More like meta-cooking question, but I believe it fits here better than on travel stack. Why is English so poor at differentiating all those different things h
I'm making a green Thai curry paste from scratch. I'm very happy with the recipe, and I've made it with much success in the past, but today I am cooking for som
I'm using this Curry paste but my girlfriend doest like too spicy, therefore the flavor is really bland.. how can increase the flavor without make it too spicy?
I've made Thai Penang Curry probably ONE THOUSAND TIMES. Not quite weekly for 25 years. No joke. Over the last year or so, I've noticed it's surprisingly wat
I desire to make Thai Khanom Tang Teak (in standard Thai: ขนม ถัง แตก); It is a pancake-like dish made fro
In the markets of Bangkok I often came across these sticks (or similar sticks); I found these sold along with Thai traditional herbal tea products. I was later
I’ve been making Pad See Ew a number of times. I cook my wide rice noodles according to the package instructions (place in boiling water for 6-8 minutes)
I bought these, for me, nicely spiral looking dried fruits(?) in a tea-specialized shop in Bangkok in the area of the bridge leading from Phra Khanong towards O
The traditional Thai cuisine was very different than the current one in a holistic perspective. At some point in history the Thai nation star
After a couple months of cooking with a wok my uncle gave me because he didn't use it, I was very pleased to see it seemed to be developing a nice patina. I
I've been making green curry for years, and it always sucks (It's actually quite sad). I've followed David Thompson, and I've found recipes from other top chefs
I need some advice, I bought some Black Thai glutinous rice, but it just isn't getting the right texture. I have: soaked it overnight soaked it over 2 nights bo
I need to cook dinner for a group that includes someone on a strict low-sodium kidney recovery diet. I'd really like to prepare Thai food, si
This week I was preparing Thai curry and something odd struck me when comparing the two packages of curry paste in my pantry. They're both from the same brand;
I have been looking across the Internet to see if these two Thai dishes (Pad See Lew and Pad See Ew) are the same. I believe that they are and that they are jus
I have a cookbook from a Thailand cooking school for tourists that lists 1 Tbsp galangal chopped finely and then 6-8 cm ginza, skin removed (substitute: old
In different countries, what is generally considered "hot" for local residents dining on local cuisine? I'm an American and have experienced this at a number of
I've bought some tom yum paste. The label says 2 tbsp per cup of water, add meats and vegetables as preferred. What would be good, reasonably