In my previous post I showed you one of my favourite dishes, Pad prik khing, available to order at ‘Khao Keang shop’. Normally at the shop we can select 2 dishes to go on top of the rice. The pad prik khing is a spicy dish, so my second choice is something less spicy, or even not spicy at all, like Pad fak thong sai khai, which is stir fried pumpkins with egg.Continue reading “Khao Keang dishes : Stir fried pumpkins with eggs”
Last time when I posted the braised beef recipe a few friends that said they don’t eat beef. In this blog post let’s do something similar, but use chicken instead.
I adapted the braised chicken recipe I want to share with you today from the recipe for braised pork leg or ‘kow kha moo’, which is a popular rice dish in Thailand. The original recipe was from Chinese migrants and again, like other dishes, over time the recipe has been adapted to suit Thai preferences.
Braised chicken is perfect when served with rice and chilli garlic sauce. This time however I used chilli garlic from the jar, which is just perfect as well.
A typical Aussie breakfast may be bacon and eggs, or smashed avo on toast, but have you ever wondered what the Thais eat?
Well it’s possible to eat almost anything for breakfast in Thailand! The Thais love to eat the same meals for lunch and dinner. Don’t be surprised if you see Pad Kra Pao (stir-fried chilli basil), fried rice, Pad Thai and Pad See Ew at the hotel breakfast buffet. In fact I know many Thais who would happily have papaya salad for their breakfast!
In saying that, there are popular dishes that many Thais particularly love eating in the morning, such as Khao Tom (rice soup) Khao Neow Moo Ping (grilled pork skewer and sticky rice) and Patongo (fried bread stick). Another popular one is Jok, a Thai version of the Chinese rice dish – congee.Continue reading “Jok -Thai style congee”
Crispy rice salad with fermented pork is known as Nam clook or Khao tod nam clook in Thai. Also known as Nam khao in Lao, the dish features deep fried red curry rice balls mixed with basic Thai seasoning ingredients. These ingredients include fish sauce, lime juice, chilli, fried peanuts, sliced ginger, chopped coriander, spring onion and pork skin. Of course there is always the most special ingredient, fermented pork.
This dish is among the most famous rice dishes available from street vendors in Thailand. Outside Thailand I have seen the dish more frequently in Lao restaurants than in Thai restaurants. Many people consider the dish as an appetiser, but for me it could also be the perfect main dish.
Nam clook has a nice balance of spicy, salty, and sour with a wonderful texture of crispness from the rice, peanut and dried chilli. The dish is best served alongside fresh salad leaves such as betel leaf and lettuce. Continue reading “Crispy Rice Salad with Fermented Pork Recipe: Nam Khao”
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.