As a regular coconut milk consumer I would never dream of using it in a salad. Creamy cold desserts, custard cakes, curries are the only ways I…
It has been five months since I bought Thai Food by David Thompson, a renowned Australian chef. As much as I was thrilled to own and…
Even though my “garden” means only a couple of boxes on a small balcony, I regularly find myself suddenly overwhelmed with huge crops of certain…
Tom Yum Goong is apparently very popular, but even though I have heard about it and probably saw it on some restaurants’ menus, I had never…
Doesn’t Thai cuisine bring spring to your mind? Makrut lime leaves, lemongrass, galanga, tamarind… there is always something tangy, zesty or simply refreshing even in…
I have always considered the addition of fruits into savoury dishes a delicate matter and approached the new combinations very cautiously. The results can be…
I am impatiently waiting for the peak preserving season which starts some time next month. In the meantime, since mangoes seem to be already in…
I don’t cook many strictly Thai dishes, but red and green curry pastes are among the ingredients I constantly keep in my fridge and use…