Description
Book Synopsis"A whirlwind of flavors from the northeast of Thailand." - Michelin
"A festival of fresh ingredients, spices, unctuosity and manifold flavours." - Michelin
With fresh ingredients and a little extra attention to Thai preparation methods, you can put the tastiest Thai dishes on the table. According to Dokkoon Kapueak, a Michelin-starred chef, Thai cooking is not as difficult as you might think, and anyone can learn it. In this book, Dokkoon offers 60 traditional sharing dishes, created from Thai recipes that she has known all her life and now serves in her award-winning restaurant Boo Raan in Knokke-Heist, Belgium.
Table of ContentsThe land of smiles 14 The Thai kitchen 20 Rice & noodles 33 Rice 34 Noodles 35 Meat dishes 36 Kai saté 38 Podia tod 42 Kwitiao lui suan 44 Tom ka kai 48 Kaeng kai 50 Kwitiao moo deng 54 Kwitiaw kai 58 Laab kai 60 Kai yang 64 Yam neu 72 Look chin 76 Moo kra ta 84 Jim jum 90 Kanom jeen kaeng kiew whan kai 92 Nam tok neu 100 Neu yang 102 Paneng neu 104 Moo ping 108 Dishes with fish and seafood 112 Scampi tempura 114 Tom yam khung 116 Hoi maleng phoe 120 Kanom jeen namya 122 Tod man khung 128 Khung paw 132 Yam woonseng thalee 134 Pla nung see ieuw 136 Shoe shee pla 138 Pla tod yam takray 142 Mieung pla paw 146 Vegetable dishes 150 Popia sod 152 Kaw poth tod 156 In the wok 158 Phad krapaw 160 Phad thai khung 166 Phad thai kai hoa 168 Phad pak 170 Kai phad med ma muang 172 Kai phad khing 174 Khung kratiam 178 No mai varang khung 182 Neu horapa 184 Phad ped plamuk 186 Side dishes 188 Raw vegetables 188 Khaw phad 190 Khaw pad rot fai 192 Som tam 194 Galam plee phad nam pla 200 Phad mie sua 202 Sauces & dressings 204 Cucumber dressing 204 Peanut sauce 204 Sesame seed dressing 205 Nam jim seafood 205 Nam jim jeaw 205 Sweet and sour chilli sauce 1 206 Sweet and sour chilli sauce 2 206 Nam jim thua 206 Prik nam pla 207 Flavourings 210 Saam kleu-marinade 211 Prik pon 211 Kaw khua 211 Index 214 Colophon 216
