The Rice We Stole from the Cats

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.

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Phuket’s Moo Hong and Chaiya’s Salted Eggs | āļŦāļĄāļđāļŪāđŠāļ­āļ‡āļ āļđāđ€āļāđ‡āļ•āđƒāļŠāđˆāđ„āļ‚āđˆāđ€āļ„āđ‡āļĄāđ„āļŠāļĒāļē

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.

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One Night at Ratchaprapha Dam, Surat Thani| āļŦāļ™āļķāđˆāļ‡āļ„āļ·āļ™ āđ€āļ‚āļ·āđˆāļ­āļ™āļĢāļąāļŠāļŠāļ›āļĢāļ°āļ āļē āļŠāļļāļĢāļēāļĐāļŽāļĢāđŒāļ˜āļēāļ™āļĩ

Ratchaprapha Dam in Khao Sok National Park of Surat Thani, south of Thailand, is a dreamy, picture-perfect destination. We stayed one night there, on a raft, experiencing the naked and pure nature as it is.

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