This is one of the wild mushrooms that are in season in rainy season is Thailand and Laos. Hed La-ngog is how we call this type of mushroom that comes in yellow, red and creamy white color. What I have here today is the creamy white ones. There are many ways to cook this mushroom, Read more…
This is one of the simple soups and very well loved among Thai families. Mostly because of Gourd Ivy’s Vitamins and the not-bitter taste of the green leaves that the children love. To have the fresh vegetable still nicely green, I add the hot boiling soup on top of gourd ivy leave bowl just before Read more…
This is one of my favourite spicy Salads, despite the funny color; I love its taste, the way how all the ingredients mixed. But I have to say this spicy dish is also well loved by my friends on party that they liked to have this spicy dish along with their drinks. If you are Read more…
This pea eggplant is popular in Thai cooking. You will see them in Thai Curries or in the Spicy fry meat with Chili or in Chili Sauce and Shrimp paste. Many European mistake them for the pea because of how they are cooked, and they appear very similar to peas, but I don’t think they Read more…
These bright pink (or newer version is green) eggs will remind you of Easter Eggs and you might wonder what do we do with it. These eggs are color coated in order to preserve the fermented matter inside. They prevent these eggs from getting spoilt, after they have been pre-processed. The yolk inside the egg Read more…
This is a relatively big, white, flat, long, think bean-like vegetable. Its appearance is flower-like and it grows from a small soft wood tree, commonly seen in South East Asia and South Asia (Sesbania Grandiflora). We call them in Thai ดอกแค or (Dog-Kae) and use them in various dishes across the country. Most commonly, we Read more…
The word on word translation of Nohmai Farang is Westerner’s Bamboo. Maybe it’s because Asparagus is not originated from Thailand, but we learn how to eat them from western food cultures. Now we have asparagus all year round in Thailand. There was a noodle soup Restaurant in Ta yang, Petchaburi, they use asparagus in their Read more…
This is my favorite GaengSom(sour soup) because it is quite easy to make and it looks beautiful too. There is another post in Fry Category on how to fry Cha-Om with egg, where you can see how I prepared the fry Cha-om in Egg. I bought GaengSom paste ready-made from Tesco. I just need to Read more…
This is the reason why I love stir-fry. It’s easy, quick, and decent and still tastes wonderful. The fat in the Shrimp will make you need a little less frying oil, I forgot about this and it seems quite oily in the picture. If you like the sauce, then you will be very happy with Read more…
This is how we can cook Cha-om leave and to reduce the stickiness a little. We can eat this deep fry with Nam Prik Ga-Pi (น้ำพริกกะปิ) or other chili sauce. Or we could also add them into the Sour Soup like Gaeng Som (แกงส้ม). This is a little exotic vegetable for those of you who Read more…
‘Cha-om’ is how we call this small greenish leave with little thorny stalks in standard Thai language. In the northeast dialect, we call them Pag- Kha or ผ้กขา. I cannot find the English name for it. Their scientific name is Acacia Pennata L. They belong to the tribe of Leguminosae or Mimosasae. They are widely Read more…
Hopefully nobody will be offended when I say bamboo is a kind of Grass. This could explain the big variety of the Bamboo types in the market. What we have here is the Sweet Bamboo from my father’s bamboo garden. It is not just the name Pai-Wan ( ไผ่หวาน ) but its actual taste is Read more…
Many people know Galagal and its significant usage in our Spicy Soups ( Tom-Yam). But we also use the young root and stalk of Galagal as a Vegetable in steaming with fish. It is also is used in many other dishes. Young Root spreads underground in rainy season and the stalk will break up from Read more…
This is the taste that I love from long green eggplant. First it is sweet and then salted beans mix in and the intensive aroma of sweet basil. This dish could be also made without pork meat or the sauces but there have to be garlic, chili, salted beans and sweet basil to make the Read more…
