Though I’m not posting at the this blog very much I am available to answer your questions about Thai food cooking – if you have any. I do my best – some things I don’t have experience with – but, usually I can help if it’s a Thai food cooking issue.
If you’re looking for Thai food ingredients – I can’t really help. I don’t sell them and I’m not familiar with places online you can buy Thai foods.
Your best bet is to look in the “Chinatown” of your local (big) city and you will find nearly all the Thai food we have here in Thailand… nearly!
Joy
Hi Joy,
I’ve eaten Thai style stir fry vegetables, especially kale vege. They are really flavourable and taste very nice. I’m very sure that it is not merely oyster sauce that is added to the stir fry vege. Is there any other sauce that need to add to Thai style stir fry vege that the taste of thai style stir vege different from chinese style stir fry? Please advise the name of the ingrediet that is needed in order to make my stir vege as flavourful as thai style stir fry vege. Please help.
Thank you,
Jess
Dear Joy,
Do you have a recipe for clear tomyum koong? This tomyum does not have any chili oil or nam prik pao in it. And it also does not have any milk! I understand that this clear tomyum soup is either a Bangkok or Isaan recipe.
Hope you can help me.
Thank you in advance. (kop khun kup!)
Rgds.
CH Teoh
Hey, I love the site! I’m actually looking for a recipe that I can’t find anywhere, and I want to know if you’ve heard of it. It’s called “Choo Chee Kai Dao.” At the restaurant in Chiang Mai I used to eat at all the time, it was what my fiance and I ordered almost every day. They served it with pork, but I haven’t been able to recreate the exact dish… I think I’m missing the fried egg in there somewhere? Anyways, have you heard of this? Thanks!
Choo Chee Kai Dao = egg fried with some recipes. It’s easy to do and suitable for thai cooker beginer. If some body have quest about thai food you can mail to me for join experian.