Karla Baumhover Pengsagun »
25 September 2012 »
In Thai Food & Drink »
Karla visits the Nittaya Curry Paste factory in Rangsit, near Bangkok. This factory produces all of the delicious curry pastes sold by Nittaya. Their process is careful and labor-intensive, starting at 5 am when fresh herbs arrive at the factory doors . . .
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Tags: chilies, curry paste, galangal, lemongrass, Penang
Kaitlyn Moore »
10 August 2011 »
In Thai Food & Drink »
Thai Iced Tea is just one of the many frosty drinks used to beat the heat in Thailand. In this post Kaitlyn explores Thai-style Iced Tea, Coffee and colorful Herbal Teas that are found in restaurants and at street stalls across the land. These drinks are easy to make at home for your own dinners, summer parties and barbecues.
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Tags: drinks, herbal, lemongrass, street vendor, thai coffee, thai tea
Kaitlyn Moore »
18 January 2011 »
In Thai Food & Drink »
Part 2 of Street Food Inspired Appetizers covers Grilled Shrimp on Lemongrass Skewers and Miang Kam and adapts the recipes from Supatra Jonhnson’s excellent cookbook ‘Crying Tiger: Thai Recipes from the Heart’.
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Tags: appetizers, charcoal grill, finger foods, lemongrass, shrimp, snacks, street food
Kaitlyn Moore »
29 December 2010 »
In Thai Food & Drink »
Cocktails are not yet typical drinks in Thailand, but you can use Thai ingredients like ginger, lemongrass, and coconut milk to inspire your own mixed creations. Try our Thai Basil Mojito, a Pineapple Ginger Daiquiri, Coconut Eggnog, or homemade Lemongrass Syrup.
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Tags: cocktail, coconut, drinks, lemongrass, lime juice, mojito, palm sugar, thai basil
Kaitlyn Moore »
22 October 2010 »
In Thai Food & Drink »
Or is Tom Yum Goong Thailand’s signature dish? Thai Tom Yum Goong boils pungent herbs like lemongrass, chili peppers, and kaffir lime leaves, with lightly cooked sweet prawns to create a uniquely flavorful, spicy, and enticing soup. Different varieties of Tom Yum, with different meats and different levels of heat, suit everyone’s taste.
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Tags: chilies, coconut, intense flavor, lemongrass, shrimp, tom yum
Kaitlyn Moore »
01 October 2010 »
In Thai Food & Drink »
Temple of Thai’s staff writer visits a local Thai market to try a batch of Thai green curry from scratch. She finds, though, that making curry is harder than she expected – especially with the wrong kind of mortar and pestle. The next day, the homemade green curry paste turns into a Thai-European fusion green curry pasta sauce.
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Tags: chicken, chilies, coconut, curry, curry paste, lemongrass, mortar and pestle, Thai cuisine