A Classic Thai Menu!
- pork spare ribs
- cilantro roots
- black pepper
- soy sauce
- seasoning sauce
- oyster sauce
- sugar (optional)
- Fried garlic and cilantro for garnish
A Classic Thai Menu!
In case you are wondering, this is not a sushi roll ;)! This is a Thai-fusion dessert. It adds a little twist to one of the most well-known Thai dessert, Mango with sticky rice. If you love the traditional dessert I’m sure you will enjoy this very much!
Guay Tiew Lui Suan (Thai Salad Roll) is perfect for an afternoon snack or a light dinner. If you love Vietnamese Salad Roll, I definitely recommend giving this menu a try. It is super healthy and delicious!
Salad Roll Filling
It’s been a while since my last post. For the past month and a half I have been travelling quite a bit – including trips within Canada and to Asia. Now that I am back I hope to be able to update this site more regularly. It is officially Summer here in Vancouver and it’s time for some refreshing dishes like Thai Salads! There are several terms used for Thai Salads, including “Yum”, “Larb”, “Tum”, “Pla” and “Nam Tok”. The different term applies depending on the variation of ingredients and cooking techniques used. What they all have in common is the basic flavours – sour and spicy! Here is a recipe for Nuer Nam Tok (Thai Beef Salad). It is light, delicious, and aromatic – perfect for Summer! …
Even though I love Thai food, I’m actually not a big fan of Thai curries (green, red, yellow, you name it…). There is, however, one Thai curry menu that I absolutely love! That is Kanom Jeen Nam Ya (Thai Fish Laksa). I like the taste, the combination of herbs in this dish and the fact that it’s not too creamy. Here is my recipe to make Kanom Jeen Nam Ya. If you like Thai curry I recommend giving this a try :)…
Tum Tim Krob, literally “crunchy ruby“, is a famous Thai dessert made from water chestnut. The name comes from the dessert’s appearance that resembles that of red rubies. To add a little twist I used my favourite sweetener, maple syrup, in my Tum Tim Krob.
Here is a simple recipe for crab fried rice that uses quinoa as a rice substitute.
The rule of thumb to cook quinoa is the 2:1 ratio – use 2 cups of water to cook 1 cup of quinoa. For this recipe I recommend substituting 1/4 of water with chicken or vegetable stock.
Pla Muek Nueng Manao (Steamed Squid in Lime Sauce) is a popular Thai seafood appetizer. The sour, spicy and a little bit sweet taste combined with the squid give this dish a very refreshing taste. I got some squids from Seafood City when I went grocery shopping at Granville Island this morning. Seafood City is my go-to place for squids and mussels. The shop offers a good selection of seafood at reasonable price. The staff there are really friendly as well. The squids from here are fresh and meaty (and have already been cleaned!). I recommend checking this place out if you go to Granville Island. Here is a recipe for my Pla Muek Neung Manao. I like it really sour and not so sweet. I also don’t make it very spicy (most Thai people will tell you that my spicy food tolerance is probably the same as that of elementary school children… :P). Feel free to adjust the amount of ingredients for the sauce based on your flavour preference….
Stir-Fried Crab with Curry Powder (a direct translation from “Bhu Pad Pong Karee” in Thai) is one of the most popular “Thai-Chinese” dishes you can find in Thailand. It is also my brother’s favourite menu. I asked him yesterday if he would like to have this and he said yes without any hesitation :). So, this morning after my daily workout, we headed to T&T to do some shopping. To our delight they had some seafood specials today. We decided to make 2 styles of Bhu Pad Pong Karee. The first version is my grandpa’s recipe, which I made for the first time a few weeks ago. This is a simpler version – no egg, or milk added. The second one is the “typical” style you find in most restaurants in Thailand….
I decided to make a Thai Tea crepe cake for my brother who is in town this weekend for a visit. (It is especially convenient that there is some extra crepe batter from earlier.) Although this is quite a time consuming recipe, it is well worth it :). Most of crepe cakes have pastry cream filling. However we are not really a big fan of whipping cream so I decided to change it up a bit and use mascarpone cheese filling instead.