During my last trip to Thailand I visited an iconic restaurant called Jeh O Chula to try a viral instant noodle dish, which I then recreated. But while I was there, I tried another one of their signature dishes which blew me away; their raw salmon salad, which instantly became my favourite salmon dish ever. Fresh salmon tossed in a spicy, garlicky, lime dressing...it's incredibly delicious I could have it everyday. Lucky for us, it's very easy to make at home!

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them. For amounts, see the the full recipe card below.

• Salmon. You want to buy salmon that is safe for eating raw, so when shopping, ask your fishmonger if it's okay for sashimi. I buy mine (from Sungiven for folks in Vancouver) frozen and specifically labelled as "sashimi salmon." More on this below.
• Garlic, you'll need some for the sauce, and if you want, some for garnish. Yes! Garlic for garnish! At Jeh O they put thinly sliced raw garlic on top and I was surprised to find that it actually tastes great together with the salmon. Just make sure you slice it really thin otherwise it'll be overpowering.
• Chilies, I use red Thai chilies for this, and feel free to reduce or increase the amount depending on your heat preference.
• Cilantro, stems and leaves all together.
• Lime juice, fresh only for this recipe!
• Fish sauce, read more about choosing good fish sauce here.
• Palm sugar, or light brown sugar. Learn more about palm sugar here.
• Salt, this is to replace some of the fish sauce to reduce the overall amount of liquid so that the sauce isn't too runny.

Step-By-Step:

Here's a bird's eye view of the process. The full instructions are in the recipe card below, and if this is your first time, I highly recommend watching the video tutorial to ensure success!

1. Blend all sauce ingredients until there are no more big chunks, but there are still some small bits. The amount in the recipe will likely be too small for a jug blender, so a bullet or immersion blender is great for this. Instructions for using a mortar and pestle is also provided in the recipe card.
2. Cut the salmon first so the pieces are about 2-inches wide, then slice them into ¼-inch thick strips.
3. Toss the salmon with the dressing.
4. plate and top with garlic slices, mint leaves, and lime slices for garnish, if desired. Eat it soon or it'll turn into ceviche!

Frequently Asked Questions

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Spicy Salmon Sashimi Salad

My favourite salmon dish EVER. Raw salmon slices tossed in a Thai seafood sauce that's tart, fresh, and spicy. It's a copycat recipe from a famous restaurant in Bangkok. A snap to make, and it's the perfect summer dish!

Course Appetizer, Main Course

Cuisine Thai

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Pailin Chongchitnant

Equipment

• Small blender such as immersion or bullet blender (see note 1)

Ingredients

Nam Jim Seafood

• 6 sprigs cilantro
• 3 red Thai chilies or more/less to taste (3 chilies is about medium spicy)
• 4 cloves garlic smashed until broken
• 2 tablespoons fish sauce
• 3 tablespoons lime juice
• 1 ½ tablespoons palm sugar finely chopped, packed
• ⅛ teaspoon fine grain salt

The Rest

• 12 oz sashimi grade salmon
• 10-15 mint leaves
• 2 cloves garlic very thinly sliced (optional)
• ½ a lime thinly sliced for garnish (optional)

US Customary - Metric

Instructions

For the Sauce:

• If using an immersion or bullet blender: Add all ingredients into the blending container and blend, starting on low speed and increase gradually, just until there are no more big chunks, but some small bits are still visible.
  6 sprigs cilantro, 3 red Thai chilies, 4 cloves garlic, 2 tablespoons fish sauce, 3 tablespoons lime juice, 1 ½ tablespoons palm sugar, ⅛ teaspoon fine grain salt
• If using a mortar and pestle: Pick cilantro leaves off the stems and set the leaves aside for now. Finely chop the stems and add to a mortar and pestle and pound into a paste. Add the garlic and chilies and pound into a fine paste. Add the palm sugar and salt and pound until the sugar is melted, then add the fish sauce and lime juice and swirl the pestle around to dissolve the sugar. Chop the cilantro leaves finely and stir it into the sauce.

Assembly:

• Pat the salmon dry with a paper towel, then cut the filet down in half or thirds as needed so you end up with pieces that are about 2-inches wide. Then cut each piece into ¼-inch-thick slices. Place into a mixing bowl.
  12 oz sashimi grade salmon
• Add the dressing to the salmon and toss well. Plate and garnish with mint leaves, garlic slices, and lime slices as desired. Serve immediately or within 20 minutes to avoid the salmon changing colour and firming up due to being cured by the lime juice.
  10-15 mint leaves, 2 cloves garlic, ½ a lime

Video

Notes

1. I prefer using a blender for this, but because the amount is small, an immersion or bullet blender works better than a jug blender. If you only have a large blender and it won't blend properly, you can double the recipe and keep the extra in the fridge and use it to dip anything! Alternatively you can use a mortar and pestle which can handle small amounts of stuff (instructions provided).

The post Spicy Salmon Sashimi Salad (My Fave Salmon Ever) appeared first on Hot Thai Kitchen.

What Exactly Are KFC Wingz Zabb?

Fast food chains in Thailand regularly come up with menu items that are locally unique, using ingredients and flavours that Thai people love. Most of these are one-offs and don't last, (RIP McDonald's green papaya salad), but once in a while an item really strikes a chord with the people, and it becomes part of the permanent menu.

That's the story of Wingz Zabb. They were first introduced in 2004, and 20 years later...here they still are. Because they're SO GOOD. KFC Thailand has introduced other chicken wing menu items, including their version of fish sauce wings, but they did not stick.

The magic is in the spicy, zingy seasoning powder that coats the wings. They’re SO loved, in fact, that many people have tried to decode the recipe, and now you can buy bags of copycat "Wingz Zabb powder" in grocery stores in Thailand! Even Lays Thailand has made Wingz Zabb flavour chips that I am very sad I missed.

I've been wanting to make these myself for a long time, but I was waiting for one more trip to Thailand so I could refresh my memory of the original flavour before I attempted my version. That trip just happened, I ate them again, and here's the recipe. I'm confident in saying that it is even better than the original. But YOU try it and let me know what you think!

Ingredients

Here are all the ingredients you'll need, with a few important notes on some of them. For amounts, see the full recipe card below!

How to Make Wingz Zabb

Here's a bird's eye view of the process, but if it's your first time, I highly recommend you watch the video tutorial to ensure success!

1. Marinade the wings in fish sauce and let them sit while you make the seasoning powder.
2. Toast the jasmine rice and the makrut lime leaves over medium high heat; and once the lime leaves are dry and curled up, remove them from the pan.
3. Continue toasting the rice until the grains are dark brown.
4. Grind the rice and the lime leaves in a coffee grinder or mortar and pestle until fine.

5. Add the salt, sugar, lime juice powder, paprika and cayenne pepper into the tosted rice powder.
6. Blitz for a few more seconds until very fine. There's your zabb powder, ready to be used on wings or anything else you want!
7. Whisk together the flour and cornstarch and add to the wings; toss to coat.
8. Drizzle about 2 tablespoon of water over the dredged wings and toss again. The water will cause some of the flour to clump, creating a craggy crust.

9. Heat the oil to 375°F (190°C) and add half of the wings, then reduce the heat to medium and keep frying for 6-8 minutes until done. Maintain oil temp between 325°F-350°F during frying.
10. Place the wings in a mixing bowl and immediately sprinkle about half of the zabb powder over them. Toss to get them mostly coated, but they don't need to be perfect right now.
11. Fry the second batch of wings and put them int othe same mixing bowl. Sprinkle MOST of the zabb powder over the new set of wings, reserving about 1 tablespoon, then toss everything together well.
12. The wings should be completely coated - if there are any blank spots, spoon the reserved powder directly over them. The colour of the wings will darken as the seasoning sinks into the wings. Allow to cool for a few minutes and dig in with a nice cold drink!

Can these wings be done in an air fryer?

Air fryers are essentially a convection oven, so they will not give you that thick, KFC-craggy crust that we want for these. So the short answer is no. But if you want to air fry the wings and toss them in the seasoning powder anyway, you can do that of course, just know that it won't be the same!

BUT if you're going to air fry the wings, do not dredge them in the flour because the flour will not "fry" and will remain floury. You'll have to air fry the wings naked, and this is why they'll end up being very different.

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Spicy & Zingy Thai Wings (KFC Wingz Zabb)

Thai KFC has the best wings tossed in a magical, spicy, zingy seasoning powder. Many have tried to decode the recipe and now you can buy bags of copycat "Wingz Zabb seasoning powder" in stores! Here's my homemade version that I think is even better, and feel free to sprinkle it on anything else you can think of!

Course Appetizer

Cuisine Thai

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 3 servings

Author Pailin Chongchitnant

Equipment

• Coffee grinder OR...
• mortar and pestle
• Instant-read thermometer optional, but very useful for monitoring oil temp and checking chicken doneness

Ingredients

Magical Zabb Seasoning Powder

• 1 ½ tablespoon uncooked jasmine rice
• 2 makrut lime leaves optional but highly recommended
• 1 tablespoon sugar
• 2 ½ teaspoon paprika (see note 1)
• 2 ½ teaspoon cayenne pepper or another spicy chili powder (see note 1)
• 1 teaspoon lime juice powder I use True Lime brand (see note 2)
• 1 ½ teaspoon table salt or another equally fine grain salt

Fried Wings

• 1 ½ lb chicken drumettes
• 2 tablespoon fish sauce
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 2 tablespoon water
• Frying oil

US Customary - Metric

Instructions

• Trim any flappy bits of skin off the drumettes then place them in a mixing bowl. Add fish sauce and mix well. Let sit while you make the Zabb Powder, or about 20 minutes, stirring them halfway through.
  1 ½ lb chicken drumettes, 2 tablespoon fish sauce

For the Zabb Powder

• In a small skillet, add the jasmine rice and the makrut lime leaves (if using) and toast them over medium high heat, stirring constantly. After a few minutes, the lime leaves will looks dry and curled up; at this point remove only the leaves from the pan so they don't burn. Keep toasting the rice until the grains are dark brown and remove from the pan immediately. The whole process should take about 5 minutes, and it will get a bit smokey, so make sure you have good ventilation.
  1 ½ tablespoon uncooked jasmine rice, 2 makrut lime leaves
• Grind the toasted rice and lime leaves in a coffee grinder or a mortar and pestle into a fine powder - you want this very fine because any chunky pieces will not stick to the wings.
• Add the cayenne, paprika, lime powder, sugar, and salt into the toasted rice and grind for 5 more seconds or so, until everything is a fine powder. Remember to let the dust settle before opening the lid, and don't put your nose right on top of it!
  2 ½ teaspoon paprika, 2 ½ teaspoon cayenne pepper, 1 teaspoon lime juice powder, 1 ½ teaspoon table salt, 1 tablespoon sugar

Fry the wings

• Whisk together the AP flour and cornstarch until well combined, then add to the marinated wings. Toss to coat, making sure the wings are not sticking together.
  ¾ cup all-purpose flour, ¼ cup cornstarch
• Drizzle the 2 tablespoon of water over the wings and toss again; the added water will allow some of the flour to clump up, creating a craggy texture on the wings which will add crunch and help the seasoning adhere.
  2 tablespoon water
• In a wok or a medium sized pot, heat about 2 inches of frying oil to 375°F (190 °C). Add the wings to the hot oil without crowding the pot (this amount should take 2 batches) and lower the heat to about medium. As you fry, you should aim to maintain the temp so it’s sitting between 325°F-350°F. Fry for about 6-8 minutes depending on the size of the wings.

