Foodie Diary (March 2024)
My culinary adventures
Jens
Salad and fish (03-29)
Tonight I prepared a whole sea bream with a sweet-sour-salty sauce as a Thai “Plaa Raad Prik Saam Rod” (ปลาราดพริกสามรส). As a side dish i also prepared a “Yam Ma Muang” (ยำมะม่วง) with green mango and shrimps.
Nuea Pad Brokoli (03-28)
After the “Beef and Broccoli” was so delicious at lunchtime, I prepared the Thai adaptation “Nuea Pad Brokoli” (เนื้อผัดบรอคโคลี่) based on a recipe from “Hot Thai Kitchen” in the evening.
Beef and Broccoli (03-28)
Today, I prepared during my lunch break the American-Chinese classic “Beef and Broccoli” using a recipe from the book “The Woks of Life”.
Korean Lunch (03-27)
This lunchtime I prepared a Korean “Buldak Jjigae” with Buldak Instant Ramen, pork, tofu and seafood. There was also a “Minari Muchim” (미나리무침) as side dish, which i made from the leftovers of the Korean water celery, that I discovered while shopping a few days ago.
Two Thai Salads (03-26)
Tonight we had two Thai salads. First of all, a “Yam Woon Sen Mhu Sap Talee” (ยำวุ้นเส้นหมูสับทะเล) with minced meat and seafood from central Thailand. And then a southern Thai “Yao Ye” (ยาวเย) to put together yourself. Since our visit to the city of Ranong, I also know what “Yao Ye” should look like.
Pad Phed Moo (03-26)
This lunchtime I made a quick “Pad Phed Moo” (ผัดเผ็ดหมู) with pork neck and green beans using a recipe from the book Sabai by Hot Thai Kitchen.
Pad Si Ju Woon Sen (03-24)
This lunch we had Thai “Pad Si Ju Woon Sen” (ผัดซีอิ๊ววุ้นเส้น) with chicken based on a recipe from Andy Ricker’s cookbook “Pok Pok Noodles”.
Gai Pad Khing (03-21)
In my lunch break I prepared a Thai “Gai Pad Khing “(ไก่ผัดขิง) based on a recipe from the book “Classic Thai Stir Fry Dishes”.
Pepper Pork (03-20)
This lunch I made Thai “Kor Moo Pad Thakrai Prik Thai Dam” (คอหมูผัดตะไคร้พริกไทยดำ). This recipe for pork thai is stir-fried in a lemongrass, garlic, and black pepper paste comes from the book “Classic Thai Stir Fry Dishes” by Hanuman Aspler.
Pad Pak Choi Moo (03-18)
This lunchtime I prepared a quick Thai “Pad Pak Choi Mhu” (ผัดผักฉ่อยหมูสับ). I largely stuck to my tested recipe for “Pad Pak Choi Moo Sap”.
Gaeng Massaman (03-17)
This morning I put on a Thai “Gaeng Massaman Nuea” so that it could simmer for a few hours. As with the massaman curry on the island of Ko Phayam two weeks ago, I used light and purple sweet potatoes as an ingredient. The dark sweet potatoes also made the whole curry quite dark.
Dry Thai Curry (03-16)
Tonight we had a very quick and easy dry Thai curry with chicken and herbs called “Gaeng Khua Phrai Gai Ban” (แกงคั่วไพรไก่บ้าน).
Gai Pad Met Ma Muang (03-16)
This lunch I cooked a quick Thai “Gai Pad Met Ma Muang” (ไก่ผัดเม็ดมะม่วง) with chicken, vegetables and cashews.
Laap Moo Suk (03-15)
This evening I prepared a northern Thai “Laap Moo Suk” (ลาบหมูสุก) with the blood powder i received this week and the remaining “Prik Laap” (พริกลาบ) spice mixture.
Thai Dinner (03-14)
Today I prepared a small Thai dinner for Anne’s guests from other cathedral workshops in Germany. There was a northern Thai “Sa Loem Jin Yang” (สเลิ้มจิ้นย่าง), “Pad Nor Mai Farang Goong” (ผัดหน่อไม้ฝรั่งกุ้ง) and a “Gaeng Panaeng Nuea” (แกงพะแนงเนื้อ), that simmered for a few hours.
