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    Vietnamese Lemongrass Chicken with Nuoc Cham

    February 7, 2022 by Pailin Chongchitnant 22 Comments

    A plate of grilled lemongrass chicken on rice with a side of nuac cham dipping sauce and salad greens.

    Easy, delicious, and versatile; what else could you ask for in a chicken recipe? Lemongrass chicken is a staple menu item in Vietnamese restaurants in Canada, and one that my husband gets all the time - which is why I was inspired to recreate it. It is so quick to prepare, kid-friendly, can last you the whole week in the fridge (yay meal prep), and you can grill or broil it!

    I like to make more than I need because it's such a versatile "all-purpose" protein you can incorporate into other dish. Try putting it into a banh mi sandwich, using it to top a salad, or adding it to a veggie stir fry. The nước chấm dipping sauce is a classic pairing, and it also couldn't be easier!

    A plate of grilled lemongrass chicken on rice with a side of nuac cham dipping sauce and salad greens.

    What is Lemongrass Chicken?

    Boneless chicken thighs are marinated in a lemongrass-loaded, flavourful marinade and then grilled. It is usually served with rice or rice vermicelli plus the sweet-sour-slightly-spicy nước chấm sauce.

    After consulting my Instagram community, a couple of similar dishes exist in Vietnam called gà nướng sả or gà xào sả ớt, though the version I'm showing here is what is ubiquitous in Vietnamese restaurants in Canada, and apparently Australia.

    Vietnamese and Thai cuisine share almost all of our ingredients due to our geographical proximity, but they are treated very differently with different "philosophies of flavour." So this lemongrass chicken is one that tastes much like a milder version of Thai BBQ chicken, the only real giveaway is the dipping sauce which in Thailand would've been a much stronger, spicier jeaw dipping sauce.

    Ingredients You'll Need

    Here are all the ingredients you'll need, first for the lemongrass chicken, and then for the nước chấm dipping sauce.

    ingredients for lemongrass chicken
    For lemongrass chicken, top to bottom, left to right: Lemongrass, black peppercorns, oil, garlic, soy sauce, fish sauce, sugar, water, boneless skinless chicken thighs.
    ingredients for nuac cham dipping sauce
    For nuac cham dipping sauce, top to bottom, left to right: Lime, Thai chili, water, fish sauce, garlic, shredded carrot, sugar.

    Step-By-Step:

    Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!

    Process shots for how to make lemongrass chicken, steps 1-4
    1. Pound garlic, black pepper and lemongrass into a paste. 2. Add all seasonings, water and oil. 3. Add marinade to the chicken and mix. 4. Marinade for at least 2 hours and up to 1 day.
    Process shots for how to make lemongrass chicken, steps 5-8
    5. Grill chicken until fully cooked; internal temp 175°F minimum. You can also broil them; see FAQ for more info. 6. Nice grill marks 🙂 7. Make dipping sauce by grinding garlic, chili and sugar into a paste. 8. Add all seasonings and water and mix.
    Process shots for how to make lemongrass chicken, steps 9-10
    9. Add shredded carrots if you wish. 10. Serve chicken with rice or rice vermicelli, and be generous with the sauce!

    Pro Tip: For better chicken thighs, overcook them a little

    Seriously! Many of us faithfully cook chicken to an internal temperature of 165°F because we know overcooked chicken is bad news. But that's only true for chicken breast. For dark meat, with more connective tissue, at 165°F the texture is fine but still a little bit chewy. Once you cook it to a minimum of 175°F, and up to 195°F, all that connective tissue dissolves, making it tender and juicy. Read this article by America's Test Kitchen for more on this.

    Frequently Asked Questions

    How can I make this recipe without a grill?

    Broiling in the oven also works very well for this recipe. To do this, preheat the broiler on high for 5 minutes and set the rack to the top position, or about 3-4 inches away from the element. Line a baking sheet with foil (not parchment!) and place the chicken on the baking sheet, pretty side up.

    Broil the chicken for 7-10 minutes, or until you have nice browning with little charred bits on the chicken. By the time this happens the chicken should be fully cooked. Don't flip the chicken because if you do, the chicken will not have enough time to get any browning—it's better to get a good char on one side than none on either side!

    I don't have a grill or a broiler, can I cook this stovetop?

    Yes! This marinated chicken is very versatile. If doing it stove top you can cut each chicken thigh down into 2 pieces so they fit better in the pan. Heat a large skillet with some oil and sear the chicken over high heat until browned, 2-3 minutes. Flip and sear the other side until done; lower the heat if the chicken is browning too quickly.

    You can also cut them into stir-fry-sized pieces and stir fry it!

    Can I use another protein besides chicken?

    Absolutely! Pork would be my second go-to for this recipe, and a pork version is also available at some Vietnamese restaurants here. You can use pork tenderloin or pork chops for something lean, or use a pork shoulder steak or pork jowl for something fattier (my preference). Be sure to slice the pork into thin steaks to allow the flavour to penetrate, and do not overcook the pork or it will be dry, especially if you're using a lean cut.

    For beef, I think the marinade is a little too mild and may not stand up well to the stronger flavour of beef. If you're looking for a marinated grilled beef, try my all-time favourite steak marinade, and you can add a bunch of lemongrass to it as well!

    Can I make the marinade and dipping sauce without a mortar and pestle?

    Yes, though for the marinade pounding is ideal as it helps bruise and release more flavour from the lemongrass. But you can also process all the marinade ingredients in a small food processor, though you'll need to grind the black pepper separately. You can mince everything by hand, but you'll want to smash and bruise the lemongrass before chopping to help release the aroma.

    For the dipping sauce, you can finely mince the chilies and either press or grate the garlic with a zester. Then just stir everything else in! You can also use the Huy Fong brand sambal oelek (chili garlic paste) in place of the Thai chili.

    Like this recipe? You'd also love these!

    • A plate of grilled steaks, some thinly sliced with dipping sauce and sticky rice on the side.
      The Only Steak Marinade You Need + Thai "Jeaw" Dipping Sauce
    • gai golae - Coconut milk BBQ chicken
      Coconut Milk BBQ Chicken (Gai Golae) ไก่กอและ
    • a plate of grilled chicken thighs with lime wedges on the side and a bowl of dipping sauce.
      Ultimate Thai BBQ Chicken (Gai Yang)
    • A banh mi sandwich with lemongrass pork
      Banh Mi Sandwich with Lemongrass Pork

    Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube!

    A plate of grilled lemongrass chicken on rice with a side of nuac cham dipping sauce and salad greens.

    Grilled Lemongrass Chicken with Vietnamese Nuoc Cham

    By: Pailin Chongchitnant
    Lemongrass chicken is a popular menu item in Vietnamese restaurants, and it's super easy to make at home. You can grill or broil the chicken in the oven, and the sweet and sour nuoc cham dipping sauce couldn't be simpler. Serve with rice or noodles, or put it in a banh mi sandwich!
    5 from 13 votes
    Print Recipe Pin Recipe Share
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Marinating time 2 hours hrs
    Course Main Course
    Cuisine Vietnamese
    Servings 3
    Calories 359 kcal

    Equipment

    • mortar and pestle
    • Grill optional

    Ingredients
     
     

    • 4 cloves garlic
    • ½ teaspoon black peppercorns
    • 1 stalk lemongrass, bottom half only, finely chopped
    • 2 tablespoon neutral oil
    • 1 tablespoon fish sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon sugar
    • 2 tablespoon water
    • 1 lb chicken thighs, boneless, skinless
    • Jasmine rice or rice vermicelli, for serving

    Nuac Cham Dipping Sauce

    • 1 small garlic clove
    • 1 Thai chili, or to taste
    • 1 ½ tablespoon sugar
    • ¼ cup water
    • 2 tablespoon lime juice
    • 1 ½ tablespoon fish sauce

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    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!

    Subscribe to my YouTube Channel

    Instructions
     

    • Pound the garlic and black peppercorns in a mortar and pestle until fine.
      4 cloves garlic, ½ teaspoon black peppercorns
    • Add the lemongrass and pound into a rough paste.
      1 stalk lemongrass
    • Add the oil, fish sauce, soy sauce, sugar and water and stir until the sugar is dissolved. Pour the marinade onto the chicken and mix well. Let marinate overnight, or at least 2 hours; stirring halfway in between if you can to make sure marinade is well distributed.
      2 tablespoon neutral oil, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, 2 tablespoon water, 1 lb chicken thighs

    To Grill

    • Preheat the grill on high heat.
    • Oil the grill grates well then place the chicken on the grill, presentation side down, and cook with the lid closed for 1-2 minutes or until the chicken has nice grill marks. Rotate the chicken 90 degrees to get the crosshatch grill marks, and let them grill for another 1-2 minutes. Tip: Skinless chicken can be sticky, so use a grill spatula to scrape the chicken off the grill rather than grabbing them with tongs which could tear the meat.

    To Broil

    • Set the oven rack to the top position, about 3-4 inches away from the element, and preheat the broiler on high for 5 minutes. Line a baking sheet with foil (not parchment!) and place the chicken on the baking sheet, pretty side up.
    • Broil the chicken for 7-10 minutes, or until you have nice browning with little charred bits on the chicken. By the time this happens the chicken should be fully cooked. Don't flip the chicken; if you try to broil both sides the chicken will not have enough time to develop any browning—it's better to get a good char on one side than none!

    For the dipping sauce

    • Pound together the garlic and chili into a rough paste. Add the sugar and grind in a circular motion to break up the chilies further. Add all remaining ingredients and stir until the sugar is dissolved. This can be stored in the fridge for a few weeks.
      1 small garlic clove, 1 Thai chili, 1 ½ tablespoon sugar, ¼ cup water, 2 tablespoon lime juice, 1 ½ tablespoon fish sauce
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    Nutrition

    Calories: 359kcalCarbohydrates: 12gProtein: 20gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 111mgSodium: 1241mgPotassium: 333mgFiber: 1gSugar: 8gVitamin A: 106IUVitamin C: 5mgCalcium: 27mgIron: 1mg
    Tried this recipe? Share a pic!Tag @hotthaikitchen on Instagram and Twitter!

    Street-Style Thai Coconut Ice Cream

    January 21, 2022 by Pailin Chongchitnant 22 Comments

    3 scoops of coconut ice cream in a hotdog bun, topped with peanuts and corn.

    This ice cream recipe is as old-school as it gets. It's something I grew up with, and ice cream made and served this way is harder to find nowadays. The flavour of the ice cream itself is pure; with nothing but coconut milk, coconut water, palm sugar and pandan leaf - preserving the original, authentic taste. It also happens to be vegan. We serve it with sticky rice inside a fluffy bun, with some fun toppings, just like they do on the street!

    Old-school Thai street cart vendors sell ice cream served with sticky rice in a fluffy bun, topped with peanuts, corn, and other toppings.

    My Quest for Real Coconut Ice Cream

    Growing up in Thailand, coconut ice cream was THE base flavour. It was our "vanilla"; our default. It tasted of nothing but pure coconutty goodness. As sweets in Thailand became modernized, milk and dairy products became "trendy." So ice cream vendors started incorporating dairy, making it taste more like Western ice cream because that was the cool thing to do.

    Fast forward to my years in Canada, and I've started seeing coconut ice cream in stores over the past few years. "Dairy free" they all say. But still somehow it doesn't taste much like real coconut - and what's with the added vanilla and guar gum? I soon realized that its real purpose is not to be coconut ice cream, but to be a vegan substitute to regular vanilla ice cream. Not what I was looking for.

    I realized that the only way to have the true stuff of my childhood is to make it. And turns out ... it's much simpler than I would have thought. Several years ago I shared my first coconut ice cream recipe, which is wonderfully light thanks to a generous amount of coconut water. It has a sorbet feel to it, perfect for the summer. But this time, I wanted something richer and creamier for when I'm feeling more indulgent. This is it.

    Ingredients: Very few, but very important

    There are only 4 basic ingredients; plus the pandan leaves which are optional but nice to have. Because of the simplicity of this recipe, it is extremely important that you use good quality ingredients; especially the coconut milk. Here are a few pointers:

    • Choose coconut milk in a UHT carton, and with no more than 2 ingredients on the label. Here's my video on how to choose a good coconut milk.
    • Choose coconut water that is 100% pure with no added sugar and with no flavour additives. You should try a few of the brands that are available to you, and see which is more flavourful. Here's an article on why some brands are better than others, EVEN if they all say 100% coconut water.
    • Choose palm sugar that has a smooth, not-grainy texture. It's not as important as making sure you have good coconut milk, but good quality palm sugar will definitely help. Here's more on how to choose good quality palm sugar.
    • Extra Credit: If you want to learn more about how coconut milk is made, and why the UHT carton is better than canned, check out this short documentary that I filmed in Thailand!
    Coconut milk, palm sugar, salt, coconut water, pandan leaves.

    Step-By-Step:

    Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!

    1. Combine all ingredients in the ice cream mixture in a pot. 2. Add pandan leaf, if using. 3. Bring to a simmer. 4. Chill mixture until fridge-cold.
    5. Churn in the ice cream machine. 6. Freeze ice cream for a couple of hours to firm up before scooping. 7. Serve with coconut sticky rice inside a fluffy bun for Thai street-style. 8. Top with roasted peanuts or other toppings of your choice!

    How to eat ice cream, Thai street style

    Cup VS cone? No, cup VS bun!

    Though not always available, most traditional, old-style ice cream vendors give you the option to have your ice cream in a fluffy bun, similar to a hot dog bun. You can use any fluffy buns or rolls for this, though ideally from an Asian bakery where the buns tend to be fluffier and softer.

    If not serving in a bun, you can also cut up some fluffy bread cubes and use them as toppings. Makes it easier to eat!

    Sticky rice

    My favourite part of eating ice cream Thai style is the sticky rice! It is optional, but I highly recommend it. It's easy to make but it takes a bit of time. The good news is it's the same sticky rice that we use for mango and sticky rice or durian and sticky rice, so you can get 2 desserts out of 1!

    Sweet sticky rice also goes well with many ice cream flavours, even non-Asian ones! So make a bunch and try it with any other ice cream you have! Sticky rice also freezes well, so you can make a bunch; and more on how to freeze sticky rice in the FAQ below.

    I've included how to make the coconut sticky rice in the recipe card below, but check out this video for 7 different ways to make sticky rice to see all your options in terms of equipment. However, for making sweet coconut sticky rice I don't recommend using one of the no-soak methods, as they tend to yield softer rice, that then might become mushy when mixed with the coconut milk.

    Toppings

    As with any ice cream, toppings are optional, but where you get to have some fun! I show a few toppings below, but feel free to experiment with other things. I'd say the roasted peanuts (or some sort of crunchy nuts/seeds) are a must, but the rest are all optional.

    • Roasted peanuts. A must!!! To me, it's not the same without the peanuts. If you can, roast them from raw, as it does make a biiiiiig difference. I always roast mine from raw for all kinds of cooking. Simply spread them out on a sheet pan and roast in a 350°F oven for 15-20 minutes, stirring halfway through. Timing will depend on the size of the peanuts.
    • Toasted mung beans. A good substitute for peanuts for those who are allergic; see how to make them in the mango and sticky rice recipe.
    • Sweet corn.
    • Pineapple, canned or fresh.
    • Taro or sweet potato. In Thailand they usually simmer the sweet potato cubes in syrup to sweeten them, but I think simply cubed and steamed is fine for either of these.
    • Attap palm seeds. Not super common but I love these. They come in cans at some SE Asian markets. Simply rinse them in water to remove the gooey syrup before using.
    • Nata de coco. If you like jelly-like toppings, these are great and available at most Asian markets where they're sold in glass jars. You can use them straight out of the jar.

    Pro Tip: Creamiest Ice Cream

    The faster ice cream freezes, the creamier, less icy it will be. So make sure you pre-freeze the container you'll use to freeze the ice cream, and if you can, use something wide and flat to maximize surface area.

    Also, note that if you decide to reduce sugar or coconut milk in the recipe, it will result in ice cream that is harder and is less creamy, because sugar and fat helps keep ice cream soft when frozen.

    Frequently Asked Questions

    I don't have an ice cream machine, what can I use instead?

    For the best result you want an ice cream machine for this. Here's a highly-rated, inexpensive one, and here's the one I use. While there is a way to "hack it," it is rather tedious and the result will be icy and not as creamy. But check out this article if you want to give it a try.

    How do I store the leftover sticky rice?

    You can freeze the sticky rice and reheat whenever you want some ice cream Thai style; it doesn't even have to be with coconut ice cream! But it's important to freeze the rice in portions, otherwise it'll be stuck together in one big block and impossible to break apart. So make little 1-serving clumps then freeze them in a freezer bag or container, making sure they don't get squished back together during freezing.

    To reheat, cover the rice with a damp paper towel and microwave for 20-30 seconds. Take it out and stir it to even out any cold spots, then microwave again for another 20 seconds or so until the rice is steaming hot. This timing is for small amounts; if you're reheating a lot, it make take a lot more time of course. Keep in mind the rice will not regain its sticky and soft texture if it's just warmed. It needs to be steaming hot, and then allowed to cool back down to room temp before putting ice cream on it.

    No machine? Try these no-churn ice cream recipes!

    • Thai tea ice cream
      Thai Tea Ice Cream (No Machine Method) ไอติมชาเย็น
    • a bowl of mango ice cream with mangoes on the side
      Mango Blender Ice Cream - 4 Ingredients!

    Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube!

    3 scoops of coconut ice cream in a hotdog bun, topped with peanuts and corn.

    Thai Coconut Ice Cream Sundae

    By: Pailin Chongchitnant
    Authentic coconut ice cream that really lets the flavour of coconut shine. Enjoy this vegan ice cream just like on the streets of Thailand by serving with sticky rice inside a fluffy bun! Be sure to plan ahead and make the ice cream base 1 day before serving, and if making sticky rice, soak it at least 3 hours in advance.
    5 from 4 votes
    Print Recipe Pin Recipe Share
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Chilling time 1 day d
    Course Dessert
    Cuisine Thai
    Servings 1 quart

    Equipment

    • Ice cream machine

    Ingredients
     
     

    For the Ice cream:

    • 16.5 fl oz good coconut milk
    • 4 fl oz coconut water
    • 4.2 oz chopped palm sugar
    • ⅛ rounded teaspoon table salt,
    • Half a pandan leaf, optional

    For serving (all optional, see more options in blog post)

    • Freshly roasted peanuts, highly recommended, see note
    • Coconut sticky rice, recipe follows
    • Fluffy bun, hot dog bun, dinner roll, or thick-sliced white sandwich bread
    • Sweet corn

    Sweet Sticky Rice (any leftover can be enjoyed with mangoes!)

    • 1 cup Thai glutinous rice
    • ⅔ cup coconut milk
    • ⅓ cup sugar
    • ½ teaspoon table salt

    Want to save this recipe?

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    Check Out Ingredients and Kitchen Tools I Use

    Notes

    It makes all the difference to buy raw peanuts and roast them yourself. Roast them in the oven at 350°F for 15-20 minutes depending on the size, stirring them half way through. If you can, buy peanuts with skin on; it’s a lot of work to remove the skins afterwards but for reasons I can't explain they roast up tastier!

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    For the ice cream:

    • Place the coconut milk, coconut water, palm sugar, salt and pandan leaf (if using) into a pot and bring to a boil. If not using pandan leaf, you can cook just until the sugar is dissolved without having to bring it to a boil.
      16.5 fl oz good coconut milk, 4 fl oz coconut water, 4.2 oz chopped palm sugar, ⅛ rounded teaspoon table salt, Half a pandan leaf
    • Allow the mixture to cool to room temp, then put it in the fridge until completely chilled, preferably overnight. Also place the container you will use to store the ice cream in the freezer, preferably something shallow and wide for faster freezing.
    • Churn the ice cream in your machine, following the manufacturer’s instructions. Transfer the ice cream into the pre-chilled container and freeze for at least another 2 hours to firm up before serving.

    For the sweet sticky rice:

    • Wash the sticky rice 4-5 times until the water runs clear and place into a heatproof mixing bowl. Pour hot off-the-boil water into the rice until it is about 1-1.5 inch above the rice. Give it a stir and soak for 20 minutes - do not oversoak. Once the rice is done soaking, pour off most of the soaking water and rinse the rice under cold tap water and drain well.
      (If you prefer, you can also soak the rice in room temp water for at least 3 hours and up to overnight; no need to rinse after a cold-water soak.)
      1 cup Thai glutinous rice
    • Fill a steamer pot with about 2 inches of water and bring the water to a boil over high heat. Wet a clean muslin or thin tea towel that you'll use to wrap the rice to prevent the rice from sticking, and then line the steamer rack with the wet cloth (do this off the heat).
    • Place the rice into the steamer rack and fold the edges of the cloth over it, and steam over the boiling water for 20-25 minutes or until the rice is cooked through and no longer crunchy in the middle.
    • While the rice steams, make the coconut syrup by combining the coconut milk, sugar and salt in a small pot and bring to a simmer, stirring to dissolve the sugar. Remove from heat and cover while you wait for the rice.
      ⅔ cup coconut milk, ⅓ cup sugar, ½ teaspoon table salt
    • Place the cooked rice in a heatproof mixing bowl and pour the coconut syrup over; stir to mix well making sure there are no rice clumps. Cover and let rest for 20 minutes, then come back to give it a stir, folding the bottom up to the top, and let sit for another 20 minutes before serving.
    • To store extra sticky rice, separate the rice into 1-portion sized clumps and freeze them. When you want to use them, take out the number of clumps you want, cover in a moist paper towel and microwave for about 30 seconds or until steaming hot and soft. Allow to cool to room temp or lukewarm before putting ice cream on it!

    To serve

    • You can serve the ice cream in a bowl by placing a little sticky rice in the bottom and then top this with the ice cream and toppings. To serve in a bun, place the sticky rice in the bottom of the bun and top with the ice cream and toppings. Enjoy!
      Freshly roasted peanuts, Fluffy bun, Sweet corn, Coconut sticky rice
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    My Go-To Broccoli Stir-Fry

    January 8, 2022 by Pailin Chongchitnant 10 Comments

    a plate of broccoli stir fry with salted fish, bits of chilies and a brass spoon and

    Do you ever buy a head of broccoli because it's a healthy vegetable that you feel you should eat...yet whatever you end up making it, it's never really that exciting? Well, that's about to change! This seemingly simple broccoli stir fry uses a secret weapon that adds a ton of oomph to this humble vegetable. It's so satisfying and full of flavour that this is one side dish that doesn't need a main!

    A broccoli dish like no other. It has an umami punch from a secret ingredient: salt-cured mackerel.

    The secret ingredient to elevate your veggies

    Ready for the secret? Salt-cured mackerel. And while that might sound fancy, complicated, or weird… it is very simple. You put salt on the fish...and that's it! You don't even have to use mackerel; it can be done with other fish. More on that below.

    The cured mackerel is used sparingly, much in the same way that bacon bits are used in small amounts to add salty umami bits to baked potato; or how chunks of salty feta cheese brighten up a Greek salad. This is the Thai version of that.

    How Thai people use salt-cured fish

    In Thailand you can buy salt-cure mackerel (or salted mackerel) from any market. It's a very common ingredient, and a staple in many households. Salt-curing is a traditional way to preserve fish in many cultures, and in Thailand this is usually done using king mackerel or short Asian mackerel because the firm flesh can hold up to the salting, and the result has a wonderful chew. It works perfectly though with any kind of mackerel or other firm-flesh fish such as salmon or cod.

    Most typically you'll see salted fish served with plain congee, used in salted fish fried rice, or added to a Chinese broccoli stir-fry; which is where I got the idea for this broccoli version. We also use it in a pasta dish, and is the inspiration behind my chilli garlic noodles recipe, which is amazing if you haven't checked it out yet!

    Why you should have salt-cured fish in your fridge

    Having salt-cured fish in your fridge makes it super easy to add a little salty, umami deliciousness to so many things. It works particularly well in adding complexity to things that might otherwise be rather simple tasting. Some examples of things I've added salted fish to are: veggie stir fry, fried rice, fried noodles, pasta dishes, scrambled eggs, congee, and mashed potatoes. (Note: Always break the fish up into little chunks when adding to any dish.)

    What would YOU add salt-cured fish to? Share it with me in the comments below!

    In Thailand you can see salt-cured mackerel sold in brine, in oil, or as semi–dried steaks. Because of the high salt content it'll last a long time in your fridge, and the saltier the fish, the longer it will keep. For my homemade version I like to make it less salty so that I can use more of it, but that means it won't last as long as the ones you buy (even though I've yet to see it go bad in my fridge even after a few weeks!)

    Ingredients You'll Need

    Here are all the ingredients you'll need...so simple!

    Salted mackerel filet, broccoli, garlic, chilies or pepper, sugar, soy sauce and oyster sauce.

    Step-By-Step:

    Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!

    1. Salt the mackerel and let sit for 2-24 hours. 2. Rinse off the excess salt and pat dry. 3. Pan sear the fish until fully cooked. 4. Chop the fish into small chunks.
    5. Sear the broccoli in a hot wok until browned on the underside. 6. Ideally most of the florets will look like this; remove from the pan. 7. Saute the garlic and the cured mackerel. 8. Add the broccoli and all seasonings and cook until done.
    9. Toss in red chilies or ground white pepper. 10. Enjoy!

    Pro Tip: Don't Over-Cook Salted Fish!

    As I stressed in the video, when you add the chopped salted fish to the wok you might be inclined to cook them for a long time to get them nice and crispy. While you CAN do that, keep in mind that that will make the fish even saltier, because you'll be drawing out a lot of moisture from the fish; concentrating the salt. If you want to make the fish crispy, salt it only for a few hours and cut into chunks bigger to allow for this.

    Frequently Asked Questions

    How long should I salt the fish for?

    Anywhere between 2-24 hours depending on how salty you want the fish. Traditionally it is quite heavily salted, as the fish is being preserved - so that would take at least 24 hours. I personally prefer it less salty, so I do it for between 12-24 hours.

    *The saltier the fish, the less you can use in the dish and the smaller you have to chop the fish, but the longer it will last.

    If you're not ready to cook the fish after it's done curing, rinse the excess salt with cold water, pat dry, and keep it in the fridge until ready to use.

    What other kinds of fish can I use?

    Mackerel has a strong fish flavour and firm flesh that I think works best for this. But I have tried it with great success with salmon; which is my fish of choice when making salted fish fried rice due to it's pretty color. I have not tried salting any other fish, but in theory any kind of firm flesh fish (like cod) should work. I wouldn't go with anything too expensive for this though!

    What kind of salt should I use?

    Any kind of salt will work, but I find that coarser grain salt such as kosher salt or sea salt makes things easier - mostly because the grains stay on the fish well, and you can clearly see how much salt has been applied. I used table salt in the video (cuz I forgot the coarse salt!), which works fine, but as you can see the round grains like to roll off the skin and it's harder to see how much has been used.

    Why do you have to cook the fish after salting, since you're going to cook it in the stir fry anyway?

    You don't have to, technically. In this recipe you can just chop the fish raw and cook it directly in the stir fry. But I always cook my fish after it's done curing and I store it in the cooked state because: 1) cooked fish lasts longer, and 2) it's more convenient because I can just break off a little bit and add it to anything without having to cook it.

    Can I use other vegetables aside from broccoli?

    Absolutely! I've used broccoli really as a demo vegetable, and also because traditionally this dish is done with Chinese broccoli, so the flavour combo works very well. But any other cruciferous veggie such as brussels sprouts, kale or cauliflower will also work fantastically - and in truth you can add it to any kind of veggie stir-fry!

    Like salt-cured fish? You'd also love these!

    • A plate of salted fish fried rice
      Salted Fish Fried Rice
    • A plate of chili garlic noodles with thai basil
      Chili Garlic Noodles Recipe

    Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube!

    a plate of broccoli stir fry with salted fish, bits of chilies and a brass spoon and

    Broccoli Stir Fry with Salted Mackerel

    By: Pailin Chongchitnant
    Salt-cured mackerel is a simple ingredient that can significantly elevate the humble broccoli or any other vegetable you like to stir fry! Make the cured fish ahead of time and keep it in the fridge for a fast and delicious healthy dish!
    5 from 4 votes
    Print Recipe Pin Recipe Share
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Salting Fish 12 hours hrs
    Course Side Dish
    Cuisine Thai
    Servings 4 servings

    Ingredients
     
     

    For Cured Mackerel

    • 1 mackerel filet, (see note 1)
    • coarse sea salt, as needed

    For stir Fry

    • 6 cloves garlic, smashed and roughly chopped
    • 2 oz cooked salted fish, chopped (see note 2)
    • 1 lb broccoli
    • 1 tablespoon good oyster sauce
    • ½ tablespoon soy sauce
    • 1 teaspoon sugar
    • 2 Thai chilies, chopped, or some ground white pepper

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    Notes

    1. You can use another firm-flesh fish such as salmon.
    2. For the salted fish, the amount given can be adjusted according to how salty the fish is. So once you cook the fish, it's important to taste for saltiness, and if it is very salty, feel free to add less. You can always add more after the fact, but you can't fix a dish that's too-salty!

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    For the salt-cured mackerel

    • Pat the mackerel dry, then generously salt the filet on both sides; you need just an even blanket of salt that doesn’t immediately disappear, there is no need to drown the fish in salt. Refrigerate for anywhere between 2-24 hours, depending on how salty you want it. The saltier it is, the longer it will last, but the less you can use in a recipe, and so it will be more like a condiment. The one I used in the video was salted for about 16 hours.
      1 mackerel filet, coarse sea salt
    • Once the fish is done, rinse off the excess salt with cold water and pat dry.
    • Pan sear the fish over medium high heat on both sides until fully cooked, about 2 minutes per side. This is now ready to use and can be kept in the fridge for at least a few weeks.

    For the Broccoli Stir-Fry:

    • Cut the broccoli into florets, making sure that each floret has a flat side so that it can brown effectively.
      1 lb broccoli
    • Taste your cured fish and chop into small chunks according to how salty it is. The saltier it is, the smaller you want to chop it so that it is not overpowering in each bite.
      2 oz cooked salted fish
    • Place a wok or a large skillet over high heat and add enough oil to coat the bottom. Without having to wait for the oil to heat up, put about half of the broccoli in and arrange them into 1 layer, turning all the pieces flat-side down. Let the broccoli sear until most of the pieces have developed some nice browning, then remove them from the pan. Repeat with the other batch and remove them from the pan.
    • In the same wok, turn the heat on to medium and add no more than 1 tablespoon of oil (the broccoli is harbouring some oil from searing already) then add the garlic and the chopped mackerel. Saute until the smallest bits of garlic turn golden.
      6 cloves garlic
    • Turn the heat up to high then add the broccoli, oyster sauce, soy sauce, sugar and a splash of water and toss until the broccoli is done to your liking - adding a splash more water if it dries up too quickly.
      1 tablespoon good oyster sauce, ½ tablespoon soy sauce, 1 teaspoon sugar
    • Once the broccoli is done, toss in the Thai chilies or white pepper, then turn off the heat. Serve with jasmine rice.
      2 Thai chilies, chopped, or some ground white pepper
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    Massaman Curry Meatballs

    March 20, 2020 by Pailin Chongchitnant 7 Comments

    Massaman meatballs
    Massaman meatballs

    This post is sponsored by Canada Beef. Click here for tons of delicious beef recipes!

    I have never met meatballs I didn't like, but THESE are pretty darn amazing because they combine my love for meatballs with my love for massaman curry. It's perfect.

    All the warm spices in massaman curry go incredibly well with beef. The curry paste gets added into the meatballs themselves, so even without the sauce, they are extra. But the creamy coconut curry sauce with peanuts make them perfect served over rice or even mashed potatoes! In fact, I prefer to serve them with a potato side dish of some sort to reflect traditional massaman curry which always has potatoes in it.

    The Quick-Fix Massaman Curry Paste

    You can find premade massaman curry paste at some Asian grocery stores, but in general it tends to be hard to find. The good news is, you can easily turn red curry paste, which is available at most stores, into massaman curry paste with just a few addition of dry spices! I've provided the recipe for this quick-fix "semi-homemade" massaman curry paste below.

    Do-Ahead Tips:

    You can mix the meatballs the day before and just bake them on the day, or bake them a day ahead and just reheat. The sauce can be made in advance and will keep well in the fridge for up to a week! Meatballs can also be frozen and reheated in the oven, too.

    Thai Street Food - Pork Bones Soup "Leng Saeb"

    December 24, 2021 by Pailin Chongchitnant 7 Comments

    A platter of braised pork bones in a spicy garlicky broth with lime wedges on the side.

    A few years ago, Mark Wiens posted a video titled "The Most INSANE Street Food in Thailand". Where he was eating a mountain of tender-braised pork bones "soup," with the bones piled higher than his head, surrounded by a delicious spicy broth laced with chilies and cilantro.

    That video has now been viewed over 7 million times, and of course I've received MANY requests for the recipe! The good news is that it's actually easy to make at home and IS as tasty as Mark says it is. You'll also end up with extra broth that's perfect for more street foods such as spicy Tom Yum Noodles!

    "Leng Saeb" is a recently invented Thai street food where pork bones are piled high and drenched in a tasty broth.

    A dish made from just...bones?

    If you think it's crazy that we should be eating a dish made from bones, hear me out. This dish is made from pork neck/back bones, which are most commonly used for making Thai noodle soup broths. But they have a lot of meat on them tucked away in all the nooks and crannies as well.

