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.

Ingredients for 2 People

• 2 Century Eggs
• 70 gms Chicken Breast
• 5 Bird Chillies
• 2 Garlic Cloves
• 2 Tablespoons Light Soy Sauce
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Oyster Sauce
• 1/2 Teaspoon Sugar
• 2 Tablespoons Oil
• 10 gms Thai Basil

Preparation

1. Peel and chop the century eggs into quarters as in the photograph.
2. Put the oil into the pan over a medium heat and fry the eggs pieces, turning them so they are cooked on all sides. Then set them aside on a plate.
3. Mince the chicken into a fine mince.
4. Chop the garlic and chillies together and put into the pan with the hot oil, and fry until the garlic begins to smell.
5. Add the minced chicken, put into the frying pan it with garlic and chillies and fry until the chicken is completely cooked.
6. Add the fish suauce, light soy sauce, sugar, oyster sauce and basil and stir fry for 30 second.
7. Serve with the century egg garnish.

Serve With

• Chillies in Fish Sauce
• Thai Fragrant Rice
• Cucumber
• Tomatoes

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.

Ingredients for 4 SERVINGS

• jalapeño peppers, seeds and ribs removed
• 4 cloves garlic, 2 smashed, 2 minced
• 1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
• 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
• 1 tablespoon cooking oil
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon salt
• 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
• 6 tablespoons rice-wine vinegar
• 1 tablespoon sugar
• 1/4 teaspoon dried red-pepper flakes
• 1 1/2 tablespoons water

Directions

1. Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.
2. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
3. Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.

Notes
Asian fish sauce is available at Asian markets and many supermarkets

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.

Ingredients  for 4 Burgers
500 gms.Sticky Rice
500 gms. Minced Chicken
2 Teaspoons Salt
2 Teaspoon Black Pepper Corn
3 Garlic Cloves
3 Tablespoons Oyster Sauce

Serve With
Salad Vegetables
Mustard
Mayonnaise
Onions
Pickles

Preparation
1. Soak the sticky rice in water for 30 minutes ( 500 gms. sticky rice for water 1 ltr. )
2. After 30 minutes take the sticky rice and steam it for 30 minutes and leave it for a further 10 minutes to cool.
3. Pound the garlic and pepper corn, together and mix with chicken mince add salt, oyster sauce in and mix it up.
4. Mould the chicken mince into a hamburger shape and grill or fry it until cooked.
5. Mould sticky rice into flat round burger shapes, one for top and one for bottom.
6. Put the sticky rice and chicken burger together and put some salad vegetable in and sauce.
Make it as you would make a regular burger with all your favorite toppings.

During Halloween, if you kill a chicken, it will rise from the dead and the chicken claws will try to take back it’s flesh from your plate. BOO! Well that’s what I tell small children anyway, we celebrate Halloween as a bit of western fun even in Thailand, this dish is chicken dumplings with fried chicken feet. You can eat it all, if it doesn’t eat you first.

Ingredients For Nam Gai
150 gms Chicken Breast
4 Bird Chillies
1-2 Garlic Cloves
1/2 Teaspoon Salt
1 Tablespoon Oyster Sauce

Preparation
1. Clean the chicken breast, peel the garlic cloves and blend all the ingredients together in a blender until well blended.
2. Marinade in the fridge for 2 days.
3. Take pieces of the mince, and pat them into thick circles.
4. Grill under a medium heat until cooked all the way through.

Ingredients for Chicken Feet
6-10 Chicken Feet
3-4 Tablespoons Flour for Batter
Pinch of Salt
Oil for Deep Frying

Preparation
1. Mix the flour, salt and 4-5 tablespoons water and stir to mix, you want a thick batter, so add a little more flour or water if necessary.
2. Clean the chicken feet carefully.
3. Dip them in the batter and deep fry until brown

I’m tempted to create another category called ‘Pies & Pasties’, since I’ve made several recently! This pastie contains beansprouts, chicken and vegetables and is a nice way to eat Thai food in a falang way.

