Recipes

Khao Neow Moon Bai Toey

Khao Neow Moon Bai Toey

Pandan Sweet Sticky Rice
This is a great dessertrice to serve with fruit, coconut custard or even ice cream. Pandan is asweet-smelling leaf reminiscent of jasmine. You can buy it frozen and blend itwith water to extract its flavor. It’s also available as a liquid concentrate.Four drops of the concentrate can be substituted for the leaves in this recipe.
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Ingredients

Pandan Sticky Rice

  • 1½ cups 280 g dry Thai sweet rice
  • 1½ cups 360 ml water
  • 4 pandan leaves roughly chopped (see Pro Tip)

Salted Coconut Cream Topping

  • 2 cups 480 ml coconut cream or full-fat coconut milk
  • 1 tbsp 8 g cornstarch mixed with 1 tbsp (15 ml) water to form a slurry
  • 1 tbsp 16 g kosher salt
  • ¾ cup 150 g white sugar
  • Coconut Syrup
  • ¾ cup 180 ml full-fat coconut milk
  • ½ cup 100 g white sugar
  • 1 tsp kosher salt
  • 3 pandan leaves cut into 1-inch (3-cm) pieces (see Pro Tip)

Instructions

  • To make the pandan sticky rice, rinse the rice well with two to three changes of water to remove some of the starch, then place it in a large bowl.
  • Place the water and pandan leaves in a blender and blend on high for about 30 seconds until pureed and very green.
  • Strain the blended green pandan liquid into the bowl with the rice, then add enough water to cover the rice by 3 inches (8 cm).
  • Soak for 3 to 4 hours or overnight in the refrigerator.
  • The rice will absorb the color and aroma of the pandan.
  • When ready to cook, strain the rice well and allow the water to drain for about 1 minute.
  • You can cook this in a bamboo sticky rice steamer or place it in cheesecloth over a steamer insert pot.
  • Cover and steam for 30 minutes on full steam until the rice is cooked through but still holds its long-grain shape.
  • While the rice is steaming, make the salted coconut cream topping and coconut syrup.
  • To make the salted coconut cream topping, whisk all the ingredients in a small saucepan until the cornstarch slurry gets worked in and no clumps remain.
  • Place the pot over medium heat for 3 to 4 minutes, until the mixture starts simmering.
  • Keep stirring until the sugar dissolves, 1 to 2 minutes, then turn off the stove.
  • Cool and set aside until ready to serve.
  • For the coconut syrup, combine the coconut milk, sugar, salt and cut pandan leaves in a small saucepan over medium heat and cook until the coconut mixture reaches a simmer.
  • Stir well until the sugar dissolves, about 5 minutes.
  • Remove from the heat and set aside.
  • Leave it in the pot because you’ll have to warm it again to combine with the hot cooked sticky rice.
  • When the rice is cooked, carefully transfer the hot rice to a large bowl.
  • If the coconut syrup has cooled, heat it up over medium-high heat until the syrup is at 130°F (54°C).
  • It’s important that the rice and syrup are hot so the syrup can penetrate the rice.
  • Pour the hot syrup over the hot rice.
  • Fold a few times with a wooden spoon or silicone spatula to break up the grains and allow the syrup space to coat the rice.
  • Cover the bowl with a plate or plastic wrap and allow it to rest for about 10 minutes.
  • Remove the cover and fold again about eight times, then cut some channels through the rice, really allowing the syrup to soak in.
  • Cover again and let rest at least 15 minutes.
  • This rice should be held at room temperature if you are going to use it within a few hours.
  • If you’re not using it that day, pop it in the fridge.
  • You can microwave the rice for about 2 minutes, stir, then microwave it for an additional 2 minutes if using it from the fridge.
  • To serve, put a portion of the warm or room temperature rice into a bowl, and drizzle with the salted coconut cream topping.

