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Thai Chicken Rice (Kao Mun Gai)

21 Jan

Kao Mun Gai is a common dish found all over Bangkok and Chaing Mai. In my opinion, it’s much more popular among native Thais than the “classic” Pad Thai, which mostly appeals to foreign tourists. Kao Mun Gai is most commonly served as street food, rice and chicken wrapped up in white paper tied with a rubber band and a plastic container of sauce on the side . It is also served with a hot bowl of mild chicken broth, used to balance out the spicy ginger sauce. It’s no frills deliciousness.  The recipe may look a little overwhelming because of the layers of steps, but it is really quite simple if you have the time (it takes about 2 hours to make).

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REPOST: Thai comfort food

15 Dec

Ok first of all, I just want to apologize to all my readers! I didn’t realize that my previous post about Thai comfort food didn’t have any text! I absolutely loathe the WordPress app because it does not properly sync up with the online interface. I had this whole blog post written out but apparently it did not load up on my phone so when I went to upload the pictures and post, it only posted the pictures! Soooo annoying. Anyway…here is the repost (with text).

There is just something so comforting about eating a hot bowl of chicken noodle soup during the winter months. And although medical professionals say that most of the healing benefits of the classic soup are psychosomatic, there is some truth regarding the anti-inflammatory properties of chicken noodle soup which can help relieve the development of cold symptoms. But medical benefits aside, you can’t deny the wholesome “good feeling” you get after having this old-fashioned classic.

Here at Chew Me Blog, we love the classics with twist. We are all about blending together flavors from different cuisines to create something unique and delicious (e.g. Greek Style Greens and Beans). So here I will share my Thai-ed version of Chicken Noodle Soup.

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Soup share Pt. 1

21 Oct

This year, my friends and I decided to start what we call a “soup share” program.  The idea of the soup share is simple.  At the beginning of the month, we each make a soup of our choosing. Then we provide equal sized portions of our soup to each of the participants.  So in the end, each of us will have five different kinds of soup to indulge in for the rest of the week. We devised this plan because we were all sick of making huge pots of soup and then being forced to eat the same old leftovers for one week straight.  With the soup share program, we are still able to cook and eat our favorite soups while also giving ourselves a little variety.  It also gives us a chance to swap new recipes and build upon our cooking repertoire.

For our October soup swap, I made this hearty sausage and kale soup.

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