Steps

1. For the marinade: Pound garlic, cilantro roots, peppercorns in a mortar until fine. Add palm sugar and pound until dissolved. Add all remaining marinade ingredients, except cornstarch, and stir to mix.
2. Cut pork into thin, bit-sized pieces, about 3mm thick. If you see any silver skin on the pork, remove it. Pour the marinade over the pork and mix well. Let marinate overnight (8 hours) or at least 3 hours if you’re in a rush.
3. Sprinkle cornstarch over the marinated pork and mix well. Skewer the pork, and lay them flat on a tray. Pack them neatly on top of each other and it’ll help shape the skewers. If possible, let the pork sit in the fridge on the skewers for at least a few more hours before grilling to set the shape of the skewers.
4. Grill over medium to medium high heat, 1.5 – 2 minutes per side. Serve with sticky rice

Steps

Drain the papaya well and place in a bowl lined with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya as possible so as to not dilute the dressing.

In a mortar and pestle, pound garlic and chilies until there are no more chunks (pieces of chili skin is fine).

Add palm sugar and mash with the pestle until it turns into a wet paste and all the chunks are dissolved.

Add long beans and pound just until they’re broken.

Add dried shrimp and peanuts and pound to break the peanuts up slightly.

Add fish sauce, tamarind juice, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.

Add shredded papaya and tomatoes, and mix using the pound-and-flip method as shown in the video @8:40. Once everything looks well mixed and the tomatoes are just slightly crushed, it’s done!

Plate and sprinkle with the remaining peanuts

Steps

1: In a flat frying pan over low heat, toast the cumin seeds, coriander seeds, and dried red chilies until lightly browned and flavorful.

2: Grind the chilies, the dry seeds and spices, and the salt until very fine.

3: Prepare the fresh herbs by chopping, grating,  and cutting until all very fine.

4: Combine it all and grind until you have a smooth paste, then add the shrimp paste and mash it in until everything is well blended and you have a smooth, dark red paste.

Steps

1. Using a pestle and mortar, crush the peppercorns and garlic together until the peppercorns are all cracked. 
2. Add the coriander and continue grinding until nearing a paste like consistency. 
3. Remove the mixture from the mortar and place into a large mixing bowl. 
4. Add the palm sugar (best to warm to a semi liquid state in a microwave first) and liquid ingredients before stirring well. 
5. Add the pork cubes to the mixture, cover, place in fridge, and marinate overnight.
6. Cut into cubes of about 1” and cook slowly in a pan, constantly turning. Cook until the pork is cooked through and the juices has reduced down and are sticky and caramelised.
7. Serve alongside a homemade Nam Jim Jaew sauce and some sticky rice or simply on some skewers.

Steps

1. Grind dried chilies in a coffee grinder until fine.
2. If using an immersion blender, blend all curry paste ingredients together until fine.
3. If using a mortar and pestle, grind lemongrass, galangal, turmeric and kaffir lime zest (if using) first until fine, adding the dried chilies in once the mixture starts to feel wet. Then add garlic and shallots and pound until fine. Add shrimp paste and pound to mix. Stir fish sauce in at the very end.
4. Using your hands, and I recommend wearing latex gloves for this part, knead together the pork and the curry paste until thoroughly mixed. Then add cilantro, green onion and kaffir lime leaves and knead it in just until combined.
5. follow the wrapping method shown in the video and allow the sausages to rest in the fridge for at least 2 hours or preferably overnight. Then gently unpack them onto a foil-lined tray and cook the sausages on the top rack under the broiler until browned on one side, about 4-5 minutes. Then flip the sausage and brown the other side. After this point, there should be a lot of liquid on the pan, so I like to transfer them onto a rack to finish the broiling so the sausages come out dry and well caramelized.
6. serve this with fresh crunchy vegetables and sticky rice

Steps

1. Sauté the curry paste in some vegetable oil until aromatic, and deglaze with 1/4 cup of the coconut milk. Note: Traditionally, we sauté the curry paste in rendered coconut oil. See more information about this method in Massaman Curry and Green Curry videos.
2. Add the 3 torn kaffir lime leaves and let the mixture cook, stirring constantly, until the coconut milk dries up again.
3. Once the coconut milk dries up, add the pork to the pan and toss to coat the pork thoroughly in the curry paste. Add the remaining 1/2 cup of coconut milk, fish sauce, and sugar. Let cook until the pork is done. When the pork is done, remove from heat immediately.

To serve: pour the curry on to a deep plate or a shallow bowl, spoon the 2 Tbsp of coconut milk over the top for garnish. Top with thinly sliced kaffir lime leaves and spur chili slices. Serve with hot jasmine rice!

Steps

1. Soak the chilies in water for at least an hour to soften.
2. Using a heavy-duty mortar and pestle or a spice/coffee grinder, grind the toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove and set aside.
3. Grind roasted peanuts in the mortar and pestle until fine; remove and set aside.
4. Drain the chilies from soaking water and dry off excess water with paper towel. Cut into small pieces. Add chilies and salt to a heavy-duty mortar and pestle; pound into a rough paste. Add the ground dry spices to help absorb the liquid from the chilies and continue pounding to a fine paste.
5. Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.
6. Add shallots and garlic; pound into a fine paste.
7. Add ground peanuts and shrimp paste, pound to mix.

