Below you'll find a list of all posts that have been categorized as “Recipes”
It’s Durian season, but why do the locals go Loco over Durian? Known as the King of Fruits in Thailand, Durian is commonly eaten alongside the Mangosteen, the Queen of Fruits. This big spiky, sometimes intimidating fruit, has people waiting frantically for the season to commence.
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This curry comes from the north of Thailand, as the name suggest, and is sometimes called a Burmese curry; it was adopted by the northern Thai when they were under the rule of the Burmese from the 16th to 18th centuries. With the complexities of a Massaman Curry, also an imported curry, this thick and oily dish is redolent of spices that suggest an Indian origin, not very far away from the borders of Myanmar….
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If you love Thailand’s world-famous soup, Tom Yam Goong – Hot ‘n’ Sour Soup with Prawns, then you’ll love this NorthEastern version called Tom Saep.
This recipe for Tom Saep is a variation on the one Andy uses at his Whiskey Soda Lounge in Portland…..
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One of our all time favourite vegetable dishes at Feast Thailand Food Tours is a salad of deep fried morning glory – Yam Pak Boong Tod Krop (ยำผักบุ้งทอดกรอบ). The texture of the crispy battered morning glory works so well with the spicy salad. Had your mum served vegetables like this when you were growing up, you would have wolfed….
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Laab is an ancient salad. The merchants of this part of Asia, the Haw, may have helped to spread this dish from the south-west of China and now, throughout northern Thailand, there are adaptations of this style of salad – laap, nahm dtok and sup. Originally from the north-east, this basic, simple style of Laap is now deservedly popular….
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This dish makes use of one of the three types of basil used in Thai cooking. This one is known as Bai Graphrao (ใบกระเพรา) – Holy Basil, which can often be difficult to find outside of SE Asia. The other two types are known as Bai Horapha (ใบโหระพา), better known as your normal Thai Basil and Bai Maenglak (ใบแมงลัก),….
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