Recipes

Nua Tod Kratiem Prik Thai

Nua Tod Kratiem Prik Thai

Garlic Pepper Beef Stir-Fry
This quick street-fooddish is very adaptable. Beef is the classic protein in this dish, but it alsoworks well with chicken, pork or seafood. Prepared deep-fried garlic is a greatstore-bought ingredient to use anywhere you need crispy garlic.
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Ingredients

  • 1 lb 454 g beef flank steak
  • 1 tsp msg
  • 1 tbsp 15 ml Thai black soy sauce
  • 2 cloves garlic minced
  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 2 tbsp 30 ml oyster sauce
  • 1 tbsp 15 ml fish sauce
  • 1 tsp ground black pepper
  • Pinch white pepper
  • 2 tbsp 2 g store-bought fried garlic
  • Cooked jasmine rice for serving

Instructions

  • Slice the beef against the grain into thin strips about finger length.
  • Place the beef into a small bowl along with the msg, black soy sauce and minced garlic.
  • Mix to coat the beef well.
  • Let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
  • Heat a wok or a large skillet over high heat and add the oil.
  • When a wisp of white smoke appears, toss the marinated beef into the pan.
  • Cook for 1 to 2 minutes, continually moving the beef so it browns on all sides but is still rare.
  • Stir in the oyster sauce, fish sauce, black pepper and white pepper.
  • Don’t be afraid to scrape any bits off the bottom of the pan before they start to burn.
  • When the beef is cooked through, stir in the fried garlic and stir for another minute.
  • Serve hot over jasmine rice.
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Course; Beef
Cuisine; Thailand

Khao Soi Gai

Khao Soi Gai

NorthernCurry Chicken With Noodles
I often compare thisdish to tonkotsu ramen because of its rich aromatic broth, noodles andgarnishes. Khao soi is more like a noodle dish than a traditional curry that’seaten over rice. “Khao” is Thai for “rice,” but in this dish it is transformedinto noodles, and “soi” means to “tear into strips.”
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Ingredients

  • Thai Chicken Stock prepared using 2 lb (907 g) chicken leg quarters
  • 2 cups 480 ml canola or other high-temperature cooking oil, for frying
  • ¼ lb 113 g fresh flat egg noodles, for frying
  • 4 cups 960 ml full-fat coconut milk, with 3 tbsp (45 ml) of the thick cream on top separated out
  • 2 tbsp 32 g yellow curry paste
  • 2 tbsp 27 g massaman curry paste
  • 2 kaffir lime leaves cut into a fine chiffonade
  • 1 tbsp 15 ml fish sauce
  • 1 tbsp 15 ml tamarind concentrate
  • 2 tsp 10 g white sugar
  • ½ lb 226 g fresh flat egg noodles, boiled until al dente, rinsed and drained
  • ½ cup 80 g Chinese pickled mustard greens, drained and sliced thin, for garnish
  • ½ cup 80 g finely diced shallots, for garnish
  • 2 scallions sliced on the bias, for garnish
  • Cilantro leaves for garnish

Instructions

  • Start by making a batch of Thai Chicken Stock according to the recipe here, but using 2 pounds (907 g) of chicken leg quarters instead of the chicken carcass.
  • You’ll be using the chicken and 1 cup (240 ml) of the stock for this dish.
  • Reserve the rest of the stock for future use.
  • While the stock is cooking, make the crispy noodle garnish.
  • Heat about 2 cups (480 ml) of oil in a 2-quart (2-L) saucepan until the oil reaches 360°F (180°C).
  • Prepare a sheet pan with a wire rack or a large plate with paper towels.
  • Loosen the noodles between your fingers and lower them into the oil to fry for about 3 to 4 minutes until golden brown and delicious.
  • Drain well on the wire rack and reserve for garnish.
  • In a medium saucepan, warm the 3 tablespoons (45 ml) of coconut cream over medium heat and stir in both curry pastes and the lime leaves.
  • Stir-fry this mixture for about 1 minute until the pastes start to deepen in color and are thick and fragrant.
  • Add the chicken pieces and stir to coat with the paste, about 1 minute.
  • Stir in the remaining coconut milk and 1 cup (240 ml) of the Thai Chicken Stock into the saucepan, being careful to scrape the pan and incorporate anything that was clinging to the bottom.
  • Increase the heat to high to bring to a boil.
  • Allow to boil for about 5 minutes, then reduce the heat to a strong simmer.
  • Simmer for about 10 minutes, until the volume of liquid has evaporated by about a quarter and the liquid coats the back of a wooden spoon.
  • Add the fish sauce, tamarind concentrate and sugar.
  • Taste and adjust any of the seasonings if you’d like.
  • To serve, separate the boiled noodles among four bowls, and place a chicken leg in each.
  • Ladle about 6 to 8 ounces (180 to 240 ml) of the rich broth over each noodle bowl.
  • Garnish with the crispy noodles, mustard greens, shallots, scallions and cilantro.
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Course; Chicken
Cuisine; Thailand

