Steamed sticky rice with banana in banana leaves (Khow tom mud) is a dessert that you can come across very easily in Thailand. The original recipe requires wrapping in banana leaves, but living here banana leaves are not always available and are expensive. As a substitute I use baking paper. The downside is that you lose the aromatic smell of banana leaves, but it is still good enough and I enjoy it immensely.
Continue reading “Khow tom mud”
This post shows you how to create the classic Thai dish of tom yum. In this dish you will find herbs such as lemongrass and kaffir lime ganlagal. There are two varieties of Tom yum, the creamy and the clear, with the clear version featured below. Spicy and oozing heat, this soup is the perfect winter warmer for those who live in cooler climates.
Continue reading “Tom Yum Chicken”
Today I will introduce you to my marvelous salmon red curry with water spinach.This is a dish that I really enjoy making, and oh my goodness it tastes delicious.
Continue reading “Salmon red curry with water spinach”
Kai yang (grilled chicken) is a food that is commonly found everywhere in Thailand. The chicken is delicious served with sticky rice or papaya salad (som tum).
There is considerable variety among versions of the dish and associated recipies. Here is one of them, and I might just say this is a very easy recipe and highly satisfying.
Continue reading “Kai Yang (Grilled Chicken)”
One of my family favourites is “kanom jeen namya” which is rice vermicelli noodles with fish curry. There are different varieties of Kanom jeen namya, but today I’m going to show you North-eastern style. Continue reading “Kanom Jeen Namya (ขนมจีนน้ำยา)”
What makes a home cook like me happier is when I get to cook with the produce from my garden. Every Australian summer I try to grow a few vegetables in my backyard.This year my cucumber produce was extraordinary, so let’s see a dish that I made.
Here is my grilled beef and cucumber salad which is very easy to make and so delicious. Continue reading “Grilled beef with cucumber salad”
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”
Thai green papaya salad, also known as som tum, is the most requested of all my recipes. There are many versions of it, however most of my papaya salads feature fermented fish or crabs, the latter being the Isan version. The simplest version of som tum is “som tum Thai” which is popular in the central region of Thailand and among foreigners.
Continue reading “Green papaya salad (Som tum)”