'Thai recipes' archive

Mussel soup with coconut milk

My 16-year-old daughter, Sam, adores mussels any way they’re cooked. But her 14-year-old sister does not touch mussels unless they were baked and topped with cheese. Until tonight. Oh, how she feasted on this soup! And she’s not even a fan of spicy dishes.

It’s a Thai dish but the similarity to the most common Filipino mussel soup is uncanny. You have the usual spices and aromatics like ginger and garlic…

Crispy catfish and green mango salad (yum pla dook foo)

Yum Pla Dook Foo was one of the dishes we tried at a Thai restaurant recently. I so loved it that I vowed I would learn how to make it so that we can enjoy it at home. It’s not an impossible task. It’s not too ambitious a project. There was a time when we only enjoyed miso soup when we ate at Japanese restaurants; these days, we can have Japanese soup at home anytime we like. Same thing with kani salad. The trick is to discover the ingredients of a dish, find a good source of the ingredients and learn whatever unique techniques are involved in making the dish.

Chicken and coconut cream soup

I tried it at a Thai restaurant last weekend, bought a Thai cookbook and made the soup last night with a few modifications of the cookbook recipe. Thai food is wonderful, if you haven’t tried it, and I am really, really smitten. The same cooking techniques as most of Southeast Asia but the dishes have a more piquant flavor from aromatics like lemongrass, galangal and kaffir lime leaves, all of which you will find in most Thai dishes.

Fish egg soup with lemongrass and galangal

This is a simplified version of the Thai Tom Yam Kai Pa. By simplified, I mean I did not have some of the traditional ingredients so I just omitted them. I don’t know how much difference the omission of kaffir leaves and pickled bamboo made but my fish egg soup turned out very well — spicy, citrusy and, with the sprinkling of cilantro just before serving, wonderfully aromatic.

Pandan chicken

As far as I know, pandan chicken is a Thai dish. I have a friend who cooks this dish by deep frying each pandan wrapped chicken fillet. But me, I hate frying.

About Pinoy Cook

• About the author
• Cooking philosophy
• Food photography
• Where I cook
• Where I used to cook
• The noche buena section
• Product review policy
• Terms of use
• Privacy policy
• Recipe archive
• Published articles
• Food from all over
• E-mail the author

House On A Hill

Fish & seafood

• Fish croquettes
• No meat during Lent?
• Lemon-butter-garlic prawns
• Baked pompano and red cabbage
• Baked tahong (mussels)
• Chili garlic shrimps with coriander paste and Kecap Manis
• Baked mussels with butter and cheese
• Fried labahita (surgeonfish) with chili-pineapple sauce
• Baked fish and spinach
• Salmon salad with mango-lemon dressing

Healthy veggies

• Chicken & Broccoli Pasta
• Broccoli and potatoes frittata
• Fried chicken, garlic-mayo sauce & pineapple cole slaw
• Salted eggs and vegetables salad
• Oven-fried potato chips
• Smoked salmon, lettuce and kesong puti (white cheese) salad
• Orange porkloin steaks and buttered veggies
• Beef and broccoli leaves
• Fish fillets and togue (mung bean sprouts) stir fry
• 10-minute stir fried chicken, quail eggs and vegetables