This dish is the epitome of "Thai street food". If you wanted kao moo dang you can walk into any food court and you're guaranteed to find a vendor. At the basic level it's just Chinese BBQ pork (char siu) on rice, but what makes this dish unique to Thailand is the savoury-sweet gravy studded with roasted sesame seeds.

Thai-Chinese BBQ Pork Rice (Kao Moo Dang)

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

• Author: Pailin Chongchitnant
• Prep Time: 20 mins
• Cook Time: 40
• Total Time: 1 hour
• Yield: 4-6 servings

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Description

A classic Thai street food you can find all over Thailand. Chinese BBQ pork thinly sliced over rice and topped with a luscious gravy. It's one of my childhood fave!

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Ingredients

Components of the dish

• Chinese BBQ pork "moo dang" (recipe follows)
• Gravy
• Jasmine rice
• Dark soy chili vinegar dipping sauce (optional, recipe follows)
• Optional garnishes: medium boiled duck or chicken eggs, cucumber slices, and sliced cooked Chinese sausage.

Thai-Style BBQ Pork (Moo Dang)

• 2 lb (900g) pork loin roast
• 2 Tbsp (30 ml) soy sauce
• 2 Tbsp (30 ml) Thai seasoning sauce (e.g. Golden Mountain. Can also use Maggi Seasoning, or Bragg's Liquid Amino)
• 1 tsp (5 ml) black soy sauce or dark soy sauce
• 1 Tbsp (15 ml) five spice powder, store bought or see my homemade recipe
• 3 Tbsp (45 ml) honey
• 1 Tbsp (15 ml) toasted sesame oil
• 2 cloves garlic, finely grated or pressed 
• ½ tsp ground white pepper
• About 10 drops red food colouring (optional)

Gravy:

• 1 ½ cups (360 ml) pork or chicken stock, unsalted 
• Reserved pork marinade
• 2 Tbsp (30 ml) white sesame seeds, toasted
• 2 Tbsp (30 ml) tao jiew fermented soybean paste (see note); substitute equal amount doenjang or miso
• 1 - 1 ½ tablespoon (15-23 ml) chopped palm sugar or brown sugar
• Dark or black soy sauce, as needed
• 2 Tbsp cornstarch or tapioca starch

Dark Soy Chili Vinegar (optional):

• 1 Tbsp (15 ml) sweet soy sauce or 1 tablespoon packed brown sugar
• 1 Tbsp (15 ml) vinegar
• 1 tsp (5 ml) soy sauce
• 1 tsp (5 ml) Thai black soy sauce (or sub 2 tsp Chinese dark soy sauce and omit the regular soy sauce)
• Chopped chilies, to taste

Note: Don't know what some of these sauces are? Check out my video on Sauces for Thai Cooking

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Instructions

1. Cut pork loin into long strips, about 1" x 2" wide (see video to get a better idea of what this looks like). You can then cut each strip in half if you wish.
2. Place them in a large zip-top bag or a dish that's just big enough to contain the pork in one, even layer.
3. Combine all marinade ingredients together and stir to dissolve the honey then pour over the pork, mixing well to ensure all surfaces of the pork are coated. Marinade for 24 - 48 hours, flipping the bag or turning the pork over half-way through to ensure even marinating.
4. Preheat the oven to 400°F (200°C) with the rack set in the middle. Allow it to preheat for at least 30 mins.
5. While the oven preheats, pull the pork from the fridge so that it has time to come to room temp a bit before roasting. Also now is a good time to get the rice going and prep any other garnishes you're serving. 
6. Line a baking sheet with foil or parchment paper and put a rack on it. Remove the pork strips from the marinade (don't throw away the marinade!), shaking off as much excess as possible, and place them on the roasting rack. If your pork is quite lean, it's a good idea to brush with some vegetable oil.
7. Roast for 30-35 minutes or until the internal temperature registers 155°F for well-done but still juicy pork. If you want medium doneness, pull them at 145°F. 
8. While the pork is roasting, make the gravy: In a small pot, add the stock and the pork marinade and bring to a boil. 
9. While you wait for it to boil, in a mortar and pestle crush the toasted white sesame seeds briefly just until they're broken but still look mostly whole. You should be able to smell the aroma once they're sufficiently broken. Remove from the mortar.
10. Add the Thai fermented soybean paste to the mortar and crush until there are no more chunks of soybeans; if using doenjang or miso you don't need to do this. 
11. Once the stock is boiling there will be a lot of congealed scum floating on top; this is just cooked pork juice, and you can skim it off with a fine mesh skimmer and discard.
12. Add the tao jiew, white sesame seeds, 1 tablespoon of the palm sugar, and just enough of the black or dark soy sauce to get a nice rich brown colour (if using Chinese dark soy sauce, add a little at a time as it can become too salty.)  Allow the gravy to simmer gently for about 5 minutes then taste and adjust seasoning with more soy sauce or sugar as needed. 
13. Mix the cornstarch with a splash of water and stir to dissolve, then pour the slurry into the gravy while stirring. Bring the gravy to a boil, stirring constantly, until it's thickened.

