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Try the recipe from Hat Yai in southern Thailand. Now sold by popular demand on nearly every street in Thailand, the fried chicken is made with a rich, dark crispy coating flavored with garlic, coriander root, black peppercorns, and dark sweet soy sauce. It is always served with a healthy topping of crispy fried shallots, and usually comes with sticky rice.
Traditionally used a a condiment for Gai Yang, our Thailand style barbecued chicken, Nam Jim Jeaw is a dipping sauce made with toasted and ground white rice, dried chilies, fresh lime juice, sugar, and fish sauce. It can be used to add a burst of authentic Thai flavor to any type of grilled meat.
This oven broiler method using a traditional Gai Yang marinade recipe produces a beautiful grilled chicken with crispy golden brown skin and tender juicy meat. If you have a barbecue and want to cook the chicken in the traditional way, just cook it long and slowly until it's just right.
We start by marinating the calamari in fresh lime juice that softens it and mellows any fishy flavors. After steaming, all you'll taste is delicious calamari that you could eat all by itself it's so good. But when topped with this Thai seafood sauce made with loads of fresh garlic, cilantro, hot chilies, fresh lime juice, and coconut sugar, you have add a whole different dimension of authentic Thai flavor to an old favorite.
Balance of flavor is important in any type of cuisine. This is especially so with Thai food, and many times nearly all of the flavor will come from one or more of the dipping sauces that we serve on the side. This quick and easy dipping sauce recipe is guaranteed to satisfy the even the most discriminating Thai palate.
Tom Yum Moo Saam Chan, or spicy and sour soup with pork belly, has all the delicious herbal flavors that you would expect to find in tom yum style soups, combined with rich and juicy chunk of slowly cooked pork belly, cherry tomatoes, whole shallots, and morning glory leaves.
