Rukmini Iyer’s quick and easy recipe for black bean and ginger roast aubergines with chilli-lime peanuts and rice | Quick and easy
The Guardian | Thai food and drink
by Rukmini Iyer
1M ago
The chilli-lime peanut dressing makes this dish sing with flavour, and you can cook the rice in a microwave The dressing in this recipe elevates anything into a great quick dinner. With peanuts, lime and chilli, it can go on pretty much everything, but it’s particularly good on just-roasted aubergines. Add broccoli, rice and a nice soft-boiled egg, and you’ve got all your food groups in one easy, 30-minute dish ..read more
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Dinner in less than 30 minutes: Yotam Ottolenghi’s recipes for super-quick meals
The Guardian | Thai food and drink
by Yotam Ottolenghi
2M ago
The fast show: Thai-style deep-fried omelette, spicy tofu with broccoli, and sea bass and seaweed spaghetti Twenty-nine-, 28-, 18-minute meals: it’s a bold and, in this case, slightly tongue-in-cheek move to set a stopwatch on exactly how long it takes to get dinner on the table. Whatever the precise timing, though, the key to a pretty quick meal, if we can just call it that, is threefold. One: have a few punchy ingredients to hand – sheets of seaweed, hot chilli sauces and quick pickles are all fast ways to get maximum flavour into a meal. Two: choose a main ingredient that cooks really quick ..read more
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‘Unapologetic’ congee and ‘the sexiest carrots’: Australian food pros on their best meals of 2023
The Guardian | Thai food and drink
by As told to Nicholas Jordan
3M ago
Kylie Kwong, Sofia Levin, Junda Khoo and more share their favourite restaurants and other culinary discoveries of the year The best thing I ate in 2023 was a Kensington Pride mango. I was in rural NSW, it was 38C, dry enough for my lips to peel like a lizard’s skin and I was playing Scrabble with my mum. The mango was our half-time snack. Maybe it was the dehydration or hunger talking, but this mango was magnificent. Like how pistachio ice-cream can be more pistachio-y than the nut itself, the flavour of 100 mangos seemed packed into one. It was utterly joyous, like finding out your crush like ..read more
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Bonsai Plant Kitchen, Brighton: 'Definitely remarkable and unusual' – restaurant review | Grace Dent on restaurants
The Guardian | Thai food and drink
by Grace Dent
4M ago
A sort-of Japanese, Thai-influenced and deeply experimental restaurant Bonsai in Brighton serves up the likes of vegan “sea bream” made with titivated pea protein and Mongolian “lamb” skewers with pickled shallot, though at some point in time, perhaps in a few decades, I hope to describe such things without fervent debate breaking out about the merits or otherwise of fake fish or meat, or indeed the use of inverted commas. Or the merits of textured vegetable protein, or whether vegans should use the word “pork” when many seem to think it should be saved strictly to describe bits of actual pig ..read more
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Tom Toon Thai Noodle Cafe, Melbourne: 23 kinds of papaya salad in the quiet end of Abbotsford
The Guardian | Thai food and drink
by Kelly Eng
6M ago
With Isan specialties, a rich kway teow neua and an extensive selection of som tum, this Melbourne Thai restaurant is worthy of repeat visits Get our weekend culture and lifestyle email “Thai guys put in two or three spoonfuls of this,” says chef Chuma Jantharaphitak, pointing to a jar of house-made green chilli, lime and garlic sauce. “Just stir it through the soup.” The soup he’s referring to is kway teow neua toon, the signature beef noodle gravy soup at Melbourne’s Tom Toon Thai Noodle Cafe. Flat, narrow rice noodles and three kinds of beef – sliced sirloin, braised gravy beef, and boile ..read more
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Pad kaphrao contest seeks true taste of Thailand’s national dish
The Guardian | Thai food and drink
by Rebecca Ratcliffe and Navaon Siradapuvadol in Bangkok
7M ago
Tourism body tries to nail down best recipe for a dish popular at home but often overshadowed abroad Pad kaphrao has a strong claim to be Thailand’s most loved dish. The meal – holy basil fried with minced meat – is a quick and easy staple. It is a regular among street vendors whose woks fill the air with a distinctive, fiery aroma, and on the menus of high-end restaurants and in the ready-made sections of convenience stores. But abroad it is overshadowed by the likes of pad thai and green curry – and when it does feature on menus, the ingredients tend to differ from those used in Thailand ..read more
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Ravinder Bhogal’s recipes for spicy summer salads
The Guardian | Thai food and drink
by Ravinder Bhogal
7M ago
A Thai-style salad with peanut sauce, a crab and mango rice noodle salad, and pork larb nachos with pickled cabbage, avocado and tomato and tamarind salsa My niece got married at the beginning of the summer – an elaborate and jolly wedding for 400, which is considered intimate by most big, fat Indian wedding standards. After five days of several ceremonies, outfit changes and bhangra dancing until the wee hours, it’s no wonder that she has taken a five-week honeymoon travelling across Thailand and Indonesia to recover. Her Instagram photos of sunsets, crystalline beaches, cocktails and platter ..read more
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How to turn leftover roast chicken or vegetables into a glorious pad thai – recipe | Waste not
The Guardian | Thai food and drink
by Tom Hunt
7M ago
… or use leftover veg, or tofu, or any other leftover meat – pad thai is versatile enough to make tasty use of them all Jane Alty, chef/patron of Thai restaurant The Begging Bowl in Peckham, south-east London, says: “One of the reasons pad thai is so well known internationally is because it’s so versatile. Any protein left over from the night before – roast pork or chicken, say, or leftover vegetables – can be used up in this fabulous dish.” Wherever possible, I like to make food with local, seasonal fresh vegetables and fruit, and pair them with various imported dried and preserved ingredient ..read more
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How to make som tam – recipe | Felicity Cloake's Masterclass
The Guardian | Thai food and drink
by Felicity Cloake
8M ago
The classic hot and crunchy Thai staple has been called the world’s best salad – here’s how to make it in nine easy steps This crunchy, addictively savoury and keenly sour Thai salad is the perfect dish for high summer wherever you are, satisfying as it does twin cravings for the cooling properties of fresh veg and the reviving punch of chilli heat. The salty, tangy dressing is so delicious, it needs nothing more than some sticky rice on the side to soak it up. Prep 25 min Cook 8 min Serves 4 ..read more
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On a roll: Ravinder Bhogal’s recipes for triple-cheese, avocado and bloody-mary stuffed rolls
The Guardian | Thai food and drink
by Ravinder Bhogal
11M ago
Perfect party or picnic fare: salty-sour watermelon, ginger and avocado rice paper wraps; halloumi, feta and herb filo cigars; and boozy, prawn-cocktail brioche rolls in a bloody mary-flavoured mayonnaise Rice paper, filo and bread rolls are excellent vehicles for transporting tasty things straight into your mouth without the need for a knife and fork. Here, a little filling goes a long way, but the aim is to cram as much into them to create bold, loaded parcels that smack with flavour. Their success depends on balance, textural contrast, lots of herbs and the freshest ingredients. They are id ..read more
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