Simple Thai Food: Classic Recipes from the Thai Home Kitchen [NOOK Book]

Overview

Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics--from the rising star behind the blog She Simmers.

Who can say no to a delicious plate of Pad Thai with Shrimp; a fresh, tangy Green Papaya Salad; golden Fried Spring Rolls; or a rich, savory Pork Toast with Cucumber Relish? Thai food is ...
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Simple Thai Food: Classic Recipes from the Thai Home Kitchen

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Overview

Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics--from the rising star behind the blog She Simmers.

Who can say no to a delicious plate of Pad Thai with Shrimp; a fresh, tangy Green Papaya Salad; golden Fried Spring Rolls; or a rich, savory Pork Toast with Cucumber Relish? Thai food is not only one of the most vibrant, wonderfully varied cuisines in the world, it also happens to be one of the tastiest, and a favorite among American eaters.

The good news is, with the right ingredients and a few basic tools and techniques, authentic Thai food is easily within reach of home cooks. Take it from Leela Punyaratabandhu, a Bangkok native and author of the popular Thai cooking blog She Simmers. In her much-anticipated debut cookbook, Leela shares her favorite recipes for classic Thai fare, including beloved family recipes, popular street food specialties, and iconic dishes from Thai restaurant menus around the world.

All of Leela’s recipes have been tested and tweaked to ensure that even the busiest cook can prepare them at home. With chapters on key ingredients and tools, base recipes, one-plate meals, classic rice accompaniments, and even Thai sweets, Simple Thai Food is a complete primer for anyone who wants to give Thai cooking a try. By the end of the book, you’ll be whipping up tom yam soup and duck red curry that will put your local takeout joint to shame. But perhaps more importantly, you’ll discover an exciting new world of Thai flavors and dishes—including Stir-Fried Chicken with Chile Jam, Leaf-Wrapped Salad Bites, and Crispy Wings with Three-Flavored Sauce—that will open your eyes to all the wonderful possibilities that real Thai cooking has to offer.
 
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Editorial Reviews

Publishers Weekly
02/17/2014
Author of the blog She Simmers and a contributor to CNN and the food blog Serious Eats, Punyaratabandhu brings the “authentic, regional flavors” of Thailand to the everyday, money-conscious home-cook. Split into sections based on the portion of the meal the dishes are a part of, e.g., “Noshes and Nibbles,” “One plate meals,” and “Sweets,” the reader can easily find the exact type of food they desire. With Thai classics like Pad Thai with Shrimp, or Fish Cakes with Cucumber Peanut Relish, and more adventurous dishes like Pineapple with Sweet Peanut-Chicken Topping (Galloping Horses) and Rice Congee with Pork Dumpling and Eggs, there is enough here for both the novice to Thai flavors and the experienced eater. All in all, this is a solid, simple introduction to Thai food. (May)
From the Publisher
Simple Thai Food is just what folks need: a simple, easy-to-follow cookbook on a delicious cuisine (and one of my favorites!) that most people aren’t used to making at home. With clear, friendly instructions and valuable tips and techniques, Leela unlocks the flavors and seasonings of real Thai cooking—spicy salads, coconut-rich soups, blazing bowls of curry, and the fiery, flavorful condiments that go alongside. Thanks to Leela, I’m excited to create these authentic Thai dishes in my own kitchen!” 
—David Lebovitz, author of My Paris Kitchen 
 
“In this compendium of favorite Thai dishes, Leela has managed to make the recipes accessible and straightforward for a home cook, and to keep them very true to what a modern Thai cook (in Thailand as well as in the West) would recognize as ‘authentic.’ She does offer substitutions when ingredients are more difficult to find, but they never skew far from what a Thai mom would use in her own kitchen. Leela even sneaks in a few dishes that you might not find in your local Thai restaurant, but will probably become your favorites!” 
—Andy Ricker, chef/owner of the Pok Pok restaurants and author of Pok Pok 
 
“Leela has crafted an authoritative, opinionated, and thoroughly down-to-earth collection of traditional Thai recipes, written especially for cooks who weren’t lucky enough to be born in Thailand. All the basics are here, beautifully organized, from curry paste to coconut milk and beyond.” 
—David Tanis, author of One Good Dish
 
Simple Thai Food is a beautiful snapshot of Leela’s effort to stay connected to her Bangkok roots through food, and a wonderfully practical guide for those of us who want to create authentic Thai flavors at home.” 
—James Oseland, editor-in-chief of Saveur and author of Cradle of Flavor
 
