This is a blog about learning and growing. It’s about developing a desire for knowledge and pushing yourself to gain new skills. I’ve been working on improving my cultural knowledge for years, but I’m still very much on the learning curve. I’ve written about Thai food, Thai dishes, Thai history, Thai culture, Thai people, Thailand, and many other things. I’m hoping to continue to share that learning with you all.

If you are looking for a restaurant in Manhattan, you can forget about the touristy Thai places on the Upper East Side. For a taste of Thailand in the heart of a city, take a stroll along the Bowery. There you can find a small mom-and-pop Thai restaurant called Lan Vat that serves up some of the most authentic Thai food in the area.

This piece of Cambodian street food is go to when you are wanting a quick snack. It is hard to find around my area, so I was happy when I found this recipe online. I am not sure if this is authentic or not, but it is very close and tastes great.

In Thai cuisine, Thai Nam Prik and Cambodian Tuk Kapi are nearly identical. You may use whatever you have on hand, just make sure it’s excellent dried Cambodian fish or it won’t taste well.

Ingredients

2 tablespoons paste (shrimp)    
garlic cloves (four)    
a couple of Thai chillies    
lime juice (around 2 to 3 tablespoons)    
2 – 3 tbsp. fish sauce    
a quarter cup of dried fish or shrimp    
Plants with little eggs (add as you like)    
2 tablespoons sugar (palm) (more or less up to you)    
Optional: crushed peanuts    
water    

Thai Nam Prik or Cambodian Tuk Kapi recipe instructions

  1. Before adding tiny egg plants to the dish, roast or fry them first, reserving a few pieces for decoration.
  2. Pound the garlic, dried fish, chiles, kapi, and tiny egg plants to a paste in a mortar pestle.
  3. Remove it from the pan and place it in a mixing dish. Add the other ingredients and water to taste, and adjust the flavor to your liking (hot, spicy, or sour).

Serve with crispy Pla Tou chean and a variety of veggies.

Thank you, and have fun with it.

 

 

Cambodian Larb or Cambodian Fish Salad are two similar recipes.

daily value in percent

Total Carbohydrate: 39 g (14% of total carbohydrate)

Cholesterol 45 mg 15% Cholesterol 45 mg 15% Cholesterol 45 mg 15% Cholesterol

4.5 grams of total fat (6% of total fat)

0.6g 3 percent saturated fat

1.7 g dietary fiber (6% of total)

Protein (27.8 g) is 56 percent of the total.

788 percent sodium, 18115mg

24.5 g sugars (49.5 %)

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I have tried a lot of condiments in my life but I’m still not sure what goes best with what. I’m not a purist and I don’t claim to know everything about food. However, I am brave enough to try out new things and to share them with others. So today I’m bringing you my favorite Thai condiments and the differences between Thai flavors and other regional flavors.. Read more about thai chili paste uses and let us know what you think.