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Yum Som Khai Pla

yum som khai pla 2

So after I posted a recipe of Som Khai Pla (Preserved Fish Roe), a lot of people who read our post were curious to make, but they’re not sure if they would like the taste of preserved fish roe. Every culture has the delicacies that the outsiders find strange. Preserved fish roe is acquired taste

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Som Khai Pla (Preserved Fish Roe)

Som Khai Pla 1

Do you feel like you appreciate your local food better when you are older? Lately, I have been loving the food I grew up eating more. I see my cooking slowly change to be more humble and real, so I take this as a mission to share this kind of food more and more on

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How to make Pla Ra (Padaek)

Pla Ra 1

Although Pla Ra or Padaek is the most essential part of my food, I have never attempted to make it at home until now. Pla Ra is fermented fish used in Thai Northeastern Cuisine. It is used as seasoning sauce. Pla Ra has a very strong scent that is not easy to get used to

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Spicy Peanut Butter Sambal

“Maybe we need to warn the neighbor before making some Sambal next time,” I told myself when I heard the neighbors from both side of my apartment sneezing tortuously and repeatedly until the pungent aroma diluted in the air. The air heated up, and it felt burning. White smoke from my wok was poisonously pungent,

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Thai Green Chili Sauce

At a typical Thai table, the vibrant spread of food always accompanied by sassy condiments like dipping sauce, pungent chutney or spicy dressing. Something like julienned fresh chilies and shallots floating over fish sauce is a must companion of a famous stir fried chicken with basil over hot rice. Rice and omelet becomes a divine

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Homemade Sambal

One of my favourite condiments used in rice dish is sambal, and the best sambal is actually homemade. Something about that torturing heat in red hot paste is extremely indulging and addictive. Sambal is a chili base condiment popular used in Malaysia, Indonesia and Singapore. They are different types of sambal depending upon people’s preferences but

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