Gai Taud Hat Yai

Gai Taud Hat Yai

Hat Yai Fried Chicken
Fried chicken isuniversally loved and here’s my favorite Thai version. What makes it differentis the addition of fried herbs and the spices in the marinade. Dipping optionsinclude sweet chili sauce, Thai sriracha or plum sauce. My favorite way toreheat this and all fried chicken is in the air fryer. It brings back all thecrispy delicious skin and herby bits
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Ingredients

Chicken

  • 1 small fryer chicken about 3 lb (1.4 kg), or chicken parts of your choice

Marinade

  • 1 tsp black peppercorns
  • 2 tsp 3 g white peppercorns
  • 1 tsp cumin seeds
  • 2 tsp 5 g coriander seeds
  • ½ tsp ground turmeric
  • 1 tbsp 10 g lemongrass, tough outer leaves discarded, finely minced
  • 4 cloves garlic
  • 2 tbsp 6 g cilantro stems, chopped
  • 3 tbsp 45 ml fish sauce
  • 1 tbsp 15 ml Thai black soy sauce
  • ½ tsp baking soda
  • ¼ cup 60 ml water

Fried Herbs

  • 5 shallots
  • Kosher salt
  • 6 kaffir lime leaves ribs removed
  • ½ cup 12 g Thai basil leaves
  • 1 stalk lemongrass tough outer leaves discarded, sliced thinly on the bias
  • 4 dried Thai chilies optional, stems removed
  • 4 cups 960 ml canola or other high-temperature cooking oil

Batter

For Serving

  • Thai Sticky Rice

Instructions

  • Sweet chili sauce, Thai sriracha or plum sauce
  • Break the chicken down into two wings, two legs, two thighs and two breasts.
  • For easier cooking, cut the breast pieces in half, to make a total of ten pieces.
  • Place the pieces in a large bowl.
  • Make some cuts along the leg and thigh bones to expose the flesh to the marinade and make the frying easier later.
  • You can reserve the backbone for later to make chicken stock.
  • Place the black peppercorns, white peppercorns, cumin seeds and coriander seeds in a spice grinder and pulse until you reach a fine powder, then transfer the powder to a blender.
  • (You can also use the ground versions if needed.) Add the turmeric, lemongrass, garlic, cilantro, fish sauce, Thai black soy sauce, baking soda and water.
  • Blend in 2-second increments until pureed, about 1 minute.
  • Pour the marinade over the chicken pieces in the bowl and massage it into the chicken for about 2 minutes.
  • Cover with plastic wrap and refrigerate for 2 hours, or overnight.
  • To make the fried herbs, peel the shallots and slice them thinly, about ⅛ inch (3 mm) thick.
  • Season them with kosher salt and lay them out to dry on paper towels.
  • This will remove excess moisture before frying.
  • While the shallots are drying, prep the kaffir lime leaves, Thai basil, lemongrass and Thai chilies.
  • Set everything out near the stove to make for easier frying.
  • In a heavy-bottomed pot, preheat the oil to a moderate temperature, about 325°F (165°C).
  • Fry the sliced shallots slowly to dehydrate and crisp them.
  • Stir and turn the shallots over occasionally to fry evenly, about 4 minutes.
  • When the bubbles slow down, use a slotted spoon to take the shallots out just before they turn a nice golden color.
  • They will continue to cook after you remove them, and can become bitter if cooked to a dark color, so be cautious not to overcook them.
  • Remove them to a rack to drain and season lightly with kosher salt.
  • Have a pan lid in one hand like a shield to protect yourself, then use your other hand to drop in each type of herb one at a time.
  • The basil especially tends to spatter.
  • Fry the herbs until they are crispy, about 90 seconds.
  • Remove to a rack to drain and season lightly with kosher salt.
  • Increase the oil temperature to 360°F (180°C).
  • While the oil is coming to temperature, mix the batter ingredients in a bowl; it should be fairly thin, like cream.
  • Pour the batter into the chicken and mix well to coat the chicken pieces thoroughly.
  • When the oil is at temperature, carefully lower a few pieces of chicken at a time into the oil.
  • Cook until golden brown and delicious, and the internal temperature is at least 160°F (70°C), remembering that it will continue to cook a little after removal.
  • Remove to the rack and season with kosher salt.
  • Continue cooking the remaining pieces until all are cooked.
  • Serve with Thai Sticky Rice, the crispy shallots, herbs, Thai chiles and your choice of sauce.
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Course; Chicken
Cuisine; Thailand

