recipes

Gai Taud Hat Yai

Gai Taud Hat Yai

Hat Yai Fried Chicken
Fried chicken isuniversally loved and here’s my favorite Thai version. What makes it differentis the addition of fried herbs and the spices in the marinade. Dipping optionsinclude sweet chili sauce, Thai sriracha or plum sauce. My favorite way toreheat this and all fried chicken is in the air fryer. It brings back all thecrispy delicious skin and herby bits
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Ingrediënten

Chicken

  • 1 small fryer chicken about 3 lb (1.4 kg), or chicken parts of your choice

Marinade

  • 1 tsp black peppercorns
  • 2 tsp 3 g white peppercorns
  • 1 tsp cumin seeds
  • 2 tsp 5 g coriander seeds
  • ½ tsp ground turmeric
  • 1 tbsp 10 g lemongrass, tough outer leaves discarded, finely minced
  • 4 cloves garlic
  • 2 tbsp 6 g cilantro stems, chopped
  • 3 tbsp 45 ml fish sauce
  • 1 tbsp 15 ml Thai black soy sauce
  • ½ tsp baking soda
  • ¼ cup 60 ml water

Fried Herbs

  • 5 shallots
  • Kosher salt
  • 6 kaffir lime leaves ribs removed
  • ½ cup 12 g Thai basil leaves
  • 1 stalk lemongrass tough outer leaves discarded, sliced thinly on the bias
  • 4 dried Thai chilies optional, stems removed
  • 4 cups 960 ml canola or other high-temperature cooking oil

Batter

  • ¾ cup 120 g rice flour
  • ¼ cup 32 g cornstarch
  • ¼ cup 60 ml water

For Serving

Instructies

  • Sweet chili sauce, Thai sriracha or plum sauce
  • Break the chicken down into two wings, two legs, two thighs and two breasts.
  • For easier cooking, cut the breast pieces in half, to make a total of ten pieces.
  • Place the pieces in a large bowl.
  • Make some cuts along the leg and thigh bones to expose the flesh to the marinade and make the frying easier later.
  • You can reserve the backbone for later to make chicken stock.
  • Place the black peppercorns, white peppercorns, cumin seeds and coriander seeds in a spice grinder and pulse until you reach a fine powder, then transfer the powder to a blender.
  • (You can also use the ground versions if needed.) Add the turmeric, lemongrass, garlic, cilantro, fish sauce, Thai black soy sauce, baking soda and water.
  • Blend in 2-second increments until pureed, about 1 minute.
  • Pour the marinade over the chicken pieces in the bowl and massage it into the chicken for about 2 minutes.
  • Cover with plastic wrap and refrigerate for 2 hours, or overnight.
  • To make the fried herbs, peel the shallots and slice them thinly, about ⅛ inch (3 mm) thick.
  • Season them with kosher salt and lay them out to dry on paper towels.
  • This will remove excess moisture before frying.
  • While the shallots are drying, prep the kaffir lime leaves, Thai basil, lemongrass and Thai chilies.
  • Set everything out near the stove to make for easier frying.
  • In a heavy-bottomed pot, preheat the oil to a moderate temperature, about 325°F (165°C).
  • Fry the sliced shallots slowly to dehydrate and crisp them.
  • Stir and turn the shallots over occasionally to fry evenly, about 4 minutes.
  • When the bubbles slow down, use a slotted spoon to take the shallots out just before they turn a nice golden color.
  • They will continue to cook after you remove them, and can become bitter if cooked to a dark color, so be cautious not to overcook them.
  • Remove them to a rack to drain and season lightly with kosher salt.
  • Have a pan lid in one hand like a shield to protect yourself, then use your other hand to drop in each type of herb one at a time.
  • The basil especially tends to spatter.
  • Fry the herbs until they are crispy, about 90 seconds.
  • Remove to a rack to drain and season lightly with kosher salt.
  • Increase the oil temperature to 360°F (180°C).
  • While the oil is coming to temperature, mix the batter ingredients in a bowl; it should be fairly thin, like cream.
  • Pour the batter into the chicken and mix well to coat the chicken pieces thoroughly.
  • When the oil is at temperature, carefully lower a few pieces of chicken at a time into the oil.
  • Cook until golden brown and delicious, and the internal temperature is at least 160°F (70°C), remembering that it will continue to cook a little after removal.
  • Remove to the rack and season with kosher salt.
  • Continue cooking the remaining pieces until all are cooked.
  • Serve with Thai Sticky Rice, the crispy shallots, herbs, Thai chiles and your choice of sauce.
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Recipe Category Chicken
Country Thailand

