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Cooking the Book: David Thompson’s Thai Street Food

with 18 comments

(Thanh‘s sweet pork)

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.

  1. 500 g. pork neck
  2. 2 tsp chopped coriander roots and stems (there is never enough coriander roots sold in Australia)
  3. 6 large cloves of garlic
  4. 1 tsp whole white pepper corn
  5. 4 tbsp fish sauce
  6. 4 tbsp vegetable oil
  7. 1 tablet of palm sugar (about 4 tbsp)
  8. 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.):

  1. Iron Chef Shellie
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Written by Kat

February 26th, 2011 at 9:36 pm

18 Responses to 'Cooking the Book: David Thompson’s Thai Street Food'

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  1. yum! I loved those skewers!Will have to make them myself one day :)

    Great to meet mini kat spat, she is just sooo cute!

    Iron Chef Shellie

    26 Feb 11 at 9:39 pm

  2. [...] – Spatula Spoon Saturday Related Posts: Re-Blog: Pork Potsticker Dumplings Tomato Rice Soup with Chicken Pork LarbBookmark [...]

  3. I don’t consider it half-arsed as you have a newborn and still managed to pull together a post with photos and words – some of us can’t manage that when we don’t even have children!

    Kudos, and good to see you back =)

  4. Can’t believe you blogged so fast Kat. Your pork skewers was my favourite thing for the day, super delicious.

    Thanh

    26 Feb 11 at 10:11 pm

  5. Looking at all this thai food is …tor…tur….inggggg

    Michelle Chin

    27 Feb 11 at 8:42 am

  6. It was great to finally meet the beautiful and well behaved #minikatspat. I loved your pork skewers. If only it made the 30 it said in the recipe coz I wanted more.

    Cherrie

    27 Feb 11 at 8:57 am

  7. It all looks so tasty doesn’t it? (it was!) Will try Pork skewer recipe next time the BBQ is fired up.

    Kat @CooksJournal

    27 Feb 11 at 9:15 am

  8. What a brilliant idea. I’ve got the book, frequently drool over it, but then get overwhelmed if I even think about making more than one recipe from it, as every recipe has about 30 (often hard to buy) ingredients. Making me hungry looking at all the great pics!!

    Amelia

    28 Feb 11 at 11:46 am

  9. So much food and I missed out. most of all, i missed seeing your little one!

    penny aka jeroxie

    28 Feb 11 at 5:11 pm

  10. glad you enjoyed the pork. and the baby. hehehe.

    Kat

    1 Mar 11 at 11:09 am

  11. thank you :D

    Kat

    1 Mar 11 at 11:09 am

  12. glad you liked it. im sure the secret is the ridiculous amount of sugar in it.

    Kat

    1 Mar 11 at 11:09 am

  13. your local thai will benefit im sure! ;)

    Kat

    1 Mar 11 at 11:10 am

  14. i know! im so disappointed. i soaked that many skewers too. the thing is, and i should know this better than anyone, the skewers in Thailand are much smaller. only about an iphone’s length. but i forgot.

    Kat

    1 Mar 11 at 11:11 am

  15. still barbecue-less here :(

    Kat

    1 Mar 11 at 11:12 am

  16. yep. it is an utterly brilliant idea. i guess i use the book more than most because i know the short cuts and dont make things from scratch (too hard to get the nice ingredients here).

    Kat

    1 Mar 11 at 11:13 am

  17. you should have come. we havent seen each other for so long!

    Kat

    1 Mar 11 at 11:13 am

  18. I forgot to ask whether you thought the food was suitably Thai?! :)

    I love those pork skewers and that grill plate. Was it a pain cleaning the crap that dropped down onto the stove and the ring? I’ll have to get myself one!

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