POK POK The Drinking Food of Thailand: A Cookbook

Description

A cookbook that includes 50 recipes for Thai ingesting food–an complete subset of Thai cooking that’s largely unknown in the US but boasts a few of most craveable dishes within the Thai canon, impressed by Andy Ricker’s a long time in Thailand and his beloved restaurant, Whiskey Soda Lounge.

A celebration of the fun and spirit of Thai ingesting meals, Andy Ricker’s follow-up to Pok Pok brings the identical degree of authority, with a extra laid-back strategy. Simply as America has salted peanuts, wings, and nachos, Thailand has its personal roster of craveable snacks: spicy, salty, and bitter, they’re excellent accompaniments for a number of drinks and the corporate of excellent associates. Right here, Ricker shares accessible and detailed recipes for his favorites: phat khii mao, a fiery dish generally known as “Drunkard’s stir-fry; kai thawt, Thai-style fried rooster; and thua thawt samun phrai, an addictive mixture of fried peanuts with makrut lime leaf, garlic, and chiles. That includes tales and insights from the Thai cooks who taught Ricker alongside the way in which, this ebook is as enjoyable to learn as it’s to cook dinner from, and can change into a contemporary basic for any lover of Thai delicacies.

From the Writer

Yam Met Mamuang Himaphaan

Fried cashews with salt, chiles, and inexperienced onions

Bangkok’s Lam Sing Pla Tong is an element bar, half music corridor, and half cabaret. It’s on a busy strip that includes a kind of leisure district for individuals from Isaan (Northeast Thailand), who make up a very good portion of the working class within the metropolis. The entire metropolis’s cab drivers, primarily males from Isaan, appear to know the place.

Earlier than you move by the darkish door, a gentleman brusquely pats you all the way down to be sure to’re not packing. Sadly, on this ambiance, acts of passion-fueled violence are usually not unusual. You be part of the rabble within the viewers, dodging inebriates and noting the visiting dignitaries—and I don’t imply heads of state. Amid the shit present, they’re those with the cherry tables, costly whiskey, and plenty of admirers who crowd round hoping for handshakes. On a stage that appears as if it’s been plastered with glitter, a band performs virtually nonstop, and a various forged of characters—practically a dozen completely different singers who later reappear as backup dancers and, typically, find yourself pouring your drinks—carry out deafening renditions of songs that everybody however you appears to know. The music is morlam and lukthung, mournful songs depicting the hardships of nation dwelling or ribald tales of affection. The numbers are extremely choreographed. Some significantly pleased prospects present their appreciation by stuffing cash into shirt collars and waistbands.

A few associates, two longtime expats and enthusiastic explorers, put me onto this place, which they stumbled into whereas on the prowl for duck laap. As quickly as I bought to Bangkok—or at the least, after a number of plates of laap and a few deep-fried duck payments at a restaurant subsequent door—I went to expertise Lam Sing Pla Tong for myself. The night time earlier than I flew again to the States, I went once more. I got here for the enjoyable. I got here again for the cashews.

To maintain us that first night time, my entourage and I ordered a number of dishes from the menu, a typical booze-friendly assortment of fried stuff and salads however with an Isaan bent. What bought me was a plate of fried cashews, aggressively salted and tossed with roughly chopped inexperienced onions and contemporary pink chiles in chunks sufficiently big to encourage alarm. I spent the remainder of the night time shoveling down this salty, spicy, crunchy snack between slugs of beer.

Since then, I’ve ordered the dish each time I’ve noticed it. Generally what I obtain is a variation that’s nearer to yam (or so-called Thai salads), full with fish sauce, lime juice, uncooked shallots, and floor pork. The model at Lam Sing Pla Tong displays the dish at its easiest. And it’s the one I like finest.

Recipe (serves 2 to 4)

Pour the oil to a depth of ½ inch / 12 mm into small saucepan, set over medium warmth, and warmth to 325°F / 165°C. Use the thermometer to check the temperature, measuring the oil on the heart of the vessel and punctiliously stirring the oil often to make sure a constant temperature. Line a bowl with paper towels or newspaper and put it close to the range.

Rigorously add the cashews to the recent oil and cook dinner, stirring always, till mild golden brown, 1 to 2 minutes. Remember that the cashews will get a shade or two darker as soon as they depart the oil. Utilizing the spider or a slotted spoon, switch the cashews to the ready bowl to empty. Instantly season the cashews with the salt, tossing them as you season.

Switch the nuts to a plate and sprinkle on the inexperienced onions and chiles. Serve heat.

Particular Gear

A deep-fry thermometer.

A big spider skimmer (advisable).

Substances Impartial oil (corresponding to soybean or palm) for deep-frying (about ½ cup / 120 ml) 85 g / ½ cup uncooked cashews 85 g / ½ cup uncooked cashews 10 g / 2 tablespoons sliced (½ inch / 6 mm) inexperienced onions 6 g / 1 tablespoon sliced (¼ inch / 6 mm) contemporary Thai chiles, ideally pink

Writer ‏ : ‎ Ten Velocity Press (October 31, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 1607747731
ISBN-13 ‏ : ‎ 978-1607747734
Merchandise Weight ‏ : ‎ 2.31 kilos
Dimensions ‏ : ‎ 7.2 x 1 x 10.8 inches