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Creamy Egg Crepe on Rice (Khao Khai Khon ข้าวไข่ข้น)

Creamy Egg Crepe on Rice
A new friend whom I met during my most recent trip back to Bangkok was sitting on my lap as we were going through the first few pages of The Little Prince together. This was 4-year-old Jade’s first exposure to the French classic and her sparkling brown eyes were transfixed on the pages as I was reading off them. Soon we got to the famous part where the narrator recounts the time during his childhood when he drew a picture of a boa constrictor who had swallowed an elephant and how the adults all thought it was a drawing of a hat.

“Nuh-uh,” Jade closed her eyes, shaking her head slowly. “This is not a boa constrictor with an elephant in his tummy.”

“But, Jade, that’s what the narrator is telling us,” I said. “That was what he had in mind when he drew it.”

Jade turned around to look me in the eye. “He was kidding, Leela,” Jade uttered a faint sigh. “Don’t you see? That’s khao khai khon!” 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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Soured Pork Sausage Omelet – Khai Jiao Naem (ไข่เจียวแหนม)

Soured Pork Sausage Omelet
You remember soured pork sausage, naem (แหนม), right?

I mentioned this flavorful, fermented sausage of minced pork and strips of pork rind here for the first time 3 years ago when I wrote about naem fried rice. Not too long after that post, I told you about how you can ferment pork ribs and serve them baked or deep-fried. A few months later, I gave you another dose of naem — this time in the form of fermented, braised, and pan-seared beef short ribs. Five weeks after that, I took you to one of Chicagoan Thai food lovers’ favorite restaurants, Spoon Thai, where they made a very good version of crispy rice salad with naem. And as if naem hadn’t permeated this site enough, I dragged you all the way to Bangkok with me — through a crude, homespun video which wasn’t meant for public consumption initially — for a taste of another version of crispy rice salad with naem from one of Bangkok’s most loved vendors, Pa Yai. Continue Reading →

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