Ingredient Highlights

Ground Roasted Rice
(ข้าวคั่ว ; khaao khuaa)

April 19, 2010 · 2 comments

Ground roasted rice is often used in Thai Northern Eastern style cooking (Issan) in spicy salads as an aromatic and textural agent. Offering an unmistakably hearty and rustic bite to the food. You can find it in almost any Asian supermarket and it is very simple to prepare. I do hope that you will overcome [...]

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Bitter Yellow Eggplant
(มะเขือขื่น ; ma kheuua khuen)

April 1, 2010 · 0 comments

Post image for Bitter Yellow Eggplant <br />(มะเขือขื่น ; ma kheuua khuen)

Botanic name: Solanum xanthocarpum Schrad. & Wendl. In Thai, khuen means nasty, and this member of the eggplant family has beyond words a wrong flavor. Thai people know how to bring the best out of their ingredients, even from those that in first glance seem helpless. Luckily, it is awful only in its greenish interior. [...]

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Maawn Fermented Fish Paste
(กะปิมอญ ; gabpi maawn)

March 31, 2010 · 2 comments

It is thought that gabpi maawn was introduced to Thai cuisine by the Mon people, an ethnic group of Burma. gabpi maawn is made from the flesh of small fresh water fishes, such as Thai river sprat (ปลาชิว) and Siamese mud carp (ปลาสร้อย). The fishes are sun dried and then finely pounded. They are left [...]

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