Posts tagged: Thai recipes

Corn & Cucumber Salad – Hot Thai Kitchen!

Thai salads are categorized by the manner of preparation. One of the popular Thai salads is tum, which locally means “to pound”. Tum salads are prepared by pounding some ingredients in an orderly manner in a mortar and pestle. The pounding extracts the flavors and juices from the ingredients which will serve as the dressing of the salad. The rest of the ingredients are then mixed with the dressing. The most popular tum salad is som tum or green papaya salad. However, in areas where green papaya is hard to find or expensive, we have an equally delicious and healthy tum salad for you: tum tang kao poad or corn and cucumber salad. This salad has a perfect combination of flavors which Thai cuisine is known for: sweet, spicy, sour, salty, and bitter. This salad is incredibly easy to make. It is perfect to eat on its own or as a side dish to any of your favorite grilled or fried dishes.


This recipe takes about 30 minutes to make. Serves 2.

• 1 ear sweet corn
• 1/4 tsp salt
• 2 cloves garlic
• 2 Thai chilies
• 1 ½ tbsp shaved palm sugar
• ⅓ cup of long beans, cut into 2-inch pieces
• 1 heaping tbsp dried small shrimp
• 1 1/2 tbsp fish sauce
• 1 lime
• 1 small tomato, cut into bite-sized wedges
• 1 cup of julienned cucumber
• 1 salted duck egg, cut into chunks


To cook the corn, bring enough water to a full boil in a large pot.
Add the corn and cook for 6 minutes on medium-high heat.
Remove the corn from the water, then sprinkle with salt.
Let the corn cool completely before slicing the kernels off the cob, then set aside.
Put garlic cloves and chilies in a huge mortar.
Using the pestle, pound until the garlic cloves and chilies are minced well.
Add palm sugar and continue pounding until you get a wet paste consistency.
Add long beans and dried shrimps.
Pound just until the beans and shrimps are lightly crushed.
Add fish sauce and tomatoes.
Cut the lime into quarters and squeeze the juice into the mortar.
After juicing, put the quartered lime into the mortar as well.
Alternately, gently pound using the pestle and mix using a large spoon just until the tomatoes are lightly crushed.
Add corn kernels and cucumbers and mix using a large spoon.
Add half of the salted duck egg and mix.
Transfer the salad into a serving dish and top off with the remaining salted duck egg.

Ideas And Tips:

If fresh corn on the cob is not available, you can use 165 grams of thawed frozen corn or canned corn kernels. Make sure that you drain them well before using.

You can substitute salted duck egg with hard-boiled egg, feta cheese or blue cheese.

You can substitute dried shrimps with dried anchovies, bonito flakes or shrimp paste.

Aside from corn, cucumber, and long beans, you can also use zucchini, pomelos, green papayas, jicama, mangoes, apples, radishes, celery stalks, carrots or mandarin orange slices.

If you don’t want to add the squeezed quartered lime to your salad, you can use the zest instead.

If you do not have a mortar and pestle at home, you can still make this salad. Mince the garlic cloves and Thai chilies and finely grate the palm sugar. Prepare the salad in a large mixing bowl and use a handheld potato masher, spatula or wooden spoon to crush the long beans, dried shrimp, and potato wedges.

Corn & Cucumber Salad - Hot Thai Kitchen
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Thai Mixed Veg Stir-Fry – Hot Thai Kitchen!

In a typical home, mixed veggies refer to a bag of frozen vegetables. The most common mix is corn kernels, carrots, and peas. The more elaborate ones may include green beans, broccoli, cauliflower, bell peppers, potatoes, zucchini, squash, yams, sugar snap peas, water chestnuts or baby corn in the bag. Having a bag of frozen mixed veggies in your fridge is very convenient as there are countless ways to use and cook it. No matter how convenient it is, nothing beats a fresh veggie mix. Aside from not being limited to what’s in the bag, the texture of the vegetables is much better when cooked.

In this recipe, a vibrant mix of fresh carrots, cauliflower, cabbage, Chinese broccoli, snap peas, and shiitake mushrooms are stir-fried. A delicious and velvety sweet, salty, and spicy sauce makes this dish perfect for hot steaming rice. You’ll be totally surprised that this appetizing, healthy, and fabulous Thai mixed veg stir-fry dish is ready for the dinner table in under 30 minutes.


This recipe takes about 20 minutes to make. Serves 3 to 4.

