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Nam Prik Dah-daeng (Red-Eye Nam Prik)
When tamarind chunk starts to soften, knead it for about 2 minutes, removing seeds and fibers to make tamarind sauce. Put the onion and garlic in a mortar and pound until fine.. More >> |
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Nam Prik Kung Siap(Shrimp Nam Prik)
Heat oil in a wok or skillet, add shrimp and fry until they float (about 1 minute). Remove with a slotted spoon and drain on paper towels. Add lime leaves to oil and fry until.. More >> |
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Thai Green Curry with Chicken
Obviously a curry from Thailand. Thai curries have an Indian spice blend, which makes them even more flavorsome. This happy Indian and Thai marriage may have been..More >> |
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Thai Red Curry of Duck
The fragrant exotic aromas of Thailand will bring back fond memories for thosed who have travelled to Thailand and stimulate curiosity and appreciation for thai food. This red .. More >> |
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The origin of Satay
Some people belief that Satay (or sate as it is called in Malay language) is not of Thai origin, but this is a mistake. Thailand shares many recipes with surrounding countries, as ..More >> |
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kai pad ki mao - drunkards noodles and chicken
There are a number of line of thought about ki mao dishes in Thailand. They are widely served as bar snacks, in much the same way that Spanish bars serve tapas .. More >> |
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Kao soi - Chiang Mai Curry noodles
This is a noodle dish, prepared in a creamy curry sauce, that is traditional in northern thailand. More >> |
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Hed Kem Thong Pad Cha Talay
2. Heat the pan and put olive or vegetable oil. When the pan is ready, put mix from number 1 in the pan. Stir for 5 seconds and then put squid, shrimps, and mussel. Mix it well..
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Ho Mok Pla (Steamed Curry Fish Custard) ห่อหมกปลา
Haw mok is a rarity: a dish intended as an appetizer or snack. It is essentially a custard made from curried steamed fish
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Sangkaya Phak Thong -Thai Custard
(If small pumpkin are not available, the custard my be served in 'baby' coconuts, or failing that in plain ramekin dishes) .. More >> |
