Food- my specialty

Though I don’t consider myself a specialist in cooking, I am definitely more of a foodie who loves indulging in scrumptious dishes. However, there’s one dish I’m particularly proud of—my Dry Chilly Chicken. The recipe is quite simple, using local ingredients like Sirarakhong hathei (a local red chilly), garlic, salt, fermented bamboo shoot water, chicken, and rice bran oil. That’s it! To elevate the flavors, I top it off with fresh local herbs. It’s a dish that truly brings out the best of these simple ingredients.