Khao Man Gai

Khao Man Gai

Hainan Chicken Rice
There has always been acult following for this dish and rightly so. The chicken is supple andflavorful. The rice is rich and garlicky. Overall the dish is simple inconcept: a poached chicken, rice pilaf and some sauces. But it’s magic whenit’s cooked well, and this recipe will help you make it perfect.
Portions:4
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Ingrediënten

Chicken

  • 1 3-lb [1.4-kg] whole chicken, giblets removed
  • ¼ cup plus 2 tbsp 86 g kosher salt, divided
  • 2 tbsp 24 g msg
  • 1 3-inch [8-cm] piece fresh ginger, sliced ¼ inch (6 mm) thick
  • 4 scallions

Chili Sauce

  • ¼ cup 60 ml Chinese chili garlic sauce
  • 1 tbsp 15 g sugar
  • 1 tbsp 9 g minced garlic
  • 1 tbsp 6 g minced fresh ginger
  • Juice of 1 lime
  • 1 tsp kosher salt

Fermented Soy Dipping Sauce

  • 2 tbsp 30 ml dark sweet soy sauce
  • 3 tbsp 60 g Thai fermented soybean paste (see Pro Tip)
  • 1 tbsp 15 ml Thai soybean sauce

Ginger Garlic Sauce

  • 1 1-inch [3-cm] piece ginger, sliced into very thin tiles
  • 1 clove garlic peeled
  • 2 scallions cut into 3-inch (8-cm) pieces
  • 1 tsp kosher salt
  • 3 tbsp 45 ml canola or other high-temperature cooking oil

Rice

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • ¼ cup 46 g chopped reserved chicken skin (see directions)
  • 3 cloves garlic with skin, smashed
  • 2 tbsp 12 g ginger, peeled and minced
  • 2 cups 360 g jasmine rice
  • 2½ cups 600 ml reserved chicken stock, divided
  • 1½ tsp 7 g kosher salt
  • 1½ tsp 6 g msg

Garnish

  • 2 pickling or Persian cucumbers cut into ¼-inch (6-mm) slices
  • ¼ cup 4 g fresh cilantro leaves
  • Sliced scallions

Instructies

  • To make the chicken, rinse the chicken under cold water and rub the carcass inside and out with 2 tablespoons (28 g) of the kosher salt to clean it.
  • Rinse the chicken again and pat very dry with paper towels.
  • Cut off the excess skin, chop it finely and reserve it for the rice.
  • Season the chicken generously with ¼ cup (58 g) of the kosher salt and the msg.
  • Place the ginger slices and the whole scallions inside the cavity of the bird.
  • Place the chicken in a pot just large enough to accommodate the bird and cover completely with cold water.
  • Make sure the bird is totally covered by at least 1 inch (3 cm) of water.
  • Turn the heat to high and let the water come to a low simmer, about 185°F (85°C).
  • Cook at 185°F (85°C) for about 45 minutes, until the internal temperature reaches 160°F (70°C).
  • Turn off the heat and let the chicken cool in the pot with the liquid while you make your sauces and rice.
  • To make the chili sauce, in a small bowl, stir the ingredients together until combined.
  • Set aside.
  • To make the fermented soy dipping sauce, in a small bowl, stir the ingredients together until combined.
  • Set both sauces aside until ready to serve.
  • To make the ginger garlic sauce, place the ginger, garlic, scallions and salt in a mortar and pound with a pestle until you create a rough paste.
  • Transfer the paste to a sauce bowl, stir in the oil and set aside until ready to serve.
  • To make the rice, place a 2-quart (1. 9-L) stockpot over high heat and preheat it for about 1 minute.
  • Swirl in the oil and the reserved chicken skin, reduce the heat to medium and cook for 3 to 5 minutes, until the chicken skin is brown and the fat has fully rendered.
  • Toss in the garlic and ginger and cook for about 1 minute, until both start to brown.
  • Follow with the rice, stirring to toast it in the fat and aromatics for 1 to 2 minutes until fragrant and toasty.
  • Turn the heat to high, and ladle in 2 cups (480 ml) of the stock from poaching the chicken, making sure to scoop as much fat off the top as you can.
  • Add the salt and msg and stir to get the rice loose and bathed in stock until it reaches a boil.
  • Cover and simmer for 18 minutes.
  • Turn off the heat and let the rice rest for another 15 to 20 minutes.
  • Fluff the rice before serving.
  • To serve, slice the chicken and place it over the warm rice on a plate garnished with cucumbers and cilantro.
  • The classic accompaniments are the sauces and a small bowl of the remaining chicken poaching broth with some sliced scallions in it.