    In fact, every time I make pork stock with these, once it's done simmering I remove all of the tender meat that is practically falling off the bones, and I always end up with enough meat for a full meal for two adults!

    So you can think of this like eating ribs. There are a lot of bones, but also a lot of meat. If you eat chicken feet, this has way more meat than that. I'm pretty sure this dish was created because some noodle soup vendor thought there's enough meat in these bones to be a whole nother dish!

    YouTube video
    This video of Mark Wiens eating Leng Saeb in Thailand has been viewed over 7 million times.

    What does "leng saeb" mean?

    Leng is short for ia leng which means pork spine in Teochew Chinese. They're the bones most commonly used to make pork stock for noodle soups because they have a lot of cut surfaces exposing the interior of the bones, cartilage and marrow which give the broth rich flavour and body.

    Noodle soups were originally introduced to Thailand by Teochew immigrants, which is why Thai people have adopted the Teochew term. (Many Thai people are of Teochew descent, myself partially included.) Fun fact: Leng actually means dragon, and when the spine bone is removed from the pig, it is long like a dragon!

    Saeb on the other hand, means delicious in Lao. But when Thai people use it, it's used to mean "spicy and delicious." This is because Lao food is generally more spicy than Thai food.

    So "Leng Saeb" means spicy, tasty pork bones!

    Bones Buying Guide

    You can find leng bones at most Chinese butchers or grocery stores sold as either pork neck bones or pork back bones. In my experience pork neck bones are meatier, so that's what I use. But if you can only find back bones that works as well. They will not be cut into the foot-long pieces you see in Mark's video above, but that's actually good because it makes them a lot more manageable!

    Pork neck bones sold at Chinese butchers/grocery stores. Pork back bones or ribs can also be used.

    As you might suspect, you can absolutely make this dish using pork ribs. Baby back ribs or spareribs will work just as well, and you can separate the bones into smaller chunks so they will fit into your stock pot. It will actually be a little easier to eat, but the resulting stock might not be as rich because ribs have fewer exposed bone surfaces, which are what gives body and flavour to the stock.

    Alternatively, you can use chopped spare ribs that are often sold in small pieces at Chinese butchers - and as I used in this dim sum spare ribs recipe. This will be a better option than full pork ribs because there are many more exposed bones and a lot more cartilage (also great for a full-bodied stock) and it'll be much easier to eat. You'll be missing is the impressive "mountain" experience, but it'll taste just as good.

    Ingredients You'll Need

    There are 2 steps to making leng saeb; the first is braising the pork bones and making the base stock, and the second is turning that stock into the saeb broth.

    Ingredients for braising pork bones and making stock: Garlic, fish sauce, white peppercorns, soy sauce, pork neck/back bones, onions. If you have daikon radish, add that too.
    Ingredients for making the saeb broth: Pork stock (from above), fish sauce, sugar, Thai chilies, lime, cilantro, chopped garlic.

    Step-By-Step:

    Here's the bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!

    Process shots for making leng saeb step 1-4
    1. Simmer pork bones with seasoning. 2. Skim off the scum after about 30 mins. 3. Add aromatics and simmer for another 1.5 - 2 hours. 4. Check that the meat is fork tender, and skim off the aromatics.
    Process shots for making leng saeb step 5-8
    5. Take some of the pork stock and bring to a boil. 6. Turn it off and add garlic, chilies, sugar, fish sauce and lime juice. 7. Stir in cilantro. 8. Pile pork onto a platter and ladle broth over.

    Pro Tip: Making Eating Easy

    Since you'll be eating meat off the bones, be sure to cook it long enough that the thickest part of the meat is super fork tender and comes off the bones easily. Your total cooking time should be at least 2 hours, and may even be 2.5 hours for particularly meaty bones.

    Frequently Asked Questions

    I don't eat pork, can I substitute another meaty bones?

    Absolutely! You can make this recipe with chicken feet if you like them, or wings. For beef you can use oxtail. Chicken will take 30-45 minutes to become tender, oxtail can take up to 3.5 hours. Or try this Thai oxtail soup recipe that has a similar vibe.

    I cannot find pork back or neck bones, what can I use instead?

    You can make this dish using pork ribs. Baby back ribs or spareribs will work just as well. You can separate the bones into smaller chunks so they will fit in the pot. It will actually be a little easier to eat, but the resulting stock might not be as tasty because ribs have fewer exposed bone surfaces, which is what gives body to the stock.
    Alternatively, you can use chopped spare ribs that are often sold in small pieces at Chinese butchers, like the ones used for this dim sum spare ribs recipe. This will yield a better stock because there are many more exposed bones and a lot of cartilage. It'll also be much easier to eat, but the presentation will not be as extravagant as you won't have the mountain!

    Can I make this dish less spicy?

    Yes, but since chilies add a nice flavour to the broth, I suggest removing the seeds and pith from the chilies rather than using fewer chilies.

    Like this recipe? You'd also love these!

    Here are two recipes that have a similar meat-on-bone-in-spicy broth vibe. The fish has practically the same broth as this recipe, but the oxtail has more of a tom yum feel with lemongrass, galangal and lime leaves.

    • a bowl of oxtail soup
      Thai Oxtail Soup ซุปหางวัว
    • Fish with lime Mark Wiens
      Steamed Fish with Lime and Garlic Sauce

    Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube.

    A platter of braised pork bones in a spicy garlicky broth with lime wedges on the side.

    Thai Spicy Pork Bones Soup - "Leng Saeb"

    By: Pailin Chongchitnant
    A Thai street food featuring an impressive "mountain" of pork bones with meat that's fall-off-the-bone tender. Served with a spicy, garlicky pork broth that is to die for. Gluten free.
    5 from 6 votes
    Print Recipe Pin Recipe Share
    Prep Time 15 minutes mins
    Cook Time 2 hours hrs 15 minutes mins
    Course Main Course
    Cuisine Thai
    Servings 4 servings

    Ingredients
     
     

    For the pork stock:

    • 3 lb pork neck or back bones, see note 1
    • 3.7 qt water
    • Half an onion, large dice, see note 2
    • Half a head garlic, peeled and smashed
    • ½ teaspoon white peppercorns, cracked
    • 2 tablespoon soy sauce
    • 2 tablespoon fish sauce

    For the Leng Saeb Broth

    • 2 cups pork stock, from above
    • 3 tablespoon lime juice
    • 1 tablespoon fish sauce, approx
    • 2 teaspoon sugar
    • 3 tablespoon chopped garlic
    • 3-4 Thai chilies, seeds removed if needed
    • ⅔ cup chopped cilantro, if you have sawtooth coriander, you can add it too
    • Jasmine rice for serving

    Want to save this recipe?

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    Notes

    1. You can buy pork neck bones or back bones at Chinese butchers or grocery stores. Choose neck bones if you can, as they tend to have more meat. Alternatively, you can use pork ribs. See more info in the FAQ above.
    2. If you have daikon radish, you can add about 2 cups of peeled and large diced daikon to the broth either instead of, or in addition to, the onion.

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    To make the pork stock

    • In a large stock pot add the bones and cover with the water. Add the soy sauce and the fish sauce and bring to a simmer. Simmer for 30 minutes or until a significant amount of scum collects on top. Skim off the scum and discard.
      3 lb pork neck or back bones, 2 tablespoon soy sauce, 2 tablespoon fish sauce, 3.7 qt water
    • Add the onions, garlic, and peppercorns and simmer for another 1.5 hours or until the meat is fork tender. If water dries up too quickly, top it off just until the bones are submerged.
      Half an onion, Half a head garlic, ½ teaspoon white peppercorns

    To make the Saeb broth

    • Take 2 cups of the pork stock and bring to a boil in a small pot. Keep the pork bones in the broth to keep them moist until ready to serve. Meanwhile pound the chilies in a mortar and pestle until broken into bits or finely chop them.
      2 cups pork stock, 3-4 Thai chilies
    • Once the broth is boiling, turn off the heat and immediately add the garlic and chilies. Season with the sugar, fish sauce and lime juice, then taste and add more fish sauce if needed. (How much fish sauce depends on how far your stock reduced, so you have to taste and adjust here.) When ready to serve, stir in the cilantro.
      3 tablespoon lime juice, 1 tablespoon fish sauce, 2 teaspoon sugar, 3 tablespoon chopped garlic, ⅔ cup chopped cilantro

    To serve

    • Arrange the pork bones into a big pile on a platter that has enough depth to it to hold the broth. Ladle the seasoned broth over the pork, allowing the garlic and the chilies to rest on the bones.
      Serve with jasmine rice. You can use a spoon and fork to pick the meat off of the bones, but feel free to use your hands when needed. The broth is the best part of this, so be sure to sip on that as you eat, and drench your rice with it!
      *You can save the remaining broth for noodle soups. They will last in the fridge for about a week, and will freeze indefinitely.
      Jasmine rice for serving
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    Crispy Meatballs with Glass Noodles & Sweet Chili Sauce

    December 10, 2021 by Pailin Chongchitnant 6 Comments

    A plate of noodle meatballs with sweet chili sauce, with one meatball cut open

    Not noodles WITH meatballs, but noodles IN meatballs. If you haven't tried it, get ready to be blown away! Thai people love putting glass noodles in meatballs to give it texture, lightness, and some crispiness on the exterior (no need to mess with breading!).

    These pork meatballs are so tasty, easy and kid-friendly. For the adults, I recommend some sweet chili sauce to take it up a notch. They make the perfect party appetizers and can be prepped ahead of time. They can also accommodate a few modifications as discussed in the FAQs below.

    Be sure to watch the full video tutorial before you start to ensure success, as I often include additional tips you might find useful.

    A plate of noodle meatballs with sweet chili sauce, with one meatball cut open

    A favourite of Thai children everywhere

    This dish in Thai is called "moo tod woonsen" which means "glass noodles fried pork". It's a popular dish for kids in Thailand, and is often served in school cafeterias because it's a satisfying item that's not spicy. (And also...what kid doesn't love meatballs?!)

    A plain version without glass noodles also exists, but I prefer these because of the added texture and crispiness - and also because these are more cost effective!

    Why add noodles to meatballs?

    If adding noodles to meatballs is an unfamiliar concept to you, let me convince you as to why it's a great idea. Glass noodles do a few things in meatballs:

    1) They lighten the meat mixture. So you can actually snack on a bunch of these without feeling instantly full. 

    2) When fried, the noodles on the exterior become crispy. No need to mess with panko or any other breading.

    3) They add a fun texture, especially when you first bite the meatballs! You can feel them pull and tear, no wonder kids love them!

    4) It's a great way to reduce cost! The noodles help extend the meat without introducing any new flavours.

    5) They reduce the number of calories per meatball...not that this would make them "low calorie" by any stretch of the imagination!

    Noodle meatball torn open in half
    Noodles inside meatballs look a little bizarre, but they lighten the meat and add texture and crunchiness on the outside!

    But why glass noodles?

    If you're thinking about substituting other noodles, hold up. There's a reason - many reasons actually - we only use glass noodles for mixing with meat instead of rice or wheat/egg noodles. 

    1. Glass noodles have a completely neutral flavour.

    So they will not impart any flavour of their ow,n and are only there to serve the purposes above. If it weren't for the texture, you wouldn't even know they were there.

    2. They cook perfectly inside the meatballs.

    This is probably the most important reason: glass noodles can simply be added raw (but rehydrated), and they will cook perfectly as the meatballs cook. They also do not overcook easily, making them essentially foolproof. Adding rice or wheat noodles would not be nearly this straightforward.

    3. They keep the "meaty chew".

    You might think this is similar to adding breadcrumbs to meatloaf or meatballs, but it's actually quite different. When you add breadcrumbs, they "merge" into the meat and cause the mixture to become softer and have a finer texture. Glass noodles on the other hand remain separated from the meat, and so the meat retains its satisfying meaty chew.

    4. They are extremely resilient.

    You would have to work really hard to break glass noodles, even when rehydrated. So you can mix it in and knead as much as your heart desires, and they will still remain intact.  

    Ingredients You'll Need

    Here are all the ingredients you'll need. See the FAQ for some substitutions information.

    Ingredients for noodle meatballs.
    Top to bottom, left to right: Ground pork, cornstarch, green onions, sugar, soy sauce, oyster sauce, glass noodles, egg, white peppercorns, Thai sweet chili sauce (optional for dipping), cilantro stems, garlic.

    Step-By-Step:

    Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!

    Process shots for making noodle meatballs, step 9-12
    1. Soak glass noodles in water for 7 mins. 2. Drain and cut into 2-inch pieces. 3. Pound garlic, peppercorns, and cilantro stems into a paste. 4. Add the paste to the ground pork and add seasoning.
    Process shots for making noodle meatballs, step 5-8
    5. Add cornstarch and egg. 6. Knead well. 7. Add glass noodles and green onions. 8. Mix just until combined.
    Process shots for making noodle meatballs, step 1-4
    9. Form into balls (or patties) 10. Fry for 5-6 minutes, or pan fry if you made patties. 11. Drain on a rack. 12. Serve with sweet chili sauce!

    Pro Tip: Prepping Noodle Meatballs in Advance

    These make great party appetizers! And there are many ways you can prep these ahead of time:

    - The meat mixture can be made 1 day in advance and kept in the fridge. You can also form it into balls ahead of time and keep them all on one layer so they don't get squished.

    - Cook them up a few days in advance. Though the crispy texture is best when freshly fried, if you're short on time on serving day you can quickly reheat cooked meatballs in a 350°F (175°C) oven for about 5-8 minutes - depending on their size and how cold they were to begin with.

    - For long term storage, you can freeze cooked meatballs for a few months and reheat them in a 350°F (175°C) oven. This will probably take 12-15 minutes, but I have not tried it myself (yet).

    Frequently Asked Questions

    Can these be baked, air-fried or pan fried?

    You can pan fry these: make them into patties, and add enough oil to the skillet so that it comes up on the patties by at least a quarter inch. You need enough oil to get the glass noodles crispy. But for what it's worth, I find deep frying so much easier and quicker as you don't have to tend to the individual pieces and flipping them etc.

    I have not tried baking, but my inclination is that the glass noodles on the exterior will not crisp up as well - and instead of being crispy, they may end up being chewy.

    Air-frying should work better than baking, but again the question is whether the air-frying can get the noodles on the exterior crispy enough. It's worth a try, but I would try a small amount first!

    How can I make these gluten free?

    Use gluten free soy sauce and oyster sauce, as those are the only gluten-containing ingredients in this dish. You can also substitute half a tablespoon of fish sauce for the oyster sauce.

    Can I substitute the pork with chicken or beef?

    Yes! Chicken or turkey should work well, though I would strongly advise using dark meat as it has enough fat in it to keep the meatballs juicy rather than dry. Ground beef could also work, albeit it will have a stronger flavour.

    Can these be made vegetarian?

    Believe it or not I've had a Patreon member try this using Beyond Beef, and reported that though the texture was a bit mushy for his taste, it tasted good. So, something for you to try!

    Can other noodles be used instead of glass noodles?

    No. See more on this in the post above.

    Can I use other starches instead of cornstarch?

    Yes. Potato starch, tapioca starch, or all purpose flour will work. It is important to add SOME starch because it helps absorb the meat juices so they will not leak into the oil when fried; keeping the meat juicy and keeping your oil clean and longer-lasting. A bit of starch also helps make the meat mixture firm enough to form easily. *If using all-purpose flour use 1 ½ tablespoon to start, then add more only if the meat is too soft to form.

    Like this recipe? You'd also love these!

    • A plate of stuffed chicken wings, sliced up, with sweet chili sauce
      Stuffed Chicken Wings Recipe ปีกไก่ยัดไส้
    • Crispy spring rolls cut in half in a steamer basket
      Ultimate Veggie Spring Rolls

    Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube.

    A plate of noodle meatballs with sweet chili sauce, with one meatball cut open

    Crispy Meatballs with Glass Noodles & Sweet Chili Sauce

    By: Pailin Chongchitnant
    Noodles IN meatballs! If you haven't tried it, get ready to be blown away. Glass noodles give texture, lightness, and a crispiness on the exterior (no need to mess with breading!). They're so delicious and kid-friendly, but adults can add some sweet chili sauce to take it up a notch!
    5 from 4 votes
    Print Recipe Pin Recipe Share
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Course Appetizer
    Cuisine Thai
    Servings 16 meatballs
    Calories 100 kcal

    Ingredients
     
     

    • 1.4 oz dry glass noodles
    • 5 cloves garlic
    • 1 teaspoon white peppercorns
    • 6-8 cilantro stems, or 3 cilantro roots, chopped
    • 1 lb ground pork, (see note 1)
    • 2 tablespoon soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon sugar
    • 1 egg, large or medium (see note 2)
    • 3 tablespoon cornstarch, (see note 3)
    • 1-2 green onions, chopped
    • Frying oil, as needed
    • Thai sweet chili sauce , for serving
    • cucumber slices, for serving (optional)

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    Check Out Ingredients and Kitchen Tools I Use

    Notes

    1. Ground chicken or turkey can be substituted, but  make sure it is made from dark meat with enough fat in it, otherwise it would be too lean and dry. Ground beef can also be used.
    2. Extra large eggs might make the meat mixture too wet, which means you might have to add a little more cornstarch to keep the mixture firm enough to form into balls.
    3. You can substitute equal amounts of potato starch or tapioca starch. To sub all-purpose flour, use 1 ½  tablespoon to start and add more only if the pork is too soft to form into balls. 

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    • Soak glass noodles in room temp water until pliable - about 7-10 minutes, though this may take longer if the brand's noodles are thicker.
      1.4 oz dry glass noodles
    • Meanwhile, pound the garlic, peppercorns and cilantro stems into a fine paste in a mortar and pestle.
      5 cloves garlic, 1 teaspoon white peppercorns, 6-8 cilantro stems
    • Put the ground pork in a mixing bowl and add the herb paste. Add the soy sauce, oyster sauce, sugar, egg and cornstarch. Knead with your hands for a few minutes until thoroughly mixed and the mixture becomes thicker than when it started. Once ready, the mixture will seem soft but should be able to hold its shape; if not, you can add a bit more cornstarch.
      1 lb ground pork, 2 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 egg, 3 tablespoon cornstarch
    • Drain the glass noodles and place them on a towel to absorb excess water. Use scissors to cut the glass noodles into 2-inch pieces.
    • Add the glass noodles and chopped green onions into the mixture and mix just until the noodles are well distributed.
      1-2 green onions
    • Form the meatballs into roughly 1.5 inch balls; tucking in any long pieces of noodles that protrude out. If you see any green onions sitting on the surface you can push them inside so they will not burn or fall off during frying - though this is not a big deal if you don’t have the patience! If you want, you can dip your hands in water and the meatballs will not stick to your hands and will be smoother, but I prefer them to stick to you a bit as they get a more interesting rough surface.
    • Heat about 1.5 inch of frying oil in a pot or wok to about 325°F. Add the meat balls one at a time; you can even crowd them a bit here as they will not get oil-soaked even if the temperature drops a lot. Let them fry for about 20 seconds to firm up and gently stir to make sure they’re not sticking. Fry them for about 5-6 minutes, stirring occasionally, until the internal temp is 160°F (71°C) - or you can cut one open to check doneness. Remove from the oil and drain on a rack or paper towel.
      Frying oil
    • Allow them to cool for about 5 minutes before serving. They’re great on their own, but better with sweet chili sauce and a side of fresh cucumber.
      Thai sweet chili sauce, cucumber slices
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    Nutrition

    Calories: 100kcalCarbohydrates: 5gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 115mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 24IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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    Chili Garlic Noodles Recipe

    November 26, 2021 by Pailin Chongchitnant 29 Comments

    A plate of chili garlic noodles with thai basil

    These noodles are UN-REAL. Seriously. Al dente noodles are coated in an umami-loaded sauce with smoky dried chilies, lots of garlic and a touch of Thai basil. But the secret? Anchovies; which you won't be able to tell are in there, but they add so much depth. Serve this on its own or with a side of pan-fried fish or chicken. It's super quick, and you'll have it on the table in less than 30 mins from start to finish!

    Chili garlic noodles with Thai basil.

    A Thai dish...but the way it should be

    It may surprise you that Thai people actually use pasta quite often, as we love Thai-Western flavour mashups. Some of my favourites are Pad Macaroni and Tom Yum Spaghetti.

    But there is one I don't love. It is called "spaghetti pad prik hang" or "dry chilies spaghetti" where we stir fry spaghetti noodles with dried chilies, garlic, Thai basil, and salted fish or bacon bits. It SOUNDS good...except I find it dry, and the ingredients are "mixed" but somehow nothing really comes together into a cohesive dish.

    So I set out to create a version that I think this dish SHOULD be; using the same set of ingredients, because I knew these ingredients have potential to be awesome together given the right execution. The results were beyond my expectations!

    Few tweaks; incredible result.

    I made a few important changes to the original dish that make all the difference:

    1. The right dried chilies

    The original dish uses dried chilies left in big chunks or whole. The problem with this is that the chili flavour remains trapped; and unless you're actually eating the pieces of dried chilies, you can't really taste much of them. And eating a piece of dried chili straight up isn't a pleasant texture, and can be too spicy for some.

    Solution? Ground chilies. I took whole dried chilies and removed the seeds so that I can add a lot of chili flavour without making it too spicy. Now the chili flavour coats ALL the noodles and becomes the star, as it should.

    2. Anchovies

    Typically this dish is starts out with stir frying either bacon bits or pieces of salted fish in oil until crispy. Those pieces of salted protein really carry the dish, and any bites without them are just not as good. I wanted to find a way to infuse the umami saltiness into the entire dish so every bite is equally satisfying.

    Solution? Minced anchovies. They "melt" into the sauce, so you won't even know that they're there, but they make all the difference.

    3. Butter is better

    A major issue I had with this dish was that it's always dry. So dry. The noodles are stir fried in seasoning but there is no sauce to speak of.

    Solution? Butter. Adding a little butter helps add lusciousness do a noodle dish that isn't saucy. Also, you can't be shy with the oil in this recipe; they need to be glistening!

    Ingredients You'll Need

    Here are all the ingredients you'll need; super simple! Read on for tips about choosing the best noodles for the job, and check out the FAQs below for more about dried chilies and how to make this recipe vegan.

    Left to right, top to bottom. Anchovies, garlic, dried chilies, butter, Thai basil, oyster sauce, linguine.

    Step-By-Step:

    Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success! In these pictures I didn't show the noodles being cooked, but you'll want to get that going right before you start cooking the sauce, and your sauce will be done just before the noodles are done.

    Process shots for how to make chili garlic noodles, step 1-4
    1. Remove some seeds from dried chilies to reduce heat. 2. Grind into powder; some big flakes are fine. 3. Drop your pasta into the water, then start the sauce by sauteing garlic and minced anchovies in oil. 4. Add ground chilies and cook till smokey.
    Process shots for how to make chili garlic noodles, step 5-8
    5. Off heat, add the butter. 6. Add oyster sauce and mix; you can turn it off now and wait for the noodles. 7. Add cooked noodles and turn heat back on. 8. Toss until all sauce is absorbed.
    Process shots for how to make chili garlic noodles, step 9-10
    9. Off heat, add Thai basil and toss until wilted. 10. Serve immediately with a garnish of Thai basil, enjoy!

    Choosing the best noodles for the job

    In Thailand, spaghetti is typically used, but I prefer linguine as the flatter shape has more surface area to catch the sauce...and they just eat better for some reason. You can also try spaghettini, or another kind of long, thin pasta.

    BUT!! Aside from pasta, I think chewy ramen noodles would be fantastic for this recipe. Kind of like dan-dan noodles style. Or try the fat egg noodles I used in my popular Garlic Noodles recipe.

    PRO TIP: Choosing pasta that has a rough, matt surface will allow more of the sauce to cling onto the noodles. These are called "bronze cut pasta" as they are extruded through a bronze die. Smooth, shiny pasta noodles are slippery and don't hold on to sauce as well.

    Bronze cut pasta are a little more expensive, but it is especially important for a dish with only a little sauce like this.

    Frequently Asked Questions

    1. What kind of chilies should I use?

    For this recipe you can use any kind of dried chilies, provided that the heat is right for you. I used the generic "dried chilies" available at Chinese grocery stores, which has "medium" spice level.

    If the chilies you're using are too hot, remove some or all of the seeds as shown in the video. You can always add more heat afterwards if it's not spicy enough.

    2. Can I use pre-ground chilies, like store bought red pepper flakes?

    Yes...BUT. Pre-ground dried chillies, like ones available in Asian stores, can be really hot; and to use 2 whole teaspoons might be too spicy. I don't recommend using less chillies to reduce the heat because you will not get as much chilli flavour.

    Store-bought "red pepper flakes" available in Western stores are milder, but they are in larger flakes, so the chilli flavour will not come out as much. But if you have them, you can give them a quick blitz in the coffee grinder or mortar and pestle to get them more fine.

    3. How can I make this vegetarian?

    Instead of anchovies, try adding a tablespoon of miso paste which should add a similar umami and saltiness. Then in place of the 1 tablespoon oyster sauce, you can substitute 1 ½ teaspoons soy sauce plus ½ teaspoon sugar. You can also substitute "vegetarian oyster sauce," more info on that in my vegan claypot glass noodles recipe.

    Friendly reminder that whenever you're modifying a recipe, it's extra important to taste and adjust!

    Like this recipe? You'd also love these!

    • a bowl of garlic noodles
      San Francisco Garlic Noodles
    • A plate of tom yum spaghetti with shrimp and a wedge of lime
      Tom Yum Spaghetti สปาเก็ตตี้ต้มยำกุ้ง

    Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube.

    A plate of chili garlic noodles with thai basil

    Umami Chili Garlic Noodles

    These noodles pack a ton of umami from anchovies and oyster sauce, and have a beautiful smokiness from the dried chilies. A touch of Thai basil adds just the right amount of freshness. Serve it on its own, or as a side to some pan fried fish or chicken! This recipe serves 2 as a side, but 1 generous portion if serving on its own.
    5 from 7 votes
    Print Recipe Pin Recipe Share
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Course Side Dish
    Cuisine Thai fusion
    Servings 2 servings (as a side)
    Calories 549 kcal

    Ingredients
     
     

    • 5.3 oz linguine
    • 2 tablespoon neutral oil
    • 4 fillets anchovies, minced (see note 1)
    • 3 tablespoon chopped garlic
    • 0.2 oz dried chilies, see note 2
    • 2 tablespoon unsalted butter
    • 1 tablespoon oyster sauce
    • 15 leaves Thai basil, optional, see note 3

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    Notes

    1. If the anchovies came packed in olive oil, reserve about 1-2 teaspoons of this and add it to the noodles at the the end for extra flavour.
    2. You can use any type of dried chilies provided the heat level is right for you. Since we will need to use quite a lot of it so we have lots of chili flavour, I like to remove some of the seeds before grinding so it won’t be too spicy. You can also use 2 teaspoons of pre-ground chilies, provided you’re okay with the heat.
    3. I really love how Thai Basil adds a floral freshness to this, but don’t overdo it, because you don’t want this tasting like a Thai basil stir fry. Just a touch will do. If you use regular Italian basil, it will end up tasting very not-Asian, which is fine but not my preference for this dish. You can also add cilantro instead.

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    • Bring a large pot of water to a boil over high heat and add enough salt so that the water tastes like a well-seasoned soup.
    • While you wait for the water to boil, remove the seeds and pith from some or all of the dried chilies depending on how much heat you want (or maybe don’t remove them at all if you want it spicy!) If your spice tolerance isn’t high, remove all the seeds and pith, as and you can always add more later if you want it spicier.
      0.2 oz dried chilies
    • Grind the chilies in a coffee grinder or mortar and pestle until mostly fine; a few bigger flakes remaining is no problem. Measure out 2 teaspoons of the ground chilies, and reserve the rest just in case you want to add more later.
    • Once the water is boiling, add the linguine and stir to prevent the noodles from sticking until the water comes back to a full boil again. Let it cook for 1 minute LESS than the time stated on the package.
      5.3 oz linguine
    • Meanwhile, heat a wok on the stove over medium heat and add the oil, garlic, and anchovies. Gently saute the garlic for 3-4 minutes until it starts to turn golden. There should be plenty of oil for the garlic to fry in, so don't be afraid to add a little extra.
      2 tablespoon neutral oil, 3 tablespoon chopped garlic, 4 fillets anchovies, minced (see note 1)
    • Once the garlic is golden, and the anchovies start to pop, add the 2 teaspoons of ground chilies, and cook for another minute until it's aromatic and smells slightly smoky. Immediately turn off the heat to prevent the chilies from burning, then add the oyster sauce and the butter and stir until the butter is melted.
      If the noodles are not done at this point, just keep the heat off while you wait for them.
      2 tablespoon unsalted butter, 1 tablespoon oyster sauce
    • Once the noodles are done, bring the pot close to the wok and use tongs to grab the noodles from the pot and into the wok without shaking off excess water; the excess water will help finish cooking the noodles and bind the sauce.
      Turn the heat back to medium and toss the noodles until they are well coated and all excess water has been absorbed. If you have any extra olive oil from the anchovies, you can add it at this point.
    • Turn off the heat, and throw in the Thai basil and mix briefly just until wilted. Taste and adjust the seasoning as needed, and you can add extra chili flakes for more heat if desired.
      15 leaves Thai basil
    • Garnish with a few extra fresh Thai basil leaves and serve on its own or as a side; it works great with pan fried fish or chicken!
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    Nutrition

    Calories: 549kcalCarbohydrates: 63gProtein: 13gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 35mgSodium: 269mgPotassium: 319mgFiber: 4gSugar: 3gVitamin A: 1309IUVitamin C: 5mgCalcium: 64mgIron: 2mg
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    Fast & Easy Marble Eggs with Prik Nam Pla

    November 12, 2021 by Pailin Chongchitnant 11 Comments

    a plate of marble eggs on rice with red and green chilies on top and cucumber on the side

    When I discovered this egg recipe I was OBSESSED. It has taken the Thai internet by the storm because of how unbelievably tasty it is, especially given how fast it comes together. Perfectly "marbled" eggs on hot jasmine rice, but the secret is in the prik nam pla sauce that hits the perfect balance of salty-spicy-sour. Creating the beautiful marble look, with perfectly cooked yolks, is not hard, but I recommend watching the video tutorial to see the technique in real time. The eggs take literally less than 2 minutes to cook!

    a plate of marble eggs on rice with red and green chilies on top and cucumber on the side
    Beautiful "marble eggs" with a prik nam pla sauce on top.

    What is Marble Eggs?

    I came up with the name "marble eggs" myself, but I didn't invent the dish. The recipe started to appear on the Thai internet in 2020, and it's called kai yoo yee ไข่ยู่ยี่ which actually means "wrinkled eggs," but I didn't think it translated well in English!

    The eggs are "marbled" in the pan, and cooked just until the whites are set and the yolks are still gooey, and the whole thing slides on top of hot jasmine rice, drizzled with prik nam pla, a spicy garlicky fish sauce. You can think of it as a Thai omurice!

    Not surprisingly it quickly became popular in Thailand because eggs and rice is a combination Thai people LOVE. I mean, you could call the Thai omelette our national dish if we were ranking by the dish that's made the most often!

    The key to this recipe is the sauce: prik nam pla, our national condiment. The combination of eggs and prik nam pla is genius. The moment I saw this I INSTANTLY knew those spicy-salty-sour flavours were going to be amazing with the eggs. And it's so fast and customizable...of course people would love it!

    What is Prik Nam Pla?

    พริกนำ้ปลา or Prik nam pla is arguably the Thai national condiment! It's our #1 condiment used most frequently as a general seasoning booster, like how salt and pepper is used in other countries. Something tastes a little bland, a little boring? A dash of prik nam pla is all you need. (Note: Some people call it nam pla prik. Same same.)

    a bowl of fish sauce and chilies condiment
    In Thailand's food courts or self-served restaurants you often see a big bowl of prik nam pla available for people to use to add some seasoning and spice to their food.

    At the basic level prik nam pla is simply sliced chilies in fish sauce (prik means chilies, and nam pla means fish sauce). But there are variations, and I think of prik nam pla as having 4 levels:

    • Level 1: Chilies and fish sauce. Simple and easy, but this is pretty intense as the fish sauce is full-strength, so go light when using this. Amount of chilies is to taste.
    • Level 2: Chilies, fish sauce and lime juice. The most common version. Lime juice is added for acidity and brightness, and to lessen the concentration of salt. For an all-purpose prik nam pla I use about 3 parts fish sauce to 1 part lime juice, but you can add as much as you like.
    • Level 3: Chilies, fish sauce, lime juice, and garlic. Thinly sliced or minced garlic; amount is to taste. Allow the garlic to sit for 15 minutes before using.
    • Level 4: Chilies, fish sauce, lime juice, garlic and shallots. Thinly slice the shallots; amount is to taste.

    For marble eggs, I'm at level 4, and I've made the it with a lot more lime juice than normal because I want to be able to use a lot of the sauce on the eggs, and the acidity keeps everything bright and delicious. I also added a pinch of sugar to soften the salt and acid a bit, again so that I can use a lot of the sauce without fearing that it will be too salty. It will not (and should not) taste sweet.

