There are many versions of this ever popular street food but the vital ingredients are; good quality stock, lime juice, chillies and fresh herbs to garnish. A meal in a bowl, this recipe is quick and easy to prepare using a Tom Yum soup base. Recipe is for one so do double quantities if cooking … Continued
I have only eaten this style of fried chicken in Penang and suspect it is Nonya in origin. The nonyas and babas are indigenous to the Straits Settlements of Penang, Malacca and Singapore and have their own cuisine which is mix of Chinese and Malay. This recipe uses a simple combination of three ingredients with … Continued
Quick and easy to prepare, this oriental twist of a classic starter will impress your guests. I have used large frozen prawns but feel free to use any size prawn available from your local supermarket or shop.
Used throughout Thailand, sweetcorn is a popular snack food. Quite often, vendors sell corn on the cob, cooked on their mobile grills. This recipe uses fish sauce but do leave this ingredient out if a vegetarian version is required.
Minced pork is used a lot in Thai cooking. This one uses minced pork but feel free to substitute mince beef or chicken if preferred. The finely chopped beans add crunch so do try and include them. Serve as a snack or as an appetiser.
Owing to its proximity to the sea and lengthy coastlines, Thailand’s cuisine has an abundance of seafood dishes. For versatility we have used a frozen seafood medley easily available in many supermarkets. The dressing can be made in advance and refrigerated until required.
Kha is the Thai word for galangal which is an ingredient in this dish. I recommend using chicken thighs for this recipe as they have better flavour. This soup, which has the consistency of a broth, may be eaten as a starter but in Thailand it is served with rice and other dishes as a … Continued
Simple to make, this fragrant Thai soup is a combination of hot and sour flavours. Traditionally made with prawns it can be served as a starter or as part of the main meal. This recipe uses large fresh tiger prawns but if you decide to use frozen prawns do defrost them first and add to … Continued
Serve as a starter or with other dishes as a main meal. This dish is best cooked in the oven or in a slow cooker. If cooking in a slow cooker, do not add extra 185ml of water. Cut large ribs into 2 or 3 pieces using a cleaver. Alternatively, look out for shorter ribs, … Continued
Be sure to provide plenty of paper napkins when you serve these chicken wings. Cook in the oven and finish off on a barbecue for best results. Ensure chicken is thoroughly cooked.