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Grandma’s Turmeric Chicken Stew

Turmeric Chicken Stew
I once wrote that if you were to make one — just one — thing out of everything that I have put up on this blog, I hope it would be this ‘very yellow’ chicken stew which my maternal grandmother used to make for us all the time. Nearly 5 years had passed since the original post went up and several recipes had been published since then, and I still feel the same way.

So I thought I would reintroduce this recipe to those who have not seen it or had a chance to give this dish a try.

This stew isn’t hard to make, but it’s somewhat particular about the steps necessary to achieve the intended result. I have learned the hard way that it doesn’t tolerate shortcuts or substitutes. So please be sure to follow the recipe exactly as it’s written — at least the first time through.

Also, I need to warn you that this stew is far from being feebly seasoned. This means that each portion of it should be consumed with a generous amount of steamed jasmine rice. After all, that’s the way the Thai people treat these so-called rice accompaniments.

For the recipe, please visit this post.

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Egg Noodle Soup with Spiced Broth, Stewed Chicken Drumsticks, and Baby Bok Choy (บะหมี่น่องไก่ตุ๋น)

stewed chicken noodle soup
So you’ve made some boat noodles from Pok Pok Cookbook, right? Are you wondering what to do with the remaining 2 quarts of spiced broth* you have in the refrigerator/freezer, the leftover fried garlic and its oil, and some of the table seasonings? Wonder no more. You use them to make egg noodle soup with spiced broth, stewed chicken drumsticks, and baby bok choy. Continue Reading →

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The Best Pumpkins to Use in Thai Cooking

Best Pumpkins to Use in Thai Cooking Plus Beef Massaman with Potimarron
I’ve long touted kabocha squash, a pumpkin/squash heavily used in Japanese and Korean cooking, as one of the best among the various types (commonly found in the United States) to use in Thai cooking. This is because its texture and flavor are very close to those of the type of pumpkin commonly used in Thailand. I still stand by my opinion.

However, as I was rereading my post on stir-fried pumpkin with eggs in which I describe kabocha as having chestnut-like qualities, it suddenly occurred to me that I had entirely forgotten about another type of pumpkin/squash that I like but, for some reason, had only used in ‘Western’ dishes: potimarron*.

With the ‘marron’ part (French for ‘chestnut’) staring at me in the face all these years, I don’t understand how I’d never made the connection until now. [See this post by David Lebovitz on Roasted Potimarron]. Continue Reading →

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