Thai Mini Pineapples: Beautiful, Delicious and Sweet

Mini ananas thailandesi: belle, buone e dolcissime

Thai Mini Pineapples: Beautiful, Delicious and Sweet.
I am starting a series of photographs dedicated to the culinary delights you can discover while travelling in Thailand with these little treats. They are mini pineapples, lovely to look at and, most importantly, absolutely delicious to taste. The first thing that catches your attention is their size: they are much smaller than the pineapples we usually find in our supermarkets, but their inviting appearance and bright yellow colour make them almost impossible to resist.
Their appeal is not just about their size, but also about the way they are prepared and served. In Thailand, fresh fruit is often sold already peeled and cut, ready to eat while walking through a market or exploring the streets. With these small pineapples, the preparation is particularly interesting. The outer skin is carefully removed, and then the so-called pineapple eyes are cut out. These are the small, tougher spots that remain embedded in the flesh after the first stage of peeling.
The knife follows a diagonal line around the fruit, creating a spiral pattern. This is not simply a decorative touch to make the pineapple look more attractive, although the result is certainly eye-catching. The technique makes it possible to remove the eyes without cutting away too much of the edible flesh. It is a clever way of preparing the fruit while keeping as much of it as possible. It also requires a certain amount of skill, turning an ordinary piece of fruit into something surprisingly beautiful.
But the most important part is, of course, the taste! These mini pineapples are wonderfully sweet, fragrant and tempting. Their flesh looks juicy and has a lovely golden colour that makes you want to try them straight away. There is no need to add anything: they are delicious just as they are, peeled, cut into small pieces and ready to enjoy.
I also like the way fresh fruit is part of everyday life in Thailand. Markets and street stalls offer a wide variety of fruit, often cleaned and prepared so that it can be enjoyed easily on the go. It is one of those small details of travelling that allows you to discover a country through its flavours, without necessarily having to sit down for a meal in a restaurant.
These little pineapples are beautiful to look at, easy to eat and, at least in my opinion, a real treat. On Lucadea.com, I also want to share these simple travel moments, because discovering a place often comes down to the smallest and most enjoyable experiences.

Do you also enjoy trying local fruit when travelling somewhere new? Add a comment or go to the bottom of the site to read what other visitors have written.

Thai mini pineapples peeled and cut in a spiral pattern to remove the eyes, revealing their inviting golden-yellow flesh

Photo taken with a Canon 600D camera.

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Thai Cuisine: Bamboo Shoots and Clams, the Recipe

Cucina thailandese: germogli di bambu e vongole, la ricetta

Thai Cuisine: Bamboo Shoots and Clams, the Recipe.
A while ago, I had lunch at Sao’s house, a Thai friend of mine.
She offered me two dishes: chicken curry and stir-fried bamboo shoots, and Thai basil with clams.
Her dishes are delicious, spicy, and very typical of Thailand.
Those who love spicy food should try these dishes.
I’ve already written the recipe for chicken curry here.
Now, I’m sharing the recipe for stir-fried bamboo shoots and Thai basil with clams, which is very simple and easy to prepare.
Bamboo shoots and Thai basil: you can buy them pre-packaged in Chinese grocery stores.

Ingredients: Serves 2

– 150-200 grams bamboo shoots
– Basil, trimmed and washed: use 100 grams
– Peeled clams: 250 grams
– Fresh chili peppers: 6-9 pieces, crushed or minced
– Peeled and crushed garlic: 5 cloves
– Spices: fish sauce, monosodium glutamate (MSG), and pepper.

