Foodie Diary (June 2024)

Gai Pad Nam Prik Pao (06-27)

Today, I prepared a Thai “Gai Pad Nam Prik Pao” (ไก่ผัดน้ำพริกเผา) with chicken and bell peppers for lunch. I used a recipe from Praew’s blog Hungry in Thailand. However, I decided not to deep-fry the meat.

Yam Nuea Yang (06-26)

After the Thai food break in Hamburg and the North Sea, i prepared a “Yam Nuea (ยำเนื้อ)” with grilled beef steak and cocktail tomatoes for dinner.

Gaeng Khilek Nuea (06-19)

Since I found fresh but already boiled cassod tree leaves in the Asian grocery store, I prepared a “Gaeng Khilek” (แกงขี้เหล็ก) with beef this morning for my lunch break. I discovered that these leaves are much more bitter than those in the jar.

Salad and Omelet (06-16)

For dinner today, I prepared a “Yam Moo Ob” (ยำหมูอบ) with fried pork loin. As a side dish, there was also an omelet stuffed with pork and pineapple. I prepared this “Khai Yad Sai Sapparot” (ไข่ยัดไส้สับปะรด) according to a recipe from “Thailand - The Cookbook”. But I still have to practice folding a Thai omelet the right way.

Recommended Thailand: The Cookbook at amazon.de*

Two Curries (06-15)

Tonight there were two curries from southern Thailand. First a “Gaeng Khua Sapparot Gai” (แกงคั่วสับปะรดไก่) with chicken and pineapple and then a “Gaeng Som Plaa” (แกงส้มปลา) with cod fish and taro stalks.

Recommended The Food of Southern Thailand at amazon.de*

Gai Pad Met Ma Muang (06-10)

Today we had a Thai “Gai Pad Met Ma Muang” (ไก่ผัดเม็ดมะม่วง ) with chicken, bell peppers, mushrooms and cashews for lunch. I roughly based it on a recipe from the book “Hot Thai Kitchen”.

Recommended Hot Thai Kitchen at amazon.de*

Phla Goong (06-06)

Today I prepared a Thai “Phla Goong” (พล่ากุ้ง ) with shrimp, lemongrass, chiles, shallots, lime juice, nam prik pao and mint leaves for lunch.

Pad Phed Moo (06-05)

A Thai “Pad Phed Moo” (ผัดเผ็ดหมู) is the weapon of choice when things have to go really fast. Like for today’s lunch break.

Pad Hed Orinji Moo Sap (06-03)

During the lunch break today, I prepared a quick “Pad Hed Orinji Moo Sap” (ผัดเห็ดออรินจิหมูสับ ) with king oyster mushrooms and minced pork. The dish is based on a recipe from “Thailand - The Cookbook”, I just replaced the shrimp in the book with minced meat.

Recommended Thailand: The Cookbook at amazon.de*

Khao Pad Moo Grob (06-01)

This lunchtime I prepared a “Khao Pad Moo Grob” (ข้าวผัดหมูกรอบ ) with crispy pork belly and some other various leftovers.