Archive | 2011

Thai Spicy Mixed Vegetable Soup – Kaeng Liang (แกงเลียง)


1940 was unkind to many around the globe. It was the year Italy declared war on France, Germany invaded the Low Countries, and the Battle of Britain began. Things weren’t entirely calm and normal in their neck of the woods either. But having heard of what happened to Jews across Europe and how much of the world was starting to live under food rationing, the young newlyweds were thankful for what they had.

There was still a thriving vegetable garden in their little yard. The chickens still laid eggs daily. Sure, they were living in a small army house in the North of Bangkok – a house they didn’t even own. She’d just quit her teaching job to start a family, and he was earning a meager junior officer salary. But they were happy.

Life would be tough, and they’d known that going in. But that’s the price you pay for having married against your parents’ will and for being too proud to ask for help.

But they had their love. They had their health. They had each other. And that was enough. Continue Reading →

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Lemon Basil – Bai Maeng-lak (ใบแมงลัก)


I know I just complained to you in a recent post on Thai spicy basil stir-fry about the scarcity of holy basil (Bai Ka-prao ใบกะเพรา) outside Asia (which has led to all the faux Pad Ka-Praos on the menus of several Thai restaurants in Europe and North America). But may I please have your permission to whine a little more?

It’s so hard to find lemon basil. And nothing can be used in its place. Nothing.

To make matters worse, lemon basil has ridiculously short shelf life. By the time, you discover that some fresh lemon basil has made a rare appearance at your favorite Asian store, it’s already half dead. Continue Reading →

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Spicy Salad of Boiled Pork Sausage (ยำหมูยอ)

One of my guilty pleasures is a plate of warm jasmine rice topped with slices of Vietnamese-style boiled pork sausage, seared to a crisp on the outside, and a generous drizzling of homemade Thai Sriracha sauce. Not much nutrient; lots of satisfaction, especially when I can get high quality pork sausages.

Not all brands are great; some are truly awful (and it’s not like my standard is that high …). This one you see here, for example, has great texture but absolutely no flavor. The only thing to do is to yam it, i.e. turn it into a spicy Thai salad. You can’t coax any flavor into the sausage itself; it’s a lost cause. You can, however, make the most of the uncooperative sausage by tossing it with fresh summer on-the-vine tomatoes at their peak, sweet Vidalia onions, some crunchy celery, and the Thai refreshing lime-fish sauce-chilli dressing.

Have this as an appetizer with a cold pale ale, or serve it as an entrée with rice. Continue Reading →

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