Derek Lucci @makebistro

http://makebistro.com/

ดิเรก. Thai popups in Brooklyn, NY. YouTube: @makebistro

  • makebistro

    March 26th at 1:32am

    Check my instagram story for tips on curry paste making. This is a red curry paste that will be used for Sai Ua at my popup this week. Sai Ua is a Northern Thai sausage, and like other sausages, it is nice to cure it for a couple of days which will make it have more snap when cooked. As far as curry pastes, I am a true believer of using the pestle and mortar, you get to understand the smells and attributes of the ingredients in front of you. Try this at my next popup, message me for details. #makebistro

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  • makebistro

    March 24th at 5:09am

    Throwback to cilantro root living with @andrewrfblack. There is nothing more I love than getting goong ob woon sen (shrimp in a pot with glass noodles) and on the bottom lies a treasure of cilantro root and ginger (and often crushed garlic, peppercorns). It's a beautiful thing. @baanbkk has amazing food by @cheftonn. I highly recommend.

    lsouthern524

    4 days ago
    Beautiful shot, D

    andrewrfblack

    6 days ago
    I miss this so much

    baanbkk

    6 days ago
    😁😁😁😁

    cheftonn

    6 days ago
    😆😆😆
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  • makebistro

    March 23rd at 5:45am

    Continuing to test out more ideas and cook what I am inspired by: thai food. Some of these may be on upcoming popup menus which will be in April. Gaeng gari goong - Aromatic prawn curry, Kua kling moo - spicy dry minced pork, pad pak pea? - stir fry pea leaves, kanom jeen sao nahm - coconut pineapple and rice noodle, and yum pla duk fu - crispy fluffed fish with salad. Send me a message if you're interested in coming! I had a great time throwing these together with @jacobbergson. #makebistro

    yoshi1979

    5 days ago
    Yaaaas!!! 👏🏾

    vincentrochebrun

    5 days ago
    This is wonderful

    makebistro

    6 days ago
    @joe_____walker thank you!!

    makebistro

    6 days ago
    @dahlianyc I don't think any peanuts either....

    joe_____walker

    6 days ago
    This is dope 👌

    dahlianyc

    7 days ago
    Ugh. Drooooool! 😋

    thejudylab

    7 days ago
    Looks awesome

    omaaamaraa

    7 days ago
    💖💖💖💖💖👍👍👍👍

    kengphasit

    7 days ago
    😱😱😱😱😱

    topindietx

    7 days ago
    Have a great week !
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  • makebistro

    March 21st at 8:36pm

    A red curry that doesn't taste like you're slurping down sugar and coconut milk. Perhaps you may fancy that, but I'm much more into a curry that is complex and balanced. It's sad how many restaurants can get away with mixing store bought curry paste with coconut milk and convincing America that this is a Thai curry (and to clarify, red curry is only skimming the surface of the cuisine and there are many variations). Surprisingly, this common curry can be made delicious with some care. Achieving balance is certainly a challenge that I'm constantly striving for–this one is rich, salty, has a rounded sweetness, an undertone of spice (not just the chilis, but white pepper), and a little tartness from cherry tomatoes (I can only imagine how nice this would taste in August when tomatoes are beautiful). Kaffir lime leaves provide a nice overall fragrance. Also contains crab and cauliflower, but could easily be vegetarian if you omit the seafood. #makebistro

    ericwbolyard

    8 days ago
    Beautifully said @makebistro

    bstrathy

    8 days ago
    Please teach us how to make massaman curry. Luv all your cooking.

    makebistro

    8 days ago
    @tluccini haha yes. At the end of the day I'm just saying my opinion and that's up for debate but I do agree, thai food here is too sweet. Majority of Thai food in America is really its own thing to be honest. Kinda like American Chinese food isn't exactly Chinese food. But anyways, I think there is a balance with the sweetness added that can be present if used correctly. I certainly used palm sugar in here and it's needed, it's just not like eating a sweet bowl of thick soup haha.

