Cantonese Soy Sauce Chicken (豉油雞, See Yao Gai) – tender, juicy chicken infused with a rich, savory, and aromatic soy sauce-based broth. I added a little Thai twist to the dipping sauce — a flavorful mix of chili, palm sugar, fish sauce, garlic, coriander roots, and lime. #foodstr

Rambutan

It would feel so wrong not to eat pizza on #BitcoinPizzaDay 🍕 #foodstr

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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