold their original shape, they’re not ready.

soaked rice noodles being lifted up from a bowl — Fully soaked rice noodles should droop completely when lifted and do not hold on to their original shape at all.

2. For stir fries, add soaked noodles directly into the pan.

Once soaked, noodles are ready to go into the pan. Generally they will need a little extra liquid, but how much depends on how much liquid is already in the sauce, how crowded your pan is, how high your heat is, etc.

So I recommend following a trusted recipe amounts before winging it so you add the right amount of liquid for the dish. And when in doubt, add less water, then taste and add more as needed.

3. Push, flip and toss. Don't stir.

Noodles break because your spatula cut them into bits while you're stirring. Once you add noodles into the pan, especially delicate fresh cooked rice noodles, don't use a spatula and haphazardly stir them which can cause the edge of the spatula to cut the noodles. Use a flipping motion or push the noodles from the edges inward. Watch my video demo to see this technique in action!

4. Use a wooden spatula.

Metal wok spatulas are like blades to these noodles, and they can easily chop your noodles without you realizing it!

5. Use a nonstick pan or a well-seasoned wok.

Whatever pan of your choice, the surface should be nonstick because rice noodles, especially fresh ones, are notorious for sticking. And if you’re having to scrape them off, that’s one sure way to get broken noodles.

6. Don’t crowd the pan

Crowding the pan is all sorts of bad news, but when it comes to noodles, this is likely the most common reason people end up with soggy and mushy noodles. Crowding traps moisture, and this moisture steams the noodles and you're basically boiling them, which causes the noodles to overcook. Overcooked noodles are too soft...too soft noodles break into bits.

This is why I stress so much that you should only cook pad thai in batches of 2 servings, and the most delicate fresh noodles should be cooked ONE portion at a time. There is a reason why street vendors cook them one order at a time!

On a related note, you should always use high heat when stir frying noodles to maximize liquid evaporation and prevent excess moisture in the pan.

7. For soups, blanch soaked noodles for just a few seconds

While stir fried noodles get a little extra liquid from the stir fry sauce, noodles for soups are going to be sitting in a bowl of hot broth. This means that they should go into the bowls still a little al dente, and the heat of the broth will cook them through.

To get al dente noodles, blanch them in boiling water for just a few seconds: rice vermicelli noodles take 3 seconds, size small take 5 seconds, and size medium take 8 seconds. Cooking time will vary between brands.

Pro Tips

#1: Emergency Noodle Soak

I use room temperature water as a default because it takes so long for them to over soak that I don’t even have to set a timer. But if you're short on time, warm water will make the soaking go faster. However, the warmer the water, the faster they over-soak, which results in too-soft noodles, so check them often.

If you totally forgot to soak but need the noodles NOW, there is an emergency solution. Use hot water, and I mean off-the-boil, and soak the large size for 4 minutes, the medium size for 3 minutes, and the small size for 2, and immediately drain and rinse them in cold water to stop the cooking. I wouldn’t risk this method with the vermicelli, but they don’t take long anyway.

#2: Do not trust package instructions on Asian products.

Not saying they’re always wrong, but they often are. The package instructions on Erawan brand noodles for sizes S, M and L all tell you to boil them for 6-8 minutes. You can probably guess that different sizes of noodles should not have the same cooking time! And I’ve seen many other Asian products with instructions that just don’t work, so I never assume they’re right.

#3: Soak noodles in advance

If you can plan ahead, soak the noodles, drain them, and keep them in an airtight container in the fridge. Make sure there is no pooling water in the container which will over soak the noodles at the bottom. I recommend putting them on a tea towel before storing them to dab off excess water. Soaked noodles will last in the fridge for up to 1 week.

Some Rice Noodle Recipes to Try

Now that you know everything there is to know about rice noodles, you're ready to get cooking! Try one of these popular classics!

Aunty's Best Vietnamese Pho Recipe

April 21, 2023 by Pailin Chongchitnant 51 Comments

I've had many bowls of pho in my life, and then I had the one that blew everything else out of the water. It was made by Aunty Jacqueline, my mother in law's childhood friend from Vietnam where the two of them grew up together. Her beef pho (pho bo) recipe was so much richer, more flavourful and fragrant than everything I've had from a Vietnamese restaurant here.

a bowl of oxtail beef pho with a lime wedge and thai basil on the side

Now in her 70's, Auntry Jacqueline has been known for her pho bo for decades, but she was the only person who knew how to make it; so I knew I had to preserve it. To my delight, she was happy to share ... and so I present to you, "Aunty Jacqueline's legendary beef pho" recipe!

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Pho: Traditional Vietnamese Noodle Soup

Pho is a noodle soup that is arguably the "national dish" of Vietnam; or at least it is the most well known dish from the cuisine. While you can make pho with different kinds of meat, the classic version is made with beef, or phở bò.

The version I'm sharing here uses a few different kinds of beef, but the one that makes a real difference is oxtail. Rich in bone marrow and connective tissue, oxtail is responsible for the ultra rich beef broth. You can omit it, of course, but do follow my suggestions for substitutions to make sure you're not missing out on the richness!

Ingredients

There are two main components to making pho: the beef broth, and all the stuff that goes into your bowl. For amounts and full instructions, see the recipe card below.

Pho Broth Ingredients

Beef bones: joint or marrow bones preferred, as cartilage and marrow make for a rich, full-bodied broth. I get my beef bones from a Korean grocery store; and in general Korean stores have a good supply of beef cuts and bones.
Stewing beef: such as brisket or chuck, which will be stewed until tender right in the broth.
Oxtail: aside from the marrow and connective tissue that results in a delicious broth, oxtail meat is also one of the best cuts for stew. If omitting, use more bones and more stew beef.
Fresh ginger
Onion
Daikon: I add daikon to all the stocks I make because it makes the soup naturally sweet. It's a must-have veg in Thailand when making any stock or broth!
Cinnamon stick
Green cardamom
Star anise
Coriander seeds
Black cardamom: these look like oversized green cardamom pods, but the smell couldn't be any more different. It has an aroma reminiscent of leather and smoke. A little goes a long way, and it is beautiful when done right. We also use black cardamom in Thai khao soi!
Salt
Rock sugar: this is the traditional sugar used, but granulated sugar will work just fine and will not make a difference in this recipe (they are the same sugar compound, just in different forms!)
Beef stock powder: a little bit of "fairy dust" that makes this extra special. Aunty Jacqueline swears by Dasida brand which she's been using for over 10 years, but other brands are also okay I'm sure. If you're anti-MSG, you can leave it out and add a little more fish sauce and sugar, but to be honest pho just won't taste like pho without a little MSG magic 😉
Fish sauce: See my post on choosing a good fish sauce

Pho Bowl Ingredients

ingredients for pho bowl — Ingredients for pho bowl

Dry rice noodles: I use Erawan brand, size small. They need to be rehydrated for 20-30 minutes in room temp water until they turn an opaque white and are fully pliable. Drain after soaking as you don't want to over soak them! Size medium will also work if needed, but they will take up to an hour to soak.
Bean sprouts
Raw beef slices: (Pictured under the broth ingredients by mistake) This will be added raw to your pho bowl, and it will cook from the heat of the broth. Because the beef needs to be very thin, I recommend buying pre-sliced beef which you can get from Asian supermarkets in the "hot pot" section. If you're going to manually slice, do it when the beef is partially frozen as it'll be easier. Choose any cut of beef that fits your budget here; if it's sliced thin enough it won't be chewy. I used rib eye in my video but sirloin steak also works fine.
Asian style beef meatballs (optional): (not pictured) I didn't use this in my bowl, but they're a classic if you like them. Buy them frozen or fresh at Asian supermarkets, or here's a homemade Asian pork meatballs recipe where you can simply substitute beef instead.
Lime wedges: Technically optional but I think a little bit of acidity really makes a difference!
White or yellow onion, thinly sliced: Soak the sliced onion in cold water and it'll soften their pungency and make them crisper.
Fresh herbs - choose any of the following: green onions, cilantro, Thai basil, sawtooth coriander.
Hoisin sauce and/or sriracha hot sauce: I don't think these are traditional and I don't add them, but wanted to mention them, as in N. America they are standard pho condiments. The hoisin sauce is used to dip your meat in, and the sriracha can be used as a dip or can be added to your bowl for a little heat.

Tools

There are a few tools you'll need to make pho:

Large stock pot - a minimum of 7 qt in volume; 8 quart is better
Noodle strainer or a metal sieve for cooking the noodles
Soup infusion bags or cheesecloth to wrap the toasted spices
Fine mesh skimmer for skimming scum

How to Make Beef Pho

Here's a bird's eye view of the process, for full instructions, see the recipe card below; and if it's your first time I highly recommend watching the video tutorial first as it'll make a lot more sense once you see it put together!

Wash the bones and meat and place in the stock pot. Cover with 4L of water and bring to a simmer.
Broil the onion and ginger for about 10 minutes, or until the onions are charred. Slice the broiled ginger into a few pieces.
Toast the cinnamon stick, star anise, black cardamom, and green cardamom in a dry skillet over medium-high heat until the green cardamom pods brown slightly. Crush the cardamom pods until they break open.
Reduce the heat to medium and toast the coriander seeds.

process shots for how to make beef pho, steps 5-8

Place all the spices in a soup infusion bag or wrap them in cheesecloth.
Add the salt, sugar and beef stock powder to the broth. Simmer gently (don’t let it boil) for 1 hour.
Skim off the scum and fat once a bunch has collected on the surface.
Add the onion, ginger, spice bag, and daikon. Simmer for at least 2-2.5 more hours, or however long it takes for the largest piece of meat or oxtail to be fork tender.

process shots for how to make beef pho, steps 9-12

Soak noodles in room temp water for 20-30 minutes until fully pliable (don't over soak). Drain and separate into portions and place each portion into their own serving bowl.
Once the broth is done, remove the spice bag, ginger, onion, and bones and discard. Pick off any meat or tendon attached to the bones as they're delicious!
Final seasoning - add all of the fish sauce, then taste and add hot water as needed until it is no longer too salty. If you find that it actually needs more fish sauce, go ahead and add more fish sauce. You can also add more sugar.
Slice the brisket into thin slices. Cut the daikon into smaller pieces. Leave the oxtail in the broth.

process shots for how to make beef pho, steps 13-16

Blanch the bean sprouts in boiling water for 5 seconds and fish them out with a slotted spoon or skimmer and place on a serving plate.
Bring the water back to a rolling boil, place a portion of noodles in the noodle strainer and wiggle it in the water for 5 seconds. Place into serving bowl.
Top the noodles with the raw beef slices. Make sure the broth is boiling and ladle it over the beef until the noodles are submerged.
Top the noodles with the oxtail and whatever toppings you like and enjoy immediately!

Is it necessary to blanch the bones for pho broth?

