My Thai

Traditional Thai cooking with a home-style bent.

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Thai Pomelo and Shrimp Salad (Miang Som O)

I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious. More

Pumpkin Glutinous Rice Balls in Sweetened Coconut Cream (Bua Loi Fak Thong)

Am I right in thinking that you have some leftover pumpkin pureee lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If I'm wrong, don't tell me; let me live in the disillusionment of thinking that I know anything about you. But if I'm right, here's another pumpkin dessert that's very Thai and very easy to make. More

Steamed Pumpkin Custard

This is a streamlined version of the famous Thai steamed pumpkin custard -- you know, the kind where you steam a whole pumpkin along with the custard filling, the kind that isn't as easy to make as many recipes want you to think (I'll talk more about this in due time). You get pretty much the same taste out of it without nearly as much fuss. This appeals to a lazy person like me who's always looking for a faster, easier way to do everything. More

Tom Kha Udon Soup with Mushrooms

We're taking Tom Kha Gai, the famous Thai coconut chicken soup, and changing it up. We're removing the "gai" (chicken) from both the name and the dish, doubling the amount of mushrooms, adding to it the bouncy udon noodles which is very Thai (just kidding), and replacing the source of salinity from the traditional fish sauce to salt (I personally don't think Tom Kha seasoned with soy sauce is palatable, but YMMV). We're also switching from chicken broth to vegetable broth. More

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