Bloodmail (03-14)
Various Thai recipes, such as the well-known “Boat Noodle Soup”, call for blood as an ingredient in the recipe. Since this is always quite difficult for us and can never be obtained at short notice, Pascal came up with the idea of organizing a collective order of blood powder for a few Thai food nerds. My portion of blood arrived in the mail today, I’m very excited and was wondering if we’re all blood brothers now?
Northern Thai Food (03-13)
Tonight I prepared another northern Thai “Laap Moo Khua” (ลาบหมูคั่ว). I also made “Thousand-Year-Old Pork” or “Moo Phan Bii” (หมูพันปี) based on a recipe from the book “The Food of Northern Thailand”. The name for this pork belly dish refers to the very complex preparation. Since I took a few shortcuts here, my version could probably be described as a “Hundred-Year-Old Pork” at best. It still tasted very good.
Laap Moo Khua (03-12)
This afternoon I discovered the recipe video for a northern Thai laap on Pailin’s Hot Thai Kitchen YouTube channel. I found this so exciting that I immediately went shopping this evening and then first prepared the spice mixture “Prik Laap” (พริกลาบ) and then used it to prepare a “Laap Moo Khua” (ลาบหมูคั่ว) according to Pailin’s recipe.
Nam Ya Luk Chin Plaa (03-12)
This lunchtime we had another Thai Nam Ya curry. Again with rice noodles as a side dish, but this time with fish balls as an insert, so i would call it “Khanom Jeen Nam Ya Luk Chin Plaa” (ขนมจีนน้ำยาลูกชิ้นปลา).
Green Pepper (03-11.)
With the fresh green pepper that I brought with me from Bangkok, I prepared a Thai “Mhu Sam Chan Pad Phed Prik Thai On” (หมูสามชั้นผัดเผ็ดพริกไทยอ่อน) for lunch this afternoon. Pad Phed Prik Thai On is simply my favorite way to use green pepper. And I wonder why I only now had the idea to try this with pork belly.
Moo Kratha (03-09)
This evening we were invited to Sascha’s birthday in Weil am Rhein. There was Thai “Moo Kratha” (หมูกระทะ). Our good friend Fischi was also there and took care of the broth. I prepared a “Nam Djim Djau” dip and Ajaad Thaeng Gwa, while Fischi conjured up a spicy garlic-chilli sauce.
Nam Ya Hoi (03.09.)
To get back into it after the vacation, this lunchtime we had “Khanom Jeen Nam Ya Hoi” (ขนมจีนน้ำยาหอย) with mussels based on a ready-made paste that I brought with me from Thailand.
Souvenirs (03-08)
From our trip to Cambodia and Thailand we not only brought back many impressions and memories, but also all sorts of spices and ingredients, as well as some dishes and cuttlery. Anne also stocked up on dried mangoes and at Suvarnabhumi Airport I spontaneously treated myself to the cookbook “Bangkok” by Leela Punyaratabandhu.
Breakfast (03-08)
As a very early breakfast and sort of farewell meal, Anne and I had “Khao Niao Mamuang” and a “Rad Na Nuea” at Suvarnabhumi Airport before our flight back home.
Curry (03-06)
This lunchtime I had a super delicious “Gaeng Phed Bpet Yang” (แกงเผ็ดเป็ดย่าง) at the Phayamas Resort on Koh Phayam. This red curry with roast duck, lychees, pineapple and eggplant was one of the best curries I’ve had recently.
Gaeng Massaman (03-05)
During our snorkeling trip to the “Mo Ko Surin National Park” we had a delicious Massaman curry with chicken and all sorts of side dishes on board at lunchtime.
Dinner (03-04)
Today we drove from Ko Chang to Ko Phayam to spend two more nights on the this island. We choose at the “Phayamas Resort”, were ee had a delicious Massaman curry and “Laab Thod”, a Burmese tea leaf salad and southern Thai roti for dinner in the attached restaurant.
