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.
Category - Thai
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!
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.
Khao Soi and Nam Ngiew are delicious staples of Thai northern cuisine. However, there are some surprises lurking among the ingredients. And also, do you know why in Phrae, a northern province about 200 kilometres south of Chiang Mai, people choose to serve their version of 'Nam Ngiew' in small bowls?
ยำส้มโอแบบ naked 😋 ทำทานเองก็จะได้ยำส้มโอรสอ่อนๆ ถูกใจ มีความส้มโอเต็มๆ ไม่ถูกกลบด้วยน้ำพริกเผา บลาๆๆ แทนมะพร้าวคั่วคือวอลนัตอบค่ะ ทานกับชะพลูหลังบ้าน | My own riff on Yum Som-O that has nothing to mask the sweet and fragrant tastes of the main event. 😋
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!