Recently, I went on a search for the best curry puffs in Bangkok. The experience took me places and revealed some of the hidden stalls that offer the best deep-fried goodies.
Category - COOKING
River prawns and their so-called 'butterhead' are a favourite on a Thai table. And I found this absolutely fool-proof recipe that also happens to be the easiest and the best way to showcase the prawns' natural deliciousness.
Yum or Thai salads are a delicious staple, albeit a bit tricky to achieve. Yum selections include dishes like the famous Som Tam and all things refreshing, bright, and spicy. But those tastes are not easy to perfect. Here are my two easy recipes and the story of Thai salads. Bon Appetit!
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.
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!