I’m a huge fan of eggplant and Thai food so of course, I’d adore this recipe. I hope you enjoy this simple yet flavorful dish. By the way, if you don’t have Thai basil, you can just use regular basil and this dish will still come out tasting pretty amazing!


Thai Spicy Eggplant with Basil

Source: Lo Huynh (2 servings)

1 lb. Italian eggplants, cut into bite-size pieces
2 tablespoons kosher salt
1 each Thai bird’s eye chili, minced
1 each shallot, minced
6 cloves garlic, minced
½ cup fresh Thai basil leaves
3 tablespoons canola oil

1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
½ cup chicken broth

Cornstarch Slurry:
1 teaspoon cornstarch
2 tablespoons cold water

1. Cut the eggplants into bite-sized pieces. Sprinkle with the 2 tablespoons of kosher salt in a bowl and cover with cold water. Let this soak for 30 minutes to diminish the bitterness of the eggplants.
2. After 30 minutes, rinse off the eggplants to remove the salt solution and let drain and dry.
3. In a wok, over high heat, add 3 tablespoons of canola oil.
4. Once the oil is hot, add the minced chilies, garlic, and shallots. Saute until fragrant for about a minute.
5. Add the eggplants and saute for a couple minutes until there is a nice sear on the eggplants.
6. Once the eggplants get soft, add the sauce mixture and cook for about five to seven minutes, or until the eggplants are slightly translucent.
7. Add the cornstarch slurry mixture {make the mixture by mixing the cornstarch with 2 tablespoons cold water until the cornstarch is dissolved} and stir until the sauce thickens. This should take about a minute.
8. Add the fresh Thai basil and serve with steamed Jasmine rice.


I LOVE thick Chinese egg noodles so of course, I’d LOVE lo mein. You can switch out the beef with any kind of protein you’d like and I’m sure this recipe will still turn out yummy!


Beef Lo Mein

Source: Lo Huynh (4 servings)

1 lb. fresh Chinese egg noodles, blanched and drained
3 tablespoons canola oil
¼ cup scallions, cut into 2″ segments

1 lb. beef, cut into thin strips across the grain
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon brown sugar
2 cloves garlic, minced
1 tablespoon ginger, minced

4 ounces baby bella cremini mushrooms, sliced
2 ounces snow peas, ends trimmed
1 each carrot, sliced on the diagonal
1 cup cabbage, cut into 2″ pieces
½ each yellow onion, julienned

2 tablespoons soy sauce
1 tablespoon brown sugar
¼ cup chicken broth
1 tablespoon white vinegar
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 teaspoon fresh ground black pepper

1. Marinate beef with the soy sauce, cornstarch, brown sugar, garlic, and ginger for 30 minutes.
2. Mix the sauce ingredients and set aside.
3. In a wok, over high heat, add the oil.
4. Once the oil is hot, add the marinated beef.
5. Once the meat is nicely seared, add the vegetables and saute for a couple minutes or until the vegetables is cooked but still have a nice bite to them.
6. Add the sauce ingredients and cook until it thickens and coats the vegetables.
7. Add the egg noodles and toss with the vegetables and beef until the noodles are heated through.
8. Add the scallions and quickly toss with the noodles. Serve hot.


Thai iced tea is incredibly simple to make at home. This is my version of it.


Thai Iced Tea

Source: Lo Huynh (1 serving)

1 cup water
3 tablespoons Thai tea leaves
3 tablespoons granulated sugar
3 tablespoons half-and-half

1. Boil the water and pour over the tea leaves. Cover and let steep for 5 minutes.
2. Strain the tea and discard the tea leaves.
3. Add the sugar and mix.
4. Cover the tea and let chill for several hours.
5. Serve over ice and top with the half and half.


This has to be one of my favorite appetizers to get at a Thai restaurant. It’s a pain to make at home cause hand mixing the fish paste is a major pain but I think it comes out tasting better than mixing it with a Kitchen-Aid Mixer.


