Archive | 2014

Soured Pork Sausage Omelet – Khai Jiao Naem (ไข่เจียวแหนม)

By on February 26, 2014 in She Deglutenizes, She Fries, She Thais

Soured Pork Sausage Omelet
You remember soured pork sausage, naem (แหนม), right?

I mentioned this flavorful, fermented sausage of minced pork and strips of pork rind here for the first time 3 years ago when I wrote about naem fried rice. Not too long after that post, I told you about how you can ferment pork ribs and serve them baked or deep-fried. A few months later, I gave you another dose of naem — this time in the form of fermented, braised, and pan-seared beef short ribs. Five weeks after that, I took you to one of Chicagoan Thai food lovers’ favorite restaurants, Spoon Thai, where they made a very good version of crispy rice salad with naem. And as if naem hadn’t permeated this site enough, I dragged you all the way to Bangkok with me — through a crude, homespun video which wasn’t meant for public consumption initially — for a taste of another version of crispy rice salad with naem from one of Bangkok’s most loved vendors, Pa Yai. Continue Reading →

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Grandma’s Turmeric Chicken Stew

By on February 15, 2014 in She Braises, She Deglutenizes, She Remixes, She Simmers, She Thais

Turmeric Chicken Stew
I once wrote that if you were to make one — just one — thing out of everything that I have put up on this blog, I hope it would be this ‘very yellow’ chicken stew which my maternal grandmother used to make for us all the time. Nearly 5 years had passed since the original post went up and several recipes had been published since then, and I still feel the same way.

So I thought I would reintroduce this recipe to those who have not seen it or had a chance to give this dish a try.

This stew isn’t hard to make, but it’s somewhat particular about the steps necessary to achieve the intended result. I have learned the hard way that it doesn’t tolerate shortcuts or substitutes. So please be sure to follow the recipe exactly as it’s written — at least the first time through.

Also, I need to warn you that this stew is far from being feebly seasoned. This means that each portion of it should be consumed with a generous amount of steamed jasmine rice. After all, that’s the way the Thai people treat these so-called rice accompaniments.

For the recipe, please visit this post.

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