Pla Pao Thai style coal-roasted fish or Pla Pao is another Thai street food staple. This dish can be made by many varieties of whole fish. However, the size of the fish should not exceed 2 lbs. Street vendors in Thailand usually use freshwater fish […]
Thai Style Seafood Dipping Sauce If you have a chance to stroll around seafood stalls at the night market in Thailand. You will find all kinds of seafood freshly harvest from the Gulf of Thailand. Such as clam, mussel, crab, lobster, and fish often alive […]
Thai Style Grilled Dipping Sauce
Nam Jim Jaew is a Thai dipping sauce serves alongside grilled meat or poultry. This dipping sauce is originated from the North Eastern part of Thailand and usually really spicy. However, tone down the spiciness based on your preferences is recommended. Also, this recipe is delicious with Gai Yang and Moo Ping. Moreover, it is so simple to make and it can be kept in the fridge for a week or two. So, make more and have it ready anytime you fire up that BBQ.
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons shallots, minced
- 2 tablespoons good quality fish sauce
- 3 tablespoons palm sugar
- 4 tablespoons tamarind concentrate
- 4 teaspoons toasted rice powder
- Thai dried chili flakes or red pepper flakes, to taste or as spicy as you like
- cilantro, chopped to garnish as you like
Preparing Toasted Rice Powder by:
Using about 0.5 cups of raw uncooked jasmine rice in a saute pan. Then toast the rice over a dry pan on medium-high heat. Keep toasting until the rice turns a deep golden brown but not burn. Once cooldown, grind it in a mortar and pestle until a fine powder. Optional, adding a couple of leaves of Kaffir Lime during the toasting process will elevate this recipe to the next level.
Making Nam Jim Jaew by:
First heating up palm sugar, tamarind, and 2 tablespoons of water over medium heat. Next, turn the heat off once all ingredients well combined at the same time adding shallots into the sauce. Then seasoning with fish sauce, lime juice, and adjust seasoning as you like. Only add the toasted rice powder and cilantro just right before serving. Bon Appetit!!!
Moo Ping This street snack is available in every market in Thailand. Thai grilled pork skewers or Moo Ping is affordable and delicious meal Thai people love. It is the best when cooking over hot coals which almost all the street vendors in Thailand are […]
Kao Pad Pu This is another Thai classic dish which highly influenced by Chinese cuisine. Thailand and China have a long relationship throughout history dated back thousands of years. For instance, the majority of Chinese cultural influence are fine art, religion, music, and most predominant […]
When Thai people talking about a quick lunch, street food, picnic on the beach, or sightseeing in the countryside, Gai Yang or Thai grilled chicken rank up there on the menu. Due to its convenience, flavorful, and so easy to find a street vendor selling this item. Therefore I didn’t know anyone who doesn’t love Gai Yang.
Even more, so that this dish is really delicious and perfect for introducing Asian flavor to your backyard BBQ party. I guarantee it to be a hit.
- 0.5 cups of water
- 1 whole chicken spatchcock style
- 1 stalk of lemongrass, finely chopped or crushed with a mortar
- 1.5 teaspoons white peppercorns, grounded
- 2 teaspoons turmeric powder
- 2 teaspoons coriander seeds, grounded
- 2 tablespoons sweet soy sauce preferred ABC sweet soy brand
- 2 tablespoons brown sugar or palm sugar
- 4 whole garlic cloves, finely chopped or crushed with a mortar
- 4 tablespoons light soy sauce
- 4 tablespoons good quality fish sauce
- 4 tablespoons vegetable oil
Making the Marinade by:
First, combined all ingredients together. Next, pour the marinade over the spatchcocked chicken and marinate overnight or up to 2 days in advance.
On the other hand, in case you have immersion circulator and would like to cook the chicken sous vide please do so. Therefore, pour the marinade into a bag with the chicken and vacuum sealed. Then sous vide at 150°F for 2 hours then finish it on the charcoal grill.
Preparing the Grill by:
- Preferably using charcoal by separate the grill into the hot and the cooler side.
- Starting by place the chicken on the cooler side and let it cook for about 15 minutes. Then flip the chicken every 5 minutes.
- The ideal temperature of your BBQ grill should be around 300°F – 325°F.
- Once the thick part of the breast reaches 155°F then transfer the chicken onto the hotter side to brown and crisp up the skin.
- Rest the chicken for at least 10 minutes before cutting.
- For cooking from the sous vide, place the chicken straight on the hot side and let it char and skin golden.
Traditionally, Gai Yang best served with Thai green papaya salad (som-tum) and sticky rice (kao neaw). However, the chicken is amazing with traditional BBQ side dishes such as mashed potatoes, coleslaw, BBQ baked beans, or even mac&cheese! Furthermore, Thai sweet chili sauce is a great accompaniment dipping sauce for this grilled chicken. But I love Nam Jim Jaew with Gai Yang is the bomb. Bon Appetit!!!
Ingredients 1.5 cups Coconut milk 4 tablespoons Thai green curry paste 1.25 cups Chicken stock 1 lb Chicken thigh, cut into 1-inch pieces 2 tablespoons Palm sugar or brown sugar 2 tablespoons Fish sauce 4 pieces Kaffir lime leaves 1 cup canned Bamboo shoots 1 […]
Thai Style Stir Fry Rice Noodles with Shrimp To make Pad Thai first, soak a block of tamarind in 4 cups of hot water for 10 minutes. Then mash the tamarind with a fork. Next, strain the mixture to remove pits leaving just smooth paste. […]
- 1 lb of shelled Shrimp
- 4 cups Chicken stock
- 2 stalks Lemongrass, crushed
- 1 piece of galangal, thinly sliced
- 4 pieces of kaffir lime leaves
- 1 piece of Thai chilies
- 0.5 cup Coconut milk, using the creamy part
- 4 cups sliced Button mushrooms, or Asian mushroom varieties
- 0.25 cup Thai chili paste
- 2 tablespoons good quality Fish sauce
- 0.25 cup Lime juice
- 0.25 cup Cilantro, finely chopped
Thai hot and sour soup or Tom Yum can be made with any kind of protein you want; such as chicken, fish, or completely vegetarian by substituted chicken stock with vegetable broth. Moreover; mushrooms, squashes, or eggplant can be used in place of meat.
- Bring chicken stock to a boil then lower the heat to simmer. Next add lemongrass, galangal, kaffir lime leaves, and chilies. Then let simmer for about 5 minutes.
- Stir in coconut milk and bring to boil. Add mushrooms and cook until mushrooms are done. The process should take less than 2 minutes.
- Add chili paste and fish sauce. Then place the shrimps into the soup and cook for about 30 seconds.
- Turn off the heat and add lime juice. Season to taste with sugar, fish sauce, or extra lime juice if preferred.
- Garnish with cilantro and serve with a bowl of steamed jasmine rice.
Thai hot and sour soup with shrimp or called Tom Yum Goong is one of the most popular Thai soup. Easy to make for a quick weeknight meal. Furthermore, wonderful flavor and aromatic herbs make this soup a winner! Bon Appetit!
INGREDIENTS 0.25 cup roasted unsalted peanuts 0.5 tablespoon good quality fish sauce 0.5 cup palm sugar or brown sugar 1 piece of Thai chilies or jalapeno peppers 1 cup green beans, cut into 2” pieces 1 cup baby cherry tomatoes cut in half 1 tablespoon […]