Notes & Wine Advice

Pro Tip:

Pandan leaves can be found in the freezer section of most Southeast Asian markets. You can also purchase pandan extract on the Internet. Use 3 to 4 drops of pandan concentrate in this recipe.
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Course; Rice
Cuisine; Thailand

Nam Khao Tod

Nam Khao Tod

Crispy Rice Salad
It’s almost tough tocall this dish a salad as it’s made mostly of meat and rice. It’s also servedat room temperature. Nam sausage is fermented pork skin and sticky rice and isreadily available in Thai markets. It adds a tangy meatiness to this salad. Youcan make this dish without the sausage if you can’t get it; just double theground pork.
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Ingredients

Rice Balls

  • Canola or other high-temperature cooking oil for frying
  • 4 cups 600 g cooked jasmine rice, cooled to room temperature
  • ¾ cup 70 g unsweetened grated coconut
  • 1 egg
  • 3 tbsp 63 g red curry paste
  • 4 kaffir lime leaves cut into a fine chiffonade
  • ½ tsp kosher salt
  • ½ tsp msg

Rice Ball Batter

  • 1 egg
  • ½ cup plus 2 tbsp 150 ml ice-cold club soda or seltzer
  • 1 cup 128 g cornstarch, divided
  • ¼ cup 31 g all-purpose flour

Salad

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 5 oz 142 g ground pork (ideally coarse ground)
  • 1 clove garlic minced
  • ½ cup 70 g thinly sliced prepared nam (pork-skin) sausage
  • ¼ cup 16 g dried chili de arbol, fried in oil for 30 seconds
  • 1 shallot thinly sliced
  • ¼ cup 60 ml fish sauce
  • ¼ cup 50 g white sugar
  • ¼ cup 60 ml fresh lime juice
  • 1 tbsp 5 g Thai chili powder
  • ½ cup 8 g cilantro, roughly chopped
  • 2 scallions chopped
  • ¼ cup 30 g roasted peanuts

Instructions

  • Preheat a 6-quart (5.
  • 7-L) Dutch oven with 4 inches (10 cm) of oil to 365°F (185°C).
  • To make the rice balls, combine the cooked rice, coconut, egg, curry paste, kaffir lime leaves, salt and msg in a large bowl.
  • Mix for 2 to 3 minutes, until all the ingredients are well combined.
  • Loosely separate the mixture into eight even loose balls, then squeeze and pack each into a tight ball.
  • Press them flat into ¾-inch (2-cm) discs, then flatten out to an oval about ¾ inch (2 cm) thick.
  • In a separate medium-sized bowl, make the batter by whisking together the egg and soda water until smooth.
  • Add ½ cup (64 g) of the cornstarch and the flour and stir until a smooth batter forms.
  • In a separate shallow bowl, place the remaining ½ cup (64 g) of cornstarch.
  • When ready to fry, dredge the rice balls with the cornstarch on all sides, knocking off the excess.
  • Dip each rice ball into the batter, then immediately place them into the hot oil, working in batches to avoid overcrowding.
  • Fry for about 2 minutes on each side until GBD (golden brown and delicious!
  • ).
  • Carefully remove the balls from the oil and drain on a wire rack.
  • Drizzle the remaining batter into the hot oil to make crispy tempura bits for garnishing the salad.
  • Remove the bits from the oil, drain on paper towels and set aside until ready to serve.
  • To make the salad, preheat a 9- to 11-inch (23- to 28-cm) skillet over medium-high heat for about 2 minutes.
  • Coat the pan with the oil and add the ground pork and garlic.
  • Sauté for about 2 minutes until the pork is mostly cooked.
  • Add the sliced pork-skin sausage and dried chilies and cook for 1 minute, until the pork-skin sausage is heated through, then turn off the heat.
  • Add the shallot, fish sauce, sugar, lime juice and Thai chili powder and stir until the sugar dissolves.
  • Transfer the contents of the pan to a large bowl.
  • Then, break up the fried rice balls into walnut-sized pieces into the bowl.
  • Toss the crispy rice pieces into the pork and dressing to combine well.
  • Transfer to a large serving platter and garnish with the cilantro, scallions, peanuts and crispy tempura bits.
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Course; Rice / Salad
Cuisine; Thailand