Notes / Tips / Wine Advice:

Pro Tip: There are a lot of different ways people make the fermented soy dipping sauce for this dish. Pictured is a variation using fermented black beans. In the recipe I call for fermented soybean paste; what you’re looking for comes in a bottle and has a thick texture with a light brown color. I like the Healthy Boy Brand Soybean Paste.
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Recipe Category Chicken
Country Thailand

Prik King Gai

Prik King Gai

New Prik King Chicken
Prik king is one of thefew stir-fries that uses a curry base. It’s a perfect Thai-flavored dish, beinghot, sour, salty and sweet and balanced with vegetables and protein. This isthe chicken version, but it’s also common with pork belly. Traditionally it’smade with yard-long beans, but I would argue this version with green beans isubiquitous and more of the gold standard in America. Try it with yard-longbeans but if you’re not used to them, be prepared for the flavor and texture tobe very different, as yard-long beans have a very green, grassy taste.
Portions:2
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Ingrediënten

  • 6 cups 600 g green beans, trimmed and cut into 2-inch (5-cm) pieces
  • 2 –3 tbsp 30–45 ml canola or other high-temperature cooking oil
  • 4 cloves garlic minced
  • 2 tbsp 30 g prik king curry paste
  • 1 –2 kaffir lime leaves cut into a fine chiffonade
  • 8 oz 226 g chicken breasts or thighs, cut into thin 2-inch (5-cm) strips
  • 3 tbsp 45 ml fish sauce
  • 2 –3 tbsp 30–45 g white sugar
  • 1 tsp white pepper
  • ½ red bell pepper cut into batonnet (similar to a French fry, about ¼ inch thick x 4 inches [0.6 x 10 cm] long)

Instructies

  • Place the trimmed and cut green beans in a large glass bowl.
  • Add 2 tablespoons (30 ml) of water, and seal tightly with plastic wrap.
  • Microwave on high for 90 seconds to steam them.
  • Remove from the microwave and set aside.
  • Heat a medium-sized skillet over high heat for about 1 minute.
  • Swirl in the oil.
  • When you see wisps of white smoke, sauté the garlic for about 20 seconds, just until it starts to become light brown.
  • Stir in the curry paste and lime leaves and stir-fry for about 30 seconds, until the leaves begin to become translucent.
  • Stir in the chicken and sauté for 1 to 2 minutes, until it is cooked to about medium (but not cooked through yet).
  • Fold in the green beans and cook for another minute, until the chicken is medium-well.
  • Add the fish sauce, sugar and pepper.
  • Fold until thoroughly incorporated.
  • Continue cooking until the chicken is cooked through and the beans are coated with the curry sauce.
  • Add the red bell pepper and cook for about 30 seconds.
  • Serve hot.
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Recipe Category Chicken
Country Thailand

