Dusit Thai Cook Book

SOUTHERN THAILAND AND ANDAMAN SEA
Gai Satay
Chicken Satay with Peanut Sauce and Cucumber Salad
Ingredients (serves 4)
400 gr
Chicken breast
5 gr
Turmeric powder
10 gr
Yellow curry powder
20 gr
Sugar
30 ml
Soya sauce
50 ml
Milk
80 ml
Coconut milk
20 ml
Vegetable oil
Peanut Sauce
10 gr
10 gr
30 gr
50 gr
20 ml
100 ml
10 ml
Red curry paste (see page. xx)

Massaman curry paste (see page xx)
Peanuts, finely ground
Palm sugar
Vegetable oil
Coconut milk
Fish sauce
Cucumber Salad
50 gr
Sugar
30 ml
White vinegar
5 gr
Salt
100 gr
Cucumber, cut into pieces, skin on
10 gr
Shallots, peeled, sliced
5 gr
Red chillies, sliced
Preparation
To prepare the satay, cut the chicken into strips about 2 cm long and 1 cm thick. Set aside.
Place the turmeric, yellow curry powder, sugar, soya sauce and milk in a bowl, and stir until
combined. Add the chicken and vegetable oil, marinate for at least 2 hours or overnight in the
refrigerator.
Stick 5-6 pieces of the marinated chicken onto each bamboo skewer, and compact them to
about 6-7 cm long. Brush with coconut milk and grill over charcoal or under a broiler until
golden brown.
For peanut sauce, heat the oil in a saucepan over medium heat, add the red curry and
massaman curry paste, and fry until fragrant.
Add the coconut milk and ground peanuts, season to taste with fish sauce and sugar, simmer
for 4-5 minutes. Remove from the heat and allow to cool. The sauce should be fairly thick.
For cucumber salad, boil the vinegar, sugar and salt in a small saucepan over low heat,
simmer for 10 minutes until reduced to two-thirds. Set aside to cool. Add cucumber, shallots
and red chillies.
To Serve
Serve the satay skewers with the peanut sauce and cucumber salad.
Chef's Tips
* Yellow curry powder is a mixture of different spices. Together with turmeric powder, it will
give a rich fragrance. So, stick to the proportion stated.
* Pork, beef or lamb can be used instead of chicken.
* Soak the bamboo skewers in water for at least an hour before use. The water will prevent
the wood from burning.
* Instead of ground peanuts and vegetable oil, you can use 50 gr of peanut butter.
Haw Mok Thalay

Seafood Souffl in Banana Leaf Cup
50 gr
White fish fillet, sliced
50 gr
Squid, cut into 2-inch pieces
50 gr
Shrimps, peeled
50 gr
Mussels, meat only
50 gr
Scallops, meat only
50 gr
Red curry paste (see page xx)
10 gr
Wild ginger (krachai), finely sliced
3 gr
Kaffir lime leaves, thinly sliced
20 gr
Sweet basil leaves
40 gr
White cabbage, shredded
1 pc
Egg
10 ml
Fish sauce
200 ml
Coconut milk
10 gr
Sugar
Banana leaf cups
Coconut Cream Topping
100 ml
Coconut milk
10 gr
Rice flour
Salt to taste
Garnish
10 gr
1 pc
5 gr
Red chillies, sliced

Fresh coriander leaves
Preparation
Cut the banana leaves into 8 x 8 inch squares. Form one cup with each square by joining two
adjacent sides together, secured with a toothpick, and folding in the protruding bottom.
Repeat with opposite adjacent sides. Set aside.
Pound the red curry paste and wild ginger in a mortar until fine. Then mix it and the coconut
milk together in a bowl until the mixture is smooth.
Add egg and blend in well, season with fish sauce and sugar. Add fish, squid, shrimps,
mussels, scallops and kaffir lime leaves. Mix until smooth.
Line the bottoms of the banana leaf cups with sweet basil leaves and white cabbage, then fill
with the seafood mix.
Steam over high heat for 15 minutes or until done. Garnish each souffl with some coconut
cream topping, coriander leaves, kaffir lime leaf and sliced chilli.
For coconut cream topping, combine the coconut milk, rice flour and salt in a small saucepan,
bring to the boil over low heat until thick.
To Serve
Serve the souffl in the banana leaf cup with steamed jasmine rice.
Chef's Tips
* If there are no banana leaves available, try baking the souffl in an artichoke or bell pepper.
The vegetables should be cut length-wise and the insides removed before use. Alternatively
the souffl can be baked in small oven-proof porcelain dishes.
* Ground chicken or pork can be used instead of seafood.
Pla Tord Khamin

Fried Fish with Turmeric
700 gr
Whole sea bass
50 gr
Fresh turmeric
20 gr
Garlic, chopped
10 gr
White peppercorns
20 gr
Salt
10 gr
Sugar
Vegetable oil for deep-frying
Garnish
100 gr
100 gr
100 gr
Lettuce leaves
Tomatoes, sliced
Cucumbers, sliced
Preparation
Scale, clean and wash the fish thoroughly with cold water. Dry with kitchen towels, and set
aside.
Pound the garlic, peppercorns and fresh turmeric in a mortar until fine. Marinate the fish in a
bowl with the pounded ingredients, plus salt and sugar for 1 hour.
Deep-fry the fish in a wok until very crisp on the outside and well cooked on the inside.
Remove from the oil and drain on paper towels. Keep warm.
For topping, fry the left-over marinate ingredients until golden brown and crispy. Drain on
paper towels, and set aside.
To Serve
Place the fried fish on a warm plate, garnish with lettuce leaves, cucumber and tomatoes. Top
with the fried marinate ingredients, and serve with steamed jasmine rice.
Chef's Tips
* Other fish or fish fillets can be used instead of sea bass.
* Turmeric powder can be used if fresh turmeric is not available.
Pla Gao Rad Phrik

Deep-fried Garoupa with Chilli Sauce
1,400 gr
Garoupa, whole
40 gr
Holy basil leaves, for garnish
Chilli Sauce
40 gr
40 gr
50 gr
50 gr
50 gr
50 gr
30 gr
100 ml
30 ml
20 ml
100 ml
100 ml
Small bird chillies

Red chillies
Red, yellow and green chillies, sliced
Sweet basil leaves
Thai holy basil leaves
Garlic, peeled
Sugar
Vegetable oil
Fish sauce
Soya sauce
Oyster sauce
Chicken broth (see page xx )
Preparation
Clean and wash the garoupa in plenty of cold water. Pat dry with paper towels. Fry the fish in
a wok over medium heat, until crisp on the outside and well cooked on the inside.
Remove the fish from the oil and place on paper towels to remove excess oil. Keep warm.
Deep-fry the holy basil leaves for about 30 seconds until crispy; drain on a paper towel.
To prepare chilli sauce, pound the small chillies, red chillies and garlic in a stone mortar until
smooth but not too fine.
Fry the pounded ingredients in a wok over low heat for 4-5 minutes until fragrant. Season with
sugar, fish sauce, soya sauce and oyster sauce. Add the chicken broth, and bring to the boil.
Simmer over low heat for 5 minutes. Add sliced chillies and sweet basil leaves;
To Serve
Place the fried fish onto a warm serving plate, and pour the chilli sauce over it. Garnish with
the deep-fried holy basil leaves.
Chef's Tips
* Deep-fried basil leaves provide a nice decoration, with their crispy, fragile texture.
Gam Poo Phad Pong Karee

Fried Crab Claws with Yellow Curry Powder
400 gr
Crab claws
60 gr
Onions, peeled, sliced
40 gr
Red, green and yellow chillies, sliced
30 gr
Spring onions, cut into 1-inch pieces
30 gr
Celery, sliced
2 pcs
Eggs
20 gr
Yellow curry powder
100 gr
Roasted chilli paste (see page xx)
40 gr
Garlic, chopped
200 ml
Milk
100 ml
Oyster sauce
20 ml
Soya sauce
100 ml
Vegetable oil
Sugar and pepper to taste
Fresh coriander leaves for garnish
Preparation
Crack the claws and remove all shells except for the claw itself and the bone coming from the
thumb claw. Stick the meat from the rest of the claws on top of the bone, so it looks like a
ball with the two claws emerging from it.
Steam the crab claws for 4 minutes until done. Set aside.
Mix the milk, eggs, roasted chilli paste and yellow curry powder. Set aside.
Saut the garlic in a wok until fragrant. Add onions and fry over medium heat for 2-3 minutes.
Add the eggs mixture and stir constantly, until the eggs are completely cooked. Season with
oyster sauce, soya sauce, pepper and sugar. Simmer for 2 minutes.
Add the crab claws, chillies, celery and spring onions, and simmer for another 3 minutes.
To Serve
Place the crab claws onto a warm plate and top with the sauce. Garnish with fresh coriander
leaves.
Chef's Tips
* Lobster, squid or fish can be used instead or crab.
* Stir continuously to avoid burning the sauce. After the claws have been added, reduce the
heat and stop stirring, otherwise the crab will fall apart.
Khao Ob Sapparot
Fried Rice in Pineapple
600 gr
Steamed rice (cold)
20 gr
Carrots, boiled, diced
40 gr
Raisins
20 gr
Green beans, blanched for 2 min.
100 gr
Prawns, peeled, halved lengthwise
100 gr
Squid, cut into 5-cm pieces
100 gr
Chicken breast, sliced
2 pcs
Eggs
40 gr
Cashew nuts, roasted
20 ml
Soya sauce
10 gr
Yellow curry powder
40 gr
Chopped garlic
2 pcs
Fresh pineapple (whole)
100 ml
Vegetable oil
20 ml
Fish sauce
Fresh coriander for garnish
Sugar to taste
Preparation
Wash and cut the pineapples in half. Remove most of the pulp from inside and cut into small
cubes. Reserve 120 gr for use in the dish.
Saut the garlic in a wok until fragrant. Add chicken, prawns and squid, and fry over high heat
for a few minutes until lightly browned.
Add the eggs and fry for 1 minute. Add steamed rice and yellow curry powder; fry for 2
minutes until the eggs are done.
Add raisins, carrots, green beans and pineapple cubes, and stir well. Season with soya
sauce, fish sauce and sugar.
To Serve
Spoon the fried rice into the pineapple shell. Garnish with cashew nuts and coriander leaves.
Serve hot.
Chef's Tips
* It is better to use cooled steamed rice, because it has less moisture. It will make the dish
easier to fry and more delicious.
Massaman Nuea
Beef Curry in Mild Peanut Sauce
600 gr
Beef rump, cut into 2-inch squares
100 gr
Massaman curry paste (see page xx)
1,000 ml
Coconut milk
25 ml
Fish sauce
120 ml
Tamarind juice
100 gr
Palm sugar
50 gr
Roasted peanuts
60 gr
Onions, cut into 1-inch squares
300 gr
Potatoes, boiled, peeled, cut into 2-inch squares
50 gr
Cinnamon stick, 1 inch
500 ml
Water
Preparation
Place the beef in a pot, add coconut milk, chicken broth, roast peanuts, the cinnamon stick
and water then cover with a lid. Bring to the boil, reduce the heat and simmer over low heat
for 1 1/2 - 2 hours. Allow the sauce to reduce and the beef to become tender.
Add the massaman curry paste and cook for 2 minutes. Season with fish sauce, tamarind
juice and palm sugar.
Add onions and boiled potatoes, cover and cook for a further 5 minutes. Remove from the
heat and keep warm.
To Serve
Spoon into a bowl and serve with steamed jasmine rice, or Indian nan or roti.
Chef's Tips
* Blanch potatoes in advance to reduce the cooking time.
* To release more flavour from the cinnamon, grill it before adding to the curry.
BANGKOK & CENTRAL THAILAND

