หมูสามชั้นทอดน้ำปลา Moo Sam Chan Tod Nam Pla (Thai Fish Sauce Crispy Pork Belly)

First, a little Thai lesson!
หมู Moo = pig/pork
สามชั้น Sam Chan = three layer (Pork Belly)
ทอด Tod = fry/fried
น้ำปลา Nam Pla = fish sauce.
Translation: Fried pork belly with fish sauce.

Fishy pork? Well, that’s doesn’t sound very appealing, does it? Fear not, fish sauce may stench like death but it’s a magical ingredient that will not tarnish your dish if you use it wisely. The main secret to this dish is the limited amount of fish sauce used. When my Thai friend taught me how to make this dish, I was flabbergasted at how little fish sauce she used; how can something with so little marinade taste incredibly delicious? It’s a hard thing for a person like myself who tends to be a little heavy handed on flavour to fathom how 2 tablespoons of fish sauce could be enough for 400g of pork belly. Sorry, I still can’t get over it and I probably never will!

Apart from its magical qualities, it is also probably one of the easiest Thai dishes I have ever come across, heck, it’s one of the easiest dishes I’ve come across in any cuisine around the world! It is also a dish that you are not likely to find in your local Thai restaurant despite being absolutely delicious!


400g pork belly, cut into strips

2 Tbsp. Thai Fish Sauce (Nam Pla)

1 tsp. white pepper (optional)

1 tsp. salt

1 Tbsp. cornflour

1 Tbsp. water


1 Marinate the pork belly with Thai fish sauce, white pepper and salt; leave for a few hours or preferably overnight. It’s also not the end of the world if you don’t have that much time and can’t leave it marinating for very long; just do it anyways. moosam12 Just before frying coat the pork belly with cornflour and water and mix well. moosam23 Deep fry in hot oil until golden brown and crispy. Depending on the size of your pan, it might be best to fry in batches so as not to overcrowd the pan. moosam3Serving suggestion:
This dish can be served on its own as a snack (goes great with beer), as part as a larger meal with different dishes or as a daily meal paired with Thai Jasmine Rice or sticky rice. I also make Prik Nam Pla (the most basic spicy Thai dipping sauce made with Thai chilli, fish sauce, lime/lemon juice & sugar) but the pork doesn’t actually need it; I normally make it more because I like it with my rice. moosamchan (3)


Chilli Tamarind Rabbit

I love rabbit but I know that a lot of people just see them as pets and think it’s cruel to eat them. Funny how they don’t bat an eyelid when they are happily munching on other animals that are not traditionally kept as pets but hey-ho, each to their own.

This recipe is mainly based on Thai cuisine with influence from other Southeast Asian countries such as Indonesia but it was entirely created in my Frightful kitchen. Rabbit is not eaten in Thailand, except for perhaps in high-end westernised restaurants, but the flavours in this dish really go well with the gamey taste of rabbit.

If you have any qualms about rabbit you can easily use chicken or any other meat instead.


1 whole rabbit (approx. 1kg), cut into pieces

5cm fresh ginger

3 cloves garlic

1/2 lemongrass stalk

3 Thai chillies

1 Tbsp. Shrimp Paste (I used Indonesian Belachan but any type will do)

Approx. 80g seedless tamarind block (can use 5-6 Tbsp of store-bought tamarind concentrate)

White pepper, to taste

2 Tbsp. honey

1 Tbsp. black soy sauce (see ew dum ซีอิ๊วดำ) or Kecap Manis

1 1/2 Tbsp. fish sauce

5 kaffir lime leaves, bruised and torn

1 Spring onion, sliced


1 Make a ginger, garlic, lemongrass and chilli paste in a mortar and pestle and then add shrimp paste. Combine well and reserve for later. chillitamarindrabbit12 Soak tamarind block in enough hot water to slightly cover and soak for 15 minutes. Using your hands squeeze the pulp and then use a sieve to make 5-6 Tbsp of tamarind. N.B. Store-bought tamarind concentrate works perfectly fine too just make sure it is from Thailand as Indian Tamarind for example is completely different. P.S. Excuse the photos of the tamarind; yes, I know exactly what it looks like… chillitamarindrabbit23 Marinade rabbit in 5-6 Tbsp of tamarind, white pepper, honey, black soy sauce and fish sauce. Leave to marinade for 30 minutes or preferably overnight. chillitamarindrabbit34 Fry the paste in some vegetable oil for 1-2 minutes until fragrant and then add the rabbit and mix well with the paste. Fry the rabbit for a few minutes until the flesh is no longer translucent and then add cold water until it is just covering the rabbit. Bring to a boil, add kaffir lime leaves and then braise on low for 30 – 40 minutes. chillitamarindrabbit45 Add spring onion and serve with Thai jasmine rice. chillitamarindrabbit8

