Sai Ua (ไส้อั่ว) are an iconic dish in Northern Thailand. These sausages are made with fatty pork and packed with aromatic herbs and spices. Grilled over hot coals, they are served with sticky rice and other dishes or as a snack. You will need coarsely ground pork with a fat content of 30%. For each…… Continue reading northern Thai sausage
Tag: thai food
grilled lemongrass pork cheeks
Pork cheeks or jowls are fatty and delicious. You’ve probably heard of guanciale, a smoked Italian meat similar to bacon, which is made from this cut. In Thailand pork cheeks are popular marinated and grilled over hot charcoal. In a food processor combine 6 cloves of garlic, 5–6 stalks (without leaves) of coriander (cilantro), 2 tablespoons of chopped…… Continue reading grilled lemongrass pork cheeks
lemongrass and coconut mussels
Mussels are such a quick meal and so delicious – why not cook them midweek? This delcious recipe, from Melissa Clark for New York Times Cooking, has a definite Thai influence. First wash and de-beard 1kg (2 lbs) of mussels. Finely chop 1 shallot, 3 cloves of garlic, 1 small hot chilli and the white…… Continue reading lemongrass and coconut mussels
corn fritters + cucumber peanut salad
These Thai corn fritters are easy to make and absolutely delectable. Adapted from Marion’s Kitchen. For this recipe use 400g (14 oz) of fresh or frozen corn kernels – I used a mixture. Take 1 cup of the corn kernels and blitz them in a food processor to a fine consistency. Mix them back in…… Continue reading corn fritters + cucumber peanut salad
crying tiger lamb
From Northeastern Thailand, this dish is traditionally made with beef. According to local myth, the dish is so good that it would make a tiger cry. In Australia it makes perfect sense to cook this lamb version from Everyday Thai Cooking by Katie Chin, published on Serious Eats. The original recipe suggested lamb chops but instead I…… Continue reading crying tiger lamb
steamed whole snapper with ginger
This recipe, from Thai Food by David Thompson, is for ginger lovers! Make sure your ginger is young and fresh or you might want to reduce the amount in this recipe. Clean and score the fish and place it on a plate which you will use for steaming. Pour over 3 tablespoons of light soy…… Continue reading steamed whole snapper with ginger
minced chicken salad
Loosely based on Thai Larb, this minced chicken salad makes a tasty summer meal. To cook the chicken you will need some Thai chilli paste in soya oil. Add 3 tablespoons of the paste and some of the oil to a saucepan and heat over medium heat. Add 450g (1 lb) of minced chicken thigh meat and cook,…… Continue reading minced chicken salad
green curry mussels
These green-lipped mussels were delicious cooked in a Thai green curry and served over fat egg noodles. For the green curry, a home-made paste is the best but when I’m in a hurry I use store bought curry paste. Fry the paste in a little coconut fat until fragrant then add 1 large diced eggplant (aubergine)…… Continue reading green curry mussels
duck red curry with lychees
This classic Thai curry, often made with Chinese style roast duck, is a popular restaurant dish. I used fresh pan-roasted duck breasts in this version, although I cheated with a bought curry paste. To make the curry, fry 2 tablespoons of red curry paste in some coconut oil until it’s fragrant. Add 1 – 2 cans of coconut…… Continue reading duck red curry with lychees
black rice pudding with grilled bananas and coconut turmeric sauce
Turmeric, a member of the ginger family, grows wild in the forests of South and Southeast Asia. It is widely used as a spice in South Asian and Middle Eastern cooking. Slightly bitter, musky and earthy tasting, it adds an interesting dimension to this dessert from David Thompson’s Thai Food. For the black rice pudding, soak ½ a cup…… Continue reading black rice pudding with grilled bananas and coconut turmeric sauce
michelle picker cooks 