Mee Krob Chao Wang
Sweet and Sour Crispy Rice Vermicelli with Shredded Bean Curd
200 gr
Rice vermicelli
300 gr
Palm sugar
50 gr
Bean curd, diced, fried until crispy
30 gr
Shallots, peeled, sliced, fried until crispy
30 gr
Garlic, sliced, fried until crispy
50 gr
Shrimps, sliced, fried until crispy
50 gr
Chicken, sliced, fried until crispy
5 gr
Kaffir lime rind, finely sliced
50 gr
Tomato ketchup
30 ml
Tamarind juice
20 ml
Lime juice
40 ml
Orange juice
Salt to taste
Garnish
10 gr
Pickled garlic, thinly sliced
1 pc
Egg, shredded
Chinese celery, bean sprouts, red chillies and coriander leaves.
Preparation
Break up the bundle of rice vermicelli into 3-4 bunches, dip in water and fry each portion in
hot oil in a wok until golden and crisp. Place on paper towels to drain off excess oil. Set aside.
Beat the egg and pour it into the wok through a funnel. Move the funnel round the pan to
make a large, thin omelette. Fry until golden and crisp. Drain the oil, shred the egg and set it
aside for garnishing the rice vermicelli.
Combine the palm sugar, tomato ketchup, tamarind juice, lime juice, orange juice and salt in a
pot. Bring to the boil over low heat for 15 minutes. Stir until thick. Set aside.
Put the crispy rice vermicelli into the wok; add fried shallots, garlic, bean curd, chicken,
shrimps and kaffir lime rind. Add the sugar syrup a little at the time; fry until well mixed and
beginning to stick together.
To Serve
Spoon onto a serving plate, sprinkle with shredded egg, chopped pickled garlic and red
chillies. Garnish with Chinese celery, bean sprouts and coriander leaves.
Chefs Tips
* The finely chopped rind of the kaffir lime is essential addition to this dish because of its
invitingly pungent aroma and a piquant flavour of its oil content.
* The vermicelli should be dipped in the water for only a second to prevent it from breaking
after frying and make it crispier.
Gung Hom Sabai

Deep-fried Prawns Wrapped in Egg Noodles
160 gr
Prawns (8 pieces)
100 gr
Spring roll sheets (16 sheets of 4 x 4 inches)
50 gr
Egg noodles
5 gr
Coriander roots
5 gr
Garlic
10 ml
Soya sauce
10 ml
Oyster sauce
5 gr
Sugar
White pepper to taste
Sweet and sour sauce (see page xx)
Flour paste, to stick spring roll sheets (see page xx)
Preparation
Clean and wash the prawns, peel and de-vein, leaving the tail on. Dry with a kitchen towel
and set aside.
Pound the coriander roots, garlic and white pepper in a mortar until fine. Combine the
pounded ingredients, soya sauce, oyster sauce and sugar in a bowl, add the prawns and
marinate for at least 30 minutes in the refrigerator.
Blanch the egg noodles in boiling water for 3 minutes or until done. Drain and wash under
cold water. Cut the noodles into 12-inch lengths. Set aside.
Cut the spring roll sheets into squares, perforated with 4 or 5 holes. Wrap each marinated
prawn with 2 pieces of spring roll squares and bind with 3 or 4 lengths of egg noodles. Seal
with flour paste.
Fry the wrapped prawns in oil in a wok over medium heat until golden brown and crispy. Use
paper towels to remove excess oil.
To Serve
Place the fried wrapped prawns on a plate and serve hot with sweet and sour sauce.
Chefs Tips
* Making holes in the squares of spring roll pastry will prevent oil from accumulating inside the
wrapping around the prawn.
Por Pia Savoey

Spring Rolls Stuffed with Pork and Vegetables
Ingredients (Serves 4)
25 gr
Pork, minced
20 gr
Carrots, shredded
10 gr
Cabbage, shredded
5 gr
Celery, chopped
10 gr
Dried ear mushrooms, soaked, chopped
50 gr
Glass noodles, soaked, cut into 1-inch pieces
3 gr
Garlic, peeled, chopped
10 ml
Soya sauce
100 gr
Spring roll sheets (20 sheets of 4 x 4 inches)
3 gr
Sugar
Salt and white pepper to taste
Flour paste to stick spring roll sheets (see page xx)
10 ml
Vegetable oil
Sweet and Sour Sauce
20 gr
Red chillies, finely chopped
10 gr
100 gr
Sugar
5 gr
Salt
60 ml
Vinegar
Preparation
Soak the glass noodles in water for about 10 minutes until soft, drain and cut into 1-inch
lengths.
Fry the garlic in a wok until fragrant. Add minced pork and fry over medium heat for 2-3
minutes. Then add the vegetables and glass noodles, fry for 5 minutes until cooked. Season
with soya sauce, salt, pepper and sugar. Set the filling aside to cool.
Place a tablespoon of filling in the centre of a spring roll sheet. Reserve 1 inch of empty sheet
on each side of the filling and fold this towards the centre to cover the filling. Roll the sheet
with the filling into the shape of a cigar, spreading a small amount of flour paste on the last
inch of the egg roll sheet and press tightly onto the roll. Deep-fry in plenty of oil over medium
heat until crispy and golden brown.
For the sweet and sour sauce, blend vinegar, chilli and garlic together. Add sugar and salt,
and simmer over low heat for 15 minutes. Set aside.
To Serve
Arrange on suitable plates with garnish and serve with sweet and sour sauce.
Chef's Tips
* Ground prawns can be also be used instead of pork.
* Spread the filling out on a cool plate to help it cool more quickly.
* When using frozen spring roll sheets, first defrost them, then separate the sheets. Pile them
up again and cover with a wet towel to prevent them from drying out. By keeping the sheets
moist, they will be easier to fold.
Tod Man Pla Krai

Deep-fried Fish Cake
500 gr
Fresh fillet red snapper, ground
80 gr
Red chilli paste (see page xx)
50 gr
String beans, thinly sliced
1 pc
Egg
20 gr
White sugar
2 gr
Kaffir lime leaves, finely chopped
Dipping Sauce
150 gr
Palm sugar
20 gr
Peanuts, ground
5 gr
Fresh coriander, chopped
100 gr
Cucumber, quartered, sliced crosswise
10 ml
Fish sauce
60 ml
Tamarind juice (see page xx)
Preparation
For dipping sauce, simmer a mixture of palm sugar, fish sauce and tamarind juice. Cook for
10 to 15 minutes until thick and sticky. Let it stand to cool. Spoon into a serving bowl.
Blend the chilli paste, egg and sugar in a food processor with a steel blade until smooth. Add
the ground fish, blend for 3-4 minutes until smooth. Add the string beans and kaffir lime
leaves, and blend for 1 minute. The mixture should form a very fine paste with no lumps.
Spoon the fish into a bowl.
Mould the fish paste into bite-size round patties using a spoon or your fingers, slightly
moistened with oil to prevent sticking. Flatten these round patties a little to ensure even
cooking.
Deep-fry the patties for 2-3 minutes on each side until golden brown. Remove from the oil and
drain excess oil with paper towels.
Add ground peanuts and cucumber to the dipping sauce and sprinkle with fresh coriander.
To Serve
Arrange on a plate, and serve hot with dipping sauce.
Chefs Tips
* Sea bass, sole or cod can be used instead of red snapper.
* Ground prawns can be also be used instead of fish.
* Knead the fish mix with your fingers until the mixture is smooth and shiny.
Khanom Pang Na Moo

