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

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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

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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

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