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Spicy Cucumber Salad with a Mortar (Tam Taeng ตำแตง)


For those who have been to Thailand probably well aware that there are so many variations of Som Tam, spicy Thai green papaya salad with mortar. There are some that made with entirely out of fruit (ส้มตำผลไม้), with fermented rice noodles (ตำซั่ว) or with fresh vegetables e.g carrot, cucumber . Also there are some flavored with dried shrimp (ตำไทย), fermented pungent water fish (ปลาร้า), salted egg or pickled fresh water crab (ปูเค็ม).    

Spicy cucumber salad with a mortar, Tam Taeng, the recipe I am going to share with you is the variation that made with fresh cucumber, which I like it even more than the traditional green papaya salad. You may notice that I used fresh lovely Japanese cucumber for this recipe. It's simply because Thai cucumber are not available here in Tokyo and it works beautifully. So if you can't find Thai cucumber, feel free to substitute with vegetables that are crisp with mild and clean flavored, not prone to oxidation and can hold their shape well. 

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Sweet Potato Drink (นมรสมันเทศ)


Wow! It's already 24th January. Time does fly away. How many of you are still sticking to your New Year's resolutions? I am still holding on to mine, but it hasn't been easy. One of my resolutions is to incorporate more healthy food into my diet and one of my favorite new way to do that is with this delicious sweet potato drink. 

Sweet potato drink, today's recipe, is very simple drink just the way I see and love it. I know this is not very common way to eat sweet potatoes. It might even seem a little strange. But believe me this drink is perfect with its sightly sweet, mellow and rich. Besides, sweet potatoes are high in vitamin A, vitamin B5 and B6. Plus they 're naturally fat-free and have fewer calories than white potatoes. What not to love here? 

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Pineapple Fried Rice (ข้าวผัดสับปะรด)


Christmas and New Year just flew right by, didn't it. Of course the days have been an absolute hurricane at my house, however, today I manage to get a few things in order (sort of). Between all the holiday roasts and New Year toasts, I don't know about you, but I prefer some simple flavorful dishes. Pineapple Fried Rice (ข้าวผัดสับปะรด) fits the bill and is the prefect example of the kind of high in flavor, low effort dishes I love to make around this time of the year. 

There are two secrets to scrumptious pineapple fried rice. First is good pineapple. I like to use fresh ones every time  I made the dish since they're rather an inexpensive fruit that stay crisp for several days. Whereas, the canned pineapple is a bit too sweet with a softer texture and lacks of natural juice to my taste. Fresh pineapple not only gives the fried rice sweet and sour taste but also the wonderful tender texture to the dish. So I highly recommend you to use fresh pineapple. 

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