Taste of Siam

My little boy started to really like pork, which make me the most happiest mom in the world. I love pork a lot and now I have more reasons to cook pork.

Braised Pork Noodles is one of the recipes that I often make on weekend when nobody heads outdoor. I would prepare a large pot of broth on Friday night so that I would have less work on weekend. Then I just cook noodles and meat, ladling the hot broth over. This way I could serve delicious homemade noodles any time I want (even for breakfast). I know noodles are one of the foods that usually left to pros. But, what if I told you that making noodles is easy and I guarantee you can make it? Would you believe me? Or have the long list of ingredients turned you off from this wonderful nutritious dish? Let me convince you to try making it one more time.

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I have said many times before but some of you are new here, so I say again--I love shrimp and I think shrimp is a perfect food. If there is only one food that I can choose, then it is going to be shrimp. I love it that much. I usually stock up more than enough medium size shrimp in my fridge so that I can enjoy it as often as I could.

Sir Fry Shrimp with Red Chili Peppers, Goong Pad Prik Daeng กุ้งผัดพริกแดง, today 's recipe, is one the easiest ways to cook shrimp. It would take just 10-15 minutes to whip up this flavorful yet light dish.Though the recipe calls for some spices that you don't normally stock in your pantry, but you can surely get them from most Asian supermarket.

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If you follow my blog for a while, you probably know that I love noodles. I can eat all day, every day and never get enough. of them. I made many kinds of noodles and shared many noodles recipes in this blog..However, to be honest, I just learned to make noodles since I moved to Tokyo a couple of years ago because making noodles require effort and some skill--they are something left entirely to pro. However, for stir fry noodles, it's pretty easy even for a novice in the kitchen

Stir fry rice vermicelli with Yen Ta Fo sauce, today's recipe is one of the most popular and well known noodles dishes in Thailand. They are sourly sweet with a hint of spiciness from Yen Ta Fo sauce. (recipe). I usually make my own sauce and highly recommend you to do so. Please, please don't be scared away by the long list of ingredients, this sauce is pretty easy and quick to whip up. The sauce can be kept in the fridge for a mouth. Aside from adding it to Yen Ta Fo noodles, you can add it into rice vermicelli or glass noodles and turn them into a pretty colored and delightful noodles dishes.

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Thailand has a long dessert tradition, with too many wonderful sweet treats to list. They come in many shapes, sizes, colors and flavors : sweet and salty, soft and crunchy, fancy and plain. They are regarded as snacks to be enjoyed during any time of the day.

Many Thai desserts appearance mimic nature : flowers, fruits, vegetables or animals. There are handmade bird/ flower shaped dumplings filled with minced chicken,flower shaped jasmine cookies, mock pomegranate seed in coconut syrup and so on. They are not only cute, but also adorable and extremely delicious. Thais often buy these savory delicacies to take to their friends or to have on hand at home for visitors, while tourists stock up to bring souvenir for family back home. If you ever been to Thailand, don't forget to pick one for yourself, and when you need a rest, find a tranquil spot, unwrap your treasure and savor the shapes of nature.

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For those who have been to Thailand probably well aware that there are so many variations of Som Tam, spicy Thai green papaya salad with mortar. There are some that made with entirely out of fruit (ส้มตำผลไม้), with fermented rice noodles (ตำซั่ว) or with fresh vegetables e.g carrot, cucumber . Also there are some flavored with dried shrimp (ตำไทย), fermented pungent water fish (ปลาร้า), salted egg or pickled fresh water crab (ปูเค็ม).

Spicy cucumber salad with a mortar, Tam Taeng, the recipe I am going to share with you is the variation that made with fresh cucumber, which I like it even more than the traditional green papaya salad. You may notice that I used fresh lovely Japanese cucumber for this recipe. It's simply because Thai cucumber are not available here in Tokyo and it works beautifully. So if you can't find Thai cucumber, feel free to substitute with vegetables that are crisp with mild and clean flavored, not prone to oxidation and can hold their shape well.

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Wow! It's already 24th January. Time does fly away. How many of you are still sticking to your New Year's resolutions? I am still holding on to mine, but it hasn't been easy. One of my resolutions is to incorporate more healthy food into my diet and one of my favorite new way to do that is with this delicious sweet potato drink.

Sweet potato drink, today's recipe, is very simple drink just the way I see and love it. I know this is not very common way to eat sweet potatoes. It might even seem a little strange. But believe me this drink is perfect with its sightly sweet, mellow and rich. Besides, sweet potatoes are high in vitamin A, vitamin B5 and B6. Plus they 're naturally fat-free and have fewer calories than white potatoes. What not to love here?

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Christmas and New Year just flew right by, didn't it. Of course the days have been an absolute hurricane at my house, however, today I manage to get a few things in order (sort of). Between all the holiday roasts and New Year toasts, I don't know about you, but I prefer some simple flavorful dishes. Pineapple Fried Rice (ข้าวผัดสับปะรด) fits the bill and is the prefect example of the kind of high in flavor, low effort dishes I love to make around this time of the year.

There are two secrets to scrumptious pineapple fried rice. First is good pineapple. I like to use fresh ones every time I made the dish since they're rather an inexpensive fruit that stay crisp for several days. Whereas, the canned pineapple is a bit too sweet with a softer texture and lacks of natural juice to my taste. Fresh pineapple not only gives the fried rice sweet and sour taste but also the wonderful tender texture to the dish. So I highly recommend you to use fresh pineapple.

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