GM 💕 That crackle sound is the best part of fresh bread 😌🙂‍↕️ #foodstr #sourdough

Feeling pasta tonight but first start with #sourdough focaccia 🤤 #foodstr

Longan (ลำไย) is one of those fruits that’s always better chilled. The flesh is sweet, soft yet a little crisp (if that makes sense 😆), and it’s quite similar to lychee or rambutan. The shell is firm but easy to peel, though the pit is the annoying part. I used the end of a spoon to pit them so we can enjoy them later without any interruptions. #foodstr #siamstr

Yum Pak Kood (ยำผักกรูด) — a Thai-style spicy salad made with edible ferns. Fresh, crunchy, a little spicy, a little tangy, and so addictive with rice. Since it’s been raining a lot lately, the ferns are extra crisp, fresh and green. My parents picked them straight from their garden, which makes them taste even better. 😉 #foodstr #siamstr

Something hot 🍲 😘 #foodstr

This papaya box feels like a warm summer sun… sweet, bright, and so delicious. 🌞 I know—it does look like mango, doesn’t it? #foodstr

GM 🌞 #foodstr #sourdough

Blueberry Oat-Crumble Loaf 🫐 #foodstr

Dinner time! Steak, mashed potatoes, Yorkshire puddings, gravy, and a persimmon & feta salad 😌 #foodstr #zapcooking #steak View quoted note →

Cooked in ghee—it smells amazing! #foodstr

Friday night treats while watching Muay Thai! I made a no-refined-sugar version of Snickers—layers of dates, homemade peanut butter, mixed nuts, and a dark chocolate coating. Of course, The Fart is very interested in my snack and insists on sitting and watching me eat it… I swear she doesn’t even blink! 👀 #foodstr #dogstr

I’ve been baking with T65 flour lately, and I really love the flavor, aroma, crust, and crumb. But I’m not completely satisfied with how it looks. It’s not bad at all—actually quite pretty, almost like a lotus—but I’m a bit picky and have a certain picture in my head of how it should turn out. The oven spring just isn’t quite what I’m aiming for. I’m not sure where things might have gone off—maybe the hydration was too high (though it’s only 60%)? Or perhaps it’s my proofing schedule (45-minute interval coil folds, 2 hours bulk fermentation, and 12 hours cold retard, which I usually do given my local temperature). The crumb looks fairly well-proofed to me, though I do wonder if it might be slightly over-proofed. I’d really appreciate any advice or thoughts you might have. 🙏🏽 #foodstr #sourdough #asknostr

Easy and simple dinner; chicken kra pao, the classic Thai holy basil stir-fry, served with fried duck eggs. ไม่มีอะไรที่เค็มเกินไป มีแต่กินกับข้าวก็พอดี 😌 #foodstr #siamstr

My grandma taught me to clean liver by rinsing it with vinegar a few times until the color lightens, then a couple more times with cornstarch or flour. She always said the key was to get rid of as much blood as possible. I’m not sure how accurate that is, but it kinda works! lol This very Asian-looking dish is one of my favorites with liver: stir-fried liver and ground pork with spring onion flowers. Simple, hearty, and so good! กับข้าวแก่มากเลยค่ะวันนี้ 😂 #foodstr #siamstr

It’s kinda like coconut ice cream meets piña colada—but in a smoothie bowl. 🌴🥥🍍 #foodstr

Chicken Parmesan x Garlic Knots #foodstr

Korean-inspired dish with local, homegrown ingredients. I stopped by the flea market and picked up some beautiful seasonal produce—sesbania flowers - ดอกโสน (they’re blooming everywhere after the recent rains), winged beans - ถั่วพู from a sweet grandma (who also sold me a huge bag of passion fruit for just $1!), and a few other fresh finds. I pan-seared some steak, made a gochujang sauce, and kimchi soup using my homemade kimchi. I added some Siam Ruby pomelo that wasn’t flavorful enough to enjoy on its own (bad luck picking it 😞), but on the plate it worked beautifully, bringing a refreshing balance to the whole dish. #foodstr #siamstr