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Showing posts from July, 2010

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Crispy Fried Wontons (Gieow Grob) เกี๊ยวกรอบกุ้ง

on July 29, 2010

Appetizers Fried Pork Shrimp Wonton Wrap

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Noodles In Gravy Seafood (Rad Nah Tha-la)

on July 23, 2010

Noodle One plate dish Seafood

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Pickled Mustard Green soup and spare ribs (Tom Jued Pak Gad Dong Ka Dook Mou)

on July 23, 2010

Pickled Mustard Green Pork Ribs Soup

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Tamarind Chili Dip (Nam prik ma kham sod)

on July 23, 2010

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Pak Gad dong Pat Khai (Stir-fried Pickled Mustard Green with eggs)

on July 22, 2010

Eggs Pickled Stir-Fried

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Stir-Fried Swamp Cabbage with Soya Bean Sauce (Pad Pak Boong Fai Dang)

on July 22, 2010

Stir-Fried Swamp Cabbage Vegetable Vegetarian Water Spinach

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Cooking According To Region

on July 22, 2010

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Deep fried pork with crab meat (Hoy Jor)

on July 22, 2010

Appetizers Crab Fried Pork

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Thai BBQ Chicken (Khai Yang)

on July 18, 2010

Chicken Grilled

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Stir fry leftover vegetables and shrimp

on July 16, 2010

Shrimp Stir-Fried Vegetable

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Spicy Green Mango Dip (Nam Prik Ma-Muang)

on July 16, 2010

Dip and Sauce Mango Shrimp Paste

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Thai pork sausage Isan style (Sai grok I-san)

on July 13, 2010

Appetizers Fried Grilled Pork Rice Steamed Thai Sausage

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Red Curry Tofu and Mushroom (Kaeng ped dtao hoo sai hed) V

on July 13, 2010

Red Curry Vegetarian

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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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