Category Archives: Thai/Lao food

Posts related to Thai/Lao food.

The fresh herb section

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

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Sticky rice as thickener and Isaan chicken stew

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

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

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Sweet preserved daikon and Pad Thai

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

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Southern Thai-style curried okra

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

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

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

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

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Cha plu leaves and a simple Thai chicken and mushroom curry

Cha plu leaves are another ingredient we are lucky to have available to us at Southeast Asian markets of North and South Philadelphia. It is a mild flavored leaf that is well-suited for making wraps, as it is generally enjoyed … Continue reading

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Sticky rice, a food staple and a key ingredient in Lao-Thai cooking

“Sticky rice? I love sticky rice… I mean, how else can you eat rice with chopsticks?” I often get this kind of response when I bring up eating “sticky rice”. I quickly see that the person I’m talking to is … Continue reading

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