Thai Lemongrass Roast Chicken

Thai Lemongrass Roast Chicken

This recipe is on my MVP list of whole roasted chicken recipes.  Yes, that list exists. The marinade for this chicken is incredibly delicious and jam-packed with flavor.  It is sweet, spicy, salty, savory, and basically fool-proof.  All my favorite things when it comes to cooking! This recipe seems to be a slightly westernized version of the traditional Thai grilled chicken (Gai … Continue reading

Thai Chicken Satay (Satay Gai)

    Chicken satay is a classic appetizer of grilled skewered chicken that is marinated in all the savory spices characteristic of Southeast Asian cuisine: turmeric, coriander, lemongrass, garlic and chili powder.  While satay is internationally known as a popular Thai appetizer, the dish actually originated in Indonesia where it is a national dish. Regardless of its origins, chicken satay is … Continue reading

Thai Minced Chicken Salad (Larb Gai)

Thai Minced Chicken Salad (Larb Gai)

Thai cuisine week continues!  As referenced in my previous post, a few of the primary methods of preparation for Thai salad dishes are: Yam (“mix”), Tam (“pounded”), and Larb (“to mince meat”). Larb is probably the most internationally recognized type of Thai salad.  It is most commonly made with minced pork or chicken that is tossed with fresh herbs and a dressing that is … Continue reading

Thai Spicy Shrimp and Pomelo Salad

Thai Spicy Sprimp and Pomelo Salad

This week on Food Comas is dedicated to Thai cuisine! Normally around this time in Hong Kong, the summer season would be in full swing.  Beaches would be full and the waters packed with junk boats on all-day booze cruises.  As for us and our beach-obsessed dogs, we would usually be found romping around any remotely clean … Continue reading

Thai Cooking Class

Thailand still remains Southeast Asia’s most popular destination and luckily for me, it’s just a hour or so flight away from Singapore. I had been to Bangkok about a year ago, although at the time the area was congested with the city’s usual traffic mayhem rather than the current political demonstrations. I recently stopped by … Continue reading

Cashew Nut Chicken

Cashew Nut Chicken is a Thai stir-fry dish with Chinese origins, but tweaked to pack more heat. The preparation felt like most Chinese stir-fry recipes my Dad taught me, especially when we marinated the chicken with Chinese cooking wine, oyster sauce and then mixed with flour. The unique flavor for this Thai dish came from … Continue reading

Tom Yum

Tom Yum is a classic Thai spicy and sour soup that is packed with fragrant herbs. “Tom” means “to boil”, while “yum” refers to a mixture of things that tends to be spicy and sour. We prepared Tom Yum during our Thai Cooking Class in Phuket, and I found it was an incredibly easy soup … Continue reading

Pad Thai

I have attempted pad thai before (see my Shrimp and Tofu Pad Thai) but I admit I never could get it quite right. My noodles were either too soggy or the sauce just too sweet. I finally got the chance to redeem myself during my Thai Cooking Class in Phuket and now I am more … Continue reading

Thai Basil Roasted Chicken with Roasted Tomatoes

Thai Basil Chicken is one of my favorite Thai dishes… however, this is not a recipe for that.  My Asian stir-fry and chili consumption had been a bit excessive of late and I was looking to cook something a bit blander and healthier.  I decided to go more towards the American-Italian grilled chicken pesto dishes … Continue reading

Thai Basil Pesto

When life gives me Thai Basil… apparently I make pesto. I recently moved to a cozy neighborhood in Singapore that boasts a fantastic wet market.  I go there every weekend to stock up on local produce, meats and fresh flowers to adorn my apartment.  Most of the produce and meats come from Indonesia or Malaysia, … Continue reading