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Vinegar with Pickled Chilies (น้ำส้มพริกดอง)

By on August 16, 2013 in She Deglutenizes, She Drizzles and Smears, She Jams and Pickles, She Stocks a Thai Pantry, She Thais, She Uncooks, She Veges

Vinegar with Pickled Chilies
To allow you to season your noodles to taste, noodle shops in Thailand always provide a seasoning caddy containing different condiments which they deem appropriate for the types of noodles which they offer. This is because most noodle dishes in Thailand are seasoned moderately when they leave the cook’s hand — it’s intentional — so that you can season your meal further to suit your taste. Vinegar with pickled chilies is almost always among these condiments which the people in Thailand consider essential to their noodle experience. Continue Reading →

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Grilled Mekhong Baby Back Ribs with Thai Sweet Chili Sauce (ซี่โครงหมูแช่เหล้าย่างกับน้ำจิ้มไก่)

By on August 7, 2013 in She Deglutenizes, She Drizzles and Smears, She Grills, She Thais, Uncategorized

Grilled Baby Back Ribs with Thai Sweet Chili Sauce
This recipe is from one of my uncles who loves cooking with alcohol but does not drink. Pretty much every bottle of alcohol he purchases is for the purpose of cooking or baking, not imbibing. But just by looking at this booze cabinet, there’s no way to tell that you could get this man to give you — a perfect stranger — his date of birth, address, social security number, and the name of his first pet with just a pitcher of draught beer. But it’s true.

He’ll probably set aside his usual bashful humility and tell you also what a great, awe-shum *hic*, fantaaaashtic cook *hic* he is. This is true as well. His grilled baby back ribs, fragrant with the quintessential Thai marinade ingredients plus a very faint something-something (hint: it begins with b and ends with ooze), back up that hiccupy claim.

If you don’t have Mekhong, use any dark rum or whisky. Continue Reading →

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Thai Grilled Chicken: Southern Curry-Basted Grilled Chicken (ไก่ย่างกอและ)

By on June 5, 2013 in She Deglutenizes, She Drizzles and Smears, She Grills, She Thais

Thai Grilled Chicken
Several emails have come in since I made a remark about how ubiquitous and prominent grilled chicken is in Thailand and how, quite quizzically, the sauce that is made to go with it – its sidekick, if you will – has somehow become more well-known internationally than the grilled chicken itself. Quite a few have expressed agreement; they have noticed the same thing; they want to know why. And all I can offer is the only explanation that makes the most sense to me: 1. Thai grilled chicken is not recognized internationally because most Thai restaurants overseas, the de facto ambassadors of Thai cuisine, do not serve it [*], and 2. due to its versatility, Thai sweet chili sauce (aka the dipping sauce for chicken) is used extensively in several chicken- and non-chicken-related ways.

Good thing it’s easy to make your own Thai-style grilled chicken at home. Continue Reading →

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