1. **Prepare beef:** Pat beef cubes dry with paper towels. Season lightly with salt and pepper.2. **Sear beef:** Heat 1 tablespoon oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides (about 3-4 minutes per batch). Remove and set aside.3. **Fry curry paste:** In the same pot, add a little more oil if needed. Reduce heat to medium. Add Massaman curry paste and fry for 2-3 minutes, stirring constantly, until fragrant.4. **Add coconut milk:** Pour in about 1/2 cup of the thick coconut cream from the top of the can. Cook, stirring, for 2-3 minutes until the oil starts to separate.5. **Return beef and add aromatics:** Return beef and any accumulated juices to the pot. Add cardamom pods, cinnamon stick, and bay leaves. Stir to coat beef with the curry mixture.6. **Simmer beef:** Pour in remaining coconut milk and beef stock. Bring to a gentle simmer. Cover and cook on low heat for 60-70 minutes until beef is tender but not falling apart.7. **Add vegetables:** Add potatoes and onion wedges. Continue simmering uncovered for 20-25 minutes until potatoes are tender.8. **Season:** Stir in fish sauce, tamarind paste, and palm sugar. Simmer for another 5 minutes to allow flavors to meld. Add roasted peanuts.9. **Finish:** Remove from heat. Stir in lime juice. Taste and adjust seasoning if needed.10. **Serve:** Remove whole spices if desired. Garnish with fresh cilantro. Serve hot with jasmine rice.
Meal Type: Dinner
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Soybean Paste Stew
Make Broth (Time: 0-15 minutes): In saucepan, combine 3 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp (5x5cm). Bring to boil, simmer 10 minutes, strain. Discard solids.
Prep Ingredients (Time: 15-25 minutes): Cut 200g beef sirloin into 1/2-inch cubes. Cut 1 zucchini and 1 potato into 1/2-inch cubes. Slice 1 onion, chop 2 green onions (separate white and green), mince 4 garlic cloves, slice 2 fresh chili peppers. Cut 1 block firm tofu into 1-inch cubes.
Sauté Beef (Time: 25-28 minutes): Heat heavy pot over medium-high. Add beef, sauté 3 minutes until no longer pink.
Sauté Aromatics (Time: 28-30 minutes): Add onion and minced garlic, sauté 2 minutes until fragrant.
Add Broth and Paste (Time: 30-32 minutes): In a small bowl, mix 3 tbsp doenjang and 1 tbsp gochujang with 1/2 cup broth until smooth. Add to pot with remaining broth.
Cook Potato (Time: 32-42 minutes): Add potato cubes. Bring to boil, reduce heat, simmer 10 minutes until potatoes are almost tender.
Add Vegetables and Tofu (Time: 42-47 minutes): Add zucchini and tofu. Simmer 5 minutes.
Finish (Time: 47-49 minutes): Add green onions and chili peppers. Simmer 2 more minutes.
Serve: Ladle into bowls. Serve hot with rice and other banchan.
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Tom Kha Gai (Coconut Chicken Soup)
1. **Prepare aromatics:** Bruise lemongrass stalks by hitting them with the back of a knife. Cut into 2-inch pieces. Thinly slice galangal. Tear kaffir lime leaves.2. **Infuse broth:** In a medium pot, heat vegetable oil over medium heat. Add lemongrass, galangal, and kaffir lime leaves. Sauté for 1-2 minutes until fragrant.3. **Add liquids:** Pour in chicken stock and bring to a gentle simmer. Cover and let simmer for 10 minutes to infuse flavors.4. **Cook chicken:** Add thinly sliced chicken to the simmering broth. Cook for 5-7 minutes until chicken is just cooked through.5. **Add coconut milk:** Reduce heat to medium-low. Add coconut milk, stirring gently. Do not boil vigorously after adding coconut milk to prevent curdling.6. **Add vegetables:** Add mushrooms, onion slices, and tomato wedges. Simmer for 3-4 minutes until vegetables are tender but still have some bite.7. **Season:** Stir in fish sauce, palm sugar, and lime juice. Taste and adjust – should be balanced between creamy, sour, salty, and slightly sweet.8. **Add final aromatics:** Add crushed chilies (adjust for heat), cilantro, and Thai basil if using. Stir and cook for 1 more minute.9. **Serve immediately:** Ladle into bowls, making sure each serving gets chicken, mushrooms, and aromatics. Garnish with extra cilantro. Serve hot.
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Soft Tofu Stew
Make Broth (Time: 0-10 minutes): In saucepan, combine 3 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp. Bring to boil, simmer 10 minutes, strain.
Prep Ingredients (Time: 10-20 minutes): Thinly slice 100g pork belly or beef. Chop 1 onion, slice 2 green onions, mince 3 garlic cloves. Clean 100g clams or shrimp (if using).
Heat Pot (Time: 20-22 minutes): Heat stone pot (ttukbaegi) or heavy pot over medium-high. Add 1 tbsp vegetable oil.