Traditionally the beef bones and all of the stewing beef are first parboiled in water for a few minutes. The water is then discarded, the pot scrubbed clean, and you start making the broth with fresh water. It's a hassle to be sure, but people do it in order to remove "impurities" (a term I take issue with...but that's for another day) and achieve a clearer broth. A clear broth is a desired characteristic of traditional pho.

I have always been skeptical of this practice because having made all kinds of stock all my life, including during my time at Le Cordon Bleu ... and I've never done this. And I always felt my stocks were fine.

So it was a sign of relief when Aunty Jacqueline told me ...

I used to blanch the bones, but it was a hassle, so I wondered if it was necessary! So I tried not doing it, and simply washed my bones and meat under hot tap water, and my broth turned out fine. I couldn't tell the difference. So I haven't done it that way for years.

There is my confirmation. Yay. I took it a step further though and I don't even use hot water because a brief shower of hot tap water isn't going to draw out anything that room temp or warm water doesn't. But let me explain why blanching is not necessary, and why this might have been necessary back in the day.

Achieving Clear Pho Broth

When you boil bones and meats, you'll notice that there is a lot of scum that floats to the top of the broth. These "impurities" are basically coagulated proteins from the beef juices. It's totally edible, but it doesn't make for an appetizing bowl of pho. The parboiling or blanching of the bones and beef removes much of this scum.

Scum or "impurities" naturally floats to the top when you make any kind of stock using meat and bones. A fine mesh skimmer can remove the scum and much of the fat very quickly and easily.

The thing is...you can also just skim off the scum. A fine mesh skimmer makes a few minutes' work of this. Not to mention, even with the parboiling, you'll still have some skimming to do, so it doesn't really save you any steps. And you gotta wonder how much flavour is lost with that initial boil ... maybe it's nothing significant ... but maybe it is?

As you can see in the video, my broth is pretty darn clear by the end of it, so I don't see any reason to make this any more work than it already is to achieve something purely aesthetic.

You might notice that there are some bits of coagulated beef juice floating in the broth that didn't float to the top. This might have been reduced with the blanching step, but if these bits bother you (they don't bother me) you can run the broth through a fine mesh strainer after you're done, and it'll still be more convenient than blanching.

Why blanching might have been needed in the past (my theory)

Traditional cooking methods are rarely done without a good reason, but those reasons may no longer be applicable today. In Thai cuisine, I see other recipes that call for cooking beef in water first before putting it in a final dish. But Western stock recipes never call for this step ... so something is going on here.

My theory is that back in the day, without refrigeration in a hot tropical climate, by the time people get around to cooking beef, (a large animal that takes a long time to butcher and consume), it might eventually have started to smell a bit "off". I know this, because in rural parts of Thailand today meats are still sold without being refrigerated, and I have experienced this "off" smell personally. It hasn't gone bad to the point of making people sick; but it's not smelling fresh anymore.

So the blanching was likely key in getting rid of the "off" smell, which is mostly on the surface of the beef. This smell also would've affected the flavor of the broth, so this step was important. The impurities (the scum) that were removed in the process was a bonus, but because it is the visible part, it came to represent the "bad stuff" that needed to be removed.

Nowadays with refrigeration our beef no longer smells, but you can still SEE the scum, so the practice stuck. Again, this is my theory, but a pretty sound one if you ask me!

Tips for Advanced Prep

After having made this all in one go for the filming of the YouTube video ... I don't recommend doing it this way! It's much easier to spread the work out over a day, or even a couple of days. Here are some things you can do in advance:

Soak the noodles in advance. Drain and keep the noodles in a sealed container in the fridge for up to 3 days. After draining, place the noodles on a tea towel to absorb excess water; you do not want the noodles sitting in a pool of water in the container.
Prepare all of your toppings on a platter the day before or the morning of, so you don't have to mess with a million little things while you're trying to finish your broth. (But don't blanch the bean sprouts until serving time.)
Make the broth in advance and it'll keep for up to 7 days in the fridge. The broth and the beef can also be frozen.

FAQ

Can pho be made in a pressure cooker?

Yes, though experience with other stocks tells me that broths made stovetop vs in an Instant Pot never taste the same, so I prefer stovetop broths. However, it's possible, but I would suggest following an Instant Pot pho recipe as a guide for instructions, and you can use my mix of seasonings and spices instead. I would use slightly less water to account for the lack of evaporation, start with 3 L instead of 4.

Can I use fresh rice noodles instead?

You might have seen bags of fresh rice noodles at the refrigerated section of Asian grocery stores. They're usually vacuum sealed in clear plastic bags. This is what noodle vendors would use so they are perfect. Treat them like pre-soaked dried noodles, so you skip the soaking and go straight to blanching. 5 seconds in boiling water should do it, at least to start, and you can adjust as needed.

If you have rice noodles that are already fully cooked (they usually come tossed in oil), a 2 second dunk-and-wiggle in hot water just to warm them up and remove any oil will suffice. These overcook easily so don't let them linger!

Can I omit the oxtail?

If you want to leave out the oxtail, increase the amount of bones and stewing beef by about 30%.

The BEST Waffles I've Ever Had!

May 15, 2020 by Pailin Chongchitnant 41 Comments

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What Makes a Great Waffle? The best waffles, to me, have a crispy exterior and a tender, moist and fluffy interior. They also need a great flavour that's good enough to enjoy even without any toppings. This recipe ticks all the boxes.

There are a few secrets, but most important of all, cornstarch. The cornstarch cuts down the amount of total gluten in the flour, making a super light and tender waffle. A good amount of oil keeps everything tender and crispy. And the perfect amount of sugar makes them just sweet enough so you're not relying completely on toppings to make them tasty.

Waffles Done Ahead of Time

These can totally be prepped in advance, and there are even a couple of ways to do it:

If you want to enjoy "fresh-off-the-iron waffles", you can mix all the dry ingredients the night before and leave them covered in the mixing bowl. Mix all the wet ingredients in another bowl and keep it covered in the fridge. In the morning you first preheat the iron, and while it's heating up mix the wet and dry ingredients together. This way you'll have waffles on the table in less than 15 minutes! I would not make all the batter in advance as batter with baking soda needs to be cooked shortly after mixing.
If you want to have them within 5 minutes of getting up, make the waffles and freeze them. To reheat, microwave them for about 15-20 second just until they're no longer frozen. Then pop them in the toaster or toaster oven until they're hot throughout and crispy!

Waffle Iron

For this you want to use a Belgian waffle iron. This is the one I use and it's great. Makes 4 slices at a time, which means you only have to cook the waffles in 2 batches, and it has been working for us for over 10 years!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

The Best Fried Ice Cream

January 18, 2019 by Pailin Chongchitnant Leave a Comment

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Deep fried ice cream is a wonderful oxymoronic recipe. A hot, crispy, chewy crust surrounding the creamy cold treat is just delightful. The method in this fried ice cream recipe is the way Thai people do it, which happens to be the easiest and most genius way I've ever seen.

I discovered this technique when I worked as a server at a Thai restaurant where it was a very popular dessert, and when I saw how they made it I was shocked how easy it was!

Ingredients

There are only 2 ingredients for the fried ice cream itself is very simple, so to help jazz it up I've also included a delicious pineapple caramel sauce that goes very well with it.

Ice cream, any flavour will work, you can also mix ingredients in such as cookie bits to make it more interesting.
Soft, white sandwich bread, square shaped and not too thick. Asian bakeries usually sell the perfect bread for this.

Pineapple Coconut Caramel Sauce

Canned pineapple
Palm sugar or granulated sugar
Coconut milk
Butter
A dash of cinnamon for serving (optional)

Other Toppings/Sauce Suggestions:

Honestly, the fried ice cream is great as is, maybe with a little whipped cream on top. But you can turn it into an ice cream sundae with some of these ideas:

Nutella or chocolate sauce, crushed nuts & sautéed bananas
Chunky strawberry sauce or another fruit sauce
Condensed milk with Ovaltine or Milo powder for an Asian style sundae!

How to Make Fried Ice Cream

Here are the steps, but if it's your first time I highly suggest watching the video tutorial for the technique as it is much easier to understand once you see it visually.

Scoop out ice cream into balls and place on a plate; freeze for at least 30 minutes to firm up.
Trim crust off of the bread, making sure you trim off enough that there aren’t any denser part of bread left on (see video). Roll the bread out with a rolling pin to flatten slightly. You may need to roll out the edges more to get them to flatten.
Have a 12-inch sheet of plastic wrap ready on the counter. Place a piece of bread on the plastic and then put the ice cream on the bread. Use your hand to bring the corners of the bread up around the ice cream.
Place the other piece of bread on top, matching corners of the top piece with “valleys” of the bottom piece. Press bread around the ice cream, making sure there are no uncovered areas (it won’t stay wrapped at this point, don’t worry).
Wrap the whole thing in the plastic wrap tightly, bringing corners of the plastic up and twisting the wrap to secure bread onto ice cream. You want this tight! Freeze for at least 6 hours.

To fry the ice cream:

Add enough frying oil to a small pot so that it will keep the ice cream ball submerged. Heat the oil to 375°F (190°C). If you're not using a deep fryer, I recommend using a thermometer because it's crucial that the oil is hot enough. Oil that's too cold will result in oil bread, and if it takes too long to brown and the ice cream will melt.
Fry the wrapped ice cream until golden brown, this should take about 30 seconds, and no more than 40 seconds. Serve immediately with sauce of your choice.

To make the pineapple caramel sauce:

Heat palm sugar over medium heat in a small pot until melted and caramelized into a dark amber colour, stirring frequently to even out the colour.
Add the coconut milk (it will bubble aggressively) and pineapple juice. Keep cooking until the sugar dissolves and sauce has reduced into a thin caramel sauce consistency.
Add the pineapple pieces and cook for 2-3 more minutes in the sauce, stirring occasionally. Remove from heat and stir in butter until melted. Let cool before serving.

How Does Deep Fried Ice Cream Work?

How can ice cream be deep fried without melting? There are many ways to do deep fried ice cream, but the principles are all the same. You wrap or coat a scoop of ice cream in a crust of some sort, then you freeze the whole thing until it is as cold as it can possibly be. You then fry the ice cream in high heat for a very short time so the crust will brown and crisp before the ice cream has a chance to melt. Et voila!

So there are 3 keys to the success of deep fried ice cream:

The crust has to be something that browns very quickly.
The oil has to be hot enough to quickly brown the crust.
The ice cream has to be very cold.

If you got these 3 things, you will be able to have cold and creamy ice cream surrounded by a crispy, browned crust!

Other Methods of Deep Frying Ice Cream

A quick search through the internet will reveal a few other ways to make deep fried ice cream. Many people will do the egg-breadcrumb or egg-cornflakes crust, and I've also seen a recipe that use pound cake as the crust.

This bread method, however, is the easiest of them all, and it's easy enough that you can get kids to participate in as well. (But don't let them do the frying unattended!!)

