Category Archives: Thai

Soft Fried Tofu with Tamarind Sauce

An easy Thai appetizer that features all four main flavors of Thai – salty, sour, sweet and spicy.  The soft fried tofu soaks up the sauce like a sponge. Enjoy this dish as an appetizer, or with rice and noodle as a meal in itself.


  • 1 pack of soft fried tofu
  • a handful of bean sprouts, cook or uncooked
  • 2 shallots, minced
  • 3 garlics, minced
  • 3 tablespoons tamarind concentrate
  • 2 tablespoons sugar
  • 1.5 tbsp fish sauce or 2 tbsp soy sauce
  • 1/2 cup vegetable or chicken stock
  • 1 tablespoon sesame oil
  • 1 red chili, chopped
  • 2 tablespoons finely chopped roasted peanuts


  1. Blanch fried tofu in large pot of boiling water for 20 seconds.  Drain and set aside. (See picture above).  This can remove the oil and allow the tofu to absorb the sauce faster.
  2. Prepare tamarind sauce by combining tamarind concentrate, sugar, soy sauce, fish sauce, shallots and garlic.
  3. Heat oil in a skillet over high heat.  Add tofu, pan fry for 2 minute, pour the tamarind sauce over.  Bring mixture to boil then lower the heat.  Cook over low heat on each side for 6-8 minutes or until tofu absorbed all the sauce.  Remove tofu from the skillet.
  4. Stir in bean sprouts and cook for a few minutes.  We like them cooked, but usually they are served uncooked.
  5. Place tofu on a plate. Top with bean sprouts, chopped peanuts and chili. Drizzle sesame oil to serve.

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Baked Red Curry Mussels

Sometimes you spend half a day gathering ingredients and preparing for a dish, and other times some dishes take you less than 30 minutes from start to finish. As it turns out, the quick dishes can just be as good and restaurant quality as well.  All the ingredients from this dish can be found in Asian supermarket (including the frozen mussels) and you can even make this in a toaster oven.


  • 18 green-shelled mussels
  • 4 shallots, finely chopped
  • 4 garlics, finely chopped
  • 1 red chili , finely chopped (optional)

Red curry paste:

  • 1.5 teaspoon brown sugar
  • 2 tablespoons Thai red curry paste
  • 1/2 teaspoon fish sauce
  • 1 cup coconut milk
  • 1 tablespoon lime juice
  • 2 teaspoons corn starch
  • 4 tablespoons water


  1. Clean mussels and dry with a paper towel.
  2. Heat oil over medium heat in a skillet.  Stir fry shallots, garlic and red chili until fragrant.  Add the red curry paste ingredients and cook over low heat until the sauce thickens.
  3. Top mussels with the cooked curry paste.  Bake at 400 degree for 8 minutes or until the top of the red curry paste is slightly burnt.

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Thai Style Baked Mackerel

If the taste of Sambal Belacan is too strong for you, here’s an alternate recipe for fish that is just as good. I also opted to use a whole mackerel instead of fish fillet for this dish. As is typical of southeast Asian cuisine, the key to the dish is to use a multitude of spices and condiments to make the dish both taste and smell good.


  • 3 garlic cloves, peeled and roughly chopped
  • 2 small green chillies, roughly chopped
  • 1 inch piece ginger, peeled and chopped
  • 4 cilantro roots and stems
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 2 teaspoon Thai fish sauce
  • Fresh lemon juice from half of a lemon
  • 2 whole mackerels
  • olive oil, for drizzling
  • 2 fresh limes, halved


  1. Heat the oven to 400 F Using a food processor or pestle and mortar, process or crush the garlic, chillies, ginger, cilantro and salt until fine. Add the sugar, fish sauce and lime juice and mix until it forms a paste.
  2. Rinse and dry the fish and cut three slashes into each side. Brush each side with the paste.
  3. Place the fish on a baking tray, drizzle with a little oil, add the lime halves to the tray and bake for 15-20 minutes, or until the flesh is cooked. Serve with steamed rice and baby spinach leaves.

