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.

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.

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” »