Ayam Masak Merah with Nasi Minyak (Malay ghee rice) for dinner tonight. A classic Malay chicken dish in a rich, slightly sweet and spicy tomato-based sauce, with fragrant ghee rice. I added a bit of oats to the rice for extra texture. 🍗 😋 #foodstr

I’d love to share my mango sticky rice recipe—it’s one of my favorite ways to enjoy mango. It’s simple, comforting, and so delicious. Mango Sticky Rice (Khao Niew Mamuang - ข้าวเหนียวมะม่วง) is a classic Thai dessert made with sticky rice soaked in sweet coconut milk, served with ripe mango and a lightly salted coconut sauce. Creamy, sweet, and just a little savory, it’s especially good when mangoes are in season. ⸻ Ingredients Coconut Sticky Rice • 250 g glutinous rice • 150 g coconut milk • 100 g white sugar • 5 g sea salt Coconut Sauce • 100 g coconut milk • 10 g white sugar • ¼ tsp sea salt • ¾ tsp rice flour • A few pandan leaves (better to have but not a must) ⸻ Instructions Sticky Rice 1. Rinse the glutinous rice until the water runs clear. 2. Soak the rice for at least 2 hours, up to 12 hours. 3. Drain the rice. If using pandan leaves, tie them into a knot and place them in the steamer with the rice. 4. Steam for 20–30 minutes, until fully cooked. The grains should stick together; if they still fall apart, continue steaming. Coconut Mixture 5. While the rice is steaming, mix coconut milk, sugar, and salt in a measuring cup until fully dissolved. 6. As soon as the rice is done, pour the coconut mixture over the hot rice (this step is important so the rice absorbs it properly). 7. Mix well, cover, and let rest for at least 30 minutes. Coconut Sauce 8. Gently heat the coconut milk over low heat to prevent separation. If using pandan leaves, tie them into a knot and place them in the saucepan with coconut milk. 9. In a small bowl, mix sugar, salt, and rice flour until well combined, then add it to the warm coconut milk. 10. Cook gently, stirring, until slightly thickened. Turn off the heat. ⸻ How to Serve This dessert is best served slightly warm. Spoon some sticky rice onto a plate, add fresh mango slices on the side, and serve with coconut sauce poured over or on the side. Enjoy! 🥭🥥 #foodstr #siamstr

อย่างสีเหลือง 💛😝 My first mango sticky rice — just a warm-up for the season! 🥭 #foodstr #siamstr #flowerstr

I usually make Thai-style crispy pork belly, but this time I tried the Hong Kong style. I think the main difference is that Thai-style has puffier skin and is great for using in other dishes like pad kra pao or noodles. The Hong Kong style has thinner, crispier skin, with juicier meat and more flavor—it’s perfect on its own. I also made a bok choi dish and some shu mai to give the meal a Cantonese/Hong Kong vibe. Honestly, the shu mai looked really cute one by one… but all together they kind of gave off Halloween vibes 🤣 #foodstr

Feeling loaf today 🍞💕 #sourdough #foodstr

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Sunday breakfast; shakshuka, pita bread and leftover 🍳 #foodstr

Finally finished the Thai eggplants today. After making some green curry and giving a few away, I ended up cooking Isan food tonight. Isan cuisine comes from Thailand’s Northeast and is known for its bold, vibrant flavors. I made a mashed eggplant chili dip (ซุปมะเขือ) and enjoyed it with some veggies and boiled eggs. To make the meal more filling, I added some steak with nam jim jaew, and a spicy, sour chicken soup on the side to keep everything bright and comforting. Simple but bold. Light, yet filling. #foodstr #siamstr

Isn’t it? 🥹

Thank you ☺️

Beef noodles and Khanom Kluay (ขนมกล้วย) - Thai steamed banana cake 🥩 🍌 #foodstr #siamstr