Somebody asked me a couple of weeks ago what my favorite Thai vegetable was. Based on his loud “Huh?”, I guess he wasn’t prepared for my answer, “Lotus stems.”
Before we get to lotus stems and what can be made with them, let’s talk about the incredible versatility of lotus. How incredible is the incredibly versatility of the incredibly versatile lotus? Very incredible — you know, this … incredibly versatile lotus. Continue Reading →
Here’s a further argument for the fact that once you’ve learned to make one Thai salad, yam (ยำ), you know how to make many. I have said this before in my post on Scallop-Orange-Cucumber Salad, but I’ll recap it here: The most basic yam dressing consists of some lime juice, some fish sauce, and some sugar in a few cases. Fresh or dried chilies provide heat which is optional. The only thing to watch out for is when you deal with ingredients that are naturally sweet, sour, or salty in which case you need to be mindful of how much fish sauce, lime juice, and sugar you need.
There are more elaborate, complex salads. But this represents the most basic. Continue Reading →
She broke up a relationship – this Pa Yai. Okay, fine, so that’s not exactly how things went down. But, yeah, this nocturnal Bangkok street food vendor with a huge cult following was indirectly involved in what eventually led to a fermented pork-related breakup.
I’m going to assume you want to know the story. Here it is. Continue Reading →
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