Recipes
We take great joy in inspiring you to explore the world of Thai cuisine, so we have gathered a collection of our favourite recipes here for you to try.
Be sure to check back as we're continuously creating new culinary delights for you to enjoy!
Bao Buns
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- 525g Plain Flour
- ½ tsp Salt
- 1½ tbsp Caster Sugar, plus a pinch
- 1 tsp Dried Yeast
- 50ml Milk
- 1 tbsp Sunflower Oil
- 1 tbsp Rice Vinegar
- 1 tsp Baking Powder
- 100g Satay Sauce for topping
- 500g Grilled Chicken
- 100g Julienned Carrots
- 100g Julienned Radishes
Creamy, savoury, and packed with peanuts – all the qualities of a great satay sauce. Our satay sauce provides just that, transporting you straight to the flavours and delights of Thai street food.
- In a small jug whisk together the yeast and water.
- In a large bowl combine the flour, salt, sugar and baking powder together.
- Add the yeast mixture to the flour, mix with a wooden spoon to form a dough.
- Transfer to a floured work surface and knead for about 10 minutes until elastic.
- Return the dough to a lightly oiled mixing bowl.Cover with cling film and leave to rest in a warm place for about an hour or until doubled in size.
- Roll the dough into a sausage shape on a lightly floured surface. Cut the dough into 10 even-sized golf balls.
- Flatten the balls into ovals with a rolling pin, brush with oil then fold in half over the handle of a wooden spoon, to make a small gap.
- Remove the wooden spoon, swirling as you remove the handle to increase the size of the gap.
- Transfer to a lined baking tray, cover with cling film and leave to rest in a warm place for 15 minutes.
- Set a wooden steamer lined with baking parchment in a large saucepan or wok filled with a little water.
- Steam the buns in batches spaced 3cm apart for 8-10 minutes until expanded and cooked all the way through.
- Serve the buns filled with the grilled chicken and vegetables, topped with a drizzle of satay sauce.
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