Author: Charinya

Chilli crab ปูผัดพริก

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There are some cooking shows on television that I follow. One is called My Kitchen Rules (MKR), with the contestants forming teams of two. The contests include friends, siblings, and husbands and wives. The judges and contestants take turns visiting other teams at home. The host team must cook a 3 course dinner for all the guests, with the dishes subsequently scored by the judges. The show is very dramatic and I don’t think the focus is really on the cooking. The scoring is sometimes unfair and it is often more like a game.
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My Christmas cooking experience

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Over the Christmas long holiday I visited my parents in-law. They live in a country town in the middle of New South Wales. My mother in-law kindly let me use her kitchen, and I happily cooked for them. Cooking outside my kitchen is always a bit challenging for me, particularly cooking at my in-laws home which has limited Asian ingredients. Here are some foods I created for them during this holiday time.

Having brought along some Asian ingredients, the first dish I cooked for them was stir fried chicken with chilli jam. Using an easy method I just fried some onion with oil then added chilli jam and stir fried until fragrant. I then added the chicken and seasoning with fish sauce and oyster sauce. At the end I added spring onion and turned the heat off. I garnished with spring onion and sliced chilli before serving along with jasmine rice.

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Mini mango pavlova with raspberry sauce topped with pistachios

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When I first came to Australia I met some Thai friends who invited me to join a free English class with them. The class studied in a church in the morning with a volunteer teacher who instructed us about English. My favourite time was before lunch time when we learnt cooking with another volunteer teacher. The class combined learning English with the ingredients and the method of cooking. Together we then cooked and ate the food. I collected and kept the notes from that class and still use many of the recipes. Here is one I often use.

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Kow clook kapi ข้าวคลุกกะปิ

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The dish I want to share with you this time is called “Kow clook kapi”, which is fried rice with shrimp paste and other elements such as cucumber, sliced fried egg, caramelised pork and Chinese sausages. In addition, there is sliced green mango, chopped green bean, onion, chopped chilli, fried dried shrimp and a wedge of lime. It has to be among my favourite dishes,
although I do have many of them!

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Pandan leaf drink น้ำใบเตย

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Pandan is tropical plant with long green leaves. In Southeast Asia, pandan leaves are used to lend a unique taste and aroma to many Thai desserts and some drinks. Living in Australia I can find Pandan leaves in Asian grocery shops. It always comes in a very big bunch and I only use a few leaves. I bought the leaves to cook the Thai dessert “sweet sticky rice with mangoes”, with the recipe to be placed on my blog soon. After making the dessert I still had some Pandan leaves left. One famous way to use them is by making a drink. This is how I made it if you want to try.

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Seasoned prawns

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I love having my blog. It is just like my online recipe collection. It is quicker to look for the recipe online than find the page in a cooking book. So all the recipes here are the ones I use a lot. Not only do I want to keep them, but they are the ones I want to share.

Seasoned prawns is a very simple and quick dish that delivers a succulent taste. I have made this dish many times trying different types of prawns, and It always comes out well. This time I also made a short VDO showing one way to make the dish.

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