I know it is easy to reach to the supermarket shelves and grab a pack of Thai curry paste. I hope that you will consider making your own and I think you should. Things often get lost in translation, and even worse if they are commercially pre-packed for five years of use. Thai cooking is based on freshness and if you are serious about Thai cooking, you will be amazed how with just a bit of an effort your food rises into new levels.
Forest dwellings communities and populations bordering forests relay on the forest as their main food source. They collect herbs and plants, fruits and vegetables, roots and nuts, and hunt for a wide range of game, such as wild boar, dear, small birds and frogs.
Jungle food is quick and simple to prepare and contain only few ingredients. Today we find it on restaurants’ menus and even cook it at home, far away from the jungles.
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. Remove the seeds, soak it in water for 20 minutes and a star is born.
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 to ferment with salt for a minimum of one month.
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 yellow sauce are tempting for a taste.
The original version uses three egg yolks – a bit too much for a health conscious person like me. Therefore, I am using only one whole egg, both the egg white and the egg yolk. I tune down the white’s sharp saltiness with an additional portion of sugar, and compensate for the color lost by adding a spoon of commercial chili sauce to improve. The resulting is a well-balanced dish with the right texture that stands up in this healthy version against its original with a winning smile….
This is an aromatic stew that leans into the sweet spectrum of the palate. An all-time Thai favorite, moo palo was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked to the Kingdom in the early nineteenth century.
The name of this dish originates from two Chinese words: pah ziah and lou.
When the age-old question “what is for dinner” pops up, I bet that many of us will prefer recipes with just few ingredients found on supermarket shelves, short on preparation and cooking time. A difficult request from an ethnic oriented food website. However, today I will surplus that request and bring you a recipe that beside a spirit of enthusiasm requires virtually no culinary skills to prepare.
A Thai twist on the good ole’ fried eggs. We will take this prehistoric dish another notch! With a simple spicy lime and fish sauce dressing we will jazz it up into an energetic dish that is uniquely remarkable and captures some of the essence of Thai food – the mixing and playfulness in the use of flavors.