A classic stew that has proliferated throughout Thailand, Moo Palo or Khai Palo is something we can make and keep for days. It is a handy stew to have around because it gets better every time it is simmered to reheat. I am now making Phuket's famous 'Palo' which they call 'Moo Hong' with salted eggs from Chaiya district - the district known for their delicious salted eggs - in Surat Thani.
Category - Gaeng + Tom (Thai Curries & Soups)
We can really measure the trends of the foods throughout the different phrases of our time. Here comes the period of Pla Lin Ma (Soleidae), a once for-nothing fish caught up along the shores, that is now gaining recognition among eaters, me included, who love their delicate cottony flesh and crispy to crunch bones. Yumm!
- Arharn Jan Diew (One-Plate Meals)
- Essentials
- Gaeng + Tom (Thai Curries & Soups)
- Pad + Thod (Stir-Fried + Fried)
- Thai Food
Thai Omelettes + My Mother’s Soup Recipe
Thai-style omelette, as comforting as it is, is multipurpose in a Thai meal. From a delicious main to easy side, an omelette also appears in a soup as per my mother's own in-a-pinch repertoire.
- Essentials
- Food Maps
- Gaeng + Tom (Thai Curries & Soups)
- Pad + Thod (Stir-Fried + Fried)
- Samrap (A Thai Meal)
- South
- Thai Food
Pineapple, Pineapple, and the Dishes of the South | สับปะรดและอาหารใต้อร่อยๆๆ มากมายๆๆ
Southern pineapple made an impromptu extra in the usually stinky-bean-only dish of 'Sator Pad Goong.' And it seems that the fruit season brings out the best of this acidic yet sweet taste of the crunchy type.
- Arharn Jan Diew (One-Plate Meals)
- Essentials
- Food Maps
- Gaeng + Tom (Thai Curries & Soups)
- South
- Thai Food
Khanom Chin Culture – The Deliciousness of Southern Thailand
Khanom Chin or fermented rice noodle is a staple throughout Thailand. But in the south, they do it with a spectacular fanfare, with a table brimmed with assorted vegetables as side trimmings. A delicious rite of passage if you are in the area.
A bowl of red curry with pumpkin is my childhood memory. This is an old-school variation of Thai curries that has become harder and harder to find. So, why not making it for ourselves, especially when cooking is called for in the time of self-sustaining lockdown. So comforting and delicious!