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Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations. Thai Style Fried Noodles (Pad Thai) 20 Apr 2008
Coconut Rice Noodles Coconut Rice Noodles 19 Apr 2008
Thai Spicy Noodle Thai Spicy Noodle 14 Apr 2008
A very simple starter to illustrate how plum sauce is used. This dish is simply made up of cubes of deep fried tofu, with plum sauce as a dipping sauce and coriander garnish. Fried Tofu and Plum Sauce (Tuw Hu Tod) 11 Apr 2008
The shape of the crab sticks make them ideal for this steamed starter. Crab Stick Rolls (Pu Aut Hur Sar Lhia) 11 Apr 2008
This is a very small plate of pork balls and noodles served as a starter or with an alcoholic drink as a snack. The pork is seasonsed with red teriyaki powder seasoning which gives it its distinct taste. Pork Ball and Noodle Starter (Bami Mu Gorn) 11 Apr 2008
Inside each parcel is a shelled shrimp, surrounded by pork mince and seasonings. The tail of the shrimp gives a nice handle to pick it up with. Shrimp Dim Sum (Kanoom Jib Goung) 11 Apr 2008
These red pork pyramid shaped parcels are yet another steamed snack served as a starter. The red layer is made from seasoned pork. The inner layer is filled with noodle. Red Pork and Noodle Dumpling (Griew Hur Bami Mu Dang) 11 Apr 2008
A snack straight out of a Bangkok bakery. They are mini bite sized pies (pasties) filled with Thai green curry pork. Pork Curry Pie (Mu Pad Khiew Wan Hor Pai) 11 Apr 2008
An Italian favourite given the heat treatment thanks to fresh green chillies. Kafir lime leaves and lemongrass add a fragrant Thai edge. Thai Crab Risotto 11 Apr 2008
Tender meaty chunks of monkfish poached in creamy curry stock. This is delicious and idiot-proof - all you need are a few fresh ingredients, half an hour and a couple of hungry mouths to feed. Thai Green Monkfish Curry 11 Apr 2008
Choose a good medley of flavour mushrooms for this dish, like shitake and seps, to give the taste more depth. Chopped Thai basil and coriander also adds to the flavour. Mushroom Tarts (Had Op Kratong Tong) 9 Apr 2008
The three main flavours come from the seafood. Three Flavours Platter (Gung Nieng Mara nam Prick Guy) 7 Apr 2008
Here is a typical recipe of seasoned chicken wrapped in bi tua leaves. The leaves give the chicken a subtle tangy taste, but the dominant flavours come from the dipping sauce. Chicken Bi Tua Parcels (Gay Hor Bi Tua) 6 Apr 2008
These little mushroom houses consist of 3 layers, made up of tofu, a ball of pork mince and a mushroom on top. Mushroom Pork Houses (Had Huom Nuing Tow Hu) 5 Apr 2008
This recipe is much better than the frozen Chinese parcels you can buy at the supermarket, the fresh spring onion and coriander really makes a difference. Crispy Pork and Spring Onion Parcels (Giew Toud) 4 Apr 2008
A wonderful dish of stuffed onions. All the flavour of the red onions is kept in the dish and the onion served to keep the stuffing moist. Serve either as a starter or as a side dish with soup. Pork Stuffed Onions (Horm Yay Yad Sine) 4 Apr 2008
These steamed dumplings are made with pork seasoned with Thai teriyaki powder, widely available from Asian supermarkets. Steamed Red Pork Buns (Sa La Pow Mu Dang) 4 Apr 2008
A Thai variant of a Chinese dish. These are pork mushrooms and carrot parcels, served as a starter or snack. Each parcel is approximately 3cm across. Pork Mushroom Parcels - Chow Mei (Khanom Jeap) 2 Apr 2008
This is a steamed snack with vegetables and pork wrapped in rice paper. It can be served hot as a starter or cold as a snack. Rice Paper Pork Parcels (Guay Tiaw) 2 Apr 2008
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