Sampling food from different cultures is one of the many reasons why we’re all looking forward to travel again. It’s also one of the first things we miss when we land back to our home countries.
For IHC members who are not based in Thailand and are missing its flavourful, fragrant and colourful dishes, we’ve asked Chef Jaturon ‘Eddy’ Homkaew at Wyndham Grand Phuket Kalim Bay for some of Thailand’s most popular dishes you can cook at home.
Stir-fried noodles with slices of chicken and prawn.
• 7 ounces (198g) of rice noodles
• 1/3 cup tamarind juice
• 2 tbsp. fish sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon paprika, (optional)
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1/2 pound medium shrimp, peeled and deveined or firm tofu, cubed
• 1 egg, lightly beaten
• 1/2 cup bean sprouts
• 1/4 cup coarsely chopped unsalted peanuts
• Chopped fresh cilantro
• Lime wedges
1. In a large pot, boil water. Add rice noodles; cook for 3 to 5 minutes until noodles are tender. Rinse under cold water. Set aside.
Add tamarind juice, fish sauce, vinegar, sugar and paprika in a separate bowl.
2. Heat a work or a large cast iron pan on medium-high heat. Add garlic, stir fry for 30 seconds or until fragrant. Add shrimp then stir-fry again. Add egg to the middle of the wok then scramble until set.
3. Stir in the rice noodles and tamarind mixture for a minute or until heated.
4. Serve onto plates. Sprinkle with peanuts and coriander leaves. Add lime wedges.
Vegetarian Tom Yum Soup (Tom Yum Je Nam Khon)
Creamy and flavourful vegetable soup with a strong hint of coconut and chilli paste.
• 1 ½ cups water
• 2 thin slices of ginger
• 2 two-inch lemon grass stalks
• 2 whole kaffir lime leaves
• Half a cup of thinly sliced carrots
• Half a cup of chopped tomatoes
• Half a cup of chopped onions
• Half a cup of prepared deep-fried tofu
• 2 tbsp. soy sauce
• 1 tsp sugar
• ½ tbsp. chopped spring onion
• ½ tbsp. chopped coriander leaves
• 1 tsp lime juice
• 1 to 2 tsp chilli paste
• 1 to 2 tbsp. coconut cream
1. In a wok or a large cast iron pan, boil 1 ½ cups of water per serving. Add the Thai herbs: ginger, kaffir leaves and lemon grass stalks, vegetables and tofu.
2. While boiling, add soy sauce and sugar. When the vegetables are tender, turn off the heat.
3. To finish, top with spring onion and coriander, lime juice, chilli paste and coconut cream.
Sticky Rice with Mango (Khao Neow Ma Muang)
Thailand’s traditional dessert made from glutinous rice with mango, and coconut milk.
• 1 cup of glutinous (sticky) rice
• 1 ½ cups of water
• 1 canned coconut milk
• ¼ tsp of salt
• 4 to 5 tbsp. of brown sugar
• 2 large ripe mangoes, peeled and sliced
1. Soak rice in one cup of water for 20 to 30 minutes. Do not drain.
2. Add ½ cup of water and ½ can of coconut milk, salt and brown sugar. Stir well. Reduce heat until you reach a gentle simmer.
3. Bring to a gentle boil, then reduce the heat.
4. Simmer for 20-30 minutes until coconut water has been absorbed by rice. Turn off heat and leave for up to 10 minutes.
4. To make the sauce, warm the rest of the coconut milk for five minutes. Add three tablespoons of brown sugar. Stir until it dissolves. Add more sugar until level of sweetness has achieved.
5. Slice the mangoes vertically or into bite-sized pieces.
6. Scoop some warm rice then add sliced mangoes. Drizzle with sweet sauce.