Monthly Archives: April 2012

Moo Ping (Thai Grilled Pork)

Moo ping

Ingredients 450 grams pork, slice into thin and long strips 2 tablespoons sugar 1 teaspoon salt 3 cloves garlic, minced 1 tablespoon coconut milk 1 tablespoon fish sauce 1 package bamboo skewer Preparations 1. Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and […]

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pitaya fruit or dragon fruit

Dragonfruit Chiyai market

pitaya fruit or dragon fruit  A pitaya ( /pɨˈtaɪ.ə/) or pitahaya (/ˌpɪtəˈhaɪ.ə/) is the fruit of several cactus species, most importantly of the genus Hylocereus (sweet pitayas). These fruits are commonly known as dragon fruit – cf. Chinese huǒ lóng guǒ (火龍果/火龙果) “fire dragon fruit” and lóng zhū guǒ, “dragon pearl fruit”, Vietnamese thanh long meaning “blue dragon”, Indonesian and […]

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Omelete in clear soup (Kaeng Jeut Khai Jiao – แกงจืดไข่เจียว)

Thai food omelet recipe : Do you know the omelet, omelet can be used to make soup. And is very easy. Try doing it yourself  from original recipes below. Ingredients : 3-4 eggs 1-2 lettuce plants 1 tsp dried salted vegetable 1 coriander plant 1 tsp chopped garlic 1/2 tsp ground pepper 2-3 tbsp fish sauce 5 cups soup stock or […]

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Coriander (ผักชี)

The leaves and seeds of the coriander plant are one of the most essential in Thai cooking. The root is also used, often pounded with garlic and other ingredients, to make a marinade. It is widely used as topping of many thai recipes such as Fried Fish with Tamarind Sauce [ปลาราดพริก], Thai Steamed Curried Fish [ห่อหมกปลา], etc. All parts of the plant are […]

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Pork Steamed Rice Parcels | Koaw Griep Pag Mor-ข้าวเกรียบปากหม้อ

These parcels are made from fried pork and herbs, wrapped in a pastry made from steamed rice flour and starch and served with a sweet and sour sauce. The pastry is cooked separately from the filling and it’s very different from the cooking methods you may be use to. The actual pastry mix is liquid when uncooked. In order to […]

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Slow Cooked Pork Ribs & Pineapple (Mu Op Sapparod-หมูอบสัปรด)

A wonderful dish of slow cooked pork ribs in a pineapple & wine sauce. The pineapple does more than flavour this dish, the acidity of the pineapple softens the ribs as they cook, so the meat practically falls off the bone. Mirin sake is a brand of japanese spirit, if you can’t get hold of it, use white wine. Ingregdients   300 gms Pineapple 500 gms Pork Ribs 3 Tablespoons […]

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What to Eat at Pok Pok Ny

It’s been touch and go, but the latest word is that Andy Ricker’s full sit-down northern Thai restaurant, Pok Pok Ny, will open Wednesday. We’ve gotten a look at the menu, and this place seems poised to rock the city’s Thai-food scene, with specialties not found elsewhere in the five boroughs. There’s a pork-bone soup with smoked frog legs; the […]

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Spicy Salmon Salad, Thai Style(LAP SALMON-ลาบแซลม่อน)

Ingredients : Grilled salmon 1.5 lbs. Shallots, peeled and sliced thin 1 cup Onion, sliced thin 2 tbsp. Mint leaves 1/2 cup Toasted raw rice kernels, ground 3 – 4 tbsp. Red chili powder 1 – 2 tbsp. Fish sauce 1/4 cup Fresh lime juice 1/3 cup Red spur chili peppers, sliced 2 tbsp. Chopped fresh galangal (optional) 3 tbsp. (4 servings) Method : 1. Baste the […]

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About Thailand

Throughout its 800-year history, Thailand can boast the distinction of being the only country in Southeast Asia never to have been colonized. Its history is divided into five major periods Nanchao Period (650-1250 A.D.)  The Thai people founded their kingdom in the southern part of China, which is Yunnan, Kwangsi and Canton today. A great number of people migrated south as […]

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