Realthairecipes - realthairecipes.com - Real Thai Recipes
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Bangkok Restaurants We Recommend 20 Mar 2011 | 10:45 am
** this post is a work in progress. check back in a few days for more! ** Looking for the best and most authentic places to eat in Bangkok? Being a foreigner, sometimes restaurants will tone-down the...
Wing Bean 11 Jun 2008 | 05:07 pm
Wing Beans are a squarish shaped bean. When you cut them they resemble an “X”. They have a mild flavor, and are used in thai salads (yum) and eaten with chili pastes (naam prik). They are commonly eat...
Wing Bean Salad 10 Jun 2008 | 10:42 pm
Slice the fresh coconut meat into match-stick size strips, about 1″ (2cm) long. Remove the skin of the shallots and slice thinly. Roast the coconut on medium heat in a dry pan until light brown. Keep...
Roasted Chili Paste 9 Jun 2008 | 09:43 pm
Peel and cut the garlic & shallots thinly and uniform. If they are different sizes they will cook at different speeds, resulting in burning. De-seed the chilies. Fry the garlic in the oil on medium h...
Fried Egg Salad 18 Mar 2008 | 02:32 am
Mix the fish sauce, sugar, soup base and lime juice well in a bowl. Chop the garlic, chilies and coriander fine. Fry the eggs in a very hot pan with a good deal of oil until crispy, about 1 minute. ...
Thai Fried Rice with Chicken 14 Mar 2008 | 04:40 pm
Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the scallions. Slice the cucumbers and chicken. Heat the oil ...
Cardamom 3 Mar 2008 | 07:27 pm
Cardamom seeds are used in Chinese, South East Asian and Indian cooking. They’re also used in some Western Desserts and Indian spiced tea (masala chai). A few roasted pods make a great addition to Mas...
Cassia Leaves 3 Mar 2008 | 06:59 pm
Cassia Leaves are very similar in appearance to Bay Leaves. These are dried leaves from the cassia tree, a type of cinnamon. They are primarily used in Massaman Curry. Commonly in Asian markets they a...
Massaman Curry 3 Mar 2008 | 04:53 pm
If making your own paste, dry roast the dry spices in a pan on medium heat until fragrant, about 2-4 minutes. It’s best to roast each thing one at a time until fragrant. The chilies should be browned....
Thai Dining Guide 29 Feb 2008 | 08:29 pm
If you’re Thai, or speak Thai fairly well, the food you receive at a restaurants is quite different than what they give to foreigners. Why? Mostly because Thai people are scared that foreigners can’t ...