*Extra Goodies for Patreon Members: In this episode's bonus content I share a quick recipe that turns the leftover bread crusts from this recipe into yummy little sweet treats! Also, I'll share an idea for another snack my mom used to make using plain sandwich bread. Click here to find out more about becoming a Patreon member!

Can I use different flavor of ice cream?

Yes, all flavours of ice cream will work for this, and you can even change it up by folding in ingredients such as cookie bits, chopped chocolate, or sprinkles right into the ice cream before you freeze the scoop.

Can I make this recipe in advance?

Obviously you need to fry the ice cream right before serving, but you can wrap the ice cream in the bread in advance and have them ready to go in the freezer, in a freezer bag, for up to 3 months.

Tips for Perfect Fried Ice Cream

Use bread that is square shaped, not one with a rounded top, because it will make wrapping much easier.
Trim off enough of the crust so that the denser part close to the crust is removed. You want to end up with bread that has the same density throughout.
Sticky with bread that is soft and fluffy and not too thick (even whole wheat is fine), usually ones from Asian bakeries will be perfect for this.
When scooping the ice cream, try your best to keep it round.

What to do with the leftover frying oil

You might feel uneasy with the amount of oil needed to fry the ice cream, BUT you can reused it all! Each scoop of ice cream only takes 30 seconds to fry, with no debris left in the oil, so your oil will end up in great, almost-new condition.

Once you're done frying, let it cool, then keep it in an airtight container in a cool dark place and reuse for cooking or frying anything else.

Watch The Full Video Tutorial!

Super easy, 2-ingredient recipe for deep fried ice cream! Make this in advance and keep them in your freezer and you’ll have a delicious no-bake dessert ready in a few minutes. This is the Thai way of frying ice cream, using only sandwich bread as the crust, and it is SO delicious! #friedicecream #nobake #dessert #hotthaikitchen #deepfriedicecream

Mie Goreng - Indonesian Stir Fried Noodles

December 7, 2018 by Pailin Chongchitnant 4 Comments

Mie Goreng is an Indonesian stir fried noodles recipe that will please just about everyone in the family! Chewy egg noodles tossed wok-fried with a sweet-salty sauce, with lot of crunchy veggies and juicy tomatoes.

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What is Mie Goreng?

Mie Goreng (sometimes spelled mee goreng) simply means "fried noodles", so as you might imagine, there are many many variations of this dish that can be made. So feel free to change up the veggies and protein! The common threads that run through all variations of mie goreng is that the noodles are made from wheat, because "mie" refers to wheat noodles! And the noodles tend to be on the thicker, chewier side. This could be egg noodles, or some people even use instant noodles.

If you need to make this gluten-free, however, you could try substituting rice noodles, and use gluten free versions of the sauces. Check out my recipe for pad see ew with rice vermicelli here as a guide for how to work with those.

If you've got the noodles leftover, try using them in my San Francisco garlic noodles recipe.

Ingredients

I've divided the ingredients into 2 groups: the sauce, and the stir fry:

Ingredients for the sauce

Indonesian sweet soy sauce "kecap manis" (ABC brand is what I use)
Oyster sauce
Soy sauce
Sesame oil
Sambal oelek (chili garlic paste) or sriracha

Ingredients for the noodle stir fry

Garlic
Shallots
Thai chilies (optional)
Shrimp, or another protein of your choice
Vegetables, I'm using carrot, cabbage and Chinese broccoli, but feel free to change these up. Beansprouts would work well here to lighten the dish a bit.
Eggs
Cooked egg noodles, or substitute another chewy wheat noodles or even instant ramen noodles! After all, one of the most popular versions of mie goreng is the Indomie instant noodles!
Green onions
Tomatoes
Fried shallots. These make everything taste better! You can buy them or see this post for how to make perfect fried shallots.

Many of the above ingredients are also used in Indonesian fried rice called nasi goreng. So make that your next Indonesian recipe!

How to Make Mie Goreng

Here's an overview of the steps for making mie goreng, when you're ready to cook, be sure to watch the video tutorial and read the full recipe below to ensure success!

Combine all sauce ingredients together.
In a wok, sear off the shrimp or whatever protein you’re using. When fully cooked, remove from wok and set aside.
Add a little more oil in the wok and add the garlic, shallots and chilies. Sauté until the shallots are translucent.
Add all the vegetables except tomatoes and add a little splash of the sauce, then toss until wilted.
Push all the vegetables to one side of the pan, and add the eggs and scramble slightly.
Put all the vegetables back over the eggs, let it set for another 15 seconds or so, then toss everything together.
Add the noodles, the protein, and the remaining sauce, then toss until all the sauce is well mixed and absorbed.
Turn off the heat and toss in tomatoes and most of the green onions.

Some important notes:

The sauce is also the heart of this dish, more specifically, the sweet soy sauce is the heart of this dish, and to stay authentic to the Indonesian roots, be sure the use the ABC brand! To learn more about types of soy sauces, check out this video here.
I used chilies in this recipe, but they can be easily omitted if you're making it for kids. But you may want to add a bit of black pepper instead.
*Extra Goodies for Patreon Members: In this episode's "Show After The Show" I talk about the cultural context of mie goreng, and also another variation that you can try at home! Click here to find out more about becoming a Patreon member!

Watch The Full Video Tutorial!

Pandan Lemongrass Jelly Iced Tea

September 14, 2018 by Pailin Chongchitnant Leave a Comment

Pandan jelly iced tea is like the Thai, herbal version of bubble tea! The beautiful floral aroma of pandan leaves, brightened with a touch of lemongrass, and the fun texture of pandan jelly cubes are reasons why this drink has become popular in Thailand in the past few years. I had it for the first time during my last trip to Thailand and fell in love with it instantly!

If you're looking for a drink to go with a Thai meal, also try the classic favourite: Thai iced tea.

a glass of pandan tea with jelly with a pile of jelly and lemongrass in front

Where to buy pandan leaves?

You can find pandan leaves at Asian grocery stores either fresh or frozen, both work just fine. If using fresh, be sure to give the leaves a quick rinse before using, especially at the root end because sometimes there's dirt in the crease.

Can you use gelatin instead of agar agar?

Agar agar powder is what's used to make the jelly, and is the traditional option that is also vegan. However, you can use gelatin instead, just make sure you make the jelly quite firm (definitely firmer than texture of Jell-O) so you can cut them easily, and make sure the tea is cold before adding jelly to the tea otherwise gelatin will melt.

You will need to experiment with amounts of gelatin as I have not personally tried it, but you can use another gelatin-based jelly recipe as a guide, and you might increase the gelatin amount by about 50% to make it firmer.

Watch The Full Video Tutorial!

Shaking Beef (Bo Luc Lac)

August 31, 2018 by Pailin Chongchitnant 12 Comments

Beef lovers, this one's for you! Intensely beefy and full of flavour, shaking beef looks premium but it is so easy and quick to put together that you can easily have this on a weeknight. Served with rice, and it's a thoroughly satisfying meal.

WATCH THE VIDEO TUTORIAL FOR THIS RECIPE

What is Shaking Beef?

Shaking beef is a Vietnamese dish that really highlights the flavour and texture of beef. The term "shaking beef" is translated from its Vietnamese name bò lúc lắc, and it refers to the act of shaking the wok to toss the beef when cooking.

The beef is marinated and seared in the wok, then served with some veggies, pickled onion, and rice. There's also a tart, salty dipping sauce to complete the meal.

Vegetable choice can be flexible. I like tomatoes for the colour and acidity, but red pepper would also work here. I use butter lettuce for some greens, but if you like peppery bitter greens like arugula or watercress, those are fantastic with this also.

What is the best cut of beef to use?

Choosing beef for shaking beef follows the same rule for choosing beef for a seared steak, because essentially these are little cubes of steaks. Tenderness is important, so nothing chewy here, and flavourful is also a bonus.

Here are some beef cut options:

Tenderloin for maximum tenderness but a milder beef flavour. This is what you want if you're guests include an elderly or someone with TMJ issues. It is very pricey, however, so not for everyone.
Rib-eye (my personal fave) has a great amount of beefy flavour and is quite tender. Also a little pricey, tho not as much as tenderloin.
Top sirloin is an inexpensive versatile cut that's widely available. It's not quite as tender as the two above, but still great.
Tri-tip a great grilling steak that would work well here, but can be hard to find in some locations (certainly is in Western Canada!)

PS. If you're a steak lover, you must check out this super popular recipe for the only steak marinade you need, which also comes with an awesome Thai dipping sauce for steak!

The Optional Dipping Sauce

You'll sometimes see shaking beef served with a dipping sauce that's simply made with coarse salt mixed with black pepper, and a squeeze of lime over it. I don't find that my recipe needs anymore salt, but a squeeze of lime can be nice to cut the grease.

Shaking Beef Recipe Tips

If you prefer the tomatoes or peppers softer, saute them first, remove from pan, and then toss them back in when the steak is done.
Remove the beef from the pan promptly after turning off the heat so they don't continue to cook in the hot pan.
If you like the meat quite rare, cut the beef bigger so it gives you more time to cook the outside without overcooking the inside.

Watch The Full Video Tutorial!

Mapo Tofu Recipe

August 10, 2018 by Pailin Chongchitnant 4 Comments

Mapo tofu is easily my favourite Chinese recipe. Soft, silky tofu in a rich, spicy, flavourful meat sauce...it's always a crowd pleaser. There are a few ingredients to get to know if you haven't had much experience with Chinese cooking, but the process is really straight forward and can be a relatively quick dinner. It also keeps well, so make lots and have extra for lunch the next day!

Watch the Video Tutorial for This Recipe

What is Mapo Tofu?

Mapo tofu is an iconic dish of Sichuan cuisine, Sichuan being the southwestern province of China, known for its flavourful, spicy food. Mapo tofu combines two seemingly opposite components - silky, mild tofu and a spicy meat sauce - and they balance each other out in the most spectacular way.

I particularly love mapo tofu because it exemplifies a fact I've been trying to preach to the Western audience: tofu is not merely a meat substitute or just for vegetarian cooking, but an ingredient that is as versatile as any, and has a place in a meat-based dishes as well.

Ingredients

Mapo tofu uses a few ingredients that might be new to you if you've never done any Sichuan cooking before, but no worries, I've got you covered with all the info!

Sichuan peppercorns, toasted. (See note below)
Ground beef
Soy sauce
Garlic
Ginger
Black pepper
Spicy broad bean paste or douban jiang or toban djan (see note below)
Chinese black beans or douchi
Unsalted chicken stock, pork stock, or water
Chinese cooking wine (optional)
Sugar
Cornstarch
Medium smooth tofu or soft tofu
Green onions
Chili oil (optional for garnish)

Sichuan peppercorns

You can buy Sichuan peppercorns at Chinese grocery stores. They come in green and red varieties, either will work and have similar aroma, but I prefer red personally. These peppercorns give a unique aroma and also a tongue-numbing sensation. Some people like a little numbness, others like a lot. To be safe, the amount I provided for this recipe is quite mild, so feel free to add more if you like a lot of numbness!

