Steamed Squid with Lime Garlic and Chili Sauce ( pla-meuk neung prik ma-nao ) Ingredients * 400 grams squid * 1/2 cup sliced garlics * 1 tablespoon coarsely chopped chilies…
Crispy Squid Ingredients * 1 cup squid, sliced into well pieces * 1/2 cup wheat flour (or all purpose flour) * 3 tablespoons water * 1 egg * 1 tablespoon…
Sour Curry with Vegetable Omelet (Kaeng Som Cha-om Khai Thot) Kaeng som is a great vehicle in which home-grown vegetables are served. Ask people who come from traditional Central Thai…
Moo Manao is a trendy dish that’s often found among the new generation, modern food courts in Bangkok. Ingredients 1/2 lb pork 3 stalks Chinese kale or a head of…
Ranking fifth among the ten Thai dishes ordered most often by foreigners, the dish ofKaeng Phet Pet Yang or roast duck curry is not commonly found in food shops in…
Tom Kha Kai (Chicken in Coconut Soup) Ranking sixth among the ten Thai dishes ordered most often by foreigners, Tom Kha Kai or chicken in coconut soup is not too…
Invitation to Flora Festival 2014 Admire the variety of temperate flowers Dazzled by the light show at the Royal Pavilion and commemorate exhibition Simulation of the Royal Project Learning Center…
Yam Nua (Spicy Beef Salad) Ranking seventh in the top ten list of Thai food loved by foreigners, Yam Nua or spicy beef salad is a mouth-watering dish of the…
Kai Phat Met Mamuang Himmaphan Ranking ninth among the ten Thai dishes ordered most often by foreigners, here is the recipe for chicken fried with cashew nuts, a mild dish…
Kaeng Phanaeng (Meat in Coconut Cream) The last dish in the top ten Thai food menu that Thaiways has obtained its recipe for you is Kaeng Phanaeng or meat in…
How to make Fried Rice with Pineapple Fried Rice with Pineapple Preparation time: 10 minutes (not including rice preparation) Cooking time: 8 minutes Serves: 2 INGREDIENTS 3 tablespoons vegetable oil…
Papaya salad “Som Tam” & Fragrant Thai drumsticks (Kai Yang) Papaya salad “Som Tam” This green papaya salad, also known as “Som Tam”, is popular the world over, and when…
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