Scientific Name: Dialium cochinchinense Pierre We call this fruit Mak-Keng in the North-East. This little black fruit comes in bunches and they are ripe between August to September. The little thin meat inside is in brown and taste is a little bitter, sour and sweet. It contains big seed inside. People usually coat the seeds Read more…
Thai Sweet Chili Sauce is important in Thai Kitchen the same way Ketchup is for European Household. If you go in the Thai people houses that usually cook for their family you will surely find this sweet chili sauce among the other bottles in the kitchen. Most Thai people love the sauces, we eat almost Read more…
I have this Spicy Sour Sauce from the Spicy Steam Fish post left and personally I like that Spicy and Sour Sauce so much that I think it will be great to make something out of it. If I would have fresh Kale with the thick green stalk, I would have made Yam Kanah or Read more…
I just realized that I love Bitter Gourd soup recently. It’s just that I have made three different kinds of this clear soup. The difference is only what I put into this clear soup. Today I got the Mince pork, pre-marinated with seaweed from Tesco. These kind of pre-marinated meat is available in most Supermarket Read more…
How to peel the meat off a fish ?
In this post, I describe how to peel the meat off a fish. To start with, I have a big fish weighing 1.5 kg. Cut from the shoulder down and run knife along the back. Open the half, see the bone at the bottom piece. Use the spoon to guide the meat out. Put the Read more…