Spicy broad bean paste - Doubanjiang

Also called "toban djan," this is an important ingredient in mapo tofu, but it is usually available at Chinese grocery stores. Lee Kum Kee is the only brand available at my store, but try googling some images of other brands as well in case the ones you have at your store look different!

Chinese black beans:

This is the stuff "black bean sauce" is made of. But they are not actually black beans! These are salty fermented soybeans that turned black in the process. They are commonly available at any Chinese grocery stores in small bags or in bigger tubs. I always give these a rinse first before using to wash off excess salt. Once you have them, you must try this amazing steamed fish with black bean sauce recipe!

Choosing the right tofu:

You want your tofu smooth and silky, but not so soft that it will fall apart in the dish. So I don't generally go with soft or silken tofu as they're a bit too delicate, but you absolutely can if you can be gentle with it.

The one I use is referred to as "smooth tofu" but you can also get one that's labeled "traditional tofu". There is no firmness designation on this kind of tofu because for Chinese people it's sort of the the "regular" tofu if you will. It is slightly softer than "medium" tofu but firmer than "soft." If not available, soft of medium firm are fine.

Mapo Tofu Step-By-Step Instructions

Process shots for making mapo tofu, steps 1-4

Add the beef and soy sauce in a hot wok without any added oil and cook, breaking it up into small pieces.
Once the beef is browned, remove from the pan.
Add a little more cooking oil to the pan and saute the garlic and ginger for a few minutes until soft and aromatic.
Add ground black pepper, half of the ground Sichuan peppercorns, the broad bean paste and the black beans. Saute for about 30 seconds

Deglaze with stock, scraping off any bits that are stuck to the bottom. Add the sugar, Chinese cooking wine, and the beef.
Simmer gently for 5 mins to reduce and to allow flavours to mingle.
Dissolve the cornstarch in some water and stir it into the sauce, a little at a time until desired consistency.
Gently add the tofu and nudge it around so it is sitting in one layer. Spoon some the sauce over the tofu, then let it simmer gently for another 5 minutes, and you're done! Serve with rice and garnish with chopped green onions and chili oil, if desired.

Recipe Tips

Actually BROWN the beef. When recipes call for browning ground beef, many people take than to mean just "cook" the beef. If you just cook it until it's cooked, your beef will just taste like...steamed beef. But if you take the time to let the beef actually develop browning, like the crust on a steak, you will be rewarded with robust, beefy flavours that really make a difference.
Don't overdo Sichuan peppercorns. If you've not experienced the tongue numbing effect of Sichuan peppercorns before, start slow as it might feel a little disconcerting at first, and some people don't like it. Put half of it into the dish, and keep the other half on the side and you and add it in after if you decide you like the sensation.

FAQ

How spicy is mapo tofu?

It can be as spicy as you want! If you make the recipe as is, it will be very mild, and the doubanjiang isn't very hot at all (speaking as a Thai person here). This is why I offer chili oil as a way to boost the heat if you prefer it spicier.

What can I use instead of beef?

If you don't eat beef, you can make mapo tofu with lamb or pork. A chicken version works too, but be sure to use dark meat chicken only.

Can I make mapo tofu in advance? How do I store leftovers?

You can make the sauce in advance, and on serving day, reheat the sauce with the tofu. The sauce will keep in the fridge for up to a week. Leftovers will also keep in the fridge for up to a week, and it'll probably taste even better! Reheat in the microwave.

Watch The Full Video Tutorial!

Filipino Adobo with Pork and Pineapple

June 22, 2018 by Pailin Chongchitnant 3 Comments

The classic Filipino adobo is very popular dish on my YouTube channel, but in this version, I'm jazzing it up with some coconut milk and caramelized pineapple. Richer and sweeter than the classic, and SO delicious, and yes, I do like this one better!

I'm using pork belly for this which I think is the perfect fatty tender cut to pair with tart juicy pineapple. I got the idea from you guys! On my original Chicken Adobo video, many of you left comments about your favourite adobo variation, and some people said pineapple, others said coconut milk. I thought it would be fantastic to put BOTH these things in the dish and my gosh is it GOOD!

For something a little lighter, try my classic chicken adobo recipe, and if you're looking for another popular filipino dish to try, this sinigang recipe is a guaranteed winner.

Watch The Full Video Tutorial!

Thai Chicken Potato Soup ซุปไก่มันฝรั่ง

June 8, 2018 by Pailin Chongchitnant 1 Comment

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This chicken potato soup was a regular in our household growing up, particularly because it was my brother Eddy's favourite. So as an adult, this is the ultimate nostalgic comfort food for me.

It's a light-yet-satisfying soup that is kid-friendly. The ingredients may not sound particularly Thai, and my theory is that it started out as Thai people's attempt to make a Western-style dish using ingredients that are available to us. Because it's so simple and delicious, it became a regular in many families in Thailand!

Ingredients

Ingredients for this chicken soup are very basic, and you might have most of it already! If you don't want to use wings, see my recipe tips before for other suggestions.

1½ lb chicken drumettes (about 15 pieces). Drumettes are much easier to eat in a soup. If you got whole wings, use the flats to make these amazing 3-Ingredient Fish Sauce Fried Wings!
1½ tablespoon fish sauce, read more about choosing good fish sauce here.
4 cups water
300 g potato, (about 1 medium russet potato). I like the starchy russet potato, but yukon gold or new potatoes will also work.
Half an onion, cut into 1 cm strips
4 cloves garlic, crushed
½ teaspoon ground white pepper
1 tablespoon soy sauce
¼ teaspoon salt, or to taste
2 roma tomatoes
Chopped cilantro or green onions for garnish
Jasmine rice for serving (optional). Yes, despite there being potato in it already, we still have this soup with rice. The potato acts more like a vegetable than a starch here, but it would also be okay to serve the soup on its own.

How to Make Chicken Potato Soup

This soup is pretty straight forward, but if it's your first time I recommend watching the video tutorial to ensure success!

Place chicken wings in a flat casserole dish so that the chicken is in one layer, then add fish sauce and toss to combine. Let sit for 15 minutes, or while you prep other ingredients.
In a pot, add the water, onion, garlic, white pepper, soy sauce and bring to a boil.
Add the marinated chicken along with any juices in the bowl. Bring to a simmer and let it cook gently over medium low heat for 15 mins.
Taste the broth and add more salt as needed. You want there to be enough salt in here before adding potatoes so that potatoes can absorb the salt as they cook.
Add the potatoes and simmer for about 10 mins.
Add tomatoes simmer gently for 5 more minutes until the tomatoes are soft but still holding together, and the potatoes are fully cooked.
Do a final taste test and adjust seasoning as needed, then stir in chopped cilantro or green onions and serve. You can serve the soup on its own or with jasmine rice.

Recipe Tips and Variations

This is a simple soup, so it's important to pay attention to details to make sure it is flavourful. Here are some important tips.

I use drumettes because it has a high bone-to-meat ratio. This means that by the time it's done cooking, the plain water will have become a wonderfully rich chicken broth.
If you want to use boneless skinless chicken, you absolutely must use chicken stock instead of water or the soup will not be good. Use dark meat chicken, not breast. I prefer unsalted or low sodium stock, and better yet, use Asian style chicken stock. Here's my chicken stock recipe that you can make and freeze.
You can also use chicken drumsticks. Growing up, we actually used chicken drumsticks, but I switched to drumettes because the higher amount of bones yields a richer broth. If you are using drumsticks, increase the initial simmer to 30 minutes to ensure that they are fork tender by the end.

How to Store Leftovers

This soup keeps for up to a week in the fridge. When reheating, just be mindful not to overheat it as the potatoes might overcook and disintegrate into the soup.

I find the tomatoes tend to breakdown as the soup is reheated, but this isn't a problem as the tomatoes help flavour the broth!

Watch The Full Video Tutorial!

What is Galangal and How to Use it for Cooking

February 20, 2018 by Pailin Chongchitnant 16 Comments

Galangal is a staple herb in Thai cooking and other Southeast Asian cuisines. I use it often in my recipes, but a lot of people are confused by it. So in this article we will cover everything you need to know about galangal, including what it is, how to use, choose, store, substitute and more!

PREFER WATCHING A VIDEO THAN READING? Check out my galangal 101 the video below, but note that the text version is a bit more detailed.

galangal on white background — Galangal. This is a relatively young specimen. Older galangal will be fatter and can be more yellow.

What is Galangal?

Galangal is a tropical perennial herb, and while many people call it galangal root, the part of the plant that we use for cooking is actually the rhizome. Rhizome is a type of underground stem, and from it, the roots and shoots come out. When you buy galangal, you can see little dots where the roots used to be.

galangal with roots and dirt still on it — Galangal fresh out of the dirt. Notice the roots coming out of the rhizome.

Galangal is called kha in Thai. If you've ever had Thai curries, you've had galangal because it's a key ingredient in our curry pastes, such as this green curry paste, as well as in popular Thai soups such as tom yum (hot and sour soup) and tom kha gai (chicken and coconut milk soup). Sometimes, I've heard it referred to as Thai ginger or Siamese ginger.

Wanna learn more about Thai ingredients? Check out my other Thai ingredient deep-dives here.

Ginger vs Galangal

Many people confuse fresh ginger for galangal because they are both aromatic rhizomes with a similar shape. But side by side, you can see that galangal is smoother and paler than ginger. It also doesn't have much of a skin and doesn't need to be peeled. And despite what some people suggest, I maintain that ginger is not a good substitute for galangal. Ginger has a hot and spicy flavour, while galangal has a cooling, refreshing aroma.

galangal vs ginger on white background — Left: galangal. Right: Ginger.

Now, if you used ginger in place of galangal the dish will turn out fine, and it might even taste great, but the flavours will not be the same. It's like substituting basil for mint. Will your dish be ruined? No. Does it taste the same? No. So if you're gonna make the substitute, just know that going in.

What Does Galangal Taste Like?

Galangal has a wonderful cooling woodsy aroma that reminds me very much of a lush pine forest. You might say it has a slightly medicinal flavour (in a good way) because it's nice and refreshing, and kind of reminds me of Vicks!

If you were to chew a piece of galangal, it's not pleasant. It's very tough, a bit bitter and too pungent to enjoy. So we use galangal only for its aroma, and often, for infusion only and the pieces are discarded. If it is to be consumed, it has to be pounded into a paste or very finely chopped. Very much like cinnamon sticks!

3 Ways to Use Galangal

Infusion. Use a strong sharp knife to slice it up into thin pieces, then add them into a simmering broth and let it infuse for at least 3-4 minutes, after which you can discard the pieces, or leave them in the soup but tell guests not to eat them as they are very tough.
Pounded into a paste. This is very commonly done in Thai cooking. We pound galangal into many of our curry pastes, but you can also make a general herb paste and put it in a sausage mix or in a stir-fry. Use a mortar and pestle to pound, but be sure to finely chop or thinly slice it before pounding so it will break down more quickly.
Finely chopped. This is less common, but you can chop it finely, and then add it to salads, dips, stir-fries...or really anything! For example, you can add finely chopped galangal into a laab. Make sure it is fine though, as too-large pieces will be too tough and pungent.

