templeofthai Temple of Thai Cooking News
Home-style Thai Recipes, About Thai Food & New Thai Cookbooks!
  Happy Thai New Year!

You may visit an online version of our newsletter here (NOTE: AOL users please cut and paste this url into your browser address bar): http://www.templeofthai.com/news/2003/april.html

New Thai cookbooks - Not yet on the site. Limited quantities! Imported from Thailand.

Step by Step Thai Desserts Step-by-Step Thai Desserts, by Nidda Hongwiwat,
Includes an introduction introducing Thai cooking equipment for preparing 'kanom' (Thai sweets). Recipes include bananas in coconut milk, black sweet rice with young coconut, sweet potato in ginger syrup, thai custard with pumpkin, and more. Glossy paper, softcover, 103 pages. Copyright 2002.
Cooking Thai PrawnsCooking Thai Prawns
Cooking Thai Prawns, one in a series of 3 new modern Thai cookbooks from Sangdad, includes recipes for Sour & Spicy Prawn Soup (Tom Yum Goong), Prawns & Holy Basil Stir Fried Rice, and Prawns Stir-fried with Roasted Chili Paste. See recipe below, Stir Fried Prawns & Aspargus. You'll find an excellent introduction about different types of prawns including pictures. 71 pages, paperback, copright 2000.

TempleofThai.com Annual Customer Survey

Again I want to thank everyone who took the time to give us their valuable feedback regarding the Temple of Thai in February. Ten respondants (randomly drawn) won $50 worth of groceries & cookbooks. Again they are: T. Coghe, R. Giardina, D. Freedman, E. Stevenson, J. Dodd, R. Kinsella, J. Mankin, C. Casey, & J. Reiss. Thanks again! We look forward to serving you all again in the future! In the next newsletters I will be addressing some of the questions people had about ingredients, etc.


In Thailand it is the hottest time of the year so we celebrate by throwing buckets of water on one another to cool off for the Thai New Year. And in America it is Spring (finally)! Aspargus is at its best at this time of year, so enjoy this simple, low-calorie, and quick-to-prepare recipe from our cookbook 'Cooking Thai Prawns' (you can buy it right from this newsletter, above).

Thai recipe Stir-fried prawns & aspargus


  • 400 g. aspargus
  • 200 g. white prawns, shelled
  • 1 Tbsp. tapioca flour mixed with 2 Tblsp. water
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. light soy sauce
  • 2 tbsp. oyster sauce
  • 1/2 cup soup stock
  • 1/4 cup vegetable oil


  1. Place wok on medium heat and pour in the oil. When it is hot, put in the garlic and saute. When it has yellowed, add the prawns and aspargus, turn up the heat and stir-fry on high heat. When nearly done, turn down the heat.
  2. Season with the stock, oyster sauce, pepper, and soy sauce. Turn up the heat and when the liquid comes to a boil, pour in some of the tapioca flour-water mixture to thicken the sauce. Then dip out onto a plate and serve.

Note: Aspargus should be stir-fried quickly so that it is done yet still crisp.

Recipe from 'Cooking Thai Prawns', Sangdad Books, Copyright 2000; buy this book now for only $14.95