  Note: Internal temperature should register at least 165°F, but for wings I like to go for at least 175°F to make sure any blood left in the veins (common in wings) are cooked off. Note that wings are SAFE to eat at 165°F, but the blood can still appear red at this temp and freak some people out.
  Frying oil
• Remove the first batch of wings from the oil and place into a large mixing bowl. Turn the heat down to the lowest for now, and sprinkle about half of the Zabb powder evenly over the wings then use a spoon to toss to coat. If there are big blank spots, spoon some powder directly over them, but you don't need to be perfect at this point as we still have a second batch coming.
• Bring the oil temp comes back to 375°F, fry the second batch, then add them to the first batch of wings. Sprinkle MOST the remaining zabb powder on them, keeping about a tablespoon behind. Toss well, trying to get all areas covered, and if you see any blank spots spoon the powder that you held back directly over them.
• Allow to cool for a few minutes before eating so you don’t burn yourself! And make sure you have a nice cold drink to go with them cuz the flavours are INTENSE!
• *If you find the flavour of the wings too strong, you can try increasing the amount of toasted rice powder to 2 tablespoon which will mellow out the flavours. Alternatively try reducing the amount of lime powder slightly and make them a little less acidic.

Video

Notes

1. I use a 50/50 ratio of cayenne (spicy) to paprika (mild), but you can change this ratio depending on how spicy your cayenne is and how hot you want the wings to be. BUT keep the total amount for both to 5 teaspoons so you don't affect the concentration of other seasonings. You can also change the cayenne to other kinds of spicy chili powder.
2. True Lime is the only brand of lime powder I've seen, and it's available online and also in supermarkets. If you have other brands it'll probably work, but for reference, ½ teaspoon of True Lime is equivalent to 1 tablespoon of lime juice.

The post Zingy & Spicy Thai Wings Recipe (KFC Wingz Zabb!) appeared first on Hot Thai Kitchen.

Laab is a very basic Thai salad made with a simple dressing of fish sauce, lime juice and roasted chili flakes. The defining element of a laab (and the most delicious part) is the toasted rice powder, which is easy to make using any kind of white rice, though traditionally it is done with Thai sticky rice. It is not laab without toasted rice powder!

For a true laab you want to have some mint and cilantro, but if you're just trying to make a quick laab using leftovers, throw in any fresh herbs you have on hand. Green onions, dill, oregano or even tarragon would work.

And laab is always gluten-free and dairy-free, bonus!

Watch The Full Video Tutorial!

This recipe is part of the 4 Ways to Thai Up Your Leftovers article. Be sure to check that post out for 3 other leftover ideas!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success! And if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Thai Leftover Roast Salad (Laab)

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• Author: Pailin Chongchitnant
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 minutes
• Yield: 1-2 servings

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Description

Use up any leftover roast in a Thai laab, a northeastern Thai salad bright with mint and lime juice.

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Ingredients

Note: I have provided a small "base" recipe so you can scale up to whatever quantity of leftovers you have. Be sure to scale up all ingredients proportionally; except the chilies, which you just add to taste.

• 1 Tbsp uncooked white rice
• Roughly 150 g leftover meat or vegetables
• 1 Tbsp fish sauce
• 1 Tbsp lime juice
• 1 tsp finely chopped palm sugar or light brown sugar 
• ¼ - ½ teaspoon dried chili flakes, to taste
• 3 Tbsp finely julienned shallots
• A big handful of mint and any other fresh herbs you have sitting around; cilantro, green onions, and dill are all good options.
• Optional for serving: cucumber, crisp lettuce (if you want to make a wrap), rice or sticky rice

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Instructions

1. Make toasted rice powder: In a dry saute pan, add the rice and cook over medium high heat, stirring constantly until the rice has a deep brown colour. Remove from heat and grind into a powder in a mortar and pestle or using a coffee grinder.
2. For leftover poultry, shred the meat into small strips. If using roast beef, thinly slice into bite-sized pieces. For roast veggies, cut into bite-sized pieces.
3. Heat the leftovers up slightly so they are warm or room temp.
4. In a mixing bowl, combine fish sauce, lime juice, sugar, chilies and shallots; stir until the sugar is dissolved. 
5. Add the leftovers, toasted rice powder and fresh herbs, and toss until well combined.
6. Serve with cucumber or lettuce (make a lettuce wrap). Add Thai sticky rice for a truly traditional meal.

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The post Thai "Laab" Salad for Your Leftover Roast appeared first on Hot Thai Kitchen.

Adding Asian Flavours to Your Cookie Swap

These cookies are buttery and almost melt in your mouth, with the iconic aroma of toasted black sesame seeds, and a slight crunch from cashews.

There may be no in-person cookie swap this year, but Redpath Sugar is hosting a “Share the Sweetness” Virtual Cookie Exchange instead! So rather than sharing actual cookies, you can share cookie recipes that you want friends and family to try. And you can even enjoy them together over video chat, which I think is a brilliant way to still celebrate together while staying safe!

So here’s one I made using Redpath’s snowball cookie recipe as a base and adding my own Asian twist. The original recipe uses almonds, but I made mine with toasted black sesame with chopped cashews for some added texture. Black sesame seeds (well-toasted ones) are so flavourful in and of themselves so you don’t need any other flavourings which simplifies things.

Shortbread-type cookies like these are also great in that they stay fresh-tasting for up to a week, so you can make them in advance and even package and gift them!

Black Sesame Snowball Cookies

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• Author: Pailin Chongchitnant
• Yield: 40 small cookies

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Description

Here's the original recipe from Redpath from which I based this one.

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Ingredients

Cookies

• 1 cup (227g) butter, unsalted
• ½ cup (60g) Redpath Icing Sugar
• ¾ tsp salt
• 1 ½ cups (200g) all-purpose flour
• ¼ cup (25g) cornstarch
• ¾ cup (75g) black sesame seeds
• ¼ cup (35g) whole roasted cashews, finely chopped (or sub another nut of your choice)

Coating:

• 1 - 1 ½ cups (120g - 180g) Redpath Icing Sugar

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Instructions

1. Toast the sesame seeds in a dry saute pan over medium heat, stirring constantly. Listen for the popping. Once the popping is fast and quite aggressive, let them continue to pop for another 15 seconds and remove from heat.
2. Grind the sesame seeds using a coffee grinder by pulsing and shaking the grinder frequently until they are finely ground. Be careful not to over grind them as they will start releasing the oil and become wet and clumpy.
3.  In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy; 2 minutes, scraping the sides once in between.
4. Sift the Redpath® Icing Sugar into the creamed butter and beat on medium-low speed until smooth and pale in colour, scraping once in between. 
5. Whisk together the flour, cornstarch, salt, ground sesame seeds and chopped cashews until thoroughly combined.
6. Add half of the dry ingredients into the mixer bowl and blend on low until just combined. Add the other half of the dry ingredients and mixed until just combined. Transfer into a bowl, cover and chill in the fridge for 30 minutes.
7. While the dough is chilling, preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper.
8. Using a small ice cream scoop (I use one that has a 10mL/2 teaspoon capacity) and scoop even-sized balls of dough. Roll the dough into balls, using the warmth of your hands to help shape the dough, and put them on a plate or container (you can stack them at this point). Place into the fridge to chill until firm; 20 minutes.
9. Place cookies onto the prepared baking sheet, about 2 inches apart, and bake for 15 to 18 minutes, until bottoms are light golden in colour. 
10. Allow to cool slightly on pan; 5 to 10 minutes. Meanwhile, prepare the icing sugar for coating in a shallow dish.
11. Gently roll the still-warm cookies in the Redpath® Icing Sugar. Place onto a wire cooling rack to cool completely.
12. Roll or dust the completely cooled cookies again with icing sugar and they’re ready to be enjoyed! Cookies can be kept in an airtight container at room temperature for up to 1 week.

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The post Black Sesame Snowball Cookies appeared first on Hot Thai Kitchen.

This post is sponsored by Canada Beef. Click here for tons of delicious beef recipes!

If you're looking for some new flavours to add to your burger routine, this is the one to try! Grilled patties are dunked in a ruch massaman curry sauce with roasted peanuts, topped with fried potato slices and caramelized onions. Potatoes, peanuts and onions are classic components of a massaman curry, so I wanted to make sure they get included in the burger and it worked out so well. Add a few pickled peppers if you like it spicy!

The Quick-Fix Massaman Curry Paste

You can find premade massaman curry paste at some Asian grocery stores, but in general it tends to be hard to find. The good news is, you can easily turn red curry paste, which is available at most stores, into massaman curry paste with just a few addition of dry spices! I've provided the recipe for this quick-fix "semi-homemade" massaman curry paste below.

Short on time? There are shortcuts!

You can use store bought burger patties to make things go a little faster since the flavour is mostly in the sauce and toppings. Also if you're already serving fries with the meal, you can skip the potato slices and try just putting fries right into the burger!

No Buns? No Problem!

This burger also works  really well as a bunless, knife-and-fork burger because the potatoes are acting as the carbs already. Serve with some greens and you're good to go!

Massaman Curry Burger

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• Author: Pailin Chongchitnant
• Yield: 4 servings

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The combination of massaman curry and ground beef patties are just perfect, so much so I've got recipes for massaman meatloaf and meatballs, too!

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Ingredients

Burger patties:

• 1 lb g ground beef 
• ¼ of a large onion, finely minced (optional but recommended if the beef is lean)
• 1 Tbsp fish sauce
• 1 tsp ground black pepper

Note: You can substitute store bought plain burger patties to simplify things.

Burger Toppings:

• ¾ of a large onion, julienned 
• A pinch of salt
• 1 medium russet potato, thinly sliced about 3mm (see note)
• 4 burger buns, or serve them bunless with a side of salad
• Pickled hot peppers or regular burger pickles (optional)
• Lettuce (optional)

Note: If you’re serving fries, you can skip the potato slices and just put fries in your burger!

Massaman Curry Sauce:

• 1 cup coconut milk, divided
• 1 recipe semi-homemade massaman curry paste (recipe below) or 50g store-bought massaman curry paste
• 1 Tbsp + 1 tsp light brown sugar, tightly packed
• 1 Tbsp cooking tamarind or ½ Tbsp Worcestershire sauce or a squeeze of lime (see note)
• 1-3 teaspoon fish sauce, as needed  
• ¼ cup finely chopped roasted peanuts, unsalted

Note: You can buy cooking tamarind at Asian grocery stores; they are labeled “tamarind paste” or “tamarind concentrate”. Do not use tamarind concentrate from India as it’s a lot more concentrated.

Semi-Homemade Massaman Curry Paste

Simply mix together the following:

• 50g Thai red curry paste
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ⅛ tsp ground nutmeg
• ¼ tsp ground cardamom

Ingredients and Kitchen Tools I Use

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Instructions

For the patties: 

1. In a mixing bowl combine ground beef, minced onion, fish sauce and black pepper; mix together until well combined. Form into 4 patties and let rest in the fridge while you make the rest of the recipe.

