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Salted Chicken Shreds ไก่คั่วเกลือ

Salted Chicken Shreds
Last November marked the 6th anniversary of SheSimmers. I’ve been doing this thing for six years. And though it doesn’t feel that way to me, that’s a long time. In most relationships, this is long enough for people to feel so comfortable with each other that even certain bodily functions no longer present an issue. Don’t worry; I’m not going to do anything in your general direction — at least not yet. All I’m saying is that I now feel comfortable enough around you guys to post things that I was once afraid might cause you to avert your eyes. This thing you’re looking at, for example. You can see why no poets have ever compared it to a night of cloudless climes and starry skies or declared it more lovely and temperate than a summer’s day. In fact, is there even a way to make it look cute? Stack it up like brownies and tie it with 3-colored raffia? Slap a few Hello Kitty stickers on it? I don’t think so.

But actually, now that I think about it, I did this once before. Remember four years ago when I wrote about salted/fermented soybean paste? That was the only time on this blog I’d ever described something as aesthetically-compromised. (I didn’t say she was ugly, though; I just said she was no Helen of Troy.) What happened next? Many of you have fallen in love with khao man gai (RTGS: khao man kai), a dish whose success rests on this condiment. Well, these chicken shreds are no different. So even though you may hesitate to make room in your life for something that looks like this, I’m asking you to trust me that this dish could very well become your new best friend. Continue Reading →

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Sichuan Peppercorn-Ginger-Butter Shrimp aka M’s Shook Shrimp

Spicy Buttered Shrimp
A long trip of traveling to different parts of Thailand and East Asia was responsible for my absence of late from the blog. But then it’s also the guilty party who has given me many recipes, ideas, and stories to share with you in the weeks and months to come. So I hope you’ll forgive me (big, toothy grin; head slightly tilted to the left; ten rapid blinks).

This recipe, for example, was picked up during a brief stop in Bangkok; it came from my friend M (to understand this post better, you really should read this older post about M first).

Knowing I was in town, M called and informed me of a new dish he said was a mashup between a Chinese shrimp dish that his mother-in-law often made and my dried pepper-butter shrimp (which isn’t a traditional Thai dish; no need to write me). He added that it was so good that he always whipped it up whenever he got his wife mad, because once it was put on the table, ahem, she could never stay mad. Tender shrimp with buttery, aromatic sauce that goes beautifully with warm jasmine rice is conducive to marital harmony, M argued. Besides, it’s kind of hard to be angry when you sit at the dinner table peeling shrimp with your hands and sucking the delicious juices out of their heads. In all seriousness, though, Leela, this is good stuff, he said.

You see, according to the way my brain interprets things, that was a dinner invitation right there. So that afternoon I showed up at M’s condo with fresh ingredients and asked him to demo the dish. This is what happened. Continue Reading →

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Sweet Potato Fritters from Simple Thai Food Book

Sweet Potato Fritters from Simple Thai Food by Leela Punyaratabandhu

© Erin Kunkel/Ten Speed Press/Penguin Random House

I have recently written another article about GFB, the woman behind these sweet potato fritters as well as many other fried things I have yet to introduce you to. The article also includes instructions on how to make them.

Halloween would have been a more appropriate time to run this story — any story about GFB, actually. But it’s a long way away and I would like you to give this recipe — one of my personal favorites from Simple Thai Food book — a try now.

So if you’re not the type that gets scared easily, please move on over to Wall Street Journal Scene Asia.

You’ve been warned.

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