Temple of Thai

Thai Cooking Newsletter

Recipes & Fruit Carving

Welcome to the Temple of Thai newsletter. You can also read this online here.
In the Thai Kitchen Featured Items:
Five Spice Stew (Kai Pa-loh) Happy New Year of the Tiger!
Basic Garnish Cucumber Leaf Follow us on Facebook & Twitter

Pa-loh Five Spice Stew Five Spice Stew (Kai Pa-Loh)

This Thai pork stew fragrant with soy sauce, cinnamon and star anise is the perfect cold weather recipe for welcoming in the Chinese Year of the Tiger. Expected to be big and bold, the year of the Tiger will bring major changes - some good and some maybe not so good! See the full recipe for step-by-step photographs.



  1. Hard-boil the eggs. Once cooled, remove the shells and set aside.
  2. Prepare pork by cutting into large chunks approximately 2" x 2".
  3. Pound garlic and peppercorns in a mortar (or electric spice grinder) until pulverized.
  4. In a heavy-bottom small stock pot, heat oil until almost smoking, then add the garlic- pepper paste and stir-fry until fragrant, about 1 minute.
  5. Add the pork and cook until no longer pink.
  6. Add the pa-loh spice and black soy sauce. Then add the peeled boiled eggs and water. Bring to a boil and add the light soy sauce, stir well, then lower the heat to low and simmer for 45 minutes.
  7. Add the palm sugar, turn up the heat and boil to dissolve, stirring. Add the tofu puffs, lower the heat again and simmer another 30 minutes. Remove from heat and serve over steamed jasmine rice.

Recipe adapted from the excellent, active Thai recipe website of Canadian Thai cook, Khun Ning, UCanCookThai.com © 2010 Temple of Thai

Shop for Thai food & Asian kitchenware in our online grocery.

Coconut Palm Sugar

Avoiding palm sugar because of the hassles of hard sugar? This Vietnamese sugar is already pulverized into a fine powder and ready to use in all your Thai and Southeast Asian recipes. There's no suitable substitute for the rich caramel-flavor of palm sugar!

Cucumber Leaf CarvingCucumber Leaf - Basic Carving

This cucumber leaf carving should be part of your basic culinary repertoire.

Materials & Equipment:


  1. Cut the cucumber lengthwise into fairly thick slices. Cut the slices diagonally to obtain pieces shaped like a rhombus.
  2. Trim each piece to shape it like a leaf.
  3. On the green side, cut a groove to represent the mid-rib, and then cut diagonal grooves to represent the veins. These should be spaced to give an attractive alternating green and white pattern. Finally, cut notches around the edges of the leaf.

Source: Complete Step-by-Step Vegetable and Fruit Carving Book © 1999 Sangdad

See step-by-step photos for this carving and more fruit carving tutorials.

Shop for fruit carving items in our online store.

Now you can follow us on Facebook and Twitter. Please click below to find out more!

Follow us on Facebook          Follow us on Twitter