Eggs tofu homemade!
Just a home cooking

The vegetable fern was homegrown. Super fresh.

I followed Pailin's recipe pretty much exactly. It was amazing.

Spicy 🥵 better 😀

50 pounds!? How long would this bag last in your pantry?

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Garlic chives overload.

Shallots, spring onion, tomato, cucumber, and mint tossed in a combination of lime juice, fish sauce, and palm sugar. Served with jasmine rice. Oh and a duck breast.

I can eat this Salad Everyday 😜😋
Home cooking!

My wife was out and about this morning, and I didn't feel like cooking breakfast.

So I went to our little village store to see what they had.

Came back with a bag of gaeng gati gai (coconut curry with chicken) for lunch and this sago sai goong for breakfast.

Balls of steamed tapioca pearls stuffed with sweet and savory minced shrimp. Heavy on the garlic and served with lettuce and a spicy chili.

Fantastic breakfast. Five for 10 baht. That's 30 cents USD.

About a week ago I posted a pic of gaeng gati gai sai yuak kluai in the bag I had purchased it in.

Caught some BS from a guy here saying I was doing a disservice to the community by not showing it plated.

So here is my gaeng gati gai sai yuak kluai that I had for lunch today, from the same place.

And yes, I cooked my kai dow a little too long so the yolks weren't runny enough...

I’ve started a public community for anyone who enjoys Thai food, whether you cook it, order it or discovered a favourite dish while travelling.

The community is hosted by Charm Thai Cafe in Doncaster, England, UK. I run the restaurant, and that connection is stated openly.

We welcome food photos, ingredient questions, cooking tips and restaurant experiences from every country. Our first discussions cover Pad Thai and choosing a Thai curry.

Come and introduce yourself, or start a conversation about a dish you’d like more people to try.

[https://www.reddit.com/r/ThaiFoodWithCharm/\](https://www.reddit.com/r/ThaiFoodWithCharm/)

I made this following the recipe in Pim Techamuanvivit’s new cookbook, Cooking Thai. Other recipes I’ve seen (so far) all have shrimp paste, but this recipe does not. She also calls for tua nao (fermented bean paste?) which I know I will never find where we live. She recommend hatcho miso as the sub, but even that we can’t find here. So, I had to go down to her next next sub - red miso. 🤷🏻‍♀️ anyway, that was to make the Northern curry paste which was otherwise simple to make. I’d never had this dish before so it was all new. I’m not sure how I feel about it. When I had my first bite, I thought it tasted not unlike a very thick bolognese, but Thai and that’s all I could think about. The husband looooooovvvved it and said it was a must to make again. I need to tweak it next time and look for a tua nao source.

We ate it less as a dip and more like eating small spoonfuls with rice and nibbling on the fresh veggies between bites.

I discovered this glass noodle a couple of years ago at Thai BBQ, and it’s become my absolute favorite! Ever since, whenever I’m at a Thai restaurant, I can’t resist ordering shrimp or chicken Pad see ew.

Hi!

I am travelling through Thailand for the third time now and I know my way around the cuisine relatively well(?). Back at home I would cook myself Thai(style) food every day. I would essentially do stir-fry’s absolutely loaded with veg (brocolli, cabbage, peppers, green beans etc.)

I have quite a sensitive stomach (in the sense where I can get clogged up extremely easily, not the other way round!) Sorry if TMI!
I’m finding that the food i’m eating is often quite meat-heavy, I’m struggling to find dishes that load up on veg as well as meat. Obviously i’m aware that this may be a stupid question to ask, but i’m wondering if there’s any classic dishes that contain lots of veg/fibre? Most of the time i can only really see morning glory as a really ‘veg heavy’ sort of dish, but i wouldn’t consider it a main meal itself. I’m a bit bored of taking the fibre supplements from 7/11 so any ideas would be appreciated!

Thanks for any suggestions!

The fish sauce I used was very overwhelming. It mellowed out and was fine. I’ll use less of that and a little more palm sugar next time. I even velveted the chicken.

Hello! I obsessed with this Thai dish and I don’t know what the name of it is in Thai. It is a veggie stirfry with a bunch of sautéed vegetables that come in a light, sweet, savory, thin broth that is absolutely addicting. Does anyone have a recipe for this? I’d be so grateful. Thank you!!