This is one the famous Basil Leaves in Thai Kitchen. Sweet Basil will appear in many different dishes such as Stir Fries or Curries. Despite complimenting many important dishes, sweet basil remains team maker, but we can never do without, replacement is absolutely impossible. For example Green Curry, you may use different eggplants. If you Read more…
People call this chili white chili because they are white instead of green when they are unripe. Then they will develop in orange and red. In Northeastern Thailand we call this Chili, Prik Lao or พริกลาว (Laotin Chili ) or Prik-Kob-Krua พริกครอบครัว ( family Chili because the plant of this Chili could last a few Read more…
This water plant is considered Pest in some countries, but it is widely cultivated in Thailand. Mimosa belongs to Legume family and Thai people eat both Mimosa and water mimosa. We cook water mimosa along with other vegetables in Gaeng-Som(Sour Soup) with Fish or Shrimp. We use them in Stir Fry with Oyster Sauce or Read more…
These sprouts generate from the green bean or the mung beans. It’s available everywhere across the country. They come in packages in Supermarkets. In my local market they have bucketful and you can ask for half a kilo or 5 bahts. We use bean sprouts in noodle dishes such as Pad Thai or Noodle Soup Read more…
The best way to cook this Eggplant is to fry with mince pork, salted bean, Chili/Garlic and sweet basil. You can also do sauté with tomato and chili in Vegetarian dish. I also like them when dipped in egg and deep fry for adding to other vegetable in Shrimp paste dip. We can also grill Read more…
Red Spur Chili or( Prik-Chee-fa-daeng) พริกชี้ฟ้าแดง is generally used in garnishing many dishes such as Curries. We can carve, slice or shred to decorate the dishes or use instead of small chili when we need the food less spicy.
This is the smallest Chili in size but one of the hottest burning Chili we have in Thailand. The best use of this chili is in garnishing the Shrimp Chili paste ( Nam prig ga-pi) น้ำพริกกะปิ
This Dip is the first Chili Sauce that I was taught to make when growing up in Bangkok. We eat this with many different vegetables, both fresh and cooked and also deep fried mimosa in egg. The nice thing to eat with this is also fried mackerel or (Pla Tu) that I will add later Read more…
In my family we will fry water mimosa only with salted beans and oyster sauce. When I went to university, I saw there people ordering this dish with shrimp from the canteen, so I tried it too. Since then, I will always have it with Shrimps. This is really easy to make and maybe typical Read more…
This is the fastest Curry I could make and in my opinion, the best curry I have made so far. I got this recipe from a cooking show, but they used fried spareribs while I was thinking how to make the simplest, less complicated, but still authentic Curry. Now since shrimp cooks faster and I Read more…
A nice and decent dish for dinner with your friends is Fry Chicken with Cashew Nuts. This is perfect for proper dinner in case some of your guests do not like spicy food. If you want to have it extra hot without hurting the others I added the fried dry Chili, but this is optional. Read more…
Omelet or Khai-Jiew is the most basic food in Thai household. And it is one of the first few things to learn in cooking Thai food. However we can play a little with our fantasy here, because we can add different things into this omelet e. g. Onion, chili, tomato, mince meat. This dish is Read more…
Level : Easy. Total Time : 1 hour. This is the easiest curry to cook. With minimal work, you can impress your friends. My curry loving friends love this one and I believe anyone one can make this. There will not be an easier way to make curry, I think. Our idea, here, is to Read more…
I made this for pure vegetarian friends of mine. Though I don’t have much experience in preparing Vegetarian Food, my friends loved the result. Maybe because I made the bean sprout myself, which is very easy and when you make it yourself, you are sure that they are clean. I think bean sprouts taste best Read more…
Steamed Mushroom Salad – Goy Hed Fang – ก้อยเห็ดฟาง, ลาบเห็ดฟาง
This is the confirmation of my love for mushrooms. Today I got these really fresh straw mushrooms and this is how my mother liked them to be prepared. These Straw Mushrooms still contain their own aroma and sweetness after being steamed and the ingredients here is very similar to other Laab or mince meat salad. Read more…