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APPETIZERS |
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Thai people do not usually have appertizers. They tend to order a variety of dishes and the dishes are all served at the same time or as they are ready. However many restaurants realize that there are some dishes that foreigners order expecting that they will come as a starter so they will try to make sure that these dishes are ready first. The dishes contained in this section are a selection of dishes that I think can be served very successfully as appetizers. They can also be eaten as snacks. |
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Chicken satay Gai satay
Satay are Malaysian-Indonesian dish from Sourthen Thailand. Our chick verson is sweet and aromatic from the turmeric and garlic, rather than hot or spicy. This is served with its own satay sauce made with peanuts, coconut milk and palm sugar. The satay can also be served with Cucumber Relish.
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Prawns in pastry goong hom sabai
The name literally means "prawns with a sash", representing the sash traditionally worn by thai woman on formal occasions. The pasty wrapping takes a bit of practice; don't forget to leave the prawn tail outside the pastry when you begin to roll it up.
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Pork and herb dipping sauce nam prik ong
This classic, spicy dipping sauce recipe is from the Chiang Mai region and always included in celebrations and festivals when people traditionally sit on the floor and enjoy a range of dishes eaten with sticky rice.
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Crispy fish salad with green mango yum pla duk foo
In Thailand this would be made with catfish, a tasty river fish that is popular throughout Asia as its texture is perfect for frying until crisp. To make this recipe, choose a fine-textured to make it easier to fry. Green apple can be substituted for green mango. Serve the salad at room temperature, or cold.
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