Ponytail Journal

How to spruce up the humble fried egg, the Thai way. PTJ presents, ’Yum Kai Dow’. This is how its done.

Nam prik gapi is almost a staple here in Thailand. It’s super versatile and adds a punch to seasonal vegetables, rice, egg, fish, and many other goodies. Here we show you how to make our quick version!

We love the idea of eating sustainable seafood on the rocky beaches of Thailand, with crystal water gleaming back at your face. That’s why we’ve come up with a recipe to teleport you to that very spot.

Thai beef salad or ’nam tok nua’ is our salute to Summer as we transition into a new season. Think perfect crusty steak that’s still blushing pink in the middle, sliced into a herb-y tangy salad with the crunch of toasted rice.

Welcome to the Ponytail Journal guide to making popcorn, only ours is spicy, twangy, and super delicious with a special Thai herb and spice mix

This is one of the most elegantly subtle and quickest Thai soups to make. It’s packed with fragrant herbs like lemongrass and kaffir lime leaves while coconut milk gives a silky soft finish to the dish. You may use chicken or any preferred protein. Try this at home y’all !

This dish is mega fast to make. It’s one of my go-to meals when I’ve had a long day and craving something light and warm withou...

WATCH LAUREN BREAK THE EGG ‘N’ WOK GAME DOWN /

WATCH HOW TO MAKE THE TASTIES /

WATCH HOW TO MAKE IT IN 3 MINUTES WITH P.T.J.

In Thailand, it’s pretty much hot all year round. It seems illogical that the food here is so damn spicy, but I have come to un...

The first time I ever had this curry was in fact in Bangkok, at one of my favourite Thai restaurants Soul Food Mahanakorn. Th...