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Aug10
Century Egg & Spicy Chicken (Kar Prow Gai Kai Yiew Ma)
Filed under: Chienken, Thai Cuisine; Tagged as: Century Egg, chicken, Gai, Kai Yiew Ma, Kar Prow, spicyNo Comments
The black fried century eggs make this quite a stunning looking plate, but the eggs are not the main taste, the spicy chicken is. Eat this as a side dish to Thai rice, served with Thai sweet basil leaves.
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Aug2No Comments
This dish is a spicy meat side dish normally eaten with sticky rice. It is chunky, making it ideal to eat with your fingers. In Thailand as with many cultures, there are many dishes you eat with your hands. Ensure you clean your hand thoroughly, take a chunk of sticky rice, and, using the sticky rice to cover your fingers, grab a chunk of the minced pork, then eat.
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May27No Comments
The rich, unctuous texture and pronounced fruity flavor of a dry gewürztraminer from France’s Alsace region will provide a lovely contrast to these strong, spicy flavors.
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May4No Comments
A very unusual soup, slightly spicy with the taste of cinnamon. The eggs make it a very filling meal rather than a soup, often served with rice to pad it into a full meal. This is something of an aquired taste, if cinnamon flavored boiled eggs are not for you, you may prefer to try one of the more common Thai dishes first and work up to this.
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Apr10No Comments
Ahh, one of my favorite snacks, a crispy pancake with a sweet filling. The yellow one is sugared egg yolk strands. But for this recipe, I’m covering the shredded sweet shrimp topping.
In the photo below you can see them being fried on a flat plate, when they are hot and still slightly soft, a layer of cream is spread on them, followed by a topping, then they are folded in half and the pancake crisps up.
This recipe uses limestone water, but use plain water if you can’t find it. Limestone helps crisp the pancake.
Make all the parts first, the cream, the batter, the topping, (get your spoons ready, and the plate you want to put them onto!). Then assemble a few at a time, frying off the pancakes on a flat griddle, adding the topping while they’re hot then setting them aside to cool. -
Mar2No Comments
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 cook it, you need to tie a cheese cloth or clean handkerchief tightly stretched over the top of a pan of water.
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Feb24No Comments
A sweet caramel tasting pork used as a side dish to rice, or where a sweetness is needed to counter a spicy chilli dish.
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Feb18No Comments
Thai Rose Apples are a little sharp, a little sweet and have the texture of crisp celery. You won’t see them very often in the west, they’re not so popular, but they’re refreshing.
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Feb5No Comments
Called the ‘King of Fruit’, durian are large (40cm long) hard spiky fruit with a pulply flesh inside. They are supposed to have a stink and you’ll sometimes see ‘No Durian’ signs in the hotels, but that’s something of an exaggeration. The smell is very mild when compared to old fish sauce for example and is reminiscent of, well flatulence.
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Jan1No Comments
The native cuisine of Thailand, a country in South East Asia which is unique in that it has never been colonized, has recently become a world cuisine phenomenon in the West with restaurants and cookbooks cropping up seemingly everywhere in the last twenty years. The characteristically lush produce and enticing use of fragrant herbs and spices has produced a flavorful cuisine that is ultimately more palatable to many Western tongues than the potent spice blends of Indian food, another popular Asian world cuisine.
