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Baked Chicken and Leek in Turmeric-Coconut Sauce

Baked Chicken and Leek in Turmeric-Coconut Sauce
The house I grew up in was only a short distance away from Kasetsart University, one of Thailand’s premier colleges known for forestry, agriculture, and food science. And we never missed the school’s annual fair, a large outdoor exhibition/farmers’ market/food fair where you’d get to see a wide range of produce and plants and sample delicious things.

My dad, who grew orchids as a hobby, would look forward to finding new types of orchid to add to his greenhouse; my mom, who was deeply fascinated by cold-climate crops (especially beetroots), would look forward to buying and figuring out a way to cook unfamiliar “Western” produce; I, who loved food on sticks, would look forward to walking around the fairground with grilled meatballs or grilled pork on bamboo skewers in my little hands.

Kaset Fair, as the event is called, was a big deal. At least to us. Continue Reading →

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Peel-and-Eat Shrimp with Roasted Tomato-Dried Chili Dipping Sauce

Roasted Tomato-Dried Chili Dipping Sauce and Boiled Shrimp
I made this for 4 people.

First, I made the roasted tomato-dried chili dipping sauce on pages 112-113 of Simple Thai Food. I doubled the recipe, and added more fish sauce and lime juice to make the sauce thinner. I also stirred in about 2 teaspoons of toasted rice powder (page 182) at the end.

Then I half-filled a 4-quart saucepan with water and brought it to a boil. I stirred in 1 tablespoon sea salt to the water and added 3 pounds of jumbo shrimp. Keeping the water simmering, I cooked the shrimp until opaque, about 3 minutes. I drained them and served them with the dipping sauce. Everyone then gathered around the table and got messy.

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Baked Ham with Sweet Chili Glaze

Baked Ham with Sweet Chili Glaze
I wish you all happy holidays and bid you farewell for this year with this baked bone-in ham, glazed with Thai sweet chili sauce. It’s something I often bring to a potluck during or outside of the holiday season, because it’s so easy to make and always a crowd-pleaser.

You only need two things: a bone-in ham and some Thai sweet chili sauce, store-bought or homemade. This recipe—if you can even call it that—is pretty easy; the only thing that could be regarded as a hassle is the soaking which I will tell you about below. But that part is optional. Continue Reading →

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