“Leela re-creates her beloved taste memories, and then invites us in—offering tools, inspiration, and fresh context in equal measure. You will want these recipes for so many reasons—the craft, joy, deliciousness, backstory—and you will want (and come close to experiencing) Leela herself at your table, imparting her fine intelligence and warmth.” 
—Mollie Katzen, author of The Moosewood Cookbook and The Heart of the Plate
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Product Details

  • ISBN-13: 9781607745242
  • Publisher: Ten Speed Press
  • Publication date: 5/13/2014
  • Sold by: Random House
  • Format: eBook
  • Pages: 236
  • Sales rank: 265,219
  • File size: 19 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Leela Punyaratabandhu grew up in a traditional Thai home in the heart of Bangkok where cooking was taken very seriously. She created the cooking blog She Simmers, which in 2012 was voted “Best Regional Cuisine” blog by Saveur. Her writing has appeared in CNN Travel,  a website on Asian travel destinations by CNN International, and the award-winning food website Serious Eats, among others. Leela divides her time between Chicago and Bangkok.
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Read an Excerpt

Introduction
When I started my website, shesimmers.com, in 2008, I had no idea where it would lead. At the time, my only goal was to document the best, most tried-and-true Thai recipes from my mother’s cookbook collection. She had passed away a few weeks earlier, and cooking, photographing, and sharing the recipes was my way of honoring her memory.
     My mother started sending her cookbooks to me in the early 2000s, when I moved to Chicago for school. Although I continued to return frequently to my hometown of Bangkok, Mom was concerned that I would forget how to cook the dishes that I grew up with—or, worse yet, that I would forget how Thai food in Thailand tastes.
     She need not have worried. Cooking from Mom’s collection helped me stay connected to my roots, and blogging about Thai food on my website inspired me to share my love of Thai history, culture, and language—as well as different food spots in the country—with others.
     Today, I write about Thai food and culture not only for my website but also for other online and print publications, and I love interacting with my readers, most of whom are non-Thais living in the West. What I have learned is that many of them—too many—are filled with dread at the thought of trying to make their favorite Thai dishes at home.
     I sympathize with them. Acquiring the fresh ingredients necessary to make a classic Thai dish entirely from scratch is often either impossible or too costly to be worth the effort. At the same time, many American cooks feel that cracking open a can of Thai curry paste is cheating. They worry that if they take shortcuts, an angry Thai grandmother will jump out from behind the nearest potted plant with a stun gun.
     Although it is true that several Thai dishes absolutely require that you invest time and money in sourcing hard-to-find ingredients, such as kaffir lime and galangal, to replicate their flavors faithfully, many dishes that are just as traditional are made with everyday ingredients that are stocked in most markets.
     My goal with Simple Thai Food is to show readers how easy it is to re-create traditional flavors—and the classic Thai dishes I grew up eating—at home. Once you have built a pantry of essential Thai ingredients (see page 3), whipping up delicious tom yam kung (page 86), drunkard’s noodles (page 133), or cashew chicken (page 61) takes less time and  is more affordable than calling up your local takeout joint.
     In choosing which recipes and methods to include in this book, I have unwaveringly adhered to three guiding principles: foundation, feasibility, and fun. The alliteration, trust me, is accidental.
Foundation. This book is rooted in the food that I grew up eating and cooking in Bangkok, where I was born and raised. The recipes represent Thai food as I have experienced it in my life. These are dishes that I am proud to serve to my family and friends, dishes that I know will not make them back slowly away from the table with their hands up, demanding to know what on earth this unknown, made‑up fare is. This is my foundation. This is the food I cook when I am longing for the taste of home.
     None of the recipes is unique to this book. In other words, my goal is not to invent new Thai-inspired recipes but rather to guide you through the process of re-creating dishes that are well known in Thailand as well as in Thai restaurants in the United States. Because I was raised in Bangkok, my tastes naturally skew more toward the dishes I grew up eating. But today, with the gap between how Thai food is made in Thailand and how it is made elsewhere in the world narrowing with each passing year, the recipes in this book will not be foreign to anyone. 
     Feasibility. My goal is not only to faithfully re-create the food I love but also to ensure that Thai food fans everywhere can cook the dishes at home. That means that I have had to choose and adapt recipes for home cooks whose kitchens are not equipped with every tool necessary to make Thai dishes the traditional way, and I have had to offer substitutions for harder-to-find fresh Thai ingredients.
     The unavailability of fresh ingredients is one problem that affects everyone from veteran chefs to novice cooks. But the good news is that as Thai food becomes more popular, more and more Thai pantry staples, such as tamarind pulp, coconut cream, and curry pastes, are available at well-stocked grocery stores. Better yet, if you live in an area with an Asian market, you can often find affordable, Thai-imported versions of these and other essentials, such as thin soy sauce, dark sweet soy sauce, and dried shrimp. If you do not have access to an Asian grocer, your best shot for finding some ingredients will be to order them online, and I have listed some reliable online sources on page 217. But because some of you may be hesitant to take the plunge into online grocery shopping, I have provided many ingredient substitutions, particularly for fresh produce items (Chinese broccoli, Chinese water morning glory, long beans) that are hard to locate in many areas of the United States.
     Fun. Cuisine exists to serve us, not the other way around, and cooking should be enjoyable. Some of the recipes in this book are ridiculously easy; some take a bit of effort. I have attempted to lay out the steps for every recipe in a way that makes them doable for even the novice cook. Complicated steps have been streamlined, and substitutions are suggested. None of the recipes requires any gadget or gizmo that you do not already have or cannot easily find.
 