Preparation:

Fry the minced garlic and chili pepper until fragrant, then add the clams and fry until fragrant. Add the bamboo shoots and fry until boiling, then add 1.5 tablespoons fish sauce and 1 teaspoon MSG, stir well, and finally add the Thai basil. Fry for another 2 minutes, season to taste, and add pepper for flavor.
The dish is finished and can be served on a plate with white rice.
This is the first time I’ve eaten this dish because on the Vietnamese menu, we have stir-fried bamboo shoots with meat, but we never make stir-fried bamboo shoots with clams. I think this dish is truly delicious and worth learning how to make.
This dish is a medley of flavors: there’s the salty and sweet flavor of the clams, the meaty flavor of the young bamboo shoots; the aroma of Thai basil; and the spicy flavor of chili pepper and garlic.
It’s truly delicious with simple white Asian rice.

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This is the dish:

Photos taken with iPhone SE.

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Thai Cuisine: Tempura Calamari Rings, the Recipe

Cucina thailandese: anelli di calamari in tempura, la ricetta

Thai Cuisine: Tempura Calamari Rings, the Recipe.
Some time ago, while I was on vacation in Vietnam at my wife’s house, we had lunch at an excellent Thai restaurant (Thai cuisine is also highly regarded in Vietnam), and I tried this dish, so I’ll try to share the recipe with you.

Ingredients:

– 500 g calamari, cleaned and cut into rings;
– 1 cup rice flour;
– 1 cup cold sparkling water;
– 1 egg;
– 1 teaspoon salt;
– 100 grams panko;
– Oil for frying.

Preparation:

First, prepare the batter: In a bowl, combine the rice flour, cold sparkling water, and egg. Add the salt and stir gently until you obtain a smooth batter. Don’t overmix to avoid the batter becoming too thick.
Heat the oil in a deep pan or deep fryer to about 180°C.
Dry the calamari rings thoroughly with paper towels. Dip each ring in the batter, making sure it’s well coated, and then dip them in panko. The dish I ate at that restaurant used panko breadcrumbs in addition to the traditional batter for added crunchiness.
Fry the calamari rings in small batches to avoid lowering the oil temperature too much. Fry until golden and crispy, about 2-3 minutes per side.
Remove the calamari rings from the oil and drain them on paper towels to remove excess oil.
Serve the tempura calamari rings hot, accompanied by soy sauce or sweet chili sauce.

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Cucina thailandese: anelli di calamari in tempura, la ricetta

Photo taken with Honor 20.

Thai Cuisine: Tempura Squid Rings, The Recipe – Cuisine thaïlandaise : rondelles de calamar tempura, la recette – Cocina tailandesa: anillas de calamar en tempura, la receta – Cozinha tailandesa: anéis de lula tempura, a receita – Thailändische Küche: Tempura-Tintenfischringe, das Rezept – Ẩm thực Thái Lan: mực chiên tempura, công thức

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Thai Cuisine: Thai Clams, the Recipe

Cucina thailandese: vongole in salsa piccante

Thai Cuisine: Thai Clams, the Recipe.
Some time ago, while I was on vacation in Vietnam, my wife’s homeland, we had lunch at a famous Thai restaurant (whose cuisine is also popular in Vietnam) and tried several dishes.
One of the many was this one with clams prepared in a very spicy sauce.

Ingredients:

– 1 kg fresh clams;
– 2 tablespoons coconut oil;
– 3 garlic cloves, minced;
– 1 red chili pepper, sliced ​​(optional);
– 1 piece fresh ginger (about 2 cm), grated;
– 2 tablespoons fish sauce;
– 1 tablespoon brown sugar;
– 200 ml coconut milk;
– Juice of 1 lime;
– 1 bunch fresh cilantro, chopped;
– 2 spring onions, sliced;
– Thai basil leaves (optional).

Preparation:

Rinse the clams thoroughly under cold running water and soak them in salted water for about 30 minutes to remove any sand. Drain and rinse again.
In a large skillet, heat the coconut oil over medium-high heat. Add the minced garlic, chili pepper, and grated ginger and sauté for 1-2 minutes until fragrant.
Add the clams to the skillet and stir well. Pour in the fish sauce and brown sugar, stirring to combine.
Pour the coconut milk into the skillet and bring to a boil. Cover the skillet with a lid and cook for 5-7 minutes, or until all the clams have opened. Discard any that remain closed.
Add the lime juice, chopped cilantro, and sliced ​​spring onions. Stir well and cook for another minute.
Transfer the clams to a serving dish, garnish with Thai basil leaves if desired, and serve immediately with jasmine rice or noodles.

