Foodie Diary (January 2024)
My culinary adventures
Jens
Two Thai Salads (01-31)
This evening, we had two Thai salads. The first one was a Southern Thai “Yam Sao Ni Bang” (ยําสาวในบาง) with seafood, minced meat and heart of palm. The second salad was a “Hed Paa Nam Tok” (เห็ดป่าน้ำตก) with mushrooms from Isaan.
Gaeng Khilek (01-28)
Finally, I found cassia leafs or “khilek” as they are called in Thai. With those, I prepared a “Gaeng Khilek Moo Hed” (แกงขี้เหล็กหมูเห็ด ) with pork neck, Oyster mushrooms and lots of Chinese keys. It was delicious, but maybe I should use some more leaves next time.
Rice Tea Leaf Salad (01-28)
Today I made a Burmese rice and tea leaf salad or “Lahpet Htamin Thoke” (လက်ဖက်ထမင်းသုပ်) for lunch. I used the leftover rice from yesterday and the mild lahpet from Tea Eats.
Two Burmese Dishes (01-27)
This evening I cooked Burmese again, because I wanted to try out the ingredients that I got today in the sample package from Tea Eats. In addition to a Lahpet Thoke, I also cooked a “Pumpkin Pork Stew” from the book “Burma Superstar”.
Two Thai Salads (01-23)
This evening, I used the leftovers from the weekend to prepare two Thai salads. The first one was a northern Thai “Sa Lerm Pak Som” (สเลิ้มผักส้ม) with pounded pork and pickled mustard greens. The second one was a “Yam Woo Sen Moo Daeng Yentafo” (ยำวุ้นเส้นหมูแดงเย็นตาโฟ). For this glass noodle salad, I colored the noodles with “Yentafo sauce” and used the remaining “Moo Daeng” as protein.
Birthday Menu (01-20)
Today I celebrated my birthday with a small Thai menu. The first dish was “Moo Dad Deaw” (หมูแดดเดียว) with the two dips “Nam Jim Jaew” (น้ำจิ้มแจ่ว) and “Nam Jim Suki” (น้ำจิ้มสุกี้). Afterwards there was northern Thai “Nam Prik Ong” (น้ำพริกอ่อง) with various vegetables and a “Sa Lerm Jin Yang” (สเลิ้มจิ้นย่าง) Salad. Finally there was “Khao Moo Daeng” (ข้าวหมูแดง).
Guai Tiao Nam Ngiao (01-17)
For today’s lunch I prepared a “Guai Tiao Nam Ngiao” (ก๋วยเตี๋ยวน้ำเงี้ยว) for the first time. I found the recipe for this Northern Thai noodle soup in the Book “The Food of Northern Thailand” by Austin Bush. Instead of the blood tofu that is typical for this soup, I used blood sausage. The sausage gave the soup a very smoky flavour, which fitted very well.
Salad and Grilled Fish (01-16)
Tonight we had “Laap Plaa Dhong” (ลาบปลาตอง) from Esarn based on a recipe from the book “Thailand - The Cookbook”. This is pounded sea bass mixed with herbs and then grilled in a banana leaf. As a side dish, we had “Tam Thaeng Khao Phot” (ตำแตงข้าวโพด). The recipe for this refreshing salad with corn, cucumber and tomato can be found in the book “Sabai” by Hot Thai Kitchen.
Gaeng Phed Gai (01-15)
Tonight we had another simple red Thai curry, this time with chicken, green beans and baby corn on the cob. In Thai Language, this is called “Gaeng Phed Gai” (แกงเผ็ดไก่).
Two Stir-Fries (01-12)
Today we had two quick stir-fried dishes from the book “Thailand - The Cookbook”. The first one was “Sai Bua Pad Goong” (สายบัวผัดกุ้ง) with lotus stems and shrimps. And the second one was “Pad Tam Lueng Moo Sap” (ผัดตำลึงหมูสับ) with minced meat and leaf spinach.
Salad and Soup (01-10)
This evening, I took another culinary excursion into northern Thai cuisine. First, I prepared a grilled and pounded pork salad known as “Sa Lerm Jin Yang” (สเลิ้มจิ้นย่าง). And the second dish was a simple soup with pork and pumpkin called “Nam Sup” (น้ำซุป).
Red Thai Curry (01-10)
Today we had red Thai curry with pork and pumpkin, or “Gaeng Phed Fak Tong” (แกงเผ็ดฟักทอง) for lunch.
Salad and Fish (01-08)
Tonight we had steamed fish with pumpkin, which is called “Plaa Nang” (ปลานัง) in Isaan. The second dish was “Moo Yang Nam Tok” (หมูย่างน้ำตก), spicy salad with grilled pork and different herbs.
Salad and Hor Mok (01-06)
Today’s Dinner was “Hor Mok Plaa” (ห่อหมกปลา), that is a dry fish curry which is steamed in banana leafs. The second dish was a salad with grilled pork called “Yam Moo Yang” (ยำหมูย่าง).
Dip and Stir-Fry (01-06)
Today’s lunch were two dishes from the book “Thailand - The Cookbook”. The first one was the “Nam Prik Nam Pak” (น้ำพริกน้ำผัก) from Northern Thailand, made from fermented lettuce and pounded meat. And the other on was a simple stir-fry dish with tofu and mung bean sprouts called “Tao Hu Pad Thua Nog” (เต้าหู้ผัดถั่วงอก).
Two Thai Salads (01-05)
Tonight we had two salads from the south of Thailand. First a “Yam Ma Muang” (ยำมะม่วง) with green mango and roasted coconut and then a colorful “Salad Talee-Sap” (สลัดทะเลสาบ) from Songkhla province.
Green Bowl (01-04)
Since I was in the office for the entire first week of january for a change, I also ate lunch every day in our company restaurant “Die Gabel”. So i ate this very green “Asia Bowl” with an onsen egg for lunch today.
