~Banana Blossom, how to prepare for Thai & Vietnamese Recipe~

Banana Blossom  Hue Plee How to prepare Banana BlossomMost of my students have no idea of  how to prepare banana blossom. Then even after knowing how, they still need to acquire a taste for it. It is a little bitter by itself. I would recommend anyone to try it with Phad Thai for the first time just like you would  fresh [...]

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~Phuket Stir-fried Blue Crab with Black Pepper Recipe~

Phuket Stir-fried Blue Crab with Black Pepper Recipe Phoo Phad Prik Thai Dam The world is just a finger tip away. I would like to share with you my family cooking and recipes from Phuket, Thailand. These photos were taken by cell phone and then downloaded onto facebook. I called my niece Darunee Khruasanit in Phuket after [...]

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~Asparagus & Lovage Soup Recipe~

I fell in love with Lovage at the first taste twenty four years ago in a herb garden in Zurich, Switzerland. First I saw some tall herbs and plants; my friend asked me to smell and taste some. I was excited by the aroma, and learned the story of Maggi soup and the use of Maggi seasoning sauce in Switzerland. Thais love maggi seasoning sauce from Maggi of Switzerland. Thais use it interchangeably with soy [...]

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~The Best Chinese at Home, Grace Young’s Velvet Chicken with Asparagus Recipe~

I was glad to stay home and cook for my family tonight. But it is not just any cooking; I was wokking up Grace Young’s recipe: Velvet Chicken with Asparagus. It was the recipe from the cooking class and the cookbook “Stir-frying to the Sky’s Edge’. This recipe was appealed to me during the class last [...]

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~Cilantro roots, Truely Authentic Thai~

     After taking cooking class “Stir-Frying to the Sky’s Edge taught by Grace Young at the Sizzle Works, I was inspired to do more reading. There were three books on the subject by Grace Yong: The Breath of a Wok and Stir-frying to the Sky’s Edge and Martin Yan: Everybody’s Wokking. I came across the comment made by [...]

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~Grilled Fish Sauce Chicken Wing Recipe~

    My son loves Teriyaki Chicken and also chicken wing. After eating and inhaling fish sauce chicken wing with sticky rice at the Pok Pok Thai Restaurant in Portland , I decided to create a recipe that is close to my tasting memories. I substituted fish sauce for soy sauce in my own teriyaki sauce recipe created way back. And it works, now everyone loves [...]

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~Thai Crab Salad with Mango Recipe~

Eating in Southeast Asia Traveling through Vietnam in 2009 as a culinary tour leader was an interesting and heartwarming experience. The local people are so eager to share their country’s wonderful cuisine and culture and spend time with you. You’re treated more like a welcome guest than a tourist. Back home in Phuket with my [...]

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~Amok, the Khmer Fish Stew Recipe from the Wall of Angkor Thom~

Amok Khmer Fish Stew Servings: 4 3 tablespoons canola oil 8 tablespoons Khmer curry paste (please see Khroeung, Khmer Curry Paste Recipe) 3 cups spinach, amaranth, la lot (wild pepper leaf) or pea vine 1 pound catfish filets or any white fish cut into a bite size 6 tablespoons coconut milk 1 egg 2 teaspoons fish [...]

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~Kroeung, Khmer Curry Paste Recipe~

Kroeung is Khmer curry paste that is versatile for many curry dishes in Khmer cuisine such as famous national dish, Amok (fish cake), chicken curry with sorrel leaves or fish stew with seasonal vegetable. Like Thai curry paste, Khmer curry paste consists of fresh herbs which will give pungent flavor and aroma. This curry paste [...]

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