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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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Rice-Pumpkin Porridge with Garlic Shrimp and Pumpkin Seeds (ข้าวตุ๋นฟักทองใส่กุ้งกับเมล็ดฟักทอง)

By on November 9, 2013 in She Deglutenizes, She Simmers, She Thais, Uncategorized

Rice Pumpkin Porridge with Garlic Shrimp and Crispy Pumpkin Seeds
This is a grown-up version of what’s supposed to be my favorite baby food. I was a pretty quiet baby, but my mom used to tell me that whenever she fed me this, I started ‘talking’ a lot. She took it to mean I liked it.

I love this dish as an adult and make it often. The salty garlic shrimp balances out the sweet rice-pumpkin porridge. The pumpkin seeds add some crunch to what would otherwise be a texturally dull mush. Vegans can use vegetable broth instead of chicken broth and salt instead of fish sauce and skip the shrimp or replace them with mushrooms.

I can’t say anything about whether you’ll get more talkative after you eat this porridge. But if that happens, perhaps you and I (well, the baby version of me, anyway) have more in common than previously thought. Continue Reading →

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