All posts tagged: Thai Food

Recipe: Thai Crispy Fish Topped with Chili Sauce (Pla Raad Prik)

Typically, Pla Raad Prik uses a whole fish, fried until crispy, and then covered with a sweet spicy sauce made from a few ingredients; garlic, palm sugar and chilies, fish sauce and tamarind paste. It is a very popular dish in Thailand that is often ordered for special occasions but it is really quite an easy dish to prepare at home. As I do not have a whole fish but only three slices of red snapper fillets in my freezer, I was contemplating whether I should cook this dish. Being a seasoned cook, I was very certain that I have all the ingredients and sure enough… Viola! A new dish was born in Mummy’s Kitchen! If you like this recipe, we hope that you could provide us with some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you newbies or veterans. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the …

Recipe: Ginger Shrimp & Glass Noodles (Goong Ob Woonsen)

Goong Ob Woosen is a classic and iconic dish of Thai seafood restaurants. Mmm…. The spices, a mixture of sauces, the freshness of the prawns, not forgetting some pork belly, and the glass noodles, traditionally baked in a clay pot over the stove top. Here it is a pot of irresistible, uniquely intricate layers of flavoured noodles!! It is believed that this dish has a Chinese influence, though it is officially a Thai dish. In Thai language;  Goong means prawns, Ob means bake and Woonsen means glass noodles, cellophane noodles, bean thread or silver noodles. Armed with some knowledge of this dish, let us start our cooking……  (Drooling already!!) We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can also like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.   Serves 4 INGREDIENTS 180g glass noodles 16 medium …

Recipe: Spicy Clams with Thai Basil (Hoy Lai Pad Nam Prik Pao)

My family loves seafood and of course clams!!  I used to cook clams with ginger and spring onions or with sambal chilli. So when I discovered Nam Prik Pao (Thai Chilli Jam), I was more than delighted to cook the clams in this style. The chilli jam a very palatable and the Thai basil adds colour and compliments the clams so well. It is a very simple dish to cook if you have the chilli jam on hand and you can find some really fresh clams. I made my Nam Prik Pao (see link) on the same day that I wanted to cook this dish. As usual, I made a little more than required so that I can store them away for future use. If you do not like clams, you can also substitute it with other seafood such as mussels, scallops or prawns. If you like our recipes, we hope that you could provide us with some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook …

How-To: Nam Prik Pao (Thai Chilli Jam)

I always love homemade pastes as they are fresh, have no preservatives, and no additives. Although, I am not sure if many of you are as keen as I am in making pastes from scratch. Nam Prik Pao can be used as a condiment or dipping sauce or put them into your favourite soup, like Tom Yam or Tom Kha Gai, or even in your stir fried dishes. Its usage is kind of endless. 🙂 After consuming so much Chinese food during the festive period (Chinese New Year), my family was craving for something different. So I went back to making some Thai dishes. I have to specially make this Thai Chilli Jam (Nam Prik Pao) to cook a delicious dish, Thai Spicy Clams with Basil, which I will be sharing in my next post. Look out for it! We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can …

Recipe: Vegan Thai Coconut Sticky Rice with Mango (Khao Niaow Ma Muang/ข้าวเหนียวมะม่วง)

Now is a good time to get some sweet mangoes to make this much loved dessert, Thai Coconut Sticky Rice and Mango. This is one of the must have desserts in Thailand or in any Thai restaurants out of the country. It is definitely one of my family’s favourite desserts. How about you? This dessert usually comes with a bed of sticky rice which has been infused with sweetened coconut milk and accompanied by slices of freshly cut mango and sometimes sprinkled with toasted white sesame seeds or mung beans to add some flavouring to the sticky rice. A simple and easy to make dessert that will impress your family and friends. If you like our recipes, we hope that you could provide us with some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you newbies or veterans. You can like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.   Serves: …

Recipe: Panang Chicken Curry (Gaeng Panang Gai)

One reader asked if I have a recipe for a Thai dry curry and straightaway, the Panang Curry (sometimes known as Penang Curry) came to mind. Bear in mind that this dish originated from Thailand and not Penang. Basically this curry is fried in coconut cream and not boiled. Typically, this dish uses beef and no vegetables (except the kaffir leaves and basil). In this recipe, I am using chicken, and as I do not have any vegetable dish for tonight’s dinner, I have decided to add some long beans too. Interesting… In Thai food, the only two curries which uses peanuts are Panang Curry and Masamam Curry. We love this Panang Curry for it is richer, sweeter and creamier than the Thai red or green curry. A must try!! We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can like us on Beyond Norm’s Facebook Page or subscribe to our …

Recipe: Pad Thai (ผัดไทยกุ้งสด)

To me, Pad Thai is like our Char Kway Teow in Singapore and Malaysia. Although not everyone will agree with me! Hahaha. The differences are in the width of the rice noodle, the ingredients and seasoning/sauce. Hence the taste differs between these two noodles. Pad Thai was made popular in Thailand during World War II. Pad Thai has since become one of Thailand’s national dishes. (https://en.wikipedia.org/wiki/Pad_Thai) My son and my husband like this dish. I’ve always wondered why as I find it quite oily and therefore have never tried it. It was indeed a challenge for me to cook something which I have never tried before… In my first attempt to cook Pad Thai, my family said it was delicious but my son commented that it was definitely not Pad Thai. My question then was: “how does Pad Thai taste like?” He said Pad Thai has this well blended taste of sweet, sour and salty and spicy. This sounded like an impossible dish to cook. 😦 I researched into a couple of recipes and I …