Recent Articles - Page 10

  • posted on 11/26/2011

    Thai Cooking Class with Chef Kent at InterContinental Hua Hin

    On 20th of August 2011, 250 chefs from around the world, over 45 countries, participated in World Chefs Tour Against Hunger. The proceed would feed African children via Bidvest World Chefs Tour Against Hunger Trust Fund. One of the chefs representing Thailand was Chef Kent (Arnon Masanglong) of InterContinental Hua Hin. We dropped by to check out his cooking class.

    Going to Markets with Chef Kent

    Believing in cooking only fresh and natural ingredients, Chef Kent took us hunting for the best ingredients at 2 markets, roadside fishermen's market and Chatchai Market.

    The first market was in a fishing village, just north of Hua Hin, where the fishermen dropped off their catch of the day at a few seafood stands by the beach.  The highlight was that the class was going to the fish market in a boat!  We were very excited. Unfortunately, when we set out, there was some rain and light wind and the Intercontinental didn’t want to risk having the boat out at sea. When we got to the fishing village, it was pouring. I was so glad that we didn’t take the boat.

  • posted on 11/20/2011

    Nam Tok Recipe

    nam tok recipe

    Nam Tok translated literally is "water fall" but actually means dripping juice. The juice drips out from the steak while cooking.

    Nam tok is fast and easy to make, the ingredients are easy to find and yet, the dish is full of Thai flavors. At its core, you're grilling meat without marinade, then cutting, seasoning and tossing a salad.

    If you have a leftover steak that is not heavily seasoned, you can turn it into nam tok, too.

    Nam tok, a northeastern dish, is served with sticky rice and fresh vegetables.

  • posted on 11/15/2011

    Bitter Melon Pickled Mustard Soup Recipe

    bitter melon pickled mustard soup recipe

    While you may shy away from bitter melon, this soup has just a hint of bitterness that is well balanced with the sour pickled mustard.  As the soup simmers, the bitterness gets less prominent and other flavors blend in.

    Some people like to add pork intestine to add more flavor and texture to the soup. With the intestine, the required cooking/stewing time is pushed to 2 hours or more. Pork ribs cook faster, perfect for an hour window of cooking time.

    The picture doesn’t do the soup justice at all.  The aroma of the simmering pickled mustard and bitter melon soup is so mouthwatering. It tastes like a comfort food. It's good with a bowl of rice or serve as an accompaniment to spicy dishes.

  • posted on 11/13/2011

    Northern Thai Eggplant Salad Recipe

    northern thai eggplant salad recipe

    This eggplant salad is quite different than the western eggplant salad with the big, cooked purplish eggplants. These eggplants are the raw Thai eggplant the size of a golf ball with white and green stripes. Yum Makua or (aka Sah Bahkua) is a popular northern dish.

    Throughout the north, there are several variations of this dish. Some people prefer fresh chili; I like the flavor of dried roasted chili in this dish better. Some people like to add lemongrass; I find lemongrass overpowers other spices. Some recipe calls for shrimp paste, some for dried bean paste (a northern specialty) instead. Some sprinkle crushed crispy pork rind. Some add fried garlic on top. 

    I have tried a few and like this approach the best. It’s rather simple tasting where the flavor of this dish rests on the roasted garlic, shallot and pepper mixture. Of the 4 basic Thai flavors (sour, sweet, nutty/creamy and salty), salty is at play here. The kick of this dish is the contrast of spicy strong tasting pork mixture and the neutral raw taste of raw eggplant.

  • posted on 11/8/2011

    Ground Dried Chili Pepper Recipe

    ground dried chili pepper recipe

    Visit any Thai noodle shops; one of the condiments on your table is ground chili pepper. The other standard condiments are fresh chili pepper pickled in vinegar, sugar and fish sauce. Ground dried chili pepper is a very versatile part of Thai cooking and you will see it in most salad dishes, like laab.

    Your homemade ground chili will have a wonderful toasted aroma that can be lost in store-bought ones.