  --------------------------------


Herb-Baked Cashews
met mamuang himma-phan op samunphrai 

I drink so little alcohol that the amount that I consume each year is barely enough to fill a soup bowl. And much of that is in the form of a wine cooler or a light beer. I just do not have a taste for alcohol. But all my friends and cousins love me because I am the perfect designated driver, the person who is willing to go sit with them at a bar in Bangkok and drink overpriced soda and nosh all night on the quintessential Thai bar snack, seasoned fried cashews. This is the baked version of those sweet-and-sour fried nuts, with a touch of herbal fragrance and a little bit of heat. 
Makes 2-1/2 cups
 
1 pound raw whole cashews
2 tablespoons vegetable oil
1⁄4 cup freshly squeezed lime juice
Grated zest of 1 lime
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced fresh mint leaves
1 tablespoon minced green onion, green  part only
2 tablespoons honey
1 teaspoon salt
1 teaspoon red chile powder
 
Preheat the oven to 300°F. Line a large baking sheet with parchment paper or a silicone mat.
In a large bowl, combine all of the ingredients and mix well, making sure that the cashews are evenly coated with the seasonings. Spread the cashews in a single layer on the prepared baking sheet, leaving as much space as possible between them.

Bake the nuts, stirring them every 5 minutes, until golden brown, about 20 minutes. Remove from the oven and let cool completely on the baking sheet before serving or storing. The cashews can be stored in an airtight container at room temperature for up to 1 week. But trust me: they will be gone long before that.
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Table of Contents

Introduction  
 
Noshes and Nibbles (khong wang)
Sweet Potato Fritters with Peanut–Sweet Chile Sauce  
Pineapple with Sweet Peanut–Chicken Topping (Galloping Horses)  
Crispy Dumplings (Gold Purses)   
Pork Satay  
Herb-Baked Cashews  
Fried Spring Rolls  
Leaf-Wrapped Salad Bites  
Pork Toast with Cucumber Relish 
Fish Sauce–Marinated Fresh Shrimp with Spicy Lime Dressing (Naked Shrimp)   
Corn Fritters   
 
Rice Accompaniments (kap khao)
Stir-Fried and Deep-Fried Dishes
Chicken-Ginger Stir-Fry  
Stir-Fried Pumpkin with Eggs  
Fish Cakes with Cucumber-Peanut Relish  
Stir-Fried Chicken with Chile Jam  
Fried Chicken Drumsticks  
Son-in-Law Eggs  
Shrimp Curry Stir-Fry  
Ground Pork Omelet  
Stir-Fried Glass Noodles with Chicken 
Crispy Wings with Three-Flavored Sauce   
Stuffed Egg Crepes  
Stir-Fried Beef with Banana Peppers  
Mushroom–Oyster Sauce Stir-Fry  
Sweet-and-Sour Vegetable Stir-Fry  with Chicken  
Chicken-Cashew Stir-Fry  
Fried Sun-Dried Beef  
 
 
Salads
Fried Fish and Green Mango Salad   
Spicy Grilled Beef Salad  
Pork in Spicy Dressing with  Iced Broccoli Stems 
Broiled Eggplant Salad with Shrimp  
Northeastern Minced Chicken Salad  
Glass Noodle Salad  
Green Papaya Salad  
Mixed Fruit Salad, Som Tam Style    
Herbal Salmon Salad  
 
