Celebrating the Art of Authentic Thai Home Cooking Cuisine
This dish gives catfish a new and fabulous spin. You can either use farmed or game fish with the same phenomenal results. The intensity of the wild ginger combined with aromatic fresh peppercorn will turn even muddy flavor fish into a delicacy. Slice the fish are first, then role it in flour and deep-fry it [...]
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This dish takes us back in time to the mid-19th century. The trade caravans were trailing the jungles of northern Thailand along the ancient routes between India and China. Those long caravans were carrying wealth of exotic goods, leaving rich aroma of spices and the sweet scent of opium as they passed. The men on [...]
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The food culture of Phuket, like its architecture, blends western colonial, Hokkien Chinese with Muslim and Thai motifs. The Hokkien Chinese who arrived from Singapore and Malaysia introduced Muu Haawng to the repertoire of the Phuket Thai style cuisine (bpoon dteh ; ปุ้นเต่). It is very similar to the Teochew style Phalo, but here there [...]
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The whole point of salting fish as a preserving method to the Thais goes back way before refrigeration and that is why slated fish is so deeply rooted in the Thai cuisine. The salting process produces a new ingredient that is different and equally good to the original. The method is simple, the clean fresh [...]
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In this straightforward and rewarding stir-fried dish, I am using boiled salted duck egg, available from Asian markets, as my flavoring assistant. During stir-frying, the egg yolk dissolves to a velvety sauce that softly coats the squids, and complimenting their ocean’s flavor. The alternate reds and greens strips of the vegetables emerged from the buttery [...]
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Here is an aromatic stew that leans toward the sweet spectrum of the palate. An all time Thai favorite, that was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked the kingdom in the early nineteenth century. “Pah Ziah” refers in Chinese to the art of medicinal herbal preparations and “Lou” means a [...]
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Here is the Thai take on a dish that can probably be found in any Asian hole_in_the_wall take away in the west. The soft and moist chicken marry well with the warm crunch of freshly toasted Cashew nuts, or as they called in Thai, the mangoes of the high forests of India. The dish captures [...]
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