Thai Chilli Coconut Prawns

Using Thai flavour profiles I came up with this dish using left over น้ำพริกเผา Nam Prik Pao (Thai Chilli Paste) from my ต้มยำกุ้งน้ำข้น Tom Yum Goong Nam Khon (Thai Hot & Sour Creamy Prawn Soup) recipe and a bit of my own ingenuity.

You can just as easily make this recipe with peeled prawns but personally I love whole prawns because then you can enjoy sucking the prawns and its head! mmmm prawn brains, my fave!


500g whole prawns

1 stalk lemongrass

4cm galangal

3 garlic cloves

2 Thai red chillies

1 ½ Tbsp. น้ำพริกเผา Nam Prik Pao (Thai Chilli Paste/Jam)

1 Tbsp. Nam Pla (Thai Fish Sauce)

1 Tsp. palm sugar

1 lime, juiced

1 cup coconut milk

3 kaffir lime leaves, torn up


1 Using a mortar and pestle pound the garlic, lemongrass, galangal and Thai chillies into a paste and then incorporate the Nam Prik Pao. namprikprawns12 Fry this paste in vegetable oil for 1 minute and then add the prawns. Toss and fry for a few minutes making sure you coat the prawns in the aromatic paste. namprikprawns23 Add coconut milk, Nam Pla and palm sugar; fry for a few minutes until the sauce slightly reduces. namprikprawns34 Add lime leaves and lime juice and fry for 1-2 minutes. namprikprawns45 Serve with a bowl of Thai jasmine rice. namprikprawnsfeatured

ต้มยำกุ้งน้ำข้น Tom Yum Goong Nam Khon (Thai Hot & Sour Creamy Prawn Soup)

If you love Thai food you will undoubtedly be familiar with Tom Yum as it is Thailand’s quintessential soup but there’s a new kid on the block that has risen to popularity in Thailand. The main difference between these two soups is that the original known as Tom Yum Nam Sai ต้มยำน้ำใส has a clear broth whereas Tom Yum Nam Khon ต้มยำน้ำข้น is creamy. This creamy element is evaporated milk although you can use cream, milk or coconut milk. In fact, some people favour coconut milk which is also delicious but in this recipe I prefer evaporated milk because it is neutral and does not overpower it. If you are looking for a Thai coconut soup I recommend Tom Kha Gai.

As with most Thai soups, remember that the aromatics (lemongrass, galangal, kaffir lime leaves) are not meant to be eaten but as served in the bowl for flavour and a visual representation of its ingredients.


500g fresh whole prawns

5 cups water or chicken stock

2 stalks lemongrass, bruised & cut into long pieces

8 thick slices galangal

6 kaffir lime leaves, bruised & torn

3 Thai chillies, bruised

½ cup evaporated milk

150g oyster mushrooms

2 ½ Tbsp. น้ำพริกเผา Nam Prik Pao (Thai Chilli Paste)

2 – 3 limes, juiced

น้ำปลา Nam Pla (Thai Fish Sauce), to taste


1 First off, make a prawn stock by removing the heads, shells and veins from the prawns (reserve the peeled prawns for later) and frying in a pan with a little oil for a few minutes until the shells turn bright red and have slightly caramelised. Add a bit of water to deglaze the pan and then add the remaining water. Bring to a boil and then simmer on a low heat for 20 minutes. Tomyum1Optional step: In order to maximise the prawn flavour you can blitz the stock using a hand blender and then straining through a fine mesh. Alternatively, you can just fish (pun intended) out the prawn shells out of the stock. I’ve never seen a Thai recipe that actually blitzes it but this is my personal touch. tomyum22 Once the prawn stock is ready bring back to gentle boil and add kaffir lime leaves, galangal, lemongrass and chillies and then simmer on a low heat for 10 minutes to infuse the aromatics in the stock. tomyum33 Dilute the Nam Prik Pao with a few spoonfuls of stock and then add to the prawn stock along with the evaporated milk, 2 Tbsp. Nam Pla and oyster mushrooms. Cook for 1 – 2 minutes on medium heat. tomyum44 Add the shelled prawns to the soup and cook for about 1 minute or until the prawns are cooked to your preference.

