- Starters & Sauces THAI ANGEL WINGS (Salathai's Stuffed Chicken Wings) A perenial favourite at Vancouver's famous Salathai Restaurant on Cambie St. The look great, but they are easier to order than to make. They are not at all hot and spicy, just tasty. Serve with a sweet thai and hot thai chilli sauces. This recipe is as given to me during filming, I haven't tried it out myself yet. THAI CHICKEN IN PANDAN LEAF Another of the Salathai's specialties. This is a very subtle and delicate dish which is enhanced by the fragrance of the Pandan or Screwpine Leaves. Soups & Salads Thai Sweet and Sour Salad (Som Tum)- This delightful cold salad can be made in advance and assembled just before serving. It is perfect for buffets or picnics and is a winner that is so easy to make and guaranteed to be a hit with your guests. Traditionally this dish is made with green papaya, however, as this is often difficult to find, carrots have been substituted. Asian Mint can be either mixed or substituted with fresh coriander (cilantro) THAI SOUP STOCK (Nam Gaeng Chud)- A Classic soup stock base Glass Noodle Salad (Yam Woon Sen)- A rather unique noodle salad. SPICY CUCUMBER SALAD (Yam Thaeng Kwa) A simple quick and easy salad that is sure to please, If you are a vegan, substitute the fish sauce with light soya sauce. SPICY MINCED BEEF SALAD (Larb Nua Isan) This dish is a eaten in North Eastern Thailand and in Laos. This version is Thai and comes from the Isan who inhabit the North East. Traditionally it was made with raw meat, however, we are using cooked mince. It is a blend of some rather unique flavours and particularly, textures. CHICKEN SALAD WITH MINT, ONION AND LEMON GRASS (Laab Gai) A light refreshing salad with a heavy accent on mint and lemon grass. Make in advance and serve chilled. The addition of the ground rice is authentic but a bit of an acquired taste. You can leave it out if you wish. You can also add chilli flakes to add some zing to this otherwise mild aromatic dish. SPICY PRAWN & ORANGE SALAD (Goong Sod Gup Som Keow Wan) This is a delightful salad combining the flavours of the tart yet sweet oranges and the heat of the roasted chilli paste and onions. Use large prawns and serve on a bed of lettuce for a delicious appetizer to serve your guests. PRAWN HOT AND SOUR SOUP (Tom Yam Goong) This has to be the all time number one favourite Thai soup for restaurant goers and visitors to Thailand. The delicate clear thai chicken soup stock masked slightly by a powerful residue of roasted chilli paste contains all the classic Thai ingredients: prawns, lemon grass, galangal, kaffir lime and fresh corriander. Together with the roasted chilli paste this soup is guaranteed to clear your sinuses on a cold winters day. Beef, Pork & Other Meats SPICY BASIL PORK (Moo Pad Krapao) This dish is a favourite with the Thais, although you will see it often made with chicken. The secret are the extra flavourful Thai Holy Basil Leaves (Krapao) which are unfortunately hard to find in North American Asian markets, though not impossible. Use Thai Basil (Horapa) as a substitute, or if you have to, European Sweet Basil, and it is still a dish to die for. Beef Curry with Red and Green Chillies Dave's favorite Curry BEEF & PEANUT CURRY (Panang Nua) Another classic Thai curry. This one you can always leave the peanuts out if you like. I also use this curry paste a lot to create dry stir-fry curries, sometimes adding just a touch of coconut milk to create more sauce. This version is a soupy curry. THAI MASSAMAN BEEF CURRY (Kari Massaman Nua) This is a rich and nutty Southern Thai curry that strains to the flavour influences of the nearby Malay culture - hence Muslim Curry. SPICY MINCED BEEF SALAD (Larb Nua Isan) This dish is a eaten in North Eastern Thailand and in Laos. This version is Thai and comes from the Isan who inhabit the North East. Traditionally it was made with raw meat, however, we are using cooked mince. It is a blend of some rather unique flavours and particularly, textures. STIR FRIED RED CURRY PORK WITH ASPARAGUS (Bhud Prig Khing Mhoo) This is one of regular dishes we eat at home all the time. It can be made with either chicken or pork, though I prefer pork. I usually