Deep-fried Toasted Bread Topped with Minced Pork
5 pcs
Sliced bread (remove crusts)
150 gr
Pork, minced
1 pc
Egg (beaten)
50 gr
Onion, peeled, chopped
2 gr
Coriander roots, finely chopped
2 gr
Garlic, chopped
2 gr
Red chillies, finely sliced
2 gr
Coriander leaves
15 ml
Soya sauce
15 ml
Oyster sauce
5 gr
Sugar
White pepper, to taste
Cucumber Relish
50 gr
White sugar
30 ml
White vinegar
50 gr
Cucumber, sliced
5 gr
Shallots, sliced
5 gr
Red pepper, sliced
5 gr
Salt
Preparation
For cucumber relish, combine the white sugar, white vinegar and salt in a small saucepan,
bring to the boil and simmer over low heat for 15 minutes. Set aside to cool. Pour the mixture
over sliced cucumber, shallots and red peppers.
Blend the minced pork with half of the egg, soya sauce, oyster sauce and sugar. Set aside.
Pound the coriander root, garlic and pepper in a mortar until fine. Add to the minced pork
mixture and knead until well mixed. Set aside.
Cut the slices of bread into quarters. Dry in an oven at low heat for 2 minutes. Spread 1
tablespoon of pork mix smoothly on each square of bread right to the edges (one side only).
Smear the coated bread squares with the remaining beaten egg and garnish with sliced red
chilli and coriander leaves. Fry the bread spread side down in a wok at medium heat until
golden brown, drain and serve hot.
To Serve
Place on a warm plate and serve with cucumber relish.
Chefs Tips
* Minced prawns can be used instead of minced pork.
* When deep-frying the bread, make sure each slice can float freely. If you put too much
bread in at once, the temperature of the oil will drop and the bread will absorb oil instead of
getting crispy.
Khao Tang Na Tang

Crispy Rice Crackers with Peanut Sauce
50 gr
Pork, minced
50 gr
Prawns, minced
20 gr
Shallots, peeled and sliced
20 gr
Peanuts, ground
20 gr
Garlic, sliced
100 gr
Rice crackers (about 1.5 inches diameter)
5 gr
Coriander root and pepper
150 ml
Coconut milk
50 gr
Palm sugar
Salt to taste
Preparation
Pound the coriander root, garlic and pepper in a mortar until fine. Combine minced pork,
minced prawns, shallots, the pounded ingredients, coconut milk, sugar and salt in a
saucepan.
Bring to the boil and simmer over low heat for 10-15 minutes. Add the ground peanuts,
remove from the heat and set aside.
Deep-fry the rice crackers over low heat until golden brown on both sides. Remove excess oil
with paper towels. Set aside.
To Serve
Place the crispy rice crackers on a plate, and serve with the peanut sauce.
Chefs Tips
* To make your own ground peanuts, choose nuts that are fresh and dry. Pan-roast them on
low heat until pungent, then grind in a mortar or blender.
Yam Nuea Yang

Grilled Beef Salad
320 gr
Beef tenderloin
100 gr
Onions, peeled, sliced
100 gr
Tomatoes, sliced
40 gr
Celery, sliced
20 gr
20 gr
Small red chillies, chopped
60 ml
Lime juice
60 gr
Palm sugar
30 gr
Spring onions
20 gr
Green lettuce
5 gr
Fresh coriander leaves
70 ml
Fish sauce
Preparation
Grill the beef tenderloin until medium rare, and set aside.
Combine the garlic, chopped chillies, fish sauce, lime juice and palm sugar, and stir well.
Slice the beef and add into the mixture. Add chopped celery, onions and tomatoes, and mix
well.
To Serve
Line a serving plate with lettuce leaves. Place the beef salad in the centre and garnish with
fresh coriander leaves and spring onions.
Chef's Tips
* Pork can be used instead of beef.
* When grilling the beef, brush some oyster sauce on the top side each time you turn it over.
This will give the beef a more intense flavour.
Tom Yam Gung

Spicy Prawn Soup with Lime, Lemongrass and Chilli
200 gr
White prawns, peeled, halved lengthwise (30 pcs/kg)
30 gr
Prawn roe
80 gr
Lemongrass, cut into 1-inch lengths
40 gr
Galangal, sliced
2 pcs
Kaffir lime leaves, shredded
60 ml
Fish sauce
60 ml
Lime juice
40 gr
Roasted chilli paste (see page xx )
700 ml
Chicken broth (see page xx)
100 gr
Straw mushrooms, halved
10 gr
Small bird chilies, lightly pounded
2 gr
Dried chili, fried
5 gr
Coriander leaves
Sugar to taste
Preparation
Bring the chicken broth to the boil. Add galangal, lemongrass, kaffir lime leaves and straw
mushrooms and simmer gently for 2 minutes.
Add the prawns, prawn roe and small chillies, and simmer for another 2 minutes. Season to
taste with sugar, fish sauce, lime juice, and roasted chilli paste.
To Serve
Serve hot in heated soup bowls, garnished with fresh coriander leaves and fried dried chilli.
Chef's Tips
* Tom yam soup should be spicy with a light acidic flavour. Reduce the amount of bird chillies
for a milder, less spicy taste.
* Fish or chicken can be used instead of prawns.
* Tom Yam Gung has a delicate flavour. When seasoning, add the lime juice a little at the time
just before serving. Check the taste after adding some lime juice to make it is to your liking.
Tom Kha Gai

Chicken in Coconut Soup
300 gr
Chicken breast, cut into 1-2 cm cubes
160 gr
White cabbage, cut into 1-inch cubes
600 ml
Coconut milk
300 ml
80 gr
Lemongrass, crushed, cut into 1-inch lengths
60 gr
Galangal, peeled, finely sliced
5 gr
60 ml
Lime juice
10 gr
Small bird chillies, lightly pounded
5 gr
Fresh coriander, chopped
5 gr
Dried chillies, fried
60 ml
Fish sauce
Sugar to taste
Preparation
Combine chicken broth and coconut milk in a pot. Add sliced galangal, lemongrass, and kaffir
lime leaves. Bring to the boil for 3 minutes.
Add chicken breast and white cabbage, and boil until the chicken is just cooked. The chicken
will become tough if over-cooked.
Season the soup with fish sauce, sugar, small chillies and lime juice. Remove from the heat.
To Serve
Serve in a pre-heated bowl, sprinkle with fried dried chillies and coriander leaves, and serve
hot. This soup is best when eaten with steamed jasmine rice.
Chefs Tips
* Seafood can be used instead of chicken.
* Dont boil the coconut milk for too long to prevent the oil from separating.
Choo Chee Gung Nang

River Prawns with Sweet Red Curry Sauce
300 gr
River prawns, peeled, halved lengthwise
100 gr
50 ml
Vegetable oil
300 ml
Coconut milk
10 ml
Fish sauce
20 gr
Palm sugar
5 gr
5 gr
Red chillies, shredded
Preparation
Heat the vegetable oil in a wok until hot. Add the red curry paste and fry for 3-4 minutes over
medium heat, stirring constantly. Add a little coconut milk to loosen the lumps and fry until
fragrant.
Add the rest of coconut milk to the curry paste. Stir well, and bring to the boil.
Add river prawns and simmer for 3-4 minutes until the prawns are just done. Season with
palm sugar and fish sauce.
To Serve
Place the prawns on a hot plate, top with curry sauce, shredded red chillies and kaffir lime
leaves. This dish is best when eaten with steamed jasmine rice.
Chefs Tips
* Salmon fillets can be used instead of prawns.
* Add the coconut milk a little at a time to prevent the curry from separating and to enhance its
fragrance and texture.
Gaeng Khieo Wan Gai

Green Chicken Curry
250 gr
Chicken breast, sliced
100 gr
Green curry paste (see page xx)
500 ml
Coconut milk
40 gr
Small green Thai eggplant
50 gr
Palm sugar
20 ml
Fish sauce
25 gr
Sweet basil leaves
2 pcs
Kaffir lime leaves
20 gr
Red and green chillies, sliced
60 ml
Vegetable oil
Preparation
Fry the green curry paste in vegetable oil in a wok over medium heat for 3 to 4 minutes until
fragrant. Stir constantly to achieve a smooth paste, adding a little coconut milk to soften it.
Add two-thirds of the coconut milk, bring to the boil, and simmer for 3 minutes.
Add sliced chicken breast, eggplant and kaffir lime leaves, stir well, and simmer the chicken
until done.
Add the rest of the coconut milk, bring to the boil and season with fish sauce and palm sugar.
To Serve
Before serving add sweet basil leaves, and garnish with red and green chillies. This dish is
best when eaten with steamed jasmine rice.
Chef's Tips
* Prawns or beef can be used instead of chicken.
* Diced purple eggplant can be used instead of small eggplants.
Phanaeng Gai
Chicken in Phanaeng Curry Sauce with Crushed Peanuts
500 gr
Chicken breast
300 ml
Coconut milk
100 gr
Palm sugar
5 gr
50 gr
Sweet basil leaves
30 gr
Chillies, sliced diagonally
100 gr
Phanaeng curry paste (see page xx)
30 gr
Peanuts, crushed
20 ml
Fish sauce
60 ml
Vegetable oil
Preparation
Cut the chicken breast into thick slices, and set aside.
Add phanaeng curry paste to vegetable oil in a wok over medium heat, stirring constantly. If
the paste becomes lumpy and difficult to spread, add a little coconut milk. Cook the paste for
5 minutes over low heat. Add coconut milk and crushed peanuts, and bring to the boil.
Once boiling, add the chicken breast and kaffir lime leaves. Season with fish sauce and palm
sugar. Simmer for 5 minutes or until the chicken is well done, then add chillies and sweet basil
leaves. The curry should be thick and creamy.
To Serve
Spoon the curry onto a warm plate. This dish is best when eaten with steamed jasmine rice.
Chef's Tips
* Pork or beef can be used instead of chicken.
* This is a relatively dry curry. When heating, stir continuously to prevent the curry - and the
crushed peanuts - from burning.
Gaeng Phed Pet Yang

