Sautéed Bean Sprouts and Tofu or Guisadong Togue (in Tagalog, “Guisado” means sautéed and “Togue” means bean sprouts.), is a vegetable dish that consists of bean sprouts, carrots, fried tofu and shrimps. A popular side dish in the Philippines and neighbouring countries such as Japan and Thailand where it is used to accompany dishes like … Continue reading »
Pad Thai is a Thai dish made out of stir fried rice noodles flavoured with fish sauce, tamarind juice, chilli peppers garnished with bean sprouts, shrimps, chopped peanuts, eggs and lime juice. This dish is the national dish of Thailand and is listed at number 5 on CNN’s World’s 50 most delicious foods readers’ poll … Continue reading »
Who does not love Thai dishes, they are flavourful, spicy and some are relatively easy to make. Just look at this dish the flavour combination is just something to drool for. Just imagine the flavours of creamy coconut cream, fresh and sour hints of tamarind and lemon grass, sweet raw sugar, and hot chillies in … Continue reading »
Red Curry is a popular Thai curry paste which consists of garlic, shallots, dried red chillies, lemongrass, galangal, peppercorns, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds and cumin seeds. It is traditionally made with a mortar and pestle which in turn releases the ingredients natural oils while it being pounded. It is … Continue reading »
Satay is a type of skewered marinated meat served in thick sauce flavoured by coconut milk and peanuts. This dish originated in Java, Indonesia and considered to be the national dish. It was invented by street vendors during the 19th century when there was a huge influx of Arab immigrants in the region, for the … Continue reading »
Ika Geso Age in Japanese, Muc Chien in Vietnamese or Crispy Deep Fried Squid is a simple deep fried squid dish popular in East Asia and South East Asian cuisine, similar to calamares but this dish uses squid tentacles instead and served with a sweet and spicy sauce. Though there’s no rule in using only … Continue reading »
Phanaeng, panaeng or penang curry is a type of mild Thai curry that is made out of dried chilli peppers, coriander, cumin, galangal, lemongrass, garlic, and salt. The name came from a Malaysian island called Penang which is near Thailand. Traditionally this curry mix is used in a popular dish called beef phanaeng where beef … Continue reading »
Tom Yum is my favourite Thai dish, and it will go easily on my top 5 list overall, when I eat this dish I have the same satisfaction that I get from having sinigang, my favourite soup dish. I never grew up with this dish and it was just introduced to me for about 6 … Continue reading »
Pininyahang Manok (Tagalog), Gang Ped Gai Sapparot (Thai), or Chicken with Pineapple is a dish made out of chicken that is marinated in pineapple juice then cooked together with pineapple and other vegetables such as capsicums, carrots and onions. In Philippines there are 3 main variations of this dish and they vary on the sauce … Continue reading »
Larb in Thai cuisine is a type of meat salad that is usually made out of chicken, duck, turkey or sometimes non poultry meat mixed with ground toasted rice then dressed with fish sauce, lime juice and herbs / spices (such as mint, coriander, spring onions and chillies). Usually cooked but sometime eaten raw like … Continue reading »
Coco Jam is a popular jam in South East Asia usually made out of coconut milk and sugar. In Philippines it is called coco jam, “matamis na bao” or “pulut”, In Malaysia and Singapore they call it “kaya” or “seri kaya” and in Thailand they call it “sangkhaya”. The recipe from different countries are nearly … Continue reading »
The first time I saw this dish way back in the Philippines, I did not mind it as the looks are bland and thought that it does not have taste at all. But one time after I had tasted all of the dishes in the food court where I used to work and wanted to … Continue reading »
