Baan: Recipes and Stories from My Thai Home by Kay Plunkett-Hogge

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    • Categories: Sauces for fish; Appetizers / starters; Snacks; Thai
    • Ingredients: king prawns; Thai bird chillies; garlic; coriander roots; palm sugar; nam pla; limes; cabbage; mint
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Snacks; Thai
    • Ingredients: coriander roots; white peppercorns; fresh ginger; minced pork; prawns; water chestnuts; nam pla; won ton wrappers; garlic; light soy sauce; dark soy sauce; white vinegar; coriander sprigs; red chillies
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    • Categories: Appetizers / starters; Snacks; Thai
    • Ingredients: white fish fillets; red curry paste; eggs; green beans; kaffir lime leaves; nam pla; frying oil
    • Accompaniments: Quick pickled cucumber (Ajad)
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    • Categories: Fried doughs; Appetizers / starters; Snacks; Thai; Vegetarian; Vegan
    • Ingredients: Thai bird's eye chillies; pumpkins; glutinous rice; rice flour; vegetable oil
    • Accompaniments: Quick pickled cucumber (Ajad)
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    • Categories: Sauces for fish; Appetizers / starters; Snacks; Thai
    • Ingredients: Thai shallots; oysters; frying oil; Thai bird's eye chillies; garlic; caster sugar; limes; nam pla; scallions
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    • Categories: Dressings & marinades; Appetizers / starters; Snacks; Thai
    • Ingredients: chicken wings; light soy sauce; sweet soy sauce; oyster sauce; Sichuan peppercorns; coriander seeds; black peppercorns; green cardamom pods; whole star anise; cinnamon sticks; nutmeg; whole mace; whole cloves; nam pla; tamarind paste; palm sugar; Indian long peppercorns; dried Thai bird's eye chillies
    • Accompaniments: Green mango salad from Old Chiang Mai (Yum mamuang nai muang)
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    • Categories: Fried doughs; Appetizers / starters; Snacks; Thai
    • Ingredients: minced pork; Sichuan peppercorns; coriander seeds; black peppercorns; green cardamom pods; whole star anise; cinnamon sticks; nutmeg; whole mace; whole cloves; kaffir lime leaves; mint; coriander sprigs; spring onions; fried garlic; nam pla; rice flour; vegetable oil; lettuce; limes; Indian long peppercorns; dried Thai bird's eye chillies
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    • Categories: Sauces, general; Appetizers / starters; Snacks; Thai
    • Ingredients: wild pepper leaves; kapi; fresh ginger; galangal; lemongrass; Thai shallots; nam pla; tamarind paste; palm sugar; toasted unsalted peanuts; unsweetened shredded coconut; dried prawns; Thai bird's eye chillies; limes
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    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Snacks; Thai
    • Ingredients: coriander roots; white peppercorns; Thai shallots; minced pork; nam pla; palm sugar; roasted unsalted peanuts; pineapple; oranges; long red chillies; coriander leaves
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    • Categories: Appetizers / starters; Snacks; Thai
    • Ingredients: coriander roots; Thai shallots; galangal; lemongrass; turmeric; red chillies; red curry paste; cooked rice; nam pla; minced pork; kaffir lime leaves; sausage casings; lettuce; cabbage; mint; coriander leaves
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    • Categories: Appetizers / starters; Snacks; Thai
    • Ingredients: minced pork; limes; Thai shallots; Thai bird's eye chillies; fresh ginger; baby gem lettuce; roasted unsalted peanuts
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    • Categories: Fried doughs; Appetizers / starters; Snacks; Thai
    • Ingredients: white peppercorns; coriander roots; minced pork; nam pla; light soy sauce; rice flour; vegetable oil
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    • Categories: How to...; Rice dishes; Side dish; Thai; Vegetarian; Vegan
    • Ingredients: jasmine rice
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    • Categories: How to...; Rice dishes; Side dish; Thai; Vegetarian; Vegan
    • Ingredients: sticky rice
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    • Categories: Rice dishes; Soups; Breakfast / brunch; Cooking for 1 or 2; Thai
    • Ingredients: stock; cooked jasmine rice; minced pork; nam pla; light soy sauce; spring onions; coriander leaves; fresh ginger; white peppercorns
    • Accompaniments: Vinegar with chillies (Prik nam som)
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    • Categories: Dips, spreads & salsas; Rice dishes; Breakfast / brunch; Main course; Chinese; Thai
    • Ingredients: whole chicken; onions; coriander roots; white pepper; jasmine rice; fresh ginger; Thai bird's eye chillies; coriander sprigs; yellow bean sauce; rice vinegar; light soy sauce; dark soy sauce; cucumbers
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    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Cooking for 1 or 2; Thai
    • Ingredients: dried prawns; rice noodles; palm sugar; nam pla; tamarind paste; roasted unsalted peanuts; limes; garlic; prawns; eggs; beansprouts; firm tofu; garlic chives; coriander sprigs; cucumbers
    • Accompaniments: Vinegar with chillies (Prik nam som)
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    • Categories: How to...; Thai; Vegan; Vegetarian
    • Ingredients: peanuts
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    • Categories: Pasta, doughs & sauces; Stir-fries; Breakfast / brunch; Main course; Cooking for 1 or 2; Thai
    • Ingredients: rice noodles; nam prik pao; dark soy sauce; nam pla; tamarind paste; chilli powder; Thai bird's eye chillies; coriander roots; beef; tomatoes; kaffir lime leaves; Thai basil
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    • Categories: Soups; Lunch; Breakfast / brunch; Cooking for 1 or 2; Thai
    • Ingredients: rice noodles; coriander roots; stock; light soy sauce; nam pla; pork; pak choi; beansprouts; spring onions; coriander leaves; Thai fried garlic
    • Accompaniments: Vinegar with chillies (Prik nam som)
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Notes about this book

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Notes about Recipes in this book

  • Prayoon's fish cakes (Prayoon's tod mun pla)

    • Foodycat on March 04, 2021

      Delicious! I misread the recipe and used 100g of beans instead of 1tbs of beans but they were still very good. Didn't quite have the rubbery bounce I like in a Thai fish cake but I think I didn't slap it around the bowl enough.

  • Khun Tavee's pumpkin fritters (Tod mun fukthong Khun Tavee)

    • Foodycat on February 27, 2021

      https://www.theguardian.com/food/2019/mar/30/four-favourite-recipes-thai-snacks-fishcakes-pumpkin-fritters-pork-balls-seared-beef-dipping-sauce-kay-plunkett-hogge recipe here

    • Foodycat on March 04, 2021

      These tasted good but they didn't hold together for me at all. I didn't have glutinous rice flour so I ground glutinous rice finely in a spice grinder, but I wonder if that was the problem.

  • 'Galloping horses' (Ma hor)

    • Foodycat on April 28, 2020

      Delicious! I used finely chopped pork fillet because I couldn't get mince. I didn't make it far enough ahead for it to be completely cold, and to be honest I couldn't imagine cold pork on pineapple, so we ate it luke warm. Amazing flavour for something pretty simple.

  • Massaman curry (Gaeng massaman)

    • Foodycat on January 28, 2021

      Delicious. I didn't have the right chillies, so I used large dried Mexican ones, which weren't quite hot enough but the flavour was excellent.

  • Pork stir-fried with holy basil (Pad krapow moo)

    • Foodycat on February 01, 2021

      It's good, but my basil had no fragrance at all (not the recipe's fault but I think it was to the detriment of the dish). I think it needs some nam jim or salad on the side for a bit of acidity.

  • Squid deep-fried with garlic and white pepper (Khun Nai's pla muk tod kratiem from Chao Lay)

    • Foodycat on September 13, 2019

      I didn't get an even coating on the squid, but the flavour was wonderful. ETA did it again and drained the collected liquid before I tossed in the flour and it was so much better! Really crisp and crunchy, tender squid and lovely pepper and garlic flavour.

  • Grilled chicken (Classic gai yang)

    • Foodycat on May 03, 2019

      The weather wasn't good so I roasted it whole rather than spatchcocking it. Juiciest chicken I have ever cooked, and the brine and marinade are delicious.

  • Northeastern-style laarp (Laarp Isaan)

    • Foodycat on May 06, 2019

      I used duck fillets and chicken livers. We had it as a main meal with some glutinous rice - absolutely delicious, but I would go with 2tbs of the spice mix next time.

    • Frenchfoodie on October 26, 2019

      Classic laarp, worked well even with leftover roast beef. But I’d up the lime/fish sauce next time, we like a little more juicy.

  • Quick pickled cucumber (Ajad)

    • Foodycat on January 28, 2021

      I wanted to serve it as a salad so I made less of the pickling liquor. Very simple and good.

  • Pad Thai (Guay teow pad Thai)

    • Snopes on February 17, 2022

      This is definitely less sweet than any of the dozens of US restaurant versions I've ever had. I wonder if the palm sugar needs to be dissolved in water before it is added? Delicate and delicious and I might very well make it again, but not quite what I expected.

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Reviews about this book

  • Kavey Eats by Kavey Favelle

    The recipes...are readily achievable for ordinary home cooks. In recipes that traditionally include a hard-to-find ingredient, Kay suggests a suitable substitute.

    Full review
  • ISBN 10 1911624059
  • ISBN 13 9781911624059
  • Linked ISBNs
  • Published Apr 04 2019
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion

Publishers Text

'Baan' means the hearth, the home, the community, the place where you come from and this new book by Kay Plunkett-Hogge emulates just that feeling from Thai cuisine.

Born and raised in Bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand. Baan is a true homage to her childhood, to the delicious recipes that she was raised on and a cuisine and country that she loves.

Baan features over 120 recipes that Kay has collected from all over Thailand from friends, acquaintances and street-stall holders, all gathered over around 30 years of travel, and all of them tried and tested back in London. Some are familiar, some unusual, and some so regional they capture a distinct sliver of Thailand and all its unique character. Crucially, all of them are well within the capabilities of the competent and curious cook. Kay demystifies Thai food, providing clear and concise recipes and revealing the shortcuts, kitchen hacks and ingredient substitutions that make delicious Thai cookery achievable in an ordinary Western home.

Chapters include How To Cook Rice - so central to Thai food and so easy to get right, whether steamed jasmine rice or sticky rice, all secrets are revealed Snacks and Aharn Len; Yums, Laarps and Tums; Soups; Stir-fried and Deepfried; Curries, Stews and Braises; Grilled, Steamed and Baked; Relishes and Dipping Sauces; and Drinks and Desserts.

This book guides the reader through the fragrant world of Thai cooking - dishes of profound and gracious subtlety - onto a culinary adventure all within the comfort of their own kitchen.



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