Blog | For Those About To Cook

Thai Salt Crusted Fish with Seafood Sauce

July 27, 2020 By Dan

When I learned to make Thai salt crusted fish with seafood sauce, there was no turning back! I love cooking fish this way.

It is hugely popular at street food stalls all over Thailand and like all good things, it eventually made its way onto western Thai restaurant menus too.

The scales are left on the fish so that the meat doesn’t become too salty. Caking the skin in all that salt keeps almost all the moisture in the flesh. This is so good!

The skin dries out and is not eaten. Simply peel the skin off and enjoy the juicy fish meat with the fish Thai seafood dipping sauce .

You don’t eat the aromatics but they give off an amazing aroma when served.

Getting this Thai salt crusted fish right...

Thai salt crusted fish needs to be grilled low and slow. I love seeing the street food stalls in Thailand that specialise in this grilled fish.

The fish is placed over a mild charcoal fire and then cooked for about an hour. As a result, the juices stay in the fish. You will be rewarded for your patience.

So be sure that your barbecue has a very low smoky heat. The smoke adds to the flavour as well.

It is very important to ensure the fish covers the fish skin. Believe it or not, most of it stays on with the help of the flour and water.

Working ahead...

Thai salt crusted fish is so easy to make so there isn't much you need to do. You could of course place the aromatics inside the fish a couple of hours before cooking though.

You can also prepare the Thai seafood sauce a few hours before serving.

Do this and Thai salt crusted fish will be the perfect dish for a party. Just heat up your barbecue and turn the fish a couple time. Voilá! It's ready to serve.

Unscaled fish — Be sure to ask your fishmonger for unscaled fish.

Pounding rock salt, flour and water — Mix the salt, flour and water into a paste.

fish covered with salt mixture — Cover the fish with the salt.

salt coated fish — Be sure to press the salt onto the fish so that it sticks.

cooking Thai salt crusted fish — Grill over a low, smoky heat.

turning the fish — Flip the fish over regularly using a metal spatula or fish knife.

Moist fish after cooking. — This fish is so moist and delicious.

skinning the fish — The salted skin will come off easily.

Dipping fish into the seafood sauce — So good with the seafood sauce.

Serving the fish — Slice the fish to serve or just pick it up with your hands.

If you like this recipe, you might like to try some of these too...

Thai grilled chicken - gai yang
Thai nam jim jaew sauce
Normandy seafood stew
Seafood pancakes
Pan seared sea bass with chorizo and chickpeas
Salmon and pasta broccoli bake

Making the seafood sauce for Thai salt crusted fish...

Thai seafood sauce is available at Thai grocers. I tend to make my own. It's just better. Here is the ingredients list and how to make this easy and tasty sauce.

6 green bird’s eye chillies, roughly chopped
4–6 red bird’s eye chillies, roughly chopped
8 cloves garlic
1 tablespoon oyster sauce
5 tablespoon coriander leaves and stems
3 tablespoon fish sauce
125ml (½ cup) lime juice
2 tablespoon sugar

Place the chillies, garlic and coriander in a pestle and mortar or food processor and pound or blend to a chunky paste. Add the remaining ingredients and taste. Add more sugar and/or a little salt if desired. This dipping sauce is excellent with all seafood.

Recipe

Thai Salt Crusted Fish with Seafood Sauce

Yield: 2 - 3

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

5.0 Stars (2 Reviews)

Ingredients

2 large whole sea bream (about 1 kilo, 2lb each), cleaned but not scaled
500g approx. (2 cups) course sea salt
3 tablespoon all purpose (plain) flour
Water as needed
AROMATICS
4 cloves garlic, smashed
1 thumbs sized piece of galangal sliced into about 10 pieces
4 stalks lemongrass, lightly smashed
10 kaffir lime leaves or 1 sliced lime
1 batch seafood sauce

Instructions

Place the bream on a clean surface and stuff with the aromatics, equally in the cavities. Use Kaffir lime leaves if you have them but sliced limes will work almost as well.
Pour the salt into a bowl and mix it with the flour and just a tablespoon or two of water until it is slightly moist to the touch.
Start rubbing the salt all over the fish, pressing down slightly to help it stick. Flip the fish over and do the same on the other side.
Set up your barbecue for direct heat cooking. It is essential that your coals not be too hot. Grilling fish over hot direct heat would normally only take about 8–10 minutes. You want to slow this down so that the fish cooks slowly.
Do not turn the fish for 15 minutes. Flip and cook for another 15 minutes. Then turn often until cooked through.
The cooking process over the low heat should take about 40 minutes so adjust the heat accordingly.
After about 40 minutes, your bream should be cooked through and browned slightly in a few places but not char grilled. You should still be able to see the white salt crust.
To serve, place the fish on a warm platter. Peel the skin off the fish. Sometimes I use scissors or a sharp knife to help remove the skin. Cut into the meat and dip away!

I hope you enjoy this Thai salt crusted fish recipe. If you do try it, please leave a comment. I'd love to hear from you.

Khao Soi Recipe - Thai Chicken Soup with Noodles

July 27, 2020 By Dan

You are more likely to find khao soi served at restaurants with small, bite sized pieces of boneless and skinless chicken breasts or thighs because most people don't like the mess of eating chicken on the bone.

Here, however I show you a more authentic khao soi recipe with chicken cooked on the bone. As a result you will achieve a much more authentic flavor.

Those bones add a nice flavour to the sauce. For this reason, I wouldn't make this khao soi recipe any other way!

If you would prefer chicken off the bone, that’s fine too. Doing this, you will make the curry easier to eat but you should add chicken stock to the sauce instead of water for optimum flavour.

So what exactly is khao soi?