Khao Man Gai

Khao Man Gai

Hainan Chicken Rice
There has always been acult following for this dish and rightly so. The chicken is supple andflavorful. The rice is rich and garlicky. Overall the dish is simple inconcept: a poached chicken, rice pilaf and some sauces. But it’s magic whenit’s cooked well, and this recipe will help you make it perfect.
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Ingredients

Chicken

  • 1 3-lb [1.4-kg] whole chicken, giblets removed
  • ¼ cup plus 2 tbsp 86 g kosher salt, divided
  • 2 tbsp 24 g msg
  • 1 3-inch [8-cm] piece fresh ginger, sliced ¼ inch (6 mm) thick
  • 4 scallions

Chili Sauce

  • ¼ cup 60 ml Chinese chili garlic sauce
  • 1 tbsp 15 g sugar
  • 1 tbsp 9 g minced garlic
  • 1 tbsp 6 g minced fresh ginger
  • Juice of 1 lime
  • 1 tsp kosher salt

Fermented Soy Dipping Sauce

  • 2 tbsp 30 ml dark sweet soy sauce
  • 3 tbsp 60 g Thai fermented soybean paste (see Pro Tip)
  • 1 tbsp 15 ml Thai soybean sauce

Ginger Garlic Sauce

  • 1 1-inch [3-cm] piece ginger, sliced into very thin tiles
  • 1 clove garlic peeled
  • 2 scallions cut into 3-inch (8-cm) pieces
  • 1 tsp kosher salt
  • 3 tbsp 45 ml canola or other high-temperature cooking oil

Rice

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • ¼ cup 46 g chopped reserved chicken skin (see directions)
  • 3 cloves garlic with skin, smashed
  • 2 tbsp 12 g ginger, peeled and minced
  • 2 cups 360 g jasmine rice
  • 2½ cups 600 ml reserved chicken stock, divided
  • 1½ tsp 7 g kosher salt
  • 1½ tsp 6 g msg

Garnish

  • 2 pickling or Persian cucumbers cut into ¼-inch (6-mm) slices
  • ¼ cup 4 g fresh cilantro leaves
  • Sliced scallions

