Regional Thai Cuisine: Part 3 of 4 – Central Thailand

Wow, when life gets busy it really gets busy! My apologies for such a delay in posting. My fiancé and I are just a few weeks out from our wedding ...

Summer Thai Cooking Classes … are we crazy!?

What is an American doing hosting Thai cooking classes anyway? You’re not Thai. You only spent ten months in Thailand. You don’t have any formal training. What are you thinking? ...

Let’s Cook: Sii Khrong Muu Yaang (Thai-style Pork Ribs)

“Some of the best ribs I’ve ever had.” – My wonderful fiancé who really really likes his ribs. If you’re like my fiancé and truly appreciate a delicious plate of ...

What's Cooking

Gaeng Kiao Waan Gai (Green Curry with Chicken)

Green curry (gaeng kiao waan) is probably my favorite Thai dish of all time. Prior to moving to Thailand I stuck to some pretty simple dishes. I didn’t venture into anything exotic and at the time the idea of eating a big bowl of what looked like split pea soup did not appeal to me. […]

Continue Reading

Regional Thai Cuisine: Part 2 of 4 – Southern Thailand

I can’t tell you the number of people who, when I tell them I lived in Thailand, respond with, “ooh, I’ve heard Phuket is nice!” It’s pretty typical for people to think about Phuket, Krabi, “that awesome beach where the movie The Beach was filmed” when they think about visiting Thailand. And why not? It’s […]

Continue Reading

Pok Pok Cookbook and First Recipes

This past weekend I was introduced to heaven in a cookbook. No lie, I have a ton of cookbooks but this particular one is my new obsession. Within my collection I have quite a few Thai cookbooks – everything from the printer paper string-bound book handed out during my cooking class in Chiang Mai to […]

Continue Reading

Let’s Cook: Pak Boong Fai Daeng (Stir-fried Chinese Morning Glory)

There are a lot of stir-fried vegetable dishes in Thailand … like a lot a lot … but if you’re looking for just one that is super easy and crazy delicious then pak boong fai daeng is the one for you. Pak: Thai word for ‘fried’ and is used for dishes stir-fried in a hot wok. Boong: Thai word for morning […]

Continue Reading

Regional Thai Cuisine – Part 1 of 4: Northern Thailand

If you’ve only eaten Thai food at restaurants here in the U.S., you’ve barely scratched the surface of the unbelievable variety of fare available in Thailand. I’m not sure if you’ve noticed, but the majority of Thai restaurants here in the states have very similar menus. You’d be hard pressed to find a place that […]

Continue Reading

The Thai Mortar and Pestle

During my first three months of service in the Peace Corps I resided in Tambon Ban Hip in the district of Uthai and our OTOP product (see below for explanation of OTOP) was the krok saak, or mortar and pestle. I had never used a mortar and pestle before; there had never been any need. […]

Continue Reading

Let’s Cook: Miang Kum

An appetizer often served at get togethers and celebrations, I first experience Miang Kum at a party thrown for me and my fellow Peace Corps volunteers by our Thai language instructors during our last week of class. It was served as the first appetizer, a toast of sorts for our accomplishments and upcoming adventures … […]

Continue Reading

Yum Woon Sen (Spicy Glass Noodle Salad)

Love, love, love glass noodles … and love this recipe too! When I saw this recipe made during my cooking class in Chiang Mai, they actually made it with seafood. However, the recipe I’m going to provide as of right now refers to using chicken. See the notes section for info on the different types […]

Continue Reading

Tom Yum (Hot and Sour Soup)

My favorite soup in Thailand will forever be tom kha; however, that is followed in a very close second with this recipe, tom yum (hot and sour soup). This soup is broth based and has a very tasty base of flavors. With tons of traditional Thai herbs and spices, some basic every day veggies, and […]

Continue Reading

Nam Prik Gaeng Ped (Red Curry Paste)

Have you tried the Panang curry paste recipe yet? If so, this one is similar (same same except the peanuts!). Red curry paste can be used to make red curry, obviously, but it can also be used in other curries as well … like the gaeng saparot gai recipe I have posted. Delish!

Continue Reading