Ka-Leang Chile, Ground, 1.75 ozAdd to cart1.75 oz - $3.85
This is a Burmese variety of extra hot chilli pepper, dried and ground in a convenient modern package.
The chile pepper known as "Ka-Leang" in Thailand is a variety from Burma, and known to be extremely potent. Just touch one of these to your lips and feel the burning heat instantly. For people who like their food "really really spicy" this is about as good as it gets. It is generally thought that these Ka-Leang peppers are double the heat of already-spicy Thai prik-ki-nu.
We especially like this in Lao-style "Pra Neua" larb.
This is from prestigious "Hand Brand". Excellent quality overall.
Ka-Leang are an ethnic group numbering over 3 million people in Burma and along the Thai-Burmese border in Kanchanaburi. Known in English as "Karen" people.
One package is about two handfulls.
Product of Thailand
Make Your Own Ground Thai Chiles, From Scratch. Over the years we've sold thousands of packages of whole dried chiles to chefs who insist on making their own chiles powder. It's quick, easy, and results in a fresher chile powder with homemade rustic flavor. Be careful not to prepare too many at once, if you put a big handful into your skillet at once, it creates pepper vapors that overwhelm your kitchen. We recommend preparing just 10 chiles at a time, which yields about a tablespoon of coarse ground chiles.
Start by putting 10 chiles into your skillet, over low heat (the lowest setting). Leave your chiles alone for about 5 minutes then flip over. After a few more minutes, you'll notice some chile aromas coming out. Remove from heat and set aside for a few minutes to cool. Now your chiles are ready to crush. If using an oven, place on a cookie sheet and bake at 260 degrees F for 10 minutes, flipping the chiles over, halfway through.
Thai Seafood Salad, 'Yum Talay'
Yum means mixture of different flavors, often associated with a salad, talay means seafood. This mixed seafood salad, Thai-style, is a winner. It can be made with any combination of seafood you have on hand, and for greens we like it served on a bed of iceberg lettuce along with seasonal vegetables.
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.
Lao Style Beef Salad, 'Pra Nuea'
Thai restaurants around the world sell larb (also spelled laab) in various styles, usually with ground chicken "Larb Gai" or pork "Larb Moo". Our Lao version here, made with rare lean ground beef, is exceptional because the meat soaks/cooks in lime juice for several hours then finished briefly in a skillet to give it an especially sour flavor. Combined with the shallots, sliced lemongrass, fish sauce and ground chiles, it all comes together so well. It's very healthy too. You can make this same version with pork, chicken, shrimp or lobster.
Thai Vegetarian Larb Woonsen, 'Larb Woonsen Jae'
We find that it's difficult to enjoy true vegetarian Thai food because so many recipes use fish sauce; however, we absolutely love this vegetarian larb recipe. It does take time to prepare but the result is both nutritious and delicious. Vegetarian or not, you'll love this elegant recipe too. We also have a non-vegetarian recipe for larb woonsen.
Korat-Style Stir-Fried Noodles, 'Pad Korat'
The result of this recipe is a hot, spicy, thoroughly addictive succulent noodle dish. It might seem like you're adding too much ground chile peppers, but it's meant to be hot, and the chile gives it the distinctive color. This version is both sweet and spicy. To add some depth, you can add a tablespoon of tamarind concentrate to the cup of water. Use any greens you have on hand, we liked the way our version turn out, with bean sprouts and bok choy.
Waterfall Beef, 'Neua Yang Nam Tok'
In Thai language, nam tok is a waterfall. This dish is usually cooked using a barbeque (the juices drip onto charcoal hence the name waterfall) but you can fry or broil the beef just as well. It should be cooked rare to start with. See our street vendor video lower left, a sidewalk chef prepares it.
A great dipping sauce to serve with this beef is made with our Namprik Thai Tae.
Thai-Style Szechuan Chicken
Chinese-style food is popular in Thailand, often the best hotels in Thailand have wonderful Chinese food. We've created this Thai-style Chinese szechuan chicken recipe using the rare szechuan peppercorn together with very hot whole dried chiles. It's cooked using alcohol, and we were lucky enough to have a bottle of Laotian whisky distilled from sticky rice, but you can use Wild Turkey Kentucky bourbon with good results.
The result is fairly spicy, so this isn't for people who don't like spicy. Something we love about this is the way the Szechuan peppercorn make your tongue tingle. It's also tastes great a day later, as a leftover reheated.
Coconut Rice With Beef, Thai-American Style
We are pleased to present this recipe which nicely blends two of our favorite ingredients: coconut milk and rice, in a main course. Typically you find coconut milk and rice cooked together as a dessert such as inkhao neeo dahm (black sticky rice) or sticky rice with mango.
Pumpkin in Coconut Soup with Shrimp, 'Phaktong Tom Kati'
This looks a lot like a rich buttery French style cream soup, but it's a velvety smooth, creamy Thai-style coconut soup with hearty chunks of squash. We love this with Asian-style Kabocha pumpkin squash. It goes well with jasmine rice, but it also tastes great with somen noodles or even western-style pasta if you prefer. It especially hits the spot if you're a pumpkin lover, the combination of ingredients really highlight the pumpkin flavor. If you want to spice the soup up a bit, feel free to add Thai ground chile pepper so it's more sour like . We used the largest shrimp we could find and the result was very nice. We garnished it with fresh Thai chile pepper
Thai-Style Noodles with Peanut Basil Sauce
This recipe prepares two generous servings, feel free to make a larger batch. We used a large skillet, as shown, it doesn't need to be prepared in a wok. We used a quick home-made vegetable broth (sliced veggies in water with a bit salt and pepper, simmered for an hour).
It's pleasantly just a tad spicy, we added hand-crushed whole dried Thai chiles. Feel free to add more or less to suit your taste.
It's a delicious vegetarian recipe that everyone should enjoy.
Larb Woonsen in Spring Roll Wrapper
Fresh spring rolls made from all natural rice paper are a real treat, but rarely found in Thailand--it's more of a Vietnamese recipe. Rolling authentic Thai in a fresh spring roll wrapper is an innovation we came up with recently, and we know you'll love it if you like Thai food. There is no need for a dipping sauce, just follow the recipe and enjoy.