I wouldn't go as far as calling this one a 'wartime recipe.' But given the situations that we are all in right now, I couldn't help but hunker down, live, and eat simply. And this dish came right into mind when it comes to being prudent with your ingredients yet still having a mightly delicious, nutritious, and healthy meal.
Khao Chae ข้าวแช่ is something Thai people eat to cool off during the scorching summer. Preparing Khao Chae takes a village, and doing it right and beautiful is no small act of dedication. So, as eaters, we might want to know more about this special rice and the accompanying side dishes. And also how to eat it properly! It's time now to be cultured!
We visited the fringes of Ayutthaya and found its ancient expat communities so vivacious. No doubt that this is where the famous golden Thai desserts were first introduced.
I'm in the ancient capital of Ayutthaya again. This time, following the trail of a friend, a sweet-toothed me found myself climbing the famous Prang of Wat Ratchaburana, where most of Ayutthaya's major treasures were looted and then retrieved. With the misery deaths of the thieves, of course.
Looking for a new way to see Bangkok? Here’s a carbon-free boating trip—organised by a biking tour operator—on the tributaries of the Chaophraya River where you can still hear the birds sing.
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.