Yum Ped Yang Linchee

Yum Ped Yang Linchee

Duck Salad With Lychee
The combination of duckand lychee fruit is awesome because the sweetness and the acidity of lycheepair perfectly with the richness of duck. Lychee fruit is available all year incans, but there are certain places where you can get it fresh. I prefer cannedlychee for this recipe. This is also a good recipe to utilize leftover Chineseroast duck. Pull the meat apart from the carcass and use it to make this salad.
Portions:2
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Ingrediënten

Duck

  • 2 2.5–2.8 oz [70–80 g] duck breasts
  • Kosher salt and ground black pepper
  • ½ tsp five-spice powder

Dressing

  • 1 clove garlic finely chopped or pressed
  • 1 –2 fresh Thai chilies thinly sliced
  • ¼ cup 55 g palm sugar or brown sugar
  • 3 tbsp 45 g chili paste in soybean oil
  • ½ cup 120 ml fish sauce
  • ½ cup 120 ml fresh lime juice

Salad

  • ¼ cup 30 g thinly sliced red onion (halved then sliced with the grain, also known as Lyonnaise)
  • ½ cup 105 g lychee, drained
  • ½ English cucumber halved lengthwise and sliced ¼ inch (6 mm) thick on the bias
  • 1 cup 92 g mint leaves (leaves picked from the stems)
  • 3½ cups 150 g romaine hearts, sliced 1 inch (3 cm) wide on the bias
  • ¼ cup 4 g cilantro leaves
  • 3 scallions thinly sliced on the bias
  • ¼ cup 20 g store-bought fried shallots

Instructies

  • To make the duck, preheat the oven to 400°F (200°C).
  • Pat each duck breast dry with paper towels.
  • Season the duck on all sides with salt, pepper and five-spice powder.
  • Score the fat on top of the duck in a crosshatch pattern, being careful to score only the fat and not the flesh.
  • Set an ovenproof nonstick skillet over medium-high heat.
  • Immediately place the duck, skin-side down, into the cold pan.
  • After a few minutes, the fat from the skin will start to render out.
  • Periodically drain the excess fat into a small, heatproof bowl to save it.
  • After 10 to 12 minutes, the skin should be golden brown and crispy, while the meat will still be uncooked.
  • After the skin reaches a golden brown, flip the duck breasts over, skin-side up.
  • Place the skillet in the oven and cook for 7 to 10 minutes, or until the internal temperature reaches 132°F (56°C).
  • Let the duck breasts rest on a cutting board for 10 minutes before slicing.
  • Slice the duck on an angle into thin tiles and reserve for the salad.
  • To make the dressing, in a medium bowl, whisk together all the dressing ingredients until the chili paste and sugar dissolve completely into the dressing.
  • Set aside until ready to serve.
  • To assemble the salad, in a large bowl, combine the dressing and all the salad ingredients except for cilantro, scallions and fried shallots.
  • Toss to coat well.
  • Taste and adjust any of the seasonings if you’d like.
  • Plate the salad, arrange the sliced duck on top and garnish with cilantro, scallions and fried shallots.
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Recipe Category Duck / Salad
Country Thailand

Gai Pad Med Mamuang Himaphan

Gai Pad Med Mamuang Himaphan

Thai Cashew Chicken
Cashews are grown in southern Thailand and are a huge staple in the Thai diet. This recipe is very different from its Chinese cousin because of its spice and delicious stickiness from the chili paste in soybean oil and black soy sauce.
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Ingrediënten

  • 2 cups 480 ml canola or other high-temperature cooking oil
  • ½ cup 65 g raw cashews
  • 6 –8 dried Thai chilies
  • 2 cloves garlic minced
  • 12 oz 340 g chicken breast or boneless thigh, thinly sliced
  • ½ tsp kosher salt
  • Pinch white pepper
  • ½ onion halved, then sliced with the grain (Lyonnaise)
  • ½ red bell pepper cut into batonnet
  • ½ green bell pepper cut into batonnet
  • 2 tbsp 30 g chili paste in soybean oil
  • 2 tbsp 30 ml oyster sauce
  • 1 tbsp 15 ml Thai black soy sauce
  • Cooked jasmine rice for serving

