Stir Fried Riang Leaves With Eggs
Riang leaves are quite chewy and have a creamy texture when eaten. It is a delicious ingredient for Thai soups and stir fries. For my recipe it will been one of the main ingredients, simply stir fried with eggs.
Riang leaves are quite chewy and have a creamy texture when eaten. It is a delicious ingredient for Thai soups and stir fries. For my recipe it will been one of the main ingredients, simply stir fried with eggs.
Chu Chee Mak Kuea Yao is a southern dry red curry. It’s not as ‘soupy’ as a Thai red curry, it is much more creamy.
A quick, easy, tasty and delicious Thai style salad that works great as a side dish or as part of a banquet style party.
Bplah Tod Kamin is a simple and quick way to cook fish giving it a nice crispy taste. Translated it’s Fried Fish in Turmeric, kamin being Thai for turmeric.
Gairng Som is a sour curry from the South of Thailand, som meaning sour in English. You can also eat this dish in Bangkok but it goes under a different name, Gairng Luang (yellow curry).
Yam Tunah follows on from my last recipe of easy Thai fish dishes I’ve come up with in my free time from my Thai cooking class in Khao Lak. This time you will need a can of tuna and a few simple ingredients to create a zesty, spicy Thai-style Tuna Salad.
Pad Krung Garing Bplah Kapong is an easy, simple version of a classic Thai curry using tinned sardines. Its a perfect meal when your kitchen cupboards are empty and you need something spicy.
Peek Gai Tod Nam Bplah or Fried Chicken Wings in Fish Sauce as it would be called in English, is a super quick, delicious Thai dish. It only requires three ingredients, nothing exotic or hard to find.
Nam Jued Kai Nam is a simple clear soup with a nice mix of greens, pork, noodles and the key ingredient, an omelette. I just love these Thai soups and they are so quick to make and really tasty.
Gung Chair Nam Bplah or Fresh Shrimp in Fish Sauce as it would be called in English is a delicious Thai snack preferred as an accompaniment for drinking whiskey or beer.