Real Thai cooking : recipes and stories from a Thai food expert

Real Thai cooking Recipes and stories from a Thai food expert

Chawadee Nualkhair

Book - 2023

Learn the secrets of Thai cooking that only local foodies know about! Real Thai Cooking is a labor of love by Thailand's leading food blogger and street food expert, Chawadee "Chow" Nualkhair and Lauren Lulu Taylor, who did the recipe testing and editing and provided many of the photographs. Her book presents the full range of iconic Thai recipes together with fascinating back stories that enable you to truly appreciate what you are cooking and eating!

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Subjects
Cooking, Thai.
COOKING / Regional & Ethnic / Southeast Asian.
Cookbooks.
Genres
Cookbooks
Published
Tokyo ; Rutland, Vermont : Tuttle Publishing 2023.
Language
English
Main Author
Chawadee Nualkhair (author)
Other Authors
Lauren Lulu Taylor (photographer)
Item Description
Includes index.
Physical Description
160 pages : color illustrations ; 25 cm
ISBN
9780804855587
  • Food as a Window onto Thai Life and Culture
  • Exploring Thailand's Many Regional Cooking Styles
  • Food Secrets Only the Thais Know About
  • Menu Suggestions
  • Preparing Thai Food at Home
  • How to Make Great Steamed Thai Rice
  • Using Authentic Thai Ingredients
  • Authentic Thai Dips and Sauces
  • Nam Pla Prik
  • Fish Sauce and its Importance in Thai Cooking
  • Sriracha Chili Sauce
  • The Real Story Behind Sriracha Chili Sauce
  • The Unique Thai-Chinese Approach to Seafood
  • Pravee's Seafood Dipping Sauce
  • My Dad's Seafood Sauce (Without Pickled Garlic)
  • Jaew: The Quintessential Isaan Sauce
  • Jaew Chili Sauce
  • How Chilies Have Come to Define Thai Identity
  • Nam Prik Gapi Shrimp Paste Dip
  • Pon Pla Tu Mackerel Salad
  • Nam Prik Kee Ga Dip
  • Nam Prik Tomato Chili Dip
  • Crabmeat "Lon" Chili Dip
  • Chapter 1. Popular Street Eats
  • Where the Locals Eat
  • Guaythiew Gai Maraa Chicken Noodle Soup
  • Pad Krapao Basil Stir Fry
  • Grilled Beef Meatballs with Sweet Chili Sauce
  • Thai Sukiyaki
  • The Birth of the Irresistible Thai Hot Pot
  • Drunken Noodles
  • Pad Thai and the Birth of a National Identity Based on Noodles
  • Pad Thai
  • Or Suan Oyster Omelet
  • The Hainanese Chefs Who Saved Siam From Colonization
  • Mee Krob Sweet and Sour Rice Noodles
  • Khao Soy Curried Noodles: A Culinary Fusion Classic
  • Khao Soy Curried Egg Noodles with Chicken
  • Chapter 2. Bangkok and Central Thai Food
  • The Beating Heart of Thailand's Cuisine
  • Salmon Marinated in Nam Pla Fish Sauce
  • Tom Kha Gai Chicken Coconut Soup
  • Shrimp in Curry-egg Sauce
  • Jay Fai's Tom Yum Goong Hot and Sour Soup
  • What is Kapi and Why is it So Revered?
  • Moo Pad Kapi Stir-fried Pork
  • Khao Kluk Kapi Shrimp Paste Fried Rice
  • Sweet Soy Pork
  • Khao Thom Rice Porridge
  • Pickled Cabbage
  • Salted Eggs
  • Fried Lacey Eggs with Thai-style Dressing
  • Simple Stir-fried Greens
  • Thailand's Fast-developing Drinking Culture
  • Nuea Dat Diew Salted Beef
  • Cashew Nuts Yum
  • The Portuguese Influences in Thai Food
  • Minced Chicken Kanom Jeen
  • Hearty Beef Tongue Stew
  • Chapter 3. Northern Thai Cooking
  • Where China, Laos and Myanmar Meet
  • Saa Pak Northern Mixed Salad
  • A Day in the Life of a Chiang Rai Market
  • Gang Pak Plang Soup with Pork Sausage
  • How to Cook Sticky Rice
  • Pik Gai Tod Baab Fried Chicken Wings
  • Nam Prik Ong Minced Pork
  • Nam Prik Num Roasted Green Chili Dip
  • Gang Gradang Cold Pork Jelly
  • Sai Oua Chiang Mai Sausage
  • Northern Thai Communal Larb Culture
  • Minced Pork or Beef Larb
  • Minced Fish Larb with Herbs
  • Chiang Mai's Midnight Fried Chicken Restaurant
  • Nam Prik Tha Dang "Red Eye" Chili Dip
  • Moo Tod Fried Pork Cutlets
  • The Story of Thai "Spaghetti"
  • Nam Ngiew Pork and Tomato Sauce Noodles
  • Chapter 4. Isaan Cuisine from the Northeast
  • Influences from Laos and Vietnam
  • Por Pia Tod Spring Roils
  • Gang Om Lemongrass and Dill Chicken Soup
  • Makuea Mashed Eggplant Salad
  • Pla Rah and Its Importance in Isaan Cooking
  • Foolproof Som Turn Pla Rah
  • Som Turn Salad and Its Makeover in the Capital
  • Central Thai-style Fruit Som Turn
  • How the Vietnamese Came to Isaan
  • Moo Yaw Pork Paté
  • The Royal Gift of Tilapia (from Japan)
  • Mieng Pla Pow Baked Fish
  • Kai Kata Egg in a Pan
  • Chapter 5. Southern-Style Favorites
  • Southern Thailand: "Soldier's Rations"
  • Yum Woon Sen Glass Vermicelli Salad
  • A Family Food Gathering in Hua Hin
  • Gang Som Southern Fish Curry
  • Why Phuket's Cuisine is Unlike Any Other
  • Phuket Steamed Fish Balls
  • Hokkien Fried Noodles
  • Moo Hong Braised Pork Belly
  • Phuket-style Fluffy Omelet
  • The Muslim Community in Southern Thailand
  • Thai Oxtail Soup
  • Massaman Curry
  • Thai-style Chicken Biryani
  • Chapter 6. Thai Drinks and Desserts
  • Pioneers of the Sweet and Savory
  • Gluay Buad Chee Bananas in Sweet Coconut Cream
  • Khao Niew Mamuang Mango Sticky Rice
  • Aunt Priew's Halo Halo
  • A Persian-inspired Family Favorite
  • Kanom Sai Gai Saffron-scented Jalebi
  • Maria Guyomar de Pinha-Thailand's Escoffier
  • Sankaya Fuk Tong Pumpkin Custard
  • Kanom Pui Fai Cupcakes
  • Coconut Ice Cream
  • Thai Sweet Rolls
  • The Story of the Thai Ice Cream Sandwich
  • Ode to Local Neighborhood Drinks Vendors
  • Thai-style Iced Coffee
  • Thai Iced Tea
  • Morning Ginger Drink
  • Refreshing Lime Soda
  • Thai-style Gin Fizz
  • Thai Cooking Terms
  • Index
  • Acknowledgments
Review by Booklist Review

