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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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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Curry shops are for the busy businessman and the hungry traveler a real must. They offer a selection of the most attractive and appetizing food you can think of. This is the Thai version of fast food, even faster than in the west. So here is a wonderful little lunchtime dish that goes well with [...]
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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 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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A quick and tasty dish from the hot mouth of the dragon with only three ingredients! Flowering Chives, Pork Liver and Garlic Flowering Chives are all year round favorites for their mild garlicky flavor, and can be purchased inexpensively at almost any Asian market. In Thailand we like to fry them with pork, pork liver [...]
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Cured pork is made by fermenting a mixture pork meat, cooked pork skin julienne, salt, garlic and cooked sticky rice wrapped in banana leaves. During the summer we leave the wraps unrefrigerated until a rich savory and slightly sour flavor develops. This method of preserving meat goes back to the days before refrigeration was widely [...]
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