authentic thai food: gai pad krapow, moo ping, and khao neaw (sticky rice)

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trying to recreate authentic-tasting food at home can always be a bit of a challenge and it doesn’t always work out (aka this). but when it does work out… oh man, it is just incredible and so satisfying. in my experience, the key to recreating the authenticity of food is having the right recipe, the right ingredients, and the ability to improvise. luckily, we had all those things on the night that gary, yukiko, allan, and i decided to make a few thai dishes.

gai pad krapow

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the pictures and text from gary’s awesome thai cookbook says it all.

moo ping

yukiko found this recipe online.

ingredients: pork, garlic, cilantro, pepper, sugar, fish sauce, soy sauce, oyster sauce, coconut milk and skewers.

apparently the measurements for the sauce are important, so here they are:

  • 3 tablespoons fish sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce

guesstimate everything else.

mix all the ingredients together (minus the coconut milk) and let it sit. the original recipe says you have to marinate it for 3-4 hours, but we didn’t read that until we were already in the process of making it (oops); it did get to sit there for a little bit since gary had to run home to grab his fish sauce. thread it onto the skewers, brush the coconut milk onto it, and grill.

khao neaw (sticky rice)

surprisingly easy to make. yukiko found this recipe, we used the microwave method, and it actually turned out like legit sticky rice!

“Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. I have tried this method without soaking the rice first and it was disastrous. The rice was undercooked and inedible. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I recommend using a non-plastic container because you may melt the plastic in the microwave. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the ricearound to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.

Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.” – http://www.thaitable.com/thai/recipe/sticky-rice

we also found that the reheated sticky rice from the night before actually turned out better than freshly made sticky rice.

combine all of the above, eat on an incredible rooftop patio, serve with bottles of heineken, and pretend you’re in bangkok.

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