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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.
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.
Water Spinach with Yellow Bean Sauce (Pad Pak Bung Fidang)
Pak Bung or Swamp Cabbage is a very popular street food in Thailand. The cook flames this dish like the grandest flambe you have ever witnessed.
In Thai language, nam tok is a waterfall. This dish is usually cooked using a barbeque (the juices drip onto charcoal hence the name waterfall) but you can fry or broil the beef just as well. It should be cooked rare to start with.
Waterfall Lamb Recipe
This grilled lamb dish is very popular in Northeast Thailand. It is often eaten with sticky rice.
Waterfall pork is a classic Isan dish often eaten as an appetizer while having drinks. You can do the preparation and marinating before hand for a quick easy appetizer or entrée. This recipe can be made with beef or chicken as preferred.
Winged Bean Salad
This is a special Thai summer salad as this is when the Winged Beans are in season.
Yam Yai Bangkok
This delightful salad has a complex balanced taste with varying textures. Perfection as an entree with the addition of noodles and or grilled seafood.
Yellow Chicken and Pumpkin Curry
This amazing tasty recipe is ready in less than 30 minutes! Chicken Yellow Curry served with steamed jasmine rice is an easy complete meal.
Yellow Curry Paste (Krung Kaeng Kari)
This is a mellow, sweetly spiced paste based on Indian spices, but is typically Thai. It is used for marinading chicken for barbecue, as well as for chicken and kabocha curries.
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