Tag Archives: krachai

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

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

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Tamarind pods, sweet and sour, and a sour soup with green papaya and salmon

Tamarind (or tamr hind “Indian date”–in other words, long cultivated throughout South Asia) is a key souring agent used in Southeast Asian cooking. I touched on this ingredient briefly in a prior post on Three essential Cambodian flavors. In that … Continue reading

Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food | Tagged , , , , , , , , , , , , , , , , , , | 7 Comments