Crispy pork belly with caramel dressing topped with apple and Asian herb salad. The pork belly was cooked in an Air fryer. I have posted the video before here
Grilled chicken breast with panang curry sauce served with brown rice and quinoa.
Panang curry paste is red curry paste with extra ingredients like cumin seed and coriander seeds. The panang curry paste tends to be less liquid than red or green curry.
Please enjoy the video how to make it. Continue reading “Grilled chicken breast with panang curry”
Thai dessert “Krong krang nam kati”, aka tapioca and rice flour dumpling (shaped like gnocchi) in sweet coconut milk. Last time I made this dessert with my mum in Thailand, and there were many Instagram friends requesting the video. Here it is, however this time I didn’t add any colours to it. (If you choose to use colours just add a few drops in hot water)
Homemade satay prawns served with peanuts dipping sauce and Ar-jard (cucumber, onion and red chilli in vinegar)
Peanuts sauce Ingredients
3 tbsp mussaman curry paste
1/2 cup coconut cream
1/4 cup coconut milk
1 tbsp peanuts butter
1 tbsp Fish sauce, to taste
1/2 tbsp tamarind paste
1/4 crushed peanuts
Palm Sugar Continue reading “Homemade satay prawns”
In my previous post I showed you one of my favourite dishes, Pad prik khing, available to order at ‘Khao Keang shop’. Normally at the shop we can select 2 dishes to go on top of the rice. The pad prik khing is a spicy dish, so my second choice is something less spicy, or even not spicy at all, like Pad fak thong sai khai, which is stir fried pumpkins with egg.Continue reading “Khao Keang dishes : Stir fried pumpkins with eggs”
My favourite lunch time food when I was in Bangkok was “Khaokaeng” or “khao rat kaeng”, meaning “curry-on-rice”. This is a traditional type of ready-made fast food in Thailand. The popularity of the places in Bangkok that sell these foods as a quick lunchtime meal is in decline.