This is something that many Thai people, including me, like to have in the fridge. The chilli jam can go alongside many dishes to add hot flavour. I love to have it with some steamed vegetables, boiled egg or fried fish. The recipe here is just a guide, as Thai cuisine requires tasting while cooking and adjusting to your preference is more important than measurement.
Continue reading “Thai chilli jam (Nam prick pao) น้ำพริกเผา”
I remember when I was young my family never bought bananas. We grew our own bananas in the farm. This was a wonderful decision, as we could use every part of the banana. Uses included the banana leaf for wrapping food, along with eating both the banana flower and the heart of the banana tree. I grew up with so many different ways of eating bananas, and below is just one of them.
Continue reading “Grilled & pressed banana with butterscotch sauce กล้วยปิ้งกับซอสบัทเตอร์สกอช”
There are some cooking shows on television that I follow. One is called My Kitchen Rules (MKR), with the contestants forming teams of two. The contests include friends, siblings, and husbands and wives. The judges and contestants take turns visiting other teams at home. The host team must cook a 3 course dinner for all the guests, with the dishes subsequently scored by the judges. The show is very dramatic and I don’t think the focus is really on the cooking. The scoring is sometimes unfair and it is often more like a game.
Continue reading “Chilli crab ปูผัดพริก”
Over the Christmas long holiday I visited my parents in-law. They live in a country town in the middle of New South Wales. My mother in-law kindly let me use her kitchen, and I happily cooked for them. Cooking outside my kitchen is always a bit challenging for me, particularly cooking at my in-laws home which has limited Asian ingredients. Here are some foods I created for them during this holiday time.
Having brought along some Asian ingredients, the first dish I cooked for them was stir fried chicken with chilli jam. Using an easy method I just fried some onion with oil then added chilli jam and stir fried until fragrant. I then added the chicken and seasoning with fish sauce and oyster sauce. At the end I added spring onion and turned the heat off. I garnished with spring onion and sliced chilli before serving along with jasmine rice.
Continue reading “My Christmas cooking experience”
When I first came to Australia I met some Thai friends who invited me to join a free English class with them. The class studied in a church in the morning with a volunteer teacher who instructed us about English. My favourite time was before lunch time when we learnt cooking with another volunteer teacher. The class combined learning English with the ingredients and the method of cooking. Together we then cooked and ate the food. I collected and kept the notes from that class and still use many of the recipes. Here is one I often use.
Continue reading “Mini mango pavlova with raspberry sauce topped with pistachios”
The dish I want to share with you this time is called “Kow clook kapi”, which is fried rice with shrimp paste and other elements such as cucumber, sliced fried egg, caramelised pork and Chinese sausages. In addition, there is sliced green mango, chopped green bean, onion, chopped chilli, fried dried shrimp and a wedge of lime. It has to be among my favourite dishes,
although I do have many of them!
Continue reading “Kow clook kapi ข้าวคลุกกะปิ”
Charinya's Kitchen 