Soups
Clear Soup with Silken Tofu and Chicken Dumplings    
Coconut-Galangal Chicken Soup  
Hot-and-Sour Prawn Soup with Chile Jam  
Oxtail Soup 
Spicy Vegetable Soup with Shrimp and Lemon Basil  
Southern Hot-and-Sour Turmeric-Chicken Soup   
Curries
Duck Red Curry with Pineapple  and Tomatoes   
Beef Green Curry with Thai Eggplants 
Vegetable Sour Curry with Shrimp  
Sweet Dry Curry of Pork and Long Beans  
Chicken Kari “Yellow” Curry   
Fish in Red Curry Sauce 
Beef and Vegetable Curry, Jungle Style  
Spicy Crispy Catfish with Fried Basil  
Phanaeng Curry with Chicken and  Kabocha Squash  
Beef Shank Matsaman Curry  
 
Miscellaneous
Shrimp-Coconut Relish with Vegetable Crudités  
Fish with Lime-Chile-Garlic Dressing 
Grilled Steaks with Roasted Tomato Dipping Sauce (Crying Tiger)  
Curried Fish Custard  
Grilled Pork Neck with Dried Chile Dipping Sauce   
Turmeric Grilled Chicken   
 
One-Plate Meals (ahan jan diao)
Noodle Dishes 
Rice Noodles with Chicken and Chinese Broccoli  
Pad Thai with Shrimp  
Curry Noodles with Chicken  
Rice Noodles with Beef and Chinese Broccoli Gravy  
Rice Noodles with Beef-Tomato Gravy  
Rice Noodles “Drunkard’s Style” with Chicken  
Egg Noodles with Clams, Chile Jam, and  Basil Stir-Fry  
 
Rice Dishes
Shrimp Paste Rice  
Rice Soup with Shrimp  
Chicken, Water Morning Glory, and Satay Sauce on Rice  
Rice Congee with Pork Dumplings and Eggs  
Chicken and Fried Garlic on Rice  
Fried Rice with Chicken  
Chicken in Brown Sauce on Rice  
Spicy Basil Chicken and Fried Eggs on Rice  
 
Sweets (khong wan)
Toasted-Coconut Meringue Cookies  
No-Bake Almond Cookies (Golden Supreme)  
Chewy Banana-Coconut Griddle Cakes  
Coconut Ice Cream with Jackfruit 
Bananas in Sweet Coconut Cream (Bananas in Nunhood)  
Pineapple in Scented Iced Syrup  
Crunchy-Chewy Water Chestnut Dumplings in Iced Coconut Syrup  
Mango and Sweet Coconut Sticky Rice   
Pumpkin Custard  
Sticky Rice Pearls in Sweet Coconut Cream  with Poached Eggs   
 
 
Basic Recipes and Preparations (sut phuenthan)
Long-Grain White Rice  
Steamed Glutinous Rice  
Homemade Tamarind Pulp  
Coconut Milk from Scratch  
Curry Paste from Scratch  
Stocks  
Basic Aromatic Paste 
Curry Powder  
Red Chile Powder   
Toasted Rice Powder 
Fried Shallots and Fried Shallot Oil   
Chile Jam  
Fried Garlic and Fried Garlic Oil  
Sriracha Sauce  
Sweet Chile Sauce  
Satay Sauce 
Dried Chile Dipping Sauce  
Cucumber Relish  
Vinegar with Pickled Chiles  
Chile Fish Sauce  
Crispy Fried Eggs  
Medium-Boiled Eggs  
 
Ingredients Glossary  
Note on the Romanization of Thai Words  
Mail-Order Sources  
Acknowledgments  
Index  
Measurement Conversion Charts
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  • Posted July 1, 2014

    Simple Thai Food I received a copy of this book from NetGalley

    Simple Thai Food

    I received a copy of this book from NetGalley in exchange for an unbiased review. No other consideration was offered, expected or received.

    Shortly after I graduated from high school, I met a girl around my age named Mary. Her mother was from Thailand and she was such an amazing person. I learned so much from her – and got to taste some of the best food I have EVER had the pleasure of tasting. Ever since then, I have been a huge fan of Thai food, but nothing is ever as good as the authentic food I got to taste from her kitchen and the kitchens of some of her friends.

    I've been to culinary school, and authentic food has always been a passion of mine, so when I came across this book at NetGalley, I grabbed it up. I am so glad that I did. It is informative and filled with beautiful pictures. It tells about each recipe, ingredients and their substitutes, and gives plenty of information on how they eat food in Thailand. The background information on each recipe was very well done and sometimes hilarious, especially her discussion on "Naked Shrimp" (Fish sauce-marinated fresh shrimp with spicy lime dressing).

    I learned a lot of things from this book, like that canned cream corn was a popular ice cream topping in Thailand in the 1970s, and have a list of recipes that I can't wait to try. If you like cooking and are into Thai food, this is a book you should definitely pick up. :)

    1 out of 1 people found this review helpful.

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