Since Golf has started her own Thai food blog I don’t get the benefit of her writing here anymore (fortunately I still get the benefit of eating her cooking), so I haven’t had any new Thai recipes to share in quite a while. So I thought maybe I would bring back and oldie and a goodie. Everyone loves fried chicken and this Thai take on fried chicken is awesome. So if you’ve seen it before maybe you want to try it again and if you missed it before then here is your chance to add a great recipe to your arsenal.

Last time you’re already known the recipe for boil rice and this time I’m going to show you the recipe for everyone in your family. One of my favorite dish and it’s going to be one of your family favorite dish too. We call “Peek Gai todd” in Thai.

Peek Gai = chicken wing
Todd = fry

(2 servings)

• 10 chicken wings
• 1/3 cup coarsely chopped garlic
• 1/3 cup Thai Rice Flour
• 3 tbsps Thai fish sauce
• 1 tbsp coriander root, chopped finely
• 1 tsp ground black pepper
• * 1/2 tsp Thai seasoning powder (Rod dee) – you may skip *
• 4-5 cups cooking oil, for deep-frying

Cut the wings into halves and put in the big bowl. Pound coriander roots, garlic and pepper finely to obtain a smooth paste, add into the bowl with wings. Follow with rice flour, fish sauce, seasoning powder and mix well. Marinate the wings with all ingredients for 1/2 day or over night in the refrigerator (I usually let it sits for over night because it will get a great taste).
When you’re ready to fry please take the wings out from the refrigerator and let them sit in the room temperature for about 10 minutes. Heat the oil over medium heat until hot, deep-fry the wings until brown and cooked through (8-10 minutes). Remove from the oil and drain. Serve with rice or boil rice.

Everything in this recipe not that difficult to find and really easy to prepare, but just the only thing that I couldn’t find in here or either from Thai grocery’s online is Thai seasoning powder. You can try to find it in an ethnic grocery store such as Thai, Vietnamese or Chinese, but if you can’t find it then it’s ok to skip it.

Please drop me a comment if you try this recipe…I would be glad to share.

And before I leave, next Wednesday I will present how to the make the spicy dish “Neua Naam Tok” or spicy grilled beef. If you love spicy food you won’t want to miss it…

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I got to know a Thai girl who has lived here for 5 years. She invited us to her house which is 15 minutes away from our place. She cooked 3 dishes of Thai food for our lunch on that day. They’re fresh spring rolls (for an appetizer), Som Tum and also Thai beef Salad. We really enjoyed them and had a great time with her family.

Especially Thai Beef salad made me think about Thailand a lot. And surprise myself too that I didn’t think about this recipe at all until I got a chance to try from her place. It might be because of every time when I make grilled beef I will think about Neua Naam Tok only and didn’t realize that grilled beef can also make Thai beef salad too.

The recipe of Thai beef Salad is almost exactly the same as Neua Naam Tok. So if you’re the one who is crazy about Neua naam Tok just like us I’m pretty sure you will love Thai beef salad also.

Thai Beef Salad recipe
- 200 grams beef top round
- 7-10 Fresh Thai Chili (Phrik Khee Nuu) depending on how hot do you want…
- 4 cloves garlic
- 1/4 cup coriander, coarsely sliced
- 1 tbsp spring onion, coarsely sliced
- 1 sweet onion, cut into wedge
- 1 medium sized tomato, sliced
- 3 tbsp lime juice
- 2 tbsp Thai Fish Sauce
- 1/4 tsp sugar
fresh vegetables : lettuce, cabbage

Wash the beef and grill over medium heat until medium rare. Slice into bite-sized pieces and transfer to a mixing bowl. Pound finely Thai hot chilies and garlic and add them in the mixing bowel. Follow with sweet onion, tomato, coriander and spring onion.

Season to taste with Thai fish sauce, lime juice and sugar, toss well to combine. Arrange on a serving dish. Garnish with lettuce and cabbage and then serve.

Alright I hope you’re enjoy with Thai Beef salad and like I said take it easy with spicy taste. And will see you sometime this week with the recipe for Som Tum…make a reply for Richard who asked for this recipe. So Richard I will get back to you as soon as I can…see you!

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Because I’ve been working like crazy and now finally I’ve just have time for myself to post the Thai recipe now.

Khao Man Gai is one of the favourite dish for Thai people and when you’re there you can get this dish like 25-30 baht from many street vendors. When I was there I have 2 favourite Khao Man Gai places that sell awesome Khao Man Gai. Both of them are mostly like a vendor shop nearby the street. So if you’re not a Thai residence probably you won’t find them unless somebody tell you or take you there.

One was close to the apartment (in Rama IV Rd.) where I used to live while I worked at BNH. This one they open quite early in the morning and usually by 9-10 o’clock will be all gone. So if I wanted it I have to make sure I get up early enough. Another one is in Thanon Dinso (close to Sao Ching Cha) where I had my English class. This one I found unexpectedly but for the food is just like a top-flight restaurant.

