SheSimmers

5 Tips for Finding Good Pet Insurance

dorit.gerstenfeld@duda.co (Dorit Gerstenfeld) — Tue, 23 Aug 2022 13:23:36 GMT

Private health insurance is a popular insurance component, but it isn't for everyone. Learn the pros and cons of having it, and decide if it's right for you.

Let's start with the pros.

It covers medical expenses

A private health insurance policy covers certain medical expenses that public health system or Medicare doesn't.

It covers (some) hospital expenses
In the event that you'll require hospitalization, a private insurance policy could cover some of your expenses, and you'll be treated like a private patient.

And now for the cons - and there's a big one:

The cost

This will be a real problem if you're already in poor health and don't have any kind of group coverage. Usually, individual health insurance policies can cost around a few 100s of dollars a month.

Expecting? How to Choose a Life Insurance Policy

dorit.gerstenfeld@duda.co (Dorit Gerstenfeld) — Tue, 23 Aug 2022 08:38:11 GMT

Private health insurance is a popular insurance component, but it isn't for everyone. Learn the pros and cons of having it, and decide if it's right for you.

Let's start with the pros.

It covers medical expenses
A private health insurance policy covers certain medical expenses that public health system or Medicare doesn't.

It covers (some) hospital expenses
In the event that you'll require hospitalization, a private insurance policy could cover some of your expenses, and you'll be treated like a private patient.

And now for the cons - and there's a big one:

The cost
This will be a real problem if you're already in poor health and don't have any kind of group coverage. Usually, individual health insurance policies can cost around a few 100s of dollars a month.

Joint vs. Single Life Insurance

dorit.gerstenfeld@duda.co (Dorit Gerstenfeld) — Tue, 23 Aug 2022 08:38:11 GMT

Private health insurance is a popular insurance component, but it isn't for everyone. Learn the pros and cons of having it, and decide if it's right for you.

Let's start with the pros.

It covers medical expenses

A private health insurance policy covers certain medical expenses that public health system or Medicare doesn't.

It covers (some) hospital expenses
In the event that you'll require hospitalization, a private insurance policy could cover some of your expenses, and you'll be treated like a private patient.

And now for the cons - and there's a big one:

When's the Best Time to Get a Life Insurance?

dorit.gerstenfeld@duda.co (Dorit Gerstenfeld) — Tue, 23 Aug 2022 08:38:11 GMT

Private health insurance is a popular insurance component, but it isn't for everyone. Learn the pros and cons of having it, and decide if it's right for you.

Let's start with the pros.

Edit carefully before posting
Once you’re happy with the text, put it aside for a day or two, and then re-read it. You’ll probably find a few things you want to add, and a couple more that you want to remove. Have a friend or colleague look it over to make sure there are no mistakes. When your post is error-free, set it up in your blog and publish.

Subscribe to The Epestle to Receive New Posts

Thu, 01 Jul 2021 00:23:00 GMT

Hi everyone, This is a quick note to let you know that Google is going to do away with the email subscription part of FeedBurner in July. So if you have signed up to receive notifications of new posts on SheSimmers, you will no longer be getting those emails. This could very well be the […]

The post Subscribe to The Epestle to Receive New Posts appeared first on SheSimmers .

Stir-Fried Pork and Chinese Olives on Rice

Thu, 11 Mar 2021 01:43:00 GMT

It has to be peppery to be good. The latest installment of The Epestle is now available. Subscribe for the story and recipe.

The post Stir-Fried Pork and Chinese Olives on Rice appeared first on SheSimmers .

Charred Cabbage with Spicy Dressing

Thu, 04 Mar 2021 01:23:00 GMT

Getting the cabbage to the point where it straddles a razor-thin line between heavily charred and burnt brings out its rarely seen side A recipe for charred cabbage with spicy dressing can be found on The Epestle (for paying subscribers only).

The post Charred Cabbage with Spicy Dressing appeared first on SheSimmers .

Empty Mortar, Sagging Boobs, and How a Clean Heart Aids Fermentation

Sat, 27 Feb 2021 00:32:00 GMT

Some antiquated Thai superstitions would have been amusing had they not kept people from learning things Read the story in The Epestle (free to all subscribers).

The post Empty Mortar, Sagging Boobs, and How a Clean Heart Aids Fermentation appeared first on SheSimmers .

Sweet Fermented Rice

Wed, 17 Feb 2021 23:07:00 GMT

MKMCA: Make Khao Mak Cool Again “It’s true that the process of making the starter is complex, but when does that kind of difficulty ever keep the cool kids from dusting up old-school foods, barrel-aging them, and selling them in modern, attractive packaging? I blame it on khao mak’s marketing and publicity teams—who should be […]

The post Sweet Fermented Rice appeared first on SheSimmers .

Shoe, Prime Minister, and Brandied Green Curry

Sun, 14 Feb 2021 00:45:00 GMT

A novel rendition of beef green curry came into existence in a time when most people could only look at it Read the story on The Epestle (free to all subscribers).

The post Shoe, Prime Minister, and Brandied Green Curry appeared first on SheSimmers .

Introducing THE EPESTLE

Sun, 14 Feb 2021 00:41:00 GMT

I had written and trashed a lot of drafts before I ended up with the introduction you’re reading now. At one point, I wanted to explain to you why I hadn’t updated the blog in nearly three years. But whatever I went through is trivial in light of the fact that we’re still very much […]

The post Introducing THE EPESTLE appeared first on SheSimmers .

Bury Me in Nam Phrik: Mike Sula’s Exploration of Thai Relishes (Plus Salted Soybean-Pork Rind Relish Recipe)

Wed, 02 May 2018 02:24:00 GMT

Around this time last year, I met with some of my friends who are part of Dill Magazine to talk about something I had wanted to see for a long time: a story on Thai relishes, nam phrik. These dishes form the most significant segment of Thai cuisine, but they’re the least understood and the […]

The post Bury Me in Nam Phrik: Mike Sula’s Exploration of Thai Relishes (Plus Salted Soybean-Pork Rind Relish Recipe) appeared first on SheSimmers .

Food and Cooking in Thai TV Dramas, Love Destiny, 17th Century Siam, and Crispy Noodle-Wrapped Pork Dumplings

Mon, 02 Apr 2018 23:57:00 GMT

For a country that takes such great pride in its cuisine, Thailand, surprisingly, hasn’t seemed very enthusiastic about spotlighting its food in its cinematic endeavors. If it’s true that art imitates life, then it’s quite perplexing how the magnitude of the love the Thai people have for their food and the enormity of the role […]

The post Food and Cooking in Thai TV Dramas, Love Destiny, 17th Century Siam, and Crispy Noodle-Wrapped Pork Dumplings appeared first on SheSimmers .

A Simple Thai Dipping Sauce

Tue, 13 Mar 2018 00:07:00 GMT

Here’s a simple dipping sauce that I made the other day just as I’ve done hundreds of times in my life. It’s very easy to make; it doesn’t require special ingredients; it is extremely versatile. How versatile? Let me count the ways. 1. Can’t think of what to make for lunch? Make a small pot […]

The post A Simple Thai Dipping Sauce appeared first on SheSimmers .

Northern Thai Rice Noodle Soup with Pork Ribs, Dried Cotton Flowers, and Tomatoes (Khanom Jin Nam Ngiao)

Fri, 01 Sep 2017 22:40:00 GMT

Now that you know how to make prepare rice vermicelli (khanom jin) from dried noodles, let’s embark on a project. This northern Thai classic dish, khanom jin nam ngiao (ขนมจีนน้ำเงี้ยว) is probably better suited for a weekend than a weeknight, however. It’s not hard to make by any means (the paste is easy and much […]

The post Northern Thai Rice Noodle Soup with Pork Ribs, Dried Cotton Flowers, and Tomatoes (Khanom Jin Nam Ngiao) appeared first on SheSimmers .

How to Prepare Rice Vermicelli (Khanom Jin) from Dried Noodles

Tue, 29 Aug 2017 18:47:00 GMT

Years ago when I first came to the US, one of the products that I missed the most was the type of rice vermicelli that the Thai people call khanom jin (ขนมจีน). The noodles weren’t available fresh anywhere, which is understandable considering how difficult it is to make them at all let alone on a […]

The post How to Prepare Rice Vermicelli (Khanom Jin) from Dried Noodles appeared first on SheSimmers .

How to Prepare Pomelos for Thai Pomelo Salad

Tue, 23 May 2017 16:09:00 GMT

Pomelo Salad Bites, Page 46, Bangkok cookbook About seven years ago, I published on YouTube a video that showed how to prepare a pomelo. I took it down at one point, as I was planning on replacing it with one that is of better quality. Regardless, when it first went up, a few emails came […]

The post How to Prepare Pomelos for Thai Pomelo Salad appeared first on SheSimmers .

Khao Chae (ข้าวแช่)

Thu, 13 Apr 2017 04:32:00 GMT

Songkran, Thai New Year, means different things to different people in Bangkok. To many, it’s the time to get out a plastic water gun along with a bucket of water and talcum powder, to wrap their cell phone in a plastic bag, and to take to the streets for some serious water-fighting fun. To just […]

The post Khao Chae (ข้าวแช่) appeared first on SheSimmers .

Sample Recipes from Bangkok Cookbook

Fri, 17 Mar 2017 14:56:00 GMT

Photo © David Loftus I thought I’d alert your attention to the feature on Bangkok: Recipes and Stories from the Heart of Thailand which TASTE has put on their website; it contains two recipes from the book. I’ll link to the page in a minute. I wanted to make a few remarks about these two […]

The post Sample Recipes from Bangkok Cookbook appeared first on SheSimmers .

Bangkok: Recipes and Stories from the Heart of Thailand

Sun, 12 Mar 2017 01:35:00 GMT

In case you’ve ever wondered why I didn’t blog very often in 2016, you’re looking at the reason right now. Having spent most of my waking hours writing, testing recipes, and traveling for my new book project, I am beyond ecstatic to announce that the book has been completed and, even though it will not […]

The post Bangkok: Recipes and Stories from the Heart of Thailand appeared first on SheSimmers .

Sweet and Sour Red Curry of Water Spinach and Pork Belly (Kaeng The-pho) from Immm Rice & Beyond in Chicago

Tue, 07 Mar 2017 00:20:00 GMT

(This post assumes that you have read its prerequisite.) When it comes to Thai restaurants in the West, the one type that brings the widest range of emotions out of me is ran khao kaeng, rice-curry shops. They’re the ones I hope for (Rotating menu! Variety! New stuff at every visit!), look for (Why are […]

The post Sweet and Sour Red Curry of Water Spinach and Pork Belly (Kaeng The-pho) from Immm Rice & Beyond in Chicago appeared first on SheSimmers .

The Rice-Curry Shops (Ran Khao Kaeng) of Bangkok: Take Them for What They Are

Wed, 08 Feb 2017 02:47:00 GMT

It was only five-thirty. But dark. Then I remembered that the sun set early in the winter in this country. Looking across the full parking lot towards a brightly lit building in the distance that was packed with people, I knew if there was a right place to come to, this must have been it. […]

The post The Rice-Curry Shops (Ran Khao Kaeng) of Bangkok: Take Them for What They Are appeared first on SheSimmers .

Braised Brisket in Tamarind-Palm Sugar Sauce

Thu, 15 Sep 2016 02:35:00 GMT

I’m a big, big fan of Jewish-style sweet and sour brisket. In fact, after having tried at least 10 different recipes for it in the past decade, I’ve discovered that even the least impressive batch was delicious to me. It’s almost like you really need to try pretty hard to mess it up. The world […]

The post Braised Brisket in Tamarind-Palm Sugar Sauce appeared first on SheSimmers .

Coconut Sticky Rice with Jackfruit

Fri, 24 Jun 2016 01:10:00 GMT

With jackfruits popping up everywhere these days, I thought I’d tell you about this dessert/snack: coconut sticky rice with jackfruit. Khao niao khanun isn’t nearly as popular or ubiquitous as the iconic khao niao mamuang (sticky rice with mango), but it’s by no means uncommon. And if you already know how to make the latter, […]

The post Coconut Sticky Rice with Jackfruit appeared first on SheSimmers .

Strawberry-Lychee Jam

Fri, 03 Jun 2016 21:00:00 GMT

When I was a kid growing up in Bangkok, fresh strawberries were few and far between. Imported strawberries could be found in some high-end supermarkets, but more often than not, they looked like they were about to join the choir invisible. The freshest strawberries we could find would come from farmers who grew them in […]

The post Strawberry-Lychee Jam appeared first on SheSimmers .

Baked Chicken and Leek in Turmeric-Coconut Sauce

Thu, 26 May 2016 01:31:00 GMT

The house I grew up in was only a short distance away from Kasetsart University, one of Thailand’s premier colleges known for forestry, agriculture, and food science. And we never missed the school’s annual fair, a large outdoor exhibition/farmers’ market/food fair where you’d get to see a wide range of produce and plants and sample […]

The post Baked Chicken and Leek in Turmeric-Coconut Sauce appeared first on SheSimmers .

Peel-and-Eat Shrimp with Roasted Tomato-Dried Chili Dipping Sauce

Fri, 20 May 2016 12:11:00 GMT

I made this for 4 people. First, I made the roasted tomato-dried chili dipping sauce on pages 112-113 of Simple Thai Food. I doubled the recipe, and added more fish sauce and lime juice to make the sauce thinner. I also stirred in about 2 teaspoons of toasted rice powder (page 182) at the end. […]

The post Peel-and-Eat Shrimp with Roasted Tomato-Dried Chili Dipping Sauce appeared first on SheSimmers .

Southern Thai Dry Curry (Khua Kling) from Khua Kling Pak Sod Restaurant

Thu, 05 May 2016 13:51:00 GMT

Long-time readers of my website have probably noticed this: I love Southern Thai food. There are many reasons, and I’ll talk about them at a more appropriate time. Today is all about khua kling, the iconic Southern Thai dry curry which I love so much and—now that I think about it—counts as one of those […]

The post Southern Thai Dry Curry (Khua Kling) from Khua Kling Pak Sod Restaurant appeared first on SheSimmers .

Caramel-Glazed Pork Cracklings and Peanuts (กากหมูถั่วหวาน) from Baan Varnakovida (บ้านวรรณโกวิท)

Tue, 01 Mar 2016 03:48:00 GMT

Choosing where to eat in Bangkok is never easy; we’re talking about a big and diverse city, teeming with choices. But if forced to identify only one segment where I think the city’s best food is found, I would point to the homes—specifically the homes of old families who cook from recipes passed down for […]

The post Caramel-Glazed Pork Cracklings and Peanuts (กากหมูถั่วหวาน) from Baan Varnakovida (บ้านวรรณโกวิท) appeared first on SheSimmers .

Red Curry of Chicken and White Asparagus, Inspired by Pinto by Chak

Tue, 19 Jan 2016 04:19:00 GMT

A familiar sight when I was a kid growing up in Bangkok was that of someone on a bike going around the neighborhood to deliver food packed in a container called “pinto.” And though our family never used this daily catering and food delivery service, we were familiar with how it worked. How could we […]

The post Red Curry of Chicken and White Asparagus, Inspired by Pinto by Chak appeared first on SheSimmers .