    Ingredients and Notes

    Here are all the ingredients you'll need and important notes about them, for amounts, see the full recipe card below. You can add toppings such as meat and veggies, more info on that below.

    A tray of ingredients for making marble eggs.
    • Thai chilies, but these could be any spicy chilies you have on hand such as serrano or jalapeno.
    • Large eggs
    • Fish sauce, if you are vegetarian you can substitute vegan fish sauce or use soy sauce. Good quality fish sauce is important here, see this post for how to choose good fish sauce
    • Lime juice
    • Sugar
    • Shallots, technically optional, but it's nice if you have them.
    • Garlic

    How to Make Marble Eggs

    Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!

    Process shots for making marble eggs, steps 1-4
    1. Make prik nam pla by combining fish sauce, lime juice and sugar.
    2. Add chilies, garlic and shallots and let sit while you make the eggs.
    3. Add the eggs all at once to a pre-heated pan with a little oil in it.
    4. Break the yolks and drag out into a marble pattern.
    Process shots for making marble eggs, steps 5-8
    1. Allow eggs to cook until set to your liking.
    2. Slide the marble eggs onto jasmine rice.
    3. Drizzle the prik nam pla over the eggs.
    4. Enjoy!

    Pro-Tip: Hack for Reducing Heat from Chilies

    Usually I tell people to add as much or as little chilies as they can tolerate. But for some recipes, such as this one, the FLAVOUR of the chilies are actually important to the dish, not just heat. So instead of putting less chilies, I recommend you either use milder chilies or reduce the heat from your chilies. You want a piece or two of chilies in every bite.

    The most effective way to reduce the heat from chilies is to cut them open in half horizontally, then use a knife to scrape off the seeds AND the pith (white stuff that holds the seeds in place), leaving behind only the flesh. This can be tedious if you're doing a lot, and you have to be careful where you put those spicy fingers afterwards!

    The fastest way to reduce heat from the chilies.

    When I don't have time to deal with individual chilies, I simply slice them and put them in a bowl of cold water. The seeds will fall to the bottom, and if you let them sit while you prep, the chilies will release some of their heat into the water.

    When ready to use scoop the chilies out with a slotted spoon or skimmer (leaving the seeds behind obv.) and ideally drain them on some paper towel so the excess water doesn't dilute your sauce (which I didn't do in the video, but should've).

    If you want to know if the heat has come out of the chilies...just taste the water! J/k...I mean you can, but you've been warned.

    This isn't as effective as scraping all the pith out, but if you can tolerate some heat and just need to tone it down, this is waaayyyy easier.

    Soaking sliced chilies in water is a quick way to take out some of the heat.

    Adding Toppings

    If you're feeling more sophisticated than just eggs and rice, this dish is very easy to "dress up." A common topping is cooked shrimp, but you can add any meats, veggies or herbs; think omelette toppings!

    Some good topping options include:

    • Shrimp or seafood
    • Ham, bacon, sausages
    • Tuna, anchovies, smoked salmon or other cured fish
    • Leftover meats (chicken, beef, pork...anything)
    • Sautéed veggies (e.g. mushrooms, peppers, onions)
    • Fresh herbs: Cilantro, green onions or dill.

    How to Add Toppings

    Cook or reheat your toppings first as it will not have time to cook with the eggs! If using raw protein or veggies, simply saute them in the same pan you're using for the eggs. Get them fully cooked, then remove from the pan. Tip: Do not clean the pan because you want to keep every drop of flavour!

    Add a little more oil and cook the eggs as per the recipe. Once you're done "drawing out" the marble pattern, arrange the toppings on the eggs, pushing them in a bit so they stick. Once the eggs are set, sprinkle on any fresh herbs you're using and you're done!

    Common Questions

    How can I make this vegetarian?

    The only non-vegetarian ingredient is fish sauce, so you can sub that out for vegetarian fish sauce or soy sauce.

    Can I use another type of chilies?

    Yes! If Thai chilies are too hot, you can try bigger (which usually means milder) peppers such as jalapeno, serrano, anaheim, or whatever is available in your area. You can still remove the seeds and pith to reduce the heat even more.

    I don't have a 10-inch pan, will a different size pan work?

    I have found that 3 large eggs in a 10-inch pan yields the best result, but an 8-inch pan can also be used and you'll end up with slightly thicker eggs. If using 2 eggs you can use 8-inch pan.

    You can also use a 12-inch pan, but in that case make sure the eggs are FRESH. Older eggs have runny whites that will just run all over the place, leaving you with very thin eggs, but fresh eggs will be able to maintain their shape even in a large pan.

    Do I need a non-stick pan?

    No...but your life will be much easier if you do. Well seasoned cast-iron or carbon steel pans are stick-resistant so that will also work. If using stainless steel, pre-heat the pan until water sprinkled onto the pan beads up and glide on the surface of the pan, then add the oil. You'll need to work quickly as the pan is quite hot and the eggs will set quickly.

    How long does prik nam pla last?

    In the fridge, prik nam pla will not spoil for a long time, however, the flavours will not be as good as fresh. Any leftovers will be fine for 2-3 days, but after that, even though you can still eat it, it won't taste as good.

    However, if you're making prik nam pla with very little or no lime juice, it will last much longer because it's the fresh lime juice flavour that deteriorates.

    a plate of marble eggs on rice with red and green chilies on top and cucumber on the side

    Marble Eggs Recipe with Thai Prik Nam Pla

    A simple dish of perfectly cooked "marbled" eggs that is done in just a few minutes, with toppings such as shrimp or veggies if you want them. Drizzle with a spicy Thai prik nam pla sauce and serve with jasmine rice. So fast you can have the whole thing done in 10 minutes. Gluten free.
    4.72 from 7 votes
    Print Recipe Pin Recipe Share
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Course Main Course
    Cuisine Thai
    Servings 1 person

    Ingredients
     
     

    Marble Eggs

    • 3 large eggs
    • 1 tablespoon neutral oil

    Prik Nam Pla - Spicy Fish Sauce (enough for about 3 servings)

    • 1 ½ tablespoon fish sauce
    • 1 ½ tablespoon lime juice, see note 1
    • ½ teaspoon sugar
    • 1-2 cloves garlic, thinly sliced
    • 1 tablespoon shallots, thinly sliced
    • 3-4 Thai chilies, see note 2
    • 1 portion jasmine rice, for serving
    • Toppings such as meats or veggies, see note 3

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    Notes

    1. If making an all-purpose prik nam pla not specifically for this dish, reduce the lime juice to about 2 teaspoons or to taste. You can also omit the sugar.
    2. If you can't eat very spicy food, don't reduce the amount of chilies because we want the chili flavour; instead, remove the heat from the chilies. You can also choose milder chilies such as jalapenos or whatever is available to you. See the blog post or the video for my shortcut method for removing heat from chilies quickly.
    3. For toppings, you can add any cooked meats, veggies or fresh herbs. See blog post for suggestions.

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    To Make Prik Nam Pla Sauce

    • If you want to reduce the heat from the chilies, remove the seeds and/or the pith; removing the pith will remove the most amount of heat. Then thinly slice into rounds. (See note 1)
      3-4 Thai chilies
    • In a small bowl, combine the fish sauce, lime juice and sugar; then stir until the sugar is mostly dissolved. Add the garlic, shallots and chilies. You can use this sauce right away, but it's best to let it sit for at least 10 minutes to allow the flavours to infuse. (See blog post for storage)
      1 ½ tablespoon fish sauce, 1 ½ tablespoon lime juice, ½ teaspoon sugar, 1-2 cloves garlic, 1 tablespoon shallots

    For the Marble Eggs

    • Crack the eggs into a bowl; if making multiple portions, keep the eggs in separate bowls.
      3 large eggs
    • Put a 10-inch non-stick pan on medium heat and add the oil, wait until the pan is medium-hot. While you wait for the pan to heat, put a portion of jasmine rice onto a plate and spread it out so the mound is evenly thick.
      1 tablespoon neutral oil, 1 portion jasmine rice
    • Test the temp of the pan by adding a drop of egg white onto the pan, and it should start cooking right away, though not aggressively. Once the temp is right pour the eggs into the pan and use your spatula to push the whites around so that you have a circular shape. Then break the egg yolks and drag them around to create a marble look (for this part it's best to see the video for the technique.) Let the eggs cook so that the whites are set but the yolks are still semi-runny, this should take only about 1 minute and a half.
    • Remove from heat and slide the eggs over the rice; you need to do this quickly and with confidence so the egg will not fold onto itself.
    • Generously drizzle the sauce over the eggs and serve immediately!

    If you want to add toppings:

    • Cook or reheat your toppings first; you can use the same pan you're using for the eggs, then remove from the pan and make the eggs as per the instructions above. Once you're done drawing out the marble pattern, arrange the toppings on the eggs; pushing them into the eggs a bit so they stick.
      Toppings such as meats or veggies
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    Thai Coconut Pumpkin Pie

    November 20, 2020 by Pailin Chongchitnant 9 Comments

    A pumpkin pie with toasted coconut on top

    During Thanksgiving and other holidays people often ask me for ideas for adding Thai flavours to their feast. If you're looking to make something a little different this holiday season, but still want the comfort of traditional dishes, this is the perfect mashup.

    A pumpkin pie with toasted coconut on top

    I got the idea for this recipe because I realized that we have a Thai dessert called kanom maw gaeng that is structurally very similar to pumpkin pie - a baked custard with a mashed vegetable mixed in. Typically we would use mashed taro or mung beans mixed with coconut milk, palm sugar and pandan leaves.

    So I wondered how it would turn out if I replaced the taro or mung beans with pumpkin puree and then bake it into a pie. 🧐

    Well, it turned out delicious beyond expectation. You get the flavour, creaminess and richness of the coconut, the caramel notes of palm sugar, and the floral aroma of pandan leaves, all with the silky, soft texture of pumpkin. And the crust adds an element of crunch that kanom maw gaeng doesn't have but certainly would benefit from!

    What Makes This Recipe Work

    • Reducing the coconut milk by half concentrates its flavour and richness, so you can squeeze more coconut flavour in without more liquid than the pie can handle.
    • The ratio of pumpkin, coconut, and eggs is designed to create a soft, luscious, creamy custard that just holds together well enough to slice, but melts in your mouth instantly. No dense, solid, cloying pumpkin pie here!
    • Topping the pie with toasted coconut adds texture and complimentary flavour to the pie. The key is to make sure you toast the coconut DARK to develop a nutty flavour, then mix in a little untoasted coconut for better colour contrast.

    Important Notes on Ingredients 

    • Pandan leaves are key to the Thai flavour of this pie, and they're the most common flavour added to Thai desserts. You can find the leaves fresh or frozen at Asian grocery stores that carry a good selection of Southeast Asian ingredients (Thai, Vietnamese, etc.). You can also use pandan extracts, though it's not as good as the real thing. If you really cannot find them, substituting a teaspoon of vanilla will do.
    • Palm sugar. Not all palm sugars are created equal, and if you have a choice of a few different brands I always suggest going with the most expensive one as it's a sign of a more pure palm sugar with less white sugar mixed in. For more on how to choose the best palm sugar, watch this video: The Ultimate Guide to Palm Sugar
    • Coconut milk. Quality of coconut milk varies significantly between brands on the market, and you'll want to choose the best one, especially for desserts. Watch my video on The Ultimate Guide to Coconut milk to see my recommendation on brands and also how to identify "good" vs "bad" coconut milk. While we're on the subject of coconut milk, check out my mini documentary on How Coconut Is Made: From Farm to Can!
    • Pumpkin purée. For this recipe I used E.D. Smith brand (not sponsored), which is widely available in Canada. I want to caution you though that when you buy the pumpkin make sure you're buying "pure pumpkin" and NOT "pumpkin pie filling"! I didn't really pay attention when I was shopping and grabbed the wrong one because the packaging looks so similar. Pumpkin pie filling already has sugar and spices mixed in, so it will NOT work for this recipe.

    What To Do With Leftover Pumpkin Purée

    It's inconvenient, but this recipe does not use whole cans of pumpkin puree, so you're bound to have some left over. Here are some ideas on what to do with it:

    • Soup. You may not have enough left to make pumpkin soup, but you can add it into any other soup (like chicken soup) and it'll act as a thickener.
    • Smoothies. Pumpkin is nutritious and high in vitamin A - so after you feel guilty about eating pie, go make yourself a healthy smoothie with the remainder.
    • Pasta sauce. Stir it into your regular tomato-based pasta sauce for something richer and creamier. This works especially well for lasagna.
    • Thai curries. Yes! It's a perfect addition to this red curry with chicken and squash recipe and vegan red curry recipe. Just add it to the sauce and it will make a richer, creamier curry. Totally not traditional - but it works!
    • Have young kids? I mix pumpkin puree into my 20-month-old son's yogurt but you can mix it into many other foods your kids are eating, especially ones that are saucy like mac and cheese or casseroles. For younger babies you can just feed it to them straight up as baby food.
    • Don't want any more pumpkin? Freeze it! It'll last in the freezer for a few months.

    Watch the full video tutorial!

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    Maple Fish Sauce Brussels Sprouts

    November 23, 2020 by Pailin Chongchitnant 10 Comments

    A plate of pan seared brussel sprouts with fried garlic on top.

    Canadian + Thai = Delicious

    This is a mashup of Thai and Canadian flavours that work beautifully, and happens to be easy and quick, perfect for when you're busy with all your other Thanksgiving prep! Fish sauce is full of umami, which gives depth and complexity to these vegetables. The sweetness from the maple syrup helps soften the slight bitterness inherent to Brussels sprouts (also known as Brussel Sprouts), and balances the saltiness of the fish sauce.

    The fried garlic is optional, but really recommended, and the golden sprinkles really up the presentation game. You can also make the fried garlic a few days ahead and store in the fridge. If not, a little bit of granulated garlic added along with other seasonings will do the trick!

    A plate of pan seared brussel sprouts with fried garlic on top.

    Pan-Searing Brussels Sprouts is the BEST Way (if you don't have a lot to cook)

    I learned this technique from America's Test Kitchen, and I will not cook Brussels sprouts any other way again. Pan searing allows them to fry and brown beautifully while still keeping the al dente texture that I like. If you oven roast them, they will be soft all the way through by the time this level of browning is achieved.

    It only takes 5 minutes per batch, and for 1 lb of sprouts you will need to do 2 batches if you have a 12-inch skillet. Because of the batch size limitation it's not ideal if you have a ton of sprouts to cook, so in that case I would consider oven roasting and then tossing them in the seasoning as per the recipe. Due to the pandemic this year though, most of us are not going to having large gatherings, so 1 lb is going to be enough for most of us!

    Some Useful Links

    • Now is the time to bring out your best fish sauce. Here's my video on how to choose the best fish sauce and just about everything else you need to know about my favourite seasoning of all time.
    • For something lighter and brighter in flavour, try my other Thai Brussel Sprouts recipe that's tossed in a spicy and tart lime dressing.
    • Complete your table with a Thai-inspired coconut pumpkin pie or for something more traditional, try my white chocolate pumpkin pie with candied pecans.

    Watch The Full Video Tutorial!

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    Pad Thai Sauce Recipe - Make Pad Thai in 5 Mins!

    October 30, 2021 by Pailin Chongchitnant 95 Comments

    A plate of pad thai shrimp with lime and beansprouts and garlic chives on the side

    Pad thai made from scratch isn't exactly a quick meal—there are a LOT of ingredients to prep. But how do restaurants get your freshly-made pad thai done in 5 minutes? Good news: they're not doing anything you can't do at home. But the most important thing they do is to have the sauce made in bulk, in advance.

    Once you've got the sauce made, and if you want to be even MORE prepared, there are a few other simple things you can do in advance so that, comes cooking time, you can literally get pad thai on the table in minutes. Watch the video to see me cook pad thai in less than 5 minutes in real time!

    Once you have the sauce, you can use it in my authentic pad thai recipe.

    A plate of pad thai with shrimp
    Authentic pad thai can be a weeknight-friendly meal if you've got the sauce made in advance!

    Ingredients

    An authentic pad thai sauce is actually very simple. There are technically only 3 ingredients: the sweet, the salty and the sour. But because we want this to be a time-saver, I've also add the shallots and the garlic into the sauce so we don't have to chop and sauté them on the day.

    A tray of pad thai sauce ingredients
    • Shallots
    • Garlic
    • Tamarind paste (the sour, what is tamarind?)
    • Fish sauce (the salty)
    • Palm sugar (the sweet)

    Important note about tamarind:

    Whenever you cook Thai food, I recommend that you make tamarind paste from pulp for the best flavour. But if you are going to buy it instead, make sure it's a product of Thailand or Vietnam and not a product of India. Thai and Vietnamese tamarind paste is a loose brown liquid, whereas Indian "tamarind concentrate" is a thick black paste that is much more concentrated. It is a different product and should not be used when cooking Thai food.

    What NOT to Put in the Sauce?

    You might be tempted to add as many things as possible for max efficiency, but some things are better left out:

    • Dried shrimp. If I let the dried shrimp sit and infuse their flavour into the sauce for a long time, I find that the final dish is permeated with too much shrimpiness. Yes, things can be too shrimpy, even for me!!
    • The same goes for the sweet preserved radish if you're using it - it was too strong.
    • Tofu would absorb too much flavour from the sauce, and will likely shorten the shelf life of the sauce as well.
    • Peanuts lose their crunch in the liquid.
    A mason jar of pad thai sauce with masking tape on it labelled "¼ c/p + 1.5 T H2O"
    Pre-made pad thai sauce is better than any store-bought version, and it lasts a long time in the fridge! Don't forget to label the jar with the amount needed per serving (in this case ¼ cup/person) and how much water to add.

    How to Make Pad Thai Sauce

    Here's an overview of hot to make pad thai sauce in advance. It's relatively simple, but be sure to watch the video tutorial with it's extra tips to ensure success.

    Process for making pad thai sauce steps 1-4
    1. Saute shallots and garlic until soft and fragrant.
    2. Remove from the pot.
    3. In the same pot melt the palm sugar.
    4. Keep cooking until the sugar darkens slightly in colour.
    Process for making pad thai sauce steps 5-8
    1. Once the sugar reaches a caramel colour, add the tamarind paste to stop the cooking.
    2. Add the fish sauce and stir to dissolve the sugar.
    3. Add the shallots and garlic back in and stir to mix.
    4. Keep it in a jar and it will last at least 3 months in the fridge.

    Storing Leftovers

    Once you've got the pad thai sauce made, you can use it right away, and the rest needs to be kept in a sealed container in the fridge. It should last at least 3 months in the fridge.

    If you need to, you can also freeze the sauce, and I would recommend dividing it into portions before freezing for easy usage. You can freeze them in ice cube trays and then leave a note for yourself how many cubes you will need per serving.

    How to Make Pad Thai in 5 Minutes

    In essence, pad thai is a noodle stir fry, and like most noodle stir fries, it is very quick to cook. What takes time is the prep. Making the sauce in advance is just "level 1 preparedness," but you can save even more time by prepping more of the ingredients. If you do enough prep and get to "level 4" you can literally make pad thai on a weeknight in 5 minutes!

    To prove that I'm not exaggerating, watch the video tutorial below to see me cook pad thai in REAL TIME in less than 5 minutes! For more on the different levels of prep, read my post on my authentic pad thai recipe.

    *One note: if your pre-cooked protein is fridge-cold, add it a bit earlier than I did in this video to give it time to heat up. I would toss it with the noodles once the sauce has been absorbed, and before you add the eggs.

    Frequently Asked Questions

    Can I just buy pre-made pad thai sauce from the store?

    Trust me, you don't want to. I have seen many brands of bottled pad thai sauce on store shelves, and I have never come across one that comes close to the authentic flavour of real pad thai. Most of these sauces are overly sweet, and use cheap ingredients that compromise the flavour.

    For example, instead of palm sugar they use granulated white sugar. Instead of fish sauce they add salt and maybe even soy sauce which is not the right flavour. And instead of using all tamarind they will mix in white vinegar or rice vinegar which is much cheaper. They also often add a lot of additives and colour that are totally not necessary.

    Pad thai sauce uses only a few ingredients, and the store that sells the bottled sauce probably also sells all the ingredients you need to make a much better one yourself!

    How do I store pad thai sauce and how long does it last?

    You should keep the pad thai sauce well-sealed in the fridge, and it should last you at least 3 months, and probably much longer. (I have just never had it any longer than that). There is a lot of sugar, acid, and salt in the sauce, all of which are ingredients that help preserve food.

    Can I freeze pad thai sauce?

    You can, but there is probably no need to as it lasts quite a long time in the fridge.

    How can I make a vegetarian pad thai sauce?

    You can substitute the fish sauce with either a good brand of vegetarian fish sauce or an equal amount of soy sauce (preferably Thai, but otherwise you should get good quality light soy sauce).

    How much of the sauce do I need to use when making pad thai?

    This recipe makes enough sauce for 8 servings of MY pad thai recipe. It's important to highlight "MY" here, because if you use another pad thai recipe it might have a different portion size, which will then need a different amount of sauce.

    So, as I've indicated in the recipe, you'll need to measure the final volume of the sauce and divide it by 8 - which is how you'll know the volume of sauce needed per serving. I don't just give you the volume of sauce you need here because everyone will end up with a slightly different amount of garlic and shallots, (not to mention different amounts of evaporation), so the volume needed will differ from batch to batch.

    Why do I need to add water to the sauce when I cook pad thai?


    In order to reduce bulk for storage, I've omitted the water from the sauce. So when you make your pad thai, you'll need to add 1 ½ tablespoon of water per serving (again, a serving of my pad thai recipe) in order for the noodles to have enough moisture to cook in. If space is not an issue, you can add the water to the sauce before storing.

    Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube!

    Related Recipes

    • A plate of pad thai with shrimp and a side of lime and bean sprouts
      Authentic Pad Thai Recipe ผัดไทย
    • A plate of drunken noodles with shrimp on red placemat
      Authentic Thai Drunken Noodles Recipe - Pad Kee Mao

    A plate of pad thai shrimp with lime and beansprouts and garlic chives on the side

    Homemade Pad Thai Sauce

    By: Pailin Chongchitnant
    Homemade pad thai sauce is miles better than anything you can buy, and with none of the additives. Using only a few simple ingredients, you'll have this ready to go for a quick weeknight pad thai! This recipe is gluten-free, also check out my vegan pad thai recipe.
    4.97 from 31 votes
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    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Course Main Course
    Cuisine Thai
    Servings 8 servings

    Ingredients
     
     

    • 2 tablespoon oil
    • 1.75 oz chopped garlic, about 1 head
    • 4 oz chopped shallot, about 1 cup
    • 4.9 oz palm sugar, roughly chopped
    • ½ cup fish sauce
    • ¾ - 1 cup tamarind paste, see note
    • chili flakes, to taste (optional)

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    Notes

    The sourness of tamarind paste varies significantly from brand to brand; and if you  make it yourself it tends to be more sour. So I would taste the paste, and if it makes you pucker, use ¾ cup. If not, add 1 cup.  If it turns out not to be sour enough in the finished dish, you can make it up with more lime juice.

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    • In a medium sized pot, heat the oil over medium high heat. Add the garlic and shallots, and saute until soft and translucent - about 5-8 minutes. Remove from the pot.
      2 tablespoon oil, 1.75 oz chopped garlic, 4 oz chopped shallot
    • Return the pot to the stove over medium heat, then add the palm sugar and let it cook until it melts; pressing on any hard chunks to help them dissolve more quickly. After it melts, let it cook a little further until it caramelizes into a slightly darker brown for a richer flavour, being careful not to let it get too dark.
      4.9 oz palm sugar
    • Turn off the heat then add the tamarind paste; it will bubble aggressively and the sugar will harden initially. Turn the heat back on to low to help the sugar dissolve and add the fish sauce. Turn off the heat after the sugar is mostly dissolved; don't worry about a few chunks left over, they will dissolve eventually.
      ¾ - 1 cup tamarind paste, ½ cup fish sauce
    • Stir the garlic and shallots back in and let cool. You can also add the chili flakes at this stage if you wish to make it spicy.
      chili flakes
    • Measure the volume of the sauce by pouring it into a liquid measuring cup. Divide the volume by 8 to get the amount of sauce you need per serving (if using my pad thai recipe). Write this number down and tape it to the container of the sauce, also note on the label that you need to add 1 ½ tablespoon of water per serving when you cook.
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    Clay Pot Glass Noodles (Vegan)

    September 25, 2021 by Pailin Chongchitnant 6 Comments

    Glass noodles in clay pot topped with tofu, mushrooms, sugar snap peas, red pepper and carrots

    This recipe has quickly become my favourite vegan dish. Glass noodles cooked in a clay pot (which you don't really need) in an umami-loaded sauce, lots of ginger, and topped with mushrooms and veggies - or really, anything you want. Apart from being super tasty, it's easy, healthy, and quick ... what else could you ask for?

    This is my vegan take on the more traditional dish: Ginger Shrimp & Glass Noodles Goong Ob Woonsen. Be sure to check that one out if you love shrimp!

    This post is sponsored by Pine Brand Glass Noodles.

    Glass noodles in clay pot topped with tofu, mushrooms, sugar snap peas, red pepper and carrots

    What You'll Need:

    Here are all the ingredients for the recipe. The fresh mushrooms and veggies are used as toppings and you can substitute with whatever you prefer. However, I recommend including some kind of mushrooms as they provide a chewy, substantial texture.

    • Vegetarian oyster sauce
    • soy sauce
    • black/dark soy sauce
    • sugar
    • toasted sesame oil
    • glass noodles
    • white and black peppercorns
    • mixed mushrooms and veggies of your choice
    • pressed tofu (optional)
    • green onions (optional)
    • dried shiitake mushrooms
    • cilantro stems
    • garlic
    • ginger

    How to Make Claypot Glass Noodles

    Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!

    1. Soak glass noodles.
    2. Pound garlic, cilantro stems and white peppercorns into a rough paste.
    3. Mix all sauce ingredients.
    4. Mix the sauce with the noodles.
    1. Saute herb paste, ginger, and shiitake mushrooms.
    2. Add noodles and sauce; toss and cover for 3 minutes.
    3. Open and toss the noodles; cover and cook for another 2-3 minutes.
    4. Pan-sear mushrooms and vegetables and arrange on noodles.

    No, you don't need a clay pot.

    Traditionally "ob woonsen" is served in the pot that it is cooked in. Originally these used to be clay pots, but most restaurants now use an aluminum version.

    The clay pot doesn't actually make any difference to the flavour, but it makes for a more exciting presentation. A heavy-bottomed pot will also work, or a nice enameled cast iron pot (like a Le Creuset). And if it's not pretty, you can always transfer it into a serving bowl!

    The secret ingredient you can't skip

    Dried shiitake mushrooms. Yes! It looks like one of those things you can skip with no major consequence, but this is how our vegan noodles have so much umami. Dried shiitake mushrooms are loaded with natural glutamates, and they have long been used as a "secret weapon" in Asian vegan dishes.

    The mushrooms' soaking liquid is used in the sauce, then the mushrooms themselves get sliced up and tossed in - and trust me, these will be your favourite thing in the dish. Dried mushrooms have a satisfying chew, and they soak up sauce really well, so they become a burst of flavour in each bite.

    What are glass noodles?

    Thai glass noodles or woonsen are versatile, neutral flavoured noodles made from mung bean starch. They're also sometimes labelled as "bean threads" or "bean vermicelli." They are gluten-free and low GI.

    The best quality glass noodles are made from 100% mung bean starch. Some cheaper glass noodles have pea starch and/or potato starch mixed in to cut cost, but this yields a texture that isn't quite as chewy and elastic as pure mung bean starch noodles. Pine Brand is one that is pure, and has been my family's go-to brand in Thailand for years.

    *Thai glass noodles are not to be confused with Korean glass noodles that are used in the popular dish japchae. Korean glass noodles are thicker and are made from sweet potato starch. The two cannot be used interchangeably.

    What else can you do with glass noodles?

    Tons! Glass noodles are THE most versatile noodles that we use in Thai cuisine. You name it, we put glass noodles in it. Soups, salads, stir fries, spring rolls - even stuffed in chicken wings. No other noodles have this big of a resume!

    They're also really quick to prepare; just a 7-minute soak in room temp water and they're ready to be used in the recipe. Once soaked, they only take a few minutes to cook.

    If you're a fan of glass noodles, check these out!

    • A black bowl of glass noodle stir fry.
      Lockdown Glass Noodle Stir-Fry ผัดวุ้นเส้น
    • Crispy spring rolls cut in half in a steamer basket
      Ultimate Veggie Spring Rolls
    • Thai Sukiyaki Hot Pot Recipe (MK Suki Style)
    • A plate of stuffed chicken wings, sliced up, with sweet chili sauce
      Stuffed Chicken Wings Recipe ปีกไก่ยัดไส้

    Frequently Asked Questions:

    What is vegetarian oyster sauce?

    Vegetarian oyster sauce is made primarily from soy sauce, with thickeners and seasonings to mimic the flavour and consistency of oyster sauce. The brand I use and like is Healthy Boy, a Thai brand which labels the sauce as "Mushroom Vegetarian Sauce," but I have seen other brands label it as "Vegetarian Stir-Fry Sauce."

    Needless to say, you can use regular oyster sauce for this recipe.
    label of a bottle of vegetarian mushroom sauce

    What is "black soy sauce"?

    Black soy sauce is the Thai version of dark soy sauce. It's not very salty and is used mainly to add a delicious-looking brown colour to food. It has a strong molasses-y flavour, so it's usually used sparingly.

    Chinese dark soy sauce is a great substitute, but it is saltier than the Thai version; so if using more than just a dash or two, you may want to reduce other salty ingredients slightly. Tasting and adjusting is key.

    What are some good options for toppings?

    I recommend going with mushrooms that have a good chew to them, so anything except button mushrooms generally work; this will be the "meaty" component.

    Some crunchy vegetables will add freshness, such as sugar snap peas, celery, or bell peppers.

    I also like to add pressed tofu; which for this recipe I buy the marinated kind, but the plain one will work as well since the noodles are quite flavourful. You can also get extra firm tofu, but be sure to fry them first to get a crust on them.

    Did you say...serve the noodles with rice?

    Yes! This is carb-on-carb at its best. The traditional shrimp ob woonsen is served with rice, and this vegan one is great with rice too. However, with all the veggies we've got going on, this is fantastic on its own as well.

    If you will be serving this with rice, you might find that it needs an extra teaspoon of soy sauce, and you'll want to season your toppings quite well. But it's always wise to err on the side of less salt to start, as you can add more if it needs it.

    Glass noodles in clay pot topped with tofu, mushrooms, sugar snap peas, red pepper and carrots

    Claypot Glass Noodles (Vegan) - Pak Ob Woonsen

    By: Pailin Chongchitnant
    Glass noodles cooked in a clay pot with ginger and an umami-loaded sauce, topped with mushrooms and veggies of your choice. Quick, easy, vegan, and delicious!
    5 from 3 votes
    Print Recipe Pin Recipe Share
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Course Main Course
    Cuisine Thai
    Servings 4 servings
    Calories 185 kcal

    Equipment

    • A clay pot or a heavy-bottomed pot with lid

    Ingredients
     
     

    • 2 pc medium sized dried shiitake mushrooms (10 g), rehydrated (see note)
    • 1 tablespoon + 2 teaspoon soy sauce, (see note)
    • 2 tablespoon vegetarian oyster sauce, or use regular oyster sauce
    • ¼ - ½ teaspoon black or dark soy sauce
    • 1 tablespoon sugar
    • 2 teaspoon toasted sesame oil
    • ½ cup shiitake mushroom soaking water
    • 2.8 oz dry glass noodles
    • ¼ teaspoon black peppercorns
    • ¼ teaspoon white peppercorns
    • 6 cloves garlic
    • 8 cilantro stems or 3 cilantro roots, chopped
    • 15 thin slices ginger
    • 1 tablespoon vegetable oil
    • 8 oz mixed mushrooms or vegetables of your choice, see note
    • 4 oz marinated pressed tofu, optional
    • 1 green onion, chopped, or a handful Chinese celery leaves
    • Jasmine rice for serving, optional

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    Notes

    1. Soak the dried shiitake mushrooms in about 1 cup of hot water for about 30 minutes or until they fully rehydrate. Timing will depend on the size. Save the soaking water for the sauce.
    2. If you are serving with rice carb-on-carb style as is traditionally done, you may want to up the soy sauce to 2 Tbsp; but it's always wise to err on the side of less salty and add later on.  *If using the scaling function, use the metric amount, as the app cannot convert "1 tablespoon + 2 tsp" properly.
    3. For toppings you can use anything you like but I recommend including some Asian mushrooms as they provide a nice chew. Oyster, shimeji, or enoki are all good options. Some crunchy vegetables are also good, such as sugar snap peas, carrots, or bell peppers.

