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Recipes for Thai BBQ Spice Blend

Thrill your taste buds with this delicious yet easy to prepare marinade for chicken, meat, fish or tofu. The marinade is sweet soy sauce based ----- combine with the Thai BBQ Spices for a marinade that is spicy and mildly hot with Thai flavors of basil, ginger, mint, lemongrass and cilantro along with 6 other spices. Marinate your entrée, then grill or bake. Serve with fragrant jasmine rice for an unforgettable Thai meal. It is addictive!!!!!.

Ingredients: Red Chilli, Yellow Mustard Seeds, Brown Mustard Seeds, Vinegar, Ginger, Garlic, Basil, Mint, Cilantro, Tarragon., Lemongrass.

Enjoy Thai BBQ Sauce on chicken, meat, fish, seafood and tofu. Serve Thai BBQ with jasmine rice and a steamed vegetable. Pass cooked marinade in a sauce boat.

Thai BBQ Chicken, recipe on Spice Packet.


Sweet Soy Sauce, also known as Kecap Manis , is a thick soy sauce sweetened with palm sugar. The sauce is very thick (like molasses) and dark in color. It is used to flavor various hot and cold South East Asia dishes and is used as a condiment and marinade.

Once opened it can be stored at room temperature, it does not need to be refrigerated.

ABC brand Sweet Soy Sauce can be found at any large Asian grocery store. If you can not find it, a reasonable substitute can be made by cooking soy sauce and brown sugar.

1 cup firmly packed brown sugar

1 cup soy sauce

Caution: This mixture must be constantly stirred during cooking, it easily boils over. Do not leave unattended!!!!!!

Combine sugar and soy sauce in a pot (at least 2 quart size). Bring to boil. Reduce heat, continue boiling and stirring for about 20 minutes until sauce is reduced to 1 cup ( not including foam). Cool completely.

Thai BBQ Sauce preparation:

In a jar mix 1 packet Thai BBQ Spice Blend with ¼ cup water. Let rest for 15 minutes to reconstitute herbs. Add about 1 cup Sweet Soy Sauce (Kecap Manis). Mix or shake to incorporate spices into the sweet soy sauce. You can use the Thai BBQ Sauce immediately or store in refrigerator for up to 2 weeks.

Caution: Since Sweet Soy Sauce can burn easily, check often during roasting and grilling.


     Thai BBQ Flank Steak

1 1/2-pound flank steak, pierce all over with large fork
1 recipe prepared Thai BBQ Sauce

Prepare barbecue grill (medium heat). In resealable plastic bag add flank steak and Thai BBQ Sauce. Seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally. Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes.
Meanwhile bring remaining marinade to boil, simmer until all meat juices are cooked.
Slice steak thinly against grain. Serve with cooked marinade.

     Thai Honey Glazed Pork Ribs

3 lbs pork ribs
1 recipe prepared Thai BBQ Sauce

2 Tablespoon honey

Toasted sesame seeds (optional)

Mix prepared Thai BBQ Sauce with honey. Place the ribs in a dish and cover with marinade. Make sure the ribs are coated and refrigerate for

2-3 hours, or up to overnight.
Preheat oven to 400 degrees. Place the ribs on a rack over a foil lined baking sheet and roast for 10 minutes. Brush the ribs again with the marinade, turn the heat down to 250 degrees and roast for about 3 hours basting with the marinade every 30 minutes.

Remove from the oven, cover with foil, and let them rest about 15 minutes before cutting.

Meanwhile, bring remaining marinade to a boil and simmer until all meat juices are cooked.

Sprinkle ribs with toasted sesame seeds, cut into pieces and serve with a little of the cooked marinade. Enjoy!


     Thai BBQ Pork Tenderloin

2 lb. Pork Tenderloin, trimmed
1 recipe prepared Thai BBQ Sauce

Marinate the tenderloin in Thai BBQ Sauce for 2-3 hrs.
Prepare grill. Grill tenderloin over high heat until done or bake at 350 degrees for 30 minutes or until done.
Cook remaining marinade- bring to boil and simmer until raw pork juices are cooked.
Slice tenderloin and serve with steamed rice and remaining cooked marinade.


     Thai BBQ Tofu

2 lbs firm tofu, rinsed
1 recipe prepared Thai BBQ Sauce

Press tofu with a heavy skillet on a slanted cutting board for 1 hour.
Slice tofu into 1 inch slices. Place tofu in single layer in a baking pan. Brush tofu with Thai BBQ Sauce. Turn over and brush other side. Let marinate at room temperature for 1 hour.
Preheat grill. Grill tofu until bottom side is lightly charred, brush with marinade; turn over and continue grilling until heated thru and lightly charred on second side.
Bring remaining marinade to boil.
Serve the tofu with additional cooked marinade.

    Thai Spicy Green Beans
3 Tablespoons vegetable oil
1 lb green beans, cut into 1" pieces
3 Tablespoons prepared Thai BBQ Sauce per recipe on Spice Packet
1 fresh tomato, cored and cut into wedges

Heat oil in a wok over medium-low heat. Add beans and stir to combine. Add prepared Thai BBQ Sauce and 1/4 cup water, stir to coat. Increase heat to medium high and stir-fry until beans are barely fork tender, 6-8 minutes. Add tomatoes and cook until just wilted, about 2 minutes. Season with salt to taste and transfer to a large bowl.

Let beans rest for about 10 minutes before serving, to allow flavors to intensify. Enjoy!


      NASI GORENG (Traditional Indonesian Fried Rice)

1 Tablespoons oil
2 eggs, lightly beaten
2 chicken thighs; boneless, skinless, trimmed, cut into ½” pieces
1 onion, halved, thinly sliced
2 garlic cloves, minced
2 small carrots, finely chopped
4 cups cooked white long grain rice (1 1/3 cups raw rice will make 4 cups cooked)
¾ lb peeled cooked prawns
1 small red pepper, finely chopped
½ cup frozen peas
2 Tablespoons prepared Thai BBQ Sauce

Heat a wok or sauté pan over medium heat. Add 2 tsp oil. Swirl to coat. Add egg. Swirl to coat base. Cook for 1 min. Transfer to a board. Roll up and cut into thin strips. Increase heat to high. Add remaining oil. Add chicken. Stir fry for 2 – 3 minutes or until just cooked through. Transfer to a plate. Add onion, garlic and carrot to pan. Stir fry for 2 - 3 minutes or until onion has softened.
Add rice, prawns, red pepper, peas and Thai BBQ Sauce . Stir fry for 1 min. Return chicken and ¾ of the egg. Stir fry for 3 minutes or until heated through. Spoon onto plates. Top with remaining egg. Serve.
This recipe is best using rice cooked the day before and refrigerated.

     Asian Slaw

2 cups finely shredded green and red cabbage
½ cup thinly sliced onion
¼ cup shredded carrot
2 Tablespoons cilantro leaves chopped
1 cup Mung bean sprouts
1 cup fried Chow Mein noodles

¼ cup Peanut oil
3 Tablespoons rice wine vinegar (or substitute 2 Tablespoons cider vinegar)
¼ cup prepared Thai BBQ Sauce
2 Tablespoons grated ginger
1 Tablespoons minced garlic
2 Tablespoons minced green onions
1 Tablespoons Chili Sauce or crushed red pepper (to taste)

Toss cabbage, onion, cilantro, carrot, sprouts and noodles until evenly combined. Set aside.
Mix the remaining ingredients to make the dressing.
Toss all components together and serve immediately.
Servings: 10 small servings