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SAUCE
Getting the cabbage to the point where it straddles a razor-thin line between heavily charred and burnt brings out its rarely seen side. A recipe for charred cabbage with spicy dressing can be found on The Epestle (for paying subscribers only).AGAR AGAR POWDER
Even though agar (or agar agar) is used in various applications in other cuisines, it’s used almost exclusively in Thailand to make cold gelatinous dessert, Wun (วุ้น). There are various flavors and flavor combinations of Wun; all of them are different variations of the same basic dessert. Telephone brand, which is the most often-used brand in Thailand, is the easiest to use, the EASY THAI PEANUT SAUCE: HOW TO MAKE MY MOM'S My mother, in whose memory this site was created, was a cookbook addict. Her philosophy in life was based upon a statement attributed to Erasmus of Rotterdam (1466-1536): When I get a little money I buy books, and if any is left I buy food and clothes.Replace “books” with “cookbooks” and you’ll get PAD THAI RECIPE (ผัดไทย) I have proposed in the first part of the Pad Thai series that the best pan to use to make Pad Thai is a wide, flat-bottomed pan with a nonstick surface, short rims, and great heat retention ability. In the second part of the series, I have proposed that the best rice noodles to use in Pad Thai is flat rice noodles between 2 to 5 millimeters in width (measured before soaking). THAI GRILLED PORK ON SKEWERS (MU PING หมูปิ้ง) From the looks of it, you wouldn’t think something like Thai-style grilled pork on skewers would require a year of recipe testing. But that’s exactly what had happened between May 2010 and last weekend. It’s not just the marinade formula which I feel must replicate the flavor of what was served at my favorite Mu Ping (often transliterated Moo Ping) stall in Bangkok; it’s also the way HOW TO PREPARE A JACKFRUIT It used to be that once in a while hunks of fresh jackfruit would pop up randomly at some Asian and Hispanic markets in my neck of the woods causing me to mentally squeal with delight at such a rare sight. Most of the jackfruits you see in the US, according to my produce guy, come from Brazil. And though it bums me out a bit that the flesh of this cultivar is harder and much less sweet than HOW TO SCORE SQUID: ANOTHER KIND OF FOOD CARVINGHOW TO BAIT SQUIDHOWTO CLEAN CUTTLEFISH
Carving is such a big part of the Thai culture. When it comes to things involving intricate details, Thai craftsmen are second to none in the world; those who have been to the Grand Palace and the Temple of the Emerald Buddha in Bangkok can testify to that. SPICY GREEN APPLE SALAD (ยำแอบเปิ้ล)THAI GREEN APPLE SALAD RECIPESPINACH GREEN APPLE SALADTHAI APPLE SALAD RECIPEGREEN THAI SALAD DRESSINGAPPLE SALAD WITH MARSHMALLOWSORANGE ANDAPPLE FRUIT SALAD
Put 2-3 cups of iced water in a bowl; keep it handy. Core the apple and cut it in half. Slice each half lengthwise into thin slices. Makestacks of 4-5
THAI GARLIC-PEPPERCORN-CILANTRO ROOT AROMATIC PASTETHAI CILANTRO PLANTCILANTRO GARLIC PESTOCILANTRO PASTE RECIPECILANTRO PASTE REVIEW On the (by no means exhaustive) list of composite ingredients commonly used in Thai cooking which I’ve mentioned in this CNN article is this basic aromatic paste comprising fresh garlic, white peppercorns, and cilantro roots that is used in various dishes, most notably as part of a marinade. This represents one of the basic things that, once incorporated into your repertoire, will make Thai WHAT KIND OF RICE IS THAI STICKY RICE: HOW TO CHOOSE THE Now that I have cleared up a few things on how to choose mangoes, how to peel and slice mangoes, and quality canned coconut milk, I’m moving on to the last item before getting to the recipe for Thai Sweet Coconut Sticky Rice and Mango.While most Southeast Asians take the terms for granted, those who did not grow up eating this long grain glutinous rice often find themselves confused about SHESIMMERSWHO SIMMERSFLAVORS OF THE SOUTHEAST ASIAN GRILLBANGKOKSIMPLE THAI FOODSHESIMMERSSHESIMMERS BLOGSHESIMMERS PAD THAISHESIMMERS PEANUTSAUCE
Getting the cabbage to the point where it straddles a razor-thin line between heavily charred and burnt brings out its rarely seen side. A recipe for charred cabbage with spicy dressing can be found on The Epestle (for paying subscribers only).AGAR AGAR POWDER