For the dark soy chili vinegar

1. Combine all ingredients together and stir. This can be made well in advance and any leftovers will last in the fridge for several weeks. 

Assembly:

1. Once the pork is done, allow it to rest for at least 10 minutes before slicing. The pork can even be served room temp if the gravy and rice are hot. 
2. While the pork rests, slice the cucumber, cut the boiled eggs in half, and prep any other sides you're serving.
3. Slice pork into thin pieces and place on top of the hot rice, ladle some gravy on top and serve with the eggs, cucumber slices, and Chinese sausages, if using.

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The post Thai-Chinese BBQ Pork Rice (Kao Moo Dang) appeared first on Hot Thai Kitchen.

Chinese BBQ pork or char siu is loved the world over, and it's actually not hard to make at home! With some key ingredients and a couple of techniques, it might even be better than buying. Actually, it probably will be :). You can have it with rice, noodles, use it in a sandwich or a steamed bun. Or just eat it straight up!

What is Char Siu?

Char siu, often called Chinese BBQ pork or Chinese roast pork in English, is a Cantonese style of barbecued pork. It has become beloved worldwide, Thailand included, because of its unique sweet and savory flavor, the aroma of five-spice powder, and a distinct red color.

The word "char" means fork, and "siu" means burn, and it refers to the traditional way the pork is skewered with a big fork and roasted over open flames. (Thanks to my Cantonese speaking husband for the info!)

Char siu can be eaten with rice or noodles, and it also gets turned into steamed bun fillings and added to many other things. In Thailand, char siu is called moo dang which literally means "red pork" and we incorporate it into many dishes such as this kao moo dang - BBQ pork rice and street noodles with BBQ pork and wontons.

What is Red Bean Curd?

You can think of red bean curd as a kind of fermented tofu. They are soft, salty, funky cubes of fermented soybean curds that come submerged in a red liquid. The red colour comes from red yeast rice which is used during fermentation of the bean curd. Thankfully, it's quite widely available at most Chinese grocery stores.

It's the main ingredient for Cantonese char siu and is the source of the iconic red colour. If you don't have it, you can substitute 1½ tablespoons of miso thinned out with a bit of water, plus bit of red food coloring.

Don't know what else to use it for? Try these other recipes that use red bean curd: Thai style hot pot and sukiyaki stir fry.

How to Make Char Siu

Here's a bird's eye view of the steps, the full instructions are in the recipe card below, and be sure to watch the full video tutorial before starting to ensure success.

1. Mash the red bean curds with a fork.
2. Add all marinade ingredients and stir to mix.
3. Pour the marinade over the pork and toss to coat well. Marinate the pork for 24-48 hours.
4. Roast the pork at 400°F (200 °C) on a rack for 15 minutes.

5. Meanwhile, combine the glaze ingredients.
6. Once the pork is out, brush the tops and sides with the glaze and return to the oven for 5-7 minutes until the glaze is dry.
7. Remove the pork from the oven and apply another layer of glaze, and put it back in for another 5-7 minutes to dry.
8. Repeat the glazing one more time and roast again for another 5 minutes until internal temp reaches 155°F (68°C). The total cooking time should be about 30 minutes. Allow it to rest for 15 minutes before slicing.

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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Char Siu - Chinese BBQ Pork

Flavourful marinated pork with a sweet-salty glaze, roasted to perfection. It's a classic Chinese BBQ that can be served with rice or noodles. (Prep time above doesn't include 24-48 hr marinating time.)

Course Main Course

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Marinating Time 1 day day

Servings 6 servings

Author Pailin Chongchitnant

Ingredients

• 2 lb pork shoulder roast
• 2 tablespoon soy sauce
• 2 tablespoon hoisin sauce
• 2 cubes red bean curd + 1 tablespoon liquid
• 1 tablespoon five spice powder
• 2 tablespoon honey
• 2 tablespoon Chinese cooking wine optional
• ½ teaspoon ground white pepper
• 1 teaspoon sesame oil optional
• 2 cloves garlic finely grated or mashed

Glaze

• 2 tablespoon honey
• 2-3 teaspoon red bean curd liquid or cooked leftover marinade

