How to cook: Pad Thai noodles

pad-thai-noodles

Nine out of every ten people I know would define Pad Thai noodles as a spicy noodle dish made with shrimps, mung bean sprouts and ground peanuts. But shrimps, mung bean sprouts and peanuts are not really the ingredients that define the Pad Thai noodle dish. The sauce makes the dish and it is called Pad Thai sauce. It isn't … [Read more...]

How to cook: Pineapple and chicken rice

pineapple and chicken rice

And so I bring home a taste of Phuket. Last Saturday, I cooked this chicken and pineapple rice and my daughters and I had it for lunch. I would have cooked it days earlier, heaven knows how excited I was to try it, but my older daughter (who took the photo for this article) is only home on weekends and I promised her I … [Read more...]

How to cook: Fish and corn fritters

fish-corn-fritters

According to one of the Thai cookbooks I own, a dish called prawn and corn fritters is a popular street food in Thailand. I didn't see anyone selling this dish in Phuket but that didn't stop me from doing my version once I got home. Instead of prawns, however, I used leftover grilled fish belly.Preparation time is 10 … [Read more...]

How to cook: Son-in-law eggs

Son-in-law eggs

The first time I heard the name of this popular Thai dish, the horrific image that formed in my mind is something that any newspaper editor will probably censor. But after a search for the history of this dish, it seems that the horrific image was not exactly far-fetched.A fellow food blogger, Ellie, found two versions … [Read more...]

How to cook: Thai egg strips (rolled omelet)

thai-rolled-omelet

How many ways can you make an omelet? Many, many ways, right? Folded, stirred, flat, with vegetables, with seafood, with meat or even in a pie shell.Here's another way. Thai egg strips -- rolled omelet cut into strips and served with fried crisp onion slices.Nothing hard. Just stir the "filling" ingredients with the … [Read more...]

How to cook: Thai pandan-wrapped chicken (gai ob bai toey)

Thai pandan-wrapped chicken (gai ob bai toey)

Boneless chicken cutlets are marinated in sauces and spices, wrapped in aromatic pandan leaves and fried until crisp and browned. These nuggets are so flavorful they don't need a dipping sauce and they are great as finger food or served with rice as a main dish.There is a pandan chicken recipe in the archive of my other … [Read more...]

Champorado, chocolate risotto and Thai black sticky rice

black-rice

A story goes that, in an attempt to turn his bowl of day-old rice into something more appetizing, a very young Jose Rizal poured a cup of chocolate into the bowl and invented the dish that would become popularly known as champorado. It may or may not have happened though it's a nice twist to totally Filipinize the chocolate … [Read more...]

How to cook: Fish in chili and garlic sauce

fish-chili-garlic

No, I'm not talking about bottled chili and garlic sauce. What went into this dish are chopped fresh garlic and finely sliced chilis. Also based on a Thai dish (which included coriander roots or stems which I didn't have), the really interesting thing about this very easy to cook fish dish is how bold and daring the flavors … [Read more...]

How to make: Cucumber salad with roasted pili nuts

Cucumber salad with roasted pili nuts

All three dishes that I prepared for tonight's dinner were based on Thai recipes. But, for one reason or another, two did not turn out to be authentic Thai dishes. The ingredients for the fish in chili garlic sauce were modified to adapt to what I had in the pantry but it still turned out very well. The original recipe for … [Read more...]