Category: THAI FOOD

Grilled King Oyster Mushrooms

Published on by CharinyaLeave a comment

20131109-111937.jpg

Are you a mushroom lover? I am! I love all kinds of mushroom and no matter what method you use to cook them they always taste good. When the Asian grocery shop near my home has fresh veggie and meat delivered I see the lovely and fresh king oyster mushrooms.

King oyster mushrooms are also known as Pleurotus Eryngii, but in Thailand we call them Eryngii mushrooms. This mushroom has a thick, white flesh that is firm-textured and meaty from the base to the cap.
Continue reading “Grilled King Oyster Mushrooms” →

Thai Southern style fried chicken ไก่ทอดหาดใหญ่

Published on by CharinyaLeave a comment

20131030-221749.jpg

 

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.
Continue reading “Thai Southern style fried chicken ไก่ทอดหาดใหญ่” →

Son-In-Law Eggs ไข่ลูกเขย

Published on by CharinyaLeave a comment

20131018-000028.jpg

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…
Continue reading “Son-In-Law Eggs ไข่ลูกเขย” →

Poached free range chicken in fish sauce ไก่บ้านต้มน้ำปลา

Published on by Charinya2 Comments

20131013-114447.jpg

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.

Continue reading “Poached free range chicken in fish sauce ไก่บ้านต้มน้ำปลา” →

Street vendor food in my kitchen

Published on by Charinya1 Comment

One of the good things about living in Thailand is that we can find food on almost any street corner at any time of the day or night. The food is not only delicious, but it is also plentiful and cheap. I think we are spoilt in having such easy access to Thai food. Living abroad does not stop me from having delicious street food, in fact when I make it at home I can ensure that it is fresh and clean.

I would like to present some of the dishes I have created that you can also find being sold by street vendors in Thailand.

My first dish is grilled pork on a stick with sticky rice.(ข้าวเหนียวหมูปิ้ง) I sometimes used to have this for breakfast, sometimes lunch and sometimes for dinner. It means you can eat it any time of the day:-). To make it, marinade thinly sliced pork overnight. The next day just put it on the stick and grill it. Serve it with sticky rice and hot chilli dipping sauce.

20131012-232811.jpg

Continue reading “Street vendor food in my kitchen” →

Love it or hate it

Published on by Charinya1 Comment

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.

20131004-135217.jpg

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

Continue reading “Love it or hate it” →