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Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends Hardcover – October 3, 2017
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From the Publisher
My grandma is half Chinese (her dad was from Chiu Chow and came on a boat to Bangkok when he was eighteen), which meant that a lot of the dishes that later became her specialties at Talésai reflected her knack for quick Chinese stir-fries. This one in particular might be the quickest and simplest, but it somehow ends up far more satisfying than the sum of its simple parts.
Thai-style cashew chicken is very different from the gravy-intensive stuff you’d find at, say, a Chinese-American restaurant, and in my opinion it’s much better it’s lighter, sweeter, and fresher, and there’s a good chance you already have what you need to make it in your fridge.
Recipe (serves 1 or 2)
Serve with Steamed Jasmine Rice (page 296) and a Crispy Fried Egg (page 244).
1. In a container big enough to hold the chicken, combine the teriyaki, thin soy sauce, and 3 tablespoons of the black soy sauce. Add the chicken and marinate at room temperature for 15 to 20 minutes, or until the chicken develops a light brown color. Drain off any excess sauce that hasn’t been absorbed.
2. Heat an empty wok over high heat until it begins to smoke, then swirl in enough oil to come 1 inch or so up the sides. Once the oil is shimmering, add the cashews and stir-fry until golden brown and fragrant, 1 to 2 minutes. Drain the cashews on a paper towel. Pour all but 3 tablespoons of the oil into a heatproof container (and save for a later use). Swirl the reserved oil in the still-hot wok and heat over high heat until shimmering, then add the chicken and onion and stir-fry for a minute or so until the chicken is opaque and the onion is soft. Add the remaining 1 tablespoon black soy, the sugar, and the cashews and cook until a thick sauce forms, another minute or two. Add a dash of chile powder and the green onions, then remove from the heat. Toss to combine and serve immediately with steamed jasmine rice.
- 3 Tablespoons teriyaki sauce
- 3 Tablespoons thin soy sauce
- 4 Tablespoons black soy sauce
- ½ Pound boneless, skin-on chicken thighs (unbrined), cut into bite-size slices
- Vegetable oil, for frying
- ⅓ Cup raw cashews
- ⅓ Cup thinly sliced (root to stem) white onion
- 1 Tablespoon sugar
- Roasted Chile Powder (page 304)
- 2 Green onions, cut on an angle into 2-inch slices
"What Kris is doing is nothing short of revolutionary in the Thai food game. You see, just calling Kris a Thai chef would be doing a disservice to him and to other young chefs who are shaping the future of Asian American food." – Andy Ricker
"Every time I’m in L.A., I have to eat a meal at Night + Market. It’s one of my favorite spots anywhere. I love Thai food but know little about cooking it, and I’m too embarrassed to ask! So this book makes me insanely happy."--David Chang
"Forget the blurbs - buy this book and start having tasty Thai bites at home! Full disclosure: I have not read this book and am being compensated in khao soi for endorsing it."--Aziz Ansari
“Finally, from the brain, heart and kitchen of Kris Yenbamroong, comes Night + Market, a guide to cooking his genius, flavor exploding cuisine at home.”--Gwyneth Paltrow
"I didn't know that cookbooks could do all of this: be honest and eye-opening, inspiring to both chefs and diners, teach, make you laugh, and make you want to cook. Honestly, I haven't cooked from a cookbook in a long time, but I cooked from Night + Market the first day I had it. Tom Khar Soup. I couldn't resist. It sucked me in and I haven't stopped thinking about it since."--Danny Bowien
“Night + Market restaurant is the culinary equivalent of going to the coolest warehouse art party knowing the crowd will be hip, and the garage band will rock, but assuming the art might be so-so, only to discover that the cinderblock walls are adorned with masterpieces from Warhol, Basquiat, Rauschenberg, Kahlo, etc…Your mouth will thank you for introducing it to Night + Market.”--Shepard Fairey
"It's always been a wine place to me, which happens to have the additional bonus of searing, amazing Northern Thai food. I like that I can get my chili endorphin rush along with some cloudy macerated white wine."--James Murphy
“Kris’s Night + Market is doing for Thai food what I did with pizza and other classics at Spago three and a half decades ago: reimagining them for adventurous modern tastes and creating the kind of food that’s meant to be enjoyed with wine and other drinks and shared happily with your friends. I’m excited to see how easy, accessible, and delicious Kris’s recipes are, and how entertainingly, smartly, and honestly he writes about them, and I can’t wait to cook his food in my own kitchen for my family and friends.”--Wolfgang Puck
"If you love Thai food but have always been too intimidated to try cooking it, this
book will be your new best friend. All the recipes are delicious, bold, and will impress both you and your friends."--Buzzfeed
"Sure, Thai food is great with booze, but you don’t have to drink to appreciate its nuance. “Night + Market,” from LA chef Kris Yenbamroong, offers recipes for “grandma” dishes such as pad see ew and fish curry noodles, reimagined dishes (grilled catfish tamales, Isaan salmon ceviche), snacks and party dishes (roasted green chile dip, chicken wings, uni garlic fried rice), and more. He also argues we should be drinking more wine with Thai food."--The Boston Globe
"A fun and deeply personal read"--The San Francisco Chronicle
"LA chef Kris Yenbamroong’s first cookbook serves as an enticing gateway drug into the world of Thai cookery, and readers need not have patronized his restaurant by the same name to be thoroughly dazzled by the recipes contained within. A straight-up fun read."--Eater
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About the Author
KRIS YENBAMROONG has been featured in every major food publication, from Bon Appétit to Food & Wine to the New York Times, and was a James Beard Award semifinalist. He also has ties to the fashion and art worlds: he worked for photographer Richard Kern; he has appeared in ads for J Crew and in magazines like Details and Esquire and on Vice.com. His restaurant group, Night + Market, is arguably the most talked about, lauded, and nationally recognized restaurant in Los Angeles.
Top customer reviews
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However, as an amateur cook, I felt a little bit annoyed. The flow of the book is messy, since after intro to the staples of a Thai kitchen and some techniques - BAM, a recipe for pad thai is shoved in your face. And as you read the ingredients for a recipe, more often than not, you'll come across some unknown powder/paste/oil that can be made homemade, but that section of homemade basics is all the way in the back of the book which I dislike. I like to be able to know what basics I can make homemade before reading any recipe, since part of the fun of cooking through a book is taking inspiration and making some changes to a recipe for the possibility of creating something not only delicious, but also for the fun and wonder of it.
Going along that, there are some hit and miss recipes as well. One taste I haven't been to find in the US is the hit of biting into a spicy, strongly herbal and lemongrass flavored Northern Thai sausage back when I roamed a Chiang Mai food market a few years back. The recipe for this sausage is in the book and is the closest replication of that memory. However, I was really disappointed in the pad thai recipe. I was a tad bit suspicious when I looked at the ingredients for the sauce, and that feeling was well confirmed when I later tasted and judged the appearance of the dish - light colored, oddly bland (despite being touted for "sharp, direct" flavors), and no better than the kind of pad thai you'd find in a generic Asian restaurant that tells you they offer it along with General Tso's chicken in the same menu.
Tl;dr: nice looking book with cool story; some good regional authentic dishes; kind bad on some recipes you hadn't thought it would disappoint