Taste of Thailand

Prep Time 12 hoursCook Time 35 min Serves 4

01 Ingredients

  • 1 tbspsalt
  • 1 tsppepper
  • 1 tbspgarlic powder
  • 1 tbspred or yellow curry powder
  • 1 splashsoy sauce
  • 1 splashfish sauce
  • 1 splashoyster sauce
  • 700gbeef steak skirt
  • 1 largered pepper, sliced
  • 1 largegreen pepper, sliced
  • 1 mediumred onion, sliced
  • 1 largecucumber, sliced
  • 1 cupcherry tomatoes, halved
  • 1 bunchcoriander, chopped
  • 1 bunchmint leaves, chopped
  • 2 largelimes, juiced
  • 1 cupbasmati rice, roasted and crushed

02 Instructions

  1. combine salt, pepper, garlic powder, and red or yellow curry powder together, and rub meat with mixture. Cover with soy sauce, fish sauce and oyster sauce and let beef marinate in fridge for at least 12 hours
  2. let rice soak for at least 2 hours. Drain and toast in a frying pan on medium-high heat until grains turn golden brown, and begin to pop. Grind popped grains gently with mortar and pestle
  3. place beef in oven or BBQ preheated to 400ºF for 10 minutes
  4. take beef out and slice into 1” thick pieces
  5. combine in large bowl with red and green peppers, red onion, cucumber, and tomato
  6. top individual bowls with roasted rice, mint leaves, coriander, and lime juice

01 Ingredients

  • 8 cupswater
  • 4 stalksof lemongrass, slightly bruised
  • 1 chunkgalangal or ginger (approx. 1”)
  • 6bay leaves
  • 5 clovesof garlic, ground
  • 8thai chilies, halved
  • 1 splash fish sauce
  • 2medium tomatoes, loosely chopped
  • 6green onions, chopped
  • 200gmushrooms of your choice, loosely chopped
  • 500gshrimp or chicken
  • 1 cup coconut milk
  • 1 bunchcoriander leaves, whole
  • 1hot pepper (red or green), sliced

02 Instructions

  1. bring water to a boil in a large pot
  2. reduce heat and add in all ingredients except for meat, coconut milk, coriander and sliced peppers. Let cook for 10 minutes
  3. if adding shrimp, shell and de-vein tail before adding. If adding chicken, cut into strips
  4. add in choice of shrimp or chicken, cook for an additional 2-3 minutes
  5. add in coconut milk and stir. Let sit for an additional 2 minutes
  6. to serve, garnish with coriander leaves, and sliced peppers

01 Ingredients

  • 300gbroad, flat rice noodles
  • 3 tbsphoisin sauce
  • 3 tbspwater
  • 3 tbspfish sauce
  • 3 tbspsoy sauce
  • 3 tbspwhite vinegar
  • 3 tbspsugar
  • 2 tbspvegetable oil
  • 1large egg
  • 6 cupschinese broccoli, loosely chopped
  • 3 clovesgarlic
  • 400gchicken, chopped

02 Instructions

  1. bring pot of water to a boil
  2. add noodles and boil until cooked. Once cooked, strain noodles and set aside
  3. combine hoisin sauce, fish sauce, soy sauce, water, sugar, and white vinegar in a small dish. Stir sauce mixture until blended
  4. in a wok at high heat, add oil and garlic. Cook until garlic is golden in colour
  5. add in Chinese broccoli and chicken and stir gently for 1 minute
  6. add in egg and scramble it for about 1 minute
  7. add in noodles and sauce mixture. Stir gently for 1-2 minutes or until sauce caramelizes
  8. serve hot