Yam Khai Dao (Thai Fried Egg Salad) Nong and Josh

Ingredients

• Eggs: 3-4 large eggs

• Vegetable Oil: For frying

• Shallots: 2-3 heads, thinly sliced

• Tomatoes: 1-2 medium, sliced

• Chinese Celery (or Coriander): 1-2 stalks, chopped

• Bird's Eye Chilies: 3-5, finely chopped (adjust for spice level)

• Lime Juice: 2-3 tablespoons

• Fish Sauce: 2 tablespoons

• Sugar: 1 tablespoon (adjust to taste)

• Fresh Cucumber: For serving

Instructions

1. Fry the Eggs: Heat a generous amount of oil in a pan over medium-high heat. Crack the eggs into the oil one by one. Fry them until the edges are crispy and golden brown, and the yolks are cooked to your desired doneness. Remove and drain on paper towels. Once cooled slightly, cut the fried eggs into bite-sized quarters.

2. Make the Dressing: In a mixing bowl, combine the lime juice, fish sauce, and sugar. Stir until the sugar is fully dissolved. Add the chopped chilies and adjust the taste to be spicy, sour, and slightly salty.

3. Mix the Salad: Add the sliced shallots, tomatoes, and Chinese celery to the dressing bowl. Toss gently to combine.

4. Combine and Serve: Add the cut fried eggs into the bowl. Carefully toss them with the dressing and vegetables so the eggs get coated without breaking them apart too much.

5. Garnish: Serve immediately on a plate, optionally accompanied by fresh cucumber slices for a refreshing crunch.

Laab Ped (Thai Minced Duck Salad) Nong and Josh

Ingredients

1. Duck and Prep

• Minced Duck Meat: 200 - 400 grams (preferably from breast or leg)

• (Optional extras): Fried duck skin, sliced duck offal (liver, gizzard, heart)

2. The Seasoning Dressing

• Lime Juice: 2 - 3 tablespoons (adjust for desired sourness)

• Fish Sauce: 2 - 3 tablespoons (adjust for saltiness)

• Chili Flakes: 1 - 3 tablespoons (adjust for spice level)

• Khao Khua (Toasted Rice Powder): 2 - 3 tablespoons (Crucial ingredient)

3. Aromatics and Herbs

• Sawtooth Coriander (Culantro), sliced: 1 - 2 tablespoons

• Spring Onion (Scallion), sliced: 1 - 2 tablespoons

• Shallots, sliced: 2 - 3 small heads

• Kaffir Lime Leaves, very finely shredded: 2 - 3 leaves (for fragrance and to counteract gaminess)

• Mint Leaves: 1 small bunch (split between the salad and garnish)

• (Optional extras): Finely minced young galangal (a pinch), finely sliced lemongrass (a pinch)

4. Accompaniments

• Fresh Vegetable Platter: Cabbage wedges, yardlong beans, cucumber slices, Thai basil

• Sticky Rice

Instructions

Step 1: Prep the Duck Skin (Optional)

1. If you have extra duck skin, cut it into small pieces.

2. Render the fat and crisp the skin in a pan over medium heat until golden and crispy. Set the crispy skin aside, keeping some of the rendered fat.

Step 2: Cook the Duck

1. Place a pan over medium heat. You can use a teaspoon of the rendered duck fat or simply use a little water.

2. Add the minced duck meat (and offal if using) to the pan.

3. Stir frequently, breaking up the meat so it doesn't clump.

4. Cook until the duck is fully cooked and slightly dry, but still moist.

5. Turn off the heat and transfer the meat to a bowl, allowing it to cool slightly (it should be warm, not hot, for dressing).

Step 3: Mix the Salad

1. To the warm minced duck, add the Seasoning Dressing: chili flakes, fish sauce, and lime juice. Mix well and taste. It should have a balanced profile of sour, salty, and spicy.

2. Add the Khao Khua (Toasted Rice Powder) and mix thoroughly. The powder will absorb moisture and thicken the salad.

3. Incorporate the Aromatics and Herbs: shallots, culantro, spring onions, kaffir lime leaves, and minced galangal/lemongrass (if using).

4. Gently mix everything together.

5. Add most of the mint leaves and the fried duck skin (if using). Gently fold them into the salad.

Step 4: Serve

1. Transfer the Laab Ped to a serving dish.

2. Garnish the top with the remaining mint leaves and maybe some whole fried dried chilies (optional).

3. Serve immediately alongside sticky rice and the fresh vegetable platter.

Tips for Success

• Fresh Khao Khua: Homemade toasted rice powder makes a significant difference. Toast raw sticky rice with kaffir lime leaves and lemongrass until golden brown, then grind it in a mortar.

