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 →
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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 →
Spicy Grilled Beef-Grape Salad – A Mini Thai Cooking Class with Chef Vichit Mukura, 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 →
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- Braised Brisket in Tamarind-Palm Sugar Sauce September 14, 2016
- Coconut Sticky Rice with Jackfruit June 23, 2016
- Strawberry-Lychee Jam June 3, 2016
- Baked Chicken and Leek in Turmeric-Coconut Sauce May 25, 2016
- Peel-and-Eat Shrimp with Roasted Tomato-Dried Chili Dipping Sauce May 20, 2016
- Southern Thai Dry Curry (Khua Kling) from Khua Kling Pak Sod Restaurant May 5, 2016
- Caramel-Glazed Pork Cracklings and Peanuts (กากหมูถั่วหวาน) from Baan Varnakovida (บ้านวรรณโกวิท) February 29, 2016
- Red Curry of Chicken and White Asparagus, Inspired by Pinto by Chak January 18, 2016