Ingredients
1 Packet of Puff Pastry or Make Your Own
200 gms Skinned Chicken Breast
100 gms Soya Beansprouts
2 Tablespoons Light Soy Sauce
1/2 Teaspoon Black Pepper
A Pinch of Salt
1 Tablespoon Oil
1-2 Garlic Cloves

Preparation
1. Chop the chicken breast and garlic together and fry with oil until the chicken is cooks and a little brown. This browing stage adds flavour.
2. Add the light soy, black pepper and stir fry for 30 seconds more.
3. Cut a circle of the puff pastry, spoon the fried filling into the middle, but be careful not to spoon any liquid or that will wet the pastry.
4. Add some beansprouts. Sprinkle a little salt on.
5. Fold over pastry into half, seal the edge with a little milk or egg and crimp. Brush the pasty with a milk.
6. Bake at 190 degrees celsius until the pasty is golden brown, this takes 30-40 minutes.

Yes we eat chicken nuggets in Thailand it’s a very popular food, although they are a Thai version of the western snack. I made these because today is domino day in Holland, where they topple million of dominoes to make a new world record in domino toppling. I’ve made them in the shape of dominoes for the photograph and laid them out like a circle of toppled dominoes.

Ingredients
300 gms Chicken Breast
2 Teaspoons Salt
2 Tablespoons Oyster Sauce
1/2 Teaspoon Black Pepper
Breadcrumbs
Oil For Deep Frying

Preparation
1. Clean and chop the chicken breast.
2. Mix with the salt, oyster sauce and black pepper.
3. Blend it in a food processor until it is a smooth mince.
4. Flatten the mince by rolling it out.
5. Cut into nugget sized pieces.
6. Dip the nuggets in the breadcrumbs, you can do with by filling a bag with crumbs, dropping the nugget into the bag of crumbs and shaking it.
5. Deep fry the nuggest at 170 deegree for 7 minutes.

Serve With
Salads

Friday is normally pizza day in our house, but these are Thai pizzas, a modern mix of western and Thai recipes. A Thai flavoured pizza typically has no tomato in it, and only a little cheese, what it does have is plenty of Thai ingredients. This one is green chicken curry pizza, using Thai green curry paste to add some spice to the topping.

Ingredients  for Pizza
150 gms Wheat Flour
2 Tablespoons Oil
4 Tablespoons Yeast
1/2 Teaspoon Sugar
1/4 Teaspoon Salt
70 ml Water

Ingredients  for The Topping
1 Tablespoon Green Curry Paste
70 gms Chicken Breast
50 ml Coconut Milk
40 ml Water
1 Teaspoon Sugar
1 Teaspoons Salt
50 gms Grated Cheese

Preparation
1. Mix the yeast with the sugar, salt and water. Leave it for a minute to begin foaming.
2. Add the yeast mix to the flour and oil. Add just enough water to bind it together and knead for a minute to form a solid single piece dough.
3. Set it aside for 30 minutes to rise. To stop a skin forming on the dough, wet a cloth and cover the dough with the damp cloth.
4. Fry the coconut milk with the green curry paste for 1 minute.
5. Chop the chicken breast into bite sized strips and add into the curry pan. Add salt, sugar and water and cook it for 4 minutes.
6. Heat the oven to 150 Degrees C, and cook the base for 10 minutes, it should not be fully cooked, just dried out and slightly risen.
7. Add the chicken curry topping, and the cheese to the pizza. Turn the oven up to 190 degrees and cook for a further 5-10 minutes until the cheese is melted. For Thai pizza its common to have the cheese just melted but not browned.

Serve With
Salad, Coleslaw, Whatever you eat with pizza!

Yes the title is correct! Thailand has influences from other countries and although not very common, we do have pizza! This is my own special recipe for Thai pizza. The main part of the pizza is Kaprow Kai – you can see this recipe elsewhere on this site, it is a spicy chicken mince and as a result the pizza is very unusual, with no tomato and a very different flavour. Use a mild cheese like gouda or cheddar so as not to smother the flavour of the mince.