Khao Pad Sapparod

Khao Pad Sapparod

Pineapple Fried Rice
I love serving thisfried rice in a halved pineapple boat, as it always impresses. Thai fried riceusually does not contain egg like the Chinese version does, and the addition ofcurry powder gives a color and flavor boost. I also like using Chinese sausage forthis rice, but you can use chicken breast, thighs or other proteins. If youwant some spice, add chili garlic sauce.
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Ingredients

  • 1 large pineapple
  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 4 –6 cloves garlic coarsely chopped
  • 3 tbsp 30 g diced shallots
  • ½ tbsp 3 g finely chopped fresh ginger
  • 1 cup 140 g sliced Chinese sausage, chicken breast or protein of choice
  • 4 cups 640 g cooked and chilled jasmine rice
  • 2 –3 tbsp 30–45 ml fish sauce
  • 3 –4 tbsp 45–60 ml soy sauce
  • 1 tbsp 15 g white sugar
  • ½ tbsp 3 g curry powder
  • 2 –3 scallions chopped
  • Pinch white pepper
  • 3 tbsp 3 g cilantro leaves, for garnish

Instructions

  • Cut the pineapple in half lengthwise.
  • Cut pieces out of the middle and carve out the middle, creating a bowl.
  • Cut about 1 cup (280 g) of the pineapple pieces into a medium dice for making the fried rice.
  • Reserve the rest of the pineapple for another use.
  • In a large skillet or wok, heat the oil for about a minute.
  • When you see wisps of white smoke, add the garlic, shallots, ginger and Chinese sausage and cook, stirring constantly, until it starts to crisp, about 3 minutes.
  • Fold in the rice, making sure not to break the rice grains.
  • Gently stir and push down with the flat side of the spatula in small circular motions.
  • This will separate the grains without breaking them.
  • Cook for an additional minute until the rice starts to get hot.
  • Stir in the fish sauce, soy sauce, sugar and curry powder.
  • Continue to stir for another minute until well combined.
  • Fold in the pineapple and incorporate it well for another 1 to 2 more minutes.
  • Fold in the scallions and white pepper.
  • Transfer the fried rice to the halved pineapple.
  • Garnish it with some fresh cilantro and serve.
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Course; Fruit / Rice
Cuisine; Thailand

Krapow Moo Sap

Krapow Moo Sap

Street-Style Basil Pork
Basil pork is asubiquitous in Thai food as cheeseburgers are in American food. This is a streetfood version, very different from the one I shared in 101Asian Dishes. This one is distinctly Thai with the use of Thai oystersauce, sweet soy sauce and cut green beans. No bell peppers, and way more gravyand richness. I love this version over hot jasmine rice with a fried runny eggon top.
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Ingredients

  • 4 tbsp 60 ml canola or other high-temperature cooking oil
  • 12 oz 340 g ground pork (ideally coarse ground)
  • 4 cloves garlic minced
  • 2 –4 fresh Thai chilies minced
  • 2 cups 200 g green beans, cut into ¼-inch (6-mm) slices
  • 1 cup 240 ml chicken stock
  • 2 tbsp 30 ml sweet soy sauce
  • 1½ tbsp 23 ml fish sauce
  • 1½ tbsp 23 ml oyster sauce
  • 2 tsp 9 g msg
  • 2 cups 48 g holy or sweet basil leaves, loosely packed
  • 1 tsp white pepper
  • Cooked jasmine rice for serving
  • Fried runny eggs for serving

