Temple of Thai - Latest Comments

Re: Black Sticky Rice Recipe (Khao Neow Dam) | Temple of Thai

Temple of Thai — Fri, 18 May 2012 21:29:20 -0000

You can serve 4-6 depending on portion size.

Re: Tom Yum Goong Recipe | Temple of Thai

Temple of Thai — Fri, 18 May 2012 21:10:58 -0000

You can certainly remove them, it is up to the cook. In Thailand they are generally left in but that does not mean you have to do so!

Re: Thai Stir Fry Vegetables Recipe | Temple of Thai

Temple of Thai — Fri, 18 May 2012 21:09:37 -0000

The best alternative is sea salt which you can purchase in our store: http://www.templeofthai.com/fo...

Re: Thai Stir Fry Vegetables Recipe | Temple of Thai

Sri — Fri, 18 May 2012 20:02:47 -0000

Hi, is there any vegetarian substitute for fish sauce and oyster sauce?

Re: Tom Yum Goong Recipe | Temple of Thai

Sheila Syed — Fri, 18 May 2012 03:35:07 -0000

hi! each time I have had Tom Yum soups in a restaurant I have found it is difficult to take a spoonful without getting pieces of lemongrass stalks in my mouth since they are not removed by the chef after cooking and find it uncomfortable and messy removing them from my mouth as they are dry and cannot be chewed along with the rest of the ingredients. Do you recommend the stalks being removed before serving or what is the authentic Thai recipe? thanks

Re: Thai Fish Cakes - Temple of Thai

Temple of Thai — Fri, 18 May 2012 01:08:26 -0000

I'm glad to you enjoy our recipes, for this recipe all credit goes to the Wandee Cooking School for allowing us to use it. As for local Asian grocery stores in your area if you don't find one you can always order all ingredients online from us http://www.templeofthai.com/fo... Thanks.

Re: How to Make Thai Green Curry – the Hard Way

Temple of Thai — Fri, 18 May 2012 00:41:19 -0000

Naturally I agree! It's also enjoyable and satisfying to prepare your own curry paste though the other essential ingredient of course is having enough time which I recommend finding to anyone interested in cooking Thai curries. Yes it really does taste better, though to make a *really* good curry you need to use fresh coconut milk too
http://templeofthai.com/MLr8

Re: Kasma's Thai Barbecue Chicken Recipe | Temple of Thai

Lorri Silk — Thu, 17 May 2012 21:47:44 -0000

I make this at work and made it at home tonite. Usually there is always one person who doesn't like a new recipe I try but I got a thumbs up from everyone on this one. The dipping sauce would be a great marinade for steak also.

Re: How to Make Thai Green Curry – the Hard Way

Adrian Bolton — Mon, 14 May 2012 07:12:55 -0000

Home made beats the shop currys for dead the shop ones do not come close :-)

Re: Thai Green Curry Recipe - Temple of Thai

Temple of Thai — Thu, 10 May 2012 14:51:51 -0000

Certainly, a raw vegetable or steamed vegetable would also go nicely alongside this Thai curry.

Re: Pumpkin Carving - Chef Carl Jones | Temple of Thai

Chef Tanya — Wed, 09 May 2012 02:19:15 -0000

very very nice... two thumbs up....

Re: Thai Fish Cakes - Temple of Thai

Vgivens — Thu, 03 May 2012 09:03:37 -0000

your recipes are the best but I need more westchester ny markets that sell ingredients for recipes. I am so grateful to get this information on great and inexpensive good tasting food. Thank you so very much

Re: Glass Noodle Soup Recipe (Gaeng Joot Woon Sen) | Temple of Thai

Jeffreyrun6 — Tue, 01 May 2012 10:23:24 -0000

YUMMY

Re: Thai Fish Cakes - Temple of Thai

Edward — Tue, 01 May 2012 05:21:36 -0000

We love your web site and the food you teach us to cook is great. We love Thai food and would like to go to Thailand. Thank you so much for your web site. We do order from you and are pleased with what we get.

Re: Carved Cucumber Leaf | Temple of Thai

Claireil_143 — Sun, 29 Apr 2012 01:02:55 -0000

Tnx 4 this sight :) I'm very interested to learn about vegetable and fruity carving I gonna apply tz additional knowledge to our home...

Re: Black Sticky Rice Recipe (Khao Neow Dam) | Temple of Thai

Elain94ab94 — Sat, 28 Apr 2012 12:08:28 -0000

How many people does this recipe feed?

Re: Thai Green Curry Recipe - Temple of Thai

Zee — Wed, 25 Apr 2012 15:26:45 -0000

Can I serve a salad with this curry?

Re: Fruit Carving Tutorials | Temple of Thai

sandi — Sun, 22 Apr 2012 10:12:14 -0000

I love this thank you

Re: Thai Green Curry Recipe - Temple of Thai

Nicole — Thu, 19 Apr 2012 22:20:03 -0000

I made this for dinner tonight. I couldn't find Kaffir lime leaves anywhere (I know I can order them off this website, but I wanted to make the dish TODAY) so I just substituted it with lime juice.

Re: Chicken Soup in Coconut Milk Recipe (Tom Kha Gai) | Temple of Thai

Nicole — Thu, 19 Apr 2012 22:18:07 -0000

Followed the recipe to a T. To me, it turned out to be more like a curry texture - it was too thick and rich for soup. So I poured it over some Jasmine Rice.

Re: Thai Green Curry Recipe - Temple of Thai

chaosity — Mon, 16 Apr 2012 13:48:02 -0000

Thank you for this recipe, it solves for me the mystery of thai aubergines, but I have one other question- what are the small green bitter pea sized vegetables found in green curries in Thailand called?

Re: Thai Pumpkin Custard (Sankaya) Recipe | Temple of Thai

Cham Kong — Sat, 07 Apr 2012 04:59:56 -0000

Thank you very much for this recipe, I will certainly make this dessert. A very special thanks also for including the video, as i could not follow the recipe very well, since i have read the recipe and then following by watching the video, it certainly has helped me a lot with the instruction. Will look forward to making this delicious dessert on my very next day off.

Re: Roti Recipe | Temple of Thai

Jennifer — Sun, 04 Mar 2012 15:38:01 -0000

Thank you so much for sharing this recipe! Made mine with banana and egg and topped with chocolate syrup and sweetened condensed milk. It tasted exactly like the Rotee we had in Chiang Mai!

Re: Thai Beef Salad Recipe (Yam Neua) | Temple of Thai

Temple of Thai — Sun, 26 Feb 2012 09:58:19 -0000

Thanks Mike, you may just garnish with fresh mint leaves, thanks for pointing this out!

Re: Steamed Jasmine Rice Recipe | Temple of Thai

Temple of Thai — Sun, 26 Feb 2012 09:57:11 -0000

It basically steams in the cooking water, once all the water is boiled away it is cooked; this is unlike boiled rice, which after the rice is cooked the excess water is poured off.