In her latest cookbook, Simply Nigella, Nigella Lawson has included a few Thai and Thai-inspired recipes the most attractive (to me) of which is the one titled, “Thai Noodles with Cinnamon and Shrimp” (“Prawns” in the British version). The moment I got my hands on a copy of the book and saw this recipe, I knew I had to make it. Continue Reading →
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Five years ago, I brought naem to your attention. Since then I’ve shown you how to make a pork rib version and a beef short rib version of it. I’ve sneaked into the kitchen of a restaurant in Chicago that serves a crispy rice salad featuring this cured meat. I’ve dragged my rear end to a street stall in Bangkok in the middle of the night to bring you another version of said rice salad with naem. Most recently, I’ve also shown you how you can add naem to a Thai-style omelet. So I’ll assume you’re familiar with this type of cured pork* that’s heavily consumed in Thailand, Vietnam, Cambodia, and Laos. If not, please read this post. Continue Reading →
Here’s a modern-ish Isan dish that would be perfect for this time of year when the temperature is beginning to drop in the Northern Hemisphere.
Essentially Isan shabu shabu or hot pot Isan-style, jim jum (literally “dip (and) dunk”)* is not a weeknight meal; it’s not an everyday dish; it’s more of a party food which I enjoy no more than twice a year: the day after Thanksgiving and the day after Christmas when palate fatigue from all the cheesy, buttery, creamy, and sweet dishes from the big feast from the day before sets in. Nothing fixes it like a piping hot, brothy meal like this—spicy, sour, salty, herbaceous. It hits all the parts of you that need to be hit. Having most of the friends who live locally around during that time to enjoy it with me makes it even more fun.
It doesn’t mean you can’t have it more often than that. Continue Reading →
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- Thai Noodles with Cinnamon and Shrimp from Simply Nigella November 18, 2015
- Fried Rice with Cured Pork (ข้าวผัดแหนม) November 15, 2015
- Gingered Chicken Stew October 23, 2015
- How to Score Squid: The More Practical Kind of Food Carving October 3, 2015
- Jim Jum: Hot Pot Isan-Style September 22, 2015
- Yul Brynner’s Chicken Yellow Curry August 30, 2015
- A Thai Papaya Salad Street Vendor: A Mobile Kitchen August 18, 2015
- Spicy Chicken Drummettes July 31, 2015