Monday, March 30, 2009

Kao Chae (ข้าวแช่ชาววัง)

Kao Chae is a traditional summer dish which is eaten during March to May over hundrens of years. Making Kao Chae is very complicated it requires many small side dishes to accompany rice in jasmin fragrant iced water. In the oldern days, Kao Chae is eatten in palaces, but now it is widespread. However, it is hard to find good and delicious Kao Chae. A few aristocrat families still hold the royal recipe.
Kao Chae has been pass down in my family for generations. It is started by my grandmother (picture below) over a hundred years ago. I have seen my mother making it since I was young. Kao Chae has been popular summer dish in my home eversince. "My Grandmother as a child"

Friday, March 20, 2009

Cabbage Rolls

A customer has asked me to make something which can be reheat easily and a complete meal in itself. I thought of cabbage rolls as an individual piece can be taken out for reheat. It is easy to eat and goes well with rice or potatoes.

Monday, March 16, 2009

Magazine PR (Sakulthai - สกุลไทย)

This is an article about me and Candle in Sakulthai magazine. A sincere Thanks to the person who kindly interviewed me.

Thursday, March 5, 2009

Macaroni and Chesse

In the States, most people think of Macaroni and Cheese as the best comfort food. The creamy and cheesy of this dish seem to satisfy the taste buds and cheer people up. I made my Macaroni and Cheese with a twist by adding button mushroom and sprinkle bacon on top.

Sunday, March 1, 2009

Candle's Tum Kanom Jeen

I am really into Kanom Jeen mood these days. I have been exploring with new creations. This dish is very similar to Som Tum but instead of Papaya, I used Kanom Jeen. The taste is richer because I used Salted Eggs in the sauce instead of Fish Sauce. This makes a great appetizer dish.