Another Rick Stein Recipe Added

Rick Stein's Hainanese Chicken Rice Recipe

In Rick's own words: "This chicken rice, like babi guling, the slow-roasted pig from Bali, is a dish I would cross continents for. It appears in various forms all over the Far East, especially Malaysia and Singapore. There are people who wouldn’t let a day go by without a plate of chicken rice, and I can perfectly understand why. It’s the moistness of the chicken that gets to you; that and the texture of the rice, made silky by first being fried in some of the chicken fat from the cavity of the bird."

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New Rick Stein Thai Recipe Added

Rick Stein's Beef Massaman Curry

In Rick's own words: "I found this curry at the hotel I was staying at during filming, the Royal Orchid Sheraton on the Chao Phraya river in the centre of Bangkok. The Thai restaurant there, called Thara Thong, was unexpectedly good, and I say this because you don’t usually expect to find a really good restaurant in a giant hotel catering for international conferences. The chef was very much a home-style cook specializing in royal Thai cuisine, albeit with a no-nonsense head-chef demeanour about her. The mussaman curry is the Thai version of the Muslim curries of northern India, made really special by the use of fish sauce, shrimp paste, lemongrass and palm sugar, but the element I find beguiling is the black cardamom, which gives the curry a delightfully smoky flavour."

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Thai Sausage Recipe

Perfect for barbeques, these Thai sausages originally from the north-eastern area of Issan bring a unique, fragrant taste.

It can be a meal in itself as the combination of pork and sticky rice is quite rich, and delicious!

If you don’t fancy making a traditional Thai sausages as piping the sausage into it’s casing can be quite a tricky (and messy!) job, you can also make meat patties or small burgers with this recipe.

Thai Sausages (Sai Grog)
Ingredients for Thai sausages (for four people):
Minced Pork (150g)
Sticky Rice (½ Cup)
Galangal (50gms)
Lemongrass (50gms)
Thai Garlic (5 cloves)
Thai Coriander Roots (3)
Thai Green Chillies (5)
Kaffir Lime Leaves (4)
Thai White Pepper (½ tablespoon)
Fish Sauce (2 tablespoons)
MSG (1 teaspoon - optional)
Salt (1 teaspoon)

Cooking Time: About 2 hours.
Method:Cook the sticky rice by soaking it in hot water for about an hour, and then steaming it in a Thai rice steamer for 10-15 minutes. Then let it cool down.Pulverise the garlic using a pestle and mortar.Mix all the ingredients including the minced pork thoroughly. Use a food processer if required. Leave the mixture at room temperature overnight.If you are making traditional sausages, pipe it into the sausage skin. You can also make small meat patties/hamburgers with the mixture, if you don’t want to bother with making sausages.Can be either cooked in the oven or barbequed for about 20-25 minutes

Thai Cooking Tips

Banana Leaves Enhance Fish Dishes


Summer means serious grilling for many of us. Stores are filled with all sorts of barbecue gizmos and gadgets, but I think simple is better -- so how about an easy cookout this Sunday? You still need to man the grill, but you won't be stuck there all day.

Grilling fish in banana leaves has been around for centuries. The leaves not only look beautiful, but lend a subtle aroma and a taste of tea and anise that complement fish. The leaf protects the fish as it grills and keeps it moist.

If your fish is fresh and/or very delicate, either use an oiled fish cage or place a piece of banana leaf over your grill. Cook the fish right on the leaf (instead of tin foil). The leaf will turn fragrant and will brown as you cook.

You can go minimal and season the fish with salt, pepper and a dash of olive oil, or coat it with an exotic spice paste. Then just wrap the leaf around it. Wrap the packet in aluminum foil to keep the outer leaves from burning.

Banana leaves also make a beautiful background on which to serve various tropical dishes -- excellent for party platters or finger foods. To keep leftover leaves for later use, simply enclose in an extra-large, self-sealing plastic bag and refreeze. If you can't find them, aluminum foil may be substituted in today's recipe.

New recipe added to our website:
Chicken And Cashew Nut (Gai Pad Med Mamuang Himaphan)

Thai Chicken and Cashew Nuts is one of many stir fry dishes that came to Thailand via the Chinese. Cashew chicken is a simple stir fry recipe that is easy to make, plus healthy and delicious.

The finest cashews in the world are grown in Thailand, mainly on the island of Phuket. Mamuang himaphan means cashew nut but there is an interesting translation. Himaphan's original meaning refers to the Garden of Eden, and the cashew nut looks like a small mango.

» view recipe …

Thai Seafood Salad

New recipe added to our website: Thai Seafood Salad (Yam Talay)

Yum means mixture of different flavors, often associated with a salad, Talay means seafood. This mixed seafood salad, Thai-style, is a winner. It can be made with any combination of seafood you have on hand.

Perfect for the summer, this popular Thai Salad is both healthy and easy to make.

Every bite of this sumptuous seafood salad offers a taste-explosion of Thai flavors! While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best!

Makes a great appetizer or side dish. » view recipe …