Real Thai Cooking: Recipes and Stories from a Thai Food Expert

Description

"I felt like the luckiest person on earth when I not only met Chawadee, but had her as my personal food navigator through Bangkok. We walked, boated, and ate our way through some of the best food I've ever had, all thanks to Chawadee, her warmth and expertise. And now you get to have the next best thing: her fantastic book. Enjoy every delicious bite." --Phil Rosenthal ("Somebody Feed Phil") Learn the secrets of Thai cooking that only local foodies know about! Real Thai Cooking is a labor of love by Thailand's leading food blogger and street food expert, Chawadee "Chow" Nualkhair and Lauren Lulu Taylor who did the recipe testing and editing and provided many of the photographs. Her book presents the full range of iconic Thai recipes together with fascinating back stories that enable you to truly appreciate what you are cooking and eating! This book presents insider recipes and secrets about Thai food that only local foodies know about:Chef Black's famous Sriracha Sauce recipe (from Blackitch Artisan Kitchen) and the story of how this hot sauce was invented (most people think it is Vietnamese, but it is really 100% Thai!)The world's best Pad Thai and how this dish has come to define Thailand's national identityMinced Chicken Kanom Jeen and the Portuguese Influence on Thai FoodMee Krob (Fried Rice Noodles)--the dish that saved Siam from colonizationAnd many more delicious recipes and nuggets of Thai food lore! With over 75 recipes and 225 color photos, this is the cookbook every Thai food lover will want! Cover Title Page Contents Food as a Window onto Thai Life and Culture Exploring Thailand’s Many Regional Cooking Styles Food Secrets Only the Thais Know About Menu Suggestions Preparing Thai Food at Home How to Make Great Steamed Thai Rice Using Authentic Thai Ingredients AUTHENTIC THAI DIPS AND SAUCES Nam Pla Prik Fish Sauce and its Importance in Thai Cooking Sriracha Chili Sauce The Real Story Behind Sriracha Chili Sauce The Unique Thai–Chinese Approach to Seafood Pravee’s Seafood Dipping Sauce My Dad’s Seafood Sauce (Without Pickled Garlic) Jaew: The Quintessential Isaan Sauce Jaew Chili Sauce How Chilies Have Come to Define Thai Identity Nam Prik Gapi Shrimp Paste Dip Pon Pla Tu Mackerel Salad Nam Prik Kee Ga Dip Nam Prik Tomato Chili Dip Crabmeat “Lon” Chili Dip CHAPTER 1 POPULAR STREET EATS Where the Locals Eat Guaythiew Gai Maraa Chicken Noodle Soup Pad Krapao Basil Stir Fry Grilled Beef Meatballs with Sweet Chili Sauce Thai Sukiyaki The Birth of the Irresistible Thai Hot Pot Drunken Noodles Pad Thai and the Birth of a National Identity Based on Noodles Pad Thai Or Suan Oyster Omelet The Hainanese Chefs Who Saved Siam From Colonization Mee Krob Sweet and Sour Rice Noodles Khao Soy Curried Noodles: A Culinary Fusion Classic Khao Soy Curried Egg Noodles with Chicken CHAPTER 2 BANGKOK AND CENTRAL THAI FOOD The Beating Heart of Thailand’s Cuisine Salmon Marinated in Nam Pla Fish Sauce Tom Kha Gai Chicken Coconut Soup Shrimp in Curry-egg Sauce Jay Fai’s Tom Yum Goong Hot and Sour Soup What is Kapi and Why is it So Revered? Moo Pad Kapi Stir-fried Pork Khao Kluk Kapi Shrimp Paste Fried Rice Sweet Soy Pork Khao Thom Rice Porridge Pickled Cabbage Salted Eggs Fried Lacey Eggs with Thai-style Dressing Simple Stir-fried Greens Thailand’s Fast-developing Drinking Culture Nuea Dat Diew Salted Beef Cashew Nuts Yum The Portuguese Influences in Thai Food Minced Chicken Kanom Jeen Hearty Beef Tongue Stew CHAPTER 3 NORTHERN THAI COOKING Where China, Laos and Myanmar Meet Saa Pak Northern Mixed Salad A Day in the Life of a Chiang Rai Market Gang Pak Plang Soup with Pork Sausage How to Cook Sticky Rice Pik Gai Tod Baab Fried Chicken Wings Nam Prik Ong Minced Pork Nam Prik Num Roasted Green Chili Dip Gang Gradang Cold Pork Jelly Sai Oua Chiang Mai Sausage Northern Thai Communal Larb Culture Minced Pork or Beef Larb Minced Fish Larb with Herbs Chiang Mai’s Midnight Fried Chicken Restaurant Nam Prik Tha Dang “Red Eye” Chili Dip Moo Tod Fried Pork Cutlets The Story of Thai “Spaghetti” Nam Ngiew Pork and Tomato Sauce Noodles CHAPTER 4 ISAAN CUISINE FROM THE NORTHEAST Influences from Laos and Vietnam Por Pia Tod Spring Rolls Gang Om Lemongrass and Dill Chicken Soup Makuea Mashed Eggplant Salad Pla Rah and its Importance in Isaan Cooking Foolproof Som Tum Pla Rah Som Tum Salad and Its Makeover in the Capital Central Thai-style Fruit Som Tum How the Vietnamese Came to Isaan Moo Yaw Pork Paté The Royal Gift of Tilapia (from Japan) Mieng Pla Pow Baked Fish Kai Kata Egg in a Pan CHAPTER 5 SOUTHERN-STYLE FAVORITES Southern Thailand: “Soldier’s Rations” Yum Woon Sen Glass Vermicelli Salad A Family Food Gathering in Hua Hin Gang Som Southern Fish Curry Why Phuket’s Cuisine is Unlike Any Other Phuket Steamed Fish Balls Hokkien Fried Noodles Moo Hong Braised Pork Belly Phuket-style Fluffy Omelet The Muslim Community in Southern Thailand Thai Oxtail Soup Massaman Curry Thai-style Chicken Biryani CHAPTER 6 THAI DRINKS AND DESSERTS Pioneers of the Sweet and Savory Gluay Buad Chee Bananas in Sweet Coconut Cream Khao Niew Mamuang Mango Sticky Rice Aunt Priew’s Halo Halo A Persian-inspired Family Favorite Kanom Sai Gai Saffron-scented Jalebi Maria Guyomar de Pinha—Thailand’s Escoffier Sankaya Fuk Tong Pumpkin Custard Kanom Pui Fai Cupcakes Coconut Ice Cream Thai Sweet Rolls The Story of the Thai Ice Cream Sandwich Ode to Local Neighborhood Drinks Vendors Thai-style Iced Coffee Thai Iced Tea Morning Ginger Drink Refreshing Lime Soda Thai-style Gin Fizz Thai Cooking Terms Index Acknowledgments Copyright Photo Credits