Instructions

  • To make the chicken, rinse the chicken under cold water and rub the carcass inside and out with 2 tablespoons (28 g) of the kosher salt to clean it.
  • Rinse the chicken again and pat very dry with paper towels.
  • Cut off the excess skin, chop it finely and reserve it for the rice.
  • Season the chicken generously with ¼ cup (58 g) of the kosher salt and the msg.
  • Place the ginger slices and the whole scallions inside the cavity of the bird.
  • Place the chicken in a pot just large enough to accommodate the bird and cover completely with cold water.
  • Make sure the bird is totally covered by at least 1 inch (3 cm) of water.
  • Turn the heat to high and let the water come to a low simmer, about 185°F (85°C).
  • Cook at 185°F (85°C) for about 45 minutes, until the internal temperature reaches 160°F (70°C).
  • Turn off the heat and let the chicken cool in the pot with the liquid while you make your sauces and rice.
  • To make the chili sauce, in a small bowl, stir the ingredients together until combined.
  • Set aside.
  • To make the fermented soy dipping sauce, in a small bowl, stir the ingredients together until combined.
  • Set both sauces aside until ready to serve.
  • To make the ginger garlic sauce, place the ginger, garlic, scallions and salt in a mortar and pound with a pestle until you create a rough paste.
  • Transfer the paste to a sauce bowl, stir in the oil and set aside until ready to serve.
  • To make the rice, place a 2-quart (1. 9-L) stockpot over high heat and preheat it for about 1 minute.
  • Swirl in the oil and the reserved chicken skin, reduce the heat to medium and cook for 3 to 5 minutes, until the chicken skin is brown and the fat has fully rendered.
  • Toss in the garlic and ginger and cook for about 1 minute, until both start to brown.
  • Follow with the rice, stirring to toast it in the fat and aromatics for 1 to 2 minutes until fragrant and toasty.
  • Turn the heat to high, and ladle in 2 cups (480 ml) of the stock from poaching the chicken, making sure to scoop as much fat off the top as you can.
  • Add the salt and msg and stir to get the rice loose and bathed in stock until it reaches a boil.
  • Cover and simmer for 18 minutes.
  • Turn off the heat and let the rice rest for another 15 to 20 minutes.
  • Fluff the rice before serving.
  • To serve, slice the chicken and place it over the warm rice on a plate garnished with cucumbers and cilantro.
  • The classic accompaniments are the sauces and a small bowl of the remaining chicken poaching broth with some sliced scallions in it.

Notes & Wine Advice

Pro Tip: There are a lot of different ways people make the fermented soy dipping sauce for this dish. Pictured is a variation using fermented black beans. In the recipe I call for fermented soybean paste; what you’re looking for comes in a bottle and has a thick texture with a light brown color. I like the Healthy Boy Brand Soybean Paste.
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Course; Chicken
Cuisine; Thailand

Prik King Gai

Prik King Gai

New Prik King Chicken
Prik king is one of thefew stir-fries that uses a curry base. It’s a perfect Thai-flavored dish, beinghot, sour, salty and sweet and balanced with vegetables and protein. This isthe chicken version, but it’s also common with pork belly. Traditionally it’smade with yard-long beans, but I would argue this version with green beans isubiquitous and more of the gold standard in America. Try it with yard-longbeans but if you’re not used to them, be prepared for the flavor and texture tobe very different, as yard-long beans have a very green, grassy taste.
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Ingredients

  • 6 cups 600 g green beans, trimmed and cut into 2-inch (5-cm) pieces
  • 2 –3 tbsp 30–45 ml canola or other high-temperature cooking oil
  • 4 cloves garlic minced
  • 2 tbsp 30 g prik king curry paste
  • 1 –2 kaffir lime leaves cut into a fine chiffonade
  • 8 oz 226 g chicken breasts or thighs, cut into thin 2-inch (5-cm) strips
  • 3 tbsp 45 ml fish sauce
  • 2 –3 tbsp 30–45 g white sugar
  • 1 tsp white pepper
  • ½ red bell pepper cut into batonnet (similar to a French fry, about ¼ inch thick x 4 inches [0.6 x 10 cm] long)

Instructions

  • Place the trimmed and cut green beans in a large glass bowl.
  • Add 2 tablespoons (30 ml) of water, and seal tightly with plastic wrap.
  • Microwave on high for 90 seconds to steam them.
  • Remove from the microwave and set aside.
  • Heat a medium-sized skillet over high heat for about 1 minute.
  • Swirl in the oil.
  • When you see wisps of white smoke, sauté the garlic for about 20 seconds, just until it starts to become light brown.
  • Stir in the curry paste and lime leaves and stir-fry for about 30 seconds, until the leaves begin to become translucent.
  • Stir in the chicken and sauté for 1 to 2 minutes, until it is cooked to about medium (but not cooked through yet).
  • Fold in the green beans and cook for another minute, until the chicken is medium-well.
  • Add the fish sauce, sugar and pepper.
  • Fold until thoroughly incorporated.
  • Continue cooking until the chicken is cooked through and the beans are coated with the curry sauce.
  • Add the red bell pepper and cook for about 30 seconds.
  • Serve hot.
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Course; Chicken
Cuisine; Thailand