• Counteracting Gaminess: If the duck has a strong gamey flavor, the fresh herbs—especially the kaffir lime leaves and minced galangal—are essential to neutralizing it.

• Dress while Warm: Mixing the seasonings while the duck is warm allows the flavors to penetrate the meat better.

Som Tum Kor Moo Yang (Thai Papaya Salad with Grilled Pork Neck) by Nong and Josh

 

Ingredients

• Grilled Pork Neck: 200 grams (cut into bite-sized pieces)

• Shredded Raw Papaya: 1 cup

• Yardlong Beans: 2-3 pods (cut into small pieces)

• Cherry Tomatoes: 3-4 pieces (halved)

• Bird's Eye Chilies: 5-10 pieces (depending on your spice preference)

• Garlic: 3-4 cloves

• Fish Sauce: 2 tablespoons

• Lime Juice: 2 tablespoons

• Palm Sugar: 1 tablespoon

• Roasted Peanuts: 2 tablespoons

  
  

  
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Instructions

1. Prepare the Aromatics: In a mortar, pound the garlic and bird's eye chilies until bruised, then add the yardlong beans and pound gently.

2. Season: Add the palm sugar, fish sauce, and lime juice into the mortar. Mix well until the sugar is dissolved.

3. Mix Ingredients: Add the tomatoes and shredded raw papaya. Gently pound and mix everything together until well-combined with the dressing.

4. Add Protein: Add the grilled pork neck into the mortar and toss gently so the flavors soak into the meat.

5. Serve: Transfer to a plate, top with roasted peanuts, and it is ready to serve.

Tip: If you prefer a richer, more authentic "Nua" flavor, you can add 1 tablespoon of boiled fermented fish sauce (pla ra) to the dressing.

Traditional Pork Rad Na Recipe Thaifood by Nong and Josh

Ingredients: 

For the noodles 

• 300 g wide rice noodles
• 1 tbsp light soy sauce
• 1 tbsp oil 

For the pork marinade 

• 200 g sliced pork loin 
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar 
• 1 tsp cornstarch A pinch of white pepper 

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For the gravy 

• 2 tbsp vegetableoil 
• 3 cloves garlic, crushed 
• 2 cups pork broth or water 
• 2 tbsp oyster sauce 
• 1 tbsp light soy sauce 
• 1 tsp dark soy sauce (for color) 
• 1 tsp sugar 
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry) 
• 1 cup Chinese kale, sliced White pepper to taste 

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Instructions:

Step 1: Prepare the noodles Heat oil in a pan. Add the wide rice noodles and season with light soy sauce. Stir-fry until slightly charred and fragrant. Transfer to a serving bowl. 

Step 2: Marinate the pork Mix pork with soy sauce, oyster sauce, sugar, cornstarch, and white pepper. Let marinate for 10–15 minutes. 

Step 3: Cook the gravy Heat oil and sauté crushed garlic until fragrant. Add pork and cook until no longer pink. Pour in broth/water and bring to a boil. Season with oyster sauce, soy sauce, dark soy sauce, and sugar. Add Chinese kale and simmer briefly. Slowly pour in the cornstarch slurry while stirring to thicken the gravy. Sprinkle white pepper. 

Step 4: Assemble Pour the hot gravy over fried noodles. Serve immediately.

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Thong Yod (Golden Drops) Recipe by Nong and Josh

Ingredients

• 5 duck egg yolks
• 5 chicken egg yolks
• 1 tablespoon tapioca starch
• 3 tablespoons rice flour
• 5 cups granulated sugar (for syrup)
• 5 cups water (for syrup)
• 1 tablespoon jasmine extract
• 5 tied pandan leaves (for syrup)
• 3 cups granulated sugar (for infusion water)
• 3 cups water (for infusion water)
• 2 tied pandan leaves (for infusion water)

Equipment

• Large mixing bowl
• Fine sieve or cheesecloth
• Whisk
• Two deep saucepans or pots
• Slotted spoon or Chinese spoon
• Small serving plate or bowl

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Instructions

1. Combine syrup ingredients In one saucepan, mix 5 cups sugar, 5 cups water, jasmine extract, and 5 tied pandan leaves. Heat over medium flame until it reaches a gentle boil and the sugar fully dissolves. Keep the syrup at a steady simmer.

2. Prepare infusion water In a separate pot, dissolve 3 cups sugar in 3 cups water with 2 tied pandan leaves. Warm gently until the sugar melts, then turn off the heat and let it cool slightly.

3. Strain and whisk yolks Run all egg yolks through a fine sieve or cheesecloth into a clean bowl. Whisk vigorously for about 10 minutes until frothy and pale yellow.

