How can I call myself an Isaan kid if I do not blog about one of the most significant ingredients in Isaan cooking? Some of you might already know what I’m talking about. If not, I will give you more hints. This ingredient is made from fish and is famous for its smell.
I am talking about fermented fish, known as pla rah in Thai and pa daek in Lao.
Continue reading “Fermented Fish Dip: Pla Rah Sub”
Banana trees are humble trees that play a role in many occasions in Thai life. For example, you may remember at my sister’s wedding there was a platter decorated with beautiful folded banana leaves included in the ceremony. Also, when people build a new house, a banana tree is placed to decorate the major pole. Do you know a Thai famous festival is “Loi Krathong”, a festival of lights to pay respect to the river on a full moon night in 12th month? Krathong are made from a piece of banana trunk decorated with flowers, banana leaves, candle and incense sticks.
Continue reading “Grilled Banana with Coconut Cream Caramel”
“My happiness is being in the kitchen in my free time” said my guest, Supaluck Ongcharoen (Jum).
Please join me in welcoming my first ever guest blogger who has similar life experiences to mine. Born and raised in Thailand, she is an expat in Australia and, most importantly, shares a passion for food and cooking.
Let have a chat and try her chicken mussaman curry recipe – Charinya
Continue reading “Guest blogger: Suphaluck Ongcharoen”
Thai Sour soup with vegetables and fried fish (Kaeng Som). The taste of the dish is led by the sour taste from the tamarind followed by saltiness and just a little bit of sweetness.
Continue reading “Kaeng Som”
Steamed sticky rice with banana in banana leaves (Khow tom mud) is a dessert that you can come across very easily in Thailand. The original recipe requires wrapping in banana leaves, but living here banana leaves are not always available and are expensive. As a substitute I use baking paper. The downside is that you lose the aromatic smell of banana leaves, but it is still good enough and I enjoy it immensely.
Continue reading “Khow tom mud”
This post shows you how to create the classic Thai dish of tom yum. In this dish you will find herbs such as lemongrass and kaffir lime ganlagal. There are two varieties of Tom yum, the creamy and the clear, with the clear version featured below. Spicy and oozing heat, this soup is the perfect winter warmer for those who live in cooler climates.
Continue reading “Tom Yum Chicken”
Today I will introduce you to my marvelous salmon red curry with water spinach.This is a dish that I really enjoy making, and oh my goodness it tastes delicious.
Continue reading “Salmon red curry with water spinach”
Kai yang (grilled chicken) is a food that is commonly found everywhere in Thailand. The chicken is delicious served with sticky rice or papaya salad (som tum).
There is considerable variety among versions of the dish and associated recipies. Here is one of them, and I might just say this is a very easy recipe and highly satisfying.
Continue reading “Kai Yang (Grilled Chicken)”
One of my family favourites is “kanom jeen namya” which is rice vermicelli noodles with fish curry. There are different varieties of Kanom jeen namya, but today I’m going to show you North-eastern style. Continue reading “Kanom Jeen Namya (ขนมจีนน้ำยา)”