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Thai Custard with Mung Beans: Khanom Mo Kaeng Thua (ขนมหม้อแกงถั่ว)


Just as the name of Marcel Proust is often mentioned along with a reference to the French cookie/cakelet, madeleine, the name of Maria Guyomar de Pinha (Thao Thong Kip Ma ท้าวทองกีบม้า) is almost always invoked at every mention of Portuguese-derived desserts which had been assimilated into Thai cuisine. All this took place in the reign of King Narai the Great (สมเด็จพระนารายณ์มหาราช) — the period in 17th century Siam wherein foreign influences abounded politically, linguistically, culturally, and, in this case, culinarily.

Maria Guyomar de Pinha is said to be a Japanese-Portuguese woman who made a definite hand print on the Ayutthaya royal court kitchen, an influence that is still in effect today. Despite the enduring legacy, so very little about the woman is known. While certain aspects of her life have been documented, much information that is in circulation remains unsubstantiated. The little we know about this woman is fascinating, though. I’ll talk more about the woman whom the Thai refer to as Thao Thong Kip Ma in future posts.

For now, let’s focus on one of the desserts which she supposedly introduced to the Siamese court: khanom1 mo kaeng (ขนมหม้อแกง). Continue Reading →

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Stir-Fried Chinese Water Morning Glory – Phat Phak Bung Fai Daeng (ผัดผักบุ้งไฟแดง)


Phat Phak Bung* Fai Daeng (ผักบุ้งไฟแดง ) is one of a few Thai street foods that can be made at home very easily, quickly, and with great results. The ingredient list is short; so is the preparation time. Containing no meat and featuring only one main ingredient, the dish costs very little to make. You can’t say this about most of the famous items you find on the streets. When friends who have never cooked Asian food their whole lives ask me to teach them an easy dish to make, I show them how to make Phak Bung Fai Daeng. It’s that easy.

In fact, Phat Phak Bung Fai Daeng is so ordinary and so easy to make that brilliant marketing minds have figured out how to make it appear extraordinary and more complicated than it really is. How? They make the dish fly and give it a new moniker, “Flying Phak Bung” (ผักบุ้งลอยฟ้า). Continue Reading →

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Cucumber Relish for Satay: Ajat, Ajad, Achad (อาจาด)


Since it took me 10 minutes to make a bowl of this flash-pickled condiment, I thought the writing of this post was going to take 30 minutes at the most. I would snap a few pictures of the cucumber relish, post them on here, write a couple of paragraphs, and move on with my life. Boy, was I wrong. Continue Reading →

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