It is one of those dishes that packs a punch using very little ingredients. Best served on a plate of steaming hot jasmine rice, this dish was made during my hungry bouts of drinking beer at home. The creamy texture of the shrimp lathered in a citrus buttery sauce was enough to satisfy the hunger of any drinker with the munchies.
When asked what people relate to by the word Thailand, a typical response may be, “The spicy food! Tom Yum Koong!” For those unfamiliar with the term, Tom Yum Koong is basically a well-known dish which could probably be classified as one of the national treasures of Thailand’s heritage. The dish is so famous in fact, a movie had been named after it. This my friends, is the legendary Tom Yum Koong Soup!
Within every culture there is a dish which is the basic staple found on food stalls just about everywhere around Thailand. The simplicity of the dish combined with a few fresh ingredients gives it a powerful flavor which leaves signals your brain craving for more. One of the more well-known dishes, this is Thai Holy Basil with Shrimp and Chicken (Pad Krapaow Koong Gup Gai).
For some strange reason I had this urge to eat Japanese food over the weekend. It had made me reminisce of the past when I was living in Hawaii and the huge influence of Japanese culture on the food scene. When I think of Japanese food, I am also met with feeling of nostalgia as it is my go to comfort food. With that I decided to make Japanese Tonkatsu Curry.
For those who have traveled to Southeast Asian countries know far to well of the exotic dishes that greatly distinguish itself from the culinary flavors of Western Cuisine. Food is a way of life, and to most people, it is the backbone of their very heritage. With every spoonful, I had the opportunity to open my heart and experience powerful flavors from the south of Thailand. With one dish in particular, was Stink Bean with Shrimp Paste. Don’t let the name discourage you, just give it a try.
As the curry powder is sprinkled into the wok consisting of garlic and chilis, the crackling sounds signal the aromas are released giving this tasty seafood dish its distinct flavor. Combined with fresh eggs and prawns cooked to a vibrant red complexion, this dish is ideal for a beach setting where each bite of this dish can be enjoyed as the ocean breeze gently caresses your face. With bold flavors such as this, no wonder it has become one of the better known dishes to Thai cuisine, known as Koong Pad Phong Garee (กุ้งผัดผงกะหรี่).
With many assorted types of noodles in the market today there was one type which stood out when deciding what to prepare for dinner that evening. Translucent threads of noodle made from mung beans had been selected. Also known as glass noodles, these deliciously silky strings are popular in Asian cuisine and are frequently used. Thus, I decided to make a stir fry called Pad Woonsen (ผัดวุ้นเส้น), Stir Fried Glass Noodle.
When living in Thailand it is typical to be exposed to the typical flavors of North Eastern regions of the country. Given food is cheap, delicious, and remarkably easy to make accounts to the availability of this food from street corners to well-known restaurants. This dish takes one of the well known dishes of the North Eastern region and turns it to a crispy appetizer that exudes fantastic flavors.
A brilliant dish combining wonderful flavors of chili paste and shrimp. This culinary favorite can be made with a few simple ingredients that burst flavor with every bite. A dish that gloriously highlights the magnificent cuisines found near any coastal regions of Thailand’s gulf. So be sure to dive in and give this recipe a try and release your inner chef.
Looking for a cheap alternative to preparing your next meal? A fan of instant noodles? Well, this simple dish can be prepared in about 30 minutes or less. With binding flavors of sweet, salty, sour, and spicy this dish is a culinary favorite in Thai cuisine.