Thai Fish Cakes

Source: Lo Huynh (4 servings)


Fish Cakes:
11 ounces prepared fish paste
1 large egg whites
1 teaspoon red curry paste
½ cup Chinese long beans, thinly sliced crosswise
2 each fresh kaffir lime leaves, chiffonade
2 tablespoons vegetable oil

Cucumber Relish Sauce:
2 each Persian cucumber, peeled and cut into crescents
1 each shallot, thinly sliced
½ cup Thai sweet chili sauce
1 tablespoon fish sauce
2 tablespoons fresh cilantro, rough choppd
2 tablespoons roasted peanuts, chopped


Fish Cakes:
1. In a mixing bowl, add the fish paste, egg white, and red curry paste and stir with a wooden spoon for about 30 minutes, or until the mixture is thoroughly blended.
2. Add the kaffir lime leaves and Chinese green beans.
3. Let the fish paste mixture rest for 30 minutes before frying.
4. Over medium high heat, heat a saute pan with the vegetable oil. Form the fish paste into 1/4 inch-thick rounds about 4 inches in diameter using your hand and slide the fish paste patties into the hot oil. It helps to form these patties when your hands are wet so the fish paste doesn’t stick to your hands.
5. Once one side of the fish patty is golden {this should take about a minute or two}, flip the patty and cook the other side. The fish cakes are fully cooked when you can feel a bouncy resistance from them.
6. Transfer the fish cake patties to a paper towel-lined plate.
7. Serve the fish cake patties with the cucumber relish sauce.

Cucumber Relish Sauce:
1. In a bowl, mix the Thai sweet chili sauce, shallots, fish sauce, and cilantro together.
2. Add the cucumbers.
3. Garnish with the roasted peanuts.


This soup is sooo simple to make but incredibly tasty. I really hope you try it out!


Thai Chicken Coconut Soup

Source: Lo Huynh (4 servings)

4 cups chicken stock
1 each chicken breast, cut into bite-size pieces
15 ounces canned straw mushrooms, rinsed and drained
1 stalk fresh lemongrass, smashed
1 each bird’s eye chili
1 (2-inch) piece fresh galangal, sliced thinly crosswise
3 each fresh kaffir lime leaves, hand torn
1 cup unsweetened coconut milk
3 tablespoons fish sauce
1 tablespoon brown sugar
3 each limes, juiced
3 tablespoons fresh cilantro, rough chopped

1. In a stockpot, put the chicken stock, lemongrass, kaffir limes leaves, bird’s eye chili, and galangal and bring to a boil. Lower the heat to medium-low and gently simmer for 10 minutes to let the spices infuse the broth.
2. Add the chicken, coconut milk, fish sauce, brown sugar, straw mushrooms, and lime juice and simmer over medium heat for about five minutes or until the chicken is fully cooked.
3. Re-season with more fish sauce and lime juice if necessary.
4. Garnish with the chopped cilantro.


I utterly LOVE cobb salad and I love Thai food…so this is my spin on my two favorite things!


Thai Cobb Salad

Source: Lo Huynh (2 servings)

6 ounces baby spinach, shredded
1 cup cooked chicken breast, diced into 1/2″ cubes
2 each cooked thick sliced bacon, diced into 1/2″ pieces
1 each roma tomato, diced into 1/2 inch cubes
1 each Persian cucumber, diced into 1/2″ cubes
1 each hard boiled egg, diced into 1/2″ cubes
1 each avocado, diced into 1/2″ cubes

1 tablespoon cilantro , rough choppd
2 tablespoons fried wontons

1 clove garlic, finely minced
1 teaspoon fresh ginger, finely minced
1 teaspoon brown sugar
1 teaspoon sesame oil
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon Thai sweet chili sauce
1 tablespoon natural creamy peanut butter
4 tablespoons canola oil

1. Put the shredded spinach in the bottom of your bowl.
2. In rows, line the chicken, bacon, tomato, cucumber, egg, and avocado.
3. Garnish the salad with the cilantro and fried wontons.
4. Serve with the dressing on the side.