The duo of food writer Chawadee Nualkhair (Thailand's Best Street Food, 2022) and recipe tester/editor/photographer Lauren Lulu Taylor brings readers a cookbook that is just as much a guided tour of Thailand's food culture. With tips and background knowledge, this book will teach readers how to make everything from dips and sauces (nam prik tomato chili dip) to street food (Thai sukiyaki), main dishes (Massaman curry), and desserts (mango sticky rice). The authors go a step further, sharing Thai cooking secrets, like using only unscented oils and serving food at room temperature; exploring Thailand's regional cooking styles (northern regions rely on heartier dishes, while southern cuisine tends to be spicier); and offering menu suggestions with various combinations of appetizers, mains, and desserts that go well together. This book will be well appreciated by anyone looking to make Thai food at home.

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review

Bangkok-based food blogger Nualkhair (Thailand's Best Street Food) and Secret Kiwi Kitchen founder Taylor (Feasting on Flowers) explore classic dishes and ongoing culinary innovation in this illuminating tour of Thailand's vibrant cuisine. The authors work region by region through the country's "patchwork quilt" of culinary styles, retracing the historical and foreign influences that shape the flavors of each. Recipes from central Thailand's rice region, including sweet and spicy shrimp paste fried rice and fried lacy eggs with Thai dressing, rely on building blocks of fish sauce, lemongrass, galangal, and coconut milk. Milder, northern-style meat dishes include nam prik ong, a minced pork ragu eaten with pork rinds, sticky rice, and cabbage. In Isaan, to the northeast, influences from neighboring Laos and Vietnam come through in mashed eggplant salad and spring rolls filled with minced chicken. Known for seafood and "ear-ringingly, eye-wateringly spicy" plates, southern-style favorites include steamed fish balls and glass noodle salad with deep-fried shallots. Additional chapters dedicated to dips, sauces, desserts, and tropical cocktails round things out, and a list of essential equipment, tips for preparing steamed rice, and 10 menus help make these recipes accessible. Home cooks are sure to be inspired. (May)

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