Archive | She Explores RSS feed for this section

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 →

Comments are closed

Spicy Grilled Beef-Grape Salad – A Mini Thai Cooking Class with Chef Vichit Mukura, Mandarin Oriental Bangkok

Grilled Beef-Grape Salad from Sala Rim Naam Restaurant The Mandarin Oriental Bangkok
You have no idea how excited I was to be able to get Vichit Mukura, Executive Thai Chef of the Mandarin Oriental Bangkok, to grace this site with his Thai cooking knowledge and skills. For a long time this is what I’ve been wanting to share with you all. Those who have experienced his cooking at Sala Rim Naam restaurant can understand my excitement.

Chef Vichit is one of a few people the government of Thailand turns to whenever it plans a dining event of national scale. Remember when I told you about the menu of the state dinner in honor of President Obama back in November 2012? It was Chef Vichit who executed that menu (according to the mandate of Prime Minister Shinawatra who came up with the menu herself) and oversaw the kitchen operations.

There are many interesting things about the chef one of which is his passion in organic rice farming. I hope to tell you more about him and what he does in future posts. For now, please enjoy this video demo wherein Chef Vichit shows you how to make a spicy salad of grilled beef, grapes, and fresh herbs; it’s an easy dish that lays a firm foundation for not only your Thai salad-making skill but also your understanding of what Thai salads are all about. Continue Reading →

Comments are closed

Khao Phra Ram Long Song “Swimming Rama” (ข้าวพระรามลงสรง) – Part Two (Recipe)

Swimming Rama
In the context of Thai cuisine in general — and this may come as a surprise to some — the sole function of peanut sauce/satay sauce is to serve as an essential part of a typical satay ensemble. It is not used in or with anything else. It’s not used to dress noodles; nor is it used in a stir-fry or as a dipping sauce for spring rolls. For darn sure, it’s not used as a pad thai sauce. I may occasionally turn it into a salad dressing by adding more vinegar to it or serve it with a non-satay item such as fried tofu, but neither application is common. To the best of my knowledge, other than satay, there is no other Thai dish in the current mainstream repertoire wherein satay sauce is used.

There is one exception: a dish oddly named “Swimming Rama“[1]. Even so, with the background of this dish being so closely connected to Chinese-style pork satay in Thailand, we still have not gone beyond the satay realm. Continue Reading →

Comments are closed