• 1 tbsp vegetable oil
• 5 cloves garlic, chopped
• 5 Thai chilies, lightly smashed
• 2 tbsp oyster sauce
• 2 tsp soy sauce
• 2 tsp Golden Mountain sauce
• 1 tbsp water
• ½ cup of carrots, sliced
• ¼ head cauliflower, cut into small florets
• 2 tbsp water
• 3 cups of cabbage, cut into bite-sized pieces
• 3 stalks Chinese broccoli, stems – thinly sliced, leaves roughly torn in half
• 10 sugar snap peas, sliced in half
• 5 fresh shiitake mushrooms, thinly sliced
• 1 tsp sugar


Start by segregating your vegetables according to the order of cooking them.
Put carrots and cauliflower in a bowl.
Put cabbage, Chinese broccoli stems, sugar snap peas, and fresh shiitake mushrooms in a separate bowl.
Set these aside while you prepare the sauce.
In a small bowl, mix together oyster sauce, soy sauce, seasoning sauce, and water, then set aside.
Heat oil in a wok over medium-high heat.
Sauté garlic and Thai chilies for 2 minutes.
Add carrots, cauliflower, and water, then stir-fry 2 minutes.
Add cabbage, Chinese broccoli stems, sugar snap peas, shiitake mushrooms, and the sauce mixture.
Continue stir-frying for 2 minutes.
Add sugar and stir-fry for 2 minutes.
Add Chinese broccoli leaves and continue stir-frying for 1 minute.
Turn the heat off, then transfer the stir-fried veggies to a serving dish.

Ideas And Tips:

You may substitute Golden Mountain seasoning sauce with Maggi seasoning, Bragg liquid aminos, Worcestershire sauce, Knorr liquid seasoning, Kitchen Bouquet browning and seasoning sauce, skinny seasoning or dark soy sauce.

Other vegetables that you can also use are baby corn, chayote, green beans, peas, bell peppers, long beans, young moringa pods, celery stalks, asparagus, fava beans, zucchini, Napa cabbage or bok choy.

If you want to add protein to the dish, you can use tofu, fish, chicken, pork, beef, shrimps, cashew nuts or hard-boiled quail eggs.

Thai Mixed Veg Stir-Fry - Hot Thai Kitchen
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Fried Tofu With Sweet Chili Peanut Sauce – Hot Thai Kitchen

Fried tofu with sweet chili sauce is a popular dish in Thailand. It is a must-eat vegetarian street food whenever you visit the country. The super crunchy on the outside, moist on the inside fried tofu pieces are doused in a thick peanut-based sweet chili sauce. With this recipe, you do not need to travel to Thailand. We’ll show you how you can easily make this authentic dish at home. The key to achieving perfectly crunchy fried tofu is to use the firm variety. Soft variety will not hold its shape when fried while medium variety will shrink and be soggy when fried. The best part is, the dipping sauce is absolutely versatile that it is perfect for any fried food you’ll ever make. This fried tofu with sweet chili peanut sauce is a perfect appetizer for your next party at home.


This recipe takes about 30 minutes to make. Serves 4.

• 350 grams of firm tofu, cut into triangles
• 1 tsp salt
• 3 to 4 cups of vegetable oil for deep-frying

Sweet Chili Peanut Sauce:
• 2 spur chilies, chopped
• 1 garlic clove
• 3 tbsp water
• 3 tbsp white vinegar
• 3 tbsp tamarind juice
• 3 tbsp granulated sugar
• 3 tbsp palm sugar, grated
• ¼ tsp salt
• ¼ tsp roasted chili flakes, to taste
• 4 tbsp coarsely ground roasted peanuts
• 2 tbsp finely chopped fresh cilantro


To make the sauce, put chilies, garlic, water, vinegar, and tamarind juice in a blender.
Blend until the garlic and chilies are minced.
Transfer the mixture to a small saucepot over medium heat.
Add granulated sugar, palm sugar, and salt.
Stir and simmer for about 4 to 5 minutes.
Turn the heat off, then stir in chili flakes, peanuts, and cilantro.
Transfer the sauce to a small bowl and set aside.
Sprinkle salt on the tofu pieces.
Heat oil in a pan over medium heat until the temperature reaches 375°F.
Fry the tofu in batches for 3 to 4 minutes or until lightly browned on the surface.
Place the fried tofu on a plate lined with a paper towel while you continue frying the rest of the tofu pieces.
To serve, place the bowl of sauce on one side of a serving dish.
Top the sauce with more peanuts and chopped cilantro.
Arrange the fried tofu pieces on the other side of the serving plate.

Ideas And Tips:

Spur chilies are sweet with moderate heat and a strong fruity aroma. If you can’t find them in your area, you can use other mild red chilies like Holland red, Anaheim chilies, Seco del Norte chilies or red Fresnos. If you don’t want the sauce to be too spicy, you can use or a quarter of red bell pepper.

If you are allergic to nuts, you can use toasted sesame seeds.

You may substitute tamarind juice with a mixture of equal parts of lime juice and light brown sugar.

Fried Tofu With Sweet Chili Peanut Sauce - Hot Thai Kitchen
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