I’m now ensconced in Bangkok and enjoying the amazing street food, food courts at posh malls and white linen dining at a great Italian place… of course..
Meanwhile the cookbook comes along and Brown Rice Organic Bistro gets a couple of mentions in the latest edition of Chiang Mai’s City Life Magazine.
Firstly appearing in the City Buzz section, marking the place as one of the up and coming locations for dining in Chiang Mai and then Duang providing one of the recipes from the book for the End of The World Party – Mixed Fruit Spicy Salad..
It was our last day of cooking, Wednesday, the day Duang closes the restaurant so he proposed that we cook all of the 10 remaining dishes. We didn’t quite achieve that but we certainly made enough to feed the friends that I invited along…
Next step is to tidy up the manuscript and then approach publishers (Duang has worked with one before).
Exciting times, although I couldn’t rest on my laurels too much since I had to dash over to Laos to renew my visa.
Things are getting up a head of steam at the Brown Rice/Organic Bistro as we near completion of the Recipe Gathering stage of Operation Cookbook.
I’ve put a gallery below of some of our latest dishes and today we will be cooking up a lot of specials and having a small party to finish up the job… then it’s just a matter of writing it up and all the rest..!
Happy Halloween Pumpkin stuffed with Thai Custard
Banana frying away – yum
Gluai Khaek – Deep Fried Banana (and Taro)
Stir Fried Pumpkin
Fresh Spring Rolls
Deep Fried Pumpkin with Red Curry Sauce
Som Tam – Spicy Green Papaya Salad
North Eastern Spicy Salad – Laab
Spooky Stock pot – with Jellyfish Cabbage
Five-Colour Stir Fried Vegetables
Spring Rolls Served with Chili Jam – Massive portion
Deep Fried Tofu with Ginger Sauce
Board Showing Juicy Juice bar
Citron Honey Soda
Big progress is being made at Brown Rice – both in terms of the book and the restaurant.
There are pictures above of some of the dishes we have been cooking and some of the new additions at the restaurant such as the Citron Honey Soda which is made from special lime-like fruit that has been delivered from Bangkok – not available anywhere else in Chiang Mai right now…
We made Pumpkin stuffed with Thai custard – appropriate for halloween along with a number of other Pumpkin dishes – Fries with Red Curry Sauce and Stir Fried Pumpkin with egg and sweet basil.
Other favourites were the Gluai Khaek – or Deep Fried Banana and the “Son-In-Law Egg” Boiled and deep fried eggs topped with fried shallots and dried chili and drizzled with Tamarind sauce. So called because cooking an egg in Thailand, as most places in the world is considered the bottom line in cooking ability and this variation on a simple dish represents the Son-in-Law trying to impress by doing something a bit different. It’s very popular amongst children in Thailand.