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Wednesday, 10 May 2017

Coconut Ice Cream - 'is khrim maphraao' - ไอศครีมโคโคนัท

This simple recipe for a very tasty, and pleasing dessert, takes a little time, but it's worth it, especially with the flavour of Coconut - maphraao - มะพร้าว.

Serves: 3-4 people

Preparation: 1-2 hrs

Coconut Powder - phng maphraao - ผงมะพร้าว


For the Ice Cream base:
  • 500ml Milk
  • 3 drops x Vanilla essence
  • 250g x Caster Sugar
  • 6 x Egg yolks

For the Ice Cream:
  • 600ml x Fresh cream
  • 2 cups x Coconut milk powder


Using a food processor, combine the egg yolks, sugar, and vanilla essence. At the same time, heat the milk until it's warm to hot, and add it to the food processor. Transfer mixture to a stainless steel bowl, which will fit snugly over a saucepan, ¼ filled with boiling water.

Then reduce the heat under the saucepan to a gentle simmer, and whisk mixture - continuously - until it coats the back of a spoon, or reduces by one-third. Cool the bowl in a sink filled with ice water. Whip the cream until its thick, then mix in the coconut milk powder. Add the ice cream base from the processor, and combine both well.

Place in an ice cream maker and churn.

Hint: If you don't have an ice cream maker, place the mixture in a tray in the freezer. When the ice cream starts to crystalise around the edges, place it in the food processor, and blend for about 1 minute, then return it to the tray, and freeze.

Let the ice cream stand for 5 minutes before scooping.


Tuesday, 25 April 2017

Noodles, fried with Soy Sauce - 'kway-tiao phad se-iew' - ผัดซีอิ๊ว

This popular river Noodle dish is found all over Thailand. The large, or thick noodles - 'kuay-tiao sen yai', are used.

This is a relatively quick and easy snack, or can be a main meal.

Serving: 2 people


  • 300 gms x Noodles - cut into strips, about 2 cms long
  • 150 gms x Pork Fillets - cut as per stir-fry
  • 2 x cups of Chinese Kale - 'kha naa'
  • 1 tbsp x Garlic - 'krathiam'
  • 2 tbsp x Sweet Soy Sauce - 'nam se ieu darm'
  • 1 tbsp x Sugar - N̂ảtāl
  • 1½ tbsps x Light Soy Sauce - 'nam se ieu khao'
  • 2 tbsps x Canola Oil
  • 1 tspn x Crushed Pepper - 'phrik Thai khao'
  • 2 x Eggs


To a wok, or frypan, add the Oil and the Garlic. Fry until the Garlic is a golden colour. Add the Pork and stir-fry until cooked. Then add the Noodle strips, Soy Sauces and Sugar and stir until cooked. When cooked, add the Vegetables and cook again until the Vegetables are wilted. Then crack two eggs over the lot and lightly turn in the pan until the egg starts to cook.

Just before serving, add the Pepper to freshen the aroma. Chili can be used as well, depending on your taste.


Friday, 7 April 2017

Rice with a Pork Trotter - 'khao kha mu' - ข้าวขาหมู

Serve with steamed rice.

Preparation: about 3½ hrs

  • 1 x fresh, uncured or smoked, Pork shank, around 1 kg, or more
  • 3 cups x Vegetable, or Peanut Oil
  • 8 cups x Water, or enough to cover the leg in the pot
  • ¼ tspn x ground Coriander, or 5-6 fresh Coriander roots
  • 5 x big Garlic cloves
  • 10 x Szechuan peppercorns
  • 2 x Cinnamon sticks, around 20-25 mm long
  • 2 x Star Anise, whole
  • 4-5 x Thai Bird's Eye chillies - for dipping sauce accompaniment
  • 5 x Black peppercorns
  • 1 tspn x Dark Soy Sauce
  • 3 tblspns x Light Soy Sauce
  • 1 tblspn x Golden Mountain Sauce
  • 1 tspn x coarse Sea Salt
  • 4 tblspns x Palm Sugar (to taste)
  • 1 tspn x Chinese Five Spice Powder
  • 5 x hard-boiled Eggs, peeled
  • 1½ cups x pickled Mustard Green
  • fresh Bok Choy, steamed
  • Salt - for dipping sauce
  • ½ cup vinegar - for dipping sauce


Heat oil in a wok, or large pan, over medium heat. Add pork shank, and turn up the heat a bit. Fry until golden brown on both sides. Transfer the leg to drain on a paper towel.