Khao soi means ‘cut rice’ because originally the noodle soup was made with cut rice noodles.

Though that is still a popular option, nowadays you are much more likely to see khao soi made with boiled and fried egg noodles.

The fried egg noodles often served on top are a real treat but optional.

Make this recipe your own...

As with most Thai recipes, it is important to taste as you prepare. The key to getting the recipe right is in achieving the flavour balance that is perfect for you.

This khao soi recipe is authentic but the blend is the way I like it. Feel free to adjust the flavours to taste.

Chinese noodles — You need to source egg noodles that look something like this.

frying noodles — After you boil the noodles, you could fry some to top the khao soi too.

Frying the yellow curry paste — Fry the yellow curry paste just to cook off the rawness.

Adding chicken to the sauce — Add the chicken to brown it in the paste.

Adding water and coconut milk — Pour in the water and coconut milk and bring to a simmer.

Adding sugar — Spoon in the sugar. You can always add more if you want a sweeter flavour.

simmering soup — Simmer until the chicken is cooked through.

plating the khao soi — To plate, place the cooked noodles in bowls with chicken. Then top with the soup and fried noodles.

If you like this recipe, then you might also like to try some of these too...

Thai green chicken curry
Thai green curry paste

Recipe

Khao Soi Recipe - Thai Chicken Soup with Noodles

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

No Ratings

Ingredients

225g (½lb) dried Chinese flat egg noodles
Oil for shallow frying
FOR THE SOUP
2 tablespoon rapeseed (canola) oil
1 batch yellow curry paste or 3–6 tablespoon shop bought to taste
800ml (3 ½ cups) thick coconut milk
1 generous tablespoon good quality curry powder
8 bone in chicken thighs cut in half
400ml (1¾ cups) water
1–2 teaspoon grated palm sugar
1 tablespoon Thai fish sauce
1–2 tablespoon light soy sauce
Pickled chillies and shallot to garnish
3 tablespoon coriander (cilantro) finely chopped to garnish
Dried chilli flakes to garnish

Instructions

Bring about 3 litres of water to a boil in a large saucepan. Add the dried egg noodles and cook for about 5 minutes until soft but still a bit al-dente.
Strain and rinse with water if not using within 30 minutes to prevent the noodles from sticking. Take out about a quarter of the noodle and dry them on kitchen towel.
In a large frying pan, bring 10cm (4 inches) rapeseed (canola) oil to shimmering point over medium- high heat. When hot, fry the noodles you dried with kitchen towel in batches.
Place a small amount in the oil and flatten them with a spatula. Fry for about 45 seconds and the flip them over. Fry for another 45 seconds and flip over again.
Continue until the noodles are a light, golden brown and then transfer to a paper towel to soak up the excess oil. Repeat with the remaining noodles you set aside.
To make the soup, heat 2 tablespoon rapeseed (canola) oil in a large pot or wok. When hot, add the yellow curry paste and fry for about 30 seconds and then add half of the coconut milk and the curry powder. Stir well to combine.
Add the chicken thighs, skin side down and simmer until the coconut milk has almost dried up but the sauce is still moist.
Pour in the remaining coconut milk, the palm sugar and the water and bring to a simmer. Cook the chicken for at least 20 minutes but you could cook for a little longer if that is more convenient for you.
Just before serving add the fish sauce and soy sauce to taste. At this stage, you could also add more sugar if you prefer a sweeter curry and/or more curry paste if needed but if it’s spicy curry you’re after, remember that this is served garnished with spicy roasted chilli flakes!
To plate, divide the boiled noodles equally between six bowls. Then divide the chicken between the bowls and cover each with the soupy sauce.
Garnish with the pickled chillies and shallots, chilli flakes and coriander and then top each with a good piece of fried noodles.

I hope you enjoy this authentic khao soi recipe. If you do try it, please leave a comment. I'd love to hear from you.

Baked Halloumi

July 27, 2020 By Dan

After visiting Greece many times my family and I have found one of our favourite, easy dishes to be baked Halloumi cheese with tomato, thyme and oregano. You can also use feta.

Baked halloumi and tomatoes in a serving dish.

About this baked halloumi recipe

This baked halloumi with tomatoes goes so well with lots of Mediterranean dishes, especially I would suggest grilled fish. I think my favourite was when it was served with grilled sea bream, that was a perfect Mediterranean dinner.

You can replace the Haloumi cheese with feta as that works just as well but I prefer the taste of Halloumi. I make my baked Halloumi dish here drizzled with truffle infused olive oil but a virgin olive oil will work just as well.

The oregano and thyme that is grown on the Greek islands is amazing but in the mid summer months in northern Europe it can also be found readily to add to dishes such as this delicious baked Haloumi.

I hasten to add that it tastes great with loads of garlic so add as much garlic as you like! It tastes amazing with the fresh Mediterranien baked herbs.

After visiting Greece many times my family and I have found one of our favourite dishes to be baked Halloumi cheese with tomato, thyme and oregano. You can also use feta.

Ingredients

There aren't a lot of ingredients for this simple but delicious baked halloumi recipe. Get them all ready before you start.

Halloumi cheese
vine tomatoes
Truffle infused olive oil
garlic
dried oregano
thyme
lemon
Salt and pepper to taste

See recipe card for quantities.

Step by step photographs

As you will see in the photos below, this baked halloumi is a really easy dish to prepare.

Step 1: Chop your tomatoes into thin slices.

Slicing the halloumi in a similar size to the tomatoes.

Step 2: Slice your halloumi into thin slices.

Layering the tomatoes and halloumi in a cooking dish.

Step 3: Layer the cheese and tomatoes in a small baking dish.

