Thai Side
Un plat d'accompagnement thaïlandais n'est pas un plat d'accompagnement. Il fait partie de l'équilibre — une assiette de concombre pour refroidir le curry, un bol de cornichons pour couper le riz, de l'ail frit à la cuillère. Chaque plat rend le plat suivant meilleur.
Featured thai side recipes
- Khao niao, sticky rice — Sirinya Phimpha · Bangkok, Thailand · Sirinya: soaked overnight, steamed in a bamboo basket. Eaten with the hand.
- Jasmine rice, the right wash — Iris · Bangkok, Thailand · Three rinses, the absorption ratio your hand knows.
- Ajaad, cucumber relish — Iris · Bangkok, Thailand · Cucumber, shallot, vinegar, sugar, chile. For satay, fish cakes, anything fried.
- Pak gad dong, pickled mustard — Iris · Northern Thailand · Salt-cured mustard greens, three days. The savory cut for noodle soup.
- Pak boong fai daeng — Iris · Bangkok, Thailand · Wok-charred water spinach, garlic, oyster, fish sauce, chile. Eight minutes.
- Fried shallots, by the jar — Iris · Bangkok, Thailand · Sliced thin, fried slow in oil, drained on paper. On everything.
- Prik nam pla, chili fish sauce — Iris · Bangkok, Thailand · Sliced chiles, fish sauce, lime. The salt-shaker of every table.
- Kai jeow, side version — Iris · Bangkok, Thailand · Fluffed omelette, fish sauce, white pepper, served alongside curries.
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