Five years ago, I brought naem to your attention. Since then I’ve shown you how to make a pork rib version and a beef short rib version of it. I’ve sneaked into the kitchen of a restaurant in Chicago that serves a crispy rice salad featuring this cured meat. I’ve dragged my rear end to a street stall in Bangkok in the middle of the night to bring you another version of said rice salad with naem. Most recently, I’ve also shown you how you can add naem to a Thai-style omelet. So I’ll assume you’re familiar with this type of cured pork* that’s heavily consumed in Thailand, Vietnam, Cambodia, and Laos. If not, please read this post. Continue Reading →
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This is one of the recipes from Simple Thai Food that I’d like you to try especially, if you haven’t already. There’s no photo for it in the book, so I thought I’d add this recipe to the Simple Thai Food Recipe Photos category.
Instead of long beans which are traditionally used in Thailand, I’ve used French green beans here—just because they were there (I could have used green beans which would work just as well). And since haricots verts are more slender and tender than either long beans or green beans, I left them whole. They were lightly steamed and presented on one side of the platter instead of mixed into the dry curry as I’ve told you to do in the book. Some restaurants and rice-curry shops in Bangkok present the dish this way as well; some even add the yolks of salted duck eggs on the side just to provide something salty to balance out the sweetness of this dry curry.
The recipe can be found on page 98, in the chapter on Rice Accompaniments. If you choose to use dried shrimp flakes—and I highly recommend that you do—please be sure to add it along with the oil and the curry paste right at the beginning. To form a simple samrap (explained in the introduction of the same chapter), I suggest you make a pot of clear soup with silken tofu and chicken dumplings on page 83 and serve both with rice.
Have you had garland chrysanthemum? If you haven’t, you may want to give this inexpensive—though a bit hard to find—vegetable a try. If you live near an Asian grocery store with a lush and bountiful produce section, surely you have seen garland chrysanthemum (Glebionis coronaria) before. It’s also referred to as chrysanthemum greens, crown daisy, shungiku (Japanese), tangho (Chinese), sukgat (Korean), and tang-o (Thai). Continue Reading →
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- Bury Me in Nam Phrik: Mike Sula’s Exploration of Thai Relishes (Plus Salted Soybean-Pork Rind Relish Recipe) May 1, 2018
- Food and Cooking in Thai TV Dramas, Love Destiny, 17th Century Siam, and Crispy Noodle-Wrapped Pork Dumplings April 2, 2018
- A Simple Thai Dipping Sauce March 12, 2018
- Northern Thai Rice Noodle Soup with Pork Ribs, Dried Cotton Flowers, and Tomatoes (Khanom Jin Nam Ngiao) September 1, 2017
- How to Prepare Rice Vermicelli (Khanom Jin) from Dried Noodles August 29, 2017
- How to Prepare Pomelos for Thai Pomelo Salad May 23, 2017
- Khao Chae (ข้าวแช่) April 12, 2017
- Sample Recipes from Bangkok Cookbook March 17, 2017