Chinese

Stir-Fried Chicken with Cashew Nuts
(ไก่ผัดเม็ดมะม่วงหิมพานต์ ; gai phat met mamuang himmaphan)

March 11, 2010 · 15 comments

Stir Fried Chicken with Cashew Nuts

Here is the Thai take on a dish that can probably be found in any Asian hole_in_the_wall take away in the west. The soft and moist chicken marry well with the warm crunch of freshly toasted Cashew nuts, or as they called in Thai, the mangoes of the high forests of India. The dish captures [...]

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Clear Soup of Bitter Gourd Stuffed with Pork and Vermicelli
(ต้มจืดมะระยัดไส้หมูสับ ; dtohm jeuut mara yat sai muu sap)

March 7, 2010 · 10 comments

Clear Soup of Bitter Gourd Stuffed with Pork and Vermicelli

Bitter gourds have long been prized in Asia for a trait that is considered a defect in cucumbers, bitterness. We like to think that everything bitter is medicine, and in this case we might be right. Bitter gourd have said to cure a wide range of ailments from gastrointestinal conditions to cancers; from diabetes to [...]

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Pork Liver Stir-Fried With Flowering Chives
(ดอกกุยช่ายผัดตับหมู ; daawk guy chaai phat dtap muu)

March 2, 2010 · 4 comments

Pork Liver Fried With Flowering Chives

A quick and tasty dish from the hot mouth of the dragon with only three ingredients! Flowering Chives, Pork Liver and Garlic Flowering Chives are all year round favorites for their mild garlicky flavor, and can be purchased inexpensively at almost any Asian market. In Thailand we like to fry them with pork, pork liver [...]

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Stir Fried Prawns with Curry Powder and Eggs
(กุ้งผัดผงกะหรี่ ; goong phat phohng galee)

May 18, 2009 · 5 comments

Stir Fried Prawns with Curry Powder and Eggs

Most Thai curry dishes call for freshly prepared curry paste that is best used fresh just before cooking. Here is a delicious and simple exception – Stir-fried prawns in curry powder, milk and eggs – A popular Thai seafood recipe which is unique in its use of commercially available curry powder. The dish was first [...]

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The Perfect Crab Fried Rice
(ข้าวผัดปู ; khaao phat bpuu)

March 2, 2009 · 7 comments

The Perfect Crab Fried Rice

Simple dishes are sometimes more of a challenge to master. Fired rice falls into this category. In many cases leftovers are used to prepare it. There is nothing wrong with that. Fried rice can be an elegant dish with fresh ingredients and careful preparation as is presented in this video or as a fast solution to what leftover you have in the fridge. In any case, the result fried rice should be a Proud Dish! Each and every one of the rice grains should have its self esteem intact and infused with flavors.
If your fried rice tend to come out mushy and oily, or if you have hard time to get a balanced taste, this video tutorial is for you!….

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Pat Thai Noodles
(ผัดไทยกุ้ง ; pat thai goong)

July 28, 2008 · 6 comments

Pat Thai Noodles

In this video you will learn how to prepare an excellent Pat Thai noodles (ผัดไทยกุ้ง) Pat Thai is being sold all over the kingdom of Thailand and abroad. Variations to this dish are probably as many as the restaurants and food stalls that sell it. Here is a luxurious, well balanced and tasty version of [...]

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Stir Fried Chicken with Ginger and Black Fongus
(ไก่ผัดขิง ; gai pat king)

June 26, 2008 · 0 comments

Stir Fried Chicken with Ginger and Black Fongus

In this video you will learn how to prepare another Thai favorite stir fry dish. Stir Fried Chicken with Ginger and Black Fongus This is our take on fast food in ‘a-la-cart’ eateries.  Served over white rice with fried egg this is a true comfort food.

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