issaya siamese club Bangkok restaurant review
Home DestinationsAsia TheLuxeologist Cooks: Issaya Siamese Club’s Legendary Baby Back Ribs

TheLuxeologist Cooks: Issaya Siamese Club’s Legendary Baby Back Ribs

by Zoe Bowker

On the last day of our visit to Bangkok for Asia’s 50 Best 2017 we dragged our suitcases to one last stop – Issaya Siamese Club, no. 21 on the list. A historic, brightly coloured villa nestled in a verdant garden, Issaya Siamese Club by the famous Chef Ian Kittichai was the perfect retreat on a drizzly Bangkok afternoon. Little did we know, however, that we would experience one of our favorite dishes of all time – their Kraduk Mu Ob Sauce. These ribs simply blew our minds – we are beyond excited to be able to share one of our favorite dishes in the world with you! If you’re in Bangkok, don’t miss stopping by ISC for an authentic, fun and relaxing meal. But now, on to the ribs….(and if you don’t eat pork, never fear – just substitute beef).

You can find the ingredients you’ll need for this recipe at our fave, Kibsons. Their produce is super fresh, has a ton of organic options, is fabulous value and they’ll even deliver to your doorstep. They also have lots of hard to find Thai ingredients. Click here to find out more.

You’re going to need Issaya’s Red Curry Paste recipe for this dish – click here to find it. 

issaya siamese club Bangkok restaurant review

Kraduk Mu Ob Sauce

Zoe Bowker On the last day of our visit to Bangkok for Asia’s 50 Best 2017 we dragged our suitcases to one last stop – Issaya Siamese Club, no. 21 on the list. A historic, brightly coloured villa… Asia TheLuxeologist Cooks: Issaya Siamese Club’s Legendary Baby Back Ribs European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

SAUCE
500g palm sugar
160g salted yellow bean paste
250g Nam Phrik Kaeng Daeng (Red Curry Paste, see above for recipe link)

BABY BACK RIBS
2L water
50g galangal, smashed and cut into 2cm pieces
50g lemongrass, smashed and cut into 2cm pieces
5 kaffir lime leaves, veins removed and finely chopped
5g black pepper
2g salt
500g baby back ribs

TO SERVE
Steamed jasmine rice

Instructions

Step 1: In a pot, bring all ingredients to a boil, cover with alumnium foil. Reduce heat to low and let simmer for 2 hours.

Step 2: Remove ribs from pot and pour sauce over them.

Step 3: Place baby back ribs under salamander or grill for 5-8 minutes.

Step 4: Serve with steamed jasmine rice. Enjoy! (We love these so much, we hope you do too!)

issaya siamese club bangkok

Like this recipe? It’s an extract from Issaya Siamese Club Cookbook: Innovative Thai Cuisine by Chef Ian Kittichai. This recipe has been used under permission from Issaya Siamese Club. You can purchase this amazing cookbook for only $9.99 USD on iBooks – click here! It’s available on iPhone, iPad, iPod touch, and Mac and contains 81 amazing Thai recipes.

 

Read our review of Issaya Siamese Club here.

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