Adding garlic, thyme and olive oil to the dish.

Step 4: Inbetween each layer tear off some oregano and/or thyme and also add as much garlic as you can tolerate between each layer. Sprinkle with salt and pepper.

Baking the halloumi and tomatoes in the oven.

Step 5: Drizzle with about half of the truffle infused olive oil over the layers then bake for 20 minutes until the top begins to brown and char to your liking.

Drizzling with more olive oil before serving the baked halloumi.

Step 6: Enjoy!

Topping the baked halloumi with a squeeze of lemon juice and seasoning with salt and pepper to taste.

Recipe

Baked Halloumi

Yield: 2 to 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This baked halloumi is delicious and so easy to prepare. You can make it in under 30 minutes too.

5.0 Stars (1 Review)

Ingredients

250g ( 9 oz ) Haloumi cheese
4 large vine tomatoes
50 ml ( ¼ Cup ) Truffle infused olive oil
At least 5 cloves garlic, thinly sliced
1 teaspoon dried oregano
A few sprigs of thyme
Juice of 1 lemon
Salt and pepper to taste

Instructions

Preheat the oven to 200C/390 F fan 180C/350 F gas 6
Finely slice the tomatoes and Halloumi into similar sized pieces.
Layer the cheese and tomatoes in a small baking dish, Inbetween each layer tear off some oregano and/or thyme and also add as much garlic as you can tolerate between each layer. Sprinkle with salt and pepper.
Drizzle with about half of the truffle infused olive oil over the layers then bake for 20 minutes until the top begins to brown and char to your liking.
Transfer the baked halloumi to the table and season with salt and pepper to taste. Drizzle with the remaining olive oil and squeeze the lemon juice over the top to serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 618Total Fat: 78gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 157gCholesterol: 7mgSodium: 130mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 4g

How To Make Thai Green Curry Paste

July 27, 2020 By Dan

Many people make Thai curries with shop-bought curry pastes. That's fine but you will get far superior results when you make your own.

So today I wanted to show you how to make Thai green curry paste. I promise, you will notice the difference.

I used 15 - 20 green bird's eye chillies. This might sound like a lot and at times it can be.

Check your chillies and see how spicy they are before adding that many. Or if you like a really spicy Thai curry, use more.

How to get the best results...

The traditional way to make Thai green curry paste is to pound all the ingredients in a pestle and mortar. By pounding, you release more flavour.

The only problem is it will take you 40 - 60 minutes of pounding to get you Thai green curry paste to look like the photo above.

So if you don't have the time or will to do all that pounding you can cheat with almost as good results. By making your Thai green curry paste with fresh ingredients, it will be better than anything you can purchase in a jar!

You could just pound the ingredients for about 10 minutes to get things started. As a result, you will get the benefit of pounding the ingredients.

Then just put the paste into a food processor to finish it off.

If you are really short of time, you could also simply blend the ingredients. This too will get you better results than anything you can purchase.

How to use Thai green curry paste...

You might have decided to just buy some green curry paste. That's fine but be careful when adding it to a curry.

All of this batch of green curry paste can be added to one curry that feeds 4 - 6. I would never add that much of a shop bought brand.

Commercial brands are often very salty and can be a lot spicier. In fact most taste of salt and spice.

As there are so many ingredients that go into my homemade Thai green curry paste, you can add it all. The flavours are amazing together.

Which curries should you use this in?

Thai green curries are the obvious answer but you can also substitute it in other recipes. If a recipe calls for red curry paste, go ahead and try this one instead.

This paste is also delicious used as a marinade. Just rub it into fish, meat or vegetables for the barbecue.

I have a Thai green chicken curry here that you might like to try. Feel free to another main ingredient. You could make it a prawn green curry or if you would like a veggie option, try firm tofu.

Roasting cumin and coriander — Roasting the cumin and coriander brings out the flavours.

pounding shallots in mortar — I suggests pounding the ingredient individually at first. It makes things easier.

Pounding garlic in mortar — Larger and tough ingredients like garlic, shallots, lemongrass really need to be pounded hard.

Pounding garlic and shallots — As you pound, you can add other ingredients.

Pounding lemongrass in mortar — Really get in there and break these ingredients down with your pestle.

Pounding green chillies — How many green chillies you use is up to you. I used about 15 but you can add more or less.

Pounding galangal into green curry paste — Some people substitute ginger for galangal. It works but they have different flavours.

adding ground spices and shrimp paste — To finish, add the shrimp paste and ground spices.

If you like this recipe, you might like to try some of these too...

Thai green chicken curry
Thai Pork Belly Stew
Thai grilled chicken (Gai Yang)

Recipe

How To Make Thai Green Curry Paste

Yield: 1 cup (250ml)

Prep Time: 1 hour

Cook Time: 5 minutes

Total Time: 1 hour 5 minutes

No Ratings

Ingredients

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 ½ teaspoon white pepper
20 green bird’s eye chillies, roughly chopped, More or less to taste
2 stalks lemongrass, white parts only, thinly sliced (about 4 generous tbsp)
8 cloves garlic, smashed
1 thumb sized piece of galangal, thinly sliced
3 small shallots, roughly chopped
10 Thai sweet basil stalks (about 1 tbsp)
5 coriander (cilantro) stalks (about ½ tbsp)
Zest of ½ lime
5 kaffir lime leaves, fresh or frozen
2 tablespoon shrimp paste

Instructions

Heat a frying pan over medium heat and toast the cumin and coriander seeds until warm to the touch and fragrant but not yet smoking.
Transfer to a pestle and mortar to cool a little and then pound into a fine powder. Stir in the white pepper.
Now starting with the shallots, add them to the pestle and mortar and begin pounding to a paste.
Add the garlic and do the same. Continue with the remaining ingredients, pounding away until you have a smooth, buttery paste.
This will take between 40 to 60 minutes. So if you would prefer to make things easier on yourself, you could cheat and pound for just 10 minutes and then place in a food processor. Pounding will get best results though.
Once you’ve got a smooth paste, stir in the shrimp paste and ground spices and then pound some more to incorporate.
This paste is best made and used on the day but it can be kept in an air-tight container in the fridge for about a week and it can also be frozen for up to three months.

