I love making homemade condiments, but not everyone has the time or inclination to make their own ketchup, mustard or hot sauce from scratch. That's why whipping up a big batch of your favorite condiment and bottling it to give as hostess gifts is a gesture that's sure to be appreciated. My pick? Garlicky, spicy and bright Thai sweet chili sauce.
We do love a good pumpkin pie, but when it comes to bringing this nutritious orange vegetable to the dinner table, we often gather inspiration from Thailand, Japan, and Vietnam, where pumpkin is simmered in hearty curries, glazed with fish sauce and black pepper, or stir-fried with fresh chiles and basil.
In countries like Thailand and Laos, meals include what might be the simplest salad of all: a plate of assorted raw vegetables and herbs. Unseasoned and dressing-free, this type of salad still satisfies, and is especially refreshing during the heat of summer.
How best to describe this steamed rice treat? Well, it's sticky! It's also chewy in the way that mochi is chewy. It's sweet with coconut milk and fragrant with something called pandan leaf essence. Never heard of pandan? Neither had we.
Thai curry, how I love thee. You're spicy yet sweet. You're rich with coconut milk yet surprisingly light. You're full of enough vegetables that I can feel vaguely healthy eating you. And now I can make you at home.
This weekend my husband and I had a chance to swing by our local Asian market. We were pleasantly surprised to see that they had recently undergone a makeover and were now able to carry new products that we hadn't had local access to before — including the smallest, stinkiest bottle ever to grace our pantry!
We can get a little nutty when coconut is anywhere on the menu. It’s one of those ingredients that pops up again and again across all the various Asian cuisines (not to mention many others around the world!), and we love it in whatever form it takes. Just take a look at these recipes and tell us if you don’t agree.
We've talked before about how tamarind is the "secret ingredient" in a lot of Asian cooking. A combination of sweet and sour, it just gives some dishes an extra "oomph" that they wouldn't have otherwise. Until I googled "tamarind soup recipes" I had no idea exactly how many kinds of tamarind soup there are!