Yum Ped Yang Linchee

Yum Ped Yang Linchee

Duck Salad With Lychee
The combination of duckand lychee fruit is awesome because the sweetness and the acidity of lycheepair perfectly with the richness of duck. Lychee fruit is available all year incans, but there are certain places where you can get it fresh. I prefer cannedlychee for this recipe. This is also a good recipe to utilize leftover Chineseroast duck. Pull the meat apart from the carcass and use it to make this salad.
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Ingredients

Duck

Dressing

  • 1 clove garlic finely chopped or pressed
  • 1 –2 fresh Thai chilies thinly sliced
  • ¼ cup 55 g palm sugar or brown sugar
  • 3 tbsp 45 g chili paste in soybean oil
  • ½ cup 120 ml fish sauce
  • ½ cup 120 ml fresh lime juice

Salad

  • ¼ cup 30 g thinly sliced red onion (halved then sliced with the grain, also known as Lyonnaise)
  • ½ cup 105 g lychee, drained
  • ½ English cucumber halved lengthwise and sliced ¼ inch (6 mm) thick on the bias
  • 1 cup 92 g mint leaves (leaves picked from the stems)
  • 3½ cups 150 g romaine hearts, sliced 1 inch (3 cm) wide on the bias
  • ¼ cup 4 g cilantro leaves
  • 3 scallions thinly sliced on the bias
  • ¼ cup 20 g store-bought fried shallots

Instructions

  • To make the duck, preheat the oven to 400°F (200°C).
  • Pat each duck breast dry with paper towels.
  • Season the duck on all sides with salt, pepper and five-spice powder.
  • Score the fat on top of the duck in a crosshatch pattern, being careful to score only the fat and not the flesh.
  • Set an ovenproof nonstick skillet over medium-high heat.
  • Immediately place the duck, skin-side down, into the cold pan.
  • After a few minutes, the fat from the skin will start to render out.
  • Periodically drain the excess fat into a small, heatproof bowl to save it.
  • After 10 to 12 minutes, the skin should be golden brown and crispy, while the meat will still be uncooked.
  • After the skin reaches a golden brown, flip the duck breasts over, skin-side up.
  • Place the skillet in the oven and cook for 7 to 10 minutes, or until the internal temperature reaches 132°F (56°C).
  • Let the duck breasts rest on a cutting board for 10 minutes before slicing.
  • Slice the duck on an angle into thin tiles and reserve for the salad.
  • To make the dressing, in a medium bowl, whisk together all the dressing ingredients until the chili paste and sugar dissolve completely into the dressing.
  • Set aside until ready to serve.
  • To assemble the salad, in a large bowl, combine the dressing and all the salad ingredients except for cilantro, scallions and fried shallots.
  • Toss to coat well.
  • Taste and adjust any of the seasonings if you’d like.
  • Plate the salad, arrange the sliced duck on top and garnish with cilantro, scallions and fried shallots.
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Course; Duck / Salad
Cuisine; Thailand

Gai Pad Med Mamuang Himaphan

Gai Pad Med Mamuang Himaphan

Thai Cashew Chicken
Cashews are grown in southern Thailand and are a huge staple in the Thai diet. This recipe is very different from its Chinese cousin because of its spice and delicious stickiness from the chili paste in soybean oil and black soy sauce.
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Ingredients

  • 2 cups 480 ml canola or other high-temperature cooking oil
  • ½ cup 65 g raw cashews
  • 6 –8 dried Thai chilies
  • 2 cloves garlic minced
  • 12 oz 340 g chicken breast or boneless thigh, thinly sliced
  • ½ tsp kosher salt
  • Pinch white pepper
  • ½ onion halved, then sliced with the grain (Lyonnaise)
  • ½ red bell pepper cut into batonnet
  • ½ green bell pepper cut into batonnet
  • 2 tbsp 30 g chili paste in soybean oil
  • 2 tbsp 30 ml oyster sauce
  • 1 tbsp 15 ml Thai black soy sauce
  • Cooked jasmine rice for serving

