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Chicken Puff Appetizer
One of my favourite Thai appetizers is Pun Sib Tod (Chicken Puff). This is a modern day Thai recipe and is perfect with a glass of Bier Singha.
Spicy Eggplant Dip
Jeow is a Lao dip that is often served as an appetizer. The main ingredient can be tomatoes, chilies or eggplant. Cooking the vegetables directly on coals or open flame lends a nice smoked flavor.
Thai Salmon Cakes with Curry
Fabulous flavourful and easy entree made with smoked salmon and curry sauce is the perfect lunch or dinner entree.
Thai Salmon Cakes
Flavourful smoked salmon and curry pair together for the best Salmon Cakes you have ever eaten!
Ua Si Khai
Ua Si Khai is a delicious Laotian invention of Joy Ngeuamboupha using stalks of lemongrass stuffed with a mixture of fragrant spices and meat.
Ua Si Khai-Stuffed Lemongrass
Ua Si Khai (Stuffed Lemongrass) is a delicious Laotian invention of Joy Ngeuamboupha using stalks of lemongrass stuffed with a mixture of fragrant spices and meat. He teaches how to make this in his Tamerind Cooking School.
Thai Ceviche Talay
This Thai style ceviche is sure to be a big hit with your guests as a summer appetizer. I like serving it in either well chilled martini glasses.
Thai Sour Curry with Vegetables and Shrimp
Keang Som (orange sour), a mild curry is the perfect introduction to Thai curries. It is quick and easy to make with only a few minutes preparation time needed including making the curry paste.
Winged Bean Salad
This is a special Thai summer salad as this is when the Winged Beans are in season.
Nam Phrik Ong
Nam Prik Ong is a Northern Thai Dipping Sauce of pork in a spicy tomato sauce. Nam Prik Ong is usually served with Sticky Rice and a selection of fresh vegetables.
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