Thai Coriander Seed PowderAdd to cart3.5oz - $4.45
This is the finest corriander seed powder you'll find, fresh arrival from Thailand, packed to the highest quality standar by Hand Brand. Open the package and it fills the room with a pleasant earthy fragrance.
We've been using this on all kinds of summer spice rubs, it goes well with anything you're putting on the barbecue.
A nice large, generous size, far more than you will find in local supermarkets packed in tiny jars.
Corriander seed powder, pounded together with Thai pepper powder and garlic, is called a natural "Thai MSG" by the Prime Minister of Thailand, and can be used in just about every Thai dish.
We love it with Moo Tod Gratiem (crispy Thai pork, featured above).
It's ground to a medium fine powder. We also offer corriander seed, and find that grinding the seed in a mortar and pestle is more time consuming.
Ingredients: corriander seed powder. All natural, no artificial ingredients or preservatives.
Product of Thailand.
Pork Leg on Rice, 'Khao Kha Moo'
Khao Kha Moo is not only a favorite of Thailand's Prime Minister (a celebrity chef), it's also one of those ubiquitous dishes served by street vendors throughout Thailand. If you think it's hard to make at home--it's not! The recipe below makes a wonderful khao kha moo but be sure you get the right piece of meat. Ask a butcher for a pork shank, fresh. You must get it "fresh" which means it has not been cured or smoked. Even if it's frozen that's fine just state "fresh" to denote that you don't want it already smoked or cured. Hock (cut from the shoulder) is also a cut that works fine. Try to get a front leg, as the back legs contain more fat and less meat.
Thai Barbecue Chicken, 'Gai Yang'
Gai yang translates to "barbecued (or grilled) chicken", and can be prepared in many different ways, we demonstrate here three unique versions.
There are pictures below shared by visitors to this website, links to street vendor videos, and detailed instructions on how to prepare three of our own versions. Perhaps the most famous gai yang is sold by vendors in the seaside community of Bang Saen, where the bird is cut open along the belly, flattened with a few blows from the back of a cleaver, and pegged with a stick to hold it, then marinaded and grilled over charcoal.
Thai Esan-Style Sausage, 'Sai Grok'
Bring this unique, fragrant, Thai-style sausage to your next barbeque party, and rest assured nobody will have the same thing. We used high quality ground pork from a local butcher who used pork shoulder, and we recommend that but it's not necessary.
This is a rich, tasty meal in itself because of the mix of meat and rice, and one you can find all over Thailand especially in the Northeast (Isaan) area.
See pictures of a Bangkok street vendor offering the same sausage.
We also have a recipe for Chiang Mai (northern) style Thai sausage, Sai Oua.
Sun-Dried Beef, 'Neua Dad Deo'
Here is a healthy, natural Thai-style beef jerky that will last for months. It tastes so good on picnics or road trips, when eaten with sticky rice and sriracha sauce. We were recently reading a Thai magazine about someone from Thailand who went to Switzerland with her kids. She decided to pack neua dad deo and sriracha, and they ate it throughout the trip.
This recipe calls for sun, and in Thailand that means a nice hot sun. Perhaps you can make it wherever you are, on a hot sunny day. We had great success making neua dad deo by setting it in direct sunlight inside our kitchen bay window for a few hours. It's also possible to cook this until dry in a regular oven at very low heat. You might also like our Recipe for Beef Rendang.
Thai Sticky Rice Steeped in Coconut Milk, 'Khao Neeo Moon'
Khao neeo moon is a truly authentic Thai recipe. Mixing sweet dessert rice with a sugary seafood topping might seem like a bizarre combination that Food Network might sensationalize on one of their celebrity shows. Yet this is a favorite of Thailand found throughout the country, made interesting by a variety of toppings. Here we demonstrate how to make the rice, and two of the more common toppings.
We prepared the rice in three colors. White, black (using black rice), and yellow (white rice colored with turmeric). In Thai tradition, the shrimp topping should go on the yellow rice.
Solid Granite, Hand-Made Mortar and Pestle
Made in Thailand of the highest quality 100% hand-carved solid granite, this durable mortar and pestle is an important tool for Thai cooking as well as around the world. We source the raw material from the finest granite quarry, ready to pound your favorite barbecue rub this summer.
The granite darkens into a nice, beautiful charcoal grey (at left is a new set which darkens over time due to oils in your food).
This is not only the most functional tool in your kitchen but also a striking work of art. What sets it apart from others is the generous capacity, the beautiful appearance, and you can whack it as hard as you can without fear of chip or crack. You'll know when you pick it up that it will last a lifetime--they're very heavy and solid.
The mortar is carved from a single block of grante. Our special promotion price is for the 6" size which is our smallest but still, provides all the capacity you need to pound up the finest barbecue rubs. Also infuse fresh ground flavors of basil, sage, tarragon, garlic, pepper and much more.
6" has 1.5 cup capacity, weighs 7 lbs. 4 1/2" inner bowl, 4" height. 6" pestle.
Using and Caring For Your Thai Mortar
These mortars are heavy, well balanced and suitable for rigorous pounding & grinding. If you ever see the way TV chef Jamie Oliver uses his, you'll know that this mortar and pestle and take a beating without fear of breakage. The nice weight and taper of the pestle assists you. When using the mortar and pestle, it's a good idea to place a folded dish towel down on the counter first, as the heavy mortar can damage your countertop. When finished, simply place mortar and pestle in the sink and rinse it with soap & warm water.
As Thai culture has lots of old "legends" and superstitions handed down through generations, there is an old wives tale about the stone mortar and pestle that we'd like to share. Although you can really pound the pestle as hard as you can, it should always be done with food in the mortar. If a woman pounds the pestle into an empty mortar, Thai superstition has it that her breasts will stretch to the ground.
See: Our Granite Mortar and Pestle.
We are having this manufactured for us in Thailand using the finest stone and workmanship. This is a tremendous value.
We also offer the following premium quality Lobo brand mixes