Wing Bean Salad (yum tua pu – ยำถั่วพู) is a central Thai dish featuring “wing beans” which are blanched and tossed with coconut milk, roasted chili paste, toasted coconut, tamarind, palm sugar and peanuts. If you can’t get wing beans where you are, they can be substituted with green beans or snap peas.
- Northeastern Pork Salad (4.13 out of 5)
- Northeastern Glass Noodle Salad (3.96 out of 5)
- Spicy Shrimp Paste Dip (3.91 out of 5)
- Stir Fried Instant Noodles (3.90 out of 5)
- Fried Fish with Chili Sauce (3.86 out of 5)
- Fried Egg Salad (3.83 out of 5)
- Green Curry (P-Mala’s Recipe) (3.77 out of 5)
- Leaf Wrapped Snack (3.77 out of 5)
- Son In Law Eggs (3.73 out of 5)
- Stir Fried Water Spinach (3.71 out of 5)
** this post is a work in progress. check back in a few days for more! ** Looking for the best and most authentic places to eat in Bangkok? Being a foreigner, sometimes restaurants will tone-down the food a bit, or sell more foreign-friendly food. If you’re looking for the real-deal, try some of these […]
Shrimp paste is a fairly common ingredient in Thai cooking. It’s made from dried small shrimp, left to ferment and solidify, and then cut into cubes or sold in jars. Shrimp paste is in almost all curry pastes, some naam prik, stir fries, and there’s even a rice dish which is cooked in it.
Storage: Shrimp paste is really pungent, and must be stored carefully — you don’t want your whole house smelling like it. I recommend double bagging it once opened or store it in a sealed jar. You can store un-refrigerated… it’s already rotten.