admin »
01 September 2013 »
In Thai Food & Drink »
Roasting your own peanuts to use in Thai cooking is much more delicious, with no salt added, compared to buying already roasted off-the-shelf. Also it insures their freshness without any preservatives. Watch our how to cook video, to see how easy it is to make Roasted Peanuts.
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Tags: appetizers, chicken, chilies, crushed peanuts, fish and seafood, fresh produce, fried noodles, noodle dishes, one plate dishes, pad thai, peanut, peanuts, shrimp, street food, temple of thai, Thai cuisine, thai food, Thai market
admin »
26 August 2013 »
In Thai Food & Drink »
You might ask, “Do you have to devein shrimp?” The reason that the vein is usually removed is because the dark vein is not only unattractive, especially in large shrimp, but it can also sometimes contain sand. If the shrimp is small or medium-size you may skip this step to save time.
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Tags: de-vein, devein, fish and seafood, noodle dishes, pad thai, prawn, shrimp, Thai cuisine, thai food
Temple of Thai »
27 May 2013 »
In Thai Food & Drink »
Join us on a visit to the local Thai Food Market and explore the wide variety of seafood, fish, shellfish, prawns and sun-dried seafood for sale. Check out our latest addition to our Thai recipe collection, Steamed Whole Fish with Chili and Lime Sauce.
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Tags: deep fried fish, fish and seafood, fresh, fresh produce, prawn, seafood, shell, squid, Thai cuisine, Thai market, thai seafood
Kaitlyn Moore »
31 January 2011 »
In Thai Food & Drink »
Chef McDang’s new cookbook The Principles of Thai Cookery has been getting a lot of attention. In this post, I test two of his recipes – Fried fish with garlic, white peppercorn, and cilantro root, and a spicy seafood dipping sauce.
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Tags: Chef McDang, chefs, cookbooks, deep fried fish, fish and seafood, fish sauce, thai royal cuisine