As many foreign Thai cuisine fans I am impressed by the number of ingredients used in every curry, not to mention the mystery of their combinations. I keep on wondering how the cooks cited by David Thompson in Thai Food (THE book to buy if you are seriously interested in this cuisine) decided on the composition of a curry. First of all, the…Continue Reading “Red Curry with Pork and Green Fresh Peppercorn”
Galangal, lemongrass, makrut lime leaves, coriander root, chilli, lime juice… In this famous soup Thai flagship ingredients’s flavours are perfectly recognisable, one by one, creating a recurrent mixture of sour, salty and hot flavours, embellished with a typical sharp aroma. This dish perfectly illustrates the elegance and sophistication of Thai cuisine one might not necessarily see throughout years of eating…Continue Reading “Tom Kha Gai (Thai Galangal and Chicken Soup) with Oyster Mushrooms”
I grew up without the slightest idea of what squid tasted like and when I finally had a chance to eat it, I fell in love with its delicate flavours and addictive texture. Simply grilled, served in a Thai salad or Korean stir-fried dish, squid never disappoints me. This curry was no exception: it was simply sensational and made me very keen on…Continue Reading “Indian Squid Curry”
Forget all you have ever heard about scallops having a fragile taste or being easily spoilt by strong and hot seasoning. This fiery dish, bursting with bold flavours – like every Thai curry – proves exactly the opposite. After years of eating my beloved mollusc prepared in various ways, I can say without hesitation this is by far my favourite scallop dish. I have…Continue Reading “Thai Red Curry of Scallops”
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 would use coconut milk until I saw this recipe in David Thompson’s “Thai Food”. Since I often don’t use the whole can and the contents don’t keep forever after opening, I was thrilled to…Continue Reading “Thai Bean Sprout Salad with Coconut (Yam Tua Nork)”
I am fond of both coconut and strawberries, yet their presence in the same dessert has never crossed my mind. Either I have been inattentive in past years or coconut and strawberry flavoured sweets are in fashion particularly this season. Inspired by so many tempting recipes I saw on favourite blogs, I couldn’t resist testing this…Continue Reading “Coconut and Strawberry Wobbly Cream with Agar”
Have you ever heard of ANZAC biscuits? Many of you might be put off by the above unequally shaped, unattractive cookies, but in reality these are one of the most delicious and addictive sweet snacks I know. Until now I have been preparing only their standard version and I wish I had thought of cranberries…Continue Reading “ANZAC Biscuits with Dried Cranberry”
The last couple of days have been so warm and sunny, I don’t even care if they announce snow for next week. Spring is in the air and nothing will change it. The spring evoking exquisite, bright green matcha latte posted by Kelly (from Inspired Edibles) has inspired me to begin the season of refreshing, light desserts….Continue Reading “Light Coconut Agar Cream with Pear and Lime Zest”
If sometimes you don’t feel like spending hours in the kitchen, but are in urgent need of easy sweet snacks, you might be interested in these cookies. I believe they are similar to what is called “coconut macaroons” in the USA, but they are much simpler and quicker to prepare. They require maximum ten minutes…Continue Reading “Easiest Chewy Coconut Cookies (Macaroons)”
As soon as I think about the approaching Christmas, I feel like making truffles. I am always planning to offer them as edible presents and… finally end up eating most of them on my own (although I did manage to offer some Prunes in Chocolate last year!). Last week I was looking for something new…Continue Reading “Coconut, Chocolate and Rum Truffles (Bounty Truffles)”