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

By Leela on March 1, 2014 in She Deglutenizes, She Explores, She Grills, She Interviews, She Thais, She Tosses, Uncategorized

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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Thai Grilled Sweet Sticky Rice with Banana Filling (ข้าวเหนียวปิ้งไส้กล้วย)

By Leela on August 26, 2013 in She Deglutenizes, She Grills, She Remixes, She Roasts, She Thais, She Veges

If you walk on the streets of Thailand and see these banana leaf packets on the grill with their contents inconspicuously concealed and their exteriors burned, charred, and sooty in random spots, I recommend that you overlook the questionable attractiveness of these little things and do what I do: lunge for them with all your might, squeeing while in mid-air.

Those who prefer a less dramatic, more dignified way of obtaining snacks on the streets — not that I understand any of you in the least — can just approach the vendor and politely ask her for a few of these grilled sweet sticky rice packets.

Either way, you end up with warm, delicious sticky rice scented with charred banana leaves, its aromatic and biodegradable wrappers. Khao niao ping comes both plain and with different fillings most common of which include ripe Thai burro bananas (the type commonly batter-fried or ordained) and sweet taro paste. Continue Reading →

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Grilled Mekhong Baby Back Ribs with Thai Sweet Chili Sauce (ซี่โครงหมูแช่เหล้าย่างกับน้ำจิ้มไก่)

By Leela on August 7, 2013 in She Deglutenizes, She Drizzles and Smears, She Grills, She Thais, Uncategorized

This recipe is from one of my uncles who loves cooking with alcohol but does not drink. Pretty much every bottle of alcohol he purchases is for the purpose of cooking or baking, not imbibing. But just by looking at this booze cabinet, there’s no way to tell that you could get this man to give you — a perfect stranger — his date of birth, address, social security number, and the name of his first pet with just a pitcher of draught beer. But it’s true.

He’ll probably set aside his usual bashful humility and tell you also what a great, awe-shum *hic*, fantaaaashtic cook *hic* he is. This is true as well. His grilled baby back ribs, fragrant with the quintessential Thai marinade ingredients plus a very faint something-something (hint: it begins with b and ends with ooze), back up that hiccupy claim.

If you don’t have Mekhong, use any dark rum or whisky. Continue Reading →

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