Different Varieties of Galangal

A word of advice: don't worry about getting the right type of galangal. Why? Because 99.9% of the time the only one you can buy at Asian grocery stores IS the one you want (though some might be labeled incorrectly). A search into varieties will only end up confusing you. What's with greater galangal, lesser galangal, black galangal...?

Here's my attempt to simplify things: There are several aromatic rhizomes belonging to the ginger family that might be associated with the name galangal (or galanga, or galingale), however, in cooking there are only really 2 types you need to be concerned about:

The "regular" galangal, which is the herb we're talking about. This is what people talk about when they call for "galangal" in their recipes, and this is likely the only one you can buy from the store. For nerds among us who really want to know, this is technically Alpinia galanga.
Fingerroot, also known as Chinese ginger. In Thai we call this grachai or krachai, and sometimes, brined fingerroot you can find at Asian stores is mislabeled as "pickled galingale" and causes confusion. It is used occasionally in Thai cooking, as in this jungle curry or sour curry. Fingerroot looks like...well...fingers! Its aroma entirely different from galangal. Scientifically this is Boesenbergia rotunda.

a bunch of krachai (fingerroot) — Fingerroot or *krachai.*

Other varieties associated with the name galangal is used mostly in traditional medicine and is not something you can buy at your grocery store, so nothing you should worry about.

Health Benefits of Galangal

In addition to being a common culinary herb, galangal is considered to be medicinal in traditional Thai medicine and has been consumed as part of a healthy diet for thousands of years. There is some scientific evidence for its medical benefits, but please note that these were done in small studies and more research is still needed to confirm their effectiveness in humans.

Galangal has been found to have antifungal properties with some success in treating skin fungal conditions. Many Thai herbs and spices are anti-fungal and this is probably a reason why curry pastes never seem to get moldy in the fridge even after many months!
Some evidence shows that galangal has antibacterial properties against food borne illness bacteria such as E. coli. Again, this likely contributes to the longevity of food made with curry pastes.
There's some evidence to show that galangal is anti-inflammatory and may help with pain associated with inflammation.
In laboratory, extracts from galangal have shown to be effective against cancer cells, but this has not been done in humans.

Here's my source (if you can read Thai).

Substitutes for Galangal

As mentioned, many people will tell you to use ginger as a substitute, but that's like saying you can use rosemary instead of basil. Sure, you CAN use it, but the flavours are totally different. For me, ginger is not a good sub for galangal, and unfortunately nothing else tastes like it.

So if you can't find fresh galangal, your best bet is to find alternative forms. Frozen galangal should be your first choice, though choose frozen slices rather than frozen whole pieces because the whole piece is very hard to work with. Let it thaw just until you can take what you need from it; if it thaws completely it'll turn mushy.

There is also galangal paste available at some specialty stores, which is easy to use as it mixes well into a lot of things and has good flavour. Dried galangal pieces work well enough in soups, it just needs more time to infuse. Galangal powder exists but it's not a great substitute for fresh as the flavour is different, but I've seen people use it just to add some interesting flavour notes to various things, so it's worth experimenting with.

How to Store Galangal

Galangal will be fine in the fridge for a few days, but if you don't have immediate plans for it, the best way to store galangal is to freeze it. But don't just put the whole thing in the freezer or you'll end up with a hard lump that is only good for throwing at someone you're mad at. Here's what to do:

Wash and dry it thoroughly, then thinly slice into rounds about ⅛ inch thick.
Line a tray with parchment paper and spread the galangal slices in one layer and freeze. You want to freeze them in one layer otherwise they will stick together and become a pain to use. If you have a lot, stack them on the tray with parchment paper or plastic wrap in between each layer.
Once they are frozen, work quickly and consolidate them into a freezer bag. Remove as much air out of the bag and freeze. This will last up to 3 months before they develop freezer burn. For longer term storage, wrap the galangal in aluminum foil before putting them in the freezer bag. Aluminum foil is will prevent freezer burn for longer than the freezer bag alone.

Recipes Using Galangal

Ready to start cooking with galangal? Here are some easy galangal recipes that are a great place to start:

Video: The Ultimate Guide to Galangal

If you prefer to watch, here's the original video with all the basics you need to know plus you can see it in action. But note that there is more detailed information in this article.

Pancit Canton - Filipino Egg Noodle Stir-Fry

October 24, 2017 by Pailin Chongchitnant 2 Comments

Pancit Canton or literally translated as "cantonese noodles" is the Filipino interpretation of Chinese stir-fried noodles. This comfort food is wildly popular and is really easy and quick to make at home. The secret is in getting good noodles and Chinese sausage (lap cheong), and if you can find a calamansi, squeeze some juice on top at the end for a bright citrus finish!

If you're here because you love noodle dishes, try a similar Indonesian stir fried egg noodles (mie goreng) or for something richer try my garlic noodles recipe which is a satisfying, buttery, garlicky side dish!

WATCH THE VIDEO TUTORIAL FOR THIS RECIPE

How to Make Pancit Canton

Here's a bird's eye view of the process, but I highly recommend watching the video tutorials before you start to ensure success. I often mention extra tips in the video that's not mentioned in the blog post!

Process shots for making pancit canton, steps 1-4

Cook the noodles until done, then shock them in cold water and drain.
Sear the Chinese sausages until blistered; remove from the pan.
Sear the shrimp until fully cooked; remove from the pan.
Add garlic and onions and cook until garlic starts to turn golden.

Process shots for making pancit canton, steps 5-8

Add the vegetables and about a tablespoon of the sauce and cook until wilted.
Add the noodles and the sauce and toss until the sauce is absorbed.
Add the shrimp and the Chinese sausages back in and toss to combine.
Plate and serve with calamansi or lime juice.

Ingredients and Important Notes

Egg noodles. The kind I use are "semi-dry" - they're still pliable but not yet cooked and you can find them in the refrigerated section of Asian grocery stores. If you use dried egg noodles, you will need to use less weight than called for in the recipe, but I'm not sure how much you'll need, so I suggest just eyeballing the amount and be prepared to adjust the seasoning. And by contrast, if you buy fully cooked fresh egg noodles you will need more weight.
Protein. I'm using a popular combination of shrimp and Chinese sausage, but you can add whatever protein you prefer. If using chicken, pork or beef, I recommend marinating them in a bit of soy sauce first, and sear them off first as with the shrimp.
Sauce. I'm using the trusty trifecta of umami sauces: oyster sauce, soy sauce and fish sauce. Plus a little black pepper of course!
Vegetables. I'm using Chinese broccoli (gailan), carrots, and red pepper, but the choice of veggies are up to you. My general rule is to have at least 1 crunchy veggie and 1 leafy green. Other good options include cabbage, snow peas, green beans or snap peas.
Aromatics. Garlic, onion, and green onions. The usual.
Finishing touch. A squeeze of calamansi juice would be the ultimate Filipino thing to do, and it would brighten up the whole dish. But if you don't have it, a squeeze of lime would work also.

Watch The Full Video Tutorial!

Salad Rolls w/ Spicy Garlicky Creamy Dip สลัดโรล

March 31, 2017 by Pailin Chongchitnant 7 Comments

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If you think you know salad rolls, think again! These gorgeous bite-sized Thai salad rolls have become popular in Bangkok in the recent years, and it's something my mom always brought home for me during my most recent trip home. Keep it vegetarian or use your favourite meat for the filling. Lots of things will work here because the key is really the dipping sauce!

This dipping sauce creamy, garlicky, spicy, tart...this is the best thing to dip veggies in! Seriously...this has now become my favourite way to eat salad, and it's so easy!

These make a great vegetarian appetizer for the summer, but if you're up for something crispy and vegan, check out how to make veggie spring rolls for the ultimate treat!

Watch The Full Video Tutorial!

Date Truffles (Bliss Balls) DIY Gift

December 13, 2016 by Pailin Chongchitnant 2 Comments

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There are no better gifts than ones that are handmade with love and care, and this recipe is just the perfect one to make for friends and family! I made these date truffles (some people call them bliss balls) a couple of years ago and gave them to all my friends for Christmas, and everyone loved them. They also last a long time, so you can make them well in advance.

These date balls are made with only dried fruits and nuts, with no added sugar, fat or flour, so if you don't want to indulge in too many Christmas cookies, tame your sweet tooth with these instead! Customize these with your choice of nuts, fruits, spices, flavourings, etc. You can make them more chocolatey by adding more cocoa powder along with a bit of extra hot water (cocoa powder dries up the balls). Enjoy!

Watch The Full Video Tutorial!

Filipino Sinigang with Pork Ribs

November 29, 2016 by Pailin Chongchitnant 13 Comments

I have gotten many requests for sinigang, and I am very happy about that because it's one of my favourite Filipino dishes. I remember the first time I had it I thought, "It's like a Filipino version of tom yum!"

Sinigang is a Filipino sour soup, owing its sour flavour from tamarind. With lots of veggies and hearty meat, this tart soup is both rich and refreshing, if that's even possible.

Nowadays, many people make sinigang using a powdered soup mix, but I make mine completely from scratch and you'll see in the video tutorial that it's really not any more difficult! Feel free to change up the protein if you don't eat pork. Change up the veggies, too, if you like!

Ingredients

Pork spare ribs, chopped into small pieces. You can buy these ribs already chopped at most Asian butchers. If you like pork belly, you can replace some of the ribs with pork belly for a meatier and fattier soup. If you don't eat pork, other meats can also be used, but if using a boneless meat, you need to use chicken stock or pork stock instead of water to ensure good flavour.
Salt
Seedless tamarind pulp or premade tamarind paste. This is the a souring agent and is the most important ingredient in this soup! Store bought tamarind paste is fine, but if you start out with tamarind pulp which will get you even better flavour. In the video I show you how to make just enough for this recipe, but if you want to make tamarind paste in bulk, which is what I do, watch this DIY tamarind paste tutorial.
Red onion
Tomato
Fish sauce
Baby bok choy, water spinach or other greens that you like in soup
Long beans (aka string beans) or green beans, cut into 1"-2" pieces
Taro root, both larger or smaller roots will work, so choose whatever you prefer. Larger ones are a little starchier.
Thai chilies, or another hot pepper.

How to Make Sinigang

Here's a brief look at the steps for making sinigang. Be sure to refer to the full written recipe and watch the full video tutorial below to ensure success!

