Shrimp paste is a common ingredient in Southeast Asia. For Thai cuisine we use it as an ingredient in chilli paste, and to make a chilli sauce called “Namh Prik Ka-Pi”. Today I will present you with a different dish named “Kow Pad Namh Prik Ka-Pi ข้าวผัดน้ำพริกกะปิ” which is fried rice with chilli shrimp paste. I think it similar to the Malaysian nasi goreng.
Continue reading “Fried rice with chilli shrimp paste ข้าวผัดน้ำพริกกะปิ”
Ground roasted rice, or Khao Khua (ข้าวคั่ว), is a significant ingredient in Northeastern Thailand (Isaan) cuisine such as Larb Kai/Moo ลาบไก่/หมู (Chicken/Pork minced salad) and Nam Tok น้ำตก (Northeastern spicy salad ). I usually use it to make “Nam Jimh” (Chilli dipping) alongside many of my dishes, such as BBQ pork skewers and Grilled chicken thai style. It also works with fusion cuisines, such as in a steak dipping sauce. This is creates a roasted, nutty flavour and adds texture to the dishes.
This is very easy to make. You will need
Continue reading “How to make ground roasted rice”
I introduced this famous Thai food in Street vendor food in my kitchen before. If you have been to Thailand I’m very sure you have seen the food vendors beside the street, with the owner grilling pork skewers on the hot charcoal stove with the smoke and smell drifting 100 meters away. This is one of my preferred street foods, and this is how I cook it in my kitchen.
Continue reading “BBQ Pork Skewers ( Moo Pingh)หมูปิ้ง”
When I find a duck breast in my fridge I always use this menu. The recipe is from the website here.To get the best result cooking duck breast I always make sure I cook my duck breast perfectly and have enough time to rest it. One of my favourite TV shows, Masterchef, told me that. The recipe might serve duck breast a different way than me. I usually serve with rice as I am a big fan of rice:-) Then I place steamed bok choy along side the duck and rice. That is enough to make your meal look like it came out from the good restaurant.
Ingredients
Garnish
Continue reading “Duck Breast in Orange Sauce”
I know I like to cook more than write. This is why I haven’t updated my blog for a while, but I have cooked a lot of dishes.
After nearly 9 years of living in Australia, which is a multicultural society, I have cooked and eaten many different cuisines.
The first dish I would like to present is the Malaysian national dish “Nasi Lemak”. This is the dish I always order when I’m at Malaysian restaurant or in Singapore. There are many elements in this dish, including coconut rice, beef rendang curry, deep fried dried anchovies, peanut, boiled eggs and sambal (chilli sauce) I like this dish because the mix of elements on the plate make it feel like you are having a banquet, not just one dish.
Continue reading “The cooking explorer”
I got this recipe from a cook book. The first reason I’m trying this is because I want to get rid of a can of peaches which has sat in my pantry for a while. If I don’t use the peaches soon they will be thrown in the bin, an experience that may be familiar to you. This recipe looks so easy and simple, and I don’t need to buy anything more. I might say I’m not a big fan of sweets but I love to eat this cake so I warn you, maybe one piece may not be enough.
Ingredients (makes 1 cake)
• 1 1/2 cups self-raising flour
• 3/4 cup caster sugar
• 3/4 cup cream
• 2 eggs
• 1 tsp vanilla essence
• 425g can peach slices, drained and chopped
• 100g packet flaked almonds
Continue reading “Easy and tasty Peaches and Cream Cake”
Charinya's Kitchen 