Instructions

  • Heat a heavy-bottomed 9- to 11-inch (23- to 28-cm) pan over high heat for about 1 minute to preheat.
  • Swirl in the oil, making sure to touch every inch of the pan.
  • When you see wisps of white smoke, add the ground pork and start to press down to spread it across the pan.
  • You want maximum coverage to use the pan’s surface area to start the browning.
  • Allow it to cook without stirring or breaking up the meat.
  • After about 1 to 2 minutes, the bottom of the pork will be light to medium brown.
  • Fold the pork over, making sure the raw side sears for another 2 minutes.
  • When the second side is light to medium brown, start breaking the pork into smaller bits.
  • Add the garlic, Thai chilies and chopped beans to the pan and stir-fry for 1 to 2 minutes, until the garlic starts to brown and the beans turn from leathery to bright green.
  • Stir in the chicken stock and use it to scrape up any delicious bits stuck to the pan.
  • The stock will boil and start to reduce.
  • Reduce the stock by half, stirring occasionally, for 1 to 2 minutes.
  • Stir in the sweet soy sauce, fish sauce, oyster sauce and msg until well incorporated.
  • Let the sauce stay at a boil and continue to reduce until it thickens into a beautiful gravy.
  • Stir in the basil leaves during the last 30 seconds, but don’t let the sauce over-reduce; you want a decent amount of gravy left in the pan.
  • Divide among plates and top with white pepper.
  • Serve with rice and fried eggs.
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Course; Pork
Cuisine; Thailand

Khana Moo Krob

Khana Moo Krob

Stir-Fried Chinese Broccoli With Crispy Pork Belly
This is my favoritedish to eat with jasmine rice for a quick and easy lunch. The rich pork bellyis balanced with the slightly sweet and bitter Chinese broccoli and a ton ofgarlic and chilies. If you can’t find Chinese broccoli, you can substitute kaleor bok choy. You must add a fried egg on top of this to make it perfect.
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Ingredients

  • 1 lb 454 g Chinese broccoli , leaves cut into 2-inch (5-cm) pieces and stems sliced ½-inch (13-mm) thin on the bias
  • 2 tbsp 30 ml water
  • 1 tbsp canola or other high-temperature cooking oil
  • ½ lb Crispy Pork Belly , cut into ¾-inch (2-cm) squares
  • 2 large cloves garlic chopped
  • 2 fresh Thai chilies cut into thin slices
  • ¼ cup 9 g dried chilies de arbol or Thai chilies
  • 2 tbsp oyster sauce
  • 2 tsp fish sauce
  • 1 tsp white sugar
  • 1 tbsp 8 g cornstarch mixed with ¼ cup (60 ml) chicken stock (optional)
  • Dash of white pepper

Instructions

  • Place the trimmed and cut Chinese broccoli in a large glass bowl.
  • Add the water, and seal tightly with plastic wrap.
  • Microwave on high for 90 seconds.
  • Remove from the microwave, drain and set aside.
  • Heat a medium skillet over high heat for about 1 minute.
  • Swirl in the oil.
  • When you see wisps of white smoke, add the pork to the pan and stir-fry for about 1 minute to crisp and heat up the pork belly.
  • BEWARE of spicy smoke in the next step: Stir in the garlic, fresh chilies and dry chilies and sauté until fragrant, about 20 seconds.
  • Stir in the Chinese broccoli and stir-fry for about 30 seconds, until the edges get smoky and crispy and the broccoli is cooked through.
  • Add the oyster sauce, fish sauce and sugar and stir-fry for about 30 seconds until the ingredients are combined and well coated.
  • If you like a bit of gravy, add the chicken stock and cornstarch mixture and bring to a boil.
  • Taste and adjust any of the seasonings if you’d like.
  • Stir in the white pepper and serve hot.
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Course; Pork
Cuisine; Thailand

Moo Krob

Moo Krob

Crispy Pork Belly
This is the crown jewelto many chefs and food aficionados. Taking a tough and fatty pork belly,cooking it with moist heat until tender and then frying it into crispy piecesis truly heaven. You can eat it over rice, add it to noodle dishes and stir-fryit with chili and basil. But no matter how you use it, learning how to makecrispy pork belly is a fundamental skill.
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Ingredients

MAKES: 2 LBS (907 G)

  • 6 cups 1.4 L water
  • 5 tbsp 72 g kosher salt
  • 1 2–2.5 lb [907 g–1.2 kg] pork belly, center cut
  • Canola or other high-temperature cooking oil for frying