    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
     

    • Soak the glass noodles in room temp water for 7-10 mins until soft and pliable.
      2.8 oz dry glass noodles
    • Remove the dried shiitake mushroom from the soaking water and squeeze out the excess water, reserving the water for the sauce. Slice off the mushroom stems and thinly slice the caps.
      2 pc medium sized dried shiitake mushrooms (10 g)
    • Pound peppercorns in a mortar and pestle until fine, then add the garlic and cilantro stems and pound into a very rough paste.
      ¼ teaspoon black peppercorns, ¼ teaspoon white peppercorns, 6 cloves garlic, 8 cilantro stems or 3 cilantro roots
    • Make the sauce by combining the soy sauce, oyster sauce, black soy sauce, sesame oil, sugar, and ½ cup (120 ml) of the mushroom soaking water (keep the rest of the water). Stir until the sugar is dissolved.
      1 tablespoon + 2 teaspoon soy sauce, 2 tablespoon vegetarian oyster sauce, ¼ - ½ teaspoon black or dark soy sauce, 1 tablespoon sugar, 2 teaspoon toasted sesame oil, ½ cup shiitake mushroom soaking water
    • Drain the noodles and cut with scissors into roughly 3-inch sections, then add to the sauce and toss to mix (it won’t really cling to the noodles as the sauce is quite watery, but that’s okay).
    • Put a clay pot or a heavy-bottomed pot on medium heat and add the oil, the garlic paste, ginger, and sliced shiitake mushrooms. Saute for 2-3 minutes until aromatic and the smallest bits of garlic starts to turn golden.
      1 tablespoon vegetable oil, 15 thin slices ginger
    • Add the noodles and the sauce and toss to mix with the herbs, scraping the bottom of the pot to make sure nothing is stuck. Close the lid and turn the heat down to low. Once you can hear bubbling resume, start the timer for 3 minutes.
    • After 3 minutes, open the pot and give the noodles a thorough tossing to distribute the sauce, then if you want the colour to be darker you can add a bit more black/dark soy sauce. Close the lid and cook for another 2 mins. *Be sure to keep the heat low to prevent the noodles from scorching.
    • Open the lid again and taste to check the doneness of the noodles, if you want the noodles to be softer, add a splash of the remaining mushroom soaking water (2-3 tablespoons at a time), then toss and keep it cooking for 1-2 minutes more. Glass noodles are surprisingly resilient to overcooking, so don’t be afraid to add more water if needed.
    • Once the noodles are done, take it off the heat and close the lid to keep warm while you cook your toppings.
    • In a large skillet over medium high heat, add just enough oil to thinly coat the bottom. Once hot, add the tofu slices and sear until browned on both sides. Remove the tofu, then add the mushrooms with a small pinch of salt and sear briefly until browned and cooked through. Repeat with any other toppings that need to be cooked.
      4 oz marinated pressed tofu, 8 oz mixed mushrooms or vegetables of your choice
    • To serve: reheat the noodles briefly if needed, then top with the tofu, mushrooms and vegetables. Sprinkle green onions on top and serve it right in the pot! Serve by itself or with jasmine rice. *The ginger slices are not meant to be eaten so you can remove them before serving if you wish, or just tell your guests.
      1 green onion, Jasmine rice for serving
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    Nutrition

    Calories: 185kcalCarbohydrates: 29gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 536mgPotassium: 352mgFiber: 2gSugar: 4gVitamin A: 59IUVitamin C: 2mgCalcium: 32mgIron: 2mg
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    The Only Steak Marinade You Need + Thai "Jeaw" Dipping Sauce

    September 4, 2021 by Pailin Chongchitnant 25 Comments

    A plate of grilled steaks, some thinly sliced with dipping sauce and sticky rice on the side.

    This simple marinade is the only steak marinade you need. Bold claim, I know, but once you try it you'll understand why (and hopefully agree!). Even though it is a classic Thai beef marinade for the grill, the flavour is not distinctly Asian. It's just really fantastic, bold flavours that would pair well with any meal, and any side dish; Thai or not.

    Thai Marinade, Universally Delicious

    The main stars of this marinade are oyster sauce and soy sauce, with just a touch of sweetness added in. This combo creates intensely umami flavours that compliment the beef perfectly - and the little bit of sugar is the secret to balancing the salt and giving you those smokey-flavoured grill marks. These sauces are Asian, but they have relatively neutral flavours that won't make you go, "woah, SO Asian." So they will not clash with say, mashed potatoes.

    This is also endlessly customizable, so that if you do want it to have a distinct flavour of any particular herbs or spices, you can totally add them to this base marinade. So use what's given as the base ratio, then get creative from there!

    What is "Crying Tiger"?

    "Crying Tiger" or seua rong hai is thinly sliced grilled steak, served with a tart and spicy dipping sauce, and usually a side of sticky rice.

    "Crying Tiger" is the way the steak is served. You might have seen this name on Thai restaurant menus, or maybe it was Tiger Cry, Weeping Tiger, or some variation on that theme. This is a direct translation from the Thai name "seua rong hai", which refers to a marinated grilled steak, sliced thinly and served with the ultimate dipping sauce for grilled meats: nam jim jeaw. Sticky rice is usually served as a side.

    Technically crying tiger calls for a specific cut of beef; the brisket. There are many stories explaining the origin of the name, but the one I like best is that the brisket is so chewy even the tiger cannot eat it ... so it cries!! How sad! But the chewiness is why the steak is always very thinly sliced.

    Nowadays people make crying tiger using other (better) cuts that don't involve any tears or jaw pain (and I don't recommend you use brisket for this), but really the most important thing here is the marinade; the dipping sauce if you want something very Thai.

    More classic must-try Thai recipes for the grill

    • a plate of grilled chicken thighs with lime wedges on the side and a bowl of dipping sauce.
      Ultimate Thai BBQ Chicken (Gai Yang)
    • A plate of grilled pork jowl with a side of dipping sauce
      Thai BBQ Pork Jowl คอหมูย่าง นำ้จิ้มแจ่ว

    FAQ About This Marinade Recipe

    I am allergic to shellfish, what can I use instead of oyster sauce?

    You can use an additional 1 tablespoon of soy sauce instead of the 1 ½ tablespoon of oyster sauce. You can also buy vegetarian oyster sauce which is usually labeled as "vegetarian stir fry sauce" and it should have a similar consistency to oyster sauce.

    Can I change the amount of sugar in the marinade?

    Yes! You can add another 1-2 teaspoons for a sweeter, more teriyaki-ish flavours. Or you can reduce it to 1 teaspoon if you prefer it less sweet, though I suggest not omitting it altogether because it helps with getting those nice grill marks.

    Can I pan-sear the steak instead of grilling?

    Marinated steaks, especially one with sugar like this one, are better suited for the grill. If you pan-sear, the marinade will more easily burn with full contact with the hot oil. So without a grill, I recommend doing a quick sear on the pan just to get it nice and browned, then finishing it off on a rack in the oven.

    Can I use this marinade for other meats?

    Yep! This definitely works with pork, chicken, lamb, and any other meats you would grill.

    Have leftover steaks? Try using them in these recipes!

    • Black pepper beef stir-fry
      Black Pepper Beef Stir-Fry
    • A bowl of beef noodle soup with fried garlic and chopsticks on the side.
      Thai-Style Beef Noodle Soup

    A plate of grilled steaks, some thinly sliced with dipping sauce and sticky rice on the side.

    Thai Marinated Grilled Steak with "Jeaw" Dipping Sauce (Crying Tiger)

    By: Pailin Chongchitnant
    Even though this is a classic Thai steak marinade, it's for a neutral enough flavour that it will work with any meal, Thai or not. Loaded with flavours, endlessly customizable, it's the only marinade recipe you need. The dipping sauce is also a classic that no Thai person would go without!
    5 from 9 votes
    Print Recipe Pin Recipe Share
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Marinating time 3 hours hrs
    Course Main Course
    Cuisine Thai
    Servings 4 servings
    Calories 468 kcal

    Ingredients
     
     

    Marinated Steaks

    • 1.5 lb steaks, see note
    • ½ teaspoon black peppercorns
    • 2 cloves garlic
    • 2 tablespoon soy sauce
    • 1 ½ tablespoon oyster sauce
    • 2 teaspoon sugar
    • 1 tablespoon lime juice
    • 2 tablespoon neutral oil
    • Sticky rice, for serving, see note

    Nam Jim Jeaw Dipping Sauce

    • 2 tablespoon tamarind paste
    • 1 tablespoon fish sauce
    • 1 tablespoon lime juice
    • 1 tablespoon palm sugar, very finely chopped
    • 2 tablespoon minced shallots or chopped green onion
    • ½ teaspoon roasted chili flakes, or to taste
    • 1 tablespoon uncooked jasmine or sticky rice, (for toasted rice powder)
    • 3 sprigs cilantro or mint, chopped

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    Notes

    1. Any cut of steaks you like for the grill will work. Keep in mind that for marinated steaks, you want to stick with something thin. I'm using flatiron in the video, but flank, skirt and hanger steaks are examples of great cuts for the grill. 
    2. Sticky rice is a classic accompaniment to Thai steaks, but these would go with any sides, Thai or not.

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    • To make the marinade, pound the black pepper in a mortar and pestle into a powder, then add the garlic and pound into a fine paste. Add all remaining marinade ingredients and stir to mix well.
      ½ teaspoon black peppercorns, 2 cloves garlic, 2 tablespoon soy sauce, 1 ½ tablespoon oyster sauce, 2 teaspoon sugar, 1 tablespoon lime juice, 2 tablespoon neutral oil
    • Place the steaks into a dish just big enough to hold them in one layer, or put them in a freezer bag. Add the marinade and move the steaks around to ensure they're thoroughly coated.
      1.5 lb steaks
    • Marinate the steaks for a minimum of 3 hours and up to overnight. Bring the steaks out 1 hour before grilling so they will not be too cold and will cook more evenly.
      Note: Marinated steaks, especially ones with sugar like this, are better suited for the grill. Pan searing is fine but the marinade will more easily burn with direct contact to the hot oil. So without a grill, I would recommend doing a quick sear on the pan just to get it nice and browned, then finishing it off on a rack in the oven.
    • Grill the steaks to your preferred doneness. I like grilling them on high heat with the lid open to ensure they have nice grill marks. See the video above for more grilling tips.

    For the Nam Jim Jeaw dipping sauce

    • In a small bowl, combine the tamarind, fish sauce, lime juice and palm sugar and stir until the sugar is mostly dissolved. Stir in the shallots and the chili flakes and set aside while you make the toasted rice powder; don't worry about any undissolved sugar chunks.
      2 tablespoon tamarind paste, 1 tablespoon fish sauce, 1 tablespoon lime juice, 1 tablespoon palm sugar, 2 tablespoon minced shallots or chopped green onion, ½ teaspoon roasted chili flakes
    • Make the toasted rice powder: In a dry skillet, add the rice and toast it over medium high heat, stirring constantly, until the grains are deep brown (see video for the colour you're going for). Pour onto a plate to cool, then grind in a mortar and pestle or coffee grinder into a mostly-fine powder.
      1 tablespoon uncooked jasmine or sticky rice
    • Close to serving time, stir the sauce; the sugar should now be completely dissolved, and if there are a few stubborn chunks, they can be easily smushed with the back of a spoon. Stir in the toasted rice powder and cilantro or mint.
      3 sprigs cilantro or mint
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    Nutrition

    Calories: 468kcalCarbohydrates: 13gProtein: 35gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 104mgSodium: 898mgPotassium: 556mgFiber: 1gSugar: 9gVitamin A: 35IUVitamin C: 3mgCalcium: 29mgIron: 3mg
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    Crispy Pad Thai - Mee Krob Song Kreuang

    August 13, 2021 by Pailin Chongchitnant 1 Comment

    A plate of crispy noodles with shrimp, garlic chives, and a wedge of lime.

    Just when you thought pad thai couldn't get any better, I hit you with a crispy version! Okay, this dish isn't actually known as crispy pad thai. It's called mee krob song kreung which can be translated to "crispy noodles deluxe." But that doesn't really tell you much about what's going on here, and the ingredients (tamarind, beansprouts, garlic chives, tofu, etc..) and the flavour balance (sweet, salty, sour) are very similar to pad thai - so I prefer "crispy pad thai" as it is a much more informative name.

    This recipe is part 2 of my mee krob series. In the first post I shared how to make the sweet and sour crispy noodles and have it on its own as a savoury snack. And in this post I share how to turn those noodles into a luxurious meal in minutes. So you will need to check out part 1 first for the complete recipe.

    Dressing Up Mee Krob

    The "mother recipe" for this dish is mee krob or sweet and sour crispy noodle treats which can be eaten as snacks on their own, and are very addictive. But this dish is a great way to dress up the mee krob and turn them into a meal.

    To be honest I think once you start snacking on mee krob, you'll probably eat it all in a very short time, so if you want to make crispy pad thai I suggest setting some aside in advance. Not to mention it's easier to make it from noodles that have not been compacted into blocks.

    A plate of sweet and sour crispy noodle squares with dried chilies and makrut lime leaves garnishes.
    Sweet and sour crispy noodles (mee krob) can be served on their own as addictive snacks

    What You'll Need:

    Here are all the ingredients you'll need to make mee krob song kreuang. Very similar to pad thai, right? The only two differences here are the noodles and using cashews instead of peanuts.

    Ingredients for crispy pad thai recipe.
    Left to right, top to bottom: Garlic chives, beansprouts, mee krob noodles, pressed tofu, lime, shrimp, roasted cashews, egg.

    Some Ingredient Notes:

    NO AMOUNTS NEEDED. Yes, isn't that great? I've provided ingredient amounts in the recipe but you don't really need them, except for the fish sauce amount for the egg ribbons (which I forgot to include in the photo!). Since the noodles are already perfectly seasoned, everything else here are just add-ins, and you can add as much or as little of each ingredient as you want.

    If you like a lot of noodles and only a little bit of other stuff, great. You want a lot of bean sprouts and tofu for something healthier? That works too. Having said that, you might find it helpful to watch the video below for a visual guide of approximately how much to add.

    PRESSED TOFU. This is the firmest type of tofu available, and it's sometimes sold under the name "bean curd." There are generally 2 types, "plain" and "marinated" (the marinated is sometimes called "savoury"). Either will work, but here I am using marinated which is brown on the outside. It doesn't have a strong flavour, so you don't need to change anything in the recipe if you use the plain type. You can find these at Asian grocery stores where all the other tofus are.

    GARLIC CHIVES. If you don't have garlic chives you can use green onions instead, but if you do I would chop them small as they are stronger tasting than garlic chives.

    SHRIMP. Shrimp are the most classic protein, but you can also substitute chicken instead, or omit and add more tofu. If using chicken, I would marinate it with a little bit of soy sauce or fish sauce so that it will have some flavour in itself. The recipe card below will have more details on this.

    Step-by-Step: How to Make Crispy Pad Thai

    Here's a bird's eye view of the process, but as I mentioned, this post doesn't include how to make the noodles themselves, so if you haven't seen that, check out the Sweet and Sour Crispy Noodles Recipe first. I also recommend you check out the full crispy pad thai video tutorial in the recipe card below to ensure success.

    1. Make a thin egg crepe. 2. Slice into ribbons. 3. Cook off shrimp or other protein 4. Sauté the tofu.
    5. Add the crispy noodles, tearing them apart and tossing briefly to heat up. 6. Add veggies and egg. 7. Toss to wilt the veggies slightly. 8. Top with shrimp and cashews and serve with lime.

    Related Recipes:

    • A plate of sweet and sour crispy noodle squares with dried chilies and makrut lime leaves garnishes.
      Mee Krob - Sweet & Sour Crispy Noodle Treats
    • A plate of pad thai with shrimp and a side of lime and bean sprouts
      Authentic Pad Thai Recipe ผัดไทย

    A plate of crispy noodles with shrimp, garlic chives, and a wedge of lime.

    Crispy Pad Thai - Mee Krob Song Kreuang

    By: Pailin Chongchitnant
    It has the sweet and sour flavours and all the classic ingredients of pad thai, but the noodles are crispy! It's an explosion of flavour and texture. This recipe doesn't include how to make the noodles themselves, so if you haven't seen it yet, check out the crispy noodle recipe first! Gluten free.
    5 from 1 vote
    Print Recipe Pin Recipe Share
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Course Main Course
    Cuisine Thai
    Servings 6 servings

    Ingredients
     
     

    • 1 recipe mee krob crispy noodles, (see note)
    • 1 lb shrimp or other protein of your choice, (see note)
    • 3 cups bean sprouts
    • 3 large eggs
    • 1 ½ teaspoon fish sauce
    • 12 stalks garlic chives, cut in 1-inch pieces
    • 1 cup Roasted cashews
    • Julienned red pepper for garnish, optional
    • Chopped cilantro, optional
    • 6 Lime wedges
    • 9 oz pressed tofu, cut in small cubes

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    Notes

    1. The amounts below are provided for the whole recipe of mee krob. If you're not cooking the whole batch, you can simply estimate the amounts of add-ins as they do not need to be precise.
    2.  If using chicken instead, thinly slice and marinate. For every 8 oz of chicken, marinate  in 2 teaspoon soy sauce, ¼ teaspoon sugar and 1 tablespoon water for at least 15 minutes.

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    • Make the egg ribbons by beating the eggs and the fish sauce with a fork until there are no more streaks of egg white left.
      3 large eggs, 1 ½ teaspoon fish sauce
    • Heat a nonstick skillet or a well-seasoned wok over medium heat. Once hot, add oil to lightly coat the bottom and pour in about half of the egg, or as much as the pan can hold while keeping it crepe-thin.
    • Once the egg is set enough to flip, use a spatula to flip the eggs to cook the other side; it is okay if it breaks since we will cut it up later. Remove from the pan and allow to cool slightly
    • Once the egg is cool enough to handle, cut into ribbons.
    • Heat a wok over high heat and add just enough oil to coat the bottom. Add the shrimp, or whatever protein you are using, without crowding the pan; you may need to do this in batches. Allow the shrimp to cook without moving until at least halfway cooked, then flip and sear the other side until done. Remove from the pan and repeat with the remaining shrimp.
      1 lb shrimp or other protein of your choice
    • Note: for this part, divide up the noodles so you're only putting in the wok as much as you can comfortably toss.
      In the same pan you used to cook the protein, add the tofu and sauté over medium heat until heated through and browned slightly.
      9 oz pressed tofu
    • Add the noodles and toss for a minute or so until they heat up and start to loosen and become pliable. Then add the beansprouts, garlic chives and omelette ribbons, and toss everything together for 30 seconds or so to heat and wilt the beansprouts slightly.
      1 recipe mee krob crispy noodles, 3 cups bean sprouts, 12 stalks garlic chives
    • Plate the noodles, then top with the shrimp, cashews, and a side of lime wedge. You can garnish with some chopped cilantro or julienned bell pepper for some colour, and add a small handful of eggs and bean sprouts on the side if desired. Serve immediately - and you will want to squeeze the lime over the noodles when you eat!
      1 cup Roasted cashews, Julienned red pepper for garnish, 6 Lime wedges, Chopped cilantro
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    Mee Krob - Sweet & Sour Crispy Noodle Treats

    July 30, 2021 by Pailin Chongchitnant 13 Comments

    A plate of sweet and sour crispy noodle squares with dried chilies and makrut lime leaves garnishes.

    “Mee Krob” or “Mee Grob” are crispy rice noodles coated in a sweet and sour sauce. Super addictive with the perfect balance of sweet, tart, and umami, they are popular treats amongst visitors to Thailand. They share many of the same ingredients as Pad Thai, so I like to think of them as crispy pad thai treats! It is often served in squares, so I suppose you can also think of them as savoury "Rice Krispie Treats".

    In this post I'll share with you 3 keys to the perfectly crispy, puffed noodles that STAY crispy for weeks! It's not a hard recipe, but it does require precision in order for the noodles to have the right balance of flavours and, most importantly, be the perfect degree of crrrrrrrispy.

    What You'll Need:

    Here are all the ingredients for mee krob. One note: I'm using lime zest, but traditionally, a rare kind of citrus called som sa is used. If you want you can replace the lime zest with orange, lemon, yuzu, or grapefruit zest; or a combination.

    Top to bottom, left to right: Rice vermicelli, palm sugar, shallots, lime zest, tamarind, sriracha, lime juice, fish sauce, salt, egg.

    Step-By-Step: How to Make Mee Krob

    I highly recommend you check out the full video tutorial in the recipe card below to ensure success, as it really helps to see how the noodles should behave and what the sauce should look like when it's ready. But here's a bird's eye view of what you'll need to do.

    Collage showing the process of making mee krob, steps 1-4
    1. Fry the noodles. 2. Saute shallots until caramelized. 3. Add egg and scramble. 4. Add all seasoning.
    Collage showing the process of making mee krob, steps 5-8
    5. Once sugar is dissolved, simmer the sauce. 6. Reduce until it reaches 240°F/115°C. 7 Add noodles then crush and toss. 8. Make sure noodles are evenly coated.
    Collage showing the process of making mee krob, steps 9-12
    9. Layer into a pan with cashews and pumpkin seeds. 10. Top with more nuts and seeds. 11. Press it in tight. 12. Once cooled cut into pieces.

    3 keys to perfect mee krob that stay crispy

    1. Weigh Your Ingredients. This is not a recipe you can eyeball, because the ratio of noodles to sauce is everything. Too much noodle and it’ll be bland, and not enough will get you noodles that are overwhelmed with too much sauce; making them too sweet, too sour, too sticky, too ... everything. Not to mention the sauce itself needs to have a good balance of sweet, salty and sour.

      So make the recipe exactly as I show you here to start with - you can always tinker with the sauce ratio to better suit your taste next time around. It will not be helpful if you are not precise the first time, because you will have no baseline for modification going forward.
    2. Fry Noodles in HOT oil. I'm talking about 450°F/230°C, or at the very least 430°F/220°C. This is much higher than you’ll ever fry most things, but it is what’s going to get you noodles that are light, crispy, and not oily - as opposed to dense, hard, and oil-clogged.

      I highly recommend you watch the video where I show noodles fried at temperatures ranging from 350°F/175°C to 450°F/230°C, so you can see how the noodles SHOULD behave even if you don't have a thermometer. You’ll also see that I’m not kidding that you NEED high temp. (It’s also highly satisfying to watch!)

      Try to keep your oil below 475°F /245°C to avoid smoking. The noodles will fry up fine at that temp, but the smoking will deteriorate your oil quality faster than necessary. If it starts to smoke, just turn off the heat and keep frying the noodles with the heat off until the temperature comes down.

      On that note, I recommend ventilating your place as much as you can so it doesn't smell like a fast food joint for days! #experience
    3. Cook your sauce until it reaches 240°F/115°C (the soft ball stage in candy making). This is perhaps the most important thing, and it is absolutely key for noodles that STAY crispy.

      At this temperature, there is no more moisture (water) left in the sauce, and the sugar is at the stage where it is firm but still pliable when cool. If you do not cook all of the water away, the noodles will turn soggy. But if you cook the sauce for too long, the sugar will harden too much when cooled, which is not what we want either.

      So a good instant-read thermometer such as this one that I use is super important for this part. While professional mee krob vendors can go by the way the sauce looks and behaves (very thick with slow, small bubbles), they have a LOT of experience that we don’t have, and it’s definitely not foolproof. Having said that, you can take a look at how the sauce bubbles in the video at 9:20.
    Rice noodles fried at 5 different temperatures on a baking sheet.
    Rice noodles fried at various temperatures (top to bottom, left to right): 350°F, 400°F, 420°F, 430°F, 450°F. Watch the video to see how these noodles behaved in the oil.

    Frequently Asked Questions

    The mee krob I had came as a meal at a restaurant, not a snack, is that different?

    Not really! You can make the “meal” kind of mee krob by using these same noodles and stir-frying them with other fresh ingredients and garnishes. I'll have a recipe of that coming up soon, so stay tuned!

    Can I use different noodles instead of rice noodles?

    While you can fry glass noodles (bean threads) and they will puff up similarly, it’s not quite the same. I have not tried it in this recipe so I can’t say how they will turn out. These thin rice vermicelli are widely available though (and are vegan and gluten-free) so there shouldn’t be a need to substitute.

    There are different noodles labeled as “rice vermicelli,” which one should I get?

    The thinnest one. They should look like threads, and the ingredients should only be rice and water. To be sure, get ones from Thailand; I use Erawan brand, but Wai Wai brand is also okay to use.

    Can I make mee krob vegetarian or vegan?

    Yes. Instead of fish sauce you can use soy sauce, salt, or vegan fish sauce. To make it vegan you can omit the egg and increase the amount of noodles slightly to make up for the volume (I’d say increase it by 5-10 g, but I have not tested this).

    How do I store mee krob?

    Like any crispy foods, you want to keep these in an airtight container in a dry place to maintain crispiness. You can keep them at room temp, but for places with high humidity, keeping them in the fridge will make them last longer. If you have one of those desiccant packets from another packaged food, throw them into the container as well to help absorb moisture. But let’s face it, they’re not gonna last that long!

    I have not tried freezing these but they’ll probably be okay.

    Related Recipes

    • How to Make Tamarind Paste from Pulp
    • A plate of pad thai with shrimp and a side of lime and bean sprouts
      Authentic Pad Thai Recipe ผัดไทย

    A plate of a stack of sweet and sour crispy noodle treats

    Mee Krob - Sweet & Sour Crispy Noodle Treats

    By: Pailin Chongchitnant
    Crispy rice noodles coated in a sweet, sour, umami sauce. It's a popular Thai snack that keeps really well. Gluten-free.
    4.60 from 5 votes
    Print Recipe Pin Recipe Share
    Prep Time 30 minutes mins
    Cook Time 45 minutes mins
    Course Appetizer, snacks
    Cuisine Thai
    Servings 16 pieces
    Calories 114 kcal

    Equipment

    • Instant-read thermometer
    • An 8- or 9- inch square pan or casserole dish

    Ingredients
     
     

    The Noodles:

    • Oil for frying
    • 3.2 oz dry thin rice vermicelli, see note 1

    The Sauce:

    • ¾ cup shallots, thinly sliced and cut in short pieces
    • 2 tablespoon neutral oil
    • 1 egg
    • 5.3 oz palm sugar, roughly chopped
    • 2 tablespoon fish sauce
    • ½ teaspoon table salt
    • 2 tablespoon tamarind paste
    • 2 tablespoon lime juice
    • 2 tablespoon Sriracha hot sauce, (see note 2)
    • Grated zest of a lime

    Optional Add-Ins

    • ½ cup roasted cashews, split in half (recommended)
    • 2 tablespoon roasted pumpkin seeds
    • A handful of fried dried chilies for garnish
    • A handful of fried makrut lime leaves for garnish, see note 3

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    Notes

    1. These are the super thread-thin rice vermicelli; not the thicker kind used in Vietnamese spring rolls. Typically two brands are available, "Wai Wai" and "Erawan", make sure they are made in Thailand to be sure it is the right kind.
    2. I use Thai sriracha (Sriraja Panich brand). If you use the Huy Fong (rooster) brand it will be a little spicier, but still works fine. For less spicy, you can use half ketchup and half sriracha.  
    3. The dried chilies and makrut lime leaves are for garnish, but if you keep them in the mee krob's container for a day or two, the aroma really does infuse into the noodles!

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    For the noodles:

    • In a wok or a pot over high heat, add at least 1 ½ inches of frying oil, but leave at least 2 inches of room in the pot to accommodate puffing noodles. If you're also frying the chilies and makrut lime leaves for garnish, heat the oil first to 325°F/160°C. If only frying noodles, heat it to 450°F/230°C. Prepare a large mixing bowl or baking sheet lined with paper towel to put the noodles into after frying.
      Oil for frying
    • While the oil heats, pull the rice noodles apart into small bundles, then cut them in half with scissors. The smaller your frying vessel, the smaller the bundles need to be so they have room to expand. (Best to see the video for this part so you know how big the should be and how much they puff up.)
      3.2 oz dry thin rice vermicelli
    • If you’re frying makrut lime leaves and dried chilies, make sure they are DRY, and once the oil reaches 325°F/160°C, fry the lime leaves until they stop bubbling, this takes only several seconds. *They may bubble aggressively so stand back a bit. Remove and drain on paper towel. Then fry the dried chilies just until they darken slightly, this also takes only a few seconds. Drain on paper towel.
      A handful of fried makrut lime leaves for garnish, A handful of fried dried chilies for garnish
    • Once the oil reaches 450°F/230°C, turn the heat down to medium to medium-low and add a small bundle of noodles into the oil; it should puff up immediately into fluffy, airy white noodles. As it puffs up, push the middle down slightly to make sure that everything has had a chance to completely fry. Once the noodles are puffed (this takes literally 2 seconds) remove with a slotted skimmer or tongs, shake off excess oil, and place it in the prepared mixing bowl. Repeat with the remaining noodles.
      *Make sure the noodles always puff up immediately; if they’re getting slower, the oil temp has dropped too much. If the oil smokes, it's getting too hot; turn off the heat and fry a few bundles of the noodles with the heat off which will help drop the temp more quickly.

    For the sauce:

    • Before you start the sauce, first prepare your mold which can be a cake pan, a casserole dish, or any kind of containers to shape the noodles. This recipe fits a 9-inch square pan perfectly, but you can use multiple containers or even half-fill a bigger pan. Line the bottom of the pan with parchment or foil to help it come out more easily, though this is not necessary as you can cut them right in the pan.
    • In a large non-reactive wok or skillet, saute the shallots in the oil over medium low heat until soft and caramelized, 5-6 minutes.
      *Ideally you want to use a large non-reactive wok (so not carbon steel or cast iron) so you can mix the noodles right in there. If you don't have it, you can make the sauce in a stainless steel skillet, and then toss it with the noodles in a large mixing bowl.
      ¾ cup shallots, 2 tablespoon neutral oil
    • Once the shallots are done, add the egg and scramble into tiny pieces.
      1 egg
    • Add the palm sugar, fish sauce, salt, tamarind, sriracha, lime juice and lime zest; keep cooking on medium low heat, stirring constantly, until it reaches a temperature of 240°F/115°C. I do not recommend you eyeball this; use a thermometer to be sure otherwise your noodles might not stay crispy after tossing with the sauce. See post above for more details.
      5.3 oz palm sugar, 2 tablespoon fish sauce, ½ teaspoon table salt, 2 tablespoon tamarind paste, 2 tablespoon lime juice, 2 tablespoon Sriracha hot sauce, Grated zest of a lime
    • Once the sauce is ready, turn the heat down to the lowest heat and add all of the noodles to the wok. Crush the noodles down so that they will fit into the wok, then use 2 spatulas to quickly but thoroughly toss the noodles with the sauce until they are evenly coated. If the pan you're using for the sauce is not big enough, drizzle the sauce over the noodles in a large mixing bowl, then toss.
      *IMPORTANT: Keep an eye out for any clumps of sauce and break it apart. These clumps will end up being overpowering bits that are too sweet, and it will take away sauce from the other parts of the noodles. This is another reason why ideally you want to toss noodles in the wok, so we can keep the heat on for a bit to keep the sauce from stiffening as it cools, making it easier to mix.
    • While still warm, put half of the noodles into the parchment-lined square cake pan or casserole dish and spread it out to fill the pan evenly. Sprinkle half of the cashews and pumpkin seeds over, if using, then spread the remaining noodles on top, followed by the remaining cashews and pumpkin seeds. Then use a measuring cup with a flat bottom to push the noodles down to pack them so they will hold together when cut, but without crushing the noodles.
      ½ cup roasted cashews, 2 tablespoon roasted pumpkin seeds
    • Let cool completely, then either cut it in the pan or unmold it and cut it on a cutting board. Keep the pieces in an airtight container along with fried lime leaves and chilies, if desired. You can enjoy them now, but if possible wait at least half a day before serving to allow the flavours to settle into the noodles. You can eat the fried chilies if you like it spicy, but do not eat the dried lime leaves, they're just for aroma and garnish!
    • Storage: They will keep for at least a week in an airtight container at room temperature. Put them in the fridge if you're in a humid climate. See FAQ above for more details.
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    Nutrition

    Calories: 114kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 10mgSodium: 333mgPotassium: 97mgFiber: 1gSugar: 9gVitamin A: 20IUVitamin C: 3mgCalcium: 12mgIron: 1mg
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    Crispy Fried Egg Salad (Yum Kai Dao)

    May 3, 2021 by Pailin Chongchitnant 13 Comments

    Fried egg salad with tomatoes, onions and celery on a white and blue plate.

    Picking a favourite dish is usually hard, but not this time ... this is easily my favourite Thai salad of all time. The tart and refreshing dressing together with the creamy egg yolks make for an incredible combination that's unlike any other salad. In this recipe you'll also learn how to fry an egg the Thai way; that is with bubbly crispy edges. It's all gluten-free and comes together in less than 30 minutes!

    Fried egg salad with tomatoes, onions and celery on a white and blue plate.

    Yum Kai Dao in Thailand

    This is a very basic dish in Thailand; the kind you'd find in any food court or made at home, but not in nice sit-down restaurants. I had this often in my school cafeteria and it was always a treat whenever it was offered. So if you make it less spicy, it can be a very kid-friendly dish as well.

    Even though it is a salad, as with all salads in Thai cuisine it's not served as an appetizer or a side dish, but served together with the rest of the meal (if there are other dishes), and always with jasmine rice. The dressing is tart, spicy, and very flavourful, and definitely needs the jasmine rice to absorb and mellow out the flavour.

    What You'll Need

    Here's what you'll need. Simple, straight forward ingredients - and you might already have everything right now without making a special trip!

    Ingredients for making fried egg salad.
    Clockwise from top-left: Thai chilies, tomatoes, cilantro, fish sauce, palm sugar, roasted peanuts, red or yellow onion, celery or Chinese celery, lime, and eggs.

