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Rabbit Massaman Curry (แกงมัสมั่นกระต่าย): Making Thai Food in Lyon Part Four

By on July 19, 2013 in She Braises, She Deglutenizes, She Remixes, She Simmers, She Thais

Croix Rousse Market - Making Thai Food in Lyon
Another trip to Croix Rousse Market in Lyon, France, resulted in an impromptu dinner of rabbit massaman curry aka something I had never thought I would get to write about let alone make. That’s what happen when you send multiple people to the market and end up with different miscellaneous ingredients for you to put together in an almost Stone Soup style.

With some coconut milk, massaman curry paste, and fish sauce in the cupboard, I was able to turn the cuisses de lapin, some tiny potatoes smaller than the tip of my thumb, and some fresh spring onions from the market into a simple and hearty dinner for 4 in about an hour — plenty of time left for us to go get a good spot around Le Jardin des Plantes where you can get a good view of the Bastille Day fireworks in Lyon. Continue Reading →

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Apricots in Iced Syrup (แอปริคอตลอยแก้ว): Making Thai Food in Lyon Part Three

By on July 11, 2013 in She Deglutenizes, She Explores, She Thais, She Veges

Apricots in Iced Syrup
I’m still making Thai food in Lyon just for fun (I’m eating French food every day too, so don’t worry about me). After a simple mixed vegetable stir-fry and a duck curry, I’m turning France’s delicious fruits into a loy kaew (ลอยแก้ว RTGS: loi kaeo), a Thai iced dessert that I make all the time even in sub-zero weather.

What is great about loy kaew is the freedom it gives you in terms of your fruit of choice. In general, most fruits that are non-starchy, hold their shape well and don’t turn the syrup cloudy are good loy knew candidates. If they’re also sour or sweet and sour, that’s even better. The process is also easy: it’s just a matter of preparing the fruit (i.e. peel and pit/deseed it, if applicable, then cut it into bite-sized pieces) and cooking it very gently in a syrup infused with whatever strikes your fancy — most commonly jasmine or ylang-ylang flowers. Continue Reading →

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Stir-Fried Mixed Vegetables with Lardons: Making Thai Food in Lyon Part One

By on July 9, 2013 in She Deglutenizes, She Explores, She Fries, She Thais, Uncategorized

Croix-Rousse Market - Making Thai Food in Lyon
Bonjour de Lyon! I’m traveling through Europe at the moment, so I hope you don’t mind that I’ve put our grilled chicken series on hold for a short while. What I’m having fun with at the moment is to pretend I am a Thai food enthusiast living in different places in Western Europe trying to make good Thai food with everyday fresh market offerings.

You know what I’ve realized so far? There are A LOT of good Thai dishes one can make with what’s available at most supermarkets and outdoor fresh markets here. Some ingredients, of course, are not traditional. But that’s only because currently they have not yet become regular, everyday produce among the Thais in Thailand. But with the country’s ability to grow more and more cold-weather crops, it’s just a matter of time before you see ‘foreign’ fruits and vegetables popping up in Thai dishes — you know, the fruits and vegetables you don’t necessarily associate with Thai cooking.

By the way, I don’t believe for a second that Thai food is defined and confined by only the natural ingredients native to the area presently known as Thailand (see my post on “authentic” Thai cuisine from few months ago).

But hold that thought. For now, let me take you to the famous Croix-Rousse market in Lyon, France. Continue Reading →

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