Thai Barbecued Chicken

Posted on 07. Thu, 2011 by grace in Asian Barbecue, Poultry, SE Asian, Thai

By Wendy Hutton, Southeast Asia’s Best Recipes

This grilled chicken is marinated in the Thai trinity of garlic, black pepper and coriander root. For authentic Thai flavor, cook it over charcoal and serve with sweet Thai chili sauce.

Coconut Roast Chicken with Soy Honey Glaze

Posted on 06. Thu, 2011 by grace in Poultry, SE Asian, Thai

By Alex Skaria, The Asian Barbecue Book, From Teriyaki to Tandoori.

This is the Southeast Asian variation on beer can chicken. The coconut water steams the chicken from the inside while the exterior becomes nice and crispy. The chicken is served with the coconut water as a side dish. This aromatic and slightly sweet chicken dish is best served with stir-fried steamed rice or Japanese Grilled Eggplant.

Papaya Salad

Posted on 02. Tue, 2011 by grace in Healthy Asian, Salad, Thai, Vegetable/Tofu

This tongue-tingly salad will take your taste buds through the roof, leaving you asking for more. The flavors of garlic and chili peppers cascade through each bite. You can make it as mild as you like but I prefer it extra spicy. If you ask me what is my favorite salad I would answer this one. I try to eat every day while I’m in Thailand.

Thai Chicken Udon Soup

Posted on 07. Mon, 2010 by grace in Rice/Noodles, Soup, Thai

By Linda’s Yummies, Asian Inspired Recipes

Udon soup is a Japanese dish consisting of dashi broth (made with bonito flakes and kombu), soy sauce, mirin, and salt. Udon noodles are thick and contain wheat flour and salt. Like many Asian noodle soups, they’re served cold in the warmer months and hot in the winter months. What’s served with the soup depends upon what vegetables or meats are plentiful during that season. Try chilled noodle soup in the summer if you haven’t yet.

Pad Thai

Posted on 06. Thu, 2010 by grace in Fast Asian Recipe, GF-Adaptable, Rice/Noodles, Thai

By Naam Pruitt, Author, Lemongrass & Limes: Thai Flavors with Naam Pruitt

I have not yet met a person that doesn’t like Pad Thai. This noodle dish has multiple versions. There is the pink version from the street vendor in the market, the brown version like my mom’s seasoned with black soy sauce, and this restaurant version which seems to please all. Buy the skinniest rice noodles you can find; it will double in size once cooked.

Thai Jasmine Rice

Posted on 01. Sun, 2010 by grace in Ingredients, Thai

Jasmine rice is a soft-textured long-grain variety of rice that has a nutty aroma and subtle flavor. This rice should be rinsed before cooking to wash off extra starch. The grains will cling when cooked, but is less sticky than other rices . It is available as both brown and white rice.

Rice Noodles

Posted on 01. Fri, 2010 by grace in Chinese, Ingredients, Thai, Vietnamese

Rice noodles are made from rice flour, water, and salt. They can be thick or very thin. The classic Asian dish, Pad Thai, usually uses rice noodles. Rice noodles are most commonly used in the cuisines of Southeast Asia and are available fresh, frozen, or dried, in various shapes and thicknesses.

Spicy Shrimp Soup (Tom Yum Goong)

Posted on 01. Fri, 2010 by grace in Soup, Thai

By Naam Pruitt, Author, Lemongrass & Limes: Thai Flavors with Naam Pruitt

Not for the faint hearted. The Thai people love this soup, the hotter the better. It’s not a soothing, comforting kind of soup but it’s addictive. The more you eat, the more you want. The sourness combined with spiciness can really clear up your sinus problems! Be sure to keep a box of Kleenex around!

Jumbo Prawn Lemongrass Soup

Posted on 01. Thu, 2010 by grace in Fast Asian Recipe, Seafood, Soup, Thai

Red Thai Curry Shrimp with Golden Pineapple and Steamed Jasmine Rice

Posted on 01. Mon, 2010 by grace in Seafood, Thai