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Wan Trut Chin-Happy New Year
February 3, 2011 begins the Year of the Rabbit for Chinese all over the world. Thai Chinese New Year's Day is called "Wan Trut Chin" in Thai.
Vong-style Peanut Dipping Sauce
One of my favourite restaurants is Vong. They serve a lovely peanut sauce with rice cakes. This is the easy to make version for home chefs.
Gai Pu Khao - "Volcano Chicken" This is an old classic Isan recipe that isnít found in many restaurants today even in Thailand. It is so wonderful it is worth the extra effort to gather the ingredients, prep and make for your family and friends.
Venison Red Curry
This flavourful Thai red curry is perfect for vennison, wild boar, or buffalo. Of course you can use beef, lamb, or goat if you prefer. I have used all of these at various times and each is wonderful!
Vegetarian Stir Fried Pineapple Rice
This delightful vegetarian festive fried rice will please even your most desciminating guests
Vegetable Stew (Tom Jabchai) Recipe
This tasty one pot meal is especally popular in the North of Thailand. This is a versatil stew or soup as you use what veggies are in season.
Vegetable Green Curry
Green Vegetable Curry is a favourite recipe for Fall vegetables. The robust flavour can be adjusted easily to your palate.
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.
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.
Tofu stir-fried with basil
a Thai favourite - a stir-fry of tofu with chiles, garlic, and Thai basil (bai kaprao)
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