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contents
foreword by David Thompson / vii
Introduction / 1
How to Use This Book / 5
Ingredients / 11
Mail-Order Sources / 21
Thai Regional Rundown / 22
the MortaR and Pestle / 27
CHAPTER 1
Khao (Rice) 29
Sunny / 62
Som Tam
(Papaya salad and family) 35
CHAPTER 3
CHAPTER 4
Plaa (Fish) 73
Plaa Neung Manao (Steamed whole fish
with lime and chiles) / 76
Plaa Neung Si Ew
(Steamed whole fish with soy sauce,
ginger, and vegetables) / 79
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CHAPTER 5
Phat (Stir-fries) 89
Phat Khanaeng
(Stir-fried Brussels sprouts) / 91
Laap
(Thai minced-meat salads) 105
CHAPTER 9
Khong Yaang
(Grilled foods) 123
Muu Kham Waan
(Grilled pork neck with spicy dipping
sauce and iced greens) / 125
Sii Khrong Muu Yaang
(Thai-style pork ribs) / 128
Sai Ua Samun Phrai (Northern
Thaistyle herbal sausage) / 132
Kai Yaang
(Whole roasted young chicken) / 135
Mr. Lit / 138
CHAPTER 8
CHAPTER 10
Phat Si Ew
(Stir-fried rice noodles with pork,
Chinese broccoli, and soy sauce) / 218
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Hoi Thawt
(Broken crepe with mussels) / 224
Kuaytiaw Khua Kai (Stir-fried noodles
with chicken, egg, and cuttlefish on
lettuce) / 229
Khanom Jiin Naam Yaa (Thai rice noodles
with fish-and-krachai curry) / 232
Khanom Jiin Naam Ngiew
(Thai rice noodles with Northern Thai
curry) / 235
CHAPTER 11
Kapi Kung
(Homemade shrimp paste) / 274
Aahaan Farang
(Foreign food) 241
Cha
c L Vng
(Vietnamese turmeric-marinated
catfish with noodles and herbs) / 245
Khao Khua
(Toastedsticky rice powder) / 271
CHAPTER 13
Sundry Items
(Stock, Condiments, and
Pantry Staples) 267
Acknowledgments / 288
Index / 290
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pok pok
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