Pad Thai

And now for a classic…making Pad Thai is an event, and what I would call a high maintenance dish. I’ve made it in Thailand with my aunts, and in NZ with my mother.  They have different techniques, but they all manage to turn it into a sort of military drill.  Once you have your ingredients … Continue reading →

Nam dok

Nam dok is basically a dish for rowdy drinking sessions.  It’s made by women who get fed up with their men bringing friends home in the evenings, and yet would rather their men were boozing at home than making mischief elsewhere.  It’s made to keep them home and keep them from falling over. Many Thai women … Continue reading →

Kao Nieow Dut & Na Gachee

Everyday around 3pm Mum and her sister would go to the market to buy the food that would be cooked that evening. Mum would love to go and look at the big sweet shop with about 30 varieties of traditional Thai desserts – ‘they are all yummy – every single of them!’  (Yes, that’s exactly how … Continue reading →

Fresh spring rolls

This is what my Mum packed for me when I went on a long car journey… Yes, even I will admit, Asian-Mother-Syndrome does have its benefits. So here I’ll show you, step by step how to make perfect fresh rolls.  This is all about technique.  And of course you can adapt the ingredients. These are … Continue reading →

Kuay tieow haang

I’m going to teach you how to make the best vegetarian noodle dish ever!  Kuay tieow haang is what we do when we don’t want to make kuay tieow nam – haang means dry and nam means water.  This can look terribly complicated, but again, I’m telling you, it’s not. It’s all in the preparation … Continue reading →