This dish is highly popular all over Thailand, in restaurants as well as at street stalls. It's often prepared with freshwater fish but we highly recommend you to use saltwater fish such as red snapper, sea-bass or barracuda.

You don't need a barbecue to prepare this amazing recipe. Be generous on the quantities as all your guests will have a second or even a third helping ! This recipe will serve 4 persons 1200 g pork ribs Marinade : 6 tablespoons vegetable oil 3 teaspoon coconut sugar 3 teaspoon fish sauce Sauce : 1 tablespoon vegetable oil 4 large fresh tomatoes, quartered 2 tablespoon lemongrass, finely chopped 2 tablespoon chopped coriander root 2 tablespoon fresh galangal pieces 2 tables

To prepare this recipe, you'll need small calamaris and a pastry pouch to fill them in. You'll be greatly rewarded by an exquisite result ! This recipe will serve 4 to 5 persons. 500 g small calamari (squid) tubes Fresh coriander, to garnish Filling : 300 g pork, minced 2 coriander roots 4 garlic cloves ½ tablespoon white peppercorn 3 tablespoons spring onions, chopped ½ tablespoon sugar 1 teaspoon fish sauce Pound coriander roots, garlic cloves and white peppercorn to ach

This recipe is easy to realise and can be prepared in advance. You'll just have to steam the crabs on last minute. For 4 persons, you'll need : 4 blue crabs (or similar) 2 large coriander roots 3 garlic cloves 1 teaspoon white peppercorn 200 g minced pork 1 teaspoon coconut sugar 1 teaspoon fish sauce 2 tablespoons oyster sauce 2 spring onions, chopped 1 egg yolk 1 tablespoon coriander leaves, chopped 2 fresh chillies, finely sliced Prepare the crab : Twist off the claws

The Story Behind Thai Moo Palo Recipe The Thai Moo Palo recipe (also called Moo Pa-Lo or Mu Palo) is a braised dish with Chinese roots that has become a comforting staple in Thai homes. Pork belly, hard-boiled eggs, tofu, and shiitake mushrooms are gently simmered in a fragrant soy-based broth with star anise and cinnamon. This stew reflects the influence of Chinese Teochew migrants on Thai cuisine, where slow-braising techniques were blended with local seasonings. A uniq

Once you get a taste, you'll be hooked ! This is a recipe we are particularly found of, mixing different culinary traditions. The ingredients are readily available in any country. First of all, choose quality beef and pork meat, in the same quantities and mince it. We recommend 600 g meat for 4 persons. Add 50 g green beans sliced, 2 onions and 2 cloves garlic finely chopped, 3 tablespoons finely chopped fresh coriander leaves, stems and roots, 1 fresh red chili finely