http://www.khiewchanta.com/ en-US Copyright 2010 Tue, 16 Feb 2010 21:14:41 +0000 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss These are sticky rice sweet pancakes. In Isan around Songkran time, all he girls of the village work together to make these and take them to the temple as an offering to the house. They are slightly sweet, crispy toasted pancakes made from sticky rice flour. ]]> http://www.khiewchanta.com/archives/desserts/toasted-sticky-rice-pancake-ko.html http://www.khiewchanta.com/archives/desserts/toasted-sticky-rice-pancake-ko.html Desserts Tue, 16 Feb 2010 21:14:41 +0000 This time of year (January, February) is when the sugar cane is harvested, in Kanchanaburi province, the streets are filled with convoys of trucks carrying the harvested sugar to the factory for processing. At this time of year you'll also see sugar cane sap vendors on the street with a machine to squeeze out the sweet juices and freshly cut canes. The cane sugar for drinking is much more juicy than the cane sugar for making sugar, it is grown specially for this drink. ]]> http://www.khiewchanta.com/archives/drinks/sugar-cane-sap-drink-1.html http://www.khiewchanta.com/archives/drinks/sugar-cane-sap-drink-1.html Drinks Sat, 13 Feb 2010 23:56:01 +0000 This curry comes from the Muslim area of Thailand, the south, near the border with Malaysia. It is a chicken curry, made with rice and coconut milk, served with a spicy ginger side sauce. Imagine Paella crossed with Thai spices and that is very close to the style of this dish. ]]> http://www.khiewchanta.com/archives/curries/chicken-curry-recipes/chicken-rice-curry-with-coconu-1.html http://www.khiewchanta.com/archives/curries/chicken-curry-recipes/chicken-rice-curry-with-coconu-1.html Chicken Curry Recipes Rice Dishes Sat, 23 Jan 2010 06:55:47 +0000 This is a dessert made with taro - a sweet potato like root vegetable and topped with fried onion slivers. It sounds stranger than it tastes, the taste is similar to bread puddings, the taro gives this dessert the bread like texture, the onions add a contrast flavour. If you can't obtain taro, use sweet potato or yam. ]]> http://www.khiewchanta.com/archives/desserts/baked-cake-recipes/taro-onion-cake-ka-noom-more-g.html http://www.khiewchanta.com/archives/desserts/baked-cake-recipes/taro-onion-cake-ka-noom-more-g.html Baked Cake Recipes Thu, 07 Jan 2010 23:05:59 +0000 I'm visiting friends in Belgium for Christmas, and it's freezing! -4 degrees Celsius, it's 31 degrees in Bangkok and very humid. Time for Nam Kang Sei! Frozen snow cones from the freshly fallen snow, drizzled with Hales Blue Boy (helbruboy in Thai) cream soda and condensed milk. Merry Christmas. ]]> http://www.khiewchanta.com/archives/drinks/snow-cone-nam-kang-sei.html http://www.khiewchanta.com/archives/drinks/snow-cone-nam-kang-sei.html Drinks Sun, 20 Dec 2009 11:05:28 +0000 These are some of the most flavorsome sausages you can eat, best of all, because you make them yourself, you can ensure only the best meat goes into them. In Thailand we make these wrapped in banana leaves, but you can also steam them in tinfoil like we've done here. They can be eaten hot or cold, when serving, its normal to cut them into slices. ]]> http://www.khiewchanta.com/archives/snacks/thai-steamed-pork-sausage-mu-y.html http://www.khiewchanta.com/archives/snacks/thai-steamed-pork-sausage-mu-y.html Snacks Thu, 17 Dec 2009 23:10:05 +0000 A very simple stir fry red pork curry with a plenty of fresh vegetables. This dish plus rice makes a complete meal of meat and vegetables. ]]> http://www.khiewchanta.com/archives/curries/pork-curry-recipes/pork-panang-panang-mu-1.html http://www.khiewchanta.com/archives/curries/pork-curry-recipes/pork-panang-panang-mu-1.html Pork Curry Recipes Sat, 28 Nov 2009 15:49:58 +0000 I'll let the photograph speak for itself. ]]> http://www.khiewchanta.com/archives/stir-frys/thai-mushroom-stirfry-ton-hoom-1.html http://www.khiewchanta.com/archives/stir-frys/thai-mushroom-stirfry-ton-hoom-1.html Stir Frys Vegetarian Thu, 19 Nov 2009 03:11:00 +0000 The soup is sour and spicy and provides the main flavours, the omelette adds the bulk to the meal. It's not at all unusual to eat combination dishes like omelette in soup in Thailand, and if you've ever had a dry omelette this dish makes a pleasant change! This dish is normally served with rice as a shared side dish. Guests take some of the soup and omelette and spoon it onto their rice. ]]> http://www.khiewchanta.com/archives/soups/curry-soups/omelette-sour-soup-gang-soom-k.html http://www.khiewchanta.com/archives/soups/curry-soups/omelette-sour-soup-gang-soom-k.html Curry Soups Sun, 08 Nov 2009 18:40:05 +0000 If you think an omelette should taste of eggs, this recipe is a wake-up call. It has a strong meaty flavour