Foodie Diary (April 2024)
My culinary adventures
Jens
Khao Lueang Oop Gai (04-29)
This morning I prepared a Northern Thai “Khao Lueang Oop Gai” (ข้าวเหลืองอุ๊ปไก่) with chicken and cocktail tomatoes. I then served this with yellow rice during the lunch break.
Pad Mee Khorat (04-28)
Today I prepared a quick Thai “Pad Mee Khorat” with pork using a recipe from Andy Ricker’s book “Pok Pok Noodles” for lunch.
Fish, Sausage and Salad (04-26)
Tonight I prepared a sea bream in the oven and served it as Thai “Plaa Thod Sot Thakrai” (ปลาทอดซอสตะไคร้). Then there was the Northern Thai “Sai Ua” (ไส้อั่ว), which I prepared with the “Northern Thai Sausage Set”. And finally a southern Thai “Yam Hua Plee” (ยำหัวปลี) with banana blossom and pork.
Khao Man Gai (04-26)
Today, I prepared a Thai “Khao Man Gai” (ข้าวมันไก่) for lunch. I fried Pollo Fino and then faked a little bit when preparing the broth.
Three Thai Salads (04-24)
I made three Thai salads for dinner this evening. The first one was a “Yam Sai Krok” (ยำไส้กรอก) for which I used up the last of the Sai Krok sausages from the Thaifood Festival in Speyer. hen there was a northern Thai “Laap Moo Khua” (ลาบหมูคั่ว) and a simple “Laap Moo” (ลาบหมู) from Esarn.
Pad Pak Tam Lueng Moo Sap (04-24)
Today we had a quick Thai “Pad Pak Tam Lueng Moo Sap” (ผัดผักตำลึงหมูสับ) for lunch. Since I still haven’t found any Ivy Gourd leaves yet, I resorted to using young spinach leafs again.
Gai Pad Gratiam Prik Thai (04-23)
Today we had a simple but very tasty “Gai Pad Gratiam Prik Thai” (ไก่ผัดกระเทียมพริกไทย) with chicken, garlic and pepper for lunch. The dish was based on a recipe from the book “Sabai” by Hot Thai Kitchen.
Laap Moo Khua (04-22)
With the remaining “Prik Laap” (พริกลาบ) spice mixture, I prepared a Northern Thai “Laap Moo Khua” (ลาบหมูคั่ว) with minced meat and fresh herbs this evening.
Yam Khaep Moo (04-17)
For dinner today we had a spicy “Yam Khaep Mhu” (ยำแคบหมู) from the Esarn region of Thailand with pork rinds, chilies and fresh herbs.
Pad Nor Mai Farang Goong (04-17)
Despite the bad weather, we had a spring-like wok dish called “Pad Nor Mai Farang Goong” (ผัดหน่อไม้ฝรั่งกุ้ง) with green asparagus and shrimp for lunch.
Snacks and Salads (04-16)
Today we had a Thai “Nam Tok Moo” (น้ำตกหมู) and an freely invented “Yam Pak Boong Goong” (ยำผักบุ้งกุ้ง) with morning glory and shrimps for dinner. To accompany both, there was a snack plate of fried chicken skin, “Khaep Moo” (แคบหมู) and “Sai Krok Esarn” (ไส้กรอกอีสาน) sausages.
Gaeng Khae (04-16)
The sad remains of my dried up wild betel pepper plant found a worthy end this afternoon in a “Gaeng Khae” (แกงแค) from Northern Thailand.
Two Thai Salads (04-13)
Our Dinner today consisted of two Thai salads. The first one was a “Phla Nuea” (พล่าเนื้อ) with stir-fried beef and the second was one a “Yam Khai Tom” (ยำไข่ต้ม) with hard-boiled eggs.
Laap & Sausages (04-10)
Tonight I had a simple “Laap Moo” and some “Sai Krok Esarn” sausages that I bought at the Thai Food Festival in Speyer.
Yam Sapparot Phuket (04-09)
Tonight I made a sweet-sour-spicy “Yam Sapparot Phuket” (ยำสับปะรดภูเก็ต) with pineapple, peanuts and shrimp.
Two curries (04-09)
This lunch we had two Thai curries. The first one was a Gaeng Khua Hoi Sapparot (แกงคั่วหอยสับปะรด) with mussels and pineapple and the other one a “Gaeng Massaman Man Thet” (แกงมัสมั่นมันเทศ) with sweet potatoes.
Khanom Jeen Sao Nam (04-07)
Tonight I tried a “Khanom Jeen Sao Nam” (ขนมจีนซาวน้ำ) from Southern Thailand with rice noodles, some other colorful ingredients and a hearty coconut sauce.
Yam Woon Sen (04-06)
This morning I prepared a Thai “Yam Woon Sen” for our friend Isa’s birthday buffet in the Black Forest.
Rad Na (04-04)
This lunch we had a Thai “Rad Na” with lots of thick sauce, cauliflower, carrots, green asparagus and straw mushrooms on a bed of wide rice noodles.