US Customary - Metric

Instructions

• Cut the pork roast, along the direction of the meat's grain, into long strips about 2-inch thick (see video for size). You can trim off big chunks of fat but don't trim off too much.
  2 lb pork shoulder roast
• In a small mixing bowl, mash the red bean curd until there are no more big chunks. Add all remaining ingredients (except for the glaze ingredients) and whisk until combined.
  2 tablespoon soy sauce, 2 tablespoon hoisin sauce, 2 cubes red bean curd + 1 tablespoon liquid, 1 tablespoon five spice powder, 2 tablespoon honey, 2 tablespoon Chinese cooking wine, ½ teaspoon ground white pepper, 2 cloves garlic, 1 teaspoon sesame oil
• Pour the marinade over the pork and make sure all pieces are coated. Marinate in the fridge for 24-48 hours (do not do less than this!), turning the pork half way through to ensure even distribution of marinade.
• When ready to roast, preheat the oven at 375°F/190°C convection (if your oven has a fan) or 400°F/200°C regular (no fan).
• Line a baking sheet with foil then put a roasting rack on it. Place the pork on the rack. Roast for 15 minutes.
• While the pork is roasting, combine the honey and the red bean curd liquid (or cooked leftover marinade) to make the glaze.
  2 tablespoon honey, 2-3 teaspoon red bean curd liquid or cooked leftover marinade
• Remove the pork after 15 minutes, brush the glaze on it (don't worry about the bottom side), then put it back for another 5-7 minutes or until the glaze has dried onto the pork.
• Remove the pork and glaze again, then put it back in the oven for another 5-7 minutes.
• Glaze the pork again (you should glaze a total of 3 times), then roast for another 5 minutes or until the pork is done; the total roasting time should be about 30 minutes. If using a thermometer, the internal temp should reach 155°F before removing from the oven.
• If the pork has not browned or charred to your liking at this point, you can switch the oven to "broil" and broil the pork on the top rack, with the oven door open, for a few minutes to get some charring.
• Let the pork rest for 10-15 minutes before slicing and eating. Enjoy!

Video

The post Chinese BBQ Pork - Char Siu appeared first on Hot Thai Kitchen.

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!

Ingredients

• Pork tenderloin (about 1 lb)
• Soy sauce
• Golden Mountain sauce
• Tamarind juice
• Honey
• Coconut milk
• Sriracha (you can use more if you want it spicier)
• Ground white pepper
• Garlic, grated or finely minced
• Black soy sauce (for sauce, optional)

To make "Bamee Moo Ob" or Honey Roasted Pork with Egg Noodles

• Garlic
• Vegetable oil
• Baby bok choy, halved horizontally
• Egg noodles

How to Make Honey Roasted Pork Tenderloin หมูอบนำ้ผึ้ง (moo ob nampeung)

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. Stir honey and soy sauce together with a fork loosen the honey. Add Golden mountain sauce, tamarind, coconut milk, white pepper, sriracha and garlic; stir until the honey is completely dissolved.
2. Remove the silverskin from the pork tenderloin and cut the tenderloin in half lengthwise. Poke the pork with a fork to make lots of holes to help the marinade penetrate. Place the pork and the marinade into a zip-top bag and let marinate in the fridge for at least 2 hour or overnight.
3. Place a rack on top of a foil-lined baking sheet. Remove pork from marinade and place on the rack. Pour the marinade into a small pot.
4. Preheat the broiler on high and place the pork under the broiler so that it is about 5-6 inches away from the element.
5. Broil for 5 minutes or until the tops are browned. Flip the pork and broil the other side for another 5 minutes or until the internal temperature reaches 145°F. Note: At 145°F, the pork will still be slightly pink inside; this is safe to eat and the pork will be more juicy this way!
6. Let the pork rest for 5 minutes, tented with foil, before cutting.
7. Meanwhile, make the sauce by bringing the marinade to a full boil. Taste and adjust the flavour by adding more honey, tamarind, soy sauce, or sriracha, depending if you want the sauce to be more sweet, sour, salty, or spicy.
8. If you want to darken the colour, add black soy sauce. If the sauce is too strong, you can add a splash of coconut milk or water to mellow it out..
9. Slice the pork thinly against the grain, and pour the sauce over. 

To Make Bamee Moo Ob:

1. Fry chopped garlic in some vegetable oil over low heat until golden brown. Drain garlic from oil and reserve both. Click here for a fried garlic video tutorial.
2. Bring a large pot of water to a boil, add salt (about 1 teaspoon per liter of water), and blanch bok choy for about 1 minute or until done to your liking.
3. Remove with tongs and set aside. If not serving right away, shock the boy choy in ice water bath to maintain its bright green colour; when ready to serve, re-blanch to reheat.
4. Cook egg noodles in the same pot of water until done (following package instruction). Drain well and add to a mixing bowl. Drizzle garlic oil over noodles, toss and then divide into serving bowls. Arrange bok choy and slices of pork over the noodles. Spoon sauce over the pork, top with fried garlic.
5. Note: Do not boil the noodles before the bok choy as the excess starch from the noodles may make the water gummy.

Honey Roasted Pork Tenderloin หมูอบนำ้ผึ้ง (moo ob nampeung)

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

• Author: Pailin Chongchitnant
• Yield: Serves 4

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Ingredients

• 1 whole pork tenderloin (about 1 lb)
• 2 Tbsp soy sauce
• 1 Tbsp Golden Mountain sauce
• 1 Tbsp tamarind juice
• 3 Tbsp honey
• ¼ cup coconut milk
• 2-3 teaspoon sriracha (you can use more if you want it spicier)
• ¼ tsp ground white pepper
• 2 cloves garlic, grated or finely minced
• 1 tsp black soy sauce (for sauce, optional)

To make "Bamee Moo Ob" or Honey Roasted Pork with Egg Noodles

• 4-5 cloves chopped garlic
• Vegetable oil
• Baby bok choy, halved horizontally
• Egg noodles

Ingredients and Kitchen Tools I Use

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Instructions

Stir honey and soy sauce together with a fork loosen the honey. Add Golden mountain sauce, tamarind, coconut milk, white pepper, sriracha and garlic; stir until the honey is completely dissolved.

