World of Thai Food

14/06/2026

Today I spent the whole afternoon exploring Thai herbs at a local farm shop. Farming has always fascinated me just as much as cooking. To me, the two are inseparable—each inspiring and enriching the other.

I grew up harvesting edible plants from my parents’ garden. They taught me not only how to care for plants, but also how to understand the journey from nature to food. Those early lessons shaped the way I cook today.

No matter where I am in the world, this will always be a part of who I am—a lover of farms, food, and the connection between them.

14/06/2026

After a few days of rain here in Båstad, the summer sun has finally returned. ☀️
A basket of leftover rhubarb is now sitting in my kitchen, quietly asking what it wants to become for the next menu. Should it be pickled for an Ajaad relish? Turned into pâte de fruit dusted with prik gleua? Or perhaps simmered into a southern Thai sour curry—just the thing to revive the body and spirit after a grey day?
Sometimes a new dish begins not with a plan, but with the question: what does this ingredient want to be? 🤗

13/06/2026

The Journey of Umami
An exploration of shrimp in its many forms and parts: grilled, fried, sun-dried, and fermented. Through heat, smoke, drying, and time, each preparation reveals a different layer of umami. And I love transforming every part of an ingredient into something deeply flavorful, ensuring that nothing delicious goes to waste.

10/06/2026

This piece I call Hemlängtan (Longing for home)
A recreation of memories from Sichon, the small coastal town where I grew up.

At the heart of the dessert is Khanom Bueang ( #ขนมเบื้อง), the crispy Thai pancake I have to eat every time I return home. In my memory, it is always enjoyed on a rainy day, alongside a warm cup of ginger tea. Here, I pair it with kaffir lime Swiss meringue, sweet krill, and kaffir lime zest.
The crumble is made from meringue and crystallized mangrove palm sugar. I learned to make this sugar together with local villagers in my mother’s hometown. The unique balance of salt and sweetness reflects the meeting point of sea and land, where mangrove forests and tidal waters shape its character.

And then there is the coconut ice cream.
Not just any coconut ice cream, but the one I have been chasing for years. The taste I remember from when I was seven years old. After school, my mother would give me five baht to buy a snack while I waited for her to finish her administrative work at the school. More often than not, I chose coconut ice cream.

This dessert is my attempt to find that taste again.
Not as it was.
But as I remember it.
A plate of memory, longing, and home.

05/06/2026

01/06/2026

is the essence of Thai freshness — in food, drinks, and scent.
Bright, green, and alive — it clears and awakens the senses.

24/05/2026

An interpretation of Moules Marinières — seen through a Thai lens.
Thai stir-fried mussels in a silky coconut milk sauce, infused with garlic, chilli, lemongrass, galangal and sweet basil. Briny, aromatic, and deeply comforting — where the richness of coconut meets the fresh perfume of Thai herbs and the sea.

10/05/2026

When homesickness quietly finds me, it’s often not a dish I miss first — but the small sweet things from childhood. Coconut ice cream melting too quickly in the heat, khanom thai shared by the river market, crispy thong muan rolled by hand, and popcorn coated in warm palm sugar caramel at the market by the sea.

Last spring, I recreated some of those memories and served them at my Chef’s Table — not simply as desserts, but as pieces of Thailand meant to be tasted slowly and understood with feeling.

This spring, I find myself longing once again for the flavours of the riverbanks and seaside towns of Thailand, even though I cannot go home just yet. So instead, I return to what I know best — cooking through memory.
Scandinavian spring ingredients meeting Thai taste, philosophy, and nostalgia in quiet conversation.
Perhaps this is also what Thai food can be: not imitation of the past, but a way of carrying home with you wherever you are.
More stories to be told at my Chef’s Table www.thetamada.com
och

30/04/2026

Phad Ka Prao utan Helig Basilika?
Då är det inte Phad Ka Prao.

Kaprao betyder Helig basilika på Thailändska - det är alltså inte bara ett namn - det är smaken, doften, hela identiteten i rätten. Vanlig basilika är inte samma sak. Fortfarande gott… men något annat.

Jag börjar nu dela mer om thailändsk mat på svenska via World of Thai Food 🇹🇭 Inte för att rätta – utan för att förstå.
👉 Vad har du sett för “thaimat” som känns lite fel?

Upplev Phad Ka Prao som den skall smaka – boka din hos mig på Spritan i Ödåkra.

05/12/2025

”Good food is very often, even most often, simple food” Anthony Bourdain