Johnny Morillo on Instagram: "Jeow Som (many may know it as crack dipping sauce) *It’s Laos and not Lao, Lao is the people. Apologies in advance* This recipe was so unreal, it was so simple to make and you can easily customise it to your own palette. Even though there were chillis, it’s hidden from the taste of the fish sauce and brown sugar. Give this one a go and let me know what you think :) you can partner this with whatever your heart desires from proteins, grains, noodles, spring rolls, summer rolls, gyoza and much more Ingredients - 1/4 - 1/2 cup fish sauce (ve) - 1 shallot, chopped - 4-5 garlic cloves - 2-3 Thai chilli - Handful of coriander - 1 juice of a lime - 1 tbsp brown sugar (or cane sugar) - 1 tsp Salt - (optional) 1 tsp MSG & NO IT’S NOT BAD FOR YOU!!! Method 1.
the social food on Instagram: "If you love bold flavors, crispy textures, and a perfect balance of spicy, sour, and umami, this Thai crispy pork belly salad is about to become your new obsession. Imagine golden, crunchy pork belly tossed in a zesty, fragrant dressing—each bite packed with heat, freshness, and that addictive Thai punch. Pair it with an ice-cold beer, and you’ve got a dish that hits all the right spots. 🇹🇭🌶️ Yam Sam Chan Tod Nam Pla – ยำสามชั้นทอดน้ำปลา Thai Crispy Pork Belly Salad 🍺 For the Marinade 🌶️ • 300 g pork belly • 2 tbsp oyster sauce • 50 ml beer (@singhabeer) • 1 tbsp cornstarch • 2 garlic cloves, minced • 2 cm piece of ginger, minced • 2 bird’s eye chilies, chopped • 1 tbsp dark soy sauce • 1 tbsp fish sauce 🌶️ For the Salad 🧅 • 1 red onion, t
We think you’ll love these
Related Interests
Tasty Tales Haven | Food Page on Instagram: "Take your taste buds on a trip with this classic Pad Thai! Packed with tender noodles, crunchy peanuts, fresh veggies, and a perfect balance of sweet, tangy, and savoury flavours, it’s a dish that never disappoints.🍜✨ Serves 3 - 4 people You’ll need: - 250g dried rice noodles - Thai chilli powder, to serve - Lime wedges, to serve Pad Thai Sauce - 2 1/2 tbsp tamarind puree - 3 1/2 tbsp brown sugar - 3 tbsp fish sauce - 2 tbsp oyster sauce Stir Fry - 3 tbsp neutral oil - 3 - 4 garlic cloves, finely chopped - 1 small onion, sliced - 200g chicken thigh, thinly sliced - 150g prawn tails, peeled, deveined - 3 spring onions (or a handful of garlic chives), cut into 3cm pieces, white and green part separated - 2 eggs, lightly whisked - 1 1/2 c
BRENDAN PANG on Instagram: "PAD SEE EW 🍜🇹🇭 If you’re in the mood for a delicious, satisfying meal that’s garlicky, smokey and savoury, then this recipe is for you! Marinade - 250g flank steak, thinly sliced - 1 tsp light soy sauce - 1 tsp vegetable oil - 1 tsp cornstarch Stir-Fry Sauce - 1 tbsp oyster sauce - 1/2 tbsp light soy sauce - 1/2 tbsp dark soy sauce - 1 tsp fish sauce - 2 tsp caster sugar - 1/2 tsp ground white pepper Stir-Fry - 200g dried rice noodles (or 400g fresh wide rice noodles) - Vegetable oil, to cook - 3 - 4 cloves garlic, thinly sliced - 3 cups Asian greens, cut into 5cm pieces - 2 large eggs, beaten Marinade the steak and set aside. Combine ingredients for the stir-fry sauce and set aside. Heat a little oil in a wok over high heat. Add the beef and cook unti