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Recipe |
Ratings |
Last Modified |
 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) |
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6 Apr 2008 |
| The shape of the crab sticks make them ideal for this steamed starter. |
Crab Stick Rolls (Pu Aut Hur Sar Lhia) |
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11 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) |
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4 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) |
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11 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) |
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5 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) |
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9 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) |
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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) |
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11 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) |
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2 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) |
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4 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) |
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11 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) |
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2 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) |
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11 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) |
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4 Apr 2008 |
| Thai Spring Rolls |
Thai Spring Rolls |
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25 Dec 2009 |
| The three main flavours come from the seafood. |
Three Flavours Platter (Gung Nieng Mara nam Prick Guy) |
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7 Apr 2008 |
