A quick wok‑fried mix of minced chicken, garlic, chillies and basil leaves, finished with a savoury sauce – the essence of Bangkok street food.

Minced chicken thighs

Chicken broth

Oyster sauce

Light soy sauce

Fish sauce

Palm sugar (or brown sugar)

Shallots, minced

Garlic cloves, minced

Thai red chilies, sliced

Fresh Thai basil leaves (or ordinary basil)

Vegetable oil

Steamed jasmine rice

SPICY THAI BASIL STIR‑FRY

MIX SAUCE

FRY AROMATICS

COOK CHICKEN

ADD BASIL

Fragrant jasmine rice stir‑fried with chicken, bacon, curry powder and juicy pineapple, served in a hollowed fruit for fun.

Cooked jasmine rice (cold)

Bacon rashers, chopped

Chicken breast, diced

Curry powder

Eggs

Red chilli, sliced

Soy sauce

Pineapple chunks

Cooked prawns (optional)

Green onions, chopped

Coriander leaves, chopped

Lime wedges

BANGKOK PINEAPPLE FRIED RICE

FRY BACON

COOK CHICKEN & EGG

STIR‑FRY RICE

FINISH

Juicy chicken pieces marinated in coconut milk and spices, char‑grilled and served with a tangy sweet‑chilli dipping sauce.

Coconut milk

Brown sugar

Fresh coriander, chopped

Ground turmeric

Mild curry powder

Chicken pieces (legs or thighs)

Rice vinegar

Water

Granulated sugar

Garlic, minced (for sauce)

Red chilli, finely chopped

Fine salt

THAI GRILLED CHICKEN WITH CHILLI DIP

MARINATE CHICKEN

GRILL

MAKE DIP

SERVE

Garlicky pork skewers seasoned with fish sauce and white pepper, grilled until smoky – perfect with nuoc cham or in a crusty roll.

Ground pork

White sugar

White pepper

Baking powder

Ice cold water

Wooden skewers, soaked

Vegetable oil for brushing

STREET‑STYLE PORK SATAY

PREP MEAT

SKEWER

Flaky puff‑pastry parcels filled with aromatic chicken, potatoes and lemongrass in a creamy coconut curry, baked until golden.

Ground coriander

Ground cumin

Onion, finely chopped

Lemongrass stalk, minced (or lemon zest)

Red chile, minced

Potato, diced

Ready‑rolled puff pastry

Egg, beaten (for glaze)

SPICED CHICKEN CURRY PUFFS

COOK FILLING

SIMMER

FORM PUFFS

BAKE

Juicy marinated chicken strips on skewers, grilled to perfection and served with a rich, sweet‑spicy peanut dipping sauce.

Chicken breasts, sliced into strips

Chicken stock

Smooth peanut butter

Brown sugar (for sauce)

Curry powder (for sauce)

Lime juice

Chilli flakes (optional)

GRILLED CHICKEN SATAY WITH PEANUT SAUCE

MARINATE

MAKE PEANUT SAUCE

Little DIY parcels of toasted coconut, peanuts, lime and chilli wrapped in wild betel leaves and topped with a sweet‑savoury sauce.

Wild betel leaves (or blanched spinach leaves)

Toasted coconut flakes

Roasted peanuts

Dried shrimp

Lime, diced with skin on

Shallots, diced

Fresh ginger, diced

Bird’s eye chilies, sliced

Palm sugar

Dried shrimp (for sauce)

Galangal, minced

Ginger, minced

Shrimp paste

Peanuts, ground (for sauce)

THAI BETEL LEAF BITES

MAKE SAUCE

PREP COMPONENTS

ASSEMBLE

Turmeric‑tinged rice‑flour crêpes filled with prawns and bean sprouts, served with lettuce and herbs for wrapping and dipping.

Rice flour

Turmeric powder

Large prawns, peeled

Shallot, minced

Bean sprouts

Lettuce leaves

Fresh herbs (mint, coriander)

VIETNAMESE CRISPY CRÊPES

MAKE BATTER

SAUTÉ FILLING

COOK CRÊPE

Crisp baguettes stuffed with marinated grilled chicken, tangy pickled vegetables, cucumber, herbs and a splash of chilli – an iconic Vietnamese sandwich.

Carrots, julienned

Daikon radish, julienned (or mooli)

White vinegar

Sugar

Boneless chicken thighs

Mini baguettes or crusty rolls

Mayonnaise

Cucumber, sliced

Fresh coriander leaves

Jalapeño or green chilli, sliced

GRILLED CHICKEN BÁNH MÌ

PICKLE VEGETABLES

Fried spring‑roll wrappers filled with sweet plantains and caramelised sugar – a quick and addictive Filipino snack.

Spring roll wrappers

Ripe plantains, quartered

FILIPINO TURON ROLLS

WRAP

BATCH STREET

SOUTH-EAST ASIA