Chinese Thai recipes
Discussion
Looking for inspiration
Missing going out, and missing Chinese Thai food (Indian stuff I've got cracked)
I don't like stir frying, I find it fraught and stressful faff, we're noodle rather than rice people. I can manage red cooked beef, Thai mussels, and some minced pork Thai thing with noodles.
What else should I have a go at?
Missing going out, and missing Chinese Thai food (Indian stuff I've got cracked)
I don't like stir frying, I find it fraught and stressful faff, we're noodle rather than rice people. I can manage red cooked beef, Thai mussels, and some minced pork Thai thing with noodles.
What else should I have a go at?
I've been taking a lot of inspiration from this website in this new round of lockdown. Everything I have made so far from there has been really delicious.
https://rasamalaysia.com/
https://rasamalaysia.com/
If you don't like rice and you don't like stir frying, then you're a bit stuck - you're going to have to flex on one or the other. To de-stress the stir frying, what I do is cook the ingredients in batches. Strong flavours first - e.g. chilies. Then vegetables - onions first, then add peppers. Use a slotted spoon to remove to a plate when nearly cooked. Do the meat last, get it browned then chuck all the veg back in, then add any sauce ingredients and turn the heat down. Cook out for 3 or 4 minutes and you're good. If you slice the chicken, it doesn't need long to cook.
Thai curries are pretty easy - for a basic one all you need is curry paste, fish sauce, lime juice, meat, coconut milk and maybe some stock. Google for a recipe. I suppose you could make it really soupy and the put noodles in it - but it's much better with rice.
A Thai stir fry with chilli and basil is really easy and one of my favourites. You need Thai basil - which you can get in pretty much any supermarket. Chilis, garlic ginger, onion, peppers, chicken, Thai basil. Then a mix of light soy sauce, rice wine and rice vinegar and maybe a small amount (1tsp) of cornflour to thicken the sauce slightly. Served with rice and a crispy fried egg on top - it's fantastic. It might work with noodles.
If you read any decent Thai recipe book - e.g. David Thompson then 80% of the work in most Thai dishes is making the curry paste - if you buy this ready made then the rest of it is pretty easy.
Thai curries are pretty easy - for a basic one all you need is curry paste, fish sauce, lime juice, meat, coconut milk and maybe some stock. Google for a recipe. I suppose you could make it really soupy and the put noodles in it - but it's much better with rice.
A Thai stir fry with chilli and basil is really easy and one of my favourites. You need Thai basil - which you can get in pretty much any supermarket. Chilis, garlic ginger, onion, peppers, chicken, Thai basil. Then a mix of light soy sauce, rice wine and rice vinegar and maybe a small amount (1tsp) of cornflour to thicken the sauce slightly. Served with rice and a crispy fried egg on top - it's fantastic. It might work with noodles.
If you read any decent Thai recipe book - e.g. David Thompson then 80% of the work in most Thai dishes is making the curry paste - if you buy this ready made then the rest of it is pretty easy.
stir frying stressfull and a faff? if anything it's the easiest thing to do.
prepare everything. sstir fry meats, take out. stir fry veg, add back meat. add cooked noodles to heat through. add flavourings/sauce. done.
I really like this guys videos. everything he stir frys is done in real time anywhere from 3-10minutes and he makes it look easy (and is).
https://www.youtube.com/user/fortunecooking/videos
prepare everything. sstir fry meats, take out. stir fry veg, add back meat. add cooked noodles to heat through. add flavourings/sauce. done.
I really like this guys videos. everything he stir frys is done in real time anywhere from 3-10minutes and he makes it look easy (and is).
https://www.youtube.com/user/fortunecooking/videos
Asian cash and carry is the answer! We have one in Norwich, originally recommended by a mate... I saw a Rick Stein prog where he was praising the merits of Beef Rendang (Sumatra/Malaysian origin), so got the recipe, but many of the ingredients weren't available in my local shops.... e.g. galangal, lemon grass, kaffir lime leaves etc... so, phoned the Asian shop in Norwich to ask if they had the aforementioned ingredients, and was asked by a very asian sounding young woman what I was making... she said 'we got paste for that' 
Sure enough, every kind of Asian ingredient going, totally authentic pastes, fresh stuff, everything you'll ever need.... Worth searching for one near you!
Sure enough, every kind of Asian ingredient going, totally authentic pastes, fresh stuff, everything you'll ever need.... Worth searching for one near you!baconsarney said:
Asian cash and carry is the answer! We have one in Norwich, originally recommended by a mate... I saw a Rick Stein prog where he was praising the merits of Beef Rendang (Sumatra/Malaysian origin), so got the recipe, but many of the ingredients weren't available in my local shops.... e.g. galangal, lemon grass, kaffir lime leaves etc... so, phoned the Asian shop in Norwich to ask if they had the aforementioned ingredients, and was asked by a very asian sounding young woman what I was making... she said 'we got paste for that' Sure enough, every kind of Asian ingredient going, totally authentic pastes, fresh stuff, everything you'll ever need.... Worth searching for one near you!