For the sauteed onions: 

1. Heat a large skillet on medium heat and add a little oil. Add the onion and a little sprinkle of salt and saute until soft, sweet, and caramelized, deglazing with water as needed if there’s a lot of browned bits stuck to the pan. Remove from pan and set aside.

For the potato slices:

1. In the same skillet you used for the onion, add a little bit of oil and turn heat on to medium high. Lay the potato slices down in one layer (you may need to do 2 batches).
2. Cover with a lid for about 2 minutes, then once the bottoms are golden brown, turn them over and cook the other side for another 2 minutes, covered, until fully cooked. Remove and repeat with the other half.

For the curry sauce: 

1. In a small pot, add ⅓ cup of coconut milk and the curry paste, cook together over medium heat until it’s very thick and pasty.
2. Add remaining coconut milk, sugar, tamarind and simmer for another 2 minutes. You should have a gravy-like consistency that’s thick enough to coat burger patties well. 
3. Stir in peanuts.
4. Taste and add fish sauce as needed. 
5. Cover and keep warm while you cook the burgers.

Assembly:

1. Cook the burger patties however you normally do them, on a pan or the grill. 
2. Toast the buns, if desired, and line the bottom bun with lettuce.
3. When ready to serve, dip the cooked patties into the massaman sauce to coat well and place them on the lettuce-lined buns.
4. Top with 4-5 potato slices, sauteed onion, and pickles (if using).
5. Serve immediately. Enjoy!

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The post Thai Massaman Curry Burger เบอเกอร์มัสมั่น appeared first on Hot Thai Kitchen.

A Thai dish...but the way it should be

It may surprise you that Thai people actually use pasta quite often, as we love Thai-Western flavour mashups. Some of my favourites are Pad Macaroni and Tom Yum Spaghetti.

But there is one I don't love. It is called "spaghetti pad prik hang" or "dry chilies spaghetti" where we stir fry spaghetti noodles with dried chilies, garlic, Thai basil, and salted fish or bacon bits. It SOUNDS good...except I find it dry, and the ingredients are "mixed" but somehow nothing really comes together into a cohesive dish.

So I set out to create a version that I think this dish SHOULD be; using the same set of ingredients, because I knew these ingredients have potential to be awesome together given the right execution. The results were beyond my expectations!

Few tweaks; incredible result.

I made a few important changes to the original dish that make all the difference:

1. The right dried chilies

The original dish uses dried chilies left in big chunks or whole. The problem with this is that the chili flavour remains trapped; and unless you're actually eating the pieces of dried chilies, you can't really taste much of them. And eating a piece of dried chili straight up isn't a pleasant texture, and can be too spicy for some.

Solution? Ground chilies. I took whole dried chilies and removed the seeds so that I can add a lot of chili flavour without making it too spicy. Now the chili flavour coats ALL the noodles and becomes the star, as it should.

2. Anchovies

Typically this dish is starts out with stir frying either bacon bits or pieces of salted fish in oil until crispy. Those pieces of salted protein really carry the dish, and any bites without them are just not as good. I wanted to find a way to infuse the umami saltiness into the entire dish so every bite is equally satisfying.

Solution? Minced anchovies. They "melt" into the sauce, so you won't even know that they're there, but they make all the difference.

3. Butter is better

A major issue I had with this dish was that it's always dry. So dry. The noodles are stir fried in seasoning but there is no sauce to speak of.

Solution? Butter. Adding a little butter helps add lusciousness do a noodle dish that isn't saucy. Also, you can't be shy with the oil in this recipe; they need to be glistening!

Ingredients You'll Need

Here are all the ingredients you'll need; super simple! Read on for tips about choosing the best noodles for the job, and check out the FAQs below for more about dried chilies and how to make this recipe vegan.

Step-By-Step:

Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success! In these pictures I didn't show the noodles being cooked, but you'll want to get that going right before you start cooking the sauce, and your sauce will be done just before the noodles are done.

Choosing the best noodles for the job

In Thailand, spaghetti is typically used, but I prefer linguine as the flatter shape has more surface area to catch the sauce...and they just eat better for some reason. You can also try spaghettini, or another kind of long, thin pasta.

BUT!! Aside from pasta, I think chewy ramen noodles would be fantastic for this recipe. Kind of like dan-dan noodles style. Or try the fat egg noodles I used in my popular Garlic Noodles recipe.

PRO TIP: Choosing pasta that has a rough, matt surface will allow more of the sauce to cling onto the noodles. These are called "bronze cut pasta" as they are extruded through a bronze die. Smooth, shiny pasta noodles are slippery and don't hold on to sauce as well.

Bronze cut pasta are a little more expensive, but it is especially important for a dish with only a little sauce like this.

Frequently Asked Questions

Like this recipe? You'd also love these!

Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube.

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Umami Chili Garlic Noodles

These noodles pack a ton of umami from anchovies and oyster sauce, and have a beautiful smokiness from the dried chilies. A touch of Thai basil adds just the right amount of freshness. Serve it on its own, or as a side to some pan fried fish or chicken! This recipe serves 2 as a side, but 1 generous portion if serving on its own.

Course Side Dish

Cuisine Thai fusion

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2 servings (as a side)

Calories 549kcal

Ingredients

• 5.3 oz linguine
• 2 tablespoon neutral oil
• 4 fillets anchovies, minced (see note 1)
• 3 tablespoon chopped garlic
• 0.2 oz dried chilies see note 2
• 2 tablespoon unsalted butter
• 1 tablespoon oyster sauce
• 15 leaves Thai basil optional, see note 3

US Customary - Metric

Instructions

• Bring a large pot of water to a boil over high heat and add enough salt so that the water tastes like a well-seasoned soup.
• While you wait for the water to boil, remove the seeds and pith from some or all of the dried chilies depending on how much heat you want (or maybe don’t remove them at all if you want it spicy!) If your spice tolerance isn’t high, remove all the seeds and pith, as and you can always add more later if you want it spicier.
  0.2 oz dried chilies
• Grind the chilies in a coffee grinder or mortar and pestle until mostly fine; a few bigger flakes remaining is no problem. Measure out 2 teaspoons of the ground chilies, and reserve the rest just in case you want to add more later.
• Once the water is boiling, add the linguine and stir to prevent the noodles from sticking until the water comes back to a full boil again. Let it cook for 1 minute LESS than the time stated on the package.
  5.3 oz linguine
• Meanwhile, heat a wok on the stove over medium heat and add the oil, garlic, and anchovies. Gently saute the garlic for 3-4 minutes until it starts to turn golden. There should be plenty of oil for the garlic to fry in, so don't be afraid to add a little extra.
  2 tablespoon neutral oil, 3 tablespoon chopped garlic, 4 fillets anchovies, minced (see note 1)
• Once the garlic is golden, and the anchovies start to pop, add the 2 teaspoons of ground chilies, and cook for another minute until it's aromatic and smells slightly smoky. Immediately turn off the heat to prevent the chilies from burning, then add the oyster sauce and the butter and stir until the butter is melted.

  If the noodles are not done at this point, just keep the heat off while you wait for them.
  2 tablespoon unsalted butter, 1 tablespoon oyster sauce
• Once the noodles are done, bring the pot close to the wok and use tongs to grab the noodles from the pot and into the wok without shaking off excess water; the excess water will help finish cooking the noodles and bind the sauce.

  Turn the heat back to medium and toss the noodles until they are well coated and all excess water has been absorbed. If you have any extra olive oil from the anchovies, you can add it at this point.
• Turn off the heat, and throw in the Thai basil and mix briefly just until wilted. Taste and adjust the seasoning as needed, and you can add extra chili flakes for more heat if desired.
  15 leaves Thai basil
• Garnish with a few extra fresh Thai basil leaves and serve on its own or as a side; it works great with pan fried fish or chicken!

Video

Notes

1. If the anchovies came packed in olive oil, reserve about 1-2 teaspoons of this and add it to the noodles at the the end for extra flavour.

2. You can use any type of dried chilies provided the heat level is right for you. Since we will need to use quite a lot of it so we have lots of chili flavour, I like to remove some of the seeds before grinding so it won’t be too spicy. You can also use 2 teaspoons of pre-ground chilies, provided you’re okay with the heat.

3. I really love how Thai Basil adds a floral freshness to this, but don’t overdo it, because you don’t want this tasting like a Thai basil stir fry. Just a touch will do. If you use regular Italian basil, it will end up tasting very not-Asian, which is fine but not my preference for this dish. You can also add cilantro instead.

Nutrition

Calories: 549kcal | Carbohydrates: 63g | Protein: 13g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 269mg | Potassium: 319mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1309IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg

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I got the idea for this recipe because I realized that we have a Thai dessert called kanom maw gaeng that is structurally very similar to pumpkin pie - a baked custard with a mashed vegetable mixed in. Typically we would use mashed taro or mung beans mixed with coconut milk, palm sugar and pandan leaves.

So I wondered how it would turn out if I replaced the taro or mung beans with pumpkin puree and then bake it into a pie. 🧐

Well, it turned out delicious beyond expectation. You get the flavour, creaminess and richness of the coconut, the caramel notes of palm sugar, and the floral aroma of pandan leaves, all with the silky, soft texture of pumpkin. And the crust adds an element of crunch that kanom maw gaeng doesn't have but certainly would benefit from!

What Makes This Recipe Work

• Reducing the coconut milk by half concentrates its flavour and richness, so you can squeeze more coconut flavour in without more liquid than the pie can handle.
• The ratio of pumpkin, coconut, and eggs is designed to create a soft, luscious, creamy custard that just holds together well enough to slice, but melts in your mouth instantly. No dense, solid, cloying pumpkin pie here!
• Topping the pie with toasted coconut adds texture and complimentary flavour to the pie. The key is to make sure you toast the coconut DARK to develop a nutty flavour, then mix in a little untoasted coconut for better colour contrast.

Important Notes on Ingredients 

• Pandan leaves are key to the Thai flavour of this pie, and they're the most common flavour added to Thai desserts. You can find the leaves fresh or frozen at Asian grocery stores that carry a good selection of Southeast Asian ingredients (Thai, Vietnamese, etc.). You can also use pandan extracts, though it's not as good as the real thing. If you really cannot find them, substituting a teaspoon of vanilla will do.
• Palm sugar. Not all palm sugars are created equal, and if you have a choice of a few different brands I always suggest going with the most expensive one as it's a sign of a more pure palm sugar with less white sugar mixed in. For more on how to choose the best palm sugar, watch this video: The Ultimate Guide to Palm Sugar
• Coconut milk. Quality of coconut milk varies significantly between brands on the market, and you'll want to choose the best one, especially for desserts. Watch my video on The Ultimate Guide to Coconut milk to see my recommendation on brands and also how to identify "good" vs "bad" coconut milk. While we're on the subject of coconut milk, check out my mini documentary on How Coconut Is Made: From Farm to Can!
• Pumpkin purée. For this recipe I used E.D. Smith brand (not sponsored), which is widely available in Canada. I want to caution you though that when you buy the pumpkin make sure you're buying "pure pumpkin" and NOT "pumpkin pie filling"! I didn't really pay attention when I was shopping and grabbed the wrong one because the packaging looks so similar. Pumpkin pie filling already has sugar and spices mixed in, so it will NOT work for this recipe.