Red Curry with Roast Duck
1 pcs
Whole duck, entrails removed
100 gr
500 ml
Coconut milk
100 ml
Fresh pineapple juice
30 gr
Pineapple, cut into cubes
20 gr
Cherry tomatoes (whole)
10 gr
Small eggplants
2 gr
10 gr
Grapes (preferably white), seeds removed
20 gr
Red and green chillies, sliced
40 gr
Sweet basil leaves
30 ml
Fish sauce
60 ml
Vegetable oil
40 gr
Palm sugar
Sugar to taste
Duck Seasoning
5 gr
Salt
5 gr
Pepper
5 gr
Sugar
2 pcs
Star anise
Water for Boiling Duck
100 gr
Glucose
400 gr
Vinegar
3 lt
Water
Orange colouring
Preparation
Prepare the duck first by washing the whole duck, remove any excess fat and pat dry with
paper towels. Put all duck seasoning ingredients inside the duck by rubbing to distribute
evenly on all sides. Close the opening with a wooden skewer pierced through the skin.
Fill a large pot with water, and boil. Add glucose, vinegar and orange colouring. Tie a length of
string around the neck of the duck and, holding the string, immerse the whole duck in the
boiling water for 2 minutes. Remove from the pot and hang in an airy place to dry for 3 hours.
Pre-heat the oven to 230C. Remove the string and place the duck in a pan, breast side up.
Roast in the oven for 15 minutes. Reduce the heat to 180C, and continue to roast for 40-50
minutes until the skin is brown. De-bone the duck and slice the meat into 1-inch strips. Set
aside.
For the red curry, fry red chilli paste in vegetable oil in a wok over medium heat for 3 to 4
minutes until fragrant. Add the sliced roast duck and fry for 2 minutes.
Add coconut milk, fresh pineapple juice, pineapple cubes, tomatoes, small eggplants (whole),
grapes and kaffir lime leaves. Bring to the boil and simmer over low heat for 15 minutes,
stirring occasionally. Season with palm sugar, sugar and fish sauce.
To Serve
Place the duck curry in a serving bowl and garnish with sweet basil leaves and sliced chillies.
This dish is best when eaten with steamed jasmine rice.
Chefs Tips
* Instead of buying a whole duck, buy 300 grams of duck meat strips. The meat of the
drumsticks is best-suited for this dish.
Gai Phad Bai Kraprao

Fried Chicken with Holy Basil
500 gr
Chicken breast, skinless, ground or sliced
50 gr
Holy basil leaves
30 gr
Green and red chillies, sliced
20 ml
Light soya sauce
80 ml
Oyster sauce
20 ml
Fish sauce
20 ml
Dark soya sauce
100 ml
Vegetable oil
100 ml
Sugar to taste
Chilli Paste
10 gr
10 gr
40 gr
20 gr
Yellow chillies
Red chillies
Garlic, peeled
Small bird chillies
Preparation
Prepare chilli paste by pounding all ingredients in a mortar until smooth, but not too fine. Set
aside.
Heat vegetable oil in a wok over very high heat. Add the chilli paste and stir quickly until
brown. Be careful not to over-cook.
Add the chicken and saut for one minute, stirring continuously. Add the chicken stock and
simmer for 2 minutes.
Add dark soya sauce, fish sauce, light soya sauce, oyster sauce and sugar. Continue to
simmer another minute or until the chicken is done, then add the holy basil leaves and toss
until evenly mixed with the meat.
To Serve
Place the fried chicken onto a warm plate. This dish is best when eaten with steamed jasmine
rice.
Chefs Tips
* Holy basil leaves do not have a very strong flavour and should be used in large amounts to
release the taste.
* Pork, beef or seafood can be used instead of chicken.
Gai Phad Med Mamuang Himmapan

Fried Chicken with Cashew Nuts
500 gr
Chicken breast
150 gr
Cashew nuts
10 gr
Dried spur chillies, cut into 1/2-inch pieces
80 gr
Bell pepper, cut in cubes
40 gr
Onions, peeled, cut into squares
40 gr
Spring onions, cut into 1-inch lengths
60 ml
40 ml
Soya sauce
100 ml
Oyster sauce
40 gr
80 ml
Vegetable oil
20 gr
Corn flour
Preparation
Toast the cashew nuts in a dry wok or in the oven for 10 minutes at 140C until light golden
brown. Set aside.
Using a little oil, fry the dried chillies in a wok over low heat until brown. Set aside.
Cut the chicken breast into small cubes. Add salt and pepper, dust in flour and deep-fry in hot
oil until light brown. Set aside.
Fry garlic until fragrant. Add onions, bell peppers and chicken broth, and fry over high heat for
2 minutes.
Season with soya sauce, oyster sauce and sugar. Add the fried chicken, dried chillies, cashew
nuts and spring onions, and toss well.
To Serve
Place the fried chicken on a warm plate. This dish is best when eaten with steamed jasmine
rice.
Chef's Tips
* Prawns can be used instead of chicken.
* To improve the texture of the dish you can add some deep-fried sweet basil leaves at the
last minute
Khai Jieo Moo Sab

Thai Omelette with Minced Pork
6 pcs
Eggs
100 gr
Pork, minced
10 ml
Fish sauce
20 ml
Soya sauce
160 ml
Vegetable oil
White pepper
Preparation
Beat the eggs in a mixing bowl. Add fish sauce, soya sauce and ground white pepper. Add
minced pork and stir well until the pork is well incorporated into the beaten eggs.
Heat oil in a wok until almost smoking. Pour the egg mixture into the wok and reduce the
heat, tilting the wok to spread the mixture evenly over the bottom. Fry the egg mix until golden
brown, then turn over to cook the other side.
The fat from the ground pork will seep out from the omelette to give the egg a golden brown
colour. Cook this omelette longer than normal to ensure the pork is thoroughly done.
To Serve
Serve immediately. The dish can be eaten alone or served with Sri Racha Thai chilli sauce. It
is best eaten with steamed jasmine rice.
Chefs Tips
* Duck eggs may be used instead of chicken eggs and will give a more meaty texture to the
dish.
* Add a few drops of lime juice while beating the eggs. This will make the omelette rise a bit,
make it more airy and more fragrant.
Phad Benjarong
Assorted Fried Meat and Seafood with Vegetables in Oyster Sauce
80 gr
Squid, cut into 5-cm pieces
120 gr
White prawns, peeled, halved lengthwise
100 gr
Chicken breast, sliced.
60 gr
Baby corn, halved lengthwise
60 gr
Asparagus, hard ends removed and cut into 2-inch lengths
40 gr
Carrots, peeled, sliced across
60 gr
Snow peas
80 gr
Dried white mushrooms, soaked in water and sliced
100 ml
Oyster sauce
30 ml
Soya sauce
30 gr
Garlic, peeled and chopped
200 ml
100 ml
Vegetable oil
Sugar to taste
Preparation
Blanch the vegetables in boiling water for 2-3 minutes, drain and cool with ice. Set aside.
Saut the garlic in vegetable oil in a wok until fragrant. Add the chicken breast, prawns and
squid, and stir-fry over medium heat until done. Add all the vegetables and chicken broth, fry
for 2 minutes. Season with soya sauce, oyster sauce and sugar.
To Serve
Place the fried vegetables and meat on a warm plate. This dish is best eaten with steamed
jasmine rice.
Chef's Tips
* As with other stir-fried Thai dishes, it is important to use garlic to lift the flavour of the
vegetables.
Phad Thai Gung Sod

Fried Rice Noodles with River Prawns
250 gr
Rice noodles
200 gr
Shrimps, peeled, halved lengthwise
60 gr
Bean curd, diced small
20 gr
Chinese radish, chopped
20 gr
Dried shrimp
20 gr
Dried shrimp, ground
40 gr
Shallots, sliced
20 gr
Garlic, chopped
200 gr
Bean sprouts
40 gr
Chinese celery
40 gr
Peanuts, ground
4 pcs
Eggs
100 ml
Vegetable oil
Sauce
120 gr
60 gr
40 ml
30 ml
60 ml
Palm sugar
White sugar
Fish sauce
Vinegar
Garnish
Bean sprouts, Chinese chives, banana blossom, lime wedge
Preparation
Put the tamarind juice, white sugar, palm sugar, fish sauce and vinegar in a saucepan over
low heat. Boil for about 15 minutes until the mixture is thick and syrupy. Set aside.
Soak the rice noodles in water to make pliable, but not soggy. Drain and set aside. De-vein
the shrimps. Set aside.
Stir-fry the rice noodles in vegetable oil in a wok, adding a little water, until the noodles are
soft. Set aside.
Fry the shallots and garlic with oil over a medium heat until fragrant. Add shrimps, Chinese
radish, whole dried shrimp, ground dried shrimp and bean curd, and stir-fry for 3 minutes.
Add the noodles, and season with the sauce. The liquid from the shrimps combined with the
sauce will soften the noodles. Add the eggs, keep stirring and saut long enough for the eggs
to be well cooked. Add the bean sprouts, Chinese celery and ground peanuts, and toss to mix
well.
To Serve
Place the fried noodles on a warm plate. Garnish with fresh bean sprouts, Chinese chives,
banana blossom and a lime wedge.
Chefs Tips
* Stir-fry the noodles over medium heat, otherwise they may become hard. Add a little water
to prevent the noodles from burning.
Guay Tieo Phad Khee Mao

