Larb Gai

This dish has become one of my favorites.

Larb Gai

400g ground chicken
2 shallots, peeled and finely sliced lengthwise
1 tbsp glutinous rice
2 tbsp fish sauce
4 tbsp lime juice
1 tbsp ground dried red pepper
1/4 cup cilantro, coarsely chopped

1. Set a skillet over medium-low heat. Add the rice and stir occasionally to make sure the rice are evenly toasted. Wait until they turn medium brown, around 10 minutes. Remove from heat and let it cool. Turn the toasted rice into powder using pestle and mortar or grinder.

2. In another skillet over medium heat, saute the chicken until cooked through. Once the chicken is cooked, take the skillet off the heat and add shallots in. Toss to wilt the shallots.

3. Add in the fish sauce and lime juice. Toss to combine.
4. Add the toasted rice powder. Toss.
5. Add the chilli powder and cilantro in. Serve.

Original recipe shared by she simmers.

Pad Ka-Prao

Pad Ka-Prao

400 g ground chicken
7 large cloves garlic, peeled
7 bird's eye chillies
1 shallot, peeled and roughly chopped
2 tbsp vegetable oil
1 tbsp fish sauce
2 tbsp light soy sauce
1 tbsp dark sweet soy sauce
1 tbsp oyster sauce
1 cup basil leaves

1. Pound the garlic, chillies and shallot into a coarse paste.
2. In a skillet, heat up the oil over medium-high heat. Add the paste in and fry until fragrant.
3. Add the ground chicken and break it into small pieces.
4. Add the fish sauce, light soy sauce, dark sweet soy sauce and oyster sauce.
5. Once the meat is cooked, add in the basil leaves before taking the skillet off the heat. Give it a couple of stirs to wilt the leaves.
6. Serve with rice and a crispy fried egg.

Original recipe shared by she simmers.

Som tam

I made Som tam using the regular pestle and mortar we have at home, and I wish I could use the large version that would be perfect for making this dish.

Som tam (Green Papaya Salad)

6 ounces of green papaya, peeled and shredded
1 tomato, cut into small wedges
1/4 cup dry-roasted peanuts
1/3 cup green beans
2 tbsp dried shrimp
2 Thai bird's eye chillies
Fresh lime juice
Thai fish sauce
2 cloves garlic, peeled
Palm sugar

1. Using pestle and mortar, pound the garlic and chillies until they form a smooth paste.
2. Add the dried shrimp and pound until the pieces are broken up.
3. Add 2-3 teaspoons of palm sugar. Pound to a paste.
4. Add peanuts and lightly pound until they are broken to tiny pieces.
5. Add the green beans and pound until they split and lightly bruised.
6. Add papaya and tomato and pound on them. Pound until the papaya strands soften up a bit and the tomato crushed and release the juices.
7. Add a couple of teaspoons of fish sauce and a couple of teaspoons of lime juice. Use a large spoon to help flip things over and scrape down the sides of the mortar. Keep pounding and flipping for a few seconds.
8. Taste and add more lime juice, fish sauce or palm sugar as needed.

Original recipe shared by Leela.

Thai Basil Eggplant

I found this recipe while looking out for ways to use the basil leaves. It is delicious and you can simply eat this dish with rice or even noodles.

Thai Basil Eggplant

1 large eggplant
1 green bell pepper, thinly sliced
1 onion, halved and thinly sliced
3 firm tofu pieces
2 cloves garlic, minced
Basil leaves
Vegetable oil

Sauce:
2 tbsp Hoisin sauce
1/2 cup soy sauce
1/4 cup water
1 tbsp Sriracha sauce
2 tsp corn starch

1. Heat up a pot and boil some water. Slice the eggplant lengthwise into 3/4-inch slabs. Then cut each slice lengthwise into 3/4-inch slice. Cut each slice into 2 or 3 pieces diagonally. Parboil the eggplant pieces in boiling water. The eggplant is done once it is cooked, but firm so it is still holding shape. Take them out of the pot and set aside.
2. Place the tofu in clean paper towels and squeeze the tofu gently to remove excess liquid. Cut the tofu into 1/2-inch cubes and pan fry on a medium-high heat with 2 tablespoons of vegetable oil until the tofu is light golden brown on most sides. Set aside.
3. Sauce: Whisk all the sauce ingredients. Mix until the corn starch dissolve.
4. Using the same pan for the tofu, add 1 tablespoon of vegetable oil and heat on medium-high. Add the sliced onion and bell pepper. Saute until they are cooked but still crispy. Add minced garlic halfway through and saute them together.
5. Add in the tofu and eggplant pieces. Turn the heat up and stir in the sauce.
6. Once the pan is hot, turn the heat down to low-medium and mix until the sauce slightly thickens and coat the tofu and vegetables. Turn off the heat and add some fresh basil leaves. Mix once more and serve hot.

Original recipe by vegetarian gastronomy.