Thai Green Curry Recipe with Chicken

July 27, 2020 By Dan

Thai green chicken curry — So easy to make! Thai green curry is one you need to make.

Although many people believe that Thai red curries are the spiciest, it’s actually the Thai green curry that is spicier.

This is because of the large amount of green bird’s eye chillies used in the paste. I make my paste without about 15 bird's eye chillies but I have seen chefs use much more.

So how spicy you make Thai green curry is down to you.

I recommend making my green Thai curry paste for this recipe as it is packed with delicious fresh flavours.

If you want to cheat, purchase a good quality green curry paste. The brand I prefer is Mai Ploy but you might want to experiment with others.

I have found most commercial brands to be salty and spicy so add them to taste.

Working ahead...

Thai green curry is one that should be cooked and consumed on the day. Sure, you could eat leftovers the next day but I find that for optimum freshness, it's best cooked and served immediately.

If you want to work ahead, you could prepare all your veggies so that you don't have to do it later.

You might also want to measure out the sauce ingredients though I rarely do this.

As I use my own homemade curry paste, they do vary in spiciness and flavour from batch to batch which means I want the sauce ingredients nearby so that I can adjust them to taste.

Make this curry your own...

I have used chicken for my Thai green curry but use whichever main ingredient you want. Prawns are good as is duck.

Tougher cuts of meat like beef and lamb are also nice but they will take longer to cook and become tender.

If you want to make this into a vegetarian curry, that's easy too.

I like to use firm tofu or even just add more veggies.

So are you ready to get started?

Be sure to give this authentic recipe a try and that you make it with my homemade green curry paste.

Although shop bought curry pastes will work, there's nothing like homemade!

Frying green curry paste in oil — Start by frying the green curry paste for about 45 seconds.

Adding coconut milk and stock — Add the coconut milk and stock.

Sauce mixed together. — Stir to combine the sauce.

Adding chicken to curry sauce. — Add the chicken and cook until cooked through.

Adding vegetables to sauce — Add vegetables to cook through. Then add the remaining sauce ingredients.

Adding bell pepper to sauce. — Wait! This needed more colour so I added some sliced red bell pepper.

Finished Thai green chicken curry — Dig in!

If you like this Thai green curry recipe, you might want to try some of these too...

Thai grilled chicken (Gai Yang)
Thai Nam Jim Jaew sauce

Recipe

Thai Green Curry Recipe

Yield: 4 - 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

4.8 Stars (4 Reviews)

Ingredients

2 tablespoon coconut oil or rapeseed (canola) oil
450g (1lb) chicken, cut into bite sized pieces
1 batch homemade green curry paste or shop bought paste to taste
250ml (1 cup) Thai chicken stock (see page xx)
400ml (1¾ cups) thick coconut milk
About 225g (½lb) vegetables like baby corn, bamboo shoots, aubergine, broccoli, sliced lotus root
2 tablespoon sugar, more or less to taste
3 tablespoon fish sauce
1 handful of Thai sweet basil, roughly chopped
3 kaffir lime leaves, stems removed and finely julienned
2 red spur chillies, cut into thin rings to garnish
Basil oil and some of the goop from the bottom to garnish (optional)

Instructions

Heat a large wok or frying pan over medium high heat and add the oil. When visibly hot, stir in the chicken pieces and brown for a couple of minutes in the oil.
Add the green curry paste and fry for about 30 seconds, moving the paste around in the pan so that it fries evenly with the chicken.
Add the stock and coconut milk and bring to a simmer. Cook for about 10 minutes or until the chicken is cooked through and the sauce thickens a little.
Stir in your vegetables and cook them through to your liking. I prefer mine to be on the crispy side and not at all mushy.
Stir in the sugar, fish sauce, basil and kaffir lime leaves. Taste the curry and adjust the flavours to your preference.
Garnish with the sliced spur chillies and basil oil if using.

Thai Pork Belly Stew - Moo Hong Recipe

July 25, 2020 By Dan

If you’re looking for a dish that’s rich, comforting, and packed with flavor, this Thai pork belly stew known as Moo Hong is a must-try. Slow-cooked until the pork is tender. It’s a southern Thai classic with Chinese roots and bold personality. Perfect for cosy evenings or make-ahead meals, this stew brings together humble ingredients and slow cooking to create something truly special.

About This Thai Pork Belly Stew Recipe

I first tried this Thai pork belly stew at a hotel I was staying at in Phuket. I liked it so much that I asked the chef for his recipe. Luckily, he was happy to send it to me.

During my stay in Phuket, I tried the same dish at several restaurants and was only let down once. That time, the flavors were there but the pork belly was chewy. This Thai pork belly stew is a slow cooker. That is really important to getting the recipe just right.

I'm always on the lookout for recipes that are packed with bold flavor and this recipe is absolutely that. You'll find many bold flavour dish's on the site such as this 40 Clove Garlic Chicken Recipe.

Ingredients

Pork belly, cut into bite sized chunks
Garlic
Coriander stems
Black peppercorns
Palm sugar, finely chopped
Star anise
Cinnamon stick
Light soy sauce
Dark soy sauce
Oyster sauce
Chinese rice wine
Chopped coriander

See recipe card for quantities.

