How to Cook Fish with Tom Yum Sauce
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How to Cook Fish with Tom Yum Sauce

I always avoided Tom Yum (or Tom Yam) whenever I was back in Malaysia for a visit because in my mind, eating Thai food in Malaysia was akin to ordering pizza in a Chinese restaurant. Apparently my assumption was wrong since Malaysian Tom Yum is quite different from the Thai variety. How, exactly? I wasn’t sure; my Malaysian…

How to Make Thai Sakoo Sai Moo
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How to Make Thai Sakoo Sai Moo

Sakoo Sai Moo a.k.a. Savoury Tapioca Balls Sakoo Sai Moo is a snack traditionally served on special occasions to the Thai monarch. This was one of three royal Thai dishes I had the privilege to learn during my stay at Shangri-La Chiang Mai. INGREDIENTS: 200 g Small sago 100 g Fresh coconut milk 100 g…

How to Make Thai Khao Kriab Pak Moh
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How to Make Thai Khao Kriab Pak Moh

Thai Khao Kriab Pak Moh aka Steamed Rice Skin Dumplings An elegant Thai royal delicacy made with rice flour batter and a chicken and prawn filling, Khao Kriab Pak Moh , taught by Chef Wassana at Shangri-La Chiang Mai. The folds in the dumpling are created by deftly lifting the steamed batter with a spatula and…

Chiang Mai Travel Diary – Part 3
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Chiang Mai Travel Diary – Part 3

We have a busy schedule on our first morning in Chiang Mai. Breakfast at the Shangri-La Club Lounge is exquisite, with red curry beef and cooked-to-order Thai omelette as the highlights. Noah, still refusing drinks, is more interested in looking out the window at the swimming pool downstairs. We need to shop for ingredients for the…

How to Make Chor Muang (Thai Royal Steamed Dumplings)
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How to Make Chor Muang (Thai Royal Steamed Dumplings)

One of three rare Thai dishes traditionally served to the Thai royal family, Chor Muang is a steamed dumpling delicately formed into flowers using a pair of tweezers with serrated tips. The purple colour is obtained from the petals of what we call bunga telang in Malaysia; though you can achieve the same effect with…

How to Cook Thai Mushroom Salad (Laab Hed Fang)
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How to Cook Thai Mushroom Salad (Laab Hed Fang)

A quick and easy salad using cooked local mushrooms and fresh herbs. Recipe and instructions by Chef Kamsin of Shangri-La Chiang Mai. INGREDIENTS: 500 g Straw mushrooms 80 g Shallots 20 g Ground rice 20 g Spring Onion 10 g Chilli flakes 80 g Galangal 10 g Kaffir lime leaves, chopped 3 tbs Fish sauce…