Instructies

  • Add the cooking oil to a medium pan and heat to 350°F (175°C).
  • Carefully drop the cashews and chilies into the oil and fry for 1 to 2 minutes, until fragrant.
  • The chilies will turn bright red and the cashews should be golden brown.
  • Drain them well and set aside.
  • Discard all but about 2 tablespoons (30 ml) of oil from the pan.
  • To the same pan, add the garlic and cook until light brown and fragrant, about 30 seconds.
  • Stir in the chicken and stir-fry for about 1 minute, until the outside is seared and it is cooked to about medium, but not yet fully cooked.
  • Sprinkle with the salt and pepper, stir the onion and bell peppers into the pan and cook until the onion and peppers are light brown and soft, 1 to 2 minutes.
  • Add the chilies and cashews and stir-fry for about 1 more minute until all ingredients are combined and hot.
  • Pour in the chili paste in soybean oil, oyster sauce and black soy sauce and stir-fry until all the flavors combine and the sauce reduces to a glaze, about 1 minute.
  • Taste and adjust any of the seasonings if you’d like, then serve over a bed of hot rice.

Notes / Tips / Wine Advice:

Pro Tip:
To cut the peppers into batonnet, this is simply a shape like a French fry, about ¼ inch thick and 4 inches (0.6 x 10 cm) long.
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Recipe Category Chicken / Nuts
Country Thailand

Gai Yang

Gai Yang

New Thai Bbq Chicken
I used to make Thai BBQchicken the same way forever, and it required a lot of ingredients and time.While working in tech and universities, I realized I needed a quicker way as wewere making Thai BBQ chicken for hundreds of people. Thinking about all theherbs and spices that are in curry paste and curry powder, a lightbulb came on.I didn’t need to individually source galanga, lemongrass, chili, turmeric andall the other ingredients to make Thai BBQ chicken the old way, because allthose ingredients were in curry paste and curry powder. So, Thai BBQ chickenV.2.0 was born and here it is!
Portions:8 PIECES OF CHICKEN
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Ingrediënten

  • 1 3½-lb [1.6-kg] whole chicken
  • 1 cup 240 ml full-fat coconut milk
  • ¼ cup 84 g red curry paste (see Pro Tip)
  • 2 tsp 10 g minced garlic
  • 1 tbsp 15 g white sugar
  • 2 tbsp 13 g curry powder
  • 1 tsp kosher salt
  • Sweet chili sauce for dipping

Instructies

  • Split the chicken in half.
  • Poke holes in the chicken using a fork and place it in a gallon-size zip-top bag.
  • Make the marinade by combining the remaining ingredients, except the sweet chili sauce, in a medium bowl.
  • Whisk together until smooth and well combined.
  • Pour the marinade mixture over the chicken in the bag.
  • Close the bag and massage well to coat it evenly.
  • Make sure the bag is zipped tight then place it in the fridge to marinate for at least 4 hours, or up to overnight.
  • Preheat the oven to 375°F (190°C) and place a rack just below the middle position.
  • Lay the chicken halves skin-side up on a foil-lined sheet pan and bake for about 45 minutes, or until a thermometer reads 160°F (70°C) in the fleshy part of the thigh.
  • Pull from the oven and rest for at least 10 minutes.
  • You can cut each half into four pieces and serve immediately, or finish on the grill to get some marks and extra flavor.
  • Always serve with sweet chili sauce!
  • Pro Tip: For those who are allergic to shellfish, a lot of curry pastes contain shrimp, so make sure to check before cooking with them.
  • As a bonus, when you find a brand of curry paste sans shrimp, that paste is almost always vegan for your vegetable curries.
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Recipe Category Barbecue / Chicken / Poultry
Country Thailand
Holliday: Barbecue

Khao Neow

Khao Neow

Thai Sticky Rice
Most “sticky” rice isshort grain, like the kind you eat in sushi. And fragrant rice is usually longgrain, like jasmine or basmati. Thai sticky rice is uniquely fragrant, stickyand long grain. It is grown only in the region between Thailand and Vietnam.And it’s one of the few rice varieties that you actually steam. It soaks upmuch of its water during the soaking process. Although we call most rice“steamed rice,” it’s almost all boiled. A Thai sticky rice steamer is the besttool for cooking sticky rice, and they are cheap to buy.
Portions:4
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Ingrediënten

