Category Archives: Thai/Lao food

Posts related to Thai/Lao food.

Selamat pagi, Yogyakarta: a surprisingly rich and savory chicken rice porridge for breakfast

Posted on August 11, 2016 by David Dettmann

I’ll start by saying that I’m not one for sweet breakfasts. As regular readers will know (ex. 1, ex. 2, ex. 3), I prefer savory foods leftover from the night before to American breakfast cereal or glazed donuts. A recent … Continue reading →

Posted in - Featured Food Discoveries, - Recipes, - Unique food traditions, Chinese food, Malay/Indonesian food, Thai/Lao food | Tagged , , , , , , , , , , , , , | 1 Comment

Kassod tree leaves and a leafy Thai curry with grilled fish (gaeng khiilek)

Posted on August 4, 2016 by David Dettmann

I am back after a nearly four month hiatus. Although I didn’t report on them as they were happening, over these past several months I was fortunate enough to have many incredible food experiences in Mongolia, China, Thailand, and Indonesia–experiences … Continue reading →

Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food | Tagged , , , , , , , , , | 1 Comment

The fresh herb section

Posted on March 3, 2016 by David Dettmann

Fresh herbs are absolutely key for several Southeast Asian cooking styles. In particular, culinary traditions of Thailand, Laos, Cambodia, and Vietnam have firm foundations on green herbs. In most cases fresh herbs will be the variable that will take a dish from mediocre to extraordinary. This post highlights common herbs with a visual directory. Continue reading →

Posted in - Featured Food Discoveries, - Featured Markets, - Guides, Cambodian food, Thai/Lao food, Vietnamese food | Tagged | 5 Comments

Sticky rice as thickener and Isaan chicken stew

Posted on February 7, 2016 by David Dettmann

In a previous post I discussed Southeast Asian sticky rice (a.k.a. glutinous rice, or khao niao) in some detail, along with a few ways it can be used as a cooking ingredient. I mentioned it could be dry roasted in … Continue reading →

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Dried ngiu flowers and a Northern Thai spicy noodle soup

Posted on December 10, 2015 by David Dettmann

In the States we don’t generally think about eating flowers, but flowers have long been culinary tradition in many parts of the world. Mainland Southeast Asia is particularly fond of including flowers in meals, whether they are used as a … Continue reading →

Posted in - Featured Food Discoveries, - Recipes, Myanmar/Burmese food, Thai/Lao food | Tagged , , , , , , , , , , , , , , , , | 2 Comments

Sweet preserved daikon and Pad Thai

Posted on September 26, 2015 by David Dettmann

Pad Thai (ผัดไทย literally “Thai-style fry”) is one of the most popular and best known dishes in the genre of Thai cooking, both in Thailand and abroad. The name of this dish comes from a time of nation-building for Thailand, … Continue reading →

Posted in - Featured Food Discoveries, - Recipes, Chinese food, Thai/Lao food | Tagged , , , , , , | 1 Comment

Southern Thai-style curried okra

Posted on July 6, 2015 by David Dettmann

Today’s ingredient isn’t super exotic. Okra is of course widely available in the US. Okra looked particularly good at my local Cambodian market, and it became today’s breakfast. This recipe comes from a beautiful Thai language cookbook that I found … Continue reading →

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Thai coconut pancake cups – Khanom khrok

Posted on June 9, 2015 by David Dettmann

This weekend I attempted to replicate a popular Thai street food at home, Khanom khrok ขนมครก (literally mortar-shaped snacks). I drastically underestimated how easy this would be, especially since I was using a pre-mixed powder from Thailand. Using the cooking … Continue reading →

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Oyster mushrooms and Lao style roasted mushroom dip

Posted on May 13, 2015 by David Dettmann

I’ve once again drawn on influences from my newly acquired Northern Lao cookbook with this dish, part of the genre of Lao/Thai dips called jaew ແຈ່ວ/แจ่ว. I’ve previously blogged on one such favorite, jaewbong. Today’s iteration is made from roasted … Continue reading →

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Yanang leaves and Lao bamboo soup

Posted on April 25, 2015 by David Dettmann

Last year I mentioned an impressive blog and cookbook that I came across, Food from Northern Laos: The Boat Landing Cookbook, by Dorothy Culloty. The book itself is by far the most detailed introduction to Lao food that I am … Continue reading →

Posted in - Featured Food Discoveries, - Featured Markets, - Recipes, Thai/Lao food | Tagged , , , , , , , , , , , | 4 Comments