Derek Lucci @makebistro

http://makebistro.com/tickets

ดิเรก. Thai popups 6/24 & 6/30 in NYC YouTube: @makebistro

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Fermenting sai krok isan until sour. Taste this thai speciality at my popups. Link in bio. #makebistro
  • Comments 10

Fermenting sai krok isan until sour. Taste this thai speciality at my popups. Link in bio. #makebistro

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Freshly cased Sai Krok Isan. Pork belly that is all hand minced combined with sticky rice and garlic, ready to be fermented and become sour. You can taste bites like this and more at my popups. Link in bio. #makebistro
  • Comments 14

Freshly cased Sai Krok Isan. Pork belly that is all hand minced combined with sticky rice and garlic, ready to be fermented and become sour. You can taste bites like this and more at my popups. Link in bio. #makebistro

You can eat delicious flavors too at my popups! Link in bio. Beef and branzino curing in preparation to be smoked tonight. Beef: cumin, coriander, black pepper, salt and sugar (it took on a yellow hue after not cleaning out the mortar after making the paste for the branzino 🙏🏻) Branzino: rough paste of turmeric, galangal, salt, and sugar. Not sure what I plan to do after smoking them but the possibilities are endless. Smoked beef salad, smoked fish soup / curry, etc. Or perhaps just enjoy simple smoked with some sticky rice. We shall see.
  • Comments 3

You can eat delicious flavors too at my popups! Link in bio. Beef and branzino curing in preparation to be smoked tonight. Beef: cumin, coriander, black pepper, salt and sugar (it took on a yellow hue after not cleaning out the mortar after making the paste for the branzino 🙏🏻) Branzino: rough paste of turmeric, galangal, salt, and sugar. Not sure what I plan to do after smoking them but the possibilities are endless. Smoked beef salad, smoked fish soup / curry, etc. Or perhaps just enjoy simple smoked with some sticky rice. We shall see.

POPUPS - next week and end of June. Link in bio.There will be Kaffir lime leaves which when shredded thin are beautiful. They add great fresh fragrance to salads, curries and more. #makebistro
  • Comments 2

POPUPS - next week and end of June. Link in bio.There will be Kaffir lime leaves which when shredded thin are beautiful. They add great fresh fragrance to salads, curries and more. #makebistro

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Kanom chan. A jelly like texture of pandan and coconut. Part of my obsession with thai food also involves me putting time and research for desserts as well, which take equal if not more precision than savory. This is great for my first attempt, but there are things I would tweak!  Each layer is ladled into a steamer to set before adding the next alternate layer. #makebistro
  • Comments 10

Kanom chan. A jelly like texture of pandan and coconut. Part of my obsession with thai food also involves me putting time and research for desserts as well, which take equal if not more precision than savory. This is great for my first attempt, but there are things I would tweak! Each layer is ladled into a steamer to set before adding the next alternate layer. #makebistro

Smoked pork belly salad. Pork belly is marinated in coconut milk. Dressing made from a fish sauce caramel with pandan, lemongrass and kaffir  combined with fried dried shrimp/chilis and lime. Tasty and smokey. #makebistro
  • Comments 13

Smoked pork belly salad. Pork belly is marinated in coconut milk. Dressing made from a fish sauce caramel with pandan, lemongrass and kaffir combined with fried dried shrimp/chilis and lime. Tasty and smokey. #makebistro

Gaeng panaeng. This curry does have sweetness to it, but unfortunately is often made too sweet (as per most thai food in the US). Oil separation is key. See previous post for paste.  #makebistro
  • Comments 1

Gaeng panaeng. This curry does have sweetness to it, but unfortunately is often made too sweet (as per most thai food in the US). Oil separation is key. See previous post for paste. #makebistro

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Upclose and intimate with a hand pounded panaeng curry paste. Really, the only difference between a panaeng and a red curry paste is the addition of peanuts (can be roasted or boiled) to the paste, hence the color turning more orange than red. Of course sometimes you will see spices like cumin, coriander seeds, nutmeg, and white pepper, but the peanuts are really the differentiating factor. And yes, I'm talking specifically about the paste, not the way it's seasoned or cooked. This paste doesn't have gapi (shrimp paste) which will darken the color, and is also often found in panaeng.  #makebistro
  • Comments 1

Upclose and intimate with a hand pounded panaeng curry paste. Really, the only difference between a panaeng and a red curry paste is the addition of peanuts (can be roasted or boiled) to the paste, hence the color turning more orange than red. Of course sometimes you will see spices like cumin, coriander seeds, nutmeg, and white pepper, but the peanuts are really the differentiating factor. And yes, I'm talking specifically about the paste, not the way it's seasoned or cooked. This paste doesn't have gapi (shrimp paste) which will darken the color, and is also often found in panaeng. #makebistro

Papaya salad. This is just a tasty dinner, no other words. I share the whole recipe with you on my instagram story. Go learn! #makebistro
  • Comments 3

Papaya salad. This is just a tasty dinner, no other words. I share the whole recipe with you on my instagram story. Go learn! #makebistro

พล่าเนื้อ - Smoked wagyu beef salad (also a papaya salad and herbal soup). Tasty.  Process on my instagram story.  #makebistro
  • Comments 5

พล่าเนื้อ - Smoked wagyu beef salad (also a papaya salad and herbal soup). Tasty. Process on my instagram story. #makebistro

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When thai street food is around, things are good. Fresh rice noodle (not traditional but the mixture was assorted mushrooms with makwean and other spices and herbs such as Vietnamese mint, mimicking the essence that laap from the north gives you), sticky rice, fried chicken, papaya salad.  I love how everyone embraced eating family style with hands, as it should be. #makebistro
  • Comments 1

When thai street food is around, things are good. Fresh rice noodle (not traditional but the mixture was assorted mushrooms with makwean and other spices and herbs such as Vietnamese mint, mimicking the essence that laap from the north gives you), sticky rice, fried chicken, papaya salad. I love how everyone embraced eating family style with hands, as it should be. #makebistro

Today in Thai ingredient prep: Shallots - how to slice and fry. Full video on my YouTube channel - It might seem silly, but I can't tell you how many Thai restaurants have no respect for the shallot here in the USA. It's critical to cut it with the grain, thinly when using for salads, curry pastes and most Thai preparations. And when frying, remove before it is brown, as the shallots will continue to cook off the heat (like all food). Ful video linkin bio #makebistro
  • Comments 5

Today in Thai ingredient prep: Shallots - how to slice and fry. Full video on my YouTube channel - It might seem silly, but I can't tell you how many Thai restaurants have no respect for the shallot here in the USA. It's critical to cut it with the grain, thinly when using for salads, curry pastes and most Thai preparations. And when frying, remove before it is brown, as the shallots will continue to cook off the heat (like all food). Ful video linkin bio #makebistro

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