Definitely - and don't be put off by the "cash and carry" mantra - they're very accessible, you don't need an account and you don't need to buy a case of everything. Sure enough, every kind of Asian ingredient going, totally authentic pastes, fresh stuff, everything you'll ever need.... Worth searching for one near you!The one I go to is Wing Yip at Staples Corner in London - it's a great shop and they have loads of stock. Probably 70% of what they sell is Chinese, but they have Japanese, Korean, Thai, Vietnamese (and several others) in significant quantity and variety. They also have a fresh fish counter that is teeming with prawns (sometimes HUGE ones), live crabs, live lobster and all sorts of fish. You can also buy bamboo chopsticks in bags of 1,000 pairs.
omniflow said:
Definitely - and don't be put off by the "cash and carry" mantra - they're very accessible, you don't need an account and you don't need to buy a case of everything.
The one I go to is Wing Yip at Staples Corner in London - it's a great shop and they have loads of stock. Probably 70% of what they sell is Chinese, but they have Japanese, Korean, Thai, Vietnamese (and several others) in significant quantity and variety. They also have a fresh fish counter that is teeming with prawns (sometimes HUGE ones), live crabs, live lobster and all sorts of fish. You can also buy bamboo chopsticks in bags of 1,000 pairs.
Totally this, first time I went to the one in Norwich I was like a kid in a giant toy shop, things I’d never seen or even heard of, and by like omniflow says, fresh (live) sea food, fresh Asian vegetables, frozen stuff, amazing... the range of Thai curry pastes quite extraordinary.. Far Eastern version of Willy Wonka’s chocolate factory The one I go to is Wing Yip at Staples Corner in London - it's a great shop and they have loads of stock. Probably 70% of what they sell is Chinese, but they have Japanese, Korean, Thai, Vietnamese (and several others) in significant quantity and variety. They also have a fresh fish counter that is teeming with prawns (sometimes HUGE ones), live crabs, live lobster and all sorts of fish. You can also buy bamboo chopsticks in bags of 1,000 pairs.
baconsarney said:
Totally this, first time I went to the one in Norwich I was like a kid in a giant toy shop, things I’d never seen or even heard of, and by like omniflow says, fresh (live) sea food, fresh Asian vegetables, frozen stuff, amazing... the range of Thai curry pastes quite extraordinary.. Far Eastern version of Willy Wonka’s chocolate factory
What's it called?
nikaiyo2 said:
IMHO with stir fry of any type prep is the key.
Having ALL the ingredients ready to use and chopped the correct size makes it so much more easy. A ramekin with the sliced garlic, another with ginger etc
ramekins for everything? seems unecessary. everything i chop up i leave on the board, or have it on a plate.. my meat is the only thing that's ever in s a seperate bowl because that's usually marinatedHaving ALL the ingredients ready to use and chopped the correct size makes it so much more easy. A ramekin with the sliced garlic, another with ginger etc
nikaiyo2 said:
IMHO with stir fry of any type prep is the key.
Having ALL the ingredients ready to use and chopped the correct size makes it so much more easy. A ramekin with the sliced garlic, another with ginger etc
Makes sense. Trying to lift a whole turkey leg with chopsticks is a non starter Having ALL the ingredients ready to use and chopped the correct size makes it so much more easy. A ramekin with the sliced garlic, another with ginger etc
Clifford Chambers said:
Actually one of my faves, anyone have a simple tasty way of doing spare ribs too?
Not everyone likes the idea of boiling ribs but it’s how I do them... boil to cook and soften then let cool... once cool marinate for a few hours or overnight in the fridge.. then bbq or oven.... I have an air fryer but not used it for ribs and probably won’t... not done Chinese ribs only bbq, have a number of bbq sauce recipes be happy to share....ambuletz said:
ramekins for everything? seems unecessary. everything i chop up i leave on the board, or have it on a plate.. my meat is the only thing that's ever in s a seperate bowl because that's usually marinated
Lol yeah I pretend I am on TV so literally have everything in little pots. I just find it easier to have things separated into cooking order, so if I want to add chilli and garlic at the same time I will have a ramekin with those in, then next I want to add star anise that’s in another it’s a bit OTT. It also gives me an excuse to buy the nice Pots & Co puddings that come in pretty ramekins OP this is a good recipe for ribs
https://www.vietworldkitchen.com/blog/2014/03/pok-...
This is a fab noodle recipe one of my all time favourites I usually make it without the preserved vegetables as they are really hard to get.
https://thewoksoflife.com/dan-dan-noodles/
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