You need to let this cook a long time to reach its optimum level of sticky, dark richness.
This is such a cool dish when you’re on the islands sipping a cocktail watching the sunset. For me, it evokes those memories island hopping with friends. But if you want to create that dish at home (minus the whole pineapple) here’s how to do it!
Gluoy Bwod Chee might not be the most appetizingly appealing dish, but bananas in coconut cures any sweet craving! Thais also like to use pumpkin in their sweet dishes, so I’ve included it as a substitute in the recipe.
You will need:
- 1 cup bite size pieces of pumpkin or 2 ripe bananas peeled and cut into bite size pieces
- 1/2 cup coconut milk
- 1 cup water
- 1 1/2 tbsp palm sugar
- pinch of salt
This is the easiest dessert to make! Simply put it all into a sauce pot and boil it for about 4-5 minutes! Adjust the flavour with a little more sugar and/or salt.
This is another quick dinner recipe, and you can tell that I like those! You’ll often see this being served up at street food stalls, but noticeably they use ground chicken or pork. Today, I’m going to use tofu.
This is one of my favourite dishes as it’s super easy to make and I get a whackload of kale in one meal. According to WebMD, 1 cup of kale has just 33 calories but:
- Nearly 3 grams of protein
- 2.5 grams of fiber (which helps manage blood sugar and makes you feel full)
- Vitamins A, C, and K
- Folate, a B vitamin that’s key for brain development
- Alpha-linolenic acid, an omega-3 fatty acid. (While kale has far less omega-3 than fish, it is another way to get some of this healthy fat into your diet.
- Lutein and zeaxanthin, nutrients that give kale its deep, dark green coloring and protect against macular degeneration and cataracts
- Minerals including phosphorus, potassium, calcium, and zinc
I make these bad boys a lot! They are great to pack as lunches or snacks as they don’t require refrigeration, and they aren’t too messy when traveling.
This is a curry from the south, as evidenced in the use of typically large pieces of chicken and in the spice combination of turmeric and star anise. These are distinctly Indian qualities, which come up from Malaysia.
Also known as Tom Yam Goong (goong is shrimp), you will find this soup on every menu. This can be a very spicy soup, but equally delicious. It combines the savoury flavours of salt, spice and sour. A very complex soup, especially once you notice everything that goes into it!
Pad thai was originally invented to get rid of the Chinese influence of wheat noodles. They didn’t stir fry very well, so rice, being the main export of Thailand, was converted into noodles and a new dish was born! Continue reading
Thai mangoes(ma-muang) are probably different from the ones you’ve experienced, if you’re from the west. They are not perfectly round, red, or coarse. In actual fact, they turn from green to that lovely yellow colour and are so delicious when ripe, there is simply no comparison! I find mangoes from South America are usually quite tart, whereas these ones are not. The inside seed is also flat, allowing you to get the most out of this delectable fruit!
Back before I moved to Thailand, I would go to my local Thai restaurant in Gravesend and always order the Green Curry! I loved the mix of sweetness with spice, especially combined with an order of coconut rice. Continue reading
Thai Cuisine is popular around the world for its rich use of spices and unique flavours. Here’s a list of common spices you will find in popular dishes. Many of them are similar to other spices you may know, but if you don’t use the Thai version in your cooking, your dishes will taste very different (as I found out with basil when I first moved here!)
You will see this soup on most restaurant menus around Thailand. It is often made with minced pork or chicken, so if you’re vegetarian like me, be sure to ask for ‘jay.’
I’m not sure if you’ve noticed, but pumpkins are in season. I’ve had pumpkins in my puddings, risottos, pastas and salads. I’m almost over it.
Ingredients: Continue reading