Author: Charinya

Son-In-Law Eggs ไข่ลูกเขย

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Son-In-Law Eggs (deep-fried boiled eggs, topped with a sour & sweet tamarind sauce) ไข่ลูกเขย This dish has a curious name, and there is probably a story behind it. In the version I heard, a mother-in-law cooked a dish with bitter vegetable dip with sweet & sour tamarind sauce, but the son-in-law didn’t like the taste of the bitter vegetable. Being a good mother-in-law she had to create another dish for him, which was deep fried boiled egg topped with the leftover sauce. After that inventive creation other people in the family tasted it and were impressed, leading to the dish becoming popular around the country:-) would you like to try it? You will need…
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Poached free range chicken in fish sauce ไก่บ้านต้มน้ำปลา

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This dish is a Thai version of soya chicken that is commonly found in Chinese cuisine. In Thai cuisine we use a lot of fish sauce in nearly every dish, and poached free range chicken in fish sauce (Kai Tom Num Pla)ไก่บ้านต้มน้ำปลา is a very popular dish. The dish is not difficult to make, it just needs a bit of time. This was my first time creating it but the result was very good.

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Street vendor food in my kitchen

Published on by Charinya1 Comment

One of the good things about living in Thailand is that we can find food on almost any street corner at any time of the day or night. The food is not only delicious, but it is also plentiful and cheap. I think we are spoilt in having such easy access to Thai food. Living abroad does not stop me from having delicious street food, in fact when I make it at home I can ensure that it is fresh and clean.

I would like to present some of the dishes I have created that you can also find being sold by street vendors in Thailand.

My first dish is grilled pork on a stick with sticky rice.(ข้าวเหนียวหมูปิ้ง) I sometimes used to have this for breakfast, sometimes lunch and sometimes for dinner. It means you can eat it any time of the day:-). To make it, marinade thinly sliced pork overnight. The next day just put it on the stick and grill it. Serve it with sticky rice and hot chilli dipping sauce.

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Grilled salmon with soy sauce

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An easy meal and one of my favourites (yes, another one :-)) This dish is a fusion with Japanese cuisine, but you can see it a lot in Thailand, mostly using the whole mackerel.

~Ingredient~
2 serves

• 2 Salmon fillets sprinkled with salt and pepper

For the sauce

• 6 tbsp soy sauce

• 4 tbsp brown sugar

• 2 tbsp Mirin or rice wine vinegar

• 3 tbsp water

• 4-5 slices of ginger

• A few drops of sesame oil

* Roasted sesame seeds and chopped spring onion for garnish

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Poached pears in red wine แพร์ตุ๋นไวน์แดง

Published on by Charinya1 Comment

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As mentioned in the post Slow-braised gravy beef I’m not into alcohol. After that dish I had some red wine left, so I had to look for something else to cook that uses red wine so I could finish it off 🙂

I came up with an idea to make poached pears. This is the recipe that I adapted from the “Pookhakae blog”.

Ingredients

Serves 2

• 2 Green pairs, peeled

• 500ml Red wine

• 1/2 A cup of orange juice

• 1/2 A cup of sugar or as desired to taste

• 1 Cinnamon stick

• 1 Star anise

  1.  Simply add red wine, orange juice, sugar, the cinnamon stick and star anise in a sauce pan small enough that the pears would be completely covered
  2. Cook on medium heat until it is boiling and the sugar is dissolved
  3. Decrease the heat right down and add pears to the sauce pan
  4. Poach pears for about 2hr until you get the beautiful red colour in the pears

Serve hot or cold.

Love it or hate it

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There are some kinds of Thai food that are completely adored only by Thai people. Like Australians love Vegemite, you can count on one hand how many non-Australians will share that affection.

I just want to introduce some of the Thai foods that I love to cook for myself, but not for others. I do not post any recipe with this, but feel free to request a menu,

The first dish is called “Kaw Clook Ka Pi” which translates to rice mixed with shrimp paste. Shrimp paste, or as we call it “Ka Pi” in Thai, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is made from fermented ground shrimp mixed with salt. In Thailand shrimp paste is an essential ingredient in many types of spicy dips or sauces and in all Thai curry pastes. Shrimp paste has a pungent aroma, which is why it not a favourite for many people.

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Kaw Clook Ka Pi has many elements in this dish, namely

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