Explore by Tags

Entries tagged with 'pok pok'

Andy Ricker's Kai Yaang (Whole Roasted Young Chicken), From 'Pok Pok'

Serious Eats Kate Williams 3 comments

As I mentioned before, I have a long history with Andy Ricker's roasted young chicken (or game hen). It was one of my favorite dinners back when I lived in Portland, and I still fantasize about driving up to the Northwest just for another taste. Luckily, now I don't need to spend the gas money (or wait in line). More

Andy Ricker's Naam Man Hom Daeng (Shallot oil)

Serious Eats Kate Williams Post a comment

Use the oil from frying shallots to baste Andy Ricker's Whole Roasted Young Chickens from his new Pok Pok cookbook. Use the fried shallots on top of salads, stir-fries, noodles, or eat for a snack. More

Andy Ricker's Naam Jim Kai (Sweet chile dipping sauce)

Serious Eats Kate Williams Post a comment

This sweet chile dipping sauce is great on Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook. More

Andy Ricker's Naam Jim Kai Yaang (Tamarind dipping sauce)

Serious Eats Kate Williams Post a comment

This tangy tamarind dipping sauce is served with Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook. More

Andy Ricker's Phrik Phon Khua (Toasted-Chile Powder)

Serious Eats Kate Williams Post a comment

Use this chile powder to top Andy Ricker's Phat Thai and in other dipping sauces from his new Pok Pok cookbook. More

Andy Ricker's Phrik Naam Som (Vinegar-Soaked Chiles)

Serious Eats Kate Williams Post a comment

Use these tangy chiles to top Andy Ricker's Phat Thai from his new Pok Pok cookbook. More

Andy Ricker's Naam Makham (Tamarind Water)

Serious Eats Kate Williams Post a comment

Use this tangy liquid in Andy Ricker's Phat Thai from his new Pok Pok cookbook. More

Andy Ricker's Naam Cheuam Naam Taan Piip (Palm Sugar Simple Syrup)

Serious Eats Kate Williams Post a comment

Use this earthy, caramel-y syrup in Andy Ricker's Phat Thai from his new Pok Pok cookbook. More

Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)

Serious Eats Kate Williams 1 comment

Phat thai wasn't on Andy Ricker's original menu at his Portland restaurant, Pok Pok. It wasn't until he opened a noodle shop in New York that he fully embraced the public's demand for a serious plate of Thai fried noodles. Ricker's recipe in his new Pok Pok cookbook is a version of the dish he serves in New York. Even though it has a long, somewhat chaotic ingredient list, the final dish is subtle and almost delicate. More

Andy Ricker's Kapi Kung (Homemade shrimp paste)

Serious Eats Kate Williams Post a comment

Use this slightly subtle shrimp paste in Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green curry with fish balls and eggplant) from his new Pok Pok cookbook. More

Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green Curry With Fish Balls and Eggplant) From 'Pok Pok'

Serious Eats Kate Williams Post a comment

Green curry was the first Thai food I remember eating. My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken--I trust many of you are familiar with this meal. I loved this curry, and in fact still make it occasionally when the craving strikes. The green curry in Andy Ricker's Pok Pok cookbook is nothing like that curry. More

Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok'

Serious Eats Kate Williams 1 comment

I was surprised to see a recipe calling for Brussels sprouts in Andy Ricker's new Pok Pok cookbook. As it turns out, Ricker has spotted a similar vegetable (a cross between Brussels sprouts and bok choy) in stir fries in Northern Thailand. He prepares them simply, in a Chinese-Thai hybrid of a sauce made with oyster and fish sauces, for a sweet, salty, and spicy dish that'd fit in with just about any spread of seasonal dishes—Thai or otherwise. More

Pok Pok's Rhubarb Blush

Serious Eats Jaclyn Einis Post a comment

Pok Pok Ny's Rhubarb Blush is sweet, tart, and tangy—the perfect foil for a meal of spicy Thai food. More

Pok Pok Ny's Hunny

Serious Eats Jaclyn Einis Post a comment

Grapefruit, tequila and lime get a honey-vinegar boost in this citrus-forward cocktail from Pok Pok Ny. More

More Posts