Fried Noodles with Assorted Seafood in Hot and Spicy Sauce
600 gr
Rice noodles
120 gr
Fillet of sea bass, cut into 1-inch pieces
120 gr
120 gr
Prawns, halved lengthwise
120 gr
Mussels, meat only
40 gr
Holy basil leaves
40 gr
Sweet basil leaves
50 gr
Red chillies
8 pcs
Kaffir lime leaves
100 gr
Straw mushrooms, halved
100 gr
Baby corn, halved
60 gr
Carrots, peeled, sliced
40 gr
Green peppercorns
100 ml
Oyster sauce
40 ml
Soya sauce
20 gr
Sugar
20 ml
Fish sauce
100 ml
Vegetable oil
Hot and Spicy Sauce
20 gr
Green big chillies
20 gr
Small bird chillies
20 gr
Garlic, peeled
20 gr
Shallots, peeled
5 gr
Galangal, sliced
15 gr
Lemongrass, sliced
3 gr
Kaffir lime rind
Preparation
Pound all ingredients for the hot and spicy sauce in a mortar until fine. Set aside.
Deep-fry all the seafood for 1 minute. Drain excess oil, and set aside.
Fry the pounded ingredients for 2 to 3 minutes in vegetable oil in a wok over medium heat
until fragrant. Add the sliced carrots, baby corn, straw mushrooms, kaffir lime leaves and
green pepper, and saut for one minute. Add the noodles and stir-fry for another 2-3 minutes.
Add all the deep-fried seafood and season with oyster sauce, soya sauce, fish sauce and
sugar. Stir well to make sure all the seafood is coated with the sauce and well combined with
the vegetables.
To Serve
Add the holy basil leaves, sweet basil leaves and red chillies, toss and mix well. Serve
immediately.
Chef's Tips
* Ground pork, chicken or beef can be used instead of seafood.
* Pasta such as spaghetti or linguini can be used instead of rice noodles.
* When using dry noodles, soak them in cold water for 5 minutes and drain.
Guay Tieo Rad Na Moo

Fried Rice Noodles in Oyster Sauce with Pork
500 gr
Rice noodles
300 gr
Pork, sliced
200 gr
Kale, sliced
100 gr
Broccoli, sliced
20 gr
Carrots, peeled, thinly sliced.
150 gr
Straw mushrooms, cleaned, halved
600 ml
100 ml
Oyster sauce
60 ml
Soya sauce
20 ml
Dark soya sauce
20 ml
Sesame oil
30 gr
Corn starch
100 ml
Vegetable oil
Water
Preparation
Using a little oil, fry the noodles in a wok over medium heat until slightly browned. Add half of
the dark soya sauce, fry for 1 minute, and set aside.
Cut the pork into small finger-sized pieces and stir-fry in oil for 2 minutes. Add all the
vegetables, oyster sauce, chicken broth, and sesame oil. Bring to the boil, and simmer for 3
minutes. Season with soya sauce, the remaining dark soya sauce, sugar and pepper to taste.
Combine the corn starch with a small amount of water and stir until the starch is dissolved.
Pour the starch mixture into the stewed pork and vegetable mixture and bring to the boil.
To Serve
Place the noodles in the centre of a hot plate, then pour the pork and vegetable stew sauce
on top of the fried noodles. Serve immediately.
Chefs Tips
* Egg noodles can be used instead of rice noodles.
* Chicken, seafood or beef can be used instead of pork.
* If using dry noodles, soak them in cold water for 5 minutes and drain.
* To tenderize the pork, marinate it for at least 2 hours in the refrigerator with a mixture of soy
sauce, sugar and pepper.
DESSERTS
Khao Nieo Mamuang
Sticky Rice with Ripe Mango
200 gr
Sticky rice
100 ml
Coconut milk
75 gr
Sugar
5 gr
Salt
4 pcs
Ripe mangoes, peeled, sliced
40 ml
Coconut milk
10 gr
Sugar
3 gr
Salt
1 gr
Rice flour
Preparation
Wash the sticky rice in several changes of cold water. Then soak in cold water for 5 hours or
overnight.
Steam the sticky rice (ideally in a bamboo steamer) for about 25-30 minutes. The rice should
be gluey in texture. Remove from the heat and set aside.
Gently simmer the coconut milk, sugar and salt over low heat, and stir until a thick sweet
cream.
Put the steamed sticky rice into a bowl, then pour the coconut cream over it. Toss and turn
until well combined, cover and stand for 30 minutes or until the rice has absorbed all the
cream.
For coconut cream topping, combine the ingredients for the cream topping in a small
saucepan, and cook over low heat until the mixture thickens. Set aside.
To Serve
Serve the sticky rice on a plate at room temperature with the mango slices, and spoon over
the coconut cream topping.
Chef's Tips
* Selection of a good ripe mango is important. It should be yellow or orange, and the smell of
the flesh should be prominent.
Bua Loy
Taro, Pumpkin and Rice Flour Balls in Coconut Milk
40 gr
Taro
40 gr
Pumpkin
120 gr
Glutinous rice flour
15 gr
Tapioca flour
350 ml
Coconut milk
20 gr
Sugar
80 gr
Palm sugar
5 gr
Salt
30 ml
Pandanus juice and leaves (omit if not available)
Hot water for dough
80 ml
Coconut milk
5 gr
Salt to taste
Preparation
Peel the taro and pumpkin, cut into small pieces, wash and steam or boil them until done.
Mash the boiled taro and pumpkin separately in a kitchen blender to a fine paste.
Mix the mashed taro with 40 gr of glutinous rice flour, add water a little at a time and knead
into dough. Cover with a kitchen towel, and set aside.
Mix the mashed pumpkin with 40 gr of glutinous rice flour and 5 gr of tapioca flour, and knead
into dough. Cover with a kitchen towel, and set aside.
Mix 40 gr of glutinous rice flour and 5 gr of tapioca flour with 30 ml pandanus juice. Knead into
dough.
Mould each dough into ball-shaped dumplings, about 1 cm in diameter. Place the dumplings
in boiling water; remove when they float to the top. Place into cold water until slightly cool,
remove and drain.
Boil the coconut milk with sugar, palm sugar, pandanus leaves and a little salt for 7 minutes.
Add the dumplings to the coconut milk mixture, and boil for another 30 seconds.
For coconut cream topping, mix the coconut milk and salt in a small pot, bring to the boil,
stirring regularly to prevent lumps from forming. Remove from the heat, and set aside.
To Serve
Put the dumplings and coconut milk mix into a bowl, add coconut cream topping, and serve
immediately.
Chefs Tips
* Food colouring may be use instead of pandanus juice to give Bua Loy its green colour.
* Add additional water to the dough if it appears too dry. The amount of water to use depends
on the amount of moisture in the pumpkin and taro.
Gluay Khai Chueam

Whole Banana in Syrup with Coconut Cream
8 pcs
Small bananas, whole, nearly ripe, peeled
300 ml
Clear water mixed with 10 ml of lime juice
Syrup
400 gr
400 ml
Sugar
Water

100 ml
Coconut milk
3 gr
Rice flour
Salt to taste
Preparation
Peel the bananas, and soak in lime water for 2 minutes. Rinse in cold water, drain and set
aside.
Mix the sugar and water in a brass wok, bring to the boil, and simmer until the sugar has
dissolved to make syrup. Remove from the heat and strain through a fine mesh sieve.
Return to the boil over medium-low heat until the syrup becomes thick enough to coat a
wooden paddle. Add the bananas and boil over medium heat. Simmer until done and glossy,
turning occasionally.
For coconut cream topping, mix the coconut milk, rice flour and salt in a small saucepan,
bring to the boil over low heat until thick. Remove from the heat, and set aside.
To Serve
Place the bananas on a serving dish, and spoon the coconut cream topping over.
Chef's Tips
* The bananas should be yellow and firm. If they are overripe, they will fall apart when
cooked.
* Taro, sweet potato or pumpkin can be used instead of bananas.
GULF OF THAILAND RESORTS

Pla Nueng Manao
Steamed Seabass in Lime, Chilli and Garlic Dressing
800 gr
Sea bass, whole or fillet (400 gr)
20 gr
Garlic, chopped
20 gr
Small green chillies, chopped
30 gr
Palm sugar
50 ml
Lime juice
50 ml
Fish sauce
Fresh coriander leaves, for garnish
Preparation
Clean the fish and wash thoroughly with cold water. Dry with kitchen towels. Place the fish
into a steamer, cover and steam for 12-15 minutes or until done.
To prepare the chilli and garlic sauce; combine lime juice, garlic, small chillies, fish sauce and
sugar. Stir until well mixed.
To Serve
Lift the fish from the steamer onto the serving plate, pour the chilli and garlic sauce over the
fish, garnish with fresh coriander leaves and serve hot. This dish is also best eaten with
steamed jasmine rice.
Chefs Tips
* Other whole white-fleshed fish can be used instead of sea bass.
* If steamer is not available, place the fish in an oven-proof dish, pour 100 ml water over it,
cover with aluminium foil, and bake for 20 minutes at 200C.
* Do not open the pan to check if the fish is done. This will interrupt the steaming process and
the fish will not smell as fresh anymore.
Gung Ob Woon Sen

Baked Prawns Casserole
200 gr
Prawns
300 gr
Glass noodles, soaked, drained
80 gr
Pork fat, sliced
50 gr
Ginger, sliced
40 gr
Garlic, cracked
5 gr
Coriander roots
20 gr
100 ml
Oyster sauce
40 ml
Soya sauce
10 ml
Dark soya sauce
10 ml
Fish sauce
20 ml
Sesame oil
120 ml
20 gr
Sugar
2 gr
Black peppercorns, cracked
Garnish
20 gr
1 pc
5 gr
Celery, cut into 1-inch pieces

Coriander leaves
Garlic, fried
Preparation
Clean and wash the prawns in plenty of cold water. Pat dry with paper towels and set aside.
Place the pork fat, ginger, garlic, spring onions and coriander roots into a casserole or ovenproof porcelain dish and spread evenly. Add prawns and season with oyster sauce, soya
sauce, fish sauce, dark soya sauce, sesame oil, sugar, cracked black pepper and chicken
broth. Cover with a lid.
Put on the stove and bring to the boil, reduce the heat and cook over low heat for 5-7 minutes
until done. Add the glass noodles, cook for another 3-4 minutes until the glass noodles are
soft. Remove from the heat.
To Serve
Place the casserole on a plate, garnish with celery, coriander leaves and fried garlic. This dish
is best eaten alone or served hot with steamed jasmine rice.
Chef's Tips
* Crab or lobster can be used instead of prawns.
* It is important to circulate the flavours from the bottom layer (pork fat and tastemakers)
through the whole dish. To do this, let the juices run out of the pot. Keep the pot above a bowl
and let all the juices run into it. Then put the juices back into the casserole, so they will flavour
the prawns. Repeat this 4 times to optimize the flavour of the prawns. Add the glass noodles
after the second time.
Gung Tord Krathiem Phrik Thai

