A perfect blend of texture and authentic Thai flavors, mee krob or mi krop is a dish that consists of crispy fried rice vermicelli noodles which are covered with a sweet and sour sauce made with lime juice, Thai fish sauce, tomato paste, kaffir lime leaves, chilis, and palm sugar. This delicious noodle dish is typically mixed …
Category: Recipes
Yen ta fo
The pink-colored yen ta fo is a Thai soup consisting of various types of noodles served in a hearty chicken or pork broth seasoned with the pungent, fermented red bean curd. Each bowl of this flavor-packed soup is topped with various condiments such as fish balls, squid, shrimps, fried tofu, and the leafy water morning glory. Typically …
Phanaeng Curry
Phanaeng curry is a variety of Thai curry that is characterized by a thick texture and salty-sweet peanut flavor. It consists of meat that is stewed with coconut milk, panang curry paste, makrut lime leaves, fish sauce, and palm sugar. The meat used in phanaeng curry is usually beef, chicken, duck, or pork, and the …
Suki
Suki is the Thai version of a communal hot pot dish. It grew out of Chinese and Japanese traditions of preparing and cooking ingredients tableside in a shared bowl. The assembling of the dish starts with a bowl placed in the middle of the table, usually filled with a lemongrass-spiced chicken broth. The rest …
Cheesecake bombe with summer fruits
Ingredients 2 x 250g cartons curd or ricotta cheese 100g icing sugar 1large orange grated zest 500g tub low fat fromage frais 600g strawberry 250g raspberry 150g punnet blueberries or fraises des bois (wild strawberries) icing sugar for dusting For the sauce 350g mixed summer fruits such as strawberries, raspberries, blueberries (fresh or frozen) juice …
Summer deli platter
Ingredients 250g tub ricotta handful chives 4 sundried tomatoes selection of vegetables from the deli counter, such as roasted aubergines and peppers, artichoke hearts olives and balsamic red onions toasted pitta bread or breadsticks, to serve Method step 1 Tip the ricotta into a bowl and stir to soften it. Snip in the chives. step …
Summer courgette ribbon salad
Ingredients 25g pine nuts 4 large courgettes sliced into ribbons with a veg peeler or spiralized juice and zest 0.5 lemon (save the other 0.5 for the dressing) 1 small loaf of sourdough bread or stale bread 1 tbsp olive oil 60g bag baby kale 100g goat’s cheese crumbled handful of mint leaves picked 25g …
Summer herb & feta pies
Ingredients large bunch watercress good handful basil roughly chopped good handful mint roughly chopped 4 spring onions roughly chopped 2 large eggs freshly grated nutmeg 100g feta cut into small cubes 85g artichoke hearts in oil from a jar, drained and chopped 50g butter 270g pack filo pastry sheets 2 tbsp freshly grated parmesan (or …
Summer potato salad
Ingredients 750g new potato 75ml buttermilk 2 tbsp light mayonnaise 1 tbsp Dijon mustard 1 tbsp white wine vinegar ½ tsp caster sugar 100g sliced radish 1 tbsp poppy seed 20g pack mustard cress to serve Method step 1 Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 …
Summer fruit quinoa salad
Ingredients 100g quinoa 3 peaches or nectarines, or 6 apricots, diced 50g toasted hazelnut roughly chopped handful mint roughly chopped handful parsley roughly chopped 2 tbsp olive oil zest and juice 1 lemon Method step 1 Put the quinoa in a medium saucepan and cover with 300ml water. Bring to the boil and simmer for …
Summer baked plaice
Ingredients 500g baby new potatoes well scrubbed and halved if large 2 tsp olive oil 140g cherry tomatoes on the vine 100g pack asparagus trimmed 2 plaice fillets, 140g each juice ½ lemon knob of butter Method step 1 Heat oven to 200C/180C fan/gas 6. Put the potatoes in a large roasting tin and drizzle …
Summer vegetable bowl
Ingredients 1-2 carrots cut into sticks if large 1-2 turnips cut into wedges 1 tbsp dry sherry 2 tbsp soy sauce 1 medium courgette cut into 1cm slices 4-6 short asparagus spears 3 fresh shiitake or open cup mushrooms sliced into four 25g butter 2 spring onions shredded 100g smoked tofu cubed (optional) Method step …
Summer vegetable roll-ups
Ingredients 2 aubergines preferably long and thin ones 3 courgettes ideally about the same length as the aubergines 6 tbsp olive oil 3 red peppers 100g ricotta 2 tsp pesto 50g pine nuts basil leaves to serve Method step 1 Cut each aubergine and courgette into 6 slices lengthways. Line a grill pan with foil …
