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Chicken in Massaman Curry

on July 12, 2010

Chicken Massaman Curry

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Thai Food of The North

on July 09, 2010

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Thai Kitchen (Krua Thai)

on July 09, 2010

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Mackerel in Dried Red Curry (Choo-chee Pla too)

on July 09, 2010

Fish Red Curry Stir-Fried

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Mee Kati (Noodles with Coconut Milk)

on July 06, 2010

Noodle One plate dish Stir-Fried

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Sweet pork (Mou Waan)

on June 23, 2010

Pork Stir-Fried

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Toong Thong (Thai golden bags)

on June 22, 2010

Appetizers Fried Pork Shrimp Wonton Wrap

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Sour Curry Paste (Prik Gaeng-Som)

on June 14, 2010

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Thai Panang Curry Paste

on June 13, 2010

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Massaman Curry Paste

on June 13, 2010

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Thai red curry paste

on June 09, 2010

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Thai Green Curry Paste

on June 04, 2010

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Baked Pork Ribs with Pineapple (Gradook Mou Op Sapparod)

on April 26, 2010

Baked Pineapple Pork Ribs

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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 Vermicelli Sausage (Sai grok woon-sen Mou)

“Sai grok woon-sen” or Thai Vermicelli Sausage. Thai Vermicelli Sausage made with pork and Vermicelli. This sausage is help you blend fat it. This Thai glass noodles sausages use glass noodles as the filler/binder to extend the meat. This grill Sai grok woon-sen can be found readily sold as street food throughout the day in Bangkok. Ingredients: Sausage casing (Hog Casings) 200 g Glass Noodles 25 g Galangal 10 g Kaffir Leaves 25 g Lemon Grass 100 g Pork Fat (Finely Chopped) 350 g Pork Mince 10 Garlic Cloves 4 Coriander Roots 1 tbsp Black Pepper 1 tbsp Salt Preparation: Washing outside-inside the sausage casing (Hog Casings) with salt, they needed extensive rinsing. Soak vermicelli soft enough to leave a few minutes to drain. Finished cutting sectional Not to long. Blend the galangal, lemon grass, kaffir leaves, garlic, coriander root and pork fat together in a blender. Mix all the ingredients tog...

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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