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.

• 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