A New Book

Wed, 02 Dec 2015 14:00:00 GMT

I was at my condo in Bangkok eating grilled giant prawns dipped in palm sugar-tamarind sauce with blanched neem buds when, suddenly and inexplicably, my mind went, “This is my next book.” And next thing I knew I was exuberantly jotting things down on a piece of paper—mid-meal. I still have that piece of paper; […]

The post A New Book appeared first on SheSimmers .

Fried Rice with Cured Pork (ข้าวผัดแหนม)

Sun, 15 Nov 2015 23:43:00 GMT

Five years ago, I brought naem to your attention. Since then I’ve shown you how to make a pork rib version and a beef short rib version of it. I’ve sneaked into the kitchen of a restaurant in Chicago that serves a crispy rice salad featuring this cured meat. I’ve dragged my rear end to […]

The post Fried Rice with Cured Pork (ข้าวผัดแหนม) appeared first on SheSimmers .

Gingered Chicken Stew

Fri, 23 Oct 2015 22:30:00 GMT

You know what’s really great about being older? You become much better at seeing right through nonsense. You’ve got good not only at seeing that the emperor has no clothes on but also at being confident enough to say out loud that the dude’s naked. I don’t like the physical part of getting older. But, […]

The post Gingered Chicken Stew appeared first on SheSimmers .

How to Score Squid: The More Practical Kind of Food Carving

Sat, 03 Oct 2015 23:32:00 GMT

Carving is such a big part of the Thai culture. When it comes to things involving intricate details, Thai craftsmen are second to none in the world; those who have been to the Grand Palace and the Temple of the Emerald Buddha in Bangkok can testify to that. The love of carving has also spilled […]

The post How to Score Squid: The More Practical Kind of Food Carving appeared first on SheSimmers .

Jim Jum: Hot Pot Isan-Style

Wed, 23 Sep 2015 01:51:00 GMT

Here’s a modern-ish Isan dish that would be perfect for this time of year when the temperature is beginning to drop in the Northern Hemisphere. Essentially Isan shabu shabu or hot pot Isan-style, jim jum (literally “dip (and) dunk”)* is not a weeknight meal; it’s not an everyday dish; it’s more of a party food […]

The post Jim Jum: Hot Pot Isan-Style appeared first on SheSimmers .

Yul Brynner’s Chicken Yellow Curry

Mon, 31 Aug 2015 01:00:00 GMT

No thinking person would ever take the words of Anna Leonowens as the singularly, unquestionably authoritative source of information on mid-1800s Siam much less regard the musical the King and I, or the film adaptation thereof, as historically accurate—or even factual. But can one learn to make Thai food from legendary actor Yul Brynner? That […]

The post Yul Brynner’s Chicken Yellow Curry appeared first on SheSimmers .

July 4th Celebration, Tropical Fruit (and Edible Flower) Edition

Sat, 04 Jul 2015 08:56:00 GMT

I’m writing this from a jungle somewhere in western Thailand, and there are lots and lots of butterfly pea flowers, langsat, and rambutans around. I hope you like this tropical fruit (and edible flower) edition of July 4th celebration. I sure did (guess who ate the props). Happy July 4th to those who celebrate it. […]

The post July 4th Celebration, Tropical Fruit (and Edible Flower) Edition appeared first on SheSimmers .

Simple Thai Food: Sweet Dry Curry of Pork and Green Beans (ผัดพริกขิง)

Tue, 23 Jun 2015 15:00:00 GMT

This is one of the recipes from Simple Thai Food that I’d like you to try especially, if you haven’t already. There’s no photo for it in the book, so I thought I’d add this recipe to the Simple Thai Food Recipe Photos category. Instead of long beans which are traditionally used in Thailand, I’ve […]

The post Simple Thai Food: Sweet Dry Curry of Pork and Green Beans (ผัดพริกขิง) appeared first on SheSimmers .

Stir-Fried Garland Chrysanthemum with Ground Pork (ผัดตั้งโอ๋หมูสับ)

Tue, 26 May 2015 01:47:00 GMT

Have you had garland chrysanthemum? If you haven’t, you may want to give this inexpensive—though a bit hard to find—vegetable a try. If you live near an Asian grocery store with a lush and bountiful produce section, surely you have seen garland chrysanthemum (Glebionis coronaria) before. It’s also referred to as chrysanthemum greens, crown daisy, […]

The post Stir-Fried Garland Chrysanthemum with Ground Pork (ผัดตั้งโอ๋หมูสับ) appeared first on SheSimmers .

Homemade Chili Oil: My All-Purpose Condiment

Tue, 12 May 2015 18:22:00 GMT

Busy cooks know this: life is better and easier when you have a pantry full of things that keep for a long time without refrigeration and can be used in multiple ways at a moment’s notice. That is why this fragrant and fiery chili oil (not to be confused with nam prik pao) is always […]

The post Homemade Chili Oil: My All-Purpose Condiment appeared first on SheSimmers .

Lemongrass-Scented Roasted Chicken with Spicy Dipping Sauce

Thu, 30 Apr 2015 15:19:00 GMT

If the first quarter is any indication, 2015 is slated to be the year I roast more chickens than any of the previous years of my life. I don’t have an explanation for this, and if there was one, I’m sure you’d find it earthshatteringly boring. But if I had to guess, I’d say laziness […]

The post Lemongrass-Scented Roasted Chicken with Spicy Dipping Sauce appeared first on SheSimmers .

Akrapol Suetrong and Chicken ‘Mistake’ Stir-Fry

Fri, 24 Apr 2015 01:10:00 GMT

A couple of years ago, I was planning on starting a new series in which I ask people what Thai dishes they like to eat or make. But that didn’t happen back then, because my life was pretty much taken over by my book project. But it looks like it’s going to happen—no, has happened—now. […]

The post Akrapol Suetrong and Chicken ‘Mistake’ Stir-Fry appeared first on SheSimmers .

Northern Thai Steamed Rice with Pork Blood (ข้าวกั๊นจิ๊น) – Happy Songkran!

Sun, 12 Apr 2015 22:05:00 GMT

I’ve been away from the blog for a few weeks due to some travels and other things. But I’d be remiss if I didn’t come back in time to at least wish you all a happy Thai New Year—Happy Songkran, everyone! Songkran won’t officially arrive until April 14th this year. But as I’m typing this […]

The post Northern Thai Steamed Rice with Pork Blood (ข้าวกั๊นจิ๊น) – Happy Songkran! appeared first on SheSimmers .

Lemongrass Baked Chicken Wings (ปีกไก่อบตะไคร้)

Sun, 15 Mar 2015 15:35:00 GMT

This post is brought to you by excitement at the level that is so unreasonable it’s awkward. I just made these wings less than a couple of hours ago. The kitchen and my clothes still smell like them as I’m sitting here, writing. (Whispering, because the wings are within earshot) These wings would have been […]

The post Lemongrass Baked Chicken Wings (ปีกไก่อบตะไคร้) appeared first on SheSimmers .

Simple Thai Food: Beef Shank Matsaman Curry (แกงมัสมั่นเนื้อน่องลาย)

Sun, 01 Mar 2015 16:58:00 GMT

To continue the series of photo-based posts from Simple Thai Food, here’s matsaman (massaman) curry made with beef shank. I made this with fresh coconut milk from a mature coconut which I grated with the coconut bunny and extracted myself. Because of this, the coconut fat splits more readily and the curry broth, though certainly […]

The post Simple Thai Food: Beef Shank Matsaman Curry (แกงมัสมั่นเนื้อน่องลาย) appeared first on SheSimmers .

Mike Sula and Spicy Thai Lao Egg Rolls from Spicy Thai Lao Restaurant, Chicago

Wed, 18 Feb 2015 18:19:00 GMT

James Beard Award-winning journalist Mike Sula has been writing for the Chicago Reader for 20 years, covering various topics in various formats and styles from short blog posts to long-form features. One of the city’s most respected restaurant reviewers, Sula scours the nooks and crannies of Chicagoland in search of stories to tell you. Sure, […]

The post Mike Sula and Spicy Thai Lao Egg Rolls from Spicy Thai Lao Restaurant, Chicago appeared first on SheSimmers .

Simple Thai Food: Chicken in Brown Sauce on Rice (ข้าวหน้าไก่)

Fri, 06 Feb 2015 18:10:00 GMT

I’ve been wanting to start a series of photo-based posts featuring dishes, or samples of family meal ensembles, that you can create from Simple Thai Food (which I’m sure my long-time readers have a copy of). I hadn’t had a chance to do so until now. Debuting the series is one of my top favorites […]

The post Simple Thai Food: Chicken in Brown Sauce on Rice (ข้าวหน้าไก่) appeared first on SheSimmers .

Southern Thai Pork Rib Curry (แกงพริกกระดูกหมู)

Tue, 03 Feb 2015 17:02:00 GMT

The assumption is often that Thai curries are spicy dishes with thick, creamy coconut-based curry sauce – so much so that questions along the lines of, “How could you possibly call that a curry?” always come up whenever I introduce any dish the Thai recognize as a “curry” that happens to contain no coconut milk. […]

The post Southern Thai Pork Rib Curry (แกงพริกกระดูกหมู) appeared first on SheSimmers .

Spicy Fresh Tomato “Hell” Relish (น้ำพริกมะเขือเทศ)

Mon, 05 Jan 2015 11:11:00 GMT

A few weeks ago, I had a short conversation with @dawnwow on Twitter who said to me that she had always felt like pico de gallo was a flavor short of being Thai. I completely agreed with her. In fact, if you’re familiar with both Mexican and Thai cuisines, surely you’ve noticed some similarities as […]

The post Spicy Fresh Tomato “Hell” Relish (น้ำพริกมะเขือเทศ) appeared first on SheSimmers .

Northern Thailand and Northeastern Thailand (Isan) Are Two Different Regions

Sat, 15 Nov 2014 03:22:00 GMT

There’s the north of Thailand. Then there’s the northeast of Thailand.* The northeast is also known as isan, the term that never applies to the north. The two regions are separate and distinct in terms of food, dialect, culture, and geography. The Thai people don’t think of isan as part of “the north of Thailand.” […]

The post Northern Thailand and Northeastern Thailand (Isan) Are Two Different Regions appeared first on SheSimmers .

African Chicken (Galinha à Africana) in the style of Henri’s Galley

Mon, 03 Nov 2014 19:22:00 GMT

I had a chance to visit Macau for the first time as an adult this past summer. After the first few hours there, I realized I should have planned a longer stay. I ate as well and variedly as I could, but even so I barely scratched the surface in terms of what this place […]

The post African Chicken (Galinha à Africana) in the style of Henri’s Galley appeared first on SheSimmers .

Mon Dipping Sauce (น้ำปลามอญ) by Ong Bunjoon

Sun, 28 Sep 2014 21:13:00 GMT

I recently fell in love with a book. I’m still head over heels as I’m typing this sentence. Long story short, I popped into a Kinokuniya during a quick layover in Bangkok early this summer in hopes of finding something tiny but texty and thrilling* to read on the 4-hour plane ride I’d catch later […]

The post Mon Dipping Sauce (น้ำปลามอญ) by Ong Bunjoon appeared first on SheSimmers .

Sichuan Peppercorn-Ginger-Butter Shrimp aka M’s Shook Shrimp

Sat, 23 Aug 2014 22:21:00 GMT

A long trip of traveling to different parts of Thailand and East Asia was responsible for my absence of late from the blog. But then it’s also the guilty party who has given me many recipes, ideas, and stories to share with you in the weeks and months to come. So I hope you’ll forgive […]

The post Sichuan Peppercorn-Ginger-Butter Shrimp aka M’s Shook Shrimp appeared first on SheSimmers .

Sweet Potato Fritters from Simple Thai Food Book

Wed, 18 Jun 2014 18:47:00 GMT

© Erin Kunkel/Ten Speed Press/Penguin Random House I have recently written another article about GFB, the woman behind these sweet potato fritters as well as many other fried things I have yet to introduce you to. The article also includes instructions on how to make them. Halloween would have been a more appropriate time to […]

The post Sweet Potato Fritters from Simple Thai Food Book appeared first on SheSimmers .

Drunkard’s Noodles (Pad Kee Mao) – What to Expect from Simple Thai Food

Mon, 19 May 2014 19:35:00 GMT

I’ll tell you about this noodle dish and how to make it (my way) in just a few moments. For now, please let me announce that Simple Thai Food: Classic Recipes from the Thai Home Kitchen is here! The book has become available online since last Tuesday, May 13th, and is now starting to pop […]

The post Drunkard’s Noodles (Pad Kee Mao) – What to Expect from Simple Thai Food appeared first on SheSimmers .

Creamy Egg Crepe on Rice (Khao Khai Khon ข้าวไข่ข้น)

Fri, 18 Apr 2014 01:43:00 GMT

A new friend whom I met during my most recent trip back to Bangkok was sitting on my lap as we were going through the first few pages of The Little Prince together. This was 4-year-old Jade’s first exposure to the French classic and her sparkling brown eyes were transfixed on the pages as I […]

The post Creamy Egg Crepe on Rice (Khao Khai Khon ข้าวไข่ข้น) appeared first on SheSimmers .

My Book – Simple Thai Food: Classic Recipes from the Thai Home Kitchen

Sun, 23 Mar 2014 22:03:00 GMT

Remember when the Zealous Water Buffalo told you many months ago that I was writing a book? Well, it’s done. Simple Thai Food: Classic Recipes from the Thai Home Kitchen won’t be available until around mid-May, but if you preorder it now, you will be among the first people to get it. That’s not all, […]

The post My Book – Simple Thai Food: Classic Recipes from the Thai Home Kitchen appeared first on SheSimmers .

Spicy Grilled Beef-Grape Salad – A Mini Thai Cooking Class with Chef Vichit Mukura, Mandarin Oriental Bangkok

Sun, 02 Mar 2014 02:31:00 GMT

You have no idea how excited I was to be able to get Vichit Mukura, Executive Thai Chef of the Mandarin Oriental Bangkok, to grace this site with his Thai cooking knowledge and skills. For a long time this is what I’ve been wanting to share with you all. Those who have experienced his cooking […]

The post Spicy Grilled Beef-Grape Salad – A Mini Thai Cooking Class with Chef Vichit Mukura, Mandarin Oriental Bangkok appeared first on SheSimmers .

Soured Pork Sausage Omelet – Khai Jiao Naem (ไข่เจียวแหนม)

Thu, 27 Feb 2014 03:04:00 GMT

You remember soured pork sausage, naem (แหนม), right? I mentioned this flavorful, fermented sausage of minced pork and strips of pork rind here for the first time 3 years ago when I wrote about naem fried rice. Not too long after that post, I told you about how you can ferment pork ribs and serve […]

The post Soured Pork Sausage Omelet – Khai Jiao Naem (ไข่เจียวแหนม) appeared first on SheSimmers .

Grandma’s Turmeric Chicken Stew

Sat, 15 Feb 2014 22:53:00 GMT

I once wrote that if you were to make one — just one — thing out of everything that I have put up on this blog, I hope it would be this ‘very yellow’ chicken stew which my maternal grandmother used to make for us all the time. Nearly 5 years had passed since the […]

The post Grandma’s Turmeric Chicken Stew appeared first on SheSimmers .