Step by step photographs...

Step 1: Heat the oil in a saucepan over medium high heat. When it begins to shimmer, toss in the pork belly cubes and brown on all sides. This should take about five minutes. You might need to do this in batches. Transfer the browned meat to a plate and set aside.

Step 2: Place the garlic, coriander stems and black peppercorns in a pestle and mortar or food processor to make a paste. Set aside.

Step 3: Add the cinnamon stick and star anise to the remaining oil in the pan and let the spices infuse into the oil for about 30 seconds.

Step 4: Return the meat to the pan and add the sugar, soy sauces and the oyster sauce. Stir well until the sugar dissolves and then add the Chinese rice wine and paste.

Step 5: Add just enough water to cover the meat and simmer for about two hours or until the pork is fall apart tender.

Step 6: You might need to top up with a little water from time to time.

Hint: It might sound obvious but the meat is ready when it's ready. It should practically fall apart in your mouth. The slow cooking time in this Thai pork belly stew recipe also adds to the tastiness of the sauce.

Working ahead...

You can cook this Thai pork belly stew a day or two in advance. In fact, if you do the flavours will develop and it will be even better.

All you need to do then is heat it up and serve with a nice big mound of fragrant Jasmine rice.

The origins of Moo Hong - Thai Pork Belly Stew...

This Thai pork belly stew (Moo Hong) recipe comes from the southern Thai province of Phuket. While distinctly Thai in its regional popularity, the dish clearly bears the influence of Chinese cuisine. Moo Hong shares similarities with Chinese red-braised pork (hong shao rou), but over time it has been adapted to suit local tastes.

Equipment

Use a heavy-bottomed stewing pan or Dutch oven for this Thai pork belly stew recipe. These types of pans distribute heat evenly and help prevent the sugar and soy-based sauce from catching or burning during the long simmer.

Storage

Fridge: Transfer the Thai pork belly stew to an airtight container and store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until piping hot.

Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Defrost in the fridge overnight, then reheat thoroughly. The sauce may thicken slightly after freezing—just add a splash of water or stock when reheating to loosen it up.

Top Tip

Cook it low and slow—resist the urge to rush it. The longer the pork belly simmers, the more tender it becomes and the deeper the flavors get.

FAQ

Can I use a different cut of pork instead of belly?

Yes! While pork belly gives the dish its signature richness, you can also use pork shoulder or neck for a leaner option that still stays tender when slow-cooked.

Is Moo Hong very sweet?

It has a gentle sweetness from palm sugar, but it’s balanced by soy sauce, garlic, and pepper. You can adjust the sugar to suit your taste. Reduce slightly for a more savory finish.

Can I make it ahead of time?

Absolutely. In fact, Moo Hong tastes even better the next day. It’s a great make-ahead dish for easy meals or entertaining.

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More Bold Flavor Dishes To Try

Looking for other bold recipes like this? Try these:

All Recipes

Recipe

Thai Pork Belly Stew

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Indulge in the flavors of Thai pork belly stew, a slow-cooked dish that's comforting and rich in taste.

No Ratings

Ingredients

1 kilo (2lb) pork belly, cut into bite sized chunks
8 cloves garlic
10 coriander stems
1 generous tablespoon black peppercorns
2 tablespoon palm sugar, finely chopped
2 star anise
1 x 5cm (2 inch) cinnamon stick
3 tablespoon light soy sauce
2 tablespoon dark soy sauce
2 tablespoon oyster sauce
3 tablespoon Chinese rice wine
6 tablespoon finely chopped coriander

Instructions

Place the garlic, coriander stems and black peppercorns in a pestle and mortar or food processor and make a paste. Set aside.
Heat the oil in a saucepan over medium high heat. When it begins to shimmer, toss in the pork belly cubes and brown on all sides. This should take about five minutes. You might need to do this in batches. Transfer the browned meat to a plate and set aside.
Add the cinnamon stick and star anise to the remaining oil in the pan and let the spices infuse into the oil for about 30 seconds.
Return the meat to the pan and add the sugar, soy sauces and the oyster sauce. Stir well until the sugar dissolves and then add the Chinese rice wine and paste from earlier.
Add just enough water to cover the meat and simmer for about two hours or until the pork is fall apart tender.
You might need to top up with a little water from time to time.
When the pork is ready, stir in the chopped coriander and serve. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 811Total Fat: 54gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 210mgSodium: 1746mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 61g

Chicken and Chorizo Risotto

July 23, 2020 By Shannon

Creamy, rich, smoky and all in one pot! This Chicken and Chorizo Risotto is so full of flavor you’ll savor every delicious mouthful. With perfectly al-dente Arborio rice, tender chicken and crispy chorizo, this Chicken and Chorizo Risotto will quickly become a family favorite.

Bowl of chicken and chorizo risotto garnished with parsley

This recipe is so simple, uses only a few ingredients and one pan! You do have to spend some time and care adding the stock to your risotto, but it is so worth it for the creamy texture it creates.

The magic of this recipe comes with the finishing touch. Add Parmesan and butter, stir it in and dig in to your rich and delicious Chicken and Chorizo Risotto.

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Ingredients

Chicken
Chorizo
Arborio rice
Shallot
Garlic
Rosemary
Chicken stock
Butter
Parmesan
Olive oil

See recipe card for quantities.

Step by step pictures:

Step 1: Add your olive oil to a large pan and cook your chicken pieces.

Step 2: In the same pan, remove the chicken and cook your chopped chorizo until the fat is rendered and it becomes crispy.

