by Scott Coates Trends come and go and SE Asia certainly has no shortage of them. Over the last six months there has been a mushrooming of Fish Spas around the region. What is a Fish Spa you ask? Good question. We’d never heard of them either until a few months ago. From Singapore to [...]
Archive for February, 2010
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Pla Koung (Thai Prawn Salad)
February 24th, 2010 
admin by Bank Takaeng This is a local style of cooking. It is easy to make and can be added to your own flavor. Ingredients: Prawn, peeled – 200g Fresh lemon grass, thinly sliced – 1/2 cup / 120ml Shallot, thinly sliced – 1/4 cup / 60ml Young ginare julienne – 1/4 cup / 60ml Kaffir [...]
Ma-Kheur Yao Phat Khe Mao (Sauteed Eggplant – drunken style)
February 18th, 2010 admin By Bank Takaeng The most common eggplants in Thai cooking are the round white, green or golden and about the size of a golf ball. They are essential in chili sauce and curry dishes. Ingredients: Eggplant sliced diagonal 3/4 cm. wide – 200g Red spur chili pepper, sliced diagonal – 1 Fermented soy bean – [...]
Father-Daughter trips on the move
February 14th, 2010 Daniel Fraser There must be a movement going on somewhere. Over the past 3 months we’ve received several requests for trips in which a father is taking his daughter on an adventure as a gift, either for finishing grad school, turning 18, or getting into the right post-grad program. This has been an interesting dynamic to [...]
Thit Kho To (Clay Pot Pork)
February 10th, 2010 admin by Bank Takaeng Clay pot cookery is very southern, and very satisfying. It is usually small, often unglazed, with a lid, and look little different from a flowerpot with a lid. Ingredients: Dark brown sugar – 3tblsp / 45ml. Nouc mam (Vietnamese dipping sauce) – 1/4 cup / 60ml. Chopped shallot – 2tblsp / 30ml. [...]
