Pailin's kitchen

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hot thai kitchen Hot Thai Kitchen, Pailin, Recipes To Make At Home, Thai Kitchen, Glass Noodles, Thai Cooking, Thai Dessert, Kitchen Cookbook, Recipes To Make

Tom = Boil, soup; Ka = Galangal; Gai = Chicken I always loved the days my high school cafeteria had tom ka gai on the menu. There’s something so comforting and satisfying about it—it’s smooth, clean, and subtle . . . a wonderfully quiet break from other “louder” dishes. Although the name credits only one herb, this soup thrives on the trinity of lemongrass, kaffir lime leaves, and galangal. Chicken is the usual suspect, but I have made this soup with fresh clams and it was like the tasty…

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Pailin Chongchitnant on Instagram: "Another recipe in my HIDDEN GEM series! Kai palo…man it has got to be one of the most nostalgic dishes.  Tender pork belly, eggs that have been absorbing the flavour from the broth…one of the most comforting things in life.   Tip: Traditionally, the eggs are cooked upwards of 30 minutes in the broth until they are rubbery, but flavorful. I like to cook mine less so they’re not rubbery, but let the eggs sit overnight in the stew to get the same effect.   🔥recipe in my bio!   #ไข่พะโล้" Pailin, The Stew, Thai Kitchen, Thai Style, Got To Be, Pork Belly, Hidden Gem, Broth, Stew

Pailin Chongchitnant on Instagram: "Another recipe in my HIDDEN GEM series! Kai palo…man it has got to be one of the most nostalgic dishes. Tender pork belly, eggs that have been absorbing the flavour from the broth…one of the most comforting things in life. Tip: Traditionally, the eggs are cooked upwards of 30 minutes in the broth until they are rubbery, but flavorful. I like to cook mine less so they’re not rubbery, but let the eggs sit overnight in the stew to get the same effect…

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Beef Panang Curry Recipe, Panang Curry Paste Recipe, Curry Ideas, Iconic Recipes, Thai Party, Curry Paste Recipe, Thai Panang Curry, Panang Curry Recipe, Panang Curry Paste

Authentic recipe for Thai panang curry, just like you'd have it in Thailand! This recipe uses pork, which is the most common type of panang curry in Thailand, but you can substitute chicken if you wish. If you want to use beef, see my recipe for panang beef which gives some extra tips for making sure your beef is tender.

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