Did you know that “Nam Jim” is a generic name that is used as a blanket term for pretty much ALL of Thailand’s dipping sauces? And you’ll see this name used on all of the dipping sauces in restaurants and street food stalls, even though the ingredients between certain kinds can vary greatly. However, the flavour among all of them resonates in between notes of spicy, sour and sweet. I personally always serve my nam jim alongside whatever Thai snacks and general meals that I make everyday. But how many kinds of nam jim are there? After perusing through my mum’s cookbook and some internet sleuthing, I’ve found there to be over 10 varieties of Thai dipping sauce regularly available...
Now we all know that Thai curries are everyone’s favourite dish, but there’s a myriad of ways to make ‘em. Some popular ones you may have heard of are green curry (“gaeng keow waan”), “massaman curry”, “panaeng curry” and yellow curry (“gaeng gari.”) Now, Thai curries in general can be divided into 2 categories; coconut base or water base. The choice shouldn’t be taken lightly, as the base will highly reflected in the taste and texture of the final outcome. Some coconut base curries will include green curry, red curry, yellow curry, massama curry and panaeng curry. Water base curries include sour soup curry, jungle curry and southern style yellow curry. Obviously homemade curry paste is always preferable and generally tastes...
When “curry and rice” is talked about, the mind usually jumps to Indian cuisine, however, many cuisines worldwide have their own take on curry and rice, including Japanese culture. I feel as though I must bring all this to your attention as I myself am a strong advocate for curries (especially the soupy and spicy ones!) But did you know that Thais can eat rice with curries for breakfast, lunch and dinner? That’s how much we love this dish! Khao Gaeng or Khao Rad Gaeng shops (i.e. food stalls) on every street corner will usually have their own spinoff of this dish. “Khao” means rice and “Gaeng” means curry. BUT these street stalls sell more than just the aforementioned dishes...
Explore the delectable flavours of Massaman Curry, a renowned Thai dish with a signature ingredient of curry paste. It covers both traditional and modern cooking methods, including slow-roasting ox cheek in the oven for six hours to achieve an exceptionally tender meat and creating your own Massaman Curry Paste using a Thermomix. The article concludes with serving suggestions for a delicious meal featuring slow-roasted ox cheek Massaman Curry, crispy roasted potatoes, and salad.
Khao Ob Sabparod, also known as baked pineapple rice or pineapple fried rice, is a popular dish loved by both kids and adults. This mouth-watering dish is easy to make in your Thermomix and is sure to satisfy your cravings. Additionally, in 2019, Walt Disney produced a short cartoon clip telling the origin story of pineapple fried rice. Read on to discover the recipe and how this dish became a beloved favorite around the world.
