Preparing and Keeping Ingredients
How to Make Pandan Juice and Concentrated Pandan Extract at Home
Learn how to make pandan juice and concentrated pandan extract at home with a blender, a Thermomix or no blender at all, and how to use them in cakes and Thai desserts.
Preparing Fresh Coconut, Including Young Coconut, for Thai Food
Learn what a young coconut is, how it differs from a mature coconut, and how to open, drain, scoop, grate and use fresh coconut in Thai dishes and desserts.
Nam Prik Pao: Ingredients, Homemade Preparation and Substitutes
What nam prik pao is, what goes into Thai roasted chili jam, how to make it at home step by step, how to read store labels, and which substitutes work.
Cooking and Eating Shell-On Shrimp: A Visual Guide From the Thai Kitchen
When shrimp shells are worth eating and when to peel them, what the shell adds to a dish, and how Thai cooks use shell-on shrimp and leftover shells.
Using Butterfly Pea Flower Extract in Cocktails
How to use butterfly pea flower extract in cocktails: make the blue infusion and syrup, control the color change with citrus, and pair it with Thai flavors like lemongrass and pandan.
How to Make Butterfly Pea Flower Extract for Food and Drinks
How to make butterfly pea flower extract from dried or fresh flowers: steeping, straining and concentration, why the blue turns purple, and how Thai cooks use it.
Freezing Fresh Galangal: A Simple Guide to Keeping Thai Galangal Root Ready to Use
Yes, you can freeze fresh galangal. Learn how to freeze galangal root whole, sliced or grated, how to store and thaw it, and how it flavors Thai dishes like tom kha and curry pastes.
Thai Pickled Shallots: Preparation, Storage and Uses
An introduction to Thai pickled shallots: how they look, taste and smell, a simple recipe, how long they last in the fridge, how to use them in Thai dishes, and what to know about their nutrition.
Coriander Root Tea: Turning Leftover Cilantro Roots into a Fragrant Infusion
How to make coriander root tea from leftover cilantro roots: what the roots look and smell like, how Thai cooks use them, step-by-step infusion and straining, and flavor pairings.
Propagating Galangal for the Thai Kitchen: From Rhizome to Curry Paste
Learn how to propagate galangal from a fresh rhizome by division, how to recognize good planting buds, and how home-grown galangal is used in Thai dishes like tom kha and curry paste.