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Monthly Archives: January 2015
More khrok fun: fermented fish and a spicy Isaan dip
My adventures with my granite mortar and pestle (Thai: khrok ครก) continue with a spiced fermented fish dip common in Northeastern Thailand: jaew bong แจ่วบอง Funky-smelling fermented fishes have already made appearances in previous blog posts focused on Cambodian flavors: … Continue reading
Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food
Tagged ปลาร้า, ปาแดก, แจ่วบอง, ປາແດກ, ແຈ່ວບອງ, badaek, balaa, dip, fermented fish, gourami, Isaan, jaew bong, Thai
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Thai basil and green curry with chicken
I have been spending a lot more time with my mortar and pestle, and I am getting better at pounding pastes. Today I had some Thai basil (aka sweet basil, or horapha/holapha โหระพา) and a kaffir lime from our tree … Continue reading
Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food
Tagged แกงเขียวหวาน, โหระพา, ไก่, green curry, holapha, horapha, Thai basil, 泰国, 九層塔
5 Comments
Thai fermented soy beans and sweet coconut and pork dip
Lon หลน is a genre of Thai meat dips that accompany raw vegetables and fried or roasted fish. It is different from other Thai dips (like the more discussed nam phrik น้ำพริก varieties) in that it uses coconut cream as … Continue reading
Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food
Tagged หลน, เต้าเจี้ยว, fermented soy beans, ground pork, lon, tamarind
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Asian Markets of Philadelphia 