  • posted on 11/8/2011

    Chili Garlic Sauce Recipe

    chili garlic sauce recipe

    Chili garlic sauce has many versatile uses from condiment to base for sweet chili sauce (aka chicken dipping sauce).

    Chili garlic sauce is incredibly easy to make. The flavor of this homemade sauce won't let you go back to the store bought chili garlic sauce. The color is vivid, unlike the darker counterparts made with xanthan gum and other preservatives.

  • posted on 11/7/2011

    What to do with all your Chili Peppers?

    One of the questions that we received from our readers is ‘What to do with the over-abundance of hot peppers I grew in my garden?’ This is a great problem to have.

    Chilis are great to grow, but it's easy to grow far more than you can eat when they're ripe. They can be dried, preserved and turned into delicious condiments. First, let’s start from fresh to dry. 

  • posted on 11/4/2011

    Should I go to Thailand Now?

    Visiting Thailand is always an adventure, but sometimes, due to rain, politics or economic crashes, you get opportunities to see situations that you might not have planned. If the event happens between when you buy your ticket and you arrive, or while you are there, there are ways to make it a rich experience.

    Show up

    Don’t just cancel your trip or go straight home. While you need to keep yourself safe, normally adverse events are very localized to where the event is happening. Thailand is a huge country with lots of great places to go and things to do.

    Stay Current

    Unfortunately, western media accounts of events in Thailand are generally extremely biased toward the sensationally wrong (CNN Headline News crawl: “Bangkok opened the flood gates.”) and often don't clearly explain what is actually happening in an actionable way. Whether it is a poor grasp of Thai politics, biased or overly "balanced" editing or a belief that the reality is too complicated for 500 words, western papers have never seemed apt to report the real machinations of Thai events or politics. The end result is simply that you need to go elsewhere for news.

  • posted on 11/2/2011

    Anantara Hua Hin Cooking Class

    Cooking classes in paradise:  play, cook, eat and play some more... 

    Many hotels in Thailand offer a Thai cooking class on the premises which effectively consists of a chef demonstrating 3-4 dishes. Priding itself on providing “an authentic, indigenous experience,” with Thai food central to the experience, The Anantara Hua Hin presents their deep and strong commitment to the cuisine. The Anantara Hua Hin provides a beautiful dedicated gazebo with cooking stations and an experienced cooking instructor to teach you one-on-one as you learn through doing.

    The Welcome

    As soon as our car pulls into Anantara, Hua Hin, a popular coastal town 3 hours outside of Bangkok, I know I am in for a treat. Lush trees, bushes and flowers cover the ground. 20 foot high stone walls, massive bas-relief elephants and huge posts originally for holding elephants, line the drive. The drive opens to a combination of modern and traditional Thai style buildings, packed with Thai art and antiques. As we get out of the car, serenity pervades.

    Chef Bongkosh picks us up and introduces herself as one of the chefs and the cooking instructor. Easy going, soft spoken and cheerful, the chef has taught over 2000 people, beginners to experienced chefs, to cook Thai food over 4 years. Prior to joining Anantara, she was a cooking instructor at Sofitel Centara, Hua Hin.

  • posted on 11/2/2011

    Southern Sour Curry with Koon Recipe

    southern sour curry with koon recipe

    Southern sour curry is known outside of the south as ‘yellow curry’. It actually is sour curry with fresh turmeric, extra peppers and a sharp sour taste. The turmeric turns vegetables and meats in the curry bright yellow, hence the name ‘yellow curry’.

    Southerners add lime juice to get the extra sharp sour where the central sour curry relies on tamarind which give a more complex sour with a hint of sweetness. 

    I love this hot curry, but when it is made for southerners, it is often too hot for me. The ingredients required to make the paste is relative easy to find, so I make my own curry paste.

    In a pinch, I can pour southern sour curry on top of rice and happily eat it any time. Say "roy jung hoo" when you're done! That's southern way of saying "delicious".