Foodie Diary (February 2024)
My culinary adventures
Jens
Khua Kling Sator (02-13)
Today I prepared yet another southern Thai “Khua Kling” (คั่วกลิ้ง) curry for lunch. This time I mixed in sator beans and added a fried egg.
Boat Noodle Soup (02-10)
Anne had asked for soup this evening. After a quick check of the supplies and a trip to the butcher, i was able to make a Thai “Guai Tiao Ruea” (ก๋วยเตี๋ยวเรือ) or “Boat Noodle Soup”. But I cheated again and used the instant paste for Boat Noodle Soup.
Three Thai Dishes (02-10)
Today, I made Northern Thai “Naem Thod Bai Makrut” (แหนมทอดใบมะกรูด) for lunch. Furthermore, I also prepared a simple “Laap Moo” (ลาบหมู) and an omelette stuffed with the Khua Kling leftovers from the previous evening.
Salad and Curry (02-09)
Tonight I prepared a dry southern Thai “Khua Kling” (คั่วกลิ้ง) curry using Yak Thai’s “Prik Gaeng Pak Dai” Paste. For the curry itself, I followed the recipe from “Eating Thai Food”. In contrast, i also made a quite liquid salad with straw mushrooms from northern Thailand. This one is called “Tom Yam Hed Fang” (ต้มยำเห็ดฟาง), but has nothing in common with the famous soup.
Fast Stir-Fry (02-08)
Today we had the very simple Thai Stir-Fry “Pad Galam Plee Moo Sap” (ผัดกะหล่ำปลีหมูสับ) for lunch. This is Chinese cabbage, fried together with garlic and minced meat, and then deglazed with fish sauce and oyster sauce.
Sup Nor Mai Moo Sap (02-05)
Tonight I prepared a “Sup Nor Mai Moo Sap” (ซุปหน่อไม้หมูสับ). This a spicy bamboo salad from Isaan, in which I also added minced pork.
Salad and Curry (02-04)
This evening I prepared another “Gaeng Khilek” (แกงขี้เหล็ก) with the leaves of the cassod tree. This time it was based on a recipe from Isaan with clear broth instead of coconut milk and pork ribs as protein. I served this along with a “Som Tam” (ส้มตำ) and deep-fried pork.
Two Thai Salads (02-02)
Tonight we had the two salads from southern Thailand. To be precise a “Yam Goong Siap” (ยำกุ้งเสียบ) and “Yam Plaa Muek Jot Ma Prau” (ยำปลาหมึกยอดมะพร้). I took both recipes from the book “Thailand - The Cookbook” and both should actually use unripe, green mango, which I replaced with a fresh, green Granny Smith apple.
Curry and Salads (02-01)
Tonight we had curry leftovers and two Thai salads. The first salad was a “Nuea Nam Tok” (เนื้อน้ำตก ) following a recipe from the book “Pok Pok” by Andy Ricker. And the second salad was a simple “Laap Moo” (ลาบหมู).
