Foodie Diary (July 2024)
My culinary adventures
Yam Gai (07-31)
Tonight I prepared a Thai “Yam Gai” (ยำไก่) with the chicken that I actually wanted to use to make “Gai Ping” skewers for BBQ. But the rain thwarted my plans and so I had salad instead of skewers.
Moo Kratha Grill Pan (07-28)
Today, together with Anne, I used up the leftovers from yesterday evening and used them to try out my new Moo Kratha grill pan on our gas cartridge stove.
Yam Thua Phu (07-27)
As a side dish to the Moo Kratha Thai BBQ this evening i prepared a salad with blanched wing beans and fried prawns or “Yam Thua Phu” (ยำถั่วพู) in Thai.
Gai Ping & Tam Khao Phot (07-25)
Today for lunch, there was Thai “Gai Ping” (ไก่ปิ้ง) with “Nam Jim Gai” (น้ำจิ้มไก่) for dipping and a “Tam Khao Phot” (ตำแตงข้าวโพด) with sweet corn, tomatoes, and yardlong beans.
Pad Dok Seno Moo Sap (07-22)
This lunchtime we had the simple Thai wok dish “Pad Dok Seno Moo Sap” (ผัดดอกโสนหมูสับ) with minced pork and the flowers of the yellow sesbania.
Gai Pad Nam Prik Pao (07-21)
For lunch today, I prepared Thai “Gai Pad Nam Prik Pao” (ไก่ผัดน้ำพริกเผา) in the wok. This time, the vegetables included snake beans and fresh horapa basil from our small herb garden.
Yam Dok Seno (07-19)
Tonight, I prepared a Thai “Yam Dok Seno” (ยำดอกโสน) with yellow Sesbania flowers, chicken, shrimp, and crushed peanuts.
Gaeng Som Gung Dok Seno (07-18)
During the lunch break today, I cooked a Thai “Gaeng Som Gung Dok Seno” (แกงส้มกุ้งดอกโสน), a sour-spicy curry with shrimps and yellow sesbania flowers. As a side dish there was an omelette that also contained these edible yellow flowers.
Phra Ram Long Song (07-17)
This lunchtime I prepared the Thai dish “Phra Ram Long Song” (พระรามลงสรง) or “Bathing King Rama” with chicken, spinach and a peanut sauce accompanied by jasmine rice.
Thai BBQ (07-16)
Tonight I prepared a variety of Thai pork and squid skewers on our new Japanese Konro grill. There was “Moo Ping” (หมูปิ้ง), “Moo Sate” (หมูสะเต๊ะ ) and “Plaa Muek Ping” (ปลาหมึกปิ้ง ) as well as matching dips and fried spinach.
Pad Pak Choi Tao Djiau (07-16)
For lunch today we had a quick Thai “Pad Pak Choi Tao Djiau” (ผัดผักฉ่อยเต้าเจี้ยว ) with pak choi and yellow bean paste according to a recipe from the book “Sabai” by Hot Thai Kitchen.
Khua Kling Nuea (07-15)
After a one-week break from cooking, this lunchtime i prepared a spicy, southern Thai “Khua Kling Nuea” (คั่วกลิ้งเนื้อ) accompanied by jasmine rice.
Gai Sate (07-13)
This evening we inaugurated our Japanese Konro grill with Thai “Gai Sate” (ไก่สะเต๊ะ ) skewers. As a side dish we also had a spicy “Tam Thua Fak Yao” (ตำถั่วฝักยาว) from Isaan.
Yam Sai Ua (07-03)
I used the remaining northern Tahi “Sai Ua” sausage for preparing a “Yam Sai Ua” this evening. You can make a yam salad out of anything.
Yam Hed and Sai Ua (07-02)
This evening I prepared the northern Thai “Sai Ua” sausage from Yak Thai, which I bought at the Thailand Festival in Herbolzheim. As a side dish there was a “Yam Hed Moo Sap” with Shimeji mushrooms.
Som Tam and Gai Yang (07-01)
This evening I prepared the two remaining Pollo Fino as Thai “Gai Yang” from the wok. As a side dish there was also a Zucchini Som Tam.
Gai Ban Thod Gluea (07-01)
In the first lunch break in July i prepared a Thai “Gai Ban Thod Gluea” (ไก่บ้านทอดเกลือ) with Pollo Fino based on a recipe from “Thailand - The Cookbook”.