Egg Noodle Soup with Spiced Broth, Stewed Chicken Drumsticks, and Baby Bok Choy (บะหมี่น่องไก่ตุ๋น)

Fri, 13 Dec 2013 04:24:00 GMT

So you’ve made some boat noodles from Pok Pok Cookbook, right? Are you wondering what to do with the remaining 2 quarts of spiced broth* you have in the refrigerator/freezer, the leftover fried garlic and its oil, and some of the table seasonings? Wonder no more. You use them to make egg noodle soup with […]

The post Egg Noodle Soup with Spiced Broth, Stewed Chicken Drumsticks, and Baby Bok Choy (บะหมี่น่องไก่ตุ๋น) appeared first on SheSimmers .

Rice-Pumpkin Porridge with Garlic Shrimp and Pumpkin Seeds (ข้าวตุ๋นฟักทองใส่กุ้งกับเมล็ดฟักทอง)

Sun, 10 Nov 2013 01:18:00 GMT

This is a grown-up version of what’s supposed to be my favorite baby food. I was a pretty quiet baby, but my mom used to tell me that whenever she fed me this, I started ‘talking’ a lot. She took it to mean I liked it. I love this dish as an adult and make […]

The post Rice-Pumpkin Porridge with Garlic Shrimp and Pumpkin Seeds (ข้าวตุ๋นฟักทองใส่กุ้งกับเมล็ดฟักทอง) appeared first on SheSimmers .

Shrimp Paste Relish with Lime Rind (น้ำพริกผิวมะนาว) and a Little Ghost Tale

Thu, 31 Oct 2013 02:16:00 GMT

What criteria do you use to gauge how much you understand another culture? How do you rank these criteria in terms of their importance? How objective is your ranking and what are the factors influencing it? What characteristics must someone from a different culture exhibit – what knowledge must they possess for you to consider […]

The post Shrimp Paste Relish with Lime Rind (น้ำพริกผิวมะนาว) and a Little Ghost Tale appeared first on SheSimmers .

Thai Tea Cheesecake with Chocolate Crumb Crust from The Heart of the Plate: A Tribute to Mollie Katzen

Tue, 22 Oct 2013 18:18:00 GMT

This post is about three things: a wonderful dessert, a great new book, and how the work of one woman—Mollie Katzen is her name—put me on the path that had led to this blog. I’ll address them one by one, in that order. The Dessert: I used to say that I didn’t think tea and […]

The post Thai Tea Cheesecake with Chocolate Crumb Crust from The Heart of the Plate: A Tribute to Mollie Katzen appeared first on SheSimmers .

Stewed Pork Hocks on Rice (Khao Kha Mu ข้าวขาหมู) by Nong of Nong’s Khao Man Gai

Tue, 15 Oct 2013 02:26:00 GMT

When I got Narumol “Nong” Poonsukwattana, of Portland-based Nong’s Khao Man Gai fame, on the phone a few weeks ago, I wasn’t planning on asking her about how life had led her to where she is now. This doesn’t mean that I wasn’t interested in it. I was. Very much. It doesn’t mean that the […]

The post Stewed Pork Hocks on Rice (Khao Kha Mu ข้าวขาหมู) by Nong of Nong’s Khao Man Gai appeared first on SheSimmers .

The Best Pumpkins to Use in Thai Cooking

Tue, 17 Sep 2013 01:23:00 GMT

I’ve long touted kabocha squash, a pumpkin/squash heavily used in Japanese and Korean cooking, as one of the best among the various types (commonly found in the United States) to use in Thai cooking. This is because its texture and flavor are very close to those of the type of pumpkin commonly used in Thailand. […]

The post The Best Pumpkins to Use in Thai Cooking appeared first on SheSimmers .

Grape-Shrimp-Cashew Salad (ยำองุ่นกับกุ้งและเม็ดมะม่วงหิมพานต์)

Tue, 10 Sep 2013 03:42:00 GMT

The Thai people don’t use grapes in savory dishes, including salads, very much. In fact, the only savory dish containing grapes I had growing up was an everything-but-the-kitchen-sink salad my grandmother used to make which was similar to this one. She’d take some sour green grapes, peel them one by one, and make a quick […]

The post Grape-Shrimp-Cashew Salad (ยำองุ่นกับกุ้งและเม็ดมะม่วงหิมพานต์) appeared first on SheSimmers .

Stir-Fry of Flowering Garlic Chives and Pork (ผักไม้กวาดผัดหมู)

Wed, 21 Aug 2013 16:45:00 GMT

If you have had pad thai as it’s made in Thailand, you are already aware of the unfailing presence of the main aromatic ingredient and a side garnish/crudité: the leaves and tender stalks of garlic chives. And if you regularly wander the streets of Bangkok a little further beyond pad thai stalls, chances are you […]

The post Stir-Fry of Flowering Garlic Chives and Pork (ผักไม้กวาดผัดหมู) appeared first on SheSimmers .

Vinegar with Pickled Chilies (น้ำส้มพริกดอง)

Fri, 16 Aug 2013 23:38:00 GMT

To allow you to season your noodles to taste, noodle shops in Thailand always provide a seasoning caddy containing different condiments which they deem appropriate for the types of noodles which they offer. This is because most noodle dishes in Thailand are seasoned moderately when they leave the cook’s hand — it’s intentional — so […]

The post Vinegar with Pickled Chilies (น้ำส้มพริกดอง) appeared first on SheSimmers .

Grilled Mekhong Baby Back Ribs with Thai Sweet Chili Sauce (ซี่โครงหมูแช่เหล้าย่างกับน้ำจิ้มไก่)

Wed, 07 Aug 2013 17:50:00 GMT

This recipe is from one of my uncles who loves cooking with alcohol but does not drink. Pretty much every bottle of alcohol he purchases is for the purpose of cooking or baking, not imbibing. But just by looking at this booze cabinet, there’s no way to tell that you could get this man to […]

The post Grilled Mekhong Baby Back Ribs with Thai Sweet Chili Sauce (ซี่โครงหมูแช่เหล้าย่างกับน้ำจิ้มไก่) appeared first on SheSimmers .

Spicy Duck Salad (ลาบเป็ดอีสาน) Isan-style by Bangkok Royal Restaurant in Lyon, France

Mon, 29 Jul 2013 00:36:00 GMT

Three of my colleagues who were in Lyon, France, last week, decided to try out Bangkok Royal, said to be one of the best Thai restaurants in the city. They were so impressed with the dinner that they went back the next day to interview the owner and the chef. Here’s the scoop, composed by […]

The post Spicy Duck Salad (ลาบเป็ดอีสาน) Isan-style by Bangkok Royal Restaurant in Lyon, France appeared first on SheSimmers .

Rabbit Massaman Curry (แกงมัสมั่นกระต่าย): Making Thai Food in Lyon Part Four

Fri, 19 Jul 2013 15:31:00 GMT

Another trip to Croix Rousse Market in Lyon, France, resulted in an impromptu dinner of rabbit massaman curry aka something I had never thought I would get to write about let alone make. That’s what happen when you send multiple people to the market and end up with different miscellaneous ingredients for you to put […]

The post Rabbit Massaman Curry (แกงมัสมั่นกระต่าย): Making Thai Food in Lyon Part Four appeared first on SheSimmers .

Apricots in Iced Syrup (แอปริคอตลอยแก้ว): Making Thai Food in Lyon Part Three

Thu, 11 Jul 2013 20:40:00 GMT

I’m still making Thai food in Lyon just for fun (I’m eating French food every day too, so don’t worry about me). After a simple mixed vegetable stir-fry and a duck curry, I’m turning France’s delicious fruits into a loy kaew (ลอยแก้ว RTGS: loi kaeo), a Thai iced dessert that I make all the time […]

The post Apricots in Iced Syrup (แอปริคอตลอยแก้ว): Making Thai Food in Lyon Part Three appeared first on SheSimmers .

Duck Breast in Red Curry Sauce: Making Thai Food in Lyon Part Two

Wed, 10 Jul 2013 20:44:00 GMT

If you’re curious about that one half-hearted vertical slash, please read on. Here’s another day of cooking Thai food with everyday fresh market items in Lyon, France. I’m still cooking in a small poorly-equipped kitchen with not many tools to work with. I still have to cut things with a serrated butter knife. Yet, I’m […]

The post Duck Breast in Red Curry Sauce: Making Thai Food in Lyon Part Two appeared first on SheSimmers .

Stir-Fried Mixed Vegetables with Lardons: Making Thai Food in Lyon Part One

Tue, 09 Jul 2013 18:56:00 GMT

Bonjour de Lyon! I’m traveling through Europe at the moment, so I hope you don’t mind that I’ve put our grilled chicken series on hold for a short while. What I’m having fun with at the moment is to pretend I am a Thai food enthusiast living in different places in Western Europe trying to […]

The post Stir-Fried Mixed Vegetables with Lardons: Making Thai Food in Lyon Part One appeared first on SheSimmers .

Lime-Honey-Lemongrass Slush

Sun, 30 Jun 2013 23:20:00 GMT

We’re still very much in the middle of the Thai Grilled Chicken Series. So far we’ve got: Part One – What? The Chicken Sauce Is More Famous Than the Chicken?: Introduction Part Two – The Basics of Thai Grilled Chicken Part Three – Mom’s Lemongrass Grilled Chicken Part Four – Southern Thai Sweet-and-Sour Curry-Basted Grilled […]

The post Lime-Honey-Lemongrass Slush appeared first on SheSimmers .

Thai Grilled Chicken: Smoked Soy-Honey-Rum Cornish Game Hens

Fri, 14 Jun 2013 15:56:00 GMT

About two years ago, a reader who was about to move back to his native Australia, wrote me lamenting a life without the rotisserie chicken which he had enjoyed five times a week for the past six years of living in Bangkok. I can commiserate as I, too, am an unabashed fan of this famous […]

The post Thai Grilled Chicken: Smoked Soy-Honey-Rum Cornish Game Hens appeared first on SheSimmers .

Thai Grilled Chicken: Southern Curry-Basted Grilled Chicken (ไก่ย่างกอและ)

Wed, 05 Jun 2013 23:21:00 GMT

Several emails have come in since I made a remark about how ubiquitous and prominent grilled chicken is in Thailand and how, quite quizzically, the sauce that is made to go with it – its sidekick, if you will – has somehow become more well-known internationally than the grilled chicken itself. Quite a few have […]

The post Thai Grilled Chicken: Southern Curry-Basted Grilled Chicken (ไก่ย่างกอและ) appeared first on SheSimmers .

Thai Grilled Chicken: Lemongrass Grilled Chicken (ไก่ย่างตะไคร้)

Fri, 31 May 2013 15:49:00 GMT

Now that the basics have already been addressed, let’s dive into the first recipe of our Thai Grilled Chicken: The Heroine Upstaged by Her Sidekick series: my mother’s lemongrass grilled chicken. This grilled chicken is not made according to any regional tradition or restaurant (though fans of Sirichai Kai Yang in Bangkok would probably see […]

The post Thai Grilled Chicken: Lemongrass Grilled Chicken (ไก่ย่างตะไคร้) appeared first on SheSimmers .

Thai Grilled Chicken: The Basics

Fri, 31 May 2013 00:21:00 GMT

This is the first part of the Thai Grilled Chicken: The Heroine Upstaged by Her Sidekick series. It’s difficult – no, impossible – to define “traditional” Thai-style grilled chicken, because there are so many types of it. Each region does its own thing. Then we also have a handful of shops and stalls from different […]

The post Thai Grilled Chicken: The Basics appeared first on SheSimmers .

Thai Grilled Chicken: The Heroine Upstaged by Her Sidekick

Fri, 24 May 2013 19:51:00 GMT

When people think of Thai cuisine, images of coconut-based curries, warm herbal soups, and stir-fried noodles are often the first to pop up in their minds. Meanwhile, balking indomitably from a place of neglect is a vast repertoire of grilled chicken traditions from every region of Thailand. It is noteworthy that Thai sweet chili sauce, […]

The post Thai Grilled Chicken: The Heroine Upstaged by Her Sidekick appeared first on SheSimmers .

Stir-Fried Pumpkin with Eggs (ผัดฟักทองใส่ไข่)

Tue, 16 Apr 2013 23:01:00 GMT

This may look like nothing special, but the fact that this no-frills home-style dish is a rice-curry shop staple in Bangkok tells you a lot. Kabocha squash, also known as Japanese pumpkin, is the best choice of pumpkin/squash for this, in my opinion. The flavor is mild and sweet. Its low moisture content makes the texture […]

The post Stir-Fried Pumpkin with Eggs (ผัดฟักทองใส่ไข่) appeared first on SheSimmers .

Tom Kha Gai, the Rustic Way

Tue, 12 Mar 2013 16:37:00 GMT

Yesterday afternoon, as I was hacking up a chicken with a cleaver to make this pot of Tom Kha Gai, my mind wandered off to one of my older posts on Serious Eats on chicken massaman curry and the comments it had elicited (which I find very educational). That had led to this impromptu post. […]

The post Tom Kha Gai, the Rustic Way appeared first on SheSimmers .

Baked Salmon in Lime-Coconut Cream Sauce (ปลาแซลมอนอบกะทิ)

Thu, 07 Feb 2013 00:24:00 GMT

You see, I just posted something on the blog a couple of days ago, and I should have waited a few days to publish another post. Ideally, this post would have featured a recipe for something sweet — a dessert, perhaps — because I just posted a savory recipe. Also, since the last post was […]

The post Baked Salmon in Lime-Coconut Cream Sauce (ปลาแซลมอนอบกะทิ) appeared first on SheSimmers .

Krua Apsorn Restaurant, Bangkok, and Its Famous Crabmeat and Yellow Chili Stir-Fry (เนื้อปูผัดพริกเหลือง ร้านครัวอัปษร)

Mon, 04 Feb 2013 17:41:00 GMT

Sometime last year, you might have seen a woman sitting alone in front of a building on Samsen Road in central Bangkok, tranquilizing herself with fried sweet potato balls, rocking back and forth, and mumbling things. That was me giving myself a prep talk. I didn’t take a selfie, but I think I must have […]

The post Krua Apsorn Restaurant, Bangkok, and Its Famous Crabmeat and Yellow Chili Stir-Fry (เนื้อปูผัดพริกเหลือง ร้านครัวอัปษร) appeared first on SheSimmers .

The Indigenization of Thai Restaurants Overseas: Part One – American Fast Food Chains in Thailand

Mon, 21 Jan 2013 10:03:00 GMT

Originally, this was supposed to be a short post about KFC Thailand’s fried chicken with green curry sauce, how funny the advertisement for this same menu offering at KFC Malaysia is (“So authentic even the Thais want it“), and how surprised I am to have found recently that it is quite good [1]. But after having […]

The post The Indigenization of Thai Restaurants Overseas: Part One – American Fast Food Chains in Thailand appeared first on SheSimmers .

Lotus in Thai Cuisine and Culture

Wed, 16 Jan 2013 18:22:00 GMT

Somebody asked me a couple of weeks ago what my favorite Thai vegetable was. Based on his loud “Huh?”, I guess he wasn’t prepared for my answer, “Lotus stems.” Before we get to lotus stems and what can be made with them, let’s talk about the incredible versatility of lotus. How incredible is the incredibly […]

The post Lotus in Thai Cuisine and Culture appeared first on SheSimmers .

