Category: RECIPES

Stir fried green beans with Sichuan peppercorns ถั่วแขกผัดพริกเสฉวน

Published on by Charinya4 Comments

2015/02/img_6412.jpg

Thai meals always include a vegetable dish, either stir fried or just raw vegetables. I love vegetable dishes, particularly stir fried. This stir fried green bean with dried chilli and Sichuan peppercorns is a distinctly Chinese dish but is seen a lot in Thailand as there are many Thai Chinese and the two cultures frequently blend. This recipe was inspired by one of the food bloggers I’m following. The dish is so simple and I bet you will love it.

Continue reading “Stir fried green beans with Sichuan peppercorns ถั่วแขกผัดพริกเสฉวน” →

Khanom Niew (ขนมเหนียว)

Published on by Charinya1 Comment

2015/01/img_6629.jpg

I got a parcel from Thailand a few weeks ago. The parcel was from my friends who lived in Australia and was for my birthday, and contained a couple of Thai dessert cooking books. I was so happy as this is the sort of gift that I really like.

I spent a few days looking through the books and decided to cook the first dessert from one of the books. It is called “Khanom Niew”, which is glutenous rice dumplings with shredded coconut and puffed rice in syrup. I chose this sweet because it is easy to cook and it has been a long time since I tried it.
Continue reading “Khanom Niew (ขนมเหนียว)” →

Goong op woonsen กุ้งอบวุ้นเส้น

Published on by CharinyaLeave a comment

2015/01/img_4787.jpg

“Goong op woonsen” is pot roasted prawns with glass noodles. I first tried this dish at Chonburi (in Thailand) where my siblings now live. The dish uses prawns, with coastal Chonburi renowned for its fresh seafood. Goong op woonsen is very popular, with many local markets featuring numerous stalls doing a roaring trade as twilight settles over the city. If you go there you must be prepared to wait in often lengthy queues!
Continue reading “Goong op woonsen กุ้งอบวุ้นเส้น” →

Thai chilli jam (Nam prick pao) น้ำพริกเผา

Published on by Charinya2 Comments

2015/01/img_6214.jpg

This is something that many Thai people, including me, like to have in the fridge. The chilli jam can go alongside many dishes to add hot flavour. I love to have it with some steamed vegetables, boiled egg or fried fish. The recipe here is just a guide, as Thai cuisine requires tasting while cooking and adjusting to your preference is more important than measurement.
Continue reading “Thai chilli jam (Nam prick pao) น้ำพริกเผา” →

Grilled & pressed banana with butterscotch sauce กล้วยปิ้งกับซอสบัทเตอร์สกอช

Published on by CharinyaLeave a comment

2015/01/img_2677.jpg

I remember when I was young my family never bought bananas. We grew our own bananas in the farm. This was a wonderful decision, as we could use every part of the banana. Uses included the banana leaf for wrapping food, along with eating both the banana flower and the heart of the banana tree. I grew up with so many different ways of eating bananas, and below is just one of them.
Continue reading “Grilled & pressed banana with butterscotch sauce กล้วยปิ้งกับซอสบัทเตอร์สกอช” →

Chilli crab ปูผัดพริก

Published on by CharinyaLeave a comment

2015/01/img_4688.jpg

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.
Continue reading “Chilli crab ปูผัดพริก” →