The black fried century eggs make this quite a stunning looking plate, but the eggs are not the main taste, the spicy chicken is. Eat this as a side dish to Thai rice, served with Thai sweet basil leaves.

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This dish is a spicy meat side dish normally eaten with sticky rice. It is chunky, making it ideal to eat with your fingers. In Thailand as with many cultures, there are many dishes you eat with your hands. Ensure you clean your hand thoroughly, take a chunk of sticky rice, and, using the sticky rice to cover your fingers, grab a chunk of the minced pork, then eat.

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The rich, unctuous texture and pronounced fruity flavor of a dry gewürztraminer from France’s Alsace region will provide a lovely contrast to these strong, spicy flavors.

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A very unusual soup, slightly spicy with the taste of cinnamon. The eggs make it a very filling meal rather than a soup, often served with rice to pad it into a full meal. This is something of an aquired taste, if cinnamon flavored boiled eggs are not for you, you may prefer to try one of the more common Thai dishes first and work up to this.
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A sweet caramel tasting pork used as a side dish to rice, or where a sweetness is needed to counter a spicy chilli dish.

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The native cuisine of Thailand, a country in South East Asia which is unique in that it has never been colonized, has recently become a world cuisine phenomenon in the West with restaurants and cookbooks cropping up seemingly everywhere in the last twenty years. The characteristically lush produce and enticing use of fragrant herbs and spices has produced a flavorful cuisine that is ultimately more palatable to many Western tongues than the potent spice blends of Indian food, another popular Asian world cuisine.

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Everyone in the world loves fried chicken and Thailand is no different. This recipe is how the Thais eat fried chicken, its slightly different from the KFC fast food you get worldwide, the flavour comes from the chicken not the coating! For healthy eating, it’s better to mix this with one of the healthier Thai dishes, but its fine as a treat. For best results use a good quality corn fed chicken.

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I have a small confession: this recipe was invented by MacDonalds in Thailand for their Thai customers. Thailand people eat mainly rice rather than bread and a burger with a bread bun isn’t like their normal food. So MacDonalds invented the sticky rice burger, where the bun is replaced by as glutinous (sticky) rice patty. This recipe uses the same trick, if you are not familar with sticky rice, read the ingredients section of this site – you cannot use regular rice, and it must be prepared by steaming.

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Satay sauce is normally served as a side sauce to chicken or pork. It is however a lot more versatile! This is one use for this sauce, I’ve stuffed in inside pork meat and made a satay burger. Another part of pork satay is the cucumber and chillies in a sweet sauce, I’ve used that as the topping, together with onions. For the photograph, I squeezed the burger to show you some sauce!

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I really enjoyed the yellow curry Turkish style sandwich I made the other week, and so I wanted to try something in the same vain. Here I made a Thai red pork curry, scooped out the centre of a large french loaf and fill it with the curry.

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