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December 7, 1994 | By Anne Creber and Margaret Olds, FOR THE INQUIRER
Thailand is a country of amazing diversity. No single phrase quite conjures up the melange of big-city bustle, the beauty of the countryside, the warmth and gentleness of the people, the magnificence of the palaces and temples - and the intense excitement of the food. Like most countries, Thailand has two levels of cookery - elegant and everyday. The different regions also have their own distinctive cuisines, though all have a common thread. Bangkok is one of the great eating cities of the world.
FOOD
February 5, 2016
Makes 4 servings For the Sausage: 1 pound ground pork 1/2 cup minced shallot 3 tablespoons minced garlic 3 tablespoons minced lemongrass 1 tablespoon sugar 1 tablespoon fish sauce 1/2 teaspoon black pepper Kosher salt Oil For the Nuoc Cham: 1/2 cup fish sauce 1/4 cup water 1/4 cup lime juice 2 tablespoons palm, raw, or light brown sugar 1 garlic clove, minced 1/2 teaspoon sambal...
FOOD
August 28, 2008
Makes one gallon 1.    In a large bowl, dissolve salt in ½ gallon water. Soak cabbage in salt water for 3 to 4 hours. 2.    In the bowl of a food processor or blender, combine garlic, ginger and fish sauce and process until finely minced. 3.    In a large bowl, combine daikon, scallions, garlic-ginger mixture, chili powder, 1 tablespoon salt and sugar, if using. Toss to combine thoroughly. 4.    Remove soaked cabbage from water and rinse thoroughly.
FOOD
March 1, 2013 | By Bonnie S. Benwick, Washington Post
The broth of this clean-tasting, light dinner soup is brightened by an infusion of fresh ginger and dashes of fish sauce and sesame oil.   Poached Shrimp in Ginger Broth Makers 2 or 3 servings 1 pound raw, shell-on jumbo shrimp 1 small red chile pepper 2 scallions 1 small clove garlic 1 1/2-inch piece gingerroot 2 cups loosely packed fresh mung bean sprouts 1/3 cup packed cilantro leaves...
ENTERTAINMENT
July 9, 2009
Here's an exotic recipe - courtesy of World Cafe Live chef Matthew Babbage - to go with those new ingredients in your pantry. BANANA FLOWER SALAD 1 banana flower 1 pound chicken breast 3 large shrimp 1 cup coconut milk 1 tablespoon fried, slivered shallot 1 tablespoon fried, sliced garlic 1 teaspoon torn cilantro, stems and leaves, washed well to remove grit 1/4 cup roasted cashews 1 heaping tablespoon Thai...
FOOD
March 15, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
An excerpt from the blog "My Daughter's Kitchen. " I know the last recipe for Thai lettuce cups sent my daughter in search of unfamiliar ingredients, namely lemongrass and fish sauce. So in the interest of thrift, not to mention continuing to expand her horizons, I offer a second recipe to use up those ingredients while they are still fresh: Thai Coconut Chicken Noodle Soup. It seems a perfect restorative for these March days, when the weather can't make up its mind.
FOOD
August 19, 1992 | By Gerald Etter, INQUIRER FOOD WRITER
Right now, Thai food is - no pun intended - hot. And no wonder. It showcases healthful ingredients through vivid colors and assertive flavors while tackling our basic senses of hot, sweet, sour, salt and bitter at a single meal. Thailand the Beautiful Cookbook (Collins Publishers, $45) does an excellent job of capturing the essence of this multifaceted cuisine. This is the latest volume in the award-winning Beautiful Cookbook series. Though a bit pricey, it's one of those oversize books whose color photographs are almost worth the price of admission.
FOOD
July 12, 2007 | By Marilynn Marter, Inquirer Food Writer
Even Simplified Pad Thai has more ingredients than a typical quick dish. But this adaptation by Cook's Illustrated editors in The Best 30-Minute Recipe (America's Test Kitchen, 2006) pares the list to essentials - like fish sauce - now widely available in supermarket Asian food aisles. Lime juice and brown sugar sub for the tamarind flavor. As the noodles soak, you can prep other ingredients. Simplified Pad Thai (Makes 4 servings) 8 ounces thick rice stick noodles (fettuccine-width)
FOOD
February 22, 1995 | by Maria Gallagher, Daily News Food Editor
When Saito and Takao Ai moved from Tokyo to Delaware County in the early 1980s, they opened a 30-seat Japanese restaurant in Upper Darby called Asakura Plaza. The initial response was underwhelming. Japanese food was strange and scary to many Philadelphians, who associated it primarily with sushi. The restaurateurs, who spoke almost no English, persevered. They had to: They had moved here with the goal of sending their three young sons - Tony, John and Kenji - to American schools.
