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COTM April 2014 Announcement Thread: Congratulations Pok Pok!

The winner of this round of voting for the Cookbook of the Month this April 2014 is Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker.

I'm sure we are all very excited to see what secrets of Thai cuisine we will glean from this great book.

Please feel free to use this thread to discuss the upcoming COTM while we wait for April to begin.

If you are interested in viewing the threads that got us here please see the:

Nominations Thread
http://chowhound.chow.com/topics/968025

Voting Thread
http://chowhound.chow.com/topics/968813

Also, courtesy of EYB and a little searching of the web I have found the below online recipes for those who would like to cook along from the web.

Palm Sugar Simple Syrup
http://www.seriouseats.com/recipes/20...

Sweet Chile Dipping Sauce
http://www.seriouseats.com/recipes/20...

Tamarind Dipping Sauce
http://www.seriouseats.com/recipes/20...

Spicy, Tart Dipping Sauce for Seafood
http://food52.com/recipes/24662-spicy...

Vinegar Soaked Chiles
http://www.seriouseats.com/recipes/20...

Grilled Salt Crusted Fish
http://food52.com/recipes/24651-plaa-...

Stir Fried Brussels Sprouts
http://www.seriouseats.com/recipes/20...

Grilled Pork Neck with Spicy Dipping Sauce and Iced Greens
http://www.laweekly.com/squidink/2013...

Fried Shallots and Shallot Oil
http://www.seriouseats.com/recipes/20...

Homemade Shrimp Paste
http://www.seriouseats.com/recipes/20...

Tamarind Water
http://www.seriouseats.com/recipes/20...

Thai Fruit Salad
http://www.finecooking.com/recipes/so...

Thai Cucumber Salad
http://www.seriouseats.com/recipes/20...

Fried Egg Salad
http://food52.com/recipes/24650-yam-k...

Isaan Style Forest Mushrooom Salad
http://www.epicurious.com/recipes/foo...

Thai Style Pork Ribs
http://www.finecooking.com/recipes/si...

Whole Roasted Young Chicken
http://www.seriouseats.com/recipes/20...

Green Curry with Fish Balls and Eggplant
http://www.seriouseats.com/recipes/20...

Stir Fried Rice Noodles with Pork, Chinese Broccoli and Soy Sauce
http://www.finecooking.com/recipes/ph...

Stir Fried Rice Noodles with Shrimp, Tofu and Peanuts
http://www.seriouseats.com/recipes/20...

Sticky Rice with Mango and Salty Sweet Coconut Cream
http://food52.com/recipes/24653-khao-...

Toasted Chile Powder
http://www.seriouseats.com/recipes/20...

Sticky Rice
http://www.epicurious.com/recipes/foo...

Steamed Whole Fish with Lime and Chiles
http://www.bonappetit.com/recipe/stea...

Ike’s Fish Sauce Wings
http://www.portlandmonthlymag.com/eat...

Boat Noodles
http://shesimmers.com/2013/12/thai-bo...

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  1. Great job - and lots of links too! I may have a few extra links (I did some searching too, since I don't have the book). If I find that any of the ones I have aren't already here, I'll post them. But again, great job - thank you.

    1 Reply
    1. re: LulusMom

      Thanks LLM. I looked through the first 4 or 5 google pages and started finding either repeats or recipes that didn't seem to be in the book, so I decided to call it a day. That said, I am sure there are more out there. Good luck with the search and glad to see you will be joining us sans the book.

    2. Woohoo! Thank you for your hard work delys!

      Also helpful.

      Mel's "Cooking from Pok Pok" thread
      http://chowhound.chow.com/topics/966635

      Also, some helpful links from that thread:
      Debunking Thai Food Myths Ricker interview from Serious Eats:
      http://www.seriouseats.com/2013/11/de...

      Pok Pok Cooking Kits:
      http://www.templeofthai.com/food/cook...

      And, courtesy of ellabee:
      Serious Eats goes shopping in Queens with Andy Ricker for ingredients:
      http://newyork.seriouseats.com/2013/0...

      How to use a splatter screen to cook perfect sticky rice (particularly apt because the slide show above features the space-hog traditional rig Ricker says you have to use):
      http://shesimmers.com/2012/08/how-to-...

      Courtesy of quianning, for comparing the various names and spellings for herbs and spices within and across languages:
      http://gernot-katzers-spice-pages.com...

      2 Replies
        1. I did a search for Pok Pok recipes a few days ago and came up with quite a few. Here are the ones that are not listed above (it is possible that these are not in the book but showed up in the search - I apologize if that is the case):

          long bean cucumber and tomato salad:
          http://www.bonappetit.com/recipe/long...

          chicken legs with noodle and broth:
          http://www.bonappetit.com/recipe/chic...

          coconut rice:
          http://www.bonappetit.com/recipe/coco...

          spicy green papaya salad:
          http://www.foodandwine.com/recipes/sp...

          grilled quick brined jumbo shrimp:
          http://www.foodandwine.com/recipes/gr...

          4 Replies
          1. re: LulusMom

            Those do look super tasty and came up in my search but when I compared against EYB they didn't seem to be in the book. I am wondering if they are just variations of recipes in the book with different names.