use green beans, however, on the show I used Four Angled Beans for a more exotic touch. Asparagus is also another nice alternative. One can also easily increase the veggie content if you want. BEEF AND BROCCOLI IN OYSTER SAUCE (Pak Pad Gup Nua) Another of our family's regulars. Everyone will love this one. It's roots are Chinese with the addition of fish sauce and sugar to making it distinctly Thai. When I have the time, I add a little chicken stock and cook the Broccoli in it. It creates more sauce which is great soaked up on a plate of rice. Chicken & Other Poultry THAI GREEN CURRY CHICKEN WITH SNOW PEAS ( Kaeng Khiew Wan Gai Tua ) - THAI ANGEL WINGS (Salathai's Stuffed Chicken Wings) A perenial favourite at Vancouver's famous Salathai Restaurant on Cambie St. The look great, but they are easier to order than to make. They are not at all hot and spicy, just tasty. Serve with a sweet thai and hot thai chilli sauces. This recipe is as given to me during filming, I haven't tried it out myself yet. THAI CHICKEN IN PANDAN LEAF Another of the Salathai's specialties. This is a very subtle and delicate dish which is enhanced by the fragrance of the Pandan or Screwpine Leaves. THAI SPICY CHICKEN WINGS (Peek Gai Ob) A very simple chicken wing recipe that is a good base from which to modify to your personal taste. Personally, I would kick up the heat a couple of notches as the base recipe is not very fiery but it is tasty. YELLOW CHICKEN CURRY (Gaeng Kam-Ree Gai) This is a dish that I don't see so much on restaurant menus, however, it is a favourite of mine. It is simple to prepare and the flavour is on the milder side versus most hotter red curries. The coconut milk lends a creamy richness to the dish and the potatoes and bamboo shoots finish it nicely. THAI BARBEQUED GARLIC PEPPER CHICKEN (Gai Yang) This is an easy to prepare recipe which is very tasty. The garlic and freshly cracked black peppercorns give it a strong flavour with a bit of a bite. For great BBQ chicken everytime, place the chicken on the half of the BBQ with no flame. Have the other empty side with the flame on high and close the lid. This will semi-bake your chicken, help retain juices and avoid burning or flaming from dripping fat. When the chicken is almost ready, open the lid and finish it off on with the flame on to crisp and brown the outsides. CHICKEN SALAD WITH MINT, ONION AND LEMON GRASS (Laab Gai) A light refreshing salad with a heavy accent on mint and lemon grass. Make in advance and serve chilled. The addition of the ground rice is authentic but a bit of an acquired taste. You can leave it out if you wish. You can also add chilli flakes to add some zing to this otherwise mild aromatic dish. Fish & Other Seafood SALMON IN RED CURRY COCONUT SAUCE This is an absolutely delicious dish that is both delicate and robust at the same time. The secret is making the red curry coconut sauce not too hot and accenting it with the kaffir lime leaves and lemon grass. STIR FRIED MUSSLES WITH CHILLI, GARLIC & BASIL (Pad Hoi Mang Pu) I absolutely love this dish. The garlic, the fresh basil, the chilli, oyster and fish sauces all combine to make a delicious broth to pour over rice once you have devoured the mussels. SALATHAI MIXED SEAFOOD (Salathai Ruam Mitr) This is another long standing dish on the Salathai's menu. Again I cannot guarantee everything is correct in the recipe as I have not made this one myself but it was prepared on the show at the Salathai Restaurant. This dish contains Thai curry powder which is similar to common commercial curry powder except that it has a lot of extra turmeric in it, according to Chef Joy. GARLIC & PEPPER PRAWNS WITH LEEKS (Goong Tod Grateum) Ever seen Leeking Prawns? It's quite messy. Seriously, this is a very nice quick and simple dish that your guests will love. The leeks are basically a vegetable base on which to serve the prawns. RED CURRY SNAPPER (Shoo Shi Pla) Another of the Salathai Restaurant's classic dishes which appeared on Spicy Steve. SPICY PRAWN & ORANGE SALAD (Goong Sod Gup Som Keow Wan) This is a delightful salad combining the flavours of the tart yet sweet oranges and the heat of the roasted chilli paste and onions. Use large prawns