    tluccini

    8 days ago
    I've always been vexed by curry dishes I get at "Thai" restaurants for the sweetness level. Nice to read that they are doing it wrong!

    qmadd

    8 days ago
    Preach 🙌🏾
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  • makebistro

    March 19th at 10:15pm

    Pla goong. Shrimp is lightly poached very quickly. It can even be raw as the dressing is acidic enough to cook it. Loads of lemongrass, because I love lemongrass. And I'm obviously obsessed with thai salads. #makebistro

    makebistro

    10 days ago
    @babyonemorebite thank you!!!

    makebistro

    10 days ago
    @cob50nm there are many variations on this, but today I did: coriander root, garlic, thai chili (jinda, but prik ke nu suan would be ideal). Pound these to a rough paste and then add lime juice, palm sugar, and fish sauce. It should be mostly acidic. Pla style salads sing with acidity and that is something that distinguishes them. There is lots of lemongrass throughout the salad, but not in the dressing.

    i_shoyu_delicious

    10 days ago
    Looks so ono

    cob50nm

    10 days ago
    Whats in the dressing? Guessing chilli, lime juice, fish sauce and maybe some lemon grass and or palm sugar?

    catiko

    10 days ago
    😍😍😍 yum!!

    babyonemorebite

    10 days ago
    Love this shot!!!
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  • makebistro

    March 17th at 11:38pm

    Moo hong. A southern style dish of caremlized pork belly in soy sauce with loads of black pepper. I used some orange peel/galangal for aromatics here as well. Could be more saucy but it's nice this way. I'm always experimenting and learning. #makebistro

    kissdish

    12 days ago
    Did u buy all pork belly from Whole foods at N4?

    bobo

    12 days ago
    Omg.

    laramfit

    12 days ago
    💟

    wrksonmymachine

    12 days ago
    When's the next popup?
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  • makebistro

    March 16th at 4:58pm

    Pla salmon. Watch on my instagram story. A salad of salmon topped with fried salmon skin/garlic. Lots of lemongrass throughout. Salmon is lightly "cooked" in an acidic fresh young coconut dressing with lots of sliced thai chili. #makebistro

    bobo

    14 days ago
    💦💦💦💦💦 (that's me drooling over this)
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  • makebistro

    March 14th at 1:58pm

    The excitement when I find a vendor selling kanom fak bua is unparalleled. It's rare to come across a vendor selling these delicious deep fried pandan snacks. #makebistro

    makebistro

    16 days ago
    @bobo I got you.

    bobo

    16 days ago
    I need to consume these again
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  • makebistro

    March 10th at 10:40pm

    Watch how I Make Yum Naem Khao Tod on my instagram story. This is a salad of fermented pork, jasmine rice coated in curry paste and fried, and fresh herbs. So much textural crunch, souriness, and fragrance from beautiful lemongrass. #makebistro

    makebistro

    19 days ago
    @equiluminance we gotta cook soon man. the naem itself was gifted to me by @andrewrfblack. It's a beauteous preparation of cooked sticky rice; salt and garlic pounded to a paste. The salad was simply me going control and finding a fun application for it :)

    equiluminance

    19 days ago
    Psyched to read. I just fermented some ribs, interested in doing some grind

    lsouthern524

    19 days ago
    Beautiful Derek

    eatoutdevout

    19 days ago
    Love it ! ❤

    makebistro

    19 days ago
    @tluccini haha I wish! That was devoured mid day by emma and me.

    tluccini

    19 days ago
    If your fridge happens to have any leftovers. I'll come by w a 6pack later!

    bobo

    19 days ago
    You are a monster

    catiko

    19 days ago
    😍😍😍
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  • makebistro

    March 9th at 5:45am

    The nice part about going to Chinatown before the madness at night is observing how a vendor sets up and prepares what they will serve. This is rice for Khao man gai. #makebistro

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