recipes

Neau Sawan

Neau Sawan

Heavenly Beef Jerky
“Neau sawan” literallytranslates to heavenly beef, and rightly so. Unlike American jerky, thisversion is sweet, sticky and herbaceous. Coriander is the secret ingredient andis delicious in this jerky. If you have an air fryer, the dehydrator mode isperfect for a quick cook.
Portions:4
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Ingrediënten

  • 3 lb 1.4 kg beef top sirloin
  • ¾ cup 150 g white sugar
  • 2 tbsp 13 g black pepper
  • 5 tbsp 30 g cumin seed, toasted and ground
  • 5 tbsp 25 g coriander seed, toasted and ground
  • 3 tbsp 45 ml fish sauce
  • 3 tbsp 45 ml oyster sauce
  • 3 tbsp 45 ml thin soy sauce
  • 1 tbsp 15 ml Thai soybean sauce
  • 1 tbsp 7 g toasted sesame seeds

Instructies

  • Slice the beef paper thin, into ⅛- to ¼-inch (3- to 6-mm) slices, and place them in a medium bowl.
  • Add the remaining ingredients except for the toasted sesame seeds.
  • Massage the beef with your hands for about 2 to 3 minutes until well coated.
  • Cover and refrigerate for 2 to 4 hours, allowing the marinade to penetrate the beef.
  • Remove the beef from the marinade and allow it to drain on a wire rack that fits over a parchment-lined cookie sheet.
  • Place the rack and cookie sheet in the fridge for 1 to 2 hours to air dry.
  • When you’re ready to bake, preheat the oven to 170°F (75°C).
  • Discard the parchment paper on the cookie sheet, and replace it with a new sheet.
  • Sprinkle the sesame seeds on top of the beef.
  • Bake for 2 to 3 hours until cooked through, browned and sticky.

Notes / Tips / Wine Advice:

Pro Tip:

Frying the beef is also a popular way to cook the jerky. Fry at 350°F (175°C) for 2 to 3 minutes until golden brown and just cooked through.
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Recipe Category Beef
Country Thailand

Pad Krapow Neau Sap

Pad Krapow Neau Sap

Spicy Basil Stir-Fry
Thai spicy basil is mydefault order at restaurants when I’m just not sure what to eat because it’sdelicious, simple and a complete meal when served over rice, especially with afried egg on top. It’s sold in every single Thai restaurant and street stall.The only customization is your choice of meat or seafood. So, feel free tochange it up when making this dish.
Portions:4
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Ingrediënten

  • 3 tbsp 45 ml sweet soy sauce
  • 2 tbsp 30 ml oyster sauce
  • 4 tbsp 60 ml fish sauce
  • 2 tbsp 30 g chili paste in soybean oil
  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 3 cloves garlic minced
  • 1 –3 fresh serrano or Thai chilies sliced
  • 3 cups 798 g lean ground beef (ideally freshly ground on a large die)
  • 1 onion sliced
  • 1 red bell pepper sliced
  • 1½ cups 48 g Thai basil leaves, loosely packed
  • ½ tsp white pepper
  • Cooked jasmine rice for serving

Instructies

  • To make the sauce, combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in soybean oil in a small bowl.
  • Set aside.
  • Heat a wok or large skillet over high heat and add the oil.
  • When a wisp of white smoke appears, add the garlic and chilies.
  • Cook them until the garlic starts to brown, about 30 seconds.
  • Stir in the ground beef, flatten it against the pan and cook undisturbed for about 45 seconds.
  • The beef will start to brown.
  • Turn it over once, again press it flat against the pan and cook for another 30 seconds.
  • Break up the meat into gravel-sized pieces.
  • Drain and discard any excess liquid.
  • Stir in the onion and bell pepper and stir-fry for about 1 minute.
  • Add the reserved sauce and stir to combine the ingredients thoroughly for about 1 minute.
  • Add the Thai basil and stir-fry until the beef is thoroughly cooked and the onions are slightly tender.
  • Finish with the white pepper and serve over hot rice.
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Recipe Category Vegetables
Country Thailand

