Foodie Diary (March 2024)
My culinary adventures
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.
![Salad and fish Salad and fish](https://bilder.koch-reis.de/media/_thaifood/2024/20240329_salat_und_fisch.jpg)
![Plaa Raad Prik Saam Rod Plaa Raad Prik Saam Rod](https://bilder.koch-reis.de/media/_thaifood/2024/20240329_plaa_rat_prik_sam_rod.jpg)
![Yam Ma Muang Yam Ma Muang](https://bilder.koch-reis.de/media/_thaifood/2024/20240329_yam_ma_muang.jpg)
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.
![Nuea Pad Brokoli Nuea Pad Brokoli](https://bilder.koch-reis.de/media/_thaifood/2024/20240328_nuea_pad_brokoli.jpg)
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”.
![Beef and Broccoli Beef and Broccoli](https://bilder.koch-reis.de/media/_mittagspause/2024/20240328_beef_and_broccoli.jpg)
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.
![Dolsot and Banchan Dolsot and Banchan](https://bilder.koch-reis.de/media/_mittagspause/2024/20240327_eintopf_und_banchan.jpg)
![Buldak Jjigae Buldak Jjigae](https://bilder.koch-reis.de/media/_mittagspause/2024/20240327_buldak_jjigae.jpg)
![Minari Muchim Minari Muchim](https://bilder.koch-reis.de/media/_mittagspause/2024/20240327_minari-muchim.jpg)
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.
![Two Thai Salads Two Thai Salads](https://bilder.koch-reis.de/media/_thaifood/2024/20240326_zwei_salate.jpg)
![Yam Woon Sen Mhu Sap Talee Yam Woon Sen Mhu Sap Talee](https://bilder.koch-reis.de/media/_thaifood/2024/20240326_yam-wun-sen-mhu-sap-talee.jpg)
![Yao Ye Yao Ye](https://bilder.koch-reis.de/media/_thaifood/2024/20240326_yao_ye.jpg)
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 Phed Moo Pad Phed Moo](https://bilder.koch-reis.de/media/_thaipause/2024/20240326_pad_phed_mhu.jpg)
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”.
![Pad Si Ju Wun Sen Pad Si Ju Wun Sen](https://bilder.koch-reis.de/media/_thaifood/2024/2024035_pad_si_ju_wun_sen.jpg)
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”.
![Gai Pad Khing Gai Pad Khing](https://bilder.koch-reis.de/media/_thaipause/2024/20230321_gai_pad_khing.jpg)
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.
![Kor Moo Pad Thakrai Prik Thai Dam Kor Moo Pad Thakrai Prik Thai Dam](https://bilder.koch-reis.de/media/_thaifood/2024/20240320_kor_mhu_pad_thakrai_prik_thai_dam.jpg)
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”.
![Pad Pak Choi Moo Pad Pak Choi Moo](https://bilder.koch-reis.de/media/_thaipause/2024/20240319_pad_pak_choi_mhu.jpg)
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.
![Gaeng Massaman Nuea Gaeng Massaman Nuea](https://bilder.koch-reis.de/media/_thaifood/2024/20240317_gaeng_massaman_nuea.jpg)
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).
![Gaeng Khua Phrai Gai Ban Gaeng Khua Phrai Gai Ban](https://bilder.koch-reis.de/media/_thaifood/2024/20240316_gaeng_khua_phrai_gai_ban.jpg)
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.
![Gai Pad Met Ma Muang Gai Pad Met Ma Muang](https://bilder.koch-reis.de/media/_thaifood/2024/20240316_gai_pad_met_ma_muang.jpg)
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.
![Laap Moo Suk Laap Moo Suk](https://bilder.koch-reis.de/media/_thaifood/2024/20240215_laap_mhu_suk.jpg)
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 Djin Yang” (สเลิ้มจิ้นย่าง), “Pad Nor Mai Farang Goong” (ผัดหน่อไม้ฝรั่งกุ้ง) and a “Gaeng Panaeng Nuea” (แกงพะแนงเนื้อ), that simmered for a few hours.
![Sa Loem Djin Yang mit Kräutern Sa Loem Djin Yang mit Kräutern](https://bilder.koch-reis.de/media/_thaifood/2024/20240314_sa_loem_jin_yang.jpg)
![Pad Nor Mai Farang Gung Pad Nor Mai Farang Gung](https://bilder.koch-reis.de/media/_thaifood/2024/20240314_pad_nor_mai_farang_gung.jpg)
![Gaeng Panaeng Nuea Gaeng Panaeng Nuea](https://bilder.koch-reis.de/media/_thaifood/2024/20240314_gaeng_pamaeng_nuea.jpg)
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?
