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Yul Brynner’s Chicken Yellow Curry

Yul Brynner's Thai Chicken Yellow Curry
No thinking person would ever take the words of Anna Leonowens as the singularly, unquestionably authoritative source of information on mid-18th century Siam much less regard the musical the King and I, or the film adaptation thereof, as historically accurate—or even factual. But can one learn to make Thai food from legendary actor Yul Brynner?

That was the question on my mind as I began leafing through The Yul Brynner Cookbook: Food Fit for the King and You, the book Brynner co-authored with Susan Reed, which I had recently discovered—three decades after it was published. Continue Reading →

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Spicy Chicken Drummettes

Spicy Chicken Drummettes
My apologies for a lack of updates on the blog lately. Excuses: 1. I’ve been traveling all over, 2. I don’t always have access to electricity let alone the Internet, and 3. my camera is broken (this photo you see here was taken with my phone). But I’ve managed to bully request another easy recipe from one of my best friends, M, whose recipes, nam prik pao fried rice with shrimp and pineapple and the so-called Shook Shrimp, have been published on this blog before.

By this time, you’ve probably formed a pretty good idea of M’s personality and cooking style. He doesn’t like to make anything too complicated, and the things he makes usually don’t require anything beyond what most people already have in the fridge or pantry. M has a large repertoire of recipes like this and I intend to use my long-time friendship with him along with a few pieces of information about his life back in grade school to extort nudge as many as possible out of him.

Anyway, here’s another one from M. Always a hit among us friends. Make a pot of jasmine rice as you get started on this chicken dish. Half an hour later, you’ll end up with a plate of warm, fragrant rice with tender, spicy chicken drummettes on the side and an incredibly delicious sauce to spoon over it all. Trust M. He may not always be clear about why he does what he does, but he always knows what he’s doing.

Until the next update, dear readers. In the meantime, please feel free to follow along on my travels. Continue Reading →

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July 4th Celebration, Tropical Fruit (and Edible Flower) Edition

July 4th Tropical Fruit Edition
I’m writing this from a jungle somewhere in western Thailand, and there are lots and lots of butterfly pea flowers, langsat, and rambutans around. I hope you like this tropical fruit (and edible flower) edition of July 4th celebration. I sure did (guess who ate the props).

Happy July 4th to those who celebrate it. Hope you’re enjoying the long holiday and having fun with your loved ones. My current location and situation don’t allow me to cook very often, so there won’t be many recipes on the blog for the rest of the summer, but I’m pretty active on Instagram, so if you’re interested in seeing what I’ve been doing and eating in Thailand, please feel free to follow me.

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