Grilled Chicken (Kai Yang) ไก่ย่าง

Published on by Charinya1 Comment

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Grilled chicken Thai style, or as we call it in Thai language, Kai Yang ไก่ย่าง. This dish you will see both as street food as well as in good restaurants. It is often paired with papaya salad (som tum) and sticky rice (khaw-niow). It is also eaten with raw vegetables, and often dipped in spicy sauces. I got this recipe from the Kruaklaibann website (www.kruaklaibaan.com). This website is where all the Thai people who live overseas share their cooking. The recipe comes from Khao Suan Kwang (ไก่ย่างเขาสวนกวาง) a district in Northeastern Thailand where they have a really good reputation for doing grilled chicken.

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Panna Cotta My Way

Published on by Charinya3 Comments

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This is a dessert menu I like to make when we have guests coming for dinner. I can make this ahead of time so I have more time later to cook other dishes. No one has ever said “No” to the beautiful look and creamy, yummy taste of panna cotta. This recipe has never failed me, is always smooth and creamy, and sets beautifully.

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Kanom Krok ขนมครก

Published on by Charinya3 Comments

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Kanom Krok (Creamy Coconut Rice Flour cake) is a popular street food in Thailand and is one of my favourite snacks. I used to buy this very often when I was in Thailand and I never thought I would one day make it by myself. When shopping I saw the Dutch pancake maker and I suddenly thought that I can use this to make Kanom Krok too! The recipe I use came from a Thai temple a long time ago when they were teaching Thai cooking.

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Duck breast with passionfruit sauce

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Charinya’s kitchen proudly presents a new dinner menu tonight featuring duck breast with passionfruit sauce and crushed new potatoes. Special thanks for the recipe from here

Pork belly with caramel dressing

Published on by CharinyaLeave a comment

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This dish is my favourite. I love to cook and to eat this. I have cooked it many times and the result is always very satisfying. Sometime I use it as an entree and sometimes as the main course.

Pork belly with caramel dressing (serves 6)

Thank you to Delicious Magazine for the recipe.

  • 1kg boneless pork belly (skin on)
  • 1/2 firmly packed cup (110g) of brown sugar
  • 1/3 cup (80ml) red wine vinegar
  • 2 star anise
  • 1 cup chicken stock
  • Juice of 1 lime
    ** mint leaves, coriander leaves, thai basil leaves, spring onion, red chilli (to serve)

Method

Preheat oven 220 ‘c
Score the pork belly skin at 1cm
Rub with salt
Place on a rack then pour in enough water to fill the pan just under the rack
Roast 30 mins until skin is crispy
…Reduce the oven 180c roast until meat tender

Dressing

Place brown sugar, red wine vinegar, and star anise in saucepan over low heat.

Then add chicken stock, lime juice until mixture is syrupy. Allow to cool^^

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Orange & Poppy-Seed Cake

Published on by Charinya1 Comment

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I love to bring this cake to share with my colleagues for morning tea at work as it is very easy to make and it goes really well with coffee and tea.

Ingredients

  •  2 navel oranges
  • 185g butter or 1 cup of vegetable oil
  •  2 eggs
  •  1 cup of caster sugar
  •  1 1/2 cups self raising flour
  • 2 tbsp. poppy seeds

 

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