Blog Post & Recipe: Green Papaya Salad (Som Tam)
Som Tam is the epitome of the perfect blends of hot, sour, salty, and sweet—the iconic tastes of Thai cuisine.
Blog Post & Recipe: just back from japan
It’s a tender, silky tofu with a crisp fried coating in a small pool of dashi-based broth. There would be grated ginger, daikon radish, and bonito flakes served on top.
Recipe: agedashi tofu
Blog Post & Recipe: Mussaman beef curry
The preparation began with a method I’ve never come across before: an initial two hour cooking of the meat with just coconut milk, cinnamon bark and black cardamom, the last of which lent a smoky, almost funky aroma. The fattiness of the coconut milk kept the meat moist, while the liquid reduced and took on a nutty flavour and hue. With about 45 minutes to go, cubed potatoes, fish sauce, tamarind, palm sugar and a curry paste were added.
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