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Stir-Fry of Flowering Garlic Chives and Pork (ผักไม้กวาดผัดหมู)

By on August 21, 2013 in She Fries, She Thais, Uncategorized

Stir-fried Garlic Chives with Pork
If you have had pad thai as it’s made in Thailand, you are already aware of the unfailing presence of the main aromatic ingredient and a side garnish/crudité: the leaves and tender stalks of garlic chives. And if you regularly wander the streets of Bangkok a little further beyond pad thai stalls, chances are you have seen or tasted Chinese steamed chive dumplings or fried chive cakes wherein the leaves of Chinese chives are used. 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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Stir-Fried Pumpkin with Eggs (ผัดฟักทองใส่ไข่)

By on April 16, 2013 in She Deglutenizes, She Fries, She Thais, She Veges

20130416-pumpkin-stir-fry
This may look like nothing special, but the fact that this no-frills home-style dish is a rice-curry shop staple in Bangkok tells you a lot.

Kabocha squash, also known as Japanese pumpkin, is the best choice of pumpkin/squash for this, in my opinion. The flavor is mild and sweet. Its low moisture content makes the texture dense and starchy, yet soft and fluffy — almost like chestnut. The skin, once cooked, becomes soft enough to eat as well. (In fact, I could have left the pumpkin skin on when I made this.) Any type of pumpkin or squash that becomes soft and watery once cooked will not be appropriate here.

Stir-fried pumpkin with eggs is easy and quick to make and requires only six common ingredients. This is a perfect weeknight meal. Continue Reading →

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