Pot with onion and garlic added to chorizo oil

Step 3: Remove the chorizo, and in the same pan, add your onion and garlic. Sauté until translucent. Meanwhile, bring your stock to a gentle simmer.

Arborio rice added to cooked onion and garlic in a pot

Step 4: Add your Arborio rice and toast until the ends of the rice become translucent.

Chicken and chorizo added back into the pot

Step 5: Once your rice is toasted, return the chicken and chorizo to the pot.

Ladles of chicken stock added to chicken and chorizo risotto

Step 6: On a medium heat, add a ladle of chicken stock to the pot at a time. Only add your next ladle when the stock is fully absorbed. Continue to stir as you go to release the starch.

Step 7: When you have used all of your stock and your rice is perfectly al-dente, remove your risotto from the heat.

Parmesan and butter added to chicken and chorizo risotto

Step 8: To finish, add your grated Parmesan cheese and butter. Enjoy your chicken and chorizo risotto!

Variations

If you are looking to make this recipe your own or want to substitute an ingredient with something else in your fridge then try these:

Cheese: Instead of Parmesan, use pecorino for a sharper, saltier kick or how about mascarpone for an extra level of creaminess.
Spice: For spice lovers, why not add some diced chillies to the pan when you add your garlic. A teaspoon of chilli powder or paprika will also compliment this dish beautifully.
Vegetables: This is an indulgent and rich dish so wanting to add some tasty vegetables makes perfect sense! Why not fry off some mushrooms with your chicken breast or add some peas when you start incorporating the chicken stock?

What side dishes can I serve with it?

The perfect pairing with this Chicken and Chorizo Risotto is definitely a beautiful side salad. Here are some ideas:

Green goddess salad: Once you make a homemade green goddess dressing, you might like to try it tossed into a green goddess salad.
Caesar salad: Crisp, crunchy and full of flavor. This Caesar salad is the perfect accompaniment to any pasta or rice dish.
Arugula (Rocket) salad with balsamic glaze: This peppery salad will pair wonderfully with any creamy dish.

Storage

Chicken and Chorizo Risotto is best eaten straight away in order to maintain its creamy, silky texture. However, if there is a small chance that you have any left over, here is how best to store and reheat it:

Cool it down: Allow the risotto to cool to room temperature before storing it.

Use an airtight container: Transfer the cooled risotto into an airtight container. Make sure the container is sealed properly to avoid any air or moisture getting in, which could affect the texture and freshness

Consume within 2-3 days: For the best flavor and texture, eat the leftover risotto within 2-3 days. Risotto tends to lose its creamy texture after a few days, but it will still be delicious if stored properly.

Reheating: When reheating your risotto, add a little bit of broth, water or cream to help bring back the creamy consistency. Heat it gently over low heat on the stove, stirring occasionally, until it reaches the desired temperature.

You can also reheat in the microwave, but be sure to cover it loosely to prevent it from drying out. Add a splash of liquid if needed to restore its creaminess.

Top Tip

Crispy Chorizo to Garnish: Your chorizo will loose its crisp slightly when you add the stock to your Chicken and Chorizo Risotto. Not to worry though! You can save a few crispy pieces after you have fried your chorizo and use them to sprinkle on-top of your finished recipe. Easy!

FAQ

What’s the best rice to use for asparagus risotto?

You need to make sure you are using a starchy, short grain variety in order for your risotto to be as creamy as possible.
Arborio - this is the most commonly found risotto rice and works perfectly.
Carnaroli - if you can get your hands on this rice it will hold its shape and create an even creamier dish.
Vialone Nano - another Northern Italian rice variety that creates a silky, creamy texture.
Make sure you avoid any long-grain rice as it will not produce the same creamy result.

Should I stir the risotto constantly or occasionally?

Stirring is essential, but you don’t need to stir constantly. Stir every couple of minutes to agitate the rice and release its starch, which creates creaminess. However, if you stir non-stop, you may break the grains and end up with mushy risotto. Find a balance — stir often enough to keep it creamy but not so much that the rice breaks down.

Why does my risotto turn out too dry or too soupy?

The key to perfect risotto texture is adding the stock gradually. Add one ladle of hot stock at a time, stirring until it’s almost fully absorbed before adding the next. This ensures the risotto cooks evenly without becoming too dry or too soupy. When it's done, it should be creamy and slightly loose, not thick and clumpy.
Pro Tip: Don’t add cold stock — always keep your stock warm to maintain a consistent cooking temperature.

More Italian Recipes

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chicken and Chorizo Risotto:

Recipe

Chicken and Chorizo Risotto

Yield: 4

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Creamy, rich, smoky and cooked all in one pot! This Chicken and Chorizo Risotto is so full of flavor you’ll savor every delicious mouthful.

5.0 Stars (1 Review)

Ingredients

7 oz (200 g) raw Chorizo cut into bite size pieces
2 large chicken breasts
1 cup (250g) uncooked Arborio rice
4 cups (1 litre) chicken stock
2 cloves garlic (minced)
1 shallot
⅔ cups (150g) parmesan cheese
¼ cup (50g) unsalted butter
1 sprig of rosemary
2 tablespoons olive oil

Instructions

In a pan, add two tablespoons of olive oil and cook your chicken on a medium heat until slightly browned.
Remove your chicken and set aside in a bowl, to the same pan add your chorizo and fry until crisp. Transfer to the same bowl as the chicken.
To the same pan containing the chorizo oil, add your garlic, rosemary and shallots and cook on medium heat until translucent and fragrant. Top tip: you can keep your stock warm in a separate pan at this point.
Next, add your Arborio rice and toast until the ends of the rice become translucent.
Then, return your chicken and chorizo to the pan.
Now add the hot stock a ladel at a time. When your first ladle has been absorbed by the rice, add your next ladle. You need to add the stock slowly to achieve that creamy, velvety texture you would expect from a good risotto.
Stir your risotto constantly, this will ensure even cooking and will help release the starch from the rice. The whole process should take around 15-20 minutes.
When your rice is slightly al-dente and turning creamy in texture, take it off the heat and stir in your Parmesan and butter.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 455Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 87mgSodium: 732mgCarbohydrates: 25gFiber: 1gSugar: 5gProtein: 33g

Salmon and Broccoli Pasta Bake

July 22, 2020 By Dan

You know those evening when you just want to use up a few leftovers but still want to eat well? We made this salmon and broccoli pasta bake on one of those evening.

