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 ship until May, it is now available for preorder. Continue Reading →
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Sweet and Sour Red Curry of Water Spinach and Pork Belly (Kaeng The-pho) from Immm Rice & Beyond in Chicago
(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 they so hard to find in the US?), get excited about (Hooray! One just opened up in the city!), and am fearful for (I hope they won’t go out of business like the two I’d interviewed in the last 5 years…) the most.
When done right and supported by the members of their community (so the people who run them can continue to do it right), this type of Thai restaurant could become not only the most approachable but also the most variegated and interesting ‘learning center’ for those who want to know more about Thai food and sample a wider variety of Thai dishes.
But the way rice-curry shops operate in the West—and I’ll get into this shortly—can be confusing. Consequently, what’s written about them is sometimes inaccurate. And because I want them to succeed so much, seeing how they’re misrepresented or misunderstood makes me feel nervous for them at times. Continue Reading →
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.
Moments later, a plastic tray in hands, I found myself in a new world. I’d never seen it in Hollywood movies or American sitcoms let alone experienced it in person. Memories of the random photos I’d seen in my mother’s American cookbooks and the random American food names I remembered from my English classes growing up came back in waves. Believe me when I say I was emotional. Continue Reading →
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- A Simple Thai Dipping Sauce March 12, 2018
- Northern Thai Rice Noodle Soup with Pork Ribs, Dried Cotton Flowers, and Tomatoes (Khanom Jin Nam Ngiao) September 1, 2017
- How to Prepare Rice Vermicelli (Khanom Jin) from Dried Noodles August 29, 2017
- How to Prepare Pomelos for Thai Pomelo Salad May 23, 2017
- Khao Chae (ข้าวแช่) April 12, 2017
- Sample Recipes from Bangkok Cookbook March 17, 2017
- Bangkok: Recipes and Stories from the Heart of Thailand March 11, 2017
- Sweet and Sour Red Curry of Water Spinach and Pork Belly (Kaeng The-pho) from Immm Rice & Beyond in Chicago March 6, 2017