Love Thai cuisine?
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Cucina thailandese: vongole in salsa piccante

Photo taken with Honor 20.

Thai Cuisine: Thai Clams, The Recipe – Cuisine thaïlandaise : palourdes thaïlandaises, la recette – Cocina tailandesa: almejas tailandesas, la receta – Cozinha tailandesa: amêijoas tailandesas, a receita – Thailändische Küche: Thailändische Muscheln, das Rezept – Ẩm thực Thái: nghêu Thái, công thức

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Thai Cuisine: Pad Thai, the recipe

Cucina thailandese: il pad thai, la ricetta

Thai Cuisine: Pad Thai, the Recipe.
Last year, while on vacation in Vietnam with my wife, I ate at a Thai restaurant in Da Nang, where we ordered the most classic dish.
Pad Thai is one of the most famous dishes in Thai cuisine, known and loved worldwide for its unique and balanced flavor. This recipe will guide you through making an authentic Pad Thai that will delight your guests.

Ingredients

– 200 g rice noodles;
– 200 g fresh shrimp (you can substitute chicken or tofu for a vegetarian version);
– 2 eggs;
– 100 g bean sprouts;
– 2 spring onions;
– 2 cloves garlic;
– 2 tablespoons palm sugar (or brown sugar);
– 3 tablespoons fish sauce;
– 2 tablespoons tamarind juice;
– 1 tablespoon soy sauce;
– 3 tablespoons vegetable oil;
– 50 g roasted peanuts;
– 1 lime;
– Chili powder (optional);
– Fresh cilantro for garnish.

Preparation

Preparing the noodles: Soak the rice noodles in hot water for about 10-15 minutes, until soft. Drain and set aside.
Preparing the sauces: In a bowl, combine the fish sauce, tamarind juice, soy sauce, and palm sugar until the sugar has dissolved.
Cooking the main ingredients: Heat the oil in a wok or large skillet over medium-high heat. Add the minced garlic cloves and sauté for 1 minute, until golden. Add the shrimp (or chicken, or tofu) and cook until fully cooked. Move the shrimp to one side of the pan.
Add the eggs: Crack the eggs into the wok and scramble until cooked.
Combine the noodles and sauces: Add the soaked noodles to the pan, pouring the sauce mixture over them. Stir well to combine all the ingredients.
Add the bean sprouts and spring onions: Add the chopped bean sprouts and spring onions, stirring for a couple of minutes until just tender.
Distribute the Pad Thai among the plates, sprinkling with chopped toasted peanuts and fresh cilantro. Serve with lime wedges and chili powder, to taste.

Pad Thai is a complete and flavorful dish, ideal for an exotic and satisfying dinner. This recipe brings the authentic flavors of Thailand to your home, easy to prepare and perfect for any occasion.
Have you ever tried it?
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Cucina thailandese: il pad thai, la ricetta

Photo taken with Honor 20.

Thai Cuisine: Pad Thai, the Recipe – Cuisine thaïlandaise : pad thai, la recette – Cocina tailandesa: pad thai, la receta – Cozinha tailandesa: pad thai, a receita – Thailändische Küche: Pad Thai, das Rezept – Ẩm thực Thái: công thức pad thai

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Thai Cuisine: Khao Pad Sapparot, the Recipe

Cucina thailandese: Khao Pad Sapparot, la ricetta

Thai Cuisine: Khao Pad Sapparot, the Recipe.
Khao Pad Sapparot, or pineapple fried rice, is a dish that perfectly embodies the balance of flavors typical of Thai cuisine. This dish combines the sweetness of pineapple, the saltiness of soy sauce, and the spicy flavor of curry, creating a harmony of flavors that delights the palate.
This dish, which I enjoyed in my hometown of Da Nang at a famous Thai restaurant, inspired me to write the recipe for you.

