25 September 2007   23.09 Denmark time

only 15 hours left and i will be on the plane heading back to Thailand. It’s been almost 3 month i’ve been stay in Copenhagen.  One thing i realize now that i belong to Lanta. i didn’t see myself different that others. i didn’t see the different of the way of people living there life here or in Thailand, i mean in the whole aspect.

Everyone still need to work, get money and try so hard to fit in society, that of course a common thing. i probably be the same if i still live in Bangkok. Wait! i am now back to the same position like i was in Bangkok. Shoes, clothes and all that materials stuff. i have to admit, i’ve obsessed with them here but i guess that’s the city life.

You try so hard to make yourself look good just before you go out. i guess every one do that but when i’m home, Lanta… i never think about it. i feel like i can be totally myself there. 3 years in Lanta, i don’t think i never lost myself into some other people ideas. no one can tell me what to do or don’t or maybe i just don’t care…..that’s the point! you don’t have to care what other people think cause they already know who you really are. it’s just a small society, people talk to people, words to words. time judge thing there not by imagination. that’s how i like about koh lanta.

i feel like i am home even i’m not home. did i make any senses here?? well that’s it for today then…

Glass noodle spicy salad with chicken
(yam woon sen kai sup)

ingredients
1 onion slices
2 tomato ( big one) cut in pieces
2 spring onion cut into 1 inch
hand full coriander cut into 1 inch
200 gram chopped chicken
1 pack of glass noodle soak in water
1 lime
1 tbsp sugar
3 tbsp fish sauce
3 gloves garlic
chilly crash (optional)
preparation
1. put the garlic crash, chilly, lime juice, sugar and fish sauce together then mix it
well.
2. Boil the chicken in the boiling water, take it off when it well cook.
3. Cook the glass noodle in the same pot for 1 minute then take it off.
4. Then put all the ingredients together and mix it well. Remember to taste it before
you serve!

Spring roll
( por pier tod)

Ingredients
spring roll pastry
half pack bean sprout
1 clove garlic crash
1 cup of cabbage (chopped finely)
1 cup of glass noodle (soak in water)
5 dried Chinese mushroom
half tofu (optional)
2 tbsp. Soy sauce
1 tbsp sugar
1 pinch pepper
2 tbsp oil and oil for frying

preparation
1. heat the wok or pan with medium high then put the oil in.
2. After the oil is hot, put garlic in and cook it until it turn gold.
3. Put tufo first cook about 2 minutes then put cabbage, Chinese mushroom in
cook until the cabbage almost done and put glass noodle in.
4. Mix it with soy sauce, sugar and pepper.
5. Put bean sprout in and turn of the heat and mix it well again.
6. Place about 2 tablespoon of the mix in the spring roll pastry and then fold it.
7. Heat wok or pan with high heat then put the oil in, wait until the oil is hot. Put
spring roll in and fried it until it turn gold in every sides.

Green curry with chicken
(gang keaw warn kai)

Ingredients
1 fillet chicken cut into pieces
1 coconut milk
half tbsp green curry paste
vegetable (optional) can be anything : carrot, baby-corn, broccoli, beans onion but Thais
normally use only eggpant cut into pieces
1 hand full basil leave
red chilly (optional)
2 tbsp sugar
3 and a half tbsp fish sauce

Preparation
1. put half coconut milk in the pot with medium high. Then stirred in with green
curry paste.
2. wait until the coconut milk boiled then put the vegetable and the coconut milk.
Mix it with fish sauce and sugar.
3. Wait until it boil and the vegetable almost well cook, then put the chicken in.
After everything will cook and the taste is satisfy, turn off the heat and put
basil leave and chilly in and mix it well.

Fried chicken with garlic & pepper
(kai tod kra tiem prik thai)

Ingredients
1 garlic crashed ( the whole one, peeled off )
2 chicken fillet cut into pieces
2 tbsp Soy sauce
1 tbsp sugar
1 tsp salt
white pepper (optional)
3 tbsp oil for fried
coriander leave for garnish
preparation
1. Mix everything together except oil. Marinated it for 1-2 hours. ( If you don’t
have time to marinate, put one more tablespoon of soy sauce and half
tablespoon of sugar in.)
2. put the oil in the pan or wok with midium heat until the oil is hot. Put the
chicken in then cook it until everything well done.
3. Before turn off the heat, taste the chicken if they need more salty, sweet or not.
4. Garnish with coriandar leave.