Laughing Doughnuts (ขนมหัวเราะ)

Wed, 02 Jan 2013 11:47:00 GMT

This post had been sitting in my draft folder since the first quarter of 2012. Originally, I wanted to post it on May 5th, 2012. However, for reasons too boring to get into, that didn’t work out, and the post that went up on that day turned out to be baked pork tenderloins with gravy, […]

The post Laughing Doughnuts (ขนมหัวเราะ) appeared first on SheSimmers .

From Mee Krob to Brassiere Eggs: My Food Highlights 2012

Thu, 27 Dec 2012 12:29:00 GMT

In 2011, I ended the year with a post on the things that I liked (and still do); In 2012, I’m doing the same thing. The randomness which you saw from last year’s post? It’s here too. Anyway, for what it’s worth, here they are: the most memorable food items of 2012, presented in the […]

The post From Mee Krob to Brassiere Eggs: My Food Highlights 2012 appeared first on SheSimmers .

How to Eat Thai Chili Relishes กินข้าวกับน้ำพริก(สิจ๊ะถึงได้สะได้สวย)

Mon, 26 Nov 2012 15:34:00 GMT

Relish. Dip. Whatever you call it, Thai nam prik (น้ำพริก RTGS: nam phrik), in my opinion, has remained the most mysterious type of Thai food among foreigners. And I don’t blame them. Thai restaurants outside Thailand, except those that cater primarily to Thai expats, don’t have relishes on their menus, so those whose exposure to […]

The post How to Eat Thai Chili Relishes กินข้าวกับน้ำพริก(สิจ๊ะถึงได้สะได้สวย) appeared first on SheSimmers .

Barack Obama’s Official Dinner in Thailand: My Thoughts on the Menu

Mon, 19 Nov 2012 07:57:00 GMT

I’ll let other people who are qualified to deal with the other aspects of the US president’s trip to Asia and his stop in Thailand do their thing. I’m all about the food here. So while the economists and political analysts are discussing things such as the US-Thai bilateral trade agreements, I’m turning my readers’ […]

The post Barack Obama’s Official Dinner in Thailand: My Thoughts on the Menu appeared first on SheSimmers .

Southern Thai Sour Curry with Pineapple and Shrimp

Wed, 07 Nov 2012 07:23:00 GMT

Remember how I was telling you that what is generally referred to as “yellow curry” at many Thai restaurants with English-language menus isn’t what is known as “yellow curry” in the Thai language but a milder, turmeric-tinted curry we call kaeng kari (kari curry)? Now this is the actual “yellow curry” (แกงเหลือง) which is what […]

The post Southern Thai Sour Curry with Pineapple and Shrimp appeared first on SheSimmers .

Chinese Broccoli and Crispy Pork Belly Stir-fry (ผัดคะน้าหมูกรอบ)

Tue, 30 Oct 2012 05:16:00 GMT

Khana Mu Krop has got to be among the top favorites at rice-curry shops (ร้านข้าวแกง) in Bangkok — even more so at stalls that make food to order (อาหารตามสั่ง) for you. It’s such a simple dish that’s done in a flash. Definitely one of those minimum-effort-maximum-satisfaction things. You already know how to make it. Remember […]

The post Chinese Broccoli and Crispy Pork Belly Stir-fry (ผัดคะน้าหมูกรอบ) appeared first on SheSimmers .

Yellow Curry – Kaeng Kari (แกงกะหรี่)

Mon, 15 Oct 2012 19:43:00 GMT

Of all the recipe requests that have come into my mailbox, the so-called “yellow curry” has got to be one of the top five. I’ve written about it in my weekly column on Serious Eats. But before you head over there, there are two remarks I’d like to make: 1. Nobody in Thailand calls this […]

The post Yellow Curry – Kaeng Kari (แกงกะหรี่) appeared first on SheSimmers .

How to Eat Satay

Sat, 29 Sep 2012 12:39:00 GMT

Not too long ago, as I was sitting all alone at table number 10 in the middle of one of my favorite places in all of Bangkok, Or Tor Kor Market, I thought of you. Sure, I was eating alone, but, no, I wasn’t lonely. One cannot possibly feel lonely with a bag of mangosteens […]

The post How to Eat Satay appeared first on SheSimmers .

Nang Let, Khao Taen: Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle (ขนมนางเล็ด ข้าวแต๋น)

Mon, 24 Sep 2012 05:40:00 GMT

They’re everywhere — these little rice cakes with cane sugar drizzle: on the streets, in the supermarket, in snack stores from the upscale ones to the not-so-upscale ones. The only explanation for this is that people like them. A lot. And it’s not difficult to see why. With these sweet rice cakes being so ubiquitous, […]

The post Nang Let, Khao Taen: Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle (ขนมนางเล็ด ข้าวแต๋น) appeared first on SheSimmers .

What Is “Authentic” Thai Cuisine?

Tue, 18 Sep 2012 12:21:00 GMT

Before I begin, please allow me to make it absolutely clear that this is a separate issue from whether or not a restaurant can add bamboo shoots, potatoes, and carrots to Tom Kha Gai, whether Nam Prik Pao should be fried, or whether dairy is allowed in Tom Yam, etc. That is the issue of what can/should or cannot/should not […]

The post What Is “Authentic” Thai Cuisine? appeared first on SheSimmers .

Lon Pla Salmon: Salmon Coconut Milk Relish (หลนปลาแซลมอน)

Thu, 13 Sep 2012 13:40:00 GMT

Unless you grew up/have lived in a Thai household or are a non-Thai who regularly eats Thai home-cooked meals with a Thai family, chances are you’re not familiar with a family of coconut milk-based relishes called lon1 (หลน). After all, this is not something readily available on the streets of Bangkok; it’s not something Thai restaurants […]

The post Lon Pla Salmon: Salmon Coconut Milk Relish (หลนปลาแซลมอน) appeared first on SheSimmers .

Pa Thong Ko: Thai-Style Chinese Crullers (ปาท่องโก๋)

Fri, 31 Aug 2012 02:30:00 GMT

I chuckled when reading up on the history of these Chinese crullers, you tiao (油条), which have been localized in Thailand into Pa Thong Ko (ปาท่องโก๋). According to the widely-circulated Chinese folk etymology, these pairs of dough sticks apparently represent two evil people who deserve to suffer in hot oil. To the Thai people, the […]

The post Pa Thong Ko: Thai-Style Chinese Crullers (ปาท่องโก๋) appeared first on SheSimmers .

Yam Naem Khao Tod by Pa Yai (ยำแหนมข้าวทอดป้าใหญ่)

Sun, 19 Aug 2012 23:59:00 GMT

She broke up a relationship – this Pa Yai. Okay, fine, so that’s not exactly how things went down. But, yeah, this nocturnal Bangkok street food vendor with a huge cult following was indirectly involved in what eventually led to a fermented pork-related breakup. I’m going to assume you want to know the story. Here […]

The post Yam Naem Khao Tod by Pa Yai (ยำแหนมข้าวทอดป้าใหญ่) appeared first on SheSimmers .

How to Cook Sticky Rice the Easy Way and without a Steamer

Sat, 11 Aug 2012 16:09:00 GMT

Sometimes, I feel like all the brilliant friends I am fortunate to have, but perhaps don’t deserve, should be the ones writing this blog. My friend B very recently allowed me to share her Khao Na Gai recipe with you. Then a few weeks ago, my friend L showed me the only way he had […]

The post How to Cook Sticky Rice the Easy Way and without a Steamer appeared first on SheSimmers .

Fried Salmon One-Bite Salad – Miang Pla Salmon (เมี่ยงปลาแซลมอน)

Wed, 08 Aug 2012 00:48:00 GMT

Though Miang Kham (เมี่ยงคำ), the so-called one-bite salad with sweet and sticky sauce (there’s a recipe for it in Simple Thai Food), has rightfully hogged all the limelight all these years, it should be noted that it is by no means the only dish in the family of miang (เมี่ยง) wherein various tiny little things […]

The post Fried Salmon One-Bite Salad – Miang Pla Salmon (เมี่ยงปลาแซลมอน) appeared first on SheSimmers .

Grilled Turmeric Chicken (ไก่ย่างขมิ้น)

Wed, 25 Jul 2012 00:31:00 GMT

I’m still traveling, eating, discovering new places somewhere away from home. And it will be several more days before I can get back into the kitchen to cook something. In the meantime, may I please invite you to go over to Serious Eats for this turmeric grilled chicken aka “train grilled chicken”? It’s really […]

The post Grilled Turmeric Chicken (ไก่ย่างขมิ้น) appeared first on SheSimmers .

Scallop-Orange-Cucumber Salad (ยำหอยเชลล์กับส้มและแตงกวา)

Sun, 22 Jul 2012 00:59:00 GMT

If you have made green mango salad with grilled shrimp and cashew or Chinese sausage (kun chiang) and cucumber salad, you already know how to make most Thai salads, including this one. In fact, I bet by this time you’re already a pro when it comes to seasoning your yam instinctively without having to […]

The post Scallop-Orange-Cucumber Salad (ยำหอยเชลล์กับส้มและแตงกวา) appeared first on SheSimmers .

My Recommendations: Ten Thai Restaurant Dishes in Chicago

Mon, 09 Jul 2012 15:15:00 GMT

Please follow this link to Serious Eats Chicago to find out the subjective and idiosyncratic criteria I use when eating out at a Thai restaurant. There’s so much more to say about the subject, and I didn’t even begin to scratch the surface with what I’ve said. Also, there are many more Thai restaurant […]

The post My Recommendations: Ten Thai Restaurant Dishes in Chicago appeared first on SheSimmers .

Dried Pepper-Butter Shrimp

Sun, 08 Jul 2012 01:21:00 GMT

I’ve just realized that there have been quite a few recipes and photos which I’ve posted for those who follow me on Twitter and Facebook which my other readers who are not connected with me on those platforms have never seen. These don’t even include the recipes which I’ve developed for my weekly column […]

The post Dried Pepper-Butter Shrimp appeared first on SheSimmers .

Thai Fish Sauce Taste Test

Mon, 02 Jul 2012 23:15:00 GMT

I have recently done a taste test on seven Thai brands of fish sauce that, according to a private poll, are the easiest to find in the United States. Though there are many other brands in the US market, we’re going to focus on these Thai brands. This is because they are made specifically for […]

The post Thai Fish Sauce Taste Test appeared first on SheSimmers .

Stir-fried Cabbage with Fish Sauce (กะหล่ำปลีผัดน้ำปลา)

Sat, 23 Jun 2012 23:22:00 GMT

I recently got into a healthy habit of dedicating every late afternoon during my visit home to power-walking inside Lumpini Park, the Bangkokian smaller (and hia-infested) equivalent of Central Park, with my best friend T and his girlfriend K. It’s funny how regardless of whatever we discuss while huffing and puffing (mostly on my […]

The post Stir-fried Cabbage with Fish Sauce (กะหล่ำปลีผัดน้ำปลา) appeared first on SheSimmers .

Khanom Badin: Thai-Muslim Butter Cake (ขนมบดิน)

Wed, 13 Jun 2012 19:20:00 GMT

Here’s the plan: I’m going to shamelessly romanticize a cake in this post. I’m going to say that a cake is not always just a cake – as in the culmination of flour, butter, eggs, and sugar – but that a cake can be more than just a cake. I’m going to tell you about […]

The post Khanom Badin: Thai-Muslim Butter Cake (ขนมบดิน) appeared first on SheSimmers .

Fruit Dips, Thai Style

Mon, 04 Jun 2012 03:12:00 GMT

Quite a few readers have written me regarding Thai-style fruit dips saying how they wish there wasn’t any dried fish or fish sauce involved. Actually, the way the comments were worded is a little more interesting, a weird cross between disbelief and curiosity with a tiny, tiny tinge of disgust. I don’t blame them; I […]

The post Fruit Dips, Thai Style appeared first on SheSimmers .

Pan-Fried Chive Cakes (ขนมกุยช่ายแบบสี่เหลี่ยม)

Mon, 21 May 2012 01:44:00 GMT

One of the most commonly seen street food items in Bangkok is these chive cakes. As opposed to their (almost always) round, filled cousins that are sold in both steamed and steamed-then-pan-fried forms, these square chive cakes are always pan-fried until the exteriors are crispy. Both varieties are often found right next to one another. […]

The post Pan-Fried Chive Cakes (ขนมกุยช่ายแบบสี่เหลี่ยม) appeared first on SheSimmers .

Pad Ka-Prao (ผัดกะเพรา)

Tue, 08 May 2012 14:30:00 GMT

While Pad Thai or Tom Kha Gai, in my opinion, deserve a somewhat extensive tutorial, there really isn’t much to say about Pad Ka-Prao (RTGS: phat ka-phrao). It’s a dish that doesn’t require many ingredients or demand the kind of skill that takes years to develop. And if this dish could talk, the only thing […]

The post Pad Ka-Prao (ผัดกะเพรา) appeared first on SheSimmers .

Slow Cooker Beef Curry Noodles

Sun, 29 Apr 2012 20:42:00 GMT

The fact that I’ve been happily making this beef curry noodle dish the same way for years would lead one to think that it would have been one of the first recipes to be published here. I’m sorry I’d hidden this from you for three years, but it’s only because I was afraid you […]

The post Slow Cooker Beef Curry Noodles appeared first on SheSimmers .

Hydrated Lemon Basil Seeds in Thai Desserts (เมล็ดแมงลัก)

Tue, 24 Apr 2012 22:17:00 GMT

After having lent its irreplaceable fragrance to many pots of Kaeng Liang, last year’s crop of lemon basil (maeng lak) left me with these. If I was in a more philosophical mood, I would have written something boring about my plan to plant another crop this year with these seeds and how that reminds […]

The post Hydrated Lemon Basil Seeds in Thai Desserts (เมล็ดแมงลัก) appeared first on SheSimmers .

Nam Prik Pao Fried Rice with Shrimp and Pineapple (ข้าวผัดน้ำพริกเผาใส่กุ้งกับสับปะรด)

Sat, 21 Apr 2012 02:57:00 GMT

Last week, in the course of interviewing my friend M, who devised this fried rice recipe, I came to realize that, based on the way he was answering my questions, I probably wouldn’t be able to get anything bloggable out of this. But it was too late. The blog post had already been planned, […]

The post Nam Prik Pao Fried Rice with Shrimp and Pineapple (ข้าวผัดน้ำพริกเผาใส่กุ้งกับสับปะรด) appeared first on SheSimmers .

Panko-Crusted Fried Baby Bananas (กล้วยไข่ชุบเกล็ดขนมปังทอด), Thai New Year, Songkran Goddess

Fri, 13 Apr 2012 12:46:00 GMT

What did you do in the last few hours? Me? I woke up and found myself on a bed which happened to be the very same one into which I crawled last night. At one point, I felt a slight itch on my back. So I reached out my hand and scratched it thereby relieving […]

The post Panko-Crusted Fried Baby Bananas (กล้วยไข่ชุบเกล็ดขนมปังทอด), Thai New Year, Songkran Goddess appeared first on SheSimmers .