Steps

1. Reduce 1 cup of coconut milk in a small pot over medium heat until it “breaks”. It will look like a film of shiny oil floating on top of the reduced coconut milk. We are using this oil to sauté our curry paste. Note: As noted in my video, in order for the coconut milk to “break,” use coconut milk whose ingredient is 100% coconut milk, no preservatives or additives. This usually comes in a carton, although not all coconut milk from the carton are 100%. Canned coconut milk has been processed in a way that it no longer breaks. If you cannot find this type of coconut milk, sauté the curry paste with some vegetable oil and deglaze with ¼ cup coconut milk. Proceed from here on as normal.
2. Add the curry paste and cook until aromatic, breaking up lumps with a spatula, about 1 minute.
3. Add the ground peanuts and mix well with the curry paste. Add the remaining cup of coconut milk, stir, and let reduce for 7-10 until thickened to a dipping sauce consistency.
4. When thickened to desired consistency, add the palm sugar, fish sauce, and tamarind juice. Taste and adjust according to your taste.

Steps

Grind dry chilies into a powder, set aside. In a heavy-duty stone mortar and pestle, add lemongrass, galangal, cilantro roots, kaffir lime zest, salt and white peppercorns; pound into a fine paste. Add ground chilies, shallots, and garlic; pound into a fine paste. Add shrimp paste and pound to mix.

Steps

Cut the pork chops in half along the length of the fatty rind. Then slice each piece, along the short side, into 1/4-inch thick pieces. (See video for a visual.) If using beef, cut into thin slices against the grain. If using chicken, cut into small cubes.

For the marinade: Grind coriander, cumin seeds, and white peppercorns in a mortar and pestle until very fine, then add galangal, lemongrass and fresh turmeric (if using); pound until fine. Add turmeric powder (if using), cinnamon, clove, brown sugar, salt, vinegar, coconut milk, and water; stir to mix well.

Pour the marinade over the meat, massage with your hands, making sure that no pieces of meat are stuck together. Cover and refrigerate for at least 2 hours or overnight.

For the peanut sauce: In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame butter.

In a small pot over medium heat, reduce 1/4 cup of the coconut milk by about half. Add curry paste and cook over medium low heat, stirring constantly, for about 2 minutes until it is very thick. If it thickens too quickly, add a splash of coconut milk to help loosen it up.

Stir in the rest of the coconut milk, ground peanuts, ground sesame seeds (if using), fish sauce, palm sugar and tamarind juice. Simmer for a few more minutes until it has thickened into a dip consistency, stirring frequently to prevent the bottom from scorching.

Taste and adjust seasoning with more sugar, fish sauce, and tamarind juice as needed.

For the Quick Cucumber Pickle (Ajaad):

In a small pot, combine vinegar, sugar and salt; bring to a boil and cook just until the sugar is completely dissolved. Let cool completely.

Place the cucumber, shallots, and chilies into a small serving bowl and keep covered and refrigerated until ready to serve.

When ready to serve: Finish the ajaad by pouring the cooled vinegar mixture over the vegetables. Place bread on the grill to toast (you can also just toast the bread in the toaster) and cut each piece of toast into 9 squares. Serve the grilled satay skewers on a platter alongside peanut sauce, ajaad, and toast.

Steps

For the dipping sauce: Place both chilies, garlic, vinegar, water, sugar and salt in a blender and blend just until there are no more chunks. I like to use low speed to blend so I still have chili seeds seeds and chili pieces for a nicer visual.

Pour the blended chilies into a small pot and bring to a simmer, then simmer for about 3-5 minutes or until it has a consistency of a thin syrup. The sauce will thicken as it cools, so if it is too thick once it is cool, you can add more water. Set aside until ready to use.

For the fish cakes: Combine the fish, curry paste, egg yolk and sugar in a food processor. Process until fine, scraping the sides as needed. Then keep processing for a few minutes longer until the fish is firm enough that it holds its shape well when spooned (see video). If this is your first time, cook up a bit of the mixture to taste for salt and spiciness. If you want a stronger curry flavour or more spiciness, add more curry paste, keeping in mind that that also adds more saltiness. If you just want more saltiness, add a little fish sauce. 

Transfer the fish paste into a mixing bowl and add chopped long beans, Thai basil and kaffir lime leaves; stir until well combined.

(At this point you can deep fry the fish cakes like we traditionally do, or you can pan fry them as per instructions below)

Get your station ready by having a bowl of cold water and some paper towel (for your hands) by the stove.  Heat a skillet over medium heat until hot, then add just enough oil to coat the bottom of the skillet. Wet your hands and a tablespoon in the cold water, then scoop a heaping tablespoon of fish paste with the wet spoon and place in your hands. Gently pat the fish cakes to form into patties and place in a preheated skillet. Fry until browned on both sides, about 2 minutes per side. You may need to add more oil as you go. 

Steps

1. Slice the lemongrass stalk and galangal into thin slices (5-6 slices each)
2. Cut the kaffir lime leaves in half. Slice the cilantro stalks and keep the leaves for garnish
3. Slice the green onion into thin slices. Cut the chilis in half
4. Into a pot add the chicken stock, lemongrass, galangal and cilantro stalks and simmer for 5 min
5. Add the chicken pieces, fish sauce, sugar and let boil for 5-6 min
6. Add the coconut milk and mushrooms and simmer on medium heat for 5-6 min
7. In a seperate bowl add the lime juice, chilis and chili oil and pour the ready soup over. Finally, add the green onions and cilantro leaves on top and serve

Steps

1. Add the shrimp stock, lemongrass, kaffir lime leaves, galangal and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot.
2. When the soup is done simmering, add the oyster mushrooms, and bring the soup back to a boil.
3. Once the soup comes back to a boil, add the shrimp and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely, another minute or so.
4. Add the lime juice, fish sauce, chili paste (if using) and sugar to your soup and stir. Taste and adjust seasoning to your liking. If you’re not using the chili paste, you may find you need to add a bit more fish sauce/sugar. But taste it first!
5. Garnish with cilantro leaves and serve with rice or turn it into a “Kuay Tiew Tom Yum” by pouring the soup over rice noodles for a pho-style meal!