Thai Style Bird Shaped Dumplings

Beautiful delicious and nutritious snack to surpirse your guest.

Wonderful deep fried snapper with tasty fish sauce

Thai style pork Ribs braised in sweet savory sauce to irresistible sticky tenderness.

Sweet Shiny Coconut Sticky Rice

Pretty yet quick and easy beyond belief to make dessert.

Spicy Rice Noodles Soup

Spicy, flavorful and oh so good rice noodles soup with various toppings.

Pork Satay

Skewered of pork marinated and grilled to perfect.

Wednesday, December 17, 2014

Lotus Root Drink (นํ้ารากบัว)

Lotus root is one of very common ingredients in Thai cooking. In Thai, we call it Rak Bua, รากบัว. It's also quite healthy and used in medicine. Today we 're not going to be healthy because we 're going to add in sugar. However, I believe, if we're adding sugar, it's best to add it to healthier food. Am I right? 

It's very hard to describe how a lotus root tastes, but it is very similar to water chestnut and burduck root. It absorbs the flavors easily and depending on how you cook, it can be soft, firm or crunchy. Lotus root is also a very pretty veggie and will definitely wow whoever you're cooking for when it 's brought out. 

You gonna need 5 ingredients and 10 minutes to make this delicious lotus root drink. So I hope you try making it some day and enjoy it with your loved ones. 

Below is my lotus root drink recipe

lotus root 300-350 grams
2,000 cc. water
5 pandan leaves 
rock sugar 1/3 cup
dark brown sugar 50 grams
6 tablespoon sugar
  1. Let's start with lotus root. We need to cut the veggie into thick slices to keep its crunchiness. And it's better to keep the skin intact for health benefits. 
  2. Then bring water to the boil, add in pandan leaves. Cook for 20 seconds, then remove and discard the leaves. Please be careful not to cook pandan leaves for too long, otherwise they will get bitter. 
  3. Add in lotus root and keep cooking until it is done. Add in sugar, rock sugar and dark brown sugar. When sugar dissolve completely, remove from heat. Serve cold.  


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Friday, November 28, 2014

Fried Puff with Pork Filling (ปั้นสิบ)

There are so many things that should come in size XL., e. g., computer screen, fridge, your pay check, etc. But at snack time, smaller really is better. Small sized snack will satisfy you but still leave room for the next meal. 

I love to cook mini snack for my 9 year old son, Koshi, who would eat the moment he gets home from school straight through dinner. Koshi is almost as tall as I am, and as thin as a rail, so I don't want to deny him food. Therefore, I try my best to keep his snack small, fresh and healthy as much as I can. Pansib, fried puff with pork filling is one of my go to after school snack recipes. 

Delicious crispy Panbib is the result of serious kneading of flour with egg and water, a resting time for the dough, and deep fry to golden goodness. The filling can be various but I usually make with pork filling, because my son flavors pork. If you don't want to deep fry, you definitely can bake. However, I feel obliged to tell you that the authentic recipe does not call for baking and the end result would not quite the same. 

So instead of giving you the "cheated" recipe, I will give you the authentic recipe which has been tried and tested for many time. If you have time and want to make Pansib from  scratch, please do so.           

Below is my Pansib recipe. 


for the dough
3/4 cup all purpose flour
rice flour 1/2 cup rice flour
1/2 teaspoon salt
1 egg
50 cc. coconut milk 
1 tablespoon water 

for the filling 
200 grams minced pork 
1/2 cups crushed roasted peanut
1/2 tablespoon minced coriander root
1/2 tablespoon chopped Thai garlic 
1/2 teaspoon white peppercorns 
2 tablespoon fish sauce
2 tablespoon palm sugar
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon oil for stir frying 
1.Let start with the filling. With a pestle and a mortar, pound coriander root, Thai garlic and white peppercorns until they become a coarse paste. Set aside.  

2.Heat a fry pan with oil. Add in the paste from step 1. , stir fry until fragrant. Add in port and peanut.   
3. Keep cooking until the filling is cooked through and all the water is all gone. Dish out, let's cool.
4. In a mixing bowl, add in all the ingredients and knead well.
5. Let sit for 20 minutes
6. Roll the dough into balls in 1.5 cm. diameter.Flat the ball into circles. Scoop up 1 teaspoon of the filling, place at the center. Fold the dough over to make a half circle and crimp at edges. 
7. Deep fry in hot oil until golden. 

Wednesday, April 23, 2014

Baked Vinegar Chicken Wings (ปีกไก่อบซอสเปรี้ยวหวาน)

As a big fan of chicken wings, I have made different types of wings and ones of my favorite are Glazed vinegar chicken wings.  I love these wings for their soft, juicy,stickiness  and of course, their wonderful sourly, mild sweet with only a hint of spiciness glaze. 

Both mid joint and drumettes are ok for this recipe. For me, I love mid joint and find them pretty sexy part of the chicken. So I use just one type. So choose whatever you like, but go for the skin on chicken, if you can. You end up rendering a lot of fat out when you bake it in the oven anyway, and it goes nice golden and irresistibly crispy. 

Monday, March 31, 2014

Vegan Sweet Radish (หัวไชโป๊วหวาน)

Sweet radish is my husband's favorite food. Every week, I have to make sweet radish for him to go with steamed rice plus other dishes I cooked. Besides, I love to add it in Pad Thai and other stir fried dishes. The sweet radish tastes so refreshing and super delicious for him. The happiest moment being a home cook is when your family enjoys the foods you make....I am no exception.   
Though the sweet radish is easily obtainable in Tokyo, I sill prefer a home made version. I want three things from my food : I want to know what's in it; I want a rich natural favor; and I want to feel some measure of self reliance. The global supermarkets can't give me any of these things. Home food preservation can. Besides that food preservation can save both money and calories. 

Sunday, February 9, 2014

Thai Style Dumplings (ขนมจีบไทย)

Many of Thai dishes has originated in China. Technically, they are Chinese. There are so many overlapped, but Thai cooking has its own interpretation of similar dishes, and with an array of unique ingredients not found in China. Take the expansive menu of traditional Chinese food, infuse it with local flavors and cooking styles and you have something that is distinctively Thai and utterly delicious.