Remove the silverskin from the pork tenderloin and cut the tenderloin in half lengthwise. Poke the pork with a fork to make lots of holes to help the marinade penetrate. Place the pork and the marinade into a zip-top bag and let marinate in the fridge for at least 2 hour or overnight.

Place a rack on top of a foil-lined baking sheet. Remove pork from marinade and place on the rack. Pour the marinade into a small pot.

Preheat the broiler on high and place the pork under the broiler so that it is about 5-6 inches away from the element. Broil for 5 minutes or until the tops are browned. Flip the pork and broil the other side for another 5 minutes or until the internal temperature reaches 145°F. Note: At 145°F, the pork will still be slightly pink inside; this is safe to eat and the pork will be more juicy this way!

Let the pork rest for 5 minutes, tented with foil, before cutting.

Meanwhile, make the sauce by bringing the marinade to a full boil. Taste and adjust the flavour by adding more honey, tamarind, soy sauce, or sriracha, depending if you want the sauce to be more sweet, sour, salty, or spicy. If you want to darken the colour, add black soy sauce. If the sauce is too strong, you can add a splash of coconut milk or water to mellow it out..

Slice the pork thinly against the grain, and pour the sauce over. 

To Make Bamee Moo Ob:

Fry chopped garlic in some vegetable oil over low heat until golden brown. Drain garlic from oil and reserve both. Click here for a fried garlic video tutorial.

Bring a large pot of water to a boil, add salt (about 1 teaspoon per liter of water), and blanch bok choy for about 1 minute or until done to your liking. Remove with tongs and set aside. If not serving right away, shock the boy choy in ice water bath to maintain its bright green colour; when ready to serve, re-blanch to reheat.

Cook egg noodles in the same pot of water until done (following package instruction). Drain well and add to a mixing bowl. Drizzle garlic oil over noodles, toss and then divide into serving bowls. Arrange bok choy and slices of pork over the noodles. Spoon sauce over the pork, top with fried garlic.

Note: Do not boil the noodles before the bok choy as the excess starch from the noodles may make the water gummy.

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The post Honey Roasted Pork Tenderloin หมูอบนำ้ผึ้ง (moo ob nampeung) appeared first on Hot Thai Kitchen.

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!

Ingredients

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

• Lime juice
• Fish sauce
• Honey
• Thai chili paste, optional
• Thai chilies, minced
• Honey Roasted Pork Tenderloin or about 200g of any leftover cooked meat you have, such as roast chicken, steaks, pork chops, etc.
• Cilantro
• Green onions, chopped
• Red onion, julienned
• Grape tomatoes, halved
• Roasted peanuts or cashews, optional
• Lettuce for serving, optional

How to Make Spicy Roast Pork Salad ยำหมูอบ (yum moo ob)

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. Stir together Thai chilies, honey, lime juice, fish sauce, and Thai chili paste. Add pork or whatever meat you are using and toss to mix. Add all remaining ingredients and toss.
2. Serve with romaine or butter lettuce, and you can use the lettuce leaf to make a wrap.

Spicy Roast Pork Salad ยำหมูอบ (yum moo ob)

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

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

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Ingredients

• 2 Tbsp lime juice
• 1 Tbsp fish sauce
• 2 tsp honey
• 2 tsp Thai chili paste, optional
• 2-3 Thai chilies, minced
• ½ recipe Honey Roasted Pork Tenderloin or about 200g of any leftover cooked meat you have, such as roast chicken, steaks, pork chops, etc.
• 3-4 sprigs chopped cilantro
• 1-2 green onions, chopped
• ¼ red onion, julienned
• ¾ cup grape tomatoes, halved
• 2 Tbsp roasted peanuts or cashews, optional
• Lettuce for serving, optional

Ingredients and Kitchen Tools I Use

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Instructions

Stir together Thai chilies, honey, lime juice, fish sauce, and Thai chili paste. Add pork or whatever meat you are using and toss to mix. Add all remaining ingredients and toss.

Serve with romaine or butter lettuce, and you can use the lettuce leaf to make a wrap.

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The post Spicy Roast Pork Salad ยำหมูอบ (yum moo ob) appeared first on Hot Thai Kitchen.

If you're tired of the same old roasted cauliflower, THIS is the recipe to try and the flavour will blow you away. Roasted cauliflower tossed with garlic oil, crispy garlic and five spice powder...YUM. You can apply the same technique to other roasted vegetables as well, such as Brussel sprouts or broccoli. A great way to get your veggies in cuz trust me it is addictive! And it would make a great side dish at your next Thanksgiving or holiday meal.

Recipe

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Roasted Cauliflower with Five-Spice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews

• Author: Pailin Chongchitnant
• Yield: Serves 2

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Ingredients

• 500 g cauliflower florets (about one medium head)
• 3 Tbsp vegetable oil plus more for frying garlic
• ½ tsp salt (see note)
• ⅛ tsp ground white pepper
• 1 tsp sugar
• ¼ tsp five spice powder, store-bought or homemade
• 3-5 dried Thai chilies, break in half and remove seeds
• 8 cloves garlic
• 2 tsp soy sauce
• 1-2 green onions, chopped

Note: If your cauliflower is on the small side, reduce the amount of salt slightly.