  • 2 cups 370 g dry Thai sweet rice
  • 6 cups 1.4 L water, at room temperature

Instructies

  • Add the sticky rice to a medium bowl and cover with the water.
  • Soak the rice for at least 3 hours, preferably overnight.
  • A Thai bamboo sticky rice steamer is two pieces: an aluminum pot and a bamboo basket.
  • Add 4 cups (960 ml) of water to the pot and place it over high heat.
  • When ready to cook, drain the rice and transfer it to the bamboo basket of the pot.
  • Give the basket a strong downward tap to seat it well against the bottom of the pot.
  • Cover with a medium pot lid.
  • Steam for 10 minutes, or until the rice starts to become sticky, then give the rice a flip.
  • To flip, grip the basket by the sides, then jerk it up and slightly forward like you are flipping a pancake.
  • Let the rice ball steam for another 10 minutes, or until the rice is soft and yields to the touch.
  • Be careful not to get burned by the steam as you’re lifting the lid off the basket.
  • Remove from the heat, rest for 10 minutes covered and serve warm.
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Recipe Category Rice
Country Thailand

Khao Hom Mali

Khao Hom Mali

Jasmine Rice
Jasmine rice is theking of rice to Thais. It is unique in the world of white rice and held in highregard for its fragrance, texture and translucence. Most white rice will havethe prized grain length but lack flavor, fragrance and a mildly chewy texture.
Brown jasmine rice isthe same fragrant rice, but with the bran attached. Nutty in flavor, it has thesame aromatic qualities and a slightly chewy mouthfeel.
The only time to adjustyour water-to-rice ratio is when the bag says “new crop.” Jasmine rice isharvested and released to market once a year. This “new” rice has a higherpercentage of residual moisture in the grain, which requires less water andcooks up soft. Reduce your water by 10% to 15% when cooking new-crop rice.Jasmine rice is a 3-to-1 yield, so 1 cup raw will make 3 cups cooked.
Portions:4
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Ingrediënten

White Jasmine Rice

  • 1 cup 195 g Thai long-grain jasmine rice (Hom Mali rice)
  • 1¼ cups 300 ml water

Brown Jasmine Rice

  • 1 cup 195 g Thai long-grain brown jasmine rice
  • 1½ cups 360 ml water

Rice Cooker

  • 1 cup 195 g Thai long-grain jasmine rice
  • 1 cup 240 ml water

Instructies

  • Add the rice to a fine-mesh strainer and rinse under cold running water while swirling with your fingers.
  • Wash the rice like this for about 30 seconds, and then rinse for about 1 minute.
  • Allow the rice to drain well for 1 to 2 minutes.
  • You can hold the rice in the fridge after washing for up to overnight.
  • Add the rice to a 2-quart (1.
  • 9-L) saucepan, then add the water.
  • Insert your index finger into the pot until you are touching the top of the rice with your fingertip.
  • The water should reach the first knuckle.
  • Set the heat to high and bring the water to a boil.
  • As soon as the water reaches a boil, give the rice a good stir, reduce the heat to a low simmer and cover the pot.
  • After 20 minutes, turn off the burner, remove the pot from the heat and let the pot sit for at least 15 minutes before fluffing with a fork and serving.
  • If you are using a rice cooker, set the rice cooker to cook.
  • For cookers that just have an on and off button, this process might be as simple as pushing an “on” or “start” button.
  • For fancy machines, select the type of rice and let it work.
  • Cookers that automatically switch from cook to warm might never let the rice rest properly, which means it will keep cooking until it gets mushy.
  • I like to turn off those types of cookers after 30 minutes, fluff, then let the rice keep warm.

