With flavors as diverse as the myriad attractions of Thailand, and unlikely ingredient combinations able to create an entirely new gustatory experience, Thai cuisine’s popularity has steadily grown across the globe.
And while its culinary stylings may be far different from what you’re accustomed to, you’d be surprised to learn that preparing classic Thai dishes may be easier than you think.
Below we list four dishes from the vibrant Southeast Asian country that you prepare in the comfort of your own home.

 
Tom Yum Kung

Ingredients

• 4 cups of Water
• 2 stalks of fresh Lemongrass (trim off the very end of the root and smash with the side of a cleaver or chef’s knife; cut into 1 inch pieces; or 2 pieces dried)
• 3 slices of Fresh Galanga; Rot (smashed) or 2
• 3 pieces of Fresh Kaffir Lime leave
• 1 table spoons of Tamarind Paste, with or without seeds
• 1 table spoons of Fish Sauce
• 3/4 pounds of Shrimps (medium to large size, shelled and de-veined)
• 12 Fresh Thai Chili Peppers (whole or 2 medium sized jalepenos. cut lengthwise into 1/4 inch strips)
• 1/2 small of White Onion, cut (1/4 inch slices)
• 2 table spoons of roasted Chili Paste
• 16 oz. of Straw Mushrooms
• 1 small Ripe Tomato (cut into wedges 1/4 inch thick)
• 1 small of Lemon (squeezed)
• 2 sprigs of Fresh Cilantro

 
The Process

1. Bring water t boil over high heat in a medium-sized saucepan.
2. Add lemongrass, galangal, kafir, lime leaf, fish sauce and tamarind paste.
3. Add the shrimps, cook for 3 minutes.
4. Add the onion, chili paste straw mushrooms.
5. Boil for another 7 minutes until shrimp is cooked through.
6. Add chile peppers and tomatoes.
7. Turn off the heat.
8. Add lime juice.
9. Add fish sauce to taste.
10. Garnish with cilatantro, roasted chili peppers.

 
Golden Bag (kratong thong)

Ingredients
Pastry cups

• 1/2 cup of Plain flour
• 1/2 cup of Rice flour
• 4 table spoon of Corn Flour
• 1 beaten Egg
• 1 Tablespoon of Oil
• 1 teaspoon of sugar
• 1/2 teaspoon of Salt
• 280 cc. of Soda Water
• Black Sesame

Krathong Thong Filling

• 400 grams of minced Pork
• 200 grams of diced, and parboiled Carrot
• 200 grams of diced, and parboiled Sweet Potato
• 1/2 of diced Onion
• 4 tablespoon of Light Soy Sauce
• 2 teaspoon of Sugar
• 2 tablespoon of Curry Powder
• Vegetable Oil

 
The Process

1. Heat up the pan with vegetable oil
2. Stir fry onion in the pan until slightly soft; add in pork, sweet potatoes, carrots; season with soy sauce, curry powder and sugar.
3. Stir fry all ingredients until done and dry. Set aside.
4. Mix all the pastry cup ingredients in the mixing bowl. Set Aside.
5. Heat up the pot with a lot of oil. Place the mold in the pot, wait until it is really hot. Then dip the mould into the pastry mixture. Wait for 4-5 seconds, then press the mould down slightly so you will get the smooth bottom cups.
6. Shake off the mould. Deep fry until slightly golden.
7. Add in the filling just before serving. Serve warm.

 
Golden Egg Yolk Thread (Fois de Ovos)

Ingredients

• 20 Eggs
• 850 grams of White Sugar
• 6 cups Water
• 2 Pandan Leaves
• 2 tablespoons of Egg Whhites
• 1 teaspoon Food Colouring (orange)

 
The Process

1. Prepare eggs by separating egg yolks and egg whites and strain egg yolks on cheesecloth.
2. Mix egg yolks together with food colouring. (optional)
3. In the brass saucepan (or non stick saucepan is an option), mix together water and sugar.
4. On high heat, heat sugar mix until boil and simmer for 7 minutes.
5. Lower the heat until sugar is bubbling in the middle then put egg yolks in your mold.
6. Drizzle egg yols into bubbling sugar mixture, and make about 30 circles, let it cook for 1-2 minutes use 2 skewers or chop sticks to fold and rest on cooling tray.
7. Repeat no. 6 until all egg yolks are cooked.

 
Fruit Shaped Mung Beans in Jelly (Look Choup)

 
Ingredients

• For 25 pieces of Look Choup
• 5 grams of Agar agar Powder
• 150 grams of sugar
• 3 cups of water
• Food Colouring (various colors)
• Flavours (optional)
• small plastic cups

 
The Process

1. Fill with water in a pan and heat the Agar powder
2. Add sugar and stir until Agar powder and sugar are completely dissolved.
3. Put this mixture into three or more separate bowls. Then mold in any fruit shape as you like and put in some drops of the respective food colouring and flavour (optional).
4. Then pour this mixture into the small plastic cups and put a Look Choup on top.
5. Set and cool down.

 
You can sample more of Thailand’s flavors at Dusit Thani Manila’s Benjarong.