The temple, or “Wat”, is a very significant place for Thai Buddhists. Temples play an important role in everyday life, with people going to the temple to make merit and pray to Buddha for good health, good fortune and increased wealth.There are tens of thousands of Buddhist temples in Thailand. Some of you that have been to Thailand may have visited Wat Phra Kaew (Temple of the Emerald Buddha), Wat Pho (Temple of the Reclining Buddha) or Wat Arun (Temple of Dawn).
Outside of Thailand, there are also Thai temples in many places around the world. In my blog post this time I will take you to a Thai temple in Canberra called “Wat Dhammadharo”.
Continue reading “Wat Dhammadharo”
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”
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”
Massaman beef curry (แกงมัสมั่นเนื้อ), the famous Thai beef curry with potatoes. Many people think this dish would be really hard to make, but let me show you an easier version that is still more than satisfactory.
This how I like to cook it, and I might just say it is better than the dishes you get as take away from some restaurants.
Continue reading “Massaman beef curry”
I am honored to introduce to my first ever reader contributor, Elizabeth Watson, who will tell us about her story growing up in a time in Australia with not so many Asian foods or ingredients around. Now she can cook Asian food at home and she has also been to Thailand ~ Charinya
Continue reading “Another view of Asian food in Australia: Elizabeth Watson”