Savoring Thailand: A Culinary Journey through 100 Authentic Thai Recipes

By Pablo Picante

Welcome to the vibrant and diverse world of Thai cuisine, where flavors dance on your taste buds, and every bite tells a story. Savoring Thailand is your passport to the rich tapestry of Thai culinary delights, featuring 100 carefully curated recipes that showcase the essence of this beloved cuisine. From street food stalls to grand banquets, immerse yourself in the unique blend of sweet, sour, salty, bitter, and umami flavors that make Thai food a global sensation.

• Language: English
• Publisher: Richards Education
• Release date: Jan 21, 2024
• ISBN: 9798223402473

Book preview

Chapter 1: Appetizers (Suk Sawang)

Spring Rolls (Por Pia Tod)

Ingredients:

●  10 spring roll wrappers

●  1 cup shredded cabbage

●  1 cup julienned carrots

●  1 cup bean sprouts

●  200g cooked and shredded chicken

●  2 cloves garlic, minced

●  2 tablespoons soy sauce

●  1 tablespoon oyster sauce

●  1 tablespoon sesame oil

●  Oil for frying

Instructions:

In a wok, sauté garlic in sesame oil until fragrant.

Add shredded chicken and cook until no longer pink.

Stir in shredded cabbage, carrots, bean sprouts, soy sauce, and oyster sauce. Cook until vegetables are tender yet crisp.

Place a spoonful of the mixture onto a spring roll wrapper, fold the sides, and roll tightly.

Seal the edges with a mixture of water and flour.

Heat oil in a deep pan and fry the spring rolls until golden brown.

Drain on paper towels and serve with sweet chili sauce.

Chicken Satay (Satay Gai)

Ingredients:

●  500g chicken breast, cut into strips

●  1 cup coconut milk

●  2 tablespoons soy sauce

●  2 tablespoons fish sauce

●  1 tablespoon curry powder

●  1 tablespoon turmeric powder

●  2 tablespoons brown sugar

●  Bamboo skewers, soaked in water

Instructions:

In a bowl, mix coconut milk, soy sauce, fish sauce, curry powder, turmeric powder, and brown sugar to make the marinade.

Thread chicken strips onto bamboo skewers and marinate for at least 2 hours.

Grill or pan-fry the skewers until the chicken is fully cooked and has a nice char.

Serve with peanut sauce and cucumber relish.

Tom Yum Goong Soup Shots

Ingredients:

●  500g shrimp, peeled and deveined

●  4 cups chicken broth

●  2 lemongrass stalks, bruised

●  3 kaffir lime leaves

●  3 slices galangal

●  2 tomatoes, cut into wedges

●  1 onion, sliced

●  200g mushrooms, sliced

●  3 tablespoons fish sauce

●  2 tablespoons lime juice

●  1 tablespoon chili paste

●  Fresh cilantro for garnish

Instructions:

In a pot, bring chicken broth to a simmer with lemongrass, kaffir lime leaves, and galangal.

Add shrimp, tomatoes, onion, and mushrooms to the broth.

Season with fish sauce, lime juice, and chili paste. Adjust the seasoning to your taste.

Simmer until the shrimp are cooked, and vegetables are tender.

Remove lemongrass, kaffir lime leaves, and galangal slices.

Ladle the soup into small shot glasses and garnish with fresh cilantro.

Thai Fish Cakes (Tod Mun Pla)

Ingredients:

●  500g white fish fillets, finely minced

●  2 tablespoons red curry paste

●  1 egg

●  2 tablespoons fish sauce

●  1 tablespoon sugar

●  2 kaffir lime leaves, finely shredded

●  1 cup green beans, finely chopped

●  Oil for frying

Instructions:

In a bowl, combine minced fish, red curry paste, egg, fish sauce, sugar, kaffir lime leaves, and chopped green beans.

Mix well until the mixture holds together.

Form small patties and fry in hot oil until golden brown on both sides.

Drain on paper towels and serve with sweet chili sauce.

Golden Bags (Toong Thong)

Ingredients:

●  200g ground pork

●  1 cup finely chopped prawns

●  2 cloves garlic, minced

●  2 tablespoons soy sauce

●  1 tablespoon oyster sauce

●  1 tablespoon cornstarch

●  20 wonton wrappers

●  Oil for frying

Instructions:

In a bowl, mix ground pork, chopped prawns, minced garlic, soy sauce, oyster sauce, and cornstarch.

Place a spoonful of the mixture in the center of each wonton wrapper.

Gather the edges and twist to form a bag shape, sealing with a mixture of water and cornstarch.

Heat oil in a pan and deep-fry until golden brown.

Drain on paper towels and serve with a sweet and sour dipping sauce.

Miang Kham – Thai Leaf Wraps

Ingredients:

●  Betel leaves or lettuce leaves

●  200g cooked and peeled shrimp

●  1 cup roasted coconut flakes

●  1/2 cup chopped