I posted recently about a new Thai cookbook that Marcy got me for my birthday.
What has been kinda neat about learning how to do this traditional Thai cooking thing is how it can start to work its way into some of my everyday cooking.
Last weekend we had some company for dinner, and I prepared one of my favorite dishes – medallions of brined pork loin cooked in a slow cooker with herbs, onions and dried apples, served with smashed redskin potatoes. When it came to an accompanying vegetable, I decided to cook up a Thai recipe for stir-fried Brussels sprouts! They turned out to be an excellent complement to the pork.
Then, last night I had some quarters of red cabbage left over from a slaw I also made as an accompaniment to that pork dish (thin shavings of cabbage and granny smith apples marinated in a mixture of apple cider vinegar, apple juice and toasted caraway seeds). I decided to make some braised cabbage with steamed rice for dinner, but for the braising liquid, I used the same ingredients that went into the stir-fried brussel sprouts (fresh garlic, oyster sauce, fish sauce and a Thai pork stock). Again, this turned out really good.
Suddenly I have a whole bunch of new ingredients with flavor profiles significantly different from the European or Southern US cuisine I normally prepare.