            1. re: delys77

              Oh oops! I'm sorry. As I said, without the book I was just sort of counting on them being from it, since the search was for Pok Pok recipes. Drats.

              I'm going to do my best to cook a few things, but April is turning out to be a very busy month, and my husband will be away. Always a bit tougher to cook when I'm chauffering Lulu to and from school each day (50 minute round trip each way).

              1. re: LulusMom

                Wow that is quite the drive.

                No worries on the links, I am sure they will be of help, plus I still think some of them might be in the book but are just masquerading under a different name.

                1. re: delys77

                  Yes, a ridiculous drive and I have no one but myself to blame. Normally not a problem when LulusDad is in town as he works very near her school. But when he's away - PITA.

                  I hope you are right about the links.

          2. Oh, that recipe for Boat Noodles is seductively calling me.

            I found a few more recipe links, though I'm not sure if they are all in the cookbook, or only served at the restro:

            Som Tam http://www.foodnetwork.com/recipes/po...

            Southern Thai-Style Fried Prawns: http://www.bonappetit.com/recipe/sout...

            Spicy Lime Leaf Beer Nuts: http://www.foodandwine.com/recipes/sp...

            Khao Soi: http://www.austinbushphotography.com/...

            Burmese Pork Belly Curry- Kaeng Hung Leh :http://www.kinfolk.com/recipe-kaeng-h...

            Laap Meuang-Northern Thai Minced Pork Salad: http://www.austinbushphotography.com/...

            Kuaytiaw Khua Kai/Stir-Fried Noodles with Chicken, Egg and Cuttlefish on Lettuce: http://www.austinbushphotography.com/...

            1. I have a couple of questions for those of you familiar with this book. I don't own it (yet) and of course I could be convinced to order it. I'm going to be away for half of April and super busy when I return. So:

              - does the book have weeknight-friendly recipes? Something I could throw together pretty quickly after work?

              - As luck would have it, I'll be in Asia when I'm away. Though I'll be in China vs Thailand, I'd still be interested to know if anyone has recommendations for unique ingredients or kitchen tools that I should pick up while I'm there that might make for a better COTM experience with the recipes in this book in particular or, even other cookbooks?

              7 Replies
              1. re: Breadcrumbs

                "Familiar" is probably a stretch, but I have read through it, and to be honest, I'm finding it intimidating in the sense that many--probably, most--of the recipes require various sauces or condiments that have to be made, not to mention a lot of pantry prep. (I'm sure you've got access to great Asian markets in Toronto). Not too many look like "weeknight-friendly" meals, but MelMM has listed some here:

                http://chowhound.chow.com/topics/9666...

                That thread is awfully inspiring, though, so I'm going to take a deep breath, try to do some pre-planning and pre-prepping, make a run to our Asian market, and jump in. The dishes do look amazing.

                FWIW, I felt the same intimidation about "Burma" and ended up loving it.

                1. re: nomadchowwoman

                  I feel exactly the way you do ncw. Mel's thread has gone a lot of the way toward making me think I can do it, and making me want to. But wow, it is a bit intimidating. I feel like I have to take a deep breath and just jump on in.

                  1. re: nomadchowwoman

                    I was also feeling very intimidated by Thai cooking, but now with a Thai cookbook as the next COTM, I have resolved to overcome my fears. A big thanks to qianning for starting and contributing to the David Thompson thread and MeIMM for trailblazing through Pok Pok.

                    As a neophyte to Thai cooking, I have found comfort in the One-Plate Meal chapter of Pok Pok. So far I have tried the Stir-fried Chicken with Hot Basil (Kai Kaphrao Khai Dao) and Stir-Fried Noodles with Pork, Chinese Broccoli and Soy Sauce (Phat Si Ew). Both are quick stir-fries. I am ready for more after a couple successful recipes.

                    The Fried Rice, Phat Thai, Shrimp and Glass Noodles Baked in a Clay Pot, Stir-Fried Thai Rice Noodles and Broken Crepe with Mussels are on my list, and most of these I plan to tackle during the work week. There are a couple of steamed fish recipes from the fish section that look quite doable too, as well as a number of recipes in the salad section.

                    I agree with nomadchowwoman and LulusMom in that pre-planning, pre-prepping and jumping on in will be keys to a successful month.

                    1. re: BigSal

                      Thanks. I needed that extra little boost. I'll have to check out qianning's thread--but I'm do so with trepidation as I'm afraid I'll end up buying yet another cookbook!

                      1. re: BigSal

                        Thanks so much for your post BigSal, that's very helpful.

                      2. re: nomadchowwoman

                        Thanks so much ncw, that's very helpful. I think I'll work from the online recipes if I'm able to find some time to cook when I return Thanks for the link to Mel's thread....the dishes sure look and sound enticing!

                      3. re: Breadcrumbs

                        Hi BC, the ingredients and kitchen tools seem to be pretty specific to thailand as opposed to china ... not sure you will find anything on your travels that will help with this book! I think in terms of cooking out of Pok Pok you are best off visiting a local Asian (preferably Thai) grocery or ordering online.