Process shots for making sinigang, steps 1-4

Salt the pork ribs and sear them in a large, heavy-bottomed pot until browned. You may need to do this in batches.
Add all the pork back into the pot and add water to cover. Add fish sauce, bring to a boil, then turn it down to a simmer and cook for 20 minutes.
Skim off the scum then add onion and tomatoes; simmer for another 45 minutes or until the meat is tender.
Meanwhile,make the tamarind paste by placing the pulp in a bowl and cover with hot water; let sit until cool enough to handle.

process shots for making sinigang, steps 5-8

Squish the tamarind with your hand to release the pulp into the water then strain off all the fibers.
Once the pork is tender, add the vegetables in the order in which they take to cook, starting with harder vegetables and ending with leafy greens first.
Season the soup with most of the tamarind paste, then taste and adjust with more tamarind and fish sauce as needed.
Enjoy with jasmine rice

Storing Leftovers

Sinigang is a great dish to make in advance because it keeps well, and tastes even better as it sits in the fridge and the flavours have a change to mingle. It will last at least a week in the fridge, but when reheating, be careful not to overcook the taro.

Watch The Full Video Tutorial!

Nasi Goreng (Indonesian Fried Rice)

July 19, 2016 by Pailin Chongchitnant 1 Comment

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I love Indonesian food. I find the flavours similar to that of Thai cuisine yet distinct and wonderful in its own way. Nasi Goreng is a great entry into Indonesian cooking as it's simple, requiring few specialty ingredients, with flavours that are so easy to love.

What is Nasi Goreng?

Nasi goreng literally just means "fried rice." It is a simple dish that you can find on the streets of Indonesia. What I love about it is the rich flavour from the sweet soy sauce and also the fun fixings that are placed around the plate—pickles, shrimp crackers, fried shallots, fried egg, fresh veggies...the options are endless!

a plate of nasi goreng with a fried egg on top, tomato slices, pickles and shrimp crackers

There are many versions of nasi goreng, because after all it's just fried rice! So you can imagine that it's a great canvas for all sorts of bits of vegetables or meat.

If you are a fried rice lover like me, check out my other fried rice recipes here!

Ingredients

It looks like a lot of ingredients, but it's simpler than it looks! Many things can be store bought for made well in advance and kept as pantry/fridge staples.

For the Fried Rice

Shallots
Garlic
Fermented shrimp paste, if you've used shrimp paste in Thai cooking, the Indonesian version is basically the same. It's called terasi in Indonesian, and belacan in Malaysian.
Kecap manis, which is an Indonesian sweet soy sauce
Fish sauce, see also my detailed guide to choosing good fish sauce
Sambal oelek, a vinegary chili garlic paste, the most common one being Huy Fong brand (rooster brand) in a clear tub with a green lid. You can find this at any Asian grocery stores.
Cooked jasmine rice. If you have day old rice, great, it'll make frying it easy, but you don't need it. If using freshly cooked rice, spread it out on a plate and allow it to cool and dry off a bit and it'll work just fine. If you are making rice from scratch for this, put a little less water than you normally do (a ratio of 1:1 is good for jasmine rice).
Salt
Green onion
Optional: any protein/vegetables. You can keep the fried rice simple because it comes with toppings and garnishes already, but if you want to make it a little more substantial, you can add any protein or veggies you like. Leftover cooked proteins are great.

Toppings

Sunny side up fried eggs
Shrimp crackers (krupuk), also called shrimp chips or prawn crackers. You can buy them already fried (these should be disc shape, not sticks) or buy them as uncooked pieces which can be quickly fried at home. Shrimp crackers can be from many countries, but I think the Indonesian version is the best. I recommend using the uncooked pieces, Komodo brand.
Fried shallots, store bought is fine, but if you want to make it yourselfm check out this detailed guide to perfect fried shallots
Fresh tomato and/or cucumber slices
Pickled cucumber & carrots (recipe included)

Indonesian Pickled Cucumber and Carrots (Acar)

This is a very quick pickle that will be ready to use as soon as it cools down, and then it can be stored in the fridge indefinitely like any other pickle.

Carrot sticks
Cucumber sticks
Shallot
Garlic
Fresh chilies (optional)
White vinegar
Sugar
Salt

How to Make Nasi Goreng

Here's a bird's eye view of the steps involved in making nasi goreng, and I've listed them in the order that you should make them. But when you're ready to cook, be sure to watch the video tutorial to ensure success, and read the full recipe card below!

For the pickles:

Combine vinegar, sugar, salt, garlic, shallots and chilies in a small pot and bring to a boil.
Meanwhile, place carrots and cucumber into a glass jar.
Pour the boiled pickling liquid over the vegetables, making sure everything is submerged. Cover and let cool completely before using. Store in the fridge.

For Fried Shallots:

If using store bought fried shallots, which I'm sure most of you will, refresh them by baking them in a 300°F/150°C oven for just 5 minutes, and they will be crispier, a little more caramelized, and much better tasting.

If making your own, I recommend following this detailed guide on fried shallots as there are a lot of little details to know to ensure they are crispy and not burned and oily!

For Shrimp Crackers (if frying at home):

Break the dry shrimp crackers into 2-3 pieces as they expand a lot once fried (I recommend watching the video to see how much they expand so you can allow for the right amount of room in your pot).
Heat about 1 inch of oil in a pot to 375°F (190°C), then turn the heat to low.
Fry the crackers, no more than 3 pieces at a time. Once they puff and expand, which only take a few seconds, they are done. If you want them darker, keep them in the oil a few seconds longer. Remove and drain on paper towel.
Store in an airtight container once cooled completely.

For the fried rice:

Pound garlic, shallots, and shrimp paste in a mortar and pestle into a rough paste.
In a small bowl, combine kecap manis, fish sauce, and sambal oelek; stir to combine.
Fry the eggs sunny side up, or to your liking, and set aside.
If adding meat, cook it in a wok with a little oil just until done, then remove and set aside. If not adding, skip this step.
Add a little more oil to the wok and saute the herb paste until aromatic. If adding vegetables or leftover cold meats, add them now and toss for just a minute or so.
Add the rice, then pour the sauce mixture over the rice and add the salt. Stir the rice, breaking up rice lumps as you go.
Once there are no more lumps and the rice grains are dry, add the meat back in (if using) and turn off the heat.
Toss in half of the green onions. Plate the rice, and arrange all the fixins around/on the rice (See the video for how this is done). Top with the remaining green onions. Enjoy!

How to Serve Nasi Goreng

Like many fried rice dishes, you can serve nasi goreng as a one-dish-meal! It's a flavourful fried rice with everything you need on one plate and doesn't need anything else to complete it, aside from perhaps a nice cold Thai iced tea!

If serving multiple people, I recommend having all the toppings out in bowls for people to dress up their own plate. (But maybe make one plate as a demo). It's more fun that way!

Watch The Full Video Tutorial!

Shumai (Siu Mai) Recipe ขนมจีบ

May 27, 2016 by Pailin Chongchitnant 8 Comments

This shumai recipe is one of my most popular videos, with over 1.5 million views on YouTube and raving reviews in the comments! It's a dim sum favourite for many of us. Originally a Chinese dish, these little pork and shrimp dumplings have become a solid part of the Thai food culture and we call them kanom jeeb. Yes, we do add our own Thai flare, and yes, there are chilies! They're a lot easier to make than you might think, and they can also be frozen!

If you love dumplings, and want to try a different style, check out my pork dumplings (gyoza) recipe with many tricks for the juiciest dumplings!

Watch the Video Tutorial for this Recipe

shumai dumplings in a bamboo steamer — Thai-style shumai (kanom jeeb) comes with crispy garlic and a spicy sauce!

What is Shumai or Siu Mai?

Shumai, also called siu mai in Cantonese, are steamed dumplings wrapped in yellow wonton wrappers. The filling for shumai at most Cantonese dim sum restaurants are made from a combination of pork and shrimp, but in Thailand, they also come in all-pork (cheapest) and pork and crab (most expensive) varieties, depending on the place.

They're the perfect dumplings for beginners because they're so easy to wrap. They are cup-shaped, open dumplings that don't require any pleating skills, and are much faster to wrap than, say, gyoza. And no, you don't need to make the skins.

Ingredients

Garlic
White peppercorns
Shrimp. If thawed from frozen, make sure you dry them really well; excess water will make your mix too runny to wrap)
Ground pork. Preferably not lean. The fat will keep the dumplings juicy. You can find non-lean ground pork at Asian butchers.
Soy sauce
Fish sauce
Sugar
Toasted sesame oil
Cornstarch
Egg
Jicama. This is typically added to lighten the filling, sometimes water chestnuts are used instead, but my preference is for jicama.
Green onion
Wonton wrappers, choose ones that are round and thin if you can, but square ones are ok too.
Diced carrots or tobiko for garnish
Fried garlic. This is a garnish unique to shumai in Thailand! It can be store bought or homemade.

Dipping Sauce

In Cantonese dim sum restaurants, shumai are not typically served with any dipping sauces unless you ask for it. But Thai people loooove dipping sauces for everything, and we also love to balance salty, fatty things with sour and spicy flavours. So we make a simple, spicy, vinegary sauce that really brightens the dumplings and cuts the grease. If you've never dipped your shumai in anything, I promise this will pleasantly surprise you!

Soy sauce
Thai black soy sauce or Chinese dark soy sauce
Sugar
White vinegar
Thai chilies

How to Make Shumai

Here's a bird's eye view of the process for making shumai, but this is a recipe that I think is better learned by watching the video so you see the consistency that the filling needs to have (very important!!), and how to wrap the dumplings. I also include lots of tips not mentioned in the blog post!

Put 150 g of shrimp in a food processor and grind just until there are no more big chunks. Dice the rest of the shrimp into chunks.
In a mortar and pestle, grind garlic and white peppercorns into a paste.
Transfer shrimp into a mixing bowl and add ground pork, garlic mixture, soy sauce, fish sauce, sugar, sesame oil, cornstarch, and egg.
Knead everything together with your hands until the mixture is smooth, thick and no longer runny (it should be able to hold its shape).

Process shots for how to make shumai, steps 5-8

Add diced jicama, green onions, and diced shrimp.
Fold everything together just until well combined. You can cook off a little bit of the filling in a skillet or the microwave at this point if you want to taste and adjust the seasoning.
If your wonton wrappers are square, trim off the corners so they look like chubby octagons.
Put about 1 tablespoon of filling in the centre of each wrapper and close it up into a cylinder by squeezing it in your hand (see video for technique), flatten out the bottom and the top with your fingers.

Process shots for how to make shumai, steps 9-12

Garnish the top with 3 small cubes of carrots and push them in slightly to secure them.
Line your steamer (this can be a bamboo steamer) with parchment or an oiled banana leaf or napa cabbage leaves, and steam on high for 10 minutes. Meanwhile, make the dipping sauce (see below).
When they're done, brush the tops with garlic oil, sprinkle with crispy garlic (see how to make crispy garlic in the recipe card below).
Serve warm with the dipping the sauce!

Making the Dipping Sauce

Simply combine all ingredients and stir until the sugar is dissolved.
Taste and adjust seasoning, or add more chilies, if desired. The dipping sauce will last indefinitely in the fridge, and is good for most other kinds of dumplings as well, so feel free to make a lot!

