Stir-fried pork with yard long beans
  • 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.
Stir-fried pork with yard long beans

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

Sausages Frying

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

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

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 (Waterfall Beef)

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

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