my thai

Here's an example of two simple components that when put together form something far greater than their individual parts. The "grill aroma" of the steak and the smokiness of the piquant dipping sauce contribute to the appeal of this classic dish with an odd name.

Crying Tiger (Thai-Style Grilled Steak With Dry Chili Dipping Sauce) Recipe

rib eye

soy sauce

oyster sauce

brown sugar

vegetable oil

Jaew (see related recipe here)

plum tomatoes

Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate while you work on the dipping sauce. (See related recipe here).

Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili dipping sauce (Jaew); set aside.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set all the burners on a gas grill to high heat. Clean and oil the grilling grate. 

Grill the steaks, turning frequently, until desired doneness is reached (medium-rare is recommended—steaks should register 125°F on an instant read thermometer when removed from grill). Remove from grill and let rest for 5 minutes. (See the importance of resting meat).

Cut the steaks into 1/4-inch slices and serve with the dipping sauce. Warm sticky rice on the side is highly recommended.

This is a streamlined version of the famous Thai steamed pumpkin custard -- you know, the kind where you steam a whole pumpkin along with the custard filling, the kind that isn't as easy to make as many recipes want you to think (I'll talk more about this in due time). You get pretty much the same taste out of it without nearly as much fuss. This appeals to a lazy person like me who's always looking for a faster, easier way to do everything.

Steamed Pumpkin Custard Recipe

eggs

coconut milk

sugar

salt

rice flour

vanilla or coconut extract

diced (1/4-inch) pumpkin flesh

Prepare a steamer over boiling water. Combine eggs, coconut milk, sugar, salt, flour, and vanilla, in a mixing bowl; Whisk together thoroughly. Strain custard mixture and divide it among four 6-ounce ramekins. Divide pumpkin among four ramekins. Steam until custard is set around edges but still slightly soft in the middle. This may take anywhere from 10 to 20 minutes depending on the type of steamer you use. Let custard cool to room temperature before serving. 

A seven-ingredient, three-minute stir-fry packed with Thai flavor. This is about as fast, easy, and flavorful as dinner gets.

Chicken Red Curry Stir-Fry With Green Beans Recipe

Thai red curry paste

green beans,

chicken breasts, cut against the grain into thin slices

fish sauce,

water,

Chicken Red Curry Stir-Fry with Green Beans Recipe

Heat oil in a 10-inch wok or skillet over medium-high heat until shimmering. Add curry paste and cook, stirring constantly and pressing curry paste against bottom of pan until fragrant, about 30 seconds. 

Add green beans and increase to high. Cook, stirring and tossing constantly until beans are just beginning to turn tender-crisp, about 1 minute. Add chicken, 2 teaspoons fish sauce, sugar, and oyster sauce. Stir to combine.

Cook until beans are tender-crisp and chicken is barely cooked through, about 1 minute longer. Taste sauce and add more fish sauce if desired. Thin with water until sauce barely coats all the meat and vegetables but is not soupy. Transfer to a serving platter and serve.

Am I right in thinking that you have some leftover pumpkin pureee lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If I'm wrong, don't tell me; let me live in the disillusionment of thinking that I know anything about you. But if I'm right, here's another pumpkin dessert that's very Thai and very easy to make.

Pumpkin Glutinous Rice Balls in Sweetened Coconut Cream (Bua Loi Fak Thong) Recipe

glutinous rice flour

pumpkin purée

granulated sugar, more or less to taste

Place flour in a small mixing bowl. Knead pumpkin puree into it to form smooth dough. If water is needed, add one teaspoon at a time just until you can form smooth dough. Working quickly before dough dries out, form dough into smooth 1/3-inch balls and arrange them on a tray, making sure they don't touch each other.

Fill a 4-quart pot with water half way and bring to boil.

Meanwhile, add coconut milk, sugar, and salt to a 2-quart pot and bring it to a boil on another burner; reduce heat so that coconut milk mixture is barely simmering.

Once water is boiling, gently drop all dough balls into it; stirring a couple of times to prevent them from clumping. Once dough balls rise to the top, fish them out with slotted spoon and transfer them to coconut milk pot. Taste for sweetness. Add more sugar, if necessary. Turn off heat. Allow dessert to cool down to slightly higher than room temperature before serving.

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Crying Tiger (Thai-Style Grilled St...

Steamed Pumpkin Custard Recipe

Chicken Red Curry Stir-Fry With Gre...

Pumpkin Glutinous Rice Balls in Swe...

Top 4 my thai recipes from across the web

The most viewed my thai recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crying Tiger (Thai-Style Grilled St...

Steamed Pumpkin Custard Recipe

Chicken Red Curry Stir-Fry With Gre...

Pumpkin Glutinous Rice Balls in Swe...

The most viewed my thai recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine