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