Pad prik khing moo krob (Stir fried curry paste with crispy pork belly and green beans)...is now served in many Thai restaurants in Australia, and it is many people's favourite. Making the dish is not hard at all. Let me show you how! - Charinya Ruecha of @charinyas_kitchen
The original recipe was from Chinese migrants and again, like other dishes, over time the recipe has been adapted to suit Thai preferences - Charinya Ruecha of @charinyas_kitchen
Whenever a Thai recipe calls for toasted rice powder, even just a smidgen of it, don’t be tempted to leave it out. Don’t get me wrong; I am all about shortcuts and convenience as long as the quality is not severely compromised. But when it comes to toasted (sometimes called ‘roasted’) rice powder, in my opinion, it is never optional. This insignificant-looking khao khua is what differentiates a vaguely Thai-inspired dish from what a Thai mother serves her family somewhere in Thailand as we speak - Leela Punyaratabandhu, Author
Thai Golden Cups (Kra-Thong-Thong) is one of the easiest appetizers I have made and very popular not only back in Thailand but popular as an entrée with Thai restaurants throughout the world - Warattaya Smith of @loveslittlekitchen
Delicious and easy to make with a balance between a sweet palm sugar flavoured bottom and the salty creamy coconut top.
is the Official Blog for Lion Brand Rice.
Fruit Shaped Mung Bean Dessert: Kanom Luk Chup (ขนมลูกชุบ)
Loy Krathong, The Hidden Spirit of Thais
Turmeric Chicken Skewer Recipe | Gai Yang Khamin
The Racist Origins of the Fear of MSG
Fasting but Fat: Thailand's Obese Monks