Instructions

  • Mix the water and salt in a pot big enough to hold the pork belly.
  • Cut the pork belly into two pieces lengthwise.
  • Soak the pork in the salt solution for 30 minutes at room temperature.
  • Place the pot on the stove, position the pork so it is skin-side down, and bring to a boil.
  • Reduce the heat to a simmer, cover loosely and cook for 1 hour.
  • Check occasionally that the pork is not stuck to the bottom of the pan.
  • After 1 hour, check the meat side for tenderness with a fork.
  • The fork should be able to pierce the meat, but it won’t be falling apart.
  • If you can’t pierce the meat, cook for an additional 20 minutes.
  • Turn off the heat, turn the pieces over so the skin is exposed to the air, and let the pork cool down in the liquid.
  • When cool, discard the liquid.
  • Preheat the oven to 350°F (175°C).
  • Then Swiss or pierce the skin, which creates pockets for the oil to penetrate the skin to fry and puff it up.
  • Just pierce the skin, don’t go too deep.
  • A meat tenderizer tool is best, but a fork or skewers held together with a rubber band will work.
  • Before baking, score the pork on the skin side to pre-mark the cut lines.
  • This will keep the pork from cracking later and will give you perfectly cut strips.
  • Score 1- to 2-inch (3- to 5-cm) sections just through the skin, about ⅛ inch (3 mm) deep.
  • Bake the pork pieces in the oven for 1 hour.
  • Remove the pork from the oven and allow it to dry, uncovered, in the fridge overnight.
  • The skin should be quite firm, like plastic or resin.
  • In a large pot, preheat enough oil to cover the pork to 400°F (205°C).
  • It may splatter so have a shield or lid ready.
  • Carefully lower the pork into the oil, skin-side down.
  • Fry for 12 to 15 minutes, until golden brown and crispy.
  • Remove the pork to a rack to allow airflow all around until it cool to the touch.
  • Slice the pork into long strips, following the score lines.
  • Your pork belly is now ready to eat or use for multiple dishes like Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Moo Krob), basil pork belly, a pork belly BBQ plate and more.
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Course; Pork
Cuisine; Thailand

Khao Khluk Kapi

Khao Khluk Kapi

Shrimp Paste Fried Rice
This is an ornate,beautiful dish made of shrimp paste rice as the starch with a lot of sidecomponents. When mixed together, all of the unique flavors, colors and texturesmake for a fun and delicious meal. I was told it’s a dish made by the Mon, anethnic group that lives in Thailand, Burma and Laos. They were some of theearliest inhabitants of Southeast Asia. I love serving this for guests.
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Ingredients

  • 2 tbsp 30 ml water
  • 2 tbsp 30 g Thai shrimp paste
  • 1 tbsp 15 ml fish sauce
  • 1 tbsp 12 g msg
  • 1 tbsp 15 g white sugar
  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 2 cloves garlic finely minced
  • 4 cups 640 g cooked and chilled jasmine rice
  • Kosher salt optional

Garnishes

  • Thai Omelet threads
  • Thai Sweet Pork
  • Julienned carrot cucumber and mango
  • Thinly sliced shallots fresh Thai chilies and green beans
  • Fried dried shrimp

Instructions

  • To a small bowl, add the water and the shrimp paste.
  • Use a fork to mix and break up the shrimp paste cake in the water until it forms a smooth paste.
  • Stir in the fish sauce, msg and sugar until well combined.
  • Set aside.
  • Heat a heavy-bottomed, deep, 9- to 11-inch (23- to 28-cm) skillet or wok over high heat for about 1 minute to preheat.
  • Swirl in the oil, making sure to touch every inch of the pan.
  • When you see a wisp of white smoke, add the garlic and stir-fry for about 30 seconds until light brown and fragrant.
  • Pour in the rice and carefully smash it flat into the pan without breaking the grains apart.
  • Continue to fold and smash for about a minute until the rice clumps loosen up and combine with the garlic.
  • Stir in the shrimp paste sauce mixture and keep doing the circular smash and fold until all of the seasonings are evenly distributed and the rice is hot and toasty, about 1 to 2 minutes.
  • Taste!
  • If lacking saltiness, add a pinch of salt, stir, then taste again.
  • To serve, place the shrimp paste fried rice in the center of a large platter and surround it with the garnishes, including omelet threads, sweet pork, carrot, cucumber, mango, shallots, Thai chilies, green beans and fried dried shrimp.
  • I like to use about ½ cup (weight varies) of each garnish for all 4 servings, except the dried shrimp which should be less at about ¼ cup (10 g) total.
  • These amounts can absolutely be tweaked to your taste.
  • Mix everything together and enjoy!
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Course; Fish / Rice
Cuisine; Thailand