Ingredients and Kitchen Tools I Use

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Instructions

Preheat the oven to 450°F/230°C.

Toss cauliflower thoroughly in 3 tablespoon of vegetable oil until thoroughly coated. Lift cauliflower out of the bowl, leaving behind any excess oil, and place on a parchment-lined baking sheet. Spread the florets out so they are not touching. 

Roast the cauliflower for 10 minutes, then stir the florets to promote even browning and roast for another 4-5 minutes until they have browned nicely. Remove from oven and leave to cool slightly on the pan until ready to use.

In a small bowl, stir together salt, sugar, white pepper and five spice powder until well combined.

In a wok, add chopped garlic and then add just enough veg oil to almost cover the garlic. Fry gently on medium low heat until golden. Pour the garlic through a strainer, reserving the garlic oil for another use. Return the wok to medium high heat without cleaning it; we want the garlic oil that’s left on the wok.

Add dried chilies to the wok and toast until darkened slightly and smells smokey. Add roasted cauliflower, sprinkle the dry seasoning evenly over the cauliflower, and pour the soy sauce in around the edges of the wok. Toss quickly until the cauliflower is thoroughly coated. Turn the heat off, add half of the fried garlic and chopped green onion and toss to combine. Plate, and sprinkle with the remaining fried garlic and green onions. Serve immediately on its own as an appetizer or as a side dish.

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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.

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.

The idea is that I want to build a repertoire of simple, quick recipes using everyday ingredients that are easy to find. I might use a harder-to-source Thai ingredient but I'll try to keep it that to no more than 1 ingredient per dish.  

As you can see in the video, I went over time! To be fair, I didn't really rush and I spent a lot of time talking you through the recipe. And hey, I am 6 months pregnant in this video, with a pulled ligament in my leg, so moving quickly was just NOT gonna happen!

Ingredient Challenge Rules

1. The ingredient will be one suggested by viewers on social media (I will take suggestions on Facebook, Twitter and Instagram.)

2. I am allowed to bring 5 additional ingredients, plus some "freebies" which are staples most people have at home. Freebies include: salt, pepper, sugar, oil, flour, ONE OF fish/soy/oyster sauce, and a neutral spiciness. And by "neutral" I just mean it's not going to add any other flavours to the dish other than heat, so this might be a Thai chilies or dried chili flakes, but no hot sauce!)

3. I must cook it within 20 minutes (which did not happen in this first one, haha!)

4. I must not have made this dish before, and I cannot practice this dish prior to filming.

5. The video will be left minimally edited so you can see the entire process. I will only speed up parts where nothing is happening, or trim off a second or two of silence here and there just to keep the pace going. 

Let's see how I do with this first one!

*Extra Goodies for Patreon Members: In this episode's "Show After The Show" I share some other ways you can cook eggplant Thai style. Click here to find out more about becoming a Patreon member!

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Roasted Eggplant with Garlicky Shrimp

An easy eggplant dish that will be done in just 20 minutes! Eggplants are roasted till tender, topped with a Thai garlicky shrimp stir fry. Delicious and gluten free!

Course Main Course

Cuisine Thai

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2 servings

Author Pailin Chongchitnant

Ingredients

• 1 Japanese eggplant sliced ½ inch on a bias
• A pinch of salt
• 8 cloves garlic
• 1 Thai chili optional
• 1 ½ tablespoon Thai shrimp paste in oil
• 350 g medium sized shrimp
• 2 teaspoon fish sauce
• ½ teaspoon sugar
• 1 ½ cups cherry tomatoes halved
• 8 sprigs cilantro
• Jasmine rice for serving

Instructions

• Preheat the oven to 400°F.
• Line a baking sheet with parchment paper and drizzle with cooking oil. Place the eggplant slices on it and brush it tops of the eggplant with more cooking oil. Sprinkle with a couple of pinches of salt and roast for about 15 mins.
  1 Japanese eggplant, A pinch of salt
• Crush garlic in a mortar and pestle just until they're broken into big chunks, or  you can smash and roughly chop them. 
  8 cloves garlic
• Crush the chilies until broken and the seeds are released, but the chili is still in one piece. Alternatively, mince the chilies into small pieces. 
  1 Thai chili
• In a wok or a large saute pan, add just enough oil to coat the bottom. Add the garlic and chilies and heat slowly over low heat until the garlic starts to turn golden around the edges.
• Add shrimp paste, shrimp, fish sauce and sugar. Turn the heat up to high and toss just until the shrimp are cooked.
  1 ½ tablespoon Thai shrimp paste in oil, 350 g medium sized shrimp, 2 teaspoon fish sauce, ½ teaspoon sugar
• Add halved cherry tomatoes and toss briefly. Turn off the heat and keep tossing for another 30 seconds, using the residual heat to soften the tomatoes.
  1 ½ cups cherry tomatoes
• Taste and adjust seasoning with more fish sauce or sugar as needed.
• If the eggplant is not done at this point, let the sauce hang out in the pan for now. When the eggplant is done, place the eggplant in one layer on a large serving plate. Turn the heat back on the shrimp to reheat briefly, then add the chopped cilantro and toss to mix. Pour the shrimp and all the sauce over the eggplant. Serve with jasmine rice. Enjoy!
  8 sprigs cilantro, Jasmine rice for serving

Video

Notes

Please keep in mind that this is part of a "live" ingredient challenge (see video) so I did not measure exactly how much of each ingredients are put in. So treat all amounts as an "estimate" and use the video as a visual guideline for how much was added!