    How to Make Fried Egg Salad Step-By-Step

    Be sure to check out the detailed recipe and full video tutorial in the recipe card below - but here's a bird's eye view of what you'll need to do.

    Make the dressing: 1. Pound chilies until fine. 2. Add palm sugar and pound until dissolved. 3. Add lime juice. 4. Add fish sauce and stir to mix.
    Fry the eggs Thai style: 5. Fry eggs in ¼ inch of hot oil; egg should bubble in oil right away. 6. Keep basting the top with hot oil. 7. Fry until edges are browned and yolks are set, about 2 mins. 8. Yolks should not be runny when cut.
    9. Mix all veggies together. 10. Cut eggs into 6 pieces each and add to veg. 11. Add dressing. 12. Toss and serve!

    The Secrets to Crispy, Bubbly Fried Eggs

    The hardest part of this recipe is making the perfect fried eggs. And no, this recipe is totally NOT the same if you were to use Western-style fried eggs. Trust me on this. Below are some tips to ensure success.

    PS. If you have extra eggs to fry, try Pad Gapro - Thai Holy Basil Stir-Fry which is another dish that it traditionally served with crispy fried eggs.

    • Use older eggs if possible. Older eggs have looser, thinner whites which spread out more and create more bubbly, lacy edges. Not a deal breaker, but this is a great recipe for those eggs you've had around for a few weeks.
    • Don't use cold eggs. If you put cold eggs into the oil, the oil temp will drop quickly and you won't get those bubbles. If you keep eggs in the fridge, then simply let them sit in a big bowl of hot tap water while you prep (though not so hot that they will cook!) and that should do it.
    • Don't skimp on the oil. You might look at the amount of oil and think "too much!" But you really need the egg to "float" in the oil in order to get those crispy edges. If you have a rounded wok, you will need even less oil to get that depth. And no, the eggs will not become oily. Eggs do not absorb oil as much as people think they do.
    • Make sure the oil is hot but not smoking. To get those bubbles, the oil needs to be hot enough. To test oil temp, drop in a piece of onion or any vegetable scraps, and it should bubble vigorously in the oil.
    • To prevent the eggs from sticking. If you have a non-stick pan, use it. If you are using a stainless steel pan, however, here are some pro-tips to prevent sticking: get the pan hot BEFORE you add the oil. To test, sprinkle a few drops of water into the pan and they should roll around instantly.
    • What if the egg still sticks?? Don't attempt to move it until it's done or you might break the yolk. It might even release by itself eventually, and if not, the yolk will be firm enough that it won't break while you pry it off with a spatula.

    Some Ingredient Notes:

    This is one of the few recipes where I do not recommend substitutions because it's such a simple dish, and every ingredient plays an important role. But there is SOME wiggle room.

    Chinese celery. We only have Chinese celery in Thailand, which is the skinny, leafy cousin of the Western celery, but with similar flavour. I don't like to buy Chinese celery from my Asian market because they sell them in such large amounts, so I just use regular celery plus some leaves from the center. If you have extra Chinese celery, try using them in: Steamed Fish with Garlic and Lime and Stir-Fried "Sukiyaki".

    Palm sugar. If you don't have palm sugar, you can sub an equal amount of light brown sugar. To learn more about palm sugar and how to choose a good quality one, watch my Ultimate Guide to Palm Sugar video!

    Fish sauce. If you have premium fish sauce, this would be a good time to use it. Definitely don't use low quality fish sauce for this one! To learn more about the differences between fish sauce quality and how you can tell which one to buy, watch my Fish Sauce Tasting & FAQ video!

    Frequently Asked Questions About Fried Egg Salad

    Can I use less oil to fry the eggs?

    Not if you want the crispy edges - which for this recipe is key. The eggs need to be able to float in the oil in order to have room to develop those bubbles.

    Can I substitute fish sauce to make this vegetarian?

    You can use good quality soy sauce instead in equal amounts. The flavour will be quite different though.

    I have a peanut allergy, what can I use instead?

    Cashews or any other crunchy nuts and seeds you can eat. It's not crucial but I really like having that nuttiness to contrast the brightness of the dish.

    Can I make this recipe in advance?

    The dressing can be made and the veggies cut in advance and kept for up to 1 day in the fridge. I would fry the eggs as close to serving time as possible though and then toss the salad just before serving.

    Also check out...

    • A bowl of salad veggies with a boiled egg with a bowl of peanut dressing on the side.
      Authentic Thai Peanut Dressing (Salad Kaeg)
    • omelette salad
      Spicy Omelette Salad ลาบไข่เจียว

    Fried egg salad with tomatoes, onions and celery on a white and blue plate.

    Crispy Fried Egg Salad (Yum Kai Dao)

    By: Pailin Chongchitnant
    Fried eggs with crispy, bubbly edges tossed with a tart, spicy and refreshing dressing. It's my favourite Thai salad EVER!
    5 from 9 votes
    Print Recipe Pin Recipe Share
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Salad
    Cuisine Thai
    Servings 3 servings

    Ingredients
     
     

    Dressing:

    • 1-2 Thai chilies, see note
    • 1 ½ tablespoon palm sugar
    • 3 tablespoon lime juice
    • 2 tablespoon + 1 teaspoon fish sauce, see note

    Salad:

    • Neutral oil for frying, as needed
    • 4 eggs, room temp
    • ¼ small red or yellow onion, julienned
    • 2 stalks, celery plus a handful of leaves
    • ½ cup tomatoes, cut in wedges
    • ½ cup chopped cilantro
    • ¼ cup roasted peanuts, roughly chopped or lightly crushed

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    Notes

    1. I used green chilies in the video because I didn't have any red ones, but you should use red chilies for this if you can.
    2. If using the scaling function, please use the metric units or scale it manually as the program cannot scale "2 tablespoon + 1 tsp" automatically.

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    For the dressing:

    • Add the chilies to a mortar and pestle and pound until fine. Add the palm sugar and pound to dissolve into a thick paste. Add the lime juice and fish sauce and stir to combine.

    For the fried eggs:

    • In a wok or an small non-stick frying pan, add about a quarter inch of oil. Heat the oil over medium high heat until very hot (you can add a little piece of onion as a heat tester, and once it's bubbling excitedly, the oil is ready to go.)
    • Crack one egg into the oil, and if your oil is hot enough the egg white should start to bubble right away. Use a spoon to baste the top of the egg with oil as it fries, and keep going for about 2 minutes or until the yolk is set and the white is bubbly and browned around the edges.
      *You don't want the yolk runny for this because we will be cutting the egg into pieces. I like the yolk to be set, but not completely well done. Traditionally it is cooked well done.
    • Remove the egg from the pan and let it drain on a paper towel lined plate. Repeat with the remaining eggs.

    Assembly:

    • Combine all the vegetables in a mixing bowl.
    • Cut the eggs into six wedges, centred around the yolk so that there is a little bit of yolk in every piece.
    • Add the eggs to the vegetables and pour the dressing over. Toss gently just to mix and plate. Top with roasted peanuts and serve with jasmine rice. Enjoy!
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    Edible Mini Fruit Sculptures ลูกชุบ (look choop)

    July 2, 2021 by Pailin Chongchitnant Leave a Comment

    A plate of look choop made into oranges, mangoes, mangosteens, and chilies

    These too-pretty-to-eat fruit sculptures are traditional Thai sweet treats made from mung beans and coconut milk, and glazed in shiny agar agar jelly. Creamy, sweet, and coconutty, these are the perfect afternoon sweets with a hot cup of tea. They also make great gifts, and are vegan and gluten free much like many other Thai desserts.

    Not gonna lie these are a LOT of work, but the end result is so rewarding, and it can be a fun family activity if you've got kids! You can also get creative and turn them into whatever shapes you like. I remember making simple geometric shapes as a kid when I made them with my mom, and delighting in the fact that I made "unique" look choop!

    Want beautiful Thai fruit desserts but don't want to spend a lot of time? Check out my coconut water fruit jelly cubes or my "viral" agar jelly fruit cake!

    What You'll Need

    Here are the ingredients and equipment you'll need to make look choop. Please see below for substitutions.

    Ingredients for making look choop.
    Left to right, top to bottom: Toothpicks or small skewers, coconut milk, shelled mung beans, paint brush (optional), food colouring, sugar, pandan leaves (optional), agar agar powder, decorative leaves (optional), styrofoam (optional), salt.

    Step-By-Step

    Process shots for making look choop, steps 1-4
    1. Boil beans with the optional pandan leaf 2. Once mushy like porridge, remove pandan leaf 3. Add coconut milk, sugar and salt. 4. Blend until smooth.
    Process shots for making look choop, steps 5-8
    5. Cook the beans, stirring constantly until it's a dough. 6. Almost there, but not quite. 7. It should look like this, and no longer sticking to spatula. 8. Divide into 7-8 g balls.
    Process shots for making look choop, steps 9-12
    9. Form into shapes, skewer them with the dull side and rest on styrofoam. 10. Roll in food colouring. 11. Or paint them if the fruit has multiple colours. 12. Put them back onto the styrofoam to dry.
    Process shots for making look choop, steps 13-16
    13. Dip fruits into hot agar agar solution. 14. Allow to dry, and repeat 3-5 times to get a thicker coating. 15. Cut off the excess glaze. 16. Decorate with leaves and enjoy!

    Equipment Notes

    Skewers or toothpicks? Toothpicks are fine, but personally I find skewers easier to work with because it's just easier to maneuver with more room for your hand. I also find the fruits are less likely to slide down a skewer compared to very thin toothpicks.

    But stick with the smallest skewers you can find so as to not create giant holes in the fruit. Also if the skewers are longer than 6 inches, cut them down so they are less likely to tip over.

    Styrofoam or cucumber? You will need something to hold the skewers up as you paint and glaze the look choop. If you've got styrofoam lying around from delivery packaging, great; if they're thin pieces you can stack them so they're at least 1.5 inches thick for more stability. Otherwise you can use a firm vegetable like cucumber, daikon radish or zucchini, halved lengthwise and placed cut side down.

    Paint brushes. If you are making fruits that have multiple colours, use clean paint brushes (that have never been used with actual paint). No need to go to an art supplies store; drug stores (in N. America) usually sell cheap paint brushes next to crayons and other kids craft supplies.

    How to Steam the Mung Beans Instead of Boiling

    A more traditional way to cook mung beans for look choop is to steam them, which offers the benefit of having no excess water to evaporate, thus reducing the active cooking time.

    The downside is you have to soak the beans in advance, which is why I prefer boiling. You also won't have an opportunity to infuse the pandan leaves if you're using them, but that's a really minor point.

    Here's how to steam the beans:

    1. Wash the beans till the water is no longer yellow or foamy, then soak the beans for at least 3 hours or overnight.
    2. Line your steamer basket with muslin or a double layer of cheesecloth. Place the drained beans in the steamer basket and clear a hole in the middle, making a doughnut shape with the beans, to allow steam to come up and cook them more quickly and evenly. Fold the edges of the cloth over the beans and steam on high heat for 30 minutes or until the beans are very easily mushed between your fingers.

    After this you would just add them to the blender along with the coconut milk, sugar and salt and proceed with the recipe as written.

    FAQ About Ingredients

    Can I use whole mung beans instead of shelled and split beans?

    You must use shelled mung beans for a light colour. Whole mung beans are green, and your look choop would end up looking...well...awful. However, shelled mung beans are available split or whole, and you can use either one of those.

    When I wash my mung beans the water turns bright yellow, is this normal?

    It is normal...but that's not the colour of the beans. If your washing water turns bright yellow, it means that the beans have yellow food colouring added to them so they would look better on store shelves. The beans are still perfectly fine to use, but you'll want to wash them a few times until your water is no longer yellow.

    Can I use other kinds of beans?

    Theoretically, yes, as long as they are light in colour. It's not done in Thailand, but in other countries, there are similar bean paste treats using white beans. The flavour will obviously differ but you can certainly try it out.

    Can I use gelatin instead of agar agar?

    That's a big NO. Gelatin does not set at room temperature, so they will simply not work here, and even if you managed to figure out how to make it work, you'd then need to serve these cold which is not a good serving temp for the bean paste. I don't know of another ingredient that might work in this particular application. For more information on agar agar check out my video on Agar Agar FAQ.

    Can I colour the actual dough instead of dipping or painting them?

    Theoretically, yes. But practically, if you're making many different fruits and using many different colours, it's gonna be much easier to paint them. Painting/dipping them also requires much less colour as you only need to colour the exterior.

    How long do these last? How do I store them?

    If not serving within the day of making them, I would keep them in the fridge in an airtight container to prevent drying. In the fridge they will be good to eat for a few days, but will eventually dry out.

    Tip: Keep different colours separate as they will bleed into each other over time if they touch. If possible, allow them to come to room temp before serving.

    Other Beautiful Treats You Might Like:

    • a plate of coconut water jelly cubes with fruit inside
      Coconut Water Jelly Cubes
    • 3 cubes of agar fruit jelly
      Agar Agar Jelly Fruit Cake Recipe
    • A plate of purple flower-shaped dumplings, with fried garlic on top, with a side of lettuce, chilies and cilantro.
      Royal Flower Dumplings - Chor Muang ช่อม่วง
    • LIVE Thai Fruit Carving Demo!
    A plate of look choop made into oranges, mangoes, mangosteens, and chilies

    Edible Mini Fruit Sculptures

    Traditional Thai desserts made from mung beans and coconut milk, shaped into fruits and glazed with agar agar jelly.
    Print Recipe Pin Recipe Share
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Shaping, painting and glazing 2 hours hrs
    Course Dessert
    Cuisine Thai
    Servings 50 pieces
    Calories 12 kcal

    Equipment

    • Blender
    • Toothpicks or small skewers (see note)
    • Paint brush (only needed if making multi-colour fruits)
    • Styrofoam or hard vegetables like a cucumber halved lengthwise for holding up the skewers

    Ingredients
     
     

    For the Mung Bean Paste

    • ½ cup dried shelled mung beans
    • 2 cups water
    • ⅓ cup sugar
    • ½ cups coconut milk
    • ⅛ teaspoon salt
    • 1 pandan leaf, optional

    For the Coating

    • 1 tablespoon agar agar powder
    • 1 ½ cups water

    For Decorating

    • Food colouring
    • Small leaves

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    Notes

    Note: I find skewers a bit easier to handle than toothpicks because there's more room to grab, but use small, thin skewers that are no longer than 6 inches. 

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    MAKING DOUGH:

    • Rinse mung beans in cold water. If the rinsing water is yellow this is due to added food colouring; keep rinsing until the colour is gone.
    • Add the beans and pandan leaf (if using) into a medium sized pot and add 2 cups of water. Bring to a boil, then turn the heat down to medium and simmer for 20-25 minutes until the beans are fully cooked and mushy. If the water dries up before the beans are cooked, add only a little bit more water at a time; you want as little excess water as possible when the beans are done. (Note: See post above if you want to steam rather than boil.)
    • Once the beans are fully cooked, remove the pandan leaf if you used it, and if at this point there is a lot of water left, keep cooking and stirring until it looks like thick porridge.
    • Add the coconut milk, sugar, and salt, and stir until the sugar is dissolved. Transfer to a blender and blend until completely smooth.
    • Pour the bean “smoothie” into a large skillet or wok, preferably non-stick, but stainless steel will do. (Do not use a seasoned carbon steel or cast iron pan as we do not want any of the seasoning oil or smoky flavour in the paste.)
    • Cook the bean mixture over medium low heat, stirring constantly with a rubber spatula, until it looks like dough and no longer sticks to the spatula. Reduce the heat to low once the mixture starts to look like a paste. Once the dough no longer sticks to the spatula, keep stirring for another 5 minutes to further dry out the dough. This step will take at least 20 minutes for this amount.
    • Transfer the bean paste into a bowl, cover and allow to cool completely.
      *From this point on everything that touches the dough needs to be very clean because we are not cooking it further.

    SHAPING:

    • With very clean hands, knead the dough a bit to even out the texture and keep the dough covered if you're not working with it to prevent drying out.
    • Test the dough consistency by making a few shapes with it, poke the dull side of the skewer or toothpick into the non-presentation side of the "fruit", going halfway through, then stick the skewer into the foam or vegetable. If you can make smooth shapes without any cracks, and the fruits stay on the skewer without sliding down, you're good to go.
      If the fruits are sliding down, the dough is too moist and you will need to cook the dough more to dry it out (this is a pain, so err on the side of dough being too dry).
      If the fruits are cracking, the dough is too dry; sprinkle the dough with more water little by little, and knead it in until you can form smooth shapes.
    • Once you're ready to go, cut the dough into pieces, about 7-8 grams each, then roll them into balls. Each ball should be no bigger than ¾ inch in diameter. Keep the balls covered with a tea towel to prevent them from drying out.
    • Shape each ball into whatever fruit shape you are making, I recommend starting with the lightest coloured fruits first. Poke the non-presentation side of the fruit with the dull side of a toothpick or skewer, going halfway up the fruit. For some fruits, such as the magosteen and orange, the non-presentation side is the bottom; for others, like the mangoes and chilies, it'll be the "stem" side. Stick the skewer into the styrofoam or vegetable to stand it up. Repeat with the remaining dough.
      *If the fruits are cracking AFTER you've formed them, you're leaving them out too long and they are drying out. Make sure there is no draft where you're working, and you may need to do them in smaller batches and move on to the colouring step quickly to prevent the formed fruits from drying out.

    COLOURING:

    • Put food colouring you're going to use in small but wide bowls (dipping sauce bowls are great for this). Add water to the colour to achieve the desired colour intensity; the amount of water depends on the colour, the type, and the brand of the food colouring, so you will need to experiment. Gel-based colours will a need more water, but water-based colours do not need as much, or none at all for lighter shades like yellow. Err on the side of adding too-little water as you can always add more if the colour is too intense.
    • Starting with the lightest colour fruits, "roll" the fruits in the colour (dip them sideways and spin the skewer to coat all sides), or paint them with a clean paint brush if the fruits have 2 or more colours. If you are dipping, gently dab the bottom with paper towel afterward to absorb excess colour and then put them back on the styrofoam.
      *Do not let them hang out for too long after painting, as they are still unglazed and can dry out and crack.

    GLAZING:

    • While the paint dries, make the agar agar solution for the coating. Add the agar agar powder and cold water to a small pot. Bring to a full boil over high heat, stirring constantly until it is dissolved. Turn off the heat and check that there are no longer any specks of agar. Allow to cool for a few minutes before using.
    • Before dipping, scoop off any bubbles or foam on the surface. Starting with the first fruits you coloured, dip them into the agar agar and quickly tip it upward, allowing the excess to drip down the skewer. Rest the fruit back on the styrofoam while you finish the rest.
      *If the paint is leaching into the agar solution, it needs to dry longer. This is why we start with the lightest colour; so any colour contamination in the glaze will not be as visible on darker fruits.
    • Once you're done with the first layer of glaze, repeat until you have 3-5 layers. The glaze should dry within just a minute or so as agar agar sets at room temp.
      After 3 layers, taste one and see if you’re happy with the thickness of the glaze. You can always keep going as needed.
      *If the agar agar is getting too cool it will become clumpy and the coating will be uneven; simply reheat to thin it out.

    FINAL TOUCHES:

    • Once the final coat is done and dry, remove the skewers and use small scissors or a paring knife to remove the “tail” from the bottom. Decorate the top with some leaves if you wish, and they’re ready to eat!
    • Storage: They can be left out at room temp for several hours, but if keeping beyond the day, wrap them tightly and refrigerate. Put the same colours next to each other as the colours will bleed into one another over time. These will last a few days in the fridge.
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    Nutrition

    Calories: 12kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 4mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 2mgIron: 1mg
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    Jackfruit Curry with Ribs & Tomatoes - Gaeng Kanoon

    June 18, 2021 by Pailin Chongchitnant 1 Comment

    A bowl of ribs and jackfruit curry with chilies, tomatoes, and greens.

    Young jackfruit is having a bit of a moment in the West because it has been adopted as a vegan meat substitute; making it more widely available even at non-Asian stores. In Thailand, young jackfruit has always been used as a vegetable, and this curry is one of the easiest introductions to working with young jackfruit.

    This dish belongs to the family of Thai water-based curries, like sour curry and jungle curry, so no coconut milk here. The ribs enrich the broth, the tomatoes provide natural sweetness, and the jackfruit gives a unique texture. It's really different from any other Thai dish you might have had in restaurants, and worth exploring if you love trying new things!

    What You'll Need

    Here are the ingredients for jackfruit curry. Yes, you will need to make the curry paste yourself because it's so simple they don't bother selling it pre-made!

    Left to right, top to bottom: Pork spare ribs, chrysanthemum greens (can sub another veg), shallots, garlic, wild betel leaves (can also sub another veg), young jackfruit, cherry tomatoes, fish sauce, shrimp paste, dried chilies.

    Step-By-Step: How to Make Jackfruit Curry

    To ensure success be sure to check out the detailed instructions and full video tutorial in the recipe card below - but here's a bird's eye view of what you'll need to do.

    A collage of steps for making jackfruit curry, steps 1-4
    1. Add water, ribs and fish sauce to a pot and bring to a simmer. 2. Meanwhile cut the jackfruit into small pieces. 3. Add jackfruit to the pork and simmer while you make the curry paste. 4. Grind dried chilies into a powder.
    A collage of steps for making jackfruit curry, steps 5-8
    5. Pound the garlic and shallots. 6. Once it feels wet, add chilies and pound into a paste. 7. Add shrimp paste and pound to mix. 8. Add curry paste to the pot.
    A collage of steps for making jackfruit curry, steps 9-12
    9. Simmer pork for about 1 hour until fork tender. 10. Taste and adjust seasoning with more fish sauce. 11. Add veggies and cook for a few mins. 12. It's ready now, but it will taste better tomorrow!

    Young Green Jackfruit vs Ripe Yellow Jackfruit

    Jackfruit is a tropical tree fruit with blunt, short spikes and can range from large to jaw-dropping enormous!

    When the fruit is young, the exterior is green and the flesh is white with a relatively mild flavour. The seeds have not yet become hard so you can cut up the whole fruit and eat everything but the skin. You can find canned young jackfruit packed in brine at most Asian markets.

    Once jackfruit is mature and ripe, the flesh becomes bright yellow with a hard brown seed inside each "piece". It also develops a strong aroma and becomes very sweet and super delicious! You might have seen it before in Southeast Asian desserts such as Filipino halo halo or Thai lod chong Singapore. You can buy ripe jackfruit in cans, packed in syrup.

    Needless to say, green and yellow jackfruit are vastly different and are not interchangeable in any situation!

    Left: Ripe jackfruit is yellow and sits with other canned fruits. Right: Young green jackfruit has white flesh and usually sits with other canned vegetables.

    How to Cut Open a Fresh Jackfruit

    If you're working with fresh young green jackfruit, it's simple because the whole thing is edible except the skin. So slice off the skin and chop the interior up into small pieces. Some people (like me!) don't like to eat the firmer core, but to not be wasteful I'd use everything. Tip: Oil your knife so the sticky sap doesn't stick to it as much.

    But if you have a ripe jackfruit, cutting it open can be a pain and requires some knowledge of jackfruit anatomy so you know which part is edible and which part is not. Here's a video I filmed years ago in Thailand showing you how to cut up a jackfruit from our tree!

    YouTube video

    FAQs About Ingredients in Jackfruit Curry

    I don't eat pork, what can I use instead?

    You can use chicken wings. You want lots of bones which are what will make the broth delicious. If you're going to go with boneless meat then you MUST use a good, strong stock instead of water.

    What can I use instead of shrimp paste?

    You can use 1-2 tablespoons of miso paste or Korean doenjang. The flavours are quite different but at least you will still get the that rich umami which is important. If you want to know more about shrimp paste, check out this video for shrimp paste dip.

    What can I substitute for young jackfruit?

    Nothing! J/k. Well, not really...it IS jackfruit curry after all. I can't think of any other vegetables that would be similar to jackfruit in terms of texture or flavour, so I'd go with whatever non-leafy veggie you like (green papaya, winter melon or zucchini would be good) and adjust cooking time accordingly.

    What can I substitute for wild betel leaves and cha-om?

    Sturdy leafy greens such as Chinese broccoli or Swiss chard could work instead of wild betel leaves. Instead of cha-om you can try chrysanthemum greens, asparagus, or any other non-neutral flavoured greens you like.

    What kind of dried chilies should I use for Thai curry paste?

    You have many options depending on how spicy you want it. If you want mild, go with large dried chilies such as guajillo, puya, or the original Thai spur chilies if you can find them. You can even use Korean red pepper flakes (gochugaru).

    For a spicy curry, use small ones like Thai chilies, arbol, or the unnamed dried chilies you can find at most Asian grocery stores (which is what I used in this video). Feel free to add more than the recipe calls for; there is no maximum!

    What you might want to do is to combine them to get a customized level of heat: some large ones for flavour and colour, and some small ones for heat. If you can only get spicy ones, you can remove the seeds and/or pith to lessen the heat.

    Other Water-Based Curries You Might Like:

    • A bowl of jungle curry with baby corn, Thai eggplant, long beans, and chicken, with a plate of jasmine rice on the side.
      Thai Jungle Curry with Chicken (Gaeng Pa Gai)
    • gaeng som
      Sour Curry w/ Shrimp and Green Papaya (Gaeng Som) แกงส้ม
    • Kaeng liang - Breast milk boosting soup
      Thai Peppery Shrimp & Veggie Soup - Gaeng Liang
    • a bowl of gaeng hung lay
      Gaeng Hung Lay - Northern Thai Braised Pork Curry
    A bowl of ribs and jackfruit curry with chilies, tomatoes, and greens.

    Ribs & Jackfruit Curry with Tomato

    By: Pailin Chongchitnant
    This northern Thai dish is a water-based curry. Pork ribs give the broth delicious richness, tomatoes give umami, and young green jackfruit gives it a unique texture. Healthy, easy to make, and gluten free!
    Print Recipe Pin Recipe Share
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Course Main Course
    Cuisine Thai
    Servings 4 servings
    Calories 411 kcal

    Ingredients
     
     

    Curry paste

    • 0.5 oz dried red chilies, see note 1
    • 6 cloves garlic
    • ½ cup chopped shallots
    • 2-3 teaspoons fermented shrimp paste, see note 2

    Jackfruit Curry

    • 1 cup halved cherry tomatoes
    • 4 cups water
    • 1 lb pork spare ribs, cut Asian style, see note 3
    • 1-2 tablespoon fish sauce
    • 1 can young green jackfruit in brine, 20 ounces/550 mL, drained weight is 300g/10.5 oz
    • 20 wild betel leaves or another leafy green, cut in 1 inch strips, see note 4
    • 1 cup Cha-om (climbing wattle), see note 5
    • Jasmine rice for serving

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    Notes

    Notes:
    1. You can use any kind of dried red chilies depending on the spiciness you want. For a mild curry you can use large chilies such as guajillo or puya peppers. For more heat use smaller ones such as dried Thai chilies, or do a combination of both for something in between. If you want to reduce the heat of the chilies, do not put less chilies, just remove the seeds/pith as shown in the video. The amount given is the minimum required; you can add more if you like. 
    2. For the shrimp paste, start out with 2 teaspoons and see if you want a little more “funk”. If you don’t have shrimp paste you can also add 1-2 tablespoons of miso paste instead.
    3. At Asian markets, you can find spare ribs that are cut into short pieces. They may already be cut into individual ribs, or left as long strips which you will have to separate yourself (please see video for cutting demo). You can also use full-sized ribs, but it’ll just be a little more clunky to eat.
    4. You may be able to find wild betel leaves at some stores that carry a lot of Thai or Vietnamese produce (it’s called la lot in Vietnamese and bai chaploo in Thai). Otherwise sturdy greens such as Chinese broccoli or Swiss chard will also work.
    5. Cha-om or climbing wattle is a Thai vegetable with a unique fragrance. You may be able to find it at some Thai grocery stores as fresh or frozen. You can substitute another non-neutral-flavoured greens such as chrysanthemum greens (called tong ho in Chinese; I use 2 cups of this) or whatever is available to you.

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    • Add the ribs to a large pot, add the water and 1 tablespoon of the fish sauce and bring to a simmer over high heat, then lower the heat to maintain a simmer.
    • Meanwhile, drain and rinse the jackfruit, cut them into small bite-sized pieces and add them to the pot.
    • While the ribs cooks, make the curry paste. Grind the dried chilies into a powder in a spice grinder; set aside. In a mortar and pestle, pound the garlic and shallots into a rough paste, adding the chilies once the shallots and garlic start to feel wet. Once you have a rough paste, add the shrimp paste and pound to mix. The result does not need to be super fine.
    • Skim off any scum from the broth, then add the curry paste. Stir to mix and continue to simmer until the pork is fork tender; between 45 mins to 1 hour total, depending on the thickness of the meat on the ribs.
    • Once the ribs are tender, add all the greens and tomatoes and let it cook for just 1-2 minutes to wilt the greens and soften the tomatoes. You can add more water if necessary but you don't want too much water here, just enough to keep everything mostly submerged
    • Taste and adjust seasoning with more fish sauce as needed; and if you want a little more umami funk, you can add more shrimp paste too. There should be enough natural sweetness from the tomatoes and the pork, but if you feel like it’s a little one dimensionally salty, you can add a touch of sugar to balance.
    • Serve with jasmine rice. Enjoy!
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    Nutrition

    Calories: 411kcalCarbohydrates: 15gProtein: 23gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 729mgPotassium: 599mgFiber: 4gSugar: 5gVitamin A: 2020IUVitamin C: 22mgCalcium: 84mgIron: 4mg
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    Hot Thai Tuna! - Red Curry Stir Fried Tuna

    May 21, 2021 by Pailin Chongchitnant 24 Comments

    A plate of tuna stir fried in red curry with red and green chilies.

    It takes a lot for a recipe to be worthy of the "Hot Thai" designation. My Hot Thai Chicken recipe was the first to be released to rave reviews, and it now has over 1 million views. This dish deserves this title because it transforms the humble canned tuna into a dish that is bursting with flavours. It has all the iconic flavours of Thai food that we love: red curry, lemongrass, makrut lime leaves, and even has extra "loog doad" chilies! (More on that in the video.) It's also healthy, gluten-free, and can be done in less than 30 minutes!

    A plate of tuna stir fried in red curry with red and green chilies.

    Inspired By a Southern Thai Dish: Kua Gling

    The idea for this dish came to me because I was thinking about a fiercely spicy southern Thai dish called kua gling where ground meat is stir fried with a southern style curry paste. I was looking for something to do with canned tuna, and my mind connected the dots. After trying it, I was pleased to discover that the combination worked incredibly well.

    What You'll Need

    Left to right, top to bottom: Canned tuna, turmeric (or powdered), oil, Thai chilies, red curry paste, shrimp paste (optional), palm sugar, black pepper, lemongrass, makrut lime leaves.

    Step-By-Step: How to Make Hot Thai Tuna

    Be sure to check out the detailed recipe and full video tutorial in the recipe card below - but here's a bird's eye view of what you'll need to do.

    1. Grind black pepper until fine. 2. Add turmeric and grind into a paste. 3. Add shrimp paste and pound to mix. 4. Add curry paste and pound to mix.
    5. Saute curry paste in oil until aromatic. 6. Add palm sugar and stir until dissolved. 7. Add tuna and toss until well mixed. 8. Add lemongrass and makrut lime leaves.
    9. Add chilies if desired. 10. Serve with rice and enjoy!

    How to Serve

    For those unfamiliar with the Thai way of eating, you might be looking at a pile of tuna on a plate and wonder how exactly you're supposed to tackle it! Well as with all other Thai dishes, the answer is: with rice.

    In Thai we have this term kluk kao which means to toss something with plain rice. Some Thai dishes are just perfect for "klukking" with "kao", especially ones that are spicy and intensely flavoured, and this is one of them.

    But it is more versatile than that! Here are a few ways I can think of using your Hot Thai Tuna:

    • Toss with jasmine rice.
    • Eat with plain congee (this is my favourite way)
    • Add to scrambled eggs
    • Use as a filling for omelettes or quesadillas
    • Eat with something creamy like mayo or avocado. This works really well as the dish is dry. Try filling a sandwich or top an avocado toast?

    How to Choose Sustainable Tuna

    When tuna is irresponsibly caught, it can be highly destructive to the marine ecosystem. Depending on the gear used, juvenile fish or some endangered species can be accidentally caught and killed. So when shopping, look at cans that say pole-caught, troll-caught, pole and line caught, FAD-free, school caught, free school, or unassociated, or look for eco-certification labels by the Marine Stewardship Council.

    I highly recommend reading this short article by the Monterey Bay Aquarium Seafood Watch Program which gives tips on what to look for when buying canned tuna. And click around the site while you're there for other useful info on the subject.

    You might also like...

    • a plate of fried chicken in sweet chili lime sauce and a wedge of lime and makrut lime leaves
      Hot Thai Chicken - Fried Chicken in Sweet Chili Lime Sauce
    • Yum Tuna
      Thai Tuna Salad ยำทูน่า (yum tuna)
    • Kua gling คั่วกลิ้ง
      Kua Gling - Southern Pork Stir-Fry w/ Curry Paste คั่วกลิ้ง
    • fresh rolls sm
      Fresh Tuna Spring Rolls ก๋วยเตี๋ยวลุยสวน (guay tiew lui suan)
    A plate of tuna stir fried in red curry with red and green chilies.

