You, me and everybody we think we know

February 2009

Anything under the sun about you, me, and everybody we think we know.
Permalink : http://blog.nationmultimedia.com/veen

Monday , February 2 , 2009

Tom Kha Kai for dummies: Blue Elephant VS Lobo

Posted by veen , Reader : 2242 , 19:54:23

I don’t usually cook when I’m in Thailand as my aunty is a very good cook and her culinary skill is far better than mine but whenever I spend time abroad, I cook almost every day. You’d think that cooking Thai food is a complicated matter. Not at all if you know the basis and shortcut. One of the common dishes I cook is "Tom Kha Kai" (chicken in coconut milk soup) and every time I make it, I manage to impress everyone. Well, not because I’m that good but with the help of ready-to-cook Tom Kha paste, you will finish the dish in less than 10 minutes. I normally use Lobo brand and it is available everywhere in the United States and most European countries including England and Germany. It’s so easy to cook as you can just simply follow the instruction on the package and you’ll get Tom Kha Kai that is not so different from authentic ones. This time around I try "Blue Elephant" (mild) and I need to say that I didn’t follow the instruction as I felt the taste would be rather "western". I’m an old-fashioned (or semi-old-fashioned) so when stay in Thailand, I prefer fresh coconut milk rather than the box one that gives you thick coconut cream. Okay, follow me .... (sorry about poor quality photos!!) Blue Elephant's Tom Kha Paste Fresh coconut Ingredients: sliced chicken breast, mushroom and the paste Put chicken breast slices in the boiling pot. Once chicken is cooked, reduced the flame Your Tom Kha Kai is done .............. After I finish making it, I’d say for most Thais the Lobo paste gives a better taste. I need to add limejuice and more fish sauce for the Blue Elephant one. But if you cook it for a novice to Thai food, I guess the Blue Elephant should be a good choice as an introduction to the dish. Remember, if you use coconut milk from the box, you’ve got to dilute it first so that the soup won’t be too thick. Tom Kha Kai is not a thick soup dish. Also, I don't think you need to put one chicken stock cube in the soup because the soup is rather sweet especially when you use freshly squeezed coconut. ................ Just one rule to remember: there is no such thing as fixed rule in cooking. If you are a vegetarian, you can just get several kinds of mushroom and it will do you just fine. Like everything else in life, you learn from your past mistakes.

I don’t usually cook when I’m in Thailand as my aunty is a very good cook and her culinary skill is far better than mine but whenever I spend time abroad, I cook almost every day. You’d think that cooking Thai food is a complicated matter. Not at all if you know the basis and shortcut.

One of the common dishes I cook is "Tom Kha Kai" (chicken in coconut milk soup) and every time I make it, I manage to impress everyone. Well, not because I’m that good but with the help of ready-to-cook Tom Kha paste, you will finish the dish in less than 10 minutes.

I normally use Lobo brand and it is available everywhere in the United States and most European countries including England and Germany. It’s so easy to cook as you can just simply follow the instruction on the package and you’ll get Tom Kha Kai that is not so different from authentic ones.

This time around I try "Blue Elephant" (mild) and I need to say that I didn’t follow the instruction as I felt the taste would be rather "western". I’m an old-fashioned (or semi-old-fashioned) so when stay in Thailand, I prefer fresh coconut milk rather than the box one that gives you thick coconut cream.

Okay, follow me .... (sorry about poor quality photos!!)

Blue Elephant's Tom Kha Paste

Fresh coconut

Ingredients: sliced chicken breast, mushroom and the paste

Put chicken breast slices in the boiling pot. Once chicken is cooked, reduced the flame

Your Tom Kha Kai is done

..............

After I finish making it, I’d say for most Thais the Lobo paste gives a better taste. I need to add limejuice and more fish sauce for the Blue Elephant one. But if you cook it for a novice to Thai food, I guess the Blue Elephant should be a good choice as an introduction to the dish.

