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
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
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.
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.
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
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
Note the oil for cooking should be *HOT*. In view of this it is a good idea to cook this in a skillet with a lid.
This is a simple hot and sour soup, made with the fish of your choice. In Thailand the vegetable is generally cabbage, kale, or even broccoli can be used.
This dish is supposed to be hot. However as always you can reduce the heat in cooking it.
Thai eggplants (makheua pro) are a yellowish green fruit the size of a golfball. If you can't get them, then y
This is a simple stir fry that shows that not all Thai dishes are laden with spices and chili!
There are two staple soups in Thai cuisine: tom yam is a hot spicy clear soup with elements of sweet and sour flavors added. Tom kha is a milder soup with coconut milk and galangal (kha) dominating ra
Mussels complement Thai flavors very well. In Washington State we can buy 5 lbs of fresh Penn Cove mussels for about $12, and we're always experimenting with them to create tasty Thai recipes. This one
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