Pound garlic, peppercorns, and coriander in a mortar and pestle until it becomes a fine paste. Set aside.

Place fried shank in a pot, and cover with water. Add the garlic paste mixture, cinnamon, star anise, dark soy, light soy, golden mountain sauce, salt, palm sugar, 5-spice, and eggs. Bring to a boil then reduce heat, and cook for another 2-3 hours until tender.

While the pork is cooking, thinly slice the pickled mustard green, gently squeeze it to remove the pickling liquid, and rinse it in a colander. Then slowly boil it in a bit of water or chicken stock, about 1.5 cups, until water evaporates, and set aside.

Separately, pound 2-3 fresh Thai chilli peppers in a mortar and pestle. Transfer to a small sauce bowl, add 1 teaspoon salt and ½ cup vinegar. This sauce should be served with the khao kha moo.

Serve the meat over steamed jasmine rice, topped with some pickled mustard green, steamed bok choy and the chilli-vinegar sauce.


Thursday, 30 March 2017

Stir Fried Bok Choy with Oyster Sauce and Garlic Oil

This recipe is Chinese, although it is present and much enjoyed, all over Asia. In Thai, it is referred to as Bok Choy (ผักกวางตุ้ง) - stir fried with Garlic/Oyster sauce (ผัด ซอสหอยนางรม น้ำมันกระเทียม)... 'phạd saw hoy nangrm namạn krathiam'.

This photo is from the Dishmaps website - with thanks...

Servings: Serves: 4

Preparation: 15 mins Cook time: 10 mins Total time: 25 mins


  • 300 grams x baby Bok Choy (or any greens)
  • 1 x tspn Salt
  • ½ tspn Cooking Oil - for Sauce
  • 2 tbspns x Oyster Sauce
  • 2 tbspns x Water
  • 1 tspn x Sugar
  • 3 x shakes ground White Pepper
  • 2 tbspns x Cooking oil - to fry Garlic
  • 4 cloves x Garlic, minced


Wash and drain the Bok Choy, to remove grit and dirt. Drain and set aside.

Bring a pot of water to a rolling boil. Salt generously, and add the Bok Choy. Once the water boils again and the Bok Choy turns a brighter shade of green, start testing to see if it is crispy and tender to your liking - about 2 minutes. Then drain and place on a serving plate. Set aside.

Heat ½ tspn oil in a frying pan. Add oyster sauce, water, sugar, and ground white pepper. Stir until the sauce bubbles. Turn off heat and pour the sauce on the Bok Choy.

Quickly clean the frying pan and heat the 2 tbspns oil, and stir fry the garlic until fragrant and garlic turns golden brown. Turn off heat and pour the garlic oil onto the Bok Choy. Serve immediately.


Wednesday, 29 March 2017

Sticky Rice with Mango - 'khao niao ma muang' - ข้าวเหนียว

Mango sticky rice is a popular dish in the Indochina region of Southeast Asia, such as Thailand, Laos, Cambodia, and Vietnam. Khao niao is traditionally eaten using only the right hand. It is the staple food of Northern and Northeastern Thais, and usually served warm.

The following photo is from the Rantapallo website -

Preparation: - about 4 hours, or overnight


  • 1½ cups x short-grain Glutinous, or Sticky Rice (Japonica rice)
  • Water -- to cover
  • 2 cups x Coconut Milk
  • ½-¾ cup x Brown, or Palm sugar
  • 1 tspn x Salt
  • 3-4 x Mangoes, peeled and sliced, or cubed
  • 1 x Mint sprig for each portion (optional)


Place the rice in a large bowl and fill it with enough water to cover rice by 2 to 3 inches. Let soak for at least 3 hours or, if possible, overnight. This is an important step, so don't skip it!

Drain, and rinse the rice. Set up a steamer over about 3 inches of water, and line the inside of the vessel (bamboo steamer) with a moistened cheese-cloth. Pour the soaked rice into steamer. Bring the water to a boil over medium heat, cover tightly and steam the rice for 25 to 30 minutes.

Meanwhile, in a saucepan, bring the coconut milk, sugar and salt to a slow simmer, over low heat. Don't allow it to boil. When rice is finished, remove it and place it into a large bowl. Stir half the sweetened coconut milk into the rice. Adjust the amount of sugar to your taste, cover with plastic wrap, and set aside to rest, for about 30 minutes.

Place the coconut rice in a large serving bowl, or smaller serving dishes, then lay a few pieces of mango on the side, and garnish with a mint sprig. Pour a little of the remaining coconut milk over each portion and serve at room temperature.