2-3 pieces of small mackerel (pla ra), finely chopped, in 2-3 tablespoons plara liquor or 2-3 tablespoons Budo Sauce (optional) 12 shallots 8-10 cloves garlic 8 large dark green or banana chilies 6 cherry tomatoes, peeled and chopped 2 tablespoons fish sauce 3 green onion and a handful of fresh coriander leaves, chopped, for garnish [...]
This chili sauce is usually eaten with Thai fried pork skin (available in Asian food stores but a packet of pork cracklings will do) and the raw vegetables described or steamed ones such as pumpkin, long green eggplant, green beans and Chinese cabbage. 7 oz (200 g) lean ground pork 2 tablespoons oil 6 cloves [...]
6 dried red chilies 4 cloves garlic 3 shallots 4-6 ripe but firm cherry tomatoes ½ teaspoon shrimp paste, roasted 3 oz (100 g) finely chopped grilled shrimp or flaked grilled fish 2-3 kaffir lime leaves, torn into small pieces 1 tablespoon fresh lime juice 1 tablespoon fish sauce 1 teaspoon or more of palm [...]
In central Thailand a particular eggplant known as ma-uk-the size of a golf ball, orange in color and hairy-is used to ensure the sourness of this dish. The hairs are scraped off first and the fruit sliced and added to the mortar at the same time as the pea eggplant. You may need to add [...]
Large pieces of meat like this are not common in Thailand. This recipe is an adaptation of a classic Thai flavoring for use on a Western-style grill. As a further adaptation, a whole piece of pork loin or beef fillet could be seasoned in the same way and then roasted in the oven. 1 tablespoon [...]
This recipe comes from the north where meat, especially pork and pork products are very popular and servings are more substantial than elsewhere. 4 cloves garlic, chopped ¼ cup (60 ml) soy sauce 2 tablespoons sherry (optional) 1 tablespoon sugar ¼ teaspoon freshly ground pepper 2 lb (1 kg) pork belly spareribs METHOD Combine the [...]
A traveling Thai is a snacking Thai. This dish is sold by hawkers in major train and bus stations throughout the country. The particular recipe or way of serving it varies, however, in different regions. Here is the first of three versions. 1 teaspoon freshly ground pepper 3 coriander roots 4 cloves garlic ½ tablespoon [...]
