This is traditionally made from whole fresh crabs cooked in boiling water. This recipe can easily be made with crab meat that you purchase, however. The food should be steamed in a bamboo steamer to a

Traditionally this is prepared with the fish known in the West as a pomfret, but any similar (flat) fish will do.

This is steamed, and as such is best done in a bamboo steamer, because in a metal ste

Here is an interesting way to steam fish and vegetables using the Thai sticky rice steaming cookware which we've sold for years. The fish and vegetables are nicely cooked together then eaten with a del

A very simple but elegant dish, serve with freshly steamed jasmine rice and enjoy this slightly sour, mildly spicy shrimp.

This is a versatile recipe that can be made with any good quality fresh fish, we suggest a meaty fish such as halibut, salmon or cod.

Roasted chile paste, or "prik pao" is one of Thailand's most common staple food items, and we're certain you'll enjoy this distinctive recipe.

We first discovered sugarcane prawns 15 years ago in Bangkok at a delightful Vietnamese restaurant called Sweet Basil, which is apparently still in business but at a new location.

It's not spicy at al

In the Isan (Northeast Thailand), this dish is sometimes prepared with raw shrimp This variant is known as pla kung lao (ie shrimp prepared in the Laotian style). In essence the shrimp are "cooked" in t

This is prepared from steaks of kraphong khao (sea bass), but you could easily use another fish (it works very well with shark steaks). You can cook the fish in a electric deep frier if you wish (high

A traditional treatment for fish that simply contrasts sweet, hot and sour flavor elements. This is traditionally cooked in a large deep wok, though unlike pla jian it is cooked at very high heat. The

When Thais elected a celebrity chef as Prime Minister in 2008, we knew that an occupation in politics wouldn't stop Samak's dedication to the cooking show Chimpai Bonpai ("Tasting, Complaining"). For anyo

A fragrant, light soup that's full of flavor.

The leading ingredient in this recipe is the bean thread vermicelli, also called glass noodles. Made from ground mungbean flour, these clear noodles soak up the flavor of the broth. The soup is mild,

This soup is a popular light meal in Thailand, and often sold by "stop me and buy one" hawkers who pedal tricycles around the streets. The traditional form is made from beef offal, and contains cow's blo

We love this recipe which has been a family staple for years, it's often cooked for hours then left on the stove to be eaten over a 24 hour period with freshly-cooked jasmine rice. This soup has a

Joo means stir fry in the ancient Chinese language. Gai = chicken, Khing = ginger.

This is a regional recipe from Kanchanaburi province in Thailand. Similar to normal ginger chicken soup, this style

This uses the light semi-transparent vermicelli style noodles known as wunsen in Thai. Note that there are two types of soup in Thai cuisine: one type the Toms (tom kha gai, tom yam etc) are designed

This is a popular fish soup that is quite common in Thailand, where it is usually prepared using a freshwater fish "pla chon", or snakehead serpent fish. As an alternative, we suggest using canned herri

Kua chap is a rich, healthy soup loaded with flavor and nutrition. We often take it camping, and more than once people have come by to mention the wonderful aroma. We also offer an instant kua ch