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

Format:

Book

Author/Creator:

Nualkhair,Chawadee.

Contributor:

Taylor, Lauren Lulu.

McDang, Chef.

Language:

English

Subjects (All):

Cookbooks.

Cooking, Thai.

Physical Description:

1 online resource (168 pages)

Edition:

1st ed.

Place of Publication:

La Vergne : Tuttle Publishing, 2023.

Summary:

"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 identity Minced Chicken Kanom Jeen and the Portuguese Influence on Thai Food Mee Krob (Fried Rice Noodles)--the dish that saved Siam from colonization And 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!

Contents:

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.

Notes:

Description based on publisher supplied metadata and other sources.

Other Format:

Print version: Nualkhair,Chawadee Real Thai Cooking

ISBN:

9781462923670

OCLC:

1369663986