Neau Toon

Neau Toon

ThaiBraised Beef Short Ribs
I always keep cookedshort ribs in the freezer for a quick meal or to throw into fried rice, noodledishes and more. This is actually a classic French recipe for braised beefshort ribs. But I had to include it because it serves as the perfect tender andmoist beef for a few dishes in the book. Here I’ve given it a Thai twist withlemongrass, star anise, cilantro and fish sauce. Short ribs are better served aday or two after they are cooked.
Portions:4
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Ingrediënten

  • ½ cup 63 g all-purpose flour
  • 1 tbsp 15 g kosher salt
  • 1 tsp cracked pepper
  • 4 lb 1.8 kg beef short ribs
  • ¼ cup 56 g unsalted butter, divided
  • 2 shallots chopped
  • 3 cloves garlic chopped
  • ½ lb 226 g onion, cut into large dice
  • ¼ lb 113 g lemongrass, cut into large dice
  • ¼ lb 113 g celery, cut into large dice
  • 1 25-oz [750-ml] bottle dry red wine
  • 2 bay leaves
  • 3 whole star anise
  • 1 sprig cilantro
  • ¼ cup 60 ml fish sauce
  • 4 cups 960 ml beef broth

Instructies

  • Preheat the oven to 325°F (165°C).
  • Combine the flour, salt and pepper in a large bowl.
  • Dredge the beef in the seasoned flour and shake off the excess; set aside.
  • Heat 2 tablespoons (28 g) of the butter in a 4- or 5-quart (3.
  • 8- to 4.
  • 8-L) Dutch oven over high heat.
  • Brown the short ribs on all sides, about 10 minutes.
  • Transfer the browned short ribs to a plate and set aside.
  • Melt another 2 tablespoons (28 g) of the butter in the Dutch oven.
  • Stir in the shallots, garlic, onion, lemongrass and celery.
  • Cook and stir until the vegetables have softened, about 10 minutes.
  • Add the wine and reduce it by half.
  • Stir in the bay leaves, star anise, cilantro, fish sauce and beef broth.
  • Place the browned short ribs on top of the vegetables in a single layer, and then bring it to a boil.
  • Cover it with a tight-fitting lid or aluminum foil, then bake it in the preheated oven until the short ribs are very tender and nearly falling off the bone, 3 to 3½ hours.
  • When the short ribs are tender, strip the meat off the bone with a fork and place in a serving dish.
  • If you’re not serving it immediately, cover and keep warm, or store in the fridge or freezer until needed.
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Recipe Category Beef
Country Thailand

Neau Satay

Neau Satay

New Beef Satay
I like this version ofsatay for its simplicity and readily available ingredients. You can alsosubstitute any beef steak like strip loin, filet mignon or rib-eye for theflank steak. Pair this with the ThaiPeanut Sauce (Nam Jim Satay).
Portions:4
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Ingrediënten

  • 1 tbsp 6 g curry powder
  • 1 tbsp 15 g white sugar
  • 1 tbsp 14 g kosher salt
  • ½ tbsp 3 g ground black pepper
  • 1 tsp garlic powder
  • ¼ cup 60 ml full-fat coconut milk
  • 2 lb 907 g beef flank steak
  • 20 –30 bamboo skewers soaked in water (see Pro Tip)
  • Thai Peanut Sauce for serving

Instructies

  • To make the marinade, combine the curry powder, sugar, salt, pepper and garlic powder in a large bowl.
  • Stir in the coconut milk until it’s well combined with the spices.
  • Slice the flank steak against the grain into 1½-inch (4-cm) slices.
  • Add the steak to the marinade, and massage well, coating the beef evenly.
  • Thread the beef onto the soaked skewers, leaving 1½ to 2 inches (4 to 5 cm) free at the bottom of each skewer.
  • Cover the skewers and let them marinate in the fridge for 4 hours or overnight.
  • When ready to cook, preheat a grill or stove-top grill pan to high.
  • Grill the skewers until you get grill marks and the beef is cooked through, 3 to 5 minutes on each side.
  • Serve with the peanut sauce.

