The first Thai restaurant in London was opened during the 1960’s by HRH Princess Jurairat Nasiriman (1910-2000) (พระเจ้าวรวงศ์เธอ พระองค์เจ้าจุไรรัตนศิริมาน), the granddaughter of HRH King Mongkut (Rama IV). Princess Jurairat chose to offer this salad on the menu and named it “Salad of Thai Milkweed Flower“. (Other names: Cowslip creeper, Telosma Cordata) This fresh and tasty […]
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(yam daawk ; khajaawn ยำดอกขจร) appeared first on Thaifoodmaster.
Here is a dish with a modest name that has been part of Thai culture for at least couple of hundred years. Traditionally Thai salads are divided into three main categories based on the dressing type. The most popular salads are those with with clear dressings made of lime juice, fish sauce, crushed chilies and […]
When the age-old question “what is for dinner” pops up, I bet that many of us will prefer recipes with just few ingredients found on supermarket shelves, short on preparation and cooking time. A difficult request from an ethnic oriented food website. However, today I will surplus that request and bring you a recipe that […]
It is pretty cheering and I must say rare that a single local dish will grab the attention of the entire world. Tom kha gai did just that! However, with fame comes the danger of losing it essence. You see, if a dish can be found on a menu of a Thai restaurant in the […]
เมนูนี้จะมีคำอธิบายและวิธีทำเป็นขั้นตอนละเอียดเป็นภาษาไทยและภาษาอังกฤษ
แกงไตปลาปลาดุกย่างโบราณ - Fermented fish innards curry is a dense curry made of fermented fish innards is dark coffee-brown in color – a salty, fiery hot dish, it grips the palate in an intense umami embrace. As the flagship dish in the repertoire of spicy southern Thai cuisine, it comes in different versions: some are water based; some have a base of coconut cream. But whatever the style, it is a fiercely hot dish that features both dried and fresh chilies.