Supatra Johnson, formerly Chef/Owner of Supatra's Thai Cuisine Restaurant in Saint Paul, MN, offers Thai Cooking Classes and Private Chef Services in Minnesota and Thailand

Crying Tiger: Thai Recipes from the Heart

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Crying Tiger: Thai Recipes from the Heart contains over 100 recipes, many with photos. The book also features a guide to ingredients and equipment used in Thai cooking, along with a section of recipes for kids who want to learn to cook Thai. It is now available for purchase for $19.95 plus $8.70 USPS Priority shipping and sales tax. This is the second printing of Crying Tiger: Thai Recipes from the Heart, which was first published in 2004.

To purchase
Crying Tiger: Thai Recipes from the Heart click the PayPal Buy Now button below where you'll be taken to the PayPal page.

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This Stir-fried Chicken with Cashew recipe is taken from Crying Tiger: Thai Recipes from the Heart. It was my in-laws, Bob and Jean’s favorite dish when they dined at Supatra’s. In fact, #37 became known by the staff at the restaurant as the Grampa and Gramma Special!

Supatra's Thai Cooking Classes

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A cooking class held at Supatra’s Thai Cuisine in 2016

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Shown above are cooking class menus previously offered at Supatra's Thai Cuisine Restaurant in Saint Paul MN. I hope to have in-person cooking classes scheduled for summer 2022, and I am exploring the possibility of offering cooking classes via Zoom.

Growing Jasmine Rice in Udon Thani, Thailand

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While I was back home in Udon Thani, I had the chance to grow my first crop of Jasmine Rice; the variety was Khao Dawk Mali Number 105. It was grown organically and the rice in this area of Northeast Thailand is primarily grown only during the rainy season, which typically begins in May and ends in October. The farm covers about 1 1/4 acres and I ended up with a good yield for my first crop.

Because I returned to the states in early November, I missed the harvest, after which the paddy rice was dried on tarpaulins and brought to a rice mill for processing. The rice is de-hulled (which would make it brown rice) and then for white rice it is milled to remove the germ and some or all of the bran. My sister sent me a few pounds and it was very delicious (aroy dee in Thai)!

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