Thai Foods Ep.4


Pad Thai Sauce Recipe - Make Pad Thai in 5 Mins!

by Thomas M. Tillman
Ingredients An authentic pad thai sauce is actually very simple. There are technically only 3 ingredients: the sweet, the salty and the sour. But because we want this to be a time-saver, I've also add the shallots and the garlic into the sauce so we don't have to chop and sauté them on the day. Shallots Garlic Tamarind paste Fish sauce Palm sugar IMPORTANT NOTE ABOUT TAMARIND: Whenever you cook Thai food, I recommend that you make tamarind paste from pulp for the best flavour. But if you are going to buy it instead, make sure it's a product of Thailand or Vietnam and not a product of India. Thai and Vietnamese tamarind paste is a loose brown liquid, whereas Indian "tamarind concentrate" is a thick black paste that is much more concentrated. It is a different product and should not be used when cooking Thai food. WHAT NOT TO PUT IN THE SAUCE? You might be tempted to add as many things as possible for max efficiency, but some things are better left (...)

Funky Shrimp Paste Dip - Nam Prik Gapi

by Thomas M. Tillman
It's Stinky, But Oh So Delicious. There are no two ways about it; shrimp paste or what we call gapi is stinky. But it's also tasty, or it wouldn't be such a beloved ingredient in so many Asian countries. Shrimp paste's superpower is in its intense umami. Its funky, savory flavour adds an oomph to any dish that no other ingredients can quite replicate. This is why shrimp paste fried rice is one of my all-time favourite Thai dishes. Is Shrimp Paste an Acquired Taste? For some, yes, but not necessarily. I grew up with this stuff, so my love for shrimp paste didn't need to be "acquired." For others, it takes a while, and for some, they can never acquire it. What is nam prik? Nam prik refers to the (...) Continue

Ultimate Veggie Spring Rolls

by Thomas M. Tillman
Why These Are 100x Better Than Takeout Actually flavourful filling. Too many takeout spring rolls are filled with bland noodles and measly shreds of carrots and cabbage. Not these. The filling is packed with tons of veggies and are so perfectly seasoned I sometimes just eat the filling straight up. This is a vegan filling that super tasty, but if you eat meat also check out these classic pork spring (...) Continue

Thai Jungle Curry with Chicken (Gaeng Pa Gai)

by Thomas M. Tillman
What You'll Need Here are ingredients you'll need to make jungle curry. Note that for the curry paste I'm showing you is the "quick-fix" version. Please see the listing for the "from-scratch" version in the recipe card below. Clockwise from top-left: Chicken thigh, chicken stock, fish sauce, palm sugar, young peppercorns, holy basil, toasted rice, long beans or (...) Continue

Chinese BBQ Pork & Rice (Kao Moo Dang)

by Thomas M. Tillman
This dish is the epitome of "Thai street food". If you wanted kao moo dang you can walk into any food court and you're guaranteed to find a vendor. At the basic level it's just Chinese BBQ pork (char siu) on rice, but what makes this dish unique to Thailand is the savoury-sweet gravy studded with roasted sesame seeds. Will Any Char Siu Recipe Work? Yes. The recipe(...) Continue