Chef's Kitchen

Chef Jahn's desire to learn was nurtured at an early age and continues to this day. She grew up surrounded by good food and family members willing to pass their techniques and flavor combinations on to her. Years earlier her great grandmother had cooked in the Thai royal kitchens. After training under the highly acclaimed Executive Chef Norbert Kostner of The Mandarin Oriental Hotel in Bangkok, and the responsibilities of owning her own restaurant, Chef Jahn left Thailand to “experience Thai around the world.” She was curious to see how the Thai cuisine was seen, presented and prepared in other countries and, in return, further her own knowledge of their traditional dishes while teaching Thai flavors and techniques to them. The current culmination of her training and travels is the ambitious, delicious, yet affordable menu at Jup Jup Jup.

Photo courtesy of Jim Rawson

Don't be afraid; try something new, by Chef Jahn

It's easy to get put off a recipe when you see unfamiliar ingredients. But trying new things can bring whole new flavors and experiences. You can normally find the more unusual items needed for these recipes at Uwajimaya, Whole Foods, Viet-Wah in Seattle and Asian grocery stores.

Fresh turmeric and galangal roots may look a bit daunting, but with a sharp knife and a good eye are quick to prepare. The turmeric is easy. Cut off the length required, peel, slice thinly across the grain, then chop, grind or process into the texture required. Galangal root is just as easy. The thicker part has a more pronounced aroma and flavor and is used in curries and marinades, while the smaller “thumbs” are milder and used in soups. The thicker piece needs to be peeled before thinly slicing across the grain and chop, grind or process into the texture required. The “thumbs” need not be peeled if using as flavor in soup. Just cut a slice across the grain about 1/8^th inch thick and add to the pan. 

The dry Anaheim-style red pepper must be soaked in water until soft before chopping and grinding. Remove seeds before soaking for a milder flavor.

Ajard sauce must cool down before use.

The Maesri Brand's Kaeng Kua is my curry paste of choice, but if not available, any quality curry paste will work.

Cans of coconut milk produced in Thailand have a thick layer of coconut cream filling the top 2/3^rd , with a watery coconut liquid in the bottom 1/3^rd.  For this recipe and other dishes needing little liquid use the creamy part. For soups and curry sauces shake the can and use the combined.

Jup Jup Jup (closed)
209 Broadway East
Seattle, WA 98102