The assumption is often that Thai curries are spicy dishes with thick, creamy coconut-based curry sauce – so much so that questions along the lines of, “How could you possibly call that a curry?” always come up whenever I introduce any dish the Thai recognize as a “curry” that happens to contain no coconut milk. The central sour curry comes to mind; the southern sour curry as well. Then there’s a central version of the so-called “jungle curry” I’ve included in Simple Thai Food that, as far as the Thais are concerned, is a full-fledged curry even though it has absolutely no coconut. Continue Reading →
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I had a chance to visit Macau for the first time as an adult this past summer. After the first few hours there, I realized I should have planned a longer stay. I ate as well and variedly as I could, but even so I barely scratched the surface in terms of what this place has to offer. There is so much to see, experience, and eat there.
One of the places that everyone had told me to visit is Henri’s Galley, a little old-school restaurant that serves traditional Macanese dishes. It’s a little out of the way, they said, but it’s good. And, oh, they added, you gotta have the African chicken, the restaurant’s flagship dish. Continue Reading →
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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- 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
- The Rice-Curry Shops (Ran Khao Kaeng) of Bangkok: Take Them for What They Are February 7, 2017