Crab, Shrimp and Bean Thread Noodle Clay pot

This fragrant dish is a popular offering in the seafood market cafes and garden restaurants of Thailand. Once the dish is cooked, the pot is carried straight from the burner to the table sizzling hot, with the savoury aromas escaping from under the lid. If a clay pot is unavailable, any heavy-bottomed pot may be used.

Red Curry Mussels over Noodles

In Thailand, dishes like this one are commonly ordered in open-air seafood markets, where local vendors cook customers' just-purchased seafood and vegetables in whatever style they request. At home, with pre-made curry paste on hand, this dish will take only about 10 minutes to prepare.

Coconut Custard in a Pumpkin Shell

Sweet custard is a popular afternoon tea snack in Thailand. It is made with coconut milk and steamed in a small pumpkin or Japanese kabocha squash. Before serving, the dessert is cut into wedges and the creamy squash and custard are eaten together.

Pork Satay

Although the concept of satay, cooking meats on skewers, originated in Indonesia, it has been enthusiastically adopted by nearly every Southeast Asian cuisine and fashioned to suit the local taste and palate. This satay is a favourite Thai recipe.

Mangoes with Sticky Rice

If you cannot find good-quality mangoes for this dish, nectarines, papayas or peaches can be substituted. This recipe uses sticky rice, which is also known as glutinous rice.

Fish Cakes with Pickled Cucumber Relish

Asian fish cakes tend to have a spongy texture that appeals to the Asian palate. They are traditionally made with a mild whitefish, although salmon makes a delicious substitute. Fresh fish paste, ground daily, can be found at better Asian fish markets; or make your own by grinding fish fillets in a food processor at home.