One of my favorite Thai dishes is eggplant salad, made with grilled long eggplant and a punchy dressing of lime juice, fish sauce, dried shrimp, chili, palm sugar, cilantro, and shallots. The Thai name of the dressing is nam yum. … Continue reading Scallop Ceviche in Thai Nam Yum
When I was in Chiang Mai in Northern Thailand, I followed a private cooking lesson, and tried several local restaurants. A dish that featured on the menu of local restaurants that serve Northern Thai food was “hors d’oeuvres”, an assortment of … Continue reading Nam Phrik Kapi (น้ำพริกกะปิ, Northern Thai Spicy Shrimp Dip)
When I was in Chiang Mai in Northern Thailand, I followed a private cooking lesson, and tried several local restaurants. A dish that featured on the menu of local restaurants that serve Northern Thai food was “hors d’oeuvres”, an assortment of … Continue reading Nam Phrik Num (น้ำพริกหนุ่ม Northern Thai Green Chili Dip)
When I was in Chiang Mai in Northern Thailand, I followed a private cooking lesson, and tried several local restaurants. A dish that featured on the menu of local restaurants that serve Northern Thai food was “hors d’oeuvres”, an assortment … Continue reading Nam Phrik Ong (น้ำพริกอ่อง Northern Thai Tomato and Pork Dip)
The very first dish we had when we arrived in Thailand was Khao Kha Mu. We got it in Chiang Mai near the north gate of the old city at a stand that is famous for a lady with a … Continue reading Thai Pork Leg Sous Vide on Rice (Kao Ka Moo / Khao Kha Mu / ข้าวขาหมู )
Thai pickled mustard greens (ผักกาดดอง / Pak Gad Dong / Phak Kat Dong) is an essential ingredient for Thai dishes like Khao Soi or Khao Ka Moo. It is basically an oriental version of sauerkraut. I don’t care so much … Continue reading Homemade Thai Pickled Mustard Greens
I have so often eaten Italian food prepared by Italians (both in restaurants and at home) and have studied so many Italian cookery books, websites, blogs, and forums, that I am confident when I am cooking Italian food and know … Continue reading Thai Cooking Lesson
Chef Mimi is my oldest blogging friend (oldest as in for the longest time). We’ve followed each other’s blogs since 2012, and we’ve had the pleasure to meet in person in 2014 when we were both visiting our mutual friend … Continue reading Thai Squid Salad
My friend Mark made some very nice chicken with shiso and umeboshi skewers for lunch when I visited him in Adelaide recently. He did this poolside, over charcoal on an authentic looking Japanese grill. I really liked this and decided … Continue reading Chicken Skewers with Shiso and Umeboshi
Thanks to my blogging friend Mimi I discovered that there is not only Peking Duck, but also Peking Lamb (or Mutton). The lamb is slow-roasted with 5 spice and then served as wraps with Hoisin, cucumber, and spring onions. (Peking … Continue reading Peking Lamb Sous Vide
This dish looks and sounds very simple, but it requires a lot of ingredients and a lot of steps. They are worth it though. For this stir fried beef with ginger and scallions I used the recipe from Chinese Cooking … Continue reading Chinese Stir Fried Beef with Ginger and Scallions
These Chinese shrimp dumplings are so good and worth the effort to make from scratch, even though it takes 1.5 to 2 hours to make a batch. They are just like the shrimp dim sum Har Gow (虾饺), but with … Continue reading Shrimp Dim Sum
There are two main kinds of Vietnamese spring rolls: deep fried, and ‘uncooked’. The shrimp and meat in those is actually cooked, but otherwise these Vietnamese spring rolls are a fresh appetizer that is served at room temperature. Traditionally the … Continue reading Vietnamese Spring Rolls with Pork and Shrimp (Gỏi Cuốn Tôm Thịt)
Two of the questions that people ask me most frequently are “Why don’t you start a restaurant?” and “How can you stay so slim with all the food you eat?” The answer to the second question is very easy: portion … Continue reading Chicken, Broccoli, and Rice (Post-Workout Meal)
I’ve only recently discovered this dish, and absolutely love it. It has great depth of flavor. If you have already made the Nam Phrik Phao, then most of the work is in pan frying (or oven roasting) the eggplant. We … Continue reading Thai Eggplant and Chicken Stir Fry with Nam Prik Pao and Basil
