Recent Articles - Page 11

  • posted on 12/14/2011

    Mee Grob Recipe

    mee grob recipe

    Mee grob is Pad Thai’s distant cousin; the ingredients are similar, but the balance is more toward the sweet, sour and crunchy, with a hint of citrus.

    There are two ways you can have mee grob, as a snack or as a part of the meal. As a snack, mee grob is served is with bean sprouts, Chinese chives and pennywort, sprinkled with fried beaten egg and pickled garlic.

    However, the mee grob that is part of a meal is made with simpler ingredients and aimed at long storage. Mee grob, in an air tight container at room temperature, will stay fresh and crunchy for at least 2 weeks. In a cool, dry climate, it can stay good for a few months.

    When I was a kid, my grandmother made her mee grob in a large batch and kept it in a special pot in her kitchen. Unbeknownst to her, every time I walked by I would sneak a few bites. I found out later that my cousins were doing the same thing!

    At Ampawa Floating Market, Thailand, I found one of the best mee grobs, made with som sah, a type of orange that I believe is Seville orange. If you're visiting, I'd recommend buying a lot and bringing it back home.

  • posted on 12/12/2011

    Heavenly Beef Recipe

    heavenly beef recipe

    Heavenly beef or Nua Sawan, a spicy beef jerky with a sweet twist, fits the bill for a high protein snack and travel food. The meat is cut into strips for easy eating on the go, tastes great at room temperature and, like any jerky, doesn't spoil easily. When we travel and pack our own meals, we always bring heavenly beef and sticky rice.  

    Traditional heavenly beef is thin, flat and often overpoweringly sweet. In this recipe, I cut down the sugar significantly because we prefer the complexity of other flavors. 

  • posted on 12/5/2011

    Fresh Egg Noodles Recipe

    fresh egg noodles recipe

    If you make homemade fresh pasta, making Asian egg noodles is easy. However, if you have never made pasta, making egg noodles is a lot simpler than you might think.

    Making fresh noodles is a 2-step process, making dough and turning dough into noodles. I rely on my pasta bike that I bought 15 years ago from the North End, an Italian neighborhood in Boston. Like most pasta machines, it has a stainless steel body that rolls the dough into a thin sheet and an attachment that cuts the sheet into strands. It comes with a hand crank, a table clamp and a few other small pasta tools. The pasta machine was a good investment for me; I have made both Asian noodles and Italian pasta for years. Down the line, if you have kids coming to your house, it's another fun project to make pasta together.

  • posted on 12/5/2011

    Pickled Peppers Recipe

    pickled peppers recipe

    Pickled peppers in vinegar are a great condiment for noodles and many other Thai dishes. It's one of the 4-5 condiments that you'll see on all the tables at any Thai noodle shop.

    Even if you start with very hot peppers, after a few hours the pickled peppers turn sour and not super hot, while the vinegar has the hot pepper aroma. Pickled peppers in vinegar is easy to make and store. You can keep the pickled peppers in a glass jar at room temperature for several months.

  • posted on 12/2/2011

    Pumpkin Sticky Rice Balls in Coconut Milk Recipe

    pumpkin sticky rice balls in coconut milk recipe

    Pumpkin sticky rice balls in coconut milk known in Thailand as Bua Loy, is a dessert that is simple to make and a perfect way to use up pumpkin after Thanksgiving. Great bua loy is chewy yet soft with sweet coconut sauce that’s not overly sweet.

    In Thailand, there are many flavors and colors of bua loy. The popular ones are pandan, pumpkin, taro and blue pea flower. Besides the different colors, you can crack and poach an egg in the coconut milk. This type of bua loy is called bua loy kai waan.






  • 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.