What To Do With Leftover Pumpkin Purée

It's inconvenient, but this recipe does not use whole cans of pumpkin puree, so you're bound to have some left over. Here are some ideas on what to do with it:

• Soup. You may not have enough left to make pumpkin soup, but you can add it into any other soup (like chicken soup) and it'll act as a thickener.
• Smoothies. Pumpkin is nutritious and high in vitamin A - so after you feel guilty about eating pie, go make yourself a healthy smoothie with the remainder.
• Pasta sauce. Stir it into your regular tomato-based pasta sauce for something richer and creamier. This works especially well for lasagna.
• Thai curries. Yes! It's a perfect addition to this red curry with chicken and squash recipe and vegan red curry recipe. Just add it to the sauce and it will make a richer, creamier curry. Totally not traditional - but it works!
• Have young kids? I mix pumpkin puree into my 20-month-old son's yogurt but you can mix it into many other foods your kids are eating, especially ones that are saucy like mac and cheese or casseroles. For younger babies you can just feed it to them straight up as baby food.
• Don't want any more pumpkin? Freeze it! It'll last in the freezer for a few months.

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Coconut Pumpkin Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews

• Author: Pailin Chongchitnant
• Prep Time: 30 mins
• Cook Time: 1 hour
• Total Time: 1.5 hours + 2 hours cooling time
• Yield: 8-10 servings

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Description

This recipe takes the traditional Thanksgiving pumpkin pie and combines it with some of the iconic flavours of Thai desserts: coconut, palm sugar, and pandan leaves. The result is an incredibly tasty pie with a unique touch that still gives you the rich, creamy, silky pie experience you want for the holidays.

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Ingredients

• 1 single pie crust, unbaked (see this recipe for my easy pie crust)
• 1 ½ cup coconut milk 
• 1 pandan leaf (18 inches), cut into 1-inch pieces
• 225g finely chopped palm sugar 
•  ¾  teaspoon fine salt
• 2 cups pumpkin puree, canned
• 3 large eggs, lightly beaten
• ~¼ cup shaved coconut for garnish, or another garnish of your choice
• Optional: whipped cream or coconut whipped cream for serving

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Instructions

Parbake the Crust: 

1. Preheat the oven to 375°F (190°C) and set the rack on the lowest rung. 
2. Line the pie plate with your pie dough, dock (poke) it all over with a fork to prevent puffing, and then chill for 2 hours or freeze for 30 minutes. 
3. Cut a piece of parchment paper so it’s at least 2 inches bigger than the pie plate on all sides. Crumple it up well and then smooth out and place it on top of the pie crust. Fill the parchment / pie crust with your "pie weight" of choice (ex. sugar, dry rice, or dry beans) and then place the pie plate onto a baking sheet.
4. Bake for 20-25 mins or until the edges look cooked but have very little to no colour on them (make the filling while this bakes).
5. Remove from the oven, grab the parchment on all corners and lift the pie weight off and rest it in a bowl. Then put the crust back into the oven for another 4-5 minutes to dry up the bottom. (If using rice or beans for weight you can save them up for future pie crusts, but they will not cook up the same otherwise. If using sugar, you can cook with it again, though some of the sugar at the bottom might harden a bit due to the absorbed moisture. )

Make the Filling:

1. Add coconut milk and chopped pandan leaf to a pot and bring to a boil over medium heat. Boil for about 10 minutes or until reduced by exactly half (you will need to measure it). Keep an eye on it so it does not boil over (if the sides are burning your flame is too high and is licking the sides of the pot).
2. Once reduced, strain the coconut milk into a measuring cup and see if you have ¾ of a cup (180 ml) left. If you have a little less, that’s okay. If it’s a lot less just add a bit of water back in to get it to ¾ cup. But if you have more you want to keep reducing it, otherwise your filling might be too soft.
3. Discard the pandan leaves and return the ¾ cup of coconut milk to the pot. Add salt and palm sugar and cook over medium heat for 1-2 more minutes, just until the sugar is dissolved.
4. Remove from heat and whisk in pumpkin puree until combined.
5. Add the eggs and stir until well combined, making sure to scrape the edges and bottom of the pot with a rubber spatula to ensure everything is mixed in.
6. Pour the filling into the parbaked crust and bake on the bottom rack for about 1 hour, or until it reaches an internal temp of about 170°F. It should look puffed up, and when you jiggle the pan the center should jiggle a bit like jello but it should not “ripple” like liquid. You can always stick a knife into the center and pry it open slightly to see whether it has set.
7. Let cool completely (at least 2 hours) before garnishing and slicing. 
8. While the pie cools, you can toast the coconut for garnish by spreading it out on a sheet pan, leaving an empty space in the middle for more even baking. Bake in the same oven (350°F) for 5-7 minutes or until the coconut has a deep golden brown colour. (It may take less time if using a different shape of coconut - and keep an eye on it as the coconut burns quick!). If you want you can mix the toasted coconut with a little bit of untoasted for a more colourful garnish. 
9. Once the pie is cool, sprinkle the toasted coconut on top of the pie. This pie will keep at room temp for 1 day, but will keep in the fridge for up to a week.

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This is a mashup of Thai and Canadian flavours that work beautifully, and happens to be easy and quick, perfect for when you're busy with all your other Thanksgiving prep! Fish sauce is full of umami, which gives depth and complexity to these vegetables. The sweetness from the maple syrup helps soften the slight bitterness inherent to Brussels sprouts (also known as Brussel Sprouts), and balances the saltiness of the fish sauce.

The fried garlic is optional, but really recommended, and the golden sprinkles really up the presentation game. You can also make the fried garlic a few days ahead and store in the fridge. If not, a little bit of granulated garlic added along with other seasonings will do the trick!

Pan-Searing Brussels Sprouts is the BEST Way (if you don't have a lot to cook)

I learned this technique from America's Test Kitchen, and I will not cook Brussels sprouts any other way again. Pan searing allows them to fry and brown beautifully while still keeping the al dente texture that I like. If you oven roast them, they will be soft all the way through by the time this level of browning is achieved.

It only takes 5 minutes per batch, and for 1 lb of sprouts you will need to do 2 batches if you have a 12-inch skillet. Because of the batch size limitation it's not ideal if you have a ton of sprouts to cook, so in that case I would consider oven roasting and then tossing them in the seasoning as per the recipe. Due to the pandemic this year though, most of us are not going to having large gatherings, so 1 lb is going to be enough for most of us!

Some Useful Links

• Now is the time to bring out your best fish sauce. Here's my video on how to choose the best fish sauce and just about everything else you need to know about my favourite seasoning of all time.
• For something lighter and brighter in flavour, try my other Thai Brussel Sprouts recipe that's tossed in a spicy and tart lime dressing.
• Complete your table with a Thai-inspired coconut pumpkin pie or for something more traditional, try my white chocolate pumpkin pie with candied pecans.

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Maple Fish Sauce Brussels Sprouts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 7 reviews

• Author: Pailin Chongchitnant
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

These brussels sprouts are browned to perfection with no oven required! The sweetness of maple syrup and umami of fish sauce combine to make the perfect side to your Thanksgiving feast, Christmas dinner, or any meal on any regular day.

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Ingredients

• Neutral flavoured oil, as needed
• 1lb (450 g) Brussels sprouts (trimmed weight)
• 4 tsp (20 ml) fish sauce
• 1 Tbsp (15 ml) maple syrup
• ¼ tsp white or black pepper
• Fried garlic (optional) or sub ¼ teaspoon granulated garlic

Fried Garlic

• 5-6 cloves garlic, chopped
• 4 Tbsp (60 ml) neutral flavoured oil

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Instructions

For The Fried Garlic:

1. In a small pot or a round-bottomed wok set over medium low heat, add the oil and one little piece of chopped garlic as a "heat tester". Once the tester garlic starts to bubble, add the rest of the garlic. There should be enough oil to just cover the garlic; if not, add more oil.
2. Fry the garlic, stirring frequently, until golden (not browned) and the bubbling has subsided.
3. Either strain the garlic through a metal sieve or use a fine mesh skimmer to remove it from the oil, then put the garlic on a paper towel lined plate to absorb excess oil. Keep the oil for frying the Brussels sprouts.

For the Brussels Sprouts

1. In a large skillet (the biggest one you have) add just enough oil to completely coat the bottom. Place the Brussels sprouts, cut side down, and fill the pan completely while making sure all pieces are making full contact with the pan. You will need to do this in 2 batches if using a 12 inch skillet.
2. Turn heat on medium high and let them cook without stirring until well browned on the bottom side, about 4 minutes. (A mesh splash guard would come in handy here.) Flip the sprouts and cook the other side for just one more minute. I recommend tossing the pan for faster flipping, then go back and turn over any that did not cooperate.
3. Remove the sprouts from pan with tongs, leaving the oil behind, and put them in a bowl for now. Make sure there are no stray bits of sprouts left in the pan, then add more oil and repeat with the second batch.
4. Once the second batch is done, put the first batch back into the pan, toss just for 10-15 seconds to heat the first batch of sprouts. (Note: In the video, as you saw, we had a bit of smoke alarm drama to deal with (!!!) so I removed the second batch of sprouts from the pan and didn't turn the heat back on to finish. You do not need to remove the second batch of sprouts from pan; just add the first batch back in and toss with seasoning. And ideally your pan would be hotter than mine when you add the seasoning so the sauce will cook a bit.)
5. Turn off the heat and immediately add fish sauce, maple syrup, and white pepper and toss well to thoroughly coat all pieces with the sauce.

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Epic Thai Burger (Laab Burger)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Pailin Chongchitnant
• Yield: Serves 5

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Ingredients

The Burger

• 500g ground beef
• 3 Tbsp chopped lemongrass
• 2 Tbsp chopped galangal
• 3 Kaffir lime leaves, julienned
• ¼ cup chopped shallots
• 2 Tbsp toasted rice powder
• 1 Egg
• 2.5 Tbsp fish sauce
• 1 Tbsp lime juice
• Chili flakes, to taste

The Slaw

• 2 cups shredded cabbage
• 1 cup roughly chopped mint
• ½ cup chopped cilantro
• 2 green onions, chopped
• 1 Tbsp toasted rice powder
• Chili flakes, to taste
• 3 Tbsp lime juice
• 1 Tbsp fish sauce

The Fixins

• Original Thai Sriracha
• Mashed avocado
• Red onion
• Tomato
• Or anything else you'd like!

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Instructions

For the patties: Combine all ingredients together in a bowl and mix well. Form into 5 patties. Grill the burgers until done to your liking, or fry them on a skillet.

For the slaw: Combine all ingredients and mix it up!

Assembly: Put Sriracha and mashed avocado on the bun, top with the patty, red onion, tomato, and any other fixins you like. Top it off with a generous amount of the slaw - you can also serve extra slaw on the side. Enjoy!

