Recipes by their Ingredients


  • Northern Thai Sausage (Sai Oua)

    Northern Thai Sausage
    Northern Thai Sausage (Sai Oua)
    (Serves 4)

    1 lb Fatty ground pork, 70/30
    5 Kaffir Lime leaves, finely chopped (Can substitute Key Lime zest from 12 limes)
    ½ cup Lemon Grass, finely chopped
    2 tblsp Galangal, finely chopped
    1 tblsp Ginger, finely chopped
    2 tblsp Red Curry paste
    1 tsp Turmeric powder
    2 tsp Sugar
    3 tblsp Soy Sauce
    4 Thai chilies, minced fine (Thai bird chiles)
    Sausage Casing, optional

    NOTES: Omit all but one Thai chili for people who don't like the heat, but remember this sausage is supposed to be hot!

    Combine the Lemon Grass, Ginger, Galangal and Lime leave together, you can use a mortar and pestal or make sure they are at least finely chopped.

    In a large mixing bowl, mix the pork, red curry paste, turmeric, soy sauce, Thai chilies and sugar together.

    Now mix in the galangal, ginger, lime zest/kaffir lime leaves and lemon grass.

    If your using the casing fill your sausages, I don't use it so now I am patting out patties and frying them like any sausage!

    Eat with Thai Sweet Chili Dipping Sauce (Mae Pranom).

  • Pickling Spices

    Pickling Spices
    Pickling Spices
    (Makes enough to pickle about 1 lb of vegetables)

    2 cinnamon sticks, broken
    1 tsp mustard seeds
    2 tsp peppercorns
    1 tsp cloves
    1 tsp allspice
    1 tsp juniper berries
    1 tsp mace
    1 tsp dill seeds
    4 bay leaves
    1 small piece of ginger

    red hot pepper flakes
    1/2 tblsp coriander seeds

    NOTES: I love mixing the baby peeled carrots with thick slices of pickling cucumber - great to snack on! I also use fresh ginger slice insted of dried.

    Mix all the spices together. Store in an airtight jar or zipock bag in a cool area, keep out of the sunlight.

  • Teriyaki Sauce

    Teriyaki Sauce

    Teriyaki Sauce

    (Makes enough for many meals!)

    3 cups soy sauce
    1 box brown sugar
    1 tblsp minced garlic
    1 tblsp minced ginger
    2 tsp sesame oil

    NOTES: Way better then your store bought versions, their ingredients usually omit sesame oil and do not use fresh ginger and garlic, which is essential!.

    In a large bowl combine the minced ginger, minced garlic brown sugar and the soy sauce. Mix well with a whisk, taste. Is it too salty - add more brown sugar, is it too sweet - add more soy sauce. Easy.

    Whisk in the sesame oil.

    Now comes the waiting part. The sugar will need time to break down. You can come back and whisk some more every half hour until you can not feel the grains of the sugar while whisking. An alternative would be to put the teriyaki sauce in a sauce pan and heat it up over medium/low heat, stirring until the sugar breaks down, about 3-5 minutes. If you heat it up, you'll need to let it cool down, before storage in the fridge or using as a condiment like on fried rice or buttered noodles.

    Stores well in the fridge, almost as long as Twinkies! Enjoy!