Posted on 12/29/2019 2:19:44 PM PST by Jamestown1630
The picture above is of King Chulalongkorn (Rama V) who ruled Siam from 1868 to 1910. He was a great modernizer and reformer, and is still beloved in the memory of the people of Thailand. Included in his many reforms were the ending of slavery and forms of indentured service in Siam; ending the practice of prostration; and clarifying and systematizing issues of land ownership. This photo of him cooking on his porch is still displayed in many Thai homes and businesses today.
I’ve only eaten in a Thai restaurant once, but had a wonderful dish of duck seasoned with Thai Holy Basil. This is different from the basil that we generally know, and is even different from what is known simply as ‘Thai Basil’; it has a much more spicy and peppery flavor. If you can’t find the ‘Holy’ basil in your local ethnic store, you can order it online (dried forms are even available); or use regular basil – the result won’t be the same even with the dried kind, but the dish should still be very good. Here is a short discussion on the different types of Thai Basil:
https://www.spiceography.com/thai-basil-vs-holy-basil/
And here is a recipe that seems very similar to what I enjoyed in the restaurant:
https://www.epicurious.com/recipes/member/views/thai-basil-duck-50031764
The picture above is of a traditional Thai mold used to create a little hors d’oeuvre called ‘Kratong Tong’, also known as ‘Golden Cup’, and the mold is similar to the rosette or timbale irons that we use to create pastry shells for similar 'little bites'. Here, from Import Food, purveyors of Thai foods, ingredients and cookware, is a recipe for Thai Kratong Tong:
https://importfood.com/component/yoorecipe/recipe/19-golden-thai-pastry-cups-kratong-tong
(I have no relationship with 'Import Foods', but have very much enjoyed some of their products and their website.)
-JT
This month: Thai Food! Especially Duck and Basil.
I wish everyone a peaceful and prosperous New Year, culminating in a Great Election. (We can debate after the fact whether Trump’s first or second electoral triumph is the ‘Best Election Evah’!)
-JT
I eat Thai food as much as possible. It’s heavenly.
I need to experience it more.
Wonderful presentation!
Was he the same Thailand emperor that was the basis for the musical “The King and I”?
Yes, I did have Thai food. It can be spicy.
I have a taste for hot and spicy and it fits the bill nicely.
Had Thai food.
I adore Thai food. We have 80,000 Thai people in Los Angeles and the largest Thai Town anywhere. in fact two Thai Boat Ladies [that skipper food soup beats in Asia] live in LA and both have Th ai chain restaurants that are fantastic:
Demographics. Los Angeles, California, has the largest Thai population outside of Asia. It is home to the world’s first Thai Town. In 2002, it was estimated that over 80,000 Thais and Thai Americans live in Los Angeles.
from Wikipedia. or Yahoo something.
I’ve only eat Thai food twice. Which is 1X more than Indian food. It’s the spices. I do really like duck but am lucky to find a whole frozen one every now and then. Happy New Year to all!
I like spicy :-)
According to Wiki, the story is related to King Mongkut, Rama IV, the father who immediately preceded Rama V.
https://en.wikipedia.org/wiki/Mongkut#Anna_Leonowens
Great photo & I enjoy learning a little something. Thank you.
Enjoy Thai, my husband does not : (
Thank you for this thread which I find gloriously wonderful and an oasis from life, work, etc. Happy & healthful New Year to you & yours & everyone on this thread.
And now I’m craving Thai. Thanks a lot.
I try Thai resipes now and then, but it rarely approcahes a good restaurant quality.
When my wife brings home several take out dishes, I always remark, maybe I could duplicate one of them, but all of them for dinner? Love me some spicy hot Pad Thai noodles.
I always want “Thai hot” , but the wife dials back the order.
Happy New Year, LC :-)
Love Thai! Thank you so much...and wishing you a wonderful New Year!
I didn’t know about that, and I envy you all those restaurants.
I had Thai food (take-out) on Christmas Eve, I had duck confit last night (at a restaurant) but I’m making Indian butter chicken tonight (https://www.youtube.com/watch?v=gcrDpvLSQZc).
I’m sort of dancing around the Thai duck with basil.
Look at the Import Foods website - they not only offer lots of ingredients, but have a lot of recipes.
(I especially like the ‘AMAZING ELEPHANT TOM KHA SOUP’ that they offer.)
I'm thinking I'll puree the whole bird and then boil hard. But I'm open to learn from the experienced. Any tips?
My husband does ‘Butter Chicken’ in the Instant Pot; and it turns out great. But it doesn’t match his ‘Chicken Biryani’, done on the stovetop, for which he uses a Cooks Illustrated/America’s Test Kitchen recipe.
(Unfortunately, I can’t link to that - but I’m sure you can find it - or some slightly ‘tweaked’ version - if you hunt around.)
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