This very well known dish is called “Kai Tod Hard Yai” ไก่ทอดหาดใหญ่ by Thai people. The chicken is crispy on the outside and soft on the inside, and you can taste the marinaded herbs deep inside next to the bone. Very succulent! This dish is often served topped with fried onions. The recipe is shared by my friend “Penny”, who is a real Southern Thai girl. I thanks her for the beautiful and yummy recipe.
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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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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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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
Continue reading “Grilled salmon with soy sauce”
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
Serve hot or cold.
The popular Thai menu that is known around the world is called Pad Thai. Most of you will probably know it, by eating it or maybe even cooking it. Pad Mee is slightly different. The term “Pad” in Thai language means stir-fry. “Mee” is a a very thin, round noodle. Many people including me like to pair this dish with Som Tum (Papaya Salad). I thank you to my friend P’ Soraya who has shared this recipe to me. As she came from Southern Thailand this dish will be called “Pad Mee – southern style”.
Charinya's Kitchen 