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Roasted Turkey with Thai Aromatic Paste

Roasted Turkey with Thai Aromatic Paste
From time to time, I get emails asking if I’ve ever tried to incorporate Thai flavors into my Thanksgiving turkey. I have indeed — though, I must say, only reluctantly and mostly to satisfy people’s curiosity. I guess the lack of enthusiasm on my part is due to this: while I eat Thai food all year round, only once a year do I get to enjoy plain, buttery roasted turkey along with sausage stuffing, macaroni and cheese, mashed potatoes and gravy, corn pudding, green bean casserole, sweet potatoes with apple cider-beer glaze, cranberry sauce, and soft dinner rolls with whipped butter. I love these side dishes with my turkey; each year I look forward to them more than I do the turkey itself. So I don’t feel I need to try thinking outside the box with the turkey and to risk having it clash with those classic sides.

Do “Thai flavors” clash with the traditional side dishes? Several years ago, some friends forced me to suggested that I make green curry-flavored turkey, and, against my better judgment, I caved. Well, let’s just say that we all are still scarred by the experience. We agreed we loved Thai green curry and we loved the usual Thanksgiving side dishes. We just didn’t love them together. Continue Reading →

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African Chicken (Galinha à Africana) in the style of Henri’s Galley

Galinha à Africana (African Chicken) in the style of Henri's Galley
I had a chance to visit Macau for the first time as an adult this past summer. After the first few hours there, I realized I should have planned a longer stay. I ate as well and variedly as I could, but even so I barely scratched the surface in terms of what this place has to offer. There is so much to see, experience, and eat there.

One of the places that everyone had told me to visit is Henri’s Galley, a little old-school restaurant that serves traditional Macanese dishes. It’s a little out of the way, they said, but it’s good. And, oh, they added, you gotta have the African chicken, the restaurant’s flagship dish. 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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