We quickly sold out of Chef Chai Siriyarn’s cookbook, Thai Cuisine Beyond Curry during the classes. But we just received a new shipment.
Thai Cuisine Beyond Curry is packed full of information on the history of Thai cuisine and has a great section on all of the ingredients. What’s even better are the gorgeous photos of [...]
This delicious dessert is perfect for the summer. It’s both a delight to see, and the crunchiness of the waterchestnuts make it absolutely amazing!
Siamese Ruby (tub tim grob)
(Serves 3-4)
1 cup canned water chestnuts (preferably in syrup), cubed (Aisle 11)
pomegranate juice (Aisle 4) or 1/4 teaspoon red food coloring, diluted with 1/2 cup water
Syrup
1 cup sugar
1 [...]
Chef Chai made this dish without artichokes and it was wonderful. Instead of using fresh banana blossoms, he showed that using canned ones were easier and just as tasty. Like artichokes, you have to do a lot of work to get to the tender hearts. If you’re using canned artichokes, make sure that you don’t [...]
Here’s another favorite from the classes with Chef Chai Siriyarn:
Chicken Satay (satay gai)
(Serves 4)
1 pound chicken tenders or chicken breast, boneless and skinless
1/2 tablespoons lemongrass, finely sliced
1 tablespoon Thai thin soy sauce (Aisle 13)
2 tablespoons cooking oil (Aisle 15)
1 tablespoon melted butter
1 tablespoon sweetened condensed milk (Aisle 15)
1 tablespoon coconut milk (Aisle 13)
1/2 tablespoons sugar
1 [...]
Rice Flour Balls in Coconut Sauce
(khanom bua loy)
(Serves 4-6)
Rice Flour Balls
1 cup glutinous rice flour
1/3 cup mashed, cooked kabocha squash
1 tablespoon coconut cream, skimmed from top of can
1/3 cup water
Sauce
2 cups coconut milk
1 cup water
3/4 cup granulated sugar 1
2 tablespoons palm sugar, or light brown sugar
1/4 teaspoon salt, or to taste
2 pandanus leaves, lightly bruised [...]
Stir-Fried Rice Noodles with Soy Sauce, Chinese Broccoli and Pork
(guay tiaw pad si ew moo)
(Serves 2)
1 tablespoon + 1 teaspoon oyster sauce (Aisles 10 & 13)
2 tablespoons + 1 teaspoon sugar
1 teaspoon cornstarch
4 tablespoons cooking oil
1 tablespoon water
2 pinches ground white pepper
1 cup pork loin or butt, sliced
2 eggs
1 tablespoon minced fresh garlic
1 teaspoon salted [...]
Chef Chai pointed out in class that he likes to pre-cook the shrimp to avoid overcooking them. Just bring some water to a boil, and add your shrimp. When the shrimp turns pink (within a few seconds), remove them from the water. Then, add them to your soup pot at the very end to warm [...]
This soup is quite easy to make, and is very flavorful. If you use canned chicken stock, be careful with the amount of fish sauce that you add, since the canned stuff is often quite salty.
Chef Chai pointed out in class that he likes to pre-cook the shrimp to avoid overcooking them. Just bring some [...]
Chicken Stock
Yields 5 quarts
4 lb Bone-in Chicken (Cut up a whole chicken, use chicken breasts, thighs, etc.)
2 gallons water
Place the chicken and water into a large pot. Bring to a boil, and then turn down the heat to a simmer. Cover and simmer for 1-2 hours. Skim surface of stock as necessary.
When done, remove the [...]
Thank you to Chef Chai Siriyarn and the Thai Trade Center for spending a few days with us! All of the dishes were delicious and easy to make.
Chef Chai was gracious enough to allow us to post his recipes from the class online. All these recipes and more are available in in cookbook, Thai Cuisine [...]
