Cold season is here, so it’s time to head to the kitchen to make a hearty, warming meal. This time I would like to share with you a delicious Asian soup, Braised beef and beef tendon. Braised beef and… More
Sundried beef or Neua dad deow is a popular dish in the region since ancient times. This is one way of preserving meat as they didn’t have fridge or freezer like now.
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This dish is turmeric chicken skewers, which are particularly well suited to Australian summers. This is our family’s favourite dish. I have cooked this dish many times and I am always satisfied.
When I think about recipes to share with you guys for the Lion brand blog post I always want to keep them as simple and as authentic as possible. My idea is that this gives you the best chance (and incentive!) to follow the recipe and make it yourself at home.
For a while now I have been sharing popular classic recipes like Pad Thai, Tom yum and Crying tiger which I believe many of you would have heard of and be familiar with. This time let’s talk about something different but still simple. I would like to show you how to make “Lone” (หลน).
Lone is a dish from the centre of Thailand, The dish is usually categorised as a dip, but is often served as a main dish alongside fresh vegetables such as long bean (snake beans), cucumber, lettuce, cabbage, eggplant, young ginger etc.
The taste is led by sour follow by saltiness and sweetness. The coconut milk in the dish is what makes it distinctively creamy.