Recipes

Nam Jim Ajad

Nam Jim Ajad

Ajad Sauce Aka Cucumber Relish For Satay () This is the classic relish to pair with satay, featuring crisp cucumbers and red onion in a light sauce. I also love serving this on hot days with grilled meat. You can also slice the cucumbers large and serve it like a cucumber salad.
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Equipment

  • Small saucepan

Ingredients

MAKES: ¾ CUP (180 ML)

  • ½ cup 120 ml white vinegar
  • ¼ cup 60 ml water
  • ¼ cup 50 g sugar
  • 2 tsp 10 g kosher salt
  • 3 pickling cucumbers peeled, quartered and thinly sliced
  • 2 shallots thinly sliced
  • 1 Thai chili thinly sliced

Instructions

  • In a small saucepan over medium heat, combine the white vinegar, water, sugar, and salt.
  • Bring the sauce to a simmer and stir until the sugar and salt are dissolved, about 2 minutes.
  • Taste and adjust any of the seasonings if you’d like, then remove from the heat.
  • Pour the liquid into a medium bowl and allow it to cool slightly.
  • Place the cucumbers, shallots, and chili into the sauce.

Notes & Wine Advice

Cover and refrigerate until ready to use, up to 2 weeks.
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Course; Sauce
Cuisine; European / Italian / Thailand

Homemade Sriracha

Homemade Sriracha

The rooster brand sriracha that is ubiquitous has always been very acidic to me. Real Thai sriracha should balance heat, sweet and sour. This is my version and is fermented like the original Thai-style sriracha. Make sure the bowl or container that you are fermenting in is sterile or you could ruin the fermentation. I like to rinse the bowl with boiling water and allow it to air dry before fermenting.
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Ingredients

MAKES: 3 CUPS (720 ML)

  • ¾ lb 340 g red jalapeno chilies, stemmed and roughly chopped
  • ¼ lb 115 g red serrano chilies, stemmed and roughly chopped
  • ½ lb 226 g green jalapeño chilies, stemmed and roughly chopped
  • 4 cloves garlic
  • 2 tbsp 30 g white sugar
  • 2 tbsp 28 g palm sugar or brown sugar
  • 1 –2 tsp 5–10 g kosher salt
  • ½ cup 120 ml distilled white vinegar
  • 1 tsp xanthan gum optional, to help stabilize the sauce for long holding

Instructions

  • Place the peppers, garlic, sugars and salt in a food processor and pulse until roughly chopped.
  • Transfer the mixture to a clean container, cover and let sit at room temperature.
  • A mason jar with a loosely fitting lid or a clean bowl with plastic wrap will work.
  • Fermentation should begin in about 2 days.
  • When bubbles begin to form, stir your “mash” once or twice a day to combine and help it settle.
  • Continue until the mixture stops bubbling, about 6 to 8 days.
  • Transfer the mash to a blender, add the vinegar, and puree until very smooth.
  • Strain the sauce through a fine sieve.
  • Add the xanthan gum and puree again until smooth and thick.

Notes & Wine Advice

Store your sauce in squeeze bottles in the fridge for up to 3 months.
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Course; Sauce
Cuisine; European / Italian / Thailand

Prik Nam Pla

Prik Nam Pla

Fish Sauce With Chilies
This is the most common Thai chili condiment in all Thai restaurants and homes. It’s easy to make and will hold in the fridge for about a week. A little goes a long way, so sprinkle a few drops on whatever you are eating.
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Ingredients

MAKES: ¾ CUP (180 ML)

  • 3 cloves garlic finely minced
  • 1 –2 Thai bird chilies sliced into ⅛-inch (3-mm) rounds
  • ½ cup 120 ml fresh lime juice
  • ¼ cup 60 ml fish sauce
  • 2 tsp 30 g white or palm sugar

Instructions

  • Mix the minced garlic, Thai bird chilies, lime juice, fish sauce and sugar in a bowl.
  • Taste and adjust for your desired level of spice by adding more chili, for sour by adding more lime, for salty by adding more fish sauce and for sweet by adding more sugar.

