Flavors of Childhood: This column we share our childhood favorites on food we had growing up and it varies from family to family. And that what made us who we are today. Our family backgrounds are different so we will take turns on writing them so you get the whole picture of all these flavorsome childhood flavors we always crave
Thai cooking involves lots of fresh ingredients and some good meaningful steps. For me green curry speaks for it all it is also one of our nation’s favorite dish, a dish we go to at least once a week. This recipe we share we give the curry paste a big punch of kick from the…
One of the best selling dishes at out Bangkok Bold Kitchen restaurant is the stir fried mackerels with yellow chilies and pork cracklings. Here with our new #cookingclipcookingtips I share with you the recipes that we cook at our restaurant everyday. A dish that everyone loves, many steps yet simple enough that all ingredients get…
We have started as a cooking/food blog for fun just for the sake of it since it is what we do every single day. A year and a half ago we have started a cooking studio named after our food blogs where we have partnered up with friends to teach cooking classes from basic recipes…
(BangkokBold Flavours) (Flavour of childhood) The love for cooking came from my childhood with my grand mother in the suburb of a small town in Thailand. 65 years old at a time, she was retired, alway kept herself busy putting together a daily good comforting meals. Seasonal home grown ingredients all made from…
(Bangkok Bold Flavors) สูตรเมี่ยงปลาทู สำหรับน้ำจิ้มถั่วตัด ตำ -รากผักชี 2-4 ราก -พริกขี้หนูสวน 15-40 เม็ด (แล้วแต่ความชอบ) -กระเทียมไทย 10-15 กลีบ -เกลือทะเล หยิบมือ ปรุงรสด้วย -น้ำตาลปี๊บ 1-2 ช้อนโต๊ะ -น้ำมะนาว 7-10 ลูก หรือ 2/3 ถ้วยตวง -น้ำปลา 1/3 ถ้วยตวง -ถั่วตัดตำละเอียด 1/3 ถ้วยตวง สำหรับเสริฟ -ขนมจีน -ผัดสดต่างๆเช่น ผักสลัด ตะไคร้ ใบสะระแหน่ ใบผักชี หอมแดงซอย กระเทียม แตงกวา พริกขี้หนูสวน ขิงอ่อน มะม่วงดิบสับ -ปลาทูนึ่ง 3-4 ตัว —ตำน้ำจิ้มเมี่ยงปลา โดย นำพริกขี้หนู กระเทียม ใส่เกลือเล็กน้อย…
(Thoughtful Vegetarian) I wasn’t finished about Pang Aoung the last time that Pang Aoung Kitchen (http://bangkokbold.com/2014/12/17/the-pang-aoung-kitchen/) was published because there are so much more to that trip. Exploring the local fresh market is such a big thing for us as we all know that one could never see or learn enough. We found something new…
(The Edible Footprints) Chinese New Year in our culture is all about giving back, not only us looking forward to those red envelopes filled with some pocket money from the adults but the opportunity for all relatives to get together in memories of the ancestors who had passed away. There are some typical…
(Food Stops) Many words about Pang Aoung, the most common one is the Pine Tree forest reservoir in the north of Mae Hong Son. Many tourists visit here along with the Chinese village that grows tea, one of the royal project foundation, and the reservoir. Our destination in Pang Aoung is “Uncle Pala’s guesthouse” where I…
(Food Stops) Sometime we forgot to look into things that are so close to us. That’s the thing about living in Thailand, we have awesome street food stalls so our staple meals are always within reach. After years of cooking in many professional kitchens, when it comes to things like Issan Sausage, rice noodles, fermented…
(Thoughtful Vegetarian) We had joined https://www.facebook.com/ploenkhaobaan community and went to learn about the process of turning the yonger stage of rice into what we call “Khao Mao” which has long been my favorite. To me, this stage of rice is the peak of the rice itself, full of aromas and tender texture…. After enjoying lunch…
Bangkok Bold 