When I think about recipes to share with you guys for the Lion brand blog post I always want to keep them as simple and as authentic as possible. My idea is that this gives you the best chance (and incentive!) to follow the recipe and make it yourself at home.
For a while now I have been sharing popular classic recipes like Pad Thai, Tom yum and Crying tiger which I believe many of you would have heard of and be familiar with. This time let’s talk about something different but still simple. I would like to show you how to make “Lone” (หลน).
Lone is a dish from the centre of Thailand, The dish is usually categorised as a dip, but is often served as a main dish alongside fresh vegetables such as long bean (snake beans), cucumber, lettuce, cabbage, eggplant, young ginger etc.
The taste is led by sour follow by saltiness and sweetness. The coconut milk in the dish is what makes it distinctively creamy.
Continue reading “Minced Prawns and Pork in Coconut Milk”
Here is another frequently requested recipe from my followers on Instagram. “Tom yum” is a hot and sour Thai soup that is renowned around the world.
Tom yum is known for its distinctive hot and sour flavours, with fragrant spices and herbs used abundantly in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass; kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili.
Continue reading “Tom Yum Goong”
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”
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)”
Here I am going to show you how I made Thai green curry paste. This curry paste is the key ingredients for the famous Thai green curry. For anyone experiencing difficulties finding all the ingredients, using a jar or can of curry paste is acceptable.
Continue reading “Thai Green Curry”