Reblog from Lion brand
Do you know which dishes come from different parts of Thailand? Charinya Ruecha of @charinyas_kitchen gives us an overview of the four main food regions of Thailand
“There is always fish in the water and rice in the paddy field” is a traditional phrase that illustrates the abundance of
food in Thailand – Charinya Ruecha
Few countries are blessed with Thailand’s natural resources, and for centuries Thai people have enjoyed the natural bounties on offer throughout the country. This does not mean however that all Thai people eat the same food in the same way! Describing all the different cuisines embraced by the diverse ethnic groups in Thailand is impossible in a short post like this, but I would like to briefly introduce you to what are, perhaps, the four main food regions in Thailand.
Continue reading “Four Major Regions of Thai Food”
On every Sydney trip there is always a place I must visit and that is Thai town! Thai Town is located in Haymarket around Campbell Street/Pitt Street, to the east of George Street. To the west of George Street lies Sydney’s Chinatown. The area has a Thai vibe as it consists of Thai grocery shops Thai video stores, Thai massage shops, training businesses and, of course, so many Thai restaurants.
Each restaurant does a good job providing authentic tastes. I can’t really tell you which are better as it depends on what you like. Some shops might make a better Pad Thai but their somtum might not be as good as the others.
Here are some of my activities from my recent day trip to Sydney Thai town.
Continue reading “Thai town, Sydney”
As a Lion brand guest blogger @lionbrandrice I visited Capital Asian Grocery and talked about my essential ingrediants.
My Essential Ingredients
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.
Continue reading “My Essential Ingredients”
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.
Continue reading “Goodbye to 2017 and welcome 2018”
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)
Continue reading “My visit to Ayutthaya, Thailand”
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
Zaab 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.
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.
Continue reading “My interview with Lion Brand”
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
Continue reading “Love it or hate it”