Stir-fried Shrimps with Garlic and Pepper
800 gr
Fresh shrimps, peeled, halved lengthwise
50 gr
Garlic, chopped
10 gr
Coriander roots, chopped
5 gr
White pepper, ground
10 ml
Fish sauce
40 ml
Oyster sauce
10 gr
Sugar
200 ml
Vegetable oil
Garnish
20 gr
1 pc
Garlic, fried until crispy

Fresh coriander leaf
Preparation
Pound the garlic, pepper and coriander roots in a mortar (or use a food blender) until fine.
Marinate the shrimps in a bowl with the pounded ingredients, sugar, fish sauce and oyster
sauce for around 10 minutes.
Heat the oil in a wok over high heat. Add the marinated shrimps and saut under high heat for
2 minutes until done.
To Serve
Remove to a serving plate and garnish with fried garlic and coriander leaf. Serve hot with
steamed jasmine rice.
Chef's Tips
* Chicken, pork or squid can be used instead of shrimps.
* To make a balanced meal you can eat this dish with stir-fried spinach, Chinese cabbage or
PakChoi combined with oyster sauce and garlic.
Gung Prieo Wan

Sweet and Sour Prawns
300 gr
Prawns, peeled, halved lengthwise
60 gr
Onions, peeled, cut into bite-size pieces
100 gr
Tomato, cut into wedges
100 gr
Green and red bell peppers, cut into bite-size pieces
100 gr
Pineapple, cut into 1/2-inch cubes
100 gr
Cucumber, peeled, cut into bite-size pieces
80 gr
Spring onions, cut into 1-inch lengths
20 gr
Garlic, chopped
100 ml
Vegetable oil
Sweet and Sour Sauce
120 gr
Sugar
60 ml
White vinegar
160 gr
Tomato ketchup
60 ml
Pineapple juice
10 gr
Salt
10 ml
Maggi sauce (bottled)
10 gr
Corn starch
Water
Preparation
For the sweet and sour sauce, combine sugar, white vinegar, tomato ketchup, pineapple juice,
salt and Maggi sauce in a casserole. Bring to the boil and simmer for 3 minutes.
Add enough water to the corn starch for it to become liquid and pour it into the sauce, stirring
constantly to avoid lumps. Bring to the boil and keep warm.
Peel and cut the prawns into half lengthwise. Season lightly, dust with corn flour and deep-fry
until crispy. Set aside and keep warm.
Saut the onions and garlic with oil in a wok over high heat. Add the green and red peppers
and cucumbers, and saut for one minute. Add the tomatoes, pineapple pieces and spring
onions, and saut for another minute. Remove from the heat and keep warm.
To Serve
Combine the deep-fried prawns with the sauce and sauted vegetables, and toss well.
Arrange on a plate and garnish with spring onions. This dish is best eaten with steamed
jasmine rice.
Chef's Tips
* It is important to use fresh pineapple to give the dish a hint of sourness that balances the
sweet sauce.
Phad Poe Taek

Fried Seafood with Thai Herbs, Chilli and Holy Basil
150 gr
200 gr
Shrimps, tailed, shelled and cleaned
150 gr
Scallops, meat only
150 gr
Mussels, whole, cleaned
200 gr
Fish fillet (snapper or sea bass), cut into 1-inch pieces
50 gr
Red, green and yellow spur chillies, sliced
50 gr
Green peppercorns
50 gr
Holy basil leaves
150 ml
30 ml
Fish sauce
20 ml
Soya sauce
100 ml
Vegetable oil
100 ml
Oyster sauce
Sugar to taste
Chilli Paste
20 gr
20 gr
30 gr
50 gr
Red spur chillies

Yellow spur chillies
Small red chillies
Garlic, peeled
Preparation
For chilli paste, pound the red, yellow spur, small red chillies and garlic in a mortar until fine.
Set aside.
Fry the seafood in oil in a wok over high heat for 1 minute. Drain and set aside.
Add the pounded chilli paste in the wok and fry over medium heat until fragrant. Add the fried
seafood, fry for 2 minutes, and add chicken broth. Season with fish sauce, soya sauce, oyster
sauce and sugar, and fry for another 2 minutes.
Add the green peppercorns, red, green, yellow spur chillies and holy basil leaves. Toss until
evenly mixed with the meat.
To Serve
Place the fried seafood on a plate, and serve immediately with steamed jasmine rice.
Chef's Tips
* Use fewer chillies for less spicy impact.
* The seafood is fast fried separately from the other ingredients to seal the juices in and
prevent them from mixing with the sauce.
Hoi Lai Phad Nam Phrik Phao

Fried Clams with Chilli Sauce
1,000 gr
Clams with shell
100 gr
Roasted chilli paste (see page xx)
30 ml
Fish sauce
100 ml
Oyster sauce
50 gr
Green spur chillies, sliced
50 gr
Red spur chillies, sliced
50 gr
Sweet basil leaves
50 gr
Garlic, chopped
100 ml
Vegetable oil
160 ml
50 ml
Fresh cream
Sugar to taste
Preparation
Wash the clams under plenty of cold water. Reject any that are cracked.
Saut the garlic in oil in a wok for 1 minute. Add the roasted chilli paste, and fry until fragrant.
Add the clams, stir-fry over high heat for 2-3 minutes. Add fresh cream, chicken broth, chillies,
fish sauce, oyster sauce, sugar and sweet basil leaves. Stir well for 2 minutes or until the
clams are done and open.
To Serve
Place the fried clams on a warm plate and garnish with sweet basil leaves. Serve hot with
other main dishes, and steamed jasmine rice.
Chef's Tips:
* Roasted chilli paste is sweeter than raw chilli paste, providing a balance between spicy and
sweet flavours.
Khao Phad Gung

Fried Rice with Shrimps
700 gr
Steamed rice (cold)
200 gr
Shrimps, peeled, halved lengthwise
4 pcs
Eggs, beaten
100 gr
Onions, sliced
60 gr
Tomatoes, seeded, cut in strips
20 gr
Spring onions, chopped
20 gr
Garlic, chopped
40 ml
Soya sauce
20 gr
Sugar
40 ml
Fish sauce
5 ml
Maggi sauce
50 ml
Vegetable oil
Pepper to taste
Garnish
20 gr
20 gr
4 pcs
10 gr
Tomatoes, sliced
Cucumber, sliced
Lime wedges
Spring onions, cut in 3-inch lengths
Coriander leaves
Preparation
Saut the garlic and onions in oil in a wok until fragrant. Add the shrimps and fry until almost
golden over high heat.
Add the eggs and fry to a soft scramble by stirring constantly. Add cold rice and stir-fry to
spread the shrimp and scrambled eggs evenly through the rice.
Once the rice is hot, add chopped spring onions, and toss well. Season with soya sauce,
Maggi sauce, fish sauce, sugar and pepper to taste.
To Serve
Place the fried rice on a serving plate and garnish with sliced cucumber, sliced tomatoes, cut
spring onions, coriander leaves and lime wedges.
Chef's Tips
* When buying shrimps, always look for fresh ones with shiny, thick shells and head intact.
* Chicken, pork, crab meat or beef can be used instead of shrimps.
* Avoid using hot, freshly steamed rice as it has high moisture content which will make the
dish too sticky.
Phlaa Gung
Blanched Prawn Salad with Thai Herbal Sauce
300 gr
Prawns, shelled, de-veined
100 gr
Lemongrass, sliced
100 gr
Shallots, sliced
10 gr
Mint leaves, sliced
5 gr
Kaffir lime leaves, sliced
20 gr
Chillies, chopped
20 gr
Garlic, chopped
100 ml
Fish sauce
70 gr
Palm sugar
100 ml
Lime juice
Garnish
20 gr
5 gr
Lettuce leaves
Whole mint leaves for garnish
Preparation
Peel the prawns, clean well and de-vein. Blanch the prawns in boiling water until they go pink
and soak them in cool water to stop them from over-cooking. Drain and set aside.
Combine all the remaining ingredients (except for the whole mint leaves), add the prawns and
toss well.
To Serve
Spoon the salad onto a plate lined with fresh lettuce leaves, and garnish with mint leaves.
Chef's Tips
* Adjust the amount of chillies for a milder taste.
* Try grilling the prawns on a barbecue to release more flavour. Then peel and use the meat
in the salad, as described in the recipe.
Yam Ruam Mit Talay

Spicy Seafood Salad
200 gr
Prawns, peeled, de-veined
100 gr
Snapper fillet, cut into finger-size pieces
100 g
Squid, cut into 2-inch pieces.
100 gr
Mussels, meat only
100 gr
Tomatoes, seeded and sliced
50 gr
Celery, thinly sliced
50 gr
100 gr
Onions, peeled, thinly sliced
20 gr
Small red chillies, thinly sliced
80 gr
Palm sugar
120 ml
Lime juice
120 ml
Fish sauce
20 gr
Garlic, chopped
Garnish
30 gr
1 pc
Green lettuce leaves