Green Papaya Pad Thai (ผัดไทยเส้นมะละกอ)

Sun, 01 Apr 2012 22:34:00 GMT

Pad Thai made with green papaya strands in lieu of rice noodles has been around for a while; I have just recently come to appreciate it. For me, the turn around point was when I ceased seeing green papaya in this context as a low-carb, low-calorie, grain-free noodle substitute and came to acknowledge it as […]

The post Green Papaya Pad Thai (ผัดไทยเส้นมะละกอ) appeared first on SheSimmers .

Lao Stuffed Lemongrass (Ua Si Khai)

Wed, 21 Mar 2012 02:46:00 GMT

I’d been meaning to educate myself more seriously on the cuisine of Laos since I started blogging a little over three years ago. And the book, Traditional Recipes of Laos, which is a compilation of handwritten recipes by Phia Sing Chaloensilp (circa 1898-1967), a former chef at the royal palace of Luang Prabang, had been […]

The post Lao Stuffed Lemongrass (Ua Si Khai) appeared first on SheSimmers .

Khanom Bua Loi (ขนมบัวลอย) – Thai Glutinous Rice Dumplings in Sweet Coconut Cream

Fri, 16 Mar 2012 01:09:00 GMT

Nothing to it, said Mom. Just like play dough. Make little balls. Like this. Yes. Good girl. And drop them into the pot very gently. They’re like little pearls, said I. White lotus, said she. Bua loi — floating lotus. But, Mom, the water in a lotus pond is clear not milky, said I. She […]

The post Khanom Bua Loi (ขนมบัวลอย) – Thai Glutinous Rice Dumplings in Sweet Coconut Cream appeared first on SheSimmers .

Thai-Muslim Beef Soup (ซุปเนื้ออิสลาม)

Sun, 11 Mar 2012 17:30:00 GMT

It doesn’t happen very often that you get to enjoy regional Thai dishes in a Thai restaurant outside Thailand. Rarer still? Dishes that are tied not so much to a geographical location but a sub-group in the Thai society. Thai-Muslim oxtail soup is one of those dishes you don’t normally get at a Thai restaurant […]

The post Thai-Muslim Beef Soup (ซุปเนื้ออิสลาม) appeared first on SheSimmers .

Good Eats in Historic Bang Rak, Bangkok

Sun, 26 Feb 2012 09:46:00 GMT

In case you haven’t noticed, there hasn’t been much cooking going on here lately. This is because I’ve been on the road constantly over the past two months. And, to be honest, when you travel this much, it’s not as fun as it may seem. A nomadic lifestyle has never bothered me; that part isn’t […]

The post Good Eats in Historic Bang Rak, Bangkok appeared first on SheSimmers .

Creamy Tom Yam Kung (Tom Yam Kung Nam Khon ต้มยำกุ้งน้ำข้น)

Tue, 07 Feb 2012 17:06:00 GMT

After I’d made a passing reference to creamy Tom Yam Kung earlier, people have been asking me to talk more about this newer variation of Tom Yam which has taken Bangkok by storm in the last several years. Purists, as you may have guessed, are less than thrilled about it. (Dairy in a traditional savory […]

The post Creamy Tom Yam Kung (Tom Yam Kung Nam Khon ต้มยำกุ้งน้ำข้น) appeared first on SheSimmers .

Young Green Peppercorns (Prik Thai On พริกไทยอ่อน)

Fri, 03 Feb 2012 10:44:00 GMT

One of the ingredients which I miss the most when living away from Thailand is fresh young green peppercorns. I also miss young tamarind leaves, water mimosa, lotus stems, and a few edible flowers. But at the top of the list is these little berries. Referred to as Prik Thai (RTGS: phrik thai), literally “Thai […]

The post Young Green Peppercorns (Prik Thai On พริกไทยอ่อน) appeared first on SheSimmers .

Durian Yogurt Cake

Thu, 26 Jan 2012 05:20:00 GMT

Have you had durian? No, not a durian smoothie or durian ice cream. Not previously-frozen-then-thawed-out-to-make-you-think-it’s-fresh durian from your local grocery store in the US either. I mean real durian — fresh as nature means it to be. Anything but raw, fresh, never-been-frozen durian should never be considered a true representative of the king of fruits, […]

The post Durian Yogurt Cake appeared first on SheSimmers .

Ganda in Thai Town, Los Angeles, and Its Thai Spicy Crispy Catfish (ผัดเผ็ดปลาดุกทอดกรอบ)

Sun, 15 Jan 2012 14:30:00 GMT

The dish as served at Ganda “Let’s just get right to it,” writes James Oseland. “Ganda, a restaurant in the heart of Hollywood’s Thai Town, serves the most authentic Thai food in America.” Coming from someone else, this bold declaration would probably cause any Thai – and I mean those weaned on rice and nam […]

The post Ganda in Thai Town, Los Angeles, and Its Thai Spicy Crispy Catfish (ผัดเผ็ดปลาดุกทอดกรอบ) appeared first on SheSimmers .

Thai Tea Fudge

Sun, 04 Dec 2011 03:57:00 GMT

You know how when you’re really smitten with someone, you can’t hide it from your friends even though you want to, because they see right through how you stammer like a fool when talking about that person, right? Well, this, er, Thai tea fudge, is, um, like, good, like, really, really good — like the […]

The post Thai Tea Fudge appeared first on SheSimmers .

Pad Thai Recipe (ผัดไทย) – Part Five: Making Pad Thai

Sun, 27 Nov 2011 04:00:00 GMT

In order for this final post in the Pad Thai recipe series to make sense (or become clear as to why it is sketchy or seems to leave out important details), it is assumed that all of the earlier posts have been read in their entirety. Therefore, if you have not done so, may I […]

The post Pad Thai Recipe (ผัดไทย) – Part Five: Making Pad Thai appeared first on SheSimmers .

Pad Thai Recipe (ผัดไทย) – Part Four: Pad Thai Sauce

Fri, 18 Nov 2011 16:20:00 GMT

In this good news-bad news scenario, I’ve already given you the bad news in Pad Thai Recipe – Part Two in which I opine that it’s not the way Pad Thai is seasoned that makes or breaks it; it is how well or how badly the noodles are cooked. And what makes this bad news […]

The post Pad Thai Recipe (ผัดไทย) – Part Four: Pad Thai Sauce appeared first on SheSimmers .

Steamed Pumpkin Cake in the Style of Thai Khanom Tan (ขนมตาล)

Wed, 09 Nov 2011 00:50:00 GMT

In the midst of all the uncertainties in my childhood, there was one thing I was sure of: every Saturday at 10:00 am, on the dot, our doorbell would ring. And, unfailingly, the opened front gate would reveal a tiny old lady hawker, Pa (“Auntie”) On, who always had on her face a huge grin […]

The post Steamed Pumpkin Cake in the Style of Thai Khanom Tan (ขนมตาล) appeared first on SheSimmers .

Century Egg Salad with Pork and Fresh Ginger (ยำไข่เยี่ยวม้า) — with Video

Wed, 02 Nov 2011 23:59:00 GMT

This salad shows how some poverty and a lot of unpreparedness can result in something so great it’s worth making again and again. There is a point I’d like to make, no, reiterate through the making of this quick main dish salad, but I will save that for a future post on the basic […]

The post Century Egg Salad with Pork and Fresh Ginger (ยำไข่เยี่ยวม้า) — with Video appeared first on SheSimmers .

Kluay Buat Chi (กล้วยบวชชี): Bananas Who Have Entered Nunhood

Mon, 31 Oct 2011 01:57:00 GMT

Kluay Buat Chi made with red bananas turns out more yellow than off-white One would be hard-pressed to find anything among all the traditional, old-fashioned Thai desserts more “friendly” than Kluay Buat Chi (RTGS: kluai buat chi กล้วยบวชชี). It’s starchy; it’s sweet; it’s creamy; it contains no unfamiliar ingredients; it’s great hot off the stove […]

The post Kluay Buat Chi (กล้วยบวชชี): Bananas Who Have Entered Nunhood appeared first on SheSimmers .

Tom Yam Kung (ต้มยำกุ้ง) with Video

Sun, 09 Oct 2011 22:34:00 GMT

Isn’t it great that one of the dishes that have pretty much put Thai cuisine on the world map is so easy to make? Tom Yum Goong [1] is a main course soup made by simply cooking whole shrimp gently in simmering infused broth and seasoning it to taste. If you can make a […]

The post Tom Yam Kung (ต้มยำกุ้ง) with Video appeared first on SheSimmers .

Naem Khao Tod (แหนมข้าวทอด) by Spoon Thai Restaurant, Chicago

Mon, 26 Sep 2011 00:56:00 GMT

When I was talking to Khun Wanna, owner of Spoon Thai restaurant in Chicago, my main objective was to get from her the recipe for (Yam) Naem Khao Tod [1] which apparently is a favorite among hard-core Thai food lovers in Chicago many of whom gather virtually to express their love for this restaurant […]

The post Naem Khao Tod (แหนมข้าวทอด) by Spoon Thai Restaurant, Chicago appeared first on SheSimmers .

Turmeric-Roasted Fish (ปลาอบขมิ้น)

Wed, 21 Sep 2011 19:03:00 GMT

A friend called to tell me he’d come by to deliver something. Seeing as it was close to dinner time, I asked if he’d care to stay for some food. The invitation was bashfully and promptly declined. He didn’t want to impose. He would, I was assured, drop off a package and, having an important […]

The post Turmeric-Roasted Fish (ปลาอบขมิ้น) appeared first on SheSimmers .

Nam-Pla Wan – Thai Sweet and Salty Fruit Dipping Sauce (น้ำปลาหวาน)

Tue, 13 Sep 2011 00:15:00 GMT

When it comes to combining sweet and salty, the Thai people are second to none. We’re just really good at it. Watermelon and dried fish? Check. Sweet custard with fried shallots? Check. Garlicky, shrimpy, spicy fruit salad? Yup. Mangoes — apples in this case — with a dipping sauce containing shrimp paste, fish sauce, and […]

The post Nam-Pla Wan – Thai Sweet and Salty Fruit Dipping Sauce (น้ำปลาหวาน) appeared first on SheSimmers .

Spicy Green Apple Salad (ยำแอบเปิ้ล)

Tue, 06 Sep 2011 23:26:00 GMT

I made this impromptu salad the other day as the topping for a piece of pan-fried halibut. It was nothing special — just a simple salad that is normally made with grated green mangoes. Actually, I think I’ve come to like this version made with tart and crisp Granny Smith apples much more. It’s the […]

The post Spicy Green Apple Salad (ยำแอบเปิ้ล) appeared first on SheSimmers .

Fermented Beef Short Ribs (แหนมซี่โครงเนื้อ)

Sat, 20 Aug 2011 19:11:00 GMT

This dish could have been relegated to one of the posts in the remix category. But that seems unfair to these tender, crispy, fatty, sour, garlicky short ribs. Something this good deserves its own post. Preparing beef short ribs this way isn’t common in Thai cooking, and I kind of surprised myself as I picked […]

The post Fermented Beef Short Ribs (แหนมซี่โครงเนื้อ) appeared first on SheSimmers .

Thai Spicy Mixed Vegetable Soup – Kaeng Liang (แกงเลียง)

Tue, 16 Aug 2011 01:30:00 GMT

1940 was unkind to many around the globe. It was the year Italy declared war on France, Germany invaded the Low Countries, and the Battle of Britain began. Things weren’t entirely calm and normal in their neck of the woods either. But having heard of what happened to Jews across Europe and how much of […]

The post Thai Spicy Mixed Vegetable Soup – Kaeng Liang (แกงเลียง) appeared first on SheSimmers .

Lemon Basil – Bai Maeng-lak (ใบแมงลัก)

Mon, 15 Aug 2011 02:22:00 GMT

I know I just complained to you in a recent post on Thai spicy basil stir-fry about the scarcity of holy basil (Bai Ka-prao ใบกะเพรา) outside Asia (which has led to all the faux Pad Ka-Praos on the menus of several Thai restaurants in Europe and North America). But may I please have your permission […]

The post Lemon Basil – Bai Maeng-lak (ใบแมงลัก) appeared first on SheSimmers .

Spicy Salad of Boiled Pork Sausage (ยำหมูยอ)

Tue, 09 Aug 2011 19:52:00 GMT

One of my guilty pleasures is a plate of warm jasmine rice topped with slices of Vietnamese-style boiled pork sausage, seared to a crisp on the outside, and a generous drizzling of homemade Thai Sriracha sauce. Not much nutrient; lots of satisfaction, especially when I can get high quality pork sausages. Not all brands are […]

The post Spicy Salad of Boiled Pork Sausage (ยำหมูยอ) appeared first on SheSimmers .

Watermelon with Sweet Dried Fish-Crispy Shallot Dip (Pla Haeng Taeng-Mo ปลาแห้งแตงโม)

Fri, 05 Aug 2011 00:31:00 GMT

The image of fresh watermelon chunks thoroughly speckled with a sugary dip of dried fish flakes and crispy shallots probably won’t make many people salivate. That’s completely understandable. But for the readers who grew up eating this — one of the most sublime Thai snacks ever invented, in my opinion — I hope they’re at […]

The post Watermelon with Sweet Dried Fish-Crispy Shallot Dip (Pla Haeng Taeng-Mo ปลาแห้งแตงโม) appeared first on SheSimmers .

Pad Bai Horapha (ผัดใบโหระพา)

Sun, 31 Jul 2011 03:06:00 GMT

Slivers of red long or bell peppers in this would be nice; I didn’t have any at that time. After the post on Pad Ka-prao went up, my inbox has seen quite a few emails asking why I ‘frown upon’ people making “Pad Ka-Prao” with different kinds of basil other than holy basil. After all, […]

The post Pad Bai Horapha (ผัดใบโหระพา) appeared first on SheSimmers .

Pineapple in Iced Jasmine-Infused Syrup (สับปะรดลอยแก้ว)

Thu, 21 Jul 2011 20:50:00 GMT

Ask any random older Thais who grew up eating traditional Thai sweets — the types that are wrapped and steamed in banana leaves or served from clay pots — to comment on the state of Thai desserts, and you’ll get an earful. They’ll express to you either outrage (“Thai desserts are more fattening than Western […]

The post Pineapple in Iced Jasmine-Infused Syrup (สับปะรดลอยแก้ว) appeared first on SheSimmers .

How to Grow Coriander for the Roots to Use in Thai Cooking

Sat, 16 Jul 2011 18:21:00 GMT

It seems silly to be growing herbs primarily in order to harvest their roots instead of berries, leaves, blossoms, or shoots. But if you’re a serious Thai cook who lives in the United States (or a chef in charge of the Thai menu at one of the world’s hardest restaurants to get into), you know […]

The post How to Grow Coriander for the Roots to Use in Thai Cooking appeared first on SheSimmers .

Fried Spring Rolls (Po Pia Tod ปอเปี๊ยะทอด)

Thu, 30 Jun 2011 21:25:00 GMT

Recipes for these fried spring rolls (Po Piah Tod[1] ปอเปี๊ยะทอด) vary so greatly that you’re not likely to find two family recipes that are identical. It’s fairly safe to say, though, that the ones most commonly found in the central part of Thailand usually contain glass noodles or mung bean threads (wun sen วุ้นเส้น), bean […]

The post Fried Spring Rolls (Po Pia Tod ปอเปี๊ยะทอด) appeared first on SheSimmers .

