ingredients colander for poached chicken rice ("kao man gkai")
close-up of fuzzy melon for soup to accompany chicken rice
9-pound capon chicken
removing fat from capon
Alan working on capon
chopping garlic and ginger to make sauce for "kao man gkai"
chopping chillies for sauce
chopped chillies, ginger and garlic for sauce
pounding sauce ingredients
spicy fermented soybean chilli sauce with ginger for"kao man gkai" chicken rice
rendering chicken fat
removing cooked capon from broth
steamy cooked capon
rice fried in chicken fat with garlic ready for steaming
... salted broth added to rice on steamer rack
Sue cutting capon
boning and slicing capon
sliced capon chicken
plates of "kao man gkai" chicken rice
melon soup to accompany "kao man gkai"
stir-frying ground pork with garlic-pepper-cilantro root paste
... chopped sweet radish added
... adding fish sauce
finished filling for stuffed tapioca balls
stuffed tapioca balls ready for steaming
steamed stuffed tapioca balls topped with fried garlic
2 banana flowers
cut banana blossom soaking in water with lime juice
shredded banana blossom addede back to lime water
shredded banana blossom saoking in lime water to keep from discoloring
blanched shrimp
toasted dried shredded coconut
toasting dried shrimp
prepared ingredients for banana blossom salad
Seshagiri making roasted chilli sauce for salad
stirring sauce ingredients
drained shredded banana blossom
combining banana blossom with shrimp, shredded chicken and chilli sauce in mixing bowl
tossing banana blossom salad 1
tossing banana blossom salad 2
plating banana blossom salad
... topping with coconut cream
banana blossom salad with chicken and shrimp
ingredients colanders for roasted green chilli dip
serrano peppers skewered for grilling
charcoal-roasting chillies, shrimp paste, garlic and shallots and grilling sirloin steaks
cutting kabocha pumpkin for vegetable platter
steaming kabocha pumpkin
cut green and purple long beans
steamed long beans tied in knots
vegetable platter to accompany roasted green chilli dip
Armin plating fried pork rinds for green chilli dip
northern-style roasted green chilli dip ("nahm prik nuum") with fried pork rinds
northern "nahm prik nuum" with accompanying vegetable platter
Asian broccoli stems and Thai chillies for hot lime and garlic beef
sliced charcoal-grilled sirloin steak tossed with lime juice, garlic and Thai chillies
hot lime and garlic grilled beef, accompanied by young Asian broccoli stems. greem beams and mint
cutting Thai chillies for "nahm prik gkabpi" fermented shrimp paste dipping sauce
toasting dried shrimp for dipping sauce
bittermelon cut in half
sliced bittermelon for blanching to accompany fermented shrimp dip
frying egg-dipped sliced eggplant
"nam prik gkabpi" fermented shrimp paste dipping sauce and accompanying vegetables
second bowl of dipping sauce with fried eggplant and aromatic herbs
"nahm prik bplah too" – hot and pungent fermented shrimp paste dipping sauce with pan-fried mackerel. fried eggplant and herbs
peeled taro root
sliced taro root
cooking taro until it breaks down into a creamy texture
stewed taro with green onions
slab of pork belly for "hunglay" curry
skin-side of pork belly
cutting pork belly
chopping softened soaked dried chillies to make curry paste
chopped soaked dried chillies
pounding curry paste ingredients
"hunglay" curry powder
marinating pork belly chunks with "hunglay" curry paste
crushed shallots, slivered ginger and roasted peanuts for "hunglay" curry
making tamarind for 'hunglay" curry
frying marinated pork belly chunks in hot wok
marinated pork belly chunks browning in wok
browned marinated pork belly chunks
browned pork belly with "hunglay" curry paste in pot with water added
pork belly slow-cooking with ginger and peanuts added at half time
pork belly is tender and the "hunglay" curry sauce thickened
northern "hunglay" pork curry
setting the dinner table
'hunglay" curry and pan-fried mackerel with fermented shrimp paste sauce at dinner table
getting ready to eat!
Wednesday's plate
Mike and "the hot pink guy" Bill making dessert
blended mixture of duck eggs and palm sugar for custard
cooking diced taro for custard
baked coconut cream and taro custard ("kanom maw gkaeng peuak")
cut piece of baked "maw gkaeng" custard