Ingredients

– Jasmine rice: fragrant and light rice, ideal for Asian dishes;
– Half a fresh pineapple: adds sweetness and a tropical touch (try to remove half of this fruit to use as the container for the dish);
– Shrimp or chicken: provides protein and a savory flavor;
– Eggs: adds body to the dish;
– Onion and garlic: for a rich and aromatic flavor;
– Soy sauce: adds a salty and umami flavor;
– Curry powder: for a spicy touch.

Preparation

First, cook the rice: make sure the rice is cooked and cooled, ideal if prepared the day before.
Then, continue sautéing the ingredients: in a large pan, sauté the onion and garlic until golden. Add the shrimp or chicken and cook until cooked through.
Add the rice and pineapple: mix the cooked rice and chopped pineapple. Add the eggs and cook, stirring well.
Seasoning: Add soy sauce and curry powder. Stir well until all the ingredients are well combined and evenly heated.
Serve hot: Garnish with fresh spring onions and serve inside the pineapple half we left aside earlier.

Khao Pad Sapparot is perfect for those who love to experiment with flavors and discover new combinations. It can be served as a main course, perhaps accompanied by Tom Yum soup or Thai spring rolls.
Enjoy your meal!

Do you like Thai and Asian cuisine?
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Photos taken with Honor 20.

Thai Cuisine: Khao Pad Sapparot, the Recipe – Cuisine thaïlandaise : Khao Pad Sapparot, la recette – Cocina tailandesa: Khao Pad Sapparot, la receta – Cozinha tailandesa: Khao Pad Sapparot, a receita – Thailändische Küche: Khao Pad Sapparot, das Rezept – Ẩm thực Thái Lan: Công thức món Khao Pad Sapparot

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Thai Cuisine: Spicy Soup Recipe

Ricetta Thailandese: zuppa piccante con frutti di mare

Thai Cuisine: Spicy Seafood Soup, the Recipe.
Yesterday I went to my Thai friend Sao’s house for dinner. She cooked this dish for the occasion, along with fried eggs and pork belly, all served with rice, of course. I really enjoy eating Mrs. Sao’s food because it’s delicious and perfect for Asians who like spicy food.

If you’re curious about this recipe or Vietnamese food in general, please leave me a comment or scroll to the bottom of the site to read what other visitors have written.

Ingredients

– 170 grams of mantis shrimp (cicadas);
– 100 grams of cleaned shrimp;
– 100 grams of sesbania (a legume);
– 5 cloves of garlic;
– 2 shallots;
– 15-17 fresh chili peppers;
– 2 lemongrass plants, chopped;
– 1 small turmeric root;
– 2 lemons, squeezed for juice;
– Spices: salt, monosodium glutamate, sugar, shrimp paste, fish sauce, pepper.

Preparation

First, place the garlic, shallots, fresh chili peppers, lemongrass, and turmeric in a blender and blend with 1 liter of water.

Then place the mixture in a saucepan and bring to a boil; then add a tablespoon of shrimp paste, the shrimp, and the mantis shrimp (cicadas); mix well and bring to a boil, adding a little water if it becomes too dry.

Once the mixture has boiled sufficiently, add: 1/2 teaspoon salt, 1 teaspoon MSG, 2 tablespoons fish sauce, and a little sugar.

Then add the lemon juice.

Finally, add the sesbania and bring back to a boil, then turn off the heat and transfer it to a bowl to enjoy.

Remember to sprinkle a little pepper to taste.

