LATEST RECIPES - August 19th, 2008 Dry Curry with Kaffir Lime Leaves (Phanaeng - พะแนง) 
This southern Thailand style dry curry (phanaeng) is one of the broader group of Thai curry dishes. The flavor and fragrance of dry curry comes from the curry paste as well as from fresh herbs - kaffir lime leaves - and coconut milk which also adds to the aroma. Dry curry uses less coconut milk than other curry dishes. This dish is easy and quick to make for beginners. Get Recipe Tapioca and Black Beans with Coconut Topping (Sakoo Tao Dum - สาคูถั่วดำ) 
Another great use of black beans, this warm, sweet, but not too sweet dessert is enjoyed by all ages, even toddlers. The combination of tapioca pearls and beans may be unexpected for some in the West, but it is well-known and liked in Thailand (note the option to use corn is less filling than using black beans). The tender tapioca pearls and the firmer black beans offer a subtle contrast. Get Recipe LATEST FEATURED ARTICLES A Glossary of Typical Thai Dishes - Part I - August 17th, 2008 Within each category of dishes, an alphabetical listing of some of the most common dishes in Thailand. Helps beginners with a way to get started choosing dishes, and gives an interesting overview for those more familiar with Thai food. Also offers a guide to pronouncing the Thai name and gives a summary description of each dish. [read more...] Mouth-Watering Thai Desserts - August 9th, 2008 In addition to favorites like mango with sticky rice or coconut ice cream, Thailand has a broad tradition over the centuries of desserts which offers many ideas and choices. This article outlines a variety of the dishes, ingredients and presentation styles from this tradition, providing a brief look at delicious food and cultural creativity. [read more...] | COOKING CLASSES AT A GLANCE
INGREDIENT OF THE WEEK  Coconut Milk (น้ำกะทิ - Nam Ka Ti) To make high quality Thai dishes, fresh coconut is a must. Back in the old days, only fresh coconut was used in making Thai dishes. And at present, to make coconut milk, finely grated coconut meat is still steeped in warm water, not hot water. It is then squeezed until dry. The white fluid from the first press is called "Hua Ka Ti". Warm water is then added again to make the second and third pressed coconut milk, which is called "Hang Ka Ti." [read more...] |
