Daily Archives: May 1, 2014

Hawker Stalls in Bangkok

Hawker Stalls in Bangkok

Once you understand how the five key flavors (sweet, salty, sour, bitter and spicy) work together in Thai cooking, you can create authentic dishes that pack a powerful punch. Thai cooking is an art form. The key to perfecting the dishes is attaining a delicate balance of flavors, which only comes after years of practice and tasting. You need to understand each ingredient and marry them together. Once you achieve this, your food is guaranteed to transport you to the hawker stalls in a sunny Bangkok street market.

hawker stalls

hawker stalls

Broccoli and bok choy phad

Serves 4; 20 minutes (Easy to make)

This garlicky stir-fried broccoli and bok choy dish is easy to toss together. You can use other vegetables such as baby corn or Chinese cabbage as well.

brocolli bok choy

brocolli bok choy

Oil 4tbsp

Garlic cloves 1 heaped tbsp, chopped

Red chili paste 1tbsp

Yellow bean paste 2 tbsp

Broccoli 400g, cut into florets and blanched

Bok choy 100g, washed and drained

Sugar a large pinch

Basil 6-8 leaves

Chili vinegar 2 tsp

Jasmine rice to serve, steamed

Salt ½ tsp

Heat the oil in a wok, add the chopped garlic and sauté well for about 30 seconds, until light golden. Add the chili paste and yellow bean paste and sauté further for 1 minute. Add 2 tbsp water. Stir in the blanched broccoli florets, bok choy and sugar and sauté for about 3 minutes until everything is well combined Continue reading “Hawker Stalls in Bangkok” »

Bold Flavors of Thai !

Bold Flavors of Thai !

Turn up the heat and surrender to the mouth watering flavors of Thai cooking with this cracking menu that combines the best of sweet, sour, hot and salty.

Som Tam (Green Papaya Salad)

Serves 4; 20 minutes

Moderately easy

Som tam is a spicy salad made with unripe papaya. The key flavors come from the sour lime, hot chili, salty fish sauce and sweet palm sugar. Traditionally the ingredients are pounded in a mortar but you can process them separately and toss together in a salad bowl as well.

green papaya salad

green papaya salad

Dark green papaya 400g, shredded and chilled

Garlic cloves 6, peeled

Green bird’s eye chilies 6

Long beans 40g, chopped and blanched

Palm sugar 40g + extra to taste

Dark soya sauce 1tbsp

Lemon juice 2 tsp + extra to taste

Fish sauce 1 tbsp

Cherry tomatoes 8, slightly sour

Peanuts 30g, dry-roasted and crushed

Put the papaya in a colander and pass it through running water, then drain.

In a mortar, roughly pound the garlic and the chilies with a pestle. Add the chopped beans and pound until crushed. Add the palm sugar, soya sauce, lemon juice and fish sauce and stir well. Add the tomatoes and press gently with the pestle. Add the peanuts and the papaya and stir until Continue reading “Bold Flavors of Thai !” »