So I really want to be able to bring that sweet-sour-hot flavor of som tam, from the tamarind to the lime to the garlic and chilis, to meat as a marinade. My experiments so far have just been me basically tripling the ingredients for som tam (other than the papaya) and dunking the meat in it for a day or two. The results have been . . . whatever, the flavor really isn't coming through. So I'm thinking I can marinate, but also that I should come up with a glaze to add toward the end of cooking—basically som tam as barbecue sauce. Any thoughts on what the best approach would be?
I stayed in Chiang Mai for 4 months over the last winter. Had no idea the food was gonna be so outstanding—really, a whole new world I had never even heard of. I had khao rad gaeng at this treasure trove of food in Santitham almost every day and I got in a routine of twice-weekly trips to Thanin Market to stock up on all sorts of curries and stir-fries and whatnot.
I'm back in Vietnam (where I spend most of my time) and really missing the food. I enjoy cooking and have started to cook some Thai food, but the problem is, while I am familiar with Thai Food 101, I don't know the name of most of the dishes I ate at the khao rad gaeng joints or bought at the market.
I know the names of a few of them, and some others that aren't on here, like: larb moo (of course), yum moo yor, aeb pla, sai ua, pad faktong (not specifically Lanna I guess), khua kling (not Lanna, I know), pad prik khing, etc...
Does anyone have a sort of list or something of these dishes? Mostly stir-fries and curries, and especially the vegetable-based side dishes. (Vegetables tend to get the short end of the stick, so I'm not surprised that it's a bit hard to find info.) Or some key words to point me in the right direction? (like khua, for example.)