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Turmeric Roasted Pork Loin (หมูอบขมิ้น)

Turmeric Roasted Pork Loin
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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My Book – Simple Thai Food: Classic Recipes from the Thai Home Kitchen

Simple Thai Food by Leela Punyaratabandhu
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 →

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

Thai Tea Cheesecake from The Heart of the Plate by Mollie Katzen
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 tangy cultured dairy products belonged together. This cheesecake has proven me wrong.

This is an easy dessert to make. There’s no baking involved. And it is delicious. Continue Reading →

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