Notes & Wine Advice

Enjoy! Refrigerate leftovers in a sealed container for up to 3 days.
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Course; Sauce
Cuisine; European / Italian / Thailand

Cafe Yen

Cafe Yen

Thai Iced Coffee
Legend has it that what gives Thai coffee its distinctive nutty flavor is tamarind roasted with the coffee. I’m not sure how true that is, but I love Thai coffee because it’s strong without being too bitter. Some street vendors substitute evaporated or condensed milk for the half-and-half. I personally like using the half-and-half; it’s a cleaner flavor. You can also use this recipe for an ice cream base.
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Ingredients

MAKES: 2 SERVINGS

  • 4 cups 960 ml water
  • ¼ cup 26 g packaged Thai coffee mix
  • 1 cup 200 g white sugar, or to taste
  • 3 tbsp 45 ml half-and-half

Instructions

  • Bring the water to a boil in a medium saucepan.
  • Stir in the Thai coffee mix.
  • Simmer it over medium-low heat for about 20 minutes.
  • Stir in the sugar, to taste.
  • Strain the coffee through a sieve lined with cheesecloth or a clean tea towel.
  • Chill it in the fridge for a few hours; you can hold it for up to 2 weeks in the fridge.
  • When ready to serve, fill two tall glasses with ice.
  • Pour the coffee over the ice, leaving about ½ inch (13 mm) of room at the top.
  • Top with the half-and-half and insert a straw.
  • Use the straw to mix in the half-and-half thoroughly before drinking.
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Course; Cold Drinks
Cuisine; European / Italian / Thailand

Cha Nom Yen

Cha Nom Yen

Thai Iced Tea
Thai tea is very similar to Indian chai tea. The base is black tea with spices like vanilla, cloves and cardamom added. It’s supposed to be super sweet and served over a ton of ice, but by making it at home, you can control the amount of sweetness. You can find packaged Thai tea mix at Asian markets or on the Internet with a few clicks. It’s so much easier than making it on your own.
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Ingredients

MAKES: 2 SERVINGS

  • 4 cups 960 ml water
  • ½ cup 60 g packaged Thai tea mix
  • 1 cup 200 g white sugar
  • 3 –4 tbsp 45–60 ml half-and-half

Instructions

  • Bring the water to a boil in a medium saucepan.
  • Stir in the Thai tea mix.
  • Simmer it over medium-low heat for about 20 minutes.
  • Stir in the sugar, to taste.
  • Strain the tea through a sieve lined with cheesecloth or a clean tea towel.
  • Chill it in the fridge for a few hours.
  • It will keep, refrigerated, for up to 2 weeks.
  • When ready to serve, fill two tall glasses with ice.
  • Pour the tea over the ice, leaving about ½ inch (13 mm) of room at the top.
  • Top with the half-and-half and insert a straw.
  • Use the straw to mix in the half-and-half thoroughly before drinking.
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Course; Cold Drinks
Cuisine; European / Italian / Thailand

Khao Neow Mamuang

Khao Neow Mamuang

Coconut Sticky Rice With Mango
Mangos are available almost all year long in Thailand, and there is never a shortage of rice. Here is a sinful dessert that joins the two. I know rice is rarely considered a dessert food, but this is a delicious treat. Coconut sticky rice can be eaten with any fruit and is also great by itself. Thai sweet rice, not jasmine, is used to make this dish. What makes the rice stick together is its high starch content. Sweet rice is steamed instead of simmered.This is a special dessert, and like all things that taste sinful, it is to be enjoyed in moderation. Manila mangos are in season in the United States for 3 to 4 months out of the year, but their extra sweetness and soft texture make them a perfect accompaniment to the coconut sticky rice, so get them when you can.
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Ingredients

MAKES: 4–6 SERVINGS

  • 3 cups 540 g dry Thai sweet rice
  • 2 cups 480 ml full-fat coconut milk
  • 1 –1½ cups 200–300 g white sugar
  • 1 tsp kosher salt
  • 4 Manila mangoes sliced

Instructions

  • Add the sweet rice to a bowl and cover with water.
  • Soak for at least 3 hours, preferably overnight.
  • Transfer the soaked rice to a bamboo basket.
  • The rice should sit on the bottom of the basket.
  • Add 4 cups (960 ml) of water to a steamer pot.
  • Heat the water over high heat until it’s boiling.
  • Insert the basket into the pot, cover it and cook for 10 minutes.
  • Flip the rice once and let it steam for another 10 minutes.
  • Pour the rice into a large metal or glass bowl.
  • Heat the coconut milk, sugar and salt in a small saucepan until simmering, then remove the pan from the heat.
  • Reserve ¼ cup (60 ml) of the mixture and fold the remaining coconut sauce into the rice.
  • Cover the rice for 30 minutes.
  • Serve with the mangoes or any fruit in season.
  • Drizzle the remaining coconut milk mixture over the top before serving.
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Course; Dessert / Fruit / Rice
Cuisine; European / Italian / Thailand

Khanom Tokyo

Khanom Tokyo

Thai Crepes With Pandan Cream
This dessert eats like mini sweet pancakes filled with custard. The cream is infused with pandan, which makes it fun and green. The crepe batter is made with coconut milk and is pleasantly spongy—the perfect vessel to complement the sweet custard.
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Ingredients

