Khao Lam – Sweet sticky rice roasted in Bamboo
A wonderful Thai delicacy, sweet, sticky rice that is cooked and served within hollowed out bamboo shoots. “Kao Laarm” is famed for its delicious flavor, the sticky rice treat is mixed with coconut and sugar before being baked for hours….
Laab Gai Baan – Spicy Thai Minced Chicken Salad
Let’s take a second and talk about Laab Gai Baan. I’m often asked why I live in Thailand by random people I might end up chatting with through the course of a day, particularly taxi drivers. I’m not married, don’t have…
Kha nom Kluay – Thai Banana Cake
The variety of ingredients and styles of preparations of kha nom, a Thai word for a sweet snack food, is every bit as staggering as any other aspect of Thai cuisine; and as far as I’m concerned, they’re all delicious….
Gaeng Karee Gai – Thai Yellow Curry
Thai food is delicious. Nobody debates this and plenty talk about it. Now, with all the attention that “super foods” are getting, it’s becoming increasingly evident that it is also incredibly healthy. This is really only news to clinical science…
Khao Neo Bing – Grilled Sticky Rice
Khao Neo Bing, or grilled sticky rice, is probably one of my favorite street foods. It sits well on any stomach, it’s filling and substantial, it’s super delicious, it’s versatile, and it’s easy to eat while you’re on the go….
Yum MaMa
Yum MaMa is street-stall standard and the highest in gourmet late night munchies. While I’ve given a list of ingredients below, this is only a recommendation. You can do whatever suits your fancy and the type of MaMa you’re working…
Thai Stir-fried Mixed Vegetables with Prawns: Phad Phak Kung
Phad Pak, fried vegetables, is a common dish in canteens, food courts, and markets all across Thailand. One of the most common protein additions to this is seafood, shrimp and squid usually. Phad Pak Kung (add shrimp) is not only…
Thai Cuisine and Culture: Boat Noodles – The Process
The secret of the soup (as I have only recently learned) is, drum roll please, blood. For a long time I wondered and delighted over the rich, heady broth that so gently cradled my rice noodles and herbs. Here’s what…
