THAI (FOOD) SPELLINGS, PRONUNCIATION AND ROMANIZATION
Canada-based Thai chef Pailin Chongchitnant has a really informative video out on why romanized Thai spelling is so complex and inconsistent:
No hugely new revelations if you already have a base with Thai language and linguistics (or if you watch a ton of Thai BL 🤣), but it's a really fun watch nonetheless. 😍
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Kitti Narod (Thai, 1976), No. 1, 2021 . Acrylic on canvas, 47 x 39½ in.
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Tom Kha Gai!
Here's a post about how to make Tom Kha Gai, the best soup on planet earth! Tom Kha is a Thai soup with a creamy coconut milk base, the rich and sharp flavor of Thai ginger (galangal), lemongrass, lime, mushrooms, tomato, and cilantro.
When made with chicken (as below), it's called Tom Kha Gai, but it can easily be made with various other forms of protein and slightly tweaked to be made vegetarian if you wish.
[ID: a photo of tom kha gai, a white soup with mushrooms, red chillies, and cilantro. /end ID]
What you'll need—
Galangal (a good hunk)
Lemongrass (1-2 stalks)
Coconut milk (1 can)
Chicken broth (1 can)
Kaffir lime leaves (handfull)
Thai chillies (handfull)
Shallot (2 medium/4 small), or onion
Tomato (1 medium, or equivalent amount of cherry tomatoes)
Lime (1, or less if you want less of a tang)
Mushrooms, any kind (about a cup, or more if your mushroom whimsy calls you)
Chicken (~1 lb)
Fish sauce (2 tbsp)
Palm sugar (1 tsp), or brown sugar
Cilantro (hanfull)
Green onion (handfull chopped)
Ingredient notes—
Galangal: this is sometimes called "Thai ginger." Some recipes suggest substituting ginger for galangal if you can't find it. Don't! Tom Kha (tom = "to boil," kha = "galangal") is ALL about the galangal! Alternatives if you can't find it fresh: frozen (like below), or powders/pastes.
[ID: a picture of galangal in a supermarket labeled "garlanga thai ginger." An image of frozen galangal in a bag. /end ID]
Lemongrass: if you can't find this near you, try a lemongrass powder or paste.
Makrut/kaffir lime leaves: these are bought dried, so they're easy to buy online if you can't find them locally.
Recipe—
Pour chicken broth into medium size pot and add the shallot. Turn heat to medium high.
Pound the lemongrass and galangal to bring out the flavor, then add to broth.
Bring to boil.
Cut the chicken into bite-sized pieces and add.
Add coconut milk, mushrooms, tomatoes, chilles, palm sugar, fish sauce, mushrooms, and lime leaves. (Everything except lime, cilantro, green onion.)
Turn the heat down and simmer ~15 minutes until chicken is cooked.
Turn off the heat, add lime juice, cilantro, and green onion. Enjoy! Serve with rice if you'd like.
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Beef with Bell Peppers and Lychee
The natural sweetness of the lychee balances the spices' savory flavor. If the weather is agreeable, grill the beef to enhance the flavor and create a lovely, dark crust. I opted to make a quick stir fry because I was too lazy. Lol
“The odds of going to the store for a loaf of bread and coming out with only a loaf of bread are three billion to one.” ― Erma Bombeck
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Thai Raw Papaya Salad
I never imagined that raw papaya could be made so delicious. This salad will keep you asking for more.
I never imagined that raw papaya could be made so delicious. This salad will keep you asking for more.
This raw papaya salad is crunchy, refreshing and spicy (although that is optional). The dressing adds a perfect kick with the fish sauce, lime juice and brown sugar. It has a well rounded flavour, which goes well with a number of Asian curries and noodles. I personally love it along beef…
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For lovers of Thai cuisine my favorite Thai chef, the radiant and reliable Pailin Chongchitnant, has a new book coming out–
Sabai (สบาย) means to be at ease or relaxed, and this book promises recipes that you can cook yourself even on a workday evening. 😍
You can pre-order Pai's new book at this link here. (This is not a paid promo by the way, just helping to spread the word and hopefully a little gastronomic happiness as well.)
On her YouTube channel, Pai also has recipes for some of the dishes you see in Thai BLs (no idea if she watches them though; they're just well-known dishes that she did her own spin on).
You can follow her making them there, and this trained Thai-born chef is also wholly, dazzlingly articulate in English (as fluent as actor Bible Wichapas) so there are never any lost-in-translation moments:
The following is a short sampling of my favorites (on YouTube, but not in the book as far as I know):
Chor muang (Purple Flower Dumplings) that we saw in Until We Meet Again;
Luk choup (Little Fruit Sculptures) that also popped up in Until We Meet Again;
Khanom jeep (Thai siumai/shaomai) that played a big role in Bad Buddy;
Luk chin (Thai meatballs) – we saw these in Bad Buddy and also The Eclipse;
And of course, delicious khao man gai (Hainanese Chicken Rice), the other main character in Moonlight Chicken (Pai is also half-Hainanese BTW 🤩).
Tagging fellow foodie with Southeast Asian roots @waitmyturtles and also Thai food fan cum BL god-guru @absolutebl in case you're interested! 💖
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The Top 10 Most Popular Thai Dishes
Having trouble reading infographic here?
Check out the full size infographic at - https://infographicjournal.com/the-top-10-most-popular-thai-dishes/
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