• Inspiration

    This blog was inspired by the book "The Food of Thailand - A Journey for Food Lovers" with recipes by Oi Cheepchaiissara. I plan on cooking my way through every recipe in the book. The recipes I provide on this blog are usually slight adaptations of Khun Cheepchaiissara's recipes; the methods are written in my own style and may vary from the original.

Thua Phat Muu (ถั่วผัดหมู)

Stir-fried Pork with Beans This simple stir-fry dish combined yard long beans (also known as snake beans) with thinly sliced pork in a salty, garlicky sauce. Ingredients 2 T oyster sauce 2 T light soy sauce 1/2 t sugar 4 T water 2 T vegetable oil 4 garlic cloves, finely chopped 350 g lean pork, … Continue reading

Sai Ua (ไส้อั่ว)

Pork Sausages Sausages in Thailand are normally cased in a pork intestine skin.  However, it’s not much fun going to the market at 4 a.m. to buy the intestines, then spending an hour or two washing them clean.  (The smell is not good – trust me, I’ve done it!)  Anyway, these skinless sausages, more like … Continue reading

Muu Phat Khing (หมูผัดขิง)

Stir-fried Pork with Ginger A simple, Chinese-style stir-fry dish, made Thai by the addition of fish sauce. Ingredients 100 g black ear fungus (also known as cloud ear fungus, black Chinese fungus, wood ear fungus &c.) 1 T fish sauce 1 1/2 T oyster sauce 4 T water (or stock) 1/2 t sugar 2 T … Continue reading

Het Phat Tao-huu (เห็ดผัดเต้าหู้)

Stir-fried Mushrooms with Tofu This Chinese-style stir-fry dish contrasts the firm, meaty flesh of the mushrooms with the delicate silken texture of the tofu. Ingredients 350 g firm tofu, drained and cut into 2 1/2 cm cubes 1 t sesame oil 2 T + 2 t light soy sauce 1/2 t ground black pepper, plus … Continue reading

Phanaeng Curry Paste

Ingredients 2 dried, long red chillies (approximately 12 cm long), stalk and seeds removed and soaked in a little hot water until soft (2-3 minutes), then chopped 2 lemongrass stalks, outer leaves removed. White part only. 2.5 cm galangal, peeled and finely chopped 5 garlic cloves, chopped. (Peeling optional) 4 Thai shallots, peeled and chopped … Continue reading

Gaeng Phanaeng Gung (แกงพะแนงกุ้ง)

Phanaeng Prawn Curry Phanaeng curries are thick, hot and sweet.  The curry paste includes cumin powder which makes the curry fragrant. Ingredients 600 g raw prawns, peeled and deveined.  Usually the tails are left on for presentation purposes. 2 T vegetable oil 2 T phanaeng curry paste (home made or bought) 185 ml coconut milk … Continue reading

Tom Kha Gai (ต้มข่าไก่)

Chicken and Galangal Soup This is a mild soup, rich with coconut milk and fragrant with lemon grass and kaffir lime leaves.  The mushrooms add a pleasant texture and the shallots an additional sweetness. Ingredients 750 ml coconut milk 2 lemon grass stalks, bottom third only, tough outer leaves removed, then bruised with the back … Continue reading

Yam Neua Yaang Nam Tok (ยำเนื้อย่างน้ำตก)

Waterfall Beef When one grills beef on a barbecue drops of water form on the underside and drop into the fire.  This is the “waterfall” of this dish’s name.  It’s a Isaan-style salad, fragrant with mint and coriander.    Traditionally it is eaten with sticky rice, but it’s great with regular rice, too.  A side plate … Continue reading

Gai Phat Bai Graphraw (ไก่ผัดใบกระเพรา)

Stir-fried Chicken with Holy Basil Leaves This is a very common one-dish meal of stir-fried chicken with holy basil leaves.  It’s very spicy, eaten with plenty of plain steamed rice and (often) a fried egg on top. Ingredients 500 g skinless chicken breast, thinly sliced, then cut into smaller pieces 4 garlic cloves, finely chopped … Continue reading

Matsaman Curry Paste

Matsaman curry paste has a reputation for being one of the most complex and difficult pastes to make successfully. When well made it’s wonderful. Ingredients 3 dried, long red chillies (approximately 12 cm long), stalk and seeds removed and soaked in a little hot water until soft (2-3 minutes), then chopped 1 lemongrass stalk, outer … Continue reading