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FOOD
August 4, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 8 rolls, or 4 servings For the sauce: 1/4 cup unseasoned rice vinegar 2 tablespoons honey 1 tablespoon fresh lime juice 1 teaspoon chili sauce, such as sriracha 1 teaspoon Asian fish sauce 1 scallion (white and green parts), thinly sliced For the rolls: 8 medium shrimp, peeled and deveined, cooked and chilled 16 medium fresh basil leaves 16 medium mint leaves 1/2 cup shredded carrot 1/4 cup thinly sliced radish, cut into half-moons, preferably watermelon radish 1/4 English (seedless)
FOOD
February 5, 2016
Makes 4 servings For the Sausage: 1 pound ground pork 1/2 cup minced shallot 3 tablespoons minced garlic 3 tablespoons minced lemongrass 1 tablespoon sugar 1 tablespoon fish sauce 1/2 teaspoon black pepper Kosher salt Oil For the Nuoc Cham: 1/2 cup fish sauce 1/4 cup water 1/4 cup lime juice 2 tablespoons palm, raw, or light brown sugar 1 garlic clove, minced 1/2 teaspoon sambal...
FOOD
January 1, 2016
This recipe from Nongkran Daks' most recent cookbook might persuade you to go in the Thai direction. She's chef-owner of Thai Basil in Chantilly, Va., a master chef, and cooking instructor, who has collected her most approachable dishes in this slim volume. As she explains in the book, drunken spaghetti came about in the 1960s, when American soldiers began arriving in Thailand in large numbers. They were homesick, so Thai cooks "Americanized" their traditional drunken noodles by substituting thinner wheat pasta for the wide noodles.
NEWS
January 16, 2015
CHICKEN LAAB WITH MINT AND THAI BASIL IN LETTUCE CUPS This recipe takes just 23 minutes to prepare and cook. Juice of 2 large limes 1 pound ground organic free-range chicken or turkey (half white and dark meat) 1 teaspoon toasted sesame oil 2 shallots, thinly sliced 1/2 teaspoon crushed red pepper flakes 1/4 cup paleo-friendly fish sauce 2 tablespoons cilantro, chopped 2 tablespoons Thai basil, chopped 2 tablespoons mint, chopped 2 scallions, chopped 2 limes, quartered, for serving 1 head iceberg lettuce, washed and dried, leaves separated and kept whole In a medium bowl, combine the lime juice and ground meat and mix well.
NEWS
March 7, 2014 | BY SUSAN SELASKY, McClatchy-Tribune News Services
IF YOU'VE resolved to eat more healthfully in 2014, think soup. It's filling and, when made with the right ingredients, can make you feel better by the bowlful. "There is research that suggests that when you have a bowl of soup before a meal you consume fewer calories" because the fluid helps you feel more full, said Bethany Thayer, registered dietitian nutritionist and news-media spokeswoman for the Academy of Nutrition and Dietetics. You need only look to the latest food trends for soup-recipe inspiration.
FOOD
March 1, 2013 | By Bonnie S. Benwick, Washington Post
The broth of this clean-tasting, light dinner soup is brightened by an infusion of fresh ginger and dashes of fish sauce and sesame oil.   Poached Shrimp in Ginger Broth Makers 2 or 3 servings 1 pound raw, shell-on jumbo shrimp 1 small red chile pepper 2 scallions 1 small clove garlic 1 1/2-inch piece gingerroot 2 cups loosely packed fresh mung bean sprouts 1/3 cup packed cilantro leaves...
NEWS
October 31, 2012 | By Bonnie S. Benwick, Washington Post
If you've been without power at home, you'll soon be making decisions about what to pitch from your refrigerator and freezer. Here are some tips: A fully packed, free-standing freezer that has remained closed will stay at acceptably cold temperatures for two to four days. The following partially defrosted foods may be safe to eat/refreeze if they still contain ice crystals or have been kept below 40 degrees: beef, veal, lamb, pork, ground meat, casseroles, soups and stews, hard cheeses, juices, flours, nuts, packaged waffles and pancakes, frozen meals/convenience foods.
FOOD
March 15, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
An excerpt from the blog "My Daughter's Kitchen. " I know the last recipe for Thai lettuce cups sent my daughter in search of unfamiliar ingredients, namely lemongrass and fish sauce. So in the interest of thrift, not to mention continuing to expand her horizons, I offer a second recipe to use up those ingredients while they are still fresh: Thai Coconut Chicken Noodle Soup. It seems a perfect restorative for these March days, when the weather can't make up its mind.
FOOD
March 8, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
A n excerpt from the blog "My Daughter's Kitchen. " Giada DeLaurentiis has a new cookbook, Weeknights With Giada , to be released this month, with recipes designed for throwing together a good dinner after a long day at work. Even TV chefs want family dinners. Giada wants to give her daughter the home-cooked dinners she remembers growing up. But even she doesn't have hours to spend. "Because my daughter is 4, I want to spend my free time hanging out with her," she told me in a phone interview.
FOOD
July 14, 2011 | By Bonnie S. Benwick, Washington Post
Here's a Vietnamese-inspired salad that's tart and crunchy. We used rock shrimp, peeled, deveined, and frozen available at Whole Foods Markets and Trader Joe's.   Chilled Shrimp With Cabbage and Peanuts Makes 4 servings For the salad: 1 pound peeled and deveined rock shrimp 2 medium heads Napa cabbage 1 bunch cilantro (4 ounces) 2 heads Boston lettuce 2 medium carrots 1/2 cup roasted, unsalted peanuts For the dressing: 1-inch piece ginger root 1/3 cup rice vinegar 2 tablespoons fish sauce 1/4 cup peanut oil 2 tablespoons Asian chili paste, such as sambal oelek 1 tablespoon sugar 1. Place the shrimp in a medium skillet and cover with 1/2-inch water.
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