Storing Leftovers

Storing cooked shumai: Leftover shumai can be refrigerated for a few days and reheated either in the microwave or the steamer (steaming is better). If storing, coat the dumplings well with garlic oil to prevent the wrapper edges from becoming dry. Also store them in an airtight container.

Storing uncooked shumai: If you know that you won't finish them all, I recommend freezing raw shumai instead of cooking them all off, so that when you eat them, they're freshly steamed and not reheated. Freeze them on a tray in one layer so they won't stick together, then once frozen, consolidate them into a freezer bag or container.

Cooking Frozen Shumai:

Bring a steamer to a full boil. Meanwhile, line the steamer basket with parchment paper, oiled banana leaves, or oiled napa cabbage leaves.
Steam the shumai directly from frozen; they will 13-15 minutes depending on the size. Be sure to cut one open to check doneness, or use a thermometer and make sure the middle has reached at least 165°F.

Watch The Full Video Tutorial!

All my recipes come with full video tutorials, so be sure to watch them as I often include tricks and tips not included in the written recipe. If you enjoy the video, please consider subscribing to the YouTube channel!

Chicken Lettuce Wrap

March 1, 2016 by Pailin Chongchitnant 6 Comments

Chicken lettuce wrap is an easy and fun appetizer that would also work as a full meal. It's inspired by the lettuce wrap you get in Chinese restaurants that is made from the meat of Peking duck. With five-spice powder, hoisin sauce, crunchy water chestnuts and crisp iceberg lettuce, it was an instant hit with my family!

If you're wanting to make this a full meal, simply serve it with a simple rice or noodle dish like these buttery garlic noodles, crab fried rice, or vermicelli pad see ew.

a plate of chicken lettuce wrap and a side of hoisin sauce

Ingredients & Substitutions

The Sauce

2 tablespoon oyster sauce
1½ tablespoon hoisin sauce + 2 tablespoon for wrapping
1 ½ tablespoon soy sauce
1 tablespoon Thai tamarind paste (aka tamarind concentrate). This is just to add a little acidity. If you don't have it, half a tablespoon of vinegar or lemon juice can also work. Learn more about tamarind here.
½ teaspoon toasted sesame oil
¼ teaspoon ground white pepper, black pepper will work too
Chili flakes, to taste, optional

The Filling and Lettuce Wrap

1 teaspoon cornstarch
1 tablespoon neutral oil
½ onion, chopped
3 cloves garlic, chopped
1 tablespoon grated ginger
½ teaspoon five spice powder, store bought is fine, but if you have a lot of whole spices in your cupboard, you can probably make it real quick using my five spice powder recipe.
500 g ground chicken, preferably dark meat, but ground pork or ground turkey would also work.
½ cup carrot, small dice
⅓ cup water chestnuts, canned, small dice, or you can opt for adding more carrots or any other crunchy vegetables such as broccoli stems.
1 teaspoon black soy sauce or dark soy sauce, this is optional and is added for that dark colour.
1 green onion, chopped
Half a head iceberg lettuce, split into leaves and cut into pieces about 4"x2". For other lettuce options, see the FAQ below.
1 tablespoon toasted white sesame seeds, for garnish (optional). Som roasted chopped peanuts will also be great here for a little crunch.

How to Make a Chicken Lettuce Wrap

If this is your first time making a lettuce wrap, I recommend watching the video tutorial to ensure success!

Dilute the 2 tablespoon of hoisin paste/sauce for wrapping with a bit of water if needed to make it loose enough to easily spread onto the lettuce. Set aside.
Combine all sauce ingredients together and stir. If you want, you can add a splash of water to loosen it to make it easier to pour into the wok.
In a small bowl, add the cornstarch and just enough water to dissolve it. Stir until there are no more lumps. Set aside.
In a wok, add just enough oil to coat the bottom and heat over medium high heat. Add onion, garlic, and ginger, and stir until the onion is translucent. Add five-spice powder and stir for 30 seconds to toast the spices.
Add the ground chicken and break it apart with the spatula. Once there are no more lumps, but the chicken is still partially raw, add the sauce mixture and keep cooking and stirring until the chicken is almost done.
Add carrots and water chestnuts and stir. Once the chicken is fully cooked, crank the heat up to high and stir constantly until there is no more sauce pooling at the bottom of the pan.
Add dark or black soy sauce to adjust colour if you wish.
Stir the cornstarch slurry again (it will have settled while it sat) and pour into the chicken and stir quickly. This will thicken the sauce and allows the sauce to cling to the chicken pieces rather than run down and pool at the bottom. Turn off the heat.
Toss in the green onions. Taste and adjust seasoning, adding more salt if needed.
To serve, put a bit of diluted hoisin sauce on a piece of iceberg lettuce. Put the chicken filling on top, drizzle with toasted white sesame seeds and enjoy!

Making this recipe ahead of time

The filling can be made in advance and reheated when serving. The lettuce can be washed, dried and split into leaves ahead of time, and stored in an airtight container in the fridge for a few days.

How to Store Leftovers

Any leftover filling will keep in the fridge for up to 5 days, and it can simply be reheated in the microwave. The lettuce can be kept in the fridge in an airtight container, and you can put some moist paper towel on top to keep it from drying out. Keep the two separately!

Tips for Success

Ground chicken breast is okay, but if possible get ground dark meat chicken as it is juicier, or at least a mix of both dark and white.
If you're harding a hard time breaking the clumps of ground chicken in the wok, adding a splash of water can help loosen it up a bit. It's important not to have big clumps of chicken,
Dark soy sauce or black soy sauce are added just for a richer colour. A little goes a long way, so be careful not to add too much as it can impart a bit of an unpleasant taste.

FAQs

What is the best lettuce for wraps?

In Chinese restaurants, this will typically come with iceberg lettuce which I think is ideal because of its crunchy freshness. If you want to use other types, I recommend choosing ones that are crunchy and not too delicate so that it won't be overpowered by the filling.

Aside from iceberg, the inner, smaller leaves of romaine lettuce are also great and comes in a spoon shape which makes it convenient to fill. You can also put the filling in Belgian endive leaves for an elegant presentation. Green leaf lettuce or butter lettuce are a bit too floppy, but the smaller, crunchier inner leaves can work.

How to best prepare the lettuce?

Peel the leaves off gently keeping them as intact as possible. Then cut them into pieces about 2x4 inches. It should be big enough to wrap around one bite of filling without too much excess. If they're wet from washing, make sure you dry them thoroughly as wet lettuce would dilute the flavour of the wrap.

Watch The Full Video Tutorial!

Homemade Five Spice Powder Recipe

September 25, 2015 by Pailin Chongchitnant Leave a Comment

Five spice powder is a spice blend originating in Chinese cuisine, but there is a lot of Chinese influence on Thai cuisine, so five spice powder has become a common ingredient in Thailand as well. It has a unique aroma that you will instantly recognize in some of the most famous Chinese recipes. We typically use it in soups and marinades, but you can use it as a spice rub on any kind of grilled or roasted meat dishes.

If you want to try Thai recipes that use five spice powder, check out this Thai kids' favourite egg and pork belly stew (kai palo) and this terrific side dish, my five spice roasted cauliflower recipe! If you want to try it in Chinese cooking, I recommend starting with the iconic Chinese BBQ pork (char siu).

a bowl of five spice powder with cloves, coriander seeds and star anise in the background. — Homemade Chinese five spice powder.

What spices are in Chinese five spice?

Funny thing about this is that if you were to buy Chinese five-spice powder from a grocery store, sometimes there are only 4 different spices in there and I feel ripped off 😂. My five spice recipe has 6, so I'm being generous here! All this is to say, there is wiggle room, but the first 4 spices on this list are crucial to the flavour and you cannot do without.

Cinnamon. Ground cinnamon is fine, but cinnamon sticks will also work. This should be the prominent flavour of five spice powder
Star anise pods. It has a liquorice aroma that can be easily over done, so don't add any more than the recipe calls for!
Coriander seeds, with a mild citrus aroma. Never buy pre-ground coriander as they lose their aroma very quickly once ground.
Whole cloves, which has a fragrance reminiscent of orange peel
Fennel seeds and/or Sichuan peppercorns (also spelled Szechuan peppercorns)

How to Make Five Spice Powder

It's a simple toast-and-blend process. The toasting step is optional but it does make it more aromatic, which is helpful if the five spice powder will not be exposed to high heat in the recipe that calls for it.

In a dry pan, add all of the whole spices and toast over medium-high heat until the coriander seeds darken slightly and there is smoke coming up from the pan. Pour immediately onto a plate to cool
*If you want to be meticulous you can toast each spice separately to get them all toasted to their optimal state. But for me, this mass toasting is fine.
Put the spices in a spice grinder, coffee grinder or a mortar and pestle. Add the ground cinnamon and grind into a fine powder.

STORAGE: Pre-ground spices lose their flavour relatively quickly, so store in a well sealed container in a cool, dry and dark place.

Try to use this up within 6 months for best flavour. BUT, before you throw out an old jar, give it a sniff! This particular blend of spices is quite potent, and I've used one older than 6 months that was still fine. So if you smell it and are still getting a relatively strong aroma, go ahead and use it!

What does Chinese five spice taste like?

The prominent flavours of five spice powder is the cinnamon, followed by star anise which has a strong licorice flavor (hence, don't over do it). While cinnamon and cloves might remind you of a pumpkin pie spice mix, everything else bring savory flavors to the party.

Some iconic dishes that you might have had that includes the use of five spice is Chinese BBQ pork (char siu), hoisin sauce, and in the seasoning powder of Taiwanese fried chicken. Once you smell your homemade five spice, you will surely recognize it in things you have had before.

Watch the Video Tutorial!

Mango Coconut Jelly Cubes วุ้นมะม่วง

July 10, 2015 by Pailin Chongchitnant 22 Comments

There's a reason why this mango jelly recipe has over 3 million views on YouTube. This refreshing treat is as delicious as it is beautiful; not to mention easy. It's also a great party dessert as it's vegan and gluten-free. If you're want something more exciting than ice cream, this is the perfect warm weather dessert that won't melt!

Coconut and mango agar agar jelly. A refreshing Thai treat.

This mango jelly uses agar agar powder as the setting agent, not gelatin; which is why it is vegan-friendly. Agar agar jellies, or woon in Thai, are hugely popular in Thailand. Buying colourful woon from a street cart is one of the most memorable food-related highlights of my childhood.

This mango coconut version is not common however; and I came up with it myself as I wanted to make a jelly version of the famous Thai mango sticky rice. But if you want to try a traditional agar jelly recipe, try this classic: layered coconut jelly recipe.

Video: How to Make Mango Coconut Jelly

If you've never worked with agar agar jelly before, I HIGHLY recommend watching the video tutorial first to see how it works and behaves. All my recipes come with step-by-step video tutorials; and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

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What is agar agar?

