Austin

Spurned on by recent threads here at eGullet, me, a white guy in Bangkok, and Onigiri, a Thai girl in Iowa, have come close to digital blows regarding who can make the better khao soi. You can find the details at my blog, and the the malicious propaganda at hers. So to settle this dispute, we've decided to do just like they did in the old days; by an inter-blog cooking competition. We've already purchased the ingredients and today will make our respective khao sois. We will post the results on our blogs. There is only one winner. Check our respective blogs, RealThai and Onigiri in a Fruits Basket, soon, to see the results. Austin

That looks like a delicous marinade, but I would almost certainly add half, or even less, of the tamarind and taste first (as one should always do!). Austin

Like others have suggested above, I also like to use leftover rice straight from the fridge. Sometimes I'll run a damp hand through it to separate the clumps. Most the people who make it in Thailand simply use hot, recently cooked rice right from the rice cooker and they still somehow manage to make a dish with whole, separate grains! Not sure how they do it, although I think copious amounts of oil might have something to do with it! Austin

A cup of tamarind paste? Damn, thats' a LOT of tamarind... Keep in mind that it's sour, sour, sour! Not sure what Kunz is, but I would just add it to taste, maybe adding a few tablespoons at a time. Paste and block form are probably the same, although the paste may have filtered out the seeds and strands and thus be a bit more sour. Personally I wouldn't want to deal with the whole fruit, even Thais buy it in convenient block/paste form (I use a thick liquid form sold in jars). In SE Asia tamarind is used to add a sour flavor to dishes, much in the same way as lime. In Thailand it's most commonly used in various sour dishes, for example tom yam or tom khrong. The Thais would throw the measuring cup away and add to taste. Austin

I think I understand what Onigiri is saying. Although I haven't tried the recipes mentioned above, I have eaten Thai food in the West, and at tourist restaurants in Bangkok, and the food is generally "off". Although dishes can be made in many ways, we often expect them to generally taste a certain way, or to include certain tastes, flavors or ingredients. Imagine, for example, eating "sweet" mashed pototoes, or a pizza served with ketchup. These are essentially the same dishes, but they would really taste "off" to someone accustomed to the real deal. There is no real right or wrong; if you like it then I reckon it's OK, but I think there is a certain ambiguous lattitude; venture outside of this and things begin to taste "off". I really doubt there is a recognized "palatial" (royal?) recipe for khao soi! It's a semi-obscure regional dish probably introduced by Muslims--not exactly the stuff of "royal" cuisine! Austin

Onigiri: Thanks for the link. That one looks a bit better, although I'm still convinced there's something for roasting the chili paste ingredients beforehand (despite the fact that, according to the owner of the most famous and delicious khao soi shop in Chiang Mai, they simply use plain old red chili paste and curry powder!). Also, my northern Thai recipe book calls for an usual spice called cha ko in Thai. I was able to get it in Chiang Mai (the Indian salesperson told me yes, this is used in khao soi), and it adds a very unique "smoky" flavor to the dish. I also reallyl like the flavor of fresh turmeric, although it stains everything orange! I'll try to make "my" khao soi on Sunday and post the process, OK? Austin

I agree, her recipe does seem a bit "off" somehow, although, of course I haven't made it! And yes, Onigiri is right, you HAVE to have the pickled mustard greens, they are essential. Although I've never seen khao soi served with beansprouts though! Onigiri, can you post the link to the recipe you mentioned? I'd like to see it. Sounds like there are a lot of khao soi hungry people out there! Maybe I'll make a point of making it this weekend, following my Thai cookbook (ahaan nuea) recipe, and post the results on my blog. Austin

I've featured another Thai baked treat at my blog: Jumbo Sausage Roll. Enjoy, Austin

That looks like a pretty typical recipe, although the choice of dried spices seems somewhat unusual (nutmeg? Thai cardamom? AND curry powder?). However the dry-roasting of the chili paste ingredients is an important step, and gives the dish an intense savory flavor. This is definately a Thai-Buddhist version of the recipe, as it entails frying the curry paste ingredients in thick coconut milk. With the Muslim version of the dish, the curry paste was added to the boiling broth, more as with a soup, and this version tends to be a bit blander, without the recognizeable film of oil floating on top. Muslims also sometimes like to finish it off with a swirl of thick coconut milk at the end, as seen on the second pic on my blog. Personally, I prefer the "Thai" version. Austin

Actually yellow curry (kaeng lueang) doesn't use coconut milk! Maybe you're thinking of kaeng karii, which also has a somewhat yellow color? Go easy on the coconut milk though, have you ever read the nutritional information on the can? One serving (typically 1/3 of a can) has enough saturated fat for a week! Austin

I'd say that the broth is not quite as thick as a curry, and is more savory than spicy. Personally, I have no problem finishing every drop! (I think I mention in the article at my website that I and my friends can never stop at just one bowl.) One woman I spoke to in Chiang Mai simply used red curry paste and added Indian-style curry powder! This basic combination of ingredients surprised me as her khao soi was very good. When I've made it myself, following the instructions of Thai cookbooks, just making the curry paste alone is a tedious process that involves dry-roasting all of the ingredients before mashing them up in a mortar and pestle! I'll make it sometime soon and describe the process on my blog. Austin

