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Sichuan Peppercorn-Ginger-Butter Shrimp aka M’s Shook Shrimp

Spicy Buttered Shrimp
A long trip of traveling to different parts of Thailand and East Asia was responsible for my absence of late from the blog. But then it’s also the guilty party who has given me many recipes, ideas, and stories to share with you in the weeks and months to come. So I hope you’ll forgive me (big, toothy grin; head slightly tilted to the left; ten rapid blinks).

This recipe, for example, was picked up during a brief stop in Bangkok; it came from my friend M (to understand this post better, you really should read this older post about M first).

Knowing I was in town, M called and informed me of a new dish he said was a mashup between a Chinese shrimp dish that his mother-in-law often made and my dried pepper-butter shrimp (which isn’t a traditional Thai dish; no need to write me). He added that it was so good that he always whipped it up whenever he got his wife mad, because once it was put on the table, ahem, she could never stay mad. Tender shrimp with buttery, aromatic sauce that goes beautifully with warm jasmine rice is conducive to marital harmony, M argued. Besides, it’s kind of hard to be angry when you sit at the dinner table peeling shrimp with your hands and sucking the delicious juices out of their heads. In all seriousness, though, Leela, this is good stuff, he said.

You see, according to the way my brain interprets things, that was a dinner invitation right there. So that afternoon I showed up at M’s condo with fresh ingredients and asked him to demo the dish. This is what happened. 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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Sticky Rice Burgers

Sticky Rice Burger
I find it hard to believe that the edibles at 7-Eleven stores in Bangkok would make the locals, who are surrounded by far better and fresher foods, salivate. But the ubiquity of these stores in the city makes me question my sentiment. Whether or not it makes sense to you and me, people regularly buy things from them, and apparently they are doing very, very well.

Having observed how the various pork and chicken sticky rice burgers seem to fly off the refrigerator shelves at my neighborhood “say-wen” during my last trip to Thailand, I decided that the only way to find out why was to try them. After all, as far as I know, these are not the kind of stuff you can find anywhere else on the streets. So I did.

To my surprise, they weren’t bad at all. The laab (RTGS: lap) sticky rice burger was the most questionable of all the available flavors, but even that wasn’t too shabby. In fact, if not for the hint of fake lime flavoring in the meat, I’d say it’s pretty good. Continue Reading →

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