Use Your Noodle


Pad Thai is a prominent offering in Siamese restaurants, no matter whether it’s served up in the dining room, or if it’s delivered. With good reason, of course. Juicy chicken is sliced thinly and is woven among chewy rice noodles. The combination is drenched in a luscious sauce exuberant with Southeast Asian flavors, including tangy… Continue reading Use Your Noodle

“Something Wicked This Way Comes”


What is that?  A witch’s kettle of Thai green curry, perhaps, pieces of zucchini mysteriously bobbing to the surface.  How about pairing it with rice, blacker than midnight, and pulsing with cubed squash, colors of the spooky season?  This is a pairing Martha Stewart imagines and features on her website. (*1)  In keeping with the… Continue reading “Something Wicked This Way Comes”

Again with the Peaches?


Of course. It’s late summer, after all, and the stonefruit is gloriously in season. Time for the produce, which is fantastic most of the time, to attain perfection. Sweet and tangy, juicy and lush, peaches are precisely why we spend the rest of the year dreaming about August. This week, peaches make up a vibrant… Continue reading Again with the Peaches?

They Gave You Some Sauce, Right?


An important point, because Jaew dipping sauce is vital to vaulting Thai Grilled Pork Skewers (Moo Ping) past excellent all the way to legendary.  Already, the thinly sliced meat ribboned onto skewers allows the flavorful marinade to permeate every square millimeter.  Then, dunking it in the jaew after grilling enacts some new kind of magic. … Continue reading They Gave You Some Sauce, Right?

From Scratch, All of It


Not only was today’s recipe assembled from original ingredients, but even the curry paste was concocted in the kitchen.  That freshness adds depth to the dish and gives Scallops with Thai Green Curry an especially expressive taste profile.  With fresh lemongrass, lime zest, chiles and ginger, among many, many other elements, the curry sauce has… Continue reading From Scratch, All of It

Not Even in Restaurants


For the longest time, Thailand kept its secret.  For centuries, in fact.  There is a plant, called the pandan locally, that, when cooked, infuses food with a subtle and uniquely herbal sweetness quite reminiscent of vanilla.  Pandan adds a soothing taste to candy and sweets; predictably, it is used for this purpose.  However, it also… Continue reading Not Even in Restaurants

Jeweled Ingredients


Those familiar with Thai cuisine know cooking is all about building layer upon layer of taste.  This ensures each ingredient is distinct, identifiable and doesn’t get lost.  Still, they make up a chorus of flavors all equally assertive, yet complimenting each other beautifully.  That combination is no more exquisitely balanced than in today’s creation, Guay… Continue reading Jeweled Ingredients

(Almost) Everybody Loves Peanuts


Not just people, either.  Pigs have an affinity for the nut, which makes up a major part of their diet.  Unsurprisingly, perhaps, pork and peanuts pair particularly well.  It’s a culinary fact not lost on Southeast Asians, who make ample use of both in their kitchens.  Today’s offering is one such inspiration, this one from… Continue reading (Almost) Everybody Loves Peanuts