Jasmine Scented Candied Wild Bitter Gourd
(mara khee nohk cheuuam ; มะระขี้นกเชื่อม)

January 3, 2011 Bitter gourd
Thumbnail image for Jasmine Scented Candied Wild Bitter Gourd<br />(mara khee nohk cheuuam ; มะระขี้นกเชื่อม)

Our ancestors, the early humans, had to base their food selection only on their senses. Sweet was energy, umami indicated the presence of proteins and saltiness was the sign for the much needed minerals. Generally, they avoided sour taste because it represented rotten or spoiled food, and bitter was the taste tonics and remedies were [...]

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Khao Soi, Northern Style Curried Noodle Soup with Chicken
(khaao saawy gai ; ข้าวซอยไก่)

December 4, 2010 Chicken
Thumbnail image for Khao Soi, Northern Style Curried Noodle Soup with Chicken<br />(khaao saawy gai ; ข้าวซอยไก่)

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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Spicy Som Tam Salad of Gelatinous White Corn
(sohm dtam thai khaao phoht ; ส้มตำไทยข้าวโพด)

November 20, 2010 Beans, Grains and Corn
Thumbnail image for Spicy Som Tam Salad of Gelatinous White Corn <br />(sohm dtam thai khaao phoht ; ส้มตำไทยข้าวโพด)

Bangkok’s markets are busy from dawn until dusk, sometime even stay open when most of the city is asleep. Normally, the traffic of shoppers and crowds of office workers hurrying their way masks the busy stretch of shops and food stalls, making it difficult to pay close attention to details. Earlier this year, however, a [...]

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Rice Seasoned with Shrimp Paste
(khaao khlook gabpi ; ข้าวคลุกกะปิ)

November 13, 2010 Fish
Thumbnail image for Rice Seasoned with Shrimp Paste<br />(khaao khlook gabpi ; ข้าวคลุกกะปิ)

You would probably be surprised to learn that despite the diversity and richness of produce Thailand has to offer, the basic pillars of Thai cuisine are simply made of rice, salt, chili, and some proteins from fresh water fish. In the central and southern regions of Kingdom, fermented shrimp paste (gabpi), originally made as a [...]

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Sweet Pork Condiment
(muu waan ; หมูหวาน)

November 10, 2010 Pork
Thumbnail image for Sweet Pork Condiment <br />(muu waan ; หมูหวาน)

Sweet pork is served alongside other dishes as condiment; In the following recipe I marinate the pork for couple of days in light soy sauce before I steam it in one piece to preserve the meat moist and tender texture. Only then, when cooked, I cut the meat into thin bite size pieces and simmer [...]

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Grilled Catfish, The Issan Way
(bplaa dook yaang ; ปลาดุกย่าง)

November 9, 2010 Basic Techniques
Thumbnail image for Grilled Catfish, The Issan Way <br />(bplaa dook yaang ; ปลาดุกย่าง)

Catfish are not too fussy about the waters in which they swim. They can even flourish in stagnant waters and flooded rice fields. Farmed widely, Catfish is an inexpensive, accessible, nutritional and delicious food source. Grilled to delicacy, the yellowish mildly fatty flesh goes well with sticky rice and chili-limejuice-fish-sauce sauce, or sweet fish-sauce dip [...]

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Salad of White Turmeric, Salted Prawns and Pork
(yam khamin khaao goong khem ; ยำขมิ้นขาวกุ้งเค็ม)

November 5, 2010 Central Plains and Bangkok Cuisine
Thumbnail image for Salad of White Turmeric, Salted Prawns and Pork<br />(yam khamin khaao goong khem ; ยำขมิ้นขาวกุ้งเค็ม)

This dish brings yet another angle to celebrate the essence of Thai cuisine. The Thais dare pairing ingredients, which at first seem to be unmatchable, strong players with opposite characteristics, white turmeric and salted prawns, and guess what? It works beautifully! The pairing actually has the intention to enhance the differences in flavor and texture, [...]

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