They boil the chicken themselves, the chicken gets really tender and they also make a wonderful sauce. Everytime I was there I will order extra sauce. And for the sauce will cost like 5 baht for each small tiny bowl. Unfortunately in here I couldn’t find any Khao Man Gai even Thai restaurant in my town. That’s why I have to try and make Khao Man Gai myself in case I was craving it again! I think I did a pretty good job and if you follow my recipe you can have Khao Man Gai just like in Thailand.

Khao Man Gai Recipe ( 2 servings)
- 2 pieces chicken breast or thigh
- 1 1/2 cups Thai Jasmine Rice
- 3 crushed coriander roots
- 2 coriander roots
- 1 coriander plant, leave only
- 3 cloves crushed or pound garlic
- 1 tbsp salt
- 1/4 tsp ground black pepper
- 4 cups of water
- 1 cucumber, sliced
- 2 sping onion, finely sliced
- 1 slice of mature ginger (pound lightly)
- 1 tbsp mushroom flavored soy sauce

Khao Man Gai’s Sauce
- 4 tbsp fermented soybean
- 6 tbsp mushroom flavored soy sauce
- 4 tbsp vinegar
- 2 tbsp fresh hot chili (Prik khee nuu)
- 6 tbsp sugar
- 4 tbsp peeled garlic, finely chopped
- 4 tbsp mature ginger, finely chopped
- 2 coriander roots

- Wash chicken, wait until dry and sprinkle with salt all over.

- Place the chicken in a pot, add 4 cups of water, 3 crushed coriander roots, cook over medium heat. Wait until water starts to boil then add the ice cube 4-5 cubes(add everytime when the water starts to boil and all together will take about 30 minutes or so until the chicken done and cook thoroughly). And please make sure to skim off any broth to get the clear broth.

- When the chicken cooked well, take them out from the broth and paint the skin with vegetable oil (for protect from dry skin). De-bone and cut into thin slices. Strain the broth and set aside.

- Now we’re going to make rice. Wash the rice with water before cooking, rinse about 2-3 times, drain and set aside. Heat the oil in a wok over medium heat. Saute garlic until fragrant and turns golden brown. Add the rice, 2 coriander roots, ground black pepper, stirring well and cook for 3 minutes. Transfer the rice to an electric rice cooker, pour 2 1/4 cup of chicken broth over the rice, add one piece pound lightly slice of ginger and cook until the rice is done.

- While waiting for the rice we can start making the sauce for Kao Mun Gai. Put all ingredients for the sauce except fermented soybean in the blending machine. Blend until everything is mixed thoroughly then stop, add fermented soybean and start blending again about 5 second. Serve with the chicken rice. This sauce has a combination taste of a little bit salty, sour and also sweet. And you can keep in the refrigerator about a month if you can’t eat it all at once meal.

- Normally I serve this dish with a chicken broth too. So you can just heat the broth until it starts to boil again. Add 1 tbsp mushroom flavored soy sauce and add finely sliced sping onion.

- Spoon the rice onto a serving dish, arrange the chicken slices at the side or on the top, garnish with coriander leave. Serve with the sauce, chicken broth and sliced cucumbers.

Alright I hope you enjoy with Khao Man Gai style Golf. Please let me know what you think about it by put some comment for this and will see you next time with Yum Neua – Thai Beef Salad.

Take care…

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There are many spicy foods, but none seem to come even close to Thai foods. I’ve had Indian food in India and Mexican food in Mexico and neither one brought tears to my eyes the way Thai food, real Thai food, did the first time I had it.

It seems like Thai’s like to add chili’s to every dish and you’ll find a variety of chili condiments on the table at any Thai restaurant. The most common are simple dried chili powder and nam prik which literally means “chili water” and is a combination of fresh chili’s, vinegar, fish sauce and lime juice.

Thai’s use a wide variety of chili’s in their cooking, but the most common are the prik kee nu and the prik chee faa chili’s. Both will curl your hair, but the prik kee nu is definitely the hotter of the two. Tread carefully with these chili’s if you’re not used to spicy food and I mean REALLY spicy food, not what you typically find in America.

Prik kee nu chilis are green or red and about one inch in length. You can find them in most major cities in the U.S. in Oriental grocery stores and they freeze well (up to one year) so if you’re just visiting the city for the weekend you can buy lots and freeze them. Simply wash the chili, dry thoroughly and put it in a Ziplock freezer bag to freeze.

When the prik kee nu is dried it is called prik hang and is even hotter if that’s possible. You can also find these in Oriental groceries and the smaller the chili the hotter it will be. Golf and I get these shipped to us by her dad from Thailand by the kilo, we typically use about ½ pound a month. You will very likely get better mileage

When I started eating with Golf she would always tell the waitress to make our order paed mak mak. I had no idea what that meant for weeks until finally she told me, paed means “spicy”. So my introduction to spicy Thai food was extra spicy from a Thai perspective. In years before that I know that any Thai food I got was served for Western tastes and even now if I am by myself and order food paed mak mak they won’t make it nearly as spicy as they do when I am with Golf.

Don’t think though that Thai food is just about the spicy chili’s. The spicy dishes usually combine other elements such as sweet, sour and salty together in intriguing ways. If you haven’t tried real Thai food yet then I suggest you subscribe to my feed and keep coming back. Golf has promised to start posting at least one authentic Thai recipe a week so you should be able to build quite a recipe base very quickly.

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