Notes / Tips / Wine Advice:

Pro Tip:

Fold aluminum foil into double-thick pieces and wrap around the bottoms of the skewers to protect them from burning on the grill.
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Recipe Category Beef
Country Thailand

Nam Tok Neau

Nam Tok Neau

Isaan-StyleWaterfall Beef  
Often called waterfallsalad, to me it’s tough to call this a salad. It’s more like a sauced steakwith spice and crunch from the rice powder served with fresh herbs. Isaan isthe Northeast region of Thailand that borders Laos. Dishes like larb andwaterfall salad have sister dishes in Laos and share a lot of common culture.If rib-eye seems too fatty, strip loin is also a great choice for this dish.
Portions:2
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Ingrediënten

Steak

  • 1 lb 454 g boneless ribeye steak
  • 2 tbsp 30 ml Thai soybean sauce (substitute thin soy sauce if needed)
  • 1 stalk lemongrass tough outer stalks discarded, sliced on a very thin bias
  • 1 tsp coarse-ground black pepper
  • Canola or other high-temperature cooking oil for rubbing

Salad

  • 2 tsp 10 g roasted rice powder (see Pro Tip here), plus more for garnish
  • 1½ tbsp 22 ml fish sauce
  • 1 tbsp 5 g Thai chili flakes, or to taste
  • 2 tsp 10 g palm sugar or brown sugar
  • 2 tbsp 30 ml fresh lime juice
  • ½ tsp msg
  • ½ tsp white pepper
  • 1 shallot thinly sliced
  • 12 mint leaves
  • 12 sprigs cilantro
  • 1 scallion sliced on the bias
  • Thai Sticky Rice Steamed for serving

Instructies

  • In a zip-top bag, place the steak, the seasoning sauce, sliced lemongrass and black pepper.
  • Seal the bag and massage the steak to distribute the ingredients and coat the steak well.
  • Marinate in the fridge for 1 to 2 hours, or overnight.
  • When you’re ready to cook, remove the steak from the marinade and pat dry with paper towels.
  • Preheat a large cast-iron pan over high heat for 2 to 3 minutes.
  • Rub the steak with a tiny bit of oil on both sides.
  • Sear the steak for 3 to 5 minutes on each side until browned and cooked to your desired doneness.
  • Transfer the steak to a plate to rest for about 5 minutes.
  • While the steak rests, place all the salad ingredients in a mixing bowl.
  • Slice the steak against the grain into ¼-inch (6-mm) slices, then add it to the bowl.
  • Toss well with the mixture.
  • Taste and adjust any of the seasonings if you’d like.
  • Serve with steamed sticky rice.
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Recipe Category Beef
Country Thailand

Moo Dang

Moo Dang

RedRoasted Pork
This is the same redroasted pork that you see in Cantonese cuisine. It is a staple protein in theThai-Chinese kitchen and is used in many noodle and rice dishes. If you want avery bright red color, similar to what you’d find in restaurants, add two tothree drops of red food coloring to the marinade. This is a great dish to cookin the air fryer at 350°F (175°C) with a full fan; it mimics the traditionalforced air (convection) roasting oven and creates brown crispy edges.
Portions:4
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Ingrediënten

  • 2 tbsp 30 ml sherry
  • 1 tbsp 6 g fresh ginger root, minced
  • ⅓ cup 80 ml Thai oyster sauce
  • 2 tbsp 12 g five-spice powder
  • ½ cup 120 ml soy sauce
  • ¼ cup 50 g white sugar
  • ⅓ cup 80 ml hoisin sauce
  • ⅓ cup 80 ml ketchup
  • 2 lb 907 g pork butt
  • ¼ cup 60 ml honey