Even though agar (or agar agar) is used in various applications in other cuisines, it’s used almost exclusively in Thailand to make cold gelatinous dessert, Wun (วุ้น). There are various flavors and flavor combinations of Wun; all of them are different variations of the same basic dessert. Telephone brand, which is the most often-used brand in Thailand, is the easiest to use, the EASY THAI PEANUT SAUCE: HOW TO MAKE MY MOM'S My mother, in whose memory this site was created, was a cookbook addict. Her philosophy in life was based upon a statement attributed to Erasmus of Rotterdam (1466-1536): When I get a little money I buy books, and if any is left I buy food and clothes.Replace “books” with “cookbooks” and you’ll get PAD THAI RECIPE (ผัดไทย) I have proposed in the first part of the Pad Thai series that the best pan to use to make Pad Thai is a wide, flat-bottomed pan with a nonstick surface, short rims, and great heat retention ability. In the second part of the series, I have proposed that the best rice noodles to use in Pad Thai is flat rice noodles between 2 to 5 millimeters in width (measured before soaking). THAI GRILLED PORK ON SKEWERS (MU PING หมูปิ้ง) From the looks of it, you wouldn’t think something like Thai-style grilled pork on skewers would require a year of recipe testing. But that’s exactly what had happened between May 2010 and last weekend. It’s not just the marinade formula which I feel must replicate the flavor of what was served at my favorite Mu Ping (often transliterated Moo Ping) stall in Bangkok; it’s also the way HOW TO PREPARE A JACKFRUIT It used to be that once in a while hunks of fresh jackfruit would pop up randomly at some Asian and Hispanic markets in my neck of the woods causing me to mentally squeal with delight at such a rare sight. Most of the jackfruits you see in the US, according to my produce guy, come from Brazil. And though it bums me out a bit that the flesh of this cultivar is harder and much less sweet than HOW TO SCORE SQUID: ANOTHER KIND OF FOOD CARVINGHOW TO BAIT SQUIDHOWTO CLEAN CUTTLEFISH
Carving is such a big part of the Thai culture. When it comes to things involving intricate details, Thai craftsmen are second to none in the world; those who have been to the Grand Palace and the Temple of the Emerald Buddha in Bangkok can testify to that. SPICY GREEN APPLE SALAD (ยำแอบเปิ้ล)THAI GREEN APPLE SALAD RECIPESPINACH GREEN APPLE SALADTHAI APPLE SALAD RECIPEGREEN THAI SALAD DRESSINGAPPLE SALAD WITH MARSHMALLOWSORANGE ANDAPPLE FRUIT SALAD
Put 2-3 cups of iced water in a bowl; keep it handy. Core the apple and cut it in half. Slice each half lengthwise into thin slices. Makestacks of 4-5
THAI GARLIC-PEPPERCORN-CILANTRO ROOT AROMATIC PASTETHAI CILANTRO PLANTCILANTRO GARLIC PESTOCILANTRO PASTE RECIPECILANTRO PASTE REVIEW On the (by no means exhaustive) list of composite ingredients commonly used in Thai cooking which I’ve mentioned in this CNN article is this basic aromatic paste comprising fresh garlic, white peppercorns, and cilantro roots that is used in various dishes, most notably as part of a marinade. This represents one of the basic things that, once incorporated into your repertoire, will make Thai WHAT KIND OF RICE IS THAI STICKY RICE: HOW TO CHOOSE THE Now that I have cleared up a few things on how to choose mangoes, how to peel and slice mangoes, and quality canned coconut milk, I’m moving on to the last item before getting to the recipe for Thai Sweet Coconut Sticky Rice and Mango.While most Southeast Asians take the terms for granted, those who did not grow up eating this long grain glutinous rice often find themselves confused about SIMPLE THAI FOOD: CLASSIC RECIPES FROM THE THAI HOME KITCHEN THE TORONTO STAR, Food & Wine: “I judge cookbooks two ways. First by how many recipes I want to make when I flip through them, then by how well the recipes work. Simple Thai Food scores on both fronts, making it my favourite cookbook of 2015.” TOM YAM KUNG (ต้มยำกุ้ง) Isn’t it great that one of the dishes that have pretty much put Thai cuisine on the world map is so easy to make? Tom Yum Goong is a main course soup made by simply cooking whole shrimp gently in simmering infused broth and seasoning it to taste. If you can make a good cup of tea, chances are you’d be good at making Thai hot andsour soup as well.
FRIED RICE WITH CURED PORK (ข้าวผัดแหนม) Five years ago, I brought naem to your attention. Since then I’ve shown you how to make a pork rib version and a beef short rib version of it. I’ve sneaked into the kitchen of a restaurant in Chicago that serves a crispy rice salad featuring this cured meat. I’ve dragged my rear end to a street stall in Bangkok in the middle of the night to bring you another version of said rice salad STIR-FRIED CHINESE WATER MORNING GLORY Phat Phak Bung * Fai Daeng (ผักบุ้งไฟแดง ) is one of a few Thai street foods that can be made at home very easily, quickly, and with great results. The ingredient list is short; so is the preparation time. Containing no meat and featuring only one main ingredient, the dish costs very little to make. THAI GRILLED PORK ON SKEWERS (MU PING หมูปิ้ง) Make the marinade paste by pounding the cilantro roots, garlic, and peppercorns together. Put the pork, the paste, and the seasonings into a large bowl; mix well, cover, and let marinate in the refrigeratorfor 3-4 hours.
BAKED SALMON IN LIME-COCONUT CREAM SAUCE (ปลาแซลมอนอบกะทิ) Pour ½ cup of coconut milk into the middle of a baking dish (see notes). Place the salmon fillet, skin side down, right on top of thecoconut milk pool.
