Thailand is famous for its vibrant street food—colorful, full of flavor, and often less than THB 100 (about €2.75) per serving. But during our stay in Bangkok, we decided to explore the other end of the culinary spectrum. Together with … Continue reading Dining in Bangkok: R-Haan**
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
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)
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)
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)
My friend Melvin is great at cooking Asian dishes, and recently he made tom yum goong for us. This is a sour (from lime) and spicy (from chillis) Thai soup with shrimp. We liked it a lot, so I wanted … Continue reading Thai Sour and Spicy Shrimp Soup (Tom Yum Goong)
Panang is a Thai curry made with meat and red curry paste enriched with peanuts, cumin, and coriander. It does not contain vegetables, except that it is garnished with chiffonaded kaffir lime leaves and thinly sliced red chilli peppers. I’ve … Continue reading Thai Panang Curry Pork Belly Sous-Vide
As dessert in our High Heel Gourmet-inspired menu, we prepared Thai coconut rice custard. This turned out very nice, with a nice contrast between the sweet palm sugar-flavored bottom and the salty creamy coconut top. This is an original dessert that … Continue reading Thai Coconut Rice Custard (Kanom Tuay)
The next dish in our High Heel Gourmet-inspired Thai feast was this simple but oh so tasty stir-fried chicken and eggplant with red curry paste. This was actually one of the tastiest Thai dishes I have prepared so far. The … Continue reading Thai Chicken and Eggplant Stir-Fried with Red Curry (Pad Phed Gai)
The second course of our High Heel Gourmet-inspired Thai feast was Thai fish mousse (Hor Mok Pla). The flavors are quite similar to Thai fish cakes (Tod Mun Pla), as it is fish with Thai red curry paste. But the … Continue reading Thai Fish Mousse (Hor Mok Pla)
Miranti’s blog The High Heel Gourmet is an excellent source for learning how to prepare authentic Thai food. Every recipe I’ve tried from her has been a success, and without ever having set foot in Thailand I somehow feel comfortable … Continue reading Thai Shrimp Cake (Tod Mun Goong)
Thanks to The High Heel Gourmet I am cooking more and more Thai food. When I made a batch of Thai red curry paste (Kaeng Kua) to make Tod Mun Pla, I decided to use the leftovers to make another … Continue reading Shrimp and Green Beans with Thai Red Curry Paste (Pad Prik Khing Goong)
Fish is easily overcooked, and so the precise temperature control of sous-vide cooking is great to always obtain tender juicy fish that is perfectly cooked. Moreover, vacuum sealing the fish with a marinade allows the marinate to penetrate optimally while … Continue reading Thai Style Sole Sous-Vide
My first try making fish paste from scratch was a bit of a disaster, but the thai fish cakes (tod mun pla) made with store-bought fish paste were such a big success that I wanted to try again to make … Continue reading How to Make Fish Paste For Thai Fish Cakes From Scratch
Lately I’ve been trying more and more Thai food, using recipes from The High Heel Gourmet. Kees is working on the boat and I promised to prepare dinner for the workers. It was unseasonably cold, so I decided it had to … Continue reading Thai Vegetable Coconut Fritters (Gra Bong Tod)
Thanks to Miranti’s blog The High Heel Gourmet, I’ve been getting into homemade Thai from scratch. It is very different to my usual Italian stuff, but just as delicious in a completely different way. With the batch of thai red … Continue reading Thai Fish Cakes (Tod Mun Pla)
Once you have basic Thai red curry pasten (Kaeng Kua), you can easily turn it into an ‘advanced’ curry paste such as Kaeng Panang, which is enriched with peanuts and spices. Kaeng Panang is eaten with meat and poultry, and … Continue reading Thai Kaeng Panang Red Curry with Chicken
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