Khai Jiao

Khai Jiao

Thai Omelet
This omelet is simplebut has a very special place in everyone’s hearts. It’s the one dish every Thaicook must know how to make. It’s also the one dish you can find at any Thairestaurant or home, any time of day or night. Here I’m sharing the simpleclassic dish, plus a method to make egg threads to use as a garnish for Shrimp Paste Fried Rice (Khao Khluk Kapi).If you’d like to try variations, check out the Minced Pork Thai Omelet (Khai Jiao Moo Sab) for apopular version with ground pork and scallions.
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Ingredients

MAKES: ONE 8-INCH (20-CM) OMELET, 2 SERVINGS, OR 1½ CUPS (375 G) OF EGG THREADS

  • 2 eggs
  • ½ tsp fish sauce
  • ½ tsp Thai soybean sauce
  • ½ tsp msg
  • ½ cup 120 ml canola or other high-temperature cooking oil (3 tbsp [45 ml] if making egg threads)
  • Pinch white pepper
  • 1 scallion sliced

Instructions

  • Cooked jasmine rice, for serving
  • Crack the eggs in a medium bowl and whisk with a fork for about 30 seconds until the whites and yolks are evenly mixed.
  • Add the fish sauce, seasoning sauce and msg.
  • Continue to whisk for another 30 seconds, until the ingredients are evenly distributed and the eggs are pale yellow and fluffy.
  • Heat a wok or 8- to 10-inch (20- to 25-cm) skillet over high heat.
  • Add the oil to the pan and heat until it reaches about 375°F (190°C).
  • (See Pro Tip.)
  • Pour in the egg and immediately reduce the heat to medium.
  • The egg will start to bubble; don’t pop the bubbles or push them down.
  • Carefully spoon some of the hot oil over the top of the omelet, to get the center to bubble up and cook evenly.
  • When the entire bottom is a deep golden brown, carefully turn the omelet over, making sure not to press it down—you want to encourage expansion.
  • Continue to spoon oil over the top until it’s evenly deep golden brown and set.
  • Remove the omelet to a wire rack and allow it to drain for 30 seconds.
  • Sprinkle with white pepper and scallion and serve hot with the rice.
  • Egg Thread Variation
  • Heat a wok or 8- to 10-inch (20- to 25-cm) nonstick skillet over medium-high heat.
  • Add only 3 tablespoons (45 ml) of oil to the pan and heat until it reaches about 350°F (175°C).
  • Pour in the egg and immediately reduce the heat to medium.
  • Spread the egg out over the entire pan and allow it to coagulate and solidify slowly.
  • When the egg is firm enough to flip, turn it over in the pan and cook for an additional minute, until lightly brown and solid.
  • Using a silicone spatula, start with a corner and roll it over on itself.
  • When you have formed a tight roll, transfer it to a cutting board and allow it to cool.
  • Slice into ⅛- to ¼-inch (3- to 6-mm) strips.

Notes & Wine Advice

Pro Tip:
If you’re making the regular omelet (not the egg threads), resist the urge to use less oil or you’ll end up with a flat, limp omelet.
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Course; Eggs
Cuisine; Thailand

Moo Wan

Moo Wan

Thai Sweet Pork
This pork is served asa side dish for Shrimp Paste Fried Rice (Khao Khluk Kapi) and is often eaten with plain rice or riceporridge. The amount of sugar and the salt that comes from the soy sauces madeit a way to preserve pork in the past. Pork shoulder will also work well for thisif you don’t want too fatty of a cut of pork.
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Ingredients

