Thai Foods Ep.3


Stuffed Chicken Wings

by Thomas M. Tillman
A Unique Appetizer for the Holiday Season If you're looking for a unique appetizer that will impress your guests, or a dish that can be a conversation starter, look no further! These stuffed chicken wings are SO delicious, can be prepped well in advance, and will likely be something new for your party guests! Stuffing chicken wings is a technique that I've only seen done in Asia (do let me know if you've seen it elsewhere!). In Thailand it is done, but it's not the most common of dishes because it does require some skill and time to debone the wings, which I will give you complete guidance for. The result is totally worth the effort, especially for a special occasion that calls for special food! Deboning the Wings For this recipe I'm starting with the whole wing because I want the wing tips, but I'm removing the drumettes and using just the flat + tip. Some people debone the whole wing, which you can totally do, but if you've never deboned wings before I'd stick to doing just the(...)

Thai Massaman Curry Burger

by Thomas M. Tillman
If you're looking for some new flavours to add to your burger routine, this is the one to try! Grilled patties are dunked in a ruch massaman curry sauce with roasted peanuts, topped with fried potato slices and caramelized onions. Potatoes, peanuts and onions are classic components of a massaman curry, so I wanted to make sure they get included in the burger and it worked out so well. Add a few pickled peppers if you like it spicy! The Quick-Fix Massaman Curry Paste You can find premade massaman curry paste at some Asian grocery stores, but in general it tends to be hard to find. The good news is, you can easily turn red curry paste, which is available at most stores, into massaman curry paste with just a few(...) Continue

Thai Dipping Sauce for Grilled and Roasted Meats - Nam Jim Jeaw

by Thomas M. Tillman
Nam Jim Jeaw is the Thai "universal" dipping sauce for any kind of grilled or roasted meats. BBQ chicken, grilled steaks, roasted pork belly, even grilled fish, can all benefit from a little jeaw dip. It's also the perfect way to spice up your leftover roast! Even though jeaw is native to "Isaan" or the northeastern part of Thailand, it is so popular that it is enjoyed all over the country. The recipe (...) Continue

Pork Dumplings (Gyoza)

by Thomas M. Tillman
Ingredients Here are all ingredients you'll need for these to-die-for pork dumplings: White peppercorns (black is okay too) Garlic Ginger Napa cabbage Salt Ground pork (preferably not lean) Toasted sesame oil Soy sauce Dashi powder (optional but highly recommended; if not using add 1 tsp more soy sauce) Sugar Tapioca starch or (...) Continue

Fast & Easy Marble Eggs with Prik Nam Pla

by Thomas M. Tillman
What is Marble Eggs? Admittedly, I came up with the name "marble eggs" myself, but I didn't invent the dish. The recipe started to appear on the Thai internet in 2020, and it's called kai yoo yee ไข่ยู่ยี่ which actually means "wrinkled eggs," but I didn't think it translated well in English! The eggs are "marbled" in the pan, and cooked just (...) Continue