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In Thailand we have a traditional snack called kra ya saat, and it's very much like a sticky granola bar, but made of puffed rice instead of oats. (Or come to think of it, maybe it's more like a Thai version of Rice Krispie squares??). The puffed rice bars are studded with coconut, sesame seeds and peanuts, and held together by a syrup made from palm sugar and coconut milk.

In my house, we LOVE granola and we make it regularly using this amazing granola recipe that I've shared before. But then I thought, hmm, wouldn't it be great if the nutty flavours of kra ya saat were made into crispy granola? I had to try it, and I was blown away by how well it worked and how GOOD it turned out!

I was also shocked by how much it actually tastes like kra ya saat. But honestly I like the granola more because my problem with kra ya saat is that it is rather sticky and not crunchy; but this way I get the flavours of kra ya saat, but with the crispiness of granola. The best of both worlds!

More Breakfast Recipes

• My Best Classic Granola Recipe - This is the original favourite that I've been making for years.
• Best Fluffy Pancakes Recipe - Since we're on the topic of breakfast, this one you NEED to try; been making them since 2007.
• Crispy & Fluffy Waffle Recipe - Another staple breakfast recipe in my household, and also been making these for yearssss.
• Thai Waffles Recipe - Yes! In Thailand we have our version of waffles too! Flavoured with coconut milk and palm sugar it is considered snack in Thailand, but you can totally have it for breakfast!

Watch the Full Video Tutorial!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

• Coconut flakes or ½ cup dried shredded coconut
• Sesame seeds (see note)
• Palm sugar (½ cup packed)
• Virgin coconut oil (unrefined)
• Coconut milk
• Salt
• Rolled oats or quick oats
• Dried fruits, nuts, seeds of your choice (but to stick to the "kra ya saat" theme you want to have roasted peanuts in the mix)

Note: I use half black and half white sesame seeds. While you can do only one type if you'd like, I find the white ones disappear into the granola and you can't really see them in the finished product, and doing all black creates too many "black dots" in the granola which isn't as pretty. Presentation is more of a concern for me cuz I have to take a nice photo for every recipe! You, of course, can do whatever you like 🙂

How to Make "Thai" Granola with Coconut & Sesame

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

1. Preheat oven to 325 F (165 C). Line a large baking pan with parchment paper or silicone liner.
2. In a dry saute pan, add sesame seeds and toast over medium high heat until the white ones are aromatic and golden brown. If using black ones, they should start to pop, smoke, and become aromatic. Remove and let cool.
3. In the same pan, reduce the heat to low, add the coconut and stir quickly until it is a deep brown colour (not light brown, you want it darker for a more toasty flavour). This can happen very quickly especially if you're using finely shredded coconut, so be sure to stir very quickly and have a plate ready to remove from the pan. Set aside.
4. Have the oats ready in a large mixing bowl.
5. For the syrup: in a small pot, stir together palm  sugar, coconut milk, coconut oil and salt. Bring to a simmer over medium heat and keep cooking until all the sugar is all dissolved, stirring occasionally.
6. Turn off the heat then stir in the sesame seeds, and if you're using finely shredded coconut or any other small seeds, you'll want to add that into the syrup as well. If using large flakes of coconut you can add it in at the end with the dried fruit.
7. Drizzle the syrup over the oats and toss to thoroughly and evenly coat.
8. Spread evenly on the baking sheet, leaving a bit of an empty space in the centre for more even baking (see video).  Bake for 30-35 minutes total, taking it out after about 15 minutes to stir.
9. When done, the oats should have darkened into a deep golden brown colour and will be completely crispy once cool. They will not be crispy when hot, so to check for crispiness, take a little bit of the mixture and blow on it to cool it down quickly and see. If not yet crispy, keep baking in 5 minute increments.
10. Leave to cool on the baking sheet, then transfer into a large mixing bowl, breaking large pieces up gently with a wooden spoon.
11. Stir in coconut flakes and all of your dried fruits, nuts and seeds.
12. Store in an airtight container in a cool, dry place and it should last at least 2 months. Note: If using longans as I did, they will dry out after about a month because the oats will absorb their moisture. So if you make a large batch that you plan on keeping for a while, maybe add the longans in when you're eating.

"Thai" Granola with Coconut & Sesame

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews

• Author: Pailin Chongchitnant

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Ingredients

• 1 cup of coconut flakes or ½ cup dried shredded coconut
• 2 Tbsp sesame seeds (see note)
• 100g palm sugar (½ cup packed)
• ¼ cup virgin coconut oil (unrefined)
• ¼ cup coconut milk
• ¼  teaspoon salt
• 3 cups rolled oats or quick oats
• 2 cups total of dried fruits, nuts, seeds of your choice (but to stick to the "kra ya saat" theme you want to have roasted peanuts in the mix)

Note: I use half black and half white sesame seeds. While you can do only one type if you'd like, I find the white ones disappear into the granola and you can't really see them in the finished product, and doing all black creates too many "black dots" in the granola which isn't as pretty. Presentation is more of a concern for me cuz I have to take a nice photo for every recipe! You, of course, can do whatever you like 🙂

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Instructions

1. Preheat oven to 325 F (165 C). Line a large baking pan with parchment paper or silicone liner.
2. In a dry saute pan, add sesame seeds and toast over medium high heat until the white ones are aromatic and golden brown. If using black ones, they should start to pop, smoke, and become aromatic. Remove and let cool.
3. In the same pan, reduce the heat to low, add the coconut and stir quickly until it is a deep brown colour (not light brown, you want it darker for a more toasty flavour). This can happen very quickly especially if you're using finely shredded coconut, so be sure to stir very quickly and have a plate ready to remove from the pan. Set aside.
4. Have the oats ready in a large mixing bowl.
5. For the syrup: in a small pot, stir together palm  sugar, coconut milk, coconut oil and salt. Bring to a simmer over medium heat and keep cooking until all the sugar is all dissolved, stirring occasionally.
6. Turn off the heat then stir in the sesame seeds, and if you're using finely shredded coconut or any other small seeds, you'll want to add that into the syrup as well. If using large flakes of coconut you can add it in at the end with the dried fruit.
7. Drizzle the syrup over the oats and toss to thoroughly and evenly coat.
8. Spread evenly on the baking sheet, leaving a bit of an empty space in the centre for more even baking (see video).  Bake for 30-35 minutes total, taking it out after about 15 minutes to stir. When done, the oats should have darkened into a deep golden brown colour and will be completely crispy once cool. They will not be crispy when hot, so to check for crispiness, take a little bit of the mixture and blow on it to cool it down quickly and see. If not yet crispy, keep baking in 5 minute increments.
9. Leave to cool on the baking sheet, then transfer into a large mixing bowl, breaking large pieces up gently with a wooden spoon.
10. Stir in coconut flakes and all of your dried fruits, nuts and seeds.
11. Store in an airtight container in a cool, dry place and it should last at least 2 months. Note: If using longans as I did, they will dry out after about a month because the oats will absorb their moisture. So if you make a large batch that you plan on keeping for a while, maybe add the longans in when you're eating.

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Here are 4 of my favourite ways to use up leftover roasts that are quick and easy (we don't want more work after the big feast, right?!), and so delicious it might make you wonder why you didn't just do this for the dinner to begin with!

Watch: Video Tutorial for All 4 Recipes

You can read on, but if you prefer to watch, here's a video where I go through all 4 different recipes! If you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

1. LAAB - Turn it into a Thai Salad

This is my favourite way because it is quick and it makes a light and refreshing dish to offset the rich, heavy meal you just had. In this post and in the video I show you how to make a "laab" (no, it is not laRb ... you do not pronounce any r!) but you can quite easily turn it into a "yum" which is another type of Thai salad.

Check out this recipe for a Thai roast pork salad as a guide for making a "yum" with your leftovers. But you can explore any Thai salad recipes and substitute your leftovers.

GET THE LEFTOVER LAAB RECIPE HERE

2. TOM - Turn it into a Thai Soup

"Tom" is our term for soups, and you may be familiar with the famous tom yum goong and tom kha gai. In this post I share with you a recipe for a basic tom yum that would work with any leftovers, but luckily many of our soups are quite similar, so here are a few modifications you can make to turn them into a different type of soup.

• Tom Kha (coconut galangal soup): Substitute ⅓ of the stock with coconut milk, or more if you want a richer soup, and use only 1 stalk of lemongrass and 15 slices of galangal. Omit tomatoes. See this recipe for tom kha gai as a reference.
• Tom Sap (Northeastern style soup): Use dried chilies instead of fresh, and add 2 tablespoon of toasted rice powder to the soup at the end. If you can find sawtooth coriander (culantro) use that instead of cilantro. If you have my cookbook, I have this recipe on p. 127.
• Tom Kloang (smoked fish soup): Use half tamarind and half lime juice for the acidity, and add a loosely packed ⅓ cup of bonito flakes. This is a cheat; typically in Thailand we use smoked dried fish which is not available here, so the Japanese katsuobushi (bonito flakes) works perfectly as a substitute. See this recipe for tom kloang as a reference.

GET THE TOM YUM LEFTOVER ROAST RECIPE HERE

3. JEAW - Dip it in a Spicy Thai Sauce

This recipe is perfect for the perfectly cooked roast beef that you're super proud of and still want to enjoy the roast as is, but maybe with a bit of a different, lighter flavour. Or maybe you ran out of gravy ... isn't that always the case? There's never enough gravy?

"Jeaw" or "nam jim jeaw" is our universal dipping sauce for grilled or roasted meats. Chicken, beef, pork, or even fish; if it was grilled or roasted, we can dip it in jeaw.

I've given you a basic recipe here, but know that you can vary it a lot, especially with how sweet you want the sauce to be. Add more sugar or less sugar, it's completely up to you. You can also substitute some of the lime juice with tamarind paste for a thicker, richer dipping sauce.

If you're not familiar with tamarind, check out this video: Everything You Need to Know About Tamarind. Or watch this video on how to make tamarind paste at home.

GET THE JEAW RECIPE HERE

4. PAD - Turn it into Fried Rice

Finally, we cannot talk about leftovers in the context of Asian food without talking about fried rice! "Pad" means to stir fry (yes, that's the same pad as pad thai). It is THE ultimate easy way to use up just about anything in the fridge.

PRO TIP: If you have any delicious meat juice collected on the serving platter, save it and use it as part of the sauce in the rice. If your rice is well cooked (i.e. not too soft) and you don't crowd the pan, you can add about 2 tablespoon of extra meat juice per recipe without worrying about making your rice too soft. Just be sure to adjust the seasoning accordingly - if your meat juice is on the salty side, cut down on the fish sauce or soy sauce slightly.

GET LEFTOVER FRIED RICE RECIPE HERE

The post 4 Thai Recipes For Your Leftover Roast appeared first on Hot Thai Kitchen.

This post is sponsored by Canada Beef. Click here for tons of delicious beef recipes!

Add some spice to the classic American comfort food! The flavours of all the warm spices in massaman curry goes so well with the meatloaf. The curry paste gets added into the beef itself, but the "icing on the cake" is the rich and creamy massaman curry sauce on top. Since massaman curry always comes with potato, I chose to add chunks of tender potatoes throughout the meatloaf which gave it a terrific creaminess to mellow out the spice.

