How to Make Delicious Thai-Style Garlic Pork – An Easy, Hassle-Free Recipe | วิธีทำหมูทอดกระเทียมพริกไทยที่อร่อยมากแบบครัวไม่มัน :D

An easy one-pan meal of Thai-style garlic pork with a tasty sauce. All you need is a pan and a lid to cover the pan with. Also, this is a wonderful chance to use your pestle and mortar!

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How to Make Aiyu Jelly ( 爱玉冰) | โอ๊ะเอ๋วคืออะไร

🍀 (ไทย/Eng) This post is rewritten on Sunday 3rd May 2020 - two months into the pandemic lockdown when I am cooking like crazy like most people I know :D I am now cooking Aiyu Jelly - a rare ingredient that made the sweet and mysterious shaved ice dessert of Phuket.

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How to Make an Easy & Delicious Chicken Laksa

I always have a thing or two for a good bowl of chicken laksa - the bowl which, sadly, is not easily available in my hometown of Bangkok. Fortunately, I got this wonderful recipe from Marion's Kitchen and I have successfully recreated it using what's available in my hometown. So good!!

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The Secrets of Yum Som O

The best Yum Som O (Thai Pomelo salad) must be made from the delicious GI-protected Nakhon Chai Si pomelos. ‘Nakhon Chai Si Pomelo’ is a registered brand, only pomelos grown in the three districts of Nakhon Pathom can be called as such. And we are following the trail of this delicious heritage of a fruit into their native orchards.

โพสต์โดย Thai PBS World เมื่อ วันพฤหัสบดีที่ 12 ธันวาคม 2019

The Secrets of Yum Som O (Thai Pomelo Salad) | ส้มโอนครชัยศรี

Pomelo of Nakhon Chai Si in Thailand is a GI-protected fruit. This is the pomelo best fitted to make the famous Thai dish of Yum Som O.

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The Truth About Tempura

Some dishes travelled around the globe. Tempura — the delicious deep-fried delicacy known to be of Japanese origins — is, in fact, a very old dish created since the 15th Century by natives of a country oceans away from Japan.

โพสต์โดย Thai PBS World เมื่อ วันจันทร์ที่ 25 พฤศจิกายน 2019

History of Tempura | เรื่องจริงของเทมปุระ

Some dishes travelled around the globe. Tempura — the delicious deep-fried delicacy known to be of Japanese origins — is, in fact, a very old dish created since the 15th Century by natives of a country oceans away from Japan.

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