21st August 2022

The book of the month is Kin Thai by John Chantarasak and for one reason and another we have not got around to cooking from it yet.  Today however we decided to go big and make the gai yang (grilled coriander and garlic chicken), som tam farang (spicy shredded salad), nahm pla waan (sweet fish sauce), nahm makham piak (tamarind water) and nahm jim gai waan (sweet chilli sauce).

This was such an amazing meal, we enjoyed this so much and it is going to be a regular.  Even our neighbours were commenting on the amazing smells as it cooked.

The som tam farang is one of our favourite salads and something we eat often.  This was super spicy as it is meant to be and delicious.  We added an extra tbsp of sugar to balance it to our liking as it was a bit sharp and sour and it was perfect once we did this although if we repeated this I think we would find a green papaya in place of the celery as we prefer it. 

The gai yang was utterly utterly divine.  We used poussins (2) and cooked them outside over charcoal on the Kamado Joe.  The flavour was just amazing and the lovely caramel fish sauce glazed it beautifully and worked so well.  Although it is coriander and garlic chicken we obviously left out the fresh coriander because we hate the devils weed and personally I am sure it was a million times better without it.

The sweet chilli sauce is very spicy but really so good, we now have a jar and so will just have to make some fishcakes and spring rolls to use it up - tough job ha ha. 

A really delicious start to cooking from this book and a happy Sunday.