Pad see ew
Pad see ew (literally, “fried soy sauce”) is the Thai adaptation of the Chinese chow fun, much like the char kway teow of Singapore and Malaysia.
Recipes with vegetable / fruit
Japanese beef and potato stew (nikujaga)
Salty, sweet and full of umami richness, nikujaga is a delicious dish that you’re not likely to find in a restaurant.
Korean oxtail soup (sokkoritang)
Yes, it’s spicy. But don’t let the fiery color of this rich and indulgent soup scare you. The level of heat can be easily adjusted to make the soup friendlier to your palate.
Kani and corn egg drop soup
A Chinese style egg drop soup with shredded kanikama, sweet corn kernels and scallions in chicken broth slightly thickened with starch. It’s “crab” and corn soup for people with crab allergy.
Thai green mango salad
Sweet and tart with umami lingering in the background, this dish relies heavily on the freshest ingredients.
Green mango juice
Made with pureed unripe tart mangoes, sugar and ice, sweet-tangy green mango juice is a popular summer drink in tropical Asia that's so easy to make at home.
Korean-style stir fried fish cakes (odeng)
If you’ve never had Korean fish cakes before, this easy and quick-cooking dish should be a good introduction.
Shrimp tom yum
Cooked with fresh lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed red chilies, hot and sour shrimp tom yum is Thailand in a bowl.