The Quick-Fix Massaman Curry Paste

You can find premade massaman curry paste at some Asian grocery stores, but in general it tends to be hard to find. The good news is, you can easily turn red curry paste, which is available at most stores, into massaman curry paste with just a few addition of dry spices! I've provided the recipe for this quick-fix "semi-homemade" massaman curry paste below.

Do Ahead Tips

You can mix the meatloaf the day before and just bake it on the day. Since the sauce doesn't need to be baked with the meatloaf like the classic version, you can make the sauce while the meatloaf is baking. You can also just bake it a day ahead and reheat when ready to serve, though I suggest keeping the sauce separate and pouring it on once the meatloaf is heated; it'll look nicer that way!

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Massaman Curry Meatloaf

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• Author: Pailin Chongchitnant
• Yield: 4 servings

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Ingredients

Meatloaf

• 150 g potato, peeled and diced 1 cm (see note)
• A pinch of salt
• ¾ cup coconut milk, divided
• 1 recipe semi-homemade massaman curry paste (recipe below) or 50g store-bought massaman curry paste
• 1 lb (450g) lean ground beef
• 1 cup chopped onion, about half a large onion
• ½  cup dry bread crumbs
• 1 egg, beaten
• 2 Tbsp light brown sugar, packed
• 1 ½ Tbsp fish sauce
• 2 Tbsp cooking tamarind, or sub 1 tablespoon Worcestershire sauce or a squeeze of lime (see note)
• Julienned red bell pepper for garnish: optional.
• Jasmine rice for serving (or another side of your choice)

Sauce

• ⅓ cup coconut milk
• 2 tsp light brown sugar, packed
• 2 tsp cooking tamarind, or sub 1 teaspoon Worcestershire sauce
• 1-3 teaspoon fish sauce, as needed (see note)
• ¼ cups roasted peanuts, unsalted

Semi-Homemade massaman curry paste

Simply combine the following together:

• 50g Thai red curry paste
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ⅛ tsp ground nutmeg
• ¼ tsp ground cardamom

Notes: 

• I prefer waxy potatoes which are less likely to become mushy. If using russet, be very careful not to overcook it.
• You can buy cooking tamarind at Asian grocery stores; they are labeled “tamarind paste” or “tamarind concentrate”. Look for tamarind from Thailand or Vietnam; do not use one from India as it’s a lot more concentrated.
• Amount of fish sauce needed depends on how salty the curry paste is, so it’s important to taste and adjust.

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Instructions

For the Meatloaf:

1. Preheat the oven to 350°F. 
2. Add potatoes to a pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for about 4-5 minutes or just until a fork can be inserted with no resistance; be careful not to overcook. Drain and rinse with cold water. Set aside. 
3. In a medium saute pan, bring ½ cup coconut milk to a boil over medium high heat. Add curry paste and stir to mix, then keep cooking and stirring until it’s very thick and pasty. Remove half of this mixture and set it aside—this will be used for the sauce. 
4. With the other half of curry paste in the pan, add onion and cook for a few minutes over medium heat until the onions are translucent. Remove from heat and let cool slightly. (No need to wash the pan as you’ll use it to make the sauce.)
5. In a large mixing bowl, add beef, bread crumbs, egg, ¼ cup coconut milk, brown sugar, fish sauce, tamarind, and the sauteed curry paste and onion; knead just until well combined. Do not overmix.
6. Cook off a small amount of the beef to check for seasoning; you can simply microwave a couple of tablespoons for about 30 seconds. If it needs more saltiness, add more fish sauce.
7. Add potato and gently fold them in with your hands until evenly distributed, being careful not to mush the potatoes. (Note: If you have accidentally overcooked the potatoes and they are really soft, don’t mix them in as you will end up mashing them. Instead, try “layering” them alternating with the beef right into the loaf  pan.)
8. Put the mixture tightly into a greased 8”x4” loaf pan. Bake for 50-60 mins or until the internal temp reaches a minimum of 155°F. Meanwhile, make the sauce. 

For the sauce:

1. Pound the peanuts using a mortar and pestle, or chop them, until the largest pieces are no larger than ⅛ inch.
2. With the curry paste you have saved, put it back in the pan and add ⅓ cup coconut milk, brown sugar and tamarind. Mix well and bring to a boil, then keep cooking until it is thick enough to coat the meatloaf without running.  
3. Stir in the peanuts, then taste and add fish sauce as needed.

Assembly:

1. Unmold the meatloaf or leave it in the pan for serving. Pour the sauce over the finished meatloaf. Garnish with the bell pepper if desired. If you have extra sauce, serve it on the side in case you want more.
2. Serve with jasmine rice or a side of your choice.

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The post Massaman Curry Meatloaf appeared first on Hot Thai Kitchen.

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Drunken Spaghetti สปาเก็ตตี้ผัดขี้เมา (spaghetti pad kee mao)

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• Author: Pailin Chongchitnant
• Yield: Serves 1

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Ingredients

• 100 g ground beef or other protein of your choice
• 80 g spaghetti, dry
• 2-3 cloves garlic
• 1 spur chili or other medium-to-mild red chilies 
• 2-3 Thai chilies, to taste, (optional)
• 1 Tbsp chopped fingerroot or "grachai" (optional)*
• 3 pc baby corn, bite-seized pieces
• 2 stalks Chinese broccoli, stems thinly sliced, leaves roughly chopped
• 1 tsp sugar
• 1 cup holy basil, regular basil or Thai basil
• A dash white pepper
• Chili vinegar for serving (optional)** 

Sauce

• 2 tsp oyster sauce
• 2 tsp fish sauce
• 1 tsp soy sauce
• ¾ tsp black soy sauce

* Fingerroot, known in Thai as "grachai," is available brined in a glass jar, either whole or julienned. Some Thai markets may also have fresh ones available. 

** This is called "prik nam som" and it's commonly served with noodle dishes. Simply cut any chili peppers of your choice into thin rounds, then cover with white vinegar and let sit for 10-15 minutes.

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Instructions

Set a large pot of water to a boil. Add salt to the water (1 teaspoon salt for every 1 litre of water). 

In a mortar and pestle, pound garlic, spur chilies, Thai chilies and fingerroot (if using) into a rough paste. Alternatively, you can mince everything together.

Combine all sauce ingredients together in a small bowl.

Once all your ingredients are ready to go and you're ready to turn on the wok, add spaghetti to the boiling salted water and cook until al dente. (Cooking the spaghetti right before you're ready to use it allows you to transfer the spaghetti directly from the pot to the wok, which is so much easier than draining it!)

In a wok, cook the ground beef in a little vegetable oil, stirring to break up any clumps, until fully cooked. Remove the beef, draining off any excess fat. Wipe the wok with paper towel to get rid of excess beef fat.

To the same wok, add a little vegetable oil and sauté garlic-chili mixture over medium heat until golden. Add vegetables, cooked beef, a teaspoon of the sauce and toss for 30 seconds. Your spaghetti should be a few minutes away from being done at this point, so turn off the stove and wait until the spaghetti is ready.

When the spaghetti is done, use tongs or a pasta scoop to transfer the spaghetti directly into the wok. Turn the heat back on to medium high, add all remaining sauce and sugar, then toss until all the sauce is completely absorbed. If you want the dish to be a little more moist/saucy, you can add a splash of chicken stock or the pasta water (keeping in mind that the pasta water is salted, so don't add too much of it). Turn off the heat, add white pepper and holy basil and toss just to wilt the basil.

Serve immediately with the chili vinegar, if desired.

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The post Pad Kee Mao Spaghetti (Thai Drunken Noodles with Spaghetti) appeared first on Hot Thai Kitchen.

Tom yum and pasta, the perfect marriage 

Tom Yum Spaghetti is a true flavour bomb! It's one of the most popular Thai pasta dishes in Thailand, and it is no doubt my favourite. All the iconic tom yum flavours— lemongrass, lime leaves, chili paste, lime, etc.—go so incredibly well with tomato sauce. If you love a good tomatoey pasta, and you love the tart, herbaceous flavours of tom yum, get ready to be completely blown away by how delightful this dish is!

This recipe is also quite easy and definitely weeknight friendly. In the video I show you an "efficiency" technique so that once you've got all your ingredients prepped, the cooking will only take you as long as it takes to cook the pasta.

See the original tom yum goong recipe here.

Other Thai Pasta Recipes

We actually have several "Thai fusion" dishes that involves the use of pasta in Thailand, many of which has become common. One might even argue they have become part of Thai cuisine. Tom yum spaghetti is certainly one of them, as is "spaghetti pad kee mao" or "drunken spaghetti". A more kid-friendly version might be this "pad macaroni" which my siblings and I loved growing up. (And I still do!). You can find these Thai pasta dishes served at many restaurants that offer pasta selections. Usually these would be more modern, trendy Thai restaurants you can find in Bangkok shopping malls or in the downtown area.

Substituting Button or Crimini Mushrooms

I chose shimeji mushrooms for this recipe as they are delicious, available, inexpensive, and super easy to work with. Other Asian mushrooms like fresh shiitake, oyster or even King oyster would work as well. If you want to sub white button or the brown crimini mushrooms, however, make sure you cook them off first. These button varieties give off a lot of water, so what I like to do is slice them, then saute them off with a pinch of salt in a little bit of oil until they are fully cooked. Remove them and set aside, and throw them into your pasta when you add your tomatoes. Fun Fact: You can't overcook mushrooms, so don't worry about double cooking them. Once mushrooms reach a certain point of being cooked, they don't ever become mushy or disintegrate, so you can cook them as long as you need.

*Extra Goodies for Patreon Members: In this episode's "Show After The Show" I share my tips on how to choose the best quality key ingredients for this recipe: pasta, canned tomatoes, and chili paste. Click here to find out more about becoming a Patreon member!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Tom Yum Spaghetti สปาเก็ตตี้ต้มยำกุ้ง

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Pailin Chongchitnant
• Yield: 2-3 Servings

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Ingredients

• 1 stalk lemongrass, bottom half only, thinly sliced
• 6 slices galangal, chopped
• 6 kaffir lime leaves, finely julienned
• 1-3 Thai chilies, to taste
• Half a medium onion, chopped
• 2 Tbsp Thai chili paste
• 1 ½ Tbsp fish sauce
• 14 oz good quality whole peeled plum tomatoes (half of a 28oz/796ml can) 
• 150g shimeji mushrooms (see note)
• 12-15 medium shrimp, or as many as you’d like
• 250g spaghetti
• 1 ½ - 2 tablespoon lime juice
• Chopped cilantro, as much as you want
• Grated parmesan cheese for serving (optional)

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Instructions

Bring a large pot of water to a boil for your pasta. Add salt, about 1 teaspoon per one liter of water.

In a mortar and pestle, pound together lemongrass, galangal, lime leaves and Thai chilies until there are no more big chunks. It should resemble a fine crumble.

In a wok or a large sauté pan, cook off the shrimp just until they’re done. Remove and set aside; do not clean the wok.

Drop your spaghetti into the boiling water, set the timer for 1 minute LESS than the cooking time indicated on the package. Immediately start cooking your sauce once your pasta is dropped. (With this timing, your sauce should be done before the pasta is done. But if it is not, not a problem, just drain the pasta and set it aside until ready to use.)

