Haw (Thai Ground Pork and Shrimp Relish) pictures (1 of 4)
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Today, I am honored to have another real chef and cookbook author as a guest writer–Ivy Manning of Ivy’s Feast. Ivy is my Facebook fan. Based in Oregon, Ivy is a freelance food and travel writer, food stylist, and author of two cookbooks: The Farm to Table Cookbook: The Art of Eating Locally and The Adaptable Feast. Her work has been featured in Cooking Light, Sunset Magazine, Food and Wine Magazine, and more. Please welcome Ivy to Rasa Malaysia as she shares a very special Thai recipe with us and elaborates on some essential Thai ingredients. Called “Ma Haw” in Thai, this bite-size appetizer is great for your upcoming summer parties. Enjoy!
Ma Haw (Thai Minced Pork and Shrimp Relish on Fruit Segments)
Guest Writer: Ivy Manning
Ever since my big sister introduced me to the guilty pleasure of dipping pretzels into our family’s omnipresent jar of Skippy, I have loved the combination of sweet and salty-savory flavors together. Something about the way the disparate sensations race across the palate when they are combined makes food much more than a sum of its parts.
After a brief conversation about my love of sweet-salty combos, Rasa Malaysia asked me if I had a favorite sweet-salty recipe to share with her readers. We assumed you could figure out the pretzel-peanut butter chemistry on your own, so my mind raced directly to THE cuisine (in my esteem) that best combines tantalizing flavor combinations: Thai food. My favorite sweet-salty from Thailand is called Ma Haw, which means “galloping horses” in Thai. It’s essentially fruit pieces topped with a minced meat relish. The first time I had it, I was hanging out with Chef Sompon Nabnian, a well known cooking instructor and author in Chiang Mai. I was smitten from the first bite…(get Ma Haw recipe after the jump)
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Red Curry pictures (1 of 9)
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I love red curry and Thai curries in general–be it green curry, Panang curry, massaman curry, yellow curry, or red curry. There are many red curry recipes, each with slightly different ingredients, for example: potatoes, bamboo shoots, winter squash, pumpkins, Thai egg plants, etc. Chicken is commonly used for red curry, but there are pork red curry and beef red curry. Regardless of the meat of choice and side ingredients used, red curry is invaribly satisfying.
Thai red curry is traditionally richer compared to Malaysian chicken curry and Indian curries. Infused with lots of coconut milk, spice paste, and flavored with palm sugar plus fish sauce–two secret ingredients of Thai recipes–red curry goes extremely well with soft and aromatic jasmine rice. It is no wonder Thai curries are fast gaining popularity across the world…(get Thai red curry recipe after the jump)
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Thai Recipe: Tom Yum pictures (1 of 4)
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Born and raised in a tropical island, I am all about sun and warmth. I absolutely dread cold weather and the mere presence of sun lights me up like a glowing stick. I am inherently happier and more cheerful when the sun is out.
This month has been mostly cold and wet–lots of rain, cloudy, and yucky. I feel moody when the sky is grey. On chilly and gloomy days, I usually make myself Tom Yum soup to lift my spirit. Nothing feels better than downing a bowl of piping hot, spicy, sour, and highly addictive Tom Yum soup…
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ทอดมันปลากราย.
I don’t know Thai, but I think it means Tod Mun Pla, or fish cakes in Thai.
Let me tell you the story about how I fell in love with ทอดมันปลากราย, or Thai fish cakes.
Every time I go to Bangkok, I love wandering about in the city, looking for interesting street foods to eat. Recently, when I was in Pratunam, I chanced upon this old lady with a push cart equipped with a big wok of hot boiling oil. On the push cart, there is a huge container of orange-hued mixture. It didn’t look too appetizing to me and I didn’t know what it was…
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When I first read this fried chicken recipe post, I knew immediately that it’s a keeper.
I am addicted to these perfectly-fried, golden, crispy and flavorful fried chicken in Thailand. As a matter of fact, I was laying over in Bangkok recently and had no less than 3 servings of fried chicken from 3 different street vendors. [...]
I first stumbled upon Thai 4 Real / Bonbini on Foodgawker a few months ago; it was food love at first sight. I am very glad to have Thip (Thip is a professional baker at two (2) fine dining restaurants in San Francisco!) as a guest writer on Rasa Malaysia, so please welcome Thai 4 [...]
I would like to introduce you to a dear blogger friend Syrie of Taste Buddies. Currently based in Canada, Syrie is of Thai descent but spent a lot of times in Australia. Her culinary skills span across various cuisines: Thai, Australian, New Zealand, French, and more. Syrie is also a food guide on About.com. Please [...]
Ginger and black fungus chicken is a plain and humble dish that anyone can whip up in their kitchen, and most importantly, it’s delicious and goes well with steamed rice.
This ginger chicken dish is inspired by a recipe from “Thai Cooking Made Easy,” a must-have Thai cookbook in my opinion. I have no doubt that [...]
