Today's Chef

Traditional recipes, clearly explained for home kitchens.

Category: Southeast Asian

Southeast Asian

Coconut Milk in Southeast Asian Cooking: Cracking and Splitting

In a Padang kitchen on a wedding morning, the rendang has been on the fire since four. By nine it…

By Mali Pakdee · 7 min read

Southeast Asian

Vietnamese, Thai and Filipino Fish Sauce: Labels and Substitutions

Compare Vietnamese, Thai and Filipino fish sauce by ingredients and sodium labels, then adjust substitutions with a small-sample method.

By Mali Pakdee · 4 min read

Southeast Asian

Curry Paste vs Curry Powder: Why Substitution Fails

At Or Tor Kor market in Bangkok, just past five in the morning, the women at the curry paste stalls…

By Mali Pakdee · 6 min read

Southeast Asian

How to Make Indonesian Beef Rendang the Right Way (Padang Method)

Proper rendang, cooked the Padang way in West Sumatra, comes out of a pot that has been on the stove…

By Mali Pakdee · 7 min read

Southeast Asian

Vietnamese Pho Bo from Scratch: Clear Broth and Beef Preparation

Prepare a clear beef broth, noodles and toppings for pho, with guidance for cooking the sliced beef and handling leftover…

By Mali Pakdee · 7 min read

Southeast Asian

Thai Green Curry Paste: Mortar Method and Safe Storage

Pound herbs, spices and aromatics into green curry paste and portion it for prompt use or frozen storage.

By Mali Pakdee · 6 min read

Southeast Asian

Southeast Asian Flavor Balance: A Cook’s Four-Axis Compass

Five in the morning at Or Tor Kor in Bangkok. The cement floor is still wet from the hose. A…

By Mali Pakdee · 7 min read