Thai recipe: spicy soup with seafood – Recette thaïlandaise : soupe épicée aux fruits de mer – Receta tailandesa: sopa picante con mariscos – Receita tailandesa: sopa picante com frutos do mar – Thailändisches Rezept: würzige Suppe mit Meeresfrüchten – Công thức Thái Lan: súp cay với hải sản – 泰式食谱:海鲜辣汤 – タイのレシピ: シーフードのスパイシー スープ

Thai Cuisine: Sautéed Clams and Basil, the Recipe

Ricetta Thailandese: vongole e basilico thai saltati in padella

Thai Cuisine: Stir-fried Clams and Basil, the Recipe.
Today I’m sharing a typical Thai dish that’s extremely simple to prepare and goes well with rice.

If you’re curious about this recipe or Vietnamese food in general, leave me a comment or scroll to the bottom of the page to read what other visitors have written.

Ingredients

– Fresh clams, 1 kg
– A bunch of Thai basil (which is different from the kind we use for pesto; if you’d like to learn more, here
– Olive oil;
– 4 cloves garlic;
– 10 fresh chili peppers;
– Spices: fish sauce, monosodium glutamate, pepper.

Preparation

First, soak the clams in water with salt for a few hours to remove any sand; then rinse them and remove the shells.
Then make a garlic and chili pepper pesto (with a mortar or blender).
Place a pan over medium heat, pour in the oil, add the chili pepper and garlic, and sauté until fragrant.
Now raise the heat and add the clams and sauté for 2-3 minutes.
Now add the basil to the clams and sauté for another couple of minutes.

Add a little glutamate and then turn off the heat, add a little pepper, taste again, and add a little fish sauce.

That’s it: the fried clams with basil are ready!

Ricetta Thailandese: vongole e basilico thai saltati in padella

Thai recipe: pan-fried clams and Thai basil – Recette thaï : palourdes poêlées et basilic thaï – Receta tailandesa: almejas a la plancha y albahaca tailandesa – Receita tailandesa: amêijoas fritas e manjericão tailandês – Thailändisches Rezept: Gebratene Muscheln und Thai-Basilikum – Công thức món Thái: nghêu áp chảo và húng quế Thái – 泰式食谱:煎蛤蜊和泰式罗勒 – タイのレシピ: あさりとタイのバジルのフライパン

Thai Cuisine: bacon with bamboo, the recipe

Ricetta Thailandese: pancetta di maiale saltata in padella con germogli di bambù

Thai Cuisine: Stir-fried Pork Belly with Bamboo Shoots, the Recipe.
Today I’m sharing the recipe from my friend, Ms. Sao, who hails from southern Thailand, near Phuket. Her dishes are very spicy but extremely flavorful and delicious. I really love how she prepares Thai food.

If you’re curious about this recipe or Vietnamese food in general, please leave me a comment or scroll to the bottom of the site to read what other visitors have written.

Ingredients

– 100 grams of young bamboo shoots, chopped;
– 170 grams of thick pork belly (not the breakfast kind, so to speak), chopped;
– 4 stalks of lemongrass, finely chopped;
– 12 chili peppers, finely chopped;
– 4 shallots: finely chopped;
– 5 garlic cloves: finely chopped;
– 1 small turmeric: finely chopped;
– Lemon leaves, cored and chopped;
– Olive oil;
– Fish sauce, shrimp paste, monosodium glutamate, seasoning powder, sugar, pepper.

Preparation

First, combine the shallots, garlic, lemongrass, chili pepper, and turmeric in a blender (or, if you have time and energy, a blender) until pureed.
Heat the oil in a saucepan, then add the blended mixture and sauté until golden and fragrant (about 4-6 minutes).

Then continue adding 1/2 tablespoon of shrimp paste and blending evenly, then add the pancetta. It takes about ten minutes until the meat is almost cooked, then add 1/2 teaspoon of MSG and 1/3 teaspoon of seasoning powder and stir a little more.

