It has to be peppery to be good.

The latest installment of The Epestle is now available. Subscribe for the story and recipe.
It has to be peppery to be good.
The latest installment of The Epestle is now available. Subscribe for the story and recipe.
For a country that takes such great pride in its cuisine, Thailand, surprisingly, hasn’t seemed very enthusiastic about spotlighting its food in its cinematic endeavors. If it’s true that art imitates life, then it’s quite perplexing how the magnitude of the love the Thai people have for their food and the enormity of the role food plays in their lives—all obvious to even the most casual observers—haven’t really manifested themselves on silver screen and television. And the few times when food and eating were incorporated into films and dramas, it was rarely done with any perceptible sense of intentionality.
I believe we can do better. Continue Reading →
Long-time readers of my website have probably noticed this: I love Southern Thai food. There are many reasons, and I’ll talk about them at a more appropriate time. Today is all about khua kling, the iconic Southern Thai dry curry which I love so much and—now that I think about it—counts as one of those reasons.
I recently had a chance to ask Varesara Smitasiri, owner of Khua Kling Pak Sod (literally ‘khua kling [and] fresh vegetables’), one of Bangkok’s hottest Southern restaurants, a few questions. One of her chefs had also done a demo of the dish for my readers. And this khua kling fanatic couldn’t have been giddier. Though this fine home-style restaurant isn’t the only place where you can get Southern Thai food in Bangkok, I’d be remiss to not include it on the list of great dining spots in the city. Really you should go. Continue Reading →
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