    HOT THAI TUNA! Stir Fried Tuna in Red Curry

    By: Pailin Chongchitnant
    Tuna stir fried in red curry paste and other Thai herbs. It's an incredibly flavourful dish that is super versatile. Toss it with rice, eat with congee, add to an omelette, or anywhere you can use tasty spicy tuna!
    4.91 from 10 votes
    Print Recipe Pin Recipe Share
    Prep Time 15 minutes mins
    Cook Time 8 minutes mins
    Course Main Course
    Cuisine Thai
    Servings 4 servings
    Calories 165 kcal

    Ingredients
     
     

    Semi-Homemade Southern Thai Curry Paste

    • ½ teaspoon black peppercorns
    • 1 ½ inch turmeric root, sliced (see note*)
    • 3 tablespoon red curry paste
    • 1 teaspoon fermented shrimp paste (gapi)

    Hot Thai Tuna

    • 2 cans tuna, no salt added, 260g total drained weight
    • 2-3 tablespoon neutral oil
    • 1 stalk lemongrass, bottom half only, thinly sliced
    • 3-4 makrut lime leaves, thick stems removed, thinly julienned
    • 1 tablespoon palm sugar, finely chopped
    • Fish sauce, to taste
    • Chopped cilantro garnish, optional
    • Red and green chilies for garnish, optional (see note**)
    • Jasmine rice or congee for serving, or see above for other suggestions

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    Notes

    * If you don't have fresh turmeric, substitute 1 teaspoon of ground turmeric.
    ** You can add a small handful of whole red or green Thai chilies which people can eat for extra heat (see video for more about this) or if you just want the colour without the heat, use bell pepper.

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    Make the curry paste:

    • Grind the black peppercorns in a mortar until fine. Add the turmeric and grind into a fine paste. Add red curry paste and shrimp paste and pound to mix.

    Make the stir fry:

    • If your tuna was packed in water, add 3 tablespoon of oil to a wok. If the tuna was packed in oil, you can reduce the amount you add to 2 Tbsp. Add the curry paste, turmeric and black pepper in a wok and saute for 2 mins over medium heat until aromatic.
    • Add the palm sugar and stir until dissolved.
    • If it looks a little dry, you can add a small splash of water to loosen the paste so it will mix more easily with the tuna, then add the tuna and mix well until the curry paste is evenly distributed. Keep stirring until the tuna is dry and crumbly.
    • Add the lemongrass, lime leaves, and chilies if using them; toss just to mix and turn off the heat.
    • Taste and add fish sauce as needed. It's important to taste before adding fish sauce because some curry pastes are already quite salty to start.
    • Toss in cilantro if you wish, and serve.
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    Nutrition

    Calories: 165kcalCarbohydrates: 4gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 45mgSodium: 261mgPotassium: 160mgFiber: 1gSugar: 3gVitamin A: 1849IUVitamin C: 1mgCalcium: 38mgIron: 2mg
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    Thai Jungle Curry with Chicken (Gaeng Pa Gai)

    April 23, 2021 by Pailin Chongchitnant 16 Comments

    A bowl of jungle curry with baby corn, Thai eggplant, long beans, and chicken, with a plate of jasmine rice on the side.

    This classic Thai dish is called "jungle curry" or gaeng pa because there are so many plants in it that it's like a whole jungle in a bowl! Healthy, herbaceous, and fiercely spicy - this curry packs all the flavours that are iconic to Thailand. It's a water-based curry (no coconut milk) so it makes for a light but satisfying meal. For the curry paste, I've included both the "from-scratch" and "quick-fix" recipes, so you can make it a project or a weeknight meal!

    Thai Jungle Curry - Gaeng Pa

    What You'll Need

    Here are ingredients you'll need to make jungle curry. Note that for the curry paste I'm showing you is the "quick-fix" version. Please see the listing for the "from-scratch" version in the recipe card below.

    Clockwise from top-left: Chicken thigh, chicken stock, fish sauce, palm sugar, young peppercorns, holy basil, toasted rice, long beans or green beans, baby corn, Thai eggplant, spur chilies (red bell pepper).

    Here are the ingredients for the quick-fix jungle curry paste:

    Clockwise from top-left: Red curry paste, green Thai chilies, grachai (fingerroot), and lemongrass

    How to Make Jungle Curry Step-By-Step

    Be sure to check out the detailed recipe and full video tutorial in the recipe card below - but here's a bird's eye view of what you'll need to do.

    1. Grind grachai, lemongrass and green chilies until fine 2. Add red curry paste 3. Pound to mix 4. Finished jungle curry paste (can be frozen).
    5. Saute the curry paste in oil 6. Add chicken thigh 7. Add chicken stock 8. Simmer 15 mins until chicken is fork tender.
    Step by step shot of how to make jungle curry
    9. Add firm veggies, young peppercorns, makrut lime leaves, and seasoning. 10. Once veggies are done, add holy basil and bell pepper 11. Add toasted rice powder. 12. Done!

    Using Red Curry Paste as a Base

    In this video I showed you how to make jungle curry paste the quick way by doctoring store-bought red curry paste. Using red curry paste as a base is a handy technique that I also use in my Instant Pot massaman curry and panang curry recipes.

    This works because red curry paste is a "basic" paste, in the sense that it contains all of the ingredients that are common to many other pastes, but nothing more. So we can use it as a shortcut starting point when making more complex pastes.

    Some Ingredient Notes:

    Jungle curry uses a few ingredients you may have never heard of before, so here's some background on each.

    Grachai. This is an aromatic rhizome with a few English names: fingerroot, Chinese keys, and a few more. You won't find any of these English names on the product label at Asian stores though. If you can't find them fresh, look for ones in brine in glass jars (see video). Most of the time these are labeled as "rhizome" (not very descriptive), "pickled galangal" (it's neither galangal nor pickled), or by its Vietnamese name ngải bún. It's also a key ingredient in this rice noodles with fish curry recipe.

    Young Green Peppercorns. These are peppercorns in their fresh state before they get turned into the black or white pepper we're used to seeing. They can be found fresh or also brined in a glass jar (see video). Cut them into chunks and add to soups or stir-fries. I don't usually eat them myself, but if you like an extra peppery punch you can break off the peppercorns from the stem and eat - but only 1-2 at a time!

    Holy Basil. In Thai this is called gaprao, and is the key ingredient in the famous dish, chicken and basil stir fry or pad gaprao. Sometimes it is written as kaprao, kra pao (wrong), or gra pao (also wrong).

    Thai eggplant. These are round, striped, beautiful eggplants that are quite versatile. They are crunchy when raw, and indeed can be eaten raw, but I prefer them cooked. They are usually added to some forms of curry, and is very popular in green curry.

    Pea eggplant. I didn't use these in this video because I don't like them, but they're very commonly added to jungle curry so it's an option for you. They pop when you bite them and have a bitter taste (ew) which some people really like.

    Frequently Asked Questions About Jungle Curry

    What brand is the best red curry paste to use?

    I talk extensively about how to pick the best curry paste in this Ultimate Guide to Curry Pastes video so make sure you check this out. But if possible, for jungle curry you want to choose a really basic paste that doesn't contain any cumin or coriander seeds. Sometimes these are listed simply as "spices". It's not a deal breaker, but is something to look for if you have the option. In this video I used Maeploy brand.

    Can I substitute other proteins?

    YES! Jungle curry can be made using all kinds of protein, just make sure you adjust cooking time accordingly to suit whatever you're using. You can also keep the chicken stock, or change it up to match your protein.

    Can I use other vegetables?

    Yes, BUT. Unlike the protein, in Thailand you won't see too many different veggies used for gaeng pa. So to stay true to the original, try to use the ones in the recipe. If you have to use others, try to choose ones with mild flavours such as zucchini, Chinese broccoli, or carrots, so that they will not detract from the flavour of the curry.

    There are so many hard-to-find herbs in this recipe, do I need them all?

    The most important is grachai (fingerroot) because it is a key flavour. If you make it without, it'll still be delicious, but it won't taste exactly as it should. Holy basil is also a key flavour, but regular basil or Thai basil can be used instead. The young peppercorns can be omitted without issues.

    Also check out...

    • Panang Curry Beef แพนงเนื้อ
    • a fork lifting up kanom jeen namya with hard boiled eggs and fresh vegetables on the side.
      Rice Noodles with Fish Curry (kanom jeen namya)

    A bowl of jungle curry with baby corn, Thai eggplant, long beans, and chicken, with a plate of jasmine rice on the side.

    Thai Jungle Curry with Chicken

    By: Pailin Chongchitnant
    A water-based curry bursting with so many veggies and herbs it's like a "jungle" in a bowl. With no coconut milk this curry is light and healthy, but still satisfying because of the bold flavours. Oh and it's HOT.
    4.91 from 10 votes
    Print Recipe Pin Recipe Share
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine Thai
    Servings 4 servings

    Equipment

    • mortar and pestle

    Ingredients
     
     

    Quick-Fix Jungle Curry Paste

    • 4-5 tablespoon red curry paste
    • 3-5 green Thai chilies, or as many as you can take
    • 2 tablespoon fingerroot (grachai), chopped
    • 2 tablespoon lemongrass, thinly sliced

    Jungle Curry

    • 2 tablespoon neutral oil
    • 12 oz boneless skinless chicken thigh, cut into strips
    • 2½ cups unsalted chicken stock
    • 1-2 tablespoon fish sauce
    • 2 teaspoon finely chopped palm sugar
    • 4.2 oz long beans, 2-inch pieces
    • 8 baby corn, bite-sized pieces
    • 4 Thai eggplant, cut in 4 or 6 wedges
    • 2 stems young green peppercorns, (optional)
    • ¼ cup julienned fingerroot (grachai), (optional)
    • 4-5 makrut lime leaves
    • 2 spur chilies, julienned (see note)
    • 1 cup holy basil leaves
    • 1 ½ tablespoon toasted rice powder, (see note)

    Jungle Curry Paste from Scratch

    • 0.7 oz mild dried chilies, such as guajillo or puya
    • 3-5 green Thai chilies, or as many as you can handle
    • 1 teaspoon coarse grain salt
    • ¼ teaspoon white peppercorns
    • 1 stalk lemongrass, bottom half only, thinly sliced
    • 1 tablespoon galangal, finely chopped
    • 2 tablespoon fingerroot (grachai), finely chopped
    • 1 teaspoon makrut lime zest, finely chopped
    • 1 teaspoon cilantro roots or stems, finely chopped
    • 3 tablespoon shallots, finely chopped
    • 1 tablespoon garlic, finely chopped
    • 1 teaspoon fermented shrimp paste (gapi)

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    Notes

    • Spur chilies or prik chee fa are large mild red peppers which we use to add colour to many dishes. You can substitute red bell pepper or any other medium-to-mild red peppers.
    • To make toasted rice powder, simply toast 1 ½ tablespoon uncooked jasmine or sticky rice in a dry saute pan over high heat, stirring constantly, until it has a deep brown colour. Then grind in a coffee grinder or mortar and pestle.

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    For the quick-fix jungle curry paste:

    • If you don't want to make it too spicy, remove the seeds and pith from the green chilies, then pound them in a mortar and pestle until fine. Add grachai and lemongrass and pound into a fine paste.
    • Add the red curry paste and pound to mix. The curry paste will last in the fridge for a few days and can be frozen for a few months.

    For the curry:

    • In a heavy-bottomed pot, add the oil and the curry paste and saute over medium heat for about 2 minutes.
    • Add the chicken and toss with the curry paste, then add the stock and simmer gently for 15 minutes or until the chicken is fork tender.
    • Once the chicken is done, add the sugar and 1 tablespoon of the fish sauce and stir to mix. Add the eggplant, long beans, baby corn, young peppercorns, and makrut lime leaves and simmer for a few more minutes until the vegetables are done to your liking.
    • Turn off the heat and stir in the holy basil and spur chilies or bell pepper, using just the residual heat to gently cook and wilt them. Taste and adjust seasoning with more fish sauce as needed.
    • Serve with jasmine rice, enjoy!

    For from-scratch jungle curry paste:

    • Grind the dried chilies into a powder using a coffee grinder.
    • In a heavy-duty mortar and pestle, add the green chilies, salt, and white peppercorns; pound into a fine paste.
    • Add the lemongrass, galangal, grachai, makrut lime zest, and cilantro roots; pound into a fine paste.
    • Add the ground chilies and pound to mix.
    • Add the shallots and garlic and pound into a fine paste.
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    Thai Shrimp Paste Dip - Nam Prik Gapi

    April 9, 2021 by Pailin Chongchitnant 11 Comments

    A platter of shrimp paste dip with fresh veggies, omelette, and mackerel.

    Ready for a hard-core Thai recipe? This is the one for you! This is one of the most basic dishes enjoyed by Thai people all over the country. It's a spicy dip made with the funky, umami, fermented shrimp paste that I absolutely love, and it brings me back home every time I eat it. If you're an adventurous or a curious eater, this recipe is a must try. And it only takes a few minutes to make!

    A platter of shrimp paste dip with fresh veggies, omelette, and mackerel.

    It's Stinky, But Oh So Delicious.

    There are no two ways about it; shrimp paste or what we call gapi is stinky. But it's also tasty, or it wouldn't be such a beloved ingredient in so many Asian countries. Shrimp paste's superpower is in its intense umami. Its funky, savory flavour adds an oomph to any dish that no other ingredients can quite replicate. This is why shrimp paste fried rice is one of my all-time favourite Thai dishes. It's also always added to our curry pastes, such as green curry paste recipe.

    Is Shrimp Paste an Acquired Taste?

    For some, yes, but not necessarily. I grew up with this stuff, so my love for shrimp paste didn't need to be "acquired." But even Adam (our white, British-born, grew up on mashed potatoes and meatloaf, cameraman) tried nam prik gapi and instantly loved it.

    For others, it takes a while, and for some, they can never acquire it. My husband, for example, has never gotten behind it. So try it; and if you don't like it, good for you for giving it a shot and no hard feelings!

    If you want to try a nam prik but not quite ready for the fermented stuff though, try my recipe for fresh shrimp dip here.

    What is nam prik?

    Nam prik refers to the hundreds of varieties of spicy dips. Consider it the Thai version of a veggies and dip platter. It's such an integral part of Thai cuisine, and some households never have a meal without some sort of nam prik on the table. The varieties are endless, but the common thread is that they are all spicy. After all, prik means chilies!

    Step-By-Step

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

    Collage of step-by-step process of making  shrimp paste dip.
    1. Add soaked dried shrimp to a heavy duty mortar and pestle. 2. Pound until fluffy. 3 Add garlic and chilies. 4 Pound until there aren't any big chunks
    A collage of step-by-step process for making shrimp paste dip.
    5. Add palm sugar 6. Pound until the sugar is dissolved 7. Add the shrimp paste 8. pound to mix the shrimp paste with the dried shrimp.
    9. Add lime juice 10. Add fish sauce 11. Add a little water to adjust the strength and consistency. 12. Add a little red chilies for colour and serve!

    How to Choose the Right Shrimp Paste

    Not all shrimp pastes are created equal, and the quality of your shrimp paste can make or break this dish. Fortunately the two brands pictured below, one Thai and the other Malaysian, are available at many Asian stores and are perfectly acceptable. There is also a Chinese one also shown below, but I do not recommend using it for this particular recipe.

    An image of Thai shrimp paste showing both the packaging and The inside.
    Thai shrimp paste. This is a household brand that is great as an all-purpose shrimp paste.
    An image of Malaysian shrimp paste showing both the packaging and the actual.
    Malaysian shrimp paste or belacan. It is slightly dryer and may require a little extra water, but works just as well.
    An image of Chinese fermented shrimp sauce jar and another image showing the inside.
    Chinese shrimp paste or "shrimp sauce". This has a slightly different flavour and it is an OK substitute if the recipe uses it in small amounts, such as in a curry paste, but for this recipe I do not recommend it.

    If you go to Thailand (when we can travel again...) and you get to visit one of the seafood markets, bring home some "artisanal" shrimp paste! Just make sure it's well sealed in your luggage!

    What do you serve shrimp paste dip with?

    A platter of shrimp paste dip with steamed and raw veggies, omelette, and pan fried mackerel.
    Some common accompaniments to nam prik gapi: Pan fried short mackerel, vegetable omelette, steamed and raw vegetables, and egg-fried eggplant. Everything is served with jasmine rice.

    Anything you would want to eat with a dip, you can try it with nam prik gapi. But here are some classic options:

    • Jasmine rice (this is a must). This dip is strong, you don't want to pile it on like it's guac. So the rice is there to mellow it out. See the end of the video for how I make a perfect little bite.
    • Mackerel. We use short mackerel that are steamed and pan fried, but any kind of pan fried mackerel will work.
    • Steamed or raw vegetables such as cabbage, long beans, cucumber; really anything you'd serve with any other dip.
    • Vegetable omelette or plain omelette. Check out my recipe here for how to make a Thai style omelette, and you can replace the pork with any chopped sturdy veggies and then OMIT all seasoning. You don't want any seasoning here because the dip is all the seasoning you need.
    • Boiled eggs. Make them medium, hard, or soft, up to you!
    • Egg-fried eggplant. This is one of my favorites; simply dip slices of long eggplant in beaten egg, then pan fry until golden and cooked through. That's it!

    Frequently Asked Questions About Nam Prik Gapi

    How do I store open shrimp paste, and how long does it last?

    Shrimp paste will last till your kids go to college. Kidding! ... well...not really. It's a fermented, highly salted paste, so kept in the fridge I've never seen it go bad even after many years. Keep it well sealed to prevent it from drying out though - and so your fridge won't smell like shrimp paste!

    How long does shrimp paste dip last?

    Keep it in the fridge and it'll last a few weeks, but I recommend finishing it within a week because the flavour of fresh lime juice and garlic will start to deteriorate. This is why I only make a small amount each time.

    Is miso a good vegan substitute for shrimp paste?

    Not for this recipe. The way miso is made is quite similar to how shrimp paste is made, except soybeans are use instead. For recipes where the flavour of shrimp paste is not prominent, and it's added only for the umami such as in curry pastes, then I would say miso is fine. But if the flavour of shrimp paste is the star, then miso will taste nothing like it.

    Is there any other substitute for shrimp paste?

    For this recipe? No. There are no ingredients that come close to tasting like shrimp paste, and you really would not be making nam prik gapi if you used anything else. If you can't find it try my recipe for a nam prik goong sod or fresh shrimp dip instead.

    How is shrimp paste made?

    Shrimp paste can be made from either krill or tiny shrimp. In simple terms, they are mixed with salt, ground, and left to ferment in an anaerobic condition for at least a few months. Flavours of different shrimp pastes vary depending on the type of shrimp or krill used and the amount of salt added.

    Also check out...

    • A bowl of Thai shrimp dip with a side of veggies and boiled eggs
      Spicy Shrimp Dip (Nam Prik Goong Sod) นำ้พริกกุ้งสด
    • Shrimp paste fried rice
      Shrimp Paste Fried Rice ข้าวคลุกกะปิ (kao kluk gapi)
    A platter of shrimp a step surrounded by mackerel, omelette, and veggies

    Funky Shrimp Paste Dip - Nam Prik Gapi

    By: Pailin Chongchitnant
    A funky, umami, salty, spicy dip! This traditional dish is a staple in many Thai homes, and though it is an acquired taste, once you've acquired it, there's nothing else like it! 
    5 from 3 votes
    Print Recipe Pin Recipe Share
    Prep Time 15 minutes mins
    Cook Time 8 minutes mins
    Total Time 23 minutes mins
    Course Dips
    Cuisine Thai
    Servings 4 servings

    Ingredients
     
     

    • 2 tablespoon dried shrimp
    • 2-3 cloves garlic
    • Thai chilies, to taste (1-2 is probably enough, but some make this super spicy)
    • 1 ½ tablespoon finely chopped palm sugar
    • 2 tablespoon shrimp paste
    • 3-4 tablespoon lime juice
    • 1-2 teaspoon fish sauce
    • 2-3 tablespoon water
    • Extra chopped red and green peppers for colour, optional, but if presentation is important, you'll need it

    For serving, any of the following or anything else you'd want to dip:

    • Jasmine rice, necessary
    • Steamed or raw veggies
    • Pan fried mackerel
    • Vegetable omelette, see video for a quick demo of how to make it
    • Boiled eggs
    • Japanese eggplant slices dipped in egg and pan fried
    • Note: Seasonings are given as a range because how much you need will depend on the kind of shrimp paste you're using, which can vary in intensity. So start with the lower amount and taste and adjust as needed.

    Want to save this recipe?

    We can email this post to you, so you can come back to it later!

    Check Out Ingredients and Kitchen Tools I Use

    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!

    Subscribe to my YouTube Channel

    Instructions
     

    • Cover dried shrimp in water and microwave for 30 seconds or however long it takes the water to be steaming hot. Let it cool for a few minutes.
    • Drain the dried shrimp (you can keep the water and use it as the water called for in the recipe). Add dried shrimp to a mortar and pestle and pound until they're broken into small fluffy bits.
    • Add garlic and chilies and pound until the garlic and chilies are fine. (Larger bits of chili skins are fine.)
    • Add palm sugar and pound until it's mostly dissolved.
    • Add shrimp paste and pound to mix, making sure there are no clumps of shrimp paste left.
    • Add lime juice and fish sauce and mix well with a spoon. Add about a tablespoon of water to start then taste; and if you want it to be a bit more mellow, add a little more water. But keep in mind this is supposed to be a strongly-flavoured dip that's used only a little at a time. You can also add more lime juice, sugar or fish sauce as needed.
    • Serve with all the accompaniments and enjoy!
    Watch my videos AD-FREE and get bonus content on Patreon!
    Tried this recipe? Share a pic!Tag @hotthaikitchen on Instagram and Twitter!

    LIVE Tour of the Vancouver Thai Fest!

    July 31, 2017 by Pailin Chongchitnant Leave a Comment

    Join me for a brief LIVE tour of the Thai Festival in Vancouver! This event happens every year, usually at the Art Gallery downtown. Food, ingredients, traditional music, performances, fruit carving, it's a great way to spend a beautiful day on the weekend!

    MORE LIVE VIDEOS

    SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

    Live Tour of the HTK Set!

    March 6, 2017 by Pailin Chongchitnant Leave a Comment

    In celebration of my YouTube Channel reaching 300,000 subscribers, I'm taking you on a tour of the HTK set, showing you all of my equipment set up and the whole deal!

    Lockdown LIVE Q&A!

    April 14, 2020 by Pailin Chongchitnant Leave a Comment

    Thanks everyone for joining our live Q&A! To be notified when I will have the next livestream, please make sure to subscribe to the YouTube channel, and/or follow me on Facebook, Twitter or Instagram!

     
    My BEST granola recipe I've been making for years! Perfect during lockdown, or any time! #granola #lockdownrecipe

    Coffee with Me LIVE Q&A!

    April 14, 2020 by Pailin Chongchitnant Leave a Comment

    Thanks everyone for joining our live Q&A! To be notified when I will have the next livestream, please make sure to subscribe to the YouTube channel, and/or follow me on Facebook, Twitter or Instagram!

     
    My BEST granola recipe I've been making for years! Perfect during lockdown, or any time! #granola #lockdownrecipe

    LIVE Thai Fruit Carving Demo!

    September 10, 2020 by Pailin Chongchitnant Leave a Comment

    This is the edited version of the livestream with Chef Natawat (Farm) Noinith of the Thai Consul General Residence in Vancouver. In this Part 1, he shows us the basics of Thai fruit carving, and some easy stuff you can do at home to jazz up your plating!

    Special thanks to the Thai Trade Center Vancouver for sponsoring this livestream.

    Follow Chef Farm on Instagram at https://instagram.com/farmminggo

    IF YOU LIKE THIS VIDEO, ALSO CHECK OUT:

    • Part 2, LIVE Royal Thai Cooking Demo - Bird Dumplings and Stuffed Coconut Pudding: https://youtu.be/CcUy-znSnq8
    • Watch the Full Length Livestream: https://youtu.be/I1lvjsopgW4

    Live Q&A - Holiday Cooking Questions

    December 28, 2016 by Pailin Chongchitnant Leave a Comment

    Pailin live stream

    NOTE: VIDEO STARTS AT MINUTE 5:30

    This is a recording from my first livestream Q&A session, focusing on holiday cooking questions! It's a pretty long video so here are some timestamps for you:

    5:30 - Video starts
    11:40 - Interactive dinner party ideas
    14:00 - How to efficiently lay out food on a buffet table
    18:30 - How to keep food warm longer
    21:50 - Steaming fish for a party
    25:35 - What do Thai people eat for Christmas
    27:10 - Tips for hosting cocktail parties
    32:35 - How to cook a Thai meal when one person doesn't like spicy food.
    35:27 - Dishes for a couple's dinner.
    37:45 - What kind of drinks can be served with Thai food.
    40:50 - How to cook a big Christmas dinner in a tiny kitchen.
    42:19 - Party Planning Guide & Template
    46:00 - Do I wear contacts in my cooking videos?
    49:53 - Thai Christmas dish with duck
    50:45 - What dishes I suggest serving at christmas
    51:06 - Leftover turkey ideas
    54:10 - Savoury snack ideas
    57:00 - Advanced freezing ideas
    58:15 - 4-5 dishes for a dinner party that's workable
    1:03:31 - What do I eat for breakfast on a holiday
    1:04:30 - My hair smells when I have hot pot, what do I do??
    1:05:30 - Tips & tricks for the catering industry
    1:08:45 - Where do I get my mini whisks?
    1:09:22 - How do you know how much food to cook for a certain amount of people?
    1:14:21 - How I made fried rice for 60 kids!

    LIVE Royal Thai Cooking Demo!

    September 10, 2020 by Pailin Chongchitnant Leave a Comment

    Part 2 of the livestream that has been edited down. We are with Chef Natawat Noinith of the Thai Consul General Residence who is showing us how to make Thai "bird dumplings" ขนมจีบนก and a stuffed coconut pudding or "kanom sod sai" ขนมสอดใส้.

    Special thanks to the Thai Trade Center Vancouver for sponsoring this livestream.

    Follow Chef Farm on Instagram at https://instagram.com/farmminggo

    IF YOU LIKE THIS VIDEO, ALSO CHECK OUT:

    • Part 1, LIVE Fruit Carving Demo by Chef Farm: https://youtu.be/gx1S-ETzIWk
    • Watch the Full Length Livestream: https://youtu.be/I1lvjsopgW4

     INGREDIENTS FOR KANOM SOD SAI:

    Filling:

    • 250 g grated coconut
    • 200 g palm sugar
    • ¼ cup jasmine water
    • ¼ teaspoon salt

    Wrapper for filling:

    • ½ cup Glutinous rice flour
    • ½ cup black glutinous rice flour
    • Water, as needed

    Coconut cream:

    • ¾ cup rice flour
    • 3 cup coconut milk
    • ½ teaspoon salt

    INGREDIENTS FOR BIRD DUMPLINGS:

    Filling:

    • 260 g minced pork
    • 15 g paste of garlic, cilantro root, white peppercorn
    • 100 g palm sugar
    • 25 g fish sauce
    • 5 g oil

    Dough:

    • 1 cup rice flour
    • 1 cup glutinous rice flour
    • 1 tablespoon potato starch
    • 1 tablespoon arrowroot starch
    • 280 g coconut milk
    • 10 g coconut oil
    • Extra for kneading: ¼ cup potato starch ¼ cup rice flour

    1 Mil Subs Special: 10 Things You Didn't Know About HTK!

    May 7, 2020 by Pailin Chongchitnant Leave a Comment

    This was a live video we did to celebrate surpassing 1 million subscribers! Thanks everyone for joining our live Q&A! To be notified when I will have the next livestream, please make sure to subscribe to the YouTube channel, and/or follow me on Facebook, Twitter or Instagram!

    LIVE COOKING! Pai Makes Pie on Pi Day!

    March 14, 2017 by Pailin Chongchitnant Leave a Comment

    Pai Makes Pie on Pi Day!

    It's Pi Day 2017! (Pi = 3.14.... so March 14th is pi day). This is the most appropriate day of the year for me (Pai) to be making pie!! So here's a little fun live cooking video for mini cherry cheese pies: an easy and quick pie recipe you can make in a pinch. Delicious, beautiful pie doesn't need to take you hours of labour! Here are the ingredient amounts I used below (it makes only a small amount as you can see in the video, so feel free to double/triple the recipe!)

    Note: This probably makes about 12-15 of the little pies I used in the video...although I'm not sure cuz I ended up using the rest of it as ice cream topping!

    Panzanella Salad with Donair Meatballs

    February 28, 2017 by Pailin Chongchitnant Leave a Comment

    Donair Panzanella

    This is a special recipe I received from Kelly Neil, a food photographer/blogger from Halifax, Nova Scotia as part of the Rethink Beef Recipe Swap challenge that I talked about in my "Thai Bolognese" or Rice Noodles with Curried Meat Sauce video! I traded recipes with Kelly and she sent me this rather interesting fusion of the two cultures that are significant in her life. Here is how she prefaced it:

    "I'm from Halifax, where the donair is ubiquitous. Also, I spent over ten years working in three of the East Coast's most renowned Italian restaurants. My East Coast Panzanella Salad is a mash-up of the Halifax donair and the classic Italian bread salad."

    What is donair? (Or döner). Well if you've ever walked passed a Turkish or Middle Eastern restaurant and see a massive vertical rotisserie with the most fantastic smelling ground meat mixture wrapped around it...yep, that's donair. Typically the way I see it served here in Canada is the meat just spins on the rotisserie all day, and the vendor slices off the outside part of the meat and puts it in a pita bread wrap along with fresh veggies and sauce. It is delicious. So Kelly took the idea of donair and turned it into meatballs which go on top of a sourdough panzanella, which is a classic Italian bread salad. I was quite intrigued by this idea and at first wondered how it would turn out, but let me tell you it was so good!!

    My Swap Experience. It was SO fun to be following someone else's recipe for a change! As you know, I spend most of my cooking time coming up with recipes for other people to follow, so to be on the other end was such a refreshing experience. I printed out the recipe and took it to the (non-Asian!!!) grocery store, grabbed ingredients I rarely buy, and had a lot of fun with the whole process. It gave me a great insight into how YOU guys feel when you print out my recipes, go to the (Asian) grocery store grabbing ingredients you rarely buy!

    I followed the recipe almost exactly as I wanted to taste the recipe the way it's intended, and any changes I made I indicated in the recipe below under "P:". I was extremely happy with the result! This is definitely something I'll be making again.

    Advanced Prep Tips: I made the meatballs, the dressing, and the pickled onion one day in advance, and then took it over to my friend's house and composed the salad the next day. This way, I was able to put a beautiful lunch on the table in 15 minutes, which was a bonus! Here are some photos I took (forgot the onion in the first photo!):

    Donair Panzanella

    Thank you ThinkBeef.ca for sponsoring this fun project! There should be info on there soon-ish about what other recipes the other bloggers have come up with, I'll keep you posted!

    Healthy Yummy Green Muffins!

    May 16, 2017 by Pailin Chongchitnant 3 Comments

    Green muffin sm

    These green muffins are moist, tender, healthy and super yummy! Packed full of spinach and nutritious wheat germ, but you'd never know it with the yummy pecans, bananas and dried cherries going on! A great way to get kids to eat more greens by turning them into cool looking muffins!

    Storage/Advanced cooking tip: These are perfect for a packed lunch, grab-and-go breakfast, or an afternoon snack, but you gotta store them right so they'll last you a long time. If you keep them in the fridge they will stale and dry out quickly, but they will not dry out in the freezer (or at least not for a long time!). So, I recommend freezing these in a freezer bag, not sandwich bags, and reheat in the microwave for just 20-30 seconds when ready to eat. If you want to freeze them for a LONG time, say a few months, wrap them first in foil before putting them in the freezer bag and they will not get freezer burned as quickly.

    HTK Merch - Shirts & Aprons!

    August 31, 2018 by Pailin Chongchitnant 2 Comments

    Tom Yum shirt

    The official Hot Thai Kitchen merch store has launched with fun t-shirts and aprons! Check out the store here!

    Some Details:

    • The store is run by DFTBA.com who helps with merchandise for YouTubers.
    • The video above talks about the shirts in more details but please note that the pre-order sale mentioned in the video has finished.
    • Yes, products do ship worldwide!
    • When you buy a merch, you are supporting the show, and for that we thank you very much! 

    For other ways to support the show, consider becoming a Patreon supporter and gain access to exclusive content and other perks!

    My Best Pork Dumplings (Gyoza) Recipe

    February 9, 2021 by Pailin Chongchitnant 40 Comments

    A plate of gyozas with crispy bottoms, with chili oil drizzled on them and dipping sauce on the side.

    Whether you call them potstickers, gyoza, or just dumplings, one thing for sure is they are awesome. These are more of a "gyoza" because of the flavours used. The filling is a classic pork and cabbage (the best kind, IMO), but read on and I'll share many secrets to making the juiciest, most delicious filling that will beat any restaurant. And don't forget to watch the video tutorial for both the pretty and the fast-and-easy ways to wrap dumplings!

    If you're a dumpling lover, you've got to also try my super popular shumai recipe. It's faster and easier, but just as tasty!

