Thai Foods Ep.10


CRAB CURRY STIR FRY | BU PAD PONG KAREE

by Thomas M. Tillman
With crab season in full swing, the hubby and I have been enjoying this crustacean a lot recently. It’s great when steamed and eaten with the Thai seafood dipping sauce known as nam jim seafood.  We also really like making a simple, but delicious crab fried rice or the slightly more involved crab curry fried rice.  But perhaps one of our favorite ways of eating fresh crab is in this crab curry stir fry. This dish features crab that is cooked together with a curry sauce made of yellow curry powder, eggs, milk, and a few Thai sweet and savory sauces.  White and green onions, Chinese celery, and red peppers add some additional freshness and texture to the dish.  It’s a nice departure from the more common Thai yellow curries made with yellow curry paste, but still has plenty of that curry flavor that works so well with crab. In Thailand, this dish is most commonly cooked with entire sections of crab in the shell.  We’ve found that we enjoy this stir(...)

Rad Na (rice noodles with gravy)

by Thomas M. Tillman
Chewy, tender fresh rice noodles drenched in a tasty gravy and tender pork, Rad Na is one of the most popular lunch items in Thailand! Ingredients 1 lb fresh wide rice noodles or very thin rice noodles 1-2 tsp black soy sauce 2-3 stalks Chinese broccoli, stems thinly sliced on a bias, and leaves roughly chopped Marinated Pork 200 g pork, sliced into bite sized pieces, about ⅛" thick 2 Tbsp tapioca starch or cornstarch 2 tsp soy sauce 2 tsp oyster sauce ¼ tsp white pepper ¼ tsp sesame oil 1 egg white (~ 2 Tbsp) Rad Na Sauce 2 Tbsp chopped garlic 2 Tbsp tao jiew fermented soy bean paste (what is this?) 2 cups chicken or pork(...) Continue

Lemongrass Salad | Yum Takrai

by Thomas M. Tillman
I’m always excited to discover new Thai salads.  (well, they’re not actually new in terms of Thai cuisine, just new to me) I think part of my excitement stems from not having tried all of the various Thai salads, and really, not knowing all of the possibilities that exist.  Although most Thai salads of the “yum” variety feature tons of fresh herbs and an intense spicy and sour dressing, it’s (...) Continue

Sukiyaki Stir-Fry (suki hang)

by Thomas M.Tillman
A Thai dish with a Japanese name Sukiyaki is obviously a Japanese dish, but this particular recipe is very much unique to Thai cuisine. Here's the story. Sukiyaki is a Japanese hot pot, and Thai people took the inspiration and started making our own hot pot served with a spicy, flavourful red sauce that's more suited to the Thai palate. We still call this hot pot (...) Continue

RICE PORRIDGE WITH PORK | JOK

by Thomas M. Tillman
Although “rice porridge” doesn’t sound like the most exciting or enticing dish, I’m here to tell you that it’s actually incredibly delicious. The boyfriend has always talked about rice porridge, known as jok in Thai, as a great breakfast food.  It was usually brought up in the context of a mild, easy-on-the-stomach kind of dish, perfect for young kids, (...) Continue