Coriander leaf
Preparation
Poach the seafood items separately, and set aside.
Combine the chillies, garlic, fish sauce, lime juice and palm sugar in a bowl, stir gently until
well mixed.
Add the cooked seafood, sliced tomatoes, celery, onions, and spring onions. Toss well.
To Serve
Line a serving plate with lettuce leaves and place the seafood salad on top. Garnish with a
coriander leaf.
Chefs Tips
* Serve the dish immediately after the preparation or the water in the ingredients will seep out
and spoil the taste and texture.
* Do not overcook the seafood. Allow 1 minute for the snapper and 30 seconds for the other
seafood. Cool after poaching, otherwise cooking may continue even after removing the
seafood from the water.
Yam Woon Sen

Glass Noodle Salad with Pork and Shrimp
200 gr
Glass noodles, soaked, cut into 2 1/2-inch pieces
100 gr
Pork, cut into 1/2-cm slices
100 gr
Shrimps, peeled and de-veined
50 gr
Ear mushrooms, boiled, sliced into small pieces
80 gr
Shallots, sliced
20 gr
Carrots, sliced
50 gr
Spring onions, cut into 1/2-cm lengths
50 gr
Celery, thinly sliced
20 gr
Garlic, chopped
20 gr
Red and green spur chillies
120 ml
Fish sauce
120 ml
Lime juice
80 gr
Palm sugar
50 gr
Dried shrimp, fried
100 gr
Peanuts, roasted
30 gr
Lettuce, for plate lining
5 ml
Cooking oil
Preparation
Boil the glass noodles briefly. Remove from the heat, and refresh in cold water. Set aside.
Peel and de-vein the shrimps. Poach in water and set aside.
Heat the oil in a saut pan and saut the sliced pork until done, avoiding any colouration. Set
aside.
Cook the ear mushrooms in boiling water for 1 minute. Drain and slice into small pieces. Set
aside.
Mix the garlic, red and green chillies, fish sauce, lime juice, and sugar in a bowl, stir gently
until well mixed. Add the cooked shrimps and pork, stir.
Add the glass noodles, ear mushrooms, shallots, carrots, spring onions and celery, and toss
well but briefly.
To Serve
Place the glass noodle salad on a serving plate and garnish with roasted peanuts and fried
dried shrimps.
Chef's Tips
* Do not overcook the glass noodles. They should be tender but not soggy. One minute is
usually enough. Serve this dish immediately, otherwise the noodles will become dry and less
tasty.
Hoi Malaeng Phu Ob

Steamed Mussels with Thai Herbs and Seafood Chilli Sauce
500 gr
Fresh mussels
80 gr
Lemongrass, cut in 3-inch pieces
50 gr
Sweet basil leaves
10 gr
50 ml
Seafood Chilli Sauce
20 gr
Small bird chillies
20 gr
Garlic, peeled
5 pcs
Coriander root
70 gr
Sugar
120 ml
Fish sauce
120 ml
Lime juice
Preparation
Wash the mussels under plenty of cold water, discarding any mussels that are open. Pull out
the tough fibrous beards if any protrude from between the closed shells.
Put half of the mussels into a pan, add lemongrass, sweet basil and kaffir lime leaves. Then
add the rest of the mussels on top of the herbs, and the chicken broth.
Cover and boil over high heat for 5-8 minutes, or until all mussels have opened.
For seafood chilli sauce, pound the chillies, garlic and coriander root in a mortar (or use food
blender) until fine. Season with fish sauce, lime juice and sugar.
To Serve
Spoon the mussels into warmed deep bowls serve with seafood chilli sauce in a separate
bowl.
Chef's Tips
* When steaming mussels, use a very large pot. If the pan is too full, the mussels at the
bottom will over-cook before the heat can reach those at the top. Never more than half-fill the
pot.
Pla Jaramet Sam Rot

Fried Whole Pomfret topped with Sweet and Sour Chilli Sauce
800 gr
Pomfret, whole (2 pcs)
Chilli Sauce
40 gr
60 gr
60 gr
60 gr
160 gr
120 ml
60 ml
100 ml
100 ml
Yellow chillies
Red chillies
Garlic, peeled
Shallots, peeled
Palm sugar
Fish sauce
Vegetable oil
Preparation
For chilli sauce, combine the yellow and red chillies, garlic and shallots in a stone mortar and
pound until smooth.
Heat the oil in a small saucepan, add the pounded ingredients, and fry over low heat for 4-5
minutes until fragrant.
Add the tamarind juice, and cook until the sauce gains a thick consistency. Season with fish
sauce, sugar and continue cooking gently. If the sauce is too thick, add a little chicken broth.
Clean and wash the pomfret in plenty of cold water and pat dry with paper towels. Heat the oil
for deep-frying in a wok over medium heat, then fry the fish until very crisp on the outside and
well cooked on the inside. Remove the fish from the oil and place on paper towels to remove
excess oil. Keep warm.
To Serve
Place the fried fish in the centre of a serving plate, and pour the sauce over the fish. Garnish
with fresh coriander leaves.
Chef's Tips
* Other whole fish or fish fillets can be used instead of pomfret.
* To avoid hot oil from spattering out of the wok, make sure the fish is padded dry when
placed in the oil.
Maphrao Maw Gaeng

Golden Brown Coconut Custard in the Shell
4 pcs
Eggs
150 gr
Palm sugar
100 gr
Taro, steamed, mashed
10 gr
Shallots, peeled, finely sliced
250 ml
Coconut milk (pasteurized)
2 pcs
Young coconuts, halved
30 ml
Vegetable oil
Preparation
Peel and cut the taro into 1/2-cm cubes, and steam or boil for about 15 minutes or until done.
Mash the boiled taro with a fork or blender. Set aside.
Fry the sliced shallots in oil in a wok until golden brown and crisp. Set aside.
Mix the coconut milk and palm sugar in a bowl until smooth. Set aside.
Beat the eggs in a separate bowl, add the mashed taro, and mix until smooth.
Pour the coconut milk and taro mixture into a pot and simmer over medium heat for 5
minutes. Remove from the heat.
Pour this mixture into the halved young coconuts, and bake in an oven at 180C for about 2030 minutes or until the custard is golden brown on top.
To Serve
Scoop the custard onto warm dessert bowls or plates, or serve in the coconut shell. Garnish
with crispy fried shallots.
Chef's Tips
* You can use a mature coconut instead of a young coconut even though the meat is harder.
Remove the outer husk and cut the coconut in half. Pour out the juice and fill the half shells
with the custard. Alternatively, the custard can be baked in oven-proof porcelain dish.
NORTH & NORTHEASTERN THAILAND

Khao Soi Gai
Egg Noodles with Chicken Curry
300 gr
Chicken thigh meat, cut into 2-cm slices
400 gr
Egg noodles
20 gr
Ginger root, sliced
10 gr
Curry powder
200 ml
40 ml
Fish sauce
600 ml
Coconut milk
50 ml
Palm sugar
100 ml
Vegetable oil
Curry Paste
20 gr
10 gr
10 gr
5 gr
5 gr
10 gr
Large dried red chillies, halved lengthwise,

seeded, soaked in water
Lemongrass, finely sliced
Shallots, peeled, finely sliced
Cumin, ground
Shrimp paste
Garlic, finely sliced
Side Dish
80 gr
100 gr
4 pcs
60 gr
20 gr
Shallots, peeled, cut into 1-cm cubes

Pickled Chinese cabbage, cut into 1-cm cubes
Lime wedges
Chilli powder, roasted, mixed with 20 ml of vegetable oil
Spring onions, coarsely chopped
Preparation
Prepare the curry paste by pounding the red chillies, lemongrass, shallots, garlic and ground
cumin until fine. Add shrimp paste, and pound for another 2 minutes.
Fry the curry paste and curry powder in oil in a wok over medium heat for 3 to 4 minutes until
fragrant.
Add sliced chicken, coconut milk and chicken broth, bring the mixture to the boil and simmer
over medium heat for 10 minutes. Season with fish sauce, palm sugar and sliced ginger.
Remove from the heat and keep warm.
Deep-fry 50 gr of egg noodles until light golden brown. Drain and set aside.
Blanch the remaining egg noodles in boiling water for 1 minute and drain.
To Serve
Place equal amounts of boiled egg noodles in individual serving dishes, top with chicken curry
and garnish with deep-fried egg noodles. Serve hot with a side dish of pickled Chinese
cabbage, shallots, spring onions, lime wedges, and chilli powder in oil.
Chef's Tips
* Beef can be used instead of chicken.
* Pour the curry sauce over the noodles as soon as they are ready to avoid them going soggy.
Yam Samoon Phrai

Spicy Prawn Salad with Herbs
100 gr
River prawns
50 gr
Pork, minced
20 gr
Dried shrimps, roasted
50 gr
Cashew nuts, fried
80 gr
Lemongrass
50 gr
Shallots, peeled
5 gr
30 gr
Ginger, peeled, cut into 1-cm cubes
10 gr
Small bird chillies, crushed
5 gr
Mint leaves
40 ml
Lime juice
40 ml
Fish sauce
5 ml
Cooking oil
Sugar to taste
Preparation
Poach the river prawns in boiling water until done. Peel, de-vein and cut into 1-inch pieces.
Set aside.
Heat the oil in a saut pan and saut the minced pork over low heat avoiding any coloration.
Set aside.
Cut the lemongrass, shallots and ginger into small dices.
Combine the river prawns, minced pork, lemongrass, shallots, ginger, kaffir lime leaves, and
chillies in a small bowl. Season with fish sauce, sugar and lime juice. Toss well.
To Serve
Place on a serving plate, and garnish with roasted cashew nuts, roasted dried shrimps and
mint leaves.
Chefs Tips
* The lemongrass should be chopped very finely. Lemongrass has a very hard texture and
fine cutting will make it much more enjoyable to eat.
Phad Pak Anamai