The post Roasted Eggplant with Garlic and Shrimp Stir Fry 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!

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!

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.

Note: If you want to skip the bananas and just make these EPIC brownies, you can, but I would use a slightly smaller pan otherwise it would be too thin.

Roasted Banana Brownies

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

• Author: Pailin Chongchitnant
• Yield: Makes one 8" x 12" pan

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Ingredients

• 4 bananas, yellow with still a hint of green, sliced into ¼-inch thick rounds
• 2 Tbsp butter, unsalted, melted
• 45 g (⅓ cup) all-purpose flour
• 30 g (⅓ cup) cocoa powder
• 300 g (1 ½ cup) sugar
• ¼ + ⅛ tsp salt
• ¾ cup (85g) toasted pecans, roughly chopped
• 190 g dark chocolate
• 190 g butter, unsalted
• 3 eggs
• 1 ½ tsp vanilla
• 1-2 extra bananas for garnish, if desired.

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Instructions

Preheat the oven broiler on high. 

Line an 8"x12" shallow pan (aka a "quarter sheet pan") with parchment paper, making sure the paper is only covering only the bottom and is not sticking up the sides (or it might burn). then arrange the banana slices on it, as tightly as you can, until you completely fill the pan. Brush the top of the bananas with melted butter (don’t throw away any leftover butter yet), then broil for about 5 minutes until the bananas are browned on top. 

If you want to garnish the top of brownies with bananas (like in my thumbnail photo), broil 1-2 extra bananas on another greased baking sheet (no lining needed).

Once you remove the bananas, turn off the broiler and then preheat the oven to bake at 375°F (190°C).

Slide out the parchment with the bananas on it and let cool. Re-line the pan with parchment paper, this time making sure there is extra paper hanging off the sides which will help you remove the brownies from the pan.  Brush the top of the parchment with the remaining melted butter.

Sift the flour and cocoa powder into a large mixing bowl. Add sugar, salt and nuts; whisk until well mixed.

Chop the chocolate into small pieces and add it to the flour mixture WITHOUT stirring, just let it sit on top.

Beat together eggs and vanilla just until combined.

Melt butter in a pot over very low heat just until it’s melted, don’t let it get any hotter than it needs to be to melt, then immediately remove from heat.

Pour the warm butter right over the chocolate, then pour the egg mixture right over top. Stir with a rubber spatula until well combined, making sure to scrape the bottom of the bowl. The heat of the butter will melt the chocolate, but it may leave some in chunks, and that’s good!

Pour half of the batter into the prepared pan and spread it out. Flip the roasted bananas right onto the brownie batter, then gently peel off the parchment. Spread the remaining batter on top of the bananas and cover them completely. When you divide the batter, err on the side of putting less batter on the bottom, so you won't have problems covering the bananas later.

Bake for 45 minutes, and the edges will become crisp and a bit cookie-like. Let cool on a rack completely for 2 hours before cutting.

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Watch the Video Tutorial!

Instead of doing a whole duck, I'm roasting only duck breasts to make it more convenient for home cooking. It's really quite easy, and the gravy can be made well in advance and kept in the fridge for at least a week. If you've got lots of people to feed, add to the feast my popular Chinese BBQ pork (char siu)!

A Few Key Ingredients

A couple of key ingredients you may not be familiar with:

• Five-Spice powder, which you can buy, but if you have a pretty well-stocked spice cabinet, it's super easy to make with this homemade five-spice powder recipe.
• Taojiew - Thai fermented soybean paste. This is what I call the Thai miso. It has the same beige colour as the Japanese miso but it comes in a bottle and is much runnier. It is harder to find at a generic Asian grocery store, but if you have a Thai grocery store near you, they will probably have it. You can substitute half the amount of Japanese miso or Korean doenjang. P.S. I use Healthy Boy Brand taojiew, and it's the only brand I have seen available outside of Thailand.

Make Tossed Duck Noodles

Even though I served it with jasmine rice in the video, my favourite way to enjoy the gravy is actually with egg noodles! When I go to MK Suki I always put the duck gravy over egg noodles and toss them. I then eat the noodles with the duck and all the other proteins in the hot pot. Try making this "dry noodle soup recipe" and then use this gravy to toss with the noodles instead!

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!

Chinese Roast Duck Thai Style (MK Duck) เป็ดย่าง MK

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

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

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Ingredients

The Duck

• 2 duck breasts
• ½ tsp five spice powder, store bought or homemade
• 1 tsp brown sugar, dark or light
• ¼ tsp salt
• ¼ tsp ginger powder (or 1 tsp grated fresh ginger, see note)
• 3-4 drops red food colouring (optional, see note)
• 1 tsp water
• A pinch of salt

Notes:

Ginger powder will make the rub much easier to apply as fresh ginger will make the rub moist and harder to distribute.