and serve on a bed of lettuce for a delicious appetizer to serve your guests. STIR-FRIED SNAPPER WITH FRESH GINGER (Pla Paad Khing) You can use any firm fresh white fish for this dish. If you want a subtler taste you can also leave out the chillies and emphasis the ginger more. BARBEQUED LOBSTER TAILS with HOT GARLIC DIPPING SAUCE (Kung Mangkon Phao) This is a real special treat for me and I like it barbequed on the open flame, basted in garlic oil and served with a simple dipping sauce. The Thais love to have simple BBQ's this way with fresh seafood. BARBEQUED TIGER PRAWNS WITH SPICY SAUCE (Kung Kula Dam Phla) This sauce is rather thick with herbs and better spread over the prawns. The dipping sauce served in the lobster recipe also goes great with these giant "finger licking" barbequed prawns. BARBEQUED PRAWNS & SCALLOPS with SOUR GARLIC DIPPING SAUCE (Hui Chen Ten & Kung Ten) A great seafood barbeque combination. I put my Tiger Prawns on wooden skewers soaked in water overnight to avoid burning. Make sure you don't burn the sticks. Hang the ends over the edge of your Barbeque. This recipe has another simple dipping sauce that can be used with many other dishes. BARBEQUED or STEAMED SEA BASS IN LIME SAUCE (Pla Kaphong Khao Neung Manao) Sea Bass is one of my favorite fishes. It's texture is like butter and melts in your mouth. The fish in this recipe can be baked or barbequed, with the sauce added after, or just steamed fresh in the sauce itself. GREEN CURRY PRAWNS ( Kaeng Khiew Wan Goong ) This is a popular soupy Thai curry that can be made just as easily with chicken as with prawns. Traditionally, it would also include the small bitter pea sized Thai eggplants which are not easy to find fresh but do come in jars in brine. The Thai eggplants mentioned in the recipe are golf ball sized and there are purple, green and white varities. I love them and whenever they are available I cook with them. They can be substituted with Japanese eggplant. FRESH RICE NOODLES WITH SEAFOOD (Kuai Tiao Long Song Thale) This a quick and easy seafood dish which is best served with a medley of fresh seafood. There is a tablespoon of Roasted Chilli paste, but taste it first, as I don't consider this a hot dish - just a flavourful one. Rice, Noodles & Breads PAD THAI NOODLES (Guey Teuw Bhud Thai )- However you pronounce it, this is a fantastic noodle classic PAD THAI NOODLES ala Spicy Steve (Guey Teuw Bhud Thai )- This is one of many versions of Thailand's most famous noodle dish, Pad Thai. This recipe is based on a version served at Vancouver's venerable Salathai Restaurant on Cambie Street. Another variation is to add lime instead of tamarind and sometimes I add both. Pineapple Fried Rice (Khow Bhud Sub-Pa-Rode) This is a very tangy rice dish due to the combination pineapple and fish sauce. The real appeal is in the presentation when one makes the little extra effort to scoop out the pineapple half to serve the rice in. For vegans, sustitute light soy sauce for the fish sauce and try a little pickled raddish and pressed tofu stir-fried instead of pork and prawns. FRIED BASIL RICE (Khao Pad Krapao) Another tasty dish to make with that leftover rice. This has the predominant herbal flavour and delicious flavour of Thai Basil. Kuai Tiao Long Song Thale (Fresh Rice Noodles with Seafood) This a quick and easy seafood dish which is best served with a medley of fresh seafood. There is a tablespoon of Roasted Chilli paste, but taste it first, as I don't consider this a hot dish - just a flavourful one. Glass Noodle Salad (Yam Woon Sen)- A rather unique noodle salad. Vegetables STIR-FRIED TOFU & PICKLED RADISH (Phat Thai Rai Sen) This is a vegetarian dish that combines the flavours of hot, sour, salty, and sweet with nuts, tofu, eggs and beansprouts. SPICY STIR-FRIED BABY CORN AND TOFU (Khao Phot On Kap Tao-Hu Phat Phrik Sot) This is a nice simple and quick tasty dish. It makes a great accompaniment for other dishes or can be eaten alone. It is also truly vegetarian - no shrimp or fish sauce. STIR-FRIED MUSHROOMS WITH CHILLI AND BASIL (Phat Kaphrao Het) A delicious and tasty vegetarian dish that is simple to prepare. An excellent dish for mushroom lovers. Desserts & Drinks