Beef Renang is a dry-braised beef curry recipe that originated in West Sumatra, Indonesia, and it's made with a wide range of fresh and non-fresh spices that ImportFood.com specializes in so we thought

A special brass flower shaped mold is used to create Thai cookies that are lovely in appearance and fun to eat. The cookies have a relatively plain flavor, accented by sesame, a touch of sug

You will need a Tua Tod Mold to make these delicious crispy peanut cookies. The recipe looks simple, but the frying takes a bit of practice. Go slow and make sure your wok is not too hot. To

A crispy sweet and spicy Thai snack known as "Crispy Shells" in English. Try making these in your own kitchen, and delight your friends & family.

We noticed this recipe in Saveur Magazine, and it turned out superb. Under the wet spicy red sauce coating is a nice crispy well done chicken wing--so delicious. We followed along almost exactly as th

The December 2011 issue of Food & Wine Magazine tells the story of "hand forged" doughnuts made in Seattle by Top Pot, and a new glaze made with fresh kaffir lime leaves. Kaffir lime leaves are an i

We think Tao Suan came from China, the words certainly sound that way. It's a very simple, healthy sweet dessert that you can make in minutes. Many Asian stores in America prepare this on the premises,

Met Khanoon is a very sweet, delicious dessert that was likely introduced to Thailand by Portuguese explorers. Typically made in a brass wok. The taste is heavenly. Met Khanoon means "seed of jack

In every Thai city and village, the people know and love khao tom mad. It's a vegetarian dish too, so according to our sources it may be impossible to find a Thai person that does not like eating it. A

Thai tea has become very popular in the United States as people find pleasure sipping this delicious, unique tea. Tasting it in hot summer months, sitting around a swimming pool or on the beach, is li

We recently discovered that some executive chefs use Thai Ovaltine in their dessert recipes, notably pastry chef Sherry Yard of Spago in Beverly Hills. Thai Ovaltine is true to the original British fo

Cardamom is an earthy, fragrant spice grown in Thailand, a relative of the ginger family that tastes a bit like a cross between anise and almond. It's part of our Thai spice kit. Cardamom is often used

The November 2010 issue of Saveur Magazine features this recipe from a pie shop at the Charin Garden Resort in Chiang Rai, Thailand. We prepared the recipe at home using fresh young coconut, with very

Lon (pronounced Loan) is a special word for dipping sauce that uses coconut milk. The flavor of this dish is somewhat unique, sweet and just a tiny hint of spice. Kids enjoy the dip and it's a healthy

This is an easy Thai dessert with universal appeal.

During a visit to Thailand we encountered the most delicous candy we've ever tasted. The candy was all natural, made of just tamarind paste and sugar, shaped like a Tootsie Roll and wrapped in little p

At the left is a glass of Thai sweet basil seed drink. It's delicious--the seeds become soft with a consistency similar to eating watermelon. Also, according to Thai tradition, this drink also helps a

Khao neeo moon is a truly authentic Thai recipe. Mixing sweet dessert rice with a sugary seafood topping might seem like a bizarre combination that Food Network might sensationalize on one of their ce

An earthy, sweet delight that goes well with any palate. Usually Thai desserts are served cold, but this one is unique as it is meant to be served warm.