Nam Prik Ong is a very popular Northern Thai recipe. The main ingredient of Nam Prik Ong is ground pork and the dish is usually served with a selection of lightly steamed vegetables and crispy pork skins together with a small bowl of “Sticky Rice“. Frequently eaten in Thailand as an appetizer, this dish can [Read More…]
This is our first ever book review and we cannot heap enough praise on this marvellous book. If you are interested in Thai Curries, The Big Book of Thai Curries is the book to buy and indeed is the only book you will ever need. The author of The Big Book of Thai Curries, Vatcharin [Read More…]
Corn Patties are a very popular snack in Thailand and our Thai recipe is a family favourite. Known in Thailand as “Tord Man Khao Poht”, this Thai recipe for Corn Patties is very simple to make and is ideal for vegetarians or anyone who dislikes the heat of chillies as the Corn Patties do not [Read More…]
This Panang Curry is a Thai Curry with Prawns and small Aubergines or Eggplants. Panang Curry, sometimes written as Panaeng Curry, is rich, colourful and not very spicy so can be enjoyed without fear unlike some of the other Thai curries. It is now possible to purchase many of the Thai Curry pastes, including Panang [Read More…]
Holy Basil is an annual plant grown mainly for medicinal and religious reasons but also with culinary uses. Holy Basil, Ocimum Sanctum, is also known as Tulsi, Tulasi and Kraphao. Hindus consider Tulsi to be a most sacred plant which is how it got the name Holy Basil. Holy Basil is therefore sometimes referred to [Read More…]
The tropical fruit Rambutan, Nephelium lappaceum, is one of Asia’s best known fruits. The Rambutan fruit looks slightly strange at first, encased in a rather tough reddish skin covered with bristly spines but the Rambutan flesh is succulent and sweet. Widely grown throughout S.E.Asia, Rambutan trees can grow to a height of almost 20 meters [Read More…]
This is a Thai recipe for Steamed Egg Custard, known in Thailand as Kai Dtun. Very simple to prepare and cook, Steamed Egg Custard makes an attractive dish to serve at parties or as part of any meal. Kai Dtun is usually served with prawns wrapped in minced pork but minced chicken can also be [Read More…]
This Thai Stir Fry Vegetables recipe is both a healthy and delicious way to prepare vegetables. We use a Towel Gourd or Loofah in the recipe but if you have trouble finding this item you can substitute another vegetable, possibly another long type gourd or Daikon Radish. This Vegetable Stir Fry is called Phat Phak [Read More…]
This Fried Noodles with Seafood recipe is from Vietnam and is a good example of Vietnamese cuisine at its best. Fresh seafood together with fresh lightly cooked vegetables and noodles make this dish attractive, healthy and delicious. Ingredients for Fried Noodles with Seafood 250 gm Flat Rice Noodles (Fresh), cut into 1/2″ width 200 gm [Read More…]
Shrimp Paste known as Kapi in Thailand, Terasi in Indonesia, Belacan in Malaysia and Hom Ha in China is an integral and indispensable ingredient in S.E. Asian cooking. Shrimp Paste has a unique pungent aroma, which many people find distasteful but when used in cooking this smell dissipates completely and adds a rich flavour to food. The smell of Shrimp Paste can vary enormously between the different brands but none can be described as pleasant.
Semur Ayam is a highly aromatic Indonesian stewed chicken dish. Our recipe for Semur Ayam uses a variety of fresh spices giving the chicken a glorious fragrance and we added some coconut milk to give the stewed chicken an extra touch of richness. This is a very popular dish in both Indonesia and Malaysia. Ingredients [Read More…]
This Korean style vegetable stir fry with noodles is very quick to prepare and uses instant noodles. Because not all brands of instant noodles contain the same flavouring sachets, we used only the noodles and added our own flavourings. Ingredients for Vegetable Stir Fry with Noodles – Korean Style 1 Individual Pkt Instant Noodles 30 [Read More…]
Thai food is always associated with chillies and the hottest Thai Chili of all is the Prik Kee Noo Chili. Prik Kee Noo chillies are small in size, ranging from 0.5 to 5cm long but pack a mighty punch. Prik Kee Noo literally means ‘Mouse Droppings Chili’. (Kindly note that we avoided using the Sh** word here to keep this site suitable for family consumption).
Japanese Wasabi, Wasabia Japonica, also known as Japanese Horseradish, is a strongly flavoured spice made from the root of Wasabia Japonica. Japanese Wasabi is available commercially as a ready made paste or as a white powder which turns green after being mixed with water to form a paste. Freshly grated Wasabia Japonica, whilst making the [Read More…]
Black Bean Beef with Noodles is a family favourite, so easy to prepare and packed with flavour. We used Snow Peas in our Black Bean Beef with Noodles recipe but you can also use Sugarsnap Peas. Choose a god cut of Beef as the cooking time is so short. This can be served all day [Read More…]