Tag Archives: Thai

Recipe: Thai Beef Salad

They don’t actually eat this in Thailand, as I understand, since it’s primarily a vegetarian country. So treat this as a starter recipe and doctor as you like. The key is the balance of salty/sour/funky/spicy/bitter from the fish sauce, lime … Continue reading

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Food for Thought: She Simmers

While researching green papaya salads for my Mock Som Tam recipe, I typed “how to make green papaya salad without a mortar and pestle” into the Google search box and up popped She Simmers. Leela Punyaratabandhu was born in Thailand … Continue reading

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Recipe: Mock Som Tam (Green Papaya Salad)

Real green papaya can be hard to come by, hence the workarounds. The flavor base of this is very strong and good so experiment until you get a vegetable combination you like. Serves 4-6. Ingredients: 4 c cabbage (½ head), … Continue reading

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Recipe: Favorite Pad Thai

Just the right balance of sour, sweet and salty. Adapted from the long out of print Thai Home-Cooking from Kamolmal’s Kitchen (Plume) Ingredients: ¼ lb dried rice noodles (flat ones not “rice sticks”) Hot water 2 T fish sauce (I use … Continue reading

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Red Boat Fish Sauce… da shizz!

Aunt Pat likes to show up with tchotchkes and gourmet specialties sourced along Fillmore Street in San Francisco’s Pac Heights. So when arrived with a bottle of Red Boat Fish Sauce I probably busted out a smirk. Artisanal fish sauce, … Continue reading

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Recipe: Nam Pla Prik Manao Kratiem (Thai Crack Sauce)

This recipe makes the incredibly addictive Thai sauce that is in many restaurants but kept away from farangs (westerners). Typically it is on the waiters’ stand or in the kitchen and you have to ask for it. This is a … Continue reading

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Recipe: Thai BBQ Chicken

The addictive Thai chicken you have been craving. Adapted from the long out of print Thai Home-Cooking from Kamolmal’s Kitchen (Plume) 1/4 c chopped cilantro bottoms (see photo) 2 T chopped garlic 2 T fish sauce (I use Tiparos) 2 T sugar … Continue reading

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Recipe: Thai Plum Sauce

Adapted from the long out of print Thai Home-Cooking from Kamolmal’s Kitchen (Plume)  Serve as a dipping saue with Thai BBQ Chicken. Ingredients: 4 umeboshi (pickled plums), pitted and chopped 3/4 c white vinegar 1 c sugar 2 t ground chili … Continue reading

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Trouble with Thai food

Even since I’ve moved to upstate New York I have been hankering for real Thai street food. Not that I have ever been to Thailand, but I was spoiled for 20 years in Los Angeles by Patty at Arunee, who … Continue reading

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