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Archive for September, 2011

~Thai Fish Sauce Condiment Recipe, Nam Pla Prik~

Posted in Pranee's Culinary Tales, Q & A Thai Cooking, Recipes, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Sauce & Condiment Recipe, tagged on September 30, 2011 | 5 Comments »

For Richer or For Poorer In Thailand, fish sauce is called nam pla. It is made of anchovies and salt which are fermented for 6 to 12 months under the tropical sun. The process of fermentation leaves behind an elixir laden with flavor and concentrated glutamic acid. This elixir creates a mouthful of flavor when [...]

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~Durian: What is it? How do you open it?~

Posted in Pranee's Culinary Tales, Pranee's Thai Cooking Videos, Pranee's Tips & Techniques, Pranee's Travel Thailand & Beyond, Q & A Thai Cooking, Recipes, Thai Dessert Recipe, Thai Ingredient 101, Thai Vegetarian Recipe on September 19, 2011 | 5 Comments »

Conditional Love Durian ทุเรียน, Durio Zibethinus Merr., is a native plant to Brunei, Sarawak, Malaysia and Indonesia. Southern Thailand is a part of the Malay Peninsula and it has a tropical climate pattern similar to Malaysia. One of my memories of growing up in a village on a hilly isle of Phuket, Southern Thailand, is of the beginning of durian season. It [...]

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~How to Make Tamarind Concentrate Recipe~

Posted in Pranee's Culinary Tales, Pranee's Tips & Techniques, Recipes, Thai Cooking School: How to series, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Sauce & Condiment Recipe, Thai Vegetarian Recipe, tagged , , , , on September 14, 2011 | 13 Comments »

Under a Tamarind Tree The tamarind tree (Tamarindus Indica L) is a large tree that can grow to be 80 to 100 feet tall. Native to Africa, it was introduced to Southeast Asia and South America where it is now well established. From India to Myanmar, Thailand, Laos, Cambodia, Vietnam, Philippine, Malaysia and Indonesia, tamarind trees play [...]

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