This recipe reminds us of both the "larb" of Isan and the "miang kham" of Northern Thailand. This dish is eaten by placing a spoonful of...

A new recipe from the Central Plain of Thailand to learn how to cook banana blossom. You can also make this recipe with endives. Their slight bitterness will go wonderfully well with the sweet and spicy seasoning of this little-known salad. Serves 2. 1 banana blossom (or 2 endives) 2 limes 50 g shallots Vegetable oil for frying 1 tablespoon bird eye chillies, dry 1 tablespoon roasted chili paste 1 teaspoon chili powder 4 tablespoons coconut cream 1 tablespoon fish sauce 300

If you love Thai cuisine, you must try Yam Woon Sen, a refreshing glass noodle salad that perfectly balances savory, tangy, and slightly swe

The banana tree is a true gift to Thai cuisine. Every part of it is used: the fruit is a key ingredient in many desserts, the tender shoots

Mackerel belongs to the daily diet in the Gulf of Thailand. You'll find it fresh or steamed at any local market. It's then grilled or deep-fried to be arranged in many ways : salad, spicy dipping sauce, soup or curry. Give a try to this little-known recipe to enjoy the taste of Koh Samui's local and authentic food. Serves 2. 2 small mackerels, steamed 1 green mango, peeled and finely shredded 1 teaspoon coconut sugar 2 tablespoons fish sauce 2 tablespoons lime juice 1 fresh

A vibrant Thai spicy papaya salad featuring fresh blue crab, crunchy cashew nuts, and colorful vegetables, served with an artistic garnish. Looking for a refreshing yet bold Thai dish? This spicy papaya salad, or Som Tam, is a must-try! Featuring blue crab and cashew nuts, this recipe delivers a delightful mix of spicy, tangy, and nutty flavors, straight from the heart of Thai cuisine. Ingredients: (Serves 1 as a main course or 2 as a starter) 1 fresh blue crab (about 350 g

This little known salad with delicate flavors will amaze your family and guests. You can also prepare it with tangerines instead of mangoes and oranges. Serves 2. 200 g prawns, peeled and deveined 100 g orange, peeled and cut in segments 100 g mango, peeled and sliced 2 tablespoons lime juice 2 tablespoons fish sauce 1 tablespoon roasted chili paste 100 ml chicken stock 25 g onion, thinly sliced A dozen mint leaves, chopped A few salad leaves ½ red cayenne pepper, sliced , to

This salad is a best of Isan food where it belongs to the daily diet. It is traditionally prepared in a large mortar and served with sticky rice. Som Tam means literally "Sour Pound": it's a sour salad, pound in a mortar! Quantities are given for 1 mortar (1 person as a main course or 2 people as a starter) 1 garlic clove 25 g unsalted peanuts, dry roasted 125 g green papaya & 50 g carrot, finely shredded 1 snake bean (30 g) , cut into 3 cm lengths ½ tablespoon dry shrimps 1

This spicy prawn salad is prepared with a contrast of colours : red Indian shallots, green lime, pink baby spinach leaves, blue and white edible flowers (butterfly peas and chili flowers). On the same base (prawns + sauce), you can make your own mix of colours ! Pomegranate is always nice in a salad but don't forget to go and have a look in your garden. Many flowers are edible (as long as they have not been sprayed), such as garlic flowers, rose petals, chrysanthemum, jasmine

This is a recipe coming from Isan, the Northeastern region of Thailand, bordering Laos and Cambodia. You'll find it very often at the street food stalls in Koh Samui, where the Isan population is strongly represented. The pork larb is often part of a set that also includes sticky rice and papaya salad. Serves 2. 300 g minced pork 1 tablespoon raw sticky rice 6 tablespoons chicken stock (or water) 10 g shallots, sliced Seasoning: ¼ teaspoon chilli powder 2 teaspoons coconut s