1. In a small mixing bowl, whisk all the dressing ingredients together EXCEPT for the canola oil.
2. Once the ingredients are nicely blended, slowly whisk in the canola oil.
3. Serve this dressing with the Thai Cobb Salad.


This is a simple soup that will go fabulously with a multi-course Chinese family style meal!


Chinese Chicken and Sweet White Corn Egg Drop Soup

Source: Lo Huynh (4 servings)

4 cups chicken broth
1 cup cooked chicken, diced into 1/2″ cubes
1 cup sweet white corn
1 tablespoon Chinese cooking wine
tt kosher salt
tt white pepper
2 tablespoon corn starch, mixed with 3 tablespoons cold water
1 each egg, lightly beaten
1 teaspoon sesame oil

2 stalks scallions, thinly sliced

1. In a pot, add the chicken broth, diced chicken, sweet white corn, Chinese cooking wine and bring to a boil.
2. Add the corn starch mixed with water and stir until the broth thickens.
3. Season the soup with kosher salt if necessary.
4. Using a fork, stir in the beaten egg to the soup. Keep stirring until the egg is cooked through and become little strands in the soup.
5. Add the sesame oil and some white pepper if desired.
6. Serve in bowls garnished with the chopped scallions.


This is a great side dish or an amazing appetizer that you can serve with a nice baguette!


Roasted Garlic Mushrooms

Source: Lo Huynh (2 servings)

3 tablespoons salted sweet cream butter, cut into 1/2″ cubes
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon balsamic vinegar
8 ounces cremini mushrooms
1 tablespoon capers, rinsed and rough chopped

1 tablespoon scallions, chopped

1. Preheat oven to 400°F.
2. In a baking dish, toss mushrooms with extra virgin olive oil, garlic, balsamic vinegar, capers, and garlic.
3. Top with butter and roast for about 30 minutes.
4. Garnish with the scallions.


This is seriously one of the easiest side dishes you can make. It’s also great as an appetizer too!


Balsamic and Brown Sugar Roasted Brussels Sprouts

Source: Lo Huynh (4 servings)

1 lb. brussels sprouts, cut off the ends and cut in half
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
tt kosher salt
tt freshly ground black pepper

1. Preheat the oven to 400 degrees F.
2. In a bowl, whisk the brown sugar, balsamic vinegar, kosher salt, black pepper, and extra virgin olive oil until blended.
3. Add the brussels sprouts to this mixture.
4. Pour the brussels sprouts onto a foil lined sheet pan and roast for about 30 minutes, or until the brussels sprouts are crisp on the outside and tender on the inside. Make sure to turn the brussels sprouts halfway through cooking time so they cook evenly.
5. Serve immediately.


Make this Ribeye Sukiyaki for your next meal. I promise, it’s really good!


Ribeye Sukiyaki

Source: Lo Huynh (4 servings)

1 tablespoon vegetable oil
1 lb. ribeye beef, thinly sliced
1.32 ounces bean thread noodles
8 each shitake mushrooms, stems removed
2 stalks scallions, cut into 2″ pieces
8 ounces firm tofu, cut into 2″ cubes
8 ounces enoki mushrooms, ends trimmed
8 ounces king oyster mushrooms, quartered
1/2 each yellow onion, julienned
1/4 each napa cabbage, cut into 2″ pieces

Japanese steamed rice

Sukiyaki Sauce:
5 tablespoons soy sauce
2 tablespoons mirin
3 tablespoons granulated sugar
1 cup water

1. Arrange the mushrooms, tofu, scallions, and Napa cabbage on a platter.
2. Mix the sukiyaki sauce ingredients together and set aside.
3. In a small round pot, heat 1 tablespoon of vegetable oil. Add the ribeye and cook until the beef is fully cooked. Add the sukiyaki sauce to the pot and bring the sauce to a boil.
4. Place the pot on an electric pan on a table and add the other ingredients and let the ingredients simmer until it is cooked.
5. Serve with Japanese steamed rice.