Thai Red Curry: A Lesson In Flavor Balance

When Americans talk about Thai food, many of them get caught up by the heat of the chile peppers, which either incites the machismo response of “I can take mine hotter than you can take yours,” or causes fear and distress among those whose palates are not accustomed to the burning sensation chiles impart to […]

Morganna’s Recipe: Umami Chicken, Mushrooms and Gai Lan

Just after I started this series of posts on the topic of “the fifth taste,” Morganna came up to me and said, “Mom, can I make dinner tonight? I had an idea for a recipe.” “What do you want to make?” I asked. “I want to stir fry chicken with fermented black beans, black mushrooms, […]

Mutable Noodles: Pad Thai

There is no single definative pad thai recipe. Any Thai cookbook worth consulting will tell you that. Pad thai, probably the most well-known and loved Thai dish in the United States, is a street-stall food that is infinately variable in flavor, ingredients and condiments. The one constant is that it involves a very hot wok, […]

From My Rasoi: Jeweled Chicken

I love to cook Indian food, and am finally comfortable at improvising new dishes based upon the foods, spices, and cooking methods used in the varied culinary traditions of that vast subcontinent. So, it should come as no surprise that when Meena of Hooked on Heat decided to start a monthly blogging event based around […]

Thai Inspirations: Spicy Tuna with Basil

I realized when I was eating the catfish simmered in coconut milk with fresh turmeric that I had gotten out of the habit of cooking Thai food. I guess in my never-ending quest to learn as much as possible about Chinese cookery, I forgot to keep up with my studies on Thai cookery. Tasting the […]

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