5 Turn the heat off and cool slightly (around a minute) and then add half the lime juice. If you add the lime juice in the boiling stock you’ll lose the freshness and perhaps curdle the milk so it’s best to wait a little bit before ruining your hard work.

6 Taste test: taste the soup and adjust lime juice and fish sauce according to your personal preference but keep in mind that it should be quite sour. tomyum57 As with most Thai soups, serve with Thai Jasmine rice. If you’d rather go rogue and against Thai tradition just eat it on its own just like a western style soup; it’s your choice.

ต้มข่าไก่ Tom Kha Gai (Thai Galangal Chicken Soup)

Some people believe that ginger is a good substitute for galangal but even though they are both rhizomes from the same family (zingiberaceae), they are indeed very different. Perhaps you could get away with using ginger instead of galangal in other recipes but “kha” means galangal so to make this recipe without it wouldn’t really make much sense.

My Thai friend recommended me to boil the chicken in water mixed with a little coconut milk and then throw the liquid away. I thought this was a bit odd as I’d expect the liquid to be full of flavour but apparently  this is a Thai technique (that some Thais follow) to make sure there are no impurities in the final soup as apparently it should be pearly white. I actually couldn’t bring myself to throw the liquid away and ended up using it in another recipe but it could have another use. If you find the final soup to be too heavy, you can “water” it down with some of this liquid; just make sure you sieve it first to get rid of the impurities (or don’t bother and just whack it all in lol).

Even though this is a soup, it is actually common among Thais to serve it with Thai Jasmine rice and eaten much like a Thai curry.

If you love coconut, you’ll love this soup!


4 chicken thighs, deboned and cut into bite sized chunks

1l coconut milk

1 lemongrass, bashed and cut into large pieces

2 galangal, sliced into thick rounds

6 kaffir lime leaves, ripped in half

3 Thai chillies, cut in half lengthwise

1 1/2 Tbsp. Thai Fish Sauce

1 tsp. palm sugar (or any other type)

Oyster mushrooms, torn into strips

1 lime, juiced


1 In a saucepan add chicken and enough water to just cover the chicken; then add 1/2 glass coconut milk. Bring to a boil and simmer for 15 minutes or until the chicken is thoroughly cooked. Drain and reserve just the chicken. Optional: You can reserve the liquid and use a bit in the recipe if you find the coconut broth to be too strong but make sure to sieve it first to get rid of the impurities.
2 Gently heat coconut milk and add lemongrass, galangal, kaffir lime leaves, chillies, fish sauce, sugar and simmer for 5 minutes to allow the aromatics to infuse. Add the oyster mushrooms and chicken and cook for a few minutes so the chicken reheats.
3 Remove from the heat and add lime juice. At this point you can adjust the seasonings and add more fish sauce or sugar if needed.
Optional: Serve with Thai Jasmine rice


Note: You are not meant to eat the lemongrass, galangal or kaffir lime leaves but you can chew on them to extract maximum flavour if you wish.

ข้าวมันไก่ Khao Man Gai (Thai Style Hainanese Chicken Rice)

What comes to mind when you think of Thai cuisine? I can imagine that for most people the usual suspects of Pad Thai and Green/Red/Yellow Curry spring to mind and then you are a bit lost. I admit it, I was one of those people. However, after having the pleasure of making Thai friends I have been introduced to more hardcore and less familiar dishes which you probably won’t find in your local Thai restaurant such as Nam Prik Pla Tu (Spicy Mackerel Paste) served with fried aubergine and cucumber, amazing homemade Sai Oua (Northern Thai Sausage) courtesy of Kwanta Kosayothin whose recipe I am dying to get my hands on, Nam Tok Moo (Spicy Pork Salad similar to the more well-known Laab) and to finish off on a sweet note, Khao Niew Mamuang (Mango & Sticky Rice).  I love making friends with international people, mainly because of the food experiences that come with them. Thank you Nantisara Pipattanananti for coming into my life and opening my eyes (and belly) to this absolutely amazing cuisine!

Today’s recipe is one of those dishes that isn’t as well known to outside of Thailand: Khao Man Gai. It’s Thailand’s answer to Hainanese Chicken Rice and although the origin of the dish is from Hainan (Chinese Province), the major difference from the original is the dipping sauce that is served alongside the dish. Hainanese Chicken Rice is actually very popular across South East Asia and is even considered the National dish of Singapore.