Instructions

  • Add the cooking oil to a medium pan and heat to 350°F (175°C).
  • Carefully drop the cashews and chilies into the oil and fry for 1 to 2 minutes, until fragrant.
  • The chilies will turn bright red and the cashews should be golden brown.
  • Drain them well and set aside.
  • Discard all but about 2 tablespoons (30 ml) of oil from the pan.
  • To the same pan, add the garlic and cook until light brown and fragrant, about 30 seconds.
  • Stir in the chicken and stir-fry for about 1 minute, until the outside is seared and it is cooked to about medium, but not yet fully cooked.
  • Sprinkle with the salt and pepper, stir the onion and bell peppers into the pan and cook until the onion and peppers are light brown and soft, 1 to 2 minutes.
  • Add the chilies and cashews and stir-fry for about 1 more minute until all ingredients are combined and hot.
  • Pour in the chili paste in soybean oil, oyster sauce and black soy sauce and stir-fry until all the flavors combine and the sauce reduces to a glaze, about 1 minute.
  • Taste and adjust any of the seasonings if you’d like, then serve over a bed of hot rice.

Notes & Wine Advice

Pro Tip:
To cut the peppers into batonnet, this is simply a shape like a French fry, about ¼ inch thick and 4 inches (0.6 x 10 cm) long.
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Course; Chicken / Nuts
Cuisine; Thailand

Gai Yang

Gai Yang

New Thai Bbq Chicken
I used to make Thai BBQchicken the same way forever, and it required a lot of ingredients and time.While working in tech and universities, I realized I needed a quicker way as wewere making Thai BBQ chicken for hundreds of people. Thinking about all theherbs and spices that are in curry paste and curry powder, a lightbulb came on.I didn’t need to individually source galanga, lemongrass, chili, turmeric andall the other ingredients to make Thai BBQ chicken the old way, because allthose ingredients were in curry paste and curry powder. So, Thai BBQ chickenV.2.0 was born and here it is!
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Ingredients

  • 1 3½-lb [1.6-kg] whole chicken
  • 1 cup 240 ml full-fat coconut milk
  • ¼ cup 84 g red curry paste (see Pro Tip)
  • 2 tsp 10 g minced garlic
  • 1 tbsp 15 g white sugar
  • 2 tbsp 13 g curry powder
  • 1 tsp kosher salt
  • Sweet chili sauce for dipping

Instructions

  • Split the chicken in half.
  • Poke holes in the chicken using a fork and place it in a gallon-size zip-top bag.
  • Make the marinade by combining the remaining ingredients, except the sweet chili sauce, in a medium bowl.
  • Whisk together until smooth and well combined.
  • Pour the marinade mixture over the chicken in the bag.
  • Close the bag and massage well to coat it evenly.
  • Make sure the bag is zipped tight then place it in the fridge to marinate for at least 4 hours, or up to overnight.
  • Preheat the oven to 375°F (190°C) and place a rack just below the middle position.
  • Lay the chicken halves skin-side up on a foil-lined sheet pan and bake for about 45 minutes, or until a thermometer reads 160°F (70°C) in the fleshy part of the thigh.
  • Pull from the oven and rest for at least 10 minutes.
  • You can cut each half into four pieces and serve immediately, or finish on the grill to get some marks and extra flavor.
  • Always serve with sweet chili sauce!
  • Pro Tip: For those who are allergic to shellfish, a lot of curry pastes contain shrimp, so make sure to check before cooking with them.
  • As a bonus, when you find a brand of curry paste sans shrimp, that paste is almost always vegan for your vegetable curries.
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Course; Barbecue / Chicken / Poultry
Cuisine; Thailand