![Blood powder Blood powder](https://bilder.koch-reis.de/media/_fotoalbum/2024/20240314_blutpulver.jpg)
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.
![Thai Menu Thai Menu](https://bilder.koch-reis.de/media/_thaifood/2024/20240313_thai_menu.jpg)
![Moo Phan Bii Moo Phan Bii](https://bilder.koch-reis.de/media/_thaifood/2024/20240313_mhu_phan_bii.jpg)
![Laap Moo Khua Laap Moo Khua](https://bilder.koch-reis.de/media/_thaifood/2024/20240313_laap_mhu_khua.jpg)
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.
![Laap Khua mit Beilagen Laap Khua mit Beilagen](https://bilder.koch-reis.de/media/_thaifood/2024/20240312_laap_khua_mit_beilagen.jpg)
![Laap Khua Laap Khua](https://bilder.koch-reis.de/media/_thaifood/2024/20240312_laap_khua.jpg)
![YouTube Video 2ZTqlySDuzo YouTube Video 2ZTqlySDuzo](https://bilder.koch-reis.de/youtube/v1/?file=2ZTqlySDuzo.webp)
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).
![Khanom Jeen Luk Chin Plaa Khanom Jeen Luk Chin Plaa](https://bilder.koch-reis.de/media/_thaipause/2024/20240312_khanom_dschin_luk_chin_plaa.jpg)
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 Sam Chan Pad Phed Prik Thai On Moo Sam Chan Pad Phed Prik Thai On](https://bilder.koch-reis.de/media/_thaipause/2024/20240311_mhu_sam_chan_pad_phed_prik_thai_on.jpg)
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.
![Tisch Tisch](https://bilder.koch-reis.de/media/_thaifood/2024/20240309_tisch.jpg)
![Soßen Soßen](https://bilder.koch-reis.de/media/_thaifood/2024/20240309_sossen.jpg)
![Garnelen und Rind Garnelen und Rind](https://bilder.koch-reis.de/media/_thaifood/2024/20240309_garnelen_und_rind.jpg)
![Huhn und Soßen Huhn und Soßen](https://bilder.koch-reis.de/media/_thaifood/2024/20240309_huhn_und_sossen.jpg)
![Grillen Grillen](https://bilder.koch-reis.de/media/_thaifood/2024/20240309_grillen.jpg)
![Suppe Suppe](https://bilder.koch-reis.de/media/_thaifood/2024/20240309_suppe.jpg)
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.
![Khanom Jeen Nam Ya Khanom Jeen Nam Ya](https://bilder.koch-reis.de/media/_thaipause/2024/20240309_khanom_dschin_nam_ya.jpg)
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.
![Mitbringssel Mitbringssel](https://bilder.koch-reis.de/media/_fotoalbum/2024/20240308_mitbringssel.jpg)
![Getrocknete Mangos Getrocknete Mangos](https://bilder.koch-reis.de/media/_fotoalbum/2024/20240308_getrocknete_mangos.jpg)
![Bangkok von Leela Punyaratabandhu Bangkok von Leela Punyaratabandhu](https://bilder.koch-reis.de/media/_fotoalbum/2024/20240308_buch.jpg)
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.
![Khao Niao Mamuang Khao Niao Mamuang](https://bilder.koch-reis.de/media/_thaifood/2024/20240308_khao_niao_mamuang.jpg)
![Rad Na Nuea Rad Na Nuea](https://bilder.koch-reis.de/media/_thaifood/2024/20240308_rad_na_nuea.jpg)
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 Phed Bpet Yang Gaeng Phed Bpet Yang](https://bilder.koch-reis.de/media/_thaifood/2024/20240306_gaeng_phed_bpet_yang.jpg)
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.
![Massaman Curry Massaman Curry](https://bilder.koch-reis.de/media/_thaifood/2024/20240305_massaman_curry_mit_beilagen.jpg)
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.
![Geang Massaman Geang Massaman](https://bilder.koch-reis.de/media/_thaifood/2024/20240304_geang_massaman.jpg)
![Laab Thod Laab Thod](https://bilder.koch-reis.de/media/_thaifood/2024/20240304_laab_thod.jpg)
![Laphet Thoke Laphet Thoke](https://bilder.koch-reis.de/media/_thaifood/2024/20240304_laphet_thoke.jpg)
![Roti Roti](https://bilder.koch-reis.de/media/_thaifood/2024/20240304_roti.jpg)