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Ancient Dried Chili and Grilled River Prawn Dip – Num Prik Haeng Thai Bo Lan
Ingredients: 1/4 cup of Dried Long Red Chilli, deseeded and soaked 2 tbsp of Garlic cloves 1 tbsp of Roasted Shrimp paste (Gapi) 3 tbsp of Tamarind pulp, Finely diced. 1/4 cup Coarsely Chopped, fresh – high quality – grilled Prawn or Scampi (fresh water if possible). 2 tsp of Palm sugar 1 tbsp [...]
Ancient Style: Clear Beef Spicy Soup ‘w’ Hot Basil – Kaeng Tom Jew
Ingredients: 2 cups of beef stock 80 gram of stewed Gravy Beef (Can put more if desired to make it a singular meal but adjust the other measurements in accordance) 100 gram of sweet potato, cut into 2 cm neat cubes 3 tsp of Tamarind juice 3-4 Asian small red onion, sliced 5 Bird eyes [...]
On Our Recent Food Tasting Trip in Bangkok:
We lived on the streets of Bangkok and ventured just out of town to try this dry lizard curry from a particular riverside restaurant that was highly recommended to us. The freshly made curry paste was perfectly balanced and there had been alot of thinking in creating the paste exclusively for the Lizard. A true [...]
Ancient Northern Chiangmai Curry ” Gaeng Hung Lay”
“Gaeng Hung Lay – แกงฮังเล” - Slow cooked melting beef with shallots, pickled garlic, and ginger, with dry spices. Then loaded with freshly made curry paste. Classical Thai Cravings.
Food In Thailand Links The Gentle Past With The Crazy Future. “Calm Down Chefs and Food Writers, It’s All OK”
There was an outcry when Australian Chef David Thompson opened Nahm in Bangkok, because he said that Thai cooking has less complexity and variation than it once did: This started Thai Chefs, Food Writers and Western Thai Cuisine Chefs making the most out of it. All in all they claimed to each have the birds [...]
Pork Braised with Dried Bamboo and Peanut – Kaeng Hong Nor Mai
Recipe 1 cup of dried bamboo shoots (Rinse and gently squeeze with fresh water and drain 3 times, then soak overnight) Available from Asian Grocery Stores. 1 cup of pork neck and or pork leg – deboned, Cut into 3/4 inch cubes 1/3 cup of roasted peanut. 1 star anise 1 tsp of white pepper [...]
Tips On Tom Yum Goong
Tom Yum Goong is often used as a measuring stick for Chefs of Royal Thai Cooking. So lets talk about how these guys do it differently to the average Cook of Thai Cuisine: Firstly you want large wild scampi if you can get them or some large wild prawn. Use the heads to make a [...]
One Of MY Favourite Places In Thailand Is The Most Ancient City Of Sukhothai
A lot of people have never heard of the city that first gave birth to Thai Culture. Sukhothai is nothing like its younger brother Ayutthaya. It is serene, gentle and peaceful. This is reflected not just in the people, ambiance and scenery of the place but also in the most beautiful Buddha image of [...]
Betel Leaf of King Crab ‘w’ a Micro Tropical Pomelo Salad & Galangal Relish
I Still remember 7 years ago when Bee firstly brought this Thai snack home called “Miang” whilst we were living in Bangkok. When I first put it in my mouth there was this wonderful array of flavors and textures combined together with the caramel galangal and shrimp based relish. I fell in love with them [...]
Ancient Clear Beef Curry ‘w’ Num Prick Gapi – Kaeng Run Juan
Recipe 2 cups chicken stock 1/2 cup of Num prik gapi 4 cloves of garlic 4 red onion cut in quarters 1 stalk of lemongrass, finely sliced Handful of Thai sweet basil 200 gram of Pork Neck, sliced but not to thin Method Bring 2 cups of chicken stock to a gentle simmer: Put whole [...]