This is something that came with the flood in my hometown. Normally we will get this fresh fish from small farmers and in small sizes or they will freeze this fish meat. What I got today weights 2.5 kilo. I have to tell the truth that I never tried picking out the meat of this Read more…
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…
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…
This is one of the most inexpensive sweet water fish in the market. This fish came from Japan as a gift from Japanese Royal house to the Thai King. It’s then multiplied and given to the people to breed because this fish is plant eating sweet water fish that requirs little expertise that poor farmers Read more…
This is the first sea fish that I learn to know in my Childhood, as a girl from the rural up country area 600 kilometers away from the Capital. They are considered the most inexpensive sea fish and a common food for the common Thai families. They come both fresh and steamed. The steamed version Read more…
This is one of my favorite fruits that I love to have in the morning for breakfast. Papaya is available all year round in Thailand and there are a few different type of papaya to choose from. The one you see is what we call Holland Papaya, probably because this type of papaya originates from Read more…
Mama is actually the name of a Brand of our Instant Noodles. But Thai people call all the instant noodles Mama, even though they might bear the name WaiWai on the label. All the Instant noodle in Thailand imitate the flavor of our famous dishes. You can have the instant noodle with Tomyam Goong Flavor, Read more…
This Spicy Steam Fish is very easy to make. This Sea Bass meat is white, juicy and soft. It’s perfect for steaming in my opinion. I like the spicy lime sauce with coriander that gives the full flavours and aroma. You can adjust the amount of Chilli to your taste and tongue, but the sauce Read more…
This fruit comes in Season (ripe) in the rainy season in Thailand. The rough skin will be soft and loosen when the fruit is ripe, ready to be eaten. Inside the white flesh will carry the black hard seed that is dangerous for little kid that they might swallow, could be life threatening. The Meat Read more…
This Evergreen Vegetable is available everywhere, all the time and taste wonderful in my opinion. You will see them Stir-Fry with salted Fish or fried with thick noodle or in Spicy Salad with Shrimps. Thai people will have them is various sizes. The quite small plant, less than one foot tall will be used without Read more…
Scientific Name: Limophila aromatic (Lamk) Merr. I wonder how many people on the street of Bangkok will know about this leaves. Yes, if one knows, he or she will surely come from the north or North-east of Thailand. Because this plant will grow on the rice fields in rainy season and die when the harvest Read more…
Scientific name: Lactuca sativa Linn. This Lettuce is always present in Thai cooking. We usually eat them with other vegetables with the Spring Rolls or Laab. We can also add them in the noodle soup with bean sprouts. We need lettuce in the most common dish like green salad or joining the other vegetables and Read more…
This is one of the greatest seafood dishes I can make with the short time and little ingredients or hassles. The Garlic and Chilli and sweet basil compliment the aroma, while the roasted Thai Chilli Paste ( or Nam Prig pao) with its spice, will excellently execute this most wonderful dish that I only need Read more…
This Gaeng Pa is one of the spiciest curries there is. It’s not only chili hot from the curry paste, but also the spiciness from the wild ginger, green pepper and also the holy Basil. Sometimes I am keen on the spices and I will make this one. But you don’t have to worry; you Read more…
Scientific Name: Bassella alba Linn. In Thailand, this vegetable is known as the vegetable of rural people , because they grow wild as a green climbers. I learned to know about them after I finished my college. For some reason I was not aware of them in my childhood. Pak-Plang is how we call this Read more…
I have to confess this is my weakness and the only reason I could not become a vegetarian. I know it fat, but it taste so good, especially if you can marinate the meat overnight. This is how I marinate also chicken and pork shoulder for barbecuing and it’s always well consumed by my friends Read more…
This is another dish of spicy salad that you will also get from Papaya Salad Restaurants. We make similar salad from different base ingredients. It could be green papaya, cucumber,green mango, long green bean or others. This was my fast lunch. I had it with crispy omelet and steamed rice. You see, it is a Read more…
I was in the supermarket and found this package of ingredients readily on the shelf. There are many different packages of ingredients for other dishes as well. Normally I would not care for this at all, but on second thought, I really want to try this out. The whole package includes all the ingredients, except Read more…
A friend of ours (an Indian chef) was telling me he was in love. Being married himself, I was in awe, but then he said, with Tom Kha. It turned out they were trying out Tom Kha for the first time. Originally he is the big fan of Tom Yam, now he seemed to have Read more…
This is the inexpensive mushroom that available all year round, even in winter. It is widely used in the Restaurants because they keep longer than Straw mushroom and they can replace each other in dishes. You will see them in Tom Yam or Tom Kha or in Stir-Fry with mixed Vegetables. People in the North-east Read more…
This eggplant is often use in many Thai dishes, either in Curry or spicy Stir-Fry with meat or joining the assorted fresh vegetables. They come in different colors, some a bit pale green and some darker shade of green. The important is the taste. The Thai eggplant taste a bit sweet when eaten fresh. Some Read more…
Scientific name: Eryngium foetidum Linn. This parsley looks very similar to the western parsley especially when they bloom, but they are a bit tougher; having stronger texture and their aroma is also a bit different from the western parley. We usually have them in small pot for the home consumption. It is easily grown and Read more…
Before Fish Sauce and Shrimp Paste could reach the rural area or distance provinces, the salty sauce that people used in salting their food is salt and this Pla-Ra. This Salty fermented fish is a kind of preservation that we use as the sauce for salting, for example in Green Papaya Salad. In North-eastern dishes Read more…
This is another North-eastern favorite dish of mine. This is the easier version that I had observed many people making,so I dare claim this is authentic. My friend who joins me for lunch told this taste like how her mother made it. Personally I think my grandmother’s version was best and even though I know Read more…
This drink is one of the greatest experiences we had in Kerala, South India. It was a welcome drink of a hotel we stayed in the Backwaters. After a long day of traveling, we reached our destination and this drink woke me up from all my tiredness. After I had this drink I feel awake Read more…
This is my favorite soup that I rarely get good one outside home that I considered good enough. This is an authentic procedure that I will sacrifice my time for it. This soup is what we made for a mother that had freshly given birth to a baby, because all the vitamins from the vegetables Read more…
Chinese celery is used often in Thai spicy Salad, in steaming with the fish and in the stew. The taste and smell of all different types of celeries are mostly similar to each other, but I feel the smell of Chinese celery is a bit more intensive. The bigger type of Celery has a little tougher Read more…
‘Ceylon Spinach’ is known as the vegetable of the rural people in Thailand. There are many rural dishes that use Ceylon spinach. Though I learned to know about this plant not too long ago, they are quite famous for their vitamins and their fiber content. The fiber content of ‘Ceylon spinach’ is good for cleansing Read more…
We usually buy coriander in small bunch. Sometimes the bunch includes other herbs like spring onion and mint. We can use all parts of coriander in cooking, both stalk and leaves are good in garnishing the dish. The roots are mixed with garlic and pepper is the use in marinate the meat for grill or Read more…
This Steam Pork Sausage is from the Vietnamese people. They have established themselves a few decades ago in many provinces in lower North-eastern Provinces in Thailand. Also in my town, there are some well known Vietnamese influenced Restaurants. This Steamed Pork Sausage had become well appreciated souvenir from this Province, Ubon Ratchatanee. This sausage is Read more…
Scientific name: Auricularia Auricula Judae This is funny looking mushroom. Thai people call them mouse ear mushroom. There are available both fresh and dried. If you bought them dried, before cooking you need to soak them in water until they are tender. We can use them in many different dishes. Most often you can see Read more…
One Member of the big bean family is this strange looking winged bean. Not only the pod is square-looking, but also the seeds inside are covered in the four angled capsules. Like most of the beans, the plant is short-live whine that need some support to climb on. They bear light violet flowers and bear Read more…
Another one of the important crops from the Northern Provinces of Thailand is Lychee. This fruit originated from Southern China more than a thousand years ago. It is believed that the Chinese Merchants brought this fruit to Siam in early Rattanagosin Period, app. 200 years ago. In earlier day, lychee is concentrated around Bangkok neighboring Read more…
This is a thick sauce made from Oyster, Soya Sauce, Sugar, Starch and other preservatives. We use oyster sauce in many dishes, especially all the quick Stir-Fry with Meat or Vegetables or in the creamy thick fried noodle sauce. Because there is starch in the mixture when you add oyster sauce in the quite watery Read more…
This is the sauce made from a kind of anchovy marinated with salt and fermented over the year in container. The fish meat and the salt made the flavor: fishy and salty and in the end the mixture will be filtered and blended. Fish Sauce is the basic ingredient in Thai cooking, like the Soya Read more…
In the olden days where there were no good connections between village and the town, no electricity or refrigerator and no supermarkets. Laab or mince meat salad was prepared only for the big family gatherings. For example the relatives came from far away to visit, to celebrate the end of the harvest season, the engagement, Read more…
Like onion, which is found in all the food cultures, spring onion also found in many many dishes in Thai cooking, except Curry. I love them added with Coriander to garnish the Laab or being sprinkled over the noodle soups or other dishes. We eat them fresh as vegetable or cook them with the meat/fish/chicken Read more…
This is how I love to eat the cowslip flower, in the clear soup with mince pork. This soup is very easy to make and you still have the original taste of this flower. It is well loved among the kids too because the flower turn soft easily in the soup and they taste a Read more…
This flower belongs to the fragrant and edible flower that grows in South-east Asia, China and India. The shiny green wine will climb on the fence with the heart shape leaves spreading around. Bloom in small green flower in a bunch and when they bloom the color will be a bit of yellowish green. You Read more…
This is the sweetest of the sweet fruits available in Thailand. Originally from Southern China, this Dragon Eye fruit (as the Chinese called them) are widely cultivated across Thailand, but the Northern Provinces seem to be the center for the farmers that cultivate longan. There are factories to process this fruit and export to China Read more…
This Beans Sauce or what I call salt beans is from the Chinese influence. The Chinese are great in preserving beans in many different ways that they get all the beans in the different taste and become many more different dishes and elaborate sauces and etc. One can do a lot with these beans sauces. Read more…
I think some of you will notice that I love shrimp as just how many shrimp dishes are there on this blog. Thailand is among the largest exporters of farmed shrimps – fresh, cooked, processed or frozen. It is fortunate or maybe unfortunate for me now that the price of these fresh shrimp is cheaper Read more…
There are big varieties of Soya Sauce available in the market. This one shown in the picture is my favorite brand that I use for seasoning i.e. as an ingredient. Others are for different purposes. This Soya sauce here is the so called light Chinese soya sauce. It’s a bit more salty than the black Read more…
This fruit is found in many countries across Asia. They are well loved, not only for their vitamins, but we also believe in their auspicious effects. For Example Chinese believe that Pomegranate is a sign of fertility, so they usually give this fruit as a wedding gift for the bride. In North-eastern Thailand it is Read more…
This is how I try to cook the mushroom in the healthy way: not too salty, not too fat, and not too spicy. Adding the whole chili without breaking them mean you can share this dish with a child. If you feel like eating a bit spicy you can take a bite to the chili. Read more…
This Dish looks similar to Stir-Fry Stink Bean with Shrimp, but it is not stinky or bitter at all! Fresh green winged beans are crispy and taste wonderful with the shrimps. This is another alternative of what you can do with winged beans. Hope you like it. Ingredients Serves 2 Notes Fresh winged Beans 2 Read more…
This salad has become a little hard to get nowadays in most Thai Restaurants, except a few authentic ones. The essential is the grilled long green eggplant. And that is the crucial taste here; it is the sweetness and a little burning smell of the eggplant that makes this dish so wonderful. The Salad Sauce Read more…
This is the first cultivated Mushroom that I learn to know because my family cultivated this mushroom when I was a child. At that time, we use the straw of the Rice plants soaked in water and then make a small bed of straw, add cow dung and the mushroom powder, cover the pile with Read more…
This long green bean could be cooked in many different dishes or we eat them fresh along with Laab or spicy papaya salad. I love to steam them with other vegetables with the marinated fish. My father usually grows them in his garden and for the better taste he will pick them only when they Read more…
One of the most common vegetable in Asian kitchens is this Morning Glory or some people call them water spinach. You will find them in Stir-Fry with oyster sauce, in noodle soup or along with other vegetables in the hot pot. Morning Glory is easily grown and available everywhere inexpensively. They are also famous for Read more…
This is one of the cultivated Japanese mushrooms that become popular in Thai kitchen a couple years ago. One of the reasons is the healthiness of the mushroom itself and the other is the taste that is similar to our beloved Hed-Pluag or termite mushroom. But because they are cultivated, we could get this Yanagi Read more…
This is another one of Japanese mushroom that I often use in cooking. I love their shiny white round needle caps. That is the reason why we call them Hed KhemThong in Thai ( Golden needle mushroom). This fine mushroom tastes sweet on its natural taste, but they will wilt so quickly, so no need Read more…
This is one of the best mushroom that could be found in the supermarkets first and after that in the fresh markets. This Mushroom was first introduced in Thailand by the Japanese Restaurants. The Japanese people usually fry them in butter, but we use them in many dishes, like soups or stir fry. Thai Farmers Read more…
This is the simplified version of Steamed Curry. We normally steam the mixture in banana leave’s folded as container. The base ingredient could be fish meat, seafood or pork, Shrimp is easier for me and this is my first time trying out this recipe and I have to say it is really easy and tastes Read more…
Even though we may not set up a grill in small apartment, that doesn’t stop me from cooking the food from my childhood. This is the simplified version of Mog Pla Gaew that we will wrap the ingredients in banana leave and grill. This is an easier version. I cook the fish and the herbs Read more…
One of the things I often make is this fish dip sauce for myself at home. I love to eat it with fresh vegetables and lot of hot steam rice. This is what we call poor people food because steamed small mackerel is, for a long time, considered food for the poor like eggs and Read more…
This is just to show you how we fry this steamed mackerel that we would give to the children with steamed rice for a meal. We also will eat this fry with Shrimp paste, along with vegetables or we can use them later for making various dishes. You can keep this steam mackerel for about Read more…
There are a few different types of cucumbers in Thailand. This one is the most favorable one that we use most often. You can find them in Sweet and Sour Stir-Fry, stuffed with mince meat in a clear soup dish. We also eat them fresh in Dip Sauce with other vegetable.
One of the Basil leaves, found in Thai kitchen, which easily found anywhere either in fresh markets or supermarkets. The Aroma of this basil will be very special that you will either love it or hate it. This basil will be use in a lot in North-eastern food. In Central Thai food, you will see Read more…
This is one of the most popular dishes in Thailand because you can get this papaya salad anywhere in Thailand, North, West, East or South. Originally from Isaan or Northeast this dish has become favourite Thai dish for people around the globe and here is the easiest way to make it. There are many other Read more…
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…
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…
This is one of my favorite foods from Phuket. It is one of friend’s family recipe. We can have these stink beans any where across the country. Stink beans are also available in some Asian Shops in Europe. Despite its peculiar smell, they are believed to have many positive health effects. I am the big Read more…
To fry something with Holy Basil is a variety of fry in Thailand. Today I have fresh Squid and I just need a quick lunch. The whole process took me not more than 15 minutes. This is a basic food where you can get from any fast food place (Aharn tam sang, food by your Read more…
This is the spiciest and the greatest Salad on this site till now. The secret is the home made Chili Power and fresh Roasted Peanuts. However the degree of spiciness you can make as you prefer. My neighbor gave me the green mango this afternoon and I thought this is the best way to make it. Read more…
This is one of the simplest soups. Its good for a troubled stomach.I made this in about 10 minutes. Celery and spring onion is good against high blood pressure. Because the tofu and meat ball is soft this is also the soup we make for young kids, introducing them to vegetables. Ingredient: Mince pork, 150 Read more…
This is one of the easiest Salads in Thai kitchen. For a long time, these canned Fish is the food for the poor or the students, but nowadays we make so much of it that it is no longer considered that way anymore. Canned Fish comes with tomato Sauce, but despite the good taste of Read more…
Ingredients: Eryngii Mushroom, 350 grams, clean and slice into small pieces Garlic, 10 cloves, peel and clean to be crushed with Chili Chili 10 pieces, clean. Vegetable Oil, 2 tablespoon for frying Soya Sauce 1 tablespoon. Mushroom Sauce 1.5 tablespoon Lime Leave, 2 pieces, clean and shred to small pieces Holy Basil, 1 cup Green Read more…
Ingredients: Mature Straw mushroom 200 grams. Shallot, handful, peel and clean. Garlic, 10 cloves, peel and clean. Chili 12 pieces, clean. Bell Chili 4 pieces, clean. Fish Sauce 1.5 table spoon. Lemon, 1 piece Coriander and Mint for garnish. How to Make: Thinly slice the Mushroom and roast them in the wok with 1 teaspoon Read more…
Ingredients for Salad sauce (for 1 person): Mustard 1 teaspoon Sugar 0.5 tablespoon Salt 0.5 teaspoon Balsamic Vinegar 1 tablespoon Extra virgin olive Oil 1 tablespoon. Ingredient for salad (for 1 person): Ripe Avocado half a piece Tomato 1 piece Salad leave, 5 Red oak Salad, 5 butter head leaves or as you prefer 1/3 Read more…
Ingredients: Dry Glass noodle 70 grams, soak in water will soft, cut in shorter pieces, drain. Fresh Shiitake Mushroom 8 pieces, clean and cut in small pieces. Onion 1 Piece, peel, clean and cut in small pieces. Tomato 2 Pieces, clean and cut in small pieces. Chinese Celery 2 Pieces, clean and cut in 1 Read more…
Ingredients: Fresh Shrimp, 15o grams, clean and peel Fresh Squid, 150 grams, clean and cut in edible pieces Fresh Eryngii Mushroom, 100 grams, clean and cut in thin slices Fresh Enoki Mushroom,100 grams, clean and cut in small pieces. Onion, 1 piece, clean and cut in small pieces Sweet Pepper, 1 pieces, clean and cut Read more…
This is actually my favorite fish and this is how I like to have it. Simply clean and slice-into-the-meat and rub a bit salt on it and deep fry. Pomfret is the deep sea fish and the skin is white, the bigger the fish the more expensive. The things I like about this deep fried Read more…
