The Little Moon Residence

This is my favorite swami restaurant. I love it and try so many other swami dishes before I get to the point where I’m satisfied with their taste. I’ve always found that being able to be attentive to your meal and not go overboard just gives me more time to do my part.

I get it, the swami dish is probably one reason that the swamis are so popular today. But for the past few years, Ive found that the swamis are just too damn fussy for me. I don’t know if this is really a swami issue or just a swami preference, but the swamis Ive had in the past are always too dry and overcooked, or too salty and so over-seasoned that I can’t have enough.

The issue with the swamis is that too much salt and excess moisture are both bad for you. So while its a good thing that the swamis are easy to cook, I just dont think they are really worth the trouble. It is a good thing that they are easy to cook, but I think they are way too dry and overcooked, and have way too much salt.

The good news is that the swamis still taste good, and like the regular, but much less overdone, khao pao swamis that are sold in Thailand.

The other good news is that this Thai recipe is surprisingly easy to make. I promise you wont regret the flavor of the recipe, even if you don’t eat the swamis.

I know that swamis are an Indian food, so my first thought was that they should be called khao pao. To add to the confusion, while swamis are cooked with the whole lot of spices that you would usually use for a khao pao, those spices in this recipe are the ones that you would not normally cook with. The swami meat is not even cooked, it’s just simmered briefly in hot water to cook the spices.

The swami meat is not cooked with the whole lot of spices that you would usually use for a khao pao, those spices in this recipe are the ones that you would not ordinarily cook with. The swami meat is not even cooked, its just simmered briefly in hot water to cook the spices.

The way spices are cooked affects the taste and the flavor in khao pao. For me the spicy, garlicky khao pao you find at Thai restaurants always tastes better with the fresh, homemade spices in this recipe.

This is another Thai recipe I learned from a friend who is into Thai cooking. The flavors and the spices in this recipe are good enough for me to cook it with my own hands.

As you can see, the Swami is not too salty. I’m not talking about some of the more salty things the Swami has to do for the swami, because Swami are not really good for the Swami, but I’m talking about the salty, salty foods that most of us can eat with our hands. Swami are delicious, especially with its sweet, tangy flavor. Even so, it’s an easy addition to the Swami’s flavor.