If you are a new visitor to my site, welcome! This site is full of recipes from my native Thailand. The best place to start are the recipe browsers on the left side. They let you see all the recipes available at a single glance.
Further down the left side you can also find the recipe categories. There are more than thousands of recipes and ideas on this site.
Click here for recipes listed as pictures.
The political situation in Thailand is still a very unhappy one, and I am not free to speak my mind on the matter. But this blog needs to go on, and I'm clearing out the backlog of articles to my website. The travel site in particular was neglected and I'm updating it extensively. I've also got a new web-host, this time its moved to Switzerland! I'll explain more about this on Life sometime when I'm permitted.
I'm using small tuna for this, but a meaty white fish cut into steaks is a more common variation. Whatever fish you find at the local market that's fresh and meaty can be used, as long as it doesn't have a strong flavor of its own. The fish soaks up the curry flavors and added bamboo or coconut root soaks up the juice and provides much needed bulk to the curry.
The flavor you are aiming for is sour and spicey. Sour comes from the tamarind juice (tamarind paste mashed up in water so the water becomes sour, use the water in the dish to flavor the curry). The spicy comes from the curry paste that's so common in southern cooking. Be sure to taste and adjust the flavors at the end to get a good burn on your lips!
I threw in the fish head too for extra flavor, and some nice head meat. You don't need to do this, but why waste it?
I didn't celebrate my 10 years in blogging, back in November 2014.
I didn't celebrate my 10 millionth page view.
But I'm sure as heck going to celebrate my 100,000th YouTube video view!
To celebrate I've collected the top videos in each of my food, travel and life blogs.
Top Video: Crunchy Fried Belly Pork
Runner Up: Crunchy Thai Omelette.
I've been shopping at the 3 pagodas pass, this is a border crossing between Myanmar (Burma) and Thailand, and Burmese made goods are sold there. I've made a Korean Barbecue before, it's a meat barbecue where the juices run off into a soup tray around the outside.
When I saw they had good thick heavy brass barbecue pans, I decided to shop!
It's time to upgrade my pitiful aluminum Korean Barbecue pan to something more solid that will smooth out the heat better.
Khanon Krok is a Thai classic, and since I visited a floating market in Bangkok and found a genuine old fashioned clay khanon-krok pot, it would be a perfect time to revisit the recipe trying out my new pot.
It was an experience, and if appreciating the values of non-stick pans is a good thing, then it was a good experience!
This pot is charcoal fired, so the first step is to get it lit and hot. Since this is clay it's going to take a lot of seasoning with oil, and sure enough as I try to season it, it soaks the oil in like a sponge. Khanon Krok is two layers, a starchy layer that forms the bulk, and a thinner sugary salty layer to form a topping which is finished with sweetcorn or spring onions.
Two halves are placed on top of each other, with the flavor layer in the middle. It's a real classic, and one you should try, but perhaps not with this clay pot! Innovation succeeds because it is good, and works, and iron griddles are more commonplace these days. It's not just that, my usual non-stick pan has an even number of dimples, which makes life a lot easier when cooking a dessert that is made of two halves. This clay one has 7!
(Video after the break)
There's been a coup at Khiewchanta.com! Chef Appon was removed at spatula point, and in is Chef Win! Chef Win is an actual Chef, and long time contributor to this blog. He's back from work in Singapore and will be making videos to fill the time till the situation in Thailand improves and he opens his own noodle shop.
Today's recipe with video is Tom Yum Pork Noodles, a rich sour Tom Yum soup base, noodles for the carbs and bulk of the dish, pork and fish balls and meat for the protein, beansprouts for vegetables, and fried garlic and other garnishes to make it interesting!
Noodle dishes can be very daunting with so many ingredients but take it step by step and you'll get the hang of them. I've made a video of Chef Win preparing the noodles for you below.
A good starting place is the Recipe browser., for Android users, there's an Android Application, for other mobile phone users, there's a mobile website. Down the left side of this page is the top level index and a search box. If you want a feel for life in Thailand, there's my Life Blog, or for extra travel ideas, there's my Travel Blog
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