Ingredients: Fresh Mackeral 250 grams, debone and cut into preferred size. Red Curry Paste( Panaeng( thai) curry paste) 100 grams. Coconut cream 2 cup. Palm sugar 1.5 tablespoon. Fish Sauce for seasoning Lime leave, a few, clean and shred. How to make: Fry the curry paste in some coconut milk, mix well and keep adding Read more…
Ingredients: Chicken meat, 200 grams, cut in love strives. Coconut Cream 1.5 cup. Galangal, 1 Cup, root and young stalks, sliced into thin pieces. Lemon grass 3 sticks, crush and cut into small pieces. Lime Leave 3 pieces, shred into small pieces. Oyster Mushroom 100 grams, clean and cut in small pieces. Fish Sauce 1 Read more…
Ingredients: Spare Rips 3oo grams, cut in 1 inch cubes. Southern Curry paste 150 grams. Coconut milk 500 grams. Lime leave 3- 4 pieces, fine chop. Pea Eggplant, 1 cup. Egg plant 6 pieces, cut in small quartet. Wild Ginger( Gra Chai in thai) fine slices, 2 tablespoon. Green Pepper Corn, 3- 5 corns, cut Read more…
Ingredients: Fresh Shrimp 200 grams, clean/peel/open the back to remove the black line Mushroom 100 grams, clean, cut in half Galangal 1 piece, clean and cut in thin slices Lemongrass 3 sticks, clean/crush/cut Lime Leave 2-3 pieces, clean/shred Fresh Chili 5-8 0r up to taste Lemon juice 1.5 tablespoon Fish Sauce 1 tablespoon Thai chili Read more…
Ingredients: 300 grams of fresh Tiger Prawn 1/3 cup of Garlic, peeled 2 teaspoon of black Pepper 1 Coriander Root 2 tablespoon of cooking Oil 1 tablespoon of Soya Sauce Coriander leave for garnish How to make : First prepare the paste by clean and cut the coriander root, put it in Mortar along with Read more…
Ingredients serves 2 Notes Ice Salad 1 head Clean and Cut Shiitake Mushroom 8-10 Garlic 3-5 clove Oyster sauce 1 tablespoon Soya sauce 1 teaspoon Vegetable oil 1 tablespoon How do make: Clean all the vegetables, crush and cut the garlic in small pieces, cut the salad into pieces and mushroom in half. Heat the Read more…
Ingredients serves 2 Notes Shrimp 300 grams Red Curry 2 tablespoon Panaeng Paste Coconut Milk 1.5 cup Small Eggplant 1 cup Lime leave 1 tablespoon Cut the lime leaves fine Holy Basil 1 cup Palm Sugar 1 tablespoon Fish Sauce 2 teaspoon Chili optional Chili is used to garnish How to make: Fry 2 tablespoon Read more…
Ingredients serves 2 Notes Chinese Bitter Gourd 1 Piece Pork Spare Ribs 150 grams Cut and Cleaned Garlic 5-6 cloves Coriander 2 pieces Black Pepper 10-15 seeds Soya Sauce 1.5 tbsp How to make: Clean and cut the Bitter Gourd into piece and soak in salt water to reduce its bitterness. Clean and cut the Read more…
Ingredients serves 2 Notes Kale app 300 grams Select a bunch that weighs closer Salted Mackerel 1 piece Should be fried already Garlic 5-7 cloves Chili 5-6 pieces Oyster sauce 1.5 tablespoon Vegetable oil 1.5 tablespoon How to make: Peel the kale and cut into pieces and soak them in cold water for 8 – Read more…
Ingredients serves 2 Notes Chicken meat 1 cup Cut the meat into 1-inch cubes Coconut milk 1.25 cup Green Curry Paste 2 tbsp Eggplant 4 pieces Small eggplant optional Solanum Torvum Sw. Sweet Basil leave 1 cup Lime leaves 2 pieces shed Vegetable oil 1 tablespoon for frying the curry paste Fish sauce 2 teaspoon Read more…
Ingredients serves 2 Notes Egg 2 pieces Minced pork 2 tablespoon Spring Onion and Coriander 1 tablespoon Chop the spring onion and Coriander Soya Sauce 1 tablespoon Ground Pepper a pinch Water 1 cup Beat the egg, add the minced pork, the pepper, soya sauce and the water. After mixing, add the chopped spring onion Read more…
Ingredients Ingredients serves 2 Notes Morning glory app. 100 grams Fresh bunch cut and clean Garlic 5-6 cloves Chili 5-6 pieces as much as you prefer Vegetable oil 2 tablespoon for frying Oyster Sauce 1 tablespoon Salted bean 2 teaspoon Procedure Clean and crush the Garlic and Chili Add garlic and chili on the vegetable, Read more…
Pad Gaprao is what we will order for a quick lunch at the place where we have no idea how the food will be like and when we have no idea what to choose from. Because in this dish you will have meat, you can pick between chicken/pork/beef or seafood. And the Spiciness from Garlic Read more…
Crab Curry – Pooh-Pad-Pong-Kari – ปูผัดผงกะหรี่
This is my best curry for the moment. Usually I only eat green curry and I love crab, simple steamed, along with spicy seafood sauce. Until recently when I was in India and had the “ Indian” crab curry. I got curious and decided to make the Thai crab curry once. I love this so Read more…