Archive | 2011

Thai Grilled Pork on Skewers (Mu Ping หมูปิ้ง)

By on May 29, 2011 in She Deglutenizes, She Grills, She Thais

Thai Grilled Pork on Skewers
From the looks of it, you wouldn’t think something like Thai-style grilled pork on skewers would require a year of recipe testing. But that’s exactly what had happened between May 2010 and last weekend. It’s not just the marinade formula which I feel must replicate the flavor of what was served at my favorite Mu Ping (often transliterated Moo Ping) stall in Bangkok; it’s also the way the pork is threaded onto the skewers, the best cut of pork, etc. And we all know the “simple” things are usually the hardest things to get right.

I don’t know if it’s incompetence or perseverance, but a year and somewhere between 10-15 experiments later, we’ve got it — the skewered grilled pork that transports you back to the streets of Bangkok. So make this, would you please? Continue Reading →

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Pad Thai Recipe (ผัดไทย) – Part One: The Pan

By on May 27, 2011 in She Stocks a Thai Pantry, She Thais

pad thai recipe
One of the reasons I had not put Pad Thai [1] on this site until now is because I knew it would be a lot of work as there is so much that needs to be said about the dish. Pad Thai, like many true street dishes [2] cannot be adequately explained in one post. It’s a dish that was born out of an interesting era with an interesting history; it’s a dish that may look quick to make but actually requires pretty extensive preparation; it’s a dish that is somewhat picky about the quality of the ingredients that go into it. Unavoidably, this will have to be a series.

However, the first installment of our Pad Thai series has nothing to do with its history, ingredients, or method of preparation. I don’t know what kind of logic I’m operating on, but I’ve decided to commence the series with what in my opinion is the ideal Pad Thai pan. To me, it’s that important. Continue Reading →

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How to Prepare a Jackfruit (Kha-nun ขนุน)

By on May 20, 2011 in She Deglutenizes, She Stocks a Thai Pantry, She Thais, She Uncooks, She Veges


It used to be that once in a while hunks of fresh jackfruit would pop up randomly at some Asian and Hispanic markets in my neck of the woods causing me to mentally squeal with delight at such a rare sight. Most of the jackfruits you see in the US, according to my produce guy, come from Brazil. And though it bums me out a bit that the flesh of this cultivar is harder and much less sweet than that of the main cultivar found in Thailand, I’m too excited about having fresh jackfruits at all to complain about anything.

Nowadays, I’ve noticed that jackfruits are showing up at mainstream supermarkets in the US with higher and higher frequency. If you — perhaps out of curiosity — have bought, or are thinking about getting, a section of jackfruit, but don’t know what to do with it, I hope this post will help somewhat. Continue Reading →

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