Flying Lion Fish Sauce, 10 oz bottle

Dumplings w/Pork Shrimp Ginger Sesame

Spectacular dumplings are easy to make.

Lots of ingredients involved but follow our detailed instructions & work sequentially; it won't take long to become an expert and amaze friends & family with your ability to make the best dumplings.

We enjoyed making this here with fresh young Hawaiian ginger but any ginger works well too.

This recipe makes about 15 dumplings.

Thai Baby Corn Stir Fry

Our Thai baby corn is crisp,  full of flavor, and perfect for stir fry with meat and seafood. In this recipe we share the important simple tricks so you can do it all in your own kitchen quickly. Adding tapioca starch at the end ties the flavors together and gives it an elegant finish glaze. 

Salad Roll Hoisin Dipping Sauce

We prepared this modified hoisin sauce to go with our fresh salad rolls but it can be used for other things as well.  We hope you enjoy it. 

Firm Rice Seafood Soup

This is a masterpiece seafood soup. You might be surprised it came from your kitchen, with such a nice blend of elegant flavors and texture.  Here we demonstrate all the tricks to make it just right.  The slightly firm rice, rather than the typical mushy congee, makes it distinctive. The trick is to fry the rice when it's still dry, as we show here.

Pad Thai

Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & videos (below left) for others.

Also consider our Picnic Table Pad Thai Recipe

Spicy Thai Fish Cakes, 'Tod Man Pla'

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with great results.

Here we just used cod pieces which can found at local supermarkets.

Also see our Thai Street Vendor video for detailed guidance.

Chicken Satay, 'Satay Gai'

Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time.

Here we demonstrate two versions, Version 1 is our favorite and one you can make in your kitchen without a charcoal grill. The chicken in both versions is prepared as you'd find in Thailand -- using thin strips, instead of thick cuts that restaurants outside of Thailand often serve for satay.

For a quick satay we suggest our Lobo Thailand's ready-made package.

You can of course also make the same recipe as beef satay, pork satay, or prawn satay (large prawns usually deheaded and the skewer threaded lengthwise down the body).

Thai Spicy Ground Chicken and Toasted Rice, 'Larb Gai'

This is one of our all-time favorite Thai dishes, and it is a very common dish served throughout Thailand as well as Laos. It's quick to make and often extremely spicy, but the lime juice and mint leaves make for an exotic and splendid combination.

It can be found on Thai restaurant menus in America as "chicken salad Thai style", which might be the best description for this dish.

Larb is pronounced "lawb" and that means salad. It can be made with beef (lawb nuea) or pork (lawb muu) instead of chicken.