Mala is heroically rescuing me… from the drowning she’s causing 😬

Moo Daeng (หมูแดง) – Marinated Roasted Pork in Thai-Chinese Style Every time I make this dish, it stirs up a lot of emotion. (I’m literally in tears right now 🥹) It reminds me so much of my childhood—of moments with my grandma and the love-hate relationship I had with this dish. I loved the flavors, but I hated having to pack it for school lunch. My grandma made Moo Daeng using her own traditional recipe, with red yeast (angkak) instead of artificial food coloring. Whenever there were leftovers, I had to bring them to school the next day. Most of the roasted pork sold by vendors was bright red, because the food coloring they used. So naturally, people had this fixed image in their minds—Moo Daeng was supposed to be bright red. That’s why I always got made fun of for my grandma’s version. I was embarrassed. I was young and, honestly, kind of dumb. Now, I’m proud to cook it the way my grandma did—traditional, real, and full of true flavor. I’m sure if she could see me now, she’d be so proud and happy. 🥹 #foodstr #siamstr

🪷 #flowerstr

One of Thailand’s most beloved street foods, Pad Krapow (ผัดกะเพรา) is a stir-fry made with a variety of meats and holy basil. It‘s bold, spicy, and aromatic flavors. Typically served over jasmine rice, it’s often topped with a fried egg—crispy at the edges with a runny yolk. #foodstr #zapcooking #siamstr

2 happy girls 1 coconut

This is me and the love of my life.

Tom Yum Chicken 🌶️😮‍💨 #foodstr

Deer skewers seasoned Mediterranean style, with pita, tzatziki, and spicy hummus. Still trying to get pita bread right. Some puff up with perfect pockets, some stay flat—even in the same batch. I’ve tried both oven and skillet—still hit or miss. Only one way to learn: keep making them. Any tips or recommendations are very welcome. Thanks! 🙏🏽 #foodstr

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Pizza night tonight! 🍕 Par-baking these crusts now so after the girlies’ walk, all I have to do is add more sauce, throw on the toppings, and pop them back in the oven. #foodstr

Noodles Bar is now open! 🍜 Feel free to order yours 🤪 Today’s special is Tan Tan Men (担々麺 - spicy beef ramen) served with some gyoza on the side. 🥟 #foodstr

Happy Birthday, Mala! 🎈🧸 One day in the heat of the boiling sun, we were on the way to the beach for our swim as usual. It happened upon us that there were 3 very young pups in the middle of the road. We were looking around for mama dog, but there was no sign of her in sight. We called the dog rescue shelter nearby to check that they are aware of these very young puppies because they are feeding and taking care of the stray dogs in the area. Apparently, they had never seen them before. As suspected, they were dumped by someone either the night before or early morning, so they asked to bring them in. When we arrived, it appeared to us that the shelter is taking care of over 350 dogs; some of the pups, some fully-grown, some seriously injured and need special care. God blessed them; all the staff and all the doggies 🙏🏽 We left with heavy hearts that day and keep thinking about them. We wish we could take them all. Unfortunately, that is out of our hands at the moment. So, we decided to adopt one of the 3 pups we found. Here she is Mala (มาลา) meaning in Thai: a wreath of flowers or a garland. She’s the total package—sweet, saucy, crazy, and hilarious. She could run and dig holes all day if we let her. She’s such a furry ball of joy and happiness. You’re the best good girl! We (including your sister) love you very very very much, Fart! 🥹

The plumbing issues are almost fixed, though I still have to keep the meal simple—Phuketian-style red-braised pork. Easy to make and easy to clean up. Fresh-picked mangosteen to cleanse the palate and of course, the girls are very interested in what we’re eating. They always are! Ingredients 1 kg. Pork belly (I’m mixing half of pork belly and other leaner cuts) 4-5 Coriander roots 8-10 cloves Garlic 1/2 tsp Whole white pepper 1/2 tsp Whole black pepper 1 tsp Chinese 5 spices powder 3 tbsp Japanese shoyu 2 tbsp Dark soy sauce 5 tbsp Dark brown sugar 2 star anises 2 cinnamon sticks Water Some chopped coriander ——————— Make the spice paste – Pound coriander roots, garlic, and peppercorns into a paste using a mortar and pestle (or crush them in a bag). Marinate – Mix the paste with the pork, Chinese 5 spices powder, shoyu, dark soy sauce, and sugar. Let it sit for 1 hour. Cook – Add water to just cover the pork, star anises and cinnamon sticks. Bring to a boil over medium-high heat, then reduce to low. Simmer – Skim off any scum and let it cook for at least 1 hour until tender. Best to serve with steamed jasmine rice #foodstr #zapcooking #siamstr

Taking a short break before the next chasing round 🏃🏽‍♀️💨

Feeling like Pad Thai #foodstr #siamstr