Temple of Thai »
30 October 2010 »
In Fruit and Vegetable Carving »
Pumpkins, gourds and watermelons have become the medium of professional culinary carving artists and chefs who are turning ordinary earthy vegetables into perishable works of art. At this time of year in the states, Fall fruits and vegetables are going under the carving knife to become transformed into glowing jack-o-lanterns decorated with fancy floral patterns and […]
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Tags: carving knife, chefs, gourds, pumpkin carving
Temple of Thai »
06 September 2010 »
In Thai Food & Drink »
Khao Man Gai (ข้าวมันไก่) is derived from Hainanese-Style Chicken on Rice but has been modified over the years to become subtly different and distinctly Thai. This one-plate dish is one of the most common and popular small eatery dishes available countrywide though it is not so well known outside of Thailand as it is perhaps […]
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Tags: chicken, Chinese, one plate dishes, street food
Temple of Thai »
24 August 2010 »
In Thai Food & Drink »
We recently posted this picture of brightly colored steamed duck egg yolks or Kai Krob (ไข่ครอบ) on our Facebook page and asked people to guess what they were, how they are cooked and why are they such a vibrant orange color. Several guesses were close but nobody mangaged to answer all three questions so it’s time to reveal all…
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Tags: Chinese steamer, Duck egg, Southern Thai Food