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.
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.
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.
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.
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.
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.
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)”
What makes a home cook like me happier is when I get to cook with the produce from my garden. Every Australian summer I try to grow a few vegetables in my backyard.This year my cucumber produce was extraordinary, so let’s see a dish that I made.
Here is my grilled beef and cucumber salad which is very easy to make and so delicious. Continue reading “Grilled beef with cucumber salad”
Thai green papaya salad, also known as som tum, is the most requested of all my recipes. There are many versions of it, however most of my papaya salads feature fermented fish or crabs, the latter being the Isan version. The simplest version of som tum is “som tum Thai” which is popular in the central region of Thailand and among foreigners.
As a Lion brand guest blogger @lionbrandrice I made Thai Style Chicken Biryani Recipe (Khao Mok Kai)for Lion brand Blog. Here is the recipe.
Charinya of @charinyas_kitchen puts together a stunning Thai version of chicken biryani
The dish is khao mok kai. “Khao” is rice, “mok” in this context is “bury” or “place underneath” and the last word is “Kai”, which means chicken.
In summary the name “Khao mok kai” is “chicken buried in rice” which explains the way of cooking this dish.- Charinya