Lonely Planet From the Source: Thailand

Lonely Planet From the Source: Thailand

Austin Bush, Mark Wiens

Language: English

Pages: 141

ISBN: 2:00301224

Format: PDF / Kindle (mobi) / ePub

Lonely Planet From the Source: Thailand

Austin Bush, Mark Wiens

Language: English

Pages: 141

ISBN: 2:00301224

Format: PDF / Kindle (mobi) / ePub


From the Source is Lonely Planet's groundbreaking cookbook series that introduces food lovers to the world's most authentic local dishes by transporting you into the kitchens of the cooks who have perfected them. Each country-specific edition features sumptuous original photography, up to 70 classic recipes, and an introduction to each by cooks from street-food vendors to Michelin-starred chefpatrons. From the Source represents the world of food at its most exciting.

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potato slices. In a large pan, heat enough oil for deep-frying over a medium heat. Fry the potatoes and tofu until crispy and golden brown. Drain and set aside. 5On a serving platter or four plates, arrange the lettuce, cucumbers, onion, tomatoes, boiled eggs, deep-fried tofu and potato. Spoon the dressing over the mixture, toss lightly and serve immediately. SATAY CHICKEN SKEWERS Sate kai Thai-Muslim cuisine’s signature dish: grilled chicken skewers served with a rich, fragrant dip and a

Food Mahanakorn restaurant Like many Thai dishes, yam, Thai-style salads, take numerous forms. Simple to make and based around almost any ingredient, yam, perhaps even more than any other Thai dish, are subject to the whims and interpretation of the cook who’s making them. Such is the case with the yam makhuea yao, a salad revolving around grilled aubergine, as served at Bangkok restaurant, Soul Food Mahanakorn. The typical grilled aubergine salad is served with a dressing that exemplifies the

ingredients and flavours of central Thailand: rich coconut milk, the sweetness of sugar, and spicy nam phrik phao (a chilli-based condiment sometimes known in English as chilli jam). ‘Our dressing is different from the standard,’ explains Eakachai ‘Eak’ Matthakij, a chef at Soul Food Mahanakorn. ‘Ours is tart and salty, only a bit sweet – we use palm sugar, while most places use white sugar. We also add coriander root to make it more fragrant.’ Also veering from the norm are the sides that

and garlic into a smooth paste. It may take up to 30 minutes to break it all down completely. 4In a bowl, mix the minced pla ra or mackerel with the chilli paste mixture and taste and add salt. Add a squeeze of lime if desired. (Yai Pan doesn’t usually include lime juice in her recipe, but says some do in order to add a hint of sourness, which cuts through the saltiness.) 5For the vegetables, fill a large pan with water and bring to a boil. Blanch the vegetables for 1–2 minutes or until just

variations. ‘If you want to be healthy, you can use tofu instead of pork,’ explains Ann. ‘You have to use firm tofu, and some people fry it first, to firm it up even more.’ And even though khai phalo is a soup, like most Thai soups, it shouldn’t be consumed on its own. ‘You should eat it with rice,’ says Ann, ‘and it goes well with a spicy dish because it’s slightly sweet.’ AB EGG & PORK BELLY BRAISED WITH CINNAMON & STAR ANISE Khai phalo ‘It’s good for kids as it’s not too spicy. It’s also a

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