Appon's Thai Food

Welcome to my Traditional Thai Food Recipes

If you are a new visitor to my site, welcome! This site is full of recipes from my native Thailand. The best place to start are the recipe browsers on the left side. They let you see all the recipes available at a single glance.

Further down the left side you can also find the recipe categories. There are more than thousands of recipes and ideas on this site.
Click here for recipes listed as pictures.

There's also an Android application available, and a mobile website for iPhone users.

February 5, 2018

Germinating Coconut


It's been so, so long since I had a germinating coconut to eat! An old lady near my house sell these, you can't get them in most supermarkets or stores, and few people know to eat them these days. But if you catch them just right, they're very very nice.

As the coconut germinates, it grows a fluffy, crunchy ball down into the coconut water. This is used to soak up the water and minerals for the growing shoot. You need to catch them when this ball is nearly fully grown, but before all the juice is sucked out. Eat the center, it tastes of mild coconut and is crunchy and juicy and refreshing.

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November 29, 2016

Jam Paa Daa (South Fruit)


This rather bizarre fruit is a Jam-Paa-Daa, similar to a jack fruit. It's from the south and it stinks! It's a real struggle to open too, I needed the help of my neighbor simply to prise the thing open!

What does it taste like? Well, a bit like Durian crossed with Jackfruit, but that doesn't really capture the smell and taste, but it does describe the texture perfectly.


Look out for it in Thai market in the south of Thailand.

Spicy Caramelized Eggs ( Kai Look Kui )


This is a side dish of quails eggs in a spicy sugar-caramel sauce. In Thailand we normally use larger duck or even chicken eggs, but for the best ratio of sauce to egg the smaller quails eggs are perfect.

Continue reading "Spicy Caramelized Eggs ( Kai Look Kui )" »

April 20, 2016

Red Curry Okara Cakes (Soy Pulp)


Yesterday I made tofu using lemon juice and soy (see Easy Home Made Tofu Recipe). This creates a byproduct, known as Okara, its the insoluble fiber, carbs and proteins in the yellow mung beans. You filter these out as you make Soy milk, and tofu.

It's a pity to throw this away because there's plenty of nutrition in it, and there's a number of things you can do with it. Like soy, it's a useful vegetarian ingredient and can be used in place of a high protein course pastes. One of these is the classic recipes its suitable for is Thai fish cakes.

Replacing the fish protein with mung bean protein from the Okara is a great way to use it up.

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April 19, 2016

Easy Make Tofu At Home


I've made Tofu before, using the Nigari Salts to make Homemade Tofu. This method uses a much easier coagulant, lemon!
Nigari salts can be made from sea-salt. They're difficult to find, and in shops, and so you might end up having to make them yourself.

Lemon on the other hand, is trivial to get. I didn't realize it could be made from lemon, but now I know, I'll be making it myself more often!

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March 31, 2016

Camping Pork Stew (Underwater Method)


I'm camping out at at a National Park near Krabi, and for dinner, I'm planning a sweet sour pork stew. With a barbecue as your heat source, you can't really arrange to have a slow simmer. You can't regulate the temperature of charcoal, and you'd need to raise the pot high above the flame and adjust it every few minutes. That would be a lot of work, which the underwater method fixes.

I had my new camping tool with me, the fan made lighting the barbecue very very easy! The night light was great to cook by, but being bright white attracted some bugs.

Thanbok Khoranee National Park has sea caves to visit, and waterfalls, I'm doing those tomorrow. So I'll need a good meal tonight for energy.

This is where the underwater cooking method comes in! I used it last week to cook a chicken on a barbecue, today I'm using it to simmer a pork stew.

The cold water pan on the top, regulates the temperature below, as long as the top water is cold, then the pan inside will stay at simmer. Juices in the meat and pineapple condense on the cold pan and fall back into the stew keeping it juicy, with all the flavor in.


The underwater tower of pans is: charcoal burner at the bottom, a pan with the stew ingredients in it in the middle, and a cold water pan on the top. I chose my wok because it fits my steamer pan with a good seal. The seal is important, it keeps the juices and steam inside.

Since I was camping, I used the local market and couldn't find ketchup, but the stew was fine without it, if a little anemic in color! I also added my garnish into the stew and blanched it just before serving. I couldn't be sure it had been washed in drinking water, and so it was safer to give it a quick blanch.

With the last batch of cold water in the top pan, you can add a little rice and make this into a full meal.

Continue reading "Camping Pork Stew (Underwater Method)" »

Where to now?

A good starting place is the Recipe browser., for Android users, there's an Android Application, for other mobile phone users, there's a mobile website. Down the left side of this page is the top level index and a search box. If you want a feel for life in Thailand, there's my Life Blog, or for extra travel ideas, there's my Travel Blog

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