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 not? Advertising pamphlets were put in our mailbox every week, tempting us with the prospect of having a home-style, multi-dish meal delivered fresh to our door every day. A full samrap on your dinner table without you having to lift a finger? I’m pretty sure that even though my mother never actually signed up for the service, she must have toyed with the idea from time to time, especially on days when work became too demanding. Continue Reading →
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Author Archive | Leela
I wish you all happy holidays and bid you farewell for this year with this baked bone-in ham, glazed with Thai sweet chili sauce. It’s something I often bring to a potluck during or outside of the holiday season, because it’s so easy to make and always a crowd-pleaser.
You only need two things: a bone-in ham and some Thai sweet chili sauce, store-bought or homemade. This recipe—if you can even call it that—is pretty easy; the only thing that could be regarded as a hassle is the soaking which I will tell you about below. But that part is optional. Continue Reading →
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; it looks really gross with caked-on prawn juices and sticky sauce.
My first book, Simple Thai Food, came out in the spring of 2014, and it was warmly received. What a humbling experience. The process of making the first book has taught me so much; feedback from journalists, critics, fellow writers, and my readers has taught me even more. I was proud of and grateful for what Ten Speed Press and I had created together, and I’m happy to announce that we are teaming up again to bring you another book. Continue Reading →
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- Red Curry of Chicken and White Asparagus, Inspired by Pinto by Chak January 18, 2016
- Baked Ham with Sweet Chili Glaze December 23, 2015
- A New Book December 2, 2015
- Thai Noodles with Cinnamon and Shrimp from Simply Nigella November 18, 2015
- Fried Rice with Cured Pork (ข้าวผัดแหนม) November 15, 2015
- Gingered Chicken Stew October 23, 2015
- How to Score Squid: The More Practical Kind of Food Carving October 3, 2015
- Jim Jum: Hot Pot Isan-Style September 22, 2015