In the same wok, saute onion over medium heat for a couple of minutes until they’re translucent.

Add the mushrooms and a little splash of fish sauce, then cook for a minute.

Add herbs paste and quickly toss it in the oil, then add the tomatoes. Break up the tomatoes with your spatula into small chunks.

Add chili paste and fish sauce, and simmer for a few minutes until the sauce is thickened.

If the pasta is not yet done, just turn off the heat and wait for the pasta.

Once the spaghetti is done, add it to the sauce—I like to use tongs and add move the pasta directly from the pot to the wok, no need to drain in the colander (less dishes to do!). This way you also get more of the starchy pasta water transferred into the sauce, which helps thicken the sauce slightly. If you’re going to drain the pasta, be sure to save a cup of pasta water in case you need it.

Add shrimp back in and and toss everything in the sauce for 1 more minute, adding more pasta water if you need more liquid. You can make this as dry or as saucy as you like. I prefer it on the dryer side.

Off the heat, then stir in lime juice and cilantro. Taste and adjust with more lime juice/fish sauce as needed.

Serve with grated parmesan if desired.

Enjoy!

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Notes

Other good mushroom options include: oyster, straw, shiitake, or another Asian mushroom. If you’re using button or crimini mushrooms, cook them off first separately by sauteing them in a saute pan, then throw them in afterwards. You want to do this because otherwise they will give off a lot of excess water.

The post Tom Yum Spaghetti สปาเก็ตตี้ต้มยำกุ้ง appeared first on Hot Thai Kitchen.

I alway recommend that people think about the balance of the meal, and the traditional Western holiday feast is often rich and lacking in acidity. These Brussels sprouts are fantastically bright with a little kick, and they will help lighten the whole meal. It has become a staple for many viewers over the years!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Brussel Sprouts Thai-Style ยำกะหล่ำดาว

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews

• Author: Pailin Chongchitnant
• Yield: 4 servings

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Ingredients

• 3 cloves garlic
• 1-2 Thai chilies, or to taste
• 6-8 cilantro sprigs, leaves and stems separated, stems chopped
• 1 ½ Tbsp palm sugar, chopped, tightly packed
• 1 ½ Tbsp good fish sauce
• 2 Tbsp lime juice
• 1 small head shallots, julienned
• 1 lb Brussel sprouts, small to medium size, cut in half
• A pinch of salt
• ¼ cup roasted peanuts or cashews, roughly chopped

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Instructions

Make the dressing:

Using a mortar and pestle, pound garlic, Thai chilies, and chopped cilantro stems together into a paste.

Add palm sugar and pound to melt it.

Add fish sauce and lime juice and stir to mix.

Stir in shallots and let it sit until ready to use. Store in the fridge for up to 1 day in advance.

Stove-Top Skillet Method (better for those who like al dente Brussels sprouts):

In a large skillet, add enough vegetable oil to thoroughly coat the bottom of the pan and heat over medium high heat. Add Brussel sprouts (you can do this before the pan gets hot), add a pinch of salt and toss the sprouts with the salt.

Flip all the sprouts flat side down. And let them cook until a nice dark browning develops. Add more oil if the pan seems too dry, it will help with browning. If you want more tender sprouts, lower heat to medium and cover the pan.

Once the sprouts are browned on one side, give them a toss, then go back and flip any sprouts that did not flip up. Cook the other side for just a minute or so. Check doneness with a fork—I like it so that when you pierce the sprouts with a fork, it goes through with some resistance in the middle. You may want it more cooked than that, it's up to you.

Remove from heat and transfer into a mixing bowl.

Oven method (better for those who like tender Brussels sprouts):

Preheat the oven to 450°F. Toss the brussel sprouts in oil and a pinch of salt then lay them flat on a baking sheet lined with parchment. Roast for about 15 minutes or until the sprouts are well browned and tender.

Assembly:

Toss the sprouts with the dressing and cilantro leaves, and dish it out onto a plate. Don’t use a deep bowl or the dressing will pool and soak the bottom pieces. Sprinkle with cilantro leaves and roasted peanuts.

Enjoy!

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The post Spicy Thai Brussel Sprouts appeared first on Hot Thai Kitchen.

Sweet, creamy roasted kabocha squash glazed with soy sauce caramel, topped with roasted garlic, and drizzled with Thai basil oil. It's a fancy looking dish, but it's actually much easier and simpler than it sounds, I promise! It's a great side dish that adds subtle Asian flavours into your Christmas or Thanksgiving table, but it will still pair well with a traditional holiday feast.

This dish was inspired by a traditional Thai classic, kabocha squash with Thai basil stir-fry which was one of my favourites growing up. The combination of creamy kabocha squash, a salty-sweet-umami sauce, and Thai basil is one of the best I can think of. So I wanted to take this combo and present it as a vegetable side dish that would work with any traditional holiday meals; and the results were fantastic!

How To Make Soy Caramel Roasted Squash

1. Saute garlic chunks and remove from the oil.
2. Caramelize palm sugar in the garlic oil
3. Add soy sauce to dissolve the caramel and turn off the heat.
4. Brush squash with the glaze
5. Roast the squash and the garlic (meanwhile make the basil oil)
6. Glaze the sqaush again halfway through.
7. Drizzle with basil oil
8. Enjoy!

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Soy Caramel Roasted Kabocha Squash

A Thai-inspired veggie side dish for the holiday season or any time of year. The soy caramel glaze can be modified by using fish sauce or miso instead of soy sauce, and you can change up the squash too. This is also vegan and gluten-free if using gluten-free soy sauce. Be sure to watch the full video tutorial above before you start!

 

Course Side Dish

Cuisine Thai

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Author Pailin Chongchitnant

Ingredients

• 1.5 lb Kabocha squash (about half a medium squash)
• 5-6 garlic cloves or as much as you'd like
• 2 tablespoon vegetable oil
• 3 tablespoon palm sugar chopped
• 1 ½ tablespoon soy sauce
• ¼ teaspoon ground black or white pepper

Thai Basil oil

• 3 tablespoon neutral flavoured oil
• A pinch of salt
• ¼ cup finely julienned Thai or regular basil

US Customary - Metric

Instructions

• Preheat the oven to 425°F (220°C).
• Scoop out the seeds and fiber from the cavity of the squash with a spoon, then cut into 1-inch wedges (no need to peel it, and watch the video for safe cutting techniques). Place the squash on a large plate.
  1.5 lb Kabocha squash (about half a medium squash)
• Prep the garlic:

  Cut the root end off the garlic and crush the cloves with the flat of your knife until the cloves are broken into big chunks. Remove the peel, and tear apart or chop any chunks that are too big.
  5-6 garlic cloves
• Make the glaze:

  In a small pot, add the oil and garlic and turn heat on to medium low. Once the garlic is bubbling, cook for about 2 minutes, stirring frequently, until they start to turn golden. Turn off the heat and remove from the oil.  Be sure to remove ALL the little bits of garlic otherwise they will burn in the next step.
  2 tablespoon vegetable oil
• To the same pot, add palm sugar and cook until it melts, then turn off the heat. OR if you want a deeper caramel flavour, keep the sugar cooking a bit longer until the colour darkens slightly and then turn off the heat.

  (If you chose to further caramelize the sugar, then when you add the soy sauce it will splatter aggressively, and you may need to add a splash of water to thin out the glaze)
  3 tablespoon palm sugar
•  Take the pot off the heat then add the soy sauce, (it will splatter vigorously), and once the splattering settles you can stir to mix. If it is thick, add about 1 tablespoon of water to thin out the glaze so it can be easily brushed onto the squash. Add the pepper, then throw the garlic chunks back in to coat in the glaze.
  1 ½ tablespoon soy sauce, ¼ teaspoon ground black or white pepper
•  Brush this glaze over the squash on both sides, then place them on a parchment-lined baking sheet in one layer. Be careful to get as little glaze as possible on the baking sheet cuz it'll just burn in the oven.
• Put the garlic chunks inside the curve of the squash pieces, shaking off excess glaze before placing them down—this will protect them from over-browning.
• Roast for 10 mins, then take the squash out and brush with more glaze on both sides; then roast them for another 10-15 minutes or until fork-tender. If the garlic is starting to get too dark, you can take them out first. To check for doneness, pierce the thickest piece with a fork and it should go right through without resistance.
• While the squash roasts, make the basil oil: Add the basil, a pinch of salt and oil into a mortar and pestle and grind to bruise and blend the basil with the oil. You can also just blend everything in a small food processor, but you may need to make a bit more basil oil than you need to make it blend effectively.
  3 tablespoon neutral flavoured oil, A pinch of salt, ¼ cup finely julienned Thai or regular basil
• Assemble

  Place the squash on a serving platter in one layer and scatter the garlic pieces on top. Brush or drizzle the remaining glaze on the squash, then drizzle with basil oil. Serve warm or room temperature.

Video

The post Soy Caramel Roasted Squash with Thai Basil appeared first on Hot Thai Kitchen.

I'm using tenderloin for this which I think is a wonderfully tender, delicious cut, but it will work with other roasts as well. If you're in for something a little different, try the Thai-style gravy. It's got a savoury notes of a traditional gravy, but with bright, lively flavours iconic of Thai food. It will take roast beef to the next level!

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Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Roast Beef

• Tenderloin roast (see note)
• Salt
• Black pepper
• Butcher’s twine

Thai-Style Gravy

• Ground beef or any kind of inexpensive beef chopped into small bits
• Chopped shallots
• Beef stock, unsalted
• Soy sauce
• Fish sauce
• Sweet soy sauce or brown sugar
• All purpose flour or cornstarch
• Minced garlic
• Lemongrass, very thinly sliced (from bottom half)
• Lime juice
• Thai chilies, thinly sliced, to taste
• Chopped cilantro

How to Make Roast Beef Tenderloin & Thai Gravy

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Roast Beef

Tip: Use a shallow pan or a higher rack so that the sides of the pan do not shield the heat from circulating around the roast.

1. Generously salt the beef on all sides and let it sit on a rack, uncovered, in the fridge for as many hours as you have time for, and up to overnight. This will allow the salt to penetrate the beef, and it will dry off the surface which will help with browning.
2. Preheat the oven to 450°F/230°C. (Or see stove-top sear method in the notes below.)
3. Truss the roast and place it on a rack fitted inside a roasting pan. Insert a programmable, leave-in meat thermometer into the middle of the roast, making sure the probe is at the centre, and set the alarm to go off 10 degrees Fahrenheit lower than your desired final temperature to allow for carry-over cooking. (The medium rare doneness shown in the video was pulled at 125°F, and it reached a final temperature of 135°F during resting.)
4. Roast the beef for 10 minutes at 450°F so the beef has a chance to brown, then reduce the heat to 275°F and continue roasting at this low temperature until the meat is done to your desired doneness. This low temp will allow beautifully even cooking throughout the roast. Make the gravy while the beef is roasting.

Alternatively, use the stove-top sear method: Preheat the oven to 275°F/135°C. Heat a large skillet until very hot, and add just enough oil to coat the bottom of the pan. Sear the beef on all sides until nicely browned and finish roasting it in the oven at 275°F/135°C.

