Unripe rice snack – “Khao Mao Mee” (ข้าวเม่าหมี่ ) also known as “Khao Mao Song Kreuang” (ข้าวเม่าทรงเครื่อง) or by it’s royal name “Khanom Khao Mao Rang” (ขนมข้าวเม่าราง) is a delicious snack. It makes an unusual use of the unripe rice grains, which are normally used for desserts making. The following recipe describes an ancient and hard to find version of it. These days, there is a tendency to add other ingredients like peanuts or to deep fry the unripe rice grains until fluffy and crispy.
One of the charms of street food is that it finds you rather than you finding it. Therefore you are usually in the perfect mood to embrace it.
This treat along with other sweets are traditionally presented on tricycle drawn trays that are protected from insects and pollution by a transparent nylon tent and light up by a single light bulb.
This Thai spicy catfish recipe gives catfish a new and fabulous spin. You can either use farmed or game fish with the same phenomenal results. The intensity of the wild ginger combined with aromatic fresh peppercorn will turn even muddy flavor fish into a delicacy.
Slice the fish are first, then role it in flour and deep-fry it to a crispy crunch. Quickly stir-fry the crispy fish with wild ginger and the peppercorns releasing their aromatic oils, creating wonderful flavors. While seasoning with light soy sauce and oyster sauce, our fish is now regaining heavenly moisture without losing its tempting crispiness.
Thai desserts are usually made from common ingredients and therefore very popular. However, it was only during the 17th century that desserts and sweets actually became part of everyday meals. In the old days, they were served only at auspicious occasions and ceremonies.
During wedding ceremonies, for example, four kinds of sweets are usually served, collectively known as “the four plates dessert” (ขนมสี่ถ้วย ; khanohm see thuay). The ancient Thai expression “To eat four cups of dessert” (กินสี่ถ้วย ; gin see thuay ) used in the central region of the kingdom as an idiom referring to a wedding banquet.
Lemongrass chili relish – The citrus aromatics of the lemongrass are preserved almost intact and go very well with the peppery aroma of pungent fresh chilies. It is served with a range of blanched vegetables, steamed or fried fish, sweet pork and of course, a bowl of rice – a balanced meal, full of nutrients and health.
This old-fashioned Thai coconut curry dish is a simple expression made with ingredients commonly available to Thais, it features steamed mackerels – the fish that Thai people probably love the best and the stems of the lotus flowers – one of Buddhism’s most recognized motifs.
The fish together with peeled lotus stems are boiled in coconut milk, to which a simple yet very aromatic curry paste, made only of white pepper corns, shallots and fermented shrimp paste is added.
I love this straightforward grilled Thai fish curry in banana leaves because it packs a punch with its aromatic curry mixture that embrace the white and tender fish meat with great flavors. It is a great addition for any Thai meal and very easy to prepare.
Snakehead fish, traditionally caught from irrigation ditches or flooded rice fields, benefits from the aromatic curry paste because it helps to eliminate unpleasant odors which wild caught fishes might acquire from their muddy habitat. Nowadays though, it is commercially farmed and one can safely cook it in various ways with no risk of those undesirable odors.