Summer duck salad
Ingredients 2 tsp Chinese five-spice powder 1 duck breast skin on and scored 1 tbsp olive oil 2 shallots finely chopped 4 tbsp plum sauce 4 tbsp dark soy sauce 4 tbsp sherry vinegar 1 tsp sesame oil 110g pack pomegranate seeds 1 Little Gem lettuce quartered lengthways 2 medium carrots julienned or coarsely grated …
Summer steak subs
Ingredients 2 sub rolls or mini baguettes 1 tbsp mayonnaise or horseradish sauce 1 tbsp vegetable oil 1 small onion finely sliced 1 red pepper deseeded and finely sliced 2 thin frying steaks 2 slices gruyère cheese Method step 1 Split the rolls down the middle, spread with the mayonnaise or horseradish, then set aside. …
Summer spice mix
Ingredients 25g black peppercorn 50g fennel seeds 50g coriander seeds 50g cumin seeds 2 tbsp brown or white mustard seeds 2 tbsp crushed chillies Method step 1 Simply mix all the spices together in a bag or large bowl. step 2 To use, simply transfer the mix to a pepper mill to grind over meat, …
Massaman Curry
Out of all Thai curry varieties, massaman curry stands out as the mildest, sweetest, and the most unusual type. It is a combination of creamy coconut milk, meat, potatoes, and a curry paste made with roasted spices. Coconut milk is the authentic Thai element of the dish, providing a rich base for the rest of the …
Khao soi
A signature dish of Northern Thailand, khao soi is a delicious coconut soup in which numerous regional influences were combined to create a truly spectacular dish. The base of the soup is a slightly spicy broth which combines coconut milk and red curry paste. The broth is served with flat egg noodles and a choice …
Thai Grilled Chicken (Kai yang)
Kai yang is a poultry dish made by grilling or barbecuing a whole, marinated chicken. Although the dish has origins with the Lao people of northeastern Thailand, today it is extremely popular and commonly eaten throughout the country. The chicken is typically paired with sticky white rice, dipping sauces (sweet sauce in the Central region, …
Khao niao mamuang
This traditional Thai rice pudding is a favorite way to finish any Thai meal. The dish is prepared with glutinous rice that is first steamed, then doused in sweetened coconut milk. Lastly, the rice is served sided with slices of fresh mango. This simple dessert is incredibly popular, and it can be found at virtually …
Red Curry
Red curry is one of the most common curry varieties in Thailand. It combines red curry paste, coconut milk, vegetables and meat into a delectable and hearty meal. Red curry paste and coconut milk are the foundations of the dish, and their combination results in a perfectly balanced, creamy and spicy broth. The paste …
Tom kha gai
Tom kha gai is Thailand’s delicious national dish coming from the central part of the country and bearing the influence of neighbouring Laos. It is a soup whose name translates to boiled galangal chicken soup, consisting of coconut milk, chicken chunks or shreds, galangal (reddish-brown or pink woody plant related to ginger), lemongrass, garlic, bird’s eye …
Papaya salad (Som tam)
Som tam is a green papaya salad mostly associated with the northeastern part of Thailand (Isaan), though it is often suggested that it first appeared in Laos. Apart from thin strips of green papaya, this salad usually includes roasted peanuts, green beans, tomatoes, and a tangy sauce typically made with garlic, chili peppers, fish sauce, …
Sriracha
Sriracha is a condiment and a hot sauce that combines red chili peppers, garlic, vinegar, salt, and sugar. It was first created by a local woman Thanom Chakkapa in Si Racha, Thailand. Originally known as sriraja, the sauce was first prepared with fermented prik chee fah chili peppers and it was typically served as a dipping sauce or a …
Mushroom loaf with summer greens
Ingredients For the vegetables 450g salad potatoes halved 2 tsp cold-pressed rapeseed oil plus extra for the tin 1 lemon zested and juiced (you’ll need 2 tbsp lemon juice) 1 tsp vegetable bouillon powder 2 leeks cut into rings 350g asparagus (250g pack and 100g pack), ends trimmed, cut crosswise into quarters 320g frozen peas …