Agar agar is the most important ingredient in this recipe, and it's crucial that you buy the right one or the recipe will not work.

Agar agar is made from seaweed, and it has the ability to gel up liquid. It's similar to what gelatin does, but the resulting jelly has a firmer, less bouncy texture - and it does not melt at room temperature, even in the hottest Thailand temperatures! This is very useful because it means agar agar jelly can be left out at room temp with no issues.

cubes of plain agar agar jelly on a cutting board — Blocks of plain agar agar jelly made only with water.

Ingredients and Notes

This recipe uses pretty simple ingredients, but there are some important things to note to make sure you have the right stuff. For amounts, see the recipe card below.

Mango Layer

Ripe mango flesh, divided into two portions. One part is for making a puree, and the other it for cutting into cubes to give the jelly a bit of texture. For best results I recommend the ataulfo variety, also known as champagne or manila mangoes, and are the yellow teardrop shaped mangoes from the Philippines or Mexico. These are sweet, juicy, and most importantly, not fibrous. But whatever type of mango you use, make sure they are sweet, ripe and juicy for the best results. Frozen mangoes can also work, as long as they are ripe and sweet - I've had good results with the Philippine Brand frozen mangoes. Canned mango pulp will theoretically work, but good fresh mangos have better flavour.
Orange juice. I find a little orange juice really helps bring out the flavour of the mango. You can omit this and substitute mango juice.
Water
Agar agar powder. Make sure you're buying pure agar agar powder with no sugar or any other ingredients added. See more on buying the right agar agar below. If measuring by volume, you need to use agar agar POWDER. If using flakes or other forms of agar agar, use the weight in grams.
Sugar. You can add more or less of the sugar to taste, and will also depend on how sweet your mangoes are.
Lime juice or lemon juice.
Mint leaves, optional.

Coconut Layer

Water
Agar agar powder (see note above)
Sugar
Salt
Coconut milk. See my post on how to choose the best coconut milk.

How to Make Mango Coconut Jelly

For the mango layer:

In a blender, blend the mango (for the purée) and orange juice until smooth.
In a small pot, add water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Check that the powder has dissolved by using a metal spoon to scoop up the liquid and then pour it out, checking to see if there are any specks of undissolved powder stuck to the spoon.
Add the sugar and the pureed mango to the pot and whisk until completely blended. Remove from the heat and taste; adding more sugar if you want it sweeter, and adding more lime or lemon juice to brighten up the flavour as needed.
While hot, pour the mango mixture into your mold(s), leaving some room for the coconut layer and for the mango cubes. Add the 1-cm mango cubes into the liquid, distributing them evenly and pushing them down to make sure they are submerged. If using the mint leaves, push them into the jelly as well. Note: Agar agar jelly sets at room temperature, so work quickly; especially if you are making small ones.
Let the jelly set at room temperature while you make the coconut layer. Don't let it become cold (don't chill it) or the top layer will not stick well.

For the coconut layer:

In a small pot, combine water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Check that the powder has dissolved by using a metal spoon to scoop up the liquid and then pour it out, checking to see if there are any specks of undissolved powder stuck to the spoon.
Add sugar and salt; stir until dissolved. Add the coconut milk, bring it to a simmer and remove from heat.
Check to see if the mango layer is set enough by touching the surface gently - if your finger doesn't poke through and get wet, it's ready. If it's not ready, let it set a bit longer, and meanwhile keep the coconut layer covered.
When the mango layer is ready, check to see if the coconut layer has cooled down, and if so reheat it to a simmer. Then GENTLY pour the HOT coconut milk jelly mixture over the back of a spoon onto the mango layer (if you pour too hard it will break or cause dents in the mango layer).
Allow to set at room temp, then refrigerate for at least a few hours until thoroughly chilled.
Close to serving time, unmold or cut into cubes with a sharp knife and enjoy!

Tips for Advance Prep

These mango jellies are great for parties, so naturally many people wonder if they can make them in advance. Absolutely, but here are some things to know:

Make it in advance up to 3 days ahead, but DO NOT unmold or cut the jelly until close to serving time. When agar jelly is uncontained, water will slowly seep out because it's an unstable gel. A small amount of water loss will not affect how it tastes, so if it has to sit for a couple of hours unmolded, that's totally fine. But you want to avoid it when possible; so it's best to cut or unmold as close to serving time as possible.
Keep the jelly covered in the fridge to avoid the surface drying out or absorbing odors. On a personal note, I have kept agar agar jellies in my fridge without issues for about a week.
If you want to give it away to people (they do make great gifts), I recommend giving it to t hem IN the mold to avoid water loss. Disposable clear cups are great for this purpose.

Buying the right agar agar: it's important!

Only buy 100% PURE agar agar powder. Some brands have sugar and/or flavouring added, and it's not always easy to tell, so you must check the ingredient list. These versions are instant mixes much like Jell-O powder, so we cannot use them in this recipe.

Agar agar also comes in non-powder forms: flakes, strings, and a few others. I highly recommend using powder because it is the easiest one to deal with. Agar flakes would be my second choice; but know that they measure differently, so you have to weigh them to get the right amount. If using bigger pieces of agar agar, such as strings, weigh it out, and then blitz it in a coffee grinder before using so that it dissolves quickly.

Below are some common options available on the market:

Three brands of agar agar powder you can find on the market.

The one on the left, Telephone Brand, is what I use. It's a Thai brand that can be found at many Southeast Asian grocery stores. It's inexpensive, a few dollars a packet, so this is ideal if you can find it.
The NOW Real Food agar powder is what you can find at health food stores. As you can see it is advertised as a vegetarian substitute for gelatin, so naturally the price for this is much higher than the Thai one. Not ideal, but it'll work.
If you have access to Japanese grocery stores, look for "kanten," the Japanese term for agar agar powder. The price should be a little more than the Thai one but still reasonable.

If you've got more question about agar agar, check out my in depth Agar Agar FAQ video.

Choosing the best molds for agar agar jelly

You can use whatever mold you like. I used a square pan, but you can also make individual ones using heat-resistant cups, glasses, etc. For easy unmolding, silicone or flexible plastic containers are the best, as the jelly will easily pop out with a squeeze or nudge.

If you use a hard square pan that cannot be squeezed, you can cut and serve the pieces from the pan without unmolding, like brownies, which is what's commonly done in Thailand.

Note that unlike gelatin, you cannot place the mold in hot water to dissolve the exterior slightly and flip the jelly out. Agar agar does not melt unless you used a boiling water bath, which would make this much more of a hassle and a hazard!

FAQ

Where can I buy agar agar powder?

Agar agar powder can be bought most inexpensively at some Asian grocery stores (especially ones that major in Thai and Vietnamese products). These would come in small packets. You can also buy it at health food stores because they are often sold as vegan alternatives to gelatin. They are also available online.

Can I use gelatin powder instead?

No...and yes. Gelatin behaves completely differently from agar agar, so you can apply the flavour combination to gelatin, but you cannot apply this method to gelatin.
For example, gelatin needs to be chilled in order to set, and it melts at room temp, so the bottom layer will melt if you pour a layer of hot mixture over it as we did here.
If you want to use gelatin, I recommend following instructions of a layered gelatin recipe, and change their liquids into mango and coconut flavours, rather than trying to use this recipe as a base and changing the gelatin. You'll have more success that way.

Can I use other fruits aside from mango?

Yes, you can technically change the fruit puree to whatever you want, keeping in mind that you will need to adjust the amount of sugar to match the sweetness of the fruit. You can also change the embedded fruit pieces.

My agar jelly layers are separating when I cut it. How can I prevent this?

This is very common issue! To ensure that the layers stick together, the bottom layer shouldn't be too cold, and the top layer needs to be steaming hot when you pour. The heat from the second layer will melt the top of the bottom layer every so slightly so they can fuse together. If the bottom is too cold, it will cool the liquid layer down instantly.

More Agar Agar Jelly Recipes

Fresh mangoes not in season right now? No problem, try these jelly recipes. One for the coconut lover, and the other for the coffee lovers in your life!

More Mango Dessert Recipes

If you're here for the mangoes, definitely check out these mango dessert recipes. The mango pudding uses gelatin, so perfect if you can't find agar agar. And the mango royale is a frozen treat that is easy, yet impressive and totally indulgent.

Thai Chicken Fried Rice Recipe ข้าวผัดไก่

June 26, 2015 by Pailin Chongchitnant 9 Comments

This chicken fried rice recipe that looks too simple to be anything special, but trust me, its flavour will surprise you! This is a standard fried rice formula in Thailand, and few things are more satisfying to me than a plate of Thai fried rice with a squeeze of lime on top.

I'm adding kale to this to make it a little healthier and make it more of a complete meal, but you don't need it. Typically in Thailand no vegetables are added, such as in this super popular crab fried rice.

Feel free to substitute the kale with any veggies you have on hand, and change the cooking time accordingly if needed. You can serve the chicken fried rice as a standalone dish, or if you like, serve it alongside one of these soups.

For a fried rice with a little more flare, check out this Indonesian fried rice, nasi goreng!

Watch The Full Video Tutorial!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Chicken or another protein of choice, bite-sized pieces
Golden Mountain Sauce or soy sauce*
Sugar
Vegetable oil, as needed
Garlic, chopped
Onion, small diced
Chili flakes, to taste**
Kale, stems thinly sliced on a bias, leaves cut into ribbons (keep stems and leaves separated)
Eggs
Jasmine rice (about 2 ¼ cup)
Ground white pepper
Lime wedge
Cilantro

* Don't know what Golden Mountain Sauce is? Click here for a video that explains all the sauces I use!
**Check out the video for how to make your own reduced-heat chili flakes!

Sauce

Soy sauce
Fish sauce
Black soy sauce
Sugar

How to Make Thai Chicken Fried Rice Recipe ข้าวผัดไก่

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Combine chicken with Golden Mountain Sauce and sugar; set aside.
Heat a wok or a large sauté pan over medium high heat, add marinated chicken and let brown on one side. Once browned, toss the chicken and cook until done. Remove from pan and set aside.
In the same wok, add a little more oil to coat the bottom, and heat over medium high heat. Add onion, garlic and chili flakes and sauté until the onion is translucent. Add kale stems and stir for 1 minute.
Add eggs, break the yolks, and let the egg set about half way then scramble briefly. Add rice and toss briefly, breaking up big lumps with the back of your spatula.
Add all sauce ingredients and toss, breaking up lumps, until the rice is evenly coated in the sauce and the grains are all separated. Add more black soy sauce if you want a darker colour.
Add kale leaves and white pepper and toss just to wilt the kale leaves. Add the chicken back in, along with the juices collected in the bowl, and toss to mix until the rice has absorbed all the chicken juices.
Serve immediately with a lime wedge and topped with chopped cilantro.

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2. Tom Yum Soup - A Tier

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​What is Gaeng Jued แกงจืด?

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