Khao Neow

Khao Neow

Thai Sticky Rice
Most “sticky” rice isshort grain, like the kind you eat in sushi. And fragrant rice is usually longgrain, like jasmine or basmati. Thai sticky rice is uniquely fragrant, stickyand long grain. It is grown only in the region between Thailand and Vietnam.And it’s one of the few rice varieties that you actually steam. It soaks upmuch of its water during the soaking process. Although we call most rice“steamed rice,” it’s almost all boiled. A Thai sticky rice steamer is the besttool for cooking sticky rice, and they are cheap to buy.
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Ingredients

  • 2 cups 370 g dry Thai sweet rice
  • 6 cups 1.4 L water, at room temperature

Instructions

  • Add the sticky rice to a medium bowl and cover with the water.
  • Soak the rice for at least 3 hours, preferably overnight.
  • A Thai bamboo sticky rice steamer is two pieces: an aluminum pot and a bamboo basket.
  • Add 4 cups (960 ml) of water to the pot and place it over high heat.
  • When ready to cook, drain the rice and transfer it to the bamboo basket of the pot.
  • Give the basket a strong downward tap to seat it well against the bottom of the pot.
  • Cover with a medium pot lid.
  • Steam for 10 minutes, or until the rice starts to become sticky, then give the rice a flip.
  • To flip, grip the basket by the sides, then jerk it up and slightly forward like you are flipping a pancake.
  • Let the rice ball steam for another 10 minutes, or until the rice is soft and yields to the touch.
  • Be careful not to get burned by the steam as you’re lifting the lid off the basket.
  • Remove from the heat, rest for 10 minutes covered and serve warm.
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Course; Rice
Cuisine; Thailand

Khao Hom Mali

Khao Hom Mali

Jasmine Rice
Jasmine rice is theking of rice to Thais. It is unique in the world of white rice and held in highregard for its fragrance, texture and translucence. Most white rice will havethe prized grain length but lack flavor, fragrance and a mildly chewy texture.
Brown jasmine rice isthe same fragrant rice, but with the bran attached. Nutty in flavor, it has thesame aromatic qualities and a slightly chewy mouthfeel.
The only time to adjustyour water-to-rice ratio is when the bag says “new crop.” Jasmine rice isharvested and released to market once a year. This “new” rice has a higherpercentage of residual moisture in the grain, which requires less water andcooks up soft. Reduce your water by 10% to 15% when cooking new-crop rice.Jasmine rice is a 3-to-1 yield, so 1 cup raw will make 3 cups cooked.
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Ingredients

White Jasmine Rice

  • 1 cup 195 g Thai long-grain jasmine rice (Hom Mali rice)
  • 1¼ cups 300 ml water

Brown Jasmine Rice

  • 1 cup 195 g Thai long-grain brown jasmine rice
  • 1½ cups 360 ml water

Rice Cooker

  • 1 cup 195 g Thai long-grain jasmine rice
  • 1 cup 240 ml water

Instructions

  • Add the rice to a fine-mesh strainer and rinse under cold running water while swirling with your fingers.
  • Wash the rice like this for about 30 seconds, and then rinse for about 1 minute.
  • Allow the rice to drain well for 1 to 2 minutes.
  • You can hold the rice in the fridge after washing for up to overnight.
  • Add the rice to a 2-quart (1.
  • 9-L) saucepan, then add the water.
  • Insert your index finger into the pot until you are touching the top of the rice with your fingertip.
  • The water should reach the first knuckle.
  • Set the heat to high and bring the water to a boil.
  • As soon as the water reaches a boil, give the rice a good stir, reduce the heat to a low simmer and cover the pot.
  • After 20 minutes, turn off the burner, remove the pot from the heat and let the pot sit for at least 15 minutes before fluffing with a fork and serving.
  • If you are using a rice cooker, set the rice cooker to cook.
  • For cookers that just have an on and off button, this process might be as simple as pushing an “on” or “start” button.
  • For fancy machines, select the type of rice and let it work.
  • Cookers that automatically switch from cook to warm might never let the rice rest properly, which means it will keep cooking until it gets mushy.
  • I like to turn off those types of cookers after 30 minutes, fluff, then let the rice keep warm.

Notes & Wine Advice

Pro Tip:
If you can find them, adding six dried butterfly pea flowers will make a beautiful blue-colored rice.
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Course; Rice
Cuisine; Thailand