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Coconut Sticky Rice with Jackfruit

Sticky Rice Jackfruit
With jackfruits popping up everywhere these days, I thought I’d tell you about this dessert/snack: coconut sticky rice with jackfruit.

Khao niao khanun isn’t nearly as popular or ubiquitous as the iconic khao niao mamuang (sticky rice with mango), but it’s by no means uncommon. And if you already know how to make the latter, you already know enough.

Start off with a fresh batch of sweet coconut sticky rice. Page 161 of Simple Thai Food explains in detail the process of making it. Then you pinch off a small bit of the rice and fill a fresh jackfruit half (you already know how to get the flesh out of a whole jackfruit) with it. The salted coconut cream goes on top. If you’re in Thailand, fried hulled mung beans would be the standard topping; elsewhere, sesame seeds would work just fine.

Once assembled, these stuffed jackfruit halves should be consumed as soon as you can. Certain things don’t taste great after having sat at room temperature for a long time (or reheated after having been refrigerated). This is one of those things.

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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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Southern Thai Dry Curry (Khua Kling) from Khua Kling Pak Sod Restaurant

Khua Kling Pak Sod Restaurant - Southern Thai Dry Curry (Khua Kling)
Long-time readers of my website have probably noticed this: I love Southern Thai food. There are many reasons, and I’ll talk about them at a more appropriate time. Today is all about khua kling, the iconic Southern Thai dry curry which I love so much and—now that I think about it—counts as one of those reasons.

I recently had a chance to ask Varesara Smitasiri, owner of Khua Kling Pak Sod (literally ‘khua kling [and] fresh vegetables’), one of Bangkok’s hottest Southern restaurants, a few questions. One of her chefs had also done a demo of the dish for my readers. And this khua kling fanatic couldn’t have been giddier. Though this fine home-style restaurant isn’t the only place where you can get Southern Thai food in Bangkok, I’d be remiss to not include it on the list of great dining spots in the city. Really you should go. Continue Reading →

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