Here’s an easy recipe which, as you will find out below, is even easier for long-time readers of SheSimmers. Easy preparation. Common ingredients. You can — as I did — even take a quick nap while the pork is in the oven. The finished roasted whole pork loin can be cut into thick (1/2 inch) slices and serve Western-style with the pan juices and any side dishes of your choice; it can also be sliced thinly into bite-sized pieces and serve Thai-style with cooked long-grain rice or sticky rice with either Thai sweet chili sauce or jaew as part of a family meal ensemble (samrap). 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 →
I once wrote that if you were to make one — just one — thing out of everything that I have put up on this blog, I hope it would be this ‘very yellow’ chicken stew which my maternal grandmother used to make for us all the time. Nearly 5 years had passed since the original post went up and several recipes had been published since then, and I still feel the same way.
So I thought I would reintroduce this recipe to those who have not seen it or had a chance to give this dish a try.
This stew isn’t hard to make, but it’s somewhat particular about the steps necessary to achieve the intended result. I have learned the hard way that it doesn’t tolerate shortcuts or substitutes. So please be sure to follow the recipe exactly as it’s written — at least the first time through.
Also, I need to warn you that this stew is far from being feebly seasoned. This means that each portion of it should be consumed with a generous amount of steamed jasmine rice. After all, that’s the way the Thai people treat these so-called rice accompaniments.
For the recipe, please visit this post.
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- Mon Dipping Sauce (น้ำปลามอญ) by Ong Bunjoon
- Sichuan Peppercorn-Ginger-Butter Shrimp aka M’s Shook Shrimp
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- Drunkard’s Noodles (Pad Kee Mao) – What to Expect from Simple Thai Food Book and, oh, a Giveaway of 5 Copies