Muoi Khuntilanont's Kitchen


Review by Debbie Mazo


With Thai restaurants opening up around every corner and once hard-to-find ingredients like rice noodles and coconut milk lining the shelves of most supermarkets, Thai cooking is fast becoming a popular choice in Western diets. If you'd like to experience the flavorful cuisine of Thailand, check out the dishes served in Muoi Khuntilanont's Kitchen.

Thai FoodOne of the world's most exciting cuisine, Thai cooking has been influenced by soup and noodle dishes from China, curries from India, and satays from Indonesia. At Muoi Khuntilanont's Kitchen, you'll find everything you need to get started with ahahn Thai (Thai food).

In General Comments, get answers about cooking utensils and preparation including the time-honored question —to wok or not to wok. Many Thai households own a wok (although they are expensive for the average Thai salary), a pot to cook rice, and maybe a soup-kettle, but no other pot.

For the fundamentals of Thai cooking, check out Basic Ingredients. Here, you'll get tips on preparing essentials like Khai Hom (aromatic brown rice) and Khao Koor (ground rice powder) which can be used like bread crumbs in Western dishes.

Ready to sample an authentic Thai recipe? Then, explore the recipe selections at Muoi Khuntilanont's Kitchen organized into an easy-to-use format. Thai food lovers can select recipes by main ingredient or by category (starters and snacks; desserts; and sauces, dips, and curry pastes). Each recipe includes an informative description of the dish and serving suggestions.

For starters, prepare a simple shrimp appetizer such as Kung Sai Nam Prik Kiga. Follow that with Kuaitiao Pad Kai (stir fried chicken and noodles) which makes a good contrast dish to hotter curries. To cool off your palate, try the Iscrem Sai Khing Wan (ice cream with a candied ginger topping) made with coconut milk or kati. Whether sweet and sour or hot and spicy, Muoi Khuntilanont's Kitchen offers up Thai food to perfection.


About the Writer

Debbie Mazo is a writer and editor based in Vancouver, Canada. She currently specializes in technical and marketing materials, but is also pursuing opportunities in food journalism.



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