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Introduction I have been living (and eating) in Thailand for a long time. Among the many attractions that keep me here include the friendly people, warm climate, exotic culture, and of course the fantastic food. Each day leads to new culinary treats, whether they be at fancy restaurants, outdoor markets, road-side push carts, or in our own kitchen. We have included here 10 of our favorite dishes from Thailand. They have been chosen for their attractiveness to the westerner's palate as well as their ease in preparation, especially in the western kitchen. In our recipes we have included the ingredients in English, Thai, and Thai phonetics. Sometimes these ingredients will not be available to those living in the west (unless there is a nearby Chinatown). Because of these we give substitutes that can be made with ingredients and spices that any western cook could easily pick up at the supermarket. When a Thai cook tells you how to make something she will usually not give exact amounts. She may say something like, "Use as much garlic as you should." Westerners are used to being given exact quantities in their recipes. Because of this we have given "suggested" amounts. Feel free to use as much of any ingredient "as you should".
Pork with Garlic and Black Pepper More to come...
Chicken with Cashews ไก่ผัดเม็ดมะม่วงหิมพานต์ gai phat met ma muaang him-a phaan
Cashew nuts are grown in the southern part of Thailand and this dish is very popular all around the country (and increasingly in Thai restaurants around the world). It is not uncommon for a westerner, upon tasting this dish for the first time, to swoon with delight. What you need
What you do Heat the oil in a frying pan, or a wok until very hot. Into the hot oil toss the minced garlic and wait until it becomes golden brown. Then quickly add the chicken and stir fry until it also is brown. Add the cashews, peppers, and soy sauce until the cashews are hot. Serves two, as a side dish or over rice as a complete meal. Often in Thailand you will not be able to find roasted cashews but the raw ones are available in most places. To roast them yourself, get some raw cashews, take a pan or wok, add some oil and fry up the cashews adding some salt to taste. Make sure the cashews don’t get too brown or they will be bitter.
Language note: The Thai word for “cashew” (met ma muaang him-a phaan) is made up of the words
The cashew “nut” or seed comes from a pseudo fruit (called a cashew apple) that in shape resembles a mango but comes in different colors. The real fruit and the seeds grow out of the bottom. The words “him-a phaan” indicate the foreign origin of the cashew tree. Its true origin is Brazil but there are lots of cashews in India which may have been the origins of the Thai cashews.
Back to recipes
Pork with Garlic and Black Pepper muu thaawt gra thiiam phrik thai
This is my personal favorite. If you have never been into garlic before, you will now. The oil, pepper, and garlic alone is great with rice. What you need
What you do Fry the pork in the oil until thoroughly cooked. Then add the garlic. When the garlic is brown stir in the black pepper and fish sauce. Serve with or over rice. Back to recipes
Stuffed Tomatoes ma kheuua thaeht sai This is an “old family recipe”. It is an easy, tasty combination that goes just as well with rice as it does with western food. What you need
What you do With a sharp knife cut out the tops of the tomatoes and spoon out the pulp and seeds. To the ground pork, add the minced garlic, chopped onion, pepper and fish sauce. Mix together and stuff into the tomatoes. Place the tomatoes in a ceramic plate or bowl and put into a steamer for about 15 minutes. Be sure not to steam too long or the tomatoes will break down. Garnish with parsley and serve as a side dish.
Fried Pumpkin ฟักทองทอด fak thaawng thaawt
The pumpkin is more than jack-o-lanterns and pumpkin pie. In Asia, it is one of the staples in the people's diet. With its wealth of vitamins A and C, the pumpkin (as well as many related squashes and gourds) is prepared in many ways. We feel that this recipe is the tastiest as well as the easiest to make. What you need
What you do First take the pumpkin and cut it into slices about 1/4" thick. It will then be easy to cut off the skin. After that, slice the pumpkin into 1" squares. Pour the oil into a frying pan or wok. Wait until the oil is very hot and then toss in the minced garlic. The garlic will bubble up and turn brown. Then add the pumpkin, sugar, and fish sauce. Now add enough water so that it comes up to the top of the pumpkin. Cover and let boil until the water has almost evaporated. Finally, break the eggs into the center of the mixture and gently fold them in. When the eggs are done, so is your pumpkin. Serve as a side dish or over rice.
Sweet and Sour (Pork, Chicken, Shrimp, etc.) เปรี้ยวหวาน bpriaao waan
This popular Chinese restaurant dish has also been adopted by the Thais. The Thais of course have changed the recipe to suit their own taste buds. I like them both but they are quite different. What you need
What you do Heat the oil in a pan or wok over high flame and fry the garlic in oil until brown. Put in the pork (or chicken or shrimp). When this is cooked add the onion and stir for 1 minute. Add cucumber, fish sauce, soy sauce and pour in one cup of water. As soon as this boils put in the corn starch that has been mixed with a little cold water. Then add vinegar and tomato paste. When the sauce thickens then your dish is ready.
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