Thai Iced Tea with Lime (Cha Ma-Nao ชามะนาว)

Mon, 27 Jun 2011 21:23:00 GMT

Thai Iced Tea with Lime (Cha Ma-Nao ชามะนาว) is a staple at anything from the lowliest of khao-kaeng (rice-curry[1]) stalls to school cafeterias, to little posh cafés, to sit-down family restaurants. People like it, apparently. While pairing wine or beer with Thai food can be tricky sometimes, and soda doesn’t always work (try drinking coca-cola […]

The post Thai Iced Tea with Lime (Cha Ma-Nao ชามะนาว) appeared first on SheSimmers .

Pad Thai Recipe (ผัดไทย) – Part Three: The Notable Ingredients and Garnishes

Sat, 25 Jun 2011 00:17:00 GMT

I have proposed in the first part of the Pad Thai series that the best pan to use to make Pad Thai is a wide, flat-bottomed pan with a nonstick surface, short rims, and great heat retention ability. In the second part of the series, I have proposed that the best rice noodles to use […]

The post Pad Thai Recipe (ผัดไทย) – Part Three: The Notable Ingredients and Garnishes appeared first on SheSimmers .

Thai Sour Curry (Kaeng Som – แกงส้ม)

Sun, 12 Jun 2011 19:43:00 GMT

If those who follow me on Twitter have wondered why it took me so long to finally publish this post on Thai Sour Curry or Kaeng Som (แกงส้ม) after I’d announced it nearly two months ago, check out the length of this post. There’s so much to say about this curry, so many possible angles […]

The post Thai Sour Curry (Kaeng Som – แกงส้ม) appeared first on SheSimmers .

Pad Thai Recipe (ผัดไทย) – Part Two: The Noodles

Sat, 04 Jun 2011 02:58:00 GMT

The noodles are soft enough when they can be twirled around your fingers without breaking Different people use different yardsticks to measure the quality of Pad Thai. For me, the noodles represent that which makes or breaks this dish. True, the noodles alone don’t make a good plate of Pad Thai, but they do form […]

The post Pad Thai Recipe (ผัดไทย) – Part Two: The Noodles appeared first on SheSimmers .

Thai Grilled Pork on Skewers (Mu Ping หมูปิ้ง)

Sun, 29 May 2011 02:39:00 GMT

From the looks of it, you wouldn’t think something like Thai-style grilled pork on skewers would require a year of recipe testing. But that’s exactly what had happened between May 2010 and last weekend. It’s not just the marinade formula which I feel must replicate the flavor of what was served at my favorite Mu […]

The post Thai Grilled Pork on Skewers (Mu Ping หมูปิ้ง) appeared first on SheSimmers .

Pad Thai Recipe (ผัดไทย) – Part One: The Pan

Fri, 27 May 2011 02:50:00 GMT

One of the reasons I had not put Pad Thai [1] on this site until now is because I knew it would be a lot of work as there is so much that needs to be said about the dish. Pad Thai, like many true street dishes [2] cannot be adequately explained in one post. […]

The post Pad Thai Recipe (ผัดไทย) – Part One: The Pan appeared first on SheSimmers .

How to Prepare a Jackfruit (Kha-nun ขนุน)

Fri, 20 May 2011 20:03:00 GMT

It used to be that once in a while hunks of fresh jackfruit would pop up randomly at some Asian and Hispanic markets in my neck of the woods causing me to mentally squeal with delight at such a rare sight. Most of the jackfruits you see in the US, according to my produce guy, […]

The post How to Prepare a Jackfruit (Kha-nun ขนุน) appeared first on SheSimmers .

Grilled Pork Neck (Ko Mu Yang คอหมูย่าง)

Tue, 03 May 2011 02:27:00 GMT

Should it surprise anyone that pork neck [1] or collar is one of the favorite cuts among the Thai? Blessed with just the right amount of lean meat, muscle, and fat, pork neck is so flavorful that I’m tempted to say that you could throw a completely unseasoned piece of it on the barbie, and […]

The post Grilled Pork Neck (Ko Mu Yang คอหมูย่าง) appeared first on SheSimmers .

Thai Scented Candle (Tian Op เทียนอบ) and How to Use It to Perfume Food

Thu, 28 Apr 2011 03:40:00 GMT

There’s something melancholic — almost mournful — about the scent of this traditional Thai dessert candle which I can’t identify. That’s a bit ironic considering how the candle is used exclusively to perfume food, primarily sweets and dessert ingredients. Could the culprit be its main ingredient, frankincense, used in many parts of the world in […]

The post Thai Scented Candle (Tian Op เทียนอบ) and How to Use It to Perfume Food appeared first on SheSimmers .

Thai Garlic-Peppercorn-Cilantro Root Aromatic Paste

Sun, 17 Apr 2011 14:08:00 GMT

On the (by no means exhaustive) list of composite ingredients commonly used in Thai cooking which I’ve mentioned in this CNN article is this basic aromatic paste comprising fresh garlic, white peppercorns, and cilantro roots that is used in various dishes, most notably as part of a marinade. This represents one of the basic things […]

The post Thai Garlic-Peppercorn-Cilantro Root Aromatic Paste appeared first on SheSimmers .

Baby Bananas in Heavy Syrup (Kluay Khai Chueam กล้วยไข่เชื่อม)

Thu, 14 Apr 2011 23:31:00 GMT

This classic Thai dessert is great warm, at room temperature, cold, or topped with crushed ice. It’s also pretty easy to make. You need baby or nino bananas, though; regular cavendish bananas turn all mushy and weird in the simmering syrup.1 And don’t skip the coconut cream topping; it is the vehicle for the saltiness […]

The post Baby Bananas in Heavy Syrup (Kluay Khai Chueam กล้วยไข่เชื่อม) appeared first on SheSimmers .

Panaeng Curry with Beef (พะแนงเนื้อ)

Thu, 07 Apr 2011 17:50:00 GMT

There appears to be two big camps when it comes to how modern-day panaeng curry is supposed to be: one camp prefers their panaeng saucier and more herbal1; one camp goes for a thicker, meatier, and sweeter panaeng with the taste of peanuts more prominent. These two seem to form the opposing ends of a […]

The post Panaeng Curry with Beef (พะแนงเนื้อ) appeared first on SheSimmers .

Massaman-Marinated Roasted Leg of Lamb

Wed, 30 Mar 2011 16:50:00 GMT

This dish demonstrates one of the many, many non-curry ways massaman curry paste can be used. It also shows how well lamb and the herbs and spices found in massaman curry paste go together. There seems to be something in that combination, plus the addition of prepared tamarind pulp, that ameliorates the gaminess associated with […]

The post Massaman-Marinated Roasted Leg of Lamb appeared first on SheSimmers .

Nam Prik Pao Recipe (น้ำพริกเผา) – Thai Chilli Jam

Sun, 20 Mar 2011 20:42:00 GMT

Pretty much everything that is (hopefully) useful, practical, and relevant which I can tell you about this wonderful Thai ingredient has been said in my post on how to use Nam Prik Pao in modern Thai cooking. And since I will not go into its historical background (as the purpose at hand is to create […]

The post Nam Prik Pao Recipe (น้ำพริกเผา) – Thai Chilli Jam appeared first on SheSimmers .

Angled Gourd Stir-Fry

Thu, 17 Mar 2011 21:20:00 GMT

Like many Thai people who have coconut, mango, or banana trees in their homes, both sets of my grandparents had lots of fruit trees in their homes. Their herb gardens also grew all year round with various herbs sprouting new leaves ready to be picked every week. Once in a while — just for kicks […]

The post Angled Gourd Stir-Fry appeared first on SheSimmers .

Thai Three-Flavored Sauce: The Newbie-Friendly Sauce That Can Be Used in Many Dishes

Wed, 09 Mar 2011 01:55:00 GMT

This post will make much more sense to you if you have read a short article which I’ve recently written on five basic Thai ingredients that can be used in hundreds of variations. So, can I invite you to take a brief excursion over there before you continue reading? When you’re done, please come back […]

The post Thai Three-Flavored Sauce: The Newbie-Friendly Sauce That Can Be Used in Many Dishes appeared first on SheSimmers .

Thai Soured Pork Ribs – Naem Si Krong Mu (แหนมซี่โครงหมู)

Fri, 18 Feb 2011 00:50:00 GMT

After I teased you with a preview of Naem in one of the recent posts, quite a few impatient emails have come in asking for a full post on this cured meat, one of the most delicious charcuterie products Southeast Asia has to offer. While the enthusiasm is encouraging, I strongly believe that if you’re […]

The post Thai Soured Pork Ribs – Naem Si Krong Mu (แหนมซี่โครงหมู) appeared first on SheSimmers .

Thai Green Mango Salad with Grilled Shrimp and Cashews (ยำมะม่วงกุ้งย่าง)

Wed, 09 Feb 2011 18:03:00 GMT

For this batch, I grilled my shrimp with the shells on; this explains the absence of grill marks. This is just something I threw together for lunch the other day. The ingredients are so perfect together. Having said that, there’s lots of room to play around with this no-recipe recipe. Grilled scallops or cuttlefish would […]

The post Thai Green Mango Salad with Grilled Shrimp and Cashews (ยำมะม่วงกุ้งย่าง) appeared first on SheSimmers .

Easy Vegetable Carving: Lotus Bowl Centerpiece

Sun, 06 Feb 2011 03:15:00 GMT

An edible mini lotus pond is a perfect centerpiece for your dinner party, especially if you serve Thai food. I’m both amused and terrified every time someone writes me asking for advice on how to carve fruits and vegetables “like the Thai people do.” When that happens, I’d search the archives looking for something—anything—that might […]

The post Easy Vegetable Carving: Lotus Bowl Centerpiece appeared first on SheSimmers .

Nam Prik Pao (น้ำพริกเผา): Thai Chilli Jam – Secret Ingredient in Thai Spicy Stir-Fries, Salads, Etc.

Fri, 21 Jan 2011 23:28:00 GMT

Nam Prik Pao (RTGS: nam phrik phao), น้ำพริกเผา, is one of the most — if not the most — versatile composite ingredients in Thai cooking that I can think of. It is intense and complex, but not in an in-your-face kind of way; it also features pretty much all of the tastes associated with traditional […]

The post Nam Prik Pao (น้ำพริกเผา): Thai Chilli Jam – Secret Ingredient in Thai Spicy Stir-Fries, Salads, Etc. appeared first on SheSimmers .

Steamed Fish with Lime, Garlic, and Chilies – Pla Nueng Ma-Nao (ปลานึ่งมะนาว)

Sat, 15 Jan 2011 02:25:00 GMT

I used pickled garlic here just to experiment. But fresh garlic is traditional and best. I used to wonder why steamed fish with lime, garlic, and chilies or Pla Nueng Ma-Nao (ปลานึ่งมะนาว – literally “lime-steamed fish“) is considered more of a restaurant dish than a home dish. After all, it is so simple to make […]

The post Steamed Fish with Lime, Garlic, and Chilies – Pla Nueng Ma-Nao (ปลานึ่งมะนาว) appeared first on SheSimmers .

Thai Custard with Mung Beans: Khanom Mo Kaeng Thua (ขนมหม้อแกงถั่ว)

Sun, 09 Jan 2011 21:49:00 GMT

Just as the name of Marcel Proust is often mentioned along with a reference to the French cookie/cakelet, madeleine, the name of Maria Guyomar de Pinha (Thao Thong Kip Ma ท้าวทองกีบม้า) is almost always invoked at every mention of Portuguese-derived desserts which had been assimilated into Thai cuisine. All this took place in the reign […]

The post Thai Custard with Mung Beans: Khanom Mo Kaeng Thua (ขนมหม้อแกงถั่ว) appeared first on SheSimmers .

Fried Sun-Dried Beef with Dried Chilli Dipping Sauce from Lers Ros Thai Restaurant, San Francisco: Neua Tod and Jaew (เนื้อแดดเดียวทอดและแจ่ว)

Mon, 03 Jan 2011 00:38:00 GMT

I am honored to introduce to you our reader-turned-contributor, Samuel Moehring. Sam has recently paid a visit to Lers Ros Thai restaurant and returned with a story to tell as well as a recipe to share. (Thank you, Sam!) The following article has been written by Sam; meet me back here in the recipe section. […]

The post Fried Sun-Dried Beef with Dried Chilli Dipping Sauce from Lers Ros Thai Restaurant, San Francisco: Neua Tod and Jaew (เนื้อแดดเดียวทอดและแจ่ว) appeared first on SheSimmers .

Beef Tongue Stew Recipe

Mon, 27 Dec 2010 21:50:00 GMT

While the food blogosphere is all about beautiful holiday cookies this time of year, I’m giving you beef tongue. It’s really not about me being a holiday grouch (though I am); it’s just that this beef tongue stew is one of those things that remind me of home. I know it sounds odd, but this […]

The post Beef Tongue Stew Recipe appeared first on SheSimmers .

Naem: Soured Pork

Tue, 14 Dec 2010 19:22:00 GMT

Have you tried naem (แหนม),* a distinguished member of Southeast Asian** class of preserved meats? This soured, fermented sausage is made by curing chopped fresh pork (sometimes with strips of cleaned and boiled pork skin added) at room temperature for a few days until it develops the sour, savory flavor. Naem is traditionally served uncooked […]

The post Naem: Soured Pork appeared first on SheSimmers .

Soy-Braised Chicken Wings with Quail Eggs (ปีกไก่ต้มเค็มกับไข่นกกระทา)

Tue, 07 Dec 2010 17:23:00 GMT

Since we’re in the midst of the holiday season, I thought I would continue with the “homesick menu,” inaugurated by my mother’s Pork Chops with Crispy Garlic and Lemongrass, with this simple dish which my aunt used to make all the time. This dish is based on the various Chinese five-spice soy-braised dishes (phalo พะโล้). Most […]

The post Soy-Braised Chicken Wings with Quail Eggs (ปีกไก่ต้มเค็มกับไข่นกกระทา) appeared first on SheSimmers .

Pork Chops with Crispy Garlic and Lemongrass

Fri, 03 Dec 2010 20:45:00 GMT

Your experience as an expat living in North America may be different, but for me the loneliness that already gnaws on your heart from time to time throughout the year becomes so intense it tears you up around the holidays. Funny how even with all the friendly faces around, something about this time of year […]

The post Pork Chops with Crispy Garlic and Lemongrass appeared first on SheSimmers .

Hor Mok (ห่อหมก) – Thai Curried Fish Custard and The Principles of Thai Cookery by Chef McDang

Tue, 16 Nov 2010 02:06:00 GMT

Portrait by Vichai Kiatamornwong Breathlessly, I sat there with my pupils amply dilated as M.L.[1] Sirichalerm Svasti, better known as Chef McDang, regaled me with stories of what a typical meal time was like at Sukhothai Palace. Sure, you can find secondary, tertiary, quadriary accounts anywhere about dining in the palace by those who know […]

The post Hor Mok (ห่อหมก) – Thai Curried Fish Custard and The Principles of Thai Cookery by Chef McDang appeared first on SheSimmers .

