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.
Recipe:
Stir Fried Dried Cuttlefish (Ojinguh Chae Bokkeum)
A staple side dish in most Korean kitchens and lunchboxes. Takes less than 5 minutes to make and will stay good for a long time. Adjust the amount of red chili paste and sugar depending on how spicy and sweet you like it.
Blog Post & Recipe:
Takuwan-Japanese Daikon Sweet Pickles
Making the takuwan yellow comes from the artisan method or old fashioned method of making takuwan in Japan, this longer method can be seen on Takuan/Japanese Pickled Daikon: Basic Recipe by the Shizuoka Gourmet. Mrs. Miyake's recipe is sweet and takes a lot less time.
Blog Post & Recipe:
Pok, pok, pok… Somtam!
Somtam comes in many variations depending on the region and personal preferences. In Isaan, or northeastern Thailand, where somtam is often called tam bak hung, plaa raa (fermented fish sauce)—no problem for me in small doses but often an acquired taste for many others—is often added in a papaya salad. The central Thai version often sees the addition of items such as salted egg, grilled pork collar or plaa haeng (ikan bilis, or dried anchovies).
Blog Post & Recipe:
Green Mango and Papaya Salad | ยำมะม่วงมะละกอ
I don't think this Thai-inspired salad is that far off from what you might expect to find in Thailand. I simply mixed the shredded mango and papaya with basil and mint, added some freshly roasted cashews, and then drizzled the typical Thai salad dressing of fish sauce, lime juice, sugar, and chilis over top.
Blog Post & Recipe:
Braised Beef and Burdock
In this braise, the iron rich burdock not only provides a texture contrast, it also adds an earthy flavor that goes well with the miso. The tomatoes and wine contribute sweetness and a fruity aroma and that balances out the earth-tones. Lastly, the collagen rich shank produces meltingly tender morsels of meat that adds richness and body to the stew.
Blog Post & Recipe:
Fesenjān With Chicken
Fesenjān is one of those many great Iranian dishes that becoming so popular among my family. The deliciousness, nutty, fruity, sweet and slightly tangy flavor is tantalizing. One might think that this dish require times to prepare. It just the oposite, and though it sounds exotic, ingredient such as pomegranate molases, or pomegranate syrup are readily available in most grocery store. You can use any poultry for this dish, I suppose any meat will be delicious as well.
Blog Post & Recipe:
Tasty Liver Recipe - كبده بدبس الرمان و الكزبره
Wash the fresh Liver with water and drain. Add white vinegar to it, mix well. This step is done to get rid of any unpleasant odor.
Article & Recipes:
Sweet And Spicy Flavors Of Northern Thailand
Working my way through each recipe, I found myself adding similar ingredients each time: oyster sauce, fish sauce, chili, coconut sugar and lime.
Get recipes for Kao Soi (Noodle Curry), Spicy Papaya Salad, Pad Thai (Thai Fried Noodles), Stir-Fried Chicken With Basil Leaves, and Massaman Curry.
Blog Post & Recipe:
How to cook perfect quiche lorraine
The Good Food recipe also commits the dreadful sin of including cheese in its filling – to be fair, this is a foodie shibboleth with some legs, if Elizabeth David was able to observe back in 1960, that, although Parisian and English cooks often add Gruyère, "Lorrainers will tell you that this is not the true quiche lorraine, whose history goes back at least as far as the sixteenth century."
