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Showing posts from October, 2008

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Fak Thong Sang-Ka-Ya (Pumpkin Custard)

on October 27, 2008

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Pumpkin Stir-fry (Pad Fuk Tong)

on October 27, 2008

Pork Pumpkin Stir-Fried

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Pumpkin Chicken in red Curry (Kaeng Fak Thong)

on October 27, 2008

Chicken Pumpkin Red Curry

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Small Rice Noodle with Beef Balls (Sen Lek Luk Chin Naue)

on October 22, 2008

Beef Noodle One plate dish

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Shrimp Paste Fried Rice (Khao Kluk Kapi)

on October 17, 2008

Fried-Rice One plate dish Pork Shrimp Paste Stir-Fried

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Noodles In Gravy and pork (Rad Nah Mou)

on October 10, 2008

Noodle One plate dish Pork

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Giant Noodle Rolls (Guay-Tieow Lord)

on October 10, 2008

Appetizers Noodle One plate dish Wrap

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Thai Fried Rice with Crab (Khao Phad Poo)

on October 07, 2008

Crab Eggs Fried-Rice One plate dish Rice Stir-Fried

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Thai Noodles

on October 07, 2008

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Wing Bean Salad with Seafood (Yam Tua Pou Tha-lay)

on October 07, 2008

Roasted Chili Paste Salad Seafood Wing Bean

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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.

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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.

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