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Peel-and-Eat Shrimp with Roasted Tomato-Dried Chili Dipping Sauce

By on May 20, 2016 in She Deglutenizes, She Drizzles and Smears, She Roasts, She Thais, Simple Thai Food Recipe Photos

Roasted Tomato-Dried Chili Dipping Sauce and Boiled Shrimp
I made this for 4 people.

First, I made the roasted tomato-dried chili dipping sauce on pages 112-113 of Simple Thai Food. I doubled the recipe, and added more fish sauce and lime juice to make the sauce thinner. I also stirred in about 2 teaspoons of toasted rice powder (page 182) at the end.

Then I half-filled a 4-quart saucepan with water and brought it to a boil. I stirred in 1 tablespoon sea salt to the water and added 3 pounds of jumbo shrimp. Keeping the water simmering, I cooked the shrimp until opaque, about 3 minutes. I drained them and served them with the dipping sauce. Everyone then gathered around the table and got messy.

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Jim Jum: Hot Pot Isan-Style

By on September 22, 2015 in She Deglutenizes, She Drizzles and Smears, She Simmers, She Thais

Isan Hot Pot
Here’s a modern-ish Isan dish that would be perfect for this time of year when the temperature is beginning to drop in the Northern Hemisphere.

Essentially Isan shabu shabu or hot pot Isan-style, jim jum (literally “dip (and) dunk”)* is not a weeknight meal; it’s not an everyday dish; it’s more of a party food which I enjoy no more than twice a year: the day after Thanksgiving and the day after Christmas when palate fatigue from all the cheesy, buttery, creamy, and sweet dishes from the big feast from the day before sets in. Nothing fixes it like a piping hot, brothy meal like this—spicy, sour, salty, herbaceous. It hits all the parts of you that need to be hit. Having most of the friends who live locally around during that time to enjoy it with me makes it even more fun.

It doesn’t mean you can’t have it more often than that. Continue Reading →

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Homemade Chili Oil: My All-Purpose Condiment

By on May 12, 2015 in She Deglutenizes, She Drizzles and Smears, She Fries, She Roasts, She Stocks a Thai Pantry, She Thais, She Veges

Homemade Chili Oil
Busy cooks know this: life is better and easier when you have a pantry full of things that keep for a long time without refrigeration and can be used in multiple ways at a moment’s notice. That is why this fragrant and fiery chili oil (not to be confused with nam prik pao) is always found in my pantry as well as the pantries* of my loved ones who are often gifted with a jar of it every now and then. We love it so.

Let’s be clear on one thing first, though: you’ll hardly ever see this condiment used in traditional Thai stir-fries, curries, soups, or salads. Even noodle shops in Thailand don’t usually have this available for you on the table as part of their seasoning caddy (on the other hand, you’ll see plain dried chili powder which is the norm). Chili oil is something you’ll most likely see at a Chinese restaurant. Continue Reading →

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