Ask Saksith Saiyasombut about Thai food in Germany and he’ll probably heave a sigh. I know that, because when I recently raised the subject to the Hamburg-based freelance journalist and political commentator, his immediate reaction was exactly that: a heaving of a sigh—soft and sustained. It didn’t strike me as one of displeasure; if anything, it was more of an acquiescent, faintly audible shrug. Then again, it was the only sigh Saksith heaved during our phone conversation, and perhaps I shouldn’t be making too much out of a hapax. Continue Reading →
Archive | She Drizzles and Smears RSS feed for this section
Busy cooks know this: life is better and easier when you have a pantry full of things that keep for a long time without refrigeration and can be used in multiple ways at a moment’s notice. That is why this fragrant and fiery chili oil (not to be confused with nam prik pao) is always found in my pantry as well as the pantries* of my loved ones who are often gifted with a jar of it every now and then. We love it so.
Let’s be clear on one thing first, though: you’ll hardly ever see this condiment used in traditional Thai stir-fries, curries, soups, or salads. Even noodle shops in Thailand don’t usually have this available for you on the table as part of their seasoning caddy (on the other hand, you’ll see plain dried chili powder which is the norm). Chili oil is something you’ll most likely see at a Chinese restaurant. Continue Reading →
If the first quarter is any indication, 2015 is slated to be the year I roast more chickens than any of the previous years of my life. I don’t have an explanation for this, and if there was one, I’m sure you’d find it earthshatteringly boring. But if I had to guess, I’d say laziness would be the most likely culprit.
Roasting a chicken is easy. The bird requires little babysitting as it cooks. The juices at the bottom of the pan become the sauce, requiring no further effort on your part to embellish it. The whole process also leaves you with only one or two containers to wash. All you have to do is put a whole chicken in front of you, stare at it for a while, look through the herbs and spices in your cupboard and refrigerator, return your gaze to the chicken, nod to yourself reassuringly, and assign a flavor theme to it. Your theme du jour can be anything that you like or can create with the spices and aromatics you have on hand.
Well, one day, I had a lot of fresh lemongrass on hand. Continue Reading →
Enter your email to subscribe:
- July 4th Celebration, Tropical Fruit (and Edible Flower) Edition July 4, 2015
- Simple Thai Food: Sweet Dry Curry of Pork and Green Beans (ผัดพริกขิง) June 23, 2015
- Bison Salad with Mountain Mint, Isan-Style June 15, 2015
- Saksith Saiyasombut and Baby Back Rib Satay, Peanut Sauce, and Cucumber-Onion-Sweet Pepper Salad June 3, 2015
- Stir-Fried Garland Chrysanthemum with Ground Pork (ผัดตั้งโอ๋หมูสับ) May 25, 2015
- Homemade Chili Oil: My All-Purpose Condiment May 12, 2015
- Lemongrass-Scented Roasted Chicken with Spicy Dipping Sauce April 30, 2015
- Akrapol Suetrong and Chicken ‘Mistake’ Stir-Fry April 23, 2015