### Zesty Recipes Inspired by Yui Miles’s Childhood in Bangkok

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Published: 07:01 EST, 3 February 2024 | Updated: 07:01 EST, 3 February 2024

Steamed cod with ginger and soy (Pla neung see ew)

In Thai culinary tradition, steaming is a prevalent technique that helps lock in the food’s natural moisture. This recipe, passed down from my father, presents a delightful take on steamed fish.

Suitable for 2 servings

Preparation time: 25 minutes

• 2 cod fillets
• 2 teaspoons of soy sauce
• 1 teaspoon of sesame oil
• 1 thumb-sized piece of ginger, finely sliced into matchsticks
• ½ small onion, finely sliced
• 1-2 red chillies, finely sliced
• coriander leaves for garnish

For the accompanying dipping sauce

• 1 tablespoon of miso paste
• 1 teaspoon of grated ginger
• 1 teaspoon of grated garlic
• 2 tablespoons of lime juice
• 1 teaspoon of soy sauce

1 Combine all the dipping sauce ingredients in a small bowl and set aside.

2 Take a piece of baking parchment large enough to wrap both fish fillets generously. Position the fillets in the center of the parchment, then add soy sauce, sesame oil, ginger, onion, and chilli on top.

3 Wrap the parchment loosely over the fish to create a parcel, securing it with kitchen string.

4 Utilizing a vegetable steamer (preferably bamboo), steam the parcel for 10-12 minutes over medium heat.

5 Unwrap the parcel carefully, transfer the fish to plates, garnish with coriander leaves, and serve alongside seasonal vegetables and the prepared dipping sauce.

EASY SWAP

• Replace cod with white fish varieties like hake, pollock, or haddock.

Prawn toast (Khanom pang na kuung)

An appetizing childhood snack that makes excellent use of stale bread, this dish is a nostalgic favorite.

Makes 20-24 pieces

Preparation time: 25 minutes

• 200g raw peeled prawns
• 2 spring onions, finely chopped
• 1 tablespoon of soy sauce
• 1 teaspoon of sugar
• 1 tablespoon of sesame oil
• 1 egg yolk
• 2 garlic cloves, minced
• 1 tablespoon of ground white pepper
• 5-6 slices of stale bread, each cut into 4 triangles
• 1 tablespoon of sesame seeds (combination of black and white)
• 100ml vegetable oil

To serve

• Thai sweet chilli sauce or sweet plum sauce

1 Coarsely chop the prawns and place them in a bowl along with spring onions, soy sauce, sugar, sesame oil, egg yolk, garlic, and white pepper. Mix thoroughly.

2 Spread the prawn mixture evenly over each bread triangle, then sprinkle sesame seeds on top.

3 Heat vegetable oil in a deep frying pan over medium heat. Shallow-fry the triangles sesame side-down for 3 minutes, then flip and fry for an additional 2-3 minutes until golden and cooked through. Serve with sweet chilli or plum sauce.

EASY SWAP

• Substitute prawns with minced pork or chicken.

Drunken noodles (Pad kee mao)

This spicy stir-fried rice noodle dish is a beloved Thai street food known for its intense flavors. The term ‘Kee mao’ translates to ‘drunken,’ with various interpretations surrounding its origin. Some attribute it to the dish’s heat level, prompting diners to consume more liquids. Others suggest it as a potent hangover remedy or due to its fiery nature requiring a “drunken” state to handle.

Suitable for 2 servings

Preparation time: 25 minutes

• 115g dried flat rice noodles (alternatively vermicelli rice or egg noodles)
• 4-5 tablespoons of vegetable oil
• 3-4 large dried chillies
• 3 garlic cloves, finely chopped
• 3-4 fresh red chillies
• 1 onion, finely sliced
• 150g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• handful of green beans, chopped into 3cm lengths
• 4-5 baby corns, halved lengthwise
• 2-3 vines of fresh baby green peppercorns
• 2 handfuls of Thai basil

For the sauce

• 2 tablespoons of soy sauce
• 2 tablespoons of oyster sauce
• 1 tablespoon of fish sauce
• 2 tablespoons of brown sugar

1 Soak the noodles in cold water for about 10 minutes to soften. Rinse, place in a bowl, add 1 tablespoon of oil, and mix well. Set aside.

2 Combine the sauce ingredients in a small bowl and set aside.

3 Heat 3-4 tablespoons of oil in a frying pan over medium heat. Add dried chillies and fry briefly for 30 seconds. Remove the chillies, leaving the oil in the pan.

4 Add garlic to the pan, stir briefly, then add fresh red chillies and onion. Stir until fragrant, about 30 seconds.

5 Add chicken, stir for a few minutes, then add green beans and baby corn.

6 Add drained noodles and sauce, toss to combine, and add water if needed to loosen the sauce.

7 Add peppercorns and Thai basil, toss, and remove from heat.

8 Garnish with fried chillies and serve.

EASY SWAPS

• If fresh baby green peppercorns are unavailable, use brined versions or omit.
• Italian basil can be used as a substitute for Thai basil.

