Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cooking with "Thai Food" by David Thompson


Recommended Posts

Pork and green peppercorn curry - page 454. I gave this a try a few weeks ago and it was good. It is quite strange in so much as you use no garlic, red shallots or shrimp paste. Not too difficult to do and it was really good.

One of my favorite recipes and a surefire hit with guests.

Link to comment
Share on other sites

  • 3 months later...

Hi all, really want to keep this thread going!

I'm trying to perfect the Pad Prik King style dry red curry after trying it at Spice Siam in Sydney.

I'm adjusting the glangal levels and dry prawns in my paste tonight after a reasonable but not stellar result last time.

Jump on board and share your attempts....

My initial flavor test was the classic, bacon-lettuce-and-tomato sandwich. Homemade bread, homemade mayonnaise, homegrown tomato (from a neighbor), homemade bacon. The only thing that wasn't locally grown was the lettuce. It was the best sandwich I've ever had!

Naturally, my expectations were high so I had a bottle of wine to meet that expectation: 1976 Lafitte Rothschild. Mmmmmmm.....

Really Nice Aug 10 2003, 11:22 PM

Link to comment
Share on other sites

  • 2 months later...

Beef massaman. Simple recipe. Fairly quick, too, if you use a pressure cooker rather than a long simmer. I used short ribs instead of the recommended flank steak.

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between

Link to comment
Share on other sites

Had the Cucumber and prawn salad on page 350 the other night. Very quick to make and excellent flavours especially with the addition of the dried prawns shavings at the end. Along with that we had rice and the stir-fried beef with chillies and holy basil on page 507 seeing my grocery had some nice fresh Thai basil leaves (very rare around these parts). It was quite a strong flavoured dish as he says in the introduction..serve with plenty of rice. The basil leaves are a must here. I made too much of it and it got over powering towards the end of the meal but as a side dish it would be great. It was also quick and easy to make. Good for a meal with lots of different dishes because you can make it first and keep it warm in the oven while preparing other dishes.

Link to comment
Share on other sites

Beef massaman. Simple recipe. Fairly quick, too, if you use a pressure cooker rather than a long simmer. I used short ribs instead of the recommended flank steak.

Chris - Huge thanks for recommending this recipe. We made it with beef chuck and eggplant, and it was absolutely fantastic.

Link to comment
Share on other sites

  • 3 years later...

I know this is very late, but I have found out what bai thawn laang (mentioned on the previous page re. the Miang of Pomelo) are - they are not Betel leaves, but leaves from the "Tiger's Claw" or "Indian Coral" tree. Bai means "leaf", thawn means "gold(en)", and laang means "omen" - that in itself didn't help, but when I searched on the Thai Royal Botanical Society website with the name written in Thai, I found it pretty easily... A quick trip to Wikipedia with the Latin name gave me this:
https://en.wikipedia.org/wiki/Erythrina_variegata

"In Vietnam, the leaves are used to wrap fermented meat (Vietnamese: nem)." I guess if they're used in Vietnam it'd make sense for them to be found in Thailand too... Hope that's useful, or least interesting!

EDIT: Here's the whole genus page - https://en.wikipedia.org/wiki/Erythrina#Use_by_humans

Edited by wozard (log)
  • Like 1
Link to comment
Share on other sites

 Share

  • Similar Content

    • By Rushina
      What would you like to be included in a cookbook you classify as a "good cookbook"?
      Rushina
    • By Multiwagon
      Other than the three written by Michael Ruhlman, which I have read and loved, what other books are out there that are about cooking, but not cookbooks?
    • By OliverB
      I just received a copy of "The Cook's Book - Concise Edition" edited by Jill Norman, and now I'm curious, what's the difference to the full edition? Supposedly it has 648 pages compared to 496 in this edition, and it appears to be much larger in size if the info on us.dk.com is correct. Other than that I can't find any info what the difference might be. It's a neat book with lots of photos about techniques etc, and lots of recipes. As with any DK book production values are high.
      If the contents are the same, I'm happy with the smaller version, but I'd really like to know what I might be missing on those 150 or so pages. If it's just filler, I don't care. If it's some fantastic recipes, I do care....
      Anybody here know both editions? Google was so far of no help. Lots of the full edition are to be had used as well, I'd be happy giving this one as a gift and ordering the full edition, if it's worth it.
      Thanks!
      Oliver
    • By devlin
      Say you were rounded up with a group of folks and either had a skill to offer in exchange for a comfy room and some other niceties or were sent off to a slag heap to toil away in the hot sun every day for 16 hours, what 3 books would you want to take with you to enable you to cook and bake such fabulous foodstuffs that your kidnappers would keep you over some poor schlub who could cook only beans and rice and the occasional dry biscuit?
    • By mixmaster b
      I am interested in getting some cookbooks that cover the basics of pastry and baking--not bread, necessarily, but dessert, cakes, cookies, etc. I searched a few other cookbook threads but did not have luck on finding books on pastry.
      My interest is in fairly classic French and European style baking, and I need a book that covers technique. Pictures would also be much appreciated--I like both the step by step pix or great pictures of the end product.
      Right now, I have Desserts and Chocolate Desserts by Pierre Herme. (I love these and have had good results from the recipes, but feel I should start with a more classic approach.) La Varenne Pratique has provided some good starting points, but I would like to find a book with more focus on baking.
      I was thinking about the Payard book. Any comments? Suggestions would be much appreciated! In case it applies, I am a home cook and am slightly more skilled than a total beginner.
      Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...