Cooking the Book: David Thompson’s Thai Street Food
We food bloggers like to eat. As if you didn’t know that. So when a chance presents itself to be eating and cooking and baby not getting in the way? I’m there.
Kat‘s pad Thai)
This is my very first Cooking the Book event I attended. Basically, we just pick a cookbook and all of us pick a dish or two to make and bring it together at a potluck-style lunch. This time we have decided on David Thompson’s Thai Street Food.
Kat‘s green papaya salad)
It was such a fantastic effort everyone had pulled together for an awesome lunch. Even the Mini Katspat felt how awesome the occasion was that she thoroughly behaved and smiled (or slept) through most of the afternoon.
Agnes‘ Chiang Mai curry noodles – khao soy)
Yep. I have run out of things to say. So please enjoy the food porn. I didn’t really take too many photos and the ones I did take was with my phone camera. Yeah, I apologise for getting a bit half arsed with the photos. But I was hungry!
April’s braised pork hock)
Cherrie‘s murtabak)
Michele‘s crab wonton soup with Chinese roast pork)
(My skewered grilled pork)
Grilled Pork (Muu Bping)
Note: this is how I made the dish rather than the actual David Thompson’s recipe.
- 500 g. pork neck
- 2 tsp chopped coriander roots and stems (there is never enough coriander roots sold in Australia)
- 6 large cloves of garlic
- 1 tsp whole white pepper corn
- 4 tbsp fish sauce
- 4 tbsp vegetable oil
- 1 tablet of palm sugar (about 4 tbsp)
- About 15-20 skewers, soaked
To make the marinade, pound the peppercorns until ground into fine powder in a pestle and mortar. Add coriander roots and garlic and pound into a paste. Add a palm sugar tablet and smash until fine. Add the fish sauce and vegetable oil to the paste make up the marinade.
Slice the pork neck into bite size pieces. Add to the marinade and leave to marinate overnight.
Grill on a barbecue for 1-2 minutes on each side.
See the other blogs (with better photos and write ups. yes I suck. I know.):
- Iron Chef Shellie
