Skip to main content

From Wok To Web

Thai food recipe since 2007

Search This Blog

HOME
DESSERT
RECEIPES INDEX
KITCHENWARE
FB
PIN

Showing posts from August, 2008

Posts

Kheng Khiao Wan Kai Nor-mai (Chicken Green Curry with Bamboo Shoots)

on August 30, 2008

Chicken Green Curry

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Sweet Stewed Egg and Pork with Five Spices (Khai pa lo)

on August 30, 2008

Eggs Pork Soup Tofu

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Papaya Salad with fermented crab (Som Tam Poo)

on August 19, 2008

Papaya Raw Salad Som-Tam

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Tom Yam Goong (Thai Spicy Tom Yam Soup)

on August 19, 2008

Mushroom Shrimp Soup

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Chicken Coconut Soup (TOM KHA KAI)

on August 19, 2008

Chicken Mushroom Soup

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Steamed chicken with soy sauce (Kai Neung Se-Ew)

on August 18, 2008

Chicken Steamed

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Son in laws

on August 13, 2008

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Yam Naue (Spicy Beef Salad)

on August 12, 2008

Beef Grilled Salad

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Fried Spring Rolls (PO PIA THOT)

on August 12, 2008

Appetizers Vegetable Vegetarian Vermicelli

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Chicken Satay and Peanut Sauce

on August 09, 2008

Appetizers Chicken Curry Powder Grilled

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Vistors

Famous Read

Fried fish with herbal sauce ปลาทอดซอสสมุนไพร

Fried fish with herbal sauce It's our own recipe. In fact, it may be similar to other places. But I did make changes to the look, presentation method, and flavor that I wanted. We use 500-600 grams of white sea bass, fillet it into bite-sized pieces and fry until crispy. The bones are also fried until crispy. Use as a base for fish topped with herbal sauce. The taste is sour, spicy, salty, and a little sweet. Eat it and you won't want to stop. Because its flavor will make the whole table delicious. This menu looks spectacular. Serve it whole to visitors, it's delicious, healthy and looks great.

Thai Ingredients Part1

Lemon grass . Lemon Grass is a plant that looks like grass, smells minty and tastes similar to lemon (hence the English name Lemongrass). The thick, woody base of each leaf has long been a key ingredient in Thai cooking. You can easily grow your own by putting a few stems in one inch of water, set in a sunny area, then transfer to your garden after roots start to grow. Kaffir lime leaves . There is nothing like kaffir lime leaves in the world, as these leaves are just packed with a wonderful strong citrus fragrance. Kaffir lime leaves are used in a wide range of Thai cuisine, notably soups. They contribute astringency as well. Fish sauce . If there's any one key ingredient that is critical to cooking Thai cuisine, it is fish sauce--for that reason alone, it's difficult to find vegetarian recipes that actually taste like Thai cuisine. Fish sauce provides the salty dimension in Thai cuisine, and it's high in protein as well as minerals and vitamins. It's made f...

Cha Om Shrimp Soup Classic Thai food แกงส้มชะอมกุ้ง

Cha Om Shrimp Soup Classic Thai food Add a great recipe to win your heart. Housewives and butlers who are looking for a sour curry recipe to capture the heart of that special someone. Don't overlook Thai food like the sour cha-om shrimp curry menu. A favorite menu that Thai people love and is famous far and wide. Because of its three intense flavors: sour, spicy, and sweet, stuffed with acacia omelet and sweet fresh shrimp. But today, Auntie Tan would like to show you an unusual recipe for sour cha-om shrimp curry, that is, add fish meat and pound it with sour curry paste as well. I must say that the taste is extremely delicious and mellow.

From Wok To Web

Archive

July 20241
June 20243
May 20241
October 20231
September 20221
May 20191
April 20193
February 20195
December 20181
June 20181

Show more Show less

Labels

Appetizers
Article
Baked
Banana Blossom
Basil
Beef
Bitter Gourd
Boiled
Braised.
Canapes

Show more Show less

Contact Tan

Name

Email *

Message *

Report Abuse

Recipes search engine

C.Tan: Hi, I'm Tan! With 25 years in the hotel industry — and 13 of those as an Executive Chef and Executive Sous Chef — I bring both passion and experience to the kitchen. I specialize in Thai and international cuisine, and I love sharing the heart of Thai food with the world. Since 2007, I’ve run a Thai food blog and taught guests from around the globe at top hotels. Now, I’m bringing those flavors to life in hands-on cooking classes — starting in Singapore! To make it extra special, my students also receive a mini E-cookbook filled with my favorite recipes and tips. Let’s cook, learn, and enjoy Thai food together — one delicious dish at a time.

Powered by Blogger

Copyright @ 2007-2024 wiratchada saengnilklam all right reserved.