1. Once the beef is removed from the oven, loosely tent it with aluminum foil and let it rest for at least 15 minutes, and up to 30 minutes if the roast is large. 
2. Transfer to a cutting board, remove the twine, then slice and serve with the gravy and your favourite side dishes. Enjoy!

Thai Style Gravy

1. Lightly grease a pan, then add the ground beef and cook over medium heat, stirring frequently until it’s caramelized; deglaze with a splash of beef stock if too much is sticking too quickly.
2. Once the beef is quite well browned, but still has some pale pieces, add the shallots and keep cooking until the shallots are soft and the beef is very well caramelized, scraping the brown bits off the bottom of the pan as you go. 
3. Add the remaining stock to the beef, scrape off any bits stuck to the pan, and let it simmer for 15-20 minutes to reduce and infuse. 
4. Drain the sauce and press all the juices out of the beef bits. Discard the beef and return the stock to the pan.
5. Add soy sauce, fish sauce, sweet soy sauce or brown sugar and bring to a simmer. Dissolve the flour in some cold water, and stir about half of this slurry into the sauce and bring the gravy to a boil. Assess the consistency of the gravy and add more of the remaining slurry as needed. 
6. Stir in the garlic, chilies and lemongrass and remove from heat. Add a squeeze of lime juice, then taste and adjust seasoning as needed. When ready to serve, stir in some chopped cilantro.

You can get “centre cut” tenderloin from the butcher which will give you a nice piece that’s evenly sized throughout the entire length. However, since tenderloin is a bit pricey, you can get a much better value by buying the whole trimmed tenderloin (as shown in the video), and cut it in half. If roasting the big half, trim off one of the chain muscles to make it more even (save it for a terrific stir-fry). For the small half, tuck the tapered tail under. Make sure you truss the roast to help keep everything together tightly.

MORE RESOURCES: This recipe is sponsored by THINKBEEF.CA and they have provided some more information about roast beef including how much beef to buy for different party sizes. Get the Perfect Roast Beef e-booklet here!

PS. If you want a meal with good beefy flavour, but don't have time to cook a whole roast beef, check out how to make shaking beef. It's a classic Vietnamese recipe that gives the same satisfaction of a roast beef dinner!

Recipe Card

Roast Beef Tenderloin & Thai Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Pailin Chongchitnant
• Yield: Serves 4-5

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Ingredients

Roast Beef

• 1 kg (2.2lb) tenderloin roast (see note)
• Salt
• Black pepper
• Butcher’s twine

Thai-Style Gravy

• 150 g ground beef or any kind of inexpensive beef chopped into small bits
• ¼ cup chopped shallots
• 3 cups beef stock, unsalted
• 1 - 1½  tablespoon soy sauce
• 1 - 1½  tablespoon fish sauce
• 1 - 2 teaspoon sweet soy sauce or brown sugar
• 1 Tbsp all purpose flour or cornstarch
• 5 cloves minced garlic
• 2-inch piece of lemongrass, very thinly sliced (from bottom half)
• 2-3 teaspoon lime juice
• Thai chilies, thinly sliced, to taste
• 4-5 sprigs chopped cilantro

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Instructions

Roast Beef

Tip: Use a shallow pan or a higher rack so that the sides of the pan do not shield the heat from circulating around the roast.

Generously salt the beef on all sides and let it sit on a rack, uncovered, in the fridge for as many hours as you have time for, and up to overnight. This will allow the salt to penetrate the beef, and it will dry off the surface which will help with browning.

Preheat the oven to 450°F/230°C. (Or see stove-top sear method in the notes below.)

Truss the roast and place it on a rack fitted inside a roasting pan. Insert a programmable, leave-in meat thermometer into the middle of the roast, making sure the probe is at the centre, and set the alarm to go off 10 degrees Fahrenheit lower than your desired final temperature to allow for carry-over cooking. (The medium rare doneness shown in the video was pulled at 125°F, and it reached a final temperature of 135°F during resting.)

Roast the beef for 10 minutes at 450°F so the beef has a chance to brown, then reduce the heat to 275°F and continue roasting at this low temperature until the meat is done to your desired doneness. This low temp will allow beautifully even cooking throughout the roast. Make the gravy while the beef is roasting.

Alternatively, use the stove-top sear method: Preheat the oven to 275°F/135°C. Heat a large skillet until very hot, and add just enough oil to coat the bottom of the pan. Sear the beef on all sides until nicely browned and finish roasting it in the oven at 275°F/135°C.

Once the beef is removed from the oven, loosely tent it with aluminum foil and let it rest for at least 15 minutes, and up to 30 minutes if the roast is large. 

Transfer to a cutting board, remove the twine, then slice and serve with the gravy and your favourite side dishes. Enjoy!

Thai Style Gravy

Lightly grease a pan, then add the ground beef and cook over medium heat, stirring frequently until it’s caramelized; deglaze with a splash of beef stock if too much is sticking too quickly. Once the beef is quite well browned, but still has some pale pieces, add the shallots and keep cooking until the shallots are soft and the beef is very well caramelized, scraping the brown bits off the bottom of the pan as you go. 

Add the remaining stock to the beef, scrape off any bits stuck to the pan, and let it simmer for 15-20 minutes to reduce and infuse. 

Drain the sauce and press all the juices out of the beef bits. Discard the beef and return the stock to the pan.

Add soy sauce, fish sauce, sweet soy sauce or brown sugar and bring to a simmer. Dissolve the flour in some cold water, and stir about half of this slurry into the sauce and bring the gravy to a boil. Assess the consistency of the gravy and add more of the remaining slurry as needed. 

Stir in the garlic, chilies and lemongrass and remove from heat. Add a squeeze of lime juice, then taste and adjust seasoning as needed. When ready to serve, stir in some chopped cilantro.

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Notes

1. You can get “centre cut” tenderloin from the butcher which will give you a nice piece that’s evenly sized throughout the entire length. However, since tenderloin is a bit pricey, you can get a much better value by buying the whole trimmed tenderloin (as shown in the video), and cut it in half. If roasting the big half, trim off one of the chain muscles to make it more even (save it for a terrific stir-fry). For the small half, tuck the tapered tail under. Make sure you truss the roast to help keep everything together tightly.

The post Roast Beef Tenderloin & Thai Gravy appeared first on Hot Thai Kitchen.

If a whole turkey is too much for your small holiday get together, here's roast chicken with aromatic Thai herbs that will be new and delicious! Rest assured that it will still go very well with traditional Western-style side dishes, so bring on the mashed potatoes!

Flavoured with a simple, classic Thai marinade, then roasted on a bed of Thai herbs, this chicken is infused with subtle Thai aromas. The gravy is enriched with coconut milk and it is just out of this world!

Thai Roast Chicken & Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Pailin Chongchitnant
• Yield: Serves 4-6

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Ingredients

• 1 whole chicken
• 4 stalks lemongrass, cut in half and smashed (use the whole stalk)
• 10 slices galangal
• 5 kaffir lime leaves, torn
• 8 slices ginger (optional)
• 2 heads shallots, diced

Marinade:

• ½ tsp white peppercorns
• ½ tsp black peppercorns
• 6 cloves garlic
• 3 cilantro roots or 6 cilantro stems
• ½ tsp salt
• 1 Tbsp finely chopped palm sugar
• 3 Tbsp fish sauce
• 1 tsp black soy sauce or dark soy sauce
• ¼ cup water

Gravy

• 1 - 1 ½ cup water
• 2-4 Tbsp coconut milk
• 2 Tbsp cornstarch
• A squeeze of lime juice or lemon juice
• Black soy sauce, as needed

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Instructions

1. Preheat the oven to 450°F and place the rack so that the chicken will be in the middle of the oven. Note: I recommend using an oven thermometer to make sure you are at 450°F; most ovens are inaccurate, and if it’s too hot, the skin might burn too quickly. My oven, for example, has to be set at 430°F to achieve 450°F.
2. Make the marinade: Pound peppercorns into a fine powder. Add garlic, cilantro roots and salt; pound into a fine paste. Add palm sugar and pound until mostly dissolved. Add fish sauce, black soy sauce and water, stir to combine.
3. Prep the chicken: Trim off any large pieces of fat near the cavity opening of the chicken and tweeze off any leftover pin feathers. Spatchcock the chicken by removing the spine of the chicken with kitchen shears and then flattening the chicken out (see video for instructions). Chop the spine up into chunks, discard the tail end. 
4. Sit the chicken up in a wide, large mixing bowl. Insert your finger under the skin of the breasts to separate it from the meat. Pour about 1 tablespoon of the marinade under each side of the breast skin, rubbing the skin to distribute the marinade evenly. Do the same with the thigh skin, and pour 1 tablespoon of marinade into each side of the thigh as well. Place the chicken skin-side down and pour the remaining marinade over the chicken. Rub the marinade all over the inside of the chicken, then turn the chicken around and rub the skin. Let the chicken marinade, skin-side down, for at least 30 minutes at room temperature. Halfway through, turn the chicken around to re-distribute the marinade evenly around the chicken. Note: If you want to marinade the chicken overnight, place it in the fridge and remove it from the fridge 1 hour before roasting.
5. Meanwhile, make a quick stock for your gravy. Place the spine into a small pot and cover with water. Simmer for 20-30 minutes.
6. Make a bed on the bottom of a roasting pan or a baking sheet with the herbs, and pour about ½ cup of water over the herbs to help them steam under the chicken. Tip: I prefer a baking sheet with shorter rims to allow heat to better circulate the chicken.
7. Remove the chicken from the marinade and place the on the herbs, skin side up. (Reserve the marinade). Rub or brush the skin with oil all over. Roast chicken for 45 minutes to 1 hour, depending on the size of your chicken. If the skin darkens too quickly, you can reduce the temperature to 400°F. Keep an eye on the roasting pan—once chicken juices are well browned onto the bottom of the pan, add a little water to deglaze. If the pan dries up again, keep adding more water to deglaze. Tip: Don’t add too much water, we want just enough water to have a shallow puddle on the pan. 
8. The chicken is done when a thermometer inserted into the thickest part of the breast registers 160°F. When done, place the chicken onto a plate to rest. Place the herbs onto a serving platter to create a bed for the chicken to be plated on.  
9. Finish the gravy: Remove the spine from the stock and skim off any scum that floats to the top. Pour the liquid from the roasting pan into the stock, along with the reserved marinade, and any juices collected from the resting chicken at this point. Bring to a boil. If there are lots of little chunks from the herbs in the marinade, you can remove it with a fine mesh skimmer or strain it out.
10. Taste the gravy, and if it is too weak, reduce it further to concentrate the flavour. Or if you wish to maintain the volume of the gravy, you can add more seasoning. Stir in the coconut milk.
11. Dissolve the cornstarch in a little bit of water and stir in half of this slurry into the gravy. Bring to a boil, stirring constantly, adding more of the slurry if you want the gravy to be thicker. If you want the gravy to be darker in colour, add a dash of black soy sauce.
12. Remove from heat and squeeze in a bit of the lime juice (just 1 teaspoon or so). Taste and adjust seasoning.
13. Place the chicken on top of the herbs on the serving platter and serve with the gravy. Enjoy!

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The post Thai Roast Chicken & Gravy appeared first on Hot Thai Kitchen.