Sauté Meat (Time: 22-24 minutes): Add pork, sauté 2 minutes until lightly browned.
Sauté Aromatics (Time: 24-25 minutes): Add onion and garlic, sauté 1 minute.
Add Gochugaru (Time: 25-26 minutes): Add 2 tbsp gochugaru, stir 30 seconds until fragrant.
Add Liquid (Time: 26-31 minutes): Add broth and 1 tbsp soy sauce. Bring to boil.
Add Tofu and Seafood (Time: 31-36 minutes): Add clams/shrimp. Squeeze soft tofu directly from tubes into pot. Gently stir to combine. Simmer 5 minutes until clams open.
Add Egg (Time: 36-37 minutes): Crack 1 egg into center. Add green onions and 1 tsp sesame oil.
Serve: Bring pot to table while still bubbling. Serve immediately with rice.
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Larb Gai (Minced Chicken Salad)
1. **Make toasted rice powder:** In a dry skillet over medium heat, toast 1/4 cup uncooked sticky rice, stirring constantly, until deep golden brown (about 8-10 minutes). Let cool completely, then grind to a coarse powder in a spice grinder or mortar and pestle. Set aside.2. **Cook chicken:** Heat 1 tablespoon oil in a skillet over medium-high heat. Add ground chicken and cook, breaking up with a spoon, until fully cooked and no longer pink (5-7 minutes). If the mixture seems dry, add 2 tablespoons chicken stock or water.3. **Cool chicken:** Transfer cooked chicken to a large mixing bowl and let cool for 5 minutes (it should be warm, not hot).4. **Add aromatics:** To the warm chicken, add sliced shallots, chopped chilies, mint leaves, cilantro, and spring onions. Toss gently to combine.5. **Make dressing:** In a small bowl, whisk together lime juice, fish sauce, and palm sugar until sugar dissolves.6. **Combine:** Pour dressing over the chicken mixture. Toss thoroughly to ensure everything is well coated.7. **Add rice powder:** Add about 3/4 of the toasted rice powder (reserve some for garnish). Toss again.8. **Taste and adjust:** Taste and adjust seasoning if needed – it should be bright, salty, sour, and herbal.9. **Serve:** Arrange lettuce or cabbage leaves on a platter. Spoon the larb into the leaves. Sprinkle with remaining rice powder. Serve immediately while warm or at room temperature.
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Ginseng Chicken Soup
Soak Rice (Time: 0-60 minutes): Rinse 2 cups sweet rice (chapssal) until water runs clear. Soak in water 1 hour, drain.
Prepare Chickens (Time: 60-70 minutes): Clean 2 small whole chickens (about 500g each). Remove any excess fat from cavity. Rinse inside and out, pat dry.
Prepare Stuffing (Time: 70-80 minutes): Soak 4 dried ginseng roots in warm water 10 minutes. Soak 10 dried jujubes in warm water 10 minutes. Peel 4 fresh chestnuts. Have 8 garlic cloves ready.
Stuff Chickens (Time: 80-90 minutes): For each chicken: Stuff with 1/2 cup drained rice, 2 jujubes, 2 chestnuts, 4 garlic cloves, 1 ginseng root.
Close Openings (Time: 90-100 minutes): Use kitchen twine to tie legs together or use toothpicks/skewers to close cavity openings.
Cook (Time: 100-220 minutes): In large pot, place chickens breast-side up. Add 8 cups water, remaining jujubes and garlic. Bring to boil, skim foam. Reduce heat to low, cover, simmer 1.5 hours until chicken is very tender.
Serve (Time: 220-230 minutes): Carefully transfer each chicken to deep serving bowl. Ladle broth over. Garnish with 2 tbsp pine nuts and chopped scallions. Serve with salt and pepper for individual seasoning.
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Panang Curry (Gaeng Phanaeng)
1. **Prepare ingredients:** Slice meat thinly against the grain for tenderness. Slice vegetables uniformly. Have all ingredients measured and ready by the stove.2. **Fry curry paste:** Heat vegetable oil in a large wok or deep skillet over medium heat. Add Panang curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and the oil starts to separate from the paste.3. **Add coconut milk:** Pour in about 1/2 cup of the thick coconut cream from the top of the can. Cook, stirring frequently, for 3-4 minutes until the mixture becomes aromatic and thickens slightly.4. **Cook meat:** Increase heat to medium-high. Add sliced meat and stir-fry for 3-4 minutes until the meat is mostly cooked through and coated with the curry paste.5. **Add liquids and vegetables:** Pour in the remaining coconut milk and stock. Add sliced onion and bell pepper. Bring to a gentle simmer.6. **Add seasonings:** Stir in fish sauce, palm sugar, and peanut butter. The peanut butter will thicken the sauce and add richness. Mix until fully incorporated.7. **Simmer:** Reduce heat to medium-low and simmer uncovered for 8-10 minutes until vegetables are tender but still crisp and the meat is fully cooked.8. **Add final aromatics:** Add torn kaffir lime leaves and Thai basil leaves. Stir gently and cook for 1 more minute to wilt the herbs. If using extra chilies, add them now.9. **Finish:** Remove from heat. The curry should be thick and creamy. If too thick, add a splash of stock; if too thin, simmer a few more minutes.10. **Serve:** Ladle into bowls. Garnish with crushed roasted peanuts. Serve hot with jasmine rice.
