A trip to paradise

I am honored to introduce George Hardiman, my reader contributor, who has been to Thailand several times. Nevertheless his recent trip was different from the others and he would like to tell the story. Here is George! ~ Charinya

My recent trip to Thailand has made me more aware and appreciative of Thai food than previous trips, mainly because I stayed in a private house with friends rather than the usual hotels.

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Another view of Asian food in Australia

I am honored to introduce to my first ever reader contributor, Elizabeth Watson, who will tell us about her story growing up in a time in Australia with not so many Asian foods or ingredients around. Now she can cook Asian food at home and she has also been to Thailand ~ Charinya

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My Essential Ingredients

As a Lion brand guest blogger @lionbrandrice I visited Capital Asian Grocery and talked about my essential ingrediants.

My Essential Ingredients

Capital Groceries Asian Food Market

I love shopping! Wait, it is not the kind of shopping that you would imagine. My kind of shopping is at Asian grocery stores. I can’t pass the shop without stopping. I am so happy that there are so many Asian grocery stores in Canberra, and I have been to most of them.What am I doing there? Well, sometimes it is to just check them out. Different shops have different products depending on the owners and their customer preferences. These differences usually reflect different ethnic cuisines. Most of the time I visit one, it is to get the ingredients for my cooking.

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Goodbye to 2017 and welcome 2018

The year has gone so fast. We are about to say goodbye to 2017 and welcome the 2018 New Year. Even though this year I rarely posted things on my blog, my Instagram and Facebook account got regular posts and quite good feedback.

I have now upgraded my plan so one of my goals for 2018 is to write more here.

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My visit to Ayutthaya, Thailand

I’m back in Thailand for my holiday. Among the places I have visited this trip is Ayutthaya. Ayutthaya is the ancient capital city of Siam, a pre-Thai Kingdom, before the role was taken by Thonburi and now Bangkok. It is only an hour’s drive from Bangkok. The city is famous for its historical ruins, temple complex and giant freshwater prawns (river prawns)

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Review: Eating out at Zaab Street Food

As a Lion brand guest blogger @lionbrandrice I visited Zaab street food @zaabstreetfood , with chef Sankeo showing us how to make an authentic version

Review: Eating out at Zaab Street Food

Guest Blogger Charinya Ruecha of @charinyas_kitchen visits Zaab Street Food in Canberra!

Zaab Street FoodZaab translates to both Thai and Lao. In Lao it means “delicious” … In Thai, Zaab means “intensely flavoured or extra spicy” – Charinya

My first experience in a Thai restaurant in Australia was a week after I arrived. We (my husband, his family and I) were spending my first summer holiday on the NSW south coast. After discussing choices for dinner everyone agreed that I might be missing Thai food so they should take me out to a Thai restaurant!
Oh yes! I was overjoyed and started thinking of delicious Thai foods like som tum, beef jerky, sticky rice etc.

My interview with Lion Brand

I had an interview with Lion brand, whose products include Thai jasmine rice and Asian food supplies. Here is the interview

“Guest Blogger: An Interview with Charinya Ruecha of @charinyas_kitchen

Want to learn Thai cooking? Charinya has been creating fantastic cooking videos on her IG feed. We are lucky to have her guest blog for us this month!



“Put love and happiness in your dishes. Every dish I make, I make it with love” – Charinya

Lion Brand Rice: Tell us a little about yourself and your background
Charinya Ruecha: I was born and raised in the Northeast of Thailand, the region known as Issan.
I am a farmer’s daughter, the second child of four siblings. Our parents had to work hard in the field so we had to learn how to look after ourselves and to help in the house since we were young. I love to help in the kitchen, and maybe this was the start of my cooking journey.
Later in life I left home to study and work in Bangkok, the classic story of a country girl who moves to a busy city. When I was in Bangkok it was cheaper and more convenient to buy food so I did not cook much until I moved to Australia.
LBR: How did you end up in Canberra?
CR: If I said I followed my heart it might sound a bit dramatic but that is the truth. I met my husband and moved to Australia with him. Moving was a big life change for me as I always considered myself a shy and not very brave person. I had never travelled overseas before I met him and didn’t know much about Australia, but it was the best decision I ever made. I have been living in Canberra for nearly 12 years and it is my second home now.

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Love it or hate it

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.


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

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