MAKES: 2 SERVINGS

Crepe Batter

  • 2 eggs
  • ½ cup 100 g white sugar
  • 1 cup 125 g flour
  • ½ tsp baking soda
  • ¾ cup 180 ml milk

Pandan Cream

  • 15 pandan leaves roughly chopped (or pandan extract)
  • 1 cup 240 ml water
  • 1 cup plus 2 tbsp 270 ml full-fat coconut milk
  • 4 egg yolks
  • ½ cup 120 ml sweetened condensed milk
  • 6½ tbsp 52 g cornstarch
  • ½ cup 100 g white sugar
  • ½ tsp kosher salt

Instructions

  • In a large bowl, whisk all the crepe batter ingredients together until well combined and smooth.
  • Cover and refrigerate for 1 hour.
  • In a blender, puree the pandan leaves and the water.
  • Strain the puree until you have ½ cup plus 2 tablespoons (150 ml) of pandan water.
  • You can also use two to four drops of pandan extract instead, skipping this step.
  • In a bowl, whisk the coconut milk and egg yolks.
  • One ingredient at a time, whisk in the sweetened condensed milk, cornstarch, sugar and salt; whisk until the sugar dissolves a bit.
  • Add the pandan water and stir until combined.
  • Cook the pandan cream over a double boiler, stirring constantly, until thickened, 5 to 7 minutes (times may vary).
  • Remove the double boiler from the heat and continue to stir while the pandan cream cools.
  • When it has cooled, transfer it into a pastry bag or place plastic wrap directly onto the surface of the cream (so a skin does not form) and place it in the refrigerator to thicken more, about 20 minutes.
  • To make the crepes, drop large spoonfuls of the crepe batter onto a griddle set to 325°F (165°C) or a pan over medium-high heat.
  • Use the back of the spoon to spread the batter evenly in a circular motion to create the circular shape of the crepes.
  • When most of the bubbles in the batter have popped and the bottom of the crepe is golden brown, pipe the pandan cream in a line across each crepe (or drop a spoonful in the center).
  • Using a spatula to lift the edge of the crepe, gently roll the crepe around the pandan cream.
  • Transfer to a serving plate and repeat with the rest of the crepe batter and pandan cream.
  • Serve immediately.
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Course; Pancake’s / Crepes
Cuisine; Thailand

Kanom Krok

Kanom Krok

SweetCoconut Milk Pancakes 
These are littlehalf-moon–shaped mini coconut fritters that are cooked in metal pans thatresemble Dutch pancake pans. You can find aebleskiver or Japanese takoyaki panson the Internet or at some restaurant supply stores.
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Ingredients

MAKES: 4 SERVINGS

Base Layer

  • ¼ cup 50 g white sugar
  • ½ tsp kosher salt
  • ⅔ cup 100 g white rice flour (not glutinous or sticky rice flour)
  • ½ tbsp 4 g all-purpose flour
  • ¾ cup 180 ml full-fat coconut milk
  • 1 cup 240 ml water

Top Layer

  • ½ cup 100 g white sugar
  • ½ tsp kosher salt
  • ¾ cup 180 ml full-fat coconut milk

Instructions

  • To make the base layer, combine the sugar, salt, rice flour, all-purpose flour, coconut milk and water in a medium bowl and whisk until all ingredients are thoroughly combined.
  • Set aside.
  • To make the top layer, combine the ingredients in a small saucepan over medium heat and bring to a simmer.
  • Reduce the heat to low and cook the ingredients, constantly stirring, until they have combined.
  • To cook, heat an aebleskiver or takoyaki pan to 380°F (195°C).
  • Spray each dimple with pan spray or use a wadded-up paper towel dipped in oil to coat.
  • Pour the bottom layer mixture into each hole and fill three-quarters full.
  • Let the edges brown slightly and set, about 30 seconds.
  • Now pour the top layer over the bottom layer until it’s level with the pan.
  • Place a lid on top and let it cook for about 2 minutes or until the fritter completely sets, is brown on the bottom and bubbly on top.
  • Using a soup spoon or Chinese soup spoon, scoop out the fritters and transfer to a cooling rack to let rest before serving.
  • The trick to keeping the shape is to take one of the fritters that have cooked faster and set them upside down on top of the ones that haven’t finished cooking.
  • This allows for the ones that have finished to crisp up so it can hold the weight of the two halves on the cooling rack.
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Course; Pancake’s / Crepes
Cuisine; Thailand

