Now it is summer in Australia, and the dessert that comes to my mind is Tub tim grob because it is served with crushed ice and it is very pretty and refreshing - Charinya Ruecha of @charinyas_kitchen
Growing up with my grandparents, eating Krayasart (Thai: กระยาสารท) every year became our ritual. Around October each year, there is an event in my village where people will come together to enjoy and participate in making Krayasart; a sticky mixed nut and grains snack used to make merit to our passed relatives on Sart Day. From my memory, this snack was arranged on a small block, about the size of an A5 piece of paper. Occasionally, we would pinch a small bite of this snack for ourselves. The process used is a great way to preserve food. The origin of this snack is closely related to Buddhism, Thai way of life and filial piety.
This dish is best eaten with family and friends while everyone sits around and makes their own wrap and enjoys chatting - Charinya Ruecha of @charinyas_kitchen
It has been almost 15 years since I first visited Australia, but my memory of Thai Town in Sydney is still fresh as if it happened yesterday. I remember walking with my dad along Campbell Street in the Sydney CBD and being amazed by the number of Thai people, Thai restaurants, grocery shops and multiple Thai businesses in this area. It was eye-opening for someone who had never been to Australia before.
Among my frequently requested recipes is ‘Yum woon sen”. I have shared the recipe in my blog before but this time I want to also share the recipe video - Charinya Ruecha of @charinyas_kitchen
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