Nam Phrik Phao or Nam Prik Pao is one of the Thai chili pastes. Because of the consistency and containing palm sugar, it is sometimes also referred to as chilli jam. This is not the kind of jam you’d have … Continue reading Nam Phrik Phao (Thai Chilli Jam)
We love clams and we love Thai food, so I knew right away this would be a winner. I mostly followed Hot Thai Kitchen’s recipe, but substituted chicken stock with Thai fish stock. These Thai clams are wonderfully fragrant and … Continue reading Thai Coconut Lemongrass Clams (hoi lai tom ka)
Gaeng Som is a water-based Thai sour curry that can also be described as a spicy seafood and vegetable soup. Literally Gaeng means curry and Som means sour. The curry paste is easy to make from scratch, as it is … Continue reading Gaeng Som (Thai Sour Curry with Shrimp)
Since I’ve started blogging, I’ve been paying more attention to the presentation of the food that I cook — as it is only by photos (and words) that I can show my creations. However, I always put flavor first. Making … Continue reading Thai Royal Flower Dumplings (Chor Muang)
This recipe is posted exactly 9 years after I posted for the first time on this blog. Over 3 million views and 1,400 blog posts later, of which more than 1,200 recipes, I am still blogging regularly (although not as … Continue reading Mu Shu Pork Sous-Vide
Kimchi stew has great depth of flavor because it is spicy, savory, sweet, and sour. I’ve adapted Maangchi’s recipe for sous-vide, which ensures that the pork will be tender and succulent. This is wonderful comfort food for this time of … Continue reading Kimchi Stew Sous-Vide (Kimchi-jjigae)
Thai food is so much better if you make your own fresh curry paste from scratch. Fresh curry paste is not just spicy hot, but also very fragrant and complex. The secret to juicy tender fish in your curry rather … Continue reading Thai Red Fish Curry with Squash
We love eggplant and we love Thai food, so it was no surprise that we loved this when our friend Melvin prepared this for us according to Pailin’s recipe. Although you could also make it with regular eggplant, it is … Continue reading Thai Eggplant Salad (ยำมะเขือยาว)
Green papaya is an intriguing ingredient to me, because it is just an unripe papaya, but here in the Netherlands costs about three times as much as a ripe one. The green papaya itself doesn’t have much flavor and provides … Continue reading Thai Green Papaya Salad (Som Tum)
I have never been to Thailand, but I love Thai food (so I should probably go there at some point, if only for the food). Luckily my friend Melvin has been to Thailand many times, so together with Thai bloggers … Continue reading Mango and Sticky Rice (Kao Niew Mamuang)
These duck lettuce wraps are somewhat similar to mandarin pancakes with peking duck, but a lot less work to make (and a lot lower on carbs, if that matters to you). The crunchy lettuce with the flavorful filling has a … Continue reading Duck Lettuce Wraps
Curing fish improves its texture for cooking sous-vide, and this miso cure also adds flavor. This recipe is often prepared with black cod, a type of fish that is not available here. I prepared it with salmon instead, and it … Continue reading Miso-Cured Salmon Sous-Vide
My friend Melvin is great with Asian food. The other day he prepared this mackerel in Thai red curry sauce for us, and it was so good that I wanted to make it myself as soon as possible. Melvin got … Continue reading Mackerel in Thai Red Curry Sauce (Choo Chee)
The first thing I made with my homemade kimchi was a kimchi pancake, again using a recipe by Maangchi. Kimchi pancakes are popular in Korea and I can see why as they are very tasty: crispy and crunchy with a … Continue reading Kimchi Pancake
Kimchi is probably the most famous Korean food. To make kimchi at home, I used Maangchi’s recipe for traditional napa cabbage kimchi. What makes the recipe ‘traditional’ is to leave the cabbage leaves whole rather than chopping them. The only … Continue reading Homemade Kimchi
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