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, shungiku (Japanese), tangho (Chinese), sukgat (Korean), and tang-o (Thai). Continue Reading →
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 found in my pantry as well as the pantries* of my loved ones who are often gifted with a jar of it every now and then. We love it so.
Let’s be clear on one thing first, though: you’ll hardly ever see this condiment used in traditional Thai stir-fries, curries, soups, or salads. Even noodle shops in Thailand don’t usually have this available for you on the table as part of their seasoning caddy (on the other hand, you’ll see plain dried chili powder which is the norm). Chili oil is something you’ll most likely see at a Chinese restaurant. Continue Reading →
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 would be the most likely culprit.
Roasting a chicken is easy. The bird requires little babysitting as it cooks. The juices at the bottom of the pan become the sauce, requiring no further effort on your part to embellish it. The whole process also leaves you with only one or two containers to wash. All you have to do is put a whole chicken in front of you, stare at it for a while, look through the herbs and spices in your cupboard and refrigerator, return your gaze to the chicken, nod to yourself reassuringly, and assign a flavor theme to it. Your theme du jour can be anything that you like or can create with the spices and aromatics you have on hand.
Well, one day, I had a lot of fresh lemongrass on hand. Continue Reading →
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- Stir-Fried Garland Chrysanthemum with Ground Pork (ผัดตั้งโอ๋หมูสับ) May 25, 2015
- Homemade Chili Oil: My All-Purpose Condiment May 12, 2015
- Lemongrass-Scented Roasted Chicken with Spicy Dipping Sauce April 30, 2015
- Akrapol Suetrong and Chicken ‘Mistake’ Stir-Fry April 23, 2015
- Northern Thai Steamed Rice with Pork Blood (ข้าวกั๊นจิ๊น) – Happy Songkran! April 12, 2015
- Lemongrass Baked Chicken Wings (ปีกไก่อบตะไคร้) March 15, 2015
- Simple Thai Food: Beef Shank Matsaman Curry (แกงมัสมั่นเนื้อน่องลาย) March 1, 2015
- Mike Sula and Spicy Thai Lao Egg Rolls from Spicy Thai Lao Restaurant, Chicago February 18, 2015