Remember, if you use coconut milk from the box, you’ve got to dilute it first so that the soup won’t be too thick. Tom Kha Kai is not a thick soup dish. Also, I don't think you need to put one chicken stock cube in the soup because the soup is rather sweet especially when you use freshly squeezed coconut.

................

Just one rule to remember: there is no such thing as fixed rule in cooking. If you are a vegetarian, you can just get several kinds of mushroom and it will do you just fine.

Like everything else in life, you learn from your past mistakes.

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comment 21
happyjack date : 04/02/2009 time : 15.07

Catch,i use Smile in Narong Rd. near the Povincial Office on, Narong Rd.Also Jumpahome on Pichitrungsan Rd,no 50 i think..If you speak Thai, sit away from the Shiny Boots Lot, after the first Regency,they would have cleared the Brinks Mat Job in a Day.They couldnt find Ron Mc Don unless he Surrendered.!.There is/was a Bakery,aint been yet.Let yer no,ive slept all day.

comment 20
windy date : 04/02/2009 time : 10.45
http://blog.nationmultimedia.com/lisnaree
Lisnaree Vichitsorasatra

we should have this column on Daily Xpress since it's so popular!

comment 19
PasaNINJA2499 date : 03/02/2009 time : 20.17
http://blog.nationmultimedia.com/PasaNINJA2499
Keep walking forward. Don't give up. Don't fed up.

eating easier than done! lol

comment 18
veen date : 03/02/2009 time : 17.40
http://blog.nationmultimedia.com/veen

Happyjack, you're lucky bloke. Some women regardless of nationality can go on nagging all the way from Bangkok to Chiang Mai. At least your lady sleeps in a car.

Catch & Ian, Ok - Indian curry next time. I guess chicken will be the choice. My little one loves mutton but now I can't find it near my house (has to go to Bangrak early morning). Let see how I'll manage. I have to go to Villa or Sukhumvit to get the spices!

comment 17
catch22 date : 03/02/2009 time : 16.57
http://blog.nationmultimedia.com/catch22

There you go Veen, curries for Ian and I - my preference is veggie or chicken at the most, maybe Ian will prefer something a bit more 'manly'.
Indian style for me please.

comment 16
catch22 date : 03/02/2009 time : 16.48
http://blog.nationmultimedia.com/catch22

happyjack I happen to know Ubon pretty well, especially the new province next to it - Amnatcheroen. can't say that I've found the food in that neck of the woods to be and great whoopee.

comment 15
happyjack date : 03/02/2009 time : 14.54

Veen i have 2 Houses,one in Ubon Rat,and one 60 Kliks frm Phits.We call it our self catereng place.They eat Rats,Snake,and funny crunshie Bugs,that hot from Chili,and served up cold.Phitts is Normallish.but Ubon is Wonderfull for Barby Food n Green Curry.For Catch,go to the Railway Station at Lampang and Pig Out,its famous for its variety,and super clean.My G.G.G and G.G.Grandfathers served in India.Army,not Curry Shops..So i like to think im a bit of a Curry Buff.When i was a Mini Jack i was weaned on Em.God Dam It, ive got the Munchies again..Im off to Ubon now,i only drive at night on long runs. 876 Km Door to Door,i love driveing.Wife sleeps,no Yap Yap Thai Style.!!

comment 14
windy date : 03/02/2009 time : 12.37
http://blog.nationmultimedia.com/lisnaree
Lisnaree Vichitsorasatra

Looks easier than done!

comment 13
Ian date : 03/02/2009 time : 12.35
http://blog.nationmultimedia.com/anterian36

My family refuses to eat anything based on coconuts, I suspect because it is too sweet. Diabetes is of course a major killer in Thailand. So I'm with Catch, curries for me

comment 12
veen date : 03/02/2009 time : 12.20
http://blog.nationmultimedia.com/veen

GG: . I didn't want to sound like a nun..
Yes, there is room for more mistakes because life is full of room for improvement...
My gradma likes to say in thai โง่มาก่อนฉลาด and that's how we learn!!
if you are never 'ngo' at all, you will never be "chalard" right?