4. Add starches Gently fold in tapioca starch and rice flour until the batter is perfectly smooth and free of lumps.

5. Return syrup to boil Bring the jasmine syrup back to a steady boil over medium-low heat. Maintain the temperature so the drops cook evenly without bursting.

6. Form golden drops Use a Chinese spoon or your fingertip to drop small amounts of batter (around 2 cm in diameter) into the boiling syrup. Make sure you work quickly before the batter thickens.

7. Poach each drop Let each drop cook for about 2 minutes until it floats and turns translucent. Stir gently to keep them separated.

8. Transfer to infusion water Lift the cooked drops with a slotted spoon and plunge them into the warm infusion water. Soak for 1 minute to wash off excess syrup.

9. Drain and serve Remove the drops, let them drain briefly, and arrange on a serving plate or in a clear glass bowl to showcase their golden shine

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Tips for Success

• Keep the syrup at a consistent simmer to shape uniform droplets.
• Work swiftly when forming drops to prevent the batter from thickening.
• If batter is too runny, add a little more rice flour; if too thick, whisk in a teaspoon of water.
• Replace pandan leaves with fresh ginger slices for a different aroma.

Serving Suggestions

• Chill the Thong Yod in the refrigerator for at least 30 minutes before serving.
• Serve alongside Foi Thong or Khanom Chan for a traditional Thai dessert platter.
• Display in small clear glass bowls to highlight their translucent golden color.

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🍜 Ancient Thai Noodles (Guay Teow Boran) by Nong and Josh

 🍜 Ancient Thai Noodles (Guay Teow Boran)

Ingredients:

• 200g rice noodles (sen lek or sen yai)

• 200g sliced pork or beef (or mixed meats)

• 1 tbsp garlic (chopped)

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• ½ tsp ground white pepper

• 1 tbsp cooking oil

• 2 cups bean sprouts

• Chinese kale or morning glory (optional)

• Fried garlic, chili flakes, vinegar, fish sauce (for seasoning)

  
  

  
  

For the broth (optional):

• 4 cups pork or chicken broth

• 2-3 coriander roots

• 2-3 cloves garlic

• ½ tsp white pepper

• 1 tbsp soy sauce

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Instructions:

1. Prepare the broth (if using):

   • In a pot, boil pork or chicken broth.

   • Add crushed coriander roots, garlic, and white pepper.

   • Season with soy sauce. Let it simmer while preparing the noodles.

2. Cook the noodles:

   • Soak noodles in warm water until soft.

   • Blanch in boiling water for 1-2 minutes, then set aside.

3. Stir-fry the meat:

   • Heat oil in a wok.

   • Add garlic and fry until golden.

   • Add sliced meat, soy sauce, oyster sauce, sugar, and pepper. Stir-fry until cooked.

4. Combine:

   • Add noodles to the wok. Stir everything together with the meat.

   • Toss in vegetables like bean sprouts and kale. Stir briefly to combine.

5. Serve:

   • Serve hot in a bowl.

   • Add broth (optional).

   • Top with fried garlic, chili flakes, a splash of vinegar, and fish sauce to taste.

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Traditional Thai Pork Meatballs (Luk Chin Moo) by Nong and Josh

 

Traditional Thai Pork Meatballs (Luk Chin Moo)

Ingredients:

• Ground pork  500 g
• Garlic  4 cloves
• Coriander roots  3 roots 
• Pepper  1 tsp 
• Soy sauce  2 tbsp 
• Oyster sauce  1 tbsp 
• Sugar  1 tsp  
• Salt  1 tsp  
• Egg  1 
• Tapioca flour  2 tbsp 

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Instructions:
1. Prepare the Ingredients:

• Peel and finely chop the garlic.
• Clean the coriander roots thoroughly and finely chop them.

2. Mix the Ingredients:

• In a large mixing bowl, combine the ground pork, chopped garlic, chopped coriander roots, pepper, soy sauce, oyster sauce, sugar, and salt.
• Add the egg and tapioca flour to the mixture.

3. Knead the Mixture:

• Use your hands to knead the mixture thoroughly until it becomes sticky and well combined.

4. Form the Meatballs:

• Take small portions of the mixture and roll them into small balls with your hands.

5. Boil the Meatballs:

• Bring a pot of water to a boil.
• Gently drop the meatballs into the boiling water.
• Cook until the meatballs float to the surface, then let them cook for another 2-3 minutes.

6. Serve:

• Remove the meatballs from the water and serve them hot with your favorite dipping sauce or in a soup.

Enjoy your traditional Thai pork meatballs! 

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