Have you had garland chrysanthemum? If you haven’t, you may want to give this inexpensive—though a bit hard to find—vegetable a try. If you live near an Asian grocery store with a lush and bountiful produce section, surely you have seen garland chrysanthemum (Glebionis coronaria) before. It’s also referred to as chrysanthemum greens, crown daisy, shungiku (Japanese), tangho (Chinese), sukgat (Korean), and tang-o (Thai). Continue Reading →
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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 →
A couple of years ago, I was planning on starting a new series in which I ask people what Thai dishes they like to eat or make. But that didn’t happen back then, because my life was pretty much taken over by my book project. But it looks like it’s going to happen—no, has happened—now. Back in February, I asked writer Mike Sula what he liked to eat, and he said turmeric egg rolls. Today, I’m chatting with Akrapol “Kong” Suetrong, a London-based Thai national who is a Cordon Bleu-trained pastry chef, cooking show host, TV personality, theater enthusiast, avid home cook, and proud owner of a very cute French bulldog. As difficult as it is to pick just one, Kong has chosen an easy home-style dish that he makes at home all the time, the so-called “Mistake Stir-fry,” to share with you.
But, first, I asked Kong a few questions. Continue Reading →
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