When I was a kid growing up in Bangkok, fresh strawberries were few and far between. Imported strawberries could be found in some high-end supermarkets, but more often than not, they looked like they were about to join the choir invisible. The freshest strawberries we could find would come from farmers who grew them in the colder northern region. If our family timed our trip to Chiang Mai right, we would see these farmers on both sides of the road with shoe boxes full of just-picked strawberries—a joyous sight indeed. And though we knew from experience that as fresh as those strawberries looked, they would always be more tart than sweet, we loaded up the trunk with as many of them as we possibly could anyway. Buy first, figure out what to do with them later was our family’s motto when it comes to rare food items. Even now when the lack of fresh, sweet strawberries is no longer an issue in my life, I still have the tendency to overbuy them. 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 →
To allow you to season your noodles to taste, noodle shops in Thailand always provide a seasoning caddy containing different condiments which they deem appropriate for the types of noodles which they offer. This is because most noodle dishes in Thailand are seasoned moderately when they leave the cook’s hand — it’s intentional — so that you can season your meal further to suit your taste. Vinegar with pickled chilies is almost always among these condiments which the people in Thailand consider essential to their noodle experience. Continue Reading →
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- Northern Thai Rice Noodle Soup with Pork Ribs, Dried Cotton Flowers, and Tomatoes (Khanom Jin Nam Ngiao) September 1, 2017
- How to Prepare Rice Vermicelli (Khanom Jin) from Dried Noodles August 29, 2017
- How to Prepare Pomelos for Thai Pomelo Salad May 23, 2017
- Khao Chae (ข้าวแช่) April 12, 2017
- Sample Recipes from Bangkok Cookbook March 17, 2017
- Bangkok: Recipes and Stories from the Heart of Thailand March 11, 2017
- Sweet and Sour Red Curry of Water Spinach and Pork Belly (Kaeng The-pho) from Immm Rice & Beyond in Chicago March 6, 2017
- The Rice-Curry Shops (Ran Khao Kaeng) of Bangkok: Take Them for What They Are February 7, 2017