Ingredients  for 2 people
200 gms Wheat Flour
1 1/2 Tablespoon Yeast
1/2 Tablespoon Sugar
1 Teaspoon Salt
2 Tablespoon Oil
80 ml Water

Ingredients  for the Topping
150 gms Chicken Mince
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Light Soya Sauce
4 Red Chillies
2 Garlic Clove
2 Tablespoon Oil
4 Basil Leaves
1 Teaspoon Sugar
200 gms Cheese (Gouda or Cheddar)

Preparation of Base
1. Sift the flour into large mixing bowl.
2. Mix the yeast with 1 tablespoon of water and add to the flour.
3. Mix the sugar, salt, and oil, into the flour then add the rest of the water and kneed it until the flour is well mixed and soft.
4. Form the dough into a ball and cover with a wet towel to prevent a skin forming on the dough.
5. Leave for 30 minutes to let the yeast work and the dough rise.

Preparation For Spicy Chicken
1. Chop the chillies and garlic and fry in the oil.
2. Add the chicken mince and stir fry for 2 minutes.
3. Add the fish sauce, light soya sauce, oyster sauce, and sugar, and fry for 2 minutes.
4. Turn off the heat and add the basil and stir.

Preparation For Pizza
1. Preheat the oven to 170 degrees celsius.
2. Roll the dough into a pizza shape.
3. Put the base into the oven for 10 minutes to part cook it, this is important, the oil in the chicken will soak the bread base unless it is precooked.
4. Add the spicy chicken topping to the pizza and cook for a further 5 minutes.
5. Grate the cheese over the pizza and put it back in the oven cooking until the cheese is cooked (about 10 minutes).

Green Chicken Curry it a favored dish from Central Thailand, and visitors to Thailand love it because it not too spicy and easy on the palet. A good meal for an evening dinner, here it is cooked with chicken legs but you can use chicken breast instead if preferred. I recommend corn fed chicken, it has much more flavour and a softer texture. There are lots of herbs & spices in the sauce, in old times these would be prepared by hand, luckily today thats not necessary, your local Asian supermarket stocks green curry sauce all ready to use. Note, you can eat the herbs too.
Originally from central Thailand, this is low to medium hot.

Ingredients  for 2 people
100 gms. Green Curry Sauce
4 Corn Fed Chicken legs
200 ml. Coconut milk
150 ml. Water
4 Red Thai Chillis
6 Cherry Tomatoes
1 Teaspoon Sugar
2 Teaspoons Salt
1 Tablespoon Fish Sauce
4 Basil Leaves
3 Kaffir Leaves (Asian Lime Leaves).

Serve With
Hot Fragrant Rice or Rice Noodles

Preparation
1. Clean the corn fed chicken legs, ensure all feathers are removed and trim.
2. Warm half of the coconut milk until it is just near boiling.
3. Add the curry sauce to the pan and stir until the coconut milk is well mixed with the curry.
4. Put the corn fed chicken legs in and stir it for 2 minutes
5. Turn the heat down to medium
6. Mix the remaining coconut milk with the water, and put add it to the pan slowly, stirring at same time.
7. Leave on a low boil for 20 minutes.
8. Then add the salt, sugar, red chilli and fish sauce in to taste. The taste should be a salt,sweet, curry
9. Cook for a further 2 minutes to cook in the seasoning, then switch off the heat.
10. Add the basil and kaffir leaves together with the cherry tomatoes.

Remarks
Before serving, it is better to let it cool slightly

This is a dry baked chicken curry, served with plenty of salad and vegetables.

Ingredients  for 2 People
5 Chicken Legs
2 Teaspoons Yellow Curry
3 Garlic Cloves, Chopped
1/4 Teaspoon Salt
1/2 Teaspoon Pepper Corn
1/2 Teaspoon Sugar
1/2 Teaspoon Chicken Stock Cube
10 gms Sliced Onion
2 Cup of Precooked Fragrant Rice
1 Teaspoon Oil

Preparation
1. Clean the chicken legs and dry it on kitchen paper.
2. Mix the chicken legs with 1 teaspoon of the curry powder, all of the garlic, salt, sugar, and stock cube together and leave it for 1-2 hours to marinade.
3. Preheat the oven to 190 degree celsius, put the chicken and marinade into a baking tray and bake for 45 minutes.
4. While thats cooking, mix the cooked rice with the remaining curry powder and fry in a little oil for 1 minute. Turning all the time.
5. Pack the rice into a foil cup or similar, and bake it for 10 minutes.
5. Fry the sliced onions until they are brown and set aside.
6. Serve the chicken, rice and vegetables together and garnish the rice with the onions.