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Greetings from Temple of Thai!

February 2002 Thai Homestyle Cooking E-Newsletter:
1. Special Readers Only Sale
2. Featured Thai Ingredient
3. Thai Homestyle Recipe: "The Doctors Wife's Tom Yum Taleh"
4. How to unsubscribe
These Sale Prices are not available on our website (i.e. for newsletter readers only)!
Quantities are limited, sale ends March 23, 2002 - so order today!

- Gorgeous earth-toned mortar with long hard wood pestle.
            Reg 14.95    12.95  

- If you have been to Thailand you will recognize this simple pot.
Used everyday through out the kingdom to cook soups (tom yum!),
curries and rice.           Reg 10.99    8.00  

Jasmine Rice 5lb
- Fragrant rice served
  at nearly every Thai meal.
  Cooks in 20 minutes.              Reg  4.99   4.00  

Sticky Rice 5lb
- Eaten daily in NE Thailand.
  Great with grilled meats or tempeh.          Reg  5.99   4.50  

Sweet chile sauce, Mae Sri 7oz     
- Excellent with grilled chicken,
  sweet with just a hint of spicy.
  Very popular!                               Reg 1.99   1.75

Fish sauce, Golden Boy 23oz     
- Top quality fish sauce
   imported from Thailand.
   Essential for authentic Thai taste.    Reg 2.29   1.99  

Oriental Rice Noodles 16oz     
- Also known as 'Pad Thai' Noodles!
 Just soak in warm water and stir fry.     Reg 1.29   1.09  

Chile paste with Thai Basil (Horapah), Mae Sri 8oz 
- Flavorful prepared paste
  for a delicious quick stir fry.
  Delicious with chicken, pork, or tofu.                Reg 2.40   1.99  

Chile paste in oil, 'Nam Prik Pao', Pantainorasingh 16oz 
- Yummy! Eat with steamed
  jasmine rice as a condiment
  Or add to Tom Yum Soup.          Reg 3.39   2.99  

Case Mae Play Coconut milk ( 24 x 13.5 oz cans )
- Buy in bulk and save!                Reg 25.00   22.00   

"Spicy Thai Cuisine" cookbook
-Imported from Thailand.
 Authentic Thai recipes.
 Gorgeous photographs!              Reg 22.95   16.95  

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II. ORDER VIA FAX @ 1(712) 792-0698 Use our convenient order form here:
    Please include your email address on the Fax Form to get the sale prices.

Kaffir lime leaf (“by-my ma-groot”)
This lime-scented leaf is an aromatic addition to soups like “Tom yum”. Also added to stir fry, curry and salads the taste is distinctly Thai. This is a favorite spice for many "farang" (people who are not Thai!).
Fresh leaves can be kept up to one year frozen in a ziplock bag. You can also air dry the leaves. Dried leaves are a good substitute for fresh in liquid dishes, like curry and soup.

Buy kaffir lime leaf and other fresh ingredients online here:

Find out more about Thai Ingredients here (and photos!):

This recipe comes from the wife of country doctor in Southern Thailand.
She has the good fortune to have a shrimp-farming relative nearby!

"The Doctors Wife's Tom Yum Taleh (Sour & Spicy Clear Seafood Soup)"
This simple soup cooks in one pot in less than 30 minutes.

3 cups water
1-2 pcs fresh lemon grass, tough tops cut off, cut into 3" lengths
3 pcs garlic, smashed with the side of the cleaver
2 tsp of sea salt (only!)
2 small whole squid (optional), cleaned and sliced crosswise into 1/2" rings
3/4-1 lb dark, oily flesh fish such as mackerel, cleaned and cut into 3" long pieces (including bones and head if you like)
1/4 lb small to medium-sized shrimp, heads and shell removed, tail intact
2-3 limes, juiced
3-4 pcs fresh kaffir lime leaf
4+ fresh Thai chilies (prik kee noo), as few/many as you like
Fish sauce, imported Thai! (Golden boy brand, Squid brand)
Fresh tomato, sliced lengthwise into 6 pieces

Bring water, lemon grass, garlic, and sea salt to a boil for 4 minutes. There should be just enough water to cover the seafood once it is all added, by about 1 inch.
Add squid and fish. Boil another 2 minutes. Add shrimps. Add juice of 2 limes, kaffir lime leaf, chilies. Taste and adjust seasoning with fish sauce if needed. Add tomato. Turn off heat. Serve with large soup spoons and jasmine rice.
Notes: You can buy frozen whole mackerel and whole squid in markets catering to Asians, if you cannot find it fresh. Fresh shrimp are wonderful if you are fortunate enough to have a source!
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Get more Homestyle Thai Recipes here:
This newsletter and past editions can be viewed online here
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Thank you for reading our newsletter! We hope you enjoyed it!
Karla Baumhover Pengsagun/Owner/Temple of Thai
where Thai chefs shop
Toll free (877) 811-8773

©Temple of Thai 2000

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