Source: EasyLiving

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Posted by on April 17, 2011 in Fish Recipes, Thai


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Thai Cherry Tomato Salad

A recipe adapted from the book ”The most popular 60 dishes of Southeast Asia”. A refreshing appetizer that is sure to increase one’s appetite.


  • 15 cherry tomatoes, halved
  • 3 tablespoons Fish sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons cilantro, finely chopped


  1. Heat up fish sauce in microwave for about 10 seconds.  Stir in brown sugar until dissolved.  Mix with sesame oil
  2. Pour dressing over cherry tomatoes and cilantros in a serving dish, and gently stir to coat.

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Shrimp Pad Thai

Shrimp Pad Thai

A quick dish in less than 30 minutes and all the ingredients can be found at a local Asian supermarket.  You can substitute the shrimps with any other protein you like or take them away for a vegetarian dish.


  • 8 oz. Thai rice noodles
  • 8 shrimps
  • 2 cups bean sprouts
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 red pepper, finely sliced
  • 1 egg
  • 3 scallions, finely sliced
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup dry roasted peanuts, ground or chopped
  • 2-3 Tablespoon oil
  • few wedges of lime for serving

Pad Thai Sauce:

  • 3/4 Tablespoon tamarind paste
  • 1/4 cup hot water
  • 3 Tablespoons of fish sauce
  • 1 Tablespoon of chili sauce
  • 3 Tablespoons of brown sugar
  1. Bring a pot of water to boil, add noodles and remove from heat. Soak until tender (about 10 min) Drain and rinse through cold water.
  2. In a small bowl, mix all pad thai sauce ingredients and set aside.
  3. In a saucepan, add oil, pan-fry shrimps until pink and opaque.  Set aside.
  4. Add oil, stir in egg, scrambled. Set aside.
  5. Add oil, stir in bean sprouts, cook for 3 minutes.  Set aside.
  6. Add oil, stir in red pepper, cook through. Set aside.
  7. In a large frying pan, add shallots and garlics, cook for 1 min.  Add noodles and all cooked ingredients.  Stir in scallions, Pad Thai Sauce and cilantro.  Mix well and remove from heat.
  8. Sprinkle roasted peanuts and lime juices.


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Sweet and Sour Tempeh with Spicy Peanut Sauce

Tempeh is made of soybeans and tasteless by itself.  My first experience with tempeh at a restaurant was terrible.   So I went home and experimented with a few recipes I found online and this sweet and sour spicy sauce really can bring everyone’s appetite. 🙂


  • 1 pack of tempeh, cut into 1 inch cube
  • 1/2 lb of okra, diced
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1/2 onion, diced
  • 2 shallots, minced

Tempeh sauce ingredients:

  • 2 tablespoon of sesame oil
  • 3 tablespoon of soy sauce
  • 3 tablespoon of mirin
  • 3 tablespoon of rice vinegar
  • 1/3 cup of water
  • 2 cloves of garlic, minced
  • 1 tablespoon of ginger, minced

Peanut sauce ingredients:

  • 2/3 cup of unsalted peanut butter
  • 2.5 tablespoon of maple syrup or honey
  • 2 tablespoon of soy sauce
  • 2 tablespoon of rice vinegar
  • 1 tablespoon of finely chopped fresh ginger
  • 2 cloves of garlics
  • 1/3 teaspoon of cayenne pepper or chili flakes
  • 1/2 cup of water


  1. Prepare the tempeh sauce by mixing everything together.
  2. In a saucepan, combine tempeh with tempeh sauce.  Bring it to boil and reduce the heat to low.  Cover the pan and cook for 25 minutes.  Uncover and cook until the pan is dry.
  3. In a separate skillet, pan fry shallots, garlics and gingers, stir in peppers, onions and okra.  Add a pinch of salt.
  4. In a blender, combine all peanut sauce ingredients.  You may add more water until it becomes a creamy mixture.
  5. Place vegetables on a plate, cover with tempeh.  Pour the peanut sauce over.


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