Because recipes for Salt and Pepper Squid seem to be everywhere these days, I am writing here about my own little variation on the theme. My variation is probably nothing that will ever win me any awards, but I think you will agree that the taste is worth it. It is a very simple recipe […]
I’m trying to figure out how to post a video on here. Yesterday we had Mee Krob and that was so much fun I just gotta share it with you. My kids were clamoring to “do it again, Mom”.
In the ’70’s, my parent’s go-to place for “fast food” (it wasn’t exactly […]
Thai Breakfast Cereal ( Nam Tao Hu Song Crueng ) from Appon at Khiew Chanta
The tapioca, having been soaked overnight, cooks really quickly, so be careful not to overcook or it will turn into a sticky, gluey mess. I’m not thrilled with the somewhat medicinal taste of the grass jelly and would […]
Hi Laura, this is for you:). This dish is usually associated with Singapore, but versions can be found in China, Malaysia and Thailand as well — the curry of course is an Indian influence. If you mix your own curry powder, by all means, use it! I have provided a basic recipe […]
They come in all sizes, to suit the dish, and your preference. Small, Medium, Large, and Extra Large, just like shirts, only yummier! Mostly used in Thai and Vietnamese Cuisine, but adaptable for most Asian cuisines and even non-Asian cooking. And if you’re trying to avoid gluten or wheat, these are perfect […]
Many a recipe in the Asian repertoire contains a secret ingredient — sometimes so subtle it may be hard to detect — in pandan. Used in cooking rice, wrapping meat, flavoring cakes, etc., pandan is an indispensable item in the kitchen, be it Thai, Vietnamese, Filipino, or Malaysian.
More information from AsiaFood
From Wikipedia
And a recipe […]
Just a short listing of books we’ve been enjoying cooking from lately.
Tags: thai-cookbooks, thai-cuisine
This was a recipe in . I made it because the name intrigued me, and I was expecting an impressive dish. From the book:
This recipe, using a pilaf-type technique, was adapted by the Thais and named after the Sultan, in honor of the priceless spices used in the dish.
The recipe:
1 3-pound chicken
4 cups […]
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