Stir-Fried Sweet and Sour Pork (Mu Phad Priaw Wan)

The basic Thai food which have sour and sweet taste. Just eat with steamed rice for a more delicious taste.



1. 130 grams Pork Sirloin (cut into dice)   2. 80 grams Carrots (cut into dice)    3. 1 sliced Onion    4. 2 sliced Tomatoes   5. Cucumber   6. Corn   7. Capsicums ( yellow, red, green peppers) to taste    8. 2 Tbsp. Tomato Sauce    9. 1 Tbsp. Oyster Sauce (Or whatever vegie you want to put then put it )


How to cook

1. Fry pork in 2. tbsp oil until brown and set aside. 2. Fry onions in the same pan until soft. Then follow with vegetables. 3.Add some water and boil all together until contents are ready for plating. 4. Add pork and Season with oyster sauce and tomato sauce.


Blanch vegetables in hot water before stir-fry. It will help you shorten time for stirring pork and for a great thorougher cook

View all of our SE Asia Recipes 


Northern Sausages – Another northern food that everyone seems to well known if you buy in market about 350-400baht but if you make yourself about 100-150baht only . Then I tell how to make homemade Northern Sausages. Just eat with hot sticky rice for delicious.

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Pad Thai (with Squid)

Love. Food. Asia.

Pad Thai is a traditional meal in the thai kitchen. In World War 2 Pad Thai was the official “National Meal”. The Thai government  named Pad Thai as part of campaign to promote Thai nationalism and centralization, seeking to reduce domestic rice consumption.

Nowadays Pad Thai is used as a fast snack and you can combine it with different ingredients like chicken, pork, shrimps, tofu or (like we do now) with squid.

Time to prepare: 15 minutes

Time to cook: 15 minutes

Servings: 4


  • 150 g rice noodles
  • 250 g squid (sliced in rings)
  • 100 g bean sprouts
  • 1 small zucchini (thin sliced)
  • 100 g green beans
  • 3 red chillies (slices lengthways)
  • 100 ml neutral oil
  • 3 spring onions (3 cm slices)
  • 1/2 tsp ground coriander
  • 2 kaffir lime leaves (remove the inner stem and cut in small stripes)
  • 1 lemongras stem (inner core only), grated
  • 2 tbs palm sugar (crushed)
  • 1 tbs…

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#cambodianfood #khmerfood

I am an aspiring domestic goddess and my culinary skills can be best regarded as utilitarian. My ambitious projects turn out to be disasters of catastrophic proportions and my hastily rustled meals are the real stars. It had not always been like this and there had been a time when I had found cooking to be seriously soothing.

#cambodianfood #khmerfood Exotic ingredients of Khmer cuisine

However, with changing roles, times and life demands, work had taken priority and my profession had not nurtured my dream of being a good, creative cook. But, till today, I love the colours, sights and smells of a fresh wet market and aroma of food is simply orgiastic for me. The last few years have been professionally very hectic for me and time and continents have raced at breakneck speed. 2015 have been kinder and thus once again, I have time to indulge in my favourite activities.

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Stir fried morning glory one of my favorite dishes, quick, easy and cheap to make and good

The recipe I saw on Temple of Thai which is one of my favorite sites for Thai recipes.


  • Approx. 2 cups of cut up chinese morning glory . cut 1 1/2 by 1 1/2 inch pieces)
  • 2-3 cloves of garlic, smashed with the side of a cleaver or knife
  • 3 tblsp canola or other vegetable oil
  • 1 tblsp of fish sauce  The fish sauce adds salty taste so add more if want more salt.
  • 2 tblsp of Thai soy sauce
  • 2 tblsp of Thai oyster sauce
  • 1/3 tsp sugar  I add more sugar and use brown cane sugar
  • 1/4 cup water


  1. Heat oil until hot, over medium-high heat (not smoking though). Add the garlic. Immediately, add the cut up vegetables. Cook, stirring constantly until cooked slightly, approximately 2 minutes, depending on the vegetable.
  2. Add fish sauce, soy sauce, and oyster sauce. Add water and sugar.
  3. Continue to stir fry until the vegetable is cooked through. Approximately another 1 to 1 1/2 minutes, so the vegetable is still somewhat firm. Remove from heat.

Serves 2-4.


Travel safely 

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