three ways to cook...

As I love spicy food, bird's eye chilis are one perfect ingredient in my cooking. They are small in size compared to other types of chili, but very very hot.
There are many ways to cook these chilis, but my three favorite ways are sauteing, seasoning and simmering. All three dishes below are also my all time favorite and Tom Yum is one of the most famous dish in Thai cuisine.

Spicy Holy Basil Chicken or Pad Gapao Gai in Thai (sauteing technique)


- 8-10 fresh bird's eye chilis, crushed
- 3 cloves garlic, chopped
- 2 tbs. canola oil
- 1/2 lb. chicken breast, sliced
- 1/2 onion, thinly sliced
- 1 cup Thai basil leaves
- 1 tbs. oyster sauce
- 2 tbs. fish sauce
- 1/4 ts. white pepper
- 1 tbs. sugar

1. Heat the oil, add chilis and garlic.
2. Add chicken, then onion.
3. Add oyster sauce, fish sauc, white pepper and sugar.
4. Sautee until the chicken is cooked through, add basil and remove from heat.
Spicy Papaya Salad or Som Tum in Thai (seasoning technique)
- 8-10 fresh bird's eye chilis
- 3 cloves garlic
- 2 tbs. dried shrimp
- 2 tbs. palm sugar
- 1/2 cup fresh string beans, cut into 1" pieces
- 1/2 cup cherry tomato, sliced
- 2 cups shredded fresh green papaya
- 2 tbs. fish sauce
- 2 tbs. tamarind juice
- 2 tbs. lime juice
- 1/2 cup peanut, crushed
1. In a mortar, coarsely pound the chilis, garlic, dried shrimp and palm sugar together.
2. Add string bean and sliced tomato, pound them lightly.
3. Add shredded papaya, fish sauce, tamarind juice, lime juice and peanut and pound together until mixed well.
Spicy, sweet and sour soup or Tom Yum in Thai (simmering technique)

- 6-8 fresh bird's eyd chilis, crushed
- 6 kaffir lime leaves, shredded
- 2 stalks fresh lemongrass, lightly pounded, cut into 1" long
- 1/2 cup fresh galangal, sliced
- 2 tbs. chili paste with soya bean oil
- 2 cups coconut milk
- 2 cups chicken broth
- 3-4 tbs. fish sauce
- 3-4 tbs. lime juice
- 1 tbs. sugar
- 1 celery, cut into 1" long
- 1 carrot, sliced
- 1 onion, coarsely chopped
- 1 tomato, sliced
- 20 prawns, medium size
- fresh cilantro for garnish
1. Bring coconut milk to a simmer.
2. Add kaffir lime, lemongrass, galangal and chili paste. Bring to a boil.
3. Add chicken broth, fish sauce, lime juice, sugar, celery, carrot, onion and chilis. Bring back to a boil, then simmer for 7-10 minutes.
4. Add prawns, remove from the heat as soon as prawns turn pink.
5. Garnish with cilantro.

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Manggy said...

Extremely hot chilis + sugar = always a great combination!! :)

Vanillaorchid said...


I love spicy food too ka but cannot take too much spicy :(

Your dishes make me miss home ka especially spicy papaya salad hehehe.

Thip said...

Oh, yeah!

You know, Om. My husband eat more spicy than me--can you believe it? :D

maninas said...

Gorgeous recipes! Thanks for taking part in the event, and sharing them with us! Also, it's been great to discover your blog!

Tartelette said...

Both have been printed :)

Thip said...

Thanks guys. :)


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