Foodie Diary (August 2024)
My culinary adventures
Thai BBQ (08-31)
This evening we had a Thai BBQ with our guests. For starters, we had “Miang Kham” (เมี่ยงคำ) with fresh Bai Cha Plu leaves, that we picked directly from our plant. The main act were “Moo Ping” (หมูปิ้ง) and “Gai Ping” (หมูปิ้ง) skewers that we grilled on our Konro-Grill. As side dishes, there was steamed sticky rice and a “Yum Woon Sen” (หมูปิ้ง) salad.
Yam Bai Bua Bok (08-30)
Tonight, we had Thai “Yam Bai Bua Bok” (ยำใบบัวบก), a yam salad made with Asiatic pennywort, minced meat, and shrimp.
Watermelon Dinner (08-28)
I decided to make a Thai Som Tam Plueak Thaeng Mo (ส้มตำเปลือกแตงโม) salad tonight. Using a mortar and pestle, I pounded the watermelon rind into a delicious salad. The watermelon flesh was served on the side with chili salt and Nam Prik Na Rok.
Khao Pad Rot Fai (08-26)
I cooked up a batch of Thai “Khao Pad Rot Fai” (ข้าวผัดรถไฟ), also known as “railway fried rice”, for lunch. This dish, featuring rice, pork, tomatoes, eggs, and red fermented tofu, has an intriguing name with an unknown origin. I used a recipe from Leela Punyaratabandhu’s cookbook “Bangkok”.
Two Thai Salads (08-23)
To refuel after a long hike, I made a couple of Thai salads tonight. I whipped up a “Laap Plaa” (ลาบปลา), a spicy minced fish salad, and a “Yam Dok Khae” (ยำดอกแค), a refreshing salad with hummingbird flowers, pork, and shrimp. Both recipes are from “Thailand - The Cookbook”
Gai Pad Met Ma Muang (08-22)
I savored the last of my cashews from Ranong today by making a Thai dish called “Gai Pad Med Mamuang” (ไก่ผัดเม็ดมะม่วง) for lunch. I used ‘Cooking with Poo’ as a general guide for the recipe.
Khao Pad Nam Prik Pao (08-21)
I turned yesterday’s leftovers into a delicious lunch today by making “Khao Pad Nam Prik Pao” (ข้าวผัดน้ำพริกเผา), a fried rice dish with Chili Jam.
Pad Plaa Muek Sator (08-20)
I made a really spicy southern Thai dish today, “Pad Plaa Muek Sator” (ผัดปลาหมึกสะตอ), with squid and stink beans. I dug out my old copy of the book “Thailand - The Cookbook” for this one.
Gaeng Phed Bpet Yang Linchi (08-15)
For today’s lunch, I prepared a Thai “Gaeng Phed Bpet Yang Linchi” (แกงเผ็ดเป็ดย่างลิ้นจี่). However, it only looked like the dish with this name, because in my duck curry with lychees I replaced the duck with vegetarian mock duck and the lychees with canned longans.
Pad Gaprao Gai Khai Dao (08-13)
Today, I prepared “Pad Gaprao Gai Khai Dao” (ผัดกะเพราไก่ไข่ดาว ) with fresh holy basil from my herb garden. For this dish I used the recipe for “Old-School Pad Gaprao” from the book “Sabai” by Hot Thai Kitchen, which, in addition to garlic and chilies, only uses fish sauce and a little sugar for seasoning. Of course there was also a fried egg.
Hoi Pa Hu Pad Nam Prik Pao (08-12)
For lunch today we had a Thai “Hoi Pa Hu Pad Nam Prik Pao” (หอยเป๋าฮื้อผัดน้ำพริกเผา) with fake abalone snails and a sauce with lots of chili jam and fresh Horapa basil.
Gaeng Panaeng Moo (08-01)
Today on the first lunch break in August we had a Thai “Gaeng Panaeng Moo” (แกงพะแนงหมู) with pork neck and purple Thai eggplant for lunch.