Tom Kha Gai Recipe (ต้มข่าไก่) – A Tutorial for Beginners

Fri, 05 Nov 2010 18:36:00 GMT

I’d waited two years to introduce Tom Kha Gai (RTGS: tom kha kai) (ต้มข่าไก่), one of the most loved Thai dishes of all time, on this blog because — and this probably won’t make a lot of sense — I’ve loved it so much and for so long that I didn’t know how to write about […]

The post Tom Kha Gai Recipe (ต้มข่าไก่) – A Tutorial for Beginners appeared first on SheSimmers .

Stir-Fried Chinese Water Morning Glory – Phat Phak Bung Fai Daeng (ผัดผักบุ้งไฟแดง)

Fri, 29 Oct 2010 17:47:00 GMT

Phat Phak Bung* Fai Daeng (ผักบุ้งไฟแดง ) is one of a few Thai street foods that can be made at home very easily, quickly, and with great results. The ingredient list is short; so is the preparation time. Containing no meat and featuring only one main ingredient, the dish costs very little to make. You […]

The post Stir-Fried Chinese Water Morning Glory – Phat Phak Bung Fai Daeng (ผัดผักบุ้งไฟแดง) appeared first on SheSimmers .

Thai-Style Fried Chicken – Gai Tod (ไก่ทอด)

Fri, 22 Oct 2010 02:28:00 GMT

Those who have experienced a mini bliss that involves a Thai-style fried chicken drumstick in one hand and a ball of warm sticky rice in the other don’t need any further convincing that Thai street fried chicken is the stuff of wonders. Now, imagine that same type of fried chicken — in all its glory […]

The post Thai-Style Fried Chicken – Gai Tod (ไก่ทอด) appeared first on SheSimmers .

Ma Haw (ม้าห้อหรือม้าฮ่อ) and the State of Thai Cuisine: An Interview with Suthon Sukphisit

Wed, 13 Oct 2010 03:48:00 GMT

Weighing down on my mind these past few weeks are questions regarding the state of Thai cuisine in the motherland. Another issue related to it involves the definition of authenticity. Does it involve a cuisine being frozen in form and canonized at some point then rote-produced thereafter? Or is cuisine, like language, a dynamic entity […]

The post Ma Haw (ม้าห้อหรือม้าฮ่อ) and the State of Thai Cuisine: An Interview with Suthon Sukphisit appeared first on SheSimmers .

Cucumber Relish for Satay: Ajat, Ajad, Achad (อาจาด)

Wed, 22 Sep 2010 23:14:00 GMT

Since it took me 10 minutes to make a bowl of this flash-pickled condiment, I thought the writing of this post was going to take 30 minutes at the most. I would snap a few pictures of the cucumber relish, post them on here, write a couple of paragraphs, and move on with my life. […]

The post Cucumber Relish for Satay: Ajat, Ajad, Achad (อาจาด) appeared first on SheSimmers .

Russian “Korean” Salad (Корейская Морковь)

Thu, 26 Aug 2010 16:51:00 GMT

This “Korean” carrot salad is found all over the area that is the former Soviet Union. I certainly saw it popping up here and there during my travels in Ukraine and its environs; I just never paid attention to it or cared to find out what kind of carrot salad it was. Why would I […]

The post Russian “Korean” Salad (Корейская Морковь) appeared first on SheSimmers .

Thai Fried Bananas (Kluay Khaek, Kluay Tod กล้วยแขก, กล้วยทอด)

Thu, 19 Aug 2010 19:58:00 GMT

There are some who insist that street foods can be replicated at home easily. I disagree. That may be true for some of the very rudimentary dishes. But for the majority of street foods masterfully made by skilled cooks, successful home cloning is an elusive endeavor. In a perfect world, our favorite street foods would […]

The post Thai Fried Bananas (Kluay Khaek, Kluay Tod กล้วยแขก, กล้วยทอด) appeared first on SheSimmers .

Recipe Remixes Vol. I

Mon, 09 Aug 2010 16:34:00 GMT

Raspberry Soufflé CakeOccasionally, I’ll be posting a set of recipes which I’d be remiss not to share yet don’t really justify having their own separate posts. These dishes are based on old recipes in the archives and help demonstrate how one basic recipe can be built upon to create several other things. Remixes. Spin-offs. Mashups. […]

The post Recipe Remixes Vol. I appeared first on SheSimmers .

The Use of Limestone Solution (น้ำปูนใส) in Thai Cooking

Tue, 03 Aug 2010 22:14:00 GMT

Limestone (more accurately slaked lime) solution is traditionally used in quite a few Thai recipes. The same limestone paste with a curiously pink hue was part of the betel chewing culture in the olden days and, therefore, a household ingredient. Tinted limestone paste (pun daeng or ปูนแดง) is mixed with water and left undisturbed to […]

The post The Use of Limestone Solution (น้ำปูนใส) in Thai Cooking appeared first on SheSimmers .

Massaman (Matsaman) Curry Recipe (แกงมัสมั่น)

Mon, 05 Jul 2010 00:57:00 GMT

Standing out among the other curries in the classic Thai cuisine is the unique Massaman* curry whose name, according to an unsubstantiated theory is homonymic with an out-of-use word for a Muslim man (I’m still waiting for credible evidence supporting that theory). Regardless, all signs point to strong influence from the Middle Eastern and South […]

The post Massaman (Matsaman) Curry Recipe (แกงมัสมั่น) appeared first on SheSimmers .

Thai Grilled Chicken Southern-Style (ไก่ย่างปักษ์ใต้)

Thu, 24 Jun 2010 17:02:00 GMT

All traceable records show that both sides of my family, with the exception of a few ancestors who were assigned to remote posts, have lived in Bangkok since the city was established 228 years ago. Everybody in my immediate family is from Bangkok and our lives have revolved around this city, small in area but […]

The post Thai Grilled Chicken Southern-Style (ไก่ย่างปักษ์ใต้) appeared first on SheSimmers .

Som Tam Recipe (ส้มตำ): Thai Green Papaya Salad With or Without a Mortar

Tue, 08 Jun 2010 20:38:00 GMT

Some of the requests I’ve been getting in the past several months include, “How do you make X without Y (Y = a cooking apparatus with which X is traditionally prepared)?” Ranked number one among such requests is, “How do you make Thai green papaya salad without a mortar and a pestle?” On a bad […]

The post Som Tam Recipe (ส้มตำ): Thai Green Papaya Salad With or Without a Mortar appeared first on SheSimmers .

Pad See-Ew (ผัดซีอิ๊ว)

Thu, 03 Jun 2010 01:19:00 GMT

Pad See-ew, in my opinion, should never be without vinegar with pickled chilies served alongside. To bring you this post, I had to use the little charm I had not only to gain access to the kitchen of a Thai restaurant after they had closed for the night, but also to get them to make […]

The post Pad See-Ew (ผัดซีอิ๊ว) appeared first on SheSimmers .

Thai Coconut Sticky Rice with Mango in Sushi Form

Wed, 26 May 2010 22:45:00 GMT

With the mango season fast approaching and the good Ataulfo (sometimes labeled Manila) mangoes popping up here and there, I thought I would give my old Thai sweet coconut sticky rice and mango recipe a revisit and a makeover. I won’t lie to you. Turning the famous Thai duo into sushi rolls does absolutely nothing […]

The post Thai Coconut Sticky Rice with Mango in Sushi Form appeared first on SheSimmers .

Thai Seafood Dipping Sauce – น้ำจิ้มอาหารทะเล

Sun, 23 May 2010 16:20:00 GMT

More times than I can count, people have asked me to name some of the biggest culture shocks I experienced when I first came to the US. I can’t think of any. Sure, I once went to a public library hoping to check out some good ‘adult movies’ and came out disappointed. But, for the […]

The post Thai Seafood Dipping Sauce – น้ำจิ้มอาหารทะเล appeared first on SheSimmers .

How to Prepare Tamarind Pulp (น้ำมะขามเปียก) for Thai Cooking

Sat, 15 May 2010 00:30:00 GMT

One major ingredient in the Thai cuisine is the pulp of dried mature tamarinds. It’s one of the most prominent souring agents right up there with lime juice. Knowing how to prepare tamarind pulp from dried tamarind pods is, therefore, very important if you’re one of those people who take Thai cooking seriously. If you […]

The post How to Prepare Tamarind Pulp (น้ำมะขามเปียก) for Thai Cooking appeared first on SheSimmers .

Salted or Fermented Soybean Paste Used in Modern Thai Cooking: เต้าเจี้ยว

Sun, 25 Apr 2010 22:02:00 GMT

The Thai people sometimes jokingly liken the face of someone who is, mildly put, deficient in aesthetics to various fermented soybean products, the most oft-invoked of which is fermented bean curd (เต้าหู้ยี้). A less frequently-used variation that I can think of (and perhaps have been at the receiving end of such comparison) is this thing […]

The post Salted or Fermented Soybean Paste Used in Modern Thai Cooking: เต้าเจี้ยว appeared first on SheSimmers .

Thai Green Mango Salad and How to Make Perfect Medium Boiled Eggs – ไข่ต้มยางมะตูมกับยํามะม่วง

Thu, 22 Apr 2010 17:07:00 GMT

My friend raised his eyebrows when I casually mentioned to him that most of the Thai dishes I make at home were not what you usually found on most Thai restaurants’ menus. “What do you eat?” My friend asked. His eyebrows went all the way up to the hairline now, rendering the forehead almost nonexistent. […]

The post Thai Green Mango Salad and How to Make Perfect Medium Boiled Eggs – ไข่ต้มยางมะตูมกับยํามะม่วง appeared first on SheSimmers .

Thai Mortar and Pestle: How to Choose and Use Them

Wed, 07 Apr 2010 18:13:00 GMT

Ebenezer (אבנעזר), “stone of help,” is my granite mortar-pestle.With the line-up of curry posts planned for this year, I thought it would only be appropriate to introduce to you at this point the Thai dynamic duo: the mortar or khrok (ครก) and the pestle or sak/saak (สาก). These two are, in my opinion, among the […]

The post Thai Mortar and Pestle: How to Choose and Use Them appeared first on SheSimmers .

Homemade Sriracha – How to Make Thai Sriracha ซ้อสศรีราชา

Tue, 16 Mar 2010 20:03:00 GMT

In continuing our Stock Your Thai Pantry series, one item that must be mentioned is Sriracha sauce (ซ้อสศรีราชา) — the all-purpose hot sauce that, according to the most prominent yet unsubstantiated theory, originated from a city after which it was named. I can’t think of any hot sauce that is more widely used and versatile […]

The post Homemade Sriracha – How to Make Thai Sriracha ซ้อสศรีราชา appeared first on SheSimmers .

Sweet Potato Fritters with Thai Sweet Chilli Sauce

Mon, 22 Feb 2010 19:19:00 GMT

Remember GFB’s coconut batter-fried sweet potatoes from last year? This version is just as good, if not better. The batter is simpler and lighter. The sweet potatoes are shredded more finely into long, thin strands, resulting in much, much crispier, bird’s nest-like fritters that bear more resemblance to shoestring potatoes than potato fries. The only […]

The post Sweet Potato Fritters with Thai Sweet Chilli Sauce appeared first on SheSimmers .

Nam Pla Prik น้ำปลาพริก – The Ubiquitous Thai Table Sauce

Tue, 16 Feb 2010 23:16:00 GMT

This simple table sauce is so commonplace — lowly even — in the Thai households that it’s almost ridiculous for me to blog about it. A blog post on this sauce is in many ways like a blog post on table salt and pepper. And I bet this post, just like a few similar ones […]

The post Nam Pla Prik น้ำปลาพริก – The Ubiquitous Thai Table Sauce appeared first on SheSimmers .

Soy Sauces Used in Modern Thai Cooking and How to Make Your Own All-Purpose Stir-Fry Sauce

Sun, 31 Jan 2010 14:44:00 GMT

Our subject today is the major soy sauces (ซีอิ๊ว) used in Thai cooking. This is by no means an exhaustive list. Only what I consider to be the major players are included. Let’s start with the ubiquitous table sauce, Maggi, a sauce generally described as being made from vegetable protein to resemble soy sauce without […]

The post Soy Sauces Used in Modern Thai Cooking and How to Make Your Own All-Purpose Stir-Fry Sauce appeared first on SheSimmers .

Durian Flan คัสตาร์ดทุเรียน

Sun, 24 Jan 2010 21:13:00 GMT

Ah, durian. Can you think of any fruit that’s more controversial and divisive? You either despise it or adore it. Those who hate it, please avert your eyes (Now that you’re here, may I interest you with some Thai or gluten-free recipes in the archives?). Those who can’t have enough of it, please read on. […]

The post Durian Flan คัสตาร์ดทุเรียน appeared first on SheSimmers .

Fruit Som Tam: Som Tam Phon La Mai ส้มตำผลไม้

Sun, 20 Dec 2009 23:43:00 GMT

It seems to me that the food scenes in Thailand have in the last few years eased off of the east-west fusion trend. Panaeng curry pizzas are now the thing of the past. The somewhat new trend is to reinvent the old-fashioned, classic dishes. Som Tam(ส้มตำ), the beloved salad featuring crunchy green papaya strands, has […]

The post Fruit Som Tam: Som Tam Phon La Mai ส้มตำผลไม้ appeared first on SheSimmers .

Coconut Panna Cotta-Filled Steamed Squash and Dale, the Bangkok Taxi Addict

Sat, 12 Dec 2009 05:44:00 GMT

“Can I give you a word of advice?” my cabbie said to me as we were approaching my destination, Central World, a huge mall in the center of Bangkok. “Of course,” I said. After over an hour of discussing every topic imaginable, from the state of the country to the state of his dermatological and […]

The post Coconut Panna Cotta-Filled Steamed Squash and Dale, the Bangkok Taxi Addict appeared first on SheSimmers .

Thai Fried Egg Salad – Yam Khai Dao (ยำไข่ดาว)

Tue, 01 Dec 2009 13:28:00 GMT

Invariably, Yam Khai Dao (ยำไข่ดาว) or Thai fried egg salad is made out of fried chicken or duck eggs. I prefer to use quail eggs. When you use fried chicken or duck eggs, each fried egg needs to be cut into quarters to make it easier to eat. Once the quartered fried eggs are tossed […]

The post Thai Fried Egg Salad – Yam Khai Dao (ยำไข่ดาว) appeared first on SheSimmers .

Mushroom Stir-Fry with Brown Sauce (เห็ดผัดน้ำมันหอย)

Thu, 26 Nov 2009 23:05:00 GMT

Light, natural, clean eating doesn’t have to be all about deprivation. There are so many dishes made almost entirely of fruits and vegetables that give you the same hearty satisfaction as some of the heavier dishes. Mushroom is my go-to vegetable during the time when I want to lay off meat and dairy. I find […]

The post Mushroom Stir-Fry with Brown Sauce (เห็ดผัดน้ำมันหอย) appeared first on SheSimmers .

Chicken Satay Sandwich with Peanut Sauce and Cucumber-Onion-Pepper Relish

Fri, 13 Nov 2009 22:21:00 GMT

This is just a simple sandwich in which all components of a typical satay meal served in Thailand, i.e. bread, grilled marinated meat, peanut sauce, and cucumber-onion relish, are represented. (Added October 3rd, 2012: Perhaps this is where I should invite you to read my post on how to eat satay before proceeding.) Although the […]

The post Chicken Satay Sandwich with Peanut Sauce and Cucumber-Onion-Pepper Relish appeared first on SheSimmers .

