World of Thai Food

22/06/2026

GI rice is nothing new to people in the Thai countryside, but over time it may have been overshadowed by fast food culture and changing generations.

Simply put, GI (Geographical Indication) rice is rice that comes from a specific region, shaped by its unique variety, soil, water, climate, and local farming traditions—much like how people talk about wine and its terroir. Thailand has so much more to offer than just Jasmine rice.

Another wonderful thing about many GI rice varieties is that they are often less processed, which means more of their natural nutrients are preserved.

The ones I grew up eating are Leb Nok, widely grown in southern Thailand, and SangYod, a treasured variety from Phatthalung. My dad grows them on our sustainable family farm, so they have always been part of my table.

What makes these rice varieties especially interesting is how flavorful they are. They absorb seasonings beautifully and develop an incredible aroma when cooked. They are even better when prepared with broth.

In this photo, I cooked SangYod rice with a prawn head broth that had been slowly reduced and seasoned simply with salt. I added a touch of Indian spices and saffron, and the result was just... mmmm, absolutely delicious.🫶🏽😋

18/06/2026

"Vines & Spices"
Skåne terroir. Complex Thai spices. Unexpected harmony.
Join me at Ljungbyholms Vingård for a unique dining experience where Thai flavours meet locally crafted wines in a conversation of culture, craftsmanship and curiosity.

Bookings are now open.
☺️

Ta chansen till en unik smakupplevelse när Amy Raaf från World of Thai Food gästar vår vingård 1/7 och låter thailändska kryddor möta säsongens råvaror och lokalt producerade viner. Begränsat antal platser. Mer info och bokning på hemsidan: https://ljungbyholmsvingard.understory.io/sv/experience/35d7d2bd7e343937c7c828e6292534c3 Skynda, skynda!! 🇹🇭🇸🇪🍷🥂👌

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.