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Beef Short Rib Soup
Soak Ribs (Time: 0-60 minutes): Place 1kg beef short ribs in large bowl, cover with cold water. Soak 1 hour, changing water every 20 minutes to remove blood.
First Boil (Time: 60-75 minutes): Drain ribs, place in large pot. Cover with fresh cold water. Bring to boil over high heat, boil 10 minutes. Drain, rinse ribs under cold water. Clean pot.
Simmer Broth (Time: 75-195 minutes): Return ribs to clean pot. Add 12 cups water, 1 whole onion (peeled), 8 garlic cloves (peeled). Bring to boil, skim foam. Reduce heat to low, cover, simmer 2 hours.
Add Radish (Time: 195-225 minutes): Peel 1 daikon radish, cut into 2-inch chunks. Add to pot after 1.5 hours of simmering (30 minutes before end).
Prepare Garnish (Time: 225-230 minutes): Chop 2 green onions, have 1 tbsp soy sauce and 1 tsp sesame oil ready.
Strain and Season (Time: 230-240 minutes): Remove ribs and radish to serving bowls. Strain broth through fine mesh, discard solids. Return broth to pot, season with 1 tbsp soy sauce, salt and pepper to taste.
Serve (Time: 240-245 minutes): Pour hot broth over ribs. Garnish with green onions and drizzle with sesame oil. Serve with rice and kimchi.
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Drunken Noodles (Pad Kee Mao)
1. **Prepare noodles:** If using fresh noodles, separate them and set aside. If using dried, soak in hot water for 15-20 minutes until pliable, then drain.2. **Make sauce:** In a small bowl, combine oyster sauce, soy sauce, fish sauce, dark soy sauce, palm sugar, Thai seasoning sauce (if using), and water. Stir until sugar dissolves.3. **Prep ingredients:** Have all ingredients ready by the stove. Slice chicken, vegetables, and chilies. Mince garlic. Beat eggs lightly in a small bowl.4. **Stir-fry aromatics:** Heat oil in a large wok or skillet over high heat until smoking. Add garlic and chilies, stir-fry for 30 seconds until fragrant but not burnt.5. **Cook chicken:** Add sliced chicken. Stir-fry for 3-4 minutes until cooked through and slightly browned.6. **Cook eggs:** Push chicken to one side. Pour beaten eggs into the empty space and scramble until just set (about 30 seconds).7. **Add vegetables:** Add onion and bell pepper. Stir-fry for 2 minutes until vegetables are slightly softened but still crisp.8. **Add noodles and sauce:** Add noodles and pour the sauce over everything. Toss and stir-fry vigorously for 2-3 minutes until noodles are heated through and evenly coated with sauce.9. **Add basil:** Add holy basil leaves and toss for another 30 seconds until wilted. The dish should be quite dry, not saucy.10. **Serve immediately:** Transfer to serving plates. Serve hot with extra chilies on the side for those who want more heat.
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Wonton Soup
Step 1 (Make Filling: Finely chop 150g shrimp until pasty. In bowl, combine shrimp, 200g ground pork, 2 chopped green onions, 1 tsp grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp white pepper, 1/2 tsp sugar. Mix vigorously in one direction for 3 minutes until sticky and cohesive. Cover and refrigerate 15 minutes to firm.
Step 2 (Wrap Wontons: Keep wrappers covered with damp cloth. Place 1 tsp filling in center. Wet edges with water. Fold into triangle, press out air, seal tightly. Bring two bottom corners together, moisten and press to seal (traditional shape). Ensure no filling touches edges to prevent breaking.
Step 3 (Make Soup Base: In pot, combine 6 cups chicken broth, 3 ginger slices, 2 smashed garlic cloves, 1 green onion. Bring to simmer, cover, cook 20 minutes. Strain out solids. Season with 1 tbsp soy sauce. Keep at gentle simmer.
Step 4 (Cook Wontons: Bring separate pot of water to rolling boil. Add wontons in batches (8-10 at a time). Stir gently to prevent sticking. When wontons float (about 4 minutes), cook additional 2 minutes. Remove with slotted spoon.
Step 5 (Blanch Vegetables: In same boiling water, blanch bok choy halves for 2 minutes until bright green and tender-crisp. Drain.
Step 6 (Assemble: Place 7-8 wontons in each bowl. Add bok choy halves. Ladle hot soup over. Drizzle each bowl with few drops sesame oil.
Step 7 (Serve & Store: Serve immediately with chili oil on side. Uncooked wontons can be frozen on tray, then bagged for 3 months. Cook from frozen, adding 3 extra minutes. Cooked wontons become soggy if stored in soup; store separately in refrigerator for 1 day. Reheat gently in simmering broth.