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?
Category - Food Stories
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!
These Shanghai Noodles were a delicious and unique staple of the now-closed Scala Restaurant in Bangkok's Siam Square. It was our go-to favourite, even more so than their signature dishes. Now, since I am cooking from my memories a lot, I am so happy to report that I have managed to imitate the tastes of the dish closely to perfection.
Thai-style omelette, as comforting as it is, is multipurpose in a Thai meal. From a delicious main to easy side, an omelette also appears in a soup as per my mother's own in-a-pinch repertoire.
Sator or stinky beans and Cha-Om or climbing wattles - known for their pungent smells - are staple Thai ingredients. They are delicious proofs that in many Thai recipes, stinky + stinky + stinky = bam delicious! Enjoy!