The food colouring is just to recreate the classic look of Chinese roast duck with red skin. It is completely optional

Duck Gravy (this makes enough for 4 breasts)

• ½ tsp white peppercorns (use only ¼ teaspoon if serving kids)
• 3 cloves garlic
• ¾ inch piece ginger, chopped
• 5 cilantro sprigs, stems finely chopped, leaves picked 
• 2 Tbsp taojiew (Thai fermented soybean paste)
• 1 ½ Tbsp soy sauce
• 1 ½ tsp black soy sauce or dark soy sauce
• ½ tsp five spice powder
• 2 Tbsp honey
• ¾ cup unsalted chicken stock or water
• ¼ cup coconut milk
• 1 tsp white sesame seeds, crushed

Note: Serve with some rice or egg noodles. I also like to serve with some fresh cucumber to help cut the richness of this dish.

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Instructions

Prep the Duck:

1. Remove the tender and silver skin from duck breasts as much as you can. (Save the tender for snacking, do not throw it!)
2. Trim off excess skin/fat around the edges of the breasts.
3. Score the duck skin shallowly on a diagonal about 1 cm apart, making sure not to cut through to the meat.
4. Make the dry rub by combining five-spice powder, brown sugar, salt and ginger powder.
5. Sprinkle the rub evenly onto the meat part of the duck only; try not to let the rub touch the skin. Use any leftover rub on the tenders. Flip the rubbed duck meat side down on a plate and pat the skin dry.
6. Combine the food colouring with the water and a pinch of salt and brush this onto the duck skin.
7. Let the duck marinade for at least 45 minutes, uncovered to let the skin dry. If you're marinating for less than 2 hours, you can leave the duck at room temp and put a fan to it to help it dry out. If marinating for longer than 2 hours, put the duck in the fridge uncovered, for up to one day.
8. Meanwhile make the gravy.

The Gravy

1. Pound peppercorns until fine in a mortar and pestle.
2. Add garlic, ginger, cilantro stems and pound into a fine paste.
3. Add taojiew and five spice powder and mash everything together.
4. In a small pot, add a little bit of oil and the herb paste and saute on low heat for about 2 minutes until aromatic and thickened.
5. Deglaze with chicken stock, then add all remaining ingredients, whisking to break up the herb paste.
6. Simmer for about 5 minutes.
7. Taste and adjust seasoning, adding more dark/black soy sauce as needed to adjust the colour.
8. Stir in sesame seeds, and when you're ready to serve stir in cilantro leaves.

To Roast the Duck

1. Preheat the oven to 400°F (205 °C).
2. Dry the breasts on paper towel, trying your best not to let any of the juices or the marinade touch the skin.
3. Heat a flat skillet over medium heat just briefly (don't let it get too hot), then add the duck skin-side down. Let the duck fat from the skin render slowly over medium heat. As duck fat collects in the pan, you can pour this off into a bowl and save it for cooking if you wish.
4. Sear duck for about 5-6 minutes or until the skin has browned slightly and much of the fat has rendered off. (Tip: I used a non-stick pan, but if using a stainless steel pan, the skin might feel like it's sticking in the beginning. Don't worry, it should release after the skin is browned, with a bit of help from a spatula.
5. Transfer the duck, skin-side up, onto a rack set on a foil-lined baking sheet. Roast the duck until desired doneness; I roast them for 12-15 mins for medium doneness (135°F internal temp). Timing will depend on the size of the breast, so it's a good idea to have a meat thermometer handy. This is my favourite meat thermometer. 
6. Let the duck rest for about 10 minutes before slicing. Slice thinly for serving, then pour the gravy over the duck and serve with jasmine rice or egg noodles. Enjoy!

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The post Chinese Roast Duck Thai Style (MK Duck) appeared first on Hot Thai Kitchen.

The Many Ways to Make Crispy Pork Belly

If you search the internet, you're going to find A LOT of different ways to make crispy pork belly. How do you know which to follow?? Well, lucky for you I have gone through many of those methods myself in order to actually understand what it is that creates these puffy, crispy skin we long for.

I have discovered that many of the methods that are either not very good, where the skin is crispy but not super puffy and bubbly. Or the skin is crispy but the meat is overcooked. Or it is unnecessarily complicated calling for steps that don't really need to be done at all...I guess many of it is "trim ends off the roast" kind of situation (hope you get my reference!). But most importantly, most of them don't explain WHY they are asking you to do these things, which you know is not my style!

So this recipe has been distilled down to the essentials, along with explanations, so that you only do what is necessary for excellent result. It is also optimized not only for beautiful crispy, puffed skin but also juicy, perfectly cooked meat.

How does Crispy Pork Belly Actually Work?