It was so good!

We had everything in right down to the salmon in the freezer and decided to throw something together. This wasn't meant to be a blog post but for some reason I took photos as my wife cooked the meal.

Let's just say we will be making this salmon and broccoli pasta bake again really soon. This salmon and broccoli pasta bake was influenced by a dinner we had on a family holiday in Tuscany.

Like most Italian food, it was quite easy to guess the ingredients and that's what we did.

Preparing ahead...

The whole idea behind this quickly thrown together yet amazing meal is that you don't need to prepare everything ahead of time.

That said, there is no reason why you couldn't.

Get you broccoli chopped and your salmon defrosted if frozen. Get your other ingredients together too right down to the grating of the Parmasan.

Heck, you could even cook your broccoli and pasta and place it in the fridge.

The only thing I will say is to leave the sauce to the end. Bechamel sauce can be made ahead of time but it's so much better when used fresh.

Substituting ingredients...

Salmon and broccoli go so well together. This is our version of an Italian classic.

You could of course try other fish and even other vegetables. If it sounds good, it probably will be.

So are you ready to give this recipe a try? I think you're going to love this salmon and broccoli pasta bake!

Ingredients for salmon and broccoli pasta bake — Ingredients you will probably already have on hand. Convenience!

In the photo above we used frozen salmon. We had it on hand.

If you can get freshly caught salmon all the better!

Melting butter in pan — Start by melting the butter

Flour added to butter for roux — Flour added to the butter to make the roux

The cream cheese is added — Add the cream cheese to thicken further.

Lemon juice being added — Add the juice of a lemon.

Capers added to sauce — Add the capers to the sauce - delicious!

Boiling broccoli and pasta — Add the broccoli to the pasta for the last few minutes of cooking time.

Sauce being poured over the pasta and broccoli — Pour the rich sauce over the broccoli and pasta.

If you like this recipe, you might like to try some of these too...

Seafood Pancakes with Lobster and Garlic Confit
Roast Leg of Lamb with Chimichurri Sauce
Lancashire Hot Pot
Make your own Big Mac
The Best Macaroni and Cheese Ever
German Sausages
Lettuce Wrap Double Burger - Gluten Free

Recipe

Salmon and Broccoli Pasta Bake

Yield: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

No Ratings

Ingredients

250g / 9 oz Penne Pasta
300g / 11 oz broccoli chopped into florets
25g / 1 oz butter
25 g / 1 oz plain flour / all-purpose flour
600 ml / 2.5 cups milk
100 ml / 0.5 cups single cream
30g / 1 oz cream cheese
2 tablespoon capers
Pinch of salt and pepper
4 skinned salmon fillets
25g / 1 oz Parmasan cheese for the topping

Instructions

Preheat the oven to 190C/370 F gas 5/fan 170C/340 F Put a large pan of water on to boil for the pasta.
When it is boiling add the pasta and a pinch of salt. Boil the pasta for 6 minutes and then add the chopped broccoli for a further 4 minutes,
The broccoli should be just tender and the pasta al dente as it will be going in the oven where it cooks further.
While the pasta is cooking put the butter, flour and milk in a sauce pan and heat, whisking constantly until it thickens.
Remove from the heat and add the cream cheese and single cream. Then add the capers.
Tear 7 or 8 basil leaves and add these to the sauce saving a few leaves for a garnish after the dish has been in the oven.
Add salt and pepper to taste at this point.
Halve the salmon fillets down the middle and place in a single layer in an ovenproof dish.
Spoon the broccoli and pasta on top then pour the sauce over. Sprinkle with Parmesan cheese.
Cook for around 30 minutes until the top just starts to brown. For an extra crispy topping put under the grill/broiler for a few minutes at this stage.
Allow to sit out of the oven for 5 minutes and then serve.

Thai Nam Jim Jaew

January 16, 2020 By Dan

Nam jim jaew sauce is served with meats in Thailand. Any meats! This sauce is so good!

In fact, even if you just cook a roast chicken or steak, dipping it into the magic sauce will take you basic dinner and make it Thai!

Nam jim jael is so easy to make too. Though there is one special ingredient which is roasted rice or khau khua. This ingredient is available at Thai grocers.

You can easily make it at home though as I show in the following photos. From my taste tests, it's worth making your own and it only takes minutes.

Homemade khau khua is far superior to anything you can buy. Traditionally, Thai roasted rice is made with sticky rice (glutinous rice) but I have made it with other varieties with good results.

If you can get sticky rice, however it's worth buying. Sticky rice goes so well as a side with meats and tastes amazing dipped into this sauce.

How to get this recipe right...

Cooking the perfect Thai dishes is all about balance. That is especially so with this nam jim jaew sauce.

You want right balance of salty, sweet, sour and spicy for your tastes.

So use this recipe as a guide but feel free to experiment. Taste it as you prepare it adding more of ingredients that will give you the taste you're looking for.

A word about glutinous rice...