Instructies

  • To make the marinade, in a large bowl, stir together the sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, hoisin sauce and ketchup.
  • Set it aside.
  • Cut the pork into 3 x 6–inch (8 x 15–cm) strips.
  • Place the strips flat in a shallow baking dish and pour the marinade over them.
  • Let the pork marinate overnight in the refrigerator.
  • Preheat the oven to 350°F (175°C).
  • Position one rack near the bottom of the oven and the other about 5 inches (13 cm) above it.
  • Place a shallow roasting pan on the bottom rack and add water to the pan until it is about three-quarters full.
  • Drain the pork, reserving the marinade in a small saucepan.
  • Stir the honey into the marinade until completely combined.
  • Bring to a boil over high heat.
  • When it reaches a boil, remove it from the heat and reserve it for basting and plating.
  • Carefully place the pork strips on a roasting rack, above the roasting pan, so all sides of the pork strips are exposed to the heat.
  • Roast the pork for 30 minutes.
  • Baste the pork strips with the honey-marinade mixture.
  • Roast for another 15 minutes and baste again.
  • Roast for 10 minutes longer, or until the pork strips are crisp and golden brown.
  • Remove from the oven and let them cool slightly.
  • To serve, slice the pork into ½-inch (13-mm) strips and smother with the reserved sauce.
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Recipe Category Pork
Country Thailand

Nam Prik Ong

Nam Prik Ong

NorthernThai Pork And Tomato Chili Dip
My family comes fromthe north of Thailand, and this was always a staple dish when my grandmotherwas making a fancy Northern dinner. There is a method of eating in the Norththat uses sticky rice as both starch and utensil. You surround the table withspicy, savory and sour pickles and meat dishes. You go in with your sticky riceand have a communal meal. It’s a very intimate way to enjoy a meal with yourfamily. This dish is fun because it’s kind of like American Sloppy Joes meetsincredibly spicy Thai deliciousness. You can also serve it like a fancy crudité.
Portions:4
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Ingrediënten

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 2 –3 cloves garlic chopped
  • 2 cups 416 g ground fatty pork, preferably large grind
  • 1 tsp msg
  • ¼ cup 84 g red curry paste
  • 2 tbsp 32 g tomato paste
  • 2 fresh red Thai chilies minced (use serranos if you want a milder heat)
  • 2 cups 400 g cherry or grape tomatoes, halved
  • ¼ cup 60 ml chicken stock
  • 2 –3 tbsp 30–45 ml fish sauce
  • 2 tbsp 30 g white sugar
  • 3 scallions sliced on the bias
  • ½ cup 8 g roughly chopped cilantro, for garnish
  • Thai Sticky Rice
  • 1 cup 32 g pork cracklings or pork rinds
  • 1 English cucumber sliced into coins
  • 1 carrot sliced into coins
  • ½ cabbage leaves separated for dipping (lightly steaming the cabbage is customary and delicious)

Instructies

  • Heat the oil in a large deep skillet or wok over high heat for 1 minute, or until the oil just starts to emit white smoke.
  • Add the chopped garlic, pork and msg, frying and breaking up the pork until the pork is light brown and the garlic is fragrant, about 2 to 3 minutes.
  • If you see a pool of liquid accumulate, strain it out and discard.
  • Now stir in the curry paste, tomato paste and minced chilies and immediately reduce the heat to medium.
  • Continue smashing the pastes and chilies into the pork, frying until it’s fragrant, about 2 minutes.
  • Be careful of the strong spicy fumes with the chilies in the pan; it might act like pepper spray.
  • Add the tomatoes, constantly folding for another minute, until thoroughly combined.
  • Add the stock, season with the fish sauce and sugar, and bring to a boil.
  • Give it a taste here; if you want it more flavorful, add more fish sauce and sugar.
  • Stir until most of the stock evaporates and the dish becomes fairly thick, 5 to 7 minutes.
  • Taste again and adjust any of the seasonings if you’d like.
  • Transfer to a bowl, then sprinkle with the scallions and chopped cilantro leaves.
  • Serve with sticky rice, pork rinds, sliced cucumber, carrots and lightly steamed cabbage leaves
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Recipe Category Pork
Country Thailand