Happyjack, are you in Phitsanulok??

comment 11
GGrass date : 03/02/2009 time : 08.51
http://blog.nationmultimedia.com/GGrass

HJ: Fried Chicken, the Thai style will certainly cure your munchies. It did mine yesterday...

P Veen: "Like everything else in life, you learn from your past mistakes." --- amen...

I've had so many past mistakes, and I think I've learned from them... but when can I start to capitalize on them?

After all those mistakes, there's still room for more...

comment 10
happyjack date : 03/02/2009 time : 07.54

Please come to the Centrall Plains, its a Gastronomic Desert. Cow Pat Moo, and Lab Lao,dissgusting food.When you next fly out please drop Cookery Books on Phitsanulok.!!!..Now ive got the MUNCHIES.

comment 9
veen date : 02/02/2009 time : 23.54
http://blog.nationmultimedia.com/veen

yabua, I wonder if Lobo hear this? The company may hire you as a presenter. And don't you worry about mistakes... I make it all the times especially when I'm really myself

Alien, so you're another one who's got me the idea ..."Great game, Great food"

comment 8
Alien date : 02/02/2009 time : 23.20

Last night's Super Bowl was unbelievable! We had Thai friends over. One of them cooked great boneless buffalo wings and they also cooked Thom Yung Goong, steamed mussells, etc. Next year I can't wait until the New England Patriots go back to the Super Bowl (currently top pick by Vegas at 6 - 1).

comment 7
yabua date : 02/02/2009 time : 23.12
http://blog.nationmultimedia.com/yabua

Oops! I mean countries, not country. Can anyone find any more mistakes?

comment 6
yabua date : 02/02/2009 time : 23.08
http://blog.nationmultimedia.com/yabua

Sorry! I mean European country.

comment 5
yabua date : 02/02/2009 time : 23.05
http://blog.nationmultimedia.com/yabua

K.Veen, No advertisement.I can guarantee that Lobo gives the most original taste like you experience it yourself. Actually, those ready made pastes are blessing for my almost 20 years life in western Europian country.

comment 4
veen date : 02/02/2009 time : 23.01
http://blog.nationmultimedia.com/veen

Pasa, you're right that the paste won't make equally good taste as the fresh ingredient. In Thaialnd, you just buy "kha" and all fresh stuffs that makes your soup smell so nice...

Catch, No. I'm here in Bangkok though I travel around England during weekend through my cable TV:-)
I cooked this dish just because my little loves it and I want to test this paste. I'd say Lobo is the best for ready-to-made paste.
If you can't take coconut milk, try soya milk. I know the special one that doesn't leave the smell of soya milk but it's only available at Villa supermarket here.
Okay, I'll try to find India veggie..next time.

Diva, how lucky you were to enjoy Superbowl as well as Thai dishes.

comment 3
diva date : 02/02/2009 time : 22.24

We love Tom Kha Kai and had the soup with other Thai spicy dishes while watching Superbowl last night. My US friends love all the Thai food and the Superbowl was very exciting. Bruce Springstreen was great and some of the commercials were very funny. It's great to be back in the USA.

comment 2
catch22 date : 02/02/2009 time : 21.43
http://blog.nationmultimedia.com/catch22

Are you abroad right now?
Looks good, but I've cut coconut right out of my menu so it wouldn't taste the same for me. How about some nice Indian veggie currie?

comment 1
PasaNINJA2499 date : 02/02/2009 time : 21.20
http://blog.nationmultimedia.com/PasaNINJA2499
Keep walking forward. Don't give up. Don't fed up.

hungry...

My mom cooks the same way.... I like it. She always says it is very easy and asks me to see how to cook. and let me try to do it myself. It's easy really. (I meant cooking by the ready paste not good test..lol)

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