Fried Spinach with Minced Pork and Shrimp in Oyster Sauce
200 gr
Fresh spinach
50 gr
Pork, minced
50 gr
Shrimp, minced
20 gr
10 ml
Soya sauce
10 ml
Fish sauce
50 ml
Oyster sauce
100 ml
50 ml
Vegetable oil
Preparation
Fry the garlic in oil in a wok until fragrant. Add minced pork and shrimp, and fry over medium
heat for about 2 to 3 minutes until done.
Add spinach, season with soy sauce, fish sauce, oyster sauce, pepper and sugar. Stir well for
2 minutes. Remove from the heat and serve immediately.
To Serve
Place the fried spinach onto a warm plate. This dish is best eaten with steamed jasmine rice.
Chefs Tips
* Spinach is a very delicate vegetable and should be cooked for a minute only to preserve all
its vitamins and minerals.
Khao Nieo, Gai Yang, Som Tam

Steamed Sticky Rice, Grilled Chicken and Spicy Papaya Salad
Ingredients (Serves 4)
Khao Nieo (Steamed Sticky Rice)
300 gr
Sticky rice
Preparation
Wash the sticky rice in several changes of cold water and soak for 5 hours or overnight.
Steam the sticky rice (ideally in a bamboo steamer) for about 25-30 minutes, and keep warm.
Gai Yang (Grilled Chicken with Sweet Chilli Sauce)
800 gr
Chicken legs and breast
40 gr
Lemongrass, finely sliced
20 gr
Garlic, peeled
10 gr
White pepper, crushed
100 ml
Fish sauce
5 ml
Dark soya sauce
10 gr
Sugar
Sweet Chilli Sauce
30 gr
Red chillies, seeded
160 gr
Sugar
20 gr
Garlic, peeled
5 gr
Salt
100 ml
White vinegar
Preparation
Wash the chicken pieces in cold water and pat dry with paper towels.
Lightly pound lemongrass and garlic in a mortar. Add fish sauce, dark soya sauce, pepper and
sugar to form a smooth paste. Rub the chicken in the mixture and marinate for at least 1 hour
in the refrigerator.
Grill the chicken over charcoal until cooked and golden brown. You may also roast the
chicken in an oven, skin side up, at 220C for 30-40 minutes. Make sure the chicken is well
cooked. The meat touching the bones should be white.
For the sweet chilli sauce, pound the chillies and garlic in a mortar until fine. Combine the
sugar, vinegar and salt in a small saucepan. Bring to the boil over low heat until the liquid is
reduced to a thick consistency. Add garlic and chillies, and simmer for 3-4 minutes. Remove
from the heat, and set aside.
Som Tam (Spicy Papaya Salad)

250 gr
Raw (unripe) papaya, peeled, shredded
20 gr
Garlic, crushed
60 gr
String beans, crushed
5 pcs
Fresh bird chillies, crushed
50 gr
Palm sugar
30 gr
Peanuts, roasted, coarsely chopped
30 gr
Dry shrimps, ground
100 gr
Cherry tomatoes
50 ml
Lime juice
50 ml
Fish sauce
Garnish
30 gr
30 gr
White cabbage leaves

String beans
Preparation
Combine the garlic, fresh bird chillies, fish sauce, palm sugar and lime juice in a mortar and
pound all ingredients for 2 minutes. Add the shredded raw papaya, string beans, tomatoes,
roasted peanuts and dry shrimps, and toss thoroughly.
To Serve
Chop the chicken into pieces and place on a warm plate. Serve with sweet chilli sauce and
steamed sticky rice. Place the spicy papaya salad onto a plate and serve with white cabbage,
string beans and sticky rice.
Chef's Tips
* You should use fingers to eat sticky rice. First knead the rice into a small ball, then pop it into
the mouth.
* When buying a raw papaya, make sure that it is completely green and hard.
* Green mango, carrots, cabbage or turnips can be used instead of raw papaya.
* For convenience, make a large amount of chilli sauce. Any unused sauce can be kept in a
glass jar in the refrigerator for at least 3 weeks. It can also be served with spring rolls,
barbecued meat or seafood.
Larb Gai
Spicy Minced Chicken Salad
500 gr
Chicken breast, minced
100 gr
Shallots, peeled, thinly sliced
20 gr
Spring onions, thinly sliced
10 gr
Coriander leaves
10 gr
Mint leaves
20 gr
Rice, roasted and ground
60 ml
Fish sauce
60 ml
Lime juice
15 gr
Sugar
10 gr
Small dry red chillies, fried until crispy
10 gr
Chillies, ground
5 ml
Cooking oil
Garnish
30 gr
30 gr
30 gr
30 gr
30 gr
Lettuce leaves
String beans
Sweet basil leaves
Cucumber, sliced
Preparation
Heat the cooking oil in a saut pan and saut the minced chicken for 3 to 4 minutes until
done, without imparting any colour. Remove from the stove.
Season the minced chicken with fish sauce, lime juice, ground chillies, sugar and roasted
ground rice. Add spring onions, shallots, coriander leaves, and mint leaves. Toss gently until
well mixed, and adjust the seasoning to your taste.
To Serve
Line a serving plate with lettuce leaves, place the chicken salad onto the lettuce, garnish with
fried small red chillies and mint leaves. Serve with fresh vegetables, white cabbage, string
beans, cucumber, sweet basil leaves. This dish is best eaten with steamed sticky rice.
Chef's Tips
* Ground pork or beef can be used instead of chicken.
* Make your own ground roast rice by first roasting uncooked rice in a dry frying pan over low
heat until golden brown. After cooling, grind it finely in a mortar.
Nuea Nam Tok

Savoury Beef Salad
600 gr
Beef sirloin
200 gr
Shallots, thinly sliced
20 gr
Spring onions, chopped
20 gr
Coriander leaves, chopped
50 gr
Rice, roasted and ground
20 gr
Dried chilli, ground
10 gr
Mint leaves
10 gr
Small dried red chillies, fried until crispy
80 ml
60 ml
Fish sauce
60 ml
Lime juice
10 gr
Sugar
Garnish
100 gr
40 gr
40 gr
40 gr
Cucumber, sliced
Sweet basil leaves
String beans
Preparation
Grill the beef sirloin until medium rare, and cut into thin 1/2-inch strips. Set aside.
Saut the beef in a medium-sized saucepan. Add fish sauce, lime juice, sugar and chicken
broth, and simmer for 2-3 minutes until the beef is well done.
Season the beef with ground roasted rice, ground chillies, shallots, spring onions, coriander
leaves and mint leaves. Toss well and adjust the seasoning to your taste.
To Serve
Line a plate with lettuce leaves, place the beef salad onto the lettuce, garnish with mint leaves
and fried small red chillies. Serve with fresh vegetables, cucumber, white cabbage leaves,
string beans and sweet basil leaves. This dish is best eaten with steamed sticky rice.
Chef's Tips
* Pork can be used instead of beef.
* When mixing the salad, you can add some very finely chopped kaffir lime leaves to absorb
the smell of the beef.
Nuea Daed Diew

Deep-fried Sun-dried Beef
500 gr
Beef tenderloin
3 gr
Cumin powder
3 gr
Coriander powder
3 gr
Peppercorns
10 gr
Sugar
100 ml
Oyster sauce
20 ml
Soya sauce
10 gr
Kaffir lime leaves, sliced, fried until crispy
Preparation
Cut the beef tenderloin into strips of 5-cm length.
Pound the garlic, coriander powder, cumin powder and peppercorns in a mortar until fine. Add
the beef and toss well in the mixture.
Add the dark soya sauce, oyster sauce and sugar, mix well, and allow to marinate for 1 hour.
Arrange the beef on a rack and leave in the sun for 6 hours. Alternatively, dry the beef in an
oven for 3 hours at 40C. Keep the oven door half open if using this method. Turn the beef
occasionally.
Deep-fry the beef in a wok over medium heat until done. Remove and drain oil with paper
towels.
To Serve
Serve the deep-fried beef as an appetiser or an accompaniment to curry dishes. It is also best
eaten with steamed sticky rice.
Chef's Tips
* Veal or pork can be used instead of beef.
* To save more time, you can marinate the beef for one hour and then deep-fry it at low heat
for about 30 minutes.

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SOUTHERN THAILAND AND ANDAMAN SEA

Red curry paste (see page. xx)

Haw Mok Thalay

Red chillies, sliced

Pla Tord Khamin

Pla Gao Rad Phrik

Small bird chillies

Gam Poo Phad Pong Karee

BANGKOK & CENTRAL THAILAND

Gung Hom Sabai

Por Pia Savoey

Tod Man Pla Krai

Khanom Pang Na Moo

Khao Tang Na Tang

Yam Nuea Yang

Tom Yam Gung

Tom Kha Gai

Choo Chee Gung Nang

Gaeng Khieo Wan Gai

Gaeng Phed Pet Yang

Gai Phad Bai Kraprao

Gai Phad Med Mamuang Himmapan

Khai Jieo Moo Sab

Phad Thai Gung Sod

Guay Tieo Phad Khee Mao

Guay Tieo Rad Na Moo

Gluay Khai Chueam

Coconut Cream Topping

GULF OF THAILAND RESORTS

Gung Ob Woon Sen

Celery, cut into 1-inch pieces

Gung Tord Krathiem Phrik Thai

Garlic, fried until crispy

Gung Prieo Wan

Phad Poe Taek

Red spur chillies

Hoi Lai Phad Nam Phrik Phao

Khao Phad Gung

Yam Ruam Mit Talay

Green lettuce leaves

Yam Woon Sen

Hoi Malaeng Phu Ob

Pla Jaramet Sam Rot

Maphrao Maw Gaeng

NORTH & NORTHEASTERN THAILAND

Large dried red chillies, halved lengthwise,

Shallots, peeled, cut into 1-cm cubes

Yam Samoon Phrai

Phad Pak Anamai

Khao Nieo, Gai Yang, Som Tam

Som Tam (Spicy Papaya Salad)

White cabbage leaves

Nuea Nam Tok

Nuea Daed Diew

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