Nom nom nom!

Posts tagged “thai

Ka Nom Tom


This was an interesting sweet Thai dessert that I bought from the supermarket. Actually, the Thai woman who works there recommended these to me. They come frozen and you can either microwave them or steam them as I did. Not everyone’s favourite, but certainly mine!


Tiger Prawns in Hot Oyster Sauce

OMG! This was seriously tasty! One of my all time favourite sauces is the Thai Oyster Sauce, such wonderful flavour. Please try this recipe at home, you need the following ingredients: tiger prawns, Thai basil, garlic and Thai chillies.

You also need some Rice Flakes, this is a great alternative to rice and can be used in stir-fries where you want some texture. Before adding the product into your wok or sauce, boil them in water for a couple of minutes and they will curl up to an almost Italian penne type of form.


Add garlic to a hot pan, fry gently for a minute or so. Add the prawns and fry until they turn pink. Add a mixture of Thai oyster sauce, Thai soy sauce (Golden Mountain/Boy brand), sugar, water and corn starch. Finally, add Thai basil and the chillies. Mix and let simmer away for a couple of minutes. Add the rice and fold over the sauce. Serve and enjoy!!!



Glass Noodle Salad with Pork

Yes, here we have some (blue) glass noodle salad with pork. Actually, this is perhaps not what you would call a salad in Europe but let’s stay open-minded guys! It is a delicious meal so I recommend that you try to make it for lunch.

I used pork for this salad, you might also use chicken or some sort of shrimp. I would not use beef because you want a soft texture for the protein.


Spring onions (green parts), garlic and black fungus (or cloud ear mushrooms). Soak the mushrooms in warm water for about 20 minutes before using. The mushroom have little flavour but are very good to use for texture.


Banana shalots and snake beans.  These beans are great, far more superior than common haricot verts.


The most important ingredient is the glass noodle itself. I have found that this variety is perhaps the best one around (at least where I live). They are called “Double Dragon Brand Vermicelli”. Cook them for a couple of minutes, cool under water and cut into pieces.

You also need to make a sauce for the salad. I use a mixture that includes Maggi Seasoning Sauce (the picture above). This sauce is great, it adds a very pleasant taste to woks, marinades, soups and you can also use it for seasoning fried eggs. A great universal sauce! I mixed this with some Thai soy sauce, Thai oyster sauce, Thai fish sauce, XO sauce, sugar and msg. It is all about the sauces! 




The next steps are quite straight-forward. First, add the meat to a pan with some water (sic) in it. If you have a good non-stick pan then there is really no need to use oil because the pork itself contains a lot of fat. Fry until the meat turns white, remove from pan. Add the garlic, onions and mushrooms. Fry for a couple of minutes. Add the sauce at this point. Finally, add the noodles and meat and cook for a couple of minutes. At this point you could also add some lime juice and cilantro, all depending on what sort of taste you fancy. Enjoy bitches!

Tom Kha Talay

OMG I really should invest in a proper camera… Look at this picture, the food looks so – flat! It was really nice though to make this Tom Kha Talay

You actually need shit loads of ingredients for this recipe. Let’s have a look at the stuff in the picture. What we have is, from top clockwise, cilantro, shrimp balls (you buy these frozen, any sort of fish ball will do fine), lime, galangal, lemon grass, lime leaves, chillies, palm sugar, black tiger prawns. Then you need chicken stock, fish sauce and coconut milk.

I would recommend that you prepare everything in advance. Slice the galangal and lemon grass, rinse the cilantro and discard the stems, discard the tough parts from the lime leaves, squeeze out some lime juice.

Start with the soup base. Add chicken stock and coconut milk to a pot and bring to boil. Add the lime leaves, lemon grass, galangal, chillies, fish sauce, palm sugar and MSG. Add the shrimp and fish balls into the boiling soup base. Cook until ready, it will just take a few minutes. Add some more coconut milk, cilantro and lime juice.

Serve as a soup or with rice on the side if you need some carbs. Enjoy bitches!

Stir-fried Minced Pork with Holy Basil (and Kimchi!!!)

Time for a new home made meal. Recently I was fortunate enough to get hold of some fresh Thai holy basil (or fresh-ish) from a Asian supermarket. I also bought a lot of other stuff that I hope to use in the following weeks; herbs, sauces, a bamboo steamer, fish balls and shrimps.

Ok ok, let’s get to business. Stir-fried pork with holy basil, what a great and easy thing to cook at home. The ingredients are as follows: minced meat (pork, chicken or beef), garlic, chicken stock, Thai chillies, holy basil, oyster sauce, Maggi sauce, Thai soy sauce, msg and sugar.

Actually there is a great youtube video that shows you all the steps:

Love the music in the video clip! I did exactly as the woman cooking in the street stall, however, the pork that I used was much more finely minced and I did not include green peppers. There are so many great videos on the net, youtube has to be God’s gift to man.

Serve the stir-fry with jasmine rice and you have a great main course. Since I am addicted to Kimchi I had a bowl of that as well! Enjoy bitches!

Larb (Thai/Lao Meat Salad)


You guys thought I was all about that Chinese stuff, surprise bitches!!!

Ok, so here you have some larb. LOL “larb”. No, seriously – this is a great invention of the Thai/Lao people. There is some sort of dispute between the Lao and Thai people, both claim that the dish originated from their country. You could even say that Larb is the Israeli-Palestinian conflict of Asia. I think they should cool down a bit and eat some larb and stop the nonsense arguing! It is a wonderful meat salad that will bring peace to your mind.


The ingredients that I used were minced pork, lime juice, fish sauce, red chilli, ground toasted rice, shallots, coriander, kaffir lime leaves and cabbage. Some recipes also include mint leaves, string beans and thai basil. Obviously I would have used these as well if I had access to the stuff.

You need to roast sticky rice for this. Heat a pan to medium high, add rice and stir until dark brown. Let it cool down and crush it to small pieces in a mortar. You will get some exercise, I would rate the crushing as 2/10 on a muscle building scale. The ground toasted rice is however essential to larb, so do not cheat!

RiceRice 2Rice 3

Ok, so now you have your rice powder – great! Add about 1/2 cup of water to a non-stick pan, do not use oil. Bring to boil and add meat. Let cook until the pork turns white. Remove from heat and add sliced shallots, herbs, about 2-3 tsb of fish sauce,  the juice of 1 lime, chilli, sliced kaffir lime leaves, and about 1 tsb of roasted rice. Mix it all together and serve with cabbage. Enjoy y’all!