thai food

I have written about khao man gai before on this website. It’s the Thai version of Hainanese Chicken and Rice: boiled chicken over rice cooked in chicken fat with a chilli sauce. What I haven’t [Read more…]

Thai food is undoubtedly one of the great cuisines of the world: it has depth, range, subtly and strong themes to extract and mix with other cooking cultures. A Proper Plate of Food This said, [Read more…]

Condiments are a really important part of the dining experience in Thailand. In many Western restaurants adding anything other than salt and pepper is often seen as a taboo. Not so in Thailand. For many dishes [Read more…]

For the majority of rice farmers in the poorer North East of Thailand (Isan Province) rice can only be grown once a year. Life in an Isan village very much revolves around the timetable of the [Read more…]

Thai sweets, or ‘khanom wan’, come in an enormous variety of colours, shapes, flavours and ingredients. Thai sweets, and Asian sweets in general, use a different range of ingredients and flavours to Western cakes and [Read more…]

Moo gra ta means something roughly equivalent to ‘pork skillet’ in Thai. The ‘Gra Ta’ is a metal dish a bit like a Mexican hat. Underneath is a dish or bucket with hot coals. Cooking [Read more…]

This dish is a seafood classic. It is made with soft shell crab which is fried with garlic and black pepper. Soft shelled crab is not a distinct species of crab. Lots of different types [Read more…]