Notes / Tips / Wine Advice:

Pro Tip:
If you can find them, adding six dried butterfly pea flowers will make a beautiful blue-colored rice.
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Recipe Category Rice
Country Thailand

Khao Neow Moon Bai Toey

Khao Neow Moon Bai Toey

Pandan Sweet Sticky Rice
This is a great dessertrice to serve with fruit, coconut custard or even ice cream. Pandan is asweet-smelling leaf reminiscent of jasmine. You can buy it frozen and blend itwith water to extract its flavor. It’s also available as a liquid concentrate.Four drops of the concentrate can be substituted for the leaves in this recipe.
Portions:4
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Ingrediënten

Pandan Sticky Rice

  • 1½ cups 280 g dry Thai sweet rice
  • 1½ cups 360 ml water
  • 4 pandan leaves roughly chopped (see Pro Tip)

Salted Coconut Cream Topping

  • 2 cups 480 ml coconut cream or full-fat coconut milk
  • 1 tbsp 8 g cornstarch mixed with 1 tbsp (15 ml) water to form a slurry
  • 1 tbsp 16 g kosher salt
  • ¾ cup 150 g white sugar
  • Coconut Syrup
  • ¾ cup 180 ml full-fat coconut milk
  • ½ cup 100 g white sugar
  • 1 tsp kosher salt
  • 3 pandan leaves cut into 1-inch (3-cm) pieces (see Pro Tip)

Instructies

  • To make the pandan sticky rice, rinse the rice well with two to three changes of water to remove some of the starch, then place it in a large bowl.
  • Place the water and pandan leaves in a blender and blend on high for about 30 seconds until pureed and very green.
  • Strain the blended green pandan liquid into the bowl with the rice, then add enough water to cover the rice by 3 inches (8 cm).
  • Soak for 3 to 4 hours or overnight in the refrigerator.
  • The rice will absorb the color and aroma of the pandan.
  • When ready to cook, strain the rice well and allow the water to drain for about 1 minute.
  • You can cook this in a bamboo sticky rice steamer or place it in cheesecloth over a steamer insert pot.
  • Cover and steam for 30 minutes on full steam until the rice is cooked through but still holds its long-grain shape.
  • While the rice is steaming, make the salted coconut cream topping and coconut syrup.
  • To make the salted coconut cream topping, whisk all the ingredients in a small saucepan until the cornstarch slurry gets worked in and no clumps remain.
  • Place the pot over medium heat for 3 to 4 minutes, until the mixture starts simmering.
  • Keep stirring until the sugar dissolves, 1 to 2 minutes, then turn off the stove.
  • Cool and set aside until ready to serve.
  • For the coconut syrup, combine the coconut milk, sugar, salt and cut pandan leaves in a small saucepan over medium heat and cook until the coconut mixture reaches a simmer.
  • Stir well until the sugar dissolves, about 5 minutes.
  • Remove from the heat and set aside.
  • Leave it in the pot because you’ll have to warm it again to combine with the hot cooked sticky rice.
  • When the rice is cooked, carefully transfer the hot rice to a large bowl.
  • If the coconut syrup has cooled, heat it up over medium-high heat until the syrup is at 130°F (54°C).
  • It’s important that the rice and syrup are hot so the syrup can penetrate the rice.
  • Pour the hot syrup over the hot rice.
  • Fold a few times with a wooden spoon or silicone spatula to break up the grains and allow the syrup space to coat the rice.
  • Cover the bowl with a plate or plastic wrap and allow it to rest for about 10 minutes.
  • Remove the cover and fold again about eight times, then cut some channels through the rice, really allowing the syrup to soak in.
  • Cover again and let rest at least 15 minutes.
  • This rice should be held at room temperature if you are going to use it within a few hours.
  • If you’re not using it that day, pop it in the fridge.
  • You can microwave the rice for about 2 minutes, stir, then microwave it for an additional 2 minutes if using it from the fridge.
  • To serve, put a portion of the warm or room temperature rice into a bowl, and drizzle with the salted coconut cream topping.