Grandma’s sticky pork belly (Kai Palow Khun Yay)

This traditional Chinese-style braised dish holds a special place in my heart, evoking cherished memories with every preparation.

Suitable for 4 servings

Preparation time: 60 minutes

• 2-3 tablespoons of vegetable oil
• 1kg pork belly, cut into 2-3cm cubes
• 4 baby shallots, finely sliced
• 6-8 garlic cloves, finely chopped
• 10g grated ginger, plus 25g finely sliced
• 1 tablespoon of sweet soy sauce
• 3 tablespoons of light soy sauce
• 3 teaspoons of brown sugar
• 2 star anise
• 2 cinnamon sticks
• 3 tablespoons of oyster sauce
• 3 teaspoons of honey
• 3 long red chillies, sliced
• 1 litre of stock or water
• 2 carrots, chopped into chunks
• bunch of Thai basil leaves

To serve

• 2 hard-boiled eggs
• steamed rice

1 Heat oil in a wok or large saucepan over medium-high heat. Add pork belly, shallots, garlic, grated ginger, and half of the sliced ginger.

2 Sauté until pork belly caramelizes lightly, then reduce heat to medium. Add soy sauces, sugar, star anise, cinnamon sticks, oyster sauce, honey, and two-thirds of the chillies. Mix well.

3 Pour in the stock or water, bring to a boil, add carrots, and simmer for 50-60 minutes until liquid reduces.

4 Remove from heat, stir in basil leaves, remaining chilli slices and sliced ginger. Serve with hard-boiled eggs and steamed rice.

TIP

• Sweet soy sauce, akin to Indonesian kecap manis, is a sticky, dark sauce. Look for brands like Lee Kum Kee in major supermarkets or online.

EASY SWAP

• Experiment with pork or beef ribs as alternatives to pork belly.

Stir-fried squash with egg (Pad fak tong)

Suitable for 2 servings

Preparation time: 20 minutes

• 2 tablespoons of vegetable oil
• 2 garlic cloves, finely chopped
• 280g butternut squash or pumpkin, peeled, deseeded, and cut into 2.5cm chunks
• 1 tablespoon of fish sauce
• 2 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of sugar
• 2 eggs
• finely sliced red chilli
• handful of Thai basil leaves
• salt and ground white pepper

To serve

• cooked jasmine rice

1 Heat oil in a pan over medium-high heat, add garlic, and fry until golden. Add squash and stir-fry for 10 minutes until tender.

2 Add fish sauce, soy sauce, oyster sauce, and sugar, stirring to coat the pumpkin.

3 Crack eggs into the pan, allow them to half-cook, then mix with other ingredients.

4 Season with salt, pepper, add chilli and Thai basil, toss, and serve with jasmine rice.

Panang beef curry (Kaeng panang neu)

A luscious Thai panang curry with beef, characterized by its rich, nutty flavors. Unlike brothy Thai curries, panang offers a modest yet flavorful sauce with hints of sweetness, saltiness, and nuttiness, complemented by spices like cumin, coriander, and nutmeg.

Suitable for 2 servings

Preparation time: 30 minutes

• ½ of a 400g can of coconut milk
• 1-2 tablespoons of panang curry paste
• 1 rump steak, finely sliced
• handful of green beans, halved
• 1-2 tablespoons of brown sugar or palm sugar
• 2-3 tablespoons of fish sauce
• 1-2 makrut lime leaves, finely shredded
• handful of Thai basil leaves

To garnish

• finely sliced red chilli
• 1-2 makrut lime leaves, finely shredded

To serve

• steamed jasmine rice

1 Scoop out the thick coconut milk into a saucepan over high heat. Add curry paste and stir-fry until fragrant.

2 Add steak slices, cook for 3-4 minutes, then add green beans.

3 Season with sugar, fish sauce, and add lime leaves and coconut milk. Simmer for 5-7 minutes.

4 Adjust saltiness, add Thai basil, stir, and remove from heat.

5 Serve with jasmine rice, garnished with red chilli and lime leaves.

EASY SWAPS

• Panang curry paste can be sourced online or in supermarkets. For a quick alternative, mix Thai red curry paste with ground roasted peanuts.
• Experiment with chicken, pork, prawns, or tofu in place of beef.
• Substitute makrut lime leaves with lemon or lime zest if needed.

Now buy the book

Recipes extracted from Thai Made Easy by Yui Miles, photographs by Luke Albert, published by Quadrille, priced at £22. To order a copy for £18.70 until 18 February visit the website or call 020 3176 2937. Free UK delivery for orders over £25.