FISH SAUCE (Nam Plah)   Fish sauce is probably the most commonly used ingredient in Thai cuisine.  It’s also used in Cambodian, Laotian and Vietnamese cuisine, in much the same way soy sauce is used in other Asian cultures.  Soy sauce may be used as a substitute in Thai cooking, but its flavor has a […]

After a week of undertaking exhaustive research of the poultry industry of Thailand, I have arrived at two conclusions.  First, there are a lot of chickens and eggs in Thailand.  Second, I would rather cook and eat chicken and eggs than read about them.   I had already surmised my first conclusion more than twenty […]

Not everyone has a supply of any kind of fresh broth or stock hanging around in his or her refrigerator—not even professional chefs.  I simplify many of my recipes for the home chef by recommending either prepared broths or stocks or, preferably, using concentrated flavor bases.  What they lack in flavor and authenticity they make […]

This sauce has all of the components that I look for in a recipe: It’s simple, quick-to-make, flexible and delicious…especially on grilled steak.   I recommend refrigerating this sauce for an hour or so before serving it.  This allows all of the fresh ingredients a little time to “marry”.  It will stay good in the […]