Tag: thai

Thai candied kabocha squash

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Kabocha squash has become a recent obsession; it evokes the best qualities of a sweet potato and a custardy pumpkin. We tried this simple recipe for a kabocha dessert: https://praneesthaikitchen.com/2012/11/03/thai-kabocha-pumpkin-candy-recipe/ We made half a recipe (1/4 kabocha, which yielded 3 wedges, each of which we cut in half crosswise for 6 pieces.) The recipe instructions… Continue reading Thai candied kabocha squash

Thai minced chicken with holy basil

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We tried this recipe: https://www.vietworldkitchen.com/blog/2014/07/thai-chicken-with-basil-recipe.html For the Thai dark soy, we used Chinese dark soy plus 1 tsp sugar. We skipped the fresh thai chilies and used half of a fresh cayenne instead. To reduce sodium, we increased the amount of minced chicken from 10 to 16 oz (1 lb) without changing the amount of… Continue reading Thai minced chicken with holy basil

Thai chicken fried rice with holy basil leaves (khao pad krapow gai)

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Heat 2-3 Tbsp vegetable oil in a large wok, add 4 minced garlic cloves. When fragrant, add 3 minced Thai chiles, 1 lb minced chicken, 2 Tbsp each soy sauce and fish sauce, and ½ tsp sugar. Stir-fry on high heat until chicken is cooked, then add 30-40 fresh Thai holy basil leaves (about 1… Continue reading Thai chicken fried rice with holy basil leaves (khao pad krapow gai)

Thai minced pork with sweet basil (pad kaprow mu)

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Heat some oil in a wok, then sauté 6 cloves minced garlic and 5 thinly sliced shallots on medium-high heat.  When fragrant, add 1.5 lb minced pork.  Once pork loses its pink color, add 6 bird’s eye chilies (chopped).  Then add 2 Tbsp oyster sauce and fish sauce as well as 1 tsp each soy sauce and brown sugar, coating… Continue reading Thai minced pork with sweet basil (pad kaprow mu)

Thai coconut pudding with sweet potato and tapioca

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Sweetened with palm sugar (jaggery), this dessert imparts a delicate, not too sweet flavor.First, cook the sweet potatoes or use already-cooked ones (see Note 1 below). For uncooked potatoes: bring a large pot of water to a boil, then add 3 large Japanese or Korean sweet potatoes (goguma), skin on and cut into thick rounds… Continue reading Thai coconut pudding with sweet potato and tapioca