Khao Soi Neau Toon

Khao Soi Neau Toon

Northern Braised Beef Curry Noodles
 This is hands-down myfavorite noodle dish to eat and cook. It comes from my mom’s home region ofnorthern Thailand. This dish is very reminiscent of the popular Japanesetonkotsu ramen. The coconut curry is fortified with a very rich broth. “Khao”is the Thai word for rice, in this case rice noodles, and “soi” means “toslice” or “to tear into strips.” So this dish was originally made withhand-sliced rice noodle sheets, but the modern version is adapted for thinwheat noodles. Use my Thai Braised BeefShort Ribs recipe for the meat in this curry noodle dish. Save therich stock from that braise for the broth.
Portions:4
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Ingrediënten

  • 2 cups 480 ml canola or other high-temperature cooking oil
  • ¼ lb 113 g fresh flat egg noodles,
  • 4 cups 960 ml full-fat coconut milk, with 3 tbsp (45 ml) of the solid cream on top separated out
  • 2 tbsp 32 g yellow curry paste
  • 2 tbsp 27 g massaman curry paste
  • 2 kaffir lime leaves cut into a fine chiffonade
  • ½ cup 120 ml beef stock (ideally reserved from the Thai Braised Beef Short Ribs)
  • 2 tsp 10 ml fish sauce
  • 1 tbsp 15 ml tamarind concentrate
  • 1 tsp white sugar
  • 1 lb 454 g Thai Braised Beef Short Ribs
  • ½ lb 226 g fresh flat egg noodles, boiled until al dente, rinsed and drained
  • ½ cup 80 g Chinese pickled mustard greens, drained and thinly sliced
  • ½ cup 80 g finely diced shallots 4 scallions, sliced on the bias
  • ¼ cup 4 g cilantro leaves

Instructies

  • Heat about 2 cups (480 ml) of oil in a 2-quart (2-L) saucepan until the oil reaches 360°F (180°C).
  • Prepare a sheet pan with a wire rack or a large plate with paper towels.
  • Loosen the noodles between your fingers and lower them into the oil to fry for about 3 to 4 minutes until golden brown and delicious.
  • Drain well on the wire rack and reserve for garnish.
  • In a medium saucepan, heat the 3 tablespoons (45 ml) of the thick coconut cream over high heat for about 1 minute.
  • When the cream starts to sizzle, stir in the curry pastes, similar to building a roux, and add the lime leaves.
  • Stir-fry the pastes for about 1 minute, until they start to thicken, dry out and become fragrant.
  • If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving.
  • Stir the remaining coconut milk into the curry paste.
  • Increase the heat to high until you reach a full rolling boil.
  • Allow the curry to boil for 5 to 10 minutes, or until it reduces by about a quarter and coats the back of a spoon.
  • Reduce the heat to a simmer and add the beef stock, fish sauce, tamarind concentrate and sugar.
  • Taste and adjust any of the seasonings if you’d like.
  • Add the short rib meat at the last possible moment before serving; it will take only about a minute for the meat to warm and absorb the luscious curry broth.
  • Divide the boiled noodles among four bowls.
  • Ladle 6 to 8 ounces (180 to 240 ml) of the curry sauce over each noodle bowl, and make sure each bowl gets a few slices of beef.
  • Garnish with the mustard greens, shallots, scallions and cilantro, finishing with the crispy egg noodles on top.
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Recipe Category Beef / Noodels
Country Thailand

Nua Tod Kratiem Prik Thai

Nua Tod Kratiem Prik Thai

Garlic Pepper Beef Stir-Fry
This quick street-fooddish is very adaptable. Beef is the classic protein in this dish, but it alsoworks well with chicken, pork or seafood. Prepared deep-fried garlic is a greatstore-bought ingredient to use anywhere you need crispy garlic.
Portions:2
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Ingrediënten

  • 1 lb 454 g beef flank steak
  • 1 tsp msg
  • 1 tbsp 15 ml Thai black soy sauce
  • 2 cloves garlic minced
  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 2 tbsp 30 ml oyster sauce
  • 1 tbsp 15 ml fish sauce
  • 1 tsp ground black pepper
  • Pinch white pepper
  • 2 tbsp 2 g store-bought fried garlic
  • Cooked jasmine rice for serving