Now add the bamboo shoots and stir by hand. Since the bamboo shoots release water during cooking, there’s no need to add any more water. Stir-fry for 5-8 minutes, check the seasoning, and add a little fish sauce and sugar (to taste) to suit your taste buds. Meanwhile, add the chopped lemon leaves on top.

Continue simmering for another 5 minutes to finish the dish. Pour into a bowl and sprinkle with a pinch of pepper.

The dish is ready, and this is what it should look like:

Ricetta Thailandese: pancetta di maiale saltata in padella con germogli di bambù

Thai Recipe: Stir-fried Pork Belly with Bamboo Shoots – Recette Thaï : Poitrine de porc sautée aux pousses de bambou – Receta tailandesa: panceta de cerdo salteada con brotes de bambú – Receita tailandesa: barriga de porco frita com brotos de bambu – Thailändisches Rezept: Gebratener Schweinebauch mit Bambussprossen – Công thức món Thái: Thịt ba chỉ xào măng – 泰式食谱:竹笋炒五花肉 – タイのレシピ:タケノコと豚バラ肉の炒め物

Thai Cuisine: stir-fried chicken, the recipe

gallina saltata in padella con citronella e peperoncini e foglia di limone

Thai Cuisine: Stir-fried Chicken with Lemongrass, Chili Peppers, and Lemon Leaf, the Recipe.
This is a dish my friend Sao and I ate together: she cooked it Thai-style, making it quite spicy and salty. I hope you enjoy this dish and can follow the instructions to make it at home. The meal consisted of chicken curry (for which I wrote the ricetta), stir-fried chicken, Mắm chưng (Vietnamese meatloaf, which I’ll tell you about another time), and rice.

If you’re curious about this recipe or Vietnamese food in general, please leave me a comment or scroll down to read what other visitors have written.

Ingredients

– 1/2 chicken (we bought chicken because Asians like to eat tough meat, but you can use a more common chicken if you prefer);
– 5 lemongrass stalks, finely chopped;
– 7 chili peppers, finely chopped;
– Onions, garlic: finely chopped;
– Lemon leaves;
– Olive oil;
– Fish sauce, monosodium glutamate, seasoning powder, sugar, and pepper.

Preparation

The chicken is very tough, so after washing it, boil it for 30-45 minutes until the meat is tender. Then cut it into bite-sized pieces and marinate it in a little seasoning: 1 tablespoon of fish sauce, a little pepper, a little chopped lemongrass, chopped onion, and garlic. Marinate for 20 minutes.

Next, add 3 tablespoons of olive oil to the pan, heat the oil, and sauté the onion and garlic.

Then add the lemongrass and chili pepper and sauté until fragrant. Then add the chicken and sauté until the meat is firm and browned, then add the seasoning: 2 tablespoons of fish sauce, 1/3 teaspoon of seasoning, 1/2 teaspoon of MSG, 1/2 teaspoon of sugar, and add a little water.
Continue cooking over low heat until the chicken reaches your preferred consistency.

When the chicken pieces are done, remove them from the pot, drain them, and sauté them in the pan for 1-2 minutes, adding the lemon leaves and a little pepper for flavor.

At this point, the chicken, sautéed with lemongrass and chili pepper, is ready to be served and, above all, enjoyed!

Thai recipe: chicken stir-fried with lemongrass and chillies and lemon leaf – Recette thaïlandaise : poulet sauté à la citronnelle et piments et feuille de citronnier – Receta tailandesa: pollo salteado con hierba de limón y guindillas y hoja de limón – Receita tailandesa: frango frito com capim-limão e pimenta e folha de limão – Thailändisches Rezept: Gebratenes Hähnchen mit Zitronengras und Chilis und Zitronenblatt – Công thức món Thái: gà xào sả ớt và lá chanh – 泰式食谱:香茅、辣椒和柠檬叶炒鸡肉 – タイのレシピ: レモングラスと唐辛子とレモンの葉で炒めたチキン
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