Category Archives: Thai/Lao food

Posts related to Thai/Lao food.

Delicious greens: water spinach

Water spinach is one of our favorite vegetables. It is a popular vegetable to stir fry in Southern China and Southeast Asia. When quickly fried at high heat, its leaves wilt and the stems stay crunchy. Its flavor is like … Continue reading

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Edible Southeast Asian tree and bush leaves

Happy New Year greetings! Although I wasn’t able to post as much as I would have liked to in 2016, I was able to continue my careful exploration of interesting finds at our MANY Asian markets in Philadelphia (I now … Continue reading

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(A few) Asian grocery options for Germantown and Manayunk

Regular readers of this blog may be surprised to find that for the past 3 years, I have been living about as far away from any Asian market as can possibly be in Philadelphia. Perhaps that has helped force me … Continue reading

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Selamat pagi, Yogyakarta: a surprisingly rich and savory chicken rice porridge for breakfast

I’ll start by saying that I’m not one for sweet breakfasts. As regular readers will know (ex. 1, ex. 2, ex. 3), I prefer savory foods leftover from the night before to American breakfast cereal or glazed donuts. A recent … Continue reading

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Kassod tree leaves and a leafy Thai curry with grilled fish (gaeng khiilek)

I am back after a nearly four month hiatus. Although I didn’t report on them as they were happening, over these past several months I was fortunate enough to have many incredible food experiences in Mongolia, China, Thailand, and Indonesia–experiences … Continue reading

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The fresh herb section

Fresh herbs are absolutely key for several Southeast Asian cooking styles. In particular, culinary traditions of Thailand, Laos, Cambodia, and Vietnam have firm foundations on green herbs. In most cases fresh herbs will be the variable that will take a dish from mediocre to extraordinary. This post highlights common herbs with a visual directory. Continue reading

Posted in - Featured Food Discoveries, - Featured Markets, - Guides, Cambodian food, Thai/Lao food, Vietnamese food | Tagged | 4 Comments

Sticky rice as thickener and Isaan chicken stew

In a previous post I discussed Southeast Asian sticky rice (a.k.a. glutinous rice, or khao niao) in some detail, along with a few ways it can be used as a cooking ingredient. I mentioned it could be dry roasted in … Continue reading

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