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 1 lb 454 g skinless pork belly, sliced very thinly into 1-inch (3-cm) strips
  • 1 shallot peeled and thinly sliced
  • ¼ cup 55 g palm sugar or brown sugar
  • 2 tbsp 30 ml Thai soybean sauce
  • 2 tbsp 30 ml black soy sauce
  • 1 tbsp 15 ml fish sauce
  • ½ cup 120 ml water

Instructions

  • Heat a wok or 8- to 10-inch (20- to 25-cm) nonstick skillet over high heat for about 30 seconds to 1 minute.
  • Add the oil to the pan.
  • When you see a wisp of white smoke, stir in the sliced pork.
  • Start the browning process by searing and turning it over every few seconds until all the pork is light brown, 2 to 3 minutes.
  • Stir in the shallot and continue cooking and turning for an additional minute, until the shallot is translucent.
  • When the pork is browned and cooked through, drain off any excess oil or liquid in the pan and discard it.
  • Bring the pan back to high heat and add the sugar, soybean sauce, black soy sauce, fish sauce and water.
  • Stir until the sauce is well combined and bring it to a boil.
  • Reduce the heat to a simmer, cover and cook until tender, about 15 minutes.
  • Then remove the lid to allow the liquid to reduce into a glaze, about 10 minutes.
  • Serve as a side to the Shrimp Paste Fried Rice or with plain rice.
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Course; Pork
Cuisine; Thailand

Khao Pad Gai

Khao Pad Gai

Thai Street-Style Chicken Fried Rice
It’s undeniable thatfried rice originated in China, but it’s fascinating to track the evolution andvariations of it in each country it traveled through. Even in China it can varyimmensely. The hallmarks of Thai fried rice are fish sauce, Chinese broccoliand tomato. They add a very distinct flavor to the Thai version. I think it’smore substantial and full of “stuff” than its Hong Kong cousin. Do check outthe Cantonese version in my other cookbook. Chinese and Thai fried rice areboth delicious and will teach you two very different approaches to fried rice.
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Ingredients

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 5 oz 142 g boneless skinless chicken breast or thighs, thinly sliced
  • 2 large cloves garlic minced 2 eggs
  • ½ cup 60 g sliced brown onion
  • 2 stalks Chinese broccoli leaves torn large and stalks sliced thin
  • 3 cups 480 g cooked jasmine rice
  • 1 tsp msg
  • 1 tsp white sugar
  • 1 tbsp 15 ml fish sauce
  • 1 tsp Thai soybean sauce
  • Pinch kosher salt
  • 1 medium Roma tomato cut into
  • 6 pieces lengthwise
  • ½ tsp white pepper
  • 1 scallion thinly sliced

Instructions

  • Heat a heavy-bottomed 9- to 11-inch (23- to 28-cm) pan over high heat for about 1 minute to preheat.
  • Swirl in the oil, making sure to touch every inch of the pan.
  • When you see a wisp of white smoke, stir in the chicken and garlic and stir-fry for 1 to 2 minutes, until the chicken is medium-rare.
  • Clear some space in the pan by moving the chicken to the edges, leaving the middle bare and ready for the eggs.
  • Crack the eggs into the middle of the pan.
  • Break the yolks and spread the eggs around to cover the bottom of the pan.
  • Cook until they just set, about 20 seconds.
  • Break the egg up and mix it with the chicken.
  • Stir in the onion and Chinese broccoli and cook for about 30 seconds, until the broccoli wilts and the onion starts to soften.
  • Pour in the rice and carefully smash it flat into the pan, without breaking the grains apart.
  • Continue to fold and smash for about a minute until the rice clumps loosen, combining with the rest of the ingredients and warming it up.
  • Sprinkle in the msg, sugar, fish sauce, Thai soybean sauce and salt.
  • Keep doing the circular smash-and-fold motion until all of the seasonings are evenly distributed and the rice is hot and toasty, about 1 to 2 minutes.
  • The chicken should be cooked through at this point, and you can check by cutting a piece with your spatula.
  • Toss in the tomato, white pepper and scallions and stir to incorporate and heat for another minute.
  • Enjoy!
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Course; Rice
Cuisine; Thailand