To get that crispy, golden, bubbly skin, you only need to make sure a few things happen:

1. You need to poke lots of little holes in it. This breaks the skin integrity and allows it to puff into these gorgeous bubbles. If you don't poke the skin, you will still get crispy skin, but not puffy and bubbly. It is important not to poke holes that are too deep, or meat juices will flow up during roasting, making the skin wet, which interferes with the crisping.
2. The skin needs to be DRY. You have heard me say this many times, but crispy = no moisture. If something is moist, it by definition cannot also be crispy at the same time. (This is why anything that's crispy-outside-soft-inside can only stay like that for a short time, because the moisture inside will eventually sog out the exterior.) Pork skin has a lot of moisture in it, so we have to make sure it is as dry as possible before we go to crisp the skin. We do this by salting the skin and letting salt draw out some moisture (and also season the skin), and then drying it in the fridge for a day before roasting.
3. High heat. The skin will become crispy and puffy not when the pork is roasting, but when exposed to a sudden burst of high heat. In Thailand, this is done by deep frying, but we can also achieve the same result by broiling, or even roasting at very high heat.

What To Do With Leftovers?

Try your best to not have leftovers as this is one of those things that do NOT reheat well. The skin will go from crispy to chewy and disappointing. Also, try to serve it while it's fresh for maximum crispiness. Good news is you can roast the pork in advance, let it rest at room temp for up to 4 hours, and about 30-40 minutes before you want to serve it, put it under the broiler to crisp the skin.

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!

Crispy Puffy Pork Belly

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews

• Author: Pailin Chongchitnant
• Yield: 3 servings

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Ingredients

Serves 3

• 500g piece pork belly, centre cut (see vid for explanation)
• ½ tsp 5-spice powder (I have a recipe for this one the website, or you can buy)
• ¼ tsp white pepper, ground
• ¼ tsp salt for the meat, plus another ¼ teaspoon for the skin

Note: Do not make anymore than you can eat in one meal. This does not keep well and does not reheat well. 

Dipping Sauce

• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• ¾ tsp sugar or light brown sugar
• ½ tsp roasted chili flakes, or to taste
• 2 tsp toasted rice powder
• A little chopped green onions or cilantro (optional)

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Instructions

Prepping the Pork:

1. Using a meat tenderizer, a metal skewer, a thick wooden skewer, or an ice pic, poke as many holes as you can in the pork skin, being careful not to go too deep and puncture the meat.
2. Use a sharp knife, score the skin into 1-inch strips, going only deep enough to break the skin, try not to cut too much into the fat, and definitely not into the meat.
3. Turn the pork meat side up, and sprinkle ¼ teaspoon salt evenly over the meat. Then sprinkle ½ teaspoon 5-spice powder and rub it evenly into the meat. Finally, sprinkle ¼ teaspoon ground white pepper and press it in. Be careful not to let any of the spices get onto the skin.
4. Wash your hands if you've got spices on it, so it won't get on the skin, then turn the pork back skin side up. Sprinkle about ¼ teaspoon of salt thoroughly over the skin; I prefer using coarser grain salt like kosher salt for this so it's easier to see that you have salted the skin evenly. Let sit for about 20 mins until you see lots of water drawn up out of the skin. Dab it dry, and brush off any remaining grains of salt.
5. Place pork into a container and refrigerate, UNCOVERED, for at least 18 hours to dry out the skin. (I usually do it for 24, but 18 is the lowest I have personally gone and was still successful. I have seen other recipes say 12, but I have not tried this out myself).

Roasting the Pork

1. Preheat oven to 350°F or 180°C, set the rack in the middle of the oven. Put pork on a rack so heat can circulate around the meat, then set it on top of foil-lined baking sheet (for easy cleaning).
2. Roast for 50-60 mins, or until internal temp reaches a minimum of 145F. 50 minutes usually gives you juicy pork that is still beautifully pink inside. If you want well-done pork you will have to roast it for at least 60 minutes for this size, for a minimum temp of 160°F.
3. TIP: You can take the pork to this stage up to 4 hours in advance, let it sit at room temp, and broil the skin about 40 minutes before ready to serve.

To Crisp The Skin:

1. Once the pork is done, remove from the oven. If you're going to crisp the skin right away, turn the oven off and open the door for about a minute just to release the heat so the pork doesn't continue to roast while it's crisping the skin.
2. Set the rack on the lowest or second lowest rung - you want the pork to be about 10 inches away from the broiling element.
3. Switch to "broil" on high setting.
4. If there's any fat pooling on the pork skin, dab it dry with paper towel, then broil the pork for 10-20 minutes or until the skin is puffed and bubbly all over. KEEP AN EYE ON IT! There may be hot spots that require you to turn the pork around half way through. Or if the pork is getting too browned on one side you can tent it with foil (sometimes the pork is not even and one side will be closer to the element than the other).
5. *It's important to keep an eye on it. In my oven, it took 20 mins, in Adam's oven it took only 10 cuz it's smaller and the pork was closer to the element. So it can vary a lot!
6. Let the pork rest for at least 15 minutes before slicing.

For the dipping sauce:

1. Combine fish sauce, lime juice, sugar, chili flakes and stir until sugar is dissolved.
2. When ready to serve, stir in toasted rice powder and green onions or cilantro.

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The post Best & Simplest Crispy Pork Belly appeared first on Hot Thai Kitchen.