Oh, Ok, I'm aware of the cookoff (I posted a similar thread there), but am not familar with Cook's Illustrated, is that a magazine? Wow, that pic looks like the dictionary definition of a real Thai phat thai! And it reminds me that I forgot to mention the ground peanuts. But I agree, good phat thais, even in Thailand, are few and far between, and the Western one's I've seen often resemble a meaty, sweety mess! Austin

What is CI? In the very few Thai restaurants I've been to in the US and Europe, I noticed that phat thai is often made with beef or even chicken, as you mentioned. Although this might taste good, it's virtually unheard of in Thailand. Here, the only meat added to phat thai, other than the requisite dried shrimp, would be fresh shrimp or prawns, or sometimes mussels or oysters, as seen on my blog. Austin

For those of you interested in Thai noodle dishes I have posted a couple new entries at my blog: First of all khao soi, a northern Thai curry-broth based noodle soup dish is probably my favorite Thai dish of all. I wrote an article about khao soi for a magazine in Bangkok which allowed me to visit a great deal of the khao soi restaurants in Chiang Mai, and to learn about the history of this unique and delicious dish. And secondly, I'm sure all of you are familiar with phat thai, although you may not be aware of exactly how it's made. I think phat thai is OK, but I think it's really overrated, especially in the US! The few times I've been to Thai restaurants abroad, everybody always orders phat thai, just like they did last time, when they're are so many dishes they haven't tried! In any event, the phat thai illustrated at my blog is a somewhat unique version called phat thai hor khai, "phat thai wrapped in an egg". I tried to capture each step of the process, as making the dish isn't very difficult, but it needs to be done a certain way. Austin

That's a great progression of images, P'titpois! Spaghettti: Yes, I think that's virtually the exact same bread. Where did you take that pic? And yes, I just can't stomach it... I don't like soft, sweet breads to begin with, and I find the pork floss disturbing... Austin

That was awesome, thanks! Now I really wish I had an oven... Austin

This thread is quite old by now, but I recall enjoying reading it way back when... Anyway, today I had phat thai at the famous Or Tor Kor Market in Bangkok and took photos to illustrate the process, which are posted on my blog. Take a look and compare you're phat thai to the phat thai of a pro.. Cheers, Austin

Hi all... A chacun son gout...! But the pork (or bacon for that matter) w/ cinnamon thing doesn't appeal to me... Anyway, it looks like we have collectively solved the mystery! The pic above is of a Vietnamese dish called (in Thai) kung phan oy ("shrimp wrapped around sugar cane"). The actual shrimp is not really sweet, other than what it absorbs from the sugar cane. Ptitpois, what you saw might have been a salty sweet dipping sauce for sour mangoes. Were the shrimp like rather large dried shrimp, and was it sold along green unripe mangoes? Isn't the Khukrit Paramot the author of Sii Phaen Din? Austin

Hi Abra, I think I've found something similar, but not exactly what you're looking for. Unfortunately there are no raisins, but there is a generous coating of "pork floss" and the bread is sweet and soft as you described. I've posted a pic and description at my blog (sorry, I can't be bothered to go through Image Gullet, and I think this is a topic on which I would like to expand in the future!). Cheers! Austin

Again, I think fish sauce smells very strong, but actually the taste is more salty than fishy. I also think that many people unfamiliar with Thai cooking follow recipes very closely when cooking Thai food for the first time. This may lead people to add too much fish sauce! Ideally, it should be added to taste, just like salt in Western food. Perhaps add half of what a recipe suggests, then add more until it tastes good. Re. the difference between nam plaa and nuoc mam, of course nuouc mam is Vietnamese and nam plaa is Thai. Other than this, I think nuouc mam tends to be a bit darker in color, and apparently there are some extra "high grade" nuoc mam, but I think that's where it ends... Fish sauce is such an extremely salty, strong taste that I think very few people can differentiate between varieties of high-quality fish sauce. I would though recommend that you try to buy the best quality "Grade A" fish sauce, as it is a very pure product that contains the highest level of protein, and no colorings, preservatives etc. Austin

I doubt I'm capable of converting all you anti-fish sauce people, but after reading this thread I was inspired to add to my blog an illustrated description of how fish sauce is made. You may still not like it, but at least you'll know what it is and how it's made! Austin

In defense of fish sauce, I agree that the stuff smells bad, but the taste is mostly just salty if you ask me. Have you guys ever made nam plaa phrik? Take about three teaspoons of fish sauce, add some very thinly sliced Thai chilies, very thinly sliced garlic, and squeeze in a some lime juice. Try that and you won't be saying you find fish sauce disgusting any more! Austin

Wow... Was not aware of all that, despite plaa chon being very popular here in Thailand. Here they are usually grilled or deep-friend, and are medium-large, definately not dog-eating size! Austin

I have that thing. It came with my Global knives when I bought them in Tokyo several years back. Initially, I think I used it, and I think it may have destroyed my knives. This may be due to me not really knowing how to use the thing though. Either way, I don't use it any more. I love my Gloval knives, but they seem to go dull VERY quickly. I have a ceramic "steel" and use it, but they still seem to lose their edge astonishingly quickly. Not sure if this is due to having used the tool mentioned above and somehow damaging the knives, or some other factor. Austin

Isn't blood orange supposed to be bitter? Austin