with a slight spicy after-taste that is very different from a traditional 'eggy' omelette. Best of all, it's a very easy dish to make. A good way to serve this omelette is to cut it into squares, so that it can be shared between several people as a side dish. ]]> http://www.khiewchanta.com/archives/side-dishes/pork-mince-omelette-kaigieuw-m.html http://www.khiewchanta.com/archives/side-dishes/pork-mince-omelette-kaigieuw-m.html Fried Dishes Side Dishes Snacks Sun, 01 Nov 2009 23:34:30 +0000 This dish is intense Thai food! We eat raw shelled shrimp by spooning on a mixture of chillies, garlic, mint and spring onions, a little fish sauce and lemon juice is sprinkled on, and the shrimp is eaten in one go (minus the tail which you bite off). Fish sauce has a strong taste, so does chilli, so does lemon juice, so does garlic, so does mint, and so does celery. Imagine all these strong tastes in one mouthful of fish, you can see why I call it intense food. It's like a Thai version of Sushimi, but we eat it with chillies instead of wasabi. ]]> http://www.khiewchanta.com/archives/seafood/prawns-shrimp/raw-prawns-with-thai-chillies.html http://www.khiewchanta.com/archives/seafood/prawns-shrimp/raw-prawns-with-thai-chillies.html Prawns & Shrimp Thu, 22 Oct 2009 02:46:58 +0000 The crunchy mix you see in these leaves is fried chicken flavoured with fried baby shrimp. I've used lettuce in the photograph, but traditionally we'd use betel leaves. These leaves are an acquired taste but very popular in Asia. They are the same plant that betelnuts come from, the nuts they sell on the street in Taiwan. Unfortunately they are popular because they are a legal stimulant, and I avoid them because it makes my heart flutter as though I'm nervous. Below is a photograph of the Betel leaf version of this dish. ]]> http://www.khiewchanta.com/archives/snacks/crispy-chicken-mince-parcels-m.html http://www.khiewchanta.com/archives/snacks/crispy-chicken-mince-parcels-m.html Snacks Fri, 16 Oct 2009 20:14:21 +0000 This is an ice-cream bread sandwich in the style I would eat as a child. In Thailand bread (Kanom Pan) isn't a staple eaten with the main course, more commonly it is sweet and eaten as a treat or a dessert. The bread in this sandwich should be the sweetest brioche style bread you can find, if you can't find sweet bread, use scones instead. Try making the Thai coconut ice-cream from the recipe on this site for a more authentic result. ]]> http://www.khiewchanta.com/archives/desserts/ice-cream-recipes/thai-ice-cream-sundae-itim-sun.html http://www.khiewchanta.com/archives/desserts/ice-cream-recipes/thai-ice-cream-sundae-itim-sun.html Ice Cream Recipes Sat, 10 Oct 2009 19:14:20 +0000 It's a full moon now, and I managed to get a photograph of the moon with it's halo rainbow. My name is Khiewchanta, and Khiewchanta means Moon Rainbow! You're should be reading this at Khiewchanta.com, I know my site is often cloned by other sites that come and go, and if you're reading a copy of my site, now's the time to move to Khiewchanta.com. ]]> http://www.khiewchanta.com/archives/moon-rainbow.html http://www.khiewchanta.com/archives/moon-rainbow.html Sun, 04 Oct 2009 23:36:19 +0000 This is a very authentic Thai recipe with a strong taste of old fish sauce. This can be off-putting to some people, old fish sauce is salted pickled fish kept for years. When it's cooked it loses some of its aroma, but uncooked it can be overwhelming. You may prefer to substitute bottled fish sauce instead of the old fish sauce, which is a distilled filtered version of old fish and has a very mild smell. Ingredients for 2 People 200 gms Chicken Breast 150 gms Pickled Bamboo 300 ml Water 2 Tablespoons Old Fish Sauce 2 Tablespoons Fish Sauce 1/2 Teaspoon Salt 10 gms Galanga Root 10 gms Lemon Grass 2 Spring Onions 3 Fresh Chillies 3 Dry Chillies 1-2 Sprigs of Coriander Leaves 1 Tablespoon Oil 2 Kaffir Citrus Leaves Preparation 1. Chop the chicken breast into small pieces and put into sauce pan. 2. Chop the lemon grass, galanga, into small pieces and pound the chilli and dry chilli in a Thai mortar and add to the pan. 3. Add the old fish sauce, fish sauce, salt, and oil. 4. Turn the heat on and simmer for 1 minutes. 5. Add the water into the pan and simmer for 5 minutes. 6. Add the bamboo and citrus leaves and cook for a further 10 minutes. 7. Turn off the heat 8. Chop the spring onions and coriander and add to the sauce. Serve With Hot Sticky Rice You eat this by taking a lump of the rice with your fingers and a piece of the chicken from the sauce and dipping the rice in the sauce liquid.]]> http://www.khiewchanta.com/archives/soups/spicey-chicken-bamboo-soup-gan.html http://www.khiewchanta.com/archives/soups/spicey-chicken-bamboo-soup-gan.html Soups Fri, 02 Oct 2009 23:23:23 +0000