Many people assume that because it is called glutinous rice that it contains gluten. Rice is gluten free.

The misunderstanding comes from the spelling. Glutenous means that the ingredient contains gluten. Glutinous refers to the starch that is naturally on the rice.

So if you are gluten free, you are safe to use glutinous rice in you nam jim jaew!

Want to make your own Khao Khua?

Just follow the easy instructions below.

Making Khao Khua Roasted rice powder — Take some raw Thai glutinous rice and place it in a pan over medium high heat.

Making Khao Khoa - roasted rice powder — Roast the rice until light brown and fragrant. Then transfer to a plate to cool slightly

Making Khao Khoa — Grind the rice in a spice grinder or small food processor to a fine powder.

The recipe I have photographed above will make more than you need for your nam jim jaew sauce. It can be stored in an air-tight container for up to 2 months.

A word about tamarind water...

You can purchase the required tamarind water at Asian shops.

It is also easy to make. Simply soak block tamarind in some water until the water turns dark and strain.

Making nam jim — Place the tamarind water, sugar and dried chillies in a bowl.

If you want to try this recipe with a delicious meat course, try this...

Gail Yang

Recipe

Thai Nam Jim Jaew

Yield: 250ml

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

No Ratings

Ingredients

3 tablespoon Thai fish sauce
4 tbsp. Tamarind water
1 tablespoon palm sugar or white sugar
1 tablespoon dried chilli flakes
1 tablespoon roasted rice powder – Recipe below in method
1 ½ tbsp. lime juice
2 shallots
2 tablespoon coriander stems – finely chopped
2 spring onions – cut into thin rings

Instructions

This one couldn't be easier! Simply place all of the ingredients in a mixing bowl and whisk to combine. I have photographed each step of this process but you really can wing it!
It is important to taste as you go so that you get the perfect blend of sweet, sour and spicy.

Grilled Thai Chicken - Gai Yang

January 16, 2020 By Dan

Have you ever tried gai yang or Thai grilled chicken?

If not, you must! It's so good! Better yet, it's quite easy to make.

It does take some time though. You've got to marinate the chicken and then the cooking process takes about 80 minutes. This chicken is cooked low and slow.

Trust me... The wait will be worth it.

What is in the name 'gai yang'?

In Thai, 'gai' means chicken. So when you see the word gai on the menu for famous dishes such as tom yum gai and tom kha gai, you will be getting a chicken dish.

'Yang' means grilled. So here you are getting just as it sound Thai grilled chicken.

Why Make Thai grilled chicken - gai yang?

That's easy. It is one of the most popular Thai dishes around. I love grilled chicken but this has to be one of my favourite recipes for it.

It's the Thai marinade and the slow grilling that gets it for me. The flavours are amazing.

How is gai yang served?

In my opinion, grilled Thai chicken just wouldn't be the same without the nam jim jaew sauce that usually accompanies it.

Thai grilled chicken - Gai Yang — This Thai nam jim jaew sauce just plain gets it!

No worries... I have a recipe for that here too. You are about to be in Thai grilled chicken heaven.

Can gai yang be cooked in the oven?

If you would rather cook this indoors, no problem. It won't be grilled of course but still very good. Pre-heat your oven to 200c (400f) and place the chicken skin side up on a rack in the centre of the over for about an hour or until the juices are clear and not at all red.

So are you ready to get started? You're going to love this one!

Marinade for gai yang — If you don't have a pestle and mortar, this can be done in a food processor.

Marinade for The Curry Guy Gai Yang — Add the liquid ingredients and sugar.

Preparing whole chicken for Thai gai yang — Using a sharp knife, slice right down the centre between the breasts.

Preparing chicken for Thai gai yang — Place the chicken, skin side down and press down to flatten as much as possible.

Grilling Thai gai yang — Place the chicken on the grill. It is essential that the fire not be very hot. This is a slow cooking process.

Making Thai gai yang — Continue turing the chicken every 20 minutes or so until cooked through. This should take about 80 minutes over a low flame.

Recipe

Grilled Thai Chicken - Gai Yang

Yield: 4

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

5.0 Stars (1 Review)

Ingredients

20 garlic cloves
1 lemongrass stalk
1 ½ tbsp. black peppercorns
2 tablespoon coriander stems – finely chopped
1 tablespoon palm sugar
4 tablespoon tamarind water
2 tablespoon light soy sauce
2 teaspoon dark soy sauce
2 teaspoon Thai fish sauce
1 x 1.5k (3 lb.) chicken

Instructions

Place the black peppercorns in a pestle and mortar and pound until course. Add the garlic cloves and continue pounding until you have a course paste. Throw in the lemongrass and coriander stalks and continue pounding so that all of the ingredients are coarsely pounded with no really big bits.
Stir in the remaining ingredients and transfer to a large bowl or deep plate.
Place the chicken upright on its legs so that it looks like it is sitting down. Using a sharp knife slice downwards between the two breast to butterfly it. Put the butterflied chicken into the marinade and rub the marinade all over it. I usually loosen the skin too and rub some of the marinade under the skin so that it is in direct contact with the meat but this is optional.
For best results allow the chicken to marinate overnight but this isn't necessary.
When ready to cook, set up your barbecue for direct heat cooking. This is a slow cooking process so when the coals are white hot and ready, spread them out some so that the heat isn't too intense.
Place the chicken skins side up first and grill for about 20 minutes. Turn it over and grill for ten minutes. Then flip over again and continue cooking until the chicken has been on the grill for about 80 minutes or until cooked through.
Be sure to check your coals regularly so that you get a medium heat that is not too hot.
When cooked, transfer the chicken to a cutting board to rest for about 10 minutes and then cut into about 8 pieces to serve.