Faktong Sangkaya

Faktong Sangkaya

Steamed Coconut Custard In Kabocha Squash  
This is a uniquely Thaidessert made by filling a sweet kabocha squash with coconut custard thensteaming it whole. The custard solidifies in the squash, and when cooled, youcan make a slice that perfectly shows off the custard.
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Ingredients

MAKES: 4 SERVINGS

  • 1 kabocha squash
  • 6 eggs
  • 1¼ cups 275 g palm sugar or brown sugar (see Pro Tip)
  • 3 tbsp 24 g flour
  • 1 tsp kosher salt
  • 2 pandan leaves
  • 1 cup 240 ml full-fat coconut milk

Instructions

  • Start by hollowing out the kabocha squash.
  • Cut a round or square hole off the top, 1 to 2 inches (3 to 5 cm) around the stem.
  • Try to keep the stem intact in case you want to use it as a cover.
  • Loosen the seeds with a fork first, then scoop them out with a spoon.
  • When the seeds have been removed, it’s time to make the custard.
  • To make the custard, crack the eggs into a large bowl.
  • Add the palm sugar, flour, salt, pandan leaves and coconut milk.
  • The old-school way to make this is to use your hands to mix the ingredients.
  • It works best because your hands can squish the pandan leaves, releasing the essential oils and breaking up the yolks.
  • This process is called “kayum” in Thai.
  • If you want to forgo using your hands in the egg mixture, you can beat the custard with a hand mixer or stand mixer and break up the pandan with your hands for a few minutes until fragrant.
  • Strain the mixture into a bowl through a strainer that isn’t too fine.
  • Set up a steamer large enough to accommodate the whole kabocha squash.
  • Add 5 to 6 inches (13 to 15 cm) of water into the steamer base and bring it to a boil.
  • You can either use a funnel or pour the custard into a 4-cup (960-ml) pourable measuring cup.
  • Place the squash into the steamer basket then place over the steamer base.
  • Pour the custard into the squash until it just fills the squash, leaving about ½ inch (13 mm) of space at the top.
  • Place the top of the squash that you cut out as a “lid” on the squash and steam on medium steam for 30 to 40 minutes, or until a skewer pulls out clean from the center of the custard, similar to checking a cake for doneness.
  • Remove the steamer from the heat and allow the squash to cool to room temperature, about 20 minutes.
  • When cool, slice into 3-inch (8-cm) wedges.
  • You can serve this dish warm or allow it to set in the fridge for up to 2 days.
  • Note that you can eat the squash and even the tender skin.

Notes & Wine Advice

Pro Tip:

Palm sugar viscosity depends on how old it is. Fresh is soft and pliable and dry is hard like dried brown sugar. The soft fresh sugar works into the eggs and custard easily. But if you end up with the dry stuff, don’t fret. You can run the dry hard palm sugar in a food processor until it granulates and it will be easier to use. You can substitute palm sugar with light brown sugar as well.
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Course; Dessert
Cuisine; Thailand

Nam Jim Satay Jay

Nam Jim Satay Jay

VeganPeanut Sauce
This version of thepopular sauce is plant based, without sacrificing any of the delicious flavor.The main change is the substitution of fish sauce, where you have two goodoptions. It’s worth searching for vegan fish sauce on the web. If you can’tfind it, Thai soybean sauce makes it just a little darker and less salty.
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Equipment

  • Small saucepan

Ingredients

MAKES: 4 SERVINGS

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 1 tbsp 21 g red curry paste (check that it is shrimp-free), or more to taste
  • 2 cups 480 ml full-fat coconut milk
  • 2 tbsp 30 g peanut butter (chunky or smooth), or more to taste
  • 1 tsp kosher salt
  • 1 tbsp 15 ml vegetarian fish sauce or Thai soybean sauce
  • ½ tsp unseasoned rice vinegar
  • 2 tbsp 30 g white sugar, or more to taste

Instructions

  • Heat the oil in a small saucepan over high heat.
  • When hot, add the curry paste and stir-fry for about 1 minute or until it becomes very fragrant and thick.
  • Stir in the coconut milk and bring it to a boil; cook for 2 minutes while constantly stirring.
  • Be careful not to let it boil over.
  • Add the peanut butter and salt, stirring constantly until the sauce begins to thicken and come together, about 2 to 3 minutes.
  • Reduce the heat to a simmer and add the vegetarian fish sauce, unseasoned rice vinegar and sugar.
  • Cook the sauce for 1 minute more, then remove it from the heat.
  • An oily film will rise to the top; skim it off if you wish.
  • You can serve the sauce immediately or keep it in the fridge for up to a month.
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Course; Sauce
Cuisine; Thailand
Diets; Vegan