Thai street food comes home

Sue YeapThe West Australian
Chefs Sareen Rojanametin and Jean Thamthanakorn.
Camera IconChefs Sareen Rojanametin and Jean Thamthanakorn. Credit: Supplied

After the success last year of Tokyo Local, Smith Street Books has turned its attention to the colourful street food of Bangkok in this lively, beautifully illustrated recipe collection.

The book is divided into food for early, mid and late, with basics such as pickled vegetables also covered.

While we may not think of eating Thai food for breakfast, poor man’s pancakes stuffed with shredded coconut or son-in-law-eggs may convince you otherwise (although I’d be swapping duck eggs for chicken eggs).

Mid is full of classics such as papaya salad, green curry with chicken and Hainanese chicken rice.

Spice things up late with crab with black pepper and desserts including bananas in coconut milk.

Chefs Sareen Rojanametin and Jean Thamthanakorn, who grew up in Bangkok and ran Melbourne restaurant Nora before returning to live in Thailand, urge readers to make recipes their own by playing with ingredients to make the dish as sweet, salty, spicy or sour as desired.

Bangkok Local by Sareen Rojanametin and Jean Thamthanakorn, $39.99, is published by Smith Street Books.

Pineapple fried rice (khao pad sapparod)

Khao pad, or fried rice, is the most flexible dish in Thai cuisine, with cooks able to switch up ingredients depending on what they have on hand. Originally from China, khao pad first found popularity in the 19th century, when hawkers started selling the dish widely. The rice must be dry and at room temperature, and cooked in a very hot wok, for success.

Bangkok Local pineapple fried rice.
Camera IconBangkok Local pineapple fried rice. Credit: Bangkok Local

Serves 2

80ml vegetable oil

2 garlic cloves, finely chopped

500g banana prawns, peeled and de-veined

1 red shallot, diced

400g steamed jasmine rice, cooled (preferably from the previous day)

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp fish sauce

1 tsp caster sugar

170g fresh pineapple, cut into 2cm cubes

1 spring onion, finely sliced

60g roasted cashew nuts

1 tbsp coriander leaves

2 lime wedges

Heat the oil in a wok over medium heat and stir-fry the garlic until fragrant. Increase the heat to high and add the prawns and shallot, stir-frying until the prawns are just cooked through. Add the rice to the wok and stir-fry for 1-2 minutes, until the rice is well coated with oil. Season with the soy, oyster and fish sauces and caster sugar and stir-fry for 2-3 minutes. Add the pineapple, spring onion and cashew nuts and stir-fry for a further 1-2 minutes, until well combined. Remove from the heat and transfer to a serving bowl or a hollowed-out pineapple half. To serve, sprinkle the khao pad sapparod with coriander leaves and accompany with lime wedges.

Get the latest news from in your inbox.

Sign up for our emails