Here’s an easy recipe which, as you will find out below, is even easier for long-time readers of SheSimmers. Easy preparation. Common ingredients. You can — as I did — even take a quick nap while the pork is in the oven. The finished roasted whole pork loin can be cut into thick (1/2 inch) slices and serve Western-style with the pan juices and any side dishes of your choice; it can also be sliced thinly into bite-sized pieces and serve Thai-style with cooked long-grain rice or sticky rice with either Thai sweet chili sauce or jaew as part of a family meal ensemble (samrap). Continue Reading →
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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, if you preorder the book now, you will be given access to a video tutorial on how to make red curry from scratch, from the homemade paste to the finished dish. I do not intend on making this video public on the blog or elsewhere, at least within the next year or so. So it will be available immediately to only the early birds among you and no one else. So, please be sure to keep the email confirmation from your bookseller of choice (Amazon, Barnes & Noble, IndieBound, iBooks, and Google Books) when you preorder.
You have until Thai New Year (April 13) to do so which is when I will tell you how to redeem your gift.
But first, let me tell you a bit about the book so you know what you’re investing in. In keeping with the theme of simplicity, I will sum up this book into one sentence. Continue Reading →
With the flavor of Thai tea pairing so well with sweetened condensed milk, I thought a mash-up of the classic tres leches cake and Thai tea would be fun to make. So I made it, and
the guinea pigs people liked it. I made it once more a few days later. And once more people liked it. Just to be sure, I made it again last night for a small gathering. And, cha-waep.*
This is not considered classic or authentic in any part of the world. It’s just good.
You probably can’t tell from the photograph above, but the cake is soaked to the point of saturation with three kinds of milk: sweetened condensed milk, evaporated milk, and heavy cream. Every bite tastes like a piece of sponge cake that has been dunked into room temperature Thai tea with milk. Sounds gross. Tastes good.
For this, you can use any tres leches cake recipe which you’ve already tried and liked, adding 2 tablespoons of loose Thai tea to the batter. But if you like something a little lighter — spongier — you can use my Thai tea cake recipe. Simply halve it and bake it in an 8×8-inch baking dish (choose a baking dish that you can serve the cake in, because we’re not going to unmold it). Once the cake has cooled, put 3/4 cup sweetened condensed milk, 3/4 cup evaporated milk, and 1/2 cup heavy cream into one of those Pyrex measuring cups with a spout. Pour the mixture all over the cake while it’s still in the pan, making sure every part of the cake gets the milk treatment. Once all of the milk mixture has been absorbed into the cake (this takes about 20 minutes), whip up one cup (8 fluid ounces) of heavy whipping cream and spread it all over the top of the cake (the cake is already pretty sweet, so I don’t sweeten the whipped cream topping. But if you’d like it sweeter, you can certainly add 1/4-1/2 cup of powdered sugar to the whipping cream when you whip it). Cover the cake pan with plastic wrap and refrigerate for 2-3 hours.
This should be enough for 6-8 people.
*Thai slang for something that appears then disappears in a blink of an eye.
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