Notes / Tips / Wine Advice:

Pro Tip:

Pandan leaves can be found in the freezer section of most Southeast Asian markets. You can also purchase pandan extract on the Internet. Use 3 to 4 drops of pandan concentrate in this recipe.
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Recipe Category Rice
Country Thailand

Nam Khao Tod

Nam Khao Tod

Crispy Rice Salad
It’s almost tough tocall this dish a salad as it’s made mostly of meat and rice. It’s also servedat room temperature. Nam sausage is fermented pork skin and sticky rice and isreadily available in Thai markets. It adds a tangy meatiness to this salad. Youcan make this dish without the sausage if you can’t get it; just double theground pork.
Portions:4
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Ingrediënten

Rice Balls

  • Canola or other high-temperature cooking oil for frying
  • 4 cups 600 g cooked jasmine rice, cooled to room temperature
  • ¾ cup 70 g unsweetened grated coconut
  • 1 egg
  • 3 tbsp 63 g red curry paste
  • 4 kaffir lime leaves cut into a fine chiffonade
  • ½ tsp kosher salt
  • ½ tsp msg

Rice Ball Batter

  • 1 egg
  • ½ cup plus 2 tbsp 150 ml ice-cold club soda or seltzer
  • 1 cup 128 g cornstarch, divided
  • ¼ cup 31 g all-purpose flour

Salad

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 5 oz 142 g ground pork (ideally coarse ground)
  • 1 clove garlic minced
  • ½ cup 70 g thinly sliced prepared nam (pork-skin) sausage
  • ¼ cup 16 g dried chili de arbol, fried in oil for 30 seconds
  • 1 shallot thinly sliced
  • ¼ cup 60 ml fish sauce
  • ¼ cup 50 g white sugar
  • ¼ cup 60 ml fresh lime juice
  • 1 tbsp 5 g Thai chili powder
  • ½ cup 8 g cilantro, roughly chopped
  • 2 scallions chopped
  • ¼ cup 30 g roasted peanuts

Instructies

  • Preheat a 6-quart (5.
  • 7-L) Dutch oven with 4 inches (10 cm) of oil to 365°F (185°C).
  • To make the rice balls, combine the cooked rice, coconut, egg, curry paste, kaffir lime leaves, salt and msg in a large bowl.
  • Mix for 2 to 3 minutes, until all the ingredients are well combined.
  • Loosely separate the mixture into eight even loose balls, then squeeze and pack each into a tight ball.
  • Press them flat into ¾-inch (2-cm) discs, then flatten out to an oval about ¾ inch (2 cm) thick.
  • In a separate medium-sized bowl, make the batter by whisking together the egg and soda water until smooth.
  • Add ½ cup (64 g) of the cornstarch and the flour and stir until a smooth batter forms.
  • In a separate shallow bowl, place the remaining ½ cup (64 g) of cornstarch.
  • When ready to fry, dredge the rice balls with the cornstarch on all sides, knocking off the excess.
  • Dip each rice ball into the batter, then immediately place them into the hot oil, working in batches to avoid overcrowding.
  • Fry for about 2 minutes on each side until GBD (golden brown and delicious!
  • ).
  • Carefully remove the balls from the oil and drain on a wire rack.
  • Drizzle the remaining batter into the hot oil to make crispy tempura bits for garnishing the salad.
  • Remove the bits from the oil, drain on paper towels and set aside until ready to serve.
  • To make the salad, preheat a 9- to 11-inch (23- to 28-cm) skillet over medium-high heat for about 2 minutes.
  • Coat the pan with the oil and add the ground pork and garlic.
  • Sauté for about 2 minutes until the pork is mostly cooked.
  • Add the sliced pork-skin sausage and dried chilies and cook for 1 minute, until the pork-skin sausage is heated through, then turn off the heat.
  • Add the shallot, fish sauce, sugar, lime juice and Thai chili powder and stir until the sugar dissolves.
  • Transfer the contents of the pan to a large bowl.
  • Then, break up the fried rice balls into walnut-sized pieces into the bowl.
  • Toss the crispy rice pieces into the pork and dressing to combine well.
  • Transfer to a large serving platter and garnish with the cilantro, scallions, peanuts and crispy tempura bits.
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Recipe Category Rice / Salad
Country Thailand
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