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?
Truth is, the chicken even would’ve done this for free. So flavorful and vibrant are the Thai spices that enrobe it, the bird rises to perfection when the grill’s flames seal in all those juices and caramelize the curry paste. The peanut dipping sauce tempts, but really, the chicken has all it needs. Fine, but… Continue reading Works for Peanuts
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?
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
Aroma draws us to a dish, inviting anticipation of the delights just around the corner. This is particularly true of today’s submission, Panang Beef Curry, as Cook’s Illustrated suggested the preparation in its 2017 collection of recipes. In common with many curries, Thai ones especially, coconut milk is not merely important, it’s central to the… Continue reading By a Nose
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
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
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
Until this weekend, Lamb Tagine filled the kitchen with the most magnificent aroma ever. It was narcotic. Suddenly, tough, a new contender appeared yesterday, meaning to take the title all for itself. Tom Kha Gai (Thai Chicken Coconut Soup) just might do it too, loaded with enough beautiful aromatics to rocket it to the top.… Continue reading At Last, Competition
Sure, readers have offered suggestions before, enriching these pages in the process, but when one of you suggested a dish she savored while living in Thailand, schedules were rearranged to give it a try. Come on, Southeast Asian cuisine, and a personal recommendation at that? Absolutely! Originally, this week was slated to bring a dessert,… Continue reading From the Source