Top 20
Recipes
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1
Thai Tea (Using a Coffee Maker)
by Ching on April 16, 2012
I love drinking tea! Of the many types of teas out there, Thai Tea happens to be one of my favorite teas to drink. I know making Thai Tea on my own would be so much cheaper than visiting cafe tea shops, especially tempting since there are almost one on every block in the city of Westminster in OC. I have tried many ways to make Thai Tea, from using pre-made Thai Tea powder to using actual Thai Tea leaves. Thai Tea tastes so much better when using actual Thai Tea leaves. I also found an easy and quick way to make Thai Tea without having to boil water and steep the tea leaves.
This is where the coffee maker comes in. Lucky for me, I got a coffee maker for my wedding and had thought about giving it away because my husband and I do not drink coffee. However, I learned from a great friend of mine that the coffee maker is an awesome kitchen tool for making tea. -
Asian Hot Wings
by Kai on April 10, 2012
These hot wings with sriracha sauce are spicy and saucy. Bring them to your next potluck, everyone will love them!
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Vietnamese Chicken Noodle (Phở Gà)
by Kerina on April 06, 2012
The broth of this pho is subtle, clear and light. I skim the broth periodically to make sure it's clean. I hope you like my home-made pho!
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Mouthwatering Egg Tarts (Dan Tat, 蛋挞)
by DessertzHouse on April 01, 2012
DessertzHouse's egg tarts are velvety smooth with a warm flaky crust. Her how-to video is super fun. Enjoy!
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Simple Panang Chicken Curry (Phanaeng Curry, Penang Curry)
by Jake on February 12, 2012
A simplified take on the Thai restaurant favorite that can be assembled with a few Thai pantry staples.
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#1 Korean Pork Belly
by Matt on January 24, 2012
This is so simple and so good I can't even put into words how much I love this recipe. This is my tweaking of David Chang's recipe from his Momofuku cookbook
. When I made it according to the original directions, the cooking times were all wrong for my oven and it came out way too salty. I like cooking it slowly at a low heat so the fat melts, then cranking up the heat at the very end to get a nice crust on the outside. The temperatures and times are very forgiving, so feel free to experiment or adjust on the fly if it looks like it's not cooking the way you want it to. Also, I've experimented with adding other spices but I always seem to like it better with just salt and sugar.
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Laotian Ka'piek Noodles (Khao Piak, Kao Piak)
by Kelly's Kitchen on January 11, 2012
Ka'piek is one dish I never get sick of eating - in cold or hot weather. It took me many practices to get the dough just right and get the stickiness that tasty ka'piek is known for.
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Easy Cozy Chicken Curry
by Cynthia on January 05, 2012
I love this dish because it's really hearty and it makes me feel homey when I eat it. It's great over rice or your choice of noodles. It's also easy to make so it's a big plus for me.
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Thai Fried Rice (Khao Phat, ข้าวผัด)
by Mommy Thai on January 04, 2012
This dish is popular with my children. You can substitute chicken for other meats, and the vegetables can be changed as well. Some fried rice recipes call for day-old rice, but this recipe doesn't require it. I use rice straight from the rice cooker and it works very well.
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Beautiful Vietnamese Lotus Salad (Goi Ngo Sen)
by Kerina on January 01, 2012
This light, refreshing salad takes me back to warm summer days in Vietnam. The crisp textures of lotus root and carrots meld nicely with the softer textures of shrimp and pork. Feel free to omit meat for a vegetarian version.
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Indonesian Peanut Sauce (Bumbu Kacang, Sambal Kacang, Pecel)
by Cyndi on January 01, 2012
I love this peanut sauce. Every time I make it, I feel like I am cooking with my mom. You might find yourself putting this sauce on almost everything you eat!
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Gado Gado Salad with Peanut Sauce (Indonesian Lotek)
by Cyndi on January 01, 2012
Gado Gado can be served as a starter, side dish or main meal. I love making this for a filling lunch. An added bonus is how simple it is to put together.
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Curry Seabass aka Match.com Fish (Laotian Fish)
by Keng on January 01, 2012
The reason why I called this a match.com fish is because it's so delicious, it will definitely satisfy the palate of any man you want to impress! Rich in spices and flavors, it is unforgettable. You can serve it with rice or enjoy it by itself.
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BBQ Beef with Vermicelli (Bun Thit Nuong Bo)
by Kerina on December 31, 2011
I love making this dish for my family. The beef is best grilled but baking it produces good results too.
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Pad Thai Noodle (ผัดไทย)
by Mommy Thai on December 31, 2011
A very popular Thai dish at my restaurant! Stir fried rice noodles with shrimp and eggs and garnished with bean spouts, green onions, and peanuts. Feel free to use chicken or tofu in place of shrimp to change it up.
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Fusion Steak Salad
by Taen Saeteurn on December 30, 2011
This recipe truly reflects my lifelong journey. The original idea was to combine Thai flavors and fresh greens that can easily be found in supermarkets in California. The outcome is a unique dish that is healthy, colorful, and flavorful.
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Fresh Vietnamese Spring Rolls (Summer Rolls)
by Kerina on December 30, 2011
Spring rolls are a hit at parties. Prepare the ingredients ahead of time and guests can make their own rolls to suit their tastes. I like to place the shrimp on the wrapper before the other ingredients, so the shrimp's color shows through. For the peanut sauce, you can kick up the spice level by adding more siracha.
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Easy Chinese Chicken Fried Rice
by Chinese Cook on December 30, 2011
Delicious fried rice dish good for any occasion! Stir fry it with the basics or add more veggies to fancy it up.
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The Best Banh Xeo (Vietnamese Pancakes)
by Kerina on December 30, 2011
My mom used to make us banh xeo whenever it rained. I've continued this tradition with my family, and my kids love it. This is really fast and easy to make, and you can change the filling to suit different tastes.
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Super Chicken Chow Mein
by Chinese Cook on December 30, 2011
This dish is a staple in Chinese restaurants. The key is to precook the chicken and vegetables in a separate pan, then toss them together with the noodles in a very hot and well-oiled wok.
