หลนกะปิคั่ว

Here is a recipe that, according to the legend, shows the efforts of one young man to please his wife’s mother. Using only the very basic ingredients he could find in the pantry, he put together a plate that cannot fail. From the culinary aspect I mean. Because from the grammar point of view we ended up with a dish that is called…. oy vey…. yes, “The son in law’s balls”….

A quick and tasty dish from the hot mouth of the dragon with only three ingredients! Flowering Chives, Pork Liver and Garlic.

Flowering Chives are all year round favorites for their mild garlicky flavor, and can be purchased inexpensively at almost any Asian market.

In Thailand we like to fry them with pork, pork liver or shrimp. These flowering chives are actually the unopened bud stems of garlic chives, also known as Chinese chives.

nam phrik ong chili relish traces its origins to the “Tai Yai” minority (ไทยใหญ่ Shan people) and is traditionally made with a local variety of grape tomatoes ( บะเขือส้ม; ba kheuua sohm) and fermented soybeans cakes (Tua Nao ; ถั่วเน่า). The local tomatoes variety is especially sour and juicy but you can safely substitute them with cherry tomatoes and skip the Tua Nao if not available.

Blessed are the Thais for their unique attention for details. They do no spare efforts in creating intricate work of arts and their cuisine harmonizes flavors of robust ingredients in ingenious recipes.

However, there will be days that even the Thais would crave for an easy, simple, cheap and tasty meal – a laid back, quick and down-to-earth menu – The Omelette, Usually served over rice, with Chili & Lime Fish Sauce (phrik naam bplaa) or as a side dish for a multi course meal.

Great Thai omelette must have crisp borders and soft center. Endless tips and tricks were born in the search for a foolproof method of making the perfect Thai Omelette. Some will secretly add lime juice or baking powder, a drop of water or even frying the egg whites separately.