Papaya salad

[som tum]

ingredients

mortar that’s important!!

3 garlic clove

1 chilly (optional)

2 snake bean cut in 1 inch

2 handful papaya finely slices

3 sherry tomatoes cut in pieces

1 tbsp. Peanuts

3 tbsp. Lime juice

1 tbsp. Sugar

3 tbsp. Fish sauce

preparation

1. crash garlic and chilly in mortar then put snake bean in
2. crash a little bit then add lime juice, sugar and fish sauce in.
3. Mix it well then put half papaya in. Crash it a little bit then put another half in.
4. Mortar it until the papaya tender then taste it until satisfy.
5. Add tomatoes and peanut in and mix it well.

tom yam fried rice with chicken

(kao pad tom yam kai)

ingredients

1 tbsp. Chilly paste

4 kaffir lime leaves finely chopped

1 lemon grass, finely chopped

1 inch galanga, finely chopped

2 bowl steam rice

1 chicken breast fillet cut in pieces

5 mushroom cut in half

1 onion slices

4 sherry tomatoes, slices

1 handful coriander cut in 1 inch

2 spring onion cut in 1 inch

3 tbsp. Lime juice

2 tbsp. Sugar

3 tbsp. Fish sauce

3 tbsp. Oil

preparation

1. put oil in the wok with medium heat after the oil hot put chilly paste in and mix it well
2. then put kaffir lime leaves, lemon grass and galanga in and fried it until well done
3. then put the chicken in, cook until chicken well done then put onion and mushroom in
4. cook until vegetable almost done then put rice in. Mix it with lime juice, sugar and fish sauce and mix it well
5. taste until satisfy then turn off the heat and add tomato, spring onion and coriander in then mix it well.

chicken musman

ingredients

1 tbsp. Musman curry paste

2 chicken breast fillet cut in pieces

5 potatoes cut in 1 inch dice

1 onion cut in dice

2 tbsp. Peanuts

1cups coconut milk

3 tbsp. Fish sauce

3 tbsp. Sugar

preparation

1. put 1 cup of coconut milk in the pot with medium heat
2. then put musman curry paste in and wait until boil
3. put another cup of coconut milk in then wait until boil
4. put potato in, cook until tender then put chicken and onion in
5. mix it with sugar and fish sauce
6. taste until satisfy and everything well done. Add peanuts in then turn off the heat

stir-fried carrot with egg

ingredients

4 carrots cut in string like noodle but shorter

3 eggs

3 tbsp. Sugar

2 tbsp. Soy sauce

2 tbsp. Fish sauce

2 tbsp. Oyster sauce

some water

2 clove garlic crash

3 tbsp. oil

preparation

1. put oil in the wok with medium heat
2. then put garlic in then cook until turn gold.
3. Put carrot in cook until almost done then put 3 eggs in
4. mix it a little bit until egg yolk mix with white egg then leave it for 1 minute
5. mix it with sugar, soy sauce, fish sauce, oyster sauce.
6. Taste until satisfy if it too dry put some water in then turn off the heat

Egg stuffed

(kai yad sai)

ingredients

3 eggs

2 tbsp. Chopped chicken

half onion cut in dice

4 sherry tomatoes cut in dice

spring onion cut in 1 cm.

1 tbsp. Ketchup

2 tbsp. Soy-sauce and another 1 tbsp. For eggs

2 tsp. Sugar and another 1 tsp. For eggs

1 tbsp. Oil and another 2 tbsp. For eggs

preparation

1. beat the egg and mix with 1 tbsp. Soy sauce and 1 tsp. Sugar
2. heat the wok and then put 2 tbsp. of oil in with medium heat. Wait until wok is hot then put the egg in. Make it like pancake. Then make sure every-side is well done and put it in the plate
3. for the stuff, put 1 tbsp.oil in the wok.
4. After the oil is hot, put chopped chicken in and cook until well done
5. then put onion in, stir in until almost done then mix it with ketchup, soy sauce and sugar.
6. Then put spring onion and tomatoes in and turn off the heat. Mix it again.
7. Put stuff in the egg and then fold it