Poached pears in red wine แพร์ตุ๋นไวน์แดง

Published on by Charinya1 Comment

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As mentioned in the post Slow-braised gravy beef I’m not into alcohol. After that dish I had some red wine left, so I had to look for something else to cook that uses red wine so I could finish it off 🙂

I came up with an idea to make poached pears. This is the recipe that I adapted from the “Pookhakae blog”.

Ingredients

Serves 2

• 2 Green pairs, peeled

• 500ml Red wine

• 1/2 A cup of orange juice

• 1/2 A cup of sugar or as desired to taste

• 1 Cinnamon stick

• 1 Star anise

  1.  Simply add red wine, orange juice, sugar, the cinnamon stick and star anise in a sauce pan small enough that the pears would be completely covered
  2. Cook on medium heat until it is boiling and the sugar is dissolved
  3. Decrease the heat right down and add pears to the sauce pan
  4. Poach pears for about 2hr until you get the beautiful red colour in the pears

Serve hot or cold.

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.

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

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Pad Mee

Published on by Charinya3 Comments

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The popular Thai menu that is known around the world is called Pad Thai. Most of you will probably know it, by eating it or maybe even cooking it. Pad Mee is slightly different. The term “Pad” in Thai language means stir-fry. “Mee” is a a very thin, round noodle. Many people including me like to pair this dish with Som Tum (Papaya Salad). I thank you to my friend P’ Soraya who has shared this recipe to me. As she came from Southern Thailand this dish will be called “Pad Mee – southern style”.

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Kanom Bau Loy ขนมบัวลอยมันเทศ

Published on by Charinya2 Comments

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Kanom Bau Loyขนมบัวลอยมันเทศ Glutenous rice flour dumpling with sweet potato in sweet coconut cream.

This Thai dessert has a sweet and creamy taste. It is very easy to make. I even remember making it when I was at school. Originally it featured taro root instead of sweet potato, but now there are many varieties. Instead of using sweet potato you can use carrot or beetroot, which will give you a different colour.

Ingredients (Serve 4)

• 200g sweet potato, peeled and cut into chunks.

• 1cup of glutinous rice flour

• 1 cup of coconut cream mixed with 1/2 cup of water

• 3 tbsp. coconut cream to mix with the flour

• 1/4 cup of sugar, increased or decreases as desired.

• A pinch of salt

 

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Stir-fry Calamari with curry powder ปลาหมึกผัดผงกะหรี่

Published on by Charinya2 Comments

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Pla merk pad phong gari ปลาหมึกผัดผงกะหรี่ . You may not see this menu a lot in Thai restaurants abroad, but in Thailand if you go to a seafood restaurant they will definitely have it on the menu. Usually this dish will feature crab as the protein, however when using calamari it tastes just as good.

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Slow-braised Gravy Beef in Red wine

Published on by Charinya3 Comments

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I’m not into alcohol and I’ve never cooked with alcohol before, but when I saw the pictures accompanying the slow braised beef cheeks recipe from the Good Food website I couldn’t resist trying it. I didn’t follow all of the recipe though, I just adapted it and did it my way.

Continue reading “Slow-braised Gravy Beef in Red wine” →