#Thai cuisine

[morethansalad]

Tempeh Khao Soi (Vegan)

[daily-deliciousness]

Thai coconut curry ramen

[niftyrecipe]

Thai coconut curry ramen

[telomeke]

THAI (FOOD) SPELLINGS, PRONUNCIATION AND ROMANIZATION

Canada-based Thai chef Pailin Chongchitnant has a really informative video out on why romanized Thai spelling is so complex and inconsistent:

No hugely new revelations if you already have a base with Thai language and linguistics (or if you watch a ton of Thai BL 🤣), but it's a really fun watch nonetheless. 😍

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[hongzhizhu]

ขนมมันสำปะหลัง / khanom man sampalang / cassava dessert

❤️🧡💛💚💙💜

Cassava root was soaked over night before being peeled and shredded. Mixed together with jasmine flavored water, sugar, mung bean starch, and food coloring. Sprinkled with ground coconut then steamed.

[thunderstruck9]

Kitti Narod (Thai, 1976), No. 1, 2021 . Acrylic on canvas, 47 x 39½ in.

[lifeblogstory]

Thai Fried Chicken

At Thai Fest, tried En GaiTod with curry and chili powder🍗. Meat is fragile and little salty. Curry and spicy flavour are mild🍛. Can taste the actual flavour of the curry and chicken. Sizes are big. Strong flavour as you bite into it. Fulfilling from eating this portion😌. From “MayRee”

[thelcsdaily]

Beef with Bell Peppers and Lychee

The natural sweetness of the lychee balances the spices' savory flavor. If the weather is agreeable, grill the beef to enhance the flavor and create a lovely, dark crust. I opted to make a quick stir fry because I was too lazy. Lol

“The odds of going to the store for a loaf of bread and coming out with only a loaf of bread are three billion to one.” ― Erma Bombeck

[recapitulation]

Tom Kha Gai!

Here's a post about how to make Tom Kha Gai, the best soup on planet earth! Tom Kha is a Thai soup with a creamy coconut milk base, the rich and sharp flavor of Thai ginger (galangal), lemongrass, lime, mushrooms, tomato, and cilantro.

When made with chicken (as below), it's called Tom Kha Gai, but it can easily be made with various other forms of protein and slightly tweaked to be made vegetarian if you wish.

[ID: a photo of tom kha gai, a white soup with mushrooms, red chillies, and cilantro. /end ID]

What you'll need—

Galangal (a good hunk)

Lemongrass (1-2 stalks)

Coconut milk (1 can)

Chicken broth (1 can)

Kaffir lime leaves (handfull)

Thai chillies (handfull)

Shallot (2 medium/4 small), or onion

Tomato (1 medium, or equivalent amount of cherry tomatoes)

Lime (1, or less if you want less of a tang)

Mushrooms, any kind (about a cup, or more if your mushroom whimsy calls you)

Chicken (~1 lb)

Fish sauce (2 tbsp)

Palm sugar (1 tsp), or brown sugar

Cilantro (hanfull)

Green onion (handfull chopped)

Ingredient notes—

Galangal: this is sometimes called "Thai ginger." Some recipes suggest substituting ginger for galangal if you can't find it. Don't! Tom Kha (tom = "to boil," kha = "galangal") is ALL about the galangal! Alternatives if you can't find it fresh: frozen (like below), or powders/pastes.

[ID: a picture of galangal in a supermarket labeled "garlanga thai ginger." An image of frozen galangal in a bag. /end ID]

Lemongrass: if you can't find this near you, try a lemongrass powder or paste.

Makrut/kaffir lime leaves: these are bought dried, so they're easy to buy online if you can't find them locally.

Recipe—

Pour chicken broth into medium size pot and add the shallot. Turn heat to medium high.

Pound the lemongrass and galangal to bring out the flavor, then add to broth.

Bring to boil.

Cut the chicken into bite-sized pieces and add.

Add coconut milk, mushrooms, tomatoes, chilles, palm sugar, fish sauce, mushrooms, and lime leaves. (Everything except lime, cilantro, green onion.)

Turn the heat down and simmer ~15 minutes until chicken is cooked.

Turn off the heat, add lime juice, cilantro, and green onion. Enjoy! Serve with rice if you'd like.

[sidewalkchemistry]

[smackdownhotel]

Tonight’s Special

Pad-Thai peanut 🥜 fried rice 🍚

[morethansalad]

Jasmine-Infused Water / Nam Loy Dok Mali / น้ำลอยดอกมะลิ (Raw Vegan)

[dasistleeway]

Every dish goes so well with rice, I think it's still hard to go on a diet if I lived in Thailand...

[telomeke]

For lovers of Thai cuisine my favorite Thai chef, the radiant and reliable Pailin Chongchitnant, has a new book coming out–

Sabai (สบาย) means to be at ease or relaxed, and this book promises recipes that you can cook yourself even on a workday evening. 😍

You can pre-order Pai's new book at this link here. (This is not a paid promo by the way, just helping to spread the word and hopefully a little gastronomic happiness as well.)

On her YouTube channel, Pai also has recipes for some of the dishes you see in Thai BLs (no idea if she watches them though; they're just well-known dishes that she did her own spin on).

You can follow her making them there, and this trained Thai-born chef is also wholly, dazzlingly articulate in English (as fluent as actor Bible Wichapas) so there are never any lost-in-translation moments:

The following is a short sampling of my favorites (on YouTube, but not in the book as far as I know):

Chor muang (Purple Flower Dumplings) that we saw in Until We Meet Again;

Luk choup (Little Fruit Sculptures) that also popped up in Until We Meet Again;

Khanom jeep (Thai siumai/shaomai) that played a big role in Bad Buddy;

Luk chin (Thai meatballs) – we saw these in Bad Buddy and also The Eclipse;

And of course, delicious khao man gai (Hainanese Chicken Rice), the other main character in Moonlight Chicken (Pai is also half-Hainanese BTW 🤩).

Tagging fellow foodie with Southeast Asian roots @waitmyturtles and also Thai food fan cum BL god-guru @absolutebl in case you're interested! 💖

[ihearttseliot]

Thai Red Curry Noodle Soup

[thelcsdaily]

Basil Pork and Zucchini Stir Fry

Speed and taste are objectives. Cooking delicious food doesn't have to take all day. Streamlining the process to allow me to quickly replicate delicious dishes without a lengthy ingredient list.

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti