Maenam: A Fresh Approach to Thai Cooking by Angus An

Search this book for Recipes »
    • Categories: Snacks; Appetizers / starters; Thai
    • Ingredients: bay scallops; galangal; Thai bird's eye chiles; Thai green bird's eye chiles; garlic; coriander roots; red chiles; limes; fish sauce; makrut limes
    show
    • Categories: Sauces for fish; Snacks; Appetizers / starters; Thai
    • Ingredients: whole lobsters; lemongrass; galangal; makrut lime leaves; shallots; Thai bird's eye chiles; shrimp paste; dried prawns; peanuts; palm sugar; fish sauce; tamarind water
    show
    • Categories: Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Snacks; Cooking ahead; Thai
    • Ingredients: canola oil; prawn shells; fresh ginger; garlic; fish sauce; Thai sticky rice; albacore tuna; shallots; coriander leaves; pak chi farang; limes; sea urchin roe; cured salmon roe
    show
    • Categories: Fried doughs; Sauces for fish; Snacks; Appetizers / starters; Thai
    • Ingredients: canola oil; rice flour; all-purpose flour; limestone paste; coconut; limes; fresh ginger; shallots; coriander leaves; Thai bird's eye chiles; pomegranate seeds; Dungeness crabmeat; cured salmon roe; galangal; shrimp paste; dried prawns; peanuts; palm sugar; fish sauce; tamarind water
    show
    • Categories: Fried doughs; Sauces for fish; Snacks; Appetizers / starters; Thai
    • Ingredients: canola oil; rice flour; all-purpose flour; squid ink; coconut cream; limestone paste; ahi tuna; galangal; Thai green bird's eye chiles; garlic; coriander roots; chile jam; limes; fish sauce; makrut limes; shallots; makrut lime leaves; prawns
    show
    • Categories: Dressings & marinades; Grills & BBQ; Snacks; Thai
    • Ingredients: lemongrass; turmeric; white pepper; coriander seeds; cumin seeds; coconut cream; chicken thighs
    • Accompaniments: Cucumber relish; Peanut sauce
    show
    • Categories: Quick / easy; Snacks; Appetizers / starters; Thai
    • Ingredients: canola oil; chicken wings; white pepper; cornstarch; dried Thai bird's eye chiles; tamarind water; toasted rice powder; shallots; pak chi farang; limes; fish sauce
    show
    • Categories: Cookies, biscuits & crackers; Quick / easy; Canapés / hors d'oeuvre; Snacks; Thai
    • Ingredients: ahi tuna; galangal; Thai bird's eye chiles; Thai green bird's eye chiles; garlic; coriander roots; red chiles; limes; fish sauce; makrut limes; coriander leaves; dill fronds; lemongrass; makrut lime leaves; shallots; pak chi farang; canola oil; prawn shells; fresh ginger; Thai sticky rice
    show
    • Categories: Fried doughs; Quick / easy; Snacks; Appetizers / starters; Thai
    • Ingredients: all-purpose flour; cornstarch; eggs; canola oil; oysters; coriander leaves
    • Accompaniments: Seafood nahm jim
    show
    • Categories: How to...; Thai
    • Ingredients: oysters
    show
    • Categories: Quick / easy; Sauces for fish; Snacks; Appetizers / starters; Thai
    • Ingredients: oysters; galangal; Thai green bird's eye chiles; Thai bird's eye chiles; garlic; coriander roots; red chiles; limes; fish sauce; makrut limes; coriander leaves; lemongrass; shallots; pak chi farang; cured salmon roe
    show
    • Categories: Fried doughs; Quick / easy; Snacks; Thai
    • Ingredients: canola oil; Thai bird's eye chiles; prawns; long beans; makrut lime leaves; fish sauce; white pepper
    • Accompaniments: Sweet chili sauce
    show
    • Categories: Grills & BBQ; Snacks; Appetizers / starters; Thai
    • Ingredients: sausage casings; dried guajillo chiles; lemongrass; cassia bark; galangal; shallots; garlic; ground pork; palm sugar; light soy sauce; fish sauce; makrut lime leaves; coriander leaves; banana leaves; coconut
    • Accompaniments: Nam prik num
    show
    • Categories: Chutneys, pickles & relishes; Grills & BBQ; Thai
    • Ingredients: shallots; garlic; Anaheim chiles; green banana chiles; galangal; fish sauce; limes; pork back fat; sea salt; canola oil
    • Accompaniments: Chiang Mai-style sausage
    show
    • Categories: Quick / easy; Sauces, general; Snacks; Appetizers / starters; Entertaining & parties; Thai
    • Ingredients: salmon fillets; prawns; betel leaves; galangal; Thai green bird's eye chiles; Thai bird's eye chiles; garlic; coriander roots; chile jam; limes; fish sauce; makrut limes; lemongrass; pak chi farang; shallots; fennel
    show
    • Categories: Quick / easy; Snacks; Appetizers / starters; Thai
    • Ingredients: hearts of palm; limes; hamachi; galangal; Thai green bird's eye chiles; garlic; coriander roots; red chiles; fish sauce; makrut limes; lemongrass; shallots; pak chi farang; coriander leaves
    show
    • Categories: Cookies, biscuits & crackers; Ice cream & frozen desserts; Appetizers / starters; Snacks; Thai
    • Ingredients: milk; whipping cream; sugar; egg yolks; sea urchin roe; Dungeness crabmeat; canola oil; prawn shells; fresh ginger; garlic; fish sauce; Thai sticky rice; coconut; cured salmon roe
    show
    • Categories: Quick / easy; Snacks; Appetizers / starters; Thai
    • Ingredients: lemongrass; makrut lime leaves; shallots; Thai bird's eye chiles; mussels; tomatoes; Thai basil; galangal; Thai green bird's eye chiles; garlic; coriander roots; red chiles; limes; fish sauce; makrut limes
    show
    • Categories: Dressings & marinades; Grills & BBQ; Appetizers / starters; Snacks; Thai
    • Ingredients: whole chicken; palm sugar; sugar; fish sauce; coconut; garlic; white pepper
    • Accompaniments: Nahm jim jiao
    show
    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Snacks; Entertaining & parties; Thai
    • Ingredients: coconut; garlic; fresh ginger; palm sugar; tamarind water; fish sauce; canola oil; dried guajillo chiles; shallots; dried red chiles; Thai fermented pork sausages; white pepper; mandarin oranges; spot prawns; coriander leaves; pak chi farang; prawn tomalley
    show
    • Categories: Chutneys, pickles & relishes; Grills & BBQ; Snacks; Appetizers / starters; Thai
    • Ingredients: shallots; garlic; Thai bird's eye chiles; galangal; king crab legs; makrut limes; palm sugar; white pepper; limes; fish sauce; pak chi farang; coriander leaves; cabbage; cauliflower; okra; cucumbers; long beans; starfruit; fresh turmeric
    show
    • Categories: Rice dishes; Spice / herb blends & rubs; Main course; Chinese; Thai
    • Ingredients: chicken carcass; fresh ginger; coriander roots; pandanus leaves; white peppercorns; whole star anise; whole cloves; salt; shallots; chicken necks; jasmine rice; white pepper
    • Accompaniments: Fermented soybean sauce; Ginger-scallion sauce
    show
    • Categories: Soups; Thai
    • Ingredients: duck legs; galangal; dried Chinese mushrooms; lemongrass; Thai cardamom pods; whole star anise; whole cloves; pandan leaves; cassia bark; dried orange peel; vanilla beans; rock sugar; white peppercorns; light soy sauce; dark soy sauce; fresh rice sheets; canola oil; garlic; coriander leaves
    show
    • Categories: Soups; Thai
    • Ingredients: pork bones; fresh ginger; rice vermicelli noodles; ground pork; fish sauce; sugar; white vinegar; serrano chiles; shallots; canola oil; dried guajillo chiles; garlic; dried red chiles; orange chiles; Thai bird's eye chiles; galangal; barbecued pork
    show
    • Categories: Soups; Thai
    • Ingredients: whole star anise; cassia bark; whole cloves; Thai cardamom pods; dried orange peel; dried Thai long peppers; chicken stock; fish sauce; fresh rice sheets; bean sprouts; spring onions; coriander leaves; pak chi farang; water spinach; baby garlic; sugar; white vinegar; serrano chiles; shallots; white pepper; dried red chiles; beef hanger steaks; beef meatballs; beef blood; pork fatback
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Pad si ew

    • metacritic on February 05, 2021

      This was pretty good but won't replace the Pok Pok recipe as my go to. I used a thinly sliced, nicely marbled steak but should have picked a fattier cut. I think beef mince might be preferable and, even with that option, I'd probably stick with pork over beef here. I'll dig deeper into the book as this isn't an indicative recipe of the recipes throughout the book.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0147530946
  • ISBN 13 9780147530943
  • Published Aug 04 2020
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Canada
  • Publisher Appetite by Random House

Publishers Text

More than 100 flavor-driven Thai recipes built on technique, balance, tradition, and innovation from award-winning chef Angus An.

 

In Maenam, chef Angus An takes you on his ongoing journey of discovering Thai cuisine and shows how to blend traditional Thai flavors and cooking techniques with local, seasonal inspirations from the west coast. With Angus's foolproof instructions, Maenam offers the foundation to modern Thai cuisine for adventurous cooks of all skill levels. Filled with over 100 of his signature recipes, each meal balances robust, intense ingredients with his approach to Thai food's clear, sharp flavours. Transform your kitchen with snacks inspired by Thai street vendors, quick to prepare noodles and one-bowl meals, light- and full-bodied soups to have all year-round, flavorful and protein-filled salads, seasoned stir fries, killer curries, and refreshing desserts.   

Named after Angus's first award-winning Vancouver Thai restaurant Maenam, the Thai word for "river," this cookbook is a celebration of Angus's inventive approach to Thai cuisine that is in many ways representative of a river's constant ever-replenishing flow. Just as a river continues its course around boulders and obstacles, Angus's ongoing evolution and path to becoming one of the most significant Thai chefs in North America is an unlikely one.   

Angus grew up in Taiwan, moved to Canada when he was young, and trained at the French Culinary Institute. He fell in love with Thai cuisine when studying at Nahm under renowned chef and award-winning author, of Thai Food and Thai Street Food, David Thompson. He continues to travel to Thailand to eat, research, and learn. He takes his knowledge home, and finds innovative ways to root a traditional dish to the Pacific Northwest while accentuating each ingredient's flavor, aroma, and texture--all of which you will learn in this cookbook. With its beautiful design, incredible photography, and seasonal menus, Maenam offers a Thai culinary experience like no other.