http://www.khiewchanta.com/ en-US Copyright 2010 Thu, 26 Aug 2010 16:31:35 +0000 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss Hibiscus tea, a cold infusion served over lots of ice, but for this photograph, I've piled the dried flowers into the tea. It looked better that way. Below I've photographed fresh hibiscus, they are quite nice as candied edible flowers. ]]> http://www.khiewchanta.com/archives/drinks/hibiscus-tea-cha-ka-jeape-1.html http://www.khiewchanta.com/archives/drinks/hibiscus-tea-cha-ka-jeape-1.html Drinks Thu, 26 Aug 2010 16:31:35 +0000 The most unusual part of this recipe is the rambutans, the semi-sweet Thai fruit we add to it to balance the spicy curry. Lychees can be substituted very successfully if you can't obtain rambutans. The duck though is essential, it has a soft meat that blends into the dish. If you can't get hold of duck, try one of the other pork or chicken red curry recipes on this site instead! ]]> http://www.khiewchanta.com/archives/curries/red-curried-duck-gang-pate-pet.html http://www.khiewchanta.com/archives/curries/red-curried-duck-gang-pate-pet.html Curries Thu, 12 Aug 2010 23:14:26 +0000 These parcels are made from fried pork and herbs, wrapped in a pastry made from steamed rice flour and starch and served with a sweet and sour sauce. The pastry is cooked separately from the filling and it's very different from the cooking methods you may be use to. The actual pastry mix is liquid when uncooked. In order to cook it, you need to tie a cheese cloth or clean handkerchief tightly stretched over the top of a pan of water. The pan is then put on the heat, the water boils, and the steam rises through the cloth. The liquid pastry is poured onto the cheese cloth with a ladle and the ladle used to spread the mixture over the cloth. It cooks very quickly due to the steam and can be peeled off. The aluminum pan from a Thai Steamer is perfect for this. ]]> http://www.khiewchanta.com/archives/steamed-dishes/pork-steamed-rice-parcels-kow.html http://www.khiewchanta.com/archives/steamed-dishes/pork-steamed-rice-parcels-kow.html Steamed Dishes Fri, 06 Aug 2010 16:33:56 +0000 Ahh, one of my favorite snacks, a crispy pancake with a sweet filling. The yellow one is sugared egg yolk strands. But for this recipe, I'm covering the shredded sweet shrimp topping. In the photo below you can see them being fried on a flat plate, when they are hot and still slightly soft, a layer of cream is spread on them, followed by a topping, then they are folded in half and the pancake crisps up. This recipe uses limestone water, but use plain water if you can't find it. Limestone helps crisp the pancake. Make all the parts first, the cream, the batter, the topping, (get your spoons ready, and the plate you want to put them onto!). Then assemble a few at a time, frying off the pancakes on a flat griddle, adding the topping while they're hot then setting them aside to cool. ]]> http://www.khiewchanta.com/archives/desserts/fried-dessert-recipes/sweet-fried-crepes-kanoomberng.html http://www.khiewchanta.com/archives/desserts/fried-dessert-recipes/sweet-fried-crepes-kanoomberng.html Fried Dessert Recipes Sat, 10 Jul 2010 21:18:03 +0000 I was visiting friends in Kanchanaburi province, and realized how sick I am of coconuts! They're so plentiful and I eat so many of them. They're available throughout the year, and so when someone offers you another coconut, I'm not really sure it isn't some sort of punishment! Above you can see ripe coconuts on the trees. But there are also]]> http://www.khiewchanta.com/archives/ingredients/coconuts-ma-praw-1.html http://www.khiewchanta.com/archives/ingredients/coconuts-ma-praw-1.html Ingredients Fri, 02 Jul 2010 20:07:25 +0000 This is Jok, a rice soup, made with mushrooms. It's normally cooked for a very long time so that the rice becomes mushy. However to make it easier, I've cooked it normally, and run it through a blender to break the rice grains. Fried garlic is perfect for this recipe. ]]> http://www.khiewchanta.com/archives/rice-dishes/rice-porridge/soft-rice-soup-jok-het-horm.html http://www.khiewchanta.com/archives/rice-dishes/rice-porridge/soft-rice-soup-jok-het-horm.html Rice Porridge Soups Vegetarian Sun, 20 Jun 2010 17:00:56 +0000 While up in the country, I decided to show you some of the berries that can be picked and eaten in Issan (North Eastern Thailand). I like this picture so much, I'm cropped it and created desktop wallpapers for download. The berries have such an interesting texture and color! Choose the resolution you prefer, right click on the link and save as a JPG file then set it as your wallpaper! Wall paper 320 wide x 480 high, iPod Touch and similar
Wall paper 480 wide x 800 high, Smartphones
Wall paper 640 wide x 960 high, Newer iPod
Wall paper 1024 wide x 768 high, Common PC
Wall paper 1050 wide x 1920 high, HDTV vertical
Wall paper 1152 wide x 864 high, Common PC
Wall paper 1280 wide x 1024 high, Very common screen resolution
Wall paper 1440 wide x 900 high
Wall paper 1600 wide x 1200 high
Wall paper 1600 wide x 1280 high
Wall paper 1680 wide x 1050 high
Wall paper 1920 wide x 1080 high, HDTV resolution
]]> http://www.khiewchanta.com/archives/ingredients/thai-vegetables/thai-tree-berries-1.html http://www.khiewchanta.com/archives/ingredients/thai-vegetables/thai-tree-berries-1.html Thai Vegetables Wed, 09 Jun 2010 23:09:56 +0000 This dish is a spicy meat side dish normally eaten with sticky rice. It is chunky, making it ideal to eat with your fingers. In Thailand as with many cultures, there are many dishes you eat with your hands. Ensure you clean your hand thoroughly, take a chunk of sticky rice, and, using the sticky rice to cover your fingers, grab a chunk of the minced pork, then eat. ]]> http://www.khiewchanta.com/archives/side-dishes/mince-pork-and-chilli-lap-mu.html http://www.khiewchanta.com/archives/side-dishes/mince-pork-and-chilli-lap-mu.html Side Dishes Sun, 30 May 2010 11:58:33 +0000 If you've already made my Mu Yor recipe, then you can use it to make this spicy salad version. You can see from the photograph the spongy texture of the Mu Yor sausage caused by the ice crystals. ]]> http://www.khiewchanta.com/archives/side-dishes/spicy-home-made-sausage-salad.html http://www.khiewchanta.com/archives/side-dishes/spicy-home-made-sausage-salad.html Side Dishes Mon, 24 May 2010 14:53:25 +0000 Another one of these really sour fruits that we eat sometimes with sugar & salt and chilli dip. You can see a small sachet of the sugar mix behind it. You'll find this is markets in central Thailand, around the city of Bangkok, places like Saraburi, Nakhon Pathom, Pathumthani. This is also nice pickled, the sour fruit with the sour pickle really cuts through fatty foods.]]> http://www.khiewchanta.com/archives/ingredients/thai-vegetables/ma-kwid-1.html http://www.khiewchanta.com/archives/ingredients/thai-vegetables/ma-kwid-1.html Thai Vegetables Sun, 09 May 2010 21:10:55 +0000 This is a dumpling filled with vegetables and greens and sold right across Thailand as a snack. I'm including this recipe for completeness rather than taste. I find these dumplings doughy and only edible when freshly cooked with fresh fillings. So when you see them at a market stall, only buy them if they're cooked right there and then! ]]> http://www.khiewchanta.com/archives/snacks/dumpling-snacks/vegetarian-dumplins-kanoom-gui.html http://www.khiewchanta.com/archives/snacks/dumpling-snacks/vegetarian-dumplins-kanoom-gui.html Dumpling Snacks Sun, 09 May 2010 18:21:02 +0000 Thai Rose Apples are a little sharp, a little sweet and have the texture of crisp celery. You won't see them very often in the west, they're not so popular, but they're refreshing. Above is the one you'll see in market stalls about the size of an apple, below is a smaller variety. ]]> http://www.khiewchanta.com/archives/ingredients/thai-vegetables/thai-rose-apples-choompoo-1.html http://www.khiewchanta.com/archives/ingredients/thai-vegetables/thai-rose-apples-choompoo-1.html Thai Vegetables Thu, 22 Apr 2010 23:11:50 +0000 In Thailand they sell this sweet toast ready made in packets, like a lot of bakery products they tend to be eaten for desserts. The photo at the top is my version of it, the photo at the bottom is the commercial product, made with little mini slicers of bread, each one 4cm x 4cm. To recreate the recipe I'm using full sized sliced bread cut into quarters. ]]> http://www.khiewchanta.com/archives/desserts/baked-cake-recipes/sweet-toast-kanoom-pang-naneuy.html http://www.khiewchanta.com/archives/desserts/baked-cake-recipes/sweet-toast-kanoom-pang-naneuy.html Baked Cake Recipes Tue, 23 Mar 2010 18:21:36 +0000 My friend Chai has opened a Thai take away in Wilrijk near Antwerp in Belgium (she's married to a Belgian professional caterer). If you fancy a Thai take-away pop along to her Wilrijk Take Away and taste authentic Thai food! . She's making some very traditional items too, including the yellow bean fruit. Here's a plate of her very own handmade fruit: And a selection of Thai kanoom. Her shop will be authentic Thai food as a freshly made takeaway, so I hope she does well and I wish her and her husband every success with their new venture. ]]> http://www.khiewchanta.com/archives/thai-take-away-wilrijk.html http://www.khiewchanta.com/archives/thai-take-away-wilrijk.html Sun, 21 Mar 2010 00:11:00 +0000 At the farm, my star fruit are ripe! As you can see from the photo they grow on trees in Thailand and are ripe when they've mostly yellow. They're not quite so popular here, the flavour isn't strong and the fruits waxy skin makes it not so easy to eat. The taste is slightly sweet, slightly citrus, slightly rubbery. But slices of star fruit do look nice in fruit salads.]]> http://www.khiewchanta.com/archives/ingredients/thai-vegetables/starfruit-maferng-1.html http://www.khiewchanta.com/archives/ingredients/thai-vegetables/starfruit-maferng-1.html Thai Vegetables Sat, 20 Mar 2010 18:26:39 +0000