PAD KA-PRAO (ผัดกะเพรา) While Pad Thai or Tom Kha Gai, in my opinion, deserve a somewhat extensive tutorial, there really isn’t much to say about Pad Ka-Prao (RTGS: phat ka-phrao).It’s a dish that doesn’t require many ingredients or demand the kind of skill that takes years to develop. And if this dish could talk, the only thing it would beg of you is that you use the ingredient without which it cannot be what THAI SOUR CURRY (KAENG SOM If those who follow me on Twitter have wondered why it took me so long to finally publish this post on Thai Sour Curry or Kaeng Som (แกงส้ม) after I’d announced it nearly two months ago, check out the length of this post. There’s so much to say about this curry, so many possible angles from which to approach the subject. PANAENG CURRY WITH BEEF There appears to be two big camps when it comes to how modern-day panaeng curry is supposed to be: one camp prefers their panaeng saucier and more herbal 1; one camp goes for a thicker, meatier, and sweeter panaeng with the taste of peanuts more prominent.These two seem to form the opposing ends of a spectrum on which the kinds of panaeng you’d find on the streets of, or at THE USE OF LIMESTONE SOLUTION IN THAI COOKING Limestone (more accurately slaked lime) solution is traditionally used in quite a few Thai recipes. The same limestone paste with a curiously pink hue was part of the betel chewing culture in the olden days and, therefore, a household ingredient.Follow→
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BURY ME IN NAM PHRIK: MIKE SULA’S EXPLORATION OF THAI RELISHES (PLUS SALTED SOYBEAN-PORK RIND RELISH RECIPE) By Leela on May 1, 2018 in SheDeglutenizes , She
Drizzles and Smears
, She
Interviews , She Thais, She Uncooks
, Uncategorized
Twitter Facebook Pinterest AddThis Around this time last year, I met with some of my friends who are part of Dill Magazine to talk about something I had wanted to see for a long time: a story on Thai relishes, _nam phrik_. These dishes form the most significant segment of Thai cuisine, but they’re the least understood and the least appreciated. I thought it was about time this changed. Western food media doesn’t like to publish a story like this. It’s too niche. It doesn’t have a broad appeal. For them, it doesn’t make sense to dedicate their precious real estate on something most people don’t already know and love. Nam phrik, therefore, hasn’t received a lot of coverage in mainstream publications, and when it does, the coverage doesn’t go deep and is often rife withmisinformation.
I took the idea to Dill, because of this. I wanted to see a story on nam phrik; I wanted it written with competence, understanding, and insight; and I knew the group behind Dill was capable of pulling this off. Even though they’re new and small and don’t have the resources of a large publication, they don’t shy away from specialized materials. I also know the Dill people don’t present niche stories in a “hey, look at the bizarre foods these other people eat!” manner either. In other words, I knew this story would be in good hands. Continue Reading →Comments are closed
FOOD AND COOKING IN THAI TV DRAMAS, LOVE DESTINY, 17TH CENTURY SIAM, AND CRISPY NOODLE-WRAPPED PORK DUMPLINGS By Leela on April 2, 2018 in She Fries , She Rants and Muses, She Thais
, Uncategorized
Twitter Facebook Pinterest AddThis For a country that takes such great pride in its cuisine, Thailand, surprisingly, hasn’t seemed very enthusiastic about spotlighting its food in its cinematic endeavors. If it’s true that art imitates life, then it’s quite perplexing how the magnitude of the love the Thai people have for their food and the enormity of the role food plays in their lives—all obvious to even the most casual observers—haven’t really manifested themselves on silver screen and television. And the few times when food and eating were incorporated into films and dramas, it was rarely done with any perceptible sense of intentionality. I believe we can do better. Continue Reading →Comments are closed
A SIMPLE THAI DIPPING SAUCE By Leela on March 12, 2018 inShe Deglutenizes ,
She Drizzles and Smears, She Stocks
a Thai Pantry
, She Thais
, She Uncooks
, Uncategorized
Twitter Facebook Pinterest AddThis Here’s a simple dipping sauce that I made the other day just as I’ve done hundreds of times in my life. It’s very easy to make; it doesn’t require special ingredients; it is extremely versatile. How versatile? Let me count the ways. Continue Reading →Comments are closed
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Bury Me in Nam Phrik: Mike Sula’s Exploration of Thai Relishes (Plus Salted Soybean-Pork Rind Relish Recipe)May 1, 2018
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Food and Cooking in Thai TV Dramas, Love Destiny, 17th Century Siam, and Crispy Noodle-Wrapped Pork DumplingsApril 2, 2018
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Simple Thai Dipping SauceMarch 12, 2018
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Northern Thai Rice Noodle Soup with Pork Ribs, Dried Cotton Flowers, and Tomatoes (Khanom Jin Nam Ngiao)September 1, 2017
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How to Prepare Rice Vermicelli (Khanom Jin) from Dried NoodlesAugust 29, 2017
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How to Prepare Pomelos for Thai Pomelo SaladMay 23, 2017
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Khao Chae (ข้าวแช่)April 12, 2017
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Sample Recipes from Bangkok CookbookMarch 17, 2017
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