Beet Ice Cream by Chef Patrick Fahy, Blackbird Restaurant

Mon, 02 Nov 2009 02:50:00 GMT

My recent rhapsody of a beet dessert and the chef who makes it may have led you to believe that I am a beet enthusiast. Though that is true, I have to admit – beets and I didn’t start off so hot. Beets, or beetroots as we called them, and I were formally introduced when […]

The post Beet Ice Cream by Chef Patrick Fahy, Blackbird Restaurant appeared first on SheSimmers .

Pastry Chef Patrick Fahy, Me, and Beet Ice Cream

Fri, 30 Oct 2009 18:09:00 GMT

“Thanks. See you on Sunday. I’ll be the funny-looking Asian, staring blankly at the door,” I ended my note to Pastry Chef Patrick Fahy as we arranged for an interview and a recipe demonstration. I am, apparently, the master (mistress?) of lame humor. Did I think he would have me confused with another funny-looking Asian, […]

The post Pastry Chef Patrick Fahy, Me, and Beet Ice Cream appeared first on SheSimmers .

Tab Tim Grob (ทับทิมกรอบ) – Mock Pomegranate Seeds in Sweetened Coconut Cream

Sun, 20 Sep 2009 16:55:00 GMT

Shaved ice desserts and the year-round steaming hot weather of Southeast Asia go together. No further explanation is needed for that statement. Everywhere you look, you see shaved ice dessert stalls. And always sitting gorgeous in the midst of many, many cold dessert components is Tab Tim Grob[1] (ทับทิมกรอบ). This beautiful dessert stands out. It […]

The post Tab Tim Grob (ทับทิมกรอบ) – Mock Pomegranate Seeds in Sweetened Coconut Cream appeared first on SheSimmers .

Spicy Chinese Sausage Salad – Yam Kun Chiang (ยำกุนเชียง)

Mon, 27 Jul 2009 11:14:00 GMT

Dried Chinese sausage (aka lap cheong or lap chong), which the Thai call kun chiang (กุนเชียง), is widely used in Thai cuisine. It was also a staple in our house. When I was a kid, my nanny would cut a few links of kun chiang into thin diagonal slices and saute them in a pan […]

The post Spicy Chinese Sausage Salad – Yam Kun Chiang (ยำกุนเชียง) appeared first on SheSimmers .

How to Make Jaew แจ่ว – Thai Dried Chilli Dipping Sauce

Sun, 28 Jun 2009 19:55:00 GMT

In Thailand, when you buy Gai Yang (grilled spatchcocked chicken) or Mu Ping (Skewered grilled pork), the vendor almost always gives you two kinds of Nam Jim or dipping sauces to take home along with the grilled protein. One, of course, is the indispensable sweet and tangy chilli sauce; the other is one of the […]

The post How to Make Jaew แจ่ว – Thai Dried Chilli Dipping Sauce appeared first on SheSimmers .

How to Make Tom Yam (ต้มยำ): Tom Yam 101 – Part One

Mon, 22 Jun 2009 00:40:00 GMT

Here are the five most frequent responses I get when I tell people (in the US) I’m from Thailand: Oh, I (my parents, co-workers, parishioners, parole officer, etc.) love Pad Thai! (Okay … is this when I politely return the favor and tell them I love hot dogs and hamburgers?) I would love to visit […]

The post How to Make Tom Yam (ต้มยำ): Tom Yam 101 – Part One appeared first on SheSimmers .

Thai Fish Cakes – How to Make Tod Man Pla ทอดมันปลา

Mon, 15 Jun 2009 21:44:00 GMT

Tod Man Pla (or Tawd Mun Pla, Tod Mun Pla, Tod Mun Pla thanks to the madness of Thai-English transliteration which, of course, affects the name ทอดมัน or, when fish is used, ทอดมันปลา, here is one of the most prominent appetizers on most Thai restaurants’ menus. The longevity of this old-fashioned dish’s popularity speaks volumes […]

The post Thai Fish Cakes – How to Make Tod Man Pla ทอดมันปลา appeared first on SheSimmers .

Chocolate Chip Chouquettes

Fri, 12 Jun 2009 03:03:00 GMT

Anyone who has had an unfortunate — albeit delicious — encounter with these little French devils knows how dangerous they can be. Chouquettes, little unfilled puffs made out of choux pastry, are one of those snacks that you cannot stop eating once you pop one in your mouth. Plain chouquettes are dangerously addictive. Chocolate chip […]

The post Chocolate Chip Chouquettes appeared first on SheSimmers .

How to Make Khao Man Gai ข้าวมันไก่: Thai Version of Hainanese Chicken and Rice

Tue, 09 Jun 2009 11:28:00 GMT

Cleaver-flattened pieces of chicken come with your KMG in Thailand.No reason why you can’t have big, juicy pieces of chicken like this!Khao Man Gai, one of the most common street foods in Thailand, is, in short, a mutation, albeit controlled, of Hainanese chicken and rice. Overshadowed by the original dish and rarely included on the […]

The post How to Make Khao Man Gai ข้าวมันไก่: Thai Version of Hainanese Chicken and Rice appeared first on SheSimmers .

How to Make Larb Gai – Lahb Gai – Laab Gai – Larp Gai – Laap Gai – Lahb Gai ลาบไก่

Fri, 05 Jun 2009 11:03:00 GMT

There is a good reason why the title reads the way it does. I am aware that when I show my face here, people expect me to talk about food. But if you know me very well, you will know that, as much as I love food and cooking, the majority of my time is […]

The post How to Make Larb Gai – Lahb Gai – Laab Gai – Larp Gai – Laap Gai – Lahb Gai ลาบไก่ appeared first on SheSimmers .

Coconut Rice with Chives: How to Make Fluffy Coconut Rice

Mon, 01 Jun 2009 12:12:00 GMT

The best coconut rice, in my opinion, is made from quality long grain rice (that would be old crop Jasmine rice, if you ask me) and fresh coconut milk extracted from finely-grated mature coconut meat. The rice-liquid ratio is 1:2 or 1:1.5 depending on whether the rice is an old or new crop as the […]

The post Coconut Rice with Chives: How to Make Fluffy Coconut Rice appeared first on SheSimmers .

Thai-Style Omelets (Khai Jiao, Khai Jeow, Khai Jiaw, ไข่เจียว)

Sun, 24 May 2009 21:25:00 GMT

Imagine a bowl of soft and fluffy Jasmine rice. Perfectly cooked. Unadorned. Not piping hot; just a tad warmer than room temperature. Imagine a Thai omelet, a round of soft and fluffy eggy layers, hot and puffy off the wok, with its edges crispy and light as clouds over the rice. Then imagine a blessed […]

The post Thai-Style Omelets (Khai Jiao, Khai Jeow, Khai Jiaw, ไข่เจียว) appeared first on SheSimmers .

Khanom Khai Nok Krata ขนมไข่นกกระทา – Thai Fried Sweet Potato Balls

Thu, 21 May 2009 16:18:00 GMT

Thai fried sweet potato balls – another one in the GFB-inspired series of fried goods. Please note that the light sprinkling of powdered sugar is my own heathen touch which you would never see done to this old-fashioned snack in the motherland. My fellow Thais, please accept my apology for this sacrilege. For those readers […]

The post Khanom Khai Nok Krata ขนมไข่นกกระทา – Thai Fried Sweet Potato Balls appeared first on SheSimmers .

American Fried Rice (ข้าวผัดอเมริกัน) and the Dead Sea Scrolls

Fri, 08 May 2009 02:44:00 GMT

Interestingly enough, the day I made this fried rice was the day Time magazine published this report. For those who don’t want to follow the link to the article, here’s my synopsis. An Israeli scholar, Rachel Elior, has proposed that the Qumran documents, aka the Dead Sea Scrolls, weren’t authored or copied by a religious […]

The post American Fried Rice (ข้าวผัดอเมริกัน) and the Dead Sea Scrolls appeared first on SheSimmers .

Shrimp Satay with Thai Peanut Sauce (สะเต๊ะกุ้ง)

Thu, 30 Apr 2009 11:27:00 GMT

This is somewhat of a scaled-down, cheaters’ version. I’ll soon post the street vendors’ version with both the marinade and the grilling sauce which would be more appropriate for pork or beef satay. I hope this will tide you over until then. It’s a quick recipe, but delicious nonetheless. 5.0 from 1 reviews Shrimp Satay […]

The post Shrimp Satay with Thai Peanut Sauce (สะเต๊ะกุ้ง) appeared first on SheSimmers .

Toasted Rice Powder for Thai Cooking – Khao Khua (ข้าวคั่ว)

Sat, 25 Apr 2009 00:53:00 GMT

In keeping with the simplicity of this ingredient, I’m going to skip my usual rambling and go straight to the instructions on how to make toasted rice powder (ข้าวคั่ว). However, before we get there, please let me state this. Whenever a Thai recipe calls for toasted rice powder, even just a smidgen of it, don’t […]

The post Toasted Rice Powder for Thai Cooking – Khao Khua (ข้าวคั่ว) appeared first on SheSimmers .

Burmese Chicken Stew? Maybe?

Sat, 18 Apr 2009 14:59:00 GMT

The title may be hesitant in tone, but I am saying this with no ambivalence: if you would cook from only one of my recipes, be sure it’s this one. My maternal grandmother made this stew for us quite often. Back then, all I cared about, sadly, was eating it, not learning how to make […]

The post Burmese Chicken Stew? Maybe? appeared first on SheSimmers .

Klip Lamduan: Thai Shortbread Cookies ขนมกลีบลำดวน

Mon, 06 Apr 2009 12:21:00 GMT

I hope I’m not insulting my own culture when I say that the number of Thai desserts which I don’t care for far exceeds the number of those I like. And among those I like is klip lamduan (unofficial: kleeb lamduan), old-school Thai cookies that I’ve long labeled “Thai shortbread cookies” even though, as far as […]

The post Klip Lamduan: Thai Shortbread Cookies ขนมกลีบลำดวน appeared first on SheSimmers .

Easy Thai Peanut Sauce Recipe: How to Make My Mom’s Thai Satay Sauce

Tue, 31 Mar 2009 13:39:00 GMT

My mother, in whose memory this site was created, was a cookbook addict. Her philosophy in life was based upon a statement attributed to Erasmus of Rotterdam (1466-1536): When I get a little money I buy books, and if any is left I buy food and clothes. Replace “books” with “cookbooks” and you’ll get my […]

The post Easy Thai Peanut Sauce Recipe: How to Make My Mom’s Thai Satay Sauce appeared first on SheSimmers .

Thai Coconut Sticky Rice and Mango ข้าวเหนียวมะม่วง

Fri, 20 Mar 2009 01:24:00 GMT

At a risk of causing some raised eyebrows, I am going to say this: if you can produce excellent sweet coconut sticky rice and pair it with a perfectly ripe mango of exceptional quality, the kingdom of heaven is at hand; but if you’re going to fail — even just a little — on one […]

The post Thai Coconut Sticky Rice and Mango ข้าวเหนียวมะม่วง appeared first on SheSimmers .

What Kind of Rice Is Thai Sticky Rice?

Thu, 19 Mar 2009 16:07:00 GMT

Now that I have cleared up a few things on how to choose mangoes, how to peel and slice mangoes, and quality canned coconut milk, I’m moving on to the last item before getting to the recipe for Thai Sweet Coconut Sticky Rice and Mango. While most Southeast Asians take the terms for granted, those […]

The post What Kind of Rice Is Thai Sticky Rice? appeared first on SheSimmers .

How to Choose the Right Mango for Thai Mango and Coconut Sticky Rice

Mon, 16 Mar 2009 15:59:00 GMT

Southeast and South Asian people are usually gentle and polite — sometimes to the point of being shy and withdrawn — in social situations. But if you put them all together in one place and one happens to make a bad move of claiming the types of mango (banana, coconut, etc.) found in his/her country […]

The post How to Choose the Right Mango for Thai Mango and Coconut Sticky Rice appeared first on SheSimmers .

How to Peel and Slice a Mango

Sun, 15 Mar 2009 19:40:00 GMT

When an American sees me peel something with a knife — be it a piece of fruit or a potato — he or she invariably makes a comment about the way I hold the knife. Apparently, Americans generally hold their knife with the blade facing the body and, with the thumb guiding the knife, also […]

The post How to Peel and Slice a Mango appeared first on SheSimmers .

How to Make Thai Sweet Chilli Sauce

Thu, 12 Feb 2009 14:04:00 GMT

If someone asked me what I would choose as the one single dish to have as my last meal on earth, I would, of course, have a hard time coming up with an answer. However, I am surethe incomparably magnificent combo of hot-off-the-steamer Thai sticky rice, Thai-style grilled chicken, and this beloved Thai sweet chilli […]

The post How to Make Thai Sweet Chilli Sauce appeared first on SheSimmers .

Goat Cheese-Thyme Egg Mini Muffins, Khanom Krok Style

Wed, 04 Feb 2009 15:36:00 GMT

The significance of these mini egg “muffins” or mini egg cups lies in the fact that these are the very first food from which I have ever made profits. First, some background information … When I was in elementary school, my cousins and I often played the so-called “Country Game.” It was not a game […]

The post Goat Cheese-Thyme Egg Mini Muffins, Khanom Krok Style appeared first on SheSimmers .

Phanaeng Curry with Pork and Kabocha Squash

Thu, 22 Jan 2009 18:37:00 GMT

Growing up, I hated all tubers: taro, cassava, potato, yam, etc. And since cooked hard squashes have similar texture to cooked tubers, I avoided them as well. Funny how your taste changes over time. I now love all kinds of tubers and root vegetables including all hard squashes. Kabocha or buttercup squash is my top favorite. […]

The post Phanaeng Curry with Pork and Kabocha Squash appeared first on SheSimmers .

How to Cut and Prepare Papaya

Mon, 12 Jan 2009 22:10:00 GMT

Papaya is one of those fruits that are best eaten when they are very, very ripe. (The only exception, of course, is when you intentionally use papayas when they’re green as the Thai people do when they make the well-known Thai green papaya salad, som tam (ส้มตำ). I always buy papayas when they’re still a […]

The post How to Cut and Prepare Papaya appeared first on SheSimmers .

Cinnamon Pear Jam

Tue, 30 Dec 2008 18:11:00 GMT

Bartlett pears were so perfect and plentiful during the Christmas week that I ended up buying way too many of them. Pears are best eaten fresh, of course, and I had my fill of fresh pears that week. Even so, I still ended up with a surplus of pears. What do you do with pears […]

The post Cinnamon Pear Jam appeared first on SheSimmers .

Steamed Squash Rice Cakes

Sat, 29 Nov 2008 18:03:00 GMT

These little squash cakes are inspired by khanom tan (ขนมตาล), a traditional Thai dessert made of rice flour, the pulp of the toddy palm fruit, palm sugar, and coconut milk. The batter, traditionally made with no leavening agent other than the wild yeast that comes with the fruit, is left to ferment in the sun […]

The post Steamed Squash Rice Cakes appeared first on SheSimmers .