Khao Man Gai literally means “oily rice chicken” as the rice is cooked in chicken fat. I must admit that the translation doesn’t sound all that appealing which is probably why in English it’s known as Hainanese Chicken Rice.  Traditionally, the rice and chicken is served with a dipping sauce, cucumber, coriander, liver and congealed chicken blood. I’ve decided to skip the liver and blood though…

Traditionally the dipping sauce (and all curry pastes) is made in a large pestle and mortar but you can also use a food processor although the consistency will be affected. I actually used my grandmother’s old pestle and mortar which was solely used to make a traditional dish from La Mancha called Ajoarriero (Salt Cod and Potato “Paté”). Never had this mortar come into contact with such “exotic” ingredients in all its decades of existence before!


This recipe includes a few ingredients that you may be unfamiliar with if you are new to Thai cuisine (I had never heard of them before…).

1) Tao Jiew (เต้าเจี้ยว): Thai Fermented Soybean Paste. It is similar to Japanese miso or Korean doenjang and you if you have trouble finding the Thai stuff you could try substituting with one of these.

2) See Ew Dam (ซีอิ๊วดำ): known as Black Soy Sauce, it’s a thick type of soy sauce which has a sweet flavour. If you can’t find it you could try substituting with Indonesian Kecap Manis or Chinese Dark Soy Sauce but it is quite different.

3) Coriander roots: the roots of coriander (duh!). It is quite hard to find but sometimes you can find some roots still attached to coriander in Chinese supermarkets. You can try substituting with twice the amount of coriander stalks or omit entirely.


For the chicken:

1 whole chicken (mine was 2.2kg)

4 slices fresh ginger

4 whole garlic cloves, smashed

Coriander roots (if available)

1 spring onion

Salt, to taste

For the rice:

Chicken fats

5 cm fresh ginger, finely diced

5 cloves garlic, finely chopped

2 parts Thai Jasmine rice (no need to rinse in water)

4 parts chicken stock (from cooking the chicken)

For the dipping sauce:

5cm ginger, sliced

5cm ginger, finely diced

4 Thai Bird’s eye chillies, sliced

3 Tbsp. Tao Jiew

1 ½ Tbsp. brown sugar

2 Tbsp. See Ew Dam

1 ½ lemons, juiced


Cucumber, sliced

Fresh coriander


1 Remove excess chicken fat from the neck area and parson’s nose. If you don’t have much chicken fat you can use half fat and half vegetable oil. Reserve for later.khao-man-gai-12 In a large stock pot add the ginger, spring onion, garlic cloves, coriander roots, salt and the whole chicken including its head and feet (if you have them). Cover the chicken completely with cold water. Bring to a slow boil and once  you can see steam, turn the heat down to low; the water should not be a rolling boil. In Thailand they call this cooking the chicken in “still water”. Cook for a 40 minutes half covered (vary time according to your chicken; the meat should be cooked through but not falling off the bone), flipping the chicken halfway through cooking time. Remember to remove any of the scum that floats to the top once in a while. When the chicken is cooked, remove and leave to cool.khao-man-gai-23 Render chicken fats in a saucepan until you get at least a few tablespoons of chicken oil. If you don’t get enough oil from the chicken fats you can also use some vegetable oil.

4 Fry garlic and ginger in this oil along with the chicken fats and then add the rice. Coat the rice well with all the chicken oil and then add the chicken stock. Bring to a boil, cover and simmer on a low flame for 10 -12 minutes (times may vary according to the rice you buy-check packaging).khao-man-gai-35 Make the dipping sauce by crushing ginger slices in large mortar until it becomes like a paste. Next add the finely diced ginger, chillies, Tao Jiew, sugar, See Ew Dam and lemon juice. Combine well. Adjust to your personal taste if needed.khao-man-gai-4Assembly

Carve the chicken by removing the drumsticks, thighs and both breasts. Remove the bones from the dark meat and slice all chicken into large pieces. The chicken is not served hot.khao-man-gai-5Lay whatever chicken you prefer (I always go for dark meat) on a bed of rice. Spoon over the sauce and garnish with cucumber and fresh coriander.

You can also eat it alongside a bowl of chicken broth especially in the winter when it’s colder. Some people also cook some winter melon in the stock but personally I prefer it plain.khao-man-gai