    A plate of gyozas with crispy bottoms, with chili oil drizzled on them and dipping sauce on the side.

    Ingredients

    Here are all ingredients you'll need for these to-die-for gyoza:

    • White peppercorns (black is okay too)
    • Garlic
    • Ginger
    • Napa cabbage
    • Salt
    • Ground pork (preferably not lean)
    • Toasted sesame oil
    • Soy sauce
    • Dashi powder (optional but highly recommended; if not using add 1 teaspoon more soy sauce)
    • Sugar
    • Tapioca starch or cornstarch
    • Garlic chives or green onions
    • Dumpling wrappers, store bought

    Dipping Sauce

    • Rice vinegar
    • Soy sauce
    • Sugar (optional, but Thai people like to add this to lessen the sharpness of the vinegar)
    • A little drizzle of rayu (Japanese chili garlic oil, optional but highly recommend!) You can also use another chili oil of your choice.

    How to Make Pork Dumplings

    Here's a bird's eye view of how to make these tasty dumplings, but be sure the watch the video tutorial, and also read the following section about tips for making these dumplings extra good!

    Process shots for making pork dumplings steps 1-4
    1. Pound the garlic, white peppercorns, and ginger into a paste.
    2. Separate the stems from the leaves of napa cabbage.
    3. Finely dice the stems.
    4. Chop the leaves into ribbons.
    Process shots for making pork dumplings steps 5-8
    1. Saute the herb paste until aromatic, then add the napa cabbage stems.
    2. Cook until the stems are soft and looks like a thick paste.
    3. Add the napa cabbage leaves and cook until the leaves are wilted and the mixture is mostly dry.
    Process shots for making pork dumplings steps 9-12
    1. Combine all of the seasonings, starch and the pork.
    2. Knead well until the mixture looks like a fine paste.
    3. Add the cooled cabbage mixture and the garlic chives.
    4. Mix gently until well combined.
    Process shots for making pork dumplings steps 13-16
    1. Wet the edges of the dumpling wrapper and fill with about a tablespoon of filling.
    2. Pleat the dumplings if you wish, or keep them unpleated. (See video tutorial for how to pleat dumplings.) You can freeze them at this point.
    3. Pan fry the dumplings in oil in a skillet until the bottoms are golden brown.
    4. Add some water to the pan to create steam.
    1. Close the lid and steam the dumplings for 3-5 minutes. Then open the lid and allow excess moisture to evaporate.
    2. Serve immediately with dipping sauce.

    Different Ways to Wrap the Dumplings

    A tray of dumplings with 8 pleats, 6 pleats, and no pleats.
    Dumplings with 8 pleats, 6 pleats, and no pleats.

    In the video I show you how to make dumplings with no pleats and lots of pleats. Pleats look nicer, clearly, but if you're not concerned about looks, here are some things to consider:

    Pros of not pleating:

    • Way less work, obviously.
    • Without pleats, you can put more filling in and make dumplings with higher meat-to-wrapper ratio. Bigger dumplings = fewer dumplings = even less work.
    • With no folded parts, the wrapper remains thin all throughout the dumpling. This makes a difference if your dumpling wrapper is on the thicker or chewier side.

    Cons of not pleating:

    • They won't naturally form the crescent shape, so you have to make sure to manually bend them (see video for how to do this). Without the crescent shape they won't be able to sit up and you won't get those nice browned, seared bottoms.

    Pork Dumpling Recipe Secrets & Tips

    As I was testing out this recipe, I discovered many tricks and tips that have made a big difference. You'll want to give it a try!

    Secret #1: Key to Juicy Dumpling Filling

    The most important factor for a juicy filling is the fat content of the ground pork. There is little you can do if you're starting out with pork that is too lean.

    Many Western stores only carry lean ground pork, so check out Asian grocery stores which often have "regular" ground pork that is fattier.

    If you have access to ground pork with different fat content percentages, shoot for 25-30% fat. For comparison, lean ground pork in Canada has a maximum of 17% fat, and regular ground pork is max 30%.

    Secret #2: How to Keep ALL the Flavour In

    Many recipes will ask that you salt the cabbage to draw out moisture, or boil and squeeze the daylight out of them to get rid of excess liquid. That's fine, but you lose a lot of that sweet napa cabbage flavour and not to mention nutrients!

    I came across a technique from Lisa Lin of Healthy Nibbles, where she sautés the cabbage so that in the process of removing the liquid, the flavour gets concentrated rather than removed. Brilliant!

    Secret #3: How to Keep the Meat Juices In

    Starch! When meat cooks, muscle fibers tighten and the juice gets squeezed out. We all know this by experience of cooking burger patties. The little bit of added cornstarch or tapioca starch helps absorb and retain this juice inside.

    Secret #4: How to Add Extra Umami

    Dashi powder! Also called "hon dashi," it's a Japanese fish stock powder that adds umami and those iconic Japanese flavours. This is my secret weapon, which I've also used in my garlic fried rice recipe.

    Secret #5: Getting the Right Texture

    You don't want to just mix the meat, you want to knead it for a period of time. This develops the protein and make the filling smoother and "bouncier", as opposed to having that coarse burger patty texture.

    Secret #6: Serve it With This

    Honestly, these are so flavourful you do not need to serve them with any condiment, though I do think that they benefit from the simple soy-vinegar dipping sauce to balance the richness. But for MAX flavour, try adding "rayu" or "layu", which is Japanese chili oil with crispy garlic, sesame oil, and other delicious seasonings. If you've never had this, try it and you'll want to put it on everything!

    Frequently Asked Questions

    Can I use chicken or beef for dumpling filling?

    Yes, but again the important part is keeping the fat content high. If you want to do chicken or turkey, use dark meat, not white meat. You can also use ground beef but it will have a strong and quite different flavour.

    Is it better to use store-bought dumpling wrappers or homemade?

    You can take the time to make the wrapper, but I personally don't think there's much benefit apart from the joy of making things from scratch. I don't think homemade ones are necessarily "better", and if anything it might not be as good if you're not experienced in making them.

    What I would recommend instead is to try a few brands of wrapper to find the one you like best, because they are all a little different - some chewier than others, some thicker, some thinner.

    Can I wrap dumplings in advance?

    Yes and no. You CAN wrap them in advance but then you have to freeze them. If you wrap them and put them in the fridge, eventually the moisture from the filling will turn the wrapper soggy! Remember the wrapper is still raw, and so it will eventually "dissolve" if exposed to moisture long enough.

    How do I freeze uncooked dumplings?

    Freeze uncooked dumplings on a baking sheet without touching each other so they don't stick together. Line the tray with parchment paper otherwise they will stick to the tray. If you forget and they DO stick, you can use a flat spatula to pry them apart.

    Once frozen, you can consolidate them into a freezer bag or container.

    How do you cook frozen dumplings?

    Do NOT thaw them. You can cook frozen dumplings using the exact same method as non-frozen ones, they just take a bit longer, about 5-6 minutes after adding the water.

    What are some other ways to cook dumplings?

    In this recipe the dumplings are first pan fried for a crispy bottom, and then steamed. But simply boiled or steamed dumplings are also delicious and are much faster. After steaming or boiling, toss them in some chili oil and/or garlic oil for extra flavour, and it'll prevent them from sticking to each other.

    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!


    FISH SAUCE: How to Choose, Use, Store & Substitute

    October 4, 2022 by Pailin Chongchitnant 35 Comments

    a row of 5 fish sauce bottles with small bowls of fish sauce in front of them

    Fish sauce is arguably the most important seasoning in Southeast Asian cuisine, and this is definitely true of Thai cuisine. You've probably had it without even knowing it; in your pad thai, or in that orange dipping sauce nuoc cham from your Vietnamese takeout.

    In this article I'll walk you through everything you need to know about fish sauce including what it is, how it's made, how to choose a good quality fish sauce, how to store, and how to substitute it.

    MORE OF A VIDEO PERSON? Watch this video below where I go through the basics and the live tasting of 5 different brands of fish sauce. But this article does go into more detail.

    To learn about other ingredients for Thai cooking, checkout my Thai Ingredients 101 posts.

    What is Fish Sauce?

    Some call it a condiment, but fish sauce is more of a seasoning in a sense that we use it primarily to season our food. Its main purpose is to add saltiness; and the secondary purpose, but still very important, is to add umami or savory flavor.

    You can think of it as soy sauce, but with fish! It's the main salting agent in traditional Thai cuisine, and is widely used in many Southeast Asian countries such as Laos, Vietnam, and the Philippines.

    We also use it as a condiment. Often in Thailand you’ll find prik nam pla on the table, which is a simple combination of fish sauce and chilies (and sometimes lime juice and garlic) used to add an extra boost of seasoning to anything that might need it, much in the same way salt and pepper are used in the West.

    How is Fish Sauce Made?

    Basically, fish sauce is the liquid that results from the fermentation of small fish (most commonly anchovies) and salt. The process is rather simple: put a bunch of anchovies and salt together in a big tank and let it do its natural thing.

    From there, the salt draws liquid from the fish, and naturally existing enzymes allow the fermentation process to begin. It ferments for 12 to 24 months, and the resulting liquid is your "first-press", purest, extra-virgin fish sauce.

    However, most of what's on the market is not extra virgin, because what most manufacturers do after that is to add more water and salt back into the same batch to get a "second press" out of it. They can then repeat this as many times as they like, and the flavor becomes more diluted each time.

    Then to make the final bottle, the first press is combined with subsequent presses at a ratio specific to that brand. So the fish sauce quality is determined by how much of that first press is in the final product.

    Most brands will also add a little bit of sugar to help round off the sharpness of the salt for a more balanced flavour. The presence of sugar, in my opinion, is not a bad thing as it's such a small amount and will only help its flavour. In lower quality fish sauces, other additives such as MSG, flavor, and color might also be added.

    How to Choose a Good Fish Sauce

    Good news: there aren't a whole bunch of different types of fish sauce to choose from, unlike soy sauce where dark soy, light soy, sweet soy sauces and more can trip you up. There is mainly just one type (yes, "mainly." See which to avoid below).

    You can also use fish sauce from different countries interchangeably, i.e. you can use Vietnamese fish sauce in Thai cooking and vice versa. BUT there is a huge range of quality, so your main concern is making sure you choose a good one. Here's how:

    1. Choose one with a simple ingredient list.

    First you'll want to go with the one with the least number of ingredients; because the more diluted the fish sauce, the more additives they have to add to it in order to make up for the lack of any real fish flavor.

    The ingredient list should contain no more than: 1) anchovies, 2) water (may not be listed even when it contains it), 3) salt, and 4) sugar. If it contains anything else, it is not a good sign.

    Note: Sometimes the label will list anchovy extract rather than anchovies. This does not mean they’re using artificial anchovy extracts or any such thing, but some brands use the word "extract" because there aren’t any actual fish in the bottle, only the liquid that had been extracted from the fish. In the same way that oyster sauce contains “oyster extracts” because the oyster bodies aren’t in the bottle.

    2. Choose a higher protein content.

    Another indicator of quality is protein content. As I explained in How is Fish Sauce Made above, lower quality fish sauce has more water added, and this naturally dilutes the concentration of fish protein. 

    For example, Red Boat, a premium brand with no added water, contains 4 grams of protein per tablespoon. Squid and Megachef, both great everyday-use options, contain 2 grams. Lucky, a cheap brand I do not recommend you touch, contains zero grams of protein.

    Some brands use a "degree N" number to indicate the amount of protein in the fish sauce, for example Red Boat indicates 40°N while Megachef indicates 30°N. The higher the number, the more protein.

    You might notice that some brands contain added protein. For example, Three Crabs fish sauce contains 2 grams of protein but also has “hydrolyzed wheat protein” on its ingredient list. (Hydrolyzed wheat protein is a flavor enhancer, similar to MSG.) I do not know whether the amount added makes any difference to the total amount of protein per serving (my guess is that it doesn’t) but it is something to mention.

    Important takeaway: Choose fish sauce with at least 2 grams of protein per tablespoon.

    3. Choose one that's not too cheap.

    Finally, the price tag can tell you something. You can use price as a general indication of quality because the most flavourful fish sauce actually takes more fish to make, and should cost you more.

    Price is just a general rule of thumb though, and should not be used as the only indicator (I've seen some ridiculous pricing on fancy-looking fish sauce with a bunch of additives!). But once you've already considered the two points above, price can be used as a tiebreaker.

    Note: If you're going to compare prices, it should always be compared within the same store/seller, because different sellers can set prices differently and this difference can be huge especially if buying online.

    The Best Fish Sauce for Everyday Cooking

    A line up of 5 different brands of fish sauce: Lucky, Golden Boy, Squid, 3 Crabs, and Red Boat
    Fish sauce line up for my taste test, from cheapest to most expensive.

    Here are some brands I recommend (not in any specific order), some of which wasn't included in the video's taste test. Note: I live in Canada and unfortunately don't have as many options, so if you don't see the brand you're interested in on my list, use the guide above to determine the quality of your fish sauce.

    • SQUID. Squid is a household name of fish sauce in Thailand, and indeed it is the one my family uses. It isn't "premium," but it's perfect for everyday use and is affordable and widely available.

      It is a little saltier than most, with 1670 mg of sodium per tablespoon, so if you're watching your salt intake, you may want to go with another brand. But because of this, it is the brand that I now use for my recipe testing to ensure that if you follow my recipe using a different brand of fish sauce, you're not going to end up with something that's is too salty; which is something you cannot fix.
    • MEGACHEF. Megachef fish sauce has recently surged in popularity in Thailand, branding itself as more premium, but still affordable enough for everyday use. It has a great flavour and tastes more rich and flavourful than Squid.

      You may come across Megachef fish sauce in two different looks: brown and blue. The brown one is a formula that is sold in Thailand, while the blue one is for export only. From my tasting, the blue one is less salty with 1500 mg sodium vs 1580 of the brown one.

      Megachef is fermented for 2 years, which I believe is longer than many others. The saltiness feels a little less jarring than Squid, so this is a good choice if you want to use it as a tableside condiment.
    • THAI KITCHEN. Thai Kitchen brand fish sauce is what you will likely find at non-Asian stores. Despite not having the "authentic Asian look" that others have, it is a good quality fish sauce with a lower sodium content at 1360 mg per tablespoon. I've only seen it in small bottles, so the price-per-volume is higher than others in the same tier.
    • THREE CRABS. I mostly use Thai fish sauce (for obvious reasons) but Vietnamese fish sauce or nuoc mam can be used in Thai cooking. I find Three Crabs to have a milder flavour than most others, which could be attributed to a higher sugar content (2g vs 1g) and perhaps less concentration of fish.

      It does contain hydrolyzed vegetable protein which is a flavour enhancer, not unlike MSG, so it breaks my "simple ingredient list" rule. But it still tastes good so I make an exception for it.

      Note: I've seen conflicting nutrition facts labels on Three Crabs, some with 1800 mg of sodium, and others with 1540 mg. My guess is 1540 is the correct amount, as it doesn't taste any saltier than other fish sauce.

    Upgrade Pick

    If you want to splurge a bit, RED BOAT a premium brand that is the most well known for producing "extra virgin fish sauce." It is made on the island of Phu Quoc in Vietnam, known for making good fish sauce.

    With only two ingredients, fish and salt, it doesn't have any sugar or water added, and its protein content is double of others at 4g per serving. Because of the lack of sugar, it can taste a little saltier when you taste it straight up, even though it isn't any saltier with 1490 mg of sodium per tablespoon.

    Other Brands to Try

    Here are a few brands that are not available to me, but are worth considering:

    • SON. Similar to Red Boat, Son is a premium Vietnamese fish sauce that contains only the first press without added water or sugar.
    • TIPAROS. Another classic Thai household name that is on par with Squid and is widely available in the US (though not in Canada). I have used this in Thailand years ago, but have not tried it against other brands in a taste test.

    Which Fish Sauce to Avoid

    • Golden Boy (or as I call it, the creepy baby brand). If this is the only one you have, fine, but it isn't the best quality despite a relatively simple ingredient list.
    • Lucky Brand. Avoid this one at all cost. It's full of additives and is basically salty flavored water with colour added.
    • Anything that is not a clear brown liquid! If you see "fish sauce" that is a murky, brownish-grey liquid, that is a different thing altogether and is NOT what you want unless you are making specific dishes that call for it. It's an unfiltered fish sauce with a much more pungent flavour.
      I mostly see this product from Vietnam and it's labeled mam nem, though there is also a Thai version called pla ra. If you're looking at a Vietnamese fish sauce, make sure it says nuoc mam or nuoc mam nhi.
    Left: a bottle of mam nem fish sauce. Right: mam nem fish sauce being poured into a bowl
    If it's not a clear brown liquid, it's NOT the fish sauce you want. This is mam nem, an unfiltered fish sauce.

    Storage Tips

    Most Thai people keep fish sauce out at room temperature right by the stove because we use it for everything and it needs to be at arm's reach. But we also go through it fast.

    If you're an occasional user, keep opened fish sauce in the fridge. If the fridge is not an option for some reason, at the very least store it in a cool, dark place. This is because over time, the flavour does deteriorate and becomes more pungent, and the color will be visibly darken. Keeping it cold, in the dark, and tightly sealed will slow this process down significantly.

    Fish sauce won't "spoil" however, because there's so much salt in there, no bacteria can grow; it just won't taste good if it's "old".

    PRO TIP: If you're not a regular user, look for a small bottle of fish sauce so it won't have time to get old. At the Asian market, look on the top shelf as smaller bottles are often hidden there. Even my parents living in Thailand only buy small bottles after all of us left home and their usage rate slowed down.

    How to Use Fish Sauce

    If you're new to fish sauce, I recommend starting out with recipes from Southeast Asian cuisine that naturally contains it, because those are tried and true. Thai curries, soups, or salads on this website are all great places to start.

    Then, you can start experimenting with non-traditional uses. Try using it in place of soy sauce in Asian cooking, but keep in mind that the flavours are very different, so try substituting just half of the soy sauce in stir fries or marinades see how it goes!

    And yes, you CAN use fish sauce outside of Asian cuisine! Remember it's just a source of salty and savory taste. Richer foods are great for experimenting as the fish flavour won't be too obvious: try it in stews, chili, bolognese sauce, braised meats, pasta sauces, or meatloaf!

    a bowl of fish sauce and chilies condiment
    Prik nam pla is a great way to use fish sauce. It's a popular tableside fish sauce condiment that you can use to boost the flavour of any dish.

    You can also use it as a tableside condiment, adding it to anything that feels a little bland. For this, I recommend making the most popular Thai condiment, prik nam pla, simply by combining fish sauce with chopped fresh chilies and a squeeze of lime juice. (Ratios do not need to be exact, but you can start with 3 parts fish sauce to 1 part lime juice.) Add some chopped garlic or shallots if you'd like, then treat it like you would tabasco, worcestershire sauce, or salt and pepper!

    But will it make my food taste fishy?

    No. If that were true, most Thai dishes would taste fishy. I have received many messages from first timers who smell it, then immediately cannot imagine how this could be added to food. I've even had someone asking me if it had gone bad!

    Yes, it smells fishy, but the magic of fish sauce is that once it's added to food, the fishiness disappears and you're left with that salty savory punch that can elevate any dish.

    Substitutes

    If you don't consume animal products or you're allergic to fish, there are a few options. You can substitute soy sauce using a 1:1 ratio. However, if the fish sauce is the only seasoning and it's the main flavor, I do a combination of soy sauce and Golden Mountain Seasoning or Maggi Seasoning, just to give it a little more of a sharper flavour that seems to mimic fish sauce better.

    You can buy vegan fish sauce, but you have to be quite selective because there are some reeeealy bad ones out there. In the video I showed a bottle that is awful, and the ingredient list contains water, salt, sugar, MSG, caramel, "flavor" (whatever that is), and sodium benzoate which is the preservative. It's just a salty solution with artificial flavor added.

    However, there are some good ones, such as Premium Pineapple Made Vegetarian Fish Sauce which you can find at some Asian markets, and a whole slew of other options online these days. Andrea Nguyen also has a great post about vegan fish sauce including a DIY recipe that I recommend checking out.

    Left: Vegetarian fish sauce label. Right: Pineapple made vegetarian fish sauce label
    Left: Vegetarian fish sauce I do not recommend. Right: Decent-tasting vegetarian fish sauce.

    If you are need a soy-free and gluten-free option, coconut aminos might be a good substitute though I have not personally tried it.

    Want to Keep Learning About Thai Ingredients?

    Now that you know everything there is to know about this essential Thai sauce, time to get into the kitchen and cook with it. This list of easy Thai dishes is a great place to start.

    If you want to keep learning more about other Thai ingredients, take a look at these other posts and videos, or check the complete library of my posts about Thai ingredients!

    • four bottles of oyster sauce
      What is Oyster Sauce And Which is the Best One?
    • Pailin standing in front of sauce aisle at the grocery store with text "Asian store guide"
      Ultimate Guide to Asian Grocery Store (for Thai cooking)
    • a carton of Aroy D coconut milk
      Coconut Milk: How to Choose, Use, Store & Substitute
    • Soy Sauce Basics
      Types of Soy Sauce Explained

    My Mother-in-Law's Famous Turnip Cake (Lo Bak Go)

    February 22, 2019 by Pailin Chongchitnant 37 Comments

    a plate of slices of dim sum turnip cake (lobak go)

    This is my mother-in-law's famous turnip cake recipe that she makes every Chinese New Year, and they are the best I've ever had anywhere, fancy Chinese restaurants included.

    It's so good that I made it a mission to immortalize this recipe into a YouTube video because I do not want this to ever get lost, and I want my son to be able to recreate it when his grandma is not around to make it for him.

    As with most recipes from our mothers and grandmothers, there isn't much written down, so I insisted on filming her making it so as to not miss any details. Thankfully she had all the ingredient amounts written down, so I just had to make sure I got the process right!

    What is a Turnip Cake?

    If you've never had it, "turnip cake" may not sound super appetizing, and at first even I was apprehensive. But after one taste, I was converted. It's a dense-but-tender savoury cake studded with dried shrimp, dried scallops, Chinese sausage and shiitake mushrooms. This is one of the most umami-filled comfort foods. There's a reason why it's a classic!

    Turnip cake, or "lo bak go" in Cantonese, is sometimes called Chinese carrot cake, which is bizarre because it doesn't involve any turnip or carrot! It should actually be called a daikon cake because daikon radish is the main ingredient. It's also not a fluffy "cake" like a chocolate zucchini cake. It's just...cake-shaped.

    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!

    Ingredients

    Here are all the ingredients you need, amounts are in the recipe card below.

    a hand holding shredded daikon in a bowl
    • Chinese sausage, I always choose Chinese sausages that contain fewer ingredients and less chemicals. I find they tend to be better tasting and are less salty. If you chinese sausage is very salty you might want to reduce the amount of salt in the recipe.
    • Dried shrimp, medium size works best here.
    • Dried shiitake mushrooms
    • Dried scallops, optional. This is a pricey ingredient so it is okay to omit them, but my MIL always adds them and I think they add wonderful umami to the dish!
    • Daikon, shredded using either a julienne peeler or you can hand-chop to get little sticks like in the pic above. You can also use a large hole grater but the texture of the final cake will be smoother.
    • Rice flour, make sure this is regular rice flour and NOT glutinous rice flour. It typically comes in a red bag if you buy the one from Thailand
    • Tapioca starch. Though this is optional it adds a nice chew to the dough. If you don't have it you can substitute equal amount of rice flour, and your lo bak go will end up a little bit softer.
    • Sugar
    • Salt
    • White pepper
    • Neutral flavoured oil
    • Optional for serving: soy sauce and sriracha-style hot sauce. This lo bak go tastes great plain, but I love it with a little hot sauce for that little kick! A Thai-style Sriracha which is a little sweeter works really well for this) If you find the lo bak go is a bit mild, a little dab of soy sauce does the trick.

    How to Make Lo Bak Go (Turnip Cake)

    This is just a bird's eye view of the process so you get an idea of what's involved, the full instructions is in the recipe card below. There are a lot of steps, so I recommend planning ahead and spread out the work to make it easier on you. Also, because there are many steps, I highly recommend watching the video tutorial before you cook if this is your first time to ensure success!

    1. At least 2-3 hours in advance (or the day before), soak the dried scallops, dried shrimp and dried mushrooms all together in 1 cup of hot water until scallops are fully hydrated, about 3 hrs (less if not using dried scallops) Do not soak the Chinese sausage! Drain the dried products and reserve all of the soaking water.
    2. Shred scallops with your fingers into strings, and small-dice the sausage and mushrooms. If the dried shrimp are large, roughly chop them. Cook the sausage in a large wok until fat is rendered, then add the shrimp, mushrooms and scallops and saute until they start to pop. Remove from the wok.
    3. Add daikon to the same wok and add the reserved mushroom soaking water.
    4. Toss the daikon until wilted, then cover and cook over medium heat for about 7-10 minutes, stirring occasionally, until fully cooked and soft.
    Process shots for making lo bak go steps 5-8
    1. Drain cooked daikon through a mesh sieve or a colander, pushing out as much liquid as possible, reserving the liquid. Put drained daikon back into the wok, off heat.
    2. Measure daikon cooking liquid and you want to have 1 cup. If there isn’t enough, add cold water to make up the volume. If there is too much (there should not be that much extra), discard the excess or, for max flavour, reduce it until you have 1 cup. Let the liquid cool slightly until it's no more than lukewarm.
    3. Once daikon juice is cool, whisk in rice flour and tapioca starch until there are no more lumps.
    4. Add this flour slurry into the daikon mixture along with the sausage mixture, sugar, salt, pepper and oil. Toss to mix well.
    Process shots for making lo bak go steps 9-12
    1. Turn the heat on medium and keep tossing, scraping the bottom, just until the mixture is thickened into a paste and the liquid is no longer separating from the daikon. Remove from heat.
    2. Oil and line the bottom of a cake pan with parchment paper. Add the daikon mixture to the pan and push it in, ensuring there are no air gaps. Steam the cake for 1 hour or until the internal temp reaches 200°F (more on testing doneness in the recipe card). If using a stainless steel or glass lid, cover the cake loosely with foil to prevent water from dripping onto the surface.
    3. Let cool completely, or chill it, before cutting into pieces about ¾-1 inch thick.
    4. When ready to serve, pan fry on medium high heat on both sides until nicely browned, and enjoy! You can keep the daikon cake in the fridge, for about a week, and slice it up to fry whenever you’re ready to serve.

    Tips for Advance Prep

    Unless you have a whole day free, I'd split the work up over two or three days depending on how much time you have each day. You can actually pause the work at several points in the process, but here's what I usually do.

    Day 1, Prep Day: Soak your dried scallops, shrimp and mushrooms and shred/chop them. Chop the Chinese sausages. Julienne the daikon. Keep everything in the fridge until ready to cook. You can also measure out your flours today if you want to be extra prepared.

    Day 2, Cook and Chill: Cook the lo bak go. Cool and keep refrigerated until serving time.

    Day 3, Serve: Slice, pan fry and enjoy!

    How to Eat and Serve Lo Bak Go

    The most classic way to eat turnip cake is to slice the chilled cake and pan sear them until browned, then served with hot sauce and soy sauce.

    But you can also cut them into cubes and stir fry them. A favourite of my in-laws' is lo bak go cubes stir-fried with XO sauce and beansprouts. My husband loves cracking an egg into the pan while pan frying them, then scrambling everything together.

    Also, even though it is a Lunar New Year classic, it can be eaten anytime and you can get it at any dim sum restaurant year round.

    My FAVOURITE way to eat it though? The Thai way, of course! In Thailand, we always stir-fry it with beansprouts, garlic chives, and eggs, and it is called kanom pakkaad. Check out my recipe for Thai-style stir-fried turnip cake recipe here. 

    a plate of kanom pakkad with a lime wedge and beansprouts on the side
    Stir-fried turnip cake, Thai style.

    Where to buy all these dried ingredients?

    The dried shrimp, scallops, mushrooms, and Chinese sausage are absolutely key to this recipe. They're the reason this tastes like an umami-filled delight rather than a lump of steamed radish. The scallops are optional, but keep at least 2 of the dried ingredients below.

    • Dried shrimp: You can find dried shrimp in the refrigerated section of an Asian grocery store; medium or large sized one work fine.
    • Dried shiitake mushrooms: These are also readily available in the dry goods section of any Asian grocers, and for these I prefer to choose ones that are not too large, so they will rehydrate faster.
    • Chinese sausage: Can  be found in the refrigerated section, and make sure you choose the all-pork, fatty ones rather than the leaner looking ones with chicken or liver mixed in. Some brands are saltier than others, so keep an eye on the sodium content if this is a concern.
    • Dried scallops: Your Chinese grocery store may carry them, but I get them from Chinatown at one of those stores that sell a whole bunch of dried products. They are pricey, but you really don't need a lot, and there's no need to get large ones which are more expensive. And yes, you can omit them.

    Storing Turnip Cakes

    You can keep the cakes in the fridge for up to a week, and fry them up whenever you want to eat.

    You can also freeze them, but slice them BEFORE freezing so you can just thaw what you want to eat. Thaw the cake in the microwave before pan frying.

    To delay freezer burn, wrap the cake in foil before placing them in a freezer bag. Let them thaw at room temp, or in the fridge overnight, and fry them up as usual. I find the texture to be a tad softer after frozen, but still perfectly fine.

    The Most Common Problem and How to Prevent It

    Most people have made this recipe successfully, but by far the most common issue is that the cake comes out too soft. Here's how to make sure it does not happen to you.

    • The amounts or liquid, flour, and daikon in this recipe is EXTREMELY important in getting the right texture. Do not eyeball or estimate any ingredients. Also don't Google grams-to-cup conversion for the rice flour; it's not accurate. Get a kitchen scale, they're super useful and inexpensive, you will not regret buying it.
    • The amount of daikon called for is the weight WITH skin. If you want to double check, 750 g of unpeeled daikon should yield about 720g of peeled daikon.
    • Make sure you press out as much liquid as possible from the daikon when draining, otherwise you'll end up with too much liquid in the final product.
    • If you're making a bigger batch or using a different shaped pan that makes the cake thicker, it will take a longer to steam. If you've let it cooled and find that it's not set in the centre, you need to re-steam it for the whole hour PLUS the extra time. Remember that the whole cake has to reheat back up before the centre will cook, so "just steam it for another 20 minutes" is not gonna work. If the centre didn't cook when you steamed it for an hour, it's not gonna cook in 20 minutes! 
    • Watch the video before making. It is a fussy process, so I recommend watching the whole video below to make sure you've got the process down.

    Related Recipes

    • a plate of kanom pakkad with a lime wedge and beansprouts on the side
      Hidden Gem of Thai Street Food: Stir Fried Turnip Cakes
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      Dim Sum Spare Ribs w/ Black Beans
    • shumai dumplings in a bamboo steamer
      Shumai (Siu Mai) Recipe ขนมจีบ

    Recipe Card

    Homemade Fresh Rice Noodles (ho fun) Better than Store Bought!

    April 17, 2025 by Pailin Chongchitnant 38 Comments

    a plate of fresh rice noodles

    If you ask me what my favourite noodle is, no question it's these soft and chewy fresh rice noodles that we use in cult favourite dishes like Pad See Ew. While it's not always easy to find, this homemade recipe is simple with only 2 ingredients, and it's much better than any store bought versions I've tried! And yes, you can freeze them!

    a plate of fresh rice noodles

    Ingredients and Important Notes

    There are only 2 ingredients needed, not counting the water and the oil. Pay attention to my notes as it's crucial you use the right ingredients. For amounts, see the full recipe card below.

    ingredients for fresh rice noodles
    • Thai Rice flour. Make sure you buy rice flour from Thailand to ensure your noodles have the right texture. Rice flour made in the US is sometimes milled differently and cannot be used in this recipe. Also note that we need regular rice flour, which will be labelled simply as "rice flour" on the bag. Do NOT use glutinous rice flour as the two are very different and are not interchangeable in any recipe.
    • Thai Tapioca starch. Tapioca starch is added to give the noodles their chewiness and elasticity. Again, you want to get Thai tapioca starch to ensure the correct product, and do not get "tapioca flour" which is not the same.
    • Neutral flavoured oil. While not an ingredient for the noodles, you will need the oil to brush the pan and the noodles to prevent sticking. These noodles are very sticky without the oil! If you're not cooking the noodles right away and will need to refrigerate them, do not use oil that hardens in the fridge such as avocado or coconut oil.

    The Gear

    a steamer and a wok with a steamer rack inside.

    Though the recipe is very simple, it's important to have the right equipment for smooth, successful noodle making. Here's what you need:

    • A large steamer. A diameter of 14 inches is ideal as it'll fit a good size pan. If you don't have a Chinese style multi-tier steamer, you can place a steamer rack inside a wok or a large dutch oven provided you have a lid for it.
    • A pan for steaming noodles. My easiest solution is to use a cheap non-stick cake pan you can find at any dollar stores, or a stainless steel prep tray common in Japanese dollar stores. And "cheap" is because these tend to be the thinnest which is what we want.
      Here are the characteristics of a good pan for making noodle sheets:
      • Thin metal pan that is smooth. Thin and metal will ensure that each noodle sheet cools down quickly, which will speed up the process. Smoother surfaces such as stainless steel or non-stick will release the noodles more easily.
      • Non-stick, preferably. Nonstick pans makes peeling noodles off easier, but it's not a deal breaker. Stainless steel also works with a little more fussing as you can see in the video tutorial.
      • As big as will fit into your steamer. The bigger the pan, the fewer sheets you have to make, reducing the total cooking time.
      • Rectangles are better, but round is fine. Rectangles will create evenly sized noodles, so go with this if you have a choice.
      • Low sides. Since you have to get your hands in there to peel the noodle sheets, lower sides will make this easier to access. (So a loaf pan is not ideal for this reason).
    A round nonstick cake pan, a rectangular stainless steel tray, and a bowl with oil and a pastry brush in it.
    • Steamer tongs (optional). This will help you grab things in and out of the steamer quickly and easily. They are available at any Asian grocery stores that carry some kitchen tools. Otherwise oven gloves/mitts are fine.
    • Ice bath for cooling noodles (optional). To cool noodles down quickly, prepare an ice bath in a pan that's bigger than your noodle pan. Alternatively you can rinse the back of the pan under running cold tap water.

    Step-by-Step: How to Make Fresh Rice Noodles

    Here's a bird's eye view of the process, but if it's your first time I highly recommend watching the video tutorial to ensure success. You'll have a much better idea of what to do after watching the video!

    Process shots for how to make fresh rice noodles steps 1-4
    1. Combine the rice flour and tapioca starch, then add water little by little, just until a soft dough forms.
    2. Knead the dough for about 5 minutes (info on why kneading is done below).
    3. Add the rest of the water all at once and use your hand to swish it around to dissolve it into a smooth batter.
    4. Let it rest while you set up the steamer, bringing the water to a full boil.
    Process shots for how to make fresh rice noodles steps 5-8
    1. Lightly but thoroughly oil your pan - using paper towel is better than a brush for this as I find a brush leaves too much oil. While you're at it also oil the plate/tray you're going to use to place cooked noodles.
    2. Place the pan on the steamer, then stir the batter well and pour in the required amount of batter (see below for how much batter you need per sheet). Initially the batter will run to one side; use steamer tongs (or oven gloves) to wiggle the pan to even out the batter. As some of the batter cooks and clings to the pan, you will be able to get a full coverage.
    3. Once the batter is evenly spread out, cover and steam for about 1 minute.
    4. When it's done, the top will look matt and you may get air bubbles underneath the noodle sheet.
    Process shots for how to make fresh rice noodles steps 9-12
    1. Let the noodles cool completely. I suggest preparing an ice bath or running cold tap water over the back of the pan to cool it quickly.
    2. Once completely cooled, brush the top with a generous amount of oil.
    3. Use a rubber spatula to free the edges from the pan; if using nonstick, this may not be necessary but always check to make sure the edges have released.
    4. Slowly peel the noodles off the pan.
    Process shots for how to make fresh rice noodles steps 13014
    1. Place the noodles down on an oiled plate.
    2. If on the pan there is a big patch of residual batter left on, scrub it off with a dish brush before you do your next sheet. Small spots here and there is fine. Repeat the process, being sure to re-oil the pan each time.

    How Much Batter To Use - A Formula

    It's obvious but it must be said, how much batter you need per sheet of noodle will depend on the size of the pan you're using, so here's a formula for calculating the amount of batter required (roughly).

    Surface area of pan in sq. in. x 1.1 ml = amount of batter per sheet (ml)

    So calculate the surface area of your pan in square inches (remember geometry class?), multiply it by 1.1, then round up/down to an amount that's easy enough to measure as it does not have to be super precise.

    For example, my 8-inch round pan has a surface area of 50 sq.in., multiplied by 1.1 gives me 55 ml. I round this up to 60 ml because that's a nice and even ¼ cup.

    P.S. I got this ratio from figuring out by trial and error that ¼ cup (60 ml) is the perfect amount for my my 9" x 6" pan. If based on my ratio you find that you prefer your noodles to be thicker or thinner, feel free to adjust the amount up/down!

    Tip: Creating The Perfect Noodles - Kneading Explained

    You might wonder why we need to bother kneading the dough only to then dilute it into a batter. Why not just add all the water at once?

    This is actually a technique that can be seen in Thai dessert recipes involving starches. The kneading essentially forces the starch molecules to absorb water more quickly, allowing the starch to fully hydrate more quickly.

    Why does this matter? Because fully-hydrated starch yields softer, shinier, and chewier noodles.

    This means then, that if you didn't want to knead, you can also just let the batter rest overnight to allow the starch to slowly hydrate on its own. The kneading just speeds it up.

    As explained by Dr. Teeprakorn Kongraksawech, a food scientist from Oregon State University who told me:

    In an industry level, a flour slurry is allowed to equilibrate for many hours before cooking it so flour becomes fully hydrated. A study compared noodles made from a 27-hr slurry vs a 3-hr slurry. The 27-hr slurry noodles were shinier, softer, and chewier. For a household/small-scale level, we may not want to wait that long. Slowly adding water and kneading will allow the flour to absorb more water.

    So there, you can either knead or wait for the perfect noodles.

    Storing Noodles in the Fridge

    While I find that the best texture comes from noodles that were never refrigerated nor frozen, it's not always possible or practical. Storing noodles in the fridge AND freezing are possible, and the noodles will still have a great texture in the finished dish. However, there are some important tips to keep in mind.

    Tips for Refrigerating Fresh Noodles

    • Refrigerated noodles will last up to one week, though it's best to cook them as soon as possible. The longer they've been in the fridge, the stiffer they become, which makes them easy to break when handling. My preference is to make the noodles on one day, and cook them the next day when they're still quite soft and pliable.
    • It's easiest to store noodles in whole sheets, well-wrapped to prevent drying out.
    • When you take them out, peel the sheets apart first and restack them on the cutting board before cutting them into noodles. This makes separating the noodles easier as they are not so tightly packed together.
    • If the noodles have hardened to a point where they are easy to break when you bend them, microwave them until they're hot which will soften them up again. Don't put stiff noodles directly into the wok as they will break when you stir them.

    How to Freeze Fresh Rice Noodles

    I spent years assuming that these couldn't be frozen because...well, they look so delicate, and if they could be frozen then why are they not available frozen at the store?? But after realizing they are in fact assumptions, I experimented with freezing. Turns out, they freeze very well! Follow the steps before for the best result.

    1. After cooking, divide noodle sheets into thin stacks (no more than 8 sheets per stack) so they thaw quickly.
    2. Cut the noodles into strips, but don't peel them apart - leave them in neat stacks so they take up less room in the freezer.
    3. Wrap them tightly in plastic wrap, keeping them flat and thin so they freeze and thaw quickly. Freezing and thawing quickly will produce small ice crystals which will yield the best results.
    4. Place them in a freezer bag, getting out as much air as possible, and freeze them on a flat surface. If you've got multiple stacks, don't put them on top of each other at first so they freeze quickly. After they're frozen, you can consolidate them.
    5. When ready to use, bring them out and let them thaw at room temp while you prep your ingredients.
    6. When you're ready to cook, remove the wrap and place them on a plate and microwave in 1 minute increments at about 70% power, taking them out after each minute to rearrange for even heating. Once they are hot, soft and elastic, peel them apart into individual noodles. They are now ready to be added to a wok or put directly into a noodle soups. They are amazing in the famous boat noodles!

    Note: In my experiments I froze my noodles for 1 week. There shouldn't be a problem with freezing them for 1-2 months, but eventually they will get freezer burned especially if they're not contained in a heavy-duty freezer bag.

    Recipes for Your Fresh Rice Noodles

    Once you've got these amazing noodles, try them in any of these iconic Thai dishes below. While they're most commonly seen in stir fries, in Thailand they are also added to any kind of noodle soups. My favourite way to eat them is in pad see ew and boat noodles. *If using in noodle soups, reheat them in the microwave and place into a serving bowl, then pour hot noodle broth over them.

    • a plate of pad see ew
      Authentic Thai Pad See Ew Recipe
    • Guay Tiew Kua Gai ก๋วยเตี๋ยวคั่วไก่
      Guay Tiew Kua Gai ก๋วยเตี๋ยวคั่วไก่ Rice Noodles w/ Chicken
    • a blue bowl of rad na with chili vinegar and chili flakes on the side
      Rad Na (Lad Na): The Most Underrated Thai Noodles ราดหน้า
    • A plate of drunken noodles with shrimp on red placemat
      Authentic Thai Drunken Noodles Recipe - Pad Kee Mao

    a plate of fresh rice noodles

    Homemade Fresh Rice Noodles (ho fun)

    By: Pailin Chongchitnant
    Make perfect homemade rice noodles (ho fun) with only 2 ingredients. They're better than store bought and are totally worth the time!
    4.82 from 11 votes
    Print Recipe Pin Recipe Share
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Cuisine Thai
    Servings 2 servings
    Calories 398 kcal

    Equipment

    • Pastry brush
    • Thin nonstick cake pan or stainless steel trays (nonstick is preferred)
    • Steamer
    • Steamer tongs or oven gloves

    Ingredients
     
     

    • 1 cup Thai rice flour
    • ½ cup Thai tapioca starch
    • 1 ½ cups water
    • ¼ cup neutral flavoured vegetable oil, for brushing

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    FULL VIDEO TUTORIAL

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    Subscribe to my YouTube Channel

    Instructions
     

    • In a mixing bowl, add the rice flour and the tapioca starch and use your hand to mix just until combined.
      1 cup Thai rice flour, ½ cup Thai tapioca starch, 1 ½ cups water
    • Add a little water at a time and mix just until it can form into a soft dough, then knead it for about 5 minutes.
    • Add the remaining water to the dough and dissolve the dough into a smooth batter. Let it rest while you set up the steamer.
    • Preheat the steamer and bring the water to a full boil. Oil your pan using folded paper towel dipped in oil, making sure you get the sides and the corners. Also oil the plate that you will use to put cooked noodle sheets on. If you want, prepare an ice bath to cool your noodle pan.
      ¼ cup neutral flavoured vegetable oil
    • Once the water is boiling, place the pan into the steamer. STIR THE BATTER WELL, then pour in the required amount of batter (see blog post above for the calculation for how much batter to use). Using steamer tongs or oven gloves, jiggle the pan until the batter covers the entire pan. Cover and steam for 1 minute.
    • Once noodles are cooked, remove the pan from the steamer. Cool it completely in an ice bath or once the pan is cool enough to handle, rinse the back with cold tap water for 10-15 seconds.
    • Once noodles are cooled completely, run a rubber spatula along the edges to make sure the edges are released, then gently peel the noodles off and place it on the oiled plate.
    • Repeat with the remaining batter, oiling the pan each time and stirring the batter each time. If there is a lot of gumminess stuck to your pan, use a dish brush to scrub it off, but small spots here and there is fine. (To minimize gumminess, ensure your noodles are cooled completely before peeling).
      Stack the cooked noodles sheets on top of each other. If there is a thick side, make sure you put the thick side on the same side so we can trim them. 
    • Once you have all the noodles, you can cut into strips and use right away, or store them for later following storage tips in the blog post above. Then cut into strips. *I recommend cutting noodles to about ¾ inch wide.
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    Nutrition

    Calories: 398kcalCarbohydrates: 92gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 9mgPotassium: 68mgFiber: 2gSugar: 0.1gCalcium: 14mgIron: 1mg
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    Spicy Thai Shrimp Cakes (tod mun goong)

    December 6, 2013 by Pailin Chongchitnant 4 Comments

    Shrimp cakes

    Bring a Thai flare to your dinner party with these spicy shrimp cakes! This is my own hybrid recipe between our traditional Thai fish cake (tod mun pla) and Thai shrimp cakes (tod mun goong), combining the best features of each.

    These addictive appetizers are crunchy on the outside and tender and bouncy on the inside. They're as tasty as crab cakes, but easier and more affordable to make! They can also be prepped ahead of time (see below for details), making it easy to serve these at a party.

    You won't find this unique dish in any Thai restaurant so that's a treat! 

    a plate of Thai shrimp cakes with sweet chili sauce bowl on the side

    Shrimp Cakes, Fish Cakes, and the Hybrid

    Traditionally in Thailand shrimp cakes are plainly seasoned, served with plum sauce, and they don't taste particularly Thai. In fact, they tend to be more associated with Chinese restaurants. But I love the crunch and the bouncy texture of these shrimp cakes, and wondered if there are ways to make them a little more Thai.

    Traditional Thai shrimp cakes. They are often shaped like a doughnut to help them cook through before the breadcrumbs burn.

    Thai fish cakes, on the other hand, are suuuper flavourful thanks to the red curry paste, but they are deep fried without breading or batter, so they don't end up looking particularly pretty, and they don't have the crunch. It is also a little more finicky to get the right fish for the right texture.

    a plate of thai fish cakes with sweet chili sauce
    These are Thai fish cakes which are very flavourful, though not crunchy and less pretty. They're served with sweet chili sauce.

    So I got the idea to make the crunchy, beautiful shrimp cakes, but borrowing the bold red curry flavours of Thai fish cakes and its sweet chili sauce. The result was stunning. In fact, it's so good I'm surprised this is not (yet) a thing in Thailand!

    Ingredients

    Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

    The Shrimp Cakes

    • Raw shrimp. I prefer using fresh shrimp for this recipe because commercially frozen shrimp have an ice glaze around them. When they thaw, the melted ice makes the shrimp very wet, and if not dried well, the extra water will cause your mixture to be too runny to form into balls. So if you have to use frozen shrimp, dry them off super-duper well after thawing. You could even let them air dry in the fridge for a few hours to be safe.
    • Egg
    • Red curry paste. Store bought curry paste is fine for this but they do vary quite a bit in saltiness and heat level. I use Maeploy for this. See my post here comparing the most popular brands of Thai red curry paste.
    • Coconut milk
    • Makrut lime leaves, (aka kaffir lime leaves) centre rib removed and very thinly julienned
    • Long beans, chopped into ¼" pieces. You can substitute French green beans (the small, skinny ones). You can also do a combination of long beans and corn as I have done in the video. 
    • Fish sauce. The amount of fish sauce you need will depend on how salty your curry paste is. For your first time, I recommend mixing everything without the fish sauce, and then cook a small amount of the mixture on a frying pan or in the microwave to taste, so you know where you're starting from.
    • Sugar
    • Panko bread crumbs. Panko style breadcrumbs have larger flakes and will give the crunch and texture they're supposed to have. 
    • Oil for frying. I use canola oil, but vegetable oil or other neutral flavoured frying oil is fine.
    • Fresh cucumber slices for serving, optional.

    Sweet Chili Dipping Sauce

    You can certainly buy Thai sweet chili sauce from many grocery stores, but the homemade version is much better and is quite easy. This recipe makes a small amount, but if you want to make it in bulk and keep in the fridge, here's my sweet chili sauce recipe. Alternatively, plum sauce would also work. 

    • White vinegar
    • Sugar
    • Mild red chilies, chopped into small pieces. A red bell pepper will work, as will any other mild red pepper you have available.
    • Garlic
    • Thai chilies, add as much as you like to customize the heat level of your sauce (or add none at all). 
    • Peanuts, roasted and crushed, optional
    • Cilantro for garnish, optional, or sub green onions

    How to Make Shrimp Cakes

    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, especially the shaping and breading technique!

    For the Shrimp Cake Mixture

    1. Add the coconut milk to a sauté pan and bring to a boil over medium heat. Add the curry paste and cook, stirring constantly, to reduce the liquid until it becomes a thick paste. Let it cool completely in the freezer while you prep other ingredients.
    2. In a mixing bowl, add the cooled curry paste, chopped long beans, corn (if using), makrut lime leaves, sugar, and fish sauce.
    3. Grind the dry shrimp and the egg in a food processor until it looks like a smooth paste, stopping the scrape the side of the food processor bowl a few times. Add the shrimp mixture to the mixing bowl and stir everything together until well mixed. Put this mixture in the fridge, covered in plastic wrap, while you make the dipping sauce.

    For the Dipping Sauce

    1. In a mortar and pestle, pound together the chilies and the garlic into a paste and transfer the mixture into a small pot. Add the sugar and vinegar and let simmer for 2-3 minutes to thicken. The mixture will also thicken as it cools. (Alternatively, blend the chilies and the garlic together with the sugar and the vinegar until coarsely blended and transfer to the pot.)
    2. While the dipping sauce is cooling, shape and fry the shrimp cakes.

    Shaping the Shrimp Cakes

    *It's best to watch the video tutorial to see how this is done.

    Steps for shaping shrimp cakes
    1. Divide the shrimp cake into roughly 1 tablespoon portions using a small disher or a spoon (the resulting balls should be about 1-1.25 inches in diameter, so you can roll one up to check the size.)
    2. Put the panko bread crumbs into a wide, shallow bowl. Wet your hands with water and roll each shrimp cake portion into a ball (or patties, if you go that route). It's important to have wet hands otherwise the shrimp mixture will stick to your hands.
    3. Drop the ball into the panko until there is no more room in the bowl.
    4. Spoon the panko over the shrimp cake to cover the balls, and with dry hands, grab each shrimp cake and gently press the panko onto the surface and set them on another plate. 

    *You can make larger pieces, but in that case I would make patties, or the doughnut shapes as per the pictures of traditional shrimp cakes above. Large balls will take too long to cook.

    Frying the Shrimp Cakes

    See alternatives to deep frying below.

    1. Add oil to a pot until it's at least 1" deep and heat it to 350°F (175°C). Drop the shrimp cakes into the hot oil and fry for 2-3 minutes or until the bread crumbs are a deep golden brown. They will puff up and may crack slightly, which is expected.
    2. Place finished shrimp cakes on a paper towel-lined plate to drain excess oil. They will continue to darken slightly as they sit.

    To Serve

    1. Right before serving, add the crushed peanuts and chopped cilantro to the dipping sauce and serve alongside the shrimp cake.
    2. Serve these with some fresh cucumber slices to add a touch of crunch and freshness!

    Making Shrimp Cakes in Advance

    There are a few ways to go about prepping these in advance:

    1. You can shape and bread the shrimp cakes up to one day before and keep them covered in the fridge, then fry them when ready to serve.
    2. You can fry them ahead of time, then reheat them in a 375°F (190°C) oven for about 8 minutes or until warmed through.
    3. The dipping sauce can be made far in advance without the peanuts and cilantro, which should be added when serving. The sauce should last you a few months in the fridge so you can make this in bulk if you wish. 

    Reheating Leftovers

    These reheat surprisingly well! Heat them in an air fryer for about 5 minutes at 350°F (175°C), or in a pre-heated oven on rack for about 8 minutes at 375°F (190°C).

    Alternatives to Deep Frying

    If you are opposed to deep frying, you can shallow fry them instead.

    To shallow fry: Form the shrimp cakes into ½-inch thick patties rather than balls, then shallow fry them over medium-high heat for a few minutes per side, until the panko is golden brown. Use enough oil so that it comes halfway up the patties.

    You can also try baking them, but you will need to bake and brown the panko first as it will not brown in the oven once they're on the shrimp cakes.

    1. Drizzle or spray the panko with a little oil and toss them with your hands to distribute the oil. Spread onto a baking sheet and bake in a 400°C (200°C) oven for about 5 minutes, until golden brown. Keep the oven on.
    2. Form the shrimp cakes into ½-inch patties instead of balls and then coat them in the panko. Bake them for about 8-10 minutes or until they are cooked through.
    Shrimp cakes

    Thai Shrimp Cakes Recipe

    By: Pailin Chongchitnant
    These shrimp cakes are flavoured with Thai red curry paste. Crunchy on the outside, bouncy on the inside, these are absolutely addictive and perfect for any dinner parties! See advance prep tips above.
    5 from 1 vote
    Print Recipe Pin Recipe Share
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Sauce making time (optional) 20 minutes mins
    Course Appetizer
    Cuisine Thai
    Servings 4 servings

    Equipment

    • Food processor

    Ingredients
     
     

    The Shrimp Cakes

    • 10.5 oz peeled & deveined shrimp, see note 1
    • 1 egg
    • 3 tablespoon red curry paste
    • ¼ cup coconut milk
    • 3 makrut lime leaves, centre rib removed and very thinly julienned
    • ½ cup long beans or green beans, chopped into ¼" pieces. Or do a combination of long beans and corn
    • 1 teaspoon fish sauce, see note 2
    • 1 teaspoon sugar
    • 1½ cups panko breadcrumbs
    • oil for frying, I use canola oil
    • Fresh cucumber slices for serving

    Sweet Chili Sauce (Store bought is fine too)

    • ¼ cup white vinegar
    • ¼ cup sugar
    • ¼ red bell pepper, or another mild red pepper (in Thailand we use spur chilies)
    • 1 clove garlic
    • 1 Thai chili, or to taste, optional
    • 2 tablespoon crushed roasted peanuts, optional
    • 2 sprigs cilantro, chopped, optional

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    Notes

    1. Weigh the shrimp AFTER THAWING AND DRYING. Frozen shrimp are glazed in a layer of ice that will make them heavier than they actually are. Dry them very well after thawing with paper towel as excess water from thawing will cause the mixture to be too soft to form.
    2. The amount of fish sauce you need will depend on how salty your curry paste is. For your first time making this recipe, I recommend adding just 1 teaspoon of fish sauce, and then cook a small amount of the mixture on a frying pan or in the microwave to taste.

    FULL VIDEO TUTORIAL

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    Instructions
     

    To make the shrimp cakes: 

    • Add the coconut milk to a sauté pan and bring to a boil. Add the curry paste and cook, stirring constantly, to reduce the liquid until it becomes a thick paste. Transfer to a small bowl and let it cool completely in the freezer while you grind the shrimp.
      ¼ cup coconut milk, 3 tablespoon red curry paste
    • Grind the shrimp and the egg in a food processor, scraping the sides once or twice, until very fine; it should look like a paste. Add the shrimp mixture to a large mixing bowl.
      10.5 oz peeled & deveined shrimp, 1 egg
    • To the shrimp, add the cooled curry paste, chopped long beans, corn (if using), makrut lime leaves, sugar, and fish sauce. Stir everything together until well mixed. Put this mixture in the fridge while you make the dipping sauce.
      3 makrut lime leaves, ½ cup long beans or green beans, 1 teaspoon fish sauce, 1 teaspoon sugar

    For the Sweet Chili Sauce

    • Pound together the red pepper, Thai chilies and the garlic into a paste and transfer the mixture into a small pot. Add the sugar and vinegar to the pot and let simmer for 2-3 minutes to thicken. The mixture will also thicken as it cools. While the dipping sauce is cooling, shape and fry the shrimp cakes.
      ¼ cup white vinegar, ¼ cup sugar, ¼ red bell pepper, 1 clove garlic, 1 Thai chili

    Shape and Fry the Shrimp Cakes

    • To shape the shrimp cakes (this part will be easier to understand via the video tutorial!):  Scoop the shrimp cake mixture into about 1 tablespoon portions using a small disher or a tablespoon. Lay them out on a plate.
    • Put the panko into a wide, shallow bowl. Wet your hands with some water, roll each shrimp cake portion into a ball, and drop the ball into the panko. You can also shape them into patties rather than balls so they cook faster.
      Continue rolling until there's no more room in the panko bowl. Spoon the panko over the shrimp cake to cover, and with dry, clean hands, grab each shrimp cake and gently press the panko onto the surface and set them on another plate.
      1½ cups panko breadcrumbs
    • Fry the shrimp cakes: Add frying oil to a pot or wok until it's at least 1" deep. Heat the oil to 350 F. Drop the shrimp cake and fry for 2-3 minutes, they will puff up and may crack slightly, which is expected.
      Once they are golden brown, drain them on a paper towel-lined plate. They will continue to darken slightly after they've been removed from the oil.
      oil for frying
    • Right before serving, add the crushed peanuts and chopped cilantro to the dipping sauce and serve alongside the shrimp cake. Serve these with some fresh cucumber slices to add a touch of crunch and freshness!
      Fresh cucumber slices for serving, 2 tablespoon crushed roasted peanuts, 2 sprigs cilantro
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    Shrimp Paste Fried Rice ข้าวคลุกกะปิ (kao kluk gapi)

    June 13, 2014 by Pailin Chongchitnant 8 Comments

    Shrimp paste fried rice

    Kao kluk gapi or Thai shrimp paste fried rice, is one of my absolute favourite Thai dishes, and is a contender for my "last meal." The rice is fried with the super umami shrimp paste, and then tossed with sweet caramel pork, crunchy vegetables, and with a squeeze of lime to brighten everything up. It is a dish that explodes with flavours and textures in ways you probably have never experienced.

    *Pro tip: The shrimp paste makes this dish absolutely delicious, but it does have a funky smell. (I promise it tastes 1000x better than it smells!) So when you make the fried rice, open all the windows and turn the hood fan to high so your place doesn't smell like shrimp paste for days! Ask me how I know, lol.

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    Stir Fried Water Spinach (morning glory) ผัดผักบุ้ง pad pak boong

    August 25, 2014 by Pailin Chongchitnant 10 Comments

    Water Spinach Stir-Fry - Pad Pak Boong

    Simple, rustic Thai home cooking. This is a popular side dish made frequently in any Thai home. So easy, so quick, and super delicious with some jasmine rice!

    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!

    Ingredients

    Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

    • Water spinach, cut stems into 2-3" pieces, leave the leaves whole
    • Cloves garlic
    • Thai chilies
    • Oyster sauce
    • Tao Jiew (fermented soy bean paste), also see Rad Na and Kao Mun Gai videos
    • Soy sauce
    • Sugar
    • White pepper
    • Water, as needed
    • Vegetable oil

    How to Make Stir Fried Water Spinach (morning glory) ผัดผักบุ้ง pad pak boong

    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.

    1. Mix together oyster sauce, tao jiew, soy sauce, sugar, and white pepper; stir to dissolve the sugar.
    2. Pound chilies in a mortar until fine. Add garlic and pound just until broken into chunks.
    3. In a wok, over high heat, add vegetable oil and garlic-chili mixture. Cook until the garlic starts to brown. Add the water spinach and the sauce, then toss until the sauce is well distributed and the water spinach is slightly wilted and heated through.
    4. Add a splash of water if it seems too dry. As soon as it’s done, turn off the heat and immediately remove the water spinach from the pan onto a serving plate to stop it from wilting further.
    5. Serve immediately with jasmine rice or plain congee. Enjoy!

    Fish with Sweet & Sour Chili Sauce ปลาราดพริก (pla raad prik)

    August 8, 2013 by Pailin Chongchitnant 2 Comments

    Pla Raad Prik

    This red sweet and sour chili sauce glistening in bottles is one part of Thai cuisine that has permeated just about every grocery store in North America! Well you'll be happy to know that it is incredibly simple to make, it tastes better when you make it, AND it lasts forever in the fridge so it makes the perfect edible holiday gift! Serve it with spring rolls, fried chicken, or any deep fried foods and it'll ad the sweet and sour touch that makes it all better 🙂

    Watch The Full Video Tutorial!

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    Ingredients

    Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

    • Garlic
    • Cilantro roots, chopped
    • White peppercorns
    • Prik Chee fah (spur chilies), diced, or sub another type of mild, red chili peppers
    • Thai chilies, to taste
    • Chopped palm sugar
    • Fish sauce
    • Tamarind juice*
    • Water
    • Chopped cilantro
    • White fish filet
    • Vegetable or canola oil for frying

    Recipe Notes:
    * Every brand of tamarind juice has different levels of acidity, so the measurement I give serves only as an estimate. Whenever you cook with tamarind juice, it is very important to taste and adjust the final product.

    How to Make Fish with Sweet & Sour Chili Sauce ปลาราดพริก (pla raad prik)

    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.

    Make the sauce:

    1. Using a mortar and pestle, pound the cilantro roots, garlic, and white pepper until it's resembles a rough paste. Add the spur chilies and Thai chilies and pound until it also resembles a rough paste.
    2. In a saute pan, over medium heat, cook the chili mixture in some vegetable oil, stirring constantly. When the mixture starts to dry up and is very fragrant, add the palm sugar.
    3. When the palm sugar starts to melt, add water, fish sauce and tamarind juice. Stir and let simmer for 1-2 minutes until you achieve a thick, syrupy consistency. Taste and adjust to your liking. Set aside.
    4. If you want to prep this dish in advanced, you can refrigerate the sauce at this point and reheat it when you're ready to serve.

    Panfry the fish:

    1. In a frying pan, add just enough vegetable oil to coat the bottom of the pan and heat over medium-high heat.
    2. When the pan is hot, place the fish presentation side down.  You should hear a good sizzle as soon as the fish touches the pan, if the sizzle is gentle, the pan is not hot enough.
    3. You can always just touch the pan with the end of the fish to test the sizzle before putting the whole filet down.
    4. When the fish is  half way done, flip the fish and cook the other half. The second side should take half the time it took the first side.
    5. Alternatively, when pan frying a thick piece of fish, you can finish the fish in a 350F oven after you flip it, but Thai people generally don't cook with ovens, so I usually just finish it on the stove.

    If you want to deep fry a whole fish:

    1. Traditionally we deep fry a whole fish for this dish. So if you want, you can use a fish that's about 1-1.5 lb in weight - a tilapia or a grouper is commonly used.
    2. Score the thickest part of the fish a couple of times on each side and pat it very very dry. Heat some frying oil in a wok or a deep fryer, and when the oil temperature reaches 350 F, slide the fish gently down and let it fry until crispy, flip it half way through!

    To assemble:

    1. Place the fish on a serving plate. Reheat the sauce, when the sauce comes back to a boil, turn the heat off and add the chopped cilantro and stir to mix. At this point you can add a bit of water to loosen if it has thickened too much while it was sitting.
    2. Spoon a couple tablespoons of the sauce over the fish, and pour the rest around the fish. Garnish with cilantro sprig or sliced spur chilies. Serve with jasmine rice!

    Kabocha Squash and Basil Stir-Fry

    May 9, 2014 by Pailin Chongchitnant 7 Comments

    kabocha squash stir fry with eggs and Thai basil on a blue plate on a pink napkin

    One of my favourite dishes growing up is kabocha squash stir fry with scrambled eggs and Thai basil. In Western culture, squash is used for many things but rarely a stir fry, but it really is a fantastic way to do it! Kabocha squash is creamier, sweeter than butternut squash, and bonus: you don't have to peel it!

    What is Faktong Pad Kai?

    Faktong pad kai ฟักทองผัดไข่ is a stir fry of creamy sweet squash with eggs and Thai basil. Sometimes it's called pad faktong which simply means "stir fried pumpkins," which theoretically can mean any kind of stir fried pumpkin, but this egg and Thai basil version is the most common.

    It is one of the most rustic Thai dishes that people often make at home, but it's also a common dish in raan khao gaeng, places that sell curries, stir fries, and other dishes all ready-made, and all you have to do is point to what you want the they will scoop it over a plate of rice.

    In Thailand we typically use Thai pumpkins for this dish, but here I use kabocha squash which have a flavour and texture that's basically the same as Thai pumpkins. Thai pumpkins are much larger, so they're often sold pre-cut in smaller wedges, and unlike kabocha, the skins need to be peeled.

    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.

    Ingredients and Notes

    Here are all the ingredients you'll need and important notes about them. For amounts, check out the full recipe card below.

    • Kabocha squash, cut into bite-sized, ¼" thick slices. It is easiest to first cut into 1-inch thick wedge, then slide the wedge crosswise into ¼-inch thick pieces. Kabocha squash skin does not need to be peeled, however, if you see woody blemishes on the skin, remove those. Having said that, some people prefer peeling at least some of the skin off for a smoother texture.
    • Garlic, roughly chopped
    • Oyster sauce. To make this vegetarian, you can use vegetarian oyster sauce or see my vegetarian sauce modification below.
    • Soy sauce
    • Fish sauce. This is optional, you can simply use more soy sauce, or use the vegetarian modification below.
    • Sugar
    • Ground white pepper, or black pepper
    • Eggs, for vegans you can substitute crumbled firm tofu or omit the eggs altogether and increase the amount of squash slightly.
    • Thai basil or regular Italian basil works beautifully. If you wanna keep it a simple side dish, it'll also be delicious without any basil!

    How to Make Kabocha Squash Stir-Fry

    Here's a bird's eye view of how to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success. The technique involved might be a bit unusual, so it's one of those recipes that's easier understood visually!

    process shots for how to make kabocha stir fry steps 1-4
    1. Heat a little oil in a wok over medium heat and add chopped garlic, stir until the garlic starts to turn golden.
    2. Add squash and toss in the oil. Add the water,
    3. Then add all of the seasoning sauces, sugar, and white pepper.
    4. Cover and let it cook for about 4 minutes if the squash is cut the same size as shown (¼-inch thick). At this point the squash should be a little firmer than ideal. Check the doneness of the squash by poking a piece with a fork and it should go through with a slight resistance.
    process shots for how to make kabocha stir fry steps 5-8
    1. Push the squash to the side and add the eggs and break the yolks with your spatula and then let the eggs set without stirring, and you can put the squash on top of the eggs.
    2. Once the the eggs cook until it's about 70% set, then toss gently to mix the egg and the squash and to let the eggs cook completely. Be gentle to keep the eggs in chunks.
    3. Turn off the heat and stir in Thai basil just to wilt.
    4. Serve with jasmine rice or as a side dish to your dinner! This is also a great recipe to serve with some prik nam pla condiment on the side!
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