Instructies

  • Slice the beef against the grain into thin strips about finger length.
  • Place the beef into a small bowl along with the msg, black soy sauce and minced garlic.
  • Mix to coat the beef well.
  • Let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
  • Heat a wok or a large skillet over high heat and add the oil.
  • When a wisp of white smoke appears, toss the marinated beef into the pan.
  • Cook for 1 to 2 minutes, continually moving the beef so it browns on all sides but is still rare.
  • Stir in the oyster sauce, fish sauce, black pepper and white pepper.
  • Don’t be afraid to scrape any bits off the bottom of the pan before they start to burn.
  • When the beef is cooked through, stir in the fried garlic and stir for another minute.
  • Serve hot over jasmine rice.
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Recipe Category Beef
Country Thailand

Khao Soi Gai

Khao Soi Gai

NorthernCurry Chicken With Noodles
I often compare thisdish to tonkotsu ramen because of its rich aromatic broth, noodles andgarnishes. Khao soi is more like a noodle dish than a traditional curry that’seaten over rice. “Khao” is Thai for “rice,” but in this dish it is transformedinto noodles, and “soi” means to “tear into strips.”
Portions:4
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Ingrediënten

  • Thai Chicken Stock prepared using 2 lb (907 g) chicken leg quarters
  • 2 cups 480 ml canola or other high-temperature cooking oil, for frying
  • ¼ lb 113 g fresh flat egg noodles, for frying
  • 4 cups 960 ml full-fat coconut milk, with 3 tbsp (45 ml) of the thick cream on top separated out
  • 2 tbsp 32 g yellow curry paste
  • 2 tbsp 27 g massaman curry paste
  • 2 kaffir lime leaves cut into a fine chiffonade
  • 1 tbsp 15 ml fish sauce
  • 1 tbsp 15 ml tamarind concentrate
  • 2 tsp 10 g white sugar
  • ½ lb 226 g fresh flat egg noodles, boiled until al dente, rinsed and drained
  • ½ cup 80 g Chinese pickled mustard greens, drained and sliced thin, for garnish
  • ½ cup 80 g finely diced shallots, for garnish
  • 2 scallions sliced on the bias, for garnish
  • Cilantro leaves for garnish

Instructies

  • Start by making a batch of Thai Chicken Stock according to the recipe here, but using 2 pounds (907 g) of chicken leg quarters instead of the chicken carcass.
  • You’ll be using the chicken and 1 cup (240 ml) of the stock for this dish.
  • Reserve the rest of the stock for future use.
  • While the stock is cooking, make the crispy noodle garnish.
  • Heat about 2 cups (480 ml) of oil in a 2-quart (2-L) saucepan until the oil reaches 360°F (180°C).
  • Prepare a sheet pan with a wire rack or a large plate with paper towels.
  • Loosen the noodles between your fingers and lower them into the oil to fry for about 3 to 4 minutes until golden brown and delicious.
  • Drain well on the wire rack and reserve for garnish.
  • In a medium saucepan, warm the 3 tablespoons (45 ml) of coconut cream over medium heat and stir in both curry pastes and the lime leaves.
  • Stir-fry this mixture for about 1 minute until the pastes start to deepen in color and are thick and fragrant.
  • Add the chicken pieces and stir to coat with the paste, about 1 minute.
  • Stir in the remaining coconut milk and 1 cup (240 ml) of the Thai Chicken Stock into the saucepan, being careful to scrape the pan and incorporate anything that was clinging to the bottom.
  • Increase the heat to high to bring to a boil.
  • Allow to boil for about 5 minutes, then reduce the heat to a strong simmer.
  • Simmer for about 10 minutes, until the volume of liquid has evaporated by about a quarter and the liquid coats the back of a wooden spoon.
  • Add the fish sauce, tamarind concentrate and sugar.
  • Taste and adjust any of the seasonings if you’d like.
  • To serve, separate the boiled noodles among four bowls, and place a chicken leg in each.
  • Ladle about 6 to 8 ounces (180 to 240 ml) of the rich broth over each noodle bowl.
  • Garnish with the crispy noodles, mustard greens, shallots, scallions and cilantro.
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Recipe Category Chicken
Country Thailand
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