Tag Archives: Thai

Young tamarind leaves and an Isaan-inspired sour chicken soup

Posted on October 25, 2017 by David Dettmann

Green tamarind and tamarind leaves are back at my go-to Cambodian market, providing an opportunity to explore cooking with these rare Southeast Asian sour treats. Dried tamarind fruit is of course a standard souring agent for cuisines ranging from Persia … Continue reading →

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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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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 →

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More khrok fun: fermented fish and a spicy Isaan dip

Posted on January 20, 2015 by David Dettmann

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 rotten bean sheets and sour spare rib soup with greens

Posted on November 10, 2014 by David Dettmann

I am back in Philly after a fulfilling two-week visit to Ulaanbaatar, Mongolia.  More posts are still to come on Ulaanbaatar/Mongolia food themes, but for now it is time to return to Philadelphia-based posts. After coming back to the states, … Continue reading →

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A brief visit to Montreal and Thai green peppercorn

Posted on August 18, 2014 by David Dettmann

This past week La and I journeyed to Montreal for a long weekend.  It was rainy all weekend, but we thoroughly enjoyed ourselves, eating and drinking our way around the city.  Everyone knows the European influence on Montreal is strong, … Continue reading →

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Holy basil, my long lost love

Posted on July 17, 2014 by David Dettmann

Finding holy basil in the states is often pretty hit-or-miss.  In Wisconsin we could occasionally find this herb in local Vietnamese, Hmong, or Thai markets in the summertime.  These days in Philadelphia, I am seeing it around at Cambodian markets … Continue reading →

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Long peppers found

Posted on July 14, 2014 by David Dettmann

I have been looking for this spice for quite some time.  Online references imply that it should be easily found at South Asian markets.  I finally ended up finding it at a local North Philly Cambodian market. This spice is … Continue reading →

Posted in - Featured Food Discoveries, Cambodian food, Central Asia/Uyghur food, Thai/Lao food | Tagged , , , , , | 4 Comments