Latest news with #ThaiCuisine
New York Times
2 days ago
- General
- New York Times
Got a Can of Curry Paste? Make Pad Prik King.
Good morning. I'd grilled 50 cheeseburgers, as many hot dogs, 18 brats and six veggie burgers, all of it over charcoal on one of those Americana grills you can get pre-assembled at the big-box store for less than it costs to buy a single porterhouse at Gallagher's in Manhattan. It was a glorious service for kids, parents and grandparents, everything perfumed with smoke and consumed with supermarket salads and chips, a terrific reminder of the pleasures of cooking outdoors for people you care about deeply. I could do that all summer and be happy. But not every week. Overdo it with live fire and commodity ingredients and you'll find yourself bored. There's a reason cookouts are special. They're treats. If you had to cook that way always, they wouldn't be. So this weekend, I'm sticking to the kitchen in the house. On the docket for dinner tomorrow night: pad prik king (above), a dry Thai chicken curry made with red curry paste and makrut lime leaves. If I can find some Chinese long beans at the market where I generally get the lime leaves, I'll use those as well, though if you can't, the dish works nicely with European green beans. Jasmine rice on the side, please. Featured Recipe View Recipe → For breakfast the following morning: the blueberry muffins that used to be served at the Jordan Marsh department store in Boston. There's a terrific story behind that recipe. It's an adaptation of one published in 1847 by Esther Howland in her 'The New England Economical Housekeeper, and Family Receipt Book,' a 19th-century best seller that was essentially the 'How to Cook Everything' of its time. Want all of The Times? Subscribe.
Malay Mail
3 days ago
- Business
- Malay Mail
DITP Showcases Thai Culinary Excellence with "Thai SELECT Royal Gala Night"
(1) The Awakening Spirit (sour) presented by BLUE ELEPHANT presented by BLUE ELEPHANT (2) The Grounded Spirit (salty) presented by Amdang Typhoon Group presented by Amdang Typhoon Group (3) The Fiery Spirit (spicy) presented by Royal Osha presented by Royal Osha (4) The Soulful Spirit (creamy) presented by R-HAAN presented by R-HAAN (5) The Nostalgic Spirit (sweet) presented by The Artisans Ayutthaya BANGKOK, THAILAND - Media OutReach Newswire - 30 May 2025 - Her Royal Highness Princess Ubolratana Rajakanya Sirivadhana Barnavadi graciously presided over the "Thai SELECT Royal Gala Night." The prestigious event, designed to spotlight Thai cuisine and the trusted Thai SELECT label on the global stage, celebrated the distinctive allure and tastes of Thai food, an integral part of the nation's rich cultural tapestry. Held under the theme "THE FIVE SPIRITS OF THAI TASTE," the gala provided an unparalleled culinary journey. The Department of International Trade Promotion (DITP), under the Ministry of Commerce, organized the event on Wednesday, May 28, 2025, at the Mandarin Oriental Hotel in Royal Highness delivered the opening remarks, warmly welcoming the distinguished guests. The gala dinner featured an exquisite five-course meal, each course representing one of "THE FIVE SPIRITS OF THAI TASTE," masterfully interpreted by acclaimed chefs associated with the Thai SELECT initiative:Adding to the evening's significance was the participation of Ethan Bernath, a globally recognized American chef, writer, and content creator known for shaping global culinary narratives. He engaged in a compelling dialogue with Thailand's leading chefs, exploring the authentic essence of Thai a prestigious certification awarded by the Ministry of Commerce to outstanding Thai restaurants, both within Thailand and internationally, as well as to high-quality ready-to-eat Thai food products. This mark of excellence signifies adherence to authentic flavors and traditional cooking techniques, fostering a worldwide appreciation for genuine Thai cuisine. As a vital component of Thailand's soft power, Thai food acts as a cultural envoy while driving business and economic prosperity., Minister of Commerce, stated, "...Today, Thai SELECT has emerged as a trusted global symbol and a vital instrument in advancing Thailand's soft power. Recently, the Ministry of Commerce has refreshed the image and upgraded the criteria for awarding the Thai SELECT label to four levels marked with a star symbol, comparable to Michelin stars, to better reflect international standards, authentic Thai flavors, and the rich cultural experience. This ensures that both domestic and international consumers can easily recognize and appreciate Thai cuisine, fostering its lasting acceptance on the global stage..."Reflecting on the gala,remarked, "Tonight's event beautifully captured the essence of Thai cuisine, not only in taste but also in culture. Every element brings out the depth of wisdom and passion from its creators. I'm glad that we now have the Thai SELECT symbol, which assures consumers and guarantees that Thai restaurants and food products around the world uphold high standards while preserving the authentic flavors of Thailand.."The Ministry of Commerce remains committed to elevating the global standing of the Thai SELECT program, including the introduction of the "Orchid Star of Honor" emblem, a mark of the highest refinement in Thai culinary arts. Restaurants are now categorized under four tiers: Thai SELECT 3 Stars, Thai SELECT 2 Stars, Thai SELECT 1 Star, and Thai SELECT Casual. Currently, there are over 18,800 Thai restaurants globally, with more than 1,800 holding the Thai SELECT certification. Furthermore, over 900 ready-to-eat Thai food products from more than 100 companies bear the Thai SELECT label. These accomplishments underscore the potent role of Thai cuisine in showcasing Thailand and its vibrant culture to the #DITP #ThaiSELECT The issuer is solely responsible for the content of this announcement.
Malay Mail
24-05-2025
- Malay Mail
Savour this aromatic and umami-rich Thai claypot glass noodles with prawns
KUALA LUMPUR, May 24 – One of my favourite Thai dishes is the one-dish wonder goong ob woon sen or claypot glass noodles with prawns. Heady with aromatics such as ginger, garlic, peppercorns and cilantro roots, these translucent cellophane noodles – made of mung bean starch – soak up all the umami-rich sauce during cooking. You taste the sweet prawns, the briny sauce, the funk of the nam pla (fish sauce). I remember how we'd head to our usual Thai seafood restaurants in Bangkok, barely hours after landing and checking into our hotel, to enjoy this as our first meal of the trip. It's that good. Best of all its status as a one-pot dish means there are fewer utensils to wash up once you're done with dinner. More time to binge watch your latest Thai show obsession on GMMTV or ONE 31 afterwards, chai mai? Dry glass noodles. — Picture by CK Lim THAI CLAYPOT GLASS NOODLES WITH PRAWNS (GOONG OB WOON SEN) Despite its name, I usually cook this in a normal pot rather than a claypot, preferably one large enough to feed 2-3 people. (When dining alone, I halve the recipe and use my trusty one-person claypot.) Also fret not: though it involves quite a number of ingredients, the dish is fairly straightforward. The approach is one of layering: First the pork lard at the bottom of the pot; its rendered fat will grease the base and prevent any food from sticking. Then the pounded aromatics will gently sauté and perfume the entire pot. Ginger is an essential part of the aromatics. — Picture by CK Lim Next in goes the glass noodles, soaked in the sauces, and the prawns. Cover with the lid and cook till done. Simple and easy! One thing to note is to read the instructions on your packet of glass noodles (or tong fun in Cantonese) before soaking them. Some brands may require only a few minutes; others require at least half an hour. Finally I like to add some cabbage for extra fibre, though it's not traditional nor compulsory. The cabbage holds up better to the cooking time than more delicate leafy greens. Ingredients 120g dry glass noodles150ml chicken stock2 tablespoons oyster sauce1 tablespoon light soy sauce1 tablespoon dark soy sauce2 tablespoons Thai fish sauce (nam pla)2 teaspoons sugar1 tablespoon Shaoxing wine1 tablespoon sesame oil4-5 cloves of garlic½ teaspoon black peppercorns½ teaspoon white peppercorns2 medium pieces of ginger2 fresh cilantro roots50g pork lard (or pork belly), sliced into short stripsNeutral cooking oil (optional)12 medium prawns, deveined but heads and shells left intact¼ cabbage, chopped (optional)Chopped spring onion (for garnishing) Fresh cilantro. — Picture by CK Lim Method Soak the dry glass noodles in a bowl of water; follow the packet instructions for how long to soak them, typically 10-30 minutes. While the glass noodles are soaking, combine the chicken stock, oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, Shaoxing wine and sesame oil in a mixing bowl. Set aside. Leave the heads and shells of the prawns intact. — Picture by CK Lim Using a pestle and mortar, pound the garlic, black and white peppercorns, ginger and cilantro roots until they form a coarse paste. Once the glass noodles have softened, drain and add to the bowl of seasoning sauce. Stir well to mix. Layer the bottom of the pot with the pieces of pork lard. Heat on the stovetop over low heat until the pork fat begins to render. You may now add the aromatic paste on top of the pork lard. Increase the heat to medium. Drizzle a little neutral cooking oil over the paste, if there isn't enough rendered pork lard to help the sautéing process. Once the paste starts to release its aroma, add the glass noodles and any residual sauce. Top with the prawns (and cabbage, if using). Cover with the lid. Cook over medium high heat for 6-10 minutes, until the glass noodles have absorbed most of the sauce. Remove from the heat and garnish with chopped spring onion. Serve the dish in the pot it is cooked in. Enjoy whilst hot. Enjoy while hot. — Picture by CK Lim
News.com.au
20-05-2025
- Entertainment
- News.com.au
Satay chicken skewers
Served with a glorious peanut sauce, these chicken skewers can be served as part of a Thai banquet, at a barbecue or as a hearty canape at a cocktail party.
New York Times
19-05-2025
- General
- New York Times
‘Such a Great, Easy, Feel-Good Weeknight Dinner'
One of the unexpectedly satisfying things I've been doing as interim restaurant critic is cooking dinner in the morning. Before I start my day, I make that night's dinner for my husband and teenager. They're both quite capable of making their own meals, of course. But I really miss cooking, and the acts of mincing, sautéing and simmering give me a meditative minute before the workday staccato strikes up. If I can't be with the fam at dinnertime because I'm running from restaurant to restaurant, at least I can send, say, a panful of homemade spicy skillet ground turkey and snap peas in my stead. This skillet dish, which was inspired by Thai larb, is an especially good thing to make early in the day because it holds up well, thanks to the sturdiness of sugar snap peas. I hold off adding the fresh mint, basil, scallion and chopped nuts until just before serving — or rather, I leave a note saying to do so. This keeps the textures as bright and snappy as the dinner conversation I'll miss. Once I'm back to eating dinners at home, I may even use the make-ahead routine to ease the evening rush and keep myself bright and snappy at dinnertime. Featured Recipe View Recipe → Pasta primavera: Dan Pelosi's classic pasta isn't just for springtime. Use whatever vegetables are at hand to make this robustly creamy, Parmesan-rich beauty whenever the craving hits. It's just as good in summer, when zucchini, yellow squash and red peppers are abundant and inexpensive. Thai-style coconut curry chicken tacos: This brilliantly unexpected hybrid, courtesy of the brilliant Kay Chun, features chicken thighs cooked with toasted Thai curry paste and coconut milk, then served in